Article Per Year (5 Year)
p-Index From 2021 - 2026
3.845
P-Index
This Author published in this journals
All Journal GANEC SWARA Jurnal Gema Ngabdi Food Scientia: Journal of Food Science and Technology Jurnal Abdimas Kartika Wijayakusuma Jurnal Kolaboratif Sains Jurnal Ilmiah Pengabdian dan Inovasi Jurnal Teknologi dan Mutu Pangan Food and Agro-industry (FAGI) Journal Food and Agro-industry (FAGI) Journal KOPEMAS
PUTU MEIKAPASA, NI WAYAN
Universitas Bumigora
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 29 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 29 Documents
Search

 1   2   3 
ANALISIS SENSORI PRODUK SOSIS SAPI KOMERSIAL MENGGUNAKAN PRINCIPLE COMPONENT ANALYSIS Ni Wayan Putu Meikapasa; Lalu Danu Prima Arzani
The Journal of Teknologi Pangan Vol 3 No 2 (2022): Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering
Publisher : Faculty of Agricultural Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

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.
ANALISIS CEMARAN MIKROBIOLOGI BEBERAPA ASPEK PRODUKSI PADA PEDAGANG PENYEDIA MAKANAN DI SEKITAR KAMPUS UNIVERSITAS BUMIGORA MATARAM NI WAYAN PUTU MEIKAPASA; THERESIA SUZANNA CATHARINA; LALU DANU PRIMA ARZANI
GANEC SWARA Vol 17, No 4 (2023): Desember 2023
Publisher : Universitas Mahasaraswati K. Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35327/gara.v17i4.690

Abstract

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.
ANALISIS SENSORI PRODUK SOSIS SAPI KOMERSIAL MENGGUNAKAN PRINCIPLE COMPONENT ANALYSIS Ni Wayan Putu Meikapasa; Lalu Danu Prima Arzani
The Journal of Teknologi Pangan Vol 3 No 2 (2022): Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering
Publisher : Faculty of Agriculture Science & Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

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
Analisis Struktur Genetik dan Filogenetik Bakteri Lactobacillus Plantarum yang Diisiolasi dari Produk Pangan Karni, Ine; Nalurita, Indah; Gemma Pravitri, Kartika; Naufali, Muhammad Nizhar; Meikapasa, Ni Wayan Putu
Food Scientia : Journal of Food Science and Technology Vol 4 No 1 (2024): January - June
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v4i1.6488.2024

Abstract

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.
PENGARUH KONDISI LENGAS TANAH DAN MEDIA TUMBUH YANG BERBEDA TERHADAP PERTUMBUHAN DAN HASIL KACANG HIJAU (VIGNA RADIATA L.) CATHARINA, THERESIA SUZANNA; DETHAN, STEVANY HANALYNA; MEIKAPASA, NI WAYAN PUTU
GANEC SWARA Vol 16, No 2 (2022): September 2022
Publisher : Universitas Mahasaraswati K. Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35327/gara.v16i2.338

Abstract

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.
Pengaruh Variasi Konsentrasi Gelatin Sapi dan Lama Penyimpanan Terhadap Karakteristik Fisikokimia Sirup Buah Duwet (Syzygium cumini): The Effect of Variations in Beef Gelatin Concentration and Storage Time on the Physicochemical Characteristics of Duwet Fruit Syrup (Syzygium cumini) Pravitri, Kartika Gemma; Komalasari, Husnita; Ni Wayan Putu Meikapasa
Jurnal Kolaboratif Sains Vol. 7 No. 8: Agustus 2024
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v7i8.5674

Abstract

Gelatin merupakan jenis molekul polipeptida dari protein kolagen yang menyusun bagian kulit serta tulang hewan. Kulit dan tulang sapi merupakan sumber bahan baku untuk memproduksi gelatin komersial karena mengandung kolagen yang tinggi hingga mencapai 89%. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh perbedaan konsentrasi gelatin sapi dan lama penyimpanan terhadap karakter fisikokimia sirup buah Duwet (syzygium cumini). Metode penelitian yang digunakan yaitu Rancangan Acak Lengkap (RAL) Faktorial yang terdiri dari 2 faktor yaitu konsentrasi gelatin dan lama penyimpanan. Kemudian hasil pengamatan dianalisis menggunakan ANOVA dan uji lanjut DMRT pada taraf nyata 5%. Hasil penelitian ini menunjukkan bahwa penambahan konsentrasi gelatin berpengaruh nyata terhadap viskositas, nilai pH, total padatan terlarut, dan warna sirup buah Duwet. Selain itu, lama penyimpanan juga berpengaruh nyata terhadap viskositas, nilai pH, total padatan terlarut, warna dan keadaan sirup buah Duwet. Perlakuan terbaik dihasilkan dari perlakuan penambahan gelatin sapi sebesar 8% dengan waktu penyimpanan 0 hari karena memiliki total padatan terlarut >30% sesuai dengan SNI. Selain itu perlakuan penyimpanan 0 hari juga memiliki keadaan sampel yang baik dari segi warna, kenampakan dan aroma.
Pendugaan Umur Simpan Saus Tomat Homemade Menggunakan Model Arrhenius pada Suhu Penyimpanan Berbeda Meikapasa, Ni Wayan Putu; Pravitri, Kartika Gemma; Arzani, Lalu Danu Prima
Jurnal Teknologi dan Mutu Pangan Vol 3 No 1 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i1.4058

Abstract

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.
Analisis Fisikokimia Gula Aren di Wilayah Gunung Sari Lombok Barat: Physicochemical Analysis of Palm Sugar in the Gunung Sari Area, West Lombok Meikapasa, Ni Wayan Putu Meikapasa; Kartika, Kartika Gemma Pravitri; Mia Ulpiana
Jurnal Kolaboratif Sains Vol. 8 No. 1: Januari 2025
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v8i1.6845

Abstract

Industri gula aren merupakan salah satu usaha potensial yang mendukung kebutuhan gula nasional, khususnya di Kecamatan Gunungsari, Lombok Barat, yang memiliki luas perkebunan aren signifikan. Penelitian ini bertujuan untuk menganalisis dan membandingkan karakteristik fisikokimia gula aren yang diproduksi di Desa Bukittinggi dan Desa Kekait. Metode penelitian mencakup pengambilan sampel gula aren dari kedua desa, pengujian laboratorium terhadap intensitas warna, kadar air, kadar abu, dan total padatan terlarut (TPT). Hasil penelitian menunjukkan gula Bukittinggi cenderung lebih cerah, yang dapat dihubungkan dengan proses produksi yang lebih bersih dan bahan baku berkualitas lebih baik. Kadar air gula aren yang diproduksi petani di kedua desa berkisar antara 11,38 – 13,26 yang menjadi indikasi belum terpenuhinya standar SNI. Kadar abu gula aren di kedua desa berkisar antara 0,91% – 1,46% yang mengindikasikan seluruh sampel gula yang diamati sesuai dengan standar SNI. Rata-rata total padatan terlarut (TPT) Gula aren Bukittinggi (450Brix), lebih tinggi dibandingkan dengan gula aren dari Desa Kekait (35,67° Brix). Dengan demikian dapat disimpulkan bahwa gula aren Desa Bukittinggi memiliki kualitas fisikokimia lebih baik dibandingkan Desa Kekait, dengan tingkat kecerahan, kemerahan, kekuningan, dan TPT lebih tinggi, serta kadar air dan kadar abu lebih rendah. Perbedaan ini disebabkan oleh proses pengolahan dan kualitas bahan baku nira yang lebih baik di Desa Bukittinggi. Temuan ini memberikan gambaran penting untuk peningkatan daya saing produk gula aren lokal sesuai standar SNI dan kebutuhan konsumen.
PENGELOLAAN MANAJEMEN DAN PEMBANGUNAN WEBSITE DESA WISATA DI DESA SOKONG LOMBOK UTARA Stevany Hanalyna Dethan; Tomi Tri Sujaka; Ni Wayan Putu Meikapasa
Konferensi Nasional Pengabdian Masyarakat (KOPEMAS) #5 2024 Konferensi Nasional Pengabdian Masyarakat (KOPEMAS) #5
Publisher : Konferensi Nasional Pengabdian Masyarakat (KOPEMAS) #5 2024

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

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.
Analisis Total Oxidation Value Minyak Goreng Bekas pada Beberapa Produk Olahan Pangan di Pasaran Pratiwi, Nindya Putri Cossy; Meikapasa, Ni Wayan Putu
Jurnal Teknologi dan Mutu Pangan Vol 3 No 2 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i2.4782

Abstract

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.
Co-Authors Adhamatika, Adhima CATHARINA, THERESIA SUZANNA Dwi Aulia Savitri Heldiyanti, Rina HERLINA, SILFIA Husnita Komalasari Ida Ayu Nopiari Indah Nalurita Ine Karni Isnain , Fuad Sauqi Kartika Gemma Pravitri KETUT MARINI, IDA AYU Lalu Danu Prima Arzani MADE SUMA WEDASTRA Maharani, Andika Ellena Saufika Hakim MARSELINA WONDA PANDAK Mia Ulpiana Muhammad Nizhar Naufali Pratiwi, Nindya Putri Cossy Putri, Destiana Adinda Putri, Nadila Rina STEVANNY HANALYNA DETHAN Stevany Hanalyna Dethan SUARTHA, I DEWA GEDE THERESIA SUZANNA CATHARINA Tomi Tri Sujaka Ulpiana, Mia Wardi, Putri Amalia