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All Journal Journal of Tropical Life Science : International Journal of Theoretical, Experimental, and Applied Life Sciences Agrotekno METAMORFOSA Journal of Biological Sciences Buletin Udayana Mengabdi Itepa : Jurnal Ilmu dan Teknologi Pangan Jurnal Veteriner Jurnal Biologi Udayana Agrointek Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Indonesian Journal of Biotechnology Jurnal Teknologi & Industri Hasil Pertanian Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Teknologi Indonesia Canrea Journal: Food Technology, Nutritions, and Culinary Journal Jurnal Gastronomi Indonesia AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) SEAS (Sustainable Environment Agricultural Science) Seminar Ilmiah Nasional Teknologi, Sains, dan Sosial Humaniora (SINTESA) JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Jurnal Ilmiah Teknologi Pertanian Agrotechno

Ida Bagus Wayan Gunam

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

Author-ID : 2929439

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Social Sciences Veterinary

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KARAKTERISTIK WINE SALAK PADA BERBAGAI JENIS DAN KONSENTRASI BAHAN PENJERNIH Ida Bagus Wayan Gunam; Luh Putu Wrasiati; Deddy Setiadi Kadir Madjid
JURNAL GASTRONOMI INDONESIA Vol 4 No 1 (2016): Jurnal Gastronomi
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v4i1.167

Penelitian ini bertujuan untuk mengetahui pengaruh jenis dan konsentrasi bahan penjernih terhadap karakteristik wine salak, serta untuk menentukan jenis dan konsentrasi bahan penjernih yang dapat menghasilkan karakteristik wine salak yang terbaik. Rancangan yang dipergunakan pada penelitian ini adalah Rancangan Acak Kelompok (RAK) pola faktorialyang terdiri dari 2 faktor, faktor 1 adalah jenis bahan penjernih yang terdiri dari 3 level yaitu bentonit, kitosan dan gelatin. Faktor 2 adalah konsentrasi bahan penjernih yang terdiri dari 5 level yaitu 0,5 ppm; 1,0 ppm; 1,5 ppm; 2,0 ppm; 2, 5 ppm. Masing-masing perlakuan dikelompokkan menjadi 3 kelompok berdasarkan waktu penjernihannya, sehingga diperoleh 45 unit percobaan. Data yang diperoleh dianalisis dengan sidik ragam dan apabila terdapat pengaruh maka dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan bahan penjernih kitosan dengan konsentrasi 1,5 ppm diperoleh tingkat kejernihan yang terbaik 0,010 A, menghasilkan karakteristik wine salak dengan kadar alkohol 12,54%, pH4,2, dan total padatan terlarut 7,5 mg. L '. Aroma, citarasa dan penerimaan secara keseluruhan wine salak yang dijernihkan dengan kitosan 1,5 ppm disukai oleh panelis.

PENGARUH BERBAGAI MERK DRIED YEAST (Saccharomyces sp.) DAN pH AWAL FERMENTASI TERHADAP KARAKTERISTIK WINE SALAK Ida Bagus Wayan Gunam
Jurnal Teknologi & Industri Hasil Pertanian Vol 22, No 2 (2017): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The purpose of this research were to find out the effect of different of dried yeast and initial pH of fermentation on the characteristic of salacca wine, and to determine the appropriate of kind of dried yeast and initial pH of fermentation to produce salacca wine with the best characteristic. This research used Randomized Block Design with factorial pattern. The first factor was the kind of dried yeast brand that consisted of 3 kinds namely Lalvin, Levure and Alcotec. The second factor consisted of 5 levels of initial pH, namely 3.5; 4; 4.5; 5; and 5.5. Each treatment was done 2 times, in order to obtain 30 trial units. The data obtained was analyzed using ANOVA followed by Duncans test. Interactions between treatments had very significant effect on the ethanol content, reduction sugar content, and pH, but had significant effect on acid total content. The best treatment was to use the Alcotec brand dried yeast with a treatment of initial pH as 4, with the following characteristics: ethanol content 12.40%, negative content of methanol, reduction sugar content 5.87%, acid total content 0.20%, pH 3.5 after the fermentation, the color was enough pure yellow, the flavor was strong enough, the taste was strong enough, and rather liked over all acceptance.

Pengaruh penambahan gum arab dan suhu penyimpanan terhadap kestabilan gel lidah buaya sebagai bahan edible coating [The effect of gum arabic addition and storage temperature on the stability of aloe vera gel as an edible coating] Ni Made Defy Janurianti; I Made Supartha Utama; Ida Bagus Wayan Gunam
Jurnal Teknologi & Industri Hasil Pertanian Vol 27, No 1 (2022): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v27i1.53-62

Aloe vera gel is a polysaccharide widely used as an edible coating because it contains glucomannan and lignin compounds that can inhibit respiration and transpiration in fruit. However, aloe vera gel has weakness such as easy to change its color, odor, and viscosity. Therefore, a stabilizer is needed, one of which is gum arabic. Storage temperature also affects the stability of aloe vera gel. The purpose of this study was to determine the concentration of gum arabic and the optimal storage temperature in stabilizing aloe vera gel as an edible coating. The study used a completely randomized design (CRD) with a factorial pattern. Parameters tested were viscosity, pH, color change, and sedimentation percentage. The results showed that the optimal concentration of gum arabic to produce stable aloe vera gel was 2% in cold storage (5 ± 1ºC), with stability up to 9 days of storage, on the condition that aloe vera gel has a pH of 4.58 ± 0.04, viscosity 40.67 ± 0.58 m.Pa.s, sedimentation percentage 8.13 ± 14.08% and color change (∆E) during storage 20, 09 ± 0.58. Aloe vera gel added with 2% arabic gum can be an edible coating on fruit or vegetables.

Antibacterial Activity of Aloe Vera Gel-based Edible Coating with the addition of Gum Arabic and Ascorbic Acid Ni Made Defy Janurianti; I Made Supartha Utama; Ida Bagus Wayan Gunam
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 5 No. 1 (2021)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Aloe vera gel has antibacterial properties. The content of antibacterial compounds in aloe vera gel is saponins, anthraquinones, tannins, aloin, and acemannan. Aloe vera gel has the potential as an edible coating for food products. The Processing carried out goes through a heating process that does think to damage the antibacterial compounds in the aloe vera gel. This study aims to determine the antibacterial activity of aloe vera gel formulated as an edible coating on S. aureus, S. mutans, E. coli and K. pneumoniae bacteria. The research method used is the disc diffusion method. Based on the test results, pure aloe vera gel has a larger inhibition zone diameter than aloe vera gel processed into an edible coating. Diameter of pure aloe vera gel inhibition zone in S. aureus, S. mutans, E. coli, and K. pneumoniae bacteria. respectively 10.966 ± 0.573 mm; 11.806 ± 0.215 mm; 10,860 ± 0.675 mm, and 10.686 ± 0.081 mm. Aloe vera gel formulated into an edible coating with antibacterial ability, namely at a concentration of 100%, which has anti activity with the inhibition zone's diameter in S. aureus, S. mutans E. coli, and K. pneumoniae bacteria, respectively. is 10,470 ± 0.213 mm; 10,673 ± 0.127 mm; 10,113 ± 0.040 mm, and 9.676 ± 0.604 mm.

Colour and Quality of Strawberry fruit (Fragaria x ananassa Duch.) at Different Levels of Maturity Ni Made Defy Janurianti; I Made Supartha Utama; Ida Bagus Wayan Gunam
SEAS (Sustainable Environment Agricultural Science) Vol. 5 No. 1 (2021)
Publisher : Warmadewa University Press

Strawberry fruit has five levels of maturity in terms of the color of the strawberry fruit. One of the important factors that affect the fruit's resistance from mechanical damage is the level of fruit maturity. At different levels of ripeness, strawberries have different nutritional content. The strawberries used are obtained from strawberry farmers in Pancasari Village, Tabanan Regency. The level of fruit maturity analyzed was divided into five stages, namely 0, 25%, 50%, 75%, and 100% of the red fruit. Based on the ANOVA variety results, the parameters of color, texture, pH, total acid content, total acid content, vitamin C content, and anthocyanin levels of strawberries at different levels of maturity showed very significant differences (P <0.01). Strawberry fruit at the optimal level of maturity obtained the value of L *, namely 18.45, a *, namely 67.04, b *, namely 20.86, texture of 7.46 N, pH of 3.36, total acid of 2.09 (meq NaOH / g), total dissolved solids was 6.40 oBrix, vitamin C levels were 66.24 mg / 100, and anthocyanin levels were 329.07 (mg PGN / 100 g).

Karakterisasi Sinbiotik Ekstrak Tepung Rebung Bambu Tabah (Gigantochloa Nigociliata Buse-Kurz) Dengan Lactobacillus Sp. Ar6152 Putu Agus Nadiarta; Nyoman Semadi Antara; Ida Bagus Wayan Gunam
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 9 No 1 (2022): 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

Tabah bamboo shoots (Gigantochloa nigrociliata Buse-Kurz) flour can be used as a prebiotic because it has oligosaccharides such as stakiosa and rafinosa.Tabah bamboo shoots flour has ability to produce short-chain fatty acids derived from the fermentation of digestive tract lactic acid bacteria (LAB) and Lacobacillus rhamnosus. In tabah bamboo shoots pickle there are also LAB that are able to survive at low pH and bile salts, one of the potencial bacteria is Lactobacillus sp, AR6152. In this study, experiments were conducted synbiotic characteristics of stoic bamboo bamboo shoots with Lactobacillus sp AR6152 with 3 formulas between prebiotics and probiotics using a ratio of 1:2 (Sinbiotic A), 1:1 (Sinbiotic B) and 2:1 (Sinbiotic C) and additional ingredients as a coating 1 g of casein and 20 g of maltodextrin for 100 mL of synbiotic solution. The synbiotic solution is dried with freeze dry until it becomes a powder. The purpose of this study was to find out the viability of Lactobacillus sp AR6152 with an observation time of 0 weeks, 1 weeks, 2 weeks 3 weeks and 4 weeks, and the microcapsule morphology of product. The results showed that the resulting microcapsules have an irregular shape because using freeze-drying method as drying technic and smooth microcapsules surfaces and without holes due to the use of casein and maltodextrin as a coating material affects the viability of Lactobacillus sp. AR6152 is classified as stable in log 1011. The viabillity of Lactobacillus sp. AR 6152 decrease after 2 weeks of storage. In the Synbiotic B decreases less in week 0 and 2 compared to synbiotic Synbiotic A and Synbiotic B. In Synbiotic B in week 0 as much as (3.5 ± 0.03) ×? 10?^11 CFU/g and down to (3.2 ± 0.02) ×? 10?^11 CFU/g and (1.9 ± 0.02) × ? 10?^11 CFU/g in week 2 and 4.

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

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.

Effect of yeast concentration and fermentation time on the characteristics of tuak from coconut sap Ida Bagus Wayan Gunam; Thobie E. B Kaban; Ni Putu Suwariani
jurnal1 VOLUME 5 ISSUE 2, DECEMBER 2022
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v5i2.599

Tuak is a traditional fermented drink made from the sap of the Palmae family that is favored by rural communities. The quality of tuak varies greatly and depends on the type of microbe that contaminates the sap raw material. This research aimed to get the best yeast concentration and fermentation time, to get the best characteristics of tuak from coconut sap. The first factor was yeast concentration (0, 2, 4, 6, and 8%). The second factor was fermentation time (24, 48, 72, 96, and 120 hours). The research was grouped based on the processing time and got 50 units of the samples. The experiment was carried out at room temperature (± 30°C). The parameter of this research was sensory evaluation test, alcohol content, pH, total dissolved solids, and total sugar. The data of this research were analyzed with analysis of variance, followed by the Duncan’s test. The results showed that yeast concentration 4% w/v and fermentation time of 72 hours produced the best characteristics of tuak from coconut sap with the characteristics of sensory test for the alcohol flavor was between like to really like (4.30), the sour flavour was neutral to like (3.59), the sweet flavour was like to really like (4.85), and overall acceptance was like to really like (4.95) with alcohol content (9.38%), pH (4.2), total dissolved solids (7.52 mg/L) and total sugar (1.54%). The addition of starter culture can speed up the fermentation process and at the same time improve the quality of tuak from coconut sap.

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.

PERBANYAKAN DAN PEMANFAATAN TANAMAN HIAS OBAT DAN UPACARA UNTUK PELUANG WIRAUSAHA MASYARAKAT DESA JUNGUTAN KARANGASEM BALI M.R. Defiani; I.A. Astarini; I.M.S. Wijaya; E. Kriswiyanti; A.A.S.A. Sukmaningsih K; I.B.W. Gunam
Buletin Udayana Mengabdi Vol 22 No 2 (2023): Buletin Udayana Mengabdi
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/BUM.2023.v22.i02.p10

Community service for PKK members and youth organizations at the Samsara Living Museum, Jungutan Village, Karangasem, Bali aimed to assist preserve ceremonial plants which include ornamental plants and coconuts of various types and the introduction of blue tea from Clitoria ternatea and turmeric drink for the use of medicinal plants. The initial method was carried out with a site survey to take an inventory of plants at the service location, then socialization with participants was carried out through poster presentations and then continued with the practice of plant nurseries and making blue tea and taste testing of herbal turmeric and tamarind drink. Based on the results of the implementation in the field, most of the participants were new to the existence of blue tea which is beneficial for health because it contains antioxidants. The vegetative propagation of ornamental plants with high economic value such as aglonema, Sanseviera and red betel was very interesting for the participants to increase the effort of propagation of ornamental plants that could be done easily. The introduction of some coconuts such as Mulung coconut which can be used to maintain the body's immunity during a pandemic. The turmeric and tamarind drink helps stamina during the pandemic and can also be tried by participants and has been used as a 'welcome drink' for visitors to Samsara. Some PKK members have tried to grow eggplant and chili vegetables in their yard and are interested in increasing ornamental plants for entrepreneurial activities to motivate other PKK members. Keywords: cutting, grafting, seed, tuber, community empowerment

Co-Authors A.A.S. A. Sukmaningsih Ab Wahabb, Roswanira Abdul Wahab, Roswanira Adekilekun , Habeebulahi Ajibola Adekilekun Oyewusi, Habeebat Adekilekun, Habeebulahi Akinyede, Kolajo Ambar Kusumaningrum Amna Hartiati Anak Agung Made Dewi Anggreni Azis Akbar Hakim Bambang Admadi Harsojuwono Bimby Issassam Damuri, Nur Wahida Deddy Setiadi Kadir Madjid Dwi Ayu Kirani Paramita Dylla Hanggaeni Dyah Puspaningrum Ella Dewi Yusnia ENIEK KRISWIYANTI Erlangga, Muhammad Agung Fitra Ayu Sitanggang G.P. Ganda Putra Gde Agung Bagus Surya Adnyana Gede Bagus Suwarrizki G. P Hamonangan Sipayung Huda , Nurul Huyop, Fahrul I B. K. Widnyana Yoga I Dewa Gde Mayun Permana I Dewa Putu Rega Elyana I Gede Arya Sujana I Gede Krisna Putra Pratama I Gusti Ayu Lani Triani I Gusti Bagus Ananta Wijaya Putra I Gusti Ngurah Agung Paranatha I Kadek Adi Wijaya Putra I Ketut Satriawan I Komang Trikuti I M. Mahaputra Wijaya I Made Mahaputra Wijaya I Made Mahaputra Wijaya I Made Sugitha I MADE SUPARTHA UTAMA I Made Supartha Utama I Made Yoga Saputra I MADE YOGA SEMARA GUNA I Putu Hendra Prasetya I W W Aryanika I W. Wisma P. Putra I W.G. SEDANA YOGA I Wayan Arnata I Wayan Kasa I Wayan Suarta I Wayan Widia I Wayan Wisma Pradnyana Putra I.M.S. Wijaya IDA AYU ASTARINI Ida Bagus Gede Brahmantara IDA BAGUS N. SURYA DARMA Ida Bagus Wisnu Matra Atmaja Izzah Ismail, Norjihada Janurianti , Ni Made Defy Janurianti, Ni Made Defy Ketut Agus Ary Subakti KETUT BUDA KOMANG AYU NOCIANITRI Kozo Asano Luh Putu Wrasiati Lutfi Suhendra Made Ria Defiani Mahaputra Wijaya Michael Jordi Theofanny Mohd Rozdhi, Amira Azawani Mohd Shariff , Amir Husni Monalisa Nababan Monikasari, Ni Nyoman Trisa Muhammad Iqbal N.P.I. Widyantari Nebay Cronika Simbolon Ni Kadek Eni Juniantari Ni Made Ratih Despianti Ni Made Wartini Ni Putu Puspadi Aristyanti Ni Putu Suwariani Ni Wayan Wisaniyasa Noval Wahyu Adi Nursatria Purba Nurul Octavia Wasis NYOMAN SEMADI ANTARA Odilia Keron Oladimeji Tugbobo, Samuel Oladipo, Oluwatosin Oyewusi, Habeebat Adekilekun Pande Ketut Diah Kencana Pande Komang Suparyana Prameshwari, Jamas Purnami, Ni Gusti Ayu Kade Sintya Ari Putu Agus Nadiarta Putu Setia Budi Rajindran, Nanthini Rendy Sinaga Rike Pratiwi Sadyasmara, Cokorda Anom Bayu Sandhi Wipradnyadewi, Putu Ari Sayi Hatiningsih Shenni Maulina Teguh Pribadi Girsang Teruo Sone Thobie E. B Kaban Tirmizhi Abubakar, Munkaila WAYAN REDI ARYANTA Wijaya, I Made Mahaputra Wito Setioko Yohanes Setiyo Yohannes Eko Putra Simanullang Yudisthira Dharma Bhusana Dasa Zainul Arifin

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