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All Journal IPTEKMA Agrotekno Buletin Udayana Mengabdi JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI JIMAT (Jurnal Ilmiah Mahasiswa Akuntansi) Undiksha Indonesian Green Technology Journal Jurnal Teknologi Pertanian Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Teknologi Indonesia Journal of Electrical, Electronics and Informatics Jurnal Darma Agung International Journal on Food, Agriculture and Natural Resources (IJFANRES) Agroindustrial Journal International Journal of Economics, Business and Innovation Research Jurnal Sains dan Teknologi Pangan JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Jurnal Ilmiah Teknologi Pertanian Agrotechno

Ni Made Wartini

Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Bukit Jimbaran-Bali

Author-ID : 2929391

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Social Sciences Other

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Inhibition Activity of Basil Leaf Extract on The Growth of Eschericia coli, Salmonela typhi and Listeria monocytogenes Ida Ayu Ary Widnyani; Nyoman Semadi Antara; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 2 No 2 (2014): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (351.368 KB)

The research aim was to determine the inhibition activity of basil leaf extract against Eschericia coli, Salmonela typhi, and Listeria monocytogenes, and to find out the minimum inhibitory concentration (MIC) of the extract. This research used split plot design consisting with 2 factors. First factor as a mai n plot was various solvents (Et-OH, Et-ast, and hexane) and the second factor as a sub main plot was various extract concentrations (100 ppm, 200 ppm, 300 ppm, 400 ppm, and 500 ppm). Each experiment was repeated 3 times and the data were analyzed by analysis of variances, followed by Duncan’s multiple range test. The result showed that the interaction of main plot and sub plot affected significantly, the growth of E. coli, S. typhi and L. monocytogenes. The extraction process using ethanol 70% produced the best extract of basil leaf. This extract could inhibit the growth of E. coli, S. typhi and L. monocytogenes with the MIC of about 200 ppm, 100 ppm and 200 ppm respectively. The extraction process using hexane produced basil leaf extract which it only could inhibit S. typhi with MIC of about 500 ppm. Otherwise, the extraction process using Et-ast produced basil leaf extract which it could inhibit S. typhi and L. monocytogenes with the MIC of about 200 ppm for both bacteria.

PENGARUH PENAMBAHAN ETANOL DAN LAMA FERMENTASI LANJUTAN CAIRAN PULPA HASIL SAMPING FERMENTASI BIJI KAKAO TERHADAP KARAKTERISTIK CUKA KAKAO Gede Gora Adrista; Ni Made Wartini; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 4 (2016): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (344.952 KB)

This study aimed to (1) determine the effect of ethanol addition and the fermentation period of pulp liquid by product of cocoa beans fermentation to the characteristics of the cocoa vinegar, and (2) determine the addition of ethanol and fermentation period to produce the characteristic cocoa vinegar of pulp liquid by product of fermentation best cocoa beans. The experiments in this study using a Split Plots design by treatment with the addition of ethanol into the main plot consisted of three plots namely 0%, 2,5% and 5% (v / v). Treatment of fermentation period is a sub plot that consists of 6 levels namely 0, 2, 4, 6, 8, 10 days. Pulp liquid fermentation period which by product of cocoa beansfermentation affect the levels of acetic acid, pH, and total dissolved solids of cocoa vinegar, meanwhile the interaction, period of fermentation and the addition of alcohol in pulp liquid byproduct of fermentation of cocoa beans affect the degree of acidity (pH) of cocoa vinegar. Characteristics of the best cocoa vinegar determined by treatment them with the addition of etanol by 5% and fermentation period for 10 days with high levels of acetic acid, pH, total dissolved solids, alcohol consistency, and total reducing sugar in a row was 2,86 (% w/w) , 3,67%, 5,25% brix, 0%, and 2,47%. Keywords: cocoa vinegar, cocoa, fermentation period, the addition of ethanol

Pengaruh Ukuran Partikel dan Lama Ekstraksi terhadap Karakteristik Ekstrak Pewarna Alami Daun Pandan Wangi (Pandanus amaryllifolius R.) Made Hary Sayoga; Ni Made Wartini; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 2 (2020): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Fragrant pandan leaves can be used as a natural coloring because they contain chlorophyll obtained through the extraction process. The purposes of this study were to determine the effect of particle size and extraction time on the characteristics of natural pandanus fragrance leaf extract and determine the best treatment of particle size and extraction time to produce natural pandanus leaf extract dye. This study used a 2 factorial factorial randomized block design. The first factor is the particle size which consists of 3 levels, namely 40, 60, 80 mesh. The second factor is the extraction time which consists of 3 levels, namely 24, 36, and 48 hours. The results showed that the treatment of particle size and extraction time affected the yield, chlorophyll a, chlorophyll b, total chlorophyll, brightness (L *), redness (a *) and yellowish level (b *). The treatment of 60 mesh particle size and 36 hour extraction time are the best treatment to produce natural pandanus fragrance extract coloring with yield characteristics of 8.81% chlorophyll a level of 23.66%, chlorophyll b level of 3.92%, total chlorophyll content of 27.57%, the brightness level (L *) 21.06, the redness level (a *) 4.92, the yellowish level (b *) 6.21. Keywords: Pandanus amaryllifolius R., chlorophyll, color, extraction

PENGARUH JENIS PELARUT TERHADAP RENDEMEN DAN KARAKTERISTIK EKSTRAK PEWARNA DARI BUAH PANDAN (Pandanus tectorius) Ni Gst Ayu Kade Ratih Permata Sari; Ni Made Wartini; I Wayan Gede Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 4 (2015): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (417.597 KB)

The aimed of this research were to 1) know the influence of the type of solvent to yield and the characteristics of the resulting dye pandanus fruit. 2) get the best type of solvent that is able to produce dye pandanus fruit. This study used a factorial randomized block design, which the treatment was the type of solvent consisting of 6 solvent, namely n-hexane, chloroform, ethyl acetate, acetone, ethanol, and water. The experiments are grouped into 3 groups based on the time of implementation, in order to obtain 18 units experiment. Samples were assayed byobjective and subjective to determine the best treatment. Objective variables observed that the yield, total carotenoids content, color intensity. Subjective variables observed that the level of color strength pandanus fruit extracts. The results showed that the type of solvent significantly affect on yield, levels of total carotenoids, strength of color, brightness (L*) andyellowish level (b*) dye pandanus fruit, but did not affect on redness level (a*). Solvent of chloroform was the best treatment to produce extract dye from pandanus fruit with the following characteristics: yield 2,43%; total carotenoid content 0,12%; brightness (L*) 8,01; yellowish level (b*) 40,07; and strength of color 4,5. Keyword :solvent, extraction, pandanus fruit, natural dyes

Pengaruh Suhu Awal dan Lama Penyeduhan terhadap Karakteristik Sensoris dan Warna Teh Putih Silver Needle (Camellia assamica) Produksi PT. Bali Cahaya Amerta I Wayan Eggy Perdana Putra; Luh Putu Wrasiati; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 4 (2020): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

White tea is obtained from the shoots of Camellia assamica tea which are very young and still curled, have very fine silvery-white hairs or silver, and are kept out of the sun during the plucking process. Silver needle white tea produced by PT. Bali Cahaya Amerta is an excellent product promoted as functional drink. This research aimed to know the influence of initial temperature, and brewing time on the sensory characteristics and the color of silver needle tea; to decide the best initial temperature and brewing time in producing silver needle white tea. The design of experiment in this research used completely randomized design of organoleptic test and randomized complet block factorial in color intensity test with two treatment factors. The first factor was the initial brewing temperature which consisted of three levels namely, 75o ±10C, 850±10C, 950±10C. The second factor was the brewing time which consisted of three levels namely, three minutes, six minutes, and nine minutes. The analyzed variable was organoleptic characteristics, such as hedonic (the whole receiver), color score, taste, as well as aroma and color intensity system L*, a*, b*. The result of the research showed that the initial temperature and brewing time as well as the interaction of the two has a very significant effect to the whole tested variables. The treatment using 950C initial temperature and nine minutes of brewing time produced the best characteristic, in which the color 2.40 ± 0.64 (limpidly yellowish to yellowish), taste 4.24±0.43 (slightly sweet to sweet), aroma 4.48±0.51 (has a tea scent to extremely tea scent), the whole receiver 6.20±0.43 (like to extremely like), brightness level (L*) 55.32±0.17, redness level (a*) 16.32±0.17, yellowish level (b*) 36.37±0.10. Keywords: white tea, initial temperature, brewing time, organoleptic, color intensity.

KARAKTERISTIK MINYAK ATSIRI BUNGA KAMBOJA CENDANA (Plumeria alba) PADA PERLAKUAN LAMA PROSES DISTILASI I Gusti Ngurah Agung Paranatha; Ni Made Wartini; Ida Bagus Wayan Gunam
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 1 No 1 (2013): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (177.136 KB)

The aims of this study were to determine characteristic of sandalwood frangipani essential oil that come from the distilation process. This research used randomized block design, six levels with the distillation process time namely: 1, 2, 3, 4, 5, and 6 hours. Observed variables were the rendement, like of fragrance and the levels of fragrance strenght of sandalwood frangipani essential oil The result showed that the distilatian process timehad significant effect on the rendement and the characteristic of sandalwood frangipani essential oil that has been produced. The distillation process time offive hours was the best treatment to produced sandalwood frangipani essential oil with 0,0047% sandalwood frangipani essential oil rendement, 4.75like of fragrance (from netral to kinda like) and 2,16 (the most powerful) lihat kesimpulan...

PENGARUH IMPLEMENTASI PERFORMANCE BASED BUDGETING TERHADAP AKUNTABILITAS KINERJA DI RUMAH SAKIT UMUM DAERAH (RSUD) KABUPATEN BULELENG Ni Made Wartini .; I Gusti Ayu Purnamawati, S.E. .; NI KADEK SINARWATI, SE., M.Si.Ak. .
JIMAT (Jurnal Ilmiah Mahasiswa Akuntansi) Undiksha Vol. 4 No. 1 (2016)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jimat.v4i1.6467

Penerapan penganggaran berbasis kinerja (performance based budgeting) dalam rumah sakit sangatlah penting untuk menunjang kegiatan dan operasional organisasi. Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh penerapan anggaran berbasis kinerja (perencaanaan anggaran, pelaksanaan anggaran, pelaporan/pertanggungjawaban anggaran dan evaluasi kinerja) terhadap akuntabilitas kinerja RSUD Kabupaten Buleleng baik secara parsial maupun simultan.Penelitian ini menggunakan pendekatan kuantitatif.Teknik pengambilan sampel yang digunakan adalah purposive sampling dengan jumlah sampel 50 orang karyawan. Pengumpulan data dilakukan dengan cara wawancara, kuesioner dan studi dokumentasi. Teknik analisis data yang digunakan adalah analisis regresi linier berganda yang diolah dengan menggunakan program SPSS 19.0 for Windows. Hasil penelitian menunjukan bahwa secara parsial 1) perencanaan anggaran berpengaruh positif signifikan terhadap akuntabilitas kinerja, 2) pelaksanaan anggaran berpengaruh positif signifikan terhadap akuntabilitas kinerja, 3) pertanggungjawaban anggaran berpengaruh positif signifikan terhadap akuntabililas kinerja, 4) evaluasi kinerja berpengaruh positif signifikan terhadap akuntabilitas kinerja, dan 5) secara simultan variabel perencanaan anggaran, pelaksanaan anggaran, pelaporan/pertanggungjawaban anggaran dan evaluasi kinerja berpengaruh positif signifikan terhadap akuntabilitas kinerja di RSUD Kabupaten Buleleng.Kata Kunci : Performance Based Baudgeting, Akuntabilitas Kinerja The implementation of performance based budgeting in hospital is really neccesary to support the organazition’s activities and operational. The aim of this research was to determine effects of the implementation of performance based budgeting,eitherabout partial or simultaneouseffect, (budget planning, budget processing, reporting/budget accounting, and performance evaluation) toward the performance accountability at RSUD Kabupaten Buleleng. This study used the quantative approach. Samples of this study were determined by using purposive sampling technique with a number of samples of 50 employees. Data were collected by interviewing, quisionnare, and documentation study and were analyzed by using a multiple linear regreesion analysis on SPSS 19.0 for Windows program. The results of this study showed that partially 1) the planning budget positively impact the performance accountability 2) Budget processing has the significant positive impact on the performance accountability, 3) the reporting/ budget accounting has the significant positive impact on the performance accountability, and 4) performance evaluation has the significant positive impact on the performance accountability, and 5) Simultaneously, variables on planning budget, budgeting, reporting budget, and performance evaluation has the significant positive impact on the performance accountability at RSUD Kabupaten Buleleng.keyword : Performance Based Budgeting, Performance Accountability

Characteristics of Extract Tamarillo Seeds (Cyphomandra betacea Sendtn) on the treatment of Type of Solvent and Temperature Ni Nyoman Budiasih; Ni Made Wartini; I Putu Suparthana
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.p01

Tamarillo seeds have potential as a source of antioxidants. This study aims to determine the effect of the type of solvent and extraction temperature on the characteristics of the tamarillo seed extract, determine the type of solvent and extraction temperature that can produce tamarillo seed extract with the best characteristics. And 3) determine the specific temperature and pH that produces the extract Tamarillo seeds with the highest stability. This study used a randomized block design (RBD) 2 factors with 3 group. The sample extraction process used maceration method. The results showed that the treatment of solvent type and extraction temperature and their interactions affected the yield parameters, pH, total anthocyanin antioxidant capacity. The treatment of ethanol solvent and extraction temperature of 50°C was the best treatment to obtain the extract of Tamarillo seeds with the characteristics of yield, 9.98% yield, pH 3.33, total anthocyanin 27.71 mg/L, antioxidant capacity 1,956.70 mg GAE/100 g.

The Characteristics of Nugget Fortified Calcium From Chicken Eggshell Powder Made Gde Wisnu Merta; Ni Made Wartini; I Made Sugitha
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.p05

Nugget is favorite fast food, which contain a high cholesterol and low in minerals such as calcium. Chicken eggshell is an idle resource, which contain high calcium. Fortification of calcium sources from chicken eggshell powder is a good innovation to increase the nutritional value of nuggets, and utilizing of idle resources that are currently not properly managed. The purpose of this research was to determine the effect of additional chicken eggshells powder as calcium fortification to the characteristics of nuggets, and percentage of additional chicken eggshell powder to produce the best nuggets. This research was an experimental study using a Completely Randomized Design with the treatment of additional chicken eggshell powder for nuggets. The treatment carried out with five levels of 0%, 5%, 10%, 15%, and 20%, by weight of the nugget raw material. Each treatment was repeated three times. The results of physical, chemical, and organoleptic characteristics analysis showed that the additional of chicken eggshell powder has a significant effected to the water content, ash content, protein content, calcium content, taste, and texture, but did not significant affected the fat content, pH value, hardness level, color, and flavor of the nuggets. Based on the results of the effectiveness test, the best treatment in this research was the addition of 5% chicken eggshell powder. The addition of chicken eggshell powder can significantly increase calcium and ash content of the nuggets, but significantly decrease taste and texture of the nuggets. The addition of 5% chicken eggshell powder produced the best nuggets.

Komposisi Senyawa Penyusun Minuman Sinom (curcuma domestica val.- tamarindus indica l.) Ni Ketut Wiradnyani; Ni Made Wartini; Bambang Admadi Harsojuwono
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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Sinom beverages analternative functional food. The ingredients are curcumin and young tamarin leaves, it is easily available, relatively in expensive expected that is consumed, it contains antioxidant compounds. This study aimed to identification of sinom beverages antioxidant compounds to treatment of some types of solvent fractions are: hexane, chloroform and ethylacetate in vitro. With GCMS and TLC analysis of method.Hexana fraction all egedly contains compounds: ar-tumeron (21,32%), tumeron (49,84%) and curlon (27,25%), cloroform fraction contains compounds: ar-tumeron (20,04%), tumeron (10%) and curlon (15,84%), etil asetat fraction contain compounds: ar-tumeron (19,98%), tumeron (24,52%) and curlon (16%.) and the water fraction contain compounds: 9-oktadecanoid fatty acids (69,43%), ascorbic acid (32,7%), Ribovlafin (37,1%), ar-tumeron (1,31%), tumeron (2,85%) and curlon (1,09%.),The results showed hexan, kloroform, etil asetat and water fraction of sinom beverages contains compound: 9-oktadecanoid fatty acids, ascorbic acid, Ribovlafin, ar-tumeron, tumeron and curlon.Keywords: Sinom beverage, compotition, solvent fraction

Co-Authors A. A. P. A. Suryawan W Aldi Oktavian Alfridus Sandro Dacosta Perdisen Aman Julianto Amenra Ramzi Naz Amna Hartiati Anak Agung Made Dewi Anggreni Aprilianti, Bunga Ardhinata Antares Arfira Khofifah Bambang Admadi Harsojuwono Bimby Issassam Devi, Putu Nandya Sri DEWA AYU ANOM YUARINI Dewi, Ni Putu Satya Kencana Dr.Ir. Yunianta, DEA Erina Novandri Elsa Erna Sri Rahayu Ezra Agitian Ezra Elkana Karo Sekali Febriyawati Cahyanty Nugraha G.P. Ganda Putra G.P. Ganda Putra Gede Gora Adrista Gst Ayu Kd Frety Yudharini Gusti Ayu Gayatri Amasdenia Sukarno Gusti Ayu Mas Alstonia Parnawan I Dewa Gde Mayun Permana I Gede Esti Widiantara I Gusti Ayu Purnamawati I Gusti Gde Satria Anggakara Putra I Gusti Ngurah Agung Paranatha I Gusti Ngurah Pratama Putra I Gusti Ngurah Pungki Wiraguna I Kadek Aditya Prasatya I Kadek Agus Nuada I Ketut Gede Putra Adiyasa I Komang Budha Astawa I Komang Wiria Santiyoga I Made Adi Parimartha I Made Anom Sutrisna Wijaya I Made Dwipayana I Made Sugiastawa I Made Sugitha I Made Supartha Utama I Nyoman Bangbang Primaryadi I Putu Suparthana I W.G. SEDANA YOGA I Wayan Arnata I Wayan Eggy Perdana Putra I Wayan Mika Pratama I Wayan Putra Adiyasa I.W.G.S. Yoga Ida Ayu Ary Widnyani Ida Ayu Dwi Giriantari Ida Ayu Putu Arik Cahayanti Ida Bagus Alit Arcana Ida Bagus Ananta Wibawa Ida Bagus Wayan Gunam Ida Bagus Wayan, Gunam Ida Bagus Yogaswara Ika Martoquito Lumbanraja Irena Savitri Kadek Ngurah Ghandhi Danu Subagan Kesia Teodora Br Ginting Komang Adi Darmawan Lintang Mandan Madani Luh Putu Ayu Evitasari Cesarini Luh Putu Trisna Darmayanti Luh Putu Wrasiati Lutfi Suhendra Made Gabhina Aryayustama Made Gde Wisnu Merta Made Hary Sayoga Made Meigasari, Made Made Puspa Aridona Made Wahyu Nadaiswara Putra Ni Gst Ayu Kade Ratih Permata Sari Ni Kadek Eka Wati Ni Kadek Maya Isadora Ni Kadek Sinarwati Ni Kadek Wiji Astuti Ni Ketut Wiradnyani Ni Made Dewi Indriyani Ni Made Ratih Despianti Ni Made Ria Oka Antari Ni Nyoman Budiasih Ni Putu Diah JuliantariD Ni Putu Eny Sulistyadewi Ni Putu Noviantari Ni Putu Puspadi Aristyanti Ni Putu Suwariani Ni Wayan Wisaniyasa Novia Esterulina Purba NYOMAN SEMADI ANTARA Pande Komang Suparyana Permana, I. D.G. Mayun Poppy Diana Sari Pranayasa, Wayan Angga Prayoga, Dewa Gede Eka Purnama Yanti, Gusti Ayu Kade Diana Putu Timur Ina Rahel Br Ginting Rian Lamhot Parasian Hutabarat Rukmi Sari Hartati Rurini Retnowati Sadyasmara, Cokorda Anom Bayu Sagung Ayu Bulan Julia Saraswati Sang Ayu Sri Eka Oktari Sarah Chairunnisa Sasha Patrisia SATRIYAS ILYAS Sixtania Ijo Magho Sri Mulyani Sri Mulyani Suwariani, Ni Putu Suwarini, Ni Putu Tiara Noviyani Tri Susanto Vonny Tanone Widnyani, Ida Ayu Putu Ary Yanti Sinurat, Dame Yemima Maria Lasma Roha Sitompul Yohannes Eko Putra Simanullang Zainul Fikri

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