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All Journal Jurnal BETA (Biosistem dan Teknik Pertanian) Jurnal Sains dan Teknologi Biology, Medicine, & Natural Product Chemistry Jurnal Teknologi & Industri Hasil Pertanian Abdimas Universal Canrea Journal: Food Technology, Nutritions, and Culinary Journal Unram Journal of Community Service (UJCS) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) SEAS (Sustainable Environment Agricultural Science) Jurnal Ilmiah Ilmu-Ilmu Peternakan
Janurianti, Ni Made Defy
Universitas Warmadewa, Denpasar, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences

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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

Abstract

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.
Pengaruh Ketinggian Tempat Kandang Terhadap Kualitas Fisik Telur Ayam Ras di Kabupaten Tabanan, Bali: The Effect of Cage Height on the Physical Quality of Broiler Chicken Eggs in Tabanan Regency, Bali Rejeki, I Gusti Ayu Dewi Seri; Mardewi, Ni Ketut; Janurianti, Ni Made Defy
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol 29 No 1 (2026): Mei 2026
Publisher : Fakultas Peternakan Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jiiip.v29i1.48239

Abstract

Background: Laying hens can produce eggs in approximately six months, with a production rate of around 250-300 eggs per hen per year. Egg production is heavily influenced by genetic and environmental factors. High temperatures in the hen's rearing environment can negatively impact the health and productivity of the hens. Purpose: This study aims to determine whether the height of the cage affects the physical quality of chicken eggs in Tabanan Regency, Bali. Method: This study uses analysis of variance (ANOVA) for normally distributed data, and if significant (p <0.05), it continues with Duncan. Results: Chicken eggs produced in highlands have a yolk color ranging from 8-9, while those in medium altitudes show a color value of 6-7. The pH value of chicken eggs does not differ significantly at each cage altitude, ranging from 7.0-8.0. The height of the laying hen cage does not affect the yolk index (IKT) and egg white index (IPT). Chicken eggs obtained in highlands have a lower haught unit value compared to those in medium altitudes, meaning the overall quality of chicken eggs in medium altitudes is better, indicating better chicken metabolism when raised in medium altitudes. This is supported by the number of laying hen cages that are more common in medium altitude areas, indicating that laying hen farmers produce better chicken eggs in medium altitudes. Conclusion: The height of the laying hen cage has a significant effect on the color and haught of the chicken egg unit, but does not have a significant effect on pH, egg yolk index and egg white index.
Pengawetan dan Pengolahan Telur pada Kelompok Wanita Tani Kusuma Dewi Dusun Segah Desa Asahduren, Kecamatan Pekutatan, Kabupaten Jembrana Yudiastari, Ni Made; Suariani, Luh; Suardani, Ni Made Ayu; Janurianti, Ni Made Defy; Bili, Yuminsia Neni; Sundari, Sri Wulan
Abdimas Universal Vol. 8 No. 1 (2026): April
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Balikpapan (LPPM UNIBA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36277/abdimasuniversal.v8i1.2759

Abstract

This community service activity aims to improve the knowledge and skills of members of the Kusuma Dewi Women's Farmers Group in preserving and processing eggs to extend their shelf life, increase added value, and open new business opportunities. The activity was carried out through theoretical and practical training covering egg preservation techniques using traditional and modern methods, as well as processing eggs into processed products such as salted eggs and smoked eggs. During the training, group members were trained on everything from selecting quality eggs, hygienic preservation processes, to producing processed products that have market appeal. The community service team also provided assistance in packaging and marketing strategies so that processed egg products would be well received by local consumers and the wider market. The results of the activity showed an increase in the group members' skills in processing and preserving eggs effectively. Group members successfully produced various types of processed eggs that were marketable and had a higher economic value than ordinary fresh eggs. In addition, this activity helped increase the motivation and economic independence of the women's farming group, while also opening up new sustainable business opportunities in Asahduren Village.
Pengaruh Nano-emulsi Minyak Wijen dan Sereh sebagai Edible Coating terhadap Karakteristik Fisiko-Kimia dan Sensoris Pasca Panen Wortel (Daucus carota L) Hardiano Tarigan; I Made Supartha Utama; I Putu Surya Wirawan; Ni Made Defy Janurianti
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 13 No 1 (2025): April
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/j.beta.2025.v13.i01.p01

Abstract

Carrot (Daucuscarota L)isa type of vegetablethatduringstorageeasily experiencesquality deterioration which is the cause of high shrinkage. This study aims to determine the effect of sesame and lemongrass oil nanoemulsion concentration as edible coating on the physico-chemical and sensory characteristics of carrots during postharvest. This study used a completely randomised design (CRD) with two factors. The first factor was sesame oil (W) which consisted of three concentration levels, namely: 0%, 0.5% and 1% and the second factor was lemongrass oil (S) which consisted of three concentration levels, namely: 0%, 0.5% and 1%.The study was repeated twice resulting in 18 experimental units. The results showed that in general, sesame and lemongrass oil nano-emulsion significantly affected the weight loss, bulb hardness, collor diference, total soluble solids, vitamin A, and sensory value of carrots during storage. The treatment of 1% sesame oil concentration and 0.5% lemongrass (W2S1) as nano-emulsion on the 15th day of observationwas thebest treatment forweight loss,hardness,totalsoluble solids,and vitamin Acontentof carrot bulbs during20 days of observation.Whilethe concentrationof 1% sesame oiland 0% lemongrass (W2S0),was the best concentration inmaintainingcolourchange andsensory value with a likinglevel of 2.97 on day 15.
Pengaruh Pelapisan Nanopartikel Kitosan terhadap Karakter Fisiko-Kimia dan Sensoris Pascapanen Buah Jeruk Siam (Citrus nobilis) Welther Albettha Sembiring; I Made Supartha Utama; I Wayan Widia; Ni Made Defy Janurianti
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 12 No 2 (2024): September
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2024.v12.i02.p20

Abstract

Siamese O range ( C itrus nobilis ) is one of the best known fruits in Indonesia and is quite resilient to spoilage ; therefore, one approach that is being taken is the use of an edible coating with chitosan nanoparticle coating material to help prevent damage and extend the shelf life of the fruit. This research aims to determine the effect of chitosan nanoparticles an d to obtain the best concentration as a coating material on the physico - chemical and sensory characteristics of Siam orange during its post - harvest period. This study used a Completely Randomized Design (CRD) with five concentration levels: 0% (E0), 0.2% ( E1), 0.4% (E2), 0.8% (E3), and 1% (E4), with three repetitions, resulting in 15 experimental units. The physico - chemical parameters observed include weight loss, color difference, fruit density, total soluble solids (TSS), and total acid content, as well a s sensory attributes such as sweetness and aroma of the fruit. The results of this study . showed that the application of chitosan nanoparticles significantly affected weight loss, color difference, total soluble solids, total acid content, and sensory test s of Siam orange during the post - harvest period. Fruit coating with a concentration of 0.4% (E2) was the best concentration with an average weight loss of 3.5%, an average total soluble solids of 11.7% Brix, and the highest sensory value for fruit flavor w ith an average score of 3.5. Fruit coating with a concentration of 0.2% (E1) achieved the best results in color difference at 50.9, while fruit coating with a concentration of 1% achieved the best results in total acid content with a value of 2.3%.
Pengaruh Pelapisan Nano-Emulsi Minyak Wijen dan Sereh Terhadap Karakteristik Fisiko-Kimia dan Sensoris Pascapanen Pisang Cavendish (Musa Acuminata, L.) I Kadek Krisna Rupawan; I Made Supartha Utama; I Wayan Widia; Ni Made Defy Janurianti
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 12 No 2 (2024): September
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2024.v12.i02.p025

Abstract

Cavendish banana fruit is a climatic fruit characterised by high ethylene production. The high respiration rate triggers the postharvest ripening process which results in the rapid physiological deterioration of the fruit. The objectiv e of this study was to determine the effect of sesame oil and lemongrass oil nano - emulsions on the postharvest physico - chemical and sensory characteristics of Cavendish banana fruit. The research design used was a completely randomised design (CRD) with tw o treatment factors. First, sesame oil concentration factor (W) consisting of 0%, 0.5%, and 1% concentrations, second, lemongrass oil treatment factor (S) consisting of 0%, 0.5%, 1%, and 1.5% concentrations with three replications of the treatment so that there were 36 samples. Physico - chemical parameters observed included weight loss, fruit hardness, colour difference, total soluble solids (TPT), and total acid, and sensory parameters included sweetness and aroma of the fruit. The results showed that sesam e oil and lemongrass oil nano - emulsion coating significantly affected the weight loss, fruit hardness, colour difference, TPT, total acid, and sensory values of Cavendish banana fruit. Fruit coating with 1% sesame oil and 1% lemongrass oil concentration (W 2S2) was the best concentration in maintaining weight loss, fruit hardness, colour difference, and total acid with average values of weight loss (25.04%), fruit hardness (10.47 kg/cm2), colour difference (58.8%), total acid (4.67%). The treatment with a mi xture of 0.5% sesame oil and 1% lemongrass oil (W1S2) was the best combination in maintaining the TPT value with an average value of 23.50% during 12 days storage and the control received the highest score in the sensory test on day 9 with an average value of 5.
Metode Thawing terhadap Kualitas Fisik, Kimia dan Mikrobiologi Daging Ayam Broiler Beku Ni Ketut Mardewi; Luh Suriati; Ni Made Defy Janurianti
JST (Jurnal Sains dan Teknologi) Vol. 14 No. 3 (2025): October
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jst-undiksha.v14i3.103311

Abstract

Pembekuan merupakan metode untuk memperpanjang umur simpan daging   dan menjaga kestabilan kualitas produk selama distribusi. Daging ayam broiler beku memerlukan proses thawing  sebelum diolah, namun metode thawing  yang tidak tepat dapat menurunkan kualitas fisik, kimia, dan mikrobiologi daging. Penelitian ini bertujuan untuk mengetahui jenis metode thawing  yang menunjukkan kualitas fisik dan kimia  terbaik pada daging ayam broiler yang dibekukan. Penelitian ini merupakan studi eksperimental yang bertujuan mengevaluasi pengaruh empat metode thawing  (air mengalir, rendaman air hangat, microwave dan air fryer) terhadap kualitas fisik, kimia, dan mikrobiologi daging ayam broiler beku. Subjek penelitian yaitu daging ayam broiler diperoleh dari rumah potong ayam yang kemudian dibekukan salama 2 minggu, lalu dianalisis menggunakan uji laboratorium dengan variabel penelitian yaitu warna, tekstur, daya ikat air, susut masak, pH, kadar air, kadar protein, kadar lemak dan total mikroba. Data dianalisis menggunakan ANOVA satu arah dan uji Duncan untuk melihat perbedaan antar perlakuan. Hasil penelitian menunjukkan bahwa perlakuan metode thawing  berpengaruh sangat nyata (P<0,01) terhadap susut bobot setelah thawing, pH, kadar air dan total mikroba daging ayam broiler. Perlakuan thawing  dengan metode air fryer menghasilkan total mikroba daging terendah dan susut masak terendah yang dapat menjadi keunggulan dari segi keamanan dan kualitas nutrisi dibanding metode thawing  lainnya. Hasil penelitian ini dapat menjadi acuan bagi konsumen, pelaku industri pangan, dan peneliti dalam memilih serta mengembangkan metode thawing  yang efektif untuk menjaga mutu dan keamanan daging ayam broiler beku.
Co-Authors A A Made Semariyani A.A. Made Semariyani AA Mayun Wirajaya Aida Firdaus Muhammad Nurul Azmi Anak Agung Gede Indraningrat Anak Agung Sagung Manik Chindrawati Ayu Savitri Siskayani Bili, Yuminsia Neni Hardiano Tarigan I Gede Pasek Mangku I Gusti Ayu Dewi Seri Rejeki, I Gusti Ayu Dewi Seri I Gusti Bagus Udayana I Gusti Ngurah Agung Pawana I Kadek Krisna Rupawan I Komang Jiwa Antara I Made Griya Adi Parta I MADE SUPARTHA UTAMA I Made Supartha Utama I Putu Surya Wirawan I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Widia Ida Bagus Komang Mahardika Ida Bagus Oka Suyasa Ida Bagus Wayan Gunam Luh Kartini Luh Suariani, Luh Luh Suriati Made Dharmesti Wijaya Made Yuliartini Ma’ruf Pambudi Nurwantara Ni Ketut Etty Suwitari, Ni Ketut Etty Ni Ketut Mardewi Ni Ketut Mardewi Ni Ketut Sri Rukmini, Ni Ketut Sri Ni Luh Putu Putri Setianingsih Ni Made Ayu Gemuh Rasa Astiti Ni Made Ayu Suardani Singapurwa Ni Made Yudiastari, Ni Made Pavalee Chompoorat Tridtitanakiat Putu Arya Suryanditha Putu Diah Wahyuni Putu Diah Wahyuni Suardani, Ni Made Ayu Sundari, Sri Wulan Trisna Bagus Wibawa Welther Albettha Sembiring Wirajaya, AA Mayun Yohanes Parlindungan Situmeang