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All Journal International Journal of Biosciences and Biotechnology Buletin Udayana Mengabdi Agrointek Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Wikrama Parahita : Jurnal Pengabdian Masyarakat Jurnal Aplikasi Teknologi Pangan Jurnal Abdimas PHB : Jurnal Pengabdian Masyarakat Progresif Humanis Brainstorming Jurnal Ilmiah Teknologi Pertanian Agrotechno Itepa : Jurnal Ilmu dan Teknologi Pangan
I Putu Suparthana
Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana
Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering Public Health Social Sciences

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ANALYSIS OF GENE TARGETING EVENTS IN BUCKWHEAT (Fagopyrum esculentum) TRANSFORMED b THE MUTANT STRAINS OF Agrobacterium tumefaciens THAT HAVE DEFICIENCY IN T-­??DNA INTEGRATION STEP INTO PLANT GENOME Mineo Kojima; Putu Suparthana; Tsutomu Shimizu; Masahiro Nogawa
International Journal of Biosciences and Biotechnology Vol 2 No 1 (2014)
Publisher : Central Laboratory for Genetic Resource and Molecular Biology, Faculty of Agriculture, Udayana University in cooperation with Asia-Oceania Bioscience and Biotechnology Consortium (AOBBC)

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Abstract

Gene targeting events were analyzed in buckwheat (Fagopyrum esculentum, var. Shinano No. 1) that werein planta transformed (T1) by the three strains of Agrobacterium tumefaciens harboring a gene targetingvector for an endogenous gene (acc.no.AB327276); M-­??1 mutant (abvA::Tn5) and M-­??31 mutant (virA::Tn5)strains, both of which are capable of transferring its T-­??DNA into nucleus of host plant cell, but have adeficiency in T-­??DNA integration step into chromosome and LBA4404 strain, being a commonly usedstrain. The results of both phenotype examination and Southern blot analysis implied that a targetingconstruct(s) was integrated into a different locus (loci) each depending on the strain of A. tumefaciens usedfor transformation. Both 5’-­??end and 3’-­??end flanking DNA segments that were expected from preciseinsertion of targeting construct into the endogenous U-­??gene locus were obtained by PCR with 3 (23%)transformants out of the randomly selected 13 transformants by M-­??1 mutant strain, while only 3’-­??endflanking DNA segment was obtained with 3(21%) transformants out of 14 transformants by M-­??31 strain.Taken together, the results suggested the potential of usage of a mutant strain of A. tumefaciens for genetargeting which has a deficiency in T-­??DNA integration step into plant genome.
PEMBERDAYAAN MASYARAKAT UNTUK MENINGKATKAN PENDAPATAN PER KAPITA DAN PELESTARIAN EKOSISTEM LAUT DI DESA BONDALEM KECAMATAN TEJAKULA KABUPATEN BULELENG L. Paramita; I.P. Suparthana; N.M. Yudantin
Buletin Udayana Mengabdi Vol 16 No 3 (2017)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

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Abstract

Desa Bondalem di kecamatan Tejakula, kabupaten Buleleng – Bali, memiliki sumberdaya alam kelautan berupa terumbu karang yang sangat baik namun demikian pendapatan perkapita penduduknya masih relatif rendah. Kegiatan ini bertujuan untuk meningkatkan produktivitas penduduk yang berdampak pada peningkatan pendapatan dan kesejahteraan melalui bimbingan dan pelatihan produksi ikan pindang. Disamping itu pula agar mampu menjaga kelestarian ekosistem laut melalui penyuluhan tentang penyelamatan terumbu karang dan cara pengangkapan ikan yang baik dan benar. Peserta berasal dari kelompok UKM Mina Utama dan Mina Sari yang berjumlah 17 orang dan seluruh nelayan yang ada di Desa Bondalem. Setelah diberikan bimbingan dan pelatihan, peserta mampu mengolah ikan menjadi pindang dan dapat dijual lebih tinggi (50%) dibandingkan dengan penjualan ikan dalam bentuk segar. Nelayan yang diberikan penyuluhan dapat memahami pentingnya pelestarian terumbu karang yang ada di desanya yang akan berdampak pada peningkatan pendapatan dan kesejahteraan masyarkat itu sendiri.
PEMBERDAYAAN MASYARAKAT UNTUK MENINGKATKAN PENDAPATAN PER KAPITA DAN PELESTARIAN EKOSISTEM LAUT DI DESA BONDALEM KECAMATAN TEJAKULA KABUPATEN BULELENG L. Paramita; I.P. Suparthana; N.M. Yudantini
Buletin Udayana Mengabdi Vol 16 No 2 (2017)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

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Abstract

Desa Bondalem di kecamatan Tejakula, kabupaten Buleleng – Bali, memiliki sumberdaya alam kelautan berupa terumbu karang yang sangat baik namun demikian pendapatan perkapita penduduknya masih relatif rendah. Kegiatan ini bertujuan untuk meningkatkan produktivitas penduduk yang berdampak pada peningkatan pendapatan dan kesejahteraan melalui bimbingan dan pelatihan produksi ikan pindang. Disamping itu pula agar mampu menjaga kelestarian ekosistem laut melalui penyuluhan tentang penyelamatan terumbu karang dan cara pengangkapan ikan yang baik dan benar. Peserta berasal dari kelompok UKM Mina Utama dan Mina Sari yang berjumlah 17 orang dan seluruh nelayan yang ada di Desa Bondalem. Setelah diberikan bimbingan dan pelatihan, peserta mampu mengolah ikan menjadi pindang dan dapat dijual lebih tinggi (50%) dibandingkan dengan penjualan ikan dalam bentuk segar. Nelayan yang diberikan penyuluhan dapat memahami pentingnya pelestarian terumbu karang yang ada di desanya yang akan berdampak pada peningkatan pendapatan dan kesejahteraan masyarkat itu sendiri.
INTRODUKSI PENGOLAHAN UBI JALAR UNGU (IPOMEA BATATAS POIRET) MENJADI BAKPIA DI DESA NEGARI KECAMATAN BANJARANGKAN KABUPATEN KLUNGKUNG N.N Puspawati; I.M Sugitha; N.W Wisaniyasa; I.P Suparthana
Buletin Udayana Mengabdi Vol 15 No 2 (2016): Jurnal Udayana Mengabdi
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

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Abstract

Desa Negari merupakan satu desa yang terletak di Kecamatan Banjarangkan, Kabupaten Klungkung. Salahsatu komoditas pertanian yang dihasilkan di daerah ini adalah ubi jalar ungu. Selama ini penggunaan ubi jalarsebagai bahan pangan masih terbatas dalam bentuk makanan tradisional, seperti ubi rebus, ubi goreng, kolak,dan keripik, sehingga citranya rendah. Tujuan dari kegiatan pengabdian ini adalah untuk memperkenalkanteknologi pengolahan ubi jalar ungu menjadi bakpia yang merupakan makanan pendamping yang bergizikarena kandungan karbohidrat, vitamin, mineralnya dan antosianin, sehingga dapat meningkatkan nilaiekonomis ubi jalar ungu. Kegiatan pengabdian ini dilaksanakan di Balai Desa Negari dengan jumlah pesertasebanyak 20 orang yang terdiri dari petani, ibu PKK, ibu rumah tangga, kelompok usaha makanan dan tokohmasyarakat di desa Negari. Bentuk kegiatan dilakukan dengan memberikan pelatihan dan praktek langsungpembuatan bakpia ubi ungu. Hasil dari kegiatan ini adalah para peserta sangat antusias untuk mengikutipelatihan. Hal ini ditunjukkan dengan terjadinya diskusi 2 arah selama pelatihan dan peran aktif pesertaselama praktek selain itu juga ditunjukkan dari kemampuan peserta berhasil membuat bakpia ubi ungudengan citarasa dan penampakan yang sangat menarik. Oleh karena itu kegiatan pengabdian ini sangatbermanfaat dan perlu ditingkatkan lagi kualitasnya.
Characteristics of Extract Tamarillo Seeds (Cyphomandra betacea Sendtn) on the treatment of Type of Solvent and Temperature Ni Nyoman Budiasih; Ni Made Wartini; I Putu Suparthana
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 7 No 2 (2020): 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 | DOI: 10.24843/MITP.2020.v07.i02.p01

Abstract

Tamarillo seeds have potential as a source of antioxidants. This study aims to determine the effect of the type of solvent and extraction temperature on the characteristics of the tamarillo seed extract, determine the type of solvent and extraction temperature that can produce tamarillo seed extract with the best characteristics. And 3) determine the specific temperature and pH that produces the extract Tamarillo seeds with the highest stability. This study used a randomized block design (RBD) 2 factors with 3 group. The sample extraction process used maceration method. The results showed that the treatment of solvent type and extraction temperature and their interactions affected the yield parameters, pH, total anthocyanin antioxidant capacity. The treatment of ethanol solvent and extraction temperature of 50°C was the best treatment to obtain the extract of Tamarillo seeds with the characteristics of yield, 9.98% yield, pH 3.33, total anthocyanin 27.71 mg/L, antioxidant capacity 1,956.70 mg GAE/100 g.
Efek Anti Konstipasi Bakso Ikan Lele Dengan Penambahan Rumput Laut (Eucheuma Cotonii) Terhadap Tikus Jantan Galur Wistar (Rattus Novergicus) Yang Diinduksi Gambir Pinky Natalia Samanta; I Made Sugitha; I Putu Suparthana
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

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Abstract

The pertinence of dietary fiber to decrease the transit time intestinal and increase the mass of feces makes it can be used as laxative for prevent constipation. This research is in purpose to know the ability of catfish meatballs which have been added flour seaweed. There are two stages for this reserch. The first stage is to get the best consentration of a high dietary catfish meatballs. Second stage is in vivo testing of the rats by giving the best dosage of meatballs 2 g, 4 g, 6 g, 8 g. Statistical analysis on One Way Anova showed there is no real difference infulence by giving four dosages to defecation frequency and feces consistency. Once giving the greater dosage, so the feces weight and defecation frequency will be greater also. 2 g/200 g dosage of the rats weight will be able to put rats feces back become normal by rats defecate frequency in 21 times a day and feces water content 47,93%.
Food Safety and Nutrients of Terites, A Case Study in Kabanjahe, the city of Karo region, Sumatera Utara IPutu Suparthana; Ricky Suranta Perangin-angin; IGusti Ngurah Agung
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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Abstract

Terites is a traditional food of Karo’s people in Sumatera Utara which uniquely utilizematerials from cow’s rumen as a soup. This food is served, especially in the celebrating days,however now days terites is also served at the local restaurants in Kabanjahe, the capital city ofKaro region, Sumatera Utara. This study was aimed to investigate the food safety and nutrientcontents of terites which served in local restaurants in Kabanjahe. The investigations was usingpurposive sampling method, the samples were obtained from all of the restaurant which servedterites in Kabanjahe and analyze in the laboratory. The results showed that total microbe in thesamples was 2.4 x 104 cfu/g , negatively contaminated by E.coli and Salmonella spp. The dataare adequate to the national standard (SNI) for the food safety. The terites contains (average)19.9% protein, 15.4% fat and 1.68% crude fiber, which adequate as a good nutrient content.
Pengaruh Konsentrasi Gliserol Terhadap Karakteristik Edible Film Pati Ubi Jalar (Ipomoea batatas L.) Anjani Fatnasari; Komang Ayu Nocianitri; I Putu Suparthana
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

Edible films is a thin layer packaged which produced from biopolymers and food-grade additives which is biodegradable in consumtion and environment. Sweet potato starch is one of many hydrocolloid which can be made as the material of edible film. Glycerol added in the formulation of edible film as a plasticizer to increase the characteristic of edible film. The purpose of this research is to determine glycerol concentration which it had best physic and chemist characteristics of edible film. The method of this research was completely randomized design with four grade of glycerol concentration there are 10%, 15%, 20% and 25% (v/b starch) which repeated four times. There are many parameters which analyzed in this research there are moisture content, thickness, water vapor transmission rate (WVTR), elongation and tensile strength. Data was analyzed with ANOVA and continued with Duncan’s (?=5%). The result of the research are increasing the glycerol concentration were influence amount of water moisture, thickness, elongation and tensile strength, but it is not influence the amount of water vapour transmission rate edible film. Best characteristic of edible film shown in formulation 10% (v/b starch) glycerol with amount of water moisture 12,50%, thickness 0,06 mm, WVTR 1,79 g/m2, elongation 8,75% and tensile strength 0,75 MPa.
Identifikasi Transgene pada Tanaman Padi (oryza sativa var. koshihikari) yang Ditransformasi dengan Bantuan Agrobacterium tumefaciens, Menggunakan Metode Tanpa Teknik Kultur Jaringan. I Putu Suparthana; Masahiro Nogawa; Mineo Kojima
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 1, No. 1, 2014
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Metode transformasi tanaman dengan bantuan Agrobacterium tumefaciens biasa dilakukan dengan melibatkan teknik kultur jaringan, akan tetapi teknik kultur jaringan memiliki beberapa kelemahan yaitu memerlukan suatu kondisi steril, memakan banyak waktu, sering terjadi mutasi dalam proses kultur in vitro dan sejumlah tanaman bersifat rekalsitran pada tahap regenerasi. Disisi lain metode baru (in planta transformation system) yang dikembangkan dalam penelitian ini mampu mengatasi kelemahan-kelemahan tersebut. Penelitian dilakukan pada tanaman padi dengan bantuan A. tumefaciens sebagai inokulum namun tidak melibatkan teknik kultur jaringan pada masa regenerasinya. Biji padi (Oryza sativa L. var. Koshihikari) direndam dalam air selama 2 hari, dengan demikian embrionya yang mengandung sel apikal meristem dapat diinokulasi dengan cara menusukkan jarum yang telah dicelupkan dalam inokulum. Biji padi yang telah diinokulasi selanjutnya ditumbuhkan dilapangan selayaknya pembenihan biasa tanpa perlakuan steril. Untuk menentukan keberhasilan teknik ini, dua jenis strain mutan A. tumefaciens (M-21 dan LBA4404) digunakan dalam transformasi. Mutan M-21 mengandung Tn5 tersisip dalam gen iaaM dan mutan LBA4404 membawa binari plasmid vektor. Transgen dari mutan M-21 dapat diidentifikasi dari perubahan fenotipe pada tanaman padi transgenik sedangkan dari mutan LBA4404 dapat diidentifikasi dengan uji histokimia dan ketahanan terhadap antibitik (hygromycin B).Kata kunci: in planta transformation, A. tumefaciens, transformation method
Studi Potensi Lactobacillus rhamnosus A6 Hasil Isolasi dari Air Susu Ibu Sebagai Starter Dalam Pembuatan Yoghurt Liya Paramita; I Putu Suparthana; N.M. Indri Hapsari Arihantana
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 4 No 2 (2017): Scientific Journal of Food Technology
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The aim of this research was to determine the potential of Lactobacillus rhamnosus A6 isolated from breast milk as a starter in the manufacture of yoghurt. The random design uses for the research with one factor treatment using different types of starter such as L. rhamnosus A6 as single starter, Streptococcus thermophilus and L. bulgaricus, L. rhamnosus A6 and L. bulgaricus, L. rhamnosus A6 and S. thermophilus, and L. rhamnosus A6 with S. thermophilus and L. bulgaricus. Milk was pasteurized at 80°C for 15 minutes and then added 6% starter culture according to the treatment. Each treatment was repeated 3 times to obtain 15 experimental units. The data obtained were analyzed by ANOVA and if there was any difference followed by Duncan test (DMRT). The best treatment was L. rhamnosus A6 with S. thermophilus and L. bulgaricus with good characteristic which content 3,16% protein; 3,74 x 106 CFU/ml total LAB; pH of 4,64; 0,53% total lactic acid; 408,3 mPas viscosity; color (white and like), aroma (acid and like), flavor (acid and like), texture (thick and like), and overall acceptance (like).
Co-Authors AA. Devi Pradnyanita AAGN Anom Jambe Adina Juniati Vortina Panggabean Adina Juniati Vortina Panggabean Agus Selamet Duniaji Amira Putri Anak Agung Istri Sri Wiadnyani Andreani, Ni Putu Elvian Anjani Fatnasari Antonius Solo Asri Andriani Betari Nurrachmah Kusuma Putri Desak Nyoman Anggreni Bhaskara Dewi Citra Laksmi Agung Putri Elia Agatha Christiani Elicia Debora Marbun, Monica Elsa Fanora Sinaga Enrica Balanzi, Dhenabe Flora Anggreni Sitinjak G.P. Ganda Putra Gusti Ayu Kadek Diah Puspawati Hana Kusuma Brahmasari Hossiana Hariputeri I D. G. Mayun Permana I D.P. Kartika Pratiwi I Dewa Gde Mayun Permana I Ketut Suter I Made Adhi Dharma Parayana I Made Sugitha I Nengah Kencana Putra I Nyoman Larry Julianto I Nyoman Widhi Adnyana I Wayan Mudra, I Wayan Icha Nabillah IDG. Mayun Permana IGusti Ngurah Agung Iis Sholin Ketut Ayurina Singarsari Diasaputri KOMANG AYU NOCIANITRI Komang Ayu Puspa Hapsari Komang Triani Utami L. Paramita Liya Paramita Lucia Amitasya Sinaga Luh Komang Puspa Handayani Luh Putu Trisna Darmayanti Made Dwi Widyantari Masahiro Nogawa Masahiro Nogawa Masayuki Hashimoto Mia Primsa Ginting Mineo Kojima Mineo Kojima N.M. Yudantin Nathania Pusparani Nur Ni Komang Tri Handayani Ni Luh Cintya Febriani Ni Made Indri Hapsari Arihantana Ni Made Inten Kusuma Dewi Ni Made Susi Kartika Ni Made Wartini Ni Made Yudantini Ni Made Yusa Ni Made Yusa Ni Nyoman Budiasih Ni Nyoman Puspawati Ni Wayan Wisaniyasa Nyoman Geatrin Arumsari Pandu Prayugo Paramita Wulandari, Kadek Ratih Permadi, Giovanni Brewijaya Putra Pinky Natalia Samanta Putri Irdayanti Putri Nathasya br Lahi Putu Timur Ina Putu Yumiko Murdiasa Ricky Suranta Perangin-angin Saraswati Permatasari, Ni Gusti Ayu Sayi Hatiningsih Sayi Hatiningsih Sutriswati Rahayu, Endang Tsutomu Shimizu