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All Journal Jurnal Kimia (Journal of Chemistry) Buletin Udayana Mengabdi Majalah Ilmiah Peternakan Jurnal Peternakan Tropika Bumi Lestari Jurnal Sain Peternakan Indonesia Animal Production : Indonesian Journal of Animal Production Jurnal Biologi Tropis Jurnal Gema Ngabdi Jurnal SIAR ILMUWAN TANI Jurnal Pepadu
I Nyoman Sumerta Miwada
Fakultas Peternakan, Universitas Udayana
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Immunology & microbiology Social Sciences Veterinary

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Evaluation on Performances of Yoghurt Used Modern Technology Versus Natural One Yupardhi, W Sayang; Oka, I G.L.; Pratiwi, Ayu; Sutarpa, I N.S.; Miwada, I N.S.
ANIMAL PRODUCTION Vol 17, No 1 (2015): January
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (137.034 KB) | DOI: 10.20884/1.anprod.2015.17.1.486

Abstract

Abstract. A research for studying performances (aromatics including colour, taste, smell, texture and its financial benefit) of milk products i.e. yoghurt which used modern technology versus the natural one was conducted at PT Prima Rasa, Denpasar. The research consisted of two treatments (A = modern technology and B = natural technology). The objective of the research were: 1) to study the differences of aromatic and financial benefit of yoghurt with modern technology versus the natural one, 2) to use as a reference in the future on milk products business, and 3) to increase the quantity and quality of yoghurt and income per capita in the Bali Island. In this research, yoghurt production which used modern technology (treatment A) used some ingredients i.e. fresh milk, skimmed milk, starter (imported Lactic Acid Bacteria from Canada) and modern equipments i.e. electric incubator for milk fermentation. While the natural technology (treatment B) used a slightly different ingredients and equipments i.e. non imported starter and non electric incubator (ampel bamboo). The starter used was lactic acid bacteria naturally found in the ampel bamboo as incubator at once. The incubator was covered with aged banana leaf on the fermentation processes. These ingredients and equipments were very easy to find, available through the year and cheap. There were six replicates in each treatment. Data obtained were analyzed with t test and financial benefit was analyzed descriptively.  Results of the research showed that yoghurt aromatics which used natural technology was 14.29% significantly higher than modern one but its texture was 20.31% or significantly lower. The differences did not seem to cause difference on the taste between them. The average taste score was the same (7.1), indicating that both treatments had the same taste. The financial benefit of the natural yoghurt was much higher (90.74%) than that of the modern one (127.40% versus 10.80%). Key words: yoghurt, fresh milk, lactic acids bacteria, incubator, ampel bamboo Abstrak. Penelitian untuk mempelajari performans (cita-rasa termasuk: warna, aroma/bau, tekstur, keasaman/rasa asam/pH, dan finansial) suatu produk susu yaitu yogurt yang menggunakan teknologi modern versus alami (bambu ampel) telah dilakukan di PT Perusahaan Prima Rasa, Denpasar. Penelitian ini terdiri atas dua perlakuan (perlakuan A = teknologi modern, dan B = teknologi alami). Tujuan penelitian ini adalah untuk: 1) mempelajari perbedaan cita-rasa dan keuntungan finansial yogurt yang menggunakan teknologi modern dan alami, 2) dipakai sebagai acuan dalam membuat suatu usaha bisnis produk susu dimasa yang akan datang, dan 3) meningkatkan kuantitas dan kualitas yogurt serta pendapatan asli daerah Bali. Dalam penelitian ini pembuatan yogurt yang menggunakan teknologi modern (perlakuan A) menggunakan beberapa bahan-bahan dan alat-alat seperti susu sapi segar, skim, starter (bakteri asam laktat impor dari Kanada dan harganya mahal), inkubator listrik atau steroform untuk pemeramannya. Sedangkan pembuatan yogurt yang menggunakan teknologi alami (perlakuan B) prosesnya hampir sama dengan yang menggunakan teknologi modern, hanya saja tidak menggunakan starter impor dan tidak menggunakan inkubator listrik (menggunakan bamboo ampel) dan starter yang digunakan adalah bakteri asam laktat yang secara alami terdapat dalam bambu ampel tersebut. Bambu ampel yang digunakan sebagai inkubator itu ditutupi dengan daun pisang yang telah dilayukan. Bambu ampel ini mudah didapat, tersedia sepanjang tahun dan murah harganya. Masing-masing perlakuan diulang sebanyak enam kali. Data yang diperoleh dianalisa dengan t test, keuntungan finansial dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa yogurt dengan teknologi alami mempunyai aroma lebih kuat secara nyata sebesar 14,29% dibandingkan yogurt dengan teknologi modern, tetapi teksturnya (kelembutannya) adalah sebaliknya, yogurt dengan teknologi modern lebih tinggi secara nyata sebesar 20,31% dibandingkan derngan yogurt teknologi alami. Namun demikian, perbedaan tersebut tidak menyebabkan perbedaan rasa di antara semuanya. Dalam hal ini rata-rata nilai rasa adalah sama (7,1). Artinya, kedua perlakuan tersebut mempunyai rasa sama. Namun demikian, keuntungan dari hasil penjualan yogurt dengan teknologi alami lebih tinggi (90,74%) dibandingkan teknologi modern (127,40% versus 10,80%). Kata kunci : yogurt, susu sapi segar, bakteri asam laktat, inkubator, bambu ampel 
Evaluation of the Capabilities of Various Local Bamboo as the Places of Milk Fermentation without Inoculant of Lactic Acid Bacteria Miwada, INS; Lindawati, SA; Hartawan, M; Sutama, INS; Ariana, INT; Tegik, IP
ANIMAL PRODUCTION Vol 13, No 3 (2011): September
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

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Abstract

Abstract. This research was conducted to evaluate the capabilities of the various local bamboos without the inoculation of lactic acid bacteria (LAB) in milk fermentation. The method used in this study was completely randomized design (CRD) with three treatments, namely D (delepung bamboo); A (ampel bamboo) and T (tali bamboo). The results of the study showed that fermentation in tali bamboo produced the lowest pH value (4.82) followed by ampel bamboo (4.87) and delepung bamboo (4.97). Low pH values were followed by a high total acidity with the results respectively 0.82%; 0.80% and 0.78%. Similarly, the highest level of product consistency was in tali bamboo treatment (1.08 min) followed by ampel bamboo (0.53 min) and delepung bamboo (0.38 minutes). Product moisture content was also the lowest in tali bamboo treatment (87.28%) followed by ampel bamboo (87.53%) and delepung bamboo (88.70%). Never the less the capability of tali bamboo as a natural incubator is not significantly different to delay delepung bamboo and ampel bamboo reviewed from protein percentage and fat product. While the total LAB found in the product of tali bamboo treatment (5.82 x 104 CFU/g) was significantly more than delepung bamboo (1.60 x 104 CFU/g) and ampel bamboo (2.37 x 104 CFU/g). The conclusion of research was that the ability of the performance of LAB powder allegedly found in bamboo and its function of milk fermentation was more dominant on tali bambooKey Words: local bamboo, cow milk, fermentation technology, lactic acid bacteriaAnimal Production 13(3):180-184 (2011)
KARAKTERISTIK MASKER KEFIR SUSU SAPI DENGAN FORTIFIKASI SERBUK BUNGA TELANG (Clitoria ternatea L.) PASCA INKUBASI D. C., Raharjo; Lindawati, S. A.; Miwada, I N. S.
Jurnal Peternakan Tropika Vol 10 No 1 (2022): Vol. 10 No. 1 Tahun 2022
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

The purpose of this study was to determine the characteristics of fortified cow's milk kefir masks withpowdered telang flower after incubation. The research was carried out from February to April 2021 at the Laboratory of Animal Products Technology and Microbiology, Faculty of Animal Science, Udayana University. The experimental design used was a completely randomized design (CRD) with four treatments and four replications, namely 0% fortification of telang flower powder (P0), 4% fortification of telang flower powder (P1), 6% fortification of telang flower powder (P2), fortification of 8 % of flower pollen (P3). The variables observed included pH, adhesion, phenol, flavonoid, color, texture. The results showed that the characteristics of fortified kefir masks had a pH value of P0 (4.74), P1 (4.86), P2 (4.97), and P3 (4.97) which were statistically significantly different (P<0 0.05), the adhesion to treatment P0 (23.67), P1 (15.46), P2 (12.36), and P3 (10.23) were statistically significantly different (P<0.05), phenol at treatments P0 (9.96), P1 (25.90), P2 (40.98), and P3 (46.86) were statistically significantly different (P<0.05), flavonoids in treatment P0 (146.97) , P1 (166.09), P2 (165.95), and P3 (170,22) were statistically significantly different (P<0.05), the color in the treatment P0 (white), P1 (light purple), P2 ( light purple), and P3 (purple) were statistically significantly different (P<0.05), the textures of the treatments P0 (liquid), P1 (liquid), P2 (slightly thick), and P3 (slightly thick) were statistically significantly different (P<0.05). The conclusion of this study that the kefir mask with fortification of telang flower after incubation affected the pH value, adhesion, total phenol, flavonoid, color, texture and fortification of 4% was able to provide the best characteristics. Keywords: kefir mask, cow's milk, mask characteristics and telang flower
ISOLASI GELATIN DARI KULIT KAKI AYAM BROILER DAN KARAKTERISASI GUGUS FUNGSINYA DENGAN SPEKTROFOTOMETRI FTIR N. M. Puspawati; I N. Simpen; I N. Sumerta Miwada
Jurnal Kimia (Journal of Chemistry) Vol. 6, No. 1 Januari 2012
Publisher : Program Studi Kimia, FMIPA, Universitas Udayana (Program of Study in Chemistry, Faculty of Mathematics and Natural Sciences, Udayana University), Bali, Indonesia

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Abstract

Gelatin is a biopolymer that can be obtained from partially hydrolysis of collagen present in skin, bone, and connective tissues of animals. The aim of the present work is to isolate and characterize gelatin obtained from chicken feet Broiler’s skin after curing with acid and base. Isolation of gelatin from skin of chicken feet Broiler was performed by water-bath extraction through type A (acid) and type B (base) processes. CH3COOH 1.5% (GA) was used for acid-curing, and NaOH 2.0% (GB) for base-curing processes with 2 days soaking time. Gelatin prepared from acid-curing (GA) gave yield 8.47%, protein content 82.59%, and 23.50%. While gelatin from alkali process (GB) gave yield 7.37%, protein content 79.75% %, and fat content 15.76%. FTIR spectra of GA and GB were very similar. Both GA and GB exhibited peaks at wavelength number for region of amide A, amide I, II, and III which a characteristic for gelatin functional groups. GB exhibited peaks at 1242 cm-1 with low intensity in the amide III region while GA did not. This result is associated with the loss of triple helix or denaturation of collagen to gelatin. Based on FTIR results it can be concluded that GA and GB obtained were true gelatins, although GA gave a better result.
PENGEMBANGAN KREATIVITAS DAN KEMANDIRIAN SUBAK MELALUI SINERGITASNYA DENGAN BUMDES DALAM UPAYA MENGHADAPI “MEA” I.N.T. Ariana; M. Hartawan; A.A. Oka; I.N.S. Miwada
Buletin Udayana Mengabdi Vol 16 No 2 (2017)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

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Abstract

Tujuan pengabdian ini dilakukan adalah memberikan transfer ipteks untuk mendorong keativitas dan kemandirian subak di desa Tista dalam menghadapi “MEA” melalui pengembangan sinergitasnya dengan BUMDes. Sasaran kegiatan adalah kelompok petani, peternak, ibu-ibu PKK dan generasi muda yang berminat mendapatkan pengetahuan baru. Metode pelaksanaan pengabdian melalui penyuluhan dan pelatihan yang mendukung kreativitas dan kemandirian masyarakat desa Tista, seperti penyuluhan metode SRI dalam penanaman padi, pelatihan silase, pembuatan abon lele dan pelatihan budidaya lele serta pendidikan dini tentang eksistensi subak bagi generasi penerus serta penyiapan skema hubungan sinergitas Bumdes dan Subak. Hasil pelaksanaan kegiatan menunjukkan bahwa terjadi peningkatan pengetahuan masyarakat desa Tista (tingkat capaian lebih dari 85%) baik dalam upaya memahami metode SRI dalam penanaman padi, pengolahan jerami padi menjadi silase, budidaya lele dan pembuatan abon lele, pendidikan dini tentang subak serta skema sinergitas Bumdes dan subak. Kesimpulan kegiatan bahwa transfer ipteks yang telah dilakukan pada masyarakat desa Tista mampu meningkatkan pengetahuannya hingga 85% dalam mendorong kreativitas dan kemandirian.Kata kunci : terdiri atas 5 kata, maksimum dua baris, Times New Roman 10 pt, rata kiri dan hanging 20 mm. Tempatkan satu baris kosong sebelum kata kunci dan dua baris kosong sesudahnya.
PERBAIKAN MANAJEMEN PEMELIHARAAN DAN PELAYANAN KESEHATAN TERNAK DI DESA TIANYAR BARAT Budaarsa K; K. M. Budiasa; W. Suarna; A.W Puger; M. Suasta; I.M. S. Miwada
Buletin Udayana Mengabdi Vol 11 No 2 (2012): Volume 11 No.2 – September 2012
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

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Abstract

The Community service that aims to improve the management of Bali swine breeding was held on August 18, 2012. Community service was conducted with extension methods and practice. The field team was divided into three groups and then visited the farmers in the respective fields. In practice, the field has made animal health by providing vitamins B complex and de-worming treatment pigs suffering from worms. Besides pigs, cows and chickens were also given the health services. A total of 50 male pigs and 68 female pigs had received treatment, whereas cows and chickens respectively 11 and 16. The system of raising livestock in the village of Tianyar Barat is very simple, namely traditionally extensive. Breeders need to pay attention to health and food animal herds so that growth can be better.
TEKNIK PENAMPUNGAN DAN FERMENTASI AIR KENCING SAPI BALI DI DESA DAUH YEH CANI, BADUNG MENJADI PUPUK ORGANIK RAMAH LINGKUNGAN IM.S. Negara; Simpen Simpen; Arsa Arsa; Diantariani Diantariani; Miwada Miwada
Buletin Udayana Mengabdi Vol 7 No 1 (2008): Volume 7 No.1 – April 2008
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

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Abstract

ABSTRACT The activity was carried out to put to use of the urine cattle bali with fermented technology. The activity of community servece was ccaried out at Dauh Yeh Cani village, Badung regency, on Suturday, 4 August 2007. The participants from the farmers group at Dauh Yeh Cani village. The demo plots was carried out at KUBE KMM. The material of a demo plots i.e. a removal by product (urine) with feces and than its were fermented.. The products made from the activity were liquied fertilizer organic (clean governunt). The participants were curious to follow all the activities and hope for the team Unud be able to came again with a news information.
IMPLEMENTASI NILAI-NILAI TRI HITA KARANA PADA BIDANG USAHA PENGGEMUKAN SAPI DI DESA BLUMBANG I.G Suka; NM. Wiasti; N. Suarsana; IN.S. Miwada
Buletin Udayana Mengabdi Vol 12 No 2 (2013): Volume 12 No.2 – September 2013
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

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Abstract

This Community service was carried out in the village Blumbang, sub Kerambitan, Tabanan on Saturday,September 22nd, 2012 at 15:00 to 17:00 pm. The participants included members of the village community ofBlumbang who joined in the cattle ranchers. From discussions with the members of the group , it can be saidthat they have a grasp of the concept of THK (Tri Hita Karana) but almost 100% of the participants attendingthis activity have not yet known how to implement. Activities continued with the introduction of fermentationtechnology to solve the problem. All the participants were very enthusiastic. Conclusion could be drawn that theintroduction of THK concept activities and its implementation in their daily life of the village community hasopened Blumbang villagers’ minds. Insight into the importance of processing the feces and urine of cow breedingis as a real form of the THK concept application
PENERAPAN TEKNOLOGI PEMANFAATAN CEKER AYAM BROILER MENJADI KRUPUK KULIT UNTUK HOME INDUSTRI DALAM RANGKA PEMBERDAYAAN EKONOMI MASYARAKAT DESA KELATING IN.S. MIWADA; S.A. LINDAWATI; WIJANA WIJANA
Buletin Udayana Mengabdi Vol 5 No 1 (2006): Volume 5 No.1 – April 2006
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

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Abstract

ABSTRACT The activity of community service was carried out with tittle ? Aplication of the foot birds technology be snack food for home industry to using the economic society at Kelating village?. It was carried out at Balai Desa Kelating on 23th September 2005. This socialization aimed to demonstration of the foot birds technology be snack food. The methods of activity was demonstration with the implementation three methods doing the snack food, that is one method with added lime, two method with added baking powder and three method without lime and baking powder. Previously it is explained by the theory. The result of activity on the whole success. The participant prefer the snack food for one method and two method. It can be concluded that, the participant very enthusiastic follow application of the foot birds technology be snack food and its never before the snack food production.
SOSIALISASI POTENSI SUSU FERMENTASI BAGI MASYARAKAT DI DESA PEMPATAN KARANGASEM DAN UPAYA PENGEMBANGANNYA BERBASIS POTENSI LOKAL IN. Suparta; S.A. Lindawati; IW. Sukanata; IN.S. Miwada; M. Hartawan
Buletin Udayana Mengabdi Vol 16 No 2 (2017)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

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Abstract

Tujuan pengabdian ini dilakukan adalah untuk mendorong penguatan usaha budidaya kambing perah yang dilakukan masyarakat di desa Pempatan melalui pengenalan teknologi fermentasi susu dan manfaatnya. Penyuluhan merupakan metode yang dikembangkan dengan melibatkan para peternak kambing perah dan masyarakat lainnya yang berminat untuk mendapatkan pengetahuan. Kegiatan ini dilakukan di balai banjar dusun Geliang pada hari Minggu tanggal 1 Mei 2016. Hasil kegiatan diawali dengan pemaparan tentang manfaat susu fermentasi, proses fermentasi susu fermentasi dan diikuti dengan pembagian produk susu fermentasi. Beberapa produk susu fermentasi yang dikenalkan, seperti yogurt dan kefir. Pada kesempatan tersebut dikenalkan pula produk susu fermentasi yang berantioksidan (yang bersumber dari penggunaan tepung ketela ungu sebanyak 4 % b/v). Kesimpulan yakni telah disosialisasikan produk inovasi aneka olahan susu fermentasi pada masyarakat di desa Pempatan. Hampir 90% masyarakat dan para peternak di desa Pempatan telah mengetahui manfaat susu fermentasi dan potensi susu kambing perah untuk dikembangkan aspek pengolahannya sehingga melalui kegiatan ini telah mendorong kesadaran masyarakat untuk pengembangan potensinya..
Co-Authors A. A. A. Adinda Savitrie Suamba A. W. Puger A.A Oka A.A. Oka Ardina Ratna Pramesti Ariana I N T, Ariana ARIANA, I N.T. Ariana, I. N. T. Ariani N. L. S. N. Arsa Arsa Astika I W. H. Aulanni'am - Ayu Pratiwi, Ayu Ayunita N. M. E. B. R. T. PUTRI Baiq Rani Dewi Wulandani Bairosi B. BERAHUN M.L. Budi Rahayu Tanama Putri Bulkaini (Bulkaini) D. A. WARMADEWI D. C., Raharjo Darmawan IM.W Dewa Putu Indra Pranata Dewi N.K.S Dorothy Y. N. S. Fathurrohman M. A. Febrianti E. Ginting D. B. A. Gusti Ayu Mayani Kristina Dewi H., Sulfiyarma Haniyah Y. S. Heri Purnomo Hermawati N. Md. N. I G. A. D. A., Astawa I G., Wyasaputra I G.L. Oka I Gede Suarta I Gusti Nyoman Gde Bidura I K. SUKADA I K. SUKADA I K. Sukada I Ketut Mangku Budiasa I Ketut Sukada I Ketut Sumadi I Komang Budaarsa I M. J., Hermawan I M. Mudita I M. Mudita I Made Abra Rahastra I Made Sugitha I N TIRTA ARIANA I N. Suparta I N. T. Ariana I N. T. ARIANA I N.S. Sutarpa, I N.S. I Nengah Simpen I NYOMAN SUTARPA SUTAMA I P.G. K., Wirakusuma I P.M. A., Sugiastini I W. SUKANATA I. G. Suka I. N. Simpen, I. N. I. N. Tirta A., I. N. I.G Suka I.G.A.N.C. Wiguna I.M. Wirawan I.M.J. Hermawan I.P.R.Y. Pradana I.W.P.Widnyana Ida Ayu Okarini Ida Bagus Made Suryatika IK. Sukada, IK. IM.S. Negara IN. Simpen Inggriati N. W. T. INS Sutama, INS Ioga A. IP Tegik, IP Jurnal Pepadu K. B., GINTING K. S, AMALIA K.A. Wiyana K.T.D. Deliana Ketut Warsa Parimartha Komaruddin M L. Doloksaribu L., JUITA Laksono A. M. S. Liana Dewi Liliek Eka Radiati Lindawati S. A. Lizayanti N.P Luh Putu Wrasiati M. HARTAWAN, M. M. Suasta M.H., ARISANDHI Made Ananta Wirya Maharani N K.D. MAKSUM M. M. H. MARTINI HARTAWAN Martini Hartawan Marwansyah A. J. Mikariana N. N. N. Mulfindarochma E. MUTTAQIN H. N. L. P, Sriyani N. L. P. Sriyani, N. L. P. N. P. Y. MELATI N. Suarsana N. W. SITI N.L.G. Sumardani N.L.G. Sumardani N.W.E. Setyawati NAJU F. M. D. Ni Luh Ayu Kornita Pratiwi Ni Luh Gede Sumardani Ni Luh Nyoman Kebayantini Ni Luh Putu Sriyani Ni Made Puspawati NI MADE WIASTI Ni Putu Diantariani Ni Wayan Siti Ni Wayan Tatik Inggriati Oka A.A P.E.N. Putri Panjaitan K. S. S. Pertiwi M.E.D Pratama L.P.M.A Priskayani N. K. PUTRA G. A. A. R. Dalem Raharjo D. C. RAHAYU P. I. S. Resla M. S. Rumapea D. K. S. A. Lindawati S. A. R., Sipahutar SA. Lindawati, SA. SARI S. T. Sa’adah I. A. Setyawan I M. E. Silaban M. SIMPEN - Sri Anggreni Lindawati Sriyani N L P, Sriyani Sumiyati Sumiyati TATTU M. R. R Twen O. Dami Dato U. N., Musalamah W. Suarna Wayan Sayang Yupardhi WAYAN WIJANA WIJANA WIJANA WITAWAN S. W. Wulandari N.P Yanti N K.A.W.P