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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 Agrointek Indonesian Green Technology Journal 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 Metamorfosa: Journal of Biological Science Open Access DRIVERset Itepa : Jurnal Ilmu dan Teknologi Pangan

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 Mathematics Physics Social Sciences Other

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Fermentasi Etanol Jangka Panjang Khamir IS258 Terimobilisasidalam Beads Matriks Alginat Metode Fed-Batch untuk Pengurangan Penggunaan Kultur Starter Ida Ayu E. P. Wulandari; Indah S. R. Naibaho; Desi N. I. Izzabilah; I M. Mahaputra Wijaya; Ida Bagus W. Gunam; I W. Arnata
Metamorfosa: Journal of Biological Sciences Vol. 11 No. 01 (2024)
Publisher : Program Magister Ilmu Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/metamorfosa.2024.v11.i01.p9

Imobilisasi sel menggunakan matrik penjerat (matrix entrapment) merupakan suatu proses untuk menghentikan pergerakan dari sel pada tempat tertentu dalam suatu ruang reaksi dan digunakan sebagai katalis, umumnya digunakan dalam bioteknologi seperti fermentasi etanol karena lebih efisien dan efektif dibandingkan dengan menggunakan kultur bebas. Isolat khamir IS258 adalah isolat unggul yang diambil dari industri arak di Karangasem Bali berfungsi sebagai agen fermentasi bioetanol. Pada penelitian ini, imobilisasi sel khamir IS258 dibuat dengan menggunakan natrium alginat yang berfungsi sebagai bahan penjerat atau pemerangkap (entrapment) sel khamir IS258 untuk membentuk matriks alginat-IS258. Matriks alginat-IS258 yang dibuat kemudian digunakan untuk fermentasi etanol berulang dari analog nira kelapa yang ditujukan untuk mengganti penggunaan starter baru setiap fermentasi baru dilakukan. Pada penelitian ini dilakukan analisis bagaimana kemampuan kondisi fermentasi awal dan kondisi fermentasi berjalan oleh khamir IS258 selama fermentasi analog nira berlangsung. Hasil yang diperoleh bahwa semakin lama khamir IS258 dalam beads matriks alginat digunakan maka ukuran struktur butiran (beads) matriks semakin mengembang. Ini dikarenakan populasi sel khamir IS258 yang meningkat di dalam beads matriks, sehingga ukuran beads membesar dan kemungkinan kekuatan struktur pada alginat semakin melemah. Hasil perhitungan jumlah khamir IS258 menggunakan metode total plate count menunjukkan pada beads baru sebanyak 1,6 x 105 CFU/g, dan beads matriks alginat-IS258 setelah pemakaian berulang selama 140 hari sebanyak 6,7 x 105 CFU/g, sel khamir yang mengendap sebanyak 1,5 x 106 CFU/g, dan cairan hasil fermentasi sebanyak 1,1 x 106 CFU/g. Konsentrasi etanol yang diproduksi semakin lama semakin meningkat konsentrasinya dan imobilisasi IS258 pada kalsium alginat dianggap mampu menggantikan penambahan starter IS258 dan menggantikan metode fermentasi sistem batch.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/metamorfosa.2024.v11.i01.p9

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

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

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

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.

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

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).

Produksi etanol pada media pyg dengan variasi suhu dan perbandingan media fermentasi menggunakan isolat IS258 Jamas Prameshwari; I Made Mahaputra Wijaya; Ida Bagus Wayan Gunam
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.17641

Bioethanol is produced by the fermentation of glucose (sugar) from natural sources using microorganisms. Prior isolate IS258 was distinguished as a potential yeast to produce bioethanol. This study aimed to determine the optimum fermentation temperature and compare fermentation media using IS258 isolate as a starter to produce ethanol optimally. This study conducted four fermentation temperature treatments (24, 26, 28, and 30 °C) and compared two fermentation media, namely, PYG (Peptone Yeast Glucose) media used in the lab for probed, and coconut sap in traditional fermentation. There are diverse stages that were conducted in this research, namely cell rejuvenation, propagation of the IS258 isolate, fermentation, distillation, and calculation of tested variables. The optimum temperature of fermentation acquires at 28 °C with a difference of total dissolved solids 12,4 ⸰brix, which attains 104,13 ml of accumulated ethanol. During the comparison test of fermentation media, the optimum PYG media produced the highest total ethanol, which was 105,46 ml. The difference in the total yield of ethanol is affected by the differences in the nutrients of carbon (C) and nitrogen (N) elements contained between the media, which was lacking in coconut sap

Optimasi persentase volume total matriks alginat dan konsentrasi dekstrosa menggunakan khamir IS258 terimobilisasi untuk fermentasi bioetanol dari analog nira kelapa Indah Sri Rejeki Naibaho; I M. Mahaputra Wijaya; I Wayan Arnata; Ida Bagus Wayan Gunam
AGROINTEK Vol 19, No 2 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i2.24170

Cell immobilisation is a process to stop the movement of cells at a certain place in a reaction chamber that is used as a catalyst. Cell immobilisation is commonly used for various biotechnology applications, one of which is ethanol fermentation because it has the advantage of being more efficient and effective compared to using free culture. Yeast isolate IS258 is a superior isolate taken from the arak industry in Karangasem Bali which function as bioethanol fermentation agent. The immobilisation of IS258 yeast cells was made using sodium alginate which functions as an entrapment media. The calcium alginate matrix of IS258 was then used for ethanol fermentation of coconut sap analogue to replace the need of new starter. This study aimed to determine the optimal total alginate volume and dextrose concentration using immobilised IS258 yeast for bioethanol fermentation of coconut sap analogue using Response Surface Methodology (RSM). In this study, 13 variations of total volume of alginate with immobilised IS258 yeast within and dextrose concentration in coconut sap analogue media. The results showed that dextrose as a substrate was more influential than the alginate-IS258 matrix on the ethanol produced. The highest total ethanol was obtained from the treatment with matrix volume concentration of 25% (v/v) and dextrose concentration of 15% (w/v) with an average total ethanol of 93.8 ml. The D-optimally test results show that the total matrix volume concentration value has an optimal point of 19% and dextrose concentration of 24% and is expected to produce more than 80 ml of ethanol. The use of alginate-IS258 matrix has been used in ethanol fermentation for 3 times distillation for more than 25 days continuously, the results show that the ethanol produced continues to increase and the fermentation time decreases.

Temperature and pH effects on bioethanol production from wild cassava (Manihot glaziovii Muell. Arg) using simultaneous co-fermentation Ida Ayu Pridari Tantri; Ida Bagus Wayan Gunam; Anak Agung Made Dewi Anggreni; I Gede Arya Sujana
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.pp226-234

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.

Kandungan Gizi Dan Asam Glutamat Sere Kedele Dengan Perlakuan Lama Perebusan Kedele Putu Ari Sandhi Wipradnyadewi -; Ida Bagus Wayan Gunam; Komang Ayu Nocianitri; Luh Dian Rna Fajarini
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 15 No. 2 (2026): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2026.v15.i02.p11

Sere kedele is a traditional food made from fermented soybeans, which is usually made by people on the southeast coast of Bali Island. In making soybean sere, the boiling time for soybeans ranges from 2 to 3 hours, which will affect the nutritional content and glutamic acid levels. This research aims to determine the optimal boiling time for nutritional content and glutamic acid levels. Soybean boiling time is 2 hours (P1) and 3 hours (P2). The design used was the T-test with 7x repetitions. The analysis showed that the 2-hour boiling treatment yielded the best water 59.65%, ash 2.29%, soluble protein 2.99%, and glutamic acid contents 2.46% compared to the 3-hour boiling treatment.

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 Cokorda Anom Bayu Sadyasmara Damuri, Nur Wahida Deddy Setiadi Kadir Madjid Desi N. I. Izzabilah 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 B. K. Widnyana Yoga I Dewa Gde Mayun Permana I Dewa Putu Rega Elyana I Gede Arya Sujana I Gede Arya Sujana I Gede Arya Sujana I Gede Krisna Putra Pratama I Gusti Ayu Lani Triani 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 M. Mahaputra Wijaya I M. Mahaputra Wijaya I M. Mahaputra Wijaya I Made Griya Adi Parta I Made Mahaputra Wijaya I Made 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 Suarta I W W Aryanika I W. Wisma P Putra I W. Wisma P. Putra I W.G. SEDANA YOGA I Wayan Arnata I Wayan Arnata I Wayan Arnata I Wayan Kasa I Wayan Suarta I Wayan Widia I Wayan Wisma Pradnyana Putra I Wayan Wisma Pradnyana Putra I.M.S. Wijaya IDA AYU ASTARINI Ida Ayu E. P. Wulandari Ida Ayu Pridari Tantri Ida Bagus Gede Brahmantara IDA BAGUS N. SURYA DARMA Ida Bagus Wisnu Matra Atmaja Indah S. R. Naibaho Indah Sri Rejeki Naibaho Izzah Ismail, Norjihada Jamas Prameshwari Janurianti , Ni Made Defy Janurianti, Ni Made Defy Ketut Agus Ary Subakti KETUT BUDA KOMANG AYU NOCIANITRI Kozo Asano Luh Dian Rna Fajarini Luh Putu Wrasiati Lutfi Suhendra 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 Ayu Suardani Singapurwa 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 Pavalee Chompoorat Tridtitanakiat Purnami, Ni Gusti Ayu Kade Sintya Ari Putu Agus Nadiarta Putu Ari Sandhi Wipradnyadewi - Putu Diah Wahyuni Putu Setia Budi Rajindran, Nanthini Rendy Sinaga Rike Pratiwi Sadyasmara, Cokorda Anom Bayu Sandhi Wipradnyadewi, Putu Ari Sayi Hatiningsih Shenni Maulina Suputra, I Gede Maha Adijaya Teguh Pribadi Girsang Teruo Sone Thobie E. B Kaban Tirmizhi Abubakar, Munkaila WAYAN REDI ARYANTA Wito Setioko Yanti Sinurat, Dame Yohanes Setiyo Yohanes Setiyo Yohannes Eko Putra Simanullang Yudisthira Dharma Bhusana Dasa Zainul Arifin

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