Garuda - Garba Rujukan Digital

p-Index From 2020 - 2025

4.337

P-Index

This Author published in this journals

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 JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Itepa : Jurnal Ilmu dan Teknologi Pangan Jurnal Veteriner Jurnal Biologi Udayana SIMBIOSIS Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Indonesian Journal of Biotechnology Jurnal Ilmiah Teknologi Pertanian Agrotechno 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)

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 Computer Science & IT Earth & Planetary Sciences Education Energy Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Social Sciences Veterinary

Published : 72 Documents Claim Missing Document

Claim Missing Document

Articles

1 2 3 4 5

Pengaruh Konsentrasi Bahan Penguat terhadap Karakteristik Komposit Bioplastik Pati Talas (Xanthosoma sagittifolium) dan Kitosan Hamonangan Sipayung; Amna Hartiati; I.B Gunam
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 1 (2022): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Taro starch is a carbohydrate contained in plants, especially chlorophyll plants. Naturally, starch contains amylose and amylopectin. Amylose gives a hard nature and gives a dark blue color on the iodine test, while amylopectin causes a sticky nature and does not cause a reaction. Chitosan is a linear polysaccharide consisting of the monomers N-acetylglucosamine (GlcNAc) and D-glucosamine (GlcN). Chitosan has the general formula (C6H9NO3)n or is referred to as poly(ß(1,4)-2-amino-2-Deoxy-D-glucopyranose). This study aims to determine the effect of the concentration of polyvinyl alcohol and polycaprolactone on the characteristics of the taro starch and chitosan bioplastic composites which produce the best bioplastic composites. This study used a randomized block design (RAK) with 6 treatments consisting of 3 levels of polyvinyl alcohol concentration and 3 levels of polycaprolactone concentration of 0%, 5% and 10% with taro starch and chitosan as raw materials 60:40. Each treatment was grouped into 3 based on the time of the bioplastic manufacturing process, so there were 18 experimental units. The variables observed were tensile strength, elongation at break, elasticity (Young's modulus), WVTR, swelling and biodegradation. The data were analyzed by analysis of variance (ANOVA) and continued with the Honest Significant Difference test if there was a significant effect. The results showed that the concentration of reinforcing material had a very significant effect on the characteristics of tensile strength, elongation at break, elasticity (Young's modulus), WVTR, swelling and biodegradation of taro starch and chitosan bioplastic composites. The best characteristic of taro starch and chitosan bioplastic composites was the concentration treatment of 10% polyvinyl alcohol with the greatest tensile strength 13.85 MPa, elongation at break 8.46%, elasticity 2.83 MPa, swelling 66.81%, WVTR 1, 85 g/m2day and biodegradation time for 7 days. Keywords: bioplastic composites, concentration, taro-chitosan starch, polyvinyl alcohol and polycaprolactone

Deteksi Migrasi Material Pembungkus Makanan ke Air karena Pemanasan Teguh Pribadi Girsang; I M. Mahaputra Wijaya; Ida Bagus Wayan Gunam
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 2 (2020): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This research was aimed to detect if migration of additives or other components from plastic material used as packaging of hot food/drinks were occurred in warm-hot cooked temperature. In this works, plastic samples as like spoon, packaging, and wraps were taken directly from mainly street food vendors and shops. Pure water and plastics samples were mixed, and heat were introduced to induced migration. Three temperature of 60 °C, 80 °C, dan 100 °C, were each applied to induced migration for one hour. Migrations were detected using UV-Visible Spectroscopy, Fourier Transform InfraRed, and Gas Chromatography. Migrated polymer materials from plastics were detected through peaks of UV-visible absorption with water as background spectra were subtracted, and its functional groups were detected using FTIR spectroscopy. Gas chromatography was used to confirm if UV-visible and FTIR results were result from single component migration. Keywords: polymer, migration, temperature, plastics, wavelength.

PENGARUH KONSENTRASI PENAMBAHAN SODIUM NITRAT DAN SODIUM FOSFAT PADA MEDIA GUILLARD TERHADAP KONSENTRASI BIOMASSA MIKROALGA Nannochloropsis sp. Ida Bagus Gede Brahmantara; A. A. Made Dewi Anggreni; Ida Bagus Wayan Gunam
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 4 (2015): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (410.381 KB)

The aim of this study was to understand the effect of sodium nitrate and sodium phosphate concentration on Guillard medium to yields of biomass, and also to determine the best concentration of sodium nitrate and sodium phosphate to produce the highest yields of biomass on marine microalgae Nannochloropsis sp. Determining the effects of sodium nitrate and sodium phosphate on biomass was performed using Response Surface Methodology (RSM). The concentrations of sodium nitrate and sodium phosphate on Guillard medium affects the yields of biomass on marine microalgae Nannochloropsis sp. The optimum concentration of sodium nitrate and sodium phosphate to produce the highest yields of biomass were 178.14 g/l and 13.34 g/l respectively, with biomass concentration of 8.00 x 107 cell/ml. Keywords: Guillard, Nannochloropsis sp., sodium nitrate, sodium phosphate

KARAKTERISTIK SARI BUAH SALAK VARIETAS NANGKA (Salacca zalacca Var. ambonesnsis) PADA PENAMBAHAN JENIS DAN KONSENTRASI PENSTABIL Yohannes Eko Putra Simanullang; Ida Bagus Wayan Gunam; Ni Made Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 1 (2019): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The purpose of this study is to determine the type and concentration of stabilizers used in the functional drinks of salak juice and determine the type and concentration of stabilizers to produce the best characteristic salak juice. The main research aims to determine the type and concentration of stabilizers that product of salak juice. Primary research carried out by using a randomized block design (RBD) consisting of two factors The stabilizers used in this reseach that CMC, arabic gum, and gelatin. Concentration of the stabilizers used was 0.10%, 0.15%, 0.20% and 0.25%. The results showed that the type of stabilizers, concentration of stabilizers and interaction affected on the characteristics of functional fruit salak juice. The type and stabilizer concentration had an effect on total dissolved solids, viscosity, total sugar, stability, color scoring test, taste scoring test, aroma scoring test, and overall acceptance, but did not affect pH and total acid. The CMC stabilizer with a concentration of 0.25% is the best treatment for producing salak juice with characteristics of pH 4.12, total dissolved solids 13.60oBrix, total acid 0.58%, viscosity 32.0cP, total sugar 2.45%, stability with absorbance 0.580A, the color scoring rate was 3.85 (transparan yellow-pale yellow), the scoring rate was 3.80 (normal-specific), the level of aroma was 3.70 (normal-specific) and the level of overall accepted was 3.70 (normal – like). Keywords : Salak juice, Stabilizers, Concentration , CMC, gelatin, gum arab

PENENTUAN SUHU DAN SUMBER KARBON TERBAIK PADA PERTUMBUHAN ISOLAT SBJ8 DALAM BIODESULFURISASI DIBENZOTIOFENA Gde Agung Bagus Surya Adnyana; Ida Bagus Wayan Gunam; A. A. Made Dewi Anggreni
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 4 (2016): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (409.188 KB)

The determined of these research were to knowing optimal of temperature and carbon source of biodesulfurization isolate SBJ8. Isolate growth at Medium MSSF-TD with concentration of 200 ppm DBT in tetradecane which tested various temperature 37?C, 41?C, 45?C. The next step was to determine the best carbon source using glucose, sucrose and citric acid. The result of experiment showed isolate SBJ8 temprature at 37?C and pH 7 with carbon source glucose. In condition SBJ8 could growth (OD660) from 0,765, and 0,411 with DBT degradation rate in tetradecane each 76,7%, and 63,4%. Keyword: biodesulfurization, SBJ8, dibenzothiophene, tetradecane.

Produksi Enzim Selulase Kasar dari Isolat Bakteri B2S8 menggunakan Substrat Brangkasan Jagung dengan Perlakuan Konsentrasi Inokulum dan Komposisi Media yang berbeda Nursatria Purba; Ida Bagus Wayan Gunam; I Made Mahaputra Wijaya
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 8 No 2 (2020): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The purpose of this study was determined the media and concentration of cellulolytic bacterial isolates to produce high cellulase enzyme activity. Production of crude cellulase enzyme in media and concentration of different bacterial isolate used a factorial Randomized Block Design (RBD) which consist of two factors. The first factor was the media production of different cellulase enzyme consisting of 3 levels, namely media 1, 2 and 3. The second factor was the concentration of bacterial isolate consisting of 5 levels namely 1, 2, 3, 4 and 5%. This study used a B2S8 cellulolytic bacterial isolate that has the highest value of cellulase enzyme activity and the highest degradation rate of cellulose in previous studied and determined the ability of exoglucanase enzyme activity, endoglucanase enzyme and dissolved protein content produced from cellulolytic bacterial isolate. This study used Carboxymethyl Cellulose (CMC) for enzyme activity test and 1% corn stover as a substrate on the media to produce crude cellulase enzyme. The result showed that the highest cellulase enzyme activity in the third media and 5% cellulolytic bacterial inoculum concentration resulted in endoglucanase activity of 0.0332 IU/mL, exoglucanases enzyme activity of 0.0060 IU/mL, dissolved protein content in the amount of 0.5670 mg/mL, the specific endoglucanase activity of 0.0807 IU/mg and the specific activity of exoglucanase of 0.0123 IU/mg. Keywords: Cellulolytic bacteria, Cellulase enzymes, Enzyme activity, Corn stover

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.

RENDEMEN DAN KARAKTERISTIK EKSTRAK PEWARNA BUNGA KENIKIR (Tagetes erecta L.) PADA PERLAKUAN JENIS PELARUT DAN LAMA EKSTRAKSI Ni Putu Puspadi Aristyanti; Ni Made Wartini; I.B. Wayan Gunam
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 3 (2017): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (480.823 KB)

Marigolds (Tagetes erecta L.) is an ornamental herb commonly used as a hedge plant with yellow petals especially in Bali, growing wild, and more flowering in direct sunlight exposed areas. Marigolds usually used for religion ceremonies and natural dye. The aims of this study were to determine the effect of solvent type and extraction time on the yield and characteristics of marigolds flower dye extract, and to determine the best solvent type and extraction time to produce marigolds flowers dye extract. The experiments in this study using factorial randomized block design with two factors. The first factor was the solvent type which consists of three levels: n-hexane, chloroform, and ethyl acetate. The second factor was extraction time that consists of three levels: 12, 24, and 36 hours. The results showed that the solvent type and time extraction time factor was affected significantly (P<0.01) on the yield, total carotenoids, the brightness level (L*), the redness level (a*) and the yellowish level (b*). Interaction between two factors was affected significantly (P<0.01) on the yield, total carotenoids and the redness level (a*). But, did not effect on the yellowish level (b*) and the brightness level (L*). The best treatment to produce marigolds flowers dye extract is use n-hexane solvent and extraction time 36 hours that result 9.68% (w/w) of yield, 20.21% (w/w) of total carotenoids, 8.25 of brightness level (L*), 4.04 of redness level (a*), and 2.86 of yellowish level (b*).Key words: marigolds flowers dye extract, solvent type, extraction time

PENGARUH PERLAKUAN PENCUCIAN DAN PEREBUSAN TERHADAP KADAR RESIDU INSEKTISIDA DAN KARAKTERISTIK SENSORIS PADA SAYURAN KEMBANG KOL (Brassica oleracea var.botrytis L) N.P.I. Widyantari; I G.A. Lani Triani; Ida Bagus Wayan Gunam
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 4 (2015): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (330.405 KB)

This research were aimed to 1) investigate the effect of washing and boiling time on the levels of residual insecticides profenofos and sensory characteristic on cauliflower 2) to determine an appropriate washing and boiling time for reduing the levels of residual insecticides profenofos and to produce the characteristic of cauliflower that was preferable based on colour, texture, taste and overall acceptance. This research used randomized block design with factorial pattern. The first factor was washing time consists of 3 level namely without washing 0, 15 and 30 seconds process time, The second factor was boiling time consists of 3 level namely time boiling with 1, 2 and 3 minutes process time. Each treatment grouped into 3 groups based on the time implementation, so that obtained 18 unit experiments. Samples tested objectively and evaluation sensory to determine the best treatment, The data analized using ANOVA followed by Duncan test. The result of this research showed that washing and boiling time effected on the levels of residual insecticides profenofos and sensoris characteristic of cauliflower. The treatment combination of washing for 30 seconds and 3 minutes boiling time was the best treatment to reduce residues profenofos contents amount of 0.016 mg/kg and characteristics preferred by the value of the colour 3.85 (yellow bit white-yellow bit green), the texture of 2.35 (rather soft-soft), the taste of 5.85 (between rather like to like), and a 5.75 overall acceptance (between rather like to like).

APLIKASI PELAPISAN DENGAN EMULSI ASAM OLEAT, ASAM STEARAT, DAN ASAM PALMITAT DALAM PENGAWETAN BUAH SALAK BALI SEGAR Ida Bagus Wisnu Matra Atmaja; Ida Bagus Wayan Gunam; Ni Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 4 (2015): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (325.467 KB)

This study aims to determine the effect of the emulsion coating with oleic acid, stearic acid and palmitic acid in bali fresh fruits characteristics and determine the proper emulsion formulation to obtain fresh bali best fruit characteristics. Experimental design used in this research is completely randomized design ( CRD ) is simple. The treatment is performed as follows; A0: Salacca untreated ( control ). A1: Salacca treatment given oleic acid ( 1 % ), distilled water ( 98 % ), tween 80 ( 0.5 % ), NaHCO3 ( 0.5 % ). A2: Salacca treatment given stearic acid ( 1 % ), distilled water ( 98 % ), tween 80 ( 0.5 % ), NaHCO3 ( 0.5 % ). A3: Salacca treatment given palmitic acid ( 1 % ), distilled water ( 98 % ), tween 80 ( 0.5 % ), NaHCO3 ( 0.5 % ). A4: Salacca treatment given oleic acid ( 1 % ), stearic acid ( 1 % ), palmitic acid ( 1 % ), distilled water ( 96 % ), tween 80 ( 0.5 % ), NaHCO3 ( 0.5 % ), The experiment was repeated three ( 3 ) times. Observations durability shelf life is done every 3 days until the fifteenth day. The results showed that the emulsion layer with oleic acid, stearic acid and palmitic acid can significantly extend the shelf life of fruits bali. By protecting the surface of the rind of the fruit so as to prevent contamination with bacteria or microbes destroyer . Keyword : coating, oleic acid, stearic, palmitic, fresh Salak fruits

Co-Authors A.A.S. A. Sukmaningsih Ab Wahabb, Roswanira Abdul Wahab, Roswanira Adekilekun , Habeebulahi Ajibola Adekilekun Oyewusi, Habeebat 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 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 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 Defy Janurianti 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 Oladipo, Oluwatosin Oyewusi, Habeebat Adekilekun Pande Ketut Diah Kencana Pande Komang Suparyana 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 Wito Setioko Yohanes Setiyo Yohannes Eko Putra Simanullang Yudisthira Dharma Bhusana Dasa Zainul Arifin

Title

Found 72 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 72 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 72 Documents
Search