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DAYA HAMBAT EKSTRAK DAUN RAMBUTAN RAPIAH (Nephelium lappaceum L.) TERHADAP PERTUMBUHAN TANAMAN TEMULAWAK A. A. Istri Mirah Dharmadewi; Ni Putu Adriani Astiti; Luh Putu Wrasiati
Jurnal Biologi Udayana Vol 18 No 2 (2014): JURNAL BIOLOGI
Publisher : Program Studi Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Udayana

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Abstract

Rambutan rapiah (Nephelium lappaceum L.) merupakan salah satu tanaman yang dapat digunakan sebagai obat yang termasuk kedalam family Sapindaceae. Rambutan mengandung senyawa alelopati yang dapat menghambat pertumbuhan tanaman yang tumbuh disekitarnya. Penelitian ini bertujuan untuk mengetahui daya hambat ekstrak daun rambutan rapiah terhadap pertumbuhan temulawak serta mengetahui kemampuan tanaman temulawak untuk bertahan terhadap pemberian ekstrak daun rambutan. Parameter yang diamati adalah tinggi tanaman, panjang daun, lebar daun, jumlah daun, jumlah tunas dan berat rimpang yang diamati pada akhir pengamatan. Pemberian ekstrak daun rambutan dengan konsentrasi 5%,10%,15%, 20% mengakibatkan tinggi tanaman, panjang daun, lebardaun, jumlah daun dan berat rimpang lebih rendah jika dibandingkan dengan kontrol.
PEMANFAATAN LIMBAH AIR KELAPA MENJADI PRODUK COCO CIDER : KAJIAN PENAMBAHAN GULA DAN WAKTU FERMENTASI Luh Putu Wrasiati
Bumi Lestari Journal of Environment Vol 13 No 1 (2013)
Publisher : Environmental Research Center (PPLH) of Udayana University

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Abstract

AbstractThe coconut waste water contain some nutrients, micronutriens, and minerals such as vitaminC, biotin, riboflavin, folic acid, amino acid, carbohydrate, calcium, phosphorous and iron.The product of coconut waste water is popularly known as nata-de-coco. Besides that, thecoconut waste water can also produced as alcohol beverages like coco cider. This researchwas conducted in order to observe the effect of sucrose addition and fermentation time onthe characteristics of coco cider, and to determine the best characteristics of coco cider.This research is expected to provide the information about the amount of sugar should beadded and fermentation time in production of coco cider. The design experiment used in thisresearch was the randomized complete design with two factors, i.e. the ratio of sugar added(5, 10, 15, and 20%) and the fermentation time (2, 4, and 6 days). The variables observedincluded alcohol content, total sugar content, pH, and sensory evaluation such as taste,aroma, and overall acceptance. The results indicated that the interaction between sucroseaddition and fermentation time significantly affected the alcohol content and total sugarcontent of coco cider, the more the sucrose added and the longer the fermentation time, thehigher the alcohol content and the less the total sugar content. The sensory evaluationindicated that the good coco cider was produced from 10 percen of sucrose and fermentedin two days with the characteristics: the score of taste, aroma and overall acceptance wasbetween 3 and 4, alcohol content was 5.3, pH was 3.9, and total sugar content was 10.75percents.
Pengaruh Metode Pemanasan Terhadap Karakteristik Mutu Teh BerasMerah Jatiluwih IPutu Gde Budisanjaya; Luh Putu Wrasiati; IMadeAnom Sutrisna Wijaya
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

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Abstract

Red rice tea is a product that became popular in the area of agro Jatiluwih, Penebel District,Tabanan, Bali Province. Tourists who visit this region are usually offered warm drink tea red riceand red rice tea also bought in packs. However, the quality of red rice tea produced by KWTKuntum Sari in the agrotourism Jatiluwih is not yet stable. Flavor, color and aroma are changingevery times of production. Besides, the appearance of a product that is less attractive because it ispacked with roughing plastic and not labeled so that the product information can not be knownthrough the packaging. These unstable products results in poor marketing of this tea out of agrotourismarea. For that reason research on improving the quality of red rice tea which includes theimprovement of production and packaging process is necessary to be done. The purpose of thisstudy was to determine the influence of the production method (roasting and oven drying) anddetermine the production process that produces good quality of red rice tea. This research wasconducted in the village of Wangaya Betan, Penebel District, Tabanan and in the Food AnalysisLaboratory, Faculty of Agricultural Technology, University of Udayana. The results showed thatthere were differences in the chemical characteristics of red rice tea produced by oven drier androaster. Red rice tea is produced by means of oven contains higher anthocyanins, total phenols,tannins, and antioxidant capacity compared with roasted red rice tea, but has a lower watercontent compared with roasted red rice tea. While the macro chemical composition such asproteins, fats, carbohydrates and water are relatively similar between red rice teas by roasting andovendrying method.
Karakteristik Minyak Goreng Bekas yang Dihasilkan di Kota Denpasar Dewa Ayu Anom Yuarini; G.P. Ganda Putra; Luh Putu Wrasiati; A.A.P.A Suryawan Wiranatha
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 5 No 1 (2018): Scientific Journal of Food Technology
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This study aims to determine the characteristics of waste cooking oil in Denpasar to be known the quality of waste cooking oil so that utilization is not for consumption again but processed into non-food products with the appropriate preliminary treatment. The population in this research is all waste cooking oil produced in Denpasar city. Determination of research sample was done by using purposive sampling method with some consideration such as (1)Choice of hotel and restaurant with average occupancy above 70%/year, (2) Street food vendors and street snack vendors with daily proccess using 10 L cooking oil a day. So that obtained 21 samples of waste cooking oil from the three sources of sampling. The observed variables are water content, peroxide number and free fatty acid. The results showed that waste cooking oil which has the highest water content from the street food vendor amount 0,40%, while the lowest from hotel/restaurant amount 0,09%. The highest peroxide rate were obtained on street snack vendors amount 13,27 MeqO2/1000 while the lowest were hotel/restaurant amount 12,76 MeqO2/1000. The highest free fatty acids were obtained by street food vendor amount 0,35%, while the lowest from hotel/restaurant amount 0,19%.
Pengaruh Penambahan Bawang Putih dan Lama Fermentasi Terhadap Mutu Mikrobiologis dan Organoleptik Bebontot Nyoman Semadi Antara; I Wayan Sweta Partama; Luh Putu Wrasiati
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 4 No 1 (2017)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Bebontot is one of fermented meat product produced in Bali island, Indonesia. Chopped porkand fat are mixed with spices and salt. The mixer are wrapped in spatha of areca tree (Arecacatechu L.) and fermented for several days to produce bebontot. The research was conductedto find out the effects of garlic in bebontot formulation and fermentation time on thebebontot quality. The result showed that the addition of garlic could suppressed significantlythe growth of Enterobacteriaceae and Staphylococcus aureus, but not for lactic acid bacteria(LAB) and micrococci bacteria. During fermentation all investigated bacteria were changewhere LAB increased and Enterobacteriacea and Staph. aureus decreased during process offermentation. The organoleptic characteristicts of bebontot were influenced significantly bycombination of both treatments.
Karakteristik Bubuk Instan Cemcem ( spondiaz pinnata lf kurz ) Luh Putu Wrasiati; I Nyoman Semadi Antara; Ni Made Wartini
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 1, No. 1, 2014
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

One of tropical plant used as a traditional beverage in Bali is Kecemcem or Cemcem (Spondias pinnata (Lf) Kurz) or in Indonesian called Kedondong Hutan. Empirically, the beverage is mentioned for treating coughs, increasing appetite, and body refreshment. Besides used as a beverage, Cemcem leafs are also used as a flavor enhancer of fish products. The study was carried out to determine the characteristics of Cemcem instant powder produced by encapsulation using maltodextrin and dried by the thin layer drying method. Cemcem instant powder was then analyzed its content of vitamin C, total phenols, tannins, antioxidant capacity, water cntent, ash content, and solubility. The flavor compounds in Cemcem instant powder obtained in Bukit Jimbaran area are identified by GC-MS devices. The result showed that cemcem instant powder which was produced by 24 hours of maceration time has the best characteristics and potential to be developed as a natural antioxidant products. It has the highest of total phenol, tannin, vitamin C, and antioxidant capacity. The content of vitamin C, total phenol, and tannin were 135.06 mg/100g, 38.95 mg GAE/g, and 11.01% respectively. The antioxidant activity of cemcem instant powder which analyzed by DPPH method was about 43.80%. There are 17 compounds detected by GC-MS, these compounds belonged alkenesalcoholsphenols compounds and esters of fatty acidsThe whole compounds were the building blocks of flavor cemcem leaves.Keywords : Characteristic of cemcem instant powder, antioxidant capacity, andflavor compounds of cemcem leaves
PENGARUH SUHU DAN WAKTU MASERASI TERHADAP KARAKTERISTIK EKSTRAK SABUT KELAPA GADING (Cocos nucifera var. Eburnea) SEBAGAI SUMBER SENYAWA TANIN Ni Nyoman Desi Trisnadewi; Luh Putu Wrasiati; IDG Mayun Permana
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 7 No 2 (2020): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2020.v07.i02.p06

Abstract

Coconut husk from ivory coconut can be utilized by taking the existing potential compounds. Tannin compounds in ivory coconut husk are obtained by extraction using maceration methods. The purpose of this study was to determine the effect of temperature and time of maceration and determine the treatment that produced the best ivory coconut husk extract. Extraction of ivory coconut husk using ethanol with temperature and maceration time which consists of 70 ± 2 °C, 80 ± 2 °C, 90 ± 2 °C and maceration time 1 hour, 2 hours, 3 hours. Based on the results of the analysis of temperature variations and maceration time yield, tannin content, solubility, pH, and color intensity of ivory coconut husk extract. The results of the effectiveness index test showed that the temperature of 80 ± 2 °C and within 2 hours was able to produce the best ivory coconut husk extract characteristics with yield characteristics of 18.371 ± 0.155%, tannin levels 13.89 ± 1.09 g TAE/100g, pH 3.15, solubility 99.46 ± 0.24 %, brightness (L *) 19.488 ± 3.190, redness (a *) 10.523 ± 0.417, yellowish (b*) 18.39, Rf value of 0.62 which is the Rf of catechin compounds. The results of the study concluded that the temperature and maceration time treatment affected the characteristics of ivory coconut husk extract. Increasing the temperature and maceration time to its optimum conditions can increase yield, tannin content, pH, solubility, redness (a *), and yellowish (b *) and decrease brightness (L *).
Characteristics of “Base Genep” Extracts on Treatment Temperature and Extraction Time Ni Luh Putu Ravi Cakswindryandani; Luh Putu Wrasiati; Lutfi Suhendra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 7 No 1 (2020): Scientific Journal of Food Technology (March)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2020.v07.i01.p02

Abstract

“Base Genep” is a Balinese spice that is usually served for all Balinese dishes and is usually served in a wet form. “Base Genep” or “Genep” seasoning must be used until finished because it is made from fresh ingredients that has a short shelf life. “Base Genep” is composed of turmeric, ginger, kencur, galangal, onion, garlic, pepper, coriander, candlenut, nutmeg, chili, shrimp paste, and salt. The content of bioactive compounds derived from the ingredients used makes “base genep” susceptible to oxidation processes that result in decreased quality and shelf life of base genep. This must be prevented by applying technologies such as extraction to increase the weakness of seasonings in the wet form. This study aims to know the effect of temperature and extraction time and determine the best treatment produce “base genep” extract. Extraction process using maceration method with ethanol solvent with temperature treatment and extraction time consisting of a temperature of 30ºC, 40ºC, 50ºC, 60ºC and time for 2, 3, and 4 hours. The results showed that the temperature and extraction time affected the characteristics of “base genep”. The higher the temperature and extraction time until the optimal conditions can increase yield, antioxidant activity, and total phenol extract “genep” seasoning. The results of the research showed a temperature of 50ºC for 4 hours was able to produce the characteristics of the best “genep” seasoning extract with a yield value of 25.392%, IC50 of 280.675 ppm, and a total phenol of 1177.97 mg/100 g.
Perubahan Kadar MDA, SOD, dan Kapasitas Antioksidan Hati Tikus sprague dawley pada Pemberian Ekstrak Bubuk Daun Cemcem (spondias pinnata (l.f) kurz) Ni Putu Eny Sulistyadewi; Luh Putu Wrasiati; Ni Made Wartini
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 1, No. 1, 2014
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Cemcem leaves (Spondias pinnata (Lf) kurz is one plant that is used as a traditional drink for health benefits. This study was carried out to (1) Influence of Cemcem leaves powder extract to increased antioxidant capacity, enzyme activity of Superoxide Dismutase (SOD) and Malondialdehyde (MDA) levels in the Sprague Dawley (SD) rat liver and (2) determine the best doses to increased antioxidant capacity and enzym activity of SOD and decreas the levels of MDA in the Sprague Dawley (SD) rat liver. Methods used to determination of the effect of Cemcem leaves powder extract on levels of antioxidant capacity, SOD and MDA were performed in SD rat. The dose which was consumed were 50 mg/kg/day, 100 mg/kg/day, 150 mg/kg/day, and 200 mg/kg/day. The results showed that the cemcem leaves powder extract that was consumed orally for seven weeks at a dose of 50 mg / kg / day up to 200 mg / kg / day was able to significantly (P <0.05) decrease the levels of MDA and increase antioxidant capacity and SOD enzyme activity in rat liver. The conclusion of this study is that the extract at a dose of 50 mg / kg / day up to 200 mg / kg bw / day can increase the antioxidant capacity and SOD enzyme activity, as well as decrease the levels of MDA in the Sprague Dawley rat liver and Cemcem leaves powder extract at a dose of 200 mg / kg / day have the same ability by administering Vitamin C 50 mg / kg / day.Keywords : Cemcem Leaf Powder Extract, Maltodextrin, antioxidant capacity, SODand MDA
KARAKTERISASI SENYAWA BIOAKTIF EKSTRAK DAUN SEMBUNG(Blumea balsamifera (L)DC) DARI BEBERAPA JENIS PELARUT Ida Bagus Ketut Mantra; I Nengah Kencana Putra; Luh Putu Wrasiati
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 6 No 1 (2019): Scientific Journal of Food Technology (March)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Sembung (Blumea balsamifera (L) DC) is a species plant on Blumea genus, andAstereceae (compositae)family. The leaf of Sembung is used by human as empiric treatment with extraction or infuse techniqueto become “jamu” , its has function as functional drink, because its consist of flavonoid and alkaloidcompound, that has an antioxidant potency. The purpose of this research are to study of effect growthleaf level and some of organic solvent to characterizetion simplisia powder extract Sembung leaf. Themethode of extraction by maseration, then analyze is done such as flavonoid, phenolic total, antioxidantcapacity, vitamin C, IC50, and determine volatil compound on the best treatment by GC-MS. The resultshowed that very singnificant effect to all parameters analysis, and ethyl acetate extract on the tip ofSembung leaf is the best treatment, that consist of flavonoid (204,58 mg QE/g db), phenolic total (225,33mg GAE/ g db), vitamin C (451,92 mg/g db), antioxidant capacity (501,97 mg GAEAC/g db), and IC50%(37,09 ppm). The GC-MS analysis showed there are benzena compound, monoterpene (camphor,L-berneol), sesquiterpene (?-guaiene, caryophyllene, humulene) and diterpene (neophytadiene) on thebest treatment.
Co-Authors A A Gede Ary Gunada A.A.P. Agung Suyawan Wiranatha Adhe Sri Nanda Puspita Amenra Ramzi Naz AMNA HARTATI Amna Hartiati Anak Agung Made Dewi Anggreni Anak Agung Made Dewi Anggreni Anak Agung Putu Agung Suryawan W Anak Agung Putu Agung Suryawan Wiranatha Anak Agung Sagung Mirah Mahadewi Anggreni, Ni Made Dian Ardhinata Antares Binsar Hamonangan Manurung Bulkaini Bulkaini Deddy Setiadi Kadir Madjid DEWA AYU ANOM YUARINI Dwi Fitriyanti Eka Nur Diana Elissa Priscilla Emita Dwi Cahyana Erna Sri Rahayu Evarini, Ni Kadek Ezra Agitian Fadhilla Surya Utomo Fakhrudin - G.P. Ganda Putra Gede Windu Wirajaya Gek Ulan Sukma gusti agung ayu kade saraswati Gusti Ayu Kadek Diah Puspawati Gusti Putu Ganda Putra I Dewa Gde Mayun Permana I Dewa Gede Agung Sastra Wiartha I Gede Arie Mahendra Putra I Gede Arya Sukadana Putra I GEDE PUTU WIRAWAN I Gusti Ayu Agung Putri Utami I Gusti Ayu Krisna Dewi I Gusti Ayu Lani Triani I Gusti Ayu Meia Dewi I Gusti Gde Satria Anggakara Putra I Gusti Made Dwi Sapta Nugraha I Gusti Ngurah Pratama Putra I Gusti Ngurah Pratama Putra I Kadek Dwi Jenana I Kadek Surya Wirawan I Kadek Widhiana Putra I Ketut Gede Putra Adiyasa I Ketut Satriawan I Ketut Suada I Ketut Sumadi I Ketut Suter I Made Andre Cucumandalin I Made Anom Sutrisna Wijaya I Made Aries Susetia Mahdi I Made Bagus Wisesa Yogiswara I Made Dwipayana I Made Indra Pratista I Made Kartana I Made Mahaputra Wijaya I Made Suardana I MADE SUPARTHA UTAMA I N. T. ARIANA I Nengah Kencana Putra I NYOMAN MANTIK ASTAWA I Nyoman Sumerta Miwada I NYOMAN SUTARPA SUTAMA I Putu Fajardhiputra Hernes I Putu Hendra Adi Prasanta I W.G. SEDANA YOGA I Wayan Agus Satriadi I Wayan Agus Wijaya Adi Kesuma I Wayan Arnata I Wayan Eggy Perdana Putra I Wayan Eko Fridayana I Wayan Ferry Artha Yoga I Wayan Gde Angga Prasetya I Wayan Suarta I Wayan Weta I.A. L. Dewi I.M. Mega I.M.A.S. Wijaya I.W.G.S. Yoga Ida Ayu Gede Satwika Candra Praba Sari Ida Ayu Komang Tricahyani Ida Ayu Putu Arik Cahayanti Ida Ayu Sinta Citra Pertiwi Ida Bagus Bas Baskara Ida Bagus Gede Awidyanata Ida Bagus Ketut Mantra Ida Bagus Ketut Widnyana Yoga Ida Bagus Putu Gunadnya Ida Bagus Wayan Gunam Ida Bagus Wiryasuta Yudiantara Ida Bagus Wisnu Matra Atmaja Ida Bagus Yogaswara IPutu Gde Budisanjaya Jelau, Kaprianto Kadek Mei Ahadianti Kadek Thiar Prahitadani Karina Novita Dewi Keisa Az-zahra Kesia Teodora Br Ginting Komang Adi Darmawan Lianatus Sholeha Luh Kurnia Dwi Indriyani Luh Putu Ayu Evitasari Cesarini Lutfi Suhendra MADE PHARMAWATI Made Ria Defiani Manika Santhi Mertayasa, I Made Mira Ardhaning Swari Miwada Sumirtha Ngurah Intan Wiratmini Ni Kadek Megayanti SJ Ni Kadek Ummy Indiyani Ni Ketut Gitariastuti Ni Ketut Seminari Ni Ketut Titi Triastuti Ni Luh Gede Dina Yunita NI LUH MADE PRADNYAWATHI Ni Luh Putu Devi Savitri Ni Luh Putu Diyan Utami Dewi Ni Luh Putu Ravi Cakswindryandani Ni Luh Wayan Ari Sukarmini Ni Made Leny Mustikasari Ni Made Purindah Sari Ni Made Sri Wahyuni Ni Made Sri Wahyuni Ni Made Wartini Ni Made Wartini Ni Made Wartini Ni Nengah Soniari Ni Nyoman Desi Trisna Dewi Ni Nyoman Desi Trisnadewi Ni Nyoman Dian Luswiantini Ni Nyoman Sri Yulianthi Ni Nyoman Wirasiti Ni Putu Adriani Astiti Ni Putu Diah JuliantariD Ni Putu Eny Sulistyadewi Ni Putu Hertika Dewi Ni Putu Kiki Vrashinta Dewi Ni Putu Suwariani Ni Wayan Titin Kartika Sari NiMade Wartini Novi Dwiningrum Nyoman Agus Bagiada NYOMAN SEMADI ANTARA Odilia Keron Panji Hasbi Muhammad Pranayasa, Wayan Angga Putranti, Jessica Ayuningtyas Putu Agung Sujud Rama Krishna Putu Ayu Gaudiya Waisnawi Putu Dwi Ariyanti Lestari Putu Mutia Septiyaningsih Putu Shangrila Revia Parameswari Prascita Rahel Br Ginting Rani Situmorang Rian Hakim Riza Febriyani Riza Ibnu Fajar Sadyasmara, Cokorda Anom Bayu Sagung Ayu Bulan Julia Saraswati Samapta Manggala Aditya Sang Ayu Sri Eka Oktari Shaskara, I Made Ananda Merta Siddique, Kadambot.H.M. Siska Elisabet Silalahi Sri Mulyani Sri Mulyani Sutama Sutama Tati Budi Kusmiyarti Tiara Ayu Khairunnisa Viani, Sofia Charlotie Viona Valentine Br Ginting Vonny Tanone Widnyani, Ida Ayu Putu Ary Wiranatha, Anak Agung Putu Agung Suryawan Wito Setioko Yenni Ciawi Zainul Fikri