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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Manajemen dan Agribisnis Agrotekno Buletin Udayana Mengabdi beta (Biosistem dan Teknik Pertanian) Bumi Lestari Biotropika Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Jurnal Ilmiah Teknologi Pertanian Agrotechno Journal of Electrical, Electronics and Informatics International Journal of Agriculture System

I Made Anom Sutrisna Wijaya

Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana

Author-ID : 229616

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering

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PENENTUAN MASA KADALUWARSA RENGGINANG DENGAN MENGGUNAKAN MODEL LABUZA Anom S. Wijaya, I Made; Ayu Nocianitri, Komang; Anugrah, Anton
Agrotekno Vol. 14, No. 1 Februari 2008
Publisher : Universitas Udayana

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The objective of this research was to determine the shelf life of the traditional snack food “rengginang” using the Labuza Model (the accelerated storage studies method (ASS Method)), as well as comparing the results with the extended storage studies (ESS) method. The rengginang was packed with the polyethelene plastic 0.03 mm, and store at room temperature with 75% of RH. The shelf life was determine using the accelerated storage studies method with Labuza Model, and extended storage studies method. The parameters observe in determination of shelf life were initial moisture content, critical moisture content, equilibrium moisture content, slope of sorption isotherm curve, moisture permeability of plastic used, ratio of plastic package are and product weight, and saturated pressure of storage condition. The result showed that the shelf life of rengginang calculated using Labuza Model (ASS Method) was 39 days, while the ESS method resulted 46 days. These was indicating that the Labuza model can be used to predicting the shelf life of rengginang like snack food.

KAJIAN SIFAT FISIK, KIMIA, DAN MIKROBIOLOGI BEBERAPA JENIS DAUN PISANG SEBAGAI BAHAN KEMASAN TRADISIONAL PADA LAMA BLANSIR YANG BERBEDA Anom Sutrisna Wijaya, I Made; Apriadi Aviantara, I Gusti Ngurah; Retno Pebrianto, Hervin
Agrotekno Vol 13, No.2 Agustus 2007
Publisher : Universitas Udayana

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The objectives of this research were to study the physical, chemical, and microbiology properties of Banana Leaf as traditional packaging materials at severals length of blanching time, and to determine the type of banana leaf which has the best packaging materials properties. Five types of banana leafs were observed and treated by steam blanching for 2, 4, and 6 minutes. The parameters observed included tensile strength (ASTM D-826), tear strength (ASTM D-687) moisture permeability (desican method), gas permeability (pressure increased method), porosity (ASTM D-726), thickness, weight per surface area, moisture content, oil and acid resistent, and total microbes. The results indicated that different type of banana leaf had different properties, and blanching treatment had significant effect on tensile strength, tear strength, porosity, thickness, weight per surface area, misture content, oil and acid resistant, and total microbes. The type of banana leaf that had the best properties as traditional packaging materials was “pisang kepok” that blanching for 2-4 minutes.

FORMULASI LEDOK INSTAN YANG DITAMBAHKAN IKAN TONGKOL DAN RUMPUT LAUT [Instant Ledok Formulation by Addition of Frigate Mackerel and Seaweed] I Ketut Suter; I Made Anom Sutrisna Wijaya; Ni Made Yusa
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 2 (2011): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Ledok is a traditional food from Nusa Penida, Bali, in form of non-rice porridge. The main ingredients of ledok are corn and cassava, and other ingredients are peanut, red bean and spinach. These ingredients are locally available. In this study, nutrient content of instant ledok was increased through improving the formulation by adding frigate mackerel and seaweed. The study was conducted in order to find out the best formulation of instant ledok. The experiment was carried out through a Random Block Design, with five formulations of frigate mackerel and seaweed ratio in two replicates. The treatment was ratio of frigate mackerel and seaweed: (1) RI = 0 : 0, (2) R2 = 0 : 30, (3) R3 = 10 : 20, (4) R4 = 20 : 10 and (5) R5 = 30 : 0. The characteristics of instant ledok observed were: sensory characteristics and nutrient contents. The results of the study showed that there was no significant effect of formulation to acceptability of colour and odour, but there were significant effects to taste, texture and general acceptability of instant ledok. The best formulation of instant ledok was formulation R5 with addition of frigate mackerel and seaweed ratio of 30 : 0.The nutrition contents of this instant ledok were 79.60% of water, 0.74% of ash, 3.17% of protein, 3.85% of fat, 12.64% of carbohydrate, 21.15 mg/100 g of vitamin C and 3.43% of vitamin C.

Risk Mitigation for Rice Production Through Agricultural Insurance: Farmer’s Perspectives I Gusti Agung Ayu Ambarawati; I Made Anom Sutrisna Wijaya; I Wayan Budiasa
Jurnal Manajemen & Agribisnis Vol. 15 No. 2 (2018): JMA Vol. 15 No. 2, July 2018
Publisher : School of Business, Bogor Agricultural University (SB-IPB)

Rice farming is susceptible to failure due to several risks including natural disasters of flood and drought as well as pest and disease attacks. Risk mitigation such as agricultural insurance is required to cope with the risks. This study aims to portray rice production risks to failure and farmer’s perception on the implementation of agricultural insurance in Bali province. Three regencies were selected purposively based on the area insured. A survey was conducted to 180 respondents who paid for the agricultural insurance (AUTP). Data were analyzed using descriptive qualitative analysis and chi-square test. Results of the research show that most rice farming risks to failure in Bali were blast and rat attacks. In terms of agricultural insurance implementation, all farmers accept the program as a mitigation risk to bridge rice farming failure. However, most farmers (85 %) asked for fully support of premium subsidy from the government while the rest agreed to pay for a-20 % of the premium. The result from the Chi-square test shows insignificant, implying that the distribution of farmers’ perception towards full subsidy of agricultural insurance is indifferent across locations. Implication of the study noted that the government and insurer need to socialize the agricultural insurance program more intensively covering premium payment, coverage and claiming.Keywords: production risk, agricultural insurance, farmer’s perception, AUTP, Chi-square

Genetic Diversity of Dacrycarpus imbricatus At Bukit Tapak, Tabanan, Bali Based on RAPD Marker Made Pharmawati; I Made Anom Sutrisna Wijaya
Biotropika: Journal of Tropical Biology Vol 9, No 2 (2021)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.biotropika.2021.009.02.09

Dacrycarpus imbricatus Blume is a member of the Podocarpaceae family. In Bali, D. imbricatus was found in Bukit Tapak, Tabanan Regency. This species is one of the dominant species in Bukit Tapak. This study aimed to determine the genetic variation of D. imbricatus in Bukit Tapak using molecular markers RAPD (Random Amplified Polymorphic DNA). The genetic diversity of D. imbricatus needs to be studied to obtain the information used for the conservation of this species. Leaf samples were taken from Bukit Tapak, Candikuning, Baturiti, Tabanan Regency, Bali. DNA was extracted using the CTAB method, followed by extraction using chloroform: isoamyl alcohol. DNA precipitation was carried out using ethanol. RAPD analysis was performed using polymerase chain reaction (PCR) using four primers. PCR products were visualized using agarose gel electrophoresis and ethidium bromide staining. The results showed that the amplified DNA bands ranged from 1 to 5 bands with DNA band sizes ranging from 230 bp - 422 bp. Only OPA4 and UBC106 primers can be used to detect D. imbricatus diversity based on the H, D, and R values. The detected genetic variation is low, as indicated by an average polymorphism of 32.5% and similarities between samples ranging from 0.51 to 1

Karakteristik Isotermis Sorpsi Air dan Umur Simpan Ledok Instan I Made Anom Sutrisna Wijaya; I Ketut Suter; Ni Made Yusa
agriTECH Vol 34, No 1 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Ledok is a traditional food from Nusa Penida, Bali, in form of non-rice porridge. The main ingredients of Ledok were corn and cassava, and other ingredients such as peanut, red bean and spinach. The moisture sorption isotherm of instant Ledok with additional of frigate mackerel was observed in this study. The objectives of this study were to observe the moisture sorption isotherm properties of instant Ledok, and predict the shelf life of instant Ledok that packed in aluminum foil and HDPE (high density polyethylene) packaging material. Moisture sorption isotherms of instant Ledok were determined using the standard gravimetric static method over a range of relative humidity from 30% to 90%. The experimental sorption curves were fitted by GAB (Guggenheim-Anderson-de Boer) equation. The shelf life was determined using the ASLT (accelerated shelf life testing) method and calculated using Labuza model. The sorption isotherm curve of instant Ledok was found to be sigmoid shape of type II isotherm with monolayer (Mo) value of 0.0404 g H2O/100 g dry solid, K value of 0.855, and C value of 92.268. The predicted shelf life of instant Ledok was 29.8 months if packed in aluminum foil, and 6.0 months if packed in HDPE packaging materials.ABSTRAKLedok adalah salah satu makanan tradisional dari Nusa Penida Bali, yang berbentuk seperti bubur. Bahan baku utama dari ledok ini adalah jagung dan singkong atau ubi jalar, dan bahan lain yang ditambahkan adalah kacang tanah, kacang merah, dan daun bayam. Pada studi ini dipelajari tentang karakteristik sorpsi-isoterm dari ledok instan yang diberi tambahan ikan tongkol. Tujuan dari penelitian ini adalah untuk mengetahui karakteristik isotermis sorpsi air ledok instan yang diberi tambahan ikan tongkol, dan untuk menentukan umur simpan (shelf life) dari ledok instan tersebut yang dikemas dengan aluminium foil dan plastik HDPE (high sensity polyethylene). Isotermis sorpsi air ledok instan ditentukan dengan menggunakan metode gravimetri standar, dan karakteristiknya dianalisis menggunakan metode GAB (Guggenheim, Anderson, dan de Boer). Umur simpannya ditentukan menggunakan metode ASLT (accelerated shelf life testing) dan dihitung menggunakan Model Labuza dengan pendekatan kadar air kritis. Hasil pengujian diperoleh bahwa isotermis sorpsi air ledok instan mempunyai bentuk sigmoid tipe II dengan nilai kadar air monolayernya (Mo) sebesar 0.0404 g H2O/100 g bahan kering, nilai konstanta K sebesar 0.855, dan nilai konstanta C sebesar 92.268. Umur simpan ledok instan yang dikemas aluminium foil adalah 29,8 bulan, sedangkan yang dikemas dengan plastik HDPE mempunyai umur simpan 6,0 bulan.

PENYULUHAN DAN PELATIHAN PEMBUATAN SABUN CAIR CUCI TANGAN DARI MINYAK KELAPA DI DESA POHSANTEN KECAMATAN MENDOYO KABUPATEN JEMBRANA G.P. Ganda-Putra; Ni Made Wartini; I Made Anom Sutrisna Wijaya; Cokorda Anom Bayu Sadyasmara
Buletin Udayana Mengabdi Vol 18 No 2 (2019): Buletin Udayana Mengabdi
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Masyarakat di Desa Pohsanten, Kecamatan Mendoyo, Kabupaten Jembrana masih belum memahami proses pembuatan sabun cair cuci tangan dari minyak kelapa. Hal ini menyebabkan belum dimanfaatkannya minyak kelapa yang banyak dihasilkan di daerah tersebut Tujuan kegiatan pengabdian kepada masyarakat ini adalah: (1) memberikan penyuluhan tentang pembuatan sabun cair cuci tangan berbahan baku minyak kelapa dan (2) memberikan pelatihan dan praktek tentang langkah-langkah pembuatan sabun cair cuci tangan berbahan baku minyak kelapa, serta (3) memberikan gambaran terkait evaluasi mutu sabun cair cuci tangan dengan uji sensoris. Hasil kegiatan menunjukkan bahwa: (1) penyuluhan tentang pembuatan sabun cair cuci tangan dari bahan minyak kelapa telah memberikan informasi dan pengetahuan yang diperlukan oleh masyarakat di Desa Pohsanten, (2) pelatihan pembuatan sabun cair cuci tangan dari bahan minyak kelapa dapat dilakukan dengan baik oleh para peserta, (3) hasil uji sensoris tingkat kesukaan produk sabun cair cuci tangan yang dihasilkan, masing-masing dengan skor untuk: warna = 6,7 (suka - sangat suka), aroma = 6,5 (suka - sangat suka), pembusaan = 5,8 (agak suka – suka), dan bersih (kesan kesat) = 6,4 (suka - sangat suka).

PELATIHAN BUDIDAYA DAN RINTISAN USAHA ANGGREK BAGI PEMUDA DI DESA BUDAGA, KABUPATEN KLUNGKUNG, BALI Made Pharmawati; Luh Putu Wrasiati; I Made Anom Sutrisna Wijaya; Made Ria Defiani
Buletin Udayana Mengabdi Vol 19 No 2 (2020): Buletin Udayana Mengabdi
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

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Kegiatan pelatihan budidaya dan rintisan usaha anggrek bagi pemuda di Desa Budaga, Kabupaten Klungkung, Bali bertujuan memberikan ketrampilan teknik budidaya anggrek kepada pemuda Sekaa Teruna Panji Saraswati Desa Budaga, menumbuhkan motivasi dalam wirausaha khususnya wirausaha tanaman dan bunga potong anggrek serta memberikan pendampingan dalam rintisan usaha tanaman anggrek dan pengenalan kelompok usaha dan promosi produk anggrek. Sekaa Teruna Panji Saraswati merupakan salah satu ST yang memiliki banyak aktivitas, sehingga sesuai sebagai khalayak ssaran strategis pada kegiatan ini. Tanaman anggrek merupakan tanaman dengan nilai jual tinggi dan banyak digemari oleh masarakat sebagai penghias ruangan, perkantoran, rumah sakit, hiasan pesta maupun ucapan selamat. Budidaya anggrek memerlukan keterampilan dan pengetahuan mengenai syarat hidup tanaman anggrek. Kegiatan dibagi dalam tiga tahap, aitu persiapan, pelaksanaan dan evaluasi. Pelaksanaan pelatihan dilakukan pada tanggal 7 Juli 2019 yang diikuti oleh 24.peserta serta 4 orang fasilitator. Kegiatan yang dilakukan adalah dalam bentuk ceramah dan praktek. Ceramah meliputi biologi anggrek, syarat-syarat tumbuh anggrek, media tanam anggrek, perkembangbiakan serta pemeliharaan anggrek. Kegiatan praktikum yang dilakukan berupa menyiapkan media tanam, mengeluarkan bibit anggrek dari botol, perendaman dengan fungisida dan memindahkan bibit anggrek ke media tanam dalam sistem pot serta pemeliharaan. Evaluasi terhadap penanaman anggrek dilakukan pada tanggal 6 Oktober 2019. Hasil menunjukkan bahwa bibit anggrek yang ditanam dapat tumbuh dengan baik.

Pengaruh Konsentrasi Asap Cair Bambu Tabah dan Lama Perendaman terhadap Masa Simpan Ikan Nila (Oreochromis niloticus) Segar Made Praditiya Widyantara; Pande Ketut Diah Kencana; I Made Anom Sutrisna Wijaya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 11 No 1 (2023): April
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2023.v11.i01.p03

Abstrak Mempertahankan mutu ikan nila sebaiknya dapat dilakukan dengan memanfaatkan asap cair dari bambu tabah, karena dapat menghambat perkembangan bakteri (kandungan senyawa fenolik dalam asap cair). Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi asap cair bambu tabah dan lama perendaman terhadap masa simpan ikan nila, serta menentukan kombinasi perlakuan untuk masa simpan paling panjang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan menggunakan dua faktor, yaitu konsentrasi (0%, 5%, 10%, 15%, dan 20%) dan lama perendaman (10 menit, 20 menit, 30 menit, dan 40 menit dalam 2 kali ulangan. Parameter yang diukur meliputi pH, kadar air, tekstur, TPC, dan uji organoleptic terhadap kenampakan fisik ikan nila segar seperti mata, insang, daging, aroma, lendir permukaan badan, dan tekstur. Penentukan umur simpan ikan nila menggunakan metode Extended Storage Studies (ESS) dan dilakukan pengamatan setiap 12 jam selama masa penyimpanan pada suhu ruang ± 28°C hingga produk dinyatakan rusak. Hasil dari penelitian ini menunjukkan bahwa, konsentrasi asap cair bambu tabah dan lama perendaman berpengaruh nyata (P<0.05) terhadap perubahan nilai pH, kadar air, tekstur, TPC, dan organoleptik kenampakan fisik ikan nila (mata, insang, daging, aroma, lendir permukaan badan, dan tekstur ikan nila. Kombinasi perlakuan konsentrasi asap cair 20% dengan lama perendaman 40 menit adalah kombinasi yang memberikan masa simpan paling lama yaitu 24 jam. Pada waktu penyimpanan jam ke-36 semua produk dinyatakan rusak. Abstract Maintaining the quality of tilapia should be done by utilizing liquid smoke from tough bamboo because it can inhibit the growth of bacteria (the content of phenolic compounds in liquid smoke). The purpose of this study was to determine the effect of the concentration of liquid smoke of tough bamboo and the duration of immersion on the shelf life of tilapia and determine the combination of treatments that give the shelf life the longest. This study used a factorial Completely Randomized Design (CRD) using two factors, namely concentration (0%, 5%, 10%, 15%, and 20%) and immersion time (10 minutes, 20 minutes, 30 minutes, and 40 minutes) in 2 replications. Parameters measured included pH, water content, texture, TPC, and organoleptic tests on the physical appearance of fresh tilapia such as eyes, gills, flesh, smell, body surface mucus, and texture. Determination of shelf life of tilapia using the method Extended Storage Studies (ESS). The observations were made every 12 hours during storage at room temperature ± 28°C until the product was declared damaged. The results showed that concentration and soaking time had a significant effect (P<0.05) on changes in pH value, water content, texture, TPC, and physical appearance of tilapia's organoleptic (eyes, gills, flesh, smell, body surface mucus, and tilapia's texture. A combination of 20% liquid smoke concentration treatment with a soaking time of 40 moments is a combination that provides the longest, 24 hours shelf life. At the 36th hour of storage, all products declared they were damaged.

Effects of The Proportion of The LED Light Red, Blue, and White Colors on Chlorophyll Content and Canopy Area of Pakcoy (Brassica rapa L.) Linda Puji Ayu Lestari; I Made Anom Sutrisna Wijaya; Ida Bagus Putu Gunadnya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 10 No 2 (2022): September
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2022.v10.i02.p13

Abstract Light is the main energy source for plants for the photosynthesis process. In indoor cultivation systems (plant factories), LEDs can be used as artificial light. The dominant light colors absorbed by plants for the photosynthesis process are red and blue, but the proportion of the LED colors used is unknown, so it is necessary to research the proportions of light colors. This study aims to determine the effect of the proportions of red, blue, and white light on the chlorophyll content (SPAD value) and the canopy area of Pakcoy. Pakcoy was planted in a growth chamber and given seven different proportions of light for 12 hours with a lamp total of 60 Watt and light intensity of 2000 lux. This study was conducted for 49 days, and the observations to make once a week. The results showed the proportion of red, blue, and white LED light treatment affects the chlorophyll content and canopy area. The proportions of LED light 30 Watt red, 20 Watt blue, and 10 Watt white produced the highest chlorophyll content (35.0 SPAD value) and canopy area (70.7 cm2). In conclusion, the proportion of red, blue, and white LED light showed significantly different in the growth of Pakcoy.

Co-Authors Anak Agung Ayu Mirah Adi Anak Agung Keswari Krisnandika Anak Agung Putu Agung Suryawan W Ananda Pradnyasuari Angelia Puji Lestari Anis Novita Sari Anton Anugrah Aprianus Yupan Dharma Mbalur Atmaja, N. Bawa Chiharu Hongo Devi Suharni Tamba Dewa Putu Yoga Gautama DWI PUTRA DARMAWAN Eisaku Tamura Elsafania Kristiani G.P. Ganda Putra Gede Andri Gede Suyoga Ariasta Putra Gede Teguh Sigmarawan Gusti Bagus Eka Chandra Hervin Retno Pebrianto I Gede Ngurah Salpatira Widayana I GUSTI AGUNG AYU AMBARAWATI I Gusti Ayu Nadya Prasita Pasimpangan I Gusti Ketut Arya Arthawan I Gusti Ngurah Apriadi Aviantara I Gusti Putu Eka Permana I Kadek Wahyu Wiguna I Ketut Merta Atmaja I Ketut Satria Rahadi I Ketut Suter I Made Marta Supriawan I Made Nada I Made Prasetia Candra Andika I Made Sudiarta I Made Wirawan Suputra I Muna Bhaskara I Nyoman Sucipta I Putu Gede Budisanjaya I Putu Mas Pradnyana Wibawa I Putu Riadi Handika I Putu Sukertayasa I Putu Surya Wirawan I Putu Yogi Krisnadi Rahardi I Wayan Aris Santika Putra I WAYAN BUDIASA I Wayan Tika I Wayan Widia I. A. G. Bintang Madrini Ida Ayu Dwi Giriantari Ida Ayu Rina Pratiwi Pudja Ida Ayu Rina Pratiwi Pudja Ida Bagus Komang Edo Setiawan Ida Bagus Putu Gunadnya IPutu Gde Budisanjaya Kadek Agus Krisna Bayu KOMANG AYU NOCIANITRI Komang Puspha Nirmalayani Linda Puji Ayu Lestari Luh Putu Wrasiati Made Arya Bhaskara Putra MADE PHARMAWATI Made Praditiya Widyantara Made Ria Defiani Muhammad Azizi Rido Setiawan N. Bawa Atmaja Ni Kadek Sintya Resmiani Ni Ketut Rai Wulandari Ni Luh Putu Jullyantari Ni Luh Rani Sulasti Ni Luh Trimayanti Ni Made Wartini Ni Made Yusa Ni Nyoman Sulastri Ni Wayan Sedani Nyoman Dhira Prayasa Pande Ketut Diah Kencana Pande Putu Indra Yoginugraha Poppy Diana Sari Prihandoni Widodo Risa Panti Ariani Rosurya Situmorang Rukmi Sari Hartati Sadyasmara, Cokorda Anom Bayu Sumiyati Sumiyati Sumiyati Sumiyati Viqtor Arya Nugraha Wahyu Octavianus Wahyuni Mawadatin Niklah Wayan Anik Wahyuni Widyalis Rani Tamara Wily Goldramijaya Yohanes Setiyo

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