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All Journal Buletin Udayana Mengabdi Itepa : Jurnal Ilmu dan Teknologi Pangan Pro Food Agrisocionomics: Jurnal Sosial Ekonomi Pertanian Journal of Functional Food and Nutraceutical International Journal on Food, Agriculture and Natural Resources (IJFANRES) SEAS (Sustainable Environment Agricultural Science) Journal of Agri-Food Science and Technology (JAFoST) Setia Mengabdi: Jurnal Pengabdian Kepada Masyarakat Journal of Sustainable Agriculture Extension Jurnal Ilmiah Teknologi Pertanian Agrotechno
I Gede Arie Mahendra Putra
Department Of Food Technology, Faculty Of Agricultural Technology, Udayana University, Badung, 80361, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Engineering Environmental Science Industrial & Manufacturing Engineering Nursing Social Sciences Other

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Characteristics of Crispy Brownies from Diversified Arrowroot Starch and Black Soldier Fly Larvae (BSFL) Flour and its Potential as a Snack Food for Stunting Dewi, I Gusti Agung Bulan Mutiara; Putra, I Gede Arie Mahendra
International Journal on Food, Agriculture and Natural Resources Vol 5, No 4 (2024): IJ-FANRES
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v5i4.394

Abstract

Stunting is a condition regarding malnutrition, especially in children, which can cause a child to experience slow growth, decreased muscle mass, and weight loss. Protein is one of the important nutrients consumed by children so as not to cause stunting. High protein consumption is the most appropriate step to improve nutrition in stunted children. One of the ingredients high in protein content is Black Soldier Fly Larvae (BSFL) flour. This study aims to determine the characteristics of crispy brownies resulting from the diversification of arrowroot starch and BSFL flour and its potential as a snack for stunted patients. The design used in this study was a Randomized Group Design with treatment of the ratio of arrowroot starch and BSFL flour consisting of five treatment levels, namely (50:5), (50:10), (50:15), (50:20), and (50:25). The parameters observed were sensory characteristics and the best treatment followed by testing protein content, moisture content, ash content, fat content, carbohydrate content and energy. The results showed that the best treatment of sensory characteristics was obtained in the treatment of the ratio of arrowroot starch and BSFL flour (50:10) with sensory properties of color attributes 4.44 (like), aroma 3.94 (somewhat like), texture 4.38 (like), taste 4.19 (like), and overall acceptance 4.38 (like) with water content 1.37%, ash content 1.95%, protein content 8.04%, fat content 21.48%, carbohydrates 67.16%, and energy 494.14 Kcal. The developed diversified crispy brownie product also has the potential as a distraction food for stunting sufferers. It is expected to be a development in utilising local food ingredients combined with insects to support food security in Indonesia.
The Potency of Teter Leaf Herbal Tea as a Functional Beverage Based on Drying Time Putra, I Gede Arie Mahendra; Dewi, Putu Julyantika Nica; Dewi, I Gusti Agung Bulan Mutiara; Devani, Made Dita Dewi; Wahyuniari, Ida Ayu Tisna; Saraswati, I Gusti Ayu Krisma Widya
International Journal on Food, Agriculture and Natural Resources Vol 6, No 1 (2025): IJ-FANRES
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v6i1.471

Abstract

The teter plant is an herbal plant cultivated in Taro Village, rich in bioactive components with various health benefits, especially in its leaves. Taro villagers process teter leaves into a product called ‘loloh’ don teter. However, this product has the disadvantage of a short shelf life and is less desirable to the general public. As a solution, teter leaves can be processed into herbal tea. One important aspect in making herbal tea is the drying time. This study aimed to determine the effect of drying time on the Teter Leaf Herbal Tea characteristics and to obtained the appropriate drying time in making Teter Leaf Herbal Tea and its potential as a functional beverage. A Completely Randomized Design (CRD) was used with the treatment of drying time at 4 levels (12; 18; 24; and 30 hours at 50oC). The results showed that the drying time had a significant effect on the characteristics of Teter Leaf Herbal Tea. A drying time of 24 hours was the right time to produced herbal tea with a yield of 20.74%, moisture content of 7.21%, total phenols 40.71 mg GAE/g, total flavonoids 28.76 mg QE/g, total tannins 0.80 mg TAE/g, vitamin C 8.13 mg AAE/g, and antioxidant activity of 85.55%. Teter leaf has the potential to be developed into functional beverage.
Karakteristik Loloh Daun Teter (Solanum erianthum D.Don) Berkarbonasi dengan Penambahan Flavor Lemon dan Jahe Merah Sebagai Minuman Fungsional Ery, Ni Kadek; Putra, I Gede Arie Mahendra; Kenari, Ni Ketut Ratnamaya Sutra; Putri, Safa Reska; Sutisna, Arlin Ramadhan
Pro Food Vol. 11 No. 1 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v11i1.507

Abstract

Loloh merupakan minuman tradisional khas Bali yang terbuat dari campuran beberapa tanaman herbal. Salah satunya yaitu loloh daun teter dari Desa Taro, Gianyar. Cita rasanya yang pahit dan aromanya kurang menarik membuat minuman ini kurang diminati konsumen. Inovasi dilakukan dengan penambahan flavor lemon dan jahe untuk meningkatkan citarasa dan daya terima produk. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan jenis flavor terhadap karakteristik sensori loloh daun teter serta mengetahui jenis flavor yang tepat untuk menghasilkan karakteristik sensori loloh daun teter yang paling disukai. Metode penelitian menerapkan Rancangan Acak Lengkap dengan perlakuan terdiri dari: loloh daun teter kontrol (tanpa perlakuan), loloh daun teter berkarbonasi (tanpa penambahan flavor), loloh daun teter berkarbonasi dengan 5% flavor lemon, loloh daun teter berkarbonasi dengan 5% flavor jahe merah, dan loloh daun teter karbonasi dengan kombinasi 2,5% flavor jahe merah dan 2,5% lemon. Variabel yang diamati dalam penelitian ini adalah karakteristik sensori (warna, rasa, aroma dan penerimaan keseluruhan). Setelah itu dilakukan pengujian warna, pH, total padatan terlarut, total fenol dan aktivitas antioksidan pada perlakuan terbaik berdasarkan karakteristik sensori. Hasil penelitian menunjukkan karakteristik sensori terbaik diperoleh pada loloh daun teter karbonasi dengan kombinasi penambahan 2,5 % jahe merah dan 2,5% lemon dengan karakteristik warna dan aroma biasa, rasa dan penerimaan keseluruhan agak disukai. Karakteristik warna L* 37,3; a* -4,5; b* 22,0pH 6, total padatan terlarut 13,3, total fenol 2,51 mg/100g, dan aktivitas antioksidan 42,14% yang berpotensi dikembangkan sebagai minuman fungsional.
Sago Porridge Enriched with Red Dragon Fruit (Hylocereus polyrhizus) Extract: A Functional Food with Enhanced Sensory and Nutritional Properties Putra, I Gede Arie Mahendra; Rna Fajarini, Luh Dian; Dewi, Putu Julyantika Nica; Muzakki, Wafi Adizara; Ibrahim, Nur Syamsi
Journal of Agri-Food Science and Technology Vol. 6 No. 2 (2025): June
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i2.12847

Abstract

Sago, one of Indonesia’s staple foods, holds significant potential for food diversification due to its high carbohydrate content. However, despite its nutritional benefits, sago consumption remains less popular than corn and potatoes. Sago porridge, a traditional food product, can be developed into a healthy alternative, but its translucent brown color is visually unappealing, affecting consumer acceptance. This study aims to evaluate the optimal concentration of red dragon fruit extract as a natural colorant to enhance the visual appeal of sago porridge. The research method involved testing varying concentrations of red dragon fruit extract (0%, 2%, 4%, 6%) through sensory evaluation and physical analysis. Results showed that a 6% concentration yielded the highest acceptability, with the following physical properties: strawberry red color (L*:48.4; a*:70.8; b*:21.5), viscosity of 56,000 mPažs, texture force of 8.7980 N, and pH of 7.21. This study contributes through the innovative use of red dragon fruit extract as a natural colorant, improving both the visual appeal and nutritional value of sago porridge. The optimal 6% concentration provides a practical reference for local food industries to produce value-added products, supporting food diversification based on local resources and aligning with global trends in healthy, natural foods.
Sensory Evaluation and Antioxidant Activity of Functional Ice Cream with The Ratio of Cardamom Powder and Dragon Fruit Peel Puree Wahyuniari, Ida Ayu Tisna; Putra, I Gede Arie Mahendra; Devani, Made Dita Dewi; Wiguna, Putu Wedananta Darma; Kartika, Dina Puti
Journal of Agri-Food Science and Technology Vol. 6 No. 2 (2025): June
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i2.12896

Abstract

Functional food products are emerging due to increased public health awareness. Cardamom (Amomum cardamomum L.), a spice cultivated in Manukaya Village, Bali, is rich in flavonoids and essential oils such as 1,8-cineole, α-terpinyl acetate, α-terpineol, limonene, linalool, and α-pinene. These compounds act as natural flavorings and antioxidants, making cardamom a potential ingredient for functional ice cream. To enhance the ice cream’s appearance, natural colorants like dragon fruit peel waste, which are rich in anthocyanins, can be used. This study contributed to determine the optimal ratio of cardamom powder and dragon fruit peel puree to produce ice cream with favorable characteristics and functional potential. A Randomized Group Design (RGD) was applied with 10 treatment ratios (100:0; 10:90; 20:80; 30:70; 40:60; 50:50; 60:40; 70:30; 80:20; and 90:10) and two replications, totaling 20 experimental units. Ice cream was produced by mixing the ingredients according to each treatment, followed by freezing for 10 hours. The data were analyzed using ANOVA and Tukey’s test. The results indicated that the 10:90 ratio of cardamom powder to dragon fruit peel puree produced the best ice cream, with average sensory scores of 4.82 (slightly liked) for color, 4.65 (slightly liked) for taste, and 4.59 (slightly liked) for overall acceptance. This formulation also showed 20.19% antioxidant activity and had a rosy brown appearance with color values of L* 61.90, a* 10.64, and b* 3.85, supporting its potential as a functional food product.
Pengaruh Suhu dan Lama Pengadukan dalam Pemurnian Minyak Goreng Bekas sebagai Bahan Baku Sabun Padat Dewa Ayu Anom Yuarini; Luh Putu Wrasiati; Gede Arie Mahendra Putra; I Made Bagus Wisesa Yogiswara
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 9 No. 1 (2024): April
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA/2024.v09.i01.p04

Abstract

Minyak Goreng Bekas (MGB) adalah minyak dan lemak yang telah digunakan untuk memasak atau menggoreng di industri pengolahan makanan, restoran, makanan cepat saji dan di tingkat konsumen atau rumah tangga. MGB apabila tidak dikelola dengan baik berpotensi mencemari lingkungan ditandai dengan naiknya kadar Chemical Oxygen Demand (COD) dan Biological Oxygen Demand (BOD) dalam perairan, serta juga menimbulkan bau busuk akibat degradasi biologi. Salah satu bahan yang dapat digunakan untuk memperbaiki mutu minyak goreng bekas dapat menggunakan arang aktif, karena memiliki daya absorpsi yang tinggi sehingga dapat menyerap gas atau bau dan warna yang terdapat pada MGB. Tujuan penelitian ini adalah untuk mengetahui karakteristik MGB yang dimurnikan dengan menggunakan arang aktif dan untuk menentukan karakteristik sabun padat yang diolah dari MGB hasil pemurnian arang aktif. Penelitian ini didahului dengan memurnikan MGB menggunakan arang aktif dan diuji karakteristiknya. MGB yang sudah dimurnikan kemudian digunakan sebagai bahan baku dalam pembuatan sabun padat. Hasil penelitian menunjukkan bahwa suhu adsorpsi dan lama pengadukan berpengaruh sangat nyata terhadap kadar asam lemak bebas, kadar air dan intensitas warna, interaksi antar perlakuan waktu pengadukan dan suhu sangat berpengaruh terhadap asam lemak bebas, tingkat kecerahan dan tingkat kemerahan. Peningkatan suhu adsorpsi sampai 100°C dan waktu pengadukan sampai 80 menit dapat meningkatkan tingkat kecerahan serta menurunkan kadar air dan kandungan asam lemak bebas pada minyak goreng bekas. Perlakuan terbaik dari proses pemurnian minyak goreng bekas menggunakan arang aktif adalah perlakuan suhu 100°C dan waktu pengadukan 80 menit, dengan karakteristik kandungan asam lemak bebas 0,36 % kadar air 0,19 %, tingkat kecerahan 60,83, tingkat kemerahan -11,61 dan tingkat kekuningan 40,43. Hasil penelitian menunjukkan bahwa suhu adsorpsi dan lama pengadukan berpengaruh sangat nyata terhadap pH, tekstur, kadar busa dan uji sensoris, interaksi antar perlakuan waktu pengadukan dan suhu sangat berpengaruh terhadap pH dan uji sensoris sabun padat minyak goreng bekas.
Pelatihan Pengemasan dan Pelabelan Sebagai Usaha Peningkatan Pengembangan Produk pada UMKM Pindang Ikan di Desa Kusamba Wrasiati, Luh Putu; Fajarini, Luh Dian Rna; Sudarma, I Made; Braja, I Wayan Ryantama Swastika; Putra, I Gede Arie Mahendra
Setia Mengabdi: Jurnal Pengabdian kepada Masyarakat Vol. 6 No. 2 (2025): Desember 2025
Publisher : Politeknik STIA LAN Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31113/setiamengabdi.v6i2.94

Abstract

Desa Kusamba di Kabupaten Klungkung, Bali, merupakan sentra produksi olahan hasil perikanan melalui POKLAHSAR Ulam Sari Segara yang memproduksi ikan pindang dan abon ikan. Namun, mitra masih menghadapi kendala berupa rendahnya daya simpan produk, kualitas kemasan yang belum standar, keterbatasan manajemen usaha, serta pemasaran digital yang belum optimal. Program pengabdian ini bertujuan meningkatkan kualitas produksi, kapasitas manajemen usaha, dan jangkauan pemasaran melalui pelatihan pengemasan, pelabelan, perhitungan Harga Pokok Produksi (HPP), serta digitalisasi pemasaran. Kegiatan dilaksanakan selama delapan bulan melalui sosialisasi, pelatihan, penerapan teknologi, pendampingan, dan evaluasi yang melibatkan 36 anggota POKLAHSAR. Hasil menunjukkan peningkatan signifikan: pemahaman desain kemasan mencapai 90%, pemahaman label 75%, kemampuan menghitung HPP 60%, dan keterampilan pengemasan vakum 75%. Selain itu, 100% peserta terlatih dalam pengemasan dan pelabelan, 75% mampu mengoperasikan alat pengemasan, 75% produk telah menggunakan kemasan fungsional, serta pemasaran digital meningkatkan jangkauan pasar hingga 50%. Dukungan alat produksi (freezer dan coolbox) turut memperbaiki mutu bahan baku. Program ini terbukti meningkatkan daya saing produk olahan ikan melalui inovasi teknologi pengemasan dan penguatan literasi manajemen serta pemasaran digital, sehingga mendukung keberlanjutan usaha perikanan masyarakat pesisir.
Application of QFD in Service Quality Improvement: The Case of Pasar Malam Batubulan Services Yuarini, Dewa Ayu Anom; Putra, G.P. Ganda; Wrasiati, Luh Putu; Wardana, Gede Wahyu; Putra, I Gede Arie Mahendra; Fajarini, Luh Dian Rna
Agrisocionomics: Jurnal Sosial Ekonomi Pertanian Vol 10, No 1 (2026): Maret 2026
Publisher : Faculty of Animal and Agricultural Science, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/agrisocionomics.v10i1.26697

Abstract

Dewi Sri Market, located at Batubulan Terminal, Sukawati District, Gianyar, Bali, is one of the island’s tourist destinations, offering a unique shopping experience with diverse culinary choices, performances, clothing, and entertainment for children, commonly known as Pasar Malam Batubulan. This study aims to identify the attributes considered important by the public regarding Pasar Malam Batubulan, measure the levels of importance and satisfaction related to service quality, and formulate strategies to improve service quality. The analysis employs Quality Function Deployment (QFD), with variables derived from the five service quality dimensions: tangibles, reliability, responsiveness, assurance, and empathy. Based on the QFD analysis, the attribute with the highest importance value was the tangibles dimension, specifically toilet facilities (4.83), followed by vendor politeness (4.82), cleanliness and comfort of the market area (4.80), vendor friendliness (4.80), parking availability (4.79), and lighting quality (4.78). Other attributes that were rated highly included vendor product knowledge (4.68), service responsiveness (4.66), price-to-portion fairness (4.66), and market layout (4.64). However, satisfaction scores revealed a considerable gap, with salesperson friendliness receiving the highest score (4.05) and toilet facilities scoring the lowest (3.42), highlighting critical gaps in service quality. Based on respondent characteristics, the recommended strategies include introducing digital payment systems such as QRIS or digital wallets. Sustained capacity building for merchants, along with regular evaluations, is considered essential to measure the long-term impact of these initiatives and to assess their readiness for digital transformation. These findings underscore that enhancing basic facilities and adopting digital payment systems are strategic measures to improve customer satisfaction and align traditional markets with the evolving demands of the digital era.
Integrating Agribusiness Management, Product Downstreaming, and Consumer Behavior for Sustainable Livestock-Based Food Enterprises Widiarta, I Putu Gede Didik; Ananda Putra Agung; I Gede Arie Mahendra Putra; Muhammad Eriansyah Al Hakim; Made Hardinata Wijakesuma; A.A. Gde Agung Nanda Perwira
Journal of Sustainable Agriculture Extension Vol 4 No 1 (2026): Journal of Sustainable Agriculture Extension
Publisher : Politeknik Pembangunan Pertanian Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47687/josae.v4i1.1801

Abstract

Latar belakang: Sistem pangan berbasis peternakan berkelanjutan memiliki peran penting dalam menjawab tantangan global terkait ketahanan pangan, gizi, dan kesejahteraan masyarakat pedesaan. Sektor ini masih menghadapi berbagai permasalahan seperti rendahnya efisiensi, keterbatasan nilai tambah, serta lemahnya kepercayaan konsumen terhadap kualitas dan keberlanjutan produk. Kondisi tersebut menuntut transformasi menyeluruh dari model produksi konvensional menuju sistem agribisnis terpadu yang menghubungkan kompetensi manajerial, inovasi produk, dan strategi berbasis perilaku konsumen. Penelitian ini bertujuan untuk mengembangkan kerangka konseptual integratif yang menghubungkan manajemen agribisnis, hilirisasi produk, dan perilaku konsumen untuk memperkuat keberlanjutan usaha pangan berbasis hasil ternak. Metode: Dengan menggunakan pendekatan kualitatif melalui tinjauan pustaka sistematis terhadap publikasi tahun 2020-2025, penelitian ini mensintesis temuan teoritis dan empiris dari konteks global dan Indonesia. Hasil: Hasil penelitian menunjukkan bahwa manajemen agribisnis yang efektif melalui kompetensi manajerial, integrasi rantai nilai sirkular, dan digitalisasi dapat meningkatkan efisiensi dan ketahanan usaha. Hilirisasi produk mendorong penciptaan nilai tambah dan daya saing pasar melalui inovasi teknologi dan pengolahan ramah lingkungan. Sementara itu, perilaku konsumen yang dipengaruhi oleh kesadaran keberlanjutan, kepercayaan sensorik, dan keterikatan emosional berperan penting dalam membentuk preferensi pembelian dan loyalitas merek. Kesimpulan: Integrasi ketiga dimensi tersebut menghasilkan sistem sinergis yang mendorong inovasi, mengurangi limbah, serta memperkuat pertumbuhan pasar berkelanjutan. Kerangka ini berkontribusi pada pengembangan teori agribisnis berkelanjutan dan memberikan implikasi strategis bagi pembuat kebijakan, praktisi, serta wirausaha muda peternakan.
Co-Authors A.A. Gde Agung Nanda Perwira Abilita, Sang Ayu Putu Sollenne Ananda Putra Agung Aryawan, Kunti Dewi Dhasi Braja, I Wayan Ryantama Swastika Devani, Made Dita Dewi DEWA AYU ANOM YUARINI Dewi, I Gusti Agung Bulan Mutiara Dewi, Putu Julyantika Nica Ery, Ni Kadek Fajarini, Luh Dian Rna G.P. Ganda Putra I Gusti Ayu Krisma Widya Saraswati I Made Bagus Wisesa Yogiswara I Made Bagus Wisesa Yogiswara I MADE SUDARMA I Putu Gede Didik Widiarta I Wayan Rai Widarta Ibrahim, Nur Syamsi Ida Bagus Gede Mahatmananda Kartika, Dina Puti Kenari, Ni Ketut Ratnamaya Sutra Kirana, Made Karlinda Putri Luh Putu Wrasiati Luh Putu Wrasiati Made Hardinata Wijakesuma Maharani, Putu Trisna Miranda, S.A. Muhammad Eriansyah Al Hakim Muhammad Eriansyah Al Hakim Muzakki, Wafi Adizara Permatasari, I.G.A.F. Putri, Maria Rosary Mayaranti Putri, Safa Reska Putu Julyantika Nica Dewi Putu Timur Ina Rna Fajarini, Luh Dian Saputra, I Wayan Mulya Adi Savitri, A.A.A. Sutisna, Arlin Ramadhan Wahyuniari, Ida Ayu Tisna Wangsaputri, Gabrielle Thasya Wardana, Gede Wahyu Wiadnyani, A.A.I.S. Widarta, I.W.R. Wiguna, Putu Wedananta Darma Yusuf, Fauzan Maulana