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All Journal Jurnal Gizi dan Pangan Buletin Udayana Mengabdi Itepa : Jurnal Ilmu dan Teknologi Pangan Proceedings of Annual International Conference Syiah Kuala University - Life Sciences & Engineering Chapter Jurnal Santiaji Pendidikan (JSP) JUIMA : Jurnal Ilmu Manajemen BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Jurnal Pendidikan Matematika RAFA Jurnal Bakti Saraswati Jurnal Bahasa Rupa Jurnal Teknologi Pertanian (Agricultural Technology Journal) Muqtasid: Jurnal Ekonomi dan Perbankan Syariah J Statistika: Jurnal Ilmiah Teori dan Aplikasi Statistika Jurnal Delima Harapan Journal of Information Technology and Computer Engineering Interdental Jurnal Kedokteran Gigi (IJKG) Syntax Idea Jurnal Agrium JURNAL ILMIAH SIMANTEK Jurnal Penelitian Iqtishadia: Jurnal Kajian Ekonomi dan Bisnis Islam JIKEM: Jurnal Ilmu Komputer, Ekonomi dan Manajemen Jurnal Gastronomi Indonesia Fikrah: Jurnal Ilmu Aqidah dan Studi Keagamaan Prosiding Seminar Nasional Sisfotek (Sistem Informasi dan Teknologi Informasi) Jurnal Psikologi Pendidikan dan Konseling PEKBIS

Ni Luh Ari Yusasrini

Program StudiAgroekoteknologi, FakultasPertanian, UniversitasMalikussaleh

Author-ID : 3299824

Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Pengaruh Metode Pengolahan Terhadap Aktivitas Antioksidan Dan Karakteristik Teh Herbal Daun Matoa (Pometia pinnata) Putu Liana Dewi; Ni Luh Ari Yusasrini; Ni Wayan Wisaniyasa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 2 (2021): 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 | DOI: 10.24843/itepa.2021.v10.i02.p05

This study aims to determine the effect of processing methods on antioxidant activity and characteristics of matoa leaf herbal tea (Pometia pinnata) as well as to obtain the right processing method which produces matoa leaf herbal tea (Pometia pinnata) with the antioxidant activity and the best characteristics. The design used in this study was a Completely Randomized Design with the treatment of method processing consisting of 4 levels, method A (oven drying), method B (steaming and oven drying), method C (withening and roasting), and method D (steaming and roasting). This study was repeated 4 times to obtain 16 trial units. The data obtained were analyzed by analysis of variance and if the treatment had a significant effect it was followed by Duncan's test. The results showed that the processing method significantly affected the water content, crude fiber content, extract content in water, total flavonoids, total phenols, antioxidant activity, IC50, the sensory characteristics include color, aroma, taste and overall acceptance, and color objectively, but the treatment method has no significant effect on the ash content. The matoa leaf herbal tea with method A (oven drying) had the highest antioxidant activity and the best sensory characteristics with a water content of 8.46%, ash content of 4.64%, crude fiber content of 53.17%, extract content in water 5.25%, total flavonoids 0.87mgQE/g, total phenols 17.35mgGAE/g, antioxidant activity 87.50%, IC50 57.94ppm and color determination l, a, b (18.33: 12.02: 10.48) as well as yellowish color sensory characteristics, very typical aroma of matoa leaf herbal tea, taste rather bitter, and overall acceptance likes.

PENGARUH PERBANDINGAN NANAS (Ananas comosus L. Merr.) DAN SAWI HIJAU (Brassica juncea L.) TERHADAP KARAKTERISTIK SELAI Tito Azhari Saputro; I Dewa Gede Mayun Permana; Ni Luh Ari Yusasrini
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 1 (2018): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

The aim of this research was to know effect the ratio of pineapple and mustard greens to the characteristic of jam, and determine the best ratio made by those, to produce a good characteristic of jam. This research used Complete Random Design with the treatment comparison of pineapple and mustard green comprised of 5 (five) treatments, such as 100% pineapple : 0% mustard greens, 95% pineapple : 5% mustard greens, 90% pineapple : 10% mustard greens, 85% pineapple : 15% mustard greens, 80% pineapple : 20% mustard greens. All of treatments were repeated for 3 times to obtain 15 research units. Data were analyzed using analysis of variance and if an influences occurred among the treatments, the research would be continued to the Duncan’s test. Results of this research had showed that the comparison ratio of pineapple and mustard greens gave influences to the water content, total sugar, total calcium, total soluble solid, viscosity, pH balance, texture, color, flavour, taste and overall acceptance of a jam. The best ratio of pineapple and mustard greens showed of percentage 90% pineapple : 10% mustard greens with characteristics : 25,58% water content, 57,45% total sugar, 6.176 mg/100g calcium, 59,15%brix total soluble solids, viscosity 64580 cps, 4,65 pH, texture (very like), color (like), flavor (like), taste (very like) and overall acceptance (very like).

PENGARUH LAMA PEREBUSAN TERHADAP KARAKTERISTIK LOLOH DON PIDUH (Centella asiatica L.) I Gusti Ngurah Arry Putra; Ni Luh Ari Yusasrini; I Wayan Rai Widarta
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 2 (2019): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

This study aims to determine the effect of boiling time to the characteristics of loloh don piduh (Centella asiatica L.) and the appropriate boiling time to produce loloh don piduh with the best characteristics. The experimental design used was a complete randomized design with 6 treatment levels: T1 (25 minutes), T2 (40 minutes), T3 (55 minutes), T4 (70 minutes), T5 (85 minutes) and T6 (100 minutes). The treatment was repeated 3 times to obtain 18 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan test. The boiling time had a very significant effect on antioxidant activity, vitamin C levels, and the level of panelist preferences for taste and overall acceptance of loloh don piduh. Boiling time had a significant effect on total soluble solids (TSS) of loloh don piduh. Boiling time had no significantly affect on panelist preferences for the color and flavor of loloh don piduh. 25 minutes boiling time had produced loloh don piduh with the best characteristics of: antioxidant activity 90,82%, vitamin C levels 0,11%, total soluble solids (TSS) of 2o brix, panelist preferences for color, flavor, taste, and overall acceptance was preferred.

ktivitas Antioksidan Dan Sifat Sensoris Teh Herbal Celup Kulit Anggur (Vitis vinifera L.) Pada Suhu Dan Waktu Pengeringan Franscixkus Jamadin Saragih S.; I Ketut Suter; Ni Luh Ari Yusasrini
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 3 (2021): 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 | DOI: 10.24843/itepa.2021.v10.i03.p10

The research aimed to determine the effect of drying temperature and time on antioxidant activity and sensory properties of herbal tea bag of grape skin and to obtain the best of temperature and drying time that can produce grape skin herbal tea bag with highest antioxidant activity and the best sensory properties.This research used a completely randomized design with factorial pattern in two factors namely, drying temperature (50oC, 60oC, 70oC) and drying time (3.0 hours, 3.5 hours, 4.0 hours). There are 9 treatment combinatioms, each treatment combination was repeated 2 times so that it obtained 18 experimental units. Parameters observed were water content, total phenols, total falvonoids, antiokxidant activity, total anthocyanin, and sensory properties. The data obtained were analyzed by analysis of variance. If the treatment had a significant effect, it would be followed by the Duncan Multiple Range Test. The results showed that interaction beetwen drying temperature and time treatment had a significant (P<0.01) on antioxidant activity, total phenols, total falvonoids, total anthocyanin, extract content in water, water content, and color (scoring test), but no significant (P>0.05) on the color (hedonic test), aroma (hedonic test), taste (hedonic test), and overall acceptance. The results showed a drying temperature of 60oC with a drying time of 3.0 hour was the optimum drying temperature and time to produce herbal tea bag of grape skin with antioxydant activity of (IC50 1512.17 ppm), water content of 5.60%, total phenol content 9.21 mg GAE/g, total flavonoids content of 6.15 mg QE/g, total anthocyanin content 8.39 mg/g, extract content 41.85%, dark purple color with hedonic color, taste, aroma and overall acceptance is neither like nor dislike.

IDENTIFIKASI SAKARIN, SIKLAMAT, DAN NATRIUM BENZOAT SERTA KARAKTERISTIK SUSU KEDELAI YANG DIJUAL DI PASAR TRADISIONAL WILAYAH JIMBARAN, BALI SELAMA PENYIMPANAN Novelita Olivea Herman; NL. Ari Yusasrini; I Nengah Kencana Putra
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 4 (2020): 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 | DOI: 10.24843/itepa.2020.v09.i04.p11

This study aims to identify saccharin, cyclamate, and sodium benzoate in soy milk circulating in traditional markets in the Jimbaran region, determine the percentage of soy milk samples in traditional markets in the Jimbaran region that contain saccharin, cyclamate, and sodium benzoate, and determine the characteristic of milk soybeans in the traditional markets of the Jimbaran region, Bali during storage. This study uses a survey method with saturation sampling technique. Saccharin, cyclamate and sodium benzoate were analyzed qualitatively and quantitatively while the characteristic of soy milk were observed included pH, total plate count, and sensory assessment. Saccharin, cyclamate, sodium benzoate, pH, total plate count, and sensory assessment were analyzed using descriptive methods. The results showed that soy milk in traditional markets in the Jimbaran region did not contain saccharin, 80% used cyclamate, 100% used sodium benzoate, and characteristics of soy milk in traditional markets in Jimbaran, Bali during 8 hours storage has pH between 6.8 to 8.34, as much as 70% of soy milk has total plate count less than 106 CFU/ml, and it is still well consuming because the color has the like criteria, aroma and flavor has the neutral criteria and very not acidic.

PENGARUH METODE PENGOLAHAN TERHADAP KANDUNGAN TANIN DAN SIFAT FUNGSIONAL TEPUNG PROSO MILLET (Panicum miliaceum) Putu Eka Ditya Mahendra; Ni Luh Ari Yusasrini; I Desak Putu Kartika Pratiwi
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 4 (2019): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

The aim of this research were to determine the effect of processing methods on tannin content, functional properties proso millet (Panicum miliaceum) flour and determine which method can produce the lowest tannin content and the best functional properties. The Completely Randomized Design (CRD) was used in this research with 4 type of processing method treatments, such as: direct method, germination method, fermentation method, and germination-fermentation method. The treatment was repeated four times to obtain 16 experimental units. Data from the research results were analyzed by variance and if the treatment had a significant effect, then followed by Duncan’s Multiple Range Test (DMRT). The results showed that the treatment of proso millet processing method had a highly significant effect (P <0.01) on yield, water content, ash content, tannin content, water absorption capacity, oil absorption capacity, swelling power, and solubility. The best treatment was produced by proso millet flour with germination-fermentation processing method was able to produce the lowest tannin content on 0.59% with a yield value 65.47%, water content 12.36%, ash content 1.45%, water absorption capacity 172.85%, oil absorption capacity of 107.73%, swelling power of 10.11 g / g, and water solubility index of 44.10%. Keywords: proso millet, processing method, tannin content, functional properties, flour.

PENGARUH PERBANDINGAN UBI JALAR UNGU (Ipomoea batatas var Ayamurasaki ) DAN TERIGU TERHADAP KARAKTERISTIK KUE PIA Maya Anita Putri; Agus Selamet Duniaji; Ni Luh Ari Yusasrini
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 4 No 1 (2015): 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

This study aims to determine the effect of the comparison of purple sweet potato and wheat on characteristics of pia cake and to determine the right ratio of purple sweet potato and wheat to produce pia cake with the best characteristics. The experimental design used was completely randomized design (CRD) by treatment with purple sweet potato in a row as follows: 15%, 20%, 25%, 30%. Each treatment was repeated four times to obtain 16 experimental units. The variables measured in this study include water content, ash content, protein content, fat content, carbohydrate content and sensory evaluation which includes the texture is done with test scores, as well as color, flavor, aroma and overall acceptance. From the analysis of the above variables, the best treatment is taken and analyzed the levels of anthocyanins with a pH differential method. The results showed that the treatment comparison purple sweet potato and wheat effect on water content, protein content, fat content, and carbohydrate content and the sensory properties of pia cake (color, flavor, texture, and overall acceptance). ). However, did not found any significant effect on ash content, aroma and flavor. The best characteristic of pia cake was obtained on treatment of purple sweet potato and wheat ratio of 25% : 75% with 23.12% moisture content, ash content of 0.77%, 8.09% protein content, fat content 8.78%, 58.80% carbohydrate levels and levels of 0.51% anthocyanins. Sensory properties of the pia cake were color of 5.8 (like), aroma of 5.2 (rather like), taste of 5.6 (like), texture of 6.05 (like) and overall acceptance of 6,55 (really like).

PENGARUH ASSET MATURITY DAN RISIKO BISNIS TERHADAP STRUKTUR MODAL DAN DEBT MATURITY PADA PERUSAHAAN MANUFAKTUR DI INDONESIA Dominicus Djoko BS.; G. Oka Warmana; I Wayan Widnyana
Jurnal Bakti Saraswati (JBS): Media Publikasi Penelitian dan Penerapan Ipteks Vol. 6 No. 1 (2017): Jurnal Bakti Saraswati (JBS) : Media Publikasi Penelitian dan Penerapan Ipteks
Publisher : Lembaga Penelitian dan Pemberdayaan (Institute for Research and Community Empowerment) Universitas Mahasaraswati Denpasar Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar

A survey of financial management practices by Graham and Harvey (2001) found that financial flexibility is the most important determinant of capital structure, and asset maturity alignment is the most important factor in debt maturity decisions. Business risk is also a factor considered in funding either by the firm itself, creditor and investor. The purpose of this research is 1) to analyzethe effect of maturity of asset to capital structure 2) to analyzethe effect of business risk to capital structure 3) to analyzethe effect of maturity of asset to debt maturity4) to analyzethe influence of business to debt maturity. Data analysis technique used in this research is multiple linear regression. The test results show the existence of significant asset maturity to the capital structure and the maturity of the debt, while the effect of risk is not significant either on the capital structure orthe debt maturity.

PENINGKATAN PENGETAHUAN DAN KETERAMPILAN PROSES SAINS BERBASIS PRAKTIKUM MELALUI REPRODUKSI VEGETATIF BUDIDAYA TANAMAN PADA SISWA SMA NEGERI 1 PULO ACEH KABUPATEN ACEH BESAR. Nurdin Amin; Mulyadi Mulyadi; Samsul Kamal; Rizky Ahadi; Alfida Alfida; Arif Usman
Biotik Vol 8, No 2 (2020): JURNAL BIOTIK
Publisher : Universitas Islam Negeri Ar-Raniry

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/biotik.v8i2.8040

Praktikum merupakan bagian dari Keterampilan Proses Sain (KPS). Melalui kegiatan praktikum diharapkan dapat memudahkan peserta siswa dalam memahami konsep-konsep sains dengan cara membuktikan dan menguji kebenarannya. Salah satu materi yang dipelajari adalah reproduksi vegetatif pada tanaman. SMA Negeri 1 Pulo Aceh Kabupaten Aceh Besar merupakan salah satu lembaga pendidikan yang berperan aktif dalam menerapkan kegiatan praktikum. Desain penelitian yang digunakan dalam penelitian ini adalah Pre-Experimental yang dipilih adalah One Group Pret-est Post-test, dimana observasi dilakukan sebanyak 2 kali yaitu sebelum eksperimen dan setelah eksperimen. Penilaian dilakukan dengan intrumen tes dan lembar observasi. Hasil belajar siswa yang diukur melalui soal tes nilai pre-tes dari 24 siswa adalah 35,21 dengan kriteria “kurang”, nilai siswa atau post-tes adalah 80,63 dengan kriteria “baik”. rata-rata nilai N-Gain Score 0,7 dengan kriteria “sedang”, nilai tersebut didapatkan dari pre-tes dan pos-test yang dilakukan kepada siswa setelah kegiatan praktikum. Sedangkan nilai persentase N-Gain Score (%) adalah 69,95 % dengan kriteria cukup efektif. Keterampilan Proses Sains yang sering muncul atau sering terlaksana oleh peserta siswa yaitu rata-rata sebesar 2,98 sehingga diperoleh persentasenya 74,5%.

The effect of dietary seaweed of Caulerpa sp. and Gracilaria sp. on blood glucose levels and histological pancreas of diabetic rats. Ni Luh Ari Yusasrini; Luh Putu Trisna Darmayanti
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 3 No 1 (2016)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar

The aim of this research was to determine the effect of dietary seaweed of Caulerpa sp. and Gracilaria sp. on blood glucose levels and histological pancreas of diabetic rats. A total of 28 male Wistar rats were used in this study. Rats were divided into 4 groups and given different diets i.e. PSN, PSA, PBN and PBS. Bioassay was conducted for 30 days. The analysis conducted on the macronutrient content of the seaweed flour as well as blood glucose levels on day 0, day 1 and day 30 after alloxan injection. At the end of the implementation of bioassay, animal surgery were performed and pancreas organs were taken for histology observation. The results showed that Gracilaria sp. and Caulerpa sp. had a crude fiber content respectively 20.48% and 12.47%. Blood glucose levels in all four groups of mice on day 0 ranged from 123.18 mg / dL - 131.96 mg / dL. Feeding PBN and PBS for 30 days lowered blood glucose levels of mice, respectively for 51.63% (from 384.4 mg / dL to 168.52 mg / dL) and 35.24% (from 328.05 mg / dL be 212.42 mg / dL). Histological observation showed that feeding PBN and PBS capable of helping the regeneration of pancreatic cells, thereby feeding both types of seaweed showed hypoglycemic effects in comparison with standard feed.

Co-Authors . Wardiah A.A.G.N Anom Jambe A.A.G.N.A. Jambe AAGN Anom Jambe AAGNA. Jambe Agnes Citra Yolanda Simamora Agus Selamet Duniaji Ahmad Fauzi Aini Amalia Alfida Alfida Ali Sarong Anak Agung Gede Ngurah Anom Jambe Anak Agung Istri Sri Wiadnyani Ariani Nisfin Kholifah Ariani Nisfin Kholifah Arif Usman Ariza Farizca Astria Kezia br Sinuhaji Audrey Sophia Rachma Putri Bellariesty Kartika Dewi Brury Apriadi Husaini Clara Sania Krisanta Clara Vita Marlina Kristina Daffaul Haqqi Dikky Chandra Dinda Riska Andini Dwi Ilma Daroyani Era Madona Ermi Tety Eva Wardah Fajarini, Luh Dian Rna FANDY NOVRIAN Fika Amaliyah Franscixkus Jamadin Saragih S. Fredinan Yulianda G. Oka Warmana, G. Oka Gusti Ayu Kadek Diah Puspawati Hamidatul Nesya Hasbi Rohiqi Hersyah, Mohammad Hafiz Heru Heru Hesti Pratiwi I Dewa Gde Mayun Permana I Gede Cahyadi Putra I Gusti Ayu Ekawati I Gusti Ayu Kadek Diah Puspawati I Gusti Ketut Ariawan I Gusti Ngurah Arry Putra I Ketut Suter I Made Sugitha I Nengah Kencana Putra I Nyoman Agus Suarya Putra I Wayan Aditya I Wayan Rai Widarta I Wayan Widnyana I.K. Suter Ida Ayu Putu Jasmine Chandra Dewi Ikrima Rahmasari Ita . Joe Pratama Kadek Cintyadewi Permana Kanza Alfira Karina Dinda Putri Kenardi, Jason P KOMANG AYU NOCIANITRI Komang Ayu Sri Dewi Kusumaning Ayu, Made Ardha Levana Levana Luh Putu Trisna Darmayanti Luh Putu Trisna Darmayanti, Luh Putu Trisna M. D. Asiah M. Marthoenis M. Saripuddin Made Aditya Dharma Maya Anita Putri Maya Anita Putri Melania Veronika Samosir Muhammad irmansyah Muhammad Wahdeni Pramana Mulyadi Mulyadi Munifah Abdat Nada Ulfa Naomi Felicia Nera Prabawati Ni Kadek Ayu Puspitayanti Ni Luh Putu Desy Melinia Sari Ni Made Dewi Wahyuni, Ni Made Dewi Ni Made Yusa Ni Wayan Trisna Dewi Ni Wayan Wisaniyasa Nor Norisanti Novelita Olivea Herman Nurdin Amin P Purwanto Pande Made Agus S. Diputra Paramitha, Dewa Ayu Ika Purba, Melini Pazyanita Puti Fauziyyah Putri Anggun Lestari Putu Ari Sandhi Wipradnyadewi Putu Ayu Gaudiya Waisnawi Putu Ayu Nadyasari Putri Hidayat Putu Eka Ditya Mahendra Putu Liana Dewi Putu Priyanka Saraswati Putu Sri Astuti Putu Timur Ina Putu Wirya Darsana Qurotul Ilma Yaske E. RAHMI AGINTA ULFAH Rahmi Izzati Respi Saputri Reza Ardiansyah Saputra Ridho Khairul Imam Rizky Ahadi Roni, Faishol Rosnina nina A.G Said Usman Samsinar Samsinar Sanjiwani, Ni Made Suksma Santoso Santoso Saputra, Irwan Sayi Hatiningsih Secretly Galih Aditya Sitanggang, Marito G. Siti Amaroh Siti Amaroh Siti Mudrikatuz Zahro Siti Nur Hikmah Surya Prangga T. Darmayanti Teddy Anderson Tirza Lewi Gunadi Tito Azhari Saputro Tri Ayu Malissa Utafiyani . Vanesha Kinayomi Wardani, Tatiana Siska Wibawa, Agung Ari Candra Winda Kustiawan Yohanna Mei Sarah Purba

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