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All Journal Biology, Medicine, & Natural Product Chemistry Jurnal Teknologi & Industri Hasil Pertanian Canrea Journal: Food Technology, Nutritions, and Culinary Journal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) SEAS (Sustainable Environment Agricultural Science)

Janurianti, Ni Made Defy

Fakultas Pertanian, Universitas Warmadewa. Bali,

Author-ID : 2888507

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Education Energy Environmental Science Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health

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Articles

Antibacterial Screening of Bacterial Isolates Associated with Mangrove Soil from the Ngurah Rai Mangrove Forest Bali Anak Agung Gede Indraningrat; Made Dharmesti Wijaya; Putu Arya Suryanditha; Ayu Savitri Siskayani; Ni Made Defy Janurianti
Biology, Medicine, & Natural Product Chemistry Vol 10, No 2 (2021)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2021.102.129-133

In this study we reported cultivation of bacteria associated with mangrove soil from the Ngurah Rai Mangrove Forest, Bali. Mangrove soil samples were serially diluted using sterile artificial seawater, spread onto Starch Casein M agar and incubated at 28oC for 28 days. Cultivation of mangrove soil samples yielded 165 bacterial colonies with 68 isolates were selected and purified based on different morphology. Of these 68 isolates, 22 isolates displayed antibacterial activities ranging from weak to strong inhibition against at least one of four bacterial indicators namely Staphyloccocus aureus, Streptococus mutans, Escherichia coli and Klebsiella pneumoniae using perpendicular streak method. Overall, 19 out of 22 bacteria isolates displayed weak antibacterial potential and two isolates exhibited moderate antibacterial activity. The isolate SA4 was the only bacterium with strong antibacterial potential with measured clear distance ≥ 10 mm against the four bacterial isolates. Sequence analysis based on 16S rRNA gene fragment assigned the isolate SA4 as Bacillus subtilis strain BIL/BS-168. Overall, this study confirmed the untapped potential of antibacterial activities from bacteria associated with mangrove soil.

Pengaruh penambahan gum arab dan suhu penyimpanan terhadap kestabilan gel lidah buaya sebagai bahan edible coating [The effect of gum arabic addition and storage temperature on the stability of aloe vera gel as an edible coating] Ni Made Defy Janurianti; I Made Supartha Utama; Ida Bagus Wayan Gunam
Jurnal Teknologi & Industri Hasil Pertanian Vol 27, No 1 (2022): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v27i1.53-62

Aloe vera gel is a polysaccharide widely used as an edible coating because it contains glucomannan and lignin compounds that can inhibit respiration and transpiration in fruit. However, aloe vera gel has weakness such as easy to change its color, odor, and viscosity. Therefore, a stabilizer is needed, one of which is gum arabic. Storage temperature also affects the stability of aloe vera gel. The purpose of this study was to determine the concentration of gum arabic and the optimal storage temperature in stabilizing aloe vera gel as an edible coating. The study used a completely randomized design (CRD) with a factorial pattern. Parameters tested were viscosity, pH, color change, and sedimentation percentage. The results showed that the optimal concentration of gum arabic to produce stable aloe vera gel was 2% in cold storage (5 ± 1ºC), with stability up to 9 days of storage, on the condition that aloe vera gel has a pH of 4.58 ± 0.04, viscosity 40.67 ± 0.58 m.Pa.s, sedimentation percentage 8.13 ± 14.08% and color change (∆E) during storage 20, 09 ± 0.58. Aloe vera gel added with 2% arabic gum can be an edible coating on fruit or vegetables.

Antibacterial Activity of Aloe Vera Gel-based Edible Coating with the addition of Gum Arabic and Ascorbic Acid Ni Made Defy Janurianti; I Made Supartha Utama; Ida Bagus Wayan Gunam
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 5 No. 1 (2021)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Aloe vera gel has antibacterial properties. The content of antibacterial compounds in aloe vera gel is saponins, anthraquinones, tannins, aloin, and acemannan. Aloe vera gel has the potential as an edible coating for food products. The Processing carried out goes through a heating process that does think to damage the antibacterial compounds in the aloe vera gel. This study aims to determine the antibacterial activity of aloe vera gel formulated as an edible coating on S. aureus, S. mutans, E. coli and K. pneumoniae bacteria. The research method used is the disc diffusion method. Based on the test results, pure aloe vera gel has a larger inhibition zone diameter than aloe vera gel processed into an edible coating. Diameter of pure aloe vera gel inhibition zone in S. aureus, S. mutans, E. coli, and K. pneumoniae bacteria. respectively 10.966 ± 0.573 mm; 11.806 ± 0.215 mm; 10,860 ± 0.675 mm, and 10.686 ± 0.081 mm. Aloe vera gel formulated into an edible coating with antibacterial ability, namely at a concentration of 100%, which has anti activity with the inhibition zone's diameter in S. aureus, S. mutans E. coli, and K. pneumoniae bacteria, respectively. is 10,470 ± 0.213 mm; 10,673 ± 0.127 mm; 10,113 ± 0.040 mm, and 9.676 ± 0.604 mm.

Technological Engineering for Traditional Coconut Oil Making Ni Made Defy Janurianti; I Wayan Sudiarta; Anak Agung Made Semariyani
SEAS (Sustainable Environment Agricultural Science) Vol. 2 No. 2 (2018)
Publisher : Warmadewa University Press

This study aims to determine the effect of pineapple extract concentration and duration of fermentation on the characteristics and good quantity and to determine the concentration of pineapple extract and fermentation duration that can produce coconut oil with the highest yield with characteristics that meet Indonesian National Standard No. 01-2902-1999. This research was carried out at the Food Analysis Laboratory, Faculty of Agriculture, Universitas Warmadewa. This research is a factorial experiment with Randomized Block Design (RBD) consisting of 2 (two) factors, namely: factor I, pineapple extract concentration composed of 4 levels, namely pineapple extract concentration 10%, 15%, 20%, and 25%. Factor II, fermentation duration consisting of 3 degrees, 12 hours, 24 hours and 36 hours. The variables observed for coconut oil include objective observations namely analysis of oil yield, water content, free fatty acid levels, peroxide numbers, levels of impurities and acid numbers. While subjective views include the test of flavor, color, taste and overall acceptance, the best quality of coconut oil is objectively obtained in the addition of 15% pineapple extract with 12 hours of fermentation. Subjectively the influence of each treatment on the highest variable of color, flavor, taste, and acceptance was obtained in the addition of 25% pineapple extract with 12 hours of fermentation. Compared to Indonesian National Standard No. 01-2902-1999 found that the tested variables met the requirements except for oil impurities that were still very high (more than 0.05%) and the water content in the pineapple extract treatment was 10%, and fermentation duration was 36 hours exceeding the standard of 0.533% (SNI requirements maximum of 0.5%).

Zalacca Based Food Industry Development in Karang Asem District Bali Province I Gusti Bagus Udayana; Ni Made Defy Janurianti; AA Mayun Wirajaya; Made Yuliartini; Luh Kartini; Ida Bagus Komang Mahardika; A.A. Made Semariyani; I Gede Pasek Mangku; Yohanes Parlindungan Situmeang; I Komang Jiwa Antara; I Gusti Ngurah Agung Pawana; M. Pambudi Nurwantara
SEAS (Sustainable Environment Agricultural Science) Vol. 4 No. 1 (2020)
Publisher : Warmadewa University Press

The food industry is one of the industries that is growing very rapidly throughout the world, including in Indonesia. Various types of food and beverages with an attractive appearance continue to be produced to increase the aesthetic value and attractiveness of consumers. Food and beverage production processes include the selection of raw materials, food and beverage processing, food and beverage quality testing, packaging to the food and beverage distribution process. Every process that takes place must be controlled so that the final product produced is safe and suitable for consumption by consumers. Zalacca production in Karangasem Regency is very good to be developed into the useful food industry. The development of the zalacca-based food industry can increase added value for the people and zalacca commodities. The results of the study using the Process Hierarchy Analysis methodology show that Chips, Syrups, and Extracts occupy high yields to be developed.

Colour and Quality of Strawberry fruit (Fragaria x ananassa Duch.) at Different Levels of Maturity Ni Made Defy Janurianti; I Made Supartha Utama; Ida Bagus Wayan Gunam
SEAS (Sustainable Environment Agricultural Science) Vol. 5 No. 1 (2021)
Publisher : Warmadewa University Press

Strawberry fruit has five levels of maturity in terms of the color of the strawberry fruit. One of the important factors that affect the fruit's resistance from mechanical damage is the level of fruit maturity. At different levels of ripeness, strawberries have different nutritional content. The strawberries used are obtained from strawberry farmers in Pancasari Village, Tabanan Regency. The level of fruit maturity analyzed was divided into five stages, namely 0, 25%, 50%, 75%, and 100% of the red fruit. Based on the ANOVA variety results, the parameters of color, texture, pH, total acid content, total acid content, vitamin C content, and anthocyanin levels of strawberries at different levels of maturity showed very significant differences (P <0.01). Strawberry fruit at the optimal level of maturity obtained the value of L *, namely 18.45, a *, namely 67.04, b *, namely 20.86, texture of 7.46 N, pH of 3.36, total acid of 2.09 (meq NaOH / g), total dissolved solids was 6.40 oBrix, vitamin C levels were 66.24 mg / 100, and anthocyanin levels were 329.07 (mg PGN / 100 g).

Antibacterial Activity of Legundi Leaf Extract (Vitex trifolia L.) with Betel Leaf Extract (Piper betle L.) against Staphylococcus aureus Ida Bagus Oka Suyasa; Trisna Bagus Wibawa; Ni Made Defy Janurianti; Putu Diah Wahyuni
SEAS (Sustainable Environment Agricultural Science) Vol. 6 No. 2 (2022)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.6.2.5843.111-117

One of the plants that have antibacterial compounds is legundi leaves and betel leaves. The combination of the two extracts is expected to provide a synergistic effect so that it can increase the inhibition of Staphylococcus aureus bacteria. This study used the disc diffusion test method to determine the antibacterial activity. The data obtained were analyzed using the Kolmogrov-Smirnov test and continued with the one-way Anova test. The average diameter of the inhibition zone in this study ranged from 6.43 mm to 18.63 mm where legundi extract had a medium category, betel extract had a moderate to strong category, and combined extracts had a strong category. The combination of ethanol extract of legundi leaves (Vitex trifolia Linn.) with betel leaves (Piper betle L. ) has antibacterial activity against Staphylococcus aureus growth in vitro, based on the results of the one way annova test with a significance value of p < 0.05. The combination of antibacterial compounds from legundi with betel nut with a ratio of 2:1 had a greater inhibitory power than the two single extracts.

The testing of photochemical compounds, antioxidant activities, and antibacterial activities of “Sambel Matah” composition from Bali Ni Made Ayu Suardani Singapurwa; Ida Bagus Wayan Gunam; Pavalee Chompoorat Tridtitanakiat; Ni Made Defy Janurianti; I Made Griya Adi Parta; Putu Diah Wahyuni
jurnal1 VOLUME 6 ISSUE 2, DECEMBER 2023
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v6i2.956

Sambel matah is a traditional Balinese spice that can be found throughout in Bali. The constituent ingredients of sambel matah, such as onions, limes, lemongrass, and kaffir lime leaves. Sambel matah is served fresh without any heating process. This study aimed to test the content of phytochemical compounds, antibacterial activity and antioxidant in the onions, limes, lemongrass, and kaffir lime leaves. The results were then compared with the extracts of red onion, limes, lemongrass, and kaffir lime leaves. The bacteria used in this study were Salmonnela typhimurium and Escherichia coli. Antibacterial activity was tested by disc diffusion method (KirbyBauer Test). The result of the research, onions, kaffir lime leaves, limes, and lemongrass contain flavonoid compounds, tannins, and phenols in both slurry and ethanol extract. The ethanolic extracts of red onion, limes, kaffir lime leaves, and lemongrass are classified as strong antioxidants. The ethanolic extracts of red onion, limes, kaffir lime leaves, and lemongrass have antibacterial properties against S. typhimurium and E. coli bacteria. Meanwhile, in fresh material (slurry), only limes have antibacterial activity against S. typhimurium and E. coli bacteria with inhibition zone diameters of 14.58±0.767 mm and 8.30±0.483 mm, respectively. Thus, the components of onions, limes, kaffir lime leaves, and lemongrass in sambel matah can inhibit the growth of bacteria, so that the sambel matah becomes more durable even though it is processed without going through the heating process.

Physical, Chemical, and Microbiological Quality of Fresh Cow's Milk in Different Packaging Types During Storage Rukmini, Ni Ketut Sri; Astiti, Ni Made Ayu Gemuh Rasa; Janurianti, Ni Made Defy
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i3.770

Milk is a livestock product with high nutritional content, recognized as a source of complete and balanced nutrition for humans, as it contains essential carbohydrates, proteins, fats, minerals, and vitamins. Improper milk handling can also cause a short shelf life and low selling prices, which ultimately will also reduce the income of farmers as milk producers. Good packaging can protect the product from microbial contamination and prevent the oxidation process caused by light and oxygen. The type of packaging certainly affects the physical, chemical, and microbiological quality of fresh cow's milk during storage. The purpose of this study was to determine the physical, chemical, and microbial quality of fresh cow's milk in different packaging during storage. This study used a completely randomized design factorial pattern consisting of 2 (two) factors: the type of packaging and storage time. The observed variables were colour, pH, water content, protein content, and total microbial count. The data obtained were analyzed using ANOVA (analysis of variance); if significant results were found (P < 0.05), they were further analyzed using Duncan's multiple range test. The results showed that the type of aluminum pouch packaging was able to inhibit microbial growth due to its airtight and light-resistant properties, which allowed it to maintain temperature quality during storage. Milk packaged in aluminium packaging of size 7.6 x 104 cfu/ml, which is smaller than milk in glass and plastic bottles. Furthermore, milk packaged in aluminium has the highest protein content during storage, namely 3.302%. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3:Good Health and Well BeingSDG 12: Responsible Consumption and Production

Organoleptic Assessment, Protein Content, and Fat Content of Broiler Chicken Eggs Soaked in Mangosteen Peel Extract (Garcinia mangostana L.) During Storage Suwitari, Ni Ketut Etty; Rukmini, Ni Ketut Sri; Janurianti, Ni Made Defy
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i3.775

The purpose of this study was to determine the organoleptic assessment, protein content, and fat content of broiler chicken eggs soaked in mangosteen peel extract (Garcinia mangostana L.) during storage. The research design used was a completely randomized design factorial pattern consisting of 2 factors. The first factor was the mangosteen peel extract solution with different concentrations (0%, 5%, 10%, and 15%). The second factor was storage for 0, 1, 2, 3, and 4 weeks. The data obtained were analyzed for diversity using an ANOVA test, and if a significant effect was found (P <0.05), then the analysis continued with Duncan's test. The treatment of mangosteen peel extract concentration level did not affect the protein content, fat content, and organoleptic assessment of chicken eggs. Meanwhile, storage time had a very significant effect (P <0.01) on the protein content and fat content of chicken eggs. The protein content of chicken eggs in the treatment with a mangosteen peel concentration level ranged from 8.43% to 8.58%. The highest protein content was obtained on the 4th day of storage, namely 8.76%. The fat content of chicken eggs ranged from 4.33 to 4.51%. The lowest fat content was obtained on the 4-day storage treatment, namely 4.04%. Soaking chicken eggs in mangosteen peel extract and egg storage for up to 4 weeks did not have a significant effect on the organoleptic properties of chicken eggs. Contribution to Sustainable Development Goals (SDGs):SDG 1: No PovertySDG 2: Zero HungerSDG 3: Good Health and Well-Being

Co-Authors A.A. Made Semariyani AA Mayun Wirajaya Anak Agung Gede Indraningrat Ayu Savitri Siskayani I Gede Pasek Mangku I Gusti Bagus Udayana I Gusti Ngurah Agung Pawana I Komang Jiwa Antara I Made Griya Adi Parta I MADE SUPARTHA UTAMA I Made Supartha Utama I Wayan Sudiarta I Wayan Sudiarta Ida Bagus Komang Mahardika Ida Bagus Oka Suyasa Ida Bagus Wayan Gunam Ida Bagus Wayan Gunam Luh Kartini Made Dharmesti Wijaya Made Yuliartini Ma’ruf Pambudi Nurwantara Ni Ketut Etty Suwitari, Ni Ketut Etty Ni Ketut Sri Rukmini, Ni Ketut Sri Ni Made Ayu Gemuh Rasa Astiti Ni Made Ayu Suardani Singapurwa Pavalee Chompoorat Tridtitanakiat Putu Arya Suryanditha Putu Diah Wahyuni Putu Diah Wahyuni Trisna Bagus Wibawa Wirajaya, AA Mayun Yohanes Parlindungan Situmeang

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