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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 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

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Deteksi dan Indentifikasi Cemaran Kimiawi dan Mikrobiologis pada Sumber Air Tradisional (Beji) di Dataran Rendah Bali Selatan Mahaputra Wijaya; I W. Wisma P. Putra; I B. Wayan Gunam; I B. K. Widnyana Yoga; I Wayan Suarta
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 7 No 1 (2022)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2022.v07.i01.p04

This study was aimed to determine the safety of Balinese local traditional water sources (beji) which are commonly used by people in lowland villages in Bali for their daily needs. In this work both chemical and biological aspects were studied, namely the mineral content, heavy metals, and the content of harmful bacteria (such as E. coli and coliforms, others, Shigella, Salmonella, and others) which might exist in the spring waters using with modified guidelines from SNI on drinking water. The research was conducted by collecting water samples from springs (beji) located in the lowlands of southern Bali. Chemical contamination measurement on heavy metal content was carried out using Atomic Absorption Spectroscopy (AAS) and the dissolved particles was observed using UV-visible Spectroscopy. The spring water samples were then grown on specific media to identify the contaminating bacteria. Twenty nine samples of spring water from Klungkung, Gianyar, Denpasar, Badung, and Tabanan regencies were collected then the physical characteristics were measured. The chemical and biological contamination tests on the spring water samples were carried out and no samples were found to be chemically or biologically polluted, and the quality of the all spring waters was deemed acceptable in the SNI regarding drinking water.

INVESTIGATING THE GLOBAL WARMING/CLIMATE CHANGE (LA-NINA) PHENOMENA, LAND USE CHANGE AND ENVIRONMENTAL DEGRADATION MITIGATION ON BALI ISLAND I Wayan Kasa; Ida Bagus Wayan Gunam
SIMBIOSIS Vol 7 No 2 (2019)
Publisher : Jurusan Biologi Universitas Udayana

Up to now Bali island still suffering from light to heavy rainfall (August 2016), eventhough it must be hot season as usual (April to October). Such situation is recognised as La-Nina phenomenon. Methode empolyed in this study is collecting primary (direct field check) and scondary data (literature study). Results showed that, the La-Nina phenomena most affected coffee plantation farmers in the village of Sepang, district of Busungbiu, Buleleng regency. The coffee fruit fall out from stem branch prior to harvest time and becoming black in colour. In addition, some coffee fruit skin are white in colour in comparison to red to black during normal hot season. Land use change could also be seen over Bali. Increase sea level on some beaches are also another disaster around Bali. Such accidence was significantly happened on the beach of Lepang village, district of Banjarangkan, Klungkung regency. It was found that such increases puddling area of more or less five hectare of paddy rice field on that area. The global warming/climate change phenomenon also cause habitat loss of specific ancient crab who live in Nusa Penida beach and move into the Giri Putri holy cave to survive. However, the only government do to compromise and mitigate such abnormal environmental degradation would be by strengthening the essen of the Eka Karya botanical garden of Bedugul as an open green field area for refreshing.

Microbiological And Physicochemical Changes Of Green Coffee (Coffea Arabica) Fermentation In Kintamani, Bangli, Bali Sayi Hatiningsih; Nyoman Semadi Antara; Ida Bagus Wayan Gunam
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 5 No 2 (2018): Scientific Journal of Food Technology (September)
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 excellent quality of the fermentation process is closely related to microbes involved in the process fermentation. This study aimed to compare the microbiological changes and physicochemical quality of green coffee during 16 hours fermentation. Lactic acid bacteria and yeast were the predominant microorganisms found throughout the fermentation process. The total lactic acid bacteria and yeast reached the highest value of 9.31 log10 CFU/g and 9.10 log10 CFU/g respectively on the coffee bean and 9.30 log10 CFU/g and 9.10 log10 CFU/g respectively on liquid of fermented coffee bean. The quantity of microflora on the coffee bean and liquid of fermented coffee bean increased and reached its maximum value after twelve hours and decreased after exceed its peak, while fungi was no detected during fermentation. Sixteen hours fermentation significantly (P<0.05) influenced the bulk density, moisture content and bean weight/100 beans, bean amount/10 g and cause defect to green coffee such us “broken beans”, “brown beans” and “partly black beans” yet were not significantly affected (P>0.05) bean size and color of the green coffee. Throughout coffee fermentation, the acids on the green coffee increased from 5.33 ± 0.144 to 9.99 ± 0.144% and the caffeine on the green coffee decreased from 3.70 ± 0.017 to 1.66 ± 0.003%. Phenol content on the green coffee and its brews also decreased successively from 1381.58 ± 8.40 to 980.16 ± 10.07 mg GAEs/100 g and 922.25 ± 17.961 to 812.06 ± 12.660 mg GAEs/100 g. While for the antioxidants capacity, green coffee was more stable and its brews increased successively from 11564.28 ± 255.345 to 112 34.428 ± 174.377 mg GAEAC/L and 32326.24 ± 22.744 to 38658.62 ± 180.107 mg GAEAC/L. It can be concluded that coffee fermentation had more a positive effect on microbiological changes and physicochemical quality of green coffee.

Pengaruh Penambahan Kunyit (Curcuma domestica Val.) dan Lama Fermentasi Terhadap Karakteristik Mikrobiologis Urutan (Sosis Bali Terfermentasi) Nyoman Semadi Antara; IdaBagus Wayan Gunam; A.A.Made Dewi Anggreni
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

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The aim of the research was to find out the effect of turmeric used in the urutan formulationon the microbiological characteristic of urutan. In production of urutan, two strains of lactic acidbacteria (LAB), Lactobacillus plantarum U201 and Pediococcus acidilactici U318, were used asmultiple starter culture. The results showed that the growth of LAB increased after 24 hfermentation. The addition of 0.5-1.0% turmeric could enhance the growth of LAB. The additionof 1-2% turmeric suppressed the growth of Enterobacteriaceae to undetected level after 48 hfermentation. The growth of Staphylococcus aureus tended to decrease during fermentation, andthese bacteria were not detected on urutan which used turmeric of 1-2% after 96 h fermentation.At the initial of fermentation the growth of micrococci increased, and the bacteria decreasedgradually from 48 h fermentation until the end of fermentation. In general, using turmeric of 1%in urutan formulation could enhance the growth of LAB and suppress the growth of undesirablebacteria, such as the group of Enterobacteriaceae and Staph. aureus.

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.

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

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