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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

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Pengaruh Penambahan Puree Labu Kuning (Cucurbita moschata) Terhadap Karakterisitik Siomay Udang Ni Putu Candra Utami; I Dewa Gede Mayun Permana; Agus Selamet Duniaji
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.p06

Abstract

This study aims to determine the effect of adding puree of pumpkin on the characteristics of shrimp dumplings and to determine the appropriate addition puree of pumpkin to produce shrimp dumplings with the best characteristics. The experimental design used in this study was a completely randomized design (CRD) consisting of 5 treatments, namely 0%, 10%, 20%, 30%, and 40%. All treatments were repeated 3 times in order to obtain 15 experimental units. The data obtained were analyzed by means of variance and if the treatment had a significant effect, then proceed with the Duncan Multipe Range Test (DMRT). The results showed that the addition of pumpkin pulp had a very significant effect on moisture content, crude fiber content, total ?-carotene, and antioxidant activity using the ?-Bleaching method. Has no significant effect on ash content, hedonic test on color, aroma, texture, taste, overall acceptance, and scoring test on color and texture. The addition of pumpkin pulp 40% had the best characteristics with water content of 61.22%, ash content of 2.59%, crude fiber content of 1.96%, total ?-carotene 0.98 mg / 100 g and antioxidant activity of 5.31%. , by the criteria of yellow color and liked, flavor liked, chewy texture and liked, taste liked and overall acceptance liked.
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

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Abstract

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).
UJI FITOKIMIA EKSTRAK BUNGA LAWANG (Illicium verum Hook.f) DAN DAYA HAMBATNYA TERHADAP Staphylococcus aureus Ave Regina Rosari; Agus Selamet Duniaji; Komang Ayu Nocianitri
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 4 (2018): 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 (390.714 KB) | DOI: 10.24843/itepa.2018.v07.i04.p01

Abstract

This study aims to determine the levels of tannin and flavonoid compounds, as well as to determine the concentration of the extract of star anise (Illicium verum Hook.f) was most appropriate by used aquades solvent against the growth of Staphylococcus aureus. This research used experimental method with 5 kind of concentration which are 20%, 40%, 60%, 80% and 100%, each treatment was repeated 3 times to obtain 15 experimental units. The observed variables were quantitative testing of flavonoid and tannin compounds and create an inhibition zone produced by antimicrobial activity of the extract of star anise on Staphylococcus aureus. The data of this research are presented in the form of tables, figures and analyzed descriptively. The results showed that the extract contained flavonoid compounds of 0.106% and tannins of 1.018%. The extract of star anise can inhibit Staphylococcus aureus at a concentration of 40% with an average 7.03 mm inhibition zone.
CEMARAN ASPERGILLUS FLAVUS PENGHASIL AFLATOKSIN B1 PADA JAGUNG MANIS(ZEA MAYS SACCHARATA) SELAMA PENYIMPANAN Ni Putu Dewi Aristyawati; Ni Made Indri Hapsari A.; Agus Selamet Duniaji
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 6 No 2 (2017): 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 (560.21 KB)

Abstract

Corn is one of the commodities that have high contamination of molds specifically A.flavus. This study aims to determine the contamination of A.flavus in sweet corn during storage, to determine the population of A.flavus that contaminate sweet corn during storage, and to find out if A.flavus that contaminates sweet corn during storage can produce aflatoxin B1. This research uses experimental method. Corn samples were stored at room temperature (300C ± 10C) and low temperature (70C ± 10C) wrapped with PE plastic stored from day 0 to day 6. The results of this study indicate that sweet corn stored at room temperature was contaminated with yeast mold on day 0 5,2 x 108 CFU/g and day 6 2,5 x 108 CFU/g and sweet corn stored at low temperature was contaminated on day 0 4,0 x 107 CFU/g and day 6 4,0 x 108 CFU/g. Sweet corn stored at room temperature contaminated with mold on day 0 1,0 x 106 CFU/g and day 6 is 3,5 x 106 CFU/g and sweet corn stored at low temperature was contaminated on 0 1,0 x 106 CFU/g and day 6 4,0 x 106 CFU/g. The sweet corn that was stored at low temperature was contaminated by A.flavus on day 3 1,2 x 106 CFU/g and day 6 <1.0 x 106 CFU / g and at low temperature was contaminated on day 2 1,0 x 106 CFU/g and day 6 1.0 x 106 CFU/g. Aflatoxin B1 day 0 at room temperature was 29.40 ppb and on day 6 29.08 ppb. Aflatoksin B1 day 0 at low temperature was 30.03 ppb and on day 6 was 29.97 ppb.
Studi Komponen Bioaktif Asparagus (Asparagus offcinalis) dan Potensinya sebagai Antioksidan Agus Selamet Duniaji; D. N. Suprapta; NN Puspawati; I B Yoga
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 1 No 1 (2016)
Publisher : Universitas Udayana

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Abstract

Asparagus adalah sayuran yang telah lama digunakan sebagai makanan karena rasanya lezat dan sifatdiuretik. Sebagai sifat diuretik, asparagus diyakini mampu memperbaiki saluran kemih sehingga dapatmeningkatkan kinerja ginjal. Tujuan dari penelitian ini adalah untuk menentukan komponen bioaktif dariasparagus yang dibudidayakan di Bali. Penelitian ini dilakukan pada 5 jenis asparagus segar terdiri dari 2sampel dari petani, 1 sampel yang diambil di supermarket dan dua sampel asparagus dari Malang danMedan yang diperoleh di ACS (Aero Catering Service Ngurah Rai Tuban). Penelitian ini diulangsebanyak 3 kali. Data yang diperoleh dianalisis secara deskriptif dengan menampilkan nilai rata-rata danstandar deviasi. Hasil penelitian menunjukkan bahwa kandungan klorofil tertinggi asparagus adalah 9.28mg kg-1bb, Total fenol adalah 285,22 mg GAE / 100g bb dan komponen bioaktif untuk 5 sampelberpotensi sebagai antioksidan karena dapat mengurangi senyawa radikal dengan adanya klorofil dansenyawa fenolik. Kandungan klorofil terendah ada pada asparagus Malang yaitu sebesar 6.87 mgkg-1bbdan Total fenol adalah 243,12 mg GAE / 100g bb
Kadar Glukosa Darah dan Gambaran Histopatologi Ginjal Tikus Diabetik yang Diberi Diet Tempe Kacang Gude (Cajanus cajan (L) Millsp) Ni Luh Ari Yusasrini; Agus Selamet Duniaji
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 4 No 2 (2019)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2019.v04.i02.p05

Abstract

The specific purpose of this study was to determine changes in blood glucose levels and histological features of diabetic rats that were given a diet of pigeon pea (Cajanus cajan (L) Millsp) tempeh. The stages of the research included making the pigeon pea tempe, making standard and treatment feed and followed by bioassay testing using alloxan-induced diabetic rats. The analysis included proximate analysis, fiber and antioxidant capacity in raw materials, analysis of blood sugar, weight weighing and observation of kidney histopatological. The results of this study are expected to be beneficial for the development of pigeon pea as functional food, especially for the dietary therapy of patients with diabetes mellitus. The results showed that the feeding of pigeon pea tempeh showed hypoglycemic effect which was marked by a decrease in rat blood glucose levels from 323.68 mg / dL to 200.37 mg / dL. Observations on renal histology showed that the PS (-) and PTKG groups showed almost the same glomerular condition and fewer cells experienced necrosis compared to the PS (+) group.
Kandungan Antosianin dan Karakteristik Sensori Kue Pia Ubi Ungu Agus Selamet Duniaji; I A.A. Anom Jambe; Ni Nyoman Puspawati
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 3 No 1 (2018)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2018.v03.i01.p04

Abstract

The aim of this research is to know the anthocyanin content and Characteristics of Pia cake of Purple Sweet Potato as well as The Indonesia National standards (SNI) and has sensory properties are acceptable and preferred by consumers. Specific objectives of this study was to determine the effect of the addition of purple sweet potato anthocyanin content, moisture content and texture of thePiaPurple Sweet Potato. This research was carried out to know the substitution of purple sweet potato and wheat such as (100% : O%= T0), (95% : 5%,=T1) (90% : 10%=T2), (85 %: 15%=T3), (80% : 20%=T4 and 75% : 25%=T5). Experiments were performed with 3 repetitions. Parameters measured were anthocyanin content (Apriantono et al., 1989), the water content with the oven method (Selamet Sudarmaji, 1997) and sensory test with Scoring test. The research of results showed that the addition concentration of purple sweet potato 10% give the best results pia cake with the characteristics of the water content of 29.10%, anthocyanin 2.87%, texture preferred (score 6:06), color preferred (6:20) and the flavor is preferred (score 6:53)
Pengaruh Perbandingan Ubi Jalar Ungu (Ipomoea batatas var ayamurasaki) dan Terigu terhadap Karakteristik Kue Pia Agus Selamet Duniaji; Maya Anita Putri; N.L. Ari Yusasrini
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 1 No 2 (2016)
Publisher : Universitas Udayana

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Abstract

This study was aimed to determine the effect of purple-fleshed sweet potato and wheat flour ratioon characteristics of Pia cake and to determine the best ratio of purple sweet potato and wheatflour to produce Pia cake with the best characteristics. The experimental design used wascompletely 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 results showed that the treatment comparison purple-fleshed sweet potato and wheat floureffect on water content, protein content, fat content, and carbohydrate content and the sensoryproperties of Pia cake (color, flavor, texture, and overall acceptance). However, there is nosignificant effect found on ash content, aroma and flavor. The best characteristic of pia cake wasobtained on treatment with purple-fleshed sweet potato ratio of 25% and wheat 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. On sensory properties are found that color5.8 (like), the aroma of 5.2 (rather like), flavor 5.6 (like), the texture of 6.05 (like) and the overallacceptance of 6.55 (really like).
Penguatan Clustering dan Strategi Pengembangan Kopi Robusta di Kabupaten Tabanan, Bali Amna . Hartiati; I. A. Mahatma Tuningrat; Agus Selamet Duniaji
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 1 No 2 (2016)
Publisher : Universitas Udayana

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Abstract

Tujuan penelitian ini yaitu mengidentifikasi masalah dan potensi serta menentukan strategipengembangan kopi Robusta di Tabanan. Penelitian ini menggunakan matriks Internal Eksternal(IE) dan Matrik Strenght, Weakness, Opportunity dan Threat (SWOT) dengan cara wawancara,kuisioner serta penentuan matrik Internal Eksternal IE dan bobotnya menggunakan pakar melaluiFocus Discussion Group. Sebagai daerah sentra kopi robusta di Tabanan digunakan kecamatanPupuan sebagai sampel.Hasil penelitian menunjukkan bahwa faktor internal yang palingmempengaruhi perkembangan kopi robusta Tabanan untuk kekuatannya yaitu Pupuan merupakansentra kopi robusta dengan skor 0,300, dan untuk kelemahan Good Agriculture Practices (GAP)belum diterapkan secara tepat asas dengan skor 0,290, sedangkan untuk faktor eksternal yangpaling mempengaruhi dalam hal peluang yaitu tersedianya pangsa pasar yang meminta turunanproduk kopi Robusta dengan skor 0,429 dan untuk ancaman yang dihadapi yaitu belummantapnya manajemen usaha di kelompok tani/subak abian dengan skor 0,214. Strategi yangdigunakan dalam pengembangan kopi Robusta di Tabanan adalah meningkatkan promosi produkkopi beserta olahannya baik secara domestik maupun internasional, sehingga dapat memperluastarget pasar dan penetrasi pasar serta meningkatkan kualitas dan pengembangan produk kopiRobusta yang mampu mendukung pelestarian lingkungan yang berkelanjutan. The aims of this study were to identify the problems and the potential of and to determine thedevelopment strategy of Robusta coffee in Tabanan regency. This study was conducted usinginternal external (IE) and strength, weakness, opportunity, threat (SWOT) matrices through theinterviews and determination of IE matric and its weight by experts involved in focus groupdiscussion. Pupuan district was chosen as the sample of Robusta coffee center in Tabanan. Theresults showed that the internal factor was the greatest factor that affected the Tabanan's Robustacoffee development of which its strength was Papuan district is a Robusta coffee productioncenter with the score of 0.300. On the other hand, good agriculture practices (gap) was notimplemented properly such that rose the score 0.290. On the external factor view, the opportunityof demand of downstream products of Robusta coffee and the threat of instability of coffeefarmer-group's management with the score were 0.429 and 0.214 respectively. The developmentstrategy would be implemented to improve the Robusta coffee development in Tabanan wasincreasing the promotion of coffee and its downstream product in domestic and internationalscope, therefore not only widened the marketing target and market penetration but also enhancedthe Robusta coffee quality and supported the sustainable development
Analyze Potential of Diluent Solution in Antibacterial Test of Zedoary Rhizome Tea (Curcuma zedoaria (Berg.) Roscoe) on Escherichia coli I Gusti Ayu Agung Mirah Widiastiti; I Wayan Wisma Pradnyana Putra; Agus Selamet Duniaji; Luh Putu Darmayanti
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 6 No 2 (2019): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2019.v06.i02.p04

Abstract

Diluent solution in microbiology analysis has a very important role in obtaining samples with the best number of microbes that can be counted from 30 to 300 colonies. Waste of air conditioner (AC) water which has not been utilized optimally has potential as a diluent solution. The purpose of this study was to determine the potential waste of AC water as an alternative diluent solution compared to some diluent solutions in the antibacterial test of Zedoary Rhizome tea against Escherichia coli (E. coli). Analysis potential of diluent solution using the plate count method, then used as a diluent solution in the anti-bacterial test of Zedoary Rhizome tea against E. coli ATCC 25922 by contact method for 24 hours and cell quantity was calculated by hemocytometer. This study used RAL with 4 treatment levels of diluent solution, namely: AC water, Pepton Water (PW 0.1%), physiological salts (0.85% NaCl) and demineralized aquades (Aq DM). The results showed that AC water thinners had a significant effect with PW and Aq DM diluents seen from the highest average E. coli cell value of 2.6 x 108 CFU/ml obtained in AC water thinners and the smallest value of 1.3 x 108 CFU/ml of Aq DM diluents. Tests of pH showed a 0.85% NaCl diluent solution of 6.95 was significantly affected by other diluent solutions. Antibacterial test showed that treat waste of AC water diluent had a significant effect with other diluents with an inhibition value of 60.81% and said to be bacteriostatic.
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