Article Per Year (5 Year)
p-Index From 2020 - 2025
3.23
P-Index
This Author published in this journals
All Journal Agrotekno Buletin Udayana Mengabdi JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Itepa : Jurnal Ilmu dan Teknologi Pangan Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Jurnal Ilmiah Teknologi Pertanian Agrotechno Journal of Electrical, Electronics and Informatics
Agus Selamet Duniaji
Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Electrical & Electronics Engineering

Published : 55 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 55 Documents
Search

 1   2   3   4   5 
PENGARUH KONSENTRASI GULA DAN CARBOXY METIL CELULOSA TERHADAP KARAKTERISTIK SIRUP KETELA RAMBAT UNGU (IPOMOEA BATATAS) Selamet Duniaji, Agus; Anita Budiarti, I Gst Ngurah Agung
Agrotekno Vol. 13, No. 1 Februari 2007
Publisher : Universitas Udayana

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

Abstract

Sweat potato can be processed to be several of food products. One of the products is sweat potato syrup, especially violet sweat potato which is including pigment anthocyanine. The objective of research was to know the effect of sugar concentration and carboxy methyl cellulosa (CMC) on the characteristic of sweat potato syrup. The experiment used randomized Complete design (RAL) with factorial block consist of sugar concentration 50, 60, 70 and 80% and adding carboxy methyl cellulose, 0, 0,5, 1,0 and 1,5%. Result of research showed that the adding of sugar concentration 60 percent and carboxy methyl cellulosa 1,5 percent produce the best characteristic of sweat potato syrup with criteria such as total soluble solid 75,60 % brix, viscosity 11,66 cp, vitamin C 0,44 mg/100g, anthocyanine content 11,15 mg/100g and total of fungi 50 Cfu/ml. All of characteristic as well as according to Indonesian standardization code (SNI-01- 3544-1994).
PENGARUH KONSENTRASI STARTER TERHADAP PRODUKSI ETANOL DAN KARAKTERISTIK WINE BERBAGI JENIS KETELA RAMBAT (IPOMOEA BATATAS) Selamet Duniaji, Agus; Wisaniyasa Dewi Sirait, Ni Wayan
Agrotekno Vol 13, No.2 Agustus 2007
Publisher : Universitas Udayana

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

Abstract

Wine is ethanol fermented production by Saccaromyces cereviceae on the severely sugar of grape fruit and other some fruit. Wine was involved cluster of alcoholic’s drink of B classification in Indonesian Standardization code with range alcoholics 5 to 20% which is consideration by the Indonesian Healthy Ministry. The research was aimed to know the effect of starter concentration on ethanol production and wine characteristic of several sweat potato. The experiment used factorial design consist of starter concentration 5%, 10% and 15% while several of sweat potato such as white color sweat potato, yellow color sweat potato and purple color sweat potato. Result of research showed that white color sweat potato and adding 15% starter produced the total of ethanol 16,65% v/v, While the sensory tested indicated that purple color sweat potato and 15 % starter produced the best characterization of wine with the criteria purple colorizes, specific odor and flavor were accepted by panelist. The treatment is also supported by 15 % starter to produce wine with the criteria purple colorizes, specific odor and flavor and all accepted by panelist. The treatment is also supported by pH 3,42, TSS 6,05% brix, total of acetic acid 0,0825% b/v, total of anthocynine 22,92 mg/100g, ethanol content 10,90%, total of fungi 2,20x104cfu/ml. All of the characteristic of wine as well as according to the Indonesian standardization code (SNI-01-4018- 1996). Panelist tested showed that wine preferred
TRANSFER TEKNOLOGI PENGOLAHAN TAUCO SEBAGAI BAHAN PENYEDAP MAKANAN KAYA ASAM AMINO Duniaji A.S; I A Mahatma Tuninggrat
Buletin Udayana Mengabdi Vol 10 No 2 (2011): Volume 10 No.2 – September 2011
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (194.742 KB)

Abstract

Tauco” is one of the food Ingredients made from fermented soybean process (Buckle, dkk., 1986). “Tauco” has been produced and distributed in whole markets and it is very popular as a traditional fermented food in Indonesian. “Tauco” consists of several amino acids such as arginine, sodium glutamic, lysine and glutamic acid. Glutamic acid and their salt derivates lead to contribute a typical flavor in “Tauco”. “Tauco” is produced well in Jawa and marketed to the traditional markets and supermarket in Bali. This program aimed to technology transfer of tauco processing as a food ingredient and introduce on how to improve the quality of tauco as traditional fermented in facing the global market competitions. Hence, we are a group of lecturers of Faculty of Agricultural Technology Udayana University held on dissemination of Tauco processing to the Mambal village societies in order to improve their skill and technology. Tauco can be made with a simple equipments and methods. The method of Tauco processing beginning from preparing good quality of soybean and soaked for 24 hours. Soaked soybean is continued to be boiled, cooked and then cooled. Ragi tempe was inoculated and spread on the surface of cooked soybean and fermented for 3-4 days. Soybean fermentation is continued to be soaked in 20 percent brine solute for 5-7 days. Finally, soybean pasta is to be pasteurized for 30 seconds with adding some spices and be bottled
PELATIHAN PENGOLAHAN KRIPIK PISANG BUMBU INSTAN ”SUNA CEKUH” DI DESA TIGA BANGLI I G.A. Lani Triani; A.A.M.D. Anggreni; M. Indri H.A; A.S. Duniaji
Buletin Udayana Mengabdi Vol 13 No 2 (2014): Vol 13, No. 2 (2014)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1195.373 KB)

Abstract

Banana is one of the fruits that is always used for religious ceremony in Bali. Banana is rich in hydrocarbon, vitamin and mineral. Usually after harvesting, banana easily becomes spoiled and causes it banana having low quality. Furthermore, good agricultural manufacturing was rquired to improve the quality of the fruit. The community service was conducted on April- August 2014 to the woman farmer Group of Bunga Sahabat at the village of Tiga of Susut district, Bangli Regency. The women farmer group was given the knowledge and skill in order to improve the processing of banana as Banana Chips with “Suna Cekuh” spices. “Suna Cekuh” spices is the combination of garlic, zedoary and salt that was homogenized.to make instant powder.The women farmer group has proven their skill and ability to produce the good quality product. of banana chips with “Suna Cekuh” spices. The banana chip with “Suna Cekuh” spices was accepted by the highly preferred panelist.Keywords : chip, suna-cekuh, hydrocarbon
PENANGANAN PASCA PANEN DAN DIVERSIFIKASI PENGOLAHAN BUAH MANGGIS DI DESA BELIMBING KECAMATAN PUPUAN KABUPATEN TABANAN AGUS SELAMET DUNIAJI
Buletin Udayana Mengabdi Vol 13 No 1 (2014): Vol 13, No 1, April 2014
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (340.132 KB)

Abstract

Mangosteen fruit in the village of Belimbing at the time of harvest and the season is very abundant and the price at that time was very low, so farmers often lose money. Therefore, farmers need to be equipped with skills mangosteen fruit post-harvest handling and processing method. Mangosteen fruit contains vitamin C is high at 66.0 mg/100 g of material and also contains antioxidants like xanthon very useful and good for health. Mangosteen fruit processing training was conducted at Women Farmers Group (KWT) at Duren Taluh, Belimbing of Pupuan district ofTabanan. Number of participants is 35 people. Training was conducted in March 2013 held at the Hall of subak groups Duren Taluh Belimbing. Diversification offood processingin addition toreproducea varietyof processedfoods thatcanalsoextendthe shelf life ofthe productand thetype of processingcan still beobtainedin theoff-season. Syrup and juice products produced in the hamlet village Duren Taluh is expected to overcome the problems of post-harvest handling and processing the mangosteen fruit and can increase the income of farmers and farming groups of women in villages of Belimbing of Pupuan district ofTabanan.Keywords: Mangosteen fruit, syrup, juice, women farmers group
INTRODUKSI PEMBUATAN ASINAN UNTUK MEMPERPANJANG MASA SIMPAN BUAH SALAK DI DESA SIBETAN KARANGASEM Duniaji A. S.; I. A Mahatma; Ni. W Wisaniyasa; N. N. Puspawati
Buletin Udayana Mengabdi Vol 13 No 2 (2014): Vol 13, No. 2 (2014)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (659.144 KB)

Abstract

There are many varieties of salak. Salak Pondoh, Salak Manonjaya and one of very popular is Salak Bali. The taste of Salak Bali is usually sweet and acidic taste, but its pineapple-, pear-, and banana-like aroma, texture very dry and crumbly. Good Manufacturing Practices (GMP) with specific Standard Operating Procedures (SOP) has been recognized as the requirement of quality and safety management system, competition tools in the global market to improve growers’ knowledge and skills on producing commodities in managing farms and products. The community service was done on July- August 2014 to the women farmer group of KWT Srada and KWT Subak Abian Salak at village Sibetan, Bebandem Distric of Karangasem. The objective of training was to improve the skill of women farmer group on snake fruit pickles products. A number of eight kinds of snake fruits pickle product has been produced. The training has been improving the skill of women farmer group of KWT Srada and KWT Subak Abian Salak at Sibetan to produce the good quality snake fruit pickles products in global market competition.Key word: salak, snake fruit pickles
INTRODUKSI PENGOLAHAN SELE KACANG TANAH SEBAGI PANGAN KAYA NUTRISI DAN ENERGI DI DESA NEGARI KLUNGKUNG AGUS SELAMET DUNIAJI; WISANIYASA WISANIYASA
Buletin Udayana Mengabdi Vol 7 No 2 (2008): Volume 7 No.2 – September 2008
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (22.671 KB)

Abstract

ABSTRACT Almost all of the production of peanut in Indonesia is locally consumed. The peanuts are consumed in various ways, mostly through direct consumption such as boiled peanut, fried peanut, roasted peanut, peanut convectors and peanut butter.Peanut Butter is by far the most important product made from peanuts. It is the pasta forming food that is usually consumed with bread. Peanut Butter is the most popular as a high and medium class food and almost found it at the restaurant and supermarket in Indonesia. However, to process peanut butter is not so difficult for everybody who wants to do it. Peanut Butter processing is very simple with the equipment and ways properly such as to prepare good quality peanuts, sorted, drying, testa separated, grounding and boiling with mixing sugar and salt. Peanut butter has a high calorie with a good nutrition such as protein, fat, vitamins and trace element like calcium, zinc and magnesium. Reformulation and process improvement of Peanut Butter had been done at Department of agricultural products technology, Udayana University and had been disseminated to the housewife’s group and farmer’s group in Negari Village. Through the technology transfer of the Peanut Butter processing, we hope will be achieved a good quality and many several of peanuts processing in the future.
INTRODUKSI PENGOLAHAN RUMPUT LAUT MENJADI BAKPIA DI DESA LEMBONGAN KABUPATEN KLUNGKUNG N.N. Puspawati; I.M. Sugitha; A.S Duniaji; N.W. Wisaniyasa; M.I. Hapsari A
Buletin Udayana Mengabdi Vol 16 No 3 (2017)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (243.266 KB)

Abstract

Kabupaten Klungkung merupakan Kabupaten yang paling kecil dari 9 (sembilan) Kabupaten dan Kodya diProvinsi Bali. Wilayah Kabupaten Klungkung sepertiganya terletak di daratan Pulau Bali (11.216 Ha) dandua pertiganya terletak di Kepulauan Nusa Penida (20.284 Ha) dan Nusa Lembongan.Nusa Lembonganmerupakan pulau kecil yang terletak berdekatan dari pulau Nusa Ceningan dengan jarak sekitar 2 km disebelah Barat laut Nusa Penida. Mata pencaharian sebagian besar penduduk Nusa Lembongan adalah sebagaipetani rumput laut dan sebagian bekerja di sektor pariwisata. Rumput laut merupakan komoditi pertanianutama yang dihasilkan Nusa Lembongan.Pada tahun 2009 produksi rumput laut mencapai 106.188 tonmeningkat sekitar 10,83% dibanding tahun sebelumnya. Masyarakat di Desa Lembongan hanya menjualrumput laut dalam bentuk segar ataupun setelah dikeringkan tanpa dilakukan pengolahan lebih lanjut.Pemanfaatan rumput laut menjadi bakpia rumput laut dengan memanfaatkan hasil penelitian belum diketahuioleh warga desa. Penyuluhan, pelatihan dan pengenalan proses pengolahan rumput laut menjadi produkolahan rumput laut diharapkan dapat meningkatkan nilai ekonomis rumput laut dan dapat meningkatkankesejahteraan petani rumput laut. Selain memiliki potensi hasil pertanian rumput laut yang besar, DesaLembongan juga merupakan daerah yang memiliki potensi pariwisata alam khususnya pantai yang sangatindah. Dengan adanya usaha pengolahan rumput laut menjadi produk pangan maka produk-produk olahantersebut dapat dipasarkan didaerah objek wisata tersebut sebagai produk khas Nusa Lembongan oleh-olehbagi wisatawan, sehingga dapat menjadikan Desa Lembongan sebagai sentra pertanian rumput laut, industripengolahan rumput laut serta pariwisata yang berpengaruh di Bali. Pengembangan Ipteks bagi masyarakatmelalui pelatihan pengolahan rumput laut menjadi produk olahan bakpia rumput laut dapat memberikantambahan pengetahuan dan keterampilan bagi kelompok laki tani dan wanita tani di desa Lembongan.
PENINGKATAN PEREKONOMIAN PETANI ANGGUR DI DESA BANJAR KECAMATAN BANJAR KABUPATEN BULELENG DENGAN MENERAPKAN IPTEKS YANG TEPAT GUNA I. A. M. Tuningrat; N. M. I. H. Arihantana; A. S. Duniaji
Buletin Udayana Mengabdi Vol 15 No 2 (2016): Jurnal Udayana Mengabdi
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (520.122 KB)

Abstract

Expected objective in this IbM is an increase in the production capacity of 400-500 bottles / month to 1000 bottles / month and the improvement of the quality of processing of grapes. Increasing knowledge and skills of farmers in post-harvest handling of the grapes. Empowerment of farmers' management of business management grapes. The products can be sold with appropriate packaging labeling requirements. Longer shelf life of the product with a broader marketing reach. The movement of the economy of rural communities, community activities increased, the growth of farmers invitation partnership business unit and ultimately increased revenue and reduced poverty. Grape juice product has been tested against a component of vitamin C and Anthocyanin content in juice. Dodol products also performed testing of vitamin C and contains antosianinnya. The test results indicate that grape juice contains vitamin C as much as 5.456 mg per 100 g of material and anthocyanin content 8025 mg per 100 g of material, while lunkhead grapes contain vitamin C and anthocyanin content of each is 8.828 mg per 100 g of material and 82.760 mg per 100 g of material. Grape juice products and dodol already marketed. Market segment has been up stalls and outlets in the city of Singaraja and Denpasar. Both of these products have also been promoted within the campus of the University of Udayana during the workshop on Biodiversity of Agriculture on May 15, 2015. This product is highly preferred by consumers proved a number of 150 bottles at a price of Rp 7,000 sold, while lunkhead grapes at a price of Rp. 1,250 as many as 100 seeds. Prromosi also performed on Agricultural Products Festival exhibition held at the Badung regency Tukad Bangkung Pelaga, District of Badung regency evening the number of sales turnover dodol 4,000 seeds with a value of Rp 5,000,000 and products Juzy Grapes 1,000 bottles with a value of Rp. 7,000,000.
PENGARUH JENIS RAGI PADA FERMENTASI KAKAO TERHADAP KARAKTERISTIK CUKA KAKAO Nur Wienda Permata Wulandari; Dewa Gde Mayun Permana; Agus Selamet Duniaji
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 3 (2019): 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 (259.344 KB) | DOI: 10.24843/itepa.2019.v08.i03.p11

Abstract

This research was aimed to determine the effect type of “ragi” on the fermentation process of cocoa and to determine type of “ragi” that can produce vinegar with the best characteristics. This research used Randomized Block Design (RBD) with four types treatment of “ragi”, these are: without the addition of “ragi”, addition of bread yeast, addition of “tape ragi”, and addition of combination “ragi”. “Ragi” additions were carried out as much as 1% in each treatment. This research was repeated three times, resulting in 12 experimental units. The data was analyzed with Anova test and continued with Duncan test if the treatment had a significant effect (P<0.05) on the observed variable. This research showed that the treatment fermentation addition of tape ragi was the best treatment with characteristic 5.05 pH, 0.88% total acid, 3.33% total soluble solids, 0.59% total sugar and 0% alcohol. Keyword: cocoa, ragi, vinegar, fermentation
Co-Authors A.A.G.N. Anom Jambe Adelya Fer Hidayat Aditya Yusril Hidayat Amelia Rovina Amna Hartiati Anak Agung Made Dewi Anggreni Anak Agung Made Dharma Puthera Anastasia Laksmi Pratiwi Anisha Nathania Saraswati Ave Regina Rosari Bryan Bryan Dewa Ngurah Suprapta Dhamas Nurhasanah Dhimas Ridwan Thoyibi Edwin Sam Putra Surbakti Elia Rose Simanungkalit Erza Aulia Fitri Maria Clarensia Sitanggang I A Mahatma Tuninggrat I A.A. Anom Jambe I B Yoga I Desak Putu Kartika I Dewa Gde Mayun Permana I Gst Ngurah Agung Anita Budiarti I Gusti Ayu Agung Mirah Widiastiti I Gusti Ayu Ekawati I Gusti Ayu Lani Triani I Gusti Ngurah Agung I Gusti Putu Bhuana Aristya Putra I Ketut Peri Andika I Ketut Suter I Made Kartana I Made Sugitha I N Satya Kumara I Nyoman Setiawan I Putu Andriana Sastrawan I Putu Gede Krisnawan I Putu Suparthana I Wayan Rai Widarta I Wayan Wisma Pradnyana Putra I. A Mahatma Ida Ayu Dwi Giriantari Ida Ayu Mahatma Tuningrat Ida Bagus A. Swamardika IGAA. Mirah Widiastiti Kahfi Ardhian Karimatul Izzah Karlina Ayu Putri Dhahana KOMANG AYU NOCIANITRI Luh Putu Trisna Darmayanti M. Indri H.A M.I. Hapsari A M.S.P. Mahardika Made Surya Permana Mahardika Masayuki Hashimoto Maya Anita Putri Maya Anita Putri N. M. I. H. Arihantana N.M.I.H. Arihantana Ni Luh Ari Yusasrini Ni Luh Putu Gita Darmasari Ni Made Gress Rakasari Nomer Ni Made Indri Hapsari Arihantana Ni Made Yusa Ni Nyoman Puspawati Ni Putu Candra Utami Ni Putu Dewi Aristyawati Ni Wayan Intan Afsari Dewi Ni Wayan Wisaniyasa Nur Wienda Permata Wulandari Putu Ari Sandhi W Thanastasya Yolanda Wayan Gede Ariastina Yemima Dwi Gita Sembiring Yemima Maria Lasmaroha Sitompul Yovanda Rizky Nasution