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All Journal Jurnal Teknik Industri IPTEKMA Buletin Udayana Mengabdi Itepa : Jurnal Ilmu dan Teknologi Pangan Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH CARADDE: Jurnal Pengabdian Kepada Masyarakat Jurnal Sains dan Teknologi Pertanian Agroindustrial Journal Journal of Fibers and Polymer Composites JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Jurnal Ilmiah Teknologi Pertanian Agrotechno

Bambang Admadi Harsojuwono

Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Author-ID : 2929405

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Social Sciences

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Penentuan Formula Biskuit Labu Kuning (Cucurbita moschata) sebagai Pangan Diet Penderita Diabetes Mellitus IMade Sugitha; Bambang Admadi Harsojuwono; IWayanGede Sedana Yoga
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

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

The study aims to determine the formula pumpkin biscuits containing resistant starch andbeta-carotene are high but the impact of the increase in blood sugar levels low.The experiment was conducted using a completely randomized design with 5 treatmentscomparison formula pumpkin flour and wheat in the manufacture of biscuits. The comparison isas follows: (40 g : 460 g), (80 g : 420 g), (120 g : 380 g), (160 g : 340 g), and (200 g : 300 g)were repeated 4 times. Research conducted bioassay testing using SD rats. Observations wereresistant starch, beta carotene and increase blood sugar levels. The resulting data were analyzedby ANOVA and Duncan's multiple comparison test.The results showed that the formula biscuits significant effect on levels of resistant starch, betacaroteneand increase blood sugar levels and preference for color, flavor, aroma, texture andoverall acceptance pumpkin biscuits. Formula biscuits with pumpkin comparison and wheat flour(120 g : 380 g) is the best formula. The biscuit formula has the characteristics: resistant starchcontent of 11.79%, beta carotene 9714.21 mg / 100 g and can lower blood sugar increasing up to23.50 mg / dl post-consumption with the preference level of texture ranging from dislike to likeenough, as well as the color, flavor, aroma and overall acceptance between enough like to like.

EFEKTIVITAS TEH DAUN KERSEN (Muntingia calabura linn.) SEBAGAI MINUMAN FUNGSIONAL PENURUN KADAR GLUKOSA DARAH Ihlana Nairfana; I Ketut Suter; Bambang Admadi Harsojuwono
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

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

The aim of this research was to find the best treatment in order to achieve kersen tea with the highestflavonoid content and was expected to decrease blood sugar levels. This research was conducted inthree stages. Stage I was qualitative anylisis of flavonoids, the leaf position, different flavonoidsextraction condition whether it was extracted in daylight or dark condition, and the sample:solvent ratiothat gives the highest flavonoids contents. Stage II was to find out the effect of temperature and dryingtime on total flavonoids, antioxidant activity, and hedonic test for color, taste and aroma. Stage III wasin-vivo test to determine the ability of kersen leaf tea to reduce blood sugar levels in hyperglycemicmice. Kersen leaves positively contained flavonoids after tested in quantitative and qualitative ways.Sample from middle leaves that was dried at 60oC for 60 minutes and was extracted in daylightcondition with the sample:solvents ratio of 1:10 gives the highest flavonoids contents (7,75 mg/gextract), highest antioxidant activity (IC50 of 54,82 ppm), and tea color that was preferred by panelist.Kersen tea was able to decrease high blood sugar level of hyperglycemic BALB/c mice from 272.1 mg/dLto 250.2 mg/dL, or by 8.04%.

LC-MS Based Metabolite Profiling of Ethanolic Extracts from Curcuma domestica Val. varieties Turina-1 Mulyani Sri; Harsojuwono Ahmadi Bambang; Antara Semadi I Nyoman; Putra Kencana I Nengah
Agroindustrial Journal Vol 6, No 1 (2019)
Publisher : APTA and DTIP FTP UGM

It is important to know the metabolite compounds profile of Curcuma domestica Val. varieties Turina-1, as one of the superior varieties of turmeric, so that it can be utilized better. Therefore, the purpose of this research is to study the metabolite profile of ethanol extract of Curcuma domestica Val. Varieties Turina-1. The samples for this research were obtained from BPPT Bogor-Indonesia. These samples were extracted using ethanol (96 %) and then analyzed using UPLC-QToF-MS / MS System (Waters), mass spectrometry: XEVO-G2QTOF (Waters), in ESI positive resolution mode, using gradient method with mobile phase: water, formic acid and acetonitrile. The study found 13 metabolite compounds: Demethoxycurcumin-2 (48.23%), α- Turmerone (19.623%), Curcumin (18.550%), Bisdemethoxycurcumin-3 (9.064%), Curcumin-1, (1.706%), and compounds others with less than 1% (Kaempferol 3-O-glucosyl-rhamnosylgalactoside, Demethoxycurcumin, ar-Turmerone Bisdemethoxycurcumin, a-Terpinolene, LTyrosine and L-Alanine, L-serine). Based on this research, the main metabolite compound contained in the ethanol extract of Curcuma domestica Val. varieties Turina-1 that has the potential as antioxidants is the curcuminoids.

Effect of Alkaline Concentration Treatments on the Chemical, Physical and Thermal Characteristics of Cellulose from Tapioca Solid Waste I Wayan Arnata; Bambang Admadi Harsojuwono; Amna Hartiati; Anak Agung Made Dewi Anggreni; Dewi Sartika
Journal of Fibers and Polymer Composites Vol. 1 No. 2 (2022): Journal of Fibers and Polymer Composites
Publisher : Green Engineering Society

Tapioca solid waste (TSW), as a source of natural fiber, is produced in abundance, but its utilization is minimal and even has the potential to pollute the environment. Unfortunately, TSW fiber has low physical, mechanical, and thermal characteristics that limit its application. Therefore, one way to improve the characteristics of TSW so that the fiber can be applied in various fields is by using the modified alkalization method. This study aims to determine the effect of alkali concentration on cellulose's chemical, physical, and thermal characteristics from TSW. Alkali treatment used NaOH solution of 0%, 5%, 10%, 15%, and 20% (v/w). The chemical characteristics of the fiber were analyzed for moisture, starch, lignin, hemicellulose, and cellulose content. Fiber surface morphology was analyzed by scanning electron microscopy (SEM), functional group changes with Fourier transform infrared (FTIR), degree of crystallinity with X-ray diffraction (XRD), and thermal stability with thermogravimetric analysis (TGA). The results showed that alkaline treatment affected changes in the chemical, physical, and thermal characteristics of cellulose from TSW. The increasing concentration of NaOH causes the water and cellulose content to increase, while the starch, hemicellulose, and lignin content decrease. Surface morphology is getting rougher, fiber dimensions increase to 10% NaOH concentration, but at higher concentrations, it causes a decrease in dimensions. FTIR analysis showed that the intensity of the hemicellulose and lignin functional groups decreased with increasing NaOH concentration. The degree of crystallinity and crystal size increased until the NaOH concentration was 10%, but at higher concentrations, it tended to decrease. Meanwhile, d-spacing increased with increasing NaOH concentration. The thermal stability of the fiber tends to decrease with increasing NaOH concentration. Alkalized cellulose from TSW has the potential to be used in a wider field, such as adsorbent and composite reinforcing agent.

Pengaruh Penambahan Lactobacillus fermentum CK165 dan Lama Fermentasi terhadap Karakteristik Fisik Kopi Arabika (Coffea arabica) Asal Kintamani, Bangli Sayi Hatiningsih; I Dewa Gde Mayun Permana; Bambang Admadi Harsojuwono; Ida Bagus Wayan Gunam; Noval Wahyu Adi
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 3 (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.i03.p11

The fermentation stage is considered to be one of the critical steps in coffee processing due to its impact on the final quality of the product. The aim of this study was to determined the effect of Lactobacillus fermentum CK165 addition and fermentation time on the physical characteristics of Arabica coffee Kintamani, Bangli, and knowing the right treatment to produce Arabica coffee with the best physical characteristics. This study used a completely randomized design (CRD) with treatment using Lactobacillus fermentum CK165 addition and duration of fermentation consisting of 0 hours, 12 hours, 24 hours, and 36 hours. Each treatment was repeated 2 times to obtain 16 experimental units. The physical characteristics of Arabica coffee were analyzed statistically by analysis of variance (ANOVA) and continued with Duncan multiple range test (DMRT), if there was an affect between treatments. The result showed that Lactobacillus fermentum CK165 addition and fermentation time significantly affected the bulk density, moisture content, bean number/10 g, weight of 100 beans, bean wide, and color (L* and b*). Lactobacillus fermentum CK165 addition and fermentation for 24 hours resulted Arabica coffee with the best physical characteristics with bulk density 0.637 g/ml, moisture content 8.507%, bean number/10 g 51.500 beans, weight of 100 beans 19.873 g, long 10.570 mm, wide 7.401 mm, thick 4.305 mm, L* 36.588, a* 1,670, b* 11.045, broken beans 0.533 bean number/100 g, brown beans 0.102 bean number/100 g, and partly black beans 1.766 bean number/100 g.

Edukasi dan Pelatihan Mengolah Limbah Kulit Kopi Arabika Menjadi Cascara Sebagai Minuman Kesehatan Hatiningsih, Sayi; Aryawan, I Komang Budi Mas; Utami, Putu Devi Yustisia; Harsojuwono, Bambang Admadi
CARADDE: Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 3 (2023): April
Publisher : Ilin Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31960/caradde.v5i3.1809

Desa Batur Tengah adalah salah satu daerah penghasil kopi Arabika terbesar di Kecamatan Kintamani, Kabupaten Bangli. Limbah kulit kopi Arabika di Desa Batur Tengah saat ini masih belum dimanfaatkan secara optimal, hanya digunakan sebagai bahan tambahan pupuk, sedangkan sisanya hanya dibuang begitu saja. Oleh karena itu, tujuan kegiatan ini adalah untuk meningkatkan pengetahuan dan ketrampilan Kelompok Tani Harapan Maju melalui edukasi dan pelatihan mengolah limbah kulit kopi Arabika menjadi Cascara sebagai minuman kesehatan, sehingga bernilai ekonomis. Metode pelaksanaan kegiatan ini dengan menggunakan penyuluhan, demonstrasi, pelatihan produksi Cascara, strategi pemasaran produk, dan manajemen bidang hukum, hingga pendampingan. Tim pelaksana pengabdian juga melakukan upgrading teknologi dengan memberikan bantuan berupa mesin dehydrator. Mitra dalam kegiatan ini adalah Kelompok Tani Harapan Maju sebanyak 13 orang, dan untuk mengetahui keberhasilan program dilakukan pre-test dan post-test lalu dianalisis secara deskriptif kuantitatif. Hasil kegiatan menunjukkan bahwa terjadinya peningkatan pengetahuan mitra dalam pengolahan limbah kulit kopi Arabika dari tidak mengetahui menjadi sebesar 92,31% mengetahui. Mitra dapat menggunakan media pemasaran online, dan hukum tentang izin usaha.

PENGARUH KOSENTRASI DAUN KELADI TERHADAP BIOKOMPOSIT FOAM TAPIOKA DAN KITOSAN Putra, Ferdi Prayoga; Harsojuwono, Bambang Admadi; Arnata, I Wayan
PLANTKLOPEDIA: Jurnal Sains dan Teknologi Pertanian Vol 5 No 2 (2025): September
Publisher : Program Studi Agroteknologi, Fakultas Sains dan Teknologi, Universitas Muhammadiyah Siddenreng Rappang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55678/plantklopedia.v5i2.2060

Biocomposite foam offers an environmentally friendly solution to replace synthetic polymer-based packaging that is difficult to degrade. This study aimed to investigate the effect of taro leaf powder (Colocasia esculenta (L.) Schott) concentration on the characteristics of tapioca-and chitosan-based biocomposite foam, as well as to determine the optimal concentration for producing the best-performing foam. The research employed a Randomized Block Design (RBD) with five levels of taro leaf powder concentration: 1%, 1.5%, 2%, 2.5% and 3%, tested across four blocks based on biocomposite foam production time. The observed variables included tensile strength, tear strength, density, elongation at break, compression set, thickness, swelling, and biodegradation. Data were analyzed using ANOVA followed by the Least Significant Difference (LSD) test. The results showed that variations in taro leaf powder concentration produced the best foam properties, with a tensile strength of 2.04 N/cm2, tear strength of 1.46 N/cm2, density of 0.22 g/mL, elongation at break of 2.77%, compression set of 17.28%, thickness of 12.78 mm, swelling of 0.84%, and a biodegradation time of 15.75 days.

Variasi Bahan Komposit Edible Coating Pati Talas-Karagenan Dan Konsentrasi Gliserol Terhadap Karakteristik Buah Salak Kupas Patandianan, Dimas Lomo; Hartiati , Amna; Harsojuwono, Bambang Admadi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 3 (2025): September
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.2025.v13.i03.p11

Salak pondoh is one type of salak that is very popular because it has a sweet and crunchy taste even though it is picked before it enters its harvest age. The increasing public awareness of the importance of consuming healthy food amidst the lack of time constraints in serving encourages opportunities for peeled salak processing. In the peeled state, salak will deteriorate faster due to the loss of the skin layer. One of the efforts that can be done to inhibit the process is the application of edible coating. This study aims to determine the effect of taro-carrageenan starch combination and glycerol addition on the characteristics of salak pondoh fruit and to determine the right combination of taro-carrageenan starch and glycerol addition on the characteristics of salak pondoh fruit during storage. This study used a factorial Randomized Group Design (RAK) with two treatment factors. The first factor is the combination of taro starch-carrageenan consisting of 3 levels namely P1 (25:75), P2 (50:50), P3 (75:25), and the second factor is the addition of glycerol consisting of 3 levels namely G1 (1g), G2 (2g), and G3 (3g). Each treatment was repeated 2 times with a storage period of 9 days. The parameters observed in this study were weight loss, total soluble solids, vitamin C, total acid and organoleptic. The results showed that the combination of taro starch-carrageenan and glycerol addition had no significant effect on weight loss, total soluble solids, vitamin C, and total acid of salak pondoh during 9 days of storage. Based on the organoleptic test, the variation of taro starch-carrageenan 50:50 and the addition of 1g glycerol is the treatment that gives the best coating results for 6 days of storage with a taste value of 3.20, color 3.73, aroma 3.47 and hedonic value 5.13.

Pengaruh Konsentrasi Asam Stearat dan Selulosa dari Limbah Padat Pengolahan Tapioka Terhadap Karakteristik Biokomposit Foam Tapioka dan Glukomanan Pupung Ferdiansyah; Bambang Admadi Harsojuwono; I Wayan Arnata
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 7 No. 2 (2022): Oktober
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2022.v07.i02.p04

Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi asam stearat dan selulosa dari limbah padat pengolahan tapioka terhadap karakteristik biokomposit foam tapioka dan glukomanan serta menentukan konsentrasi asam stearat dan selulosa dari limbah padat pengolahan tapioka yang optimal sehingga dihasilkan karakteristik biokomposit foam tapioka dan glukomanan yang terbaik. Penelitian ini menggunakan rancangan acak kelompok dengan dua faktor. Faktor I adalah konsentrasi asam stearat yang terdiri dari 3 taraf (2% ; 4% ; 6%). Faktor II adalah konsentrasi asam maleat anhidrida yang terdiri dari 3 taraf yaitu (2,5%; 5%; 7,5%). Variabel yang diamati yaitu kekuatan tarik/tegangan putus (tensile strength), densitas (kerapatan massa), ketahanan sobek, pampat tetap (compression set), ketebalan, swelling, dan waktu biodegradasi (biodegradation time). Hasil penelitian menunjukan konsentrasi asam stearat berpengaruh sangat nyata terhadap kuat tarik, ketahanan sobek, pampat tetap, swelling, biodegradasi, tetapi tidak berpengaruh nyata terhadap densitas dan ketebalan. Konsentrasi selulosa berpengaruh sangat nyata terhadap kuat tarik, ketahanan sobek, pampat tetap, swelling, biodegradasi dan berpengaruh nyata terhadap ketebalan, tetapi tidak berpengaruh nyata terhadap densitas. Interaksinya berpengaruh sangat nyata terhadap kuat tarik, ketahan sobek, pampat tetap, swelling, biodegradasi, tetapi tidak berpengaruh nyata terhadap densitas dan ketebalan. Konsentrasi asam stearat 6% dan selulosa 5% menghasilkan biokomposit foam terbaik dengan nilai kuat tarik 0,69 N/cm2, ketahanan sobek 0,49 N/cm2, densitas 0,20 g/ml, pampat tetap 7,61%, ketebalan 10,27 mm, swelling 0,55%, dan waktu degradasi selama 13,67 hari.

Karakteristik Komposit Bioplastik Dalam Variasi Rasio Pati Umbi Talas (Xanthosoma sagittifolium)-Kitosan Esmeralda Oktaviani Simarmata; Amna Hartiati; Bambang Admadi Harsojuwono
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 5 No. 2 (2020): Oktober
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2020.v05.i02.p05

This research aims to know the effect of variations in the ratio of taro-chitosan tuber starch to the characteristics of bioplastic composites and determine the ratio of taro-chitosan tuber starch that produces the best bioplastic composites. This research uses a Factorial Randomized Block design with taro-chitosan tuber starch ratio variation factor in five level (40: 60%, 35: 65%, 30: 70%, 25: 75% and 20: 80%). The treatments which grouped into 3 based on the time of making bioplastics, so there are 15 experimental units. The observed variables which tensile strength, elongation at break, modulus young, swelling development, biodegradation and FTIR test. The obtained data were analyzed for diversity and continued with the Honestly Significant Difference test. The results showed that the variation of the taro-chitosan tuber starch ratio significantly affected the tensile strength, elongation at break, modulus young, and swelling development but did not significantly affected the biodegradation of the bioplastic composites of taro-chitosan tuber starch. Variation of taro-chitosan tuber starch ratio 35: 65% produces the best bioplastic composite characteristics with tensile strength values 3.15 MPa, elongation at break 21.33%, modulus young of 14.87 MPa, swelling development test 29.69% and biodagradation ability for 13 days. FTIR analysis results show the presence of hydroxyl (O-H) alcoholic groups, (O-H) Carboxylic acid, (C = O) esters, (C - H) alkana, (C=C) alkena , and hydrocarbons - (CH2) n.

Co-Authors Aditya Nandika A.J Amna , Amna Amna Hartiati Amna Hartiati ANAK AGUNG MADE DEWI ANGGRENI Anak Agung Made Dewi Anggreni Anak Agung Made Dewi Anggreni Aryawan, I Komang Budi Mas Boy Darwin Situmorang Cintia Indrawati Devi Hagelia Aritonang DEWA AYU ANOM YUARINI Dewa Made Dwi Pradana Putra Dewi Sartika Esmeralda Oktaviani Simarmata Farida Unggul Situmorang Fransiskus Yuven Wara Gusti Ayu Kadek Diah Puspawati Harianja, Berkat Hartiati , Amna Hartiati, Sri Hugo, Harbert I Dewa Gde Mayun Permana I Gusti Ayu Lani Triani I Gusti Made Teddy Pradana I Gusti Ngurah Agung I Kadek Alit Susendiana Adi I Ketut Pramananta I Ketut Satriawan I Ketut Suter I Made Prahadi Widnata Putra I Made Sugitha I Nengah Kencana Putra I Pt Cahya Wisnawa P I W.G. SEDANA YOGA I Wayan Angga Sukma I Wayan Arnata Ida Bagus Wayan Gunam Ketut Anik Mas Juliani Liza Natasya Pongmassangka Luh Gede Arista Pradnyani Lutfi Suhendra M. Surya Pramana Mahardika M. SURYA PRAMANA MAHARDIKA, M. SURYA Mulyani Sri N.L. Yulianti Nairfana, Ihlana Natasya Damariandini Ni Kadek Ariani Dewi Ni Kadek Sriani Ni Ketut Wiradnyani Ni Luh Feby Putri Pratami Ni Made Wartini Ni Putu Suwariani Ni Wayan Nadia Martaningsih Sutarsa Noval Wahyu Adi NYOMAN SEMADI ANTARA Pande Made Kerta Indra Yoga Patandianan, Dimas Lomo Pupung Ferdiansyah Purba, Dillon Marichman Putra, Ferdi Prayoga Putu Devi Yustisia Utami Radja Zulfan Hasibuan Runa Ramadanty Aisyi Putri Safari, Muhammad Ilham Sando F. Limbong Saragih, Ruth Natasya Octaviani Sayi Hatiningsih Shafira Salsabila Putri Simanjuntak, Debby Margareth Sinaga, Reni Siringo-Ringo , Putri Agnesia Sri Mulyani Sri Mulyani Sri Suhartini Suwariani , Ni Putu Suwariani, Ni Putu Syah Banu Putra Sitepu Tiara Noviyani Timothy Ich Sudanton Sitorus Viva Yani Tika Rutmana Simamora Vudia Miranda Wijaya Saputra Yohana Putri Lumbantoruan

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