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Sang Ayu Made Putri Suryani
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Gema Agro
Published by Universitas Warmadewa
ISSN : 14100843     EISSN : 26146045     DOI : https://doi.org/10.22225/
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Gema Agro is a Journal of development of science and technology in environment usage and management on an ongoing basis for agricultural development, provides a forum for publishing research articles or review articles. This journal encompasses original research articles, review articles and short communications basis for agricultural development including; Agronomy Horticulture Soil Sciences Plant Protection Environmental Food Technology Food Chemistry Biosciences and Biotechnology Aquatic Resource Management Animal Husbandry Animal Feed Nutrition
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 10 Documents
 1 
Search results for , issue "Vol 24 No 2 (2019)" : 10 Documents clear
Jenis Kemasan dan Lama Penyimpanan terhadap Karakteristik Sambal “Maroto” Khas Sumba Barat Daya Roseline Adiyaksa Maghu; I Putu Candra; I Gede Pasek Mangku
GEMA AGRO Vol 24 No 2 (2019)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (307.164 KB) | DOI: 10.22225/ga.24.2.1702.63~72

Abstract

Southwest Sumba is one of the regencies in East Nusa Tenggara which has a special sambal which is very popular because of its interesting taste and aroma, the "maroto" sauce. This Sambal consists of simple ingredients namely cayenne pepper, garlic, kaffir lime, sugar and salt. How to process it is also very easy that all ingredients are pulverized and not given any additional preservatives but can be durable in a few days or even weeks. This study aims to determine whether bioplastic packaging is as effective as polypropylene plastic packaging (PP) in maintaining the characteristics of "maroto" chillies and how long the shelf life of "maroto" chillies at room temperature. The design used is a Completely Randomized Design (CRD) with two factors and two replications, the first factor is the type of packaging consisting of two types, namely polypropylene plastic packaging (PP) and bioplastic packaging. The second factor is the storage time which consists of four levels, namely first week, second week, third week and fourth week. Objective observations included: water content, total acid content, pH, vitamin C content and mold test and subjectively included: color, flavor and overall acceptance. The results obtained by bioplastic packaging have the same effectiveness as polypropylene plastic packaging (PP) in maintaining the characteristics of the "maroto" chilli on the parameters of water content, pH, total acid levels, vitamin C levels, test fungi, color, aroma, taste and overall acceptance. The storage time for "maroto" sauce in bioplastic packaging is three weeks and the storage time for "maroto" sauce in polypropylene (PP) plastic packaging is four weeks at room temperature of 28 ± 1ºC.
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 | Full PDF (253.711 KB) | 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
Pengemasan dengan Plastik Polipropilen dan Lama Penyimpanan terhadap Susut Berat dan Vitamin A Wortel Marthen Kambarak Manujawa; A.A Made Semariyani; 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 | Full PDF (61.895 KB) | DOI: 10.22225/ga.24.2.1704.84-89

Abstract

Carrot is a vegetable commodity that is well known by the people of Indonesia and is popular as a source of vitamin A because it contains high carotene compounds (provitamin A) and many benefits for the body, therefore post-harvest must be considered properly. The aim of this research was to determine the effect of carrot packaging with polypropylene plastic stored at low temperature storage (10 ± 5°C). The study was conducted at the Agricultural Technology laboratory, Faculty of Agriculture, Warmadewa University, Denpasar, in March - April 2019 and an analysis of beta carotene (vitamin A) levels was carried out at the Laboratory of the Faculty of Agricultural Technology, Udayana University. This study uses a randomized block design (RBD) consisting of two factors, namely: Factorial I is the thickness of the polypropylene plastic consisting of 3 levels: 0.02 mm, 0.03 mm, 0.04 mm. Factorial II is the storage time which consists of 3 levels: 7 days, 14 days, 21 days. The parameters observed were weight loss, moisture content, carrot vitamin A. The results of research using polypropylene plastic thickness of 0.04 mm suppress heavy shrinkage and loss of vitamin A during low temperature storage for 21 days storage. The thicker polypropylene plastic used tends to be able to maintain the water content of the product, this is related to the permeability of gas and water vapor on the plastic. The value of water vapor permeability on PP packages with a thickness level of 0.04 mm is smaller when compared to packages with a thickness level of 0.02 mm and 0.03 mm
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 | Full PDF (159.131 KB)

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 Darah Babi dan Lama Pembakaran terhadap Karakteristik “Nasi Toke” Khas Riung, NTT Yohanes Lewa; A.A. Made Semariyani; Ni Made Ayu Suardani Singapurwa
GEMA AGRO Vol 24 No 2 (2019)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (253.069 KB) | DOI: 10.22225/ga.24.2.1706.99~107

Abstract

"Toke rice" is a typical food of Riung, East Nusa Tenggara. "Toke rice" is usually used to eat together at a traditional larik (caci) party or harvest celebration. "Toke rice" also becomes the main menu at the thanksgiving event at the beginning of every turn of the year. The "toke rice" ceremony is a ritual as an expression of gratitude for the harvest, as well as the life that has been spent for the past year. This ceremony is also an expression of protection and harmony for the life to come. The "toke rice" ceremony is usually performed at the start of farming or farming. This activity is a hereditary obligation, which must be carried out as an expression of gratitude, a gathering of extended family, as well as a blessing on the preservation of the surrounding nature. The purpose of this research is to find out how long it takes to burn the characteristics of "toke rice" and to find out the comparison of pig blood in making toke rice with good characteristics and preferred by consumers. This research uses factorial randomized block design (RBD) with 2 factors: The first factor is the amount of pig blood, which consists of 4 levels and the second factor is the burning time, consisting of 3 levels. Each treatment was repeated 2 times to obtain 24 combination treatments or experimental units. Observations made on "toke rice" products include objective and subjective observations. Objective observations include Moisture, Carbohydrate, Protein, Ash content, Fat content, pH, Subjective Observation covering aroma, taste, color, texture, overall acceptance. The best interaction treatment on objective and subjective observations was obtained from the treatment of adding 20% amount of pig blood and 45 minutes burning time, with characteristic water content of 51.068%, ash content of 1.173%, fat content of 8.591%, protein content of 11.818%, carbohydrate content of 33.217% and the degree of acidity (pH) 3,275, while from observations of color, taste, aroma, texture and overall inclusion received by the panelists with rather favorable assessment scores
Perbedaan Lama Perendaman dengan Kapur Tohor Ca(OH)2 terhadap Kualitas Kerupuk Kulit Ikan Tuna (Thunnus sp) Mardiana Lende; Ni Made Darmadi; I Made Kawan
GEMA AGRO Vol 24 No 2 (2019)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (131.033 KB) | DOI: 10.22225/ga.24.2.1707.108~114

Abstract

The purpose of this study was to determine the differences in the duration immersion with lime betel to the quality of fish skin crackers and the differences in the duration immersion with the best unslaked. The research method uses the experimental method with the aim to investigate the presence or absence of relation causes by giving certain treatment to the experimental group. The experimental design uses in this study is a Completely Randomized Design (CRD) with a single factor, namely the immersion of Tuna skin with a different time. Immersion with different time consists of several treatments, namely: (1) Treatment A: Immersion of fish skin with a duration of 6 hours. (2) Treatment B: Immersion of fish skin with a duration of 12 hours. (3) Treatment C: Immersion of fish skin with a duration of 18 hours. (4) Treatment D: Immersion of fish skin with 24-hour duration. The results of the study of differences in the immersion of Tuna fish skin for 6, 12, 18, and 24 hours did not show no significant difference (P>0.05) on water content. The highest water content was obtained in the immersion treatment for 24 hours which is 6.60% which was not significantly different from other treatments. Betel lime solution Ca (OH)2 can react with pectin in the material, thus forming calcium pectate. The content of pectin in the material affects the hardness (texture) of the material. This shows that the difference of soaking time with whiting on the quality of Tuna fish skin crackers shows no significant difference (P>0.05) statistically on the overall taste and acceptance and shows a very significant difference (P<0.01) statistically for taste and aroma. Subjectively, the best soaking for the process of making Tuna fish skin crackers is soaking for 18 hours
Pemberian Sorgum Sebagai Substitusi Jagung Dalam Ransum Terhadap Persentase Karkas dan Non Karkas Ayam Broiler Umur 6 Minggu Ronaldus Rochi; Ni Ketut Sri Rukmini; Luh Suariani
GEMA AGRO Vol 24 No 2 (2019)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (43.759 KB) | DOI: 10.22225/ga.24.2.1708.115~119

Abstract

The needs for animal protein consumption is increasing in line with the increasing population growth. Various attempts have been made to meet the needs including by raising broiler. In order that broiler achieve optimal productivity, a proper ration feeding both in quality and in quantity is crucial. One of such alternative feed supplies is sorghum, which is easily found throughout Indonesian regions and has nutritional substance comparable to corn at a relatively cheaper price. Therefore, this research was conducted to find out the effects of the provision of sorghum as maize substitution on the carcass and non-carcass percentage of six-week broiler, with provision level of up to 28%. This study uses 45 broilers of CP-707 strain. The method used is CRD (completely randomized design) with 5 treatments and 3 replications. The treatment included rations with no sorghum addition (R0), ration with 7% sorghum addition (R1), ration with 14% sorghum addition (R2), ration with 21% sorghum addition(R3) and ration with 28% sorghum addition (R4). The variables observed in this study were weight, carcass weight, carcass percentage, non-carcass weight and non-carcass percentage. Based on the results, it is concluded that the addition of sorghum into the poultry ration in all treatments has no effect on carcass weight, percentage of carcass, non-carcass weight, and percentage of non-carcass of the six-week broiler, but the addition of sorghum at the level of 28% reduced the weight and is significantly different statistical-wise (P <0.01). To save the cost of poultry feed in broiler farms, it is recommended that farmers use sorghum at the level of 21% as an alternative substitute of corn.
Kesehatan Ikan, Identifikasi, dan Analisis Prevalensi Parasit Ikan di Danau Buyan, Buleleng Bali Reboin Sitompul; Sang Ayu Made Putri Suryani; I Wayan Arya
GEMA AGRO Vol 24 No 2 (2019)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (142.758 KB) | DOI: 10.22225/ga.24.2.1709.120~128

Abstract

This study aims to determine the condition factor (FK) of fish that live wildly on Lake Buyan and record the types of fish parasites that exist, by identifying parasites in fish samples caught by fishers both fishing with fishing rods and with nets. Then counting prevalence of types of parasites found.This study uses the descriptive exploitative research method, namely by conducting a series of observational activities on the object under study in this case are the fish that are on Lake Buyan both fish that have economic value and wild fish that have no economic value. Data retrieval techniques in this study were carried out by direct observation or observation of objects studied in the field, and microscope observations in the laboratory on sample fish. The condition factor (FK) is different for each type of fish and there is a decrease in FK in each fish, namely the observation period in August 2018. Nilem fish has FK which is 1.66 (less healthy) compared to other fish.In this study nine species of parasites were identified in seven species of fish, while the parasites were: Dactyrogilus sp, Gyrodactilus sp, Tricodina sp, Vorticellasp, Oodinium sp, Saprolegniasp, Argulus sp, Lernaeasp, Icthyoptiriussp. All of which belong to the ectoparasites which attack the outside of the body of the fish such as skin, scales, fins, gills and head.The prevalence of each type of parasite varies for each type and each observation period. The highest prevalence in June was Tricodina sp with a value of 5.71%. In July the highest was Saprolegnia sp 8.57%, in August the highest was Saprolegnia sp and Lernaea sp which amounted to 10%.
Pengaruh Kepadatan Kandang Terhadap Komposisi Fisik Ayam Broiler CP 707 Dominggus Dewa Dato; Ni Made Ayu Gemuh Rasa Astiti; Ni Ketut Sri Rukmini
GEMA AGRO Vol 24 No 2 (2019)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (52.547 KB) | DOI: 10.22225/ga.24.2.1710.129~133

Abstract

The aim of this research was to determine the effect of different density of cages on the physical composition of the breast carcass and thighs of CP 707 broiler chickens. Cage and density of cages are important elements in the business of chicken farming. Cage density that is too high or too low can affect the temperature and humidity of the air in the cage and will ultimately affect the growth of the carcass. This study uses a completely randomized design (CRD) with 3 treatments. The treatments of P1 were 8 heads/m2, P2 density was 10 heads/m2, and P3 12 heads/m2 each treatment was repeated 3 times. The parameters observed were the physical composition of the carcass of the chest, upper thigh and lower thigh. The data obtained were analyzed by variance, if the data obtained were significantly different (P <0,05), it would be continued with the multiple distance test from Duncan. The results showed the density of the cages of 8,10, and 12 tails/m2 did not affect the physical composition of the carcass of the thigh both upper and lower thighs, but the density of the cage of 12 tails/m2 significantly affected the physical composition of the carcass of the chest especially the meat and chicken breast bones CP 707 broiler.
Penerapan HACCP (Hazard Analysis Critical Control Point) Menu Chiken Butter Untuk Maskapai Penerbangan JQ di PT AF DellaX’Ma Nandari; Ni Made Ayu Suardani Singapurwa; A.A. Made Semariyani; I Putu Candra; I Nyoman Rudianta
GEMA AGRO Vol 24 No 2 (2019)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (173.344 KB) | DOI: 10.22225/ga.24.2.1711.134~140

Abstract

Hazard Analysis Critical Control Point (HACCP) adalah salah suatu sistem kontrol dalam upaya pencegahan terjadinya masalah yang didasarkan atas identifikasi titik-titik kritis di dalam tahap penanganan dan proses produksi. HACCP merupakan salah satu bentuk manajemen resiko yang dikembangkan untuk menjamin keamanan pangan dengan pendekatan pencegahan (preventive) yang dianggap dapat memberikan jaminan dalam menghasilkan makanan yang aman bagi konsumen. Perusahaan pangan modern sangat perlu untuk menentukan standart mutu untuk konsumen yang dilayaninya. Tujuan penelitian ini adalah menganalisis penerapan HACCP pada produk makanan Maskapai penerbangan JQ dengan identifikasi potensi bahaya dan penerapan Critical Control Point (CCP). Metode yang digunakan dalam penelitian untuk Menu Chicken Butter adalah Pengamatan Critical Control Point (CCP) yang dilakukan di receiving (CCP 1), chiller dan freezer ( Storage ) (CCP 2), cooking (CCP 3), blast chilling (CCP 4), portioning (CCP 5). Perusahan telah membuat perencanaan HACCP sebagai panduan untuk semua proses yang berlangsung didalam perusahaan. Semua disusun berdasarkan prinsip-prinsip HACCP untuk keseluruhan proses

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