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All Journal Gema Agro AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) SEAS (Sustainable Environment Agricultural Science) Warmadewa Minesterium Medical Journal Asian Journal of Community Services (AJCS) Community Services Journal (CSJ)
I Wayan Sudiarta
Universitas Warmadewa
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Education Energy Environmental Science Health Professions Library & Information Science Medicine & Pharmacology Social Sciences

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Application of Hazard Analysis of Critical Control Point (HACCP) on "Urutan" Chicken Products at Dapur Ayuna Catering A.A.Made Semariyani; I Wayan Sudiarta; Ni Made Ayu Suardani Singapurwa
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i1.203

Abstract

This Applied Research is expected to be able to identify, analyze and control the hazards that may occur in the food manufacturing process. Hazard Analysis Critical Control Point (HACCP) is a food safety system by analyzing materials, processes, and food products. HACCP analysis can be used as an effort to control the quality of the final product in order to meet the requirements for healthy, safe, and halal food products. Dapur Ayuna Catering is a catering company for the general public that processes traditional Balinese menus, one of which is a sequence of orders made not only made from pork but also made from chicken meat to meet the wishes of consumers who should not or are allergic to pork and casings. The sleeve used is a synthetic casing made from collagen. This company has implemented HACCP in every food production including in the manufacture of chicken orders. This type of research is descriptive with the method of observation of the production process of chicken (Balinese sausage) menus. The application of HACCP in the production process of Urutan menus is to control the temperature and time during the production process to prevent microbial growth in food. Of the ten applications of HACCP according to Indonesian National Standard SNI No. 01-4852-1998 regarding the HACCP system, only one point of application is not in accordance with SNI, namely monitoring. Monitoring activities are not carried out routinely during the empon-empon washing process in the manufacture of 'basa genep' (Bali complete spices) and the storage of the final product has not been carried out in a special freezer because it is still using a refrigerator for households so that it is still one with other product storage. The HACCP system at the Dapur Ayuna Catering for Urutan chicken products for the general public has been implemented properly starting from receiving raw materials, processing, packaging, labeling, and storage (storage freezer). Critical of every CCP that has been set by Dapur Catering Ayuna Buduk Mengwi Badung. It takes handling and prevention of contamination in every stage of the chicken menu processing process with the aim that the food consumed by consumers is safe from contamination.
Sensory Analysis of Fish Chili Sauce With The Addition Of Fermented Cob Fish (Auxis Thazard) Ni Made Darmadi; Dewa Gede Semara Edi; I Wayan Sudiarta
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i1.205

Abstract

Fish Chili Sauce is a type of food as a side dish, which serves to arouse the appetite of consumers. By adding fermented tuna to the fish sauce, it is hoped that the fish sauce made will have a distinctive taste in Fermentation. The most essential microbes are Lactic Acid Bacteria. Lactate can improve the taste of the product and also lowers the pH of the substrate so that it can suppress the life of pathogenic microbes. The research method is the experimental method with 4 treatments and 3 replications. The results showed that the quality fish sauce formula was Treatment A (fish sauce with the addition of fermented tuna as much as 10%) with a value of 58.06% of water content, 78.92% of fat content, 1.43% of protein content, pH 5.12; TPC <25 cfu/g sample, Color Value is 6 (Preferred), Taste Value is 7 (Highly Favored), Texture Value of 7, and Appearance Value 7
Training on Virgin Coconut Oil (VCO) Processing in Banjar Lantangidung, Sukawati District, Gianyar District, Bali Ni Luh Putu Putri Setianingsih; I Wayan Sudiarta; Dewa Putu Yudi Pardita; Sang Ayu Made Agung Prasetiawati; Gusti Ngurah Oka Jiwantara
Asian Journal of Community Services Vol. 2 No. 8 (2023): August 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ajcs.v2i8.5757

Abstract

VCO is a processed food product. One area that processes coconuts into Virgin Coconut Oil (VCO) products is Family Welfare Development (PKK) Br. Lantangidung, Batuan, Sukawati, Gianyar, Bali. PKK Merta Nadi Bro. Lantanidung, Sukawati do not yet have adequate entrepreneurial, production management, or marketing skills. The solution to overcome partner problems is to provide the right technology for VCO processing, equipment assistance, product packaging and labeling knowledge, and marketing. Implementation of community service activities has been running smoothly. The number of participants who took part in this activity was 10. Based on the evaluation results, the group partners mastered VCO processing technology up to 100%. The resulting VCO products are of higher quality, have a longer shelf life, and have a wider market.
Innovative Products Processed from Coconut and Nuts Sari Nadhi Business Learning Group in Carangsari Village Badung I Wayan Sudiarta; A.A. Made Semariyani; Ni Made Ayu Suardani Singapurwa; Ni Made Darmadi
Asian Journal of Community Services Vol. 2 No. 10 (2023): October 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ajcs.v2i10.6509

Abstract

Regional Featured Product Development Program activities in Carangsari Village, Petang, Badung, and Bali were carried out at the Sari Nadhi Business Study Group. Coconuts into coconut oil have been produced and marketed by partners, but this has not been implemented. intensive, and partners want to have new superior products by processing local agricultural products, especially coconuts and nuts, to support the Carangsari Tourism Village. Partners do not know the field of business management, so they experience problems managing production and marketing. The solutions taken to overcome the problems faced by partners are: providing appropriate technology in the processing of coconut and nut-based products; storage and packaging; marketing; and business management; and assisting with processing equipment and business capital. The output target that has been achieved is Appropriate Technology for Processing Coconuts and Nuts.
Tingkat Keamanan Nasi Campur Yang Dijual Di Lingkungan Pasar Badung Ditinjau Dari Aspek Mikrobiologi Yulianus Jordi Ziku; Ni Made Ayu Suardani Singapurwa; I Wayan Sudiarta
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.23.1.652.1-10

Abstract

Food is one of the main elements of man. Quality of food should always be guaranteed to the public avoid the disease or health problems caused by bacterial contamination. One indicator of food contamination is the bacteria Escherichia coli. This study aims to analyze the contaminants of Escherichia coli bacteria and the total amount of microbes found in mixed rice foods sold in the Badung Market Traditional. This research uses descriptive analysis method. Samples tested were mixed rice taken from six mixed rice vendors in Badung Market environment, and testing of bacterial contaminants was tested at Veterinary Balai Besar Laboratory in Denpasar. The study was conducted on April 7, 2016, until May 4, 2016. The study included E.coli MPN testing, prediction test, confirmatory test, biochemical test using IMViC, and total microbial analysis using Total Plate Count (TPC) testing. The results of this study showed that all samples of mixed rice food (100%) were not contaminated with Escherichia coli bacteria. The total microbial yields showed 91.7% of mixed rice samples did not meet the standards and only 8.3% of the samples met the standards determined by Dirjen POM Number: 03726 B/ SK /VII /89.
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.
Analisis Cemaran Mikrobiologi Pada Daging Ayam Broiler Yang Beredar Di Pasar Tradisional Kecamatan Denpasar Barat Anak Agung Diah Apriyanti; I Wayan Sudiarta; Ni Made Ayu Suardani Singapurwa
GEMA AGRO Vol 25 No 2 (2020)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/.25.2.2611.115-127

Abstract

Broiler chicken meat is chicken meat that is commonly consumed by the public, because it has high nutritional value, thicker meat and is easily available in both traditional and modern markets. This study aims to determine the microbiological contamination of broiler chicken meat circulating in the Traditional Market of West Denpasar District. This research is a descriptive study using survey and experimental methods in the laboratory. Based on data from PD Pasar Denpasar City, there are 6 traditional markets in West Denpasar District. The number of samples to be studied was 53 samples from 113 populations. The parameters in this study were Total Plate Count (TPC), Escherichia coli, and Salmonella sp. The results showed that from 53 samples, TPC test results, there were 35 samples that met the requirements and 18 samples exceeded the limits set by SNI 7388: 2009 with a maximum limit of TPC contamination of 1 x 106 colony/gram. E. coli test results, namely 1 sample meets the requirements and 52 samples exceed the limit set by SNI 7388: 2009, namely the maximum limit of E. coli contamination 1 x 101 colony/gram. Salmonella sp. Test results obtained all negative samples so that they meet the requirements of SNI 7388: 2009, namely negative/25 grams.
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
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%).
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.
Co-Authors A.A. Made Semariyani Anak Agung Diah Apriyanti Dewa Ayu Agung Alit Suka Astini Dewa Gede Semara Edi Dewa Putu Yudi Pardita Gusti Ngurah Oka Jiwantara I Dewa Ayu Ketut Yunantariningsih I Gede Pasek Mangku I Gede Wenda Wikan Adi I Nyoman Rudianta I Putu Candra Suta Adnyana Janurianti, Ni Made Defy Luh Gede Evayanti Luh Suriati N.M.A. Suardani, S Ni Kadek Karina Sari Dewi Ni Luh Putu Putri Setianingsih Ni Made Ayu Suardani Singapurwa Ni Made Darmadi Richard Randi Sang Ayu Made Agung Prasetiawati Yulianus Jordi Ziku