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All Journal IPTEKMA Agrotekno Buletin Udayana Mengabdi JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Jurnal Biologi Udayana Jurnal Teknologi Pertanian Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Jurnal Ilmiah Teknologi Pertanian Agrotechno Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Agroindustrial Journal

G.P. Ganda Putra

Fakultas Teknologi Pertanian Universitas Udayana, Denpasar

Author-ID : 268482

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences

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PENERAPAN TEKNOLOGI PEMBUATAN SABUN AROMA TERAPI DARI MINYAK KELAPA PADA KWT “WIGUNA MEKAR” DI DESA ANGKAH KECAMATAN SELEMADEG BARAT KABUPATEN TABANAN G.P. Ganda-Putra; N.M. Wartini; L.P. Wrasiati; I.W.G.S. Yoga
Buletin Udayana Mengabdi Vol 16 No 3 (2017)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (124.462 KB)

Masyarakat di Desa Angkah, Kecamatan Selemadeg Barat, Kabupaten Tabanan khususnya anggota KWT “Wiguna Mekar” masih belum memahami proses pembuatan sabun aroma terapi. Hal ini menyebabkan belum dimanfaatkannya minyak kelapa yang banyak dihasilkan di daerah tersebut Tujuan kegiatan pengabdian kepada masyarakat ini adalah : (1) memberikan penyuluhan tentang proses pembuatan sabun aroma terapi berbahan baku minyak kelapa dan (2) memberikan pelatihan dan praktek tentang langkah-langkah proses pembuatan sabun aroma terapi berbahan baku minyak kelapa, serta evaluasi biaya produksi dan mutu sensoris produk. Hasil kegiatan menunjukkan bahwa : (1) penyuluhan tentang pembuatan sabun aroma terapi dari bahan minyak kelapa telah memberikan informasi dan pengetahuan yang diperlukan oleh KWT Wiguna Mekar, (2) pelatihan pembuatan sabun aroma terapi dari bahan minyak kelapa dapat dilakukan dengan baik oleh para peserta, (3) hasil uji sensoris tingkat kesukaan produk sabun aroma terapi yang dihasilkan, masing-masing dengan skor untuk: warna = 6,5 (suka - sangat suka), aroma = 6,3 (suka - sangat suka), pembusaan = 5,8 (agak suka – suka), dan bersih (kesan kesat) = 6,1 (suka - sangat suka), dan (4) dari berat bahan-bahan baku 500 gram akan dihasilkan 20 cetak sabun, dengan total biaya Rp.25.500,-, atau untuk 1 (satu) buah sabun memerlukan biaya Rp. 1.275,-.

PENYULUHAN DAN PELATIHAN PEMBUATAN SABUN CAIR CUCI TANGAN DARI MINYAK KELAPA DI DESA POHSANTEN KECAMATAN MENDOYO KABUPATEN JEMBRANA G.P. Ganda-Putra; Ni Made Wartini; I Made Anom Sutrisna Wijaya; Cokorda Anom Bayu Sadyasmara
Buletin Udayana Mengabdi Vol 18 No 2 (2019): Buletin Udayana Mengabdi
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Masyarakat di Desa Pohsanten, Kecamatan Mendoyo, Kabupaten Jembrana masih belum memahami proses pembuatan sabun cair cuci tangan dari minyak kelapa. Hal ini menyebabkan belum dimanfaatkannya minyak kelapa yang banyak dihasilkan di daerah tersebut Tujuan kegiatan pengabdian kepada masyarakat ini adalah: (1) memberikan penyuluhan tentang pembuatan sabun cair cuci tangan berbahan baku minyak kelapa dan (2) memberikan pelatihan dan praktek tentang langkah-langkah pembuatan sabun cair cuci tangan berbahan baku minyak kelapa, serta (3) memberikan gambaran terkait evaluasi mutu sabun cair cuci tangan dengan uji sensoris. Hasil kegiatan menunjukkan bahwa: (1) penyuluhan tentang pembuatan sabun cair cuci tangan dari bahan minyak kelapa telah memberikan informasi dan pengetahuan yang diperlukan oleh masyarakat di Desa Pohsanten, (2) pelatihan pembuatan sabun cair cuci tangan dari bahan minyak kelapa dapat dilakukan dengan baik oleh para peserta, (3) hasil uji sensoris tingkat kesukaan produk sabun cair cuci tangan yang dihasilkan, masing-masing dengan skor untuk: warna = 6,7 (suka - sangat suka), aroma = 6,5 (suka - sangat suka), pembusaan = 5,8 (agak suka – suka), dan bersih (kesan kesat) = 6,4 (suka - sangat suka).

TEKNOLOGI PEMANFAATAN CAIRAN PULPA HASIL SAMPING PENGOLAHAN KAKAO DI DESA ANGKAH, KECAMATAN SELEMADEG BARAT, KABUPATEN TABANAN G. P. Ganda Putra; N. M. Wartini; I.W.G.S. Yoga
Buletin Udayana Mengabdi Vol 15 No 1 (2016): Jurnal Udayana Mengabdi
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

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The objectives of Community Service in accordance problems partners is to: 1) be able to accommodate a watery sweating byproduct of fermentation of cocoa beans that are not scattered in the processing site, 2) the determination of the purchase price of raw materials (pods of cocoa or cocoa beans wet), 3) complementary device administration, and 4) obtain product of cocoa vinegar that meets the requirements of SNI and ready for the market. Methods of activities that have been agreed, as follows: 1) engineering equipment/container fermentation of cocoa beans, 2) simple value chain analysis, 3) creation of administrative tools, such as: administrative activity, financial administration and the administrative requirements of the other, and 4) the process production and packaging of cocoa vinegar. The results of the activities are: 1) engineering fermentation container is done by adding a plastic tarp in the bottom of the container fermentation, a byproduct obtained watery sweating as much as 660 liters per month or 4620-5940 liters per year, 2) the determination of the purchase price for raw materials pods and/or wet cocoa beans on a profit margin of 20%, 25%, 30% respectively with a conversion of 0.0233; 0.0224; 0.0216 and /or 0.233; 0.224; 0.216 of the price of cocoa beans in the market, 3) administrative tools that have been made, including: administrative activities, financial administration and other administrative completeness devices, and 4) have been able to do the production process to produce cocoa vinegar products in packaging and introduced through expo- exhibitions and marketed to traditional markets and to the needs of their own members.

PENGARUH PENAMBAHAN INOKULUM Saccharomyces cerevisiae DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK CUKA FERMENTASI DARI CAIRAN PULPA HASIL SAMPING FERMENTASI BIJI KAKAO (Theobrama cacao L.) Anak Agung Sagung Inten Mahasari Putri; G.P. Ganda Putra; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 3 (2016): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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This aims to this study was to (1) determine the effect of addition inoculum Saccharomyces cerevisiae and fermentation period on the characteristics of vinegar fermentation from liquid waste of cacao beans fermentation, and (2) to determine the accurate of addition innoculum Saccharomyces cerevisiae and fermentation period which one produces the best characteristic fermentation from liquid waste of cacao beans fermentation. The experiments was designed by a Split Plot design with the addition of inoculum Saccharomyces cerevisiae (S) into the main plot consisting of 3 plots 10%, 15%, and 20% (v/v). Fermentation period (H) is a subplots consisting of 6 levels were 0, 5, 10, 15, 20, 25 days. The fermentation period was affected significantly (P <0,01) on levels of acetic acid, total acid, alcohol content, total sugar and total dissolved solids from a liquid pulp vinegar fermentation from liquid waste of cacao beans fermentation, while the addition of inoculum Saccharomyces cerevisiaeand interaction did not affect (P> 0,05). The best characteristics of fermentation vinegar was found on the addition of an inoculum of 10% and fermentation period for 25 days with the, acetic acid content, total of acid, alcohol content, total sugar and total of soluble solid were 2,86 (% v/v), 1,16 meq NaOH / g, 0,00%, 1,29%, dan 6,02 oBrix, respectively. Keyword : vinegar fermentation, cacao, watery sweating, fermentation period, additional of inoculum.

AKTIVITAS BIODESULFURISASI DIBENZOTIOFENA DALAM MODEL MINYAK TETRADEKANA PADA RASIO MINYAK AIR DAN KONSENTRASI RESTING SEL ISOLAT BAKTERI SBJ8 I Gede Krisna Putra Pratama; Ida Bagus Wayan Gunam; G.P. Ganda Putra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 1 (2017): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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This study aims to determine the best ratio of oil / water and concentration of resting cells and determine the time course of resting cells bacteria isolates SBJ8 to be known the biodesulfurization capability in two-phase media using media mineral salt sulfur free-tetradecane(MSSF-TD). Oil/water ratio used in this study is 1 : 1 , 1 : 2 and 1 : 4 in combination with cell concentration by OD66010, 20, and 30. The study was conducted using 200 mg · l–1dibenzothiophene as a source of sulfur dissolved in tetradecane as a model of petroleum (oil phase). Isolates were incubated for 24 hours at 37°C and the residue analyzed by gass cromathography mass selective (GC-MS). Testing the degradation of resting cells is accomplished by two replications. The results showed that the ratio of oil water 1 : 4 by and cellconcentration OD66030 shows the results of the highest degradation of 84.84% and the time course of 24 hours resting cells show degradation rate dibenzothiophene up to 81.84%. Keywords : Biodesulfurization, dibenzothiophene, tetradecane, resting cells

STRATEGI PENGEMBANGAN USAHA AIR MINUM DALAM KEMASAN (Studi Kasus PT. Govinda Tirta, Nyanglan Bangli) I Wayan Ferry Artha Yoga; Luh Putu Wrasiati; Gusti Putu Ganda Putra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 4 (2016): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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This study aimed (1) to analyze the internal and external conditions of PT. Govinda Tirta, (2) to develop and recommend business development strategies and (3) to finding the priority strategies ofPT. Govinda Tirta. The analysis of Business Development Strategies used a matrix of Strength, Weakness, Opportunities and Threats (SWOT), supported by the analysis of quantitative uses a matrix of External Factor Evaluation (EFE), Internal Factor Evaluation (IFE), Internal External (IE) and Quantitative Strategic Planning Matrix (QSPM). The results showed that the weighting and rating value of IFE matrix was 3.2 indicated strong positions and EFE Matrix was 3.29 indicated a strong ability. In IE matrix, the strategy that must be done was to grow and develop a strategy, which consists f an intensive strategies (market penetration, market development and product development), andintegrative strategies (backward integration, forward integration and horizontal integration). There were8 alternative strategies that can be structured to develop businesses of PT. Govinda Tirta. The highest Total Atractive Score value of alternative strategies was promoting with IT based. Keywords: Business Development Strategies, Bottled Water, PT. Govinda Tirta, SWOT, QSPM

Pengaruh Konsentrasi Etanol dan Waktu Ekstraksi menggunakan Metode Microwave Assisted Extraction (MAE) terhadap Aktivitas Antioksidan Ekstrak Kulit Buah Kakao Diana Puspitaningtyas; G.P. Ganda Putra; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 3 (2021): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This research was conducted to determine effect of ethanol concentration and extraction time on antioxidant activity of cocoa pod husk extract and to obtain ethanol concentration and extraction time using Microwave Assisted Extraction (MAE) that can produce extract with the highest antioxidant capacity. The experimental design used in this research was a factorial randomized block design, which consisted of two factors. The first factor was the concentration of ethanol which consisted of 3 level that namely ethanol 75%, 85% and 95%. The second factor was the time of extraction which consisted of 4 level namely 5, 10, 15, and 20 minutes. The data were analyzed by analysis of variance and continued with Tukey test. The results showed that the concentration and extraction time had a very significant effect on yield, total phenolic, total flavonoid and antioxidant capacity of cocoa pod husk extract. Interactions between treatments had a very significant effect on total phenolic and total flavonoid. Interaction on antioxidant capacity had a significant effect, but did not significantly effect to the yield of cocoa pod husk extract. The best treatment showed that extraction by ethanol 95% for 15 minutes using MAE which the characteristic yield was 11.85±0.84% total phenol was 149.36±0.92 mg GAE/g extract, total flavonoid was 91.03±2.31 mgQE/g extract, antioxidant capacity was 136.69±0.19 mg GAEAC/g extract. Keyword : Ethanol concentration, time extraction, antioxidants, cocoa pod husk.

PENGARUH SUHU DAN LAMA DISTILASI TERHADAP RENDEMEN DAN KARAKTERISTIK CUKA FERMENTASI DARI CAIRAN PULPA HASIL SAMPING FERMENTASI BIJI KAKAO Ni Kadek Wiji Astuti; Gusti Putu Ganda Putra; Nyoman Semadi Antara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 3 (2015): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (219.167 KB)

Pulp liquid waste is the by-product produced during process of cacao bean fermentation. This liquid contains acetic acid which could be utilized as vinegar. Distillation method can be done to recover the acid as cacao vinegar. In present work, the experiment was done to determine the effect of distillation temperature and time on the yield and characteristics of cacao vinegar recovered from liquid waste of cacao fermentation. The experiment was designed by randomized block design with two factors of experiment, namely temperature and time of distillation. The first factor was the distillation temperature (S) which consists of two levels, i.e 90°C and 100°C. The second factor was the distillation time (W) which consists of five levels, i.e 30, 60, 90, 120, 150 minutes. The best characteristic of cacao vinegar was examined by the test of effectiveness. The interaction of temperature and time of distillation affected significantly the yield of vinegar, but the interaction did not affect the characteristics of cacao vinegar. However, the single factor of distillation temperature or distillation time significantly affected the yield and the characteristics of vinegar as well. By using effectiveness test the best of cacao vinegar was found on distillation temperature of 90 o C at 150 minute. The yield of cacao vinegar was 22.83% with the total of acid, acetic acid content, pH, alcohol content, and total of soluble solid were 0.0808 mEq NaOH/g, 0.49% (w/w), 2.72, 5.39%, and 4.33 o Brix, respectively.

PENGARUH KONSENTRASI PELARUT ETANOL DAN SUHU MASERASI TERHADAP RENDEMEN DAN KADAR KLOROFIL PRODUK ENKAPSULASI EKSTRAK SELADA LAUT (Ulva lactuca L) Ni Nyoman Desi Trisna Dewi; Luh Putu Wrasiati; Gusti Putu Ganda Putra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 3 (2016): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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This research were aimed to 1) investigate the effect of ethanol concentration and temperature of maceration to rendement and chlorophyll content of sea lettuce extract powder, 2)investigate how the effect of ethanol concentration and temperature of maceration to rendement and chlorophyll content of sea lettuce extract powder. This experiment used randomized block design with 2 factors. The first factor was the ethanol concentration consists of 3 levels namely 70%, 80% and 90%. The second factor temperature of maceration consists of 4 levels namely 30 ± 2oC, 45± 2oC, 60 ± 2oC and 75 ± 2oC. Variables observed were rendement, chlorophyll acontent, chlorophyll b content and total chlorophyll content. The result showed that ethanol concentration and temperature of maceration had high significantly effect on chlorophyll acontent, while did not affect on rendement. Interaction between ethanol concentration and temperature of maceration had high significantly effect on chlorophyll b content and total chlorophyll content. Ethanol concentration 90% with temperature of maceration 45 ± 2oC had the highest characteristic of sea lettuce extract powder at 27,08 % rendement, 97,07 ppm chlorophyll a content, 246,53 ppm chlorophyll b content and 306,28 ppm total chlorophyll content Keywords : encapsulation, sea lettuce, ethanol concentration, temperature of maceration, Ulva lactuca L

Karakteristik Ekstrak Kulit Biji Kakao (Theobroma cacao L.) sebagai Sumber Antioksidan pada Perlakuan Ukuran Partikel dan Waktu Maserasi Reren Rahmadhani; G.P. Ganda Putra; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 2 (2020): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Cocoa beans husk is the highest waste of the cocoa fruit processing and has not been used optimally. The waste of cocoa beans husk contain polyphenol that can be used for antioxidants. Polyphenol on beans husk of cocoa can be extract using extraction method. This study aims were to determine the effect of the macerations and particle size on the extract beans husk of cocoa as a source of antioxidants and to determine the best of solvent concentration and particle size to produce extract of beans husk of cocoa a source of antioxidant. The study was the experimental research which designed by using randomized block desin (RBD) with two factors. The first factor was particle size that that consists of 40, 60 and 80 mesh. The second factor was maceration time, wich were done for 24, 36 and 48 hours. The data were analyzed by analysis of variance (ANOVA) and continued with the Tukey test. The results showed that maceration time and particle size had a very significant effect on yield, total phenolics and antioxidant capacity on the extract of beans husk of cocoa. Interactions between treatments had a very signifiacant effect on total phenolic and antioxidant capacity but significantly effect the yield on the extract of beans husk of cocoa. 80 mesh of particle size and 48 hours maceration time was thebest treatment for extracting beans husk of cocoa as a source of antioxidants with characteristic 14.28±0.7 percent of yields, 92.2±1.66 mg GAE/g of total phenolics, and 57.71±0.27 mg GAEAC/g of antioxidant capacity. Keywords : cocoa beans husk, extraction, particle size, antioxidants.

Co-Authors A. Harijono Anak Agung Made Dewi Anggreni Anak Agung Putu Agung Suryawan Wiranatha Anak Agung Sagung Inten Mahasari Putri Anak Agung Sagung Mirah Mahadewi Anggreni, Ni Made Dian Antonius Solo Aulanni'am, Aulanni'am Bambang Kartika DEWA AYU ANOM YUARINI Diana Puspitaningtyas Dimas Anggi Ananta Enjelitha Girsang Esra Palenta Sinaga Gede Agus Ariefta Gek Ulan Sukma Gusti Ayu Kadek Diah Puspawati Gusti Putu Agus Darmataba I Dewa Putu Rega Elyana I Gede Krisna Putra Pratama I Gede Oka Harta Adinata I Gede Rusli Supariatna I Gst. Ayu Ananda Dama Sastri I Gusti Ayu Agung Putri Utami I Gusti Ayu Ekawati I Gusti Ayu Krisna Dewi I Gusti Ayu Lani Triani I Gusti Ayu Meia Dewi I Kadek Aditya Wirajaya I Kadek Widhiana Putra I Ketut Dio Prasetya I Made Anom Sutrisna Wijaya I Made Kartana I Made Mas Oka Hendrawan I Nengah Kencana Putra I Putu Lingsan Pratyaksa I Putu Suparthana I Wayan Adi Wagestu I Wayan Arnata I Wayan Eko Fridayana I Wayan Ferry Artha Yoga I Wayan Gde Angga Prasetya I.W.G.S. Yoga Ida Bagus Gede Awidyanata Ida Bagus Wayan Gunam Kadek Mei Ahadianti Komang Aris Bintang Permana Lianatus Sholeha Livia Pratiwi Luh Putu Ayu Sumantining Luh Putu Trisna Darmayanti Luh Putu Wrasiati Lutfi Suhendra Misbach Baihaqi Zen Ni Kadek Wiji Astuti Ni Kadek Yeni Dwipayanti Ni Made Mega Suasti Rahayu Ni Made Ria Oka Ni Made Wartini Ni Nyoman Desi Trisna Dewi Ni Putu Suwariani Ni Wayan Sukmayanti Ni Wayan Titin Kartika Sari NiMade Wartini Novi Dwiningrum NYOMAN SEMADI ANTARA Praycelia Marissa Miranda Putu Agung Sujud Rama Krishna Putu Agus Nadiarta Putu Ayu Sucitawati Putu Mutia Septiyaningsih Putu Timur Ina Putu Widya Sena Repika Sepitri Br Barus Reren Rahmadhani Sadyasmara, Cokorda Anom Bayu Sri Kumalaningsih Sri Mulyani Sutardi Sutardi Tia Larasati Tri Susanto W. Angga Pranayasa Yudisthira Dharma Bhusana Dasa

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