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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.
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
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
TEKNOLOGI PENGOLAHAN PEDETAN IKAN LEMURU UNTUK MENINGKATAN KESEJAHTERAAN MASYARAKAT DESA PERANCAK DAN MELAYA Ni Made Ayu Suardani S; I Putu Candra
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.2.2.2018.1-8

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