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All Journal Cannarium (Jurnal Ilmu-ilmu Pertanian) UNEJ e-Proceeding Indonesian Food Science and TechnologyJournal Jurnal Pengabdian Magister Pendidikan IPA Gema Agro Jurnal Teknologi Hasil Pertanian International Journal of Research in Community Services AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) SEAS (Sustainable Environment Agricultural Science) Jurnal Pengabdian Masyarakat Bestari (JPMB) Asian Journal of Community Services (AJCS) Community Services Journal (CSJ) International Journal of Scientific Multidisciplinary Research (IJSMR)
A.A. Made Semariyani
Universitas Warmadewa
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mechanical Engineering Social Sciences Other

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Perbandingan Darah Babi dan Lama Pembakaran terhadap Karakteristik “Nasi Toke” Khas Riung, NTT Yohanes Lewa; A.A. Made Semariyani; Ni Made Ayu Suardani Singapurwa
GEMA AGRO Vol 24 No 2 (2019)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.24.2.1706.99~107

Abstract

"Toke rice" is a typical food of Riung, East Nusa Tenggara. "Toke rice" is usually used to eat together at a traditional larik (caci) party or harvest celebration. "Toke rice" also becomes the main menu at the thanksgiving event at the beginning of every turn of the year. The "toke rice" ceremony is a ritual as an expression of gratitude for the harvest, as well as the life that has been spent for the past year. This ceremony is also an expression of protection and harmony for the life to come. The "toke rice" ceremony is usually performed at the start of farming or farming. This activity is a hereditary obligation, which must be carried out as an expression of gratitude, a gathering of extended family, as well as a blessing on the preservation of the surrounding nature. The purpose of this research is to find out how long it takes to burn the characteristics of "toke rice" and to find out the comparison of pig blood in making toke rice with good characteristics and preferred by consumers. This research uses factorial randomized block design (RBD) with 2 factors: The first factor is the amount of pig blood, which consists of 4 levels and the second factor is the burning time, consisting of 3 levels. Each treatment was repeated 2 times to obtain 24 combination treatments or experimental units. Observations made on "toke rice" products include objective and subjective observations. Objective observations include Moisture, Carbohydrate, Protein, Ash content, Fat content, pH, Subjective Observation covering aroma, taste, color, texture, overall acceptance. The best interaction treatment on objective and subjective observations was obtained from the treatment of adding 20% amount of pig blood and 45 minutes burning time, with characteristic water content of 51.068%, ash content of 1.173%, fat content of 8.591%, protein content of 11.818%, carbohydrate content of 33.217% and the degree of acidity (pH) 3,275, while from observations of color, taste, aroma, texture and overall inclusion received by the panelists with rather favorable assessment scores
Penerapan HACCP (Hazard Analysis Critical Control Point) Menu Chiken Butter Untuk Maskapai Penerbangan JQ di PT AF DellaX’Ma Nandari; Ni Made Ayu Suardani Singapurwa; A.A. Made Semariyani; I Putu Candra; I Nyoman Rudianta
GEMA AGRO Vol 24 No 2 (2019)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.24.2.1711.134~140

Abstract

Hazard Analysis Critical Control Point (HACCP) adalah salah suatu sistem kontrol dalam upaya pencegahan terjadinya masalah yang didasarkan atas identifikasi titik-titik kritis di dalam tahap penanganan dan proses produksi. HACCP merupakan salah satu bentuk manajemen resiko yang dikembangkan untuk menjamin keamanan pangan dengan pendekatan pencegahan (preventive) yang dianggap dapat memberikan jaminan dalam menghasilkan makanan yang aman bagi konsumen. Perusahaan pangan modern sangat perlu untuk menentukan standart mutu untuk konsumen yang dilayaninya. Tujuan penelitian ini adalah menganalisis penerapan HACCP pada produk makanan Maskapai penerbangan JQ dengan identifikasi potensi bahaya dan penerapan Critical Control Point (CCP). Metode yang digunakan dalam penelitian untuk Menu Chicken Butter adalah Pengamatan Critical Control Point (CCP) yang dilakukan di receiving (CCP 1), chiller dan freezer ( Storage ) (CCP 2), cooking (CCP 3), blast chilling (CCP 4), portioning (CCP 5). Perusahan telah membuat perencanaan HACCP sebagai panduan untuk semua proses yang berlangsung didalam perusahaan. Semua disusun berdasarkan prinsip-prinsip HACCP untuk keseluruhan proses
Perbandingan Tepung Ketan dan Labu Siam (Sechium Edule) Terhadap Karakteristik Dodol I Gede Arisudana; Anak Agung Made Semariyani; I Putu Candra; Luh Suriati
GEMA AGRO Vol 23 No 1 (2018)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.23.1.656.33-43

Abstract

This study aims to determine the effect of the ratio of glutinous rice flour and the squash to the resulting dodol characteristics, and to obtain the appropriate ratio of glutinous flour and pistachio to produce dodol with good characteristics and acceptable to consumers. This study used Randomized Block Design (RBD) with 6 (six) comparative treatments namely: T0 (100% glutinous flour: 0% squash); T1 (80% glutinous flour: 20% squash): T2 (70% glutinous flour: 30% squash); T3 (60% glutinous flour: 40% squash); T4 (50% glutinous flour: 50% squash and T5 (40% glutinous flour and 60% squash) Each treatment was repeated 3 times to obtain 18 units of experiments. Based on the results, it can be concluded that the ratio of glutinous flour and gourd flakes have significant effect on water content, ash content, crude fiber content, pH, total sugar, texture, aroma, flavor and overall acceptance of dodol squash. The ratio of 70% starch flour and 30% pumpkin yields a good dodol of cauliflower and not significantly different from the control (100% glutinous flour: 0% squash). Characteristic dodol pumpkin with a ratio of 70% glutinous flour: 30% squash is as follows: water content 19.774%, ash 0.763%, crude fiber 0.925 %, pH 6.270, total sugar 14.660 brix, 4.286 (chewy, elastic, non-breakable) texture taste, 3.000 aroma (somewhat typical dodol squash), 4.286 (sweet legit) flavor, overall acceptance 5.714 (likes) and all these characteristics meet per the requirement of SNI dodol (SNI 01-2986-1992).
Kajian Ekstrak Daun Kemangi dalam Mempertahankan Kesegaran Ikan Layang (Decapterus sp) I Gede Wenda Wikan Adi; A.A. Made Semariyani; Nyoman Rudianta; I Wayan Sudiarta; I Putu Candra
GEMA AGRO Vol 25 No 1 (2020)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.25.1.1716.23-32

Abstract

Basil leaves are small clumps of shrubs and have long leaves such as spurs that are widely favored by Indonesian people as fresh vegetables and rich in flovanoid compounds, tannins, safonins, and essential oils function as anti-microbial properties. This study aims to determine the characteristics of the flying fish due to the influence of the use of the concentration of basil extract and soaking time and find out how long the basil extract can maintain the freshness of the flying fish. This research was conducted at the Food Analysis Laboratory of the Warmadewa Faculty, Denpasar Veterinary Center, and LPPMHP Denpasar. This research is a factorial experiment with a randomized block design (RBD) consisting of 2 factors: namely factor I, duration of immersion consisting of 2 levels, namely 1 hour and 2 hours soaking. Factor II, storage time which consists of 3 levels: 2 days, 4 days and 6 days. Variables observed in flying fish include objective observations namely analysis of water content, pH value, Total Volatile Base (TVB) value, and Total Plate Count (TPC) value. Whereas subjective observations included tests on the appearance of eyes, appearance of meat, odor / odor, and texture. The best freshness quality of the flying fish is objectively obtained in the 2 hour immersion treatment with 6 days storage time in cold temperatures (10 ± 5) ˚C and subjectively the effect of each treatment on variables, appearance of meat, odor / odor, and the texture is still good and acceptable. Overall treatment test results compared with Indonesian National Standard No. 2729-2013 shows that the test results variable meets the requirements.
PERBANDINGAN TEPUNG JAGUNG DENGAN TEPUNG TERIGU SERTA PENAMBAHAN CMC TERHADAP KARAKTERISTIK MI JAGUNG Yonatan Umbu Pingge; A A Made Semariyani; I Putu Candra
GEMA AGRO Vol 26 No 1 (2021)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.26.1.3282.11-19

Abstract

Noodles are a food product that is widely consumed by Indonesians. Noodle products, in the form of wet noodles, dry noodles, and instant noodles, have now become the second main food ingredient for Indonesians after rice. The practical nature of noodles makes it easy for consumers to process them into various dishes (Larasati, 2015). However, consumption of noodles has the opportunity to reduce the country's foreign exchange because noodles are made from wheat flour, an imported commodity. The choice of corn as a substitute for wheat flour is because corn is a commodity that contains adequate nutritional value. This study aims to determine the ratio of corn flour to wheat flour and the addition of CMC to the characteristics of corn noodles. The design used was a completely randomized design (CRD) factorial pattern with two factors and two replications, namely the first factor, the ratio of corn flour to wheat flour consisting of 4 levels: (100: 0), (80:20), (70: 30), (60:40). The second factor was the addition of CMC which consisted of 4 levels, namely: (1%), (2%), (%), (4%). Observations were carried out objectively including: moisture content, ash content, fat content, protein content. Meanwhile, subjective observations include: color, texture, taste and overall acceptance. The best research results were obtained in the treatment of 70% corn flour and 30% wheat flour with the addition of 1% CMC with the results of 67,39% water content, 1,00% ash content, 3,92% fat content, 6,14% protein content, and subjectively get the highest favorite score. Compared with the Indonesian National Standard (SNI) No. 2987-2015), it is found that the treatment has met the quality requirements. Except for the value of water content and ash content which are still high, and are still accepted by consumers.
Karakteristik Kue “Lekun” Khas Maumere Timur Ditinjau Dari Jenis Kemasan Dan Lama Penyimpanan Maria Intan Claudia Yatub; A A Made Semariyani; Ni Made Ayu Suardani Singapurwa
GEMA AGRO Vol 26 No 2 (2021)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.26.2.4072.96-107

Abstract

“Lekun” cake is a traditional East Maumere cake that is specially made during engagement ceremonies to weddings or mourning ceremonies (Lodo Huer). “Lekun” cake has the potential to be used as souvenirs at this time. However, the "lekun" cake experienced changes in texture hardness and fungal contamination during storage for more than one day at room temperature. This study aims to determine which type of packaging produces the best characteristics of "lekun" cakes and to determine the shelf life of "lekun" cakes packaged in primary packaging (bamboo, dried banana leaves, corn husks, polypropylene plastic) and secondary packaging (besek) at room temperature. The design used was a completely randomized design with two factors and three replications, the first factor was the type of packaging consisting of four treatments, namely bamboo and plastic packaging, dried banana leaf packaging and besek, corn husks and besek packaging, and polypropylene plastic packaging and plastic bags. . The second factor was storage time which consisted of two treatments, namely the second day and the fourth day. Observations were made objectively covering water content, fat content, protein content, ash content, carbohydrate content, acidity (pH), total anthocyanin content, texture hardness level and subjectively covering color, taste, aroma, texture, overall acceptance and visual test. mold growth. The results showed that bamboo as primary packaging and besek as secondary packaging produced the best "lekun" cake characteristics. The shelf life of “lekun” cakes packaged in bamboo and corn husks is two days, while the dried banana leaves and polypropylene plastic packaging is one day at room temperature
The Type of Fish and Storage Time to The Characteristics of Pedetan in Jembrana Bali Ni Made Ayu Suardani Singapurwa; I Wayan Sudiarta; Anak Agung Made Semariyani; Mariam Lupita Kant
SEAS (Sustainable Environment Agricultural Science) Vol. 1 No. 1 (2017)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.1.1.435.12-18

Abstract

Abstract This study aims to determine the study of fish type and storage time to the characteristics of 'pedetan' fish in Jembrana-Bali. This research was conducted in March-May 2015 at Agricultural Processing Laboratory of Agricultural Faculty of Warmadewa University and TVB (Total Volatile Base) analysis was conducted at Fishery product and Quality Control Laboratory of Bali Province. The design used was Factorial Randomized Block Design (RAK) pattern consisting of two treatments and three replications. The first treatment is fish, the type of Sardinella sirm and Sardinella bleeker. The second treatment is the storage time which is consisting of 7 levels ie storage time 0 week, 2 weeks, 4 weeks, 6 weeks, 8 weeks, 10 weeks, and 12 weeks. Observations are made objectively and subjectively. Objective observations include water content, acidity (pH), weight change, and TVB. Subjective observations include appearance, odor, taste, texture, and fungus using assessment method in accordance with the Indonesian standard of quality (SNI 2721.1: 2009). From the objective observation result, water content ranged from 8.13 to 17.07%, pH 6.18-6.55, weight loss 0 - 1.44%, and TVB 34.22 - 53.62 mg-N / 100gram, and subjective observations obtained with specification values ranging from 7.13 to 8.27, odor 7.15 - 8.31, flavors 7.07 - 7.71, texture 7.22 - 7.91, mushrooms (no mushrooms). All analysis parameters above meet the Indonesian standard of quality (SNI 2721.1: 2009). From the results of the study, it was found that Sardinella sirm and Sardinella bleeker with a duration of 12 weeks can maintain the characteristics of pedetan on storage. Keywords: Pedetan, Sardinella sirm, Sardinella bleeker.
Technological Engineering for Traditional Coconut Oil Making Ni Made Defy Janurianti; I Wayan Sudiarta; Anak Agung Made Semariyani
SEAS (Sustainable Environment Agricultural Science) Vol. 2 No. 2 (2018)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.2.2.823.121-128

Abstract

This study aims to determine the effect of pineapple extract concentration and duration of fermentation on the characteristics and good quantity and to determine the concentration of pineapple extract and fermentation duration that can produce coconut oil with the highest yield with characteristics that meet Indonesian National Standard No. 01-2902-1999. This research was carried out at the Food Analysis Laboratory, Faculty of Agriculture, Universitas Warmadewa. This research is a factorial experiment with Randomized Block Design (RBD) consisting of 2 (two) factors, namely: factor I, pineapple extract concentration composed of 4 levels, namely pineapple extract concentration 10%, 15%, 20%, and 25%. Factor II, fermentation duration consisting of 3 degrees, 12 hours, 24 hours and 36 hours. The variables observed for coconut oil include objective observations namely analysis of oil yield, water content, free fatty acid levels, peroxide numbers, levels of impurities and acid numbers. While subjective views include the test of flavor, color, taste and overall acceptance, the best quality of coconut oil is objectively obtained in the addition of 15% pineapple extract with 12 hours of fermentation. Subjectively the influence of each treatment on the highest variable of color, flavor, taste, and acceptance was obtained in the addition of 25% pineapple extract with 12 hours of fermentation. Compared to Indonesian National Standard No. 01-2902-1999 found that the tested variables met the requirements except for oil impurities that were still very high (more than 0.05%) and the water content in the pineapple extract treatment was 10%, and fermentation duration was 36 hours exceeding the standard of 0.533% (SNI requirements maximum of 0.5%).
Study of Characteristics of White Corn Birdlime Dodol in Term of Flour and Packaging Luh Suriati; Anak Agung Made Semariyani; Maria Berkat Ina
SEAS (Sustainable Environment Agricultural Science) Vol. 2 No. 2 (2018)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.2.2.851.96-106

Abstract

Indonesia has so many traditional foods processed from corn which is a specific menu of wealth to be preserved, one of which is processed Dodol. Dodol which has been known to the public is a raw material Dodol sticky rice, sweet corn and other varieties of fruit. Dodol white corn birdlime still rarely found in the market. Nutritional content of corn grain sticky rice is no less than other corn such as levels of protein, crude fiber, fat, and carbohydrates, especially high amylopectin so characteristic Dodol produced more sticky and chewy. This study aims to investigate the characteristics of sticky white corn Dodol seen from a comparison of corn flour and glutinous rice flour as well as the use of some packaging materials. The most appropriate to produce corn Dodol most good. From the research it can be concluded that the characteristics of birdlime white corn Dodol obtained are the water content ranged from 14.03% - 17.05%, protein levels ranged between 2.51% - 4.10%, carbohydrate levels ranged between 64.73% - 71.64%, fat content ranged from 8.81% - 12.14%, ash content ranged from 1.91% - 2.47%, pH ranges between 7.02% - 7.52%, while the organoleptic assessment result (3.00% - 4.73%) with criteria rather dislike to normal. Packaging materials used in birdlime white corn Dodol is banana leaves, corn husks, and plastic. Characteristics Dodol of birdlime white corn is best in terms of the packaging material in this research is to use plastic packaging materials with a moisture content of 14.03%, 4.10% protein content, carbohydrate content of 71.64%, 12.14% fat content, ash content of 2.48%, pH of 7.52, while on the organoleptic assessment, among others: the color with a value of 4.40, the aroma of 4.47, 4.73 flavor, texture 4.27%, the highest in the overall acceptance of plastic with a value 4.53. From the results of this study suggested further research needs to be done about birdlime Dodol white corn and storage of packaging materials and to determine the shelf life thus increase the selling Dodol of birdlime white corn in the market.
The Effect of Blanching Methods and Extractions on Quality of Edamame Milk Product Melki Yohanes Amtiran; I Gede Pasek Mangku; Anak Agung Made Semariyani
SEAS (Sustainable Environment Agricultural Science) Vol. 2 No. 2 (2018)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.2.2.880.129-135

Abstract

This research was conducted with the aim to know the study the effect of blanching method and extraction on edamame milk characteristics. The design used in this study was a Randomized Block Design (RBD) with a factorial pattern consisting of two factors (blanching methods and extraction) and two replications. The analysis is done by objective and subjective. The actual analysis including of water content, pH, total soluble solids (TSS), protein content, ash content, and shelf-life. Individual observations include assessment of color, viscosity, flavor, and overall reception using the scoring method by SNI 3141.1: 2011. The result showed that the blanching method and extraction could maintain the characteristics up to 18 days of storage with features: water content 90.10%, pH 7.09, TSS, 15,90, protein content 1.25 (below standard quality), ash content 0.48, 5.93 colors, 5.60 flavor, 5.73 viscosity, 5.87 taste, and reception overall (rather like-like).
Co-Authors AA Mayun Wirajaya Aditya, Ketut Tegar Agata Viani Aida Firdaus Muhamad Nurul Azmi Amtiran, Melki Yohanes Amtiran, Melki Yohanes Anak Agung Gede Indraningrat Anak Agung Ngurah Mayun Wirajaya Arandini, Putu Chiana Adi Arisudana, I Gede Ayu Ningtias Mas Puspitayanti ayu suardani Ayu Suardani Singapurwa, Ni Made Ayu Suardani Singapurwa, Ni Made Azmi, Aida Firdaus Muhamad Nurul Bira, Ela Tara Wini Chindrawato, A.A. Sagung Manik DellaX’ma Nandari DellaX’Ma Nandari Dewa Gede Semara Edi Dewa Gede Semara Edi, Dewa Gede Semara Dewi, Ni Made Putri Pradnya Paramita Edam, Chelsia Wihelmina Felipus Muni G.S.S. Djarkasi Gek Ayu Sagita Widya Tresna Wati Grace Yohana Romauli Naibaho Gusti Ngurah Oka Jiwantara Gusti Ngurah Oka Jiwantara I Gede Ari Supastiawan I Gede Arisudana I Gede Pasek Mangku I Gede Wenda Wikan Adi I Gusti Agung Ayu Sucitra Ekaryani I Gusti Bagus Udayana I Gusti Made Arjana I Gusti Ngurah Agung Pawana I Komang Jiwa Antara I Made Kawan I Made Kawan I Made Kawan, I Made I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Putu Ajus Raditya Putra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra Suta Adnyana I Putu Candra, I Putu I Wayan Richo Yasa I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sweca Yasa Ida Bagus Komang Mahardika Ina, Maria Berkat Ina, Maria Berkat Janurianti, Ni Made Defy Janurianti, Ni Made Defy K. Agus Yogi Indrawan Kant, Mariam Lupita Kant, Mariam Lupita Ketut Agung Sudewa Laksmi, A.A. Ayu Kanaka Mutiara Luh Kartini Luh Suariani Luh Suariani Luh Suariani Luh Suriati M. Aditya Prayoga Made Sri Yuliartini Made Yuliartini Manikam, Raseetha Vani Siva Maria Berkat Ina Maria Intan Claudia Yatub Mariam Lupita Kant Marthen Kambarak Manujawa Ma’ruf Pambudi Nurwantara Melki Yohanes Amtiran Muhammad Zahran Rasyid Sulaeman Mulia, I Komang Oki Budi N.M. Yudiastari N.M.A. Suardani, S N.M.A. Suardani, S Ni Luh Putu Putri Setianingsih Ni Luh Putu Putri Setianingsih Ni Luh Putu Putri Setianingsih Ni Luh Putu Putri, Setianingsih Ni Made Ayu Suardani Ni Made Ayu Suardani Singapurwa Ni Made Ayu Suardani Singapurwa Ni Made Ayu Suardani Singapurwa Ni Made Ayu Suardani Singapurwa Ni Made Ayu Suardani Singapurwa Ni Made Ayu Suardani Singapurwa Ni Made Darmadi Ni Made Darmadi Ni Made Darmadi Ni Made Darmadi Ni Made Yudiastari Ni Putu Anom Sulistiawati Ni Putu Chiana Adi Arandini Ni Wayan Yulia Andriani Ni Wayan Yulia Andriani Putri, , Ni Kadek Sintya Pradnyani Putri, , Putu Nanda Icaka putu candra Putu Chiana Adi Arandini Raseetha Vani Siva Manikam Rudianta, I Nyoman Salensia Haryati Afons Saloko, Sartijo Sang Ayu Made Agung Prasetiawati Djelantik Sang Ayu Made Agung Prasetiawati Djelatik Satrijo Saloko SATRIYAS ILYAS Setianingsih, Ni Luh Putu Putri Sinta Purnamasari, Sinta Sofia Utami Putri Sunarso Suardani, S, N.M.A. Subin, Maria Reinaldis Jebaut Sudiarta, Wayan Susilawati, Ni Wayan Tiba, Andika Umbu Wati, Gek Ayu Sagita Widya Tresna Wibawa, Putu Rizky Ari Yasa Wirajaya, AA Mayun Yan Tonga Yasa, I Wayan Sweca Yohanes Lewa Yohanes Parlindungan Situmeang Yonatan Umbu Pingge Yuhendra AP