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All Journal Buletin Udayana Mengabdi Agrointek Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Teknologi Indonesia Jurnal Ilmiah Vastuwidya Journal of Fibers and Polymer Composites

Anak Agung Made Dewi Anggreni

JURUSAN TEKNOLOGI INDUSTRI PERTANIAN FAKULTAS TEKNOLOGI PERTANIAN UNIVERSITAS UDAYANA

Author-ID : 252201

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Education Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering

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Articles

DELIGNIFIKASI AMPAS TEBU DENGAN LARUTAN NATRIUM HIDROKSIDA SEBELUM PROSES SAKARAIFIKASI SECARA ENZIMATIS MENGGUNAKAN ENZIM SELULASE KASAR DARI ASPERGILLUS NIGER FNU 6018 Gunam, Ida Bagus Wayan; Wartini, Ni Made; Dewi Anggreni, Anak Agung Made; Suparyana, Pande Made
Teknologi Indonesia Vol 34 (2011)
Publisher : LIPI Press

Cellulose, the most abundant renewable resource, has received much attention as potential energy and carbon source for the production of useful products such as glucose, ethanol and fuels. The possibility of converting cellulose in bagasse enzymatically into glucose, after being loosened its complex structure chemically into primary one by using sodium hydroxide was studied. Bagasse was soaked in 6% sodium hydroxide for 12 hours at room temperature. This treatment resulted in loosening some cellulose bundle structure shown by release of lignin and hemicelluloses up to 32.11 and 42.87%, respectively and high water retention value of 15.90 (w/w). In this condition the delignifi ed bagasse could be saccharifi ed by crude cellulase enzym from Aspergillus niger. Saccharifi cation enzimatically of 2 g delignifi ed bagasse at 50oC pH 4,8 during 120 hours produced reducing sugar of 54.47 mg/100 ml.

REKAYASA BIOPROSES PRODUKSI BIOETANOL DARI UBI KAYU DENGAN TEKNIK KO-KULTUR RAGI TAPE DAN SACCHAROMYCES CEREVISIAE IWayan Arnata; A A M Dewi Anggreni
AGROINTEK Vol 7, No 1 (2013)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v7i1.2046

The purpose of this study is to get an alternative bioprocess technology of bioethanolproduction from cassava using the technique of co-cultured “tape” yeast and Saccharomycescerevisiae. The study was designed with a completely randomized design experiment using 7level of co-culture techniques. All treatment was repeated 2 times. The parameters measuredwere the final pH, percentage of substrate consumption, ethanol concentration and fermentationefficiency. Using coculture technique in the process of fermentation to producebioethanol gives better results than the use of a single culture or pure culture of “tape”yeast and S. cerevisiae. Coculture technique that gives the best results is the treatmentof fermentation process by giving the “tape” yeast to the first day and followed bygiving culture S. cerevisiae for the next two days. This treatment has a final pH 4:05,the percentage substrate or glucose consumption of 82.92%, the concentration ethanolof 11.0% (w/v) and the fermentation efficiency of 52.94%.

Karakterisasi Enzim Polifenol Oksidase Biji Kakao (Theobroma cacao Linn.) G.P. Ganda Putra; N.M. Wartini; A.A.M. Dewi Anggreni
agriTECH Vol 30, No 3 (2010)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This research was aimed to: (1) characterize polyphenol oxidase enzyme and (2) determine optimum condition (tem-perature, pH and incubation time) of polyphenol oxidase enzyme activity which isolated from cocoa beans. Those re-sult will be used to improve the quality of cocoa through rehydration technique. This research was carried out through:(1) isolation of polyphenol oxidase enzyme from 10 sampels of cocoa beans in Bali Province, (2) characterization ofpolifenol oksidase enzyme (activity, enzyme kinetics, MW), and (3) determination of optimum condition of tempera-ture, pH and incubation time. The results show that average value of polyphenol oxidase enzyme activity was 157,49± 58,03 U/gram (db) of cocoa beans with maximum and minimum values at 258,22 U/gram and 59,01 U/gram (db) of cocoa beans, respectively; V max equals to 595,24 U/gram (db) of cocoa beans and K equals to 0,20 M; result of SDS- PAGE of enzyme shows protein bands at M� of 11,75; 17,80; 27,80; 36,03 and 131,52 kDa; and finally, optimumcondition of enzyme activity is at the temperature of 53,43oC; pH 5,42 and incubation time of 80,91 minutes.ABSTRAKTelah dilakukan penelitian dengan tujuan untuk: (1) mengetahui karakteristik enzim polifenol oksidase dan (2) menen- tukan kondisi (suhu, pH dan waktu inkubasi) optimum aktivitas enzim polifenol oksidase, yang diisolasi dari biji kakao kering. Hasil penelitian berupa kondisi (suhu, pH dan waktu inkubasi) optimum aktivitas enzim polifenol oksidase akan diaplikasikan untuk perbaikan mutu biji kakao kering melalui teknik rehidrasi. Penelitian ini dilakukan melalui tahapan: (1) isolasi enzim polifenol oksidase dari 10 sampel biji kakao kering di Provinsi Bali, (2) karakterisasi enzim polifenol oksidase (aktivitas, kinetika enzim, BM) dan (3) penentuan kondisi suhu, pH dan waktu inkubasi optimum. Hasil yang diperoleh menunjukkan bahwa: (1) aktivitas enzim polifenol oksidase rata-rata 157,49 ± 58,03 U/gram (bk) biji kakao dengan aktivitas maksimum 258,22 U/gram (bk) biji kakao dan minimum 59,01 U/gram (bk) biji kakao; maks sebesar 595,24 U/gram (bk) biji kakao dan K sebesar 0,20 M; hasil SDS-PAGE enzim menunjukkan pita-pita protein yang terbentuk pada BM 11,75; 17,80; 27,80; 36,03 dan 131,52 kDa; dan (2) kondisi optimum aktivitas enzimadalah suhu 53,43oC; pH 5,42 dan waktu inkubasi 80,91 menit.

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (46.979 KB)

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.

PELATIHAN PENGOLAHAN KRIPIK PISANG BUMBU INSTAN ”SUNA CEKUH” DI DESA TIGA BANGLI I G.A. Lani Triani; A.A.M.D. Anggreni; M. Indri H.A; A.S. Duniaji
Buletin Udayana Mengabdi Vol 13 No 2 (2014): Vol 13, No. 2 (2014)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1195.373 KB)

Banana is one of the fruits that is always used for religious ceremony in Bali. Banana is rich in hydrocarbon, vitamin and mineral. Usually after harvesting, banana easily becomes spoiled and causes it banana having low quality. Furthermore, good agricultural manufacturing was rquired to improve the quality of the fruit. The community service was conducted on April- August 2014 to the woman farmer Group of Bunga Sahabat at the village of Tiga of Susut district, Bangli Regency. The women farmer group was given the knowledge and skill in order to improve the processing of banana as Banana Chips with “Suna Cekuh” spices. “Suna Cekuh” spices is the combination of garlic, zedoary and salt that was homogenized.to make instant powder.The women farmer group has proven their skill and ability to produce the good quality product. of banana chips with “Suna Cekuh” spices. The banana chip with “Suna Cekuh” spices was accepted by the highly preferred panelist.Keywords : chip, suna-cekuh, hydrocarbon

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (9.594 KB)

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.

Pengaruh Penambahan Kunyit (Curcuma domestica Val.) dan Lama Fermentasi Terhadap Karakteristik Mikrobiologis Urutan (Sosis Bali Terfermentasi) Nyoman Semadi Antara; IdaBagus Wayan Gunam; A.A.Made Dewi Anggreni
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 2 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar

The aim of the research was to find out the effect of turmeric used in the urutan formulationon the microbiological characteristic of urutan. In production of urutan, two strains of lactic acidbacteria (LAB), Lactobacillus plantarum U201 and Pediococcus acidilactici U318, were used asmultiple starter culture. The results showed that the growth of LAB increased after 24 hfermentation. The addition of 0.5-1.0% turmeric could enhance the growth of LAB. The additionof 1-2% turmeric suppressed the growth of Enterobacteriaceae to undetected level after 48 hfermentation. The growth of Staphylococcus aureus tended to decrease during fermentation, andthese bacteria were not detected on urutan which used turmeric of 1-2% after 96 h fermentation.At the initial of fermentation the growth of micrococci increased, and the bacteria decreasedgradually from 48 h fermentation until the end of fermentation. In general, using turmeric of 1%in urutan formulation could enhance the growth of LAB and suppress the growth of undesirablebacteria, such as the group of Enterobacteriaceae and Staph. aureus.

PEMBERDAYAAN KELOMPOK TANI BONSAI MELALUI DIGITAL MARKETING DAN INDUSTRY RETHINKING BERBASIS WEB DI MASA PANDEMI I G. Suputra Widharma; I N. Sunaya; I G. N. Sangka; A. A. M. Dewi Anggreni
Jurnal Ilmiah Vastuwidya Vol 4, No 2 (2021)
Publisher : Universitas Mahendradatta Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47532/jiv.v4i2.313

Pandemi COVID-19 telah menghambat perekonomian masyarakat. Berbagai kebijakan untuk mengurangi dan menghentikan pandemi ini dilakukan oleh pemerintah, diantaranya social distancing, physical distancing, dan pembatasan kegiatan masyarakat (PKM). Kebijakan ini bermanfaat untuk ketahanan kesehatan masyarakat, namun mempunyai dampak secara ekonomi yang signifikan bagi dunia usaha. Pemerintah melakukan berbagai upaya penyelamatan UMKM dari dampak pendemi. UMKM terbukti tahan terhadap berbagai macam goncangan krisis ekonomi. Perkembangan IT dalam globalisasi sangat berpengaruh pada roda ekonomi. Sistem informasi memberikan nilai lebih bagi pemasaran produk UMKM. Digital marketing dan less contact economy menjadi solusi terbaik bagi UMKM dan pencegahan covid-19. Beberapa langkah untuk mempertahankan eksistensi UMKM, yaitu melalui industri rethinking, merancang strategi sosial media serta mengembangkan manajemen.

Effect of Alkaline Concentration Treatments on the Chemical, Physical and Thermal Characteristics of Cellulose from Tapioca Solid Waste I Wayan Arnata; Bambang Admadi Harsojuwono; Amna Hartiati; Anak Agung Made Dewi Anggreni; Dewi Sartika
Journal of Fibers and Polymer Composites Vol. 1 No. 2 (2022): Journal of Fibers and Polymer Composites
Publisher : Green Engineering Society

Tapioca solid waste (TSW), as a source of natural fiber, is produced in abundance, but its utilization is minimal and even has the potential to pollute the environment. Unfortunately, TSW fiber has low physical, mechanical, and thermal characteristics that limit its application. Therefore, one way to improve the characteristics of TSW so that the fiber can be applied in various fields is by using the modified alkalization method. This study aims to determine the effect of alkali concentration on cellulose's chemical, physical, and thermal characteristics from TSW. Alkali treatment used NaOH solution of 0%, 5%, 10%, 15%, and 20% (v/w). The chemical characteristics of the fiber were analyzed for moisture, starch, lignin, hemicellulose, and cellulose content. Fiber surface morphology was analyzed by scanning electron microscopy (SEM), functional group changes with Fourier transform infrared (FTIR), degree of crystallinity with X-ray diffraction (XRD), and thermal stability with thermogravimetric analysis (TGA). The results showed that alkaline treatment affected changes in the chemical, physical, and thermal characteristics of cellulose from TSW. The increasing concentration of NaOH causes the water and cellulose content to increase, while the starch, hemicellulose, and lignin content decrease. Surface morphology is getting rougher, fiber dimensions increase to 10% NaOH concentration, but at higher concentrations, it causes a decrease in dimensions. FTIR analysis showed that the intensity of the hemicellulose and lignin functional groups decreased with increasing NaOH concentration. The degree of crystallinity and crystal size increased until the NaOH concentration was 10%, but at higher concentrations, it tended to decrease. Meanwhile, d-spacing increased with increasing NaOH concentration. The thermal stability of the fiber tends to decrease with increasing NaOH concentration. Alkalized cellulose from TSW has the potential to be used in a wider field, such as adsorbent and composite reinforcing agent.

Co-Authors Agus Selamet Duniaji Amna Hartiati Bambang Admadi H Bambang Admadi Harsojuwono Dewi Sartika Elfrida Ratnawati G.P. Ganda Putra Gde Agung Bagus Surya Adnyana Gede Agus Ariefta I G. N. Sangka I G. Suputra Widharma I Gst. Ayu Ananda Dama Sastri I Gusti Agung Ayu Utami Andari I Gusti Ayu Lani Triani I Gusti Ayu Putu Agung Puspita Swandewi I Gusti Bagus Ananta Wijaya Putra I Komang Rai Wisnawa Putra I Komang Trikuti I N. Sunaya I Nyoman Bangbang Primaryadi I Wayan Arnata I Wayan Sudiarta I Wayan Wisma Pradnyana Putra Ida Ayu Adi Ida Bagus Gede Brahmantara Ida Bagus Wayan Gunam Kadek Dedi Widnyana Dinata Komang Aris Bintang Permana Luh Putu Wrasiati Lutfi Suhendra M. Indri H.A Ni Kadek Eni Juniantari Ni Made Wartini Ni Nyoman Puspawati Nur Azizah Diniari NYOMAN SEMADI ANTARA Pande Komang Suparyana Panji Hasbi Muhammad Putu Setia Budi Putu Suarya Radja Zulfan Hasibuan Repika Sepitri Br Barus Siska Elisabet Silalahi Tiara Ayu Khairunnisa

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