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All Journal Jurnal Teknologi Dan Industri Pangan Agrotekno Buletin Udayana Mengabdi Itepa : Jurnal Ilmu dan Teknologi Pangan Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Jurnal Ilmiah Teknologi Pertanian Agrotechno Journal of Veterinary and Animal Sciences
Ni Nyoman Puspawati
Dosen Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Industrial & Manufacturing Engineering Veterinary

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PENGARUH KONSENTRASI GULA DAN STARTER TERHADAP PENERIMAAN PANELIS PADA ANGGUR BUAH SEMU JAMBU METE Puspawati, Ni Nyoman; Sudjatha, Wayan; Timur Ina, Putu
Agrotekno Vol. 12, No. 1 Februari 2006
Publisher : Universitas Udayana

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Abstract

The objectives of this research are: (i) to know the influence of concentration of sugar and starter to heavy metal content; (ii) the level of acceptance by panelists on wine produced from jambu mete; (iii) to know how much sugar and starter should be added in producing wine of jambu mete in order to obtain the most accepted to by panelists. This research was undertaken by using a Complete Random Design with two treatments, namely: sugar concentration (in 3 levels: 15, 20 and 25 %), and starter concentration (in 5 levels: 3, 6, 9, 12 and 15 %). Research results showed that the metal contents of jambu mete juice are as
PENGGUNAAN BERBAGAI JENIS BAHAN PELINDUNG UNTUK MEMPERTAHANKAN VIABILITAS BAKTERI ASAM LAKTAT YANG DI ISOLASI DARI AIR SUSU IBU PADA PROSES PENGERINGAN BEKU [Utilization of various cryogenic agents during freeze drying to Maintain the viability of Lactic Ni Nyoman Puspawati; Lilis Nuraida; Dede Robiatul Adawiyah
Jurnal Teknologi dan Industri Pangan Vol. 21 No. 1 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Lactic acid bacteria are the  most important bacteria having potential as probiotic. The objectives of the present study were to examine the growth of Lactic Acid Bacteria,  identify the Lactic Acid Bacteria capable of surviving and  evaluate the best cryogenic agents that  protect the viability of  Lactic Acid Bacteria during freeze drying. Four cryogenic agents, i.e. sucrose, lactose, skim milk and maltodextrin, were used in freeze drying of three species of Lactic Acid Bacteria, i.e. Pediococcus pentosaceus A16, Lactobacillus brevis A17 and Lactobacillus rhamnosus R21 isolated from breast milk.  Evaluation included viability before and after freeze drying, survival of freeze dried culture in 0.5 % bile salt and low pH for 5 hours. The result showed that three of cryogenics, i.e. sucrose, lactose and skim milk improved the viability of freeze dried of all lactobacilli, except maltodextrin that did not give protection to L. rhamnosus R21. Evaluation on the survival  of LAB in 0.5 % bile salt showed that cryogenic agents improved the survival rate of all Lactic Acid Bacteria during freeze drying. The cryogenic  also improved the survival rate of LAB at low pH, with the best protection given by skim milk on L. rhamnosus R21.
KURSUS SINGKAT DAN PELATIHAN PENGOLAHAN SALAK MENJADI DODOL SALAK DI DESA SIBETAN KECAMATAN BEBANDEM KABUPATEN KARANGASEM Putu Suarya; I Wayan Sudiarta; Anak Agung Made Dewi Anggreni; Ni Nyoman Puspawati; I G A Lani Triani
Buletin Udayana Mengabdi Vol 6 No 2 (2007): Volume 6 No.2 - September 2007
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

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ABSTRACT The farmers of salaks, the snake fruits of Sibetan Village have encountered the price tumble during the harvest time. The bumper crops during the harvest while at the same time there is a steady demand on it, as well as that there has not been an effort to process the abundant crops into a preserved foods are considered to be the main factors that cause its price drop. Training and short course have been conducted to introduce the way how to process the fruits into dodol salak, a sticky cake made of the salak fruit as the main material, by conducting the lecturing and practicing method. The participants were members of family welfare organization (PKK) and the local housewives from Telutug of Sibetan village with the total number of 32 participants, and most of them are the farmers of salaks. The process of making the dodol salak comprises the following steps : the collection and selection of the fruits, peeling and coring the fruit, steaming, mashing the fruits into a pulp, the mixing with coconut milk, palm sugar and sticky rice floor in the bowl, mixing and boiling the mixture within 120 minutes, cooling down and then it is molded and wrapped. The result of the training shows that the participants were really enthusiastic, it could be seen by the abundant of questions raised either during the lecture, discussion as well as during the practice of making the dodol salak itself. It is expected that by introducing the way how to process the fruits into dodol will improve the skill and knowledge of the local people in general and especially for those of PKK members and the housewives. The food processing into dodol salak may bring about many advantages such as the diversification of the fruit processed-product, giving the added value to the fruit, to lengthen the storage time and to improve the appearance and quality of the product.
INTRODUKSI PENGOLAHAN RUMPUT LAUT MENJADI BAKPIA DI DESA LEMBONGAN, KABUPATEN KLUNGKUNG Ni Nyoman Puspawati; I Made Sugitha; Ni Wayan Wisaniyasa
Buletin Udayana Mengabdi Vol 17 No 4 (2018): Buletin Udayana Mengabdi
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (454.059 KB) | DOI: 10.24843/BUM.2018.v17.i04.p08

Abstract

Kabupaten Klungkung merupakan Kabupaten yang paling kecil dari 9 (sembilan) Kabupaten dan Kodya di Provinsi Bali. Wilayah Kabupaten Klungkung sepertiganya terletak di daratan Pulau Bali (11.216 Ha) dan dua pertiganya terletak di Kepulauan Nusa Penida (20.284 Ha) dan Nusa Lembongan.Nusa Lembongan merupakan pulau kecil yang terletak berdekatan dari pulau Nusa Ceningan dengan jarak sekitar 2 km di sebelah Barat laut Nusa Penida. Mata pencaharian sebagian besar penduduk Nusa Lembongan adalah sebagai petani rumput laut dan sebagian bekerja di sektor pariwisata. Rumput laut merupakan komoditi pertanian utama yang dihasilkan Nusa Lembongan.Pada tahun 2009 produksi rumput laut mencapai 106.188 ton meningkat sekitar 10,83% dibanding tahun sebelumnya. Masyarakat di Desa Lembongan hanya menjual rumput laut dalam bentuk segar ataupun setelah dikeringkan tanpa dilakukan pengolahan lebih lanjut. Pemanfaatan rumput laut menjadi bakpia rumput laut dengan memanfaatkan hasil penelitian belum diketahui oleh warga desa. Penyuluhan, pelatihan dan pengenalan proses pengolahan rumput laut menjadi produk olahan rumput laut diharapkan dapat meningkatkan nilai ekonomis rumput laut dan dapat meningkatkan kesejahteraan petani rumput laut. Selain memiliki potensi hasil pertanian rumput laut yang besar, Desa Lembongan juga merupakan daerah yang memiliki potensi pariwisata alam khususnya pantai yang sangat indah. Dengan adanya usaha pengolahan rumput laut menjadi produk pangan maka produk-produk olahan tersebut dapat dipasarkan didaerah objek wisata tersebut sebagai produk khas Nusa Lembongan oleh-oleh bagi wisatawan, sehingga dapat menjadikan Desa Lembongan sebagai sentra pertanian rumput laut, industri pengolahan rumput laut serta pariwisata yang berpengaruh di Bali. Pengembangan Ipteks bagi masyarakat melalui pelatihan pengolahan rumput laut menjadi produk olahan bakpia rumput laut dapat memberikan tambahan pengetahuan dan keterampilan bagi kelompok laki tani dan wanita tani di desa Lembongan.
KURSUS SINGKAT DAN PELATIHAN PENGOLAHAN SALAK MENJADI DODOL SALAK DI DESA SIBETAN KECAMATAN BEBANDEM KABUPATEN KARANGASEM PUTU SUARYA; I WAYAN SUDIARTA; ANAK AGUNG MADE DEWI ANGGRENI; NI NYOMAN PUSPAWATI; I G A LANI TRIANI
Buletin Udayana Mengabdi Vol 6 No 1 (2007): Volume 6 No.1 - April 2007
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

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Abstract

ABSTRACT The farmers of salaks, the snake fruits of Sibetan Village have encountered the price tumble during the harvest time. The bumper crops during the harvest while at the same time there is a steady demand on it, as well as that there has not been an effort to process the abundant crops into a preserved foods are considered to be the main factors that cause its price drop.Training and short course have been conducted to introduce the way how to process the fruits into dodol salak, a sticky cake made of the salak fruit as the main material, by conducting the lecturing and practicing method. The participants were members of family welfare organization (PKK) and the local housewives from Telutug of Sibetan village with the total number of 32 participants, and most of them are the farmers of salaks. The process of making the dodol salak comprises the following steps : the collection and selection of the fruits, peeling and coring the fruit, steaming, mashing the fruits into a pulp, the mixing with coconut milk, palm sugar and sticky rice floor in the bowl, mixing and boiling the mixture within 120 minutes, cooling down and then it is molded and wrapped.The result of the training shows that the participants were really enthusiastic, it could be seen by the abundant of questions raised either during the lecture, discussion as well as during the practice of making the dodol salak itself. It is expected that by introducing the way how to process the fruits into dodol will improve the skill and knowledge of the local people in general and especially for those of PKK members and the housewives. The food processing into dodol salak may bring about many advantages such as the diversification of the fruit processed-product, giving the added value to the fruit, to lengthen the storage time and to improve the appearance and quality of the product.
PEMBERDAYAAN KELOMPOK WANITA TANI UBI JALAR UNGU DI DESA BUKIAN, KECAMATAN PAYANGAN KABUPATEN GIANYAR MELALUI IPTEKS TEPAT GUNA I.W.R Widarta; A.A.I.S Wiadnyani; N.N Puspawati
Buletin Udayana Mengabdi Vol 15 No 2 (2016): Jurnal Udayana Mengabdi
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

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Abstract

Bukian merupakan salah satu desa yang berada dalam wilayah Kecamatan Payangan, Kabupaten Gianyar,sekitar 35 km dari Denpasar. produk pertanian yang dihasilkan di Desa Bukian adalah padi dan palawijaseperti singkong, talas, ubi jalar ungu. masalah yang dihadapi adalah pada saat panen raya, dimana harga ubijalar ungu menjadi rendah. oleh karena itu, diperlukan suatu teknik pengolahan ubi jalar ungu menjadiproduk yang lebih variatif, tahan lama serta mempunyai nilai ekonomis yang lebih tinggi seperti: dodol, piedan bakpia. Metode pemecahan masalah yang digunakan berupa pengenalan dan pelatihan pembuatan produkolahan ubi jalar ungu, pengemasan dan manajemen pemasaran melalui kegiatan ceramah, penyuluhanpelatihan pembuatan produk olahan ubi jalar ungu serta pendampingan selama proses produksi sampaipemasaran. Hasil yang didapatkan bahwa kegiatan penyuluhan, pelatihan serta pendampingan yangpembuatan produk produk olahan ubi ungu meliputi : pengolahan menjadi pia, dodol, dan pie ubi jalar unguberjalan dengan baik. KWT "Merta sari" dan "Mekar Sari" sudah mampu memproduksi produk olahantersebut dengan baik. Pengemasan dan pelabelan pada produk pun sudah dapat dikerjakan dengan baik sertadihasilkan produk dengan identitas dan penampilan yang menarik. Selain itu, jiwa kewirausahaan meningkatdikalangan ibu-ibu KWT yang nantinya diharapkan dapat meningkatkan pendapatan dan kesejahteraanmasyarakat Desa Bukian.
PENGEMBANGAN USAHA PENGOLAHAN SIWALAN (Borassus flabellifer) MENJADI SIRUP DAN NATA DI KUBU KARANGASEM Rina Pratiwi Pudja I. A; I M. Nada; I M. A.S. Wijaya; I. A. G. Bintang Madrini; N. N. Puspawati
Buletin Udayana Mengabdi Vol 10 No 1 (2011): Volume 10 No.1 – April 2011
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

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Abstract

One of agricultural commodities produced at Sukadana Village is called siwalan. In order to maintain siwalan quality after being harvested, it is required an exact preparation-method. Preparation method which is not exact will cause the siwalan quickly rotten or become infected, therefore it cannot be used as cooking spices or raw industry material. Usually, the farmers sell the siwalan directly after harvesting, so in the siwalan season, the price is very low and the farmers suffer from great loss. Sukadana village peoples have not yet had knowledge about the exact after harvesting preparation method to maintain siwalan quality with the supporting equipment. Community service activity was carried out to develop the processing siwalan to be siwalan syrup and nata at Sukadana village, Kubu sub district, Karangasem on Friday, 08 October 2010. It was attended by 37 peoples with two ways discussion method therefore they are very active asking and responding the topic. The activity like this was very useful for the people in the village. So, the same activity needs to be conducted at the other villages having the same agricultural commodity.
INTRODUKSI PEMBUATAN ASINAN UNTUK MEMPERPANJANG MASA SIMPAN BUAH SALAK DI DESA SIBETAN KARANGASEM Duniaji A. S.; I. A Mahatma; Ni. W Wisaniyasa; N. N. Puspawati
Buletin Udayana Mengabdi Vol 13 No 2 (2014): Vol 13, No. 2 (2014)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

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Abstract

There are many varieties of salak. Salak Pondoh, Salak Manonjaya and one of very popular is Salak Bali. The taste of Salak Bali is usually sweet and acidic taste, but its pineapple-, pear-, and banana-like aroma, texture very dry and crumbly. Good Manufacturing Practices (GMP) with specific Standard Operating Procedures (SOP) has been recognized as the requirement of quality and safety management system, competition tools in the global market to improve growers’ knowledge and skills on producing commodities in managing farms and products. The community service was done on July- August 2014 to the women farmer group of KWT Srada and KWT Subak Abian Salak at village Sibetan, Bebandem Distric of Karangasem. The objective of training was to improve the skill of women farmer group on snake fruit pickles products. A number of eight kinds of snake fruits pickle product has been produced. The training has been improving the skill of women farmer group of KWT Srada and KWT Subak Abian Salak at Sibetan to produce the good quality snake fruit pickles products in global market competition.Key word: salak, snake fruit pickles
INTRODUKSI PENGOLAHAN UBI JALAR UNGU (IPOMEA BATATAS POIRET) MENJADI BAKPIA DI DESA NEGARI KECAMATAN BANJARANGKAN KABUPATEN KLUNGKUNG N.N Puspawati; I.M Sugitha; N.W Wisaniyasa; I.P Suparthana
Buletin Udayana Mengabdi Vol 15 No 2 (2016): Jurnal Udayana Mengabdi
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

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Abstract

Desa Negari merupakan satu desa yang terletak di Kecamatan Banjarangkan, Kabupaten Klungkung. Salahsatu komoditas pertanian yang dihasilkan di daerah ini adalah ubi jalar ungu. Selama ini penggunaan ubi jalarsebagai bahan pangan masih terbatas dalam bentuk makanan tradisional, seperti ubi rebus, ubi goreng, kolak,dan keripik, sehingga citranya rendah. Tujuan dari kegiatan pengabdian ini adalah untuk memperkenalkanteknologi pengolahan ubi jalar ungu menjadi bakpia yang merupakan makanan pendamping yang bergizikarena kandungan karbohidrat, vitamin, mineralnya dan antosianin, sehingga dapat meningkatkan nilaiekonomis ubi jalar ungu. Kegiatan pengabdian ini dilaksanakan di Balai Desa Negari dengan jumlah pesertasebanyak 20 orang yang terdiri dari petani, ibu PKK, ibu rumah tangga, kelompok usaha makanan dan tokohmasyarakat di desa Negari. Bentuk kegiatan dilakukan dengan memberikan pelatihan dan praktek langsungpembuatan bakpia ubi ungu. Hasil dari kegiatan ini adalah para peserta sangat antusias untuk mengikutipelatihan. Hal ini ditunjukkan dengan terjadinya diskusi 2 arah selama pelatihan dan peran aktif pesertaselama praktek selain itu juga ditunjukkan dari kemampuan peserta berhasil membuat bakpia ubi ungudengan citarasa dan penampakan yang sangat menarik. Oleh karena itu kegiatan pengabdian ini sangatbermanfaat dan perlu ditingkatkan lagi kualitasnya.
PELATIHAN PENGOLAHAN DAN PENGEMASAN RUMPUT LAUT MENJADI SELAI DI DESA LEMBONGAN KECAMATAN NUSA PENIDA KABUPATEN KLUNGUNG A.A.I.S Wiadnyani; I.W.R. Widarta; N.N. Puspawati; N.M. Indri H; I.D.P. Kartika
Buletin Udayana Mengabdi Vol 16 No 3 (2017)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

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Abstract

Nusa Lembongan merupakan pulau kecil yang terletak berdekatan dari pulau Nusa Ceningan dengan jarak sekitar 2 km di sebelah Barat laut Nusa Penida. Pulau Nusa Lembongan memiliki panjang 4 km dan lebar 1 – 1,5 km, berada sekitar 11 km di sebelah Tenggara dari Pulau Bali. Daerah Nusa Lembongan merupakan salah satu kecamatan di kabupaten Klungkung yang masih dianggap daerah miskin dan banyak warganya yang bekerja di luar daerah. Mata pencaharian sebagian besar penduduk Nusa Lembongan adalah sebagai petani rumput laut dan sebagian bekerja di sektor pariwisata. Rumput laut merupakan komoditi pertanian utama yang dihasilkan Nusa Lembongan. Masyarakat di Desa Lembongan hanya menjual rumput laut dalam bentuk segar ataupun setelah dikeringkan tanpa dilakukan pengolahan lebih lanjut. Pemanfaatan rumput laut menjadi selai dengan memanfaatkan hasil penelitian belum diketahui oleh warga desa. Metode pemecahan masalah yang digunakan berupa pengenalan dan pelatihan pembuatan produk olahan rumput laut menjadi selai dan pengemasan sampai pada pelabelannya. Hasil yang didapatkan bahwa kegiatan penyuluhan, pelatihan serta pendampingan pembuatan produk produk olahan rumput laut menjadi selai berjalan dengan baik dan sesuai rencana dimana KWT Segara Caksu sudah mampu memproduksi produk olahan tersebut dengan baik. Pengemasan dan pelabelan pada produkpun sudah dapat dikerjakan dengan baik dan dihasilkan produk dengan identitas dan penampilan yang menarik.
Co-Authors AA. Ngurah Dwi Ariesta Wijaya Putra Agus Selamet Duniaji Alief Akbar Napitupulu Anak Agung Istri Sri Wiadnyani Anak Agung Made Dewi Anggreni Aulia Rahayu Ramadhani Satyaningtyas Sudrajat Dede Robiatul Adawiyah Dewa Gede Eka Prayoga Dewa Ngurah Suprapta Eka Rahmaningtyas Felicia, Michelle Ferino Fuadi I A.A. Anom Jambe I B Yoga I D.P. Kartika Pratiwi I Dewa Gde Mayun Permana I Dewa Made Sukrama I Gusti Ayu Ekawati I Gusti Ayu Lani Triani I Gusti Putu Bayu Bramtarades I M. A.S. Wijaya I M. Nada I Made Sugitha I Nengah Kencana Putra I Nengah Kencana Putra I Putu Suparthana I Wayan Sudiarta I. A Mahatma I. A. G. Bintang Madrini I.W.R Widarta I.W.R. Widarta Ida Bagus Jaya Sukarya Ketut Ayurina Singarsari Diasaputri KOMANG AYU NOCIANITRI Komang Wisesa Diputra Lilis Nuraida Lucia Denok Wihartati M.I. Hapsari A M.S.P. Mahardika Made Juli Antari Made Surya Permana Mahardika N.M. Indri H N.M.I.H. Arihantana Ni Made Indri Hapsari Arihantana Ni Made Indri Hapsari Arihantana Ni Made Yusa Ni Wayan Wisaniyasa Nurgrahadi . NYOMAN SEMADI ANTARA Putu Ari Sandhi W Putu Ari Sandhi Wipradnyadewi Putu Suarya Putu Timur Ina Rina Pratiwi Pudja I. A Sandhika Wahyu Adhinugraha Tanzila Agvadila Utomo, Najmia Ulil Amriyati Vivian Citra Liadi Wayan Sudjatha