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All Journal Jurnal Teknik Industri Itepa : Jurnal Ilmu dan Teknologi Pangan Jurnal Ilmu Multidisplin
I Gusti Ngurah Agung
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Public Health Social Sciences

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Optimalisasi Jenis Olahan Kering dan Cara Pengolahan Akhir Ketela Harsojuwono, Bambang Admadi; Ngurah Agung, I Gusti; Pramana Mahardika, M. Surya
Jurnal Teknik Industri Vol 12, No 1 (2011): Februari
Publisher : Department Industrial Engineering, University of Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (163.843 KB) | DOI: 10.22219/JTIUMM.Vol12.No1.76-81

Abstract

The research was aimed to determine the effect of the form of dry food products, and final processing of sweet potatoand their interaction, on the nutrition content, resistant starch of the products, and the increasing level of blood glucoseof mice after consuming the products. The method of the research was based on the completed random design with thefactorial experiment two factors were experimented, the first factor was the form of dry food products with four kinds of theproduct from namely: crispy, chip, cracker and snack. The second factor was final processing with two kinds of methodswere experiment was done using so nice which divided into eight blocks of combination treatments of the experiments. The crispy form of dry sweet potato product and final processed by oven roasting was the best product which could suppress the increasing level of blood glucose of mice to 8 mg/L and has resistant starch of about 39.29%. This product also had the best nutrition content such as content of protein, lipid, total sugar and starch of about 3.42%, 1.79%, 7.98%, and 50.02%.
Optimalisasi Jenis Olahan Kering dan Cara Pengolahan Akhir Ketela Bambang Admadi Harsojuwono; I Gusti Ngurah Agung; M. Surya Pramana Mahardika
Jurnal Teknik Industri Vol. 12 No. 1 (2011): Februari
Publisher : Department Industrial Engineering, University of Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/JTIUMM.Vol12.No1.76-81

Abstract

The research was aimed to determine the effect of the form of dry food products, and final processing of sweet potatoand their interaction, on the nutrition content, resistant starch of the products, and the increasing level of blood glucoseof mice after consuming the products. The method of the research was based on the completed random design with thefactorial experiment two factors were experimented, the first factor was the form of dry food products with four kinds of theproduct from namely: crispy, chip, cracker and snack. The second factor was final processing with two kinds of methodswere experiment was done using so nice which divided into eight blocks of combination treatments of the experiments. The crispy form of dry sweet potato product and final processed by oven roasting was the best product which could suppress the increasing level of blood glucose of mice to 8 mg/L and has resistant starch of about 39.29%. This product also had the best nutrition content such as content of protein, lipid, total sugar and starch of about 3.42%, 1.79%, 7.98%, and 50.02%.
MEMPELAJARI PENGARUH KONSENTRASI EKSTRAK RIMPANG LENGKUAS (Alpinia galanga) TERHADAP PERTUMBUHAN Aspergillus flavus PADA KACANG TANAH Anak Agung Made Dharma Puthera; I Gusti Ngurah Agung; Agus Selamet Duniaji
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 2 No 1 (2013): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (301.946 KB)

Abstract

This study conducted to determine the optimal concentration of galangal rhizome extract(Alpinia galanga) for inhibiting the growth of A. flavus in peanuts. The concentration of Alpiniagalanga extract used in this study were 0.1%, 0.2%, 0.3%, and 0.4%. In this study using a descriptiveanalysis and displaying the results of the research presented in images and tables. While quantitativedata were also analyzed by the method of completely randomized design (CRD) analyzed by analysisof variance and continued with different test by Least Significant Difference test (LSD 5%).The results showed that the crude extract of (Alpinia galanga) had the ability to inhibit thegrowth of A. flavus, with very strong categorized on PDA. At a concentration of 0.4% did not findany growth of A. flavus, whereas the largest population grows at a concentration of Alpinia galangaekstract 0.0% (without the exstract Alpinia galanga) that was 121.33 x 103 cfu / g. At a concentrationof 0.4% was also able to inhibit the growth of A. flavus that contaminate peanuts with the inhibition ofup to 100%.
Keamanan Cyber dan Peretasan Etis: Pentingnya Melindungi Data Pengguna Fauzi, Achmad; Akbar, Rido; Rizkha, Adela; Tamiya Putri, Safira; Fadhilah, Intan; Putri Iskandar, Nadia; Ngurah Agung, I Gusti
Jurnal Ilmu Multidisiplin Vol. 2 No. 1 (2023): Jurnal Ilmu Multidisplin (April-Juni 2023)
Publisher : Green Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/jim.v2i1.235

Abstract

Cyber risk is a hazard or threat associated with the use of interconnected technology systems. This risk occurs when one or more of the three attributes of information namely confidentiality, integrity, and availability are affected. Basically, cyber risk is an operational risk that occurs in cyberspace. Somehow, cybersecurity mechanisms are expensive to implement. This study is to examine the importance of cybersecurity and the use of ethical hacking techniques for the protection of user data through globally defined characterizations. The method used is a literature review based on books, journals, and the internet.
Co-Authors Achmad Fauzi Agus Selamet Duniaji Akbar, Rido Anak Agung Made Dharma Puthera Bambang Admadi Harsojuwono Intan Fadhilah, Intan M. Surya Pramana Mahardika M. SURYA PRAMANA MAHARDIKA, M. SURYA Putri Iskandar, Nadia Rizkha, Adela Tamiya Putri, Safira