Article Per Year (5 Year)
p-Index From 2021 - 2026
1.573
P-Index
This Author published in this journals
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

Published : 14 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search
Journal : Gema Agro

 1 
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
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