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All Journal JURNAL MANAJEMEN AGRIBISNIS Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Agrisocionomics: Jurnal Sosial Ekonomi Pertanian Specta Journal of Technology Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat Journal of Functional Food and Nutraceutical International Journal on Food, Agriculture and Natural Resources (IJFANRES) International Journal of Economics, Business and Innovation Research JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Jurnal Ilmiah Teknologi Pertanian Agrotechno
DEWA AYU ANOM YUARINI
Department Of Agroindustrial Technology, Faculty Of Agricultural Technology, Udayana University, Bali, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mechanical Engineering Nursing

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Strategi Peningkatan Kualitas Produk Sayuran Segar Organik pada CV. Golden Leaf Farm Bali Dewa Ayu Anom Yuarini; I Ketut Satriawan; I Dewa Putu Oka Suardi
JURNAL MANAJEMEN AGRIBISNIS Vol. 3 - No. 2 - Oktober 2015
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (366.557 KB)

Abstract

As one of the popular tourist attraction, the number of visitor in Bali has been increased every years, and the number of foreign tourist stayed in Bali has been increased either. This condition has given the positive impact to the restaurant, and other facilities which is support the tourism services. Tourism industry needs vegetables with the healthy quality, fresh, clean, and with the continuously safety guarantee on it. This situation has grown the chance to conserve the vegetables with the organic system. The main objective of this research are, (1) understanding the consumer’s wishes upon the quality of the fresh organic vegetables. (2) understanding the consumers satisfaction on the fresh vegetable organic; and (3) to formulate the strategy in improving the quality products of organic fresh vegetable. This research has been conducted in CV Golden Leaf Farm. CV GLF is a agroindustry organic vegetables company located at Asah Gobleg main street,Wanagiri village, Sukasada Distric, Buleleng Regency. And the method has been used in this research is the quality function deployment (QFD). QFD has the function to define all the consumer wishes on vegetables related to existances of parameter methodology in the company. In order to understanding the way to fulfill the highest consumer’s wishes. The result of this research shows the specification of the consumer wishes upon the organic vegetables products quality on CV. GLF are the cleanness, the freshness, and the food safety. The length period, color, size, and the standardization form of the products on CV . GLF has generated the number of consumer with the satisfaction categories such satisfy and fully satisfy. The satisfaction category has been reached by the attributed of freshness, size, color, the length period, food safety, and the shape standardization. While the cleanness attributes has included into the satisfaction categories. The strategy to improve the fresh organic quality of vegetable in CV,GLF are, a) To fulfill the consumer satisfaction, the attribute priority which necessary being revised or being evaluated are the attribute in the length period of the fruit, size, the shape standardization, color, the food safety, and the freshness, and b) to improve the consumer satisfaction upon the quality of vegetables quality so the technique  of parameter quality should be revised is the way of permanent saving quality, the cleansing, packaging, and sortation.
Karakteristik Minyak Goreng Bekas yang Dihasilkan di Kota Denpasar Dewa Ayu Anom Yuarini; G.P. Ganda Putra; Luh Putu Wrasiati; A.A.P.A Suryawan Wiranatha
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 5 No 1 (2018): Scientific Journal of Food Technology
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This study aims to determine the characteristics of waste cooking oil in Denpasar to be known the quality of waste cooking oil so that utilization is not for consumption again but processed into non-food products with the appropriate preliminary treatment. The population in this research is all waste cooking oil produced in Denpasar city. Determination of research sample was done by using purposive sampling method with some consideration such as (1)Choice of hotel and restaurant with average occupancy above 70%/year, (2) Street food vendors and street snack vendors with daily proccess using 10 L cooking oil a day. So that obtained 21 samples of waste cooking oil from the three sources of sampling. The observed variables are water content, peroxide number and free fatty acid. The results showed that waste cooking oil which has the highest water content from the street food vendor amount 0,40%, while the lowest from hotel/restaurant amount 0,09%. The highest peroxide rate were obtained on street snack vendors amount 13,27 MeqO2/1000 while the lowest were hotel/restaurant amount 12,76 MeqO2/1000. The highest free fatty acids were obtained by street food vendor amount 0,35%, while the lowest from hotel/restaurant amount 0,19%.
Antioxidant Activity and Bioactive Compound in a Functional Instant Drink Made from Mangosteen Peel and Rosella Extract DewaAyu Anom Yuarini
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 1 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The research aims to identify the effect of mangosteen peel and rosella formulation through antioxidant activity and bioactive compound contained in functional instant drink and to determine its highest formulation. The method utilized was complete random method that consists of 6 (six) stages. The variables observed were total of phenol, vitamin C, tannin and antioxidant. The data were analyzed using SPSS 17.0 version, and further analyzed with Duncan test. The research showed that the formulation was significantly effect on levels of phenol, tannin, ascorbic acid (Vitamin C), as well as on the capacity of antioxidant. The higher level of phenol and tannin cause the higher antioxidant capacity in functional instant drinks. The functional instant drink with the highest antioxidant capacity was  made of mangosteen peel, rosella flower and water formulation, with a ratio of 4:1:50.
Production and added value of waste cooking oil product derivatives in the Bali Province Dewa Ayu Anom Yuarini; Ganda Putra; AAPA Suryawan Wiranatha; Luh Putu Wrasiati
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 4, No 1 (2021)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2021.004.01.8

Abstract

Waste cooking oil or waste cooking oil (WCO) is the remaining oil (or by-products) produced during food frying. In 2019, the cooking oil consumption in Bali Province was 4,735,057 L/month and the WCO produced was estimated about 3,314,540 L/month. The Government of Bali plans to manage WCO in an integrated manner WCO in an integrated manner by processing it as derivative products with economic value. The study  aimed to transform WCO into high-value added products (i.e. aromatherapy candles, liquid soap, and biodiesel), and to analyze their economy valued added. The Hayami method was used to determine the economyvalue added  of each product. The results showed that WCO was most widely used in producing biodiesel (84%), candle (17%), and liquid soap (10%). Based on the Hayami method, the added value from candle products was IDR. 4,838 / kg (or added value ratio of 9.68%),  was classified as a low added product. The added value of liquid soap was IDR 8,495/kg (or added value ratio of 47.38%), classified as a high added value product.  While,  biodiesel products generating the added value of IDR 2,363/kg (or added value ratio of 25.57%), classified as a  medium added value product.
Effect of Adding Lemongrass Stalks on Characteristics of Herbal Drink Lemongrass - Palm Sugar as a Functional Food Putra, I Gede Arie Mahendra; Luh Putu Wrasiati; Yuarini, Dewa Ayu Anom
Journal Akademik Universitas Swiss German Vol. 4 No. 2 (Feb 2023)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v4i2.102

Abstract

Palm sugar is a product made from the sap of lontar tree flowers. Palmira Indonesia has started to develop palm sugar products in the form of powder and drinks. The addition of lemongrass stalks can be used as an alternative to improve product characteristics. This study aims to determine the effect of adding lemongrass stalks and to obtain the sensory characteristics of the lemongrass palm sugar herbal drink. This research was conducted using a completely randomized experimental design with the proportion of lemongrass stalks (0%, 5%, 10%, 15%, 20%, and 25%). The data were analyzed by analysis of variance. If significant, then proceed with Duncan's Multiple Range Test. The results showed the addition of lemongrass had a very significant effect on the scoring test of taste attributes, significantly on the hedonic test of the taste attributes and not significantly on the hedonic test of the color attribute, total acceptance, and the scoring test of the color attribute. The best treatment that can be used to make a lemongrass-sugar palm herbal drink is a 10% addition of lemongrass stalks. The panelist's acceptance of the treatment was liked for taste, color, and total acceptance attributes with the taste scoring criteria being balanced brown sugar and lemongrass and color scoring criteria being red. This treatment was also containing an antioxidant activity was 69.64% with an IC50 was 694.50 ppm, a total dissolved solid was 0.52 Brix, and a color characteristic of L* 26.9, a* 23.16, and b* 37.1 with red oxide criteria.
Characteristics of Takokak (Solanum torvum Sw.) Leaves Herbal Tea Based on Drying Temperature I Gede Arie Mahendra Putra; Putu Julyantika Nica Dewi; Dewa Ayu Anom Yuarini; Muhammad Eriansyah Al Hakim; Ida Bagus Gede Mahatmananda
International Journal on Food, Agriculture and Natural Resources Vol 5, No 1 (2024): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v5i1.299

Abstract

Pokak plant, also known as takokak or prickly nightshade (Solanum torvum Sw.), belongs to the Solanaceae family. The part of the plant commonly utilized was its leaves. Takokak leaves contained numerous bioactive components that can be developed into one of the functional foods, such as herbal tea. One crucial aspect in the herbal tea-making process is the drying temperature. The aimed of this research was to investigate the effect of drying temperature variations on the characteristics of takokak leaves herbal tea and to determined the optimal temperature that can yield the best characteristics of takokak leaf herbal tea. Parameters observed in this study included total phenols, total flavonoids, total tannins, vitamin C, antioxidant activity, and sensory properties comprising hedonic tests on color, taste, aroma, and overall acceptances. Data obtained were analyzed using analysis of variance (ANOVA), and if there was a significant effect of treatment on the results (P<0.05), it would be followed by the Tukey test. The results showed that variations in drying temperature significantly affected the values of total phenols, tannins, flavonoids, vitamin C, antioxidant activity, and sensory properties regarding color, aroma, taste, and overall acceptances of takokak leaf herbal tea. The best treatment was obtained at a drying temperature of 40°C with total phenol content of 31.58 mg GAE/g, total tannin content of 0.79 mg TAE/g, total flavonoid content of 14.23 mg QE/g, total vitamin C content of 7.92 mg AAE/g, antioxidant activity of 84.26%, and sensory properties for color, aroma, taste, and overall acceptances respectively were 5.73 (like), 5.27 (slightly like), 3.77 (neutral), and 3.91 (neutral).
Transformasi Jajanan Tradisional: Strategi Pengembangan Produk Ongol-Ongol Berbasis Konsumen di Industri X, Gianyar Jannati, Fitri Nur; Gede Wahyu Wardana; Dewa Ayu Anom Yuarini; Cokorda Anom Bayu Sadyasmara
SPECTA Journal of Technology Vol. 9 No. 1 (2025): Vol. 9 No. 1 (2025): SPECTA Journal of Technology
Publisher : LPPM ITK

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35718/specta.v9i1.1345

Abstract

Bali is renowned not only for its natural attractions but also as a culinary tourism destination rich in traditional foods. Gianyar Regency, a pioneer in gastronomic tourism, features ongol-ongol as a signature local product. Culinary enterprise X has produced ongol-ongol using traditional methods and inherited recipes since 2019. However, increasing competition led to a 15% monthly decline in sales during 2022–2023. This study aims to analyze consumer satisfaction to support market-oriented product development using the Quality Function Deployment (QFD) method. Data were collected from 94 respondents through a questionnaire evaluating seven product attributes: color, aroma, taste, texture, shape, size, and portion. Findings show that taste, portion size, texture, and aroma are considered the most important by consumers. Comparative analysis with competitors reveals that only the portion size attribute meets the satisfaction level of competitor products. Improvement ratio analysis indicates that none of the attributes have reached the desired satisfaction targets. Based on consumer perspectives, the priority for attribute improvement is as follows: aroma, taste, texture, color, shape, size, and portion. Key technical aspects requiring improvement include raw material preparation, dough mixing, and steaming processes. Recommended strategies for Enterprise X include: (1) implementing a grading system for cassava based on size, color, and ripeness; (2) adopting labeling to ensure raw material quality; (3) developing Standard Operating Procedures (SOPs) for dough mixing with clear ratios and timing; and (4) standardizing steaming procedures with specific time and temperature controls. These strategies aim to enhance product quality consistency and align with consumer expectations.
Pengaruh Suhu dan Lama Pengadukan dalam Pemurnian Minyak Goreng Bekas sebagai Bahan Baku Sabun Padat Dewa Ayu Anom Yuarini; Luh Putu Wrasiati; Gede Arie Mahendra Putra; I Made Bagus Wisesa Yogiswara
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 9 No. 1 (2024): 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/2024.v09.i01.p04

Abstract

Minyak Goreng Bekas (MGB) adalah minyak dan lemak yang telah digunakan untuk memasak atau menggoreng di industri pengolahan makanan, restoran, makanan cepat saji dan di tingkat konsumen atau rumah tangga. MGB apabila tidak dikelola dengan baik berpotensi mencemari lingkungan ditandai dengan naiknya kadar Chemical Oxygen Demand (COD) dan Biological Oxygen Demand (BOD) dalam perairan, serta juga menimbulkan bau busuk akibat degradasi biologi. Salah satu bahan yang dapat digunakan untuk memperbaiki mutu minyak goreng bekas dapat menggunakan arang aktif, karena memiliki daya absorpsi yang tinggi sehingga dapat menyerap gas atau bau dan warna yang terdapat pada MGB. Tujuan penelitian ini adalah untuk mengetahui karakteristik MGB yang dimurnikan dengan menggunakan arang aktif dan untuk menentukan karakteristik sabun padat yang diolah dari MGB hasil pemurnian arang aktif. Penelitian ini didahului dengan memurnikan MGB menggunakan arang aktif dan diuji karakteristiknya. MGB yang sudah dimurnikan kemudian digunakan sebagai bahan baku dalam pembuatan sabun padat. Hasil penelitian menunjukkan bahwa suhu adsorpsi dan lama pengadukan berpengaruh sangat nyata terhadap kadar asam lemak bebas, kadar air dan intensitas warna, interaksi antar perlakuan waktu pengadukan dan suhu sangat berpengaruh terhadap asam lemak bebas, tingkat kecerahan dan tingkat kemerahan. Peningkatan suhu adsorpsi sampai 100°C dan waktu pengadukan sampai 80 menit dapat meningkatkan tingkat kecerahan serta menurunkan kadar air dan kandungan asam lemak bebas pada minyak goreng bekas. Perlakuan terbaik dari proses pemurnian minyak goreng bekas menggunakan arang aktif adalah perlakuan suhu 100°C dan waktu pengadukan 80 menit, dengan karakteristik kandungan asam lemak bebas 0,36 % kadar air 0,19 %, tingkat kecerahan 60,83, tingkat kemerahan -11,61 dan tingkat kekuningan 40,43. Hasil penelitian menunjukkan bahwa suhu adsorpsi dan lama pengadukan berpengaruh sangat nyata terhadap pH, tekstur, kadar busa dan uji sensoris, interaksi antar perlakuan waktu pengadukan dan suhu sangat berpengaruh terhadap pH dan uji sensoris sabun padat minyak goreng bekas.
Strategi Peningkatan Pelayanan Departemen Fresh Food Tiara Dewata Menggunakan Metode Quality Function Deployment (QFD) Tissa Meiya Candigo; Amna Hartiati; Dewa Ayu Anom Yuarini
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 7 No. 2 (2022): Oktober
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.2022.v07.i02.p10

Abstract

Keluhan pelanggan menunjukkan masih terdapat kekurangan dalam pelayanan departemen fresh food Tiara Dewata. Hal tersebut dapat dijadikan acuan departemen FF Tiara Dewata untuk menganalisis kebutuhan pelanggan guna menjaga kepercayaan pelanggan. Penelitian ini bertujuan untuk membantu menganalisis kebutuhan dan keinginan pelanggan serta mengetahui strategi tepat untuk peningkatan pelayanan departemen fresh food Tiara Dewata. Penelitian dilakukan melalui survei kepada 100 orang pelanggan serta wawancara dengan pihak Tiara Dewata, Denpasar. Berdasarkan analisis QFD terdapat 11 atribut kepentingan pelanggan dan 14 parameter teknis pelayanan departemen FF. Hasil analisis menunjukkan perusahaan masih dapat melakukan peningkatan pelayanan melalui rasio perbaikan tertinggi antara target perusahaan dan kepuasan pelanggan yaitu pada atribut kelengkapan label harga produk dan pemahaman karyawan terhadap produk dengan nilai 1,39. Selain itu, perusahaan dapat meningkatkan kinerja parameter teknis tertinggi yaitu responsi keluhan terhadap pelanggan dengan nilai 419,25 sehingga melalui peningkatan tersebut diharapkan pemenuhan target kepuasan pelanggan dapat dicapai.
Karakteristik Rantai Nilai Rumput Laut di Kabupaten Klungkung I Wayan Gede Sedana Yoga; Dewa Ayu Anom Yuarini
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 1 No. 01 (2016): 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.2016.v01.i01.p04

Abstract

Tujuan dari penelitian ini adalah untuk menganalisis rantai nilai dari produsen sampai ke konsumen.Dalam penelitian ini dikaji tiga variabel yaitu kondisi objektif rantai nilai, nilai tambah, serta sertakehilangan yang terjadi pada masing-masing rantai. Penelitian ini mengambil lokasi di kecamatan NusaPenida, kabupaten Klungkung. Pemilihan lokasi penelitian menggunakan metode purposive sampling,sedangkan pemilihan responden menggunakan metode acak dan metode snowball. Metode analisis yangdigunakan adalah CSAM (A Commodity Sistem Assessment Method). Lokasi penelitian secara spesifikadalah pada tiga desa penghasil rumput laut terbesar di Nusa Penida, yaitu Desa Semaya, Desa Suana, danDesa Batu Mulapan. Dari penelitian diperoleh pola rantai nilai dari produsen sampai ke konsumen adalahprodusen – pengepul – pedagang Surabaya; produsen – pengepul – supplier – pedagang Surabaya; danprodusen – supplier – pedagang Surabaya. Nilai tambah yang diberikan pada tingka petani yaitu:pemanenan, penjemuran, pembersihan, pengemasan. Nilai tambah yang diberikan pada tingkat pengepul,yaitu: tranportasi, penjemuran, pembersihan, pengemasan ulang, penimbangan, serta penyimpanan.
Co-Authors A A Gede Ary Gunada AMNA HARTATI Amna Hartiati Amna Hartiati Anak Agung Putu Agung Suryawan Wiranatha Bambang Admadi Harsojuwono Bawazier, Chazqa Carolline Octovinarti Ina Kasi Langkeru Chelseanna, Dea Chintya Angeline Liu G.P. Ganda Putra G.P. Ganda Putra Gede Wahyu Wardana Gede Wahyu Wardana Gusti Putu Ganda Putra, Gusti Putu Ganda I Dewa Putu Oka Suardi I Gede Arie Mahendra Putra I Gede Arie Mahendra Putra I Gede Arya Sukadana Putra I Gusti Ketut Sri Diah Indrayani I Ketut Satriawan I Made Bagus Wisesa Yogiswara I Made Bagus Wisesa Yogiswara I Putu Meidyka Parstya Saputra I W.G. SEDANA YOGA Ida Bagus Gede Mahatmananda Ignashia, Maria Cory Jannati, Fitri Nur Jaya, Kadek Bagus Putra K. Ayu Novita Kirana, Kayla Victoria Lintang Mandan Madani Luh Dian Rna Fajarini Luh Putu Wrasiati Luh Putu Wrasiati Luh Putu Wrasiati M. Habib Arif Budiman Made Satria Wibawa Maharani, Putu Trisna Muhammad Eriansyah Al Hakim Ni Kadek Pingkan Wulandari NI LUH MADE INDAH MURDYANI DEWI Ni Luh Putu Diyan Utami Dewi Ni Made Wartini Ni Made Yuli Widra Yanti Pradnyandari, Anak Agung Sagung Devi Suamba Pratysentani, Ni Kadek Listera Putu Julyantika Nica Dewi Sadyasmara , Cok Anom Bayu Sadyasmara, Cokorda Anom Bayu Safari, Muhammad Ilham Tissa Meiya Candigo Tissa Meiya Candigo Wardana, Gede Wahyu Yakobus Jonathan Kristiyanta Zebua, Kezia Evangelista