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All Journal Archive of Community Health AGRITROP Agrotekno Buletin Udayana Mengabdi Itepa : Jurnal Ilmu dan Teknologi Pangan Jurnal Veteriner Jurnal AGROTEKNOLOGI Agrointek Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Jurnal Aplikasi Teknologi Pangan Jurnal Ilmiah Teknologi Pertanian Agrotechno
KOMANG AYU NOCIANITRI
Dosen Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Unud
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Veterinary Other

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Journal : Agrotekno

 1 
LIVER ANTIOXIDANT ENZYMES ACTIVITIES IN CHOLINE-DEFICIENT FEEDING RATS Ayu Nocianitri, Komang
Agrotekno Vol. 11, No. 2 Januari 2005
Publisher : Universitas Udayana

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Abstract

Tujuan penelitian ini adalah untuk mengetahui pengaruh kolin defisiensi terhadapaktivitas enzim antiokasidant pada hati. Penelitian ini menggunakan tikus putih jenisWistar sebagai hewan percobaan yang diberikan pakan mengandung kolin 2,5 g cholinebitartrate /kg diet (CS) dan tanpa kolin (CD).Hasil penelitian menunjukkan bahwa total lipid, triacylglicerol, colesterol, danpospolipid pada hati meningkat dengan nyata pada CD. Kolin defisiensi (CD)menyebabkan menurunnya kandungan triacylglicerol, colesterol, pospolipid danmeningkatnya aktivitas enzim ornithine carbamoyltransferase pada serum. Aktivitasenzim superoxide dismutase, katalase, glutathione peroxidase dan kandungan ?-tocoperolpada hati menurun dengan nyata pada kolin defisiensi. Menurunnya aktivitas enzim dankandungan non-enzim antioksidan merupakan respon dari meningkatnya superoxideanion pada hati yang disebabkan oleh meningkatnya kandungan lemak hati. Disampingitu, meningkatnya aktivitas enzim ornithine carbamoyltransferase disebabkan karenameningkatnya kandungan triacylglicerol pada hati yang menandakan bahwa terjadikerusakan hati karena kekurangan kolin.
PENENTUAN MASA KADALUWARSA RENGGINANG DENGAN MENGGUNAKAN MODEL LABUZA Anom S. Wijaya, I Made; Ayu Nocianitri, Komang; Anugrah, Anton
Agrotekno Vol. 14, No. 1 Februari 2008
Publisher : Universitas Udayana

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The objective of this research was to determine the shelf life of the traditional snack food “rengginang” using the Labuza Model (the accelerated storage studies method (ASS Method)), as well as comparing the results with the extended storage studies (ESS) method. The rengginang was packed with the polyethelene plastic 0.03 mm, and store at room temperature with 75% of RH. The shelf life was determine using the accelerated storage studies method with Labuza Model, and extended storage studies method. The parameters observe in determination of shelf life were initial moisture content, critical moisture content, equilibrium moisture content, slope of sorption isotherm curve, moisture permeability of plastic used, ratio of plastic package are and product weight, and saturated pressure of storage condition. The result showed that the shelf life of rengginang calculated using Labuza Model (ASS Method) was 39 days, while the ESS method resulted 46 days. These was indicating that the Labuza model can be used to predicting the shelf life of rengginang like snack food.
PENGARUH MODIFIED ATMOSFER PACKAGING DENGAN PLASTIK POLYETHYLENE (PE) TERPERFORASI TERHADAP MUTU FISIK CAISIM (BRASSICA JUNCEA) SELAMA PENYIMPANAN PADA SUHU DINGIN Nocianitri, Komang Ayu; Rina Pratiwi Pudja, Ida Ayu
Agrotekno Vol 13, No.2 Agustus 2007
Publisher : Universitas Udayana

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Water loss is a main cause of deterioration because it results not only in direct quantitative losses, but also in losses in appearance (wilting and shriveling), textural quality (softening, flaccidity, limpness, loss of crispness and juiciness), and nutritional quality. Transpiration is a physical process that can be controlled by applying treatment to commodity e.g. waxes or wrapping with plastic film or by manipulating the environment. Temperature management is the most effective tool for extending the shelf life of fresh horticultural commodities. The aimed of this experiment was to study the effect of modified atmosphere packaging of polyethylene (PE) plastic on physical quality of caisim during cooling storage. For that experiment, caisim were packed into PE plastic without hole (P1), 2 holes (P2), 4 holes (P4), 6 holes (P6), and 8 holes (P8). Products as controls were provided without packed. Then, products were stored in cold storage on 0 – 5oC for 4 days. The results of this experiment shows that packaging were significantly affected the decreasing of weight, moisture content, and the value of physical quality of caisim for 4 days, in spite of colors. Packaging of polyethylene plastic without hole can delay the deterioration or change physical quality of caisim more than 4 days.
PENGARUH PENUTUPAN DAN SUHU PADA PROSES PEREBUSAN TERHADAP KARAKTERISTIK SIRUP WORTEL (Daucus carota L.) Widya Puspasari, Desak Putu; Suter, I Ketut; Ayu Nocianitri, Komang
Agrotekno Vol. 15, No. 1 Februari 2009
Publisher : Universitas Udayana

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Abstract

Carrot syrup processing involves thermal boiling process.Unsuitable process will decrease the product quality. Besidestemperature, using uncovered or covered pan also needattention. So how thus effects to the product characteristicneed further study. The aim of this research was to find out:1) effects of covered cooking and temperature oncharacteristic of carrot syrup, and 2) the treatmentscombination yield the best characteristic. This research wasdesigned with factorial randomized block design consist oftwo factors. First factor is cooking method with two level,those are uncovered and covered cooking. Second factor iscooking temperature, consist of four levels, those are 70o,80o, 90o, and 100o C. Each treatment repeated twice so yield16 experiment units.The research showed that interaction between the twotreatments affected the vitamin C content and viscosity.Covered cooking and temperature treatment influenced thebeta-carotene content and the reduction of sugar level. Thetreatments also affected the sensory quality, especially oncolor, flavor, and taste acceptability. Based on the analysis ofall variable, the treatments combination yielding the bestcharacteristic was uncovered cooking treatment ontemperature 70oC. The best treatments characterized by 6,81ppm beta-carotene content; 3,59% reduction sugar level; 4,14mg/100 g vitamin C content; viscosity 81,17 cP; coloredorange type 2 (based on colour-chart), typical of carrotflavor, and acceptable for color, flavor, viscosity, taste, andoverall acceptance.
Co-Authors A.A. Gd. Tryadi Pradipta Adiel Kunti Permatasari Aditya Yusril Hidayat Agnes Prina Rini Agus Selamet Duniaji Agus Slamet Djuniaji Anak Agung Istri Sri Wiadnyani Anak Agung Istri Sri Wiadnyani Andreas Kurniawan Anggraini, Fitri Dwi Anjani Fatnasari Anton Anugrah Ave Regina Rosari Desak Putu Widya Puspasari Dewa Ayu Tri Ulandari Dewa Gede Eka Prayoga Dina Puti Kartika Dwi Ariesta Wijaya Putra Dyta Aprida Asendy Edwin Sam Putra Surbakti Emilya Grasiana Dede Emilya Grasiana Dede Fahmy Kafa Hakiki Febriyawati Cahyanty Nugraha Fiensa Forsalina Fukuda Kenji Gede Pracheta Febricia Ginanjar Rifai Gusti Ayu Kadek Diah Puspawati Gusti Chandra Rizki Gusti Putu Adi Wira Kusuma Husni Mubarok I D.P. Kartika Pratiwi I Dewa Gde Mayun Permana I Dewa Gde Mayun Permana I Dewa Gede Mayun Permana I Dewa Gede Natih Kacu Putra I Dewa Made Sukrama I Gusti Ayu Ekawati I Gusti Putu Bhuana Aristya Putra I K. Suter I Ketut Peri Andika I Ketut Suter I Made Anom Sutrisna Wijaya I Made Edi Widiawan I Made Sugitha I MADE SUPARTHA UTAMA I Nengah Kencana Putra I Nengah Sujaya I Putu Suparthana I Putu Surya Wirawan I W. R. Widarta I Wayan Aditya I Wayan Agus Widyantara I Wayan Rai Widarta I.D.P.K. Pratiwi Ida Ayu Agung Prawitasari Ida Bagus Wayan Gunam Irvan Kurniawan Simatupang IWR Widarta Jeremy Louis Adisurya Jimmy Fernando Pangaribuan Jordan Dandy Prayoga Juwita Mayningsih Andari Putri Karina Dinda Putri Karlina Ayu Putri Dhahana Komang Puspita Dewi Kristina Wulandari LPIP Sari Luh Komang Puspa Handayani Luh Putu Trisna Darmayanti Made Aditya Dharma Melda Yanti Naibaho Muhamad Mukhlis Prastianto Muhammad Taufiq Aldianto N.W.A. Utami Netta Clarita Tampinongkol Ni Ketut Ayu Krisna Devi Ni Komang Dewi Cinderela Ni Komang Tri Handayani Ni Luh Ari Yusasrini Ni Luh Ketut Ayu Gayatri Pradnya Andini Ni Luh Putu Gita Darmasari Ni Luh Putu Suariani Ni Made Gress Rakasari Nomer Ni Made Indri Hapsari Arihantana Ni Made Miradita Lestari Ni Made Utami Dwipayanti Ni Made Yusa Ni Nengah Dwi Fatmawati Ni Nyoman Puspawati Ni Putu Ardi Ningsih Eka Putri Ni Putu Destriani Devi Ni Putu Desy Aryantini Ni Putu Diah Cahyani Subamia Ni Putu Suariani Ni Putu Widarini Ni Wayan Nursini Ni Wayan Wisaniyasa Nico Kemit NN. Puspa wati Noval Wahyu Adi Novita Aristha Anggreni Nainggolan Nyoman Geatrin Arumsari NYOMAN SEMADI ANTARA Praniti Radya Andana Ilma Puspasecca Wya Saraswati Putu Ari Sandhi Wipradnyadewi Putu Eka Yudhayanti Putu Risma Dewi Putu Vinanta Agus Putra Rina Pratiwi Pudja I. A Sandhi Wipradnyadewi, Putu Ari Sayi Hatiningsih Sumiyati Sumiyati Tadashu Urashima Wayan Redi Aryanta Wayan Tika Wulandari Setiadarma Wulandari, Kristina Yan Ramona Yemima Dwi Gita Sembiring Yohanna Mei Sarah Purba Yoshitake Orikasa Yuji Oda