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All Journal AGRITROP Agrotekno Buletin Udayana Mengabdi Jurnal BETA (Biosistem dan Teknik Pertanian) Jurnal Pendidikan dan Pembelajaran Khatulistiwa (JPPK) JAM Jurnal Kesehatan Reproduksi Jurnal Simetris Pendidikan Bahasa Inggris TEKNOLOGI INFORMASI PAWIYATAN AGRIVITA, Journal of Agricultural Science Jurnal Litbang Industri Khazanah Informatika: Jurnal Ilmu Komputer dan Informatika Psikohumaniora: Jurnal Penelitian Psikologi Jurnal Kebijakan dan Pelayanan Publik Jurnal Sains dan Teknologi Pangan VANOS Journal of Mechanical Engineering Education Jurnal Penelitian Karet JURNAL TAMALANREA : Media Inspirasi Karya Mahasiswa Indonesian Journal of Early Childhood Education Studies Indonesian Journal of Guidance and Counseling: Theory and Application Jurnal Psikologi Ulayat: Indonesian Journal of Indigenous Psychology Paediatrica Indonesiana Journal of Japanese Language Education and Linguistics JURNAL BUANA Humanika Jurnal Edukasi AUD Jurnal Serambi Engineering Humaniora Jurnal Psikologi Ulayat: Indonesian Journal of Indigenous Psychology Serambi Saintia : Jurnal Sains dan Aplikasi Jurnal Manajemen Informasi Kesehatan Indonesia (JMIKI) JIKA (Jurnal Informatika) Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Jurnal Triton Teknika Pawiyatan Journal of Informatics and Communication Technology (JICT) Jurnal Preferensi Hukum (JPH)
Rina Pratiwi Pudja I. A
Program Studi Teknik Pertanian Dan Biosistem, Fakultas Teknologi Pertanian , Universitas Udayana, Badung, Bali, Indonesia.
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Journal : Agrotekno

 1 
MODEL PERUBAHAN SERAPAN MINYAK PADA KENTANG SELAMA PENGGORENGAN Rina Pratiwi Pudja, Ida Ayu
Agrotekno Vol. 15, No. 2 Agustus 2009
Publisher : Universitas Udayana

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Abstract

Frying is one of fast and practical mean of cookingprocess of food using fat or oil media. The aims of theresearch were to find out, to test and to apply the model of oilabsorption in potatoes during frying. Frying temperatureswere adjusted at 140oC, 160oC and 180oC, with interval timeof analysis at 0, 30, 90, 150, 300, dan 600 seconds. Freshpotatoes were cut in cylinder shaped with diameter of 0.9 cmand 4 cm long. The result showed that the higher fryingtemperature, the higher absorption of fat during frying. Therate of fat absorption could be analogically expressed as theNewton model for cooling, to predict the absorption of fatduring frying of fresh potatoes in other temperature.
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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Abstract

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.
LAJU RESPIRASI DAN SUSUT BOBOT BUAH SALAK BALI SEGAR PADA PENGEMASAN PLASTIK POLYETHYLENE SELAMA PENYIMPANAN DALAM ATMOSFER TERMODIFIKASI Rina Pratiwi Pudja, I.A.
Agrotekno Vol. 15, No. 1 Februari 2009
Publisher : Universitas Udayana

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Abstract

Bali’s salacca is one of fruits which is perishable and isnot able to be stored for along time. To lengthen its shelf lifeand to prevent it from damage, this fruit can be packed inpolyethylene plastic which is known as modified atmospherepackaging (MAP).There were two objectives of this research. The firstobjective was to study respiration rate of Bali’s salacca fruitsin MAP. The second one was to study its weight loss duringstorage.This research used polyethylene plastic as packaging withthickness of 0.02, 0.05, and 0.08 mm. Storage time were 0, 2,4, 6, 8, 10, and 12 days at room temperature storage.The result showed that respiration rate expressed as O2and CO2 increased in the beginning, decreased in middle of,and increased again until the end of storage time. Duringstorage of this fruit in MAP showed lower weight loss thanthose of without packaging. It was found that the ticker theplastic used the lower weight loss of the fruit.
MODEL PERUBAHAN SERAPAN MINYAK PADA KENTANG SELAMA PENGGORENGAN Rina Pratiwi Pudja, Ida Ayu
Agrotekno Vol. 13, No. 1 Februari 2007
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (461.715 KB)

Abstract

Frying  is  one  of  fast  and  practical  of  cooking  process of food using fat or oil media. The aims of the research were to find out, test and  apply the  model  of  oil absorption  in potatoes during  frying .  Frying  temperatures  was  adjusted  at  1400C, 1600C  and  1800C,  with  interval  time  to  analysis  at  0,  30,  90, 150,  300, dan  600  second. Fresh  potatoes  were  cut  in  cylinder shaped  with  diameter  of  0,9  cm  and  4  cm  long.  The  result showed that the higher frying temperature, the higher absorption of  fat  during  frying.  The  rate  of  fat  absorption  could  be analogically  expressed  as  the  Newton  model  for  cooling,  to prediction  absorption  of  fat  during  frying  in  fresh  potatoes  in other temperature.
Co-Authors A. Nururrochman Hidayatulloh A.A Sagung Laksmi Dewi Adila Anbar Syafitri Agus, Yohanes Hendro Ahmad Atiq Ahmad Hamim Sadewa Aisyah Latifa Amalia Ameliana Safitri Amri, Irman Andri Martoni Andriani, Diyah Iis Ani Heryani Ani Heryani Anna Simatauw Ansharullah ansharullah Aswin Anthon Julius Koenoe Aviantara, I Gusti Ngurah Apriadi Ayu Valentina, Ayu Aziz Purwantoro Bangkit Lutfiaji Syaefullah Basromi Ali Budi Sulistiyo Nugroho Chyntia Wulandari Eka Saputri Destriana, Rachmat Diana Diana Dianatika Azmi Diansanto Prayoga Dilla Hativa Diori Beca Narmalia Malau Djaling, Krisna Wardhana Dori Eka Putra Dyanasari Dyanasari Ebit Bachtiar Eka Supriatna Elok Faiqoh Endah Purwaningsih Endang Fatmawati Endang Sulistyaningsih Ernilasari Ernilasari Fadli Fadli Farida Aeini Fatmawati Fatmawati Fawzi, Ahmad Raldiano Fitria Alda Safira Gede Arda Guna, Kadek Mahendra Adhi Husniati Husniati Husniati Husniati, Husniati I Gusti Ngurah Apriadi Aviantara I Gusti Putu Angga Wira Dananjaya I Kadek Puja Harta Hadi I M. A.S. Wijaya I M. Nada I Made Nada I MADE SUPARTHA UTAMA I Putu Agus Oka Mahendra I Putu Surya Wirawan I Wayan Adi Saputra I Wayan Widia I. A. G. Bintang Madrini Ibrahim Syaifuddin Ida Ayu Agung Putri Trisiana Dewi Ida Ayu Putu Sri Widnyani Ida Bagus Putu Gunadnya Imam Jayanto Indraswari, Thamita Irhamni Irhamni Johanes Paulus Djandon Jr. Juriko Abdussamad KOMANG AYU NOCIANITRI Lukmanul Hakim Marhaeni, Ni Made Yulistiana Muhammad Syahrir Musa Marsel Maipauw Muzakir Ni Ketut Sari Martini Ni Luh Yulianti Ni Made Ayu Manik Suantari Ni Nyoman Puspawati Ni Nyoman Sulastri Ni Putu Nita Lospiani Ni Wayan Prilia Dewi Nur Arif Nugraha Pande Ketut Diah Kencana Priyadi, Dwi Ahmad Rahma Dani Putra Rahmadi Rahmadii Ramendra Wiro Ginting Ratnaningsih, Muliani RH. Fitri Faradilla Ridho Hambali Rika Afriyanti Riski Nirmala Sidabutar Rizky Destian Rochadi Rochadi Rohmad Abidin, Rohmad Rony, Zahara Tussoleha Rustandi Rustandi SATRIYAS ILYAS Sefri Ton Semaraputri, Jessica Heidy Tiku Silmina Adzhani Sri Yulianto Joko Prasetyo Sumiyati Sumiyati SUMIYATI SUMIYATI Surfa Yondri SUWIJIYO PRAMONO Suzanni, Mulia Aria Taufan Taufan Ulianti, Gusti Ayu Putri Mei Vidia Timur Waksi, Fajar wayan T Artama Wayan Tika Widia Sutriani Widiati, Ida Ayu Putu Wijaya, Fef Rama Jaya Wirawan, Vani Wiryatun Lestariana yanti novita Yanuardi Yanuardi Yohanes Setiyo Zuchri Abdussamad