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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.
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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PENGARUH PENAMBAHAN GULA DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK SELULOSA BAKTERIAL DARI KULIT PISANG KEPOK (Musa paradisiaca L.) Muhammad Najri; N. Semadi Antara; I. M. Mahaputra Wijaya
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 2 (2022): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (683.061 KB) | DOI: 10.24843/JRMA.2022.v10.i02.p09

Abstract

Kulit pisang kepok merupakan hasil samping pengolahan pisang kepok yang merupakan jenis pisang yang sering digunakan sebagai bahan baku olahan pisang, dan bernilai ekonomis rendah. Kulit pisang kepok dapat dimaanfaatkan sebagai media pertumbuhan Acetobacter xylinum untuk menghasilkan selu-losa bakterial. Penelitian ini bertujuan mengetahui pengaruh penambahan gula dan lama fermentasi terhadap karakteristik selulosa bakterial yang dihasilkan, serta untuk penghasilan kombinasi penamba-han gula dan lama fermentasi terbaik untuk penghasilan selulosa bakterial dari kulit pisang kepok. Penelitian ini menggunakan metode Rancangan Acak Kelompok (RAK) dua faktor. Faktor pertama penambahan gula yang teridiri dari 30, 35 dan 40 g. Faktor kedua yaitu lama fermentasi terdiri dari 7, 14 dan 21 hari. Data dianalisis dengan analisis varian dan dilanjutkan dengan Uji BNJ. Variabel yang diamati antara lain, kadar air, ketebalan, gula reduksi, kadar selulosa, hemiselulosa dan lignin. Hasil penelitian menunjukkan bahwa penambahan gula dan lama fermentasi berpengaruh terhadap rendemen, ketebalan, berat, selulosa, hemiselulosa, lignin, dan gula reduksi. Interaksi antar perlakuan berpengaruh terhadap berat, rendemen, ketebalan, kandungan hemiselulosa dan gula reduksi, namun tidak ber-pengaruh terhadap kandungan selulosa dan lignin. Perlakuan terbaik proses fermentasi untuk menghasilkan selulosa bakterial dengan karakteristik terbaik yaitu dengan penambahan gula 40 g dan lama fermentasi 14 hari. Karakteristik selulosa bakteri yang dihasilkan yaitu ketebalan, gula reduksi, ka-dar selulosa, berat, rendemen, kadar hemiselulosa dan lignin berturut-turut sebesar 0.104±0.01 cm, 1,65±0,09 mg/mL, 86,00±0,99%, 8,34±0,01 g, 3.33±0,01%, 5,80±0,1%, 2,30±0,28%.
Produksi Glukosa dengan Substrat Selulosa Kasar Brangkasan Jagung Menggunakan Enzim Selulase dari Isolat B2S8 Rendy Sinaga; Ida Bagus Wayan Gunam; Nyoman Semadi Antara
Metamorfosa: Journal of Biological Sciences Vol 9 No 2 (2022)
Publisher : Prodi Magister Ilmu Biologi, Fakultas MIPA, Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/metamorfosa.2022.v09.i02.p14

Abstract

The aim of this study is to determine the crude cellulose corn stover substrate concentration and saccharification time to produce high glucose. Cellulose contained in the corn stover has potential converted into glucose by enzymatic hydrolysis using cellulase enzymes. Glucose production in different substrate concentrations and saccharification times uses a factorial randomized block design (RBD) consisting of two factors. The first factor is the substrate concentration which consists of 4 levels, namely 2%, 3%, 4%, and 5% (w/v). The second factor is the saccharification time which consists of 4 levels, namely 24 hours, 48 hours, 72 hours, and 96 hours. The observed variables include glucose level, cellulose residue, pH, and total dissolved solid. The results showed that 5% substrate concentration and 96 hours saccharification time was the best treatment for producing the maximum glucose level was 0,3003 mg/mL, the minimum cellulose residue after saccharification was 17,75%, pH after saccharification was 6,1, and the highest total dissolved solid after saccharification was 2,7°Brix.
The Effect of Prebiotic Types on The Metabolism of Indigenous Lactobacillus Isolates Ni Nyoman Puspawati; Nyoman Semadi Antara; I Dewa Gde Mayun Permana; I Dewa Made Sukrama
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 4 (2022): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2022.v11.i04.p06

Abstract

Prebiotik adalah komponen makanan yang tidak dapat dicerna di dalam tubuh dan mendorong pertumbuhan atau aktivitas mikroba usus yang bermanfaat seperti bakteri asam laktat (BAL). Namun, kemampuan Lactobacillus yang diisolasi untuk memanfaatkan prebiotik masih sedikit diketahui. Penelitian ini bertujuan untuk mengetahui pengaruh berbagai jenis prebiotik sebagai sumber karbon terhadap metabolisme isolat Lactobacillus indigenous dari teh kombucha, dadih (susu fermentasi tradisional) dan bambu yang digunakan untuk wadah dadih. Kemampuan isolat Lactobacillus dalam memetabolisme berbagai prebiotik sebagai sumber karbon dilakukan dengan menumbuhkan BAL dalam media MRSB dimana kandungan glukosa diganti dengan prebiotik yaitu fruktooligosakarida (FOS), galaktooligosakarida (GOS) dan inulin, kemudian penurunan kadar glukosa diukur setelah inkubasi 24 jam. Pengukuran total glukosa dilakukan dengan metode fenol sulfat. Hasil penelitian menunjukkan keseluruhan isolat Lactobacillus mengalami peningkatan jumlah sel selama inkubasi 24 jam yaitu dari 0,52 menjadi 1,26 log. Penurunan kadar glukosa berkisar antara 3,80 ± 0,44% sampai 91,33 ± 4,83%. Penurunan kadar glukosa tertinggi terjadi pada isolat L. plantarum1 RB210 yaitu 91,33 ± 4,83% dan tidak berbeda nyata (P>0,05) dengan L. paracasei RK41 dan L. paracasei RL2 yang ditumbuhkan pada media inulin. L. plantarum1 MK2 menunjukkan penurunan pH tertinggi yaitu 1,91 ± 0,08 dan tidak berbeda nyata (P>0,05) dengan L. rhamnosus MY2 pada media yang mengandung GOS. Hasil penelitian ini menunjukkan bahwa isolat Lactobacillus Indigenus secara definitif dapat menggunakan prebiotik sebagai sumber karbon untuk metabolismenya. Hasil penelitian ini memberikan dasar pengaruh penggunaan probiotik dan prebiotik untuk aplikasi sinbiotik sehingga dapat memodulasi mikrobiota usus.
POTENSI TEPUNG REBUNG BAMBU TABAH (Gigantochloa nigrociliata BUSE-KURZ) DALAM MENSIMULASI PERTUMBUHAN BAKTERI ASAM LAKTAT Dylla Hanggaeni Dyah Puspaningrum; Nyoman Semadi Antara; Ida Bagus Wayan Gunam
Seminar Ilmiah Nasional Teknologi, Sains, dan Sosial Humaniora (SINTESA) Vol 1 (2018): PROSIDING SINTESA
Publisher : LPPM Universitas Dhyana Pura

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRAKSalah satu varietas rebung bambu lokal adalah rebung bambu tabah (Gigantochloa nigrociliata BUSE-KURZ, biasa dikonsumsi masyarakat dan memiliki kandungan serat pangan dan nutrisi. Potensi serat pangan dan oligosakarida tepung rebung bambu tabah dalam menstimulasi pertumbuhan Bakteri Asam Laktat (BAL) ingin diketahui pada penelitian ini. Penelitian ini terdiri analisis kandungan serat pangan total secara enzimatis, kandungan oligosakaridan dengen HPLC dan pengujian pertumbuhan BAL pada media tepung rebung bambu tabah. Rancangan Acak Kelompok faktor tunggal (RAK) digunakan dalam penelitian ini. Hasil menunjukkan total serat pangan pada bagian rebung bambu tabah yang diolah menjadi tepung yaitu 18,29% (bk) pada bagian ujung 20,92% (bk) pada bagian tengah dan 14,22% (bk) pada bagian pangkal. Komponen penyusun karbohidrat sederhana pada tepung rebung bambu tabah tediri dari 0,07%-0,45% (bk) glukosa, 0,12%-0,39% (bk) fruktosa, 0,04%, sukrosa 0,14%-0,35% (bk), dan 1,93-4,55% (bk) rafinosa. Pertumbuhan BAL yaitu Lactobacillus acidophilus, L. brevis, L. casei Rhamnosus paling tinggi pada bagian ujung dan tengah dan Bifidobacterium bifidum paling tinggi pada bagian pangkal. Pertumbuhan kelompok Lactobacillus berkisar 2,8 x 1010 - 5,8 x 1010CFU/ml dan Bifidobacterium bifidum 3,6 x 1010- 3,7 x 1010 CFU/ml. Ini menunjukkan bahwa serat pangan dan adanya komponen karbohidrat sederhana pada tepung rebung bambu tabah mampu menstimulasi pertumbuhan BAL.Kata kunci: tepung rebung bambu tabah, serat pangan, BAL.ABSTRACTOne of the varieties local of bamboo shoots is tabah bamboo shoots (gigantochloa nigrociliata BUSE-KURZ), usually has and having diatery fiber content and nutrients. The potential diatery fiber and oligosaccharide of tabah bamboo shoots flour patient stimulate the growth of bacteria lactic acid (LAB) wanted to know in this study. This research consisting analysis total diatery fiber content food in enzimatis, the components of oligosaccharide with High Performance Liquid Chromatography (HPLC), and testing LAB growth in a media flour bamboo shoots patient. The experimental design used was a single-factor randomized block design (RBD). Results showing total diatery fiber on the patient bamboo shoots flour contentis 18,29% (db) at the apical, 20,92% (db) at the middle and 14,22% (db) at the basal. The amount of total dietary fiber content obtained showed that the tabah bamboo shoots flour has potential as a source of dietary fiber. Componentsof oligosaccharide in the tabah bamboo shoots flour presented descriptive. The highest content of 4,55% raffinose (db), and 0,35% sucrose (db). The content of simple carbohydrates in the flour has a tabah bamboo shoots can be a prebiotic. The growth of L. acidophilus, L. brevis, L. casei rhamnosus highest at the apical and the middle 2,8 x 1010 – 5,8 x 1010CFU/ml. Bifidobacterium bifidum highest at the basal 3,6 x 1010- 3,7 x 1010 CFU/ml. This shows that diatery fiber on tabah bamboo shoots flour able to stimulate BAL growth.Keywords: tabah bamboo shoots flour, dietary fiber, LAB.
Aktivitas Antioksidan Ekstrak Kulit Buah Kakao (Theobroma cacao L.) Pada Perlakuan Suhu dan Lama Penyimpanan Putri Cininta Giskha; G.P Ganda Putra; Nyoman Semadi Antara
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 1 (2023): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2023.v11.i01.p03

Abstract

This research was conducted to determine effect of temperature and storage time on antioxidant activity of cocoa pod husk extract (Theobroma cacao L.) and to obtain the best combination of storage temperature and storage time that can maintain the antioxidant activity of the extract. The experimental design used in this research was a factorial randomized block design, which are grouped into 2 groups based on the implementation time and consisted of two factors. The first factor was the storage temperature which consisted of 3 level that namely room temperature (27 ±2)?, cold temperature (5 ±2)? and freezing temperature (-10 ±2)?. The second factor was the storage time which consisted of 4 level namely 1, 2, 3, and 4 weeks. The data were analyzed by analysis of variance and continued with Tukey test. The results showed that the temperature and storage time had a very significant effect on total phenol, total flavonoid and antioxidant capacity of cocoa pod husk extract. Interactions between treatments had a very significant effect on total phenol, total flavonoid and antioxidant capacity of cocoa pod husk extract. The best treatment showed that freezing storage (-10 ±2)? for 1 week can maintain total phenol was 12.32 ± 0.08 mg GAE/g extract, total flavonoid was 4.07 ± 0.09 mg QE/g extract, antioxidant capacity was 6.50 ± 0.02 mg GAEAC/g extract.
Pengaruh Kualitas Pelayanan dan Penggunaan Media Sosial Instagram Terhadap Tingkat Kepuasan Konsumen Pada Tigapagi Coffee & Space di Kabupaten Banyuwangi Ahmad Ali Akbar Ustadi Sadali; Nyoman Semadi Antara; I Ketut Satriawan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 2 (2023): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2023.v11.i02.p03

Abstract

The development of information technology has made many companies today take advantage of social media to market their products. The best customer service and Instagram-worthy facilities will draw customers. The objective of study were to ascertain the impact of service quality on the degree of customer satisfaction at Tigapagi Coffee & Space Banyuwangi Regency which was the primary goal of this study, understanding the impact of Instagram usage on customer satisfaction which was research done by Tigapagi Coffee & Space Banyuwangi Regency, and establishing the qualities that require to develop and rank them based on the priority. In this study, 89 purposely chosen respondents were given questionnaires to complete, and the Importance Performance Analysis (IPA) approach was utilized to evaluate the level of consumer satisfaction. The service quality feature with the highest level of satisfaction was modern equipment, scoring 103.13%, while the lowest was toilet cleanliness, scoring 96.29%. The quality of service should be prioritized based on the following factors: toilet cleanliness, accurate orders, order delivery time, good communication skills, handling, and visual suitability of the product. The attribute with the highest level of satisfaction with the quality of using Instagram Social Media was performance of the product, with a satisfaction level of 104.71%. The attribute with the lowest level of satisfaction was Price Match with the product quality, with a satisfaction level of 96.77%. Popularity of the content, Profitable campaign offerings, Content Relevance, Product Flavor Variants, and Affordability of Prices were the attributes that must be given top priority for quality Instagram Social Media Usage. Keywords: Customer satisfaction, Service Quality, Importance Performance Analysis, Instagram Social Media Perkembangan teknologi informasi membuat banyak perusahaan dewasa ini memanfaatkan media sosial untuk memasarkan produknya. Pelayanan maksimal dengan fasilitas yang instagrameble akan menarik minat konsumen. Penelitian ini bertujuan untuk: (1) mengetahui pengaruh kualitas pelayanan terhadap tingkat kepuasan konsumen pada Tigapagi Coffee & Space Kabupaten Banyuwangi. (2) Mengetahui pengaruh penggunaan media sosial Instagram terhadap kepuasan konsumen yang dilakukan oleh Tigapagi Coffee & space Kabupaten Banyuwangi. (3) Menghitung atribut-atribut yang perlu diprioritaskan untuk perbaikan. Metode yang digunakan untuk mengukur kepuasan konsumen dalam penelitian ini adalah dengan menyebarkan kuesioner kepada 89 responden terpilih dan menghitungnya menggunakan metode Importance Performance Analysis (IPA). Hasil penelitian menunjukkan bahwa kualitas pelayanan atribut dengan kepuasan tertinggi adalah peralatan modern dengan tingkat kepuasan kualitas 103,13%, atribut dengan tingkat kepuasan terendah adalah kebersihan toilet dengan skor 96,29%. Atribut dengan tingkat kepuasan tertinggi terhadap kualitas penggunaan media sosial instagram adalah kesesuaian visual produk dengan tingkat kepuasan 104,71%, atribut dengan tingkat kepuasan terendah adalah kesesuaian harga dengan kualitas produk dengan tingkat kepuasan 96,77%, atribut yang harus diprioritaskan pada kualitas pelayanan adalah kebersihan toilet, ketepatan pesanan, waktu pengiriman pesanan, keterampilan komunikasi yang baik, penanganan keluhan, kesediaan karyawan dalam menanggapi keluhan, kemampuan melayani keluhan, menyapa konsumen, dan dekati pelayan setia. Atribut yang harus diprioritaskan untuk kualitas penggunaan media sosial instagram adalah popularitas konten, penawaran kampanye yang menguntungkan, relevansi konten, varian rasa produk, dan harga terjangkau. Kata kunci: Kepuasan Konsumen, Importance Performance Analysis, Kualitas .Layanan, Media Sosial Instagram.
KEMAMPUAN MINYAK KAYU MANIS (Cinnamomum burmanii) SEBAGAI ANTI JAMUR TERHADAP PERTUMBUHAN JAMUR Saccharomyces cerevisiae DAN Aspergillus niger Tuti Herlina Br.Naibaho; Nyoman Semadi Antara; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 2 (2023): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2023.v11.i02.p11

Abstract

Cinnamon oil (Cinnamomum burmanii) has anti-bacterial and anti-fungal activity because it contains cinnamaldehyde. One of the toxigenic fungi is Saccharomyces cerevisiae which can damage the quality of legen drinks, and Aspergillus niger which causes otomycosis. This study aimed to determine the effect of cinnamon oil concentration as a growth inhibitor for S. cerevisiae and A. niger and determine the best concentration of cinnamon oil to inhibit S. cerevisiae and A. niger fungi.This research is an experimental study using cinnamon oil concentration as a treatment consisting of three concentrations, namely 0.5%, 1%, and 1.5%. Each treatment was tested for its inhibitory activity on two types of fungi, namely Saccahromyces cerevisiae and Aspergillus niger, Each treatment was repeated 2 times. Furthermore, the data obtained is calculated the average value and the standard deviation value, then the data is presented in a graph. The variables observed in this study were the anti-fungal effectiveness of cinnamon oil. Fungal growth inhibition test showed that the concentration cinnamon oil affictedthe growth of Saccharomyces cerevisiae and Aspergillus niger at a concentration of 0.5%; 1%; and 1.5%. Cinnamon oil concentration of 1,5% had a stronger potential to inhibit the growth of Saccharomyces cerevisiae and Aspergillus niger with each power diameters of 10.33 mm and 12.35 mm, and categorized as having strong inhibition activity according to. Keywords: cinnamaldehyde, concentration, inhibition, Saccharomyces cerevisiae, Aspergillus niger Minyak kayu manis (Cinnamomum burmanii) memiliki aktivitas anti bakteri dan anti jamur karena mengandung sinamaldehida. Salah satu jamur toksigenik adalah Saccharomyces cerevisiae yang dapat merusak kualitas minuman legen, dan Aspergillus niger yang menyebabkan otomikosis. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi minyak kayu manis sebagai penghambat pertumbuhan S. cerevisiae dan A. niger serta menentukan konsentrasi minyak kayu manis yang terbaik untuk menghambat pertumbuhan jamur S. cerevisiae dan A. niger. Penelitian ini merupakan penelitian eksperimen menggunakan konsentrasi minyak kayu manis sebagai perlakuan yang terdiri dari tiga konsentrasi yaitu 0,5%, 1%, dan 1,5%, Masing-masing perlakuan diujikan daya hambatnya pada dua jenis jamur yaitu Saccahromyces cerevisiae dan Aspergillus niger, setiap perlakuan diulang sebanyak 2 kali. Kemudian hasil rata-rata dan standar devisasi pada data yang diperoleh disajikan dalam bentuk grafik. Variabel yang diamati dalam penelitian ini adalah efektivitas antijamur minyak kayu manis. Uji penghambatan pertumbuhan jamur menunjukkan bahwakonsentrasi minyak kayu manis berpengaruh terhadap daya hambat pertumbuhan Saccharomyces cerevisiae dan Aspergillus niger pada konsentrasi 0,5%; 1%; dan 1,5%. Konsentrasi minyak kayu manis 1.5% memiliki potensi lebih kuat menghambat pertumbuhan Saccharomyces cerevisiae dan Aspergillus niger dengan masingmasing diameter daya hambat 10.33 mm dan 12.35 mmdan dikategorikan mempunyai daya hambat kuat. Kata kunci: sinamaldehida, konsentrasi, penghambatan, Saccharomyces cerevisiae, dan Aspergillus niger
Pengaruh Jenis Pemlastis dan Konsentrasi Penguat Polivinil Alkohol terhadap Karakteristik Komposit Bioplastik Pati Talas (Colocasia esculenta L) dan Karagenan Risky Simarmata; Amna Hartiati; Nyoman Semadi Antara
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 8 No 2 (2023)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA/2023.v08.i02.p02

Abstract

This study aims to determine the effect of plasticizer type concentration and reinforcement material concentration on the characteristics of bioplastic composites, to determine the treatment of plasticizer type concentrations consisting of two types, namely castor oil and stearic acid plasticizers, as well as the concentration of polyvinyl alcohol reinforcement which produces the best treated bioplastic composites and to identify best treatment bioplastic composite functional groups. This study used a factorial randomized block design with two factors, namely the type of plasticizer and its concentration which consisted of 3 levels (8.33; 16.67; 25%) and the concentration of polyvinyl alcohol reinforcement (5; 10: 15%). 18 treatment combinations were obtained which were grouped into 2 base on the time of making bioplastics, resulting in a total of 36 treatment units. The variables observed were tensile strength, elongation at break, elasticity, thickness expansion, biodegradation, and identification of functional groups. The data obtained were analyzed for diversity and continued with the Honest Significant Difference test. The results showed that the type of plasticizer and concentration of reinforcement had a very significant effect on the tensile strength, elongation at break, elasticity, and thickness expansion, but had no significant effect on the biodegradation time. The best bioplastic composite characteristics were the result of treatment with a concentration of 1 g castor oil plasticizer and 15 g PVA concentration with a tensile strength value of 15.76 MPa, elongation at break of 8.51%, elasticity of 185.17 MPa, thickness expansion of 50.35 %, biodegradation time is 5 days and contains (C – H) alkene groups, (C – O) alcohol groups, (C = C) alkene groups, (C – H) alkene groups and (O – H) hydroxyl groups.
PENGARUH PENAMBAHAN ASAM ASKORBAT TERHADAP DAYA SIMPAN DAN MUTU DAGING HAS LUAR (SIRLOIN) SAPI BALI Febriyawati Cahyanty Nugraha; Nyoman Semadi Antara; Komang Ayu Nocianitri
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 9 No 2 (2022): 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.2022.v09.i02.p116

Abstract

The purpose of this study was to determine the effect of ascorbic acid on the shelf life and quality of Balinese beef sirloin and to determine the concentration of ascorbic acid to produce Balinese beef with the best quality and longest shelf life. The treatments tried in this study were the concentration of 0% ascorbic acid solution; 0.5%; 1%; 1.5% and 2% with 0 storage time; 2; 4; 6; 8 and 10 days at 4 ± 10C. The variables observed were coliform, total plate count (TPC), pH, thiobarbituric acid (TBA), water binding capacity (WHC), color with parameters L*, a* and b*, texture with parameters of hardness, springiness, cohesiveness, gumminess., chewiness and resilience as well as cooking loss (cooking lost). The concentration of ascorbic acid solution and storage time had a very significant effect on (p <0.01) the amount of coliform, total plate count (TPC), pH, TBA, water holding capacity (WHC), cooking lost, sensory which includes preferences of color, texture, taste, aroma and overall acceptance, the interaction of the two also has a real effect. Based on the smallest amount of total plate count contamination, sirloin with a concentration of 2% ascorbic acid solution for 8 days of storage is the best treatment with coliform results of 85.67 ± 1.53 MPN / g, total plate count (TPC) (8.1 ± 12) x 105 CFU / g, pH value 3.56 ± 0.02, thiobarbituric acid (TBA) value 0.39 ± 0.01, water binding capacity 40.98 ± 0.01%, color L* = 25.55; a* = 5,51; b* = 10.61, hardness texture = 1911.10 ± 0.28; springiness = 1.00 ± 0.03; cohesiveness = 0.65 ± 0.03; gumminess = 692.75 ± 0.02; chewiness = 600.86 ± 0.22; resilience = 0.55 ± 0.02 and cooking loss (cooking lost) 40.24 ± 0.20%. The characteristics of Balinese beef sirloin meet the Indonesian National Standard (SNI 3932 - 2008).
Produksi Asinan Cabai Jalapeno (Capsicum annum) dengan Variansi Konsentrasi Garam dan Lama Fermentasi Siva Safera Hajiani; Nyoman Semadi Antara; I Gusti Ayu Lani Triani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 1 (2024): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2024.v12.i01.p01

Abstract

Jalapeno chilies contain nutrients and vitamins that are useful for health, including protein, fat, carbohydrates, calcium, vitamins A, B1, and vitamins. Jalapeno chilies rot easily after harvest, to extend the shelf life, further post-harvest handling of chilies is needed by diversifying processed products, one of which is pickled. This research aims to determine the effect of salt concentration and fermentation time as well as the interaction between salt concentration and fermentation time on the characteristics of pickled jalapeno chilies and to determine which combination of fermentation time and salt concentration can produce the most preferred pickles. The experimental design of this research is a factorial Randomized Block Design with two factors, namely the first factor is salt concentration (G) which consists of 3 levels, namely 3%, 6%, 9%, while the second factor is fermentation time (F) which consists of 4 levels. The levels are 3 days, 6 days, 9 days and 12 days. The observational data is analyzed using variance or ANOVA (Analysis of Variances) and if the results of the analysis show a real effect, then proceed with the BNJ test. The research results showed that the influence of salt concentration and fermentation time and their interactions had a very significant effect on total lactic acid bacteria (LAB), total acid, vitamin C, total chlorophyll, color, aroma, texture, taste and overall acceptability. Based on a combination of 3% salt concentration and 12 days fermentation time with total lactic acid bacteria (LAB) 1.61x106 CFU/ml, total acid 1.61%, vitamin C content 10.19%, total chlorophyll 10.42 mg/g, color 4.00 (like), aroma 4.00 (like), texture 4.10 (like), taste 4.05 (like) and overall acceptance 4.05 (like) resulted in the favorable characteristics of pickled jalapeno chilies. Key words: pickled jalapeno chilies, salt concentration, fermentation time Cabai jalapeno mempunyai kandungan gizi dan vitamin yang berguna bagi kesehatan, diantaranya protein, lemak, karbohidrat, kalsium, vitamin A, B1, dan vitamin. Cabai jalapeno mudah busuk setelah dipanen, untuk memperpanjang umur simpan diperlukan penanganan lanjutan pasca panen cabai dengan penganekaragaman produk olahan salah satunya sebagai asinan. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi garam dan lama fermentasi serta interaksi antara konsentrasi garam dan lama fermentasi berpengaruh terhadap karakteristik asinan cabai jalapeno serta menentukan kombinasi lama fermentasi dan konsentrasi garam tertentu dapat menghasilkan asinan yang paling disukai. Rancangan percobaan penelitian ini adalah Rancangan Acak Kelompok faktorial dengan dua faktor yaitu faktor pertama konsentrasi garam (G) yang terdiri dari 3 taraf yaitu 3%, 6%, 9%, sedangkan faktor kedua lama fermentasi (F) yang terdiri dari 4 taraf yaitu 3 hari, 6 hari, 9 hari dan 12 hari. Data hasil pengamatan dianalisis dengan sidik ragam atau ANOVA (Analysis of Variances) dan apabila hasil analisis menunjukkan pengaruh yang nyata, maka dilanjutkan dengan uji BNJ. Hasil penelitian menunjukkan bahwa pengaruh konsentrasi garam dan lama fermentasi serta interaksinya berpengaruh sangat nyata terhadap total bakteri asam laktat (BAL), total asam, vitamin C, total klorofil, warna, aroma, tekstur, rasa dan penerimaan keseluruhan. Berdasarkan kombinasi konsentrasi garam 3% dan lama fermentasi 12 hari dengan total bakteri asam laktat (BAL) 1,61x106 CFU/ml, total asam 1,61%, kadar vitamin C 10,19%, total klorofil 10,42 mg/g, warna 4,00 (suka), aroma 4,00 (suka), tekstur 4,10 (suka), rasa 4,05 (suka) dan penerimaan keseluruhan 4,05 (suka) menghasilkan karakteristik asinan cabai jalapeno yang disukai. Kata kunci: asinan cabai jalapeno, konsentrasi garam, lama fermentasi.
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