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All Journal Indonesian Food Science and TechnologyJournal Jurnal Teknologi & Industri Hasil Pertanian International Journal of Community Service Learning Gema Agro PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Teknologi Hasil Pertanian Jurnal Abdi Insani International Journal of Research in Community Services Jurnal Pengabdian kepada Masyarakat International Journal of Community Service AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) SEAS (Sustainable Environment Agricultural Science) Jurnal Multidisiplin Madani (MUDIMA) Jurnal Pengabdian Masyarakat Bestari (JPMB) Agriwar Journal Asian Journal of Community Services (AJCS) Seminar Ilmiah Nasional Teknologi, Sains, dan Sosial Humaniora (SINTESA) Seminar Nasional Aplikasi Iptek (SINAPTEK) Community Services Journal (CSJ) International Journal of Scientific Multidisciplinary Research (IJSMR) Agricultural Power Journal
Ni Made Ayu Suardani Singapurwa
Universitas Warmadewa
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Mechanical Engineering Public Health Social Sciences Other

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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.
Analisis Kimia Dan Mikrobiologi Bumbu Rujak Gula Merah Dalam Kemasan Yang Dijual Di Denpasar Komang Nita Wedaningsih; Ni Made Ayu Suardani Singapurwa; I Gede Pasek Mangku
GEMA AGRO Vol 26 No 1 (2021)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.26.1.3283.1-10

Abstract

Brown sugar salad is a type of snack or snack that is popular with the public because it is cheap and rich in vitamins. This study aims to identify the chemical and microbiological contents of the packaged brown sugar rujak spices sold in Denpasar. This research is a descriptive study using survey and experimental methods in the laboratory. The number of samples to be studied is 31 samples. The parameters in the study were analysis of sodium benzoate preservative, analysis of artificial sweeteners saccharin, moisture content, degree of acidity (pH), total plate count (TPC), analysis of Escherichia coli contaminants and organoleptic tests. The results showed that of the 31 samples the results of testing for the preservative sodium benzoate were all negative. The test results for the artificial sweetener Saccharin showed that 4 samples were positive for saccharin. The water content of the rujak spices ranged from 13.97% -71.91%. While the pH value obtained ranges from 3.54-5.76. The results of the Total Pate Count (TPC) test showed that 31 samples of rujak spices had total microbes ranging from <10 - 9.1x107 colonies / g. A total of 6 samples of rujak spices had total microbes that exceed 1 x 105 colonies / g. Escherichia coli test results showed that all rujak spices had a total of E. coli <3.6 colonies / g. Organoleptic test results as a whole rujak spices accepted by consumers.
Karakteristik Kue “Lekun” Khas Maumere Timur Ditinjau Dari Jenis Kemasan Dan Lama Penyimpanan Maria Intan Claudia Yatub; A A Made Semariyani; Ni Made Ayu Suardani Singapurwa
GEMA AGRO Vol 26 No 2 (2021)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.26.2.4072.96-107

Abstract

“Lekun” cake is a traditional East Maumere cake that is specially made during engagement ceremonies to weddings or mourning ceremonies (Lodo Huer). “Lekun” cake has the potential to be used as souvenirs at this time. However, the "lekun" cake experienced changes in texture hardness and fungal contamination during storage for more than one day at room temperature. This study aims to determine which type of packaging produces the best characteristics of "lekun" cakes and to determine the shelf life of "lekun" cakes packaged in primary packaging (bamboo, dried banana leaves, corn husks, polypropylene plastic) and secondary packaging (besek) at room temperature. The design used was a completely randomized design with two factors and three replications, the first factor was the type of packaging consisting of four treatments, namely bamboo and plastic packaging, dried banana leaf packaging and besek, corn husks and besek packaging, and polypropylene plastic packaging and plastic bags. . The second factor was storage time which consisted of two treatments, namely the second day and the fourth day. Observations were made objectively covering water content, fat content, protein content, ash content, carbohydrate content, acidity (pH), total anthocyanin content, texture hardness level and subjectively covering color, taste, aroma, texture, overall acceptance and visual test. mold growth. The results showed that bamboo as primary packaging and besek as secondary packaging produced the best "lekun" cake characteristics. The shelf life of “lekun” cakes packaged in bamboo and corn husks is two days, while the dried banana leaves and polypropylene plastic packaging is one day at room temperature
The Type of Fish and Storage Time to The Characteristics of Pedetan in Jembrana Bali Ni Made Ayu Suardani Singapurwa; I Wayan Sudiarta; Anak Agung Made Semariyani; Mariam Lupita Kant
SEAS (Sustainable Environment Agricultural Science) Vol. 1 No. 1 (2017)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.1.1.435.12-18

Abstract

Abstract This study aims to determine the study of fish type and storage time to the characteristics of 'pedetan' fish in Jembrana-Bali. This research was conducted in March-May 2015 at Agricultural Processing Laboratory of Agricultural Faculty of Warmadewa University and TVB (Total Volatile Base) analysis was conducted at Fishery product and Quality Control Laboratory of Bali Province. The design used was Factorial Randomized Block Design (RAK) pattern consisting of two treatments and three replications. The first treatment is fish, the type of Sardinella sirm and Sardinella bleeker. The second treatment is the storage time which is consisting of 7 levels ie storage time 0 week, 2 weeks, 4 weeks, 6 weeks, 8 weeks, 10 weeks, and 12 weeks. Observations are made objectively and subjectively. Objective observations include water content, acidity (pH), weight change, and TVB. Subjective observations include appearance, odor, taste, texture, and fungus using assessment method in accordance with the Indonesian standard of quality (SNI 2721.1: 2009). From the objective observation result, water content ranged from 8.13 to 17.07%, pH 6.18-6.55, weight loss 0 - 1.44%, and TVB 34.22 - 53.62 mg-N / 100gram, and subjective observations obtained with specification values ranging from 7.13 to 8.27, odor 7.15 - 8.31, flavors 7.07 - 7.71, texture 7.22 - 7.91, mushrooms (no mushrooms). All analysis parameters above meet the Indonesian standard of quality (SNI 2721.1: 2009). From the results of the study, it was found that Sardinella sirm and Sardinella bleeker with a duration of 12 weeks can maintain the characteristics of pedetan on storage. Keywords: Pedetan, Sardinella sirm, Sardinella bleeker.
Chemical and Microbiological Aspects of Meatballs in Tabanan City, Bali I Made Griya Adi Parta; Ni Made Ayu Suardani Singapurwa; I Putu Candra
SEAS (Sustainable Environment Agricultural Science) Vol. 3 No. 1 (2019)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.3.1.1328.30-34

Abstract

This study aims to determine the safety of meatball circulating in Tabanan city in terms of chemical aspects and microbiological aspects referring to the Indonesian National Standard 3818: 2014 concerning bakso (meatball). This research was conducted at the Agriculture Laboratory of the Faculty of Agriculture, Universitas Warmadewa and Denpasar Veterinary Center. This research is an exploratory study that uses experimental design in a laboratory with descriptive analytics. The aspects analyzed were chemical aspects including borax, formalin and microbiological aspects including Escherichia coli and Total Plate Count (TPC). Based on the results of a survey of the number of bakso traders in Tabanan City, 27 traders from 27 traders were taken as many as 14 samples. The test results showed no positive results on borax and formalin testing while the identification of Escherichia coli contamination obtained an MPN value of
Analysis of Acesulfame K Sweetener on Elementary School Student’s Snacks in South Denpasar Sub-district I Dewa Ayu Ketut Yunantariningsih; Ni Made Ayu Suardani Singapurwa; I Wayan Sudiarta; I Nyoman Rudianta; I Putu Candra
SEAS (Sustainable Environment Agricultural Science) Vol. 3 No. 1 (2019)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.3.1.1329.1-6

Abstract

This study aims to determine the content and levels of Acesulfame K sweetener in unmarked beverages without labels prepared and sold by elementary school canteens in South Denpasar subdistrict. This research is a type of descriptive research that uses survey methods with simple random sampling techniques and experiments in the laboratory. The number of primary schools in South Denpasar District is 72 schools. The population in this study were 145 types of unmarked beverages without labels that were prepared and sold by elementary school canteens in South Denpasar District. The number of samples sampled are 110 samples from 145 existing populations. The parameters of artificial sweetener in this research were Acesulfame K which was tested by HPLC. The research data are presented in tables, graphs and analyzed descriptively. The results showed that of 110 samples containing 49 acesulfam K samples (44.55%) and acesulfam K levels all samples met the requirements in accordance with the maximum allowable limit referring to the Head of POM (National Agency of Drug and Food Control) RI Regulation Number 4 of 2014.
Microbiological Test of Siomai Product Hermanus Giman; Ni Made Ayu Suardani Singapurwa; Luh Suriati
SEAS (Sustainable Environment Agricultural Science) Vol. 3 No. 1 (2019)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.3.1.1331.7-12

Abstract

This study aims to analyze the contaminants of E. coli bacteria, Salmonella sp and the Total Plate Count found in siomai food. This study uses treatment, namely siomai traders and sampling time. The data obtained were analyzed for variance and if there was a real or very real effect between the different treatments then continued with the Least Significant Difference (LSD) test of 5% and 1%. The results of this study indicate that of the 12 samples, there were 11 samples of siomai not contaminated with E. coli bacteria, and from the whole siomai samples found no contamination of Salmonella sp. Total Plate Count results on afternoon sampling at trader 6 that is 1.8 x 107 colonies / gram which is not significantly different from other treatments based on SNI 7756: 2013 concerning the quality and safety requirements of siomai namely Total Plate Count 5 x 104 colonies / gram. A total of 4.17% of the samples did not meet the standards of maximum bacterial contamination that had been determined.
The Modification Formula of Manggaraian Traditional Food “Rebok Sikiseko” Chelsia Wihelmina Edam; A.A Made Semariyani; Ni Made Ayu Suardani Singapurwa
SEAS (Sustainable Environment Agricultural Science) Vol. 3 No. 2 (2019)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.3.2.1481.94-100

Abstract

This study aims to determine the effect of comparison of corn flour and grated coconut and the addition of liquid margarine to the characteristics of "rebok sikiseko". The design used is a Completely Randomized Design (CRD) with two factors and two replications, namely the first-factor comparison of cornflour and grated coconut which consists of three levels: 3:1; 2:2; 1:3. The second factor is the addition of liquid margarine which consists of 3 levels: 100 ml, 125 ml, 150 ml. Objective observations include water content, protein content, fat content, ash content, carbohydrate content, crude fiber content and subjectively including color, texture, aroma, taste, and overall acceptance. The best research results obtained in the treatment of cornflour and grated coconut 1:3 with the addition of 100 ml margarine produce a water content of 5.73%, protein content of 5.28%, fat content of 29.21%, ash content of 0.54%, fiber content roughly 4.00%, carbohydrate content 59.25%, and subjectively obtained the highest favorite value from panelists.
Chemical and Microbiology Analysis of Salted Anchovies (Stolephorus sp.) in East Denpasar Traditional Market DellaX’ma Nandari; Anak Agung Made Semariyani; Ni Made Ayu Suardani Singapurwa
SEAS (Sustainable Environment Agricultural Science) Vol. 4 No. 2 (2020)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.4.2.2621.120-129

Abstract

Jengki anchovies are one of the raw food ingredients that are preserved using salt. Basically, salting is done to reduce the water content in the fish so that bacteria cannot live and develop. This study aims to determine the chemical and microbiological contamination of salted anchovies in East Denpasar Traditional Market. This research is a descriptive study using survey and experimental methods in the laboratory. Based on data from the Department of Industry and Trade in Denpasar, there are 7 traditional markets in East Denpasar. The number of samples studied was 43 samples from 75 existing populations. The parameters of this research were formaldehyde, moisture content, TPC, E. coli and organoleptics. The results showed that none of the 43 samples contained formalin. The results of the water content test were obtained that all samples met the SNI 8273: 2016 requirements. From the results of the TPC test, 35 samples met the requirements and 8 samples exceeded the limits set by SNI 8273: 2016, namely the maximum limit of TPC contamination, namely 1.0 × 105 colonies / gram. The E. coli test results from 43 samples met the SNI 8273: 2016 requirements, namely the maximum limit of E. coli contamination ˂3.6 APM / gram. From the results of the organoleptic test on appearance, smell, taste, texture, fungus and overall acceptance, all assessments were significantly different, with the characteristics of a dull to clean bright appearance, specific to type, specific odor but less strong, salty taste and less specific type, dry solid texture to dense less dry.
Extraction and Stability of Natural Dyes From The skin of Red Dragon Fruit Ni Putu Bella Trisna Dewi; Ni Made Ayu Suardani Singapurwa; I Gede Pasek Mangku
SEAS (Sustainable Environment Agricultural Science) Vol. 4 No. 2 (2020)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.4.2.2622.130-141

Abstract

Dragon fruit skin contains anthocyanin dyes which are quite high. Anthocyanins are dyes that give red color and can be used as natural dyes for food. This study aims to determine the ratio of the 10% citric acid solution with the time of maceration to obtain the highest anthocyanin levels and to determine the stability of the red dragon fruit peel extract. The research design used was a factorial completely randomized design (CRD) with two factors, namely the ratio of red dragon fruit peel pulp with 10% citric acid solvent consisting of three levels: 1: 3; 1: 6; 1: 9. The second factor is the length of maceration of the red dragon fruit skin which consists of three levels: 3 days; 3.5 days; 4 days. Analysis of red dragon fruit peel extract includes: yield, anthocyanin levels, pH value, color intensity, and stability test. The best treatment of red dragon fruit peel extraction was obtained in the sample ratio of 10% citric acid solution (1: 3) and the duration of maceration for 4 days with a yield of 22.92%; pH value of 1.84; anthocyanin levels of 52.27 mg / L; L * color intensity of 16.54; color intensity a * of 75.57; color intensity b * was 9.63 and the best anthocyanin dye stability test was obtained at a pH of 3 and a temperature of 7 ° C.
Co-Authors A. A. Made Semariyani A.A Made Semariyani A.A. Made Semariyani Agata Viani Aida Firdaus Muhamad Nurul Azmi Anak Agung Ayu Kanaka Mutiara Laksmi Anak Agung Diah Apriyanti Anak Agung Gede Indraningrat Anak Agung Gede Indraningrat Anak Agung Made Semariyani Andriani, Agung Sagung Putri Risa Andriani, Anak Agung Sagung Putri Risa Arandini, Putu Chiana Adi Azmi, Aida Firdaus Muhamad Nurul Chelsia Wihelmina Edam Chindrawato, A.A. Sagung Manik Dalima, Yasniana Dalima DellaX’ma Nandari DellaX’ma Nandari DellaX’Ma Nandari DellaX’ma Nandari Djelantik, Sang Ayu Made Agung Prasetiawati Edam, Chelsia Wihelmina Ela Tara Wini Bira Firdaus Muhammad Nurul Azmi, Aida Fransiska Sisilia Bheni Giman, Hermanus Gusti Agus Maha Putra Sanjaya Hazim Bin Ahmad Nazari, Muhamad Hermanus Giman I A.A Made Semariyani I Dewa Ayu Ketut Yunantariningsih I Dewa Ayu Ketut Yunantariningsih I Gede Pasek Mangku I Gede Sutapa, I Gede I Gusti Agung Ayu Sucitra Ekaryani I Gusti Agus Maha Putra Sanjaya I Gusti Bagus Udayana I Gusti Bagus Udayana I Ketut Agung Sudewa I Made Griya Adi Parta I Made Mardika I Nengah Suaria I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Putu Candra I Putu Candra I Putu Candra I Putu Candra Suta Adnyana I Putu Candra, I Putu I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Wesna Astara (Scopus ID: 57211467012) I Wayan Wesna Astara (Scopus ID: 57211467012) Ignasius Edward Ileng Jiwantara, Gusti Ngurah Oka Komang Nita Wedaningsih Komang Nita Wedaningsih Laksmi, A.A. Ayu Kanaka Mutiara Lamun @ Jailani, Fadhilah Luh Kade Datrini Luh Suariani Luh Suariani Luh Suariani, Luh Luh Suriati Manikam, Raseetha Vani Siva Maria Intan Claudia Yatub Maria Reinaldis Jebaut Subin Mariam Lupita Kant Mulia, I Komang Oki Budi Naratama, I Putu Ngurah Ni Komang Alit Astiari Ni Komang Armaeni Ni Luh Putu Putri Setianingsih Ni Made Ayu Gemuh Rasa Astiti Ni Made Darmadi Ni Made Darmadi Ni Made Darmadi Ni Made Yudiastari, Ni Made Ni Putu Anom Sulistiawati, Ni Putu Anom Ni Putu Bella Trisna Dewi Ni Putu Bella Trisna Dewi Ni Putu Chiana Adi Arandini Ni Wayan Eka Manik Astini Ni Wayan Eka Manik Astini Ni Wayan Nursini Ni Wayan Yulia Andriani Parta, I Made Griya Adi Pranamya, I Agus Kerta Putri, , Ni Kadek Sintya Pradnyani Putu Chiana Adi Arandini Putu Diah Wahyuni Rama, Kade Nusde Sari Raseetha Vani Siva Manikam Rudianta, , I Nyoman Rudianta, I Nyoman Sahrial Sahrial Saloko, Sartijo Sang Ayu Made Agung Prasetiawati Djelantik SAPUTRA, ARYA Satrijo Saloko SATRIYAS ILYAS Semariyani, A.A.Made Setianingsih, Ni Luh Putu Putri Sofia nggoweng Sofia nggoweng Subin, Maria Reinaldis Jebaut Sudewa, I Ketut Agung Sudewa, Ketut Agung Sudiarta, Wayan Tanjung Subrata Utami, Cahyaning Rini Viani, Agata Wibawa, Putu Rizky Ari Yasa Winduyasa, I Wayan Yasa, I Wayan Sweca Yohanes Lewa Yohanes Parlindungan Situmeang Yulianus Jordi Ziku Yunantariningsih, I Dewa Ayu Ketut Ziku, Yulianus Jordi