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Edible Coating Base on Aloe Gel with Additives on Strawberry Fruit Luh Suriati; Ni Made Ayu Suardani S.
SEAS (Sustainable Environment Agricultural Science) Vol. 4 No. 1 (2020)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.4.1.1685.18-25

Abstract

The edible coating is biodegradable and sustainable packaging has come into attention since the past few decades as an effort to reduce packaging waste. On a landmark fruit, the edible application layer is used to reduce the occurrence of loss of moisture, improve appearance, acts as a barrier to the exchange of gases, as well as having functions as an antifungal and antimicrobial. In addition to extending shelf life can be eaten these many layers are used such as it does not endanger human health, can be eaten as well as easy to untangle nature. One of the natural ingredients that can be used such as a layer of edible is Aloe Vera. From the results obtained that the weight without warming treatment gel stored at cool temperatures is relatively constant, while to gel without or with the treatment of warming that is stored at room temperature a little decline. The reduction drastic invisible on the gel with the saved warming treatment in cold temperatures. Aloe gel good shaped pieces that are stored at room temperature has decreased the weight but that is stored on the cold temperatures are relatively stable. The aloe vera gel with warming and stored at cool temperatures until day 5 relatively stable, as seen from the variable weight shrinkage, color, pH, viscosity, and moisture content. While the gel is stored at room temperature decrease began day 2. Aloe Vera gel should be stored at cool temperatures with a sealed container. The best characteristics of Aloe Vera gel that treatment with sorbitol can extend the shelf life strawberry fruit. edible coating base on Aloe gel can be applied at post-harvest handling fruits.
Addition of Sugar and CMC to the Characteristics of Arumanis Mango Jam (Mangifera indica L.) Ni Wayan Ani Maryani; Luh Suriati; I Putu Candra
SEAS (Sustainable Environment Agricultural Science) Vol. 7 No. 1 (2023)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.7.1.6599.39-51

Abstract

Mango is a popular fruit nowadays, because it contains components that are good for health. Off grade mangoes that have a low selling price on the market still have the potential to be processed into a product, one of which is jam. The purpose of this research was to determine the characteristics of off grade mango fruit jam produced by adding sugar and CMC, and the appropriate level of addition of sugar and CMC to produce jam with the best characteristics. The experiment was performed using completely randomized design with two-factor, Factor I was sugar concentration 30% (S1), 45% (S2) and 60% (S3), Factor II was concentration of CMC addition in 0.25% (C1), 0.50% (C2), and 0.75% (C3). All experiments were conducted in triplicate for each treatment, for a total of 27 experimental units. The results showed that the higher of sugar addition increased the Total soluble solids, vitamin C content and browning index value but reduced the water content, while the higher CMC tended to reduce the water content and browning index value of arumanis mango jam. The addition of 60% sugar and 0.50% CMC produced the best Off grade mangoes fruit jam with a Total soluble solids value of 67.567 OBrix, a vitamin C content of 128.960 (mg/g), a water content of 30.720% and was organoleptically favored by the panelists.
Substitusi Ubi Jalar Kuning dan Penambahan Ekstrak Daun “Gonda” (Spenochlea zeylanica Gaertner) pada Mie Basah Dewa Made Hardi Juliana; Luh Suriati; I Putu Candra
GEMA AGRO Vol 24 No 2 (2019)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.24.2.1703.73-83

Abstract

Noodle is a popular food and a favorite of all people. This is stimulated by consumers' need for nutritious, healthy, safe food and practical lifestyle. Noodles that currently exist predominantly contain carbohydrates derived from wheat flour. Substitution and the addition of other components to the noodles will provide added value so that it is more functional. This study aims to determine the effect of yellow sweet potato substitution and the addition of "Gonda" leaf extract on the characteristics of wet noodles. The design used is a Completely Randomized Design (CRD) with two factors and two replications. The first factor is the comparison of wheat flour and yellow sweet potato substitution consisting of (90:10)%, (85:15)%, (80:20)%. The second factor is the addition of "Gonda" leaf extract consisting of: 15%, 20%, 25%. The best results were obtained in the substitution treatment of 10% yellow sweet potato and the addition of "Gonda" 25% leaf extract with a moisture content of 58.88%, ash 0.12%, protein 6.98%, fat 2.91%, carbohydrate 31 , 12% and antioxidant activity 59.60% and subjectively obtained the highest preference value from panelists. Compared with the Indonesian National Standard (SNI) No. 2987-2015, it was found that the wet noodles in this study had fulfilled the requirements except for the slightly higher ash content
Karakteristik Gel Lidah Buaya sebagai Edible Coating Ditinjau dari Suhu dan Lama Penyimpanan Felipus Muni; Luh Suriati; Anak Agung Made Semariyani
GEMA AGRO Vol 24 No 2 (2019)
Publisher : Fakultas Pertanian, Universitas Warmadewa

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

Abstract

The use of edible coatings has long been known as an alternative to extend the shelf life of fruits. One natural ingredient that can be used as an edible coating is aloe vera gel which is rich in functional components. Aloe vera gel enzyme activity is very high. To maintain its stability it must be stored at the right temperature. The purpose of this study was to determine the stability of aloe vera gel as an edible coating in terms of temperature treatment and storage time. This research was conducted for 5 months from March-July 2019 in the Food Analysis Laboratory of the Faculty of Agriculture, Warmadewa University. This research is a factorial experiment with a Completely Randomized Design (CRD) consisting of 2 (two) factors, namely: factor I, storage temperature (S) consisting of 2 levels namely room temperature (S1) and cold temperature (S2). Factor II, storage time consists of 8 levels, namely 1 day, 2 days, 3 days, 4 days, 5 days, 6 days, 7 days and 8 days. Variables observed for stabilization of aloe vera gel as an edible coating include observations of physical analysis (weight and color), analysis of chemical properties (degree of acidity (pH), moisture content, and viscosity), biological analysis (microbial total test). The best stability of edible aloe vera gel coating is obtained from the cold temperature treatment with a storage time of 4 days
Perbandingan Tepung Ketan dan Labu Siam (Sechium Edule) Terhadap Karakteristik Dodol I Gede Arisudana; Anak Agung Made Semariyani; I Putu Candra; Luh Suriati
GEMA AGRO Vol 23 No 1 (2018)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | 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).
Karakteristik Buah Rambutan pada Suhu Dingin dengan Kemasan Terbuka dan Tertutup Ignasius Edward Ileng; Luh Suriati; Ni Made Ayu Suardani Singapurwa; I Gede Pasek Mangku
GEMA AGRO Vol 25 No 1 (2020)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.25.1.1722.71-78

Abstract

Rambutan is one of the potential fruits to be developed. It is because Rambutan contains many compounds that are beneficial to the body. Rambutan is easily damaged if stored at room temperature. To maintain the quality and shelf life of rambutan requires a variety of techniques one of which is the temperature setting during storage. The damage of Rambutan starts from damage to the skin and fruit hair. Fresh-Cut is one way that rambutan fruit can be consumed in a longer time. Freshcut is a treatment by removing parts that are not consumed in the fruit through the process of stripping, cutting, slicer and so forth. This research was conducted using the complete random design method of factorial and 2 repeats. The first factor includes the long storage of Rambutan fruit consists of 6 levels, namely 0, L, 2, 3, 4, 5, 6. The second factor is the storage temperature of Rambutan fruit consists of two levels of cold temperature (7-12) ï‚°C and freezing temperature ((-4)-0)ï‚°C. Observations conducted objectively include: moisture content, pH, TSS, Vitamin C. Whole fruit storage and fresh-cut rambutan preferably at a temperature of 7-12ï‚°C with a closed packaging. Whole fruit even though the skin has changed brown but the fruit characteristics in it is still good until Day 6, while the best characteristic of Fresh-cut Rambutan until day 3.
PENGARUH JUMLAH TEPUNG DAN LAMA PENYIMPANAN TERHADAP KARAKTERISTIK DODOL MANGGA HARUM MANIS Luh Suriati; I Putu Candra; Gede Hendra Wiguna
WICAKSANA: Jurnal Lingkungan dan Pembangunan Vol. 2 No. 2 (2018)
Publisher : Lembaga Penelitian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/wicaksana.2.2.2018.48-59

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
The Influence of Wheat Flour and Tapioca Comparison Against Characteristics of The Chips Beluntas Leaves During Storage Luh Suriati; I Nyoman Rudianta; Putu Candra; I Gusti Ayu Sukmawati
SEAS (Sustainable Environment Agricultural Science) Vol. 1 No. 2 (2017)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.1.2.396.32-38

Abstract

This study aims to know the comparison of wheat flour and tapioca flour in order to make the right ones not quickly wilted. Beluntas is herbs containing chemical compounds including i.e. phenol, alkaloids, tannins, essential oils that act as an antioxidant, anti-bacterial and also helps eliminate body odor. Leaf beluntas, when made into chips will be able to add diversification food products. Surely this will be very interesting for new innovations of food and expected to get the international market. Characteristics of the chips beluntas leaves can still be maintained with tapioca flour: comparison of 30:70 at 8 days storage with objective observations of water levels 21.50%, carbohydrates 8.74%, proteins 2.73%, fat 18.90%, levels of phenol 1485.33mg/kg drag power antioxidant 0.06%). While the subjective observations (color, aroma, flavor, texture and overall admissions) 6.0-6.7 with criteria like-love. Keywords: wheat flour, tapioca, chips beluntas, storage
Study of Characteristics of White Corn Birdlime Dodol in Term of Flour and Packaging Luh Suriati; Anak Agung Made Semariyani; Maria Berkat Ina
SEAS (Sustainable Environment Agricultural Science) Vol. 2 No. 2 (2018)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.2.2.851.96-106

Abstract

Indonesia has so many traditional foods processed from corn which is a specific menu of wealth to be preserved, one of which is processed Dodol. Dodol which has been known to the public is a raw material Dodol sticky rice, sweet corn and other varieties of fruit. Dodol white corn birdlime still rarely found in the market. Nutritional content of corn grain sticky rice is no less than other corn such as levels of protein, crude fiber, fat, and carbohydrates, especially high amylopectin so characteristic Dodol produced more sticky and chewy. This study aims to investigate the characteristics of sticky white corn Dodol seen from a comparison of corn flour and glutinous rice flour as well as the use of some packaging materials. The most appropriate to produce corn Dodol most good. From the research it can be concluded that the characteristics of birdlime white corn Dodol obtained are the water content ranged from 14.03% - 17.05%, protein levels ranged between 2.51% - 4.10%, carbohydrate levels ranged between 64.73% - 71.64%, fat content ranged from 8.81% - 12.14%, ash content ranged from 1.91% - 2.47%, pH ranges between 7.02% - 7.52%, while the organoleptic assessment result (3.00% - 4.73%) with criteria rather dislike to normal. Packaging materials used in birdlime white corn Dodol is banana leaves, corn husks, and plastic. Characteristics Dodol of birdlime white corn is best in terms of the packaging material in this research is to use plastic packaging materials with a moisture content of 14.03%, 4.10% protein content, carbohydrate content of 71.64%, 12.14% fat content, ash content of 2.48%, pH of 7.52, while on the organoleptic assessment, among others: the color with a value of 4.40, the aroma of 4.47, 4.73 flavor, texture 4.27%, the highest in the overall acceptance of plastic with a value 4.53. From the results of this study suggested further research needs to be done about birdlime Dodol white corn and storage of packaging materials and to determine the shelf life thus increase the selling Dodol of birdlime white corn in the market.
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.
Co-Authors A. A. N. Surya Girindra A.A. Made Semariyani AASM Chindrawati Aida Firdaus Muhamad Nurul Azmi Anak Agung Sagung Manik Chindrawati Ariawan, I.W. Eka Putra Arisudana, I Gede Ayu Sukmawati, I Gusti Ayu Sukmawati, I Gusti Azmi, AFMN Azmi, Aida Firdaus Muhamad Nurul B Elopere Candra, IP Candra, Putu candra, putu Chindrawati, Anak Agung Sagung Manik Chindrawato, A.A. Sagung Manik Cindrawati, A A S Manik Damayanti, Ni Luh Putu Sulis Dewi Damayanti, Ni Luh Suriati Putu Sulis Dewi Damayanti, Putu Sulis Dewi Darmawan, Kadek Dinda Rahayu Datrini, L K Datrini, Luh Kade Dewa Made Hardi Juliana Dewi, Ni Made Putri Pradnya Paramita Dharmesti Wijaya Dharmesti Wijaya Dharmika, I.M.Dedy Felipus Muni Firdaus Muhammad Nurul Azmi, Aida G. A. S. Widya Krisnawati G.S.S. Djarkasi Gede Hendra Wiguna Gek Ayu Sagita Widya Tresna Wati Giman, Hermanus Girindra, AANS Girindra, Anak Agung Ngurah Surya Gusti Ngurah Oka Jiwantara Hazim Bin Ahmad Nazari, Muhamad Hermanus Giman I Dewa Gede Yudi Ardana I Dewa Gede Yudi Ardana I G. P. Mangku I Gede Arisudana I Gede Pasek Mangku I Gusti Ayu Sukmawati I Gusti Bagus Udayana I Komang Supardika I Komang Supardika I Made Suwitra, I Made I Nyoman Kaca 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 Suta Adnyana I Putu Candra, I Putu I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sweca Yasa I Wayan Widiantara Putra I Wayan Widiantara Putra Ignasius Edward Ileng Ina, Maria Berkat Ina, Maria Berkat K Selamet Kaca, Nyoman Kusuma, DAJ Laksmi, A.A. Ayu Kanaka Mutiara Lamun @ Jailani, Fadhilah M. Aditya Prayoga Mangku, IGP Manikam, Raseetha Vani Siva Mardewi, N K Maria Berkat Ina Muhammad Zahran Rasyid Sulaeman Mulia, I Komang Oki Budi Mulia, IKOB Ni Ketut Mardewi Ni Luh Putu Dian Windari Ni Luh Putu Dian Windari Ni Luh Putu Indiani Ni Luh Putu Putri Setianingsih Ni Luh Putu Putri Setianingsih Ni Luh Putu Putri Setianingsih Ni Made Ayu Suardani Ni Made Ayu Suardani S. Ni Made Ayu Suardani Singapurwa Ni Made Ayu Suardani Singapurwa Ni Made Ayu Suardani Singapurwa Ni Made Puspasutari Ujianti Ni Made Rustini, Ni Made Ni Wayan Ani Maryani Ni Wayan Widhidewi NLPSD Damayanti Novizar Nazir Nyoman Ayu Nila Dewi Nyoman Rudianta Padmarini, Ni Made Andira Partiwi Dwi Astuti, Partiwi Dwi Patni, Gusti Ayu Yunda Darma Prastiawan, IBO Pratiwi, NLPYM Prayoga, I Kadek Mahabojana Dwi Putra, I Putu Ajus Raditya Putra, IPAR Putri , Ni Kadek Sintya Pradnyani Putri, , Ni Kadek Sintya Pradnyani Putri, Putu Ananda Icaka Putu Candra Putu Devi Novayanti Rabani RS, I Gusti Agung Yogi Rabani, I Gusti Agung Yogi Raditya_Putra, I P A Raseetha Vani Siva Manikam Rudianta, I Nyoman Rudianta, I Nyoman Salensia Haryati Afons Saloko, Sartijo Sang Ayu Made Agung Prasetiawati Djelatik Sanjaya, I Gusti Agus Maha Putra Satria_Kesumayasa, N P G Satrijo Saloko Selamet, I K Selamet, I Ketut Selamet, K Semariyani, AAM Setianingsih, Ni Luh Putu Putri Setianingsih, NPP Singapurwa, NMAS Subin, Maria Reinaldis Jebaut Sudiarta, IW Sudiarta, Wayan Sudita, Dewa Nyoman Sukmadewi, D K T Sukmadewi, Desak Ketut Tristiana Sulis_Dewi, N L P Tresna Wati, Gek Ayu Sagita Widya Wati, Gek Ayu Sagita Widya Tresna Wibawa, Putu Rizky Ari Yasa Widiantara_Putra , I W Wiguna, Gede Hendra Winduyasa, IW Wirajaya, Anak Agung Ngurah Mayun Wirajaya, Anak Agung Nguran Mayun Wulandari, Riza Yasa, I Wayan Sweca Yohanes Parlindungan Situmeang Yuhendra AP Zamri, SFM