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All Journal IPTEKMA Agrotekno METAMORFOSA Journal of Biological Sciences Buletin Veteriner Udayana JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Itepa : Jurnal Ilmu dan Teknologi Pangan Jurnal Veteriner E-Jurnal Agroekoteknologi Tropika (Journal of Tropical Agroecotechnology) Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Jurnal Ilmiah Teknologi Pertanian Agrotechno Indonesian Journal of Chemistry Agroindustrial Journal Seminar Ilmiah Nasional Teknologi, Sains, dan Sosial Humaniora (SINTESA) JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI

NYOMAN SEMADI ANTARA

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

Author-ID : 2929399

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health Social Sciences Veterinary

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PERTUMBUHAN BAKTERI SALURAN PENCERNAAN PADA MEDIA FERMENTASI REBUNG BAMBU TABAH (Gigantochloa nigrociliata BUZE-KURZ) Putu Agus Nadiarta; Nyoman Semadi Antara; G.P. Ganda Putra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 2 (2017): April
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (448.65 KB)

Shoots of tabah bamboo (Gigantochloa nigrociliata Buse-Kurz) are known containing oligosaccharides as a prebiotic potential and ability to produce short chain fatty acid in fermention by Lactobacillus casei subsp. rhamnosus. In recent study the fecal bacteria was experimented in fermentation of medium supplemented by bamboo shoot powder (TrYP). The aim of this study was to determine the growth of gastrointestinal bacteria (GI bacteria) during process of fermentation. Fermentation was carried out at 37?C in medium of TrYP and GYP as a control medium. The observation was done from initial of fermentation (0 hour) up to 24 hours in interval of 6 hours. The result were GI bacteria (lactic acid bacteria and faecal coliform) growth until 12 hours fermentation in medium TrYP. The lactic acid bacteria was (11,4 ± 1,34) x 109 CFU/ml and the faecal coliform was (1,25 ± 1,13) x 109 CFU/ml. [Keywords]: Gigantochloa nigrociliata, bamboo shoot flour, fermentation, gastrointestinal bacteria.

Kriteria Pemilihan Urutan Babi yang Disukai Konsumen di Kota Denpasar, Provinsi Bali I Gusti Agung Teguh Gardipa; Nyoman Semadi Antara; I Wayan Gede Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 4 (2019): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Bali has many traditional foods, the most popular traditional in Bali, sausage. This study aims to determine the criteria of the order of urutan product in the city of Denpasar, Bali and to find out the most priority characteristics among the criteria that have been determined against the order of urutan in the city of Denpasar, Bali. This study uses the AHP (Analytic Hierarchy Process) method. The results of this study indicate that the AHP Test on the criteria shows that the weighting of the five experts is included in the criteria consistently and it can be concluded that the most important criterion is the taste criteria, with score of 0.350. The most important criteria in the sub-criteria for taste are the spicy sub-criteria, with score of 0.505. The most important criterion in the sub-criteria in the process is the sun criteria sub-criteria, with a score of 0.329. The most important criteria in the sub-criteria for the composition are the fat meat sub-criteria, with a score of 0.622. The most important criteria in the sub-criteria at the price are the 80-90 sub-criteria with a score of 0.478. The most important criterion in the sub-criteria for texture is the soft sub-criteria which is a score of 0.758. Keywords: Urutan, AHP, fermentted sausage

Resistensi Isolat Bakteri Asam Laktat dari Asinan Rebung Bambu Tabah (Gigantochloa nigrociliata Buse – Kurz) terhadap Antibiotik Irawaty Yolanda Hutajulu; Nyoman Semadi Antara; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 1 (2022): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Probiotics are helpful bacteria that aid in the prevention and treatment of a variety of nutritional and health issues. Antibiotic overuse is a major contributor to the emergence of antibiotic-resistant pathogenic microorganisms. The goal of this study is to determine the level of antibiotic resistance of lactic acid bacteria isolates from pickled tabah bamboo shoots as a candidate for probiotic culture against the antibiotics amoxicillin, cefadroxil, and erythromycin, as well as the concentration level of antibiotic resistance. The diffusion method employed is paper disc diffusion. According to the research results, isolate PR.6.15.2 was resistant to erythromycin concentrations of 100 ppm (v/v), isolate PR.3.15.1 was resistant to concentrations of cefadroxil 100 ppm (v/v), erythromycin 100 ppm (v/v), and 200 ppm (v/v), with the diameter of the inhibition zone forming in a sequential order of 9.0 mm, 9.5 mm, 7.3 mm, and 8.8 mm. Keywords: bamboo shoots, tabah bamboo shoots, lactic acid bacteria, amoxicillin, erythromycin, cefadroxil

PERANCANGAN TATA LETAK ULANG (RELAYOUT) PABRIK TERHADAP TINGKAT PRODUKSI PRODUK BAKSO AYAM (Studi Kasus Pada Pabrik Bakso UD. Supra Dinasty Denpasar) Zulkifly Al Haq; Nyoman Semadi Antara; Amna Hartiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 2 (2015): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (157.186 KB)

This study aims to identify the actual condition of the UD. Supra Dynasty Denpasar in accordance with Good Manufacturing Practices (GMP) and redesigning the layout based on the results of the study as a recommendation. This study used a descriptive method, namely by providing objective explanation, comparison, and evaluation as a decision making authority. Data was collected through observation and interviews at the company. Data are collected, then the method of analysis From-To Chart is used to find the amount of raw materials that flow load (material flow) required in the production process in one day. Activity Relationship Chart (ARC) is used to get the layout planning based on the degree of linkage between space activities and existing facilities. All data have been collected was analyzed by using software Unequal Area Facility Layout Problems (UA-FLP) to facilitate the determination of optimum results. The Table of Productivity Cycle Time is used to determine the increase or decrease in productivity after relayout. The result showed that the new layout of the company could shorten the distance of material flow from 119,5 to 76,039 meters, and increasing the productivity was about 61,68%. Keywords : Good Manufacturing Practice (GMP), relayout, productivity.

Pengaruh Konsentrasi Natrium Nitrat dan Natrium Dehidrogen Fosfat pada Media Walne Terhadap Konsentrasi Biomassa dan Protein Nannochloropsis oculata Kadek Dedi Widnyana Dinata; Anak Agung Made Dewi Anggreni; Nyoman Semadi Antara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 1 (2017): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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This study aims to know the effect of concentration of Sodium Nitrate (NaNO3) and Sodium Dehidrogen Phosphate (NaH2PO4) on walne media on the biomass concentration and protein Nannochloropsis oculata and determine the best concentration of NaNO3 and NaH2PO4 on the Walne media to produce Nannochloropsis oculata biomass with highest protein content. This study was designed with a randomized block design with two factors, each treatment was divided into two by the time of cultivation.The data obtained were analyzed by Anova, if there was a real effect will be followed by Duncan test. The results showed that the concentration of NaNO3 and NaH2PO4 on media Walne had significant effect on the concentration of the Nannochloropsis oculatamicroalgae biomass and protein content, and no interaction of both factors.The concentration of NaNO3 of 200 g/L and NaH2PO4 of 25 g/L at Walne media producethe hight biomass concentration of Nannochloropsis oculata biomass amount of 7.66 x 106cells / ml and 7.13 x 106cells / mlrespectively. the highest protein content of Nannochloropsis oculata was produced at nitrate concentration of 200 g/L amount of 25.74% and 25 g/L phosphate consentration of amount 22.93%. Key words: biomass, Nannochloropsis oculata, protein, Walne.

Analisis Nilai Tambah Asinan Rebung Bambu Tabah (Gigantochloaa nigrociliata Burze-Kurz) Berdasarkan Nilai Organoleptik Terbaik Selama Fermentasi Randall Howbert; Nyoman Semadi Antara; I Made Mahaputra Wijaya
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 4 (2019): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The purpose of this study is to determine the added value of the processed bamboo shoots pickle at the optimum fermentation time. The study was divided into 3 stages, the first stage were determining the best organoleptic properties during fermentation, secondly analyzing the characteristics of bamboo shoots pickles at determined optimum fermentation time, and lastly analyzing the added value of processing the bamboo shoots turned to pickles. The results showed that the most preferred organoleptic value of bamboo shoots pickles was fermentation on day 4 with the hedonic score of 5.65 (slightly preferred ? preferred) with chemical and microbiological characteristics of bamboo shoots and its liquids microbial population 4.6 x 107 CFU/ml and 8.4 x 107 CFU/ml, and lactic acid levels of 0.56% and 0.63%, with salinity of 2.89% and 3.51%, pH 4.0 and 3.7 and reduced sugar content of 1.87% and 2.70%. The value added analysis showed that in a year scenario the producing of bamboo shoots to become pickled using raw materials as much as 566.4 Kg could produce 1510.4 Kg of bamboo shoots pickles (320 gram/jar), of which the results obtained an added value of IDR 566.984.936/ year with added value ratios amounting to 87.89% and the profit received by the company is IDR. 554.273.072 (92.09%). Keyword: Gigantochloaa nigrociliata Burze-Kurz, bamboo shoot pickle, fermentation, organoleptic, added value.

PENGARUH PENAMBAHAN GULA DAN KONSENTRASI STARTER KHAMIR TERHADAP KARAKTERISTIK WINE BUAH NAGA MERAH Rike Pratiwi; Ida Bagus Wayan Gunam; Nyoman Semadi Antara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 2 (2019): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The purpose of this research was to evaluate the influences of the sugar addition and the yeast starter concentration used in wine processing on the characteristic of red dragon fruit wine. The research was experimental research that designed using Randomized Block Design. Two factors were experimented, namely the sugar concentrations (22oBrix, 25oBrix and 28oBrix) and yeast starter concentration (5%, 10% and 15%). The experiment was carried out in two block experiment, so that totally was done 18 unit. The result of this research showed that the interaction treatments of the addition of sugar and the addition of yeast starter concentration significantly affected the ethanol content, reducing sugar content and the total phenol of red dragon fruit wine. Otherwise, the interaction treatments did not significantly affect the total soluble solid and the acidity of the wine. The organoleptic test showed that the panelist prefered the wine which produced with 28oBrix sugar content and the addition of 15% yeast starter. The etanol content, reducing sugar content, total soluble solid, pH and the phenol content of this wine were 11.24%; 1.756%; 12.10oBrix; 3.75 and 1.637 mg/100 g, respectively. The methanol was not detected containing in the wine. Keyword: sugar, yeast starter, red dragon fruit wine.

Pengaruh Bagian Rebung dan Perlakuan Pendahuluan Terhadap Karakteristik Tepung dari Rebung Bambu Tabah (Gigantochloa nigrociliata BUSE – KURZ) Richard Howard Patty; Nyoman Semadi Antara; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 2 No 2 (2014): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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The objective of this research was to know the effect of bamboo shoot parts and pre-treatment process on nutrition content and the color of flour from Tabah bamboo shoot. The laboratory scale experiments were designed by using randomized block design. Three parts of bamboo shoot (tip, middle, and lower parts) were processed in order produce to bamboo shoot flour by using two different pre-treatment processes, namely blanching and pickling process. The results of experiment show that interaction of the parts of bamboo shoot and pre-treatments used to process bamboo shoot to become flour affected the nutritions content of the bamboo shoot flour. Lower part of bamboo shoot and blanching pre-treatment process produce the best characteristics of bamboo shoot flour. The flour had the highest content of crude fiber (25.82%db) with the content of starch, protein and ash were 8.83%db, 23.97%db and 12.26%db, respectively. The flour showed bright color with the L value about 44.47 and the respective value of a and b were -12.76 and 49.36. The rendement of the process was 4.18%wb.

Variasi Konsentrasi Glukosa pada Media Tumbuh dan Lama Fermentasi Dalam Memproduksi Etanol oleh Isolat BM1-CP14 Nurul Lita Ajizah; I M. Mahaputra Wijaya; Nyoman Semadi Antara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 2 (2021): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This study was aimed determine the effect of glucose concentration on ethanol producing BM1-CP14 isolate media and to determine to optimum fermentation time to producing ethanol and to determine the growth phase curve of BM1-CP14 isolates. This study uses 4 glucose concentration (8, 12, 16 and 20%) and 3 fermentation time (14, 17 and 20 days). The experimental-explorative research process was carried out in several stages, namely rejuvenation of BM1-CP14 cultures, culture grow, cell isolates adjustment, glucose level on fermentation media measurement, fermentation, and distillation. The glucose concentration which are at the range of 10?18% have an optimum effect in producing ethanol The highest total ethanol was obtained from the glucose concentration of 16% with a fermentation time of 10 days having a difference in total dissolved solids of 8.30 (?% brix) resulting in the highest total ethanol of 38.75 mL. The glucose concentration of 8% resulted in a less than optimal total ethanol, which was 18.00 mL with a difference in total solids of 4.20 (?% brix), while the glucose concentration of 20% has a difference in total dissolved solids of 6.20 (?% brix) and produced a total ethanol of 26.50 mL. The Fermentation time of 14, 17, and 20 days was effected in producing ethanol, namely if the fermentation was longer, the total ethanol produces would be lower. The fermentation time of 14 days resulted in a total ethanol of 37.50 mL with a difference in total dissolved solids of 5.05 (?% brix). In longer fermentation of 17 and 20 days, the total ethanol produced was decreased, produced smaller total ethanol. The growth curve of BM1-CP14 isolates showed the growth isolates of BM1-CP14 with a growth time of 54 hours, starts from the exponential phase for 12 hours, the stationary phase for 18 hours and ends in the death phase. Keywords: Bacteria, BM1-CP14 isolate, ethanol, fermentation time, glucose concentration

ANALISIS TOTAL FENOL, TANNIN, DAN KADAR SARI PRODUK HERBAL INSTAN BERBAHAN BAKU RIMPANG YANG BEREDAR DI PASAR SWALAYAN KOTA DENPASAR Rani Situmorang; Nyoman Semadi Antara; Ni Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 2 No 1 (2014): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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This research aimed to determine the amount of content of phenolic compounds, tannin, pollen levels and determine whatever there are differences between herbal products containing compounds that are produced by different companies on the instant herbal products made from raw rhizome circulating in Denpasar supermarket. This was an exploratory study, which is to determine the content of phenolic compounds, tannins, and juice content contained in the instant herbal products. The results showed that the instant herbal products that have the higest total levels of tannin white turmeric 0,12%, and the lowest tannin content was 0,02% ginger juice. Higest total phenol content was 80,06% white turmeric, and the lowest total phenol content was 26,00% red ginger. Instant herbal products that have the higest total pollen levels are ginger ginseng’s 2,07%, and each instant herbal products the lowest total pollen content was 1,18% turmeric acid . Each instant herbal products made from raw rhizome has a total phenol, total levels of tannin, and total levels of the different extracts.

Co-Authors A.A.S. A. Sukmaningsih Ahmad Ali Akbar Ustadi Sadali Aimar, Ilhan Maulana Amna Hartiati Anak Agung Made Dewi Anggreni Anak Agung Putu Agung Suryawan Wiranatha Arfira Khofifah Awang Bagaskara Ayu Putu Sarasdewi Bambang Admadi Harsojuwono Dwi Ariesta Wijaya Putra Dwi Ayu Kirani Paramita Dwi Putri Nurmalasari Dylla Hanggaeni Dyah Puspaningrum Ella Dewi Yusnia Febriyawati Cahyanty Nugraha Febriyawati Cahyanty Nugraha Fitra Ayu Sitanggang Friska Ekagia Ginting G.P Ganda Putra G.P. Ganda Putra Gede Asstaradi Kusuma Gusti Putu Agus Darmataba Harsujuwono, Bambang Admadi I Dewa Gde Mayun Permana I Dewa Made Sukrama I Gede Arya Sujana I Gusti Agung Teguh Gardipa I Gusti Ayu Ekawati I Gusti Ayu Lani Triani I Gusti Ayu Lani Triani I Kadek Aditya Wirajaya I Ketut Satriawan I KETUT SUMIARTHA I Ketut Suter I Ketut Suter I M. Mahaputra Wijaya I Made Arif Sukmawan I Made Mahaputra Wijaya I Made Sukewijaya I Made Yoga Saputra I Nengah Kencana Putra I Nengah Widedianto I Nyoman Dibia I P. G. Urip Sanjaya Trisna I Putu Hendra Prasetya I Putu Sudiarta I W.G. SEDANA YOGA I Wayan Adi Wagestu I Wayan Arnata I WAYAN HENDRA KUSUMAYADI KUSUMAYADI I Wayan Suardana I Wayan Weta I Wayan Widia I. M. Mahaputra Wijaya Ida Ayu Ary Widnyani Ida Ayu Ketut Ariningsih Ida Bagus Djaya Utama Dauh Ida Bagus Wayan Gunam Ida R Hasibuan Irawaty Yolanda Hutajulu Kadek Dedi Widnyana Dinata Ketut Agus Ary Subakti Ketut Ratnayani KOMANG AYU NOCIANITRI Lilis Banne Paseru Luh Gede Mening Lestari Luh Putu Wrasiati Lutfi Suhendra MARIA ULFA ELLA ELLA Muhammad Najri Mulyani Sri Ni Kadek Maya Isadora Ni Kadek Wiji Astuti Ni Made Ita Seri Utami Ni Made Wartini Ni Nyoman Puspawati Ni Putu Suwariani NI WAYAN SUNITI Nurul Lita Ajizah Nurul Octavia Wasis Pande Ketut Diah Kencana Purnama Yanti, Gusti Ayu Kade Diana Putra, I Gede Adi Darmaja Putri Cininta Giskha Putu Agus Nadiarta Putu Agus Nadiarta R. Ag. Ay. Ag. Bayu Chandraliawathy Randall Howbert Rani Situmorang Rendy Sinaga Rian Lamhot Parasian Hutabarat Richard Howard Patty Rike Pratiwi Risky Simarmata Sally, Calvin Eliezer Immanuel Sarah Yohana Sihombing Sayi Hatiningsih Siva Safera Hajiani Sri Suhartini Sukoco, Hendro Suwariani, Ni Putu Tuti Herlina Br.Naibaho Umi Fadilah Vinnod Gema Prabanca Wayan Redi Aryanta Yan Ramona Yeni Veronika Simatupang Yohanes Setiyo Zainul Arifin Zulkifly Al Haq

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