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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.
Zalacca Based Food Industry Development in Karang Asem District Bali Province I Gusti Bagus Udayana; Ni Made Defy Janurianti; AA Mayun Wirajaya; Made Yuliartini; Luh Kartini; Ida Bagus Komang Mahardika; A.A. Made Semariyani; I Gede Pasek Mangku; Yohanes Parlindungan Situmeang; I Komang Jiwa Antara; I Gusti Ngurah Agung Pawana; M. Pambudi Nurwantara
SEAS (Sustainable Environment Agricultural Science) Vol. 4 No. 1 (2020)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (435.418 KB) | DOI: 10.22225/seas.4.1.1681.38-45

Abstract

The food industry is one of the industries that is growing very rapidly throughout the world, including in Indonesia. Various types of food and beverages with an attractive appearance continue to be produced to increase the aesthetic value and attractiveness of consumers. Food and beverage production processes include the selection of raw materials, food and beverage processing, food and beverage quality testing, packaging to the food and beverage distribution process. Every process that takes place must be controlled so that the final product produced is safe and suitable for consumption by consumers. Zalacca production in Karangasem Regency is very good to be developed into the useful food industry. The development of the zalacca-based food industry can increase added value for the people and zalacca commodities. The results of the study using the Process Hierarchy Analysis methodology show that Chips, Syrups, and Extracts occupy high yields to be developed.
FOOD DIVERSIFICATION TO SUPPORT FOOD SCURITY I Gede Pasek Mangku
WICAKSANA: Jurnal Lingkungan dan Pembangunan Vol. 1 No. 1: 2017
Publisher : Lembaga Penelitian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/wicaksana.1.1.2017.1-10

Abstract

Rice is the main food for most people of Indonesia. Level of rice consumption in Indonesia reached 139 kg/capita/year. This value is very high when compared to other countries such as Japan 45 kg/capita/year, Malaysia 80 kg/capita/year and Thailand 90 kg/ capita/year. This data shows that Indonesia relies heavily on one of the foodstuffs. To meet the needs of the rice Indonesia to import as much as 24 929 tons of rice (Anon, 2004a; Santosa, 2016). Toreduce dependence of rice and imfort, so that food diversification program by using local food, like cassava is one alternative that can be done. Diversification of staple food have to do with the development and introduction of alternative materials substitute of rice that resembles rice in both form and content of nutrients. Cassava (Manihotesculenta) is a kind of tubers that contain high carbohydrates with low levels of amylose and high amylopectin contents so it can be used as food source of carbohydrates instead of rice (Rismayani, 2007). Diversification of food made people more healty. In addition, diversification is able to create new jobs with the growth of small-midlebusinesswhich process foodstuffs and increasing of agricultural land planted non-rice crops. In an effort to support national food security so diversification program of the utilization of local food as a source of carbohydrate as one of cassava need to be developed. One of the products processed from cassava material that was developed is "analog rice". According to Yuwono, et al., (2013), rice analog is one form of diversification of staple foods prepared from carbohydrate-based raw material with the addition of certain substances to improve the quality of staple foods. Product diversification is expected to support national food security program to reduce rice consumption level without making major changes in people's eating traditions. Keywords: rice, diversification, food security, analog rice