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All Journal Gema Agro International Journal of Research in Community Services Jurnal Pengabdian kepada Masyarakat AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) SEAS (Sustainable Environment Agricultural Science) Formosa Journal of Applied Sciences (FJAS) Agriwar Journal Asian Journal of Community Services (AJCS) Seminar Ilmiah Nasional Teknologi, Sains, dan Sosial Humaniora (SINTESA) Community Services Journal (CSJ)
Rudianta, I Nyoman
Fakultas Pertanian Universitas Warmadewa
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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Penambahan Carboxymethyle Cellulosa (CMC) Dan Lama Penyimpanan Pada Suhu Dingin Terhadap Karakteristik Susu Kacang Merah Richard Randi; I Wayan Sudiarta; I Nyoman Rudianta
GEMA AGRO Vol 27 No 1 (2022)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.27.1.5003.53-64

Abstract

Local nuts are an alternative source of vegetable protein that is cheap and affordable by the people of Indonesia. Peanuts whose potential has not been fully explored, including red beans, green beans, and cowpeas are types of beans that have the potential to be developed in various products of the food industry (Fachrudin, 2009). One type of legume that is very good for consumption is red beans. This study aims to determine the addition (CMC) and storage time at cold temperature to the characteristics of red bean milk. The research design used a completely randomized design (CRD) factorial pattern with two factors and two replications, namely factor I was the addition of CMC treatment consisting of 4 levels, namely: (0.04%), (0.06%), (0.08 %), (0.10%). Factor Il is the treatment of shelf life which consists of 4 levels, namely: 0 days, 3 days, 6 days, and 9 days. Observations were carried out objectively including: moisture content, ash content, fat content, protein content, carbohydrates, viscosity, pH and color. Meanwhile, subjective observations include: color, aroma, taste, texture and overall acceptance. The best research results were obtained in the treatment with the addition of 0.06% CMC and storage time on day 3, with the results of 91.82% moisture content, 0.64% ash content, 1.92% fat content, 3.09 protein content. %, carbohydrate content of 2.73%, viscosity 29.75%, pH level of 6.57%, and subjectively have the highest preference for panelists
The Influence of Wheat Flour and Tapioca Comparison Against Characteristics of The Chips Beluntas Leaves During Storage Luh Suriati; I Nyoman Rudianta; Putu Candra; I Gusti Ayu Sukmawati
SEAS (Sustainable Environment Agricultural Science) Vol. 1 No. 2 (2017)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.1.2.396.32-38

Abstract

This study aims to know the comparison of wheat flour and tapioca flour in order to make the right ones not quickly wilted. Beluntas is herbs containing chemical compounds including i.e. phenol, alkaloids, tannins, essential oils that act as an antioxidant, anti-bacterial and also helps eliminate body odor. Leaf beluntas, when made into chips will be able to add diversification food products. Surely this will be very interesting for new innovations of food and expected to get the international market. Characteristics of the chips beluntas leaves can still be maintained with tapioca flour: comparison of 30:70 at 8 days storage with objective observations of water levels 21.50%, carbohydrates 8.74%, proteins 2.73%, fat 18.90%, levels of phenol 1485.33mg/kg drag power antioxidant 0.06%). While the subjective observations (color, aroma, flavor, texture and overall admissions) 6.0-6.7 with criteria like-love. Keywords: wheat flour, tapioca, chips beluntas, storage
Strategy of Agribusiness Development of Chrysanthemum Flower in Pancasari Village, Sukasada District, Buleleng Regency I Nyoman Rudianta; Anak Agung Ngurah Mayun Wirajaya
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.2.2.850.86-95

Abstract

This study aims to identify and analyze internal and external factors on the development of chrysanthemum agribusiness in Pancasari Village, and to formulate alternative strategies and to determine the priority of agribusiness development strategy of chrysanthemum flowers in Pancasari Village. Determination of the location of the study using the method "purposive sampling", the basic method in this study is descriptive analysis, namely research based on actual problems that exist in the present. The results showed that the identification and analysis of internal factors on influencing variables of strength is the suitability of land and climate, the mastery of chrysanthemum flower technology, chrysanthemum agribusiness is a profitable business, chrysanthemum agribusiness is the main business of agricultural extension workers availability, cooperation between farmers in groups and experience of chrysanthemum agribusiness. While the identification and analysis of internal factors in the variables of weakness that influence the human resources of farmers are still low, the dependence of seedlings from Java/outside, limited land ownership/narrow, limited funds, limited facilities/infrastructure, lack of market information and poor farm management. Identification and analysis of external factors on the variables of opportunity that influence the availability of technology, the availability of markets, the availability of production facilities and equipment, agribusiness enterprises have bright prospects, regional autonomy, government policy and the availability of manpower. While external factors on threat variables that influence the unavailability of seeds at any time, pest and disease attacks, competition from Java/outside Bali, residential population, capital dependence on loan sharks, high land prices, and the lack of a pattern of partnership system. Chrysanthemum agribusiness development strategy in Pancasari Village is: General strategy is a growth strategy and stability. Alternative strategies are aggressive strategies and alternative strategies resulting from SWOT matrix analysis are: 1) Improve the quality and quantity of chrysanthemum flower production. 2) Improve farmer cooperation in groups, to minimize costs. 3) The use of production facilities and equipment. The strategy that should be implemented based on QSPM analysis is an intensive growth strategy.
Stabilitation of strawberry puree during processing I Gede Pasek Mangku; I Nyoman Rudianta
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.2.2.869.107-113

Abstract

During processing of strawberry products like puree were often found of problems such as loss of changed of red colour anthocyanin, formation of brown pigment and loss of vitamin C. The purpose of this research is to determine the best of precise ascorbic acid and sodium acid pyrophosphate (SAPP) concentrations to produced strawberry puree with a good quality. The research was employed by two factors. The first factor is ascorbic acid concentrations, consist of three levels: ascorbic acid 0,5%, 0,75% and 1,0%. The second factors is sodium acid pyrophosphate (SAPP) concentrations, consist of three levels: SAPP 0,04%, 0,07% and 0,1%. The research was designed by factorial randomized block design with two replications. The data were analyzed by variance analyzed when the treatments result gave significantly effect (P
Analysis of Acesulfame K Sweetener on Elementary School Student’s Snacks in South Denpasar Sub-district I Dewa Ayu Ketut Yunantariningsih; Ni Made Ayu Suardani Singapurwa; I Wayan Sudiarta; I Nyoman Rudianta; I Putu Candra
SEAS (Sustainable Environment Agricultural Science) Vol. 3 No. 1 (2019)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.3.1.1329.1-6

Abstract

This study aims to determine the content and levels of Acesulfame K sweetener in unmarked beverages without labels prepared and sold by elementary school canteens in South Denpasar subdistrict. This research is a type of descriptive research that uses survey methods with simple random sampling techniques and experiments in the laboratory. The number of primary schools in South Denpasar District is 72 schools. The population in this study were 145 types of unmarked beverages without labels that were prepared and sold by elementary school canteens in South Denpasar District. The number of samples sampled are 110 samples from 145 existing populations. The parameters of artificial sweetener in this research were Acesulfame K which was tested by HPLC. The research data are presented in tables, graphs and analyzed descriptively. The results showed that of 110 samples containing 49 acesulfam K samples (44.55%) and acesulfam K levels all samples met the requirements in accordance with the maximum allowable limit referring to the Head of POM (National Agency of Drug and Food Control) RI Regulation Number 4 of 2014.
The Safety of Tofu Food Produced in Klungkung Regency in Terms of Chemical and Microbiological Aspects Sinta Purnamasari; A.A. Made Semariyani; I Nyoman Rudianta; I Putu Candra; I Wayan Sudiarta
SEAS (Sustainable Environment Agricultural Science) Vol. 3 No. 2 (2019)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.3.2.1474.82-88

Abstract

This research was aimed at investigating the safety of tofu food in terms of chemical (formalin) and microbiological (E. coli and Salmonella sp.) aspects produced in KlungkungRegency that met SNI 01-3142-1998 requirements. The test was conducted in the Laboratory of the Great Hall of Denpasar Veterinary. This research was explorative research that used in-laboratory experiment design. The population of this research was obtained through the survey by conducting a survey, namely the number of tofu producers in KlungkungRegency that was 6 producers located in Klungkung Sub-District and Dawan Sub-District. The safety test of tofu food was conducted against formalin parameters (qualitative), E. coli and Salmonella sp. The result of this research from the six tofu samples showed negative content of formalin. Thus, the safety of tofu food based on the chemical (formalin) aspect had met the requirement by the Decree of the Health Minister of the Republic of Indonesia Number 722/Menkes/Per/IX/88 and the Decree of the Health Minister Number 1168/Menkes/Per/1999. The E. coli Microbe contamination which resulted
"Base Genep" Instant Spices Quality For Sale In East Denpasar Sofia nggoweng; Ni Made Ayu Suardani singapurwa; I Nyoman Rudianta
SEAS (Sustainable Environment Agricultural Science) Vol. 4 No. 2 (2020)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.4.2.2623.142-150

Abstract

Instant spices is a mixture of several spices that are young to be found in the market at an affordable price, and are usually used immediately as a cooking spice for certain foods. This study aims to determine the quality of the "Base Genep" instant spices sold in the East Denpasar Market. This research is a descriptive study using survey and experimental methods in the laboratory. The number of samples to be studied was 44 samples from 81 populations. The variables in the study were moisture content, pH, Escherichia coli, Total Plate Count (TPC) and mold. The results showed that from 44 samples of "Basa Genep" instant seasoning water content test results obtained were 21.62% - 23.707%, while the pH value of 44 samples of "Basa Genep" instant spice was obtained between 2.2-2.5 so that it meets the requirements.
Addition of Moringa Leaf Extract and Natural Sweeteners of Palm Sugar to The Characteristics of Moringa Pudding Ni Luh Putu Dian Windari; Luh Suriati; I Nyoman Rudianta
SEAS (Sustainable Environment Agricultural Science) Vol. 5 No. 1 (2021)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.5.1.3273.37-49

Abstract

Pudding is a type of dessert. It tastes sweet and has a soft texture. Efforts are made on making pudding that can be functional by adding Moringa leaf extract and palm sugar. The purpose of this study was to determine the characteristics of water content, reduced sugar content, pH, texture and antioxidant activity as well as subjective assessments including aroma, color, texture and overall acceptance of Moringa pudding added with natural sweeteners of palm sugar. The research was conducted in September 2019-February 2020 at the Food Analysis Laboratory of the Faculty of Agriculture, Warmadewa University and Udayana University. Using a factorial experiment with a Completely Randomized Design (CRD) consisting of 2 factors: Factor I, Moringa leaf extract concentration (2.5%, 5.0%, 7.5% and 10.0%). Factor II, the addition of palm sugar (5.0%, 7.5% and 10.0%). The objective analysis of pudding produced from the treatment of Moringa leaf extract 10.0% palm sugar 10.0% while the subjective assessment of pudding produced from the treatment of Moringa leaf extract 5.0% palm sugar 10.0% (like-very like) with the characteristics of pudding Moringa is the water content of the addition of Moringa leaf extract 74,138% Palm sugar 63,172%, Reducing sugar content adding Moringa leaf extract 15,239% Palm sugar 15,515%, pH adding Moringa leaf extract 6,733 Palm sugar does not affect, the texture of adding Moringa leaf extract and Palm sugar 5,612 N Antioxidant activity of addition of Moringa leaf extract 22,275 mg / L GAEAC palm sugar 21,676 mg / L GAEAC.
Substitution of Corn Flour and Additional Palm Sugar to Cookies Characteristics Ni Kadek Karina Sari Dewi; I Wayan Sudiarta; I Nyoman Rudianta
SEAS (Sustainable Environment Agricultural Science) Vol. 6 No. 1 (2022)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.6.1.4965.42-52

Abstract

Cookies are biscuits made from low protein flour, and have a crunchy texture. Corn flour substitute was chosen because corn flour only contains <1% gluten. The main problem faced by corn commodity lies in the low sugar content as energy. To produce cookies that have nutritional value, palm sugar is added, where the constituent sugar is simpler than granulated sugar. This study aims to determine how the effect of corn flour substitution and the addition of palm sugar on the physicochemical and organoleptic characteristics of cookies. The design used was a Completely Randomized Design (CDR) with two factors and two replications, the first factor was corn flour substitution which consisted of four levels, namely 0%, 15%, 30%, 45%. The second factor is the addition of palm sugar which consists of three levels, namely 15%, 20%, 25%. Observations were made objectively including water content, ash content, protein content, fat content, carbohydrate content, crude fiber content and color. While subjectively include, color, aroma, texture, taste and overall acceptance. The results obtained the best formulation of cookies substituted with 30% corn flour and 20% palm sugar with a water content of 6.39%, ash content of 2.45%, protein content of 10.19%, fat content of 29.90%, carbohydrate content 51.08%, and 0.09% crude fiber content. Cookies are biscuits made from low protein flour, and have a crunchy texture. Corn flour substitute was chosen because corn flour only contains <1% gluten. The main problem faced by corn commodity lies in the low sugar content as energy. To produce cookies that have nutritional value, palm sugar is added, where the constituent sugar is simpler than granulated sugar. This study aims to determine how the effect of corn flour substitution and the addition of palm sugar on the physicochemical and organoleptic characteristics of cookies. The design used was a Completely Randomized Design (CDR) with two factors and two replications, the first factor was corn flour substitution which consisted of four levels, namely 0%, 15%, 30%, 45%. The second factor is the addition of palm sugar which consists of three levels, namely 15%, 20%, 25%. Observations were made objectively including water content, ash content, protein content, fat content, carbohydrate content, crude fiber content and color. While subjectively include, color, aroma, texture, taste and overall acceptance. The results obtained the best formulation of cookies substituted with 30% corn flour and 20% palm sugar with a water content of 6.39%, ash content of 2.45%, protein content of 10.19%, fat content of 29.90%, carbohydrate content 51.08%, and 0.09% crude fiber content.
Comparison of Wheat Flour and Tapioca Flour Towards Characteristics of White Oyster Mushroom Chips Luh Suriati; Nyoman Rudianta
Agriwar Journal Vol. 1 No. 1 (2021): Agriwar Journal
Publisher : Program Studi Magister Sains Pertanian Program Pascasarjana Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/aj.1.1.2021.25-29

Abstract

White oyster mushroom chips are products that are in great demand today. In addition to delicious taste, it also contains nutrients that are beneficial for health. The quality of the chips is largely determined by the addition of the type and amount of flour added. The purpose of this study was to determine the effect of the ratio of wheat flour and tapioca flour on the characteristics of white oyster mushroom chips. This study used a completely randomized design with three replications. The treatments tested were the ratio of wheat flour and tapioca flour with levels: (90:10) %, (80:20) %, (70:30) %, (60:40) %, (50:50) %. Comparison of wheat flour and tapioca flour only had a significant effect on the subjective test of water content and carbohydrate content of white oyster mushroom chips. The objective test had a significant effect on the taste, texture, and overall acceptance of white oyster mushroom chips. Comparison of flour and tapioca flour 60: 40% produces white oyster mushroom chips with the best organoleptic score.
Co-Authors A.A. Made Semariyani Aida Firdaus Muhamad Nurul Azmi Andriani, Anak Agung Sagung Putri Risa Arandini, Putu Chiana Adi Arjana, I Gusti Made Ayu Suardani Ayu Sukmawati, I Gusti Azmi, Aida Firdaus Muhamad Nurul candra, putu DellaX’ma Nandari DellaX’Ma Nandari Dewi, Ni Komang Putri Candra Grace Yohana Romauli Naibaho Gusti Ngurah Oka Jiwantara I Dewa Ayu Ketut Yunantariningsih I Dewa Ayu Ketut Yunantariningsih I Gede Pasek Mangku I Gede Wenda Wikan Adi I Gusti Ayu Sukmawati I Made Kawan, I Made I Putu Candra I Putu Candra Suta Adnyana I Putu Candra, I Putu I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Swiranata K Agung Sudewa Luh Suariani, Luh Luh Suriati Manikam, Raseetha Vani Siva Ni Kadek Karina Sari Dewi Ni Kadek Karina Saridewi Ni Komang Armaeni Ni Luh Putu Dian Windari Ni Luh Putu Dian Windari Ni Luh Putu Putri Setianingsih Ni Made Ayu Suardani Singapurwa Ni Made Darmadi Ni Made Yudiastari, Ni Made Ni Putu Anom Sulistiawati, Ni Putu Anom Putu Candra Putu Chiana Adi Arandini Raseetha Vani Siva Manikam Richard Randi Salensia Haryati Afons Sinta Purnamasari Sinta Purnamasari, Sinta Sofia nggoweng Sofia nggoweng Sofia Utami Putri Sunarso Wirajaya, Anak Agung Ngurah Mayun Yan Tonga Yunantariningsih, I Dewa Ayu Ketut