Article Per Year (5 Year)
p-Index From 2020 - 2025
0.659
P-Index
This Author published in this journals
All Journal Gema Agro Asian Journal of Community Services (AJCS)
I Wayan Sudiarta
Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Warmadewa
Agriculture, Biological Sciences & Forestry Computer Science & IT Education Social Sciences

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
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 | Full PDF (272.883 KB) | 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.
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 | Full PDF (189.862 KB) | 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
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.
Co-Authors A.A. Made Semariyani I Gede Wenda Wikan Adi I Nyoman Rudianta I Putu Candra Ni Made Ayu Suardani Singapurwa Ni Made Darmadi Nyoman Rudianta Richard Randi