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All Journal Indonesian Food Science and TechnologyJournal Jurnal Teknologi Hasil Pertanian DWIJENAGRO: JURNAL ILMIAH AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
I Putu Candra, I Putu
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Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Social Sciences

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KAJIAN PENGGUNAAN PUPUK HAYATI LOKAL PADA TANAMAN PADI DI KABUPATEN BADUNG Sugiana, I Gusti Ngurah; Kawan, I Made; Candra, I Putu
dwijenAGRO Vol 4 No 1 (2014): dwijenAGRO
Publisher : Program Studi Agribisnis Fakultas Pertanian Universitas Dwijendra

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (698.419 KB) | DOI: 10.46650/dwijenagro.4.1.297.%p

Abstract

Penggunaan pupuk hayati lokal pada tanaman padi sangat urgen untuk diteliti karena penggunaan pupuk hayati tersebut mempunyai tujuan agar penggunaan pupuk kimia yang selama ini digunakan secara berangsur-angsur dikurangi dan diganti oleh pupuk hayati dengan catatan produksi/hasil panen padi tetap atau malahan bisa lebih baik. Maksud dari kajian ini adalah : Untuk membuktikan efektivitas pupuk hayati lokal dalam memperbaiki pertumbuhan tanaman padi dan meningkatkan hasil di sentra produksi padi di Kabupaten Badung, serta untuk mengurangi penggunaan pupuk kimia sintetis dalam budidaya tanaman padi di Kabupaten Badung.Hasil percobaan dan kajian yang telah dilakukan,  dapat disimpulkan sebagai berikut : (i) perlakuan kombinasi pupuk hayati dengan pupuk sintetis berpengaruh tidak nyata terhadap variabel pertumbuhan tanaman dan hasil tanaman padi; (ii) penambahan pupuk hayati pada pertanaman padi sistem pertanian konvensional mampu meningkatkan hasil gabah kering panen sebesar 0,67% sampai 4,4%; dan (iii) hasil gabah kering panen tertinggi diperoleh pada penambahan pupuk hayati dan 50% pupuk sintetis spesifik lokasi. Dari hasil percobaan serta kajian di atas maka dapat direkomendasikan untuk menggunakan pupuk hayati 20 lt/ha dengan mengurangi pupuk kimia sintetis 50%.Kata Kunci: Pupuk hayati lokal, pupuk kimia sintetis, tanaman padi, gabah kering 
Analysis of Phytochemical Compounds and Antioxidant Activity From Non-Polar to Polar Solvent Extracts In Several Types of “Basa Genep” Constituent Spices Singapurwa, Ni Made Ayu Suardani; Candra, I Putu; Semariyani, A.A. Made
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7 Number 2, July 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i2.31584

Abstract

"Basa genep" is the main spice Balinese people use to process traditional cuisine. This study examines phytochemical compounds and antioxidant activity in extracts of several “Basa genep” constituent spices extracted with solvents with different polarity levels. The design used is a completely random design of 1 factor consisting of 6 treatments: ethyl acetate solvent, hexane, acetone, dichloromethane, ethanol, and methanol. Based on the results of the study, it was found that the constituent spices of "Basa genep", namely ginger, kaemfiera, galangal, turmeric, bird’s eye chilli, red chilli, onion, and garlic extracted with solvents with different levels of polarity contain phytochemical compounds. The treatment of different types of solvents has a significant effect on the extract's phytochemical levels and antioxidant activity. The highest antioxidant activity is obtained in polar solvents, dichloromethane, acetone, and methanol. In ginger, kaemfiera, Turmeric, and garlic extracts, the highest IC50 values were obtained in dichloromethane solvent types with IC50 values of 25,027 ppm (powerful antioxidants), 93,643 ppm (potent antioxidants), 24,467 ppm (powerful antioxidants), and 288,437 ppm (fragile antioxidants). In Galangal, the highest IC50 (Inhibition Concentration 50%) value was obtained in acetone extract with an IC50 value of 82.863 ppm (potent antioxidant). In bird’s eye chilli and red chilli, the highest IC50 value was obtained in methanol extract with IC50 values of 108,088 ppm (medium antioxidant) and 274,427 ppm (very weak antioxidant), respectively.
The Application of HACCP (Hazard Analysis Critical Control Point) in Croissant Production Process in CV. P-RS – Bali Singapurwa, Ni Made Ayu Suardani; Semariyani, A.A. Made; Candra, I Putu; Rudianta, I Nyoman; Arandini, Putu Chiana Adi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 2 (2022)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v6i2.94

Abstract

CV. P-RS is a company engaged in the production of pastry, bakery, and also pastry & bakery one of Croissant, ingredients provider. Croissant is a type of pastry (laminated roll-in fat), more precisely folded pastry covered with fat (korsvet) or butter with the addition of yeast in the dough. Most of its products are distributed to hotels, restaurants, cafes, catering and retail throughout the island of Bali. Therefore, the quality of all their products is guaranteed. The implementation of an Integrated Quality Management program based on the concept of HACCP (Hazard Analysis Critical Control Point) must be applied in the entire series of handling and processing processes. The implementation of the HACCP food safety management system in CV. P-RS has been running in accordance with SNI 01-4852-1998 regarding the hazard analysis system and critical point control (HACCP) as well as guidelines for its application. The things that underlie the need for the implementation of a food safety management system in CV. P-RS is a trend in consuming safe products accompanied by meeting the needs of consumers who want safe products. Critical Control Point (CCP) of the croissant production process includes weighing of raw materials and supporting materials, metal detecting, and oven.
Development of Flavor Variants and Packaging in the Fish Processing Community in Perancak Village, Jembrana District, Jembrana Regency, Bali Singapurwa, Ni Made Ayu Suardani; Candra, I Putu; Rudianta, , I Nyoman; Armaeni, Ni Komang
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i1.215

Abstract

Pedetan" is a kind of food product made of dried fish with traditional Balinese spices which are manufactured by people in the Jembrana Regency, Bali. It is made from lemuru fish (Sardinella Lemuru) which is mostly produced in the coastal areas of Jembrana Regency. "Pedetan" is also one of the superior products from the Jembrana area, because it is one of many authentic foods of Jembrana. The development of traditional manufacturing was carried out with several improvements by applying basic feasibility in food processing. However, a study for business development and product marketing development on aspects of quality management and safety of raw materials and products was necessary to be conducted. The improvement was carried out in several sequenced activities starting from the processing step, so that the community could apply the technology being shared and was able to handle problems in the production of "Pedetan". After that, knowledge sharing on kinds of good processing methods, sanitation, and hygiene was done. Furthermore, the improvement also covered quality control starting from the selection of raw materials to the distribution of food products. Everything had been made sure to be carried out properly. The improvement of the production method managed to produce several product variants, decent packaging, and labeling. Based on the results of community service activities, new flavor variants were created which made it into 6 flavor variants in total, namely the original flavor, the Balado flavor, the sweet spicy flavor, the sweet flavor, the silver herring fish variant, and the cutlassfish variant.
PROFIL PROTEIN IKAN LEMURU DENGAN PENGERINGAN OVEN, PENGERING MATAHARI DAN SINAR MATAHARI BERBASIS SDS PAGE Singapurwa, Ni Made Ayu Suardani; Candra, I Putu; Semariyani, A.A. Made
Jurnal Teknologi Hasil Pertanian Vol 15, No 2 (2022): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (606.238 KB) | DOI: 10.20961/jthp.v15i2.53612

Abstract

Lemuru fish (Sardinella lemuru) contains high nutritional value and is very important for humans as well as affordable source of protein. Lemuru fish are very perishable and seasonally produced, so it needs to be preserved. The people of Jembrana Regency, Bali, preserve it into spiced dried fish called Pedetan. The aim of this study was to determine the protein profile of unseasoned and seasoned lemuru fish which were dried in an oven, artificial dryer and sun drying. The research method used is the Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis (SDS-PAGE) method to determine the molecular weight (BM), to see the damage to the protein in the sample. The results of analysis of the protein profile of lemuru meat based on its molecular weight using SDS-PAGE showed that the molecular weight of the separated protein bands varied from 31 to 524 kDa. Based on the results of protein profile analysis, sun drying can cause protein denaturation which is characterized by a decrease in the number of protein bands. Drying with an artificial drying device can reduce damage, because the protein bands can still be maintained, and drying with an oven causes protein damage that is not as big as drying with the sun drying method. While the addition of seasoning for fresh lemuru does not cause protein damage, it can be seen from the number of protein bands that do not change.
Co-Authors A.A. Made Semariyani Arandini, Putu Chiana Adi Arisudana, I Gede Ayu Suardani S, Ni Made Azmi, Aida Firdaus Muhamad Nurul I Gede Pasek Mangku I Made Kawan, I Made I Wayan Sudiarta Luh Suriati Manikam, Raseetha Vani Siva Ni Komang Armaeni Ni Made Ayu Suardani Singapurwa Parta, I Made Griya Adi Rudianta, , I Nyoman Rudianta, I Nyoman Setianingsih, Ni Luh Putu Putri Sinta Purnamasari, Sinta Sugiana, I Gusti Ngurah Wiguna, Gede Hendra Yunantariningsih, I Dewa Ayu Ketut