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Addition of Moringa Leaf Extract and Natural Sweeteners of Palm Sugar to The Characteristics of Moringa Pudding Ni Luh Putu Dian Windari; Luh Suriati; I Nyoman Rudianta
SEAS (Sustainable Environment Agricultural Science) Vol. 5 No. 1 (2021)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.5.1.3273.37-49

Abstract

Pudding is a type of dessert. It tastes sweet and has a soft texture. Efforts are made on making pudding that can be functional by adding Moringa leaf extract and palm sugar. The purpose of this study was to determine the characteristics of water content, reduced sugar content, pH, texture and antioxidant activity as well as subjective assessments including aroma, color, texture and overall acceptance of Moringa pudding added with natural sweeteners of palm sugar. The research was conducted in September 2019-February 2020 at the Food Analysis Laboratory of the Faculty of Agriculture, Warmadewa University and Udayana University. Using a factorial experiment with a Completely Randomized Design (CRD) consisting of 2 factors: Factor I, Moringa leaf extract concentration (2.5%, 5.0%, 7.5% and 10.0%). Factor II, the addition of palm sugar (5.0%, 7.5% and 10.0%). The objective analysis of pudding produced from the treatment of Moringa leaf extract 10.0% palm sugar 10.0% while the subjective assessment of pudding produced from the treatment of Moringa leaf extract 5.0% palm sugar 10.0% (like-very like) with the characteristics of pudding Moringa is the water content of the addition of Moringa leaf extract 74,138% Palm sugar 63,172%, Reducing sugar content adding Moringa leaf extract 15,239% Palm sugar 15,515%, pH adding Moringa leaf extract 6,733 Palm sugar does not affect, the texture of adding Moringa leaf extract and Palm sugar 5,612 N Antioxidant activity of addition of Moringa leaf extract 22,275 mg / L GAEAC palm sugar 21,676 mg / L GAEAC.
Aloe-Gel Coating for Delaying Physicochemical Change of Fresh-Cut Mango Luh Suriati; I Putu Candra; I Komang Supardika
SEAS (Sustainable Environment Agricultural Science) Vol. 5 No. 1 (2021)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.5.1.3302.58-65

Abstract

Fresh-cut arumanis mango is current popular product, stimulated by lifestyle and community needs for quality fruit with little preparation. Stripping and cutting spur the damage of fresh-cut mangoes faster than whole mangoes. Aloe vera gel coating as an alternative to maintain the characteristics of fresh-cut mangoes and extend shelf life. This study aims to delaying the physicochemical change of fresh-cut mango with aloe vera edible coating. The design used is a completely randomized design (CDR) of two factors, namely the ratio of dilution of aloe vera gel with aquadest 1:0, 1:1 and 1:2. Factor II, duration of immersion 1, 2 and 3 minutes with observations on the 5th and 10th days stored at cold temperatures (7± 1) °C. Observation variables include physical properties, namely weight loss, color and texture. Whereas observations of chemical properties, namely pH, total solubvle solid, water content and vitamin C. The best results were obtained in a combination of 1:1 aloe vera gel with 3 minutes immersion with a weight loss value of 1.40%, color b (∆E) 63.12, texture 6.82N, pH 4.65, TSS 24.60°Brix, moisture content 83.51% and vitamin C 35.60mg/100g).
Characteristics of Aloe-Buni Drink with Proportion Treatment of Aloe-gel and Buni Extract at Different Temperatures Anak Agung Sagung Manik Chindrawati; Luh Suriati; I Gede Pasek Mangku
SEAS (Sustainable Environment Agricultural Science) Vol. 6 No. 1 (2022)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.6.1.4897.23-33

Abstract

The combination formulation of aloe vera gel (Aloe-gel) and buni fruit extract (EB) into a functional drink will optimize its function as a drink rich in fiber, antioxidants, and flavonoids which are good for health.The purpose of this study was to determine the characteristics of aloe-buni functional drink with the proportions of aloe vera gel and buni fruit extract at different storage temperatures. This study used a factorial Completely Randomized Design (CRD) with two factors, namely the proportion of Aloe-gel and EB consisting of 3 levels, namely 75%: 25%, 50%: 50%, and 25%: 75%, and storage temperature consisting of over temperatures of 6±1°C, 11 ±1°C, and 27±1°C. The results showed that the proportion of Aloe-gel and EB affect the characteristics of Aloe-Buni drink. Meanwhile, the storage temperature and its interactions did not affect the characteristics of the Aloe-Buni drink. There was a decrease in the characteristics of Aloe-Buni drink during 3 days of storage. The best characteristics of Aloe-buni drink were obtained from the treatment of Aloe-gel 50%: EB 50% at a storage temperature of 6±1°C, where vitamin C content was 171, 62mg/100gr, pH was 3.29, total dissolved solids was 19, 18°Brix, viscosity of 7.75 m.Pa.s, and antioxidant activity of 28.14%.
Comparison of Wheat Flour and Tapioca Flour Towards Characteristics of White Oyster Mushroom Chips Luh Suriati; Nyoman Rudianta
Agriwar Journal Vol. 1 No. 1 (2021): Agriwar Journal
Publisher : Program Studi Magister Sains Pertanian Program Pascasarjana Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/aj.1.1.2021.25-29

Abstract

White oyster mushroom chips are products that are in great demand today. In addition to delicious taste, it also contains nutrients that are beneficial for health. The quality of the chips is largely determined by the addition of the type and amount of flour added. The purpose of this study was to determine the effect of the ratio of wheat flour and tapioca flour on the characteristics of white oyster mushroom chips. This study used a completely randomized design with three replications. The treatments tested were the ratio of wheat flour and tapioca flour with levels: (90:10) %, (80:20) %, (70:30) %, (60:40) %, (50:50) %. Comparison of wheat flour and tapioca flour only had a significant effect on the subjective test of water content and carbohydrate content of white oyster mushroom chips. The objective test had a significant effect on the taste, texture, and overall acceptance of white oyster mushroom chips. Comparison of flour and tapioca flour 60: 40% produces white oyster mushroom chips with the best organoleptic score.
Pengemasan dan Strategi Pemasaran Produk Pangan di Desa Sulangai A.A. Made Semariyani; I Wayan Sudiarta; I Nyoman Rudianta; I Putu Candra; I Gede Pasek Mangku; Luh Suriati; Ni Made Ayu Suardani Singapurwa
Community Service Journal (CSJ) Vol. 2 No. 1 (2019)
Publisher : Lembaga Pengabdian Kepada Masyarakat, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/csj.2.1.2019.23-28

Abstract

Kegiatan PKM Pengemasan dan Strategi Pemasaran Produk Pangan dilaksanakan di Desa Sulangai, Kecamatan Petang, Kabupaten Badung. Pelatihan diberikan pada Ibu-ibu PKK Desa Sulangai. Tujuan yang ingin dicapai yaitu untuk memberikan teknologi pengemasan dan strategi pemasaran produk pangan yang telah diproduksi oleh ibu-ibu PKK desa Sulangai (jamu kunyit, jamu sirih, Virgin Coconut Oil (VCO), manisan tomat, minyak tandusan, jajanan tradisional dan lain-lain). Pada saat pelatihan diberikan pengetahuan mengenai kewirausahaan, managemen usaha, sanitasi dan higiene proses produksi, pengemasan, dan pemasaran, sehingga peserta pelatihan mampu mengelola usaha yang dibuat dengan baik. Metode yang dilakukan dalam pelaksanaan pelatihan ini adalah dengan metoda wawancara, tatap muka, penyuluhan dan praktek secara langsung. Kegiatan dilakukan bertahap yaitu: Pertama, diadakan penyuluhan mengenai teknologi pengemasan produk pangan, dan penyuluhan Kewirausahaan, managemen usaha dan pemasaran. Kedua, dilakukan pelatihan/ praktek langsung mengemas hasil olahan pangan khususnya VCO, dilakukan beberapa kali evaluasi sampai peserta pelatihan benar-benar menguasai teknologi tersebut dan peserta pelatihan mampu untuk mengemas produk dan memasarkan produk secara mandiri. Hasil dari kegiatan ini adalah 1) Peserta pelatihan telah mengikuti pelatihan dengan semangat dan disiplin terlihat dari daftar kehadirannya. 2) Pelatihan untuk pengemasan dan pemasaran produk pangan dapat dilaksanakan dengan baik dan peserta pelatihan mampu mengemas dan memasarkan produk tersebut dengan baik. 3) Target luaran dari kegiatan PKM Pelatihan Pengemasan dan pemasaran produk pangan ini telah diberikan kepada peserta didik.
Pemberdayaan Masyarakat Dalam Usaha Pencegahan COVID-19 dan Pemanfaatan Lahan Pekarangan Untuk Tanaman Sayuran di Desa Sukamaju, Kecamatan Lunyuk, Sumbawa, Nusa Tenggara Barat Dharmesti Wijaya; Ni Wayan Widhidewi; Luh Suriati
Community Service Journal (CSJ) Vol. 3 No. 2 (2021)
Publisher : Lembaga Pengabdian Kepada Masyarakat, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/csj.3.2.2021.57-60

Abstract

Kegiatan Kuliah Kerja Nyata Pembelajaran Pemberdayaan Masyarakat (KKN-PPM) Universitas Warmadewa dilaksanakan selama satu bulan, yaitu tanggal 22 April hingga 22 Mei 2021. Kegiatan ini menggunakan kombinasi metode daring dan luring sehingga baik efektivitas kegiatan maupun keamanan mahasiswa dalam masa pandemi COVID-19 ini tetap terjaga. Kelompok 86 merupakan salah satu kelompok yang telah melaksanakan program KKN-PPM di Desa Sukamaju, Kecamatan Lunyuk, Kabupaten Sumbawa, Provinsi Nusa Tenggara Barat. Kelompok ini terdiri dari 29 orang mahasiswa yang berasal dari beragam bidang ilmu seperti agroteknologi, ekonomi, ilmu hukum, ilmu administrasi negara, peternakan, sastra Inggris, dan lainnya. Berdasarkan hasil diskusi dengan mitra, dirumuskan dua permasalahan prioritas yang menjadi program KKN-PPM ini. Permasalahan pertama terkait rendahnya pengetahuan dan awareness masyarakat mengenai cara penularan serta pencegahan infeksi COVID-19. Sedangkan permasalahan yang kedua adalah pemanfaatan lahan pekarangan yang belum maksimal untuk digunakan bercocok tanam sayuran. Oleh karena itu, pada kegiatan KKN-PPM ini dilakukan pemberdayaan masyarakat untuk menjadi kader sadar COVID-19 dengan memberikan penyuluhan dan pelatihan terkait bahaya dan cara penularan penyakit ini, serta langkah mencuci tangan dengan sabun dan cara penggunaan masker yang baik dan benar. Selain itu, masyarakat desa juga diberikan penyuluhan terkait cara pemanfaatan lahan pekarangan untuk bercocok tanam sayuran serta pembagian bibit sayuran gratis. Kegiatan ini terbukti telah berkontribusi terhadap permasalahan mitra, terutama dengan peningkatan pengetahuan dan awareness masyarakat terkait COVID-19, serta penanaman bibit sayuran hasil bantuan anggota KKN-PPM.
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