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Pande Ketut Diah Kencana

Program Studi Teknik Pertanian Dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung Bali, Indonesia

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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Engineering Veterinary

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Pengaruh Konsentrasi Rendaman Asap Cair Bambu Tabah (Gigantochloa Nigrociliata Buse-Kurz) dan Lama Waktu Pengovenan terhadap Mutu Ikan Cakalang (Katsuwonus Pelamis) Fhergie Dwi Lestari Matasik; Pande Ketut Diah Kencana; I Putu Surya Wirawan
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 10 No 2 (2022): September
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2022.v10.i02.p01

Abstrak Ikan cakalang (Katsuwonus pelamis) salah satu jenis ikan yang banyak di konsumsi oleh masyarakat Indonesia. Kandungan nutrisinya yang cukup tinggi dan rasanya enak, membuat ikan cakalang sangat digemari Permasalahan yang sangat sering terjadi adalah dalam penanganan pasca panen ikan cakalang terutama pada musim panen raya. Kerusakan yang umum terjadi adalah pembusukan pada saat penyimpanan dalam jangka waktu tertentu. Hal ini terjadi disamping karena teknologi yang digunakan tidak memadai juga disebabkan oleh kandungan air ikan cakalang mencapai 80%, pH tubuh mendekati netral, serta kandungan gizi yang tinggi sehingga ikan merupakan media yang baik untuk pertumbuhan bakteri dan mikroorganisme lainnya. Salah satu pengolahan pasca panen yang sering dilakukan adalah dengan cara pengasapan. Penelitian ini bertujuan untuk mengukur dan mendapatkan konsentrasi asap cair bambu tabah dan lama waktu pengovenan yang tepat untuk mendapatkan kualitas mutu ikan cakalang terbaik. Metode yang digunakan adalah Rancangan Acak Lengkap Faktorial dengan dua faktor. Faktor pertama merupakan perlakuan pemberian konsentrasi asap cair yang terdiri dari konsentrasi 1%, 5% dan 9%. Faktor kedua merupakan perlakuan lama pengovenan pada ikan yang terdiri dari waktu 120 menit, 180 menit dan 240 menit, pada suhu 90?. Kombinasi perlakuan terbaik adalah pada konsetrasi asap cair 9% dan lama waktu pengovenan 240 menit menghasilkan ikan cakalang asap dengan karakteristik sebagai berikut: kadar air 41,88%; kadar protein 20,98%; total mikroba 4,50x10-4 CFU/g; nilai uji sensori kenampakan 8,33; aroma 8,87; rasa 8,60 serta tekstur 8,73. Abstract Skipjack tuna (Katsuwonus pelamis) is one widely consumed by Indonesian. It is high nutritional content and has good taste, makes skipjack fish very popular. Problems that often occur are in post-harvest handling of skipjack tuna, especially during the harvest season. The damage that commonly occurs is spoilage during storage for a certain period. It was caused by the technology used not being adequate, the water content of skipjack tuna to reach up to 80%, the body pH close to neutral, and the high nutritional content, so that fish is the best medium bacteria and others to grow. One of the post-harvest processing frequently is smoking. This study aims to measure and obtain the concentration of liquid smoke of tabah bamboo and the proper length drying to get the best quality of skipjack tuna. The method used is a factorial completely randomized design with two factors. The first factor is giving the liquid smoke concentration which consists of 1%, 5%, and 9%. The second factor is the length of fish in the oven on the fish consisting of 120 minutes, 180 minutes, and 240 minutes, at a temperature of 90?. The best treatment combination was at 9% liquid smoke concentration and 240 minutes of oven time to produce smoked skipjack tuna with the following characteristics: water content 41.88%; protein content 20.98%; total microbes 4.50x10-4 CFU/g; the value of the sensory appearance test is 8.33; fragrance 8.87; 8.60 taste and 8.73 texture.

Pengaruh Suhu Terhadap Karakteristik Pengeringan Rebung Bambu Tabah (Giganthochloa nigrociliata Kurz) Angelia Puji Lestari; P.K. Diah Kencana; I Made Anom S. Wijaya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 4 No 1 (2016): Maret
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (265.081 KB)

Bamboo tabah shoots is a product with high level of water which is 91% and easily damaged after harvested, so the advanced handling was need to keep the quality and storage period. One method is by drying. The purpose of this research is to study the effects of temperature the drying characteristics of bamboo tabah shoots. According from this research, bamboo tabah shoots was dry by oven and used 5 points of temperatures as the way of treatment. This research was using data from weighing the mass of material within drying process to obtain decreasing of moisture content and drying rate in bamboo tabah shoots. The temperature of drying that used in this research were 50?C, 55?C, 60?C, 65?C, and 70?C. From this research known that the drying temperatures have the effects to the result of the drying characteristics, but have no effect to the physical characteristics of drying bamboo tabah shoots. The lowest drying rate that found from the objects that was dried using 50?C is 31,82%db/hour which was dried for 32 hour with the final water level 9,38%wb and the highest dried rate found from the object that was dried using 70?C is 72,04%db/hour which was dried for 18 hour with the final water level 9,74%wb. The drying rate increased by the increase of temperature

Pengaruh Waktu Steam Blanching dan Suhu Pengeringan terhadap Karakteristik Kimia serta Sensori Teh Daun Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ) I Nyoman Cahyadi Purnama; Pande Ketut Diah Kencana; I Made Supartha Utama
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 2 (2020): September
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Bambu " tabah " adalah salah satu varietas bambu yang hanya ditemukan di pulau Bali . " Tabah " daun bambu memiliki potensi untuk dikembangkan sebagai bahan baku untuk membuat teh yang dapat menghasilkan minuman dengan berbagai manfaat. Jika dimanfaatkan secara optimal, daun bambu " tabah " dapat diolah sebagai produk yang akan memberikan keuntungan. Penelitian ini bertujuan untuk mengetahui pengaruh proses blanching dan pengeringan uap terhadap aktivitas kadar air, pH, asam total, fenol total, dan teh daun bambu " tabah " organoleptik . " Tabah "Daun bambu diperlakukan dengan waktu blanching uap dengan variasi waktu, yaitu selama 10 menit, 15 menit dan 20 menit. Setelah steam blanching, daun bambu" tabah "dikeringkan menggunakan oven dengan variasi suhu pengeringan 50 ° C, 60 ° C, dan 70 ° C. Metode penelitian yang digunakan adalah metode eksperimen dengan pola faktorial Rancangan Acak Lengkap (RAL) yang terdiri dari dua faktor dan diulang tiga kali. Faktor pertama adalah waktu blansing uap dan faktor kedua adalah suhu pengeringan.Hasil menunjukkan bahwa kombinasi terbaik dari perawatan berdasarkan penerimaan keseluruhan tes hedonis yang dihasilkan pada " tabah”Teh daun bambu adalah perlakuan waktu blansing uap 15 menit dengan suhu pengeringan 60 ° C (W2S2) yang menghasilkan 7,03% kadar air untuk kadar air SNI 8%, nilai pH 6,40, nilai asam total 0,94, total kadar fenol 54,95 , tes skor warna 4,47, tes skor aroma 4,87, tes skor rasa 4,60 dan tes keseluruhan penerimaan hedonis 4, 67. Bamboo “tabah” is one of the bamboo variety of which finds only in Bali island. "Tabah" bamboo leaves have the potential to be developed as raw materials for making tea that can produce drinks with various benefits. If utilized optimally, "tabah" bamboo leaves can be processed as a product that will provide an advantage. This study aims to determine the effect of steam blanching and drying process on the activity of water content, pH, total acid, total phenol, and organoleptic " tabah" bamboo leaf tea. "Tabah" bamboo leaves are treated with steam blanching time with a variation of time, namely for 10 minutes, 15 minutes and 20 minutes. After steam blanching, the "tabah" bamboo leaves are dried using an oven with variations in the drying temperature of 50 ° C, 60 ° C and 70 ° C. The research method used was an experimental method with a completely randomized design (CRD) factorial pattern consisting of two factors and repeated three times. The first factor is the steam blanching time and the second factor is the drying temperature. The results showed that the best combination of treatments based on the overall acceptance of hedonic tests produced on “tabah” bamboo leaf tea is the treatment of 15 minutes steam blanching time with a drying temperature of 60 ° C (W2S2) which produces 7.03% water content for SNI water content 8%, pH value 6.40, total acid value 0.94, total phenol content 54.95, color scoring test 4.47, aroma scoring test 4.87, taste scoring test 4.60 and overall acceptance hedonic test 4, 67.

Pengaruh Suhu dan Waktu Blanching Terhadap Karakteristik Fisik dan Kimia Produk Rebung Bambu Tabah Kering (Gigantochloa nigrociliata (Buese) Kurz) I Made Fajar Kertanegara; Pande Ketut Diah Kencana; Gede Arda
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 2 No 1 (2014): Maret
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (198.973 KB)

Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan waktu blanching terhadap karakteristik fisik dan kimia rebung bambu Tabah kering. Rancangan percobaan yang digunakan yaitu Rancangan Acak Lengkap faktorial dengan dua faktor. Faktor pertama yaitu suhu blanching terdiri dari 25oC, 50oC, 60oC, 70oC. Faktor kedua yaitu waktu blanching terdiri dari 10, 15 dan 20 menit. Hasil penelitian menunjukkan bahwa interaksi suhu dengan waktu blanching berpengaruh terhadap kadar air, vitamin C dan protein rebung bambu Tabah kering. Perlakuan suhu blanching 50oC dengan waktu blanching 10 menit merupakan perlakuan terbaik dengan kadar air 9,33% bb (basis basah), daya rehidrasi 259,07%, kadar abu 14,05%bk (basis kering), kadar lemak 8,29% bk, vitamin C 26,63 mg/100g dan protein 31,81% bk. The purpose of this research was to find out the influence of temperature and duration blanching on the physical and chemical characteristic of dried “Tabah” bamboo shoots. The experimental design used was Completely Randomized Factorial Design with two factors. The first factor is composed of blanching temperature of 25oC, 50oC, 60oC and 70oC. The second factor is composed of blanching duration of 10, 15 and 20 minutes. The results showed that the interaction of temperature with duration of blanching effect on moisture content, vitamin C and protein of dried “Tabah” bamboo shoots. Treatment blanching temperature of 50oC with blanching duration 10 minutes is the best treatment with 9.33% water content wb (wet basis), the rasio rehidration 259.07%, 14.05% ash content db (dry basis), fat content 8.29% db, vitamin C 26.63 mg / 100g and protein 31.81% db.

Pengaruh Campuran Minyak Wijen (Sesamum indicum L.) dan Apsa 80 Sebagai Bahan Pelapis Terhadap Mutu dan Masa Simpan Buah Manggis (Garcinia mangostana L.) Desak Ngakan Nyoman Mita Dewi; I Made Supartha Utama; Pande Ketut Diah Kencana
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 2 (2020): September
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Buah manggis merupakan salah satu produk hortikultura yang mudah rusak dan memiliki umur simpan yang relatif singkat. Kemampuan campuran APSA 80 dan minyak wijen dengan konsentrasi yang berbeda sebagai bahan pelapis untuk menjaga kualitas dan memperpanjang masa simpan buah manggis yang diuji selama penyimpanannya. Tujuan penelitian ini ialah untuk menemukan konsentrasi terbaik dari campuran APSA 80 dan minyak wijen sebagai bahan pelapis untuk buah manggis. Minyak wijen paling tahan terhadap ketengikan karena mengandung antioksidan alami dan asam oleat yang tinggi. APSA 80 sebagai penyebar dan mampu merekatkan bahan campuran serta sebagai pengemulsi. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan tiga faktor perlakuan yaitu ragam konsentrasi pelapis dari APSA 80 dengan konsentrasi 0%, 0.03%, dan 0.06%, konsentrasi pelapis dari minyak wijen dengan konsentras 0%, 0.5%, dan 1% serta suhu penyimpanan menggunakan suhu ruang (28±2oC) dan suhu dingin (10±1oC). Hasil penelitian menunjukkan bahwa kombinasi perlakuan SdA2M2 (konsentrasi APSA 80 0.06% dan konsentrasi minyak wijen 1% pada suhu dingin) adalah konsentrasi bahan pelapis terbaik untuk menjaga kualitas dan memperpanjang masa simpan buah manggis. Kedua formulasi bahan pelapis tersebut mampu mempertahankan buah manggis selama 25 hari dimana warna aril masih berwarna putih, warna kulit ungu kemerahan dan tekstur kulit belum mengeras. Mangosteen is one of the horticultural products that easily damages and has a relatively short shelf-life. The abilities of the mixed of APSA 80 and sesame oil with different concentrations as coting materials to maintain the quality and extend the self-life of mangosteen fruits were tested during storage. The main objective was to find the best mixed concentrations of the APSA 80 and Sesame oil as coating material for mangosteen fruits. Sesame oil is known to be the most resistant to rancidity because it contains natural antioxidants and high oleic acid. APSA 80 is as a spreader and gluing the mixed material and as an emulsifier. The experimental design used in this study was a Completely Randomized Design with three factors, namely the concentration of APSA 80 (0%, 0.03%, and 0.06%), the concentration of sesame oil (0%, 0.5%, 1%) and storage temperatures (28 ± 2oC and 10 ± 1oC). The result showed that the mixed concentrations of 0.06% APSA 80 and 0.5 % sesame oil, as well as the mixed concentrations of 0.06% APSA 80 and 1.0 % sesame oil were the best coating materials to maintain quality and extend the self-life of mangosteen fruits. The both formulations of the coatings maintain the self life for 25 days at where the colors of the arils were snowy white, the color of skin surfaces were redish purple, and the pericarps were not yet hardenings.

Pengaruh Suhu dan Waktu Pengeringan terhadap Karakteristik Kimia serta Sensori Teh Daun Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ.) I Kadek Wirawan; Pande Ketut Diah Kencana; I Made Supartha Utama
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 2 (2020): September
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan waktu pengeringan terhadap karakteristik kimia dan sensorik teh daun bambu Tabah. Penelitian ini dirancang menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor, yaitu faktor suhu pengeringan (50o C dan 60o C) dan faktor waktu pengeringan (1 jam, 2 jam, dan 3 jam). Perlakuan diulang tiga kali untuk mendapatkan 18 unit percobaan. Parameter yang diamati adalah kadar air, pH, total asam, total fenol, dan organoleptik. Hasil penelitian menunjukkan bahwa interaksi suhu dan lama pengeringan daun teh bambu Tabah memiliki pengaruh berbeda nyata terhadap kadar air, pH, total asam, total fenol, warna, penerimaan keseluruhan, tetapi tidak memiliki pengaruh yang berbeda nyata terhadap aroma dan rasa, dengan perlakuan terbaik ini, kadar air, pH, asam total, fenol total, warna, aroma, rasa dan penerimaan keseluruhan ditemukan kadar air 6,881%, pH 6,6, total asam 0, 73%, total fenol 84,01mg / 100g, warna 4,33, aroma 4,40, rasa 3,93, dan penerimaan keseluruhan 4,07. This study aimd to determine the effect of temperature and drying time on the chemical and sensory characteristics of Tabah bamboo leaf tea. This study was designed using a Completely Randomized Design (CRD) with two factors, namely the drying temperature factor (50oC and 60oC) and the drying time factor (1 hour, 2 hours, and 3 hours). The treatment was repeated three times to obtain 18 experimental units. The parameters observed were water content, pH, total acid, total phenol, color, aroma, taste, and overall acceptance tested organoleptically. The results showed that the interaction of temperature and duration of drying of Tabah bamboo tea leaves had significantly different effects on water content, pH, total acid, total phenol, color, overall reception, but did not have a significantly different effect on aroma and taste. with this combained best treatment, the water content, pH, total acid, total phenol, color, aroma, taste and overall acceptance were found water content 6,881 %, pH 6,6, total acid 0, 73%, total phenol 84,01mg / 100g,color 4,33, aroma 4.40, taste 3,93, and overall acceptance 4,07.

Penentuan Umur Simpan Ikan Nila (Oreochromis niloticus) Asap pada Kosentrasi Asap Cair dan Suhu Pengovenan yang Berbeda Aprianus Yupan Dharma Mbalur; Pande Ketut Diah Kencana; I Made Anom Sutrisna Wijaya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 10 No 1 (2022): April
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2022.v10.i01.p08

ABSTRAK Pengolahan ikan nila dapat dilakukan dengan memanfaatkan asap cair bambu tabah, karena dapat menghambat pertumbuhan bakteri dan membunuh bakteri oleh kandungan senyawa fenol yang terkandung dalam asap cair bambu tabah. Tujuan penelitian ini untuk menentukan pengaruh konsentrasi perendaman asap cair bambu tabah dan suhu pengovenan, terhadap karakteristik ikan nila asap dan menentukan kombinasi konsentrasi perendaman asap cair bambu tabah dan suhu pengovenan yang memberikan masa simpan paling panjang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan menggunakan dua faktor, yaitu kadar konsentrasi asap cair (K) sebanyak 5 taraf perlakuan (0%, 5%, 10%, 15%, dan 20%) dan suhu pengovenan (S) sebanyak 3 taraf yaitu 600C, 800C, dan 1000C, dioven selama 4 jam, perlakuan dilakukan dalam 2 kali ulangan. Parameter yang diukur meliputi karakteristik yang mempengaruhi umur simpan seperti pH, Kadar air, Kekerasan, Total Plate Count (TPC), dan untuk menentukan umur simpan ikan nila olahan menggunakan metode Extended Storage Studies (ESS) melalui uji sensoris Kenampakan, Aroma, Tekstur, dan Rasa setiap 24 jam selama masa penyimpanan pada suhu ruang ± 280C, hingga produk dikatakan rusak. Dapat disimpulkan bahwa, konsentrasi perendaman asap cair bambu tabah dan suhu pengovenan, memberikan pengaruh nyata (P<0.05) terhadap perubahan pH, kadar air, kekerasan, TPC, dan organoleptik kenampakan, aroma, tektur, dan rasa ikan nila asap cair bambu tabah. Kombinasi perendaman asap cair 20% dan suhu pengovenan 1000C adalah kombinasi yang memberikan masa simpan paling panjang selama 24 jam. ABSTRACT Processing fish tilapia can be done by utilizing the liquid smoke of tabah bamboo, because it can inhibit the growth of bacteria and kill bacteria by phenolic compounds contained in the liquid smoke of tabah bamboo. The purpose of this study was to determine the effect of immersion concentration of tabah bamboo liquid smoke and oven temperature, on the characteristics of smoked tilapia and determine the combination of immersion concentration of tabah bamboo liquid smoke and the oven temperature which gives the longest shelf life. This study used a factorial completely randomized design using two factors, namely, the concentration of liquid smoke (K) as many as 5 levels of treatment (0%, 5%, 10%, 15%, dan 20%) and 3 levels of oven temperature (S) namely 600C, 800C, dan 1000C, heated in an oven for 4 hours, the treatment was carried out in 2 replications. The parameter measured include characteristics that affect shelf life such as pH, Moisture Content, hardness, Total Plate Count, and to determine the shelf life of smoked tilapia using the Extended Storage Studies Method (ESS) through sensory tests the appearance, aroma, texture, and taste were observed every 24 hours during the storage period at room temperature ± 280C, until the product was said to be damaged. It can be concluded that the immersion concentration of the tabah bamboo liquid smoke and the temperature of the oven, has a significant effect (P<0.05) on changes in pH, moisture content, hardness, TPC, and organoleptic appearance, aroma, texture, and taste of tabah bamboo liquid smoked tilapia. The combination of 20% liquid smoke immersion and 1000C oven temperature is the combination that provides the longest shelf life of 24 hours.

Pengaruh Jenis Kemasan Terhadap Karakteristik Teh Daun Bambu Tabah (Gigantochloa nigrociliata Buse-Kurz) Selama Penyimpanan Maria Elfira Semana; Pande Ketut Diah Kencana; I Gusti Ngurah Apriadi Aviantara
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 9 No 1 (2021): April
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2021.v09.i01.p10

ABSTRAK Bambu tabah termasuk kingdom Plantae, divisi Magnoliophyta, kelas Monocotyledoneae, ordo Graminales, famili Gramineae, sub famili Bambusoideae genus Gigantochloa, spesies Gigantochloa nigrociliata Buse-Kurz. Bambu tabah merupakan varietas asli yang berasal dari Pupuan-Tabanan dan banyak dibudidayakan di desa Payangan Gianyar. Penelitian ini dilakukan degan tujuan untuk menentukan kemasan yang dapat mempertahankan karakteristik yang terdapat pada teh daun bambu tabah dengan perlakuan pengemasan menggunakan tiga jenis kemasan yang berbeda yang disimpan pada inkubator dengan suhu 30 °C ± 3 dengan lama penyimpanan enam minggu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari dua faktor yaitu penggunaan jenis kemasan yang berbeda dan lama waktu penyimpanan. Faktor pertama terdiri dari tiga taraf yaitu, (K1) : Alumunium Foil, (K2) : Plastik Polipropilen (PP), dan (K3) : Paper Sack. Faktor kedua terdiri dari tiga taraf yaitu, (T1) : 14 hari penyimpanan, (T2) : 28 hari penyimpanan, dan (T3) : 42 hari penyimpanan. Parameter yang diamati dalam penelitian terdiri dari Kadar Air, Laju Pengeringan, pH, Total Asam, Total Fenol, Total Flavonoid, dan Uji Organoleptik terdiri dari warna, aroma, dan rasa pada daun teh bambu tabah yang diseduh. Hasil penelitian menunjukkan bahwa kandungan fenol tertinggi terdapat pada perlakuan penggunaan jenis kemasan alumunium foil selama penyimpanan 42 hari yaitu 119.354 mg/100g dan total flavonoid yang tertinggi atau terbaik terdapat pada perlakuan penggunaan jenis kemasan alumunium foil selama penyimpanan 42 hari yaitu 27.419 mg/100g. ABSTRACT Rigid bamboos include kingdom Plantae, division Magnoliophyta, class Monocotyledoneae, order Graminales, family Gramineae, sub family Bambusoideae genus Gigantochloa, species Gigantochloa nigrociliata Buse-Kurz Tabah bamboo is a native variety originating from Pupuan-Tabanan and is widely cultivated in Payangan Gianyar village. This research was conducted with the aim of determining the packaging that can maintain the characteristics contained in tabah bamboo leaf tea with packaging treatment using three different types of packaging stored in an incubator at a temperature of 30 ° C ± 3 with a storage time of six weeks. This study used a completely randomized design (CRD) which consisted of two factors, namely the use of different types of packaging and storage time. The first factor consists of three levels, namely, (K1): Aluminum Foil, (K2): Polypropylene Plastic (PP), and (K3): Paper Sack. The second factor consists of three levels, namely, (T1): 14 days of storage, (T2): 28 days of storage, and (T3): 42 days of storage. The parameters observed in the study consisted of moisture content, drying rate, pH, total acid, total phenol, total flavonoids, and organoleptic tests consisting of color, aroma, and taste of brewed tabah bamboo tea leaves. The results showed that the highest phenol content was found in the treatment of using aluminum foil packaging for 42 days, which was 119,354 mg / 100g and the highest or best total flavonoids were found in the treatment of using aluminum foil packaging for 42 days, namely 27,419 mg / 100g.

Studi Pengaruh Jenis Kemasan dan Ketebalan Plastik Terhadap Karakteristik Mutu Rebung Bambu Tabah (Gigantochloa nigrociliata Kurz) Kering Yustina Angreny Lobo; Pande Ketut Diah Kencana; Gede Arda
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 2 No 1 (2014): Maret
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (79.442 KB)

This study was conducted to determine the effect of the type of plastic packaging with different thickness of the characteristics of dried bamboo shoots (Gigantochloa nigociliata KURZ). This study is also expected to increase the shelf life of bamboo shoots by using proper plastic packaging. The design used was a randomized block design with two factors. The first factor is the type of plastic with two different thicknesses with details P1: dried bamboo shoots packed with a thickness of 0.04 mm Polypropylene plastic, P2: dried bamboo shoots packed with a thickness of 0.08 mm PP plastic, P3: dried bamboo shoots packed with PE plastic thickness 0.04 mm, P4: bamboo shoots packed with a thickness of 0.08 mm Polyethylene plastic. And the second factor is the storage time with details of H1: 10 days, H2: 20 days, H3: 30 days, H4: 40 days. The study was repeated three times. Parameters observed in this study include analysis of weight, water content, texture and water absorption. The results of this study indicated that the type of plastic packaging, thickness and storage time gave significant effect on characteristics of dried bamboo shoots. The polypropylene plastic witha thickness of 0,08 mm is the best type of plastic packaging, because it has the lowest water content and lowest weight during 40 days of storage

Pengaruh Jenis Kemasan terhadap Karakteristik Mutu Tepung Rebung Bambu Tabah (Gigantochloa nigrociliata Buse-Kurz) selama Penyimpanan Ni Made Rahayu Chintya Dewi Dewi; Pande Ketut Diah Kencana; I Putu Surya Wirawan
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 10 No 2 (2022): September
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2022.v10.i02.p15

Abstrak Rebung merupakan tunas atau anakan bambu yang muncul di dasar tanah, rebung diketahui memiliki kandungan air yang sangat tinggi dan biasa dikonsumsi sebagai olahan sayuran seperti tumisan, isian lumpia, gulai, serta asinan. Salah satu jenis rebung bambu yang tumbuh di Bali adalah rebung bambu tabah (Gigantochloa nigrociliata Buse-Kurz). Melihat kandungan air yang dimiliki rebung sangat tinggi, maka daya simpan dan daya guna rebung dapat ditingkatkan dengan membuatnya menjadi produk setengah jadi berupa tepung. Tepung rebung merupakan salah satu bahan makanan yang bersifat kering dan juga mudah mengalami perubahan komponen. Dalam mempertahankan mutu suatu bahan pangan, kemasan memiliki peranan yang sangat penting. Penelitian ini dilaksanakan untuk menentukan jenis kemasan yang tepat dalam mempertahankan karakteristik mutu tepung rebung. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari dua faktor, faktor pertama adalah jenis kemasan yaitu (K1) : polipropilen, (K2) : aluminium foil, dan (K3) : paper sack. Faktor kedua adalah lama penyimpanan yaitu (H1) : 10 hari, (H2) : 20 hari, (H3) : 30 hari. Parameter yang diamati adalah kadar air, daya serap air, densitas kamba, serat kasar, derajat putih, dan uji sensoris. Hasil penelitian menujukkan bahwa perlakuan jenis kemasan paper sack dapat lebih mempertahankan karakteristik mutu tepung rebung bambu tabah selama penyimpanan 30 hari dengan nilai kadar air 6,73 %, daya serap air 10,83 %, densitas kamba 0,6445 g/ml, serat kasar 27,16 %, dan derajat putih 49,47 %. Dengan menggunakan kemasan paper sack akan lebih mempertahankan karakteristik mutu tepung rebung selama penyimpanan sehingga tidak cepat mengalami kerusakan. Abstract Bamboo shoots are saplings of bamboo that appear at the bottom of the soil, bamboo shoots are known to have very high water content and are usually consumed as processed vegetables such as stir-fry, stuffed spring rolls, curry, and pickles. One type of bamboo shoot that grows well in Bali is the tabah bamboo shoots (Gigantochloa nigrociliata Buse-Kurz). Seeing that the water content of bamboo shoots is very high, the shelf life and usability of bamboo shoots can be increased by turning them into semi-finished products in the form of flour. Bamboo shoot flour is one of the foodstuffs that are dry and also easy to change components. In maintaining the quality of a food ingredient, packaging has a very important role. This research was conducted to determine the right type of packaging in maintaining the quality characteristics of bamboo shoot flour. This study uses a Completely Randomized Design which consists of two factors, the first factor is the type of packaging, namely (K1): polypropylene, (K2): aluminum foil, and (K3): paper sack. The second factor is storage time, namely (H1): 10 days, (H2): 20 days, (H3): 30 days. Parameters observed were water content, water absorption, bulk density, crude fiber, whiteness degree, and sensory test. The results showed that the paper sack packaging type treatment could better maintain the quality characteristics of tabah bamboo shoots flour during storage for 30 days with a water content value of 6.73 %, the water absorption capacity of 10.83 %, bulk density of 0.6445 g/ml, crude fiber. 27.16%, and whiteness degree of 49.47%. By using paper sack packaging, it will better maintain the quality characteristic of bamboo shoot flour during storage so that it does not get damaged quickly

Co-Authors A.A.S. A. Sukmaningsih Anak Agung Gede Angga Surya Mayura Angelia Puji Lestari Aprianus Yupan Dharma Mbalur Chyntia Wulandari Eka Saputri Cokorda Mira Devi David Romario Sipayung Desak Ngakan Nyoman Mita Dewi Dewa Ayu Tari Fhergie Dwi Lestari Matasik Fiqri Muhamad Hakim Gede Arda I Dewa Gde Mayun Permana I Gede Angga Artha Yoga I Gusti Ketut Arya Arthawan I Gusti Ngurah Agung Yogi Angga Diatmika I Gusti Ngurah Apriadi Aviantara I Gusti Putu Umbara Yasa I Kadek Wirawan I Ketut Agus Sandi Andika I Ketut Suter I Made Agastya Kertadana I Made Anom Sutrisna Wijaya I Made Fajar Kertanegara I MADE SUPARTHA UTAMA I Nyoman Cahyadi Purnama I Nyoman Cakra Lagawa I Nyoman Sucipta I Putu Gede Budisanjaya I Putu Surya Wirawan I Wayan Fandhu Winangun I Wayan Tika I Wayan Widia Ida Ayu Rina Pratiwi Pratiwi Ida Ayu Rina Pratiwi Pudja Ida Ayu Rina Pratiwi Pudja Ida Ayu Rina Pratiwi Pudja Ida Ayu Rina Pudja Pratiwi Ida Bagus Putu Gunadnya Ida Bagus Wayan Gunam Juliana Ambarita K Justikha Natalia Praja Kadek Rahayu Swandewi Luber Turnip Made Praditiya Widyantara Maria Elfira Semana Maria Liliosa Yulita Jakung Ni Luh Yulianti Ni Made Dwi Lantari Ni Made Rahayu Chintya Dewi Dewi Ni Wayan Prilia Dewi Ni Wayan Sedani Nico Kemit Nirma Yopita Sari Tarigan Nova Syafrienti Simbolon NYOMAN SEMADI ANTARA Nyoman Try Atmaja Sutanaya Pande Putu Raditya Premananda Meranggi Rina Pratiwi Pudja I. A Roqi Asrori Andrean Sumiyati Sumiyati Tude Popo Pranata Victory Sandy Atisanto Yustina Angreny Lobo

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