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All Journal International Journal of Advances in Applied Sciences Journal of Tropical Life Science : International Journal of Theoretical, Experimental, and Applied Life Sciences Agrotekno Buletin Udayana Mengabdi 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.
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 Mathematics Physics Social Sciences

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Pengaruh Penambahan Konsentrasi Gula dan Lama Fermentasi pada Proses Pembuatan Sweet Dessert Wine Buah Naga Super Red Gede Bagus Suwarrizki G. P; Ida Bagus Wayan Gunam; I Made Mahaputra Wijaya
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 4 No. 1 (2019): April
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.2019.v04.i01.p06

Abstract

Tujuan dari penelitian ini adalah untuk untuk mengetahui bagaimana pengaruh penambahan konsentrasi gula pasir dan lama fermentasi dalam proses pembuatan sweet dessert wine buah naga super red terhadap karakteristik produk sweet dessert wine dari buah naga super red serta untuk mengetahui perlakuan penambahan konsentrasi gula pasir dan lama fermentasi manakah yang menghasilkan karakteristik sweet wine dari buah naga super red terbaik. Hasil dari analisis keragaman menunjukkan bahwa faktor penambahan konsentrasi gula berpengaruh sangat nyata terhadap kadar etanol, total padatan terlarut dan total gula, tetapi tidak berpengaruh nyata terhadap pH dan total fenol. Faktor lama fermentasi berpengaruh sangat nyata terhadap total etanol, total padatan terlarut, total gula, pH dan total fenol. Interaksi perlakuan penambahan konsentrasi gula dan lama fermentasi berpengaruh sangat nyata terhadap total alkohol, total padatan terlarut dan total gula. Dari hasil uji sensoris didapatkan bahwa perlakuan penambahan konsentrasi gula hingga 25°Brix dan lama fermentasi 15 hari memiliki karakteristik: warna merah tua agak jernih hingga merah tua jernih, aroma fruity hingga aroma sangat fruity, rasa agak suka hingga suka dan penerimaan secara keseluruhan suka hingga sangat suka, dengan karakteristik kimia sebagai berikut: kadar etanol 8,13% v/v, kadar metanol negatif, total padatan terlarut 9,9°Brix, total gula 2,49% b/v, pH 3,5 dan total fenol 0,882mG/100G.
Pengaruh Konsentrasi Starter dan Gula terhadap Karakteristik Wine Salak Ida Bagus Wayan Gunam
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 3 No. 1 (2018): April
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.2018.v03.i01.p05

Abstract

Penelitian ini bertujuan untuk menentukan konsentrasi starter dan penambahan gula yang optimal untuk memperoleh karakteristik wine salak yang terbaik. Penelitian ini menggunakan Rancangan Acak Kelompok pola factorial dengan dua faktor. Faktor pertama adalah konsentrasi starter yaitu: 5, 10 dan 15% (v/v) dan faktor kedua adalah penambahan gula yaitu: 10, 15, 20 dan 25% (b/v). Hasil penelitian menunjukkan bahwa konsentrasi starter dan penambahan gula berpengaruh terhadap karakteristik wine salak. Pada konsentrasi gula yang lebih tinggi dapat menhasilkan kadar alkohol yang lebih tinggi juga, karena terdapat lebih banyak substrat yang dimanfaatkan oleh khamir untuk memproduksi alkohol. Wine salak dengan karakteristik terbaik diperoleh dari perlakuan konsentrasi starter 15% (v/v) dan penambahan gula 25% (b/v), dengan kadar alkohol tertinggi yaitu sebesar 12,25% dan juga memiliki nilai uji efektifitas terbaik yaitu sebesar 1,33.
Concerted Structural analysis predictions of an organohalide pollutants uptake enzyme, putative permease protein (DehHsAADcPt) from Halomonas smyrnensis AAD6T.: Comparative Structural Prediction of putative permease protein (DehHsAADcPt) Oyewusi, Habeebat Adekilekun; Oladipo, Oluwatosin; Adekilekun, Habeebulahi; Abdul Wahab, Roswanira; Akinyede, Kolajo; Oladimeji Tugbobo, Samuel; Wayan Gunam, Ida Bagus; Huyop, Fahrul
Journal of Tropical Life Science Vol. 15 No. 3
Publisher : Journal of Tropical Life Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/jtls.15.03.07

Abstract

Halomonas smyrnensis AAD6T is a halophilic bacterium capable of utilizing haloalkanoic acid and possessing a specific gene for the uptake of organohalide pollutants. This distinctive characteristic has garnered the attention of researchers who seek to understand the underlying mechanisms. Among its genome, a putative permease protein known as DehHsAADcPt has been identified as a potential candidate for facilitating the uptake of these pollutants. Structural predictions of DehHsAADcPt have been conducted to gain a better understanding of its potential role in pollutant uptake. The predictions of DehHsAADcPt's structural characteristics, presented in this study, shed light on its potential application in bioremediation efforts. The implications of these findings are discussed in detail. The in-silico characterization and functional analysis of DehHsAADcPt was carried out with different bio-computational tools or servers. DehHsAADcPt belongs to the ABC inner membrane transporter permease family protein that is highly basic, hydrophobic, and thermostable having a molecular weight of 58,885.47Da as revealed from ExPASy server. The DehHsAADcPt compost mostly alpha helix structure and functional motif belongs to the binding-protein-dependent transport system inner membrane components and phage shock protein family. The 3-D structure obtained by AlphaFold2 homology modeling program and verified by Ramachandran plot revealed that most of the residues are in the allowed or favored regions of the plot. Likewise, several amino acid residues are predicted as ligand binding residues and most of them are highly conserved. The different computational tools used have proven to give holistic structural analysis predictions of DehHsAADcPt and revealed the concerted nature of these tools in elucidation. This study provides valuable insights into the structural and functional properties of DehHsAADcPt protein, which could pave the way for its potential application in the bioremediation of halogenated organic pollutants.
Karakteristik Ekstrak Daun Bidara (Ziziphus mauritiana L.) terhadap Variasi Daya Microwave dan Lama Ekstraksi Purnami, Ni Gusti Ayu Kade Sintya Ari; Wartini, Ni Made; Gunam, Ida Bagus Wayan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 4 (2025): Desember
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.i04.p13

Abstract

Bidara leave (Ziziphus mauritiana L.) are plants that contain bioactive compound cuch as saponins that have the potential as antioxidants. The saponin content fuctions as a natural surfactant that has the potential to be applied in the soap, cosmetics, and pharmaceutical industries. This study aims to determine the effect of microwave power and extraction time on the characteristics of bidara leaf extract and to determine the best microwave power and extraction time to produce bidara leaf extract using the Microwave Assisted Extraction method. The experimental design used was a factorial Randomized Block Design with 2 factors, namely microwave power consisting of 3 levels, namely 180, 300, and 450 watts and ectraction time also consisting of 3 levels, namely 5, 9, and 13 minutes. Data analysis was carried out using (Analysis of Variance) and if the treatment affect the observed variables, it was continued with (Duncan’s Multiple Range Test). The results showed that microwave power and extraction time significantly affected the yield, saponin content of the crude extract, foam height, and antioxidant capacity. The interaction between treatments significantly affected the saponin content of the crude extract. However, the ineraction did not significantly affect the yield, foam height, and antioxidant capacity. The best treatment to produce bidara leaf extract as a source of saponins was obtained based on the effectiveness index test with a microwave power of 450 watts and an extraction time of 13 minutes with the characteristics of a yield value of 31.38 ± 1.24%, a saponin content of the crude extract of 60.80 ± 0.57%, a foam height of 9.17 ± 0.71 mm, and an antioxidant capacity of 3.54 ± 0.23 mg GAEAC/g.
Strategi Peningkatan Kualitas Produk Dan Kepuasan Konsumen Sate Lilit Ayam Men Budi Di Desa Blahkiuh Kabupaten Badung Provinsi Bali Suputra, I Gede Maha Adijaya; Mertayasa, I Made; Wrasiati, Luh Putu; Yoga, I Wayan Gede Sedana; Gunam, Ida Bagus Wayan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 14 No 1 (2026): 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.2026.v14.i01.p09

Abstract

In the village of Blahkiuh, located in the Abiansemal sub-district, Badung regency, there are many sellers of traditional foods. One of the traditional food sellers there is Men Budi. He sells traditional chicken sate lilit. The intense business competition has led business owners to change their marketing strategies by improving product quality and analyzing consumer importance and satisfaction. This study aimed to assess the quality attributes of chicken sate lilit, importance and satisfaction levels,and develop strategies to enhance the of Men Budi's chicken sate lilit. The Quality Function Deployment (QFD) method was employed for the analysis. The findings identified eight quality attributes of chiken sate lilit that were important and satisfactory to consumers: taste, texture, size, price, packaging, cleanliness, aroma, and color. Taste received the highest consumer importance ranting (4.53), while aroma and color scored the lowest (4.18). in terms of satisfaction, aroma ranked the highest (4.31), while texture was rated the lowest (3.95). Improvement priorities included texture, price, cleanliness, color, and taste. Additionally, technical parameters requiring attention were mixing, grilling, and raw material preparation.
Temperature and pH effects on bioethanol production from wild cassava (Manihot glaziovii Muell. Arg) using simultaneous co-fermentation Tantri, Ida Ayu Pridari; Gunam, Ida Bagus Wayan; Made Dewi Anggreni, Anak Agung; Sujana, I Gede Arya
International Journal of Advances in Applied Sciences Vol 15, No 1: March 2026
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijaas.v15.i1.pp227-235

Abstract

Bioethanol is a clean alternative energy source, with wild cassava (Manihot glaziovii Muell. Arg) as a potential feedstock. Fermentation converts glucose from hydrolysis into ethanol. This study examines the effects of pH and fermentation temperature on bioethanol characteristics using a simultaneous saccharification and co-fermentation (SSCF) technique. A factorial randomized block design (RBD) was used with two factors: pH (4.5, 5.0, and 5.5) and fermentation temperature (30, 32.5, and 35 °C). Data were analyzed using variance and Duncan’s test. Results showed that pH and temperature significantly affected pH value, total soluble solids, reducing sugar, and ethanol content. The optimal conditions for bioethanol production were pH 4.5 and temperature 32.5 °C, yielding a pH of 3.55±0.07, total soluble solids of 9.3±0.57 °Brix, reducing sugar of 3.038±0.10 mg/mL, and ethanol content of 3.48±0.37 (%w/v). Based on the results of this study, wild cassava can be utilized as bioethanol by considering the effect of fermentation conditions.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.5.1.3166.22-28

Abstract

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).
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 Dewi Anggreni, Anak Agung Made Ria Defiani Mahaputra Wijaya Mertayasa, I Made 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 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 Sujana, I Gede Arya Suputra, I Gede Maha Adijaya Tantri, Ida Ayu Pridari 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