Articles
<![CDATA[ANALISIS SENSORI PRODUK SOSIS SAPI KOMERSIAL MENGGUNAKAN PRINCIPLE COMPONENT ANALYSIS ]]>
<![CDATA[Ni Wayan Putu Meikapasa]]>;
<![CDATA[Lalu Danu Prima Arzani]]>
<![CDATA[ The Journal of Teknologi Pangan Vol 3 No 2 (2022): Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering ]]>
Publisher : <![CDATA[Faculty of Agricultural Technology ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
<![CDATA[Karakteristik sensori menjadi salah satu faktor penentu tingkat penerimaan konsumen terhadap produk sosis. Penelitian ini bertujuan untuk memberikan gambaran perbedaan karakteristik sensori sosis sapi komersial. Penelitian ini menggunakan tiga jenis sosis sapi berbeda merk (SG, SV, SV) yang diambil dari produsen berbeda. Pengujian atribut sensori dilakukan oleh 75 panelis. Atribut sensori yang diujikan adalah tekstur, warna, aroma, mouthfeel dan meaty produk. Data dianalisis menggunakan One Way Analysis of Variance (ANOVA) dengan tingkat kepercayaan sebesar 95 % (?=0.05) dan dilanjutkan uji Duncan. Selanjutnya, untuk mengetahui variabel penentu atribut sensori pada produk menggunakan analisis multivariat dengan Principal Component Analysis (PCA). Hasil penelitian menunjukkan bahwa produk sosis sapi merek "SV" memiliki korelasi yang kuat dengan atribut sensori mouthfeel dan sosis sapi merek "SB" memiliki korelasi yang kuat dengan atribut meaty dan aroma serta memiliki nilai korelasi yang dekat dengan atribut tekstur. Sosis merek "SG" memiliki korelasi yang kuat pada atribut sensori warna namun berkorelasi negatif dengan nilai sensori tekstur.]]>
<![CDATA[ANALISIS CEMARAN MIKROBIOLOGI BEBERAPA ASPEK PRODUKSI PADA PEDAGANG PENYEDIA MAKANAN DI SEKITAR KAMPUS UNIVERSITAS BUMIGORA MATARAM ]]>
<![CDATA[NI WAYAN PUTU MEIKAPASA]]>;
<![CDATA[THERESIA SUZANNA CATHARINA]]>;
<![CDATA[LALU DANU PRIMA ARZANI]]>
<![CDATA[ GANEC SWARA Vol 17, No 4 (2023): Desember 2023 ]]>
Publisher : <![CDATA[Universitas Mahasaraswati K. Mataram ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.35327/gara.v17i4.690
<![CDATA[Most health problems by food are caused by contamination of microorganisms. This contamination can due because cleanliness or improper implementation of sanitation and hygiene. The aim of this research is to identify microorganism contamination in the production aspects of food traders around the Campus of Bumigora University Mataram. Total microbial testing was carried out using the Total Plate Count (TPC) method for air, table, floor, equipment and water samples. Another method for testing coliforms in water use the principle of the Most Probably Number (MPN) method. The observation results show that the environmental quality as seen from the total microbes in the air is below the threshold, namely <700 col/m3, so it is said to be still safe. Meanwhile, table, floor and equipment samples showed that the total number of microbes was high enough to exceed the required threshold, especially those related to eating utensils such as plates, glasses and spoons. The total microbial test in the water sources used by the three traders showed that the two water sources used contained microbial colonies which were tested via TPC with colony numbers ranging from 87.7 – 99 x 10-5 CFU/ml. The results of the coliform estimation test using the MPN method principle showed that there was no suspicion of any coliform bacteria contamination in the two water samples, which indicated that both water sources also met the clean water requirements according to Minister of Health Regulation No. 492 of 2010.]]>
<![CDATA[ANALISIS SENSORI PRODUK SOSIS SAPI KOMERSIAL MENGGUNAKAN PRINCIPLE COMPONENT ANALYSIS ]]>
<![CDATA[Ni Wayan Putu Meikapasa]]>;
<![CDATA[Lalu Danu Prima Arzani]]>
<![CDATA[ The Journal of Teknologi Pangan Vol 3 No 2 (2022): Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering ]]>
Publisher : <![CDATA[Faculty of Agriculture Science & Technology ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
<![CDATA[The sensory characteristics of a product are one of the factors that determine the level of consumer acceptance. This study aimed to provide an overview of the differences in the sensory characteristics of commercial beef sausages. The study used three different brands of beef sausages (SG, SV, and SV) from different producers. The sensory attribute testing was carried out by 75 panelists. The sensory attributes tested were texture, color, aroma, mouthfeel, and meatiness of the product. Data were analyzed using one-way analysis of variance (ANOVA) with a confidence level of 95% (?=0.05) and followed by the Duncan test. Furthermore, to determine the variables that determine the sensory attributes of the product, multivariate analysis with principal component analysis (PCA) was used. The results of the study showed that the "SV" brand of beef sausage had a strong correlation with the sensory attribute of mouthfeel, and the "SB" brand of beef sausage had a strong correlation with the sensory attributes of meatiness and aroma and had a close correlation with the sensory attribute of texture. The "SG" brand of sausage had a strong correlation with the sensory attribute of color but had a negative correlation with the sensory attribute of texture.Keyword: beef sausage, PCA, Sensory]]>
<![CDATA[Analisis Struktur Genetik dan Filogenetik Bakteri Lactobacillus Plantarum yang Diisiolasi dari Produk Pangan ]]>
<![CDATA[Karni, Ine]]>;
<![CDATA[Nalurita, Indah]]>;
<![CDATA[Gemma Pravitri, Kartika]]>;
<![CDATA[Naufali, Muhammad Nizhar]]>;
<![CDATA[Meikapasa, Ni Wayan Putu]]>
<![CDATA[ Food Scientia : Journal of Food Science and Technology Vol 4 No 1 (2024): January - June ]]>
Publisher : <![CDATA[LPPM Universitas Terbuka ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.33830/fsj.v4i1.6488.2024
<![CDATA[Lactobacillus plantarum (L. plantarum) is a type of Lactic Acid Bacteria (LAB) that can convert glucose into lactic acid. L. plantarum can mostly be found in milk, meat, fermented vegetables, and the human digestive tract. The L. plantarum bacteria has several strains, each of which has a good function in food fermentation and health. To understand the historical development of an organism's evolution, it is necessary to use phylogeny as the basis for systematic science in biological evolution. The aim of this research was to determine the genetic structure and level of relationship between L. plantarum bacteria isolated from food products. The data used in this research is secondary data taken from GenBank in the form of nucleotide sequences from the bacterium L. plantarum which were then analyzed using clustal W in the Bioedit application, then genetic and phylogenetic structure analysis was carried out using the MEGA 7 application. The results showed that the probability of substitution was the highest. detected in base G, followed by bases A, T/U, and C. The L. plantarum strain that has the highest level of relationship is the strain with GenBank codes AY424355.1 and AJ640082.1 with a bootsrep value of 99. The resulting phylogenetic tree topology is monophyletic, which means that all members in the group come from a common ancestor who passed on genetic, morphological and biochemical characteristics to his descendants.]]>
<![CDATA[PENGARUH KONDISI LENGAS TANAH DAN MEDIA TUMBUH YANG BERBEDA TERHADAP PERTUMBUHAN DAN HASIL KACANG HIJAU (VIGNA RADIATA L.) ]]>
<![CDATA[CATHARINA, THERESIA SUZANNA]]>;
<![CDATA[DETHAN, STEVANY HANALYNA]]>;
<![CDATA[MEIKAPASA, NI WAYAN PUTU]]>
<![CDATA[ GANEC SWARA Vol 16, No 2 (2022): September 2022 ]]>
Publisher : <![CDATA[Universitas Mahasaraswati K. Mataram ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.35327/gara.v16i2.338
<![CDATA[This study aims to determine the effect of soil moisture conditions and different growing media on the growth and production of mung bean (vigna radiata L.). The method used in this research is an experimental method by experimenting with planting in pots in a plastic house. The experiment was carried out in a green house that was prepared on farmer's land, Mataram District, East Pagutan Village, Karang Buaya Village. The experiment was planned for 4 months. The experimental design used was a completely randomized design by arranging the treatment in a factorial manner, which consisted of 2 treatment factors as follows: origin of the growing medium (entisols) (M), with 3 levels as follows: M1 = growing medium from Sayong village, M2 = medium growing from Kuripan village and M3 = growing medium from Bayan. Moisture content with 2 treatment levels of water supply, namely: C1 = water supply 100% moisture content. . C2 = 50% moisture content of water, thus 6 treatment combinations were obtained and each treatment combination was repeated three times, so 18 experimental pots were obtained.The results showed that the best growth of mung bean on growing media was from Kuripan with 100% moisture content, while at 50% moisture content from Bayan. The highest yield of green beans in growing media was from Bayan at 100% soil moisture, while 50% moisture content in growing media from Saiyong.]]>
<![CDATA[Pendugaan Umur Simpan Saus Tomat Homemade Menggunakan Model Arrhenius pada Suhu Penyimpanan Berbeda ]]>
<![CDATA[Meikapasa, Ni Wayan Putu]]>;
<![CDATA[Pravitri, Kartika Gemma]]>;
<![CDATA[Arzani, Lalu Danu Prima]]>
<![CDATA[ Jurnal Teknologi dan Mutu Pangan Vol 3 No 1 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan ]]>
Publisher : <![CDATA[Universitas Bumigora ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.30812/jtmp.v3i1.4058
<![CDATA[Homemade tomato sauce products have the advantage of having a composition that can be ensured to contain minimal harmful chemicals. However, like other processed products, of course, the product will experience a decrease in quality along with the length of storage time. This study aims to determine changes in the quality of tomato sauce produced on a home scale (homemade ketchup) during one month of storage at storage temperatures of 10oC, 250oC, and 350oC. The method used to predict shelf life is the Arrhenius calculation model, which observes changes in pH, aw, and Total Microbes. The findings showed that the pH of tomato sauce tended to decrease with the length of storage time. The number of microbes increased with the increasing temperature and length of storage. Meanwhile, temperature and length of storage did not affect water activity. However, aw tends to increase with the temperature and length of storage. The results of estimating the shelf life with the Arrhenius model based on the water activity (aw) parameter showed that the shelf life of the sauce was 151.75 days with a quality decline rate of 0.001068/day at a storage temperature of 10oC; 96.07 days with a quality decline rate of 0.001685/day at a storage temperature of 25oC and 72.6 days with a quality decline rate of 0.002227/day at a storage temperature of 35oC. The implications of this study indicate that storage at 10oC can extend the shelf life of both tomato sauce products, so producers and consumers need to consider the optimal storage temperature based on the results of this study.]]>
<![CDATA[PENGELOLAAN MANAJEMEN DAN PEMBANGUNAN WEBSITE DESA WISATA DI DESA SOKONG LOMBOK UTARA ]]>
<![CDATA[Stevany Hanalyna Dethan]]>;
<![CDATA[Tomi Tri Sujaka]]>;
<![CDATA[Ni Wayan Putu Meikapasa]]>
<![CDATA[ Konferensi Nasional Pengabdian Masyarakat (KOPEMAS) #5 2024 Konferensi Nasional Pengabdian Masyarakat (KOPEMAS) #5 ]]>
Publisher : <![CDATA[Konferensi Nasional Pengabdian Masyarakat (KOPEMAS) #5 2024 ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
<![CDATA[Desa Sokong di Kecamatan Tanjung, Kabupaten Lombok Utara, menghadapi sejumlah tantangan terkait pengembangan sektor pariwisata. Meskipun memiliki potensi besar sebagai desa wisata berbasis sosial budaya dan agrowisata, pengembangan pariwisata terkendala oleh lemahnya pengelolaan organisasi, kurangnya regulasi, serta keterbatasan dalam pemanfaatan teknologi digital untuk promosi. Adapun tujuan dari kegiatan kolaborasi ini diharapkan Pemerintah Desa Sokong dan pengelola pokdarwis kembang dangar sebagai mitra sasaran dan juga masyarakat dapat lebih berdaya dalam melakukan penglolaan organisasi dan pengembangan wisata lokal dari Desa Sokong. Metode pelaksanaan yang dilakukan pada kegiatan ini yaitu melakukan sosialisasi, pelatihan, penerapan teknologi, pendampingan dan evaluasi dan keberlanjutan program yang telah dilakukan. Hasil dari kegiatan kolaborasi ini, tim pelaksana melakukan pelatihan yang menghasilkan penataan organisasi dan penyusunan SOP bagi Kelompok Sadar Wisata (Pokdarwis) serta pembangunan website desa wisata berbasis sistem informasi.]]>
<![CDATA[Analisis Total Oxidation Value Minyak Goreng Bekas pada Beberapa Produk Olahan Pangan di Pasaran ]]>
<![CDATA[Pratiwi, Nindya Putri Cossy]]>;
<![CDATA[Meikapasa, Ni Wayan Putu]]>
<![CDATA[ Jurnal Teknologi dan Mutu Pangan Vol 3 No 2 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan ]]>
Publisher : <![CDATA[Universitas Bumigora ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.30812/jtmp.v3i2.4782
<![CDATA[Repeated use of cooking oil at high temperatures encourages this oxidation of oil. This condition often creates a dilemma, on the one hand for traders tend to prioritize economic value over health aspects. This research aims to identify and analyze the TOTOX value in used cooking oil which is used by food sellers in the Merak neighborhood, Banten. Research methods is a laboratory experiment by taking 5 samples of used cooking oil Random from different sellers. The research results show that the lowest peroxide value was found in catfish pecel sellers (0.57 mek O2/kg) and highest among gado-gado sellers (2.84 mek O2/kg), but still below the maximum limit. P-anisidine value with the highest levels among warteg sellers (22.57) and the lowest among sellers of flour fried chicken (0.98). Mark TOTOX with the highest levels at warteg sellers (27.57 mek O2/kg) and the lowest at seller of flour fried chicken (5.30 mek O2/kg). All used cooking oils are tested in This researchstill meets the requirements for peroxide figures. However, there are three sellers (Warteg, Pecel Lele, and Gado-gado) which has a TOTOX value exceeding the permitted limit. Therefore, it is important to carry out routine monitoring of The quality of used cooking oil, especially from sellers who have a high TOTOX value, is useful ensure consumer safety.]]>
<![CDATA[Sosialisasi CPPOB pada Kelompok Wanita Tani di Desa Lendang Nangka untuk Menunjang Desa Wisata ]]>
<![CDATA[Rina]]>;
<![CDATA[Meikapasa, Ni Wayan Putu]]>;
<![CDATA[Isnain , Fuad Sauqi]]>;
<![CDATA[Naufali, Muhammad Nizhar]]>
<![CDATA[ Jurnal Ilmiah Pengabdian dan Inovasi Vol. 1 No. 2 (2022): Jurnal Ilmiah Pengabdian dan Inovasi (Desember) ]]>
Publisher : <![CDATA[Insan Kreasi Media ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
Full PDF (691.321 KB)
|
DOI: 10.57248/jilpi.v1i2.45
<![CDATA[One of the important things in organizing a tourist village is the availability of typical snacks or processed food products that can be used as souvenirs for tourists. Especially in Lendang Nangka as one of famous tourist village. The Women Farmers Group (KWT) plays an important role in supporting the availability of processed food products for tourist villages. One of the problems faced by KWT in this village is the limited information regarding good processing of processed food (CPPOB) or Good Manufacturing Process (GMP) so that the products cannot be used as souvenirs. The methods used in the implementation of Community Service (PkM) are surveys, presentations and discussions. The expected output of this activity is that this KWT able to implement CPPOB properly so that it can produce healthy, safe and high quality souvenir products in order to support the existence of the Lendang Nangka tourist village. Through this community service, KWT members become more aware of the importance of implementing CPPOB and easily applied it when processing souvenir products.]]>
<![CDATA[Pengembangan Inovasi Produk dan Peningkatan Pemasaran Sate Tanjung Frozen di Poklahsar Pariah Desa Tanjung Kecamatan Tanjung Kabupaten Lombok Utara ]]>
<![CDATA[Dethan, Stevany Hanalyna]]>;
<![CDATA[Meikapasa, Ni Wayan Putu]]>;
<![CDATA[Wardi, Putri Amalia]]>
<![CDATA[ Jurnal Abdimas Kartika Wijayakusuma Vol 6 No 1 (2025): Jurnal Abdimas Kartika Wijayakusuma ]]>
Publisher : <![CDATA[LPPM Universitas Jenderal Achmad Yani ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.26874/jakw.v6i1.607
<![CDATA[Sate Tanjung merupakan makanan hasil olahan berbahan dasar ikan yang merupakan komoditas hasil laut utama yang dimiliki oleh sebagian besar daerah pesisir di Kecamatan Tanjung khususnya yang terletak di semenanjung utara Pulau Lombok. Permasalahan produksi yang dialami oleh mitra terkait dengan proses produksi, penyimpanan bahan baku dan pengemasan produk sate ikan tanjung. Permasalahan pemasaran yang dialami mitra adalah kesulitan dalam meningkatkan volume dan omset penjualan serta rendahnya daya saing akibat banyaknya kompetitor sejenis yang memiliki akses pasar lebih mudah. Tujuan kegiatan pengabdian kepada masyarakat yang dilakukan oleh tim ini adalah sebagai sarana untuk membantu mitra memecahkan permasalahan terkait pengembangan usaha yang memerlukan bantuan berupa peralatan dan pengetahuan untuk dapat mengembangkan inovasi produk dan teknologi terkait dengan permasalahan mitra. Metode yang digunakan adalah kualitatif dan tahapan pelaksanaannya difokuskan pada aspek-aspek spesifik sesuai dengan permasalahan dan solusi yang telah disepakati bersama antara tim dengan mitra. Hasil kegiatan pengabdian ini menyimpulkan mitra perlu meningkatkan penggunaan bahan baku ikan, membuat produk Sate Tanjung frozen, membuat desain logo, stiker produk, dan memiliki media sosial (Facebook dan Instagram) sebagai sarandalam pengembangan inovasi produk serta peningkatan pemasaran sate ikan Tanjung Inaq Kati.]]>
