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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.
"Base Genep" Instant Spices Quality For Sale In East Denpasar Sofia nggoweng; Ni Made Ayu Suardani singapurwa; I Nyoman Rudianta
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.4.2.2623.142-150

Abstract

Instant spices is a mixture of several spices that are young to be found in the market at an affordable price, and are usually used immediately as a cooking spice for certain foods. This study aims to determine the quality of the "Base Genep" instant spices sold in the East Denpasar Market. This research is a descriptive study using survey and experimental methods in the laboratory. The number of samples to be studied was 44 samples from 81 populations. The variables in the study were moisture content, pH, Escherichia coli, Total Plate Count (TPC) and mold. The results showed that from 44 samples of "Basa Genep" instant seasoning water content test results obtained were 21.62% - 23.707%, while the pH value of 44 samples of "Basa Genep" instant spice was obtained between 2.2-2.5 so that it meets the requirements.
Test Activity Spice Traditional Balinese "Basa Genep" Against Growth Escherichia Coli During Storage on Temperature Room: Bumbu basa genep Yasniana Dalima Dalima; Ni Made Ayu Suardani Singapurwa; I A.A Made Semariyani; I Putu Candra; I Wayan Sudiarta
SEAS (Sustainable Environment Agricultural Science) Vol. 8 No. 1 (2024)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.8.1.8853.38-44

Abstract

This study aims to determine the characteristics of "Basa Genep" seasoning during storage at room temperature, to determine the shelf life of "Basa Genep" seasoning stored at room temperature, this study used a simple Randomized Complete Design (CRD), with descriptive microbial observations and shelf life observations. To determine the effect of each treatment, objective observations will be made (chemical analysis test of pH, moisture content, and microbiological analysis test of TPC, and Echerichia coli). And subjective observations are organoleptic testing). storage treatment produces even wet seasoning characteristics with total plate count (TPC) 2.3 x 103 colonies/gram, Escherihia coli 4.4 x 102 colonies/gram, 48.60% moisture content, pH test 5.66, with storage for 25 days at room temperature.
Implementation and Monitoring of Hazard Analysis Critical Control Points In The of Main Course Chicken Red Curry For Ek Airline In PT. AID Sang Ayu Made Agung Prasetiawati Djelantik; Anak Agung Made Semariyani; Ni Made Ayu Suardani Singapurwa
SEAS (Sustainable Environment Agricultural Science) Vol. 9 No. 1 (2025)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.9.1.11782.38-45

Abstract

Food is an important component in maintaining health and meeting energy needs, including in long-haul flight services. One important aspect of aviation is the provision of food through PT AID's in-flight catering service. AID is an aviation catering service provider that has been certified with ISO 9001 and ISO 22000 and implements a quality management system and food safety based on GMP, SSOP, and HACCP. This study aims to assess the application of the HACCP system in ensuring the quality and safety of Chicken Red Curry products served to economy class airline passengers. The application of HACCP is carried out through the identification of five Critical Control Points (CCP), namely CCP 1 (receiving chilled and frozen raw materials), CCP 2 (chilled and frozen storage), CCP 3 (cooking process), CCP 4 (blast chilling), and CCP 5 (portioning and serving). The production process also includes the stages of receiving, storage, thawing, cooking, blast chilling, portioning, meal tray set-up, final holding, and delivery to the aircraft. The implementation of a comprehensive HACCP system at every stage of production aims to minimize the risk of physical, chemical, and microbiological contamination and maintain the organoleptic quality of products such as taste, aroma, color, and texture. With strict quality control, PT AID is able to guarantee the safety and quality of food products served on flights, thereby increasing consumer satisfaction and trust.
Food Safety Overview In The Production of Roasted Chicken Legs For Ci Airlines AT PT. AFD Oka Jiwantara Gusti Ngurah; Ni Made Ayu Suardani Singapurwa; Anak Agung Made Semariyani
SEAS (Sustainable Environment Agricultural Science) Vol. 9 No. 2 (2025)
Publisher : Warmadewa University Press

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

Abstract

HACCP system is a preventive approach in ensuring food safety that is applied by PT AFD in the production of Roasted Chicken Leg menu for airlines. This study was conducted through observation of the production stages and identification of critical control points (CCPs). There are five main CCPs that are strictly controlled, namely the receipt of cold/frozen ingredients, storage, cooking process, blast chilling, and portioning. Observations show that all stages have met HACCP standards, with the support of seven OPRPs to keep the environment and work practices hygienic. The role of Quality Control is vital, but the collaboration of the entire production team is also key to the successful implementation of this system.
Co-Authors , I Nyoman Rudianta A A Made Semariyani A. A. Made Semariyani A. A. Made Semariyani A.A Made Semariyani A.A. Made Semariyani A.A. Made Semariyani A.A. Made Semariyani AA Made Semariyani Agata Viani Aida Firdaus Muhamad Nurul Azmi Aida Firdaus Muhammad Nurul Azmi Aida Firdaus Muhammad Nurul Azmi Amelia Putri Purnomo Amir Hinggiranja Anak Agung Ayu Kanaka Mutiara Laksmi Anak Agung Diah Apriyanti ANAK AGUNG GEDE INDRANINGRAT Anak Agung Gede Indraningrat Anak Agung Gede Indraningrat Anak Agung Made Semariyani Anak Agung Made Semariyani Anak Agung Made Semariyani Anak Agung Sagung Manik Chindrawati Anak Agung Sagung P Putri Risa Andriani Anak Agung Sagung Putri Risa Andriani Andika Umbu Tiba Andriani, Agung Sagung Putri Risa Andriani, Anak Agung Sagung Putri Risa Anom Sulistiawati Ni Putu Arandini, Putu Chiana Adi Ayu Ningtias Mas Puspitayanti Azmi, Aida Firdaus Muhamad Nurul Chelsia Wihelmina Edam Chindrawato, A.A. Sagung Manik Chinta Dewi, I Gusti Ayu Dalima, Yasniana Dalima DellaX’ma Nandari DellaX’ma Nandari DellaX’Ma Nandari DellaX’ma Nandari Desak Ketut Tristiana Sukmadewi Djelantik, Sang Ayu Made Agung Prasetiawati Edam, Chelsia Wihelmina Ela Tara Wini Bira Ela Tara Wini Bira Ernesia Kunigunda Lando Fadhilah Lamun @ Jailani Fransiska Sisilia Bheni G.S.S. Djarkasi Gede Yohanes Arygunartha Gek Dian Dharma Yanti Giman, Hermanus Grace Yohana Romauli Naibaho Gusti Agus Maha Putra Sanjaya Gusti Ngurah Oka Jiwantara Gusti Ngurah Oka Jiwantara Hermanus Giman I A.A Made Semariyani I Dewa Ayu Ketut Yunantariningsih I Dewa Ayu Ketut Yunantariningsih I Gede Ari Supastiawan I Gede Pasek Mangku I Gede Sutapa I Gede Sutapa I Gede Sutapa, I Gede I Gusti Agung Ayu Sucitra Ekaryani I Gusti Agus Maha Putra Sanjaya I Gusti Agus Maha Putra Sanjaya I Gusti Ayu Chinta Dewi I Gusti Bagus Udayana I Gusti Bagus Udayana I Gusti Made Arjana I Ketut Agung Sudewa I Ketut Agung Sudewa I Komang Budi Mulya I Made Griya Adi Parta I Made Griya Adi Parta I Made Kawan I Made Mardika I Nengah Suaria I Nengah Suaria I Nengah Suaria I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Putu Ajus Raditya Putra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra Suta Adnyana I Putu Candra, I Putu I Putu Yoga Ary Nugraha I Wayan Richo Yasa I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta 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) I Wayan Winduyasa Ida Bagus Wayan Gunam Ignasius Edward Ileng Janurianti, Ni Made Defy Jiwantara, Gusti Ngurah Oka K. Agus Yogi Indrawan Kant, Mariam Lupita Ketut Agung Sudewa Komang Nita Wedaningsih Komang Nita Wedaningsih Komang Nita Wedaningsih Laksmi, A.A. Ayu Kanaka Mutiara Luh Kade Datrini Luh Suariani Luh Suariani Luh Suariani Luh Suariani Luh Suariani Luh Suariani, Luh Luh Suriati MADE DHARMESTI WIJAYA Manikam, Raseetha Vani Siva Maria Intan Claudia Yatub Maria Reinaldis Jebaut Subin Maria Reinaldis Jebaut Subin Mariam Lupita Kant Muhamad Hazim Bin Ahmad Nazari Mulia, I Komang Oki Budi N.M. Yudiastari Naratama, I Putu Ngurah Ni Komang Alit Astiari Ni Komang Armaeni Ni Komang Armaeni Ni Luh Putu Putri Setianingsih Ni Luh Putu Putri Setianingsih Ni Luh Putu Putri Setianingsih Ni Luh Putu Putri Setianingsih Ni Made Ayu Gemuh Rasa Astiti Ni Made Darmadi Ni Made Darmadi Ni Made Darmadi Ni Made Darmadi Ni Made Darmadi Ni Made Yudiastari Ni Made Yudiastari Ni Made Yudiastari, Ni Made Ni Nyoman Suartini Ni Putu Anom Sulistiawati Ni Putu Anom Sulistiawati Ni Putu Anom Sulistiawati, Ni Putu Anom Ni Putu Bella Trisna Dewi Ni Putu Bella Trisna Dewi Ni Putu Chiana Adi Arandini Ni Putu, Anom Sulistiawati Ni Wayan Eka Manik Astini Ni Wayan Eka Manik Astini Ni Wayan Nursini Ni Wayan Nursini Ni Wayan Nursini Ni Wayan Yulia Andriani Ni Wayan Yulia Andriani Oka Jiwantara Gusti Ngurah PANDE PUTU CHRISTINE PUTRI PURNAMI Parta, I Made Griya Adi Pavalee Chompoorat Tridtitanakiat Pranamya, I Agus Kerta Purwaningtyas Kusumaningsih Putri Risa Andriani, Anak Agung Sagung P Putri, , Ni Kadek Sintya Pradnyani Putu Chiana Adi Arandini Putu Diah Wahyuni Putu Diah Wahyuni Rama, Kade Nusde Sari Raseetha Vani Siva Manikam Rudianta, , I Nyoman Rudianta, I Nyoman Sahrial Sahrial Salensia Haryati Afons Saloko, Sartijo Sang Ayu Made Agung Prasetiawati Djelantik Sang Ayu Made Agung Prasetiawati Djelantik Sang Ayu Made Agung Prasetiawati Djelantik Sang Ayu Made Agung Prasetiawati Djelatik SAPUTRA, ARYA Satrijo Saloko SATRIYAS ILYAS Semariyani, A.A.Made Setianingsih, Ni Luh Putu Putri Sofia nggoweng Sofia nggoweng Sofia Utami Putri Sunarso Subin, Maria Reinaldis Jebaut Sudewa, I Ketut Agung Sudewa, Ketut Agung Sudewa, Ketut Agung Sudiarta, Wayan Tanjung Subrata Utami, Cahyaning Rini Viani, Agata Wibawa, Putu Rizky Ari Yasa Winduyasa, I Wayan Yan Tonga Yasa, I Wayan Sweca Yasniana Dalima Dalima Yohanes Lewa Yohanes Parlindungan Situmeang Yulianus Jordi Ziku Yunantariningsih, I Dewa Ayu Ketut Ziku, Yulianus Jordi