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All Journal Indonesian Food Science and TechnologyJournal Gema Agro WICAKSANA: Jurnal Lingkungan dan Pembangunan 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 Civil Engineering, Building, Construction & Architecture Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Social Sciences

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Perbandingan Tepung Ketan dan Labu Siam (Sechium Edule) Terhadap Karakteristik Dodol Arisudana, I Gede; Semariyani, Anak Agung Made; Candra, I Putu; Suriati, Luh
GEMA AGRO Vol 23, No 1 (2018)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (540.981 KB) | DOI: 10.22225/ga.23.1.656.33-43

Abstract

This study aims to determine the effect of the ratio of glutinous rice flour and the squash to the resulting dodol characteristics, and to obtain the appropriate ratio of glutinous flour and pistachio to produce dodol with good characteristics and acceptable to consumers. This study used Randomized Block Design (RBD) with 6 (six) comparative treatments namely: T0 (100% glutinous flour: 0% squash); T1 (80% glutinous flour: 20% squash): T2 (70% glutinous flour: 30% squash); T3 (60% glutinous flour: 40% squash); T4 (50% glutinous flour: 50% squash and T5 (40% glutinous flour and 60% squash) Each treatment was repeated 3 times to obtain 18 units of experiments. Based on the results, it can be concluded that the ratio of glutinous flour and gourd flakes have significant effect on water content, ash content, crude fiber content, pH, total sugar, texture, aroma, flavor and overall acceptance of dodol squash. The ratio of 70% starch flour and 30% pumpkin yields a good dodol of cauliflower and not significantly different from the control (100% glutinous flour: 0% squash). Characteristic dodol pumpkin with a ratio of 70% glutinous flour: 30% squash is as follows: water content 19.774%, ash 0.763%, crude fiber 0.925 %, pH 6.270, total sugar 14.660 brix, 4.286 (chewy, elastic, non-breakable) texture taste, 3.000 aroma (somewhat typical dodol squash), 4.286 (sweet legit) flavor, overall acceptance 5.714 (likes) and all these characteristics meet per the requirement of SNI dodol (SNI 01-2986-1992).
TEKNOLOGI PENGOLAHAN PEDETAN IKAN LEMURU UNTUK MENINGKATAN KESEJAHTERAAN MASYARAKAT DESA PERANCAK DAN MELAYA Ayu Suardani S, Ni Made; Candra, I Putu
WICAKSANA: Jurnal Lingkungan dan Pembangunan Vol 2, No 2 (2018)
Publisher : WICAKSANA: Jurnal Lingkungan dan Pembangunan

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Abstract

Kegiatan Pengabdian Pangan Tradisional Pedetan Ikan Lemuru dilaksanakan pada dua mitra, yaitu Kelompok Mina Sari Pertiwi di Dusun Perancak Desa Perancak Kecamatan Jembrana, Kabupaten Jembrana dan Kelompok Dahlia di Dusun Melaya Pantai Desa Melaya Kecamatan Melaya, Kabupaten Jembrana. Pedetan ikan lemuru sudah diproduksi dan dipasarkan oleh mitra, namun belum intensif, dan mitra ingin meningkatkan kuantitas dan kualitasnya. Mitra tidak memiliki pengetahuan dalam bidang kewirausahaan, sehingga mengalami hambatan dalam pengelolaan produksi dan pemasaran serta belum memiliki ijin dari Dinas Perijinan. Solusi yang dilakukan untuk menyelesaikan permasalahan yang dihadapi mitra adalah : Memberikan pengetahuan teknologi tepat guna dalam pengolahan pedetan ikan lemuru; memberikan pengetahuan cara pengolahan yang baik, sanitasi dan higiene pengolahan, pengemasan dan pelabelan produk, pemasaran yang lebih luas, kewirausahaan dan manajemen usaha; memberikan pengetahuan pembukuan yang tertata dengan baik; memberikan pengetahuan mengenai cara untuk mendapatkan Ijin Produksi dari Dinas Perijinan; dan memberikan bantuan peralatan dan modal usaha. Target luaran yaitu teknologi tepat guna pengolahan pangan tradisional pedetan ikan lemuru; omzet kedua mitra meningkat; keterampilan dan pengetahuan mitra meningkat, kualitas dan kuantitas produk meningkat; serta produk memiliki ijin PIRT. Kata Kunci : Pedetan ikan lemuru, Teknologi tepat guna
PENGARUH JUMLAH TEPUNG DAN LAMA PENYIMPANAN TERHADAP KARAKTERISTIK DODOL MANGGA HARUM MANIS Suriati, Luh; Candra, I Putu; Wiguna, Gede Hendra
WICAKSANA: Jurnal Lingkungan dan Pembangunan Vol 2, No 2 (2018)
Publisher : WICAKSANA: Jurnal Lingkungan dan Pembangunan

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Abstract

Dodol merupakan satu produk olahan hasil pertanian yang termasuk dalam jenis pangan semi basah yang sudah banyak dikenal, dalam proses penbuatan, terdiri dari campuran tepung, gula, dan santan. Dodol juga dapat dibuat dari buah-buahan, salah satunya adalah mangga. Adapun tujuan dari penelitian ini adalah untuk mengetahui perbandingan antara tepung ketan dan buah mangga yang dapat digunakan dan lama penyimpanan yang baik serta pengaruh interaksi dari kedua perlakuan tersebut agar menghasilkan dodol mangga dengan karakteristik yang baik dan umur simpan yang lama. Penelitian ini merupakan percobaan faktorial dengan rancangan dasar Rancangan Acak Kelompok (RAK) pola faktorial dengan dua faktor. Faktor I adalah perbandingan mangga dan tepung ketan yang terdiri dari empat level yaitu : M1 (500 g : 500 g), M2 (600 g : 400 g), dan M3 (700 g : 300 g), sedangkan Faktor II adalah lama penyimpanan yang terdiri dari 4 level yaitu : L1 (satu minggu), L2 (dua minggu), L3 (tiga minggu), L4 (empat minggu). Masing-masing kombinasi perlakuan diulang sebanyak 2 kali sehingga diperoleh 24 unit sampel. Hasilnya diuji dengan sidik ragam dan menggunakan BNT. Berdasarkan hasil penelitian ini dapat ditarik kesimpulan bahwa dodol mangga yang mempunyai karakteristik terbaik dari pengamatan obyektif dan subyektif diperoleh pada perlakuan perbandingan mangga dan tepung 700 g : 300 g. Karakteristik subyektif meliputi kadar air (36,1860), kadar gula reduksi (10,5445), pH (6,0), dan aW (0,92). Analisis subyektifnya semua parameter menunjukkan tingkat kesukaan tertinggi juga pada perlakuan perbandingan mangga dan tepung 700 g : 300 g dimana skor tertinggi penerimaan keseluruhan yaitu 5,91 (suka sampai sangat suka). Kata kunci : dodol mangga, Mangifera indica L, tepung ketan
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.
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