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All Journal Buletin Udayana Mengabdi JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Bumi Lestari Jurnal Ilmiah Teknologi Pertanian Agrotechno

I Gusti Ayu Lani Triani

Prodi Teknik Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana

Author-ID : 237192

Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Earth & Planetary Sciences Education Energy Environmental Science

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IDENTIFIKASI CEMARAN LOGAM Pb DAN Cd PADA KANGKUNG YANG DITANAM DI DAERAH KOTA DENPASAR Sri Mulyani; I.G.A Lani Triani; Arief Sujana E.N
Bumi Lestari Journal of Environment Vol 12 No 2 (2012)
Publisher : Environmental Research Center (PPLH) of Udayana University

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The aimed of the research to identify the contamination of Pb and Cd on water spinach (Ipomeasp) planted at Denpasar. Sample population are 41 places area planted of water spinach, atKecamatan Denpasar Selatan 10 places , Denpasar Utara 10 places, Denpasar Timur 13 placesand Denpasar Barat 8 places. Sample has taken from 40% population, 13 areas planted of waterspinach at Denpasar. From Kecamatan Denpasar Barat 3 samples, Kecamatan Denpasar Timur3 samples, Kecamatan Denpasar Selatan 3 samples and 4 samples from Kecamatan DenpasarTimur. Samples taken 1-1.5 kg every area in the morning and identification of Pb and Cd areusing Kohar et. al., method and analyzed with Atomic Absorbsion Spectrophotometer (AAS). The result showed that no contamination of Pb on water spinach planted at Denpasar. Waterspinach has contamination Cd 0-0,00682 mg/kg. The water spinach which planted at KecamatanDenpasar Barat has lowest contamination of Cd, water spinach planted at Denpasar areproper to be consumed.

RESIDU INSEKTISIDA SIDAZINON PADA KACANG PANJANG (VIGNA SINENSIS) YANG DIHASILKAN DI DESA TUNJUK SELATAN, KECAMATAN TABANAN, KABUPATEN TABANAN I Gusti Ayu Lani Triani
Bumi Lestari Journal of Environment Vol 7 No 1
Publisher : Environmental Research Center (PPLH) of Udayana University

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Research was conducted in long bean (Vigna sinensis) that has been produced inTabanan district, Tabanan Regency concerning the residue of Sidazinon insecticide. Theaims of this study are to : know dosage Sidazinon insecticide utilized by farmer inTabanan district and the level of the residue of Sidazinon insecticide found in long bean.The determination of the sample of the farmer of long bean was done inproportional and purposive sampling. The sample was taken in Tabanan district, inTabanan Regency. For the selection of village, search by 10 % from amount village exist,so five of the farmer of long bean were obtained in Tabanan district.The finding show that the residue of the Sidazinon insecticide in long beanproduced in Tabanan district in influenced by the use of dosage was 9,275 ml/ are. Theresidue of Sidazinon insecticide in long bean averagely produced in Tabanan district was0,03045 ppm.

HUBUNGAN ANTARA PENGGUNAAN DOSIS DENGAN RESIDU INSEKTISIDA SIDAZINON PADA KACANG PANJANG (VIGNA SINENSIS) DI DESA TUNJUK SELATAN, KECAMATAN TABANAN, KABUPATEN TABANAN I Gusti Ayu Lani Triani
Bumi Lestari Journal of Environment Vol 10 No 1 (2010)
Publisher : Environmental Research Center (PPLH) of Udayana University

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This research was conducted in order to know relationship between dosage use with residue of the sidazinon insecticide in long bean that has been produced at Tunjuk Selatan village, Tabanan district, Tabanan regency. The determination of the sample of the farmer of long bean was done in proportional and purposive sampling. The sample was taken in Tabanan district, in Tabanan Regency. For the selection of village, search by 10 % from amount village exist, so five of the farmer of long bean were obtained in Tabanan district. The finding shows that residue of the sidazinon insecticide in long bean has enough strong relationship with dosage use, showed with value R : 0,707. With coefficient determination (R2) as 0,499; it mean 49,90 % residue insecticide come from dosege use of the sidazinon insecticide, while 50,1 % come from another factor. Dosage use of the sidazinon insecticide influenced at residue in long bean was significant with standard 5 %.

PELATIHAN PENGOLAHAN KRIPIK PISANG BUMBU INSTAN ”SUNA CEKUH” DI DESA TIGA BANGLI I G.A. Lani Triani; A.A.M.D. Anggreni; M. Indri H.A; A.S. Duniaji
Buletin Udayana Mengabdi Vol 13 No 2 (2014): Vol 13, No. 2 (2014)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

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Banana is one of the fruits that is always used for religious ceremony in Bali. Banana is rich in hydrocarbon, vitamin and mineral. Usually after harvesting, banana easily becomes spoiled and causes it banana having low quality. Furthermore, good agricultural manufacturing was rquired to improve the quality of the fruit. The community service was conducted on April- August 2014 to the woman farmer Group of Bunga Sahabat at the village of Tiga of Susut district, Bangli Regency. The women farmer group was given the knowledge and skill in order to improve the processing of banana as Banana Chips with “Suna Cekuh” spices. “Suna Cekuh” spices is the combination of garlic, zedoary and salt that was homogenized.to make instant powder.The women farmer group has proven their skill and ability to produce the good quality product. of banana chips with “Suna Cekuh” spices. The banana chip with “Suna Cekuh” spices was accepted by the highly preferred panelist.Keywords : chip, suna-cekuh, hydrocarbon

Karakteristik Sawi Hijau (Brassica rapa var parachinensis) yang Dihasilkan dari Aplikasi Bakteri Pemacu Pertumbuhan I Gusti Ayu Lani Triani; Ida Bagus Wayan Gunam
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 7 No 1 (2022)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2022.v07.i01.p08

This study tries to use the roots of bamboo plants that grow in Bali as Plant Growth Promoting Rhizobacteria and applied to vegetable plants to see the physical characteristics of these vegetables. This study aims to determine the physical characteristics of greens mustard produced by using the application of growth-promoting bacteria derived from the roots of bamboo (Bambusa maculata). The characteristics of the greens mustard were compared with the use of commercial PGPR (products from Central Java farmers) and without the use of growth-promoting bacteria. Based on the results of the research on the physical characteristics of greens mustard (Brassica rapa var parachinensis) the results of the application of growth-promoting bacteria from bamboo roots obtained plant heights ranging from 39 cm, weight 34 – 44 g, number of leaves 9 – 12 pieces, texture 22.18 – 30.31 kg .m/sec2, brightness level 42.13 – 47.13 and total dissolved solids 4.4 – 5.1% brix, slightly different from the treatment without PGPR and commercial PGPR. For this reason, it is necessary to continue cultivation with growth-promoting bacteria derived from natural ingredients that grow in Bali, this is an effort towards environmentally friendly cultivation so that it is expected to get quality results and are safe for consumption.

Pengaruh Pencucian dan Perebusan terhadap Residu Insektisida pada Asparagus (Asparagus Officinalis) yang Dihasilkan di Kabupaten Badung I Gusti Ayu Lani Triani; I.A. Mahatma Tuningrat
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 1 No 1 (2016)
Publisher : Universitas Udayana

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Penelitian ini bertujuan untuk mengetahui pengaruh lama pencucian dan perebusan terhadap kadar residuinsektisida dan karakteristik mutu sensoris pada asparagus, menentukan lama pencucian dan perebusanyang tepat untuk menurunkan kadar residu insektisida dan menghasilkan karakteristik asparagus yangdisukai. Pengambilan sampel dilakukan di petani di desa Bukian, Kabupaten Badung. Kombinasiperlakuan pada penelitian ini adalah: (1) Cuci 0 detik, rebus 0 menit, (2) Cuci 15 detik, rebus 0 menit, (3)Cuci 30 detik, rebus 0 menit, (4) cuci 0 detik, rebus 5 menit, (5) cuci 15 detik, rebus 5 menit, (6) cuci 30detik, rebus 5 menit, (7) cuci 0 detik, rebus 10 menit, (8) cuci 15 detik, rebus 10 menit dan (9) cuci 30detik, rebus 10 menit. Hasil penelitian menunjukkan bahwa lama pencucian dan perebusan berpengaruhterhadap kadar residu insektisida yaitu berkisar 0.01449 – 0.03615 mg/kg, hasil tersebut masih berada dibawah Baku Mutu Residu (BMR). Hasil penelitian juga menunjukkan bahwa lama pencucian danperebusan berpengaruh terhadap karakteristik mutu sensoris dari sayuran asparagus. Asparagus denganperlakukan lama pencucian 30 detik dan perebusan 5 menit menghasilkan penurunan residu insektisidadeltametrin sekitar 45%, memiliki warna hijau agak muda, tekstur lunak dan karakteristik disukai

KURSUS SINGKAT DAN PELATIHAN PENGOLAHAN SALAK MENJADI DODOL SALAK DI DESA SIBETAN KECAMATAN BEBANDEM KABUPATEN KARANGASEM Putu Suarya; I Wayan Sudiarta; Anak Agung Made Dewi Anggreni; Ni Nyoman Puspawati; I G A Lani Triani
Buletin Udayana Mengabdi Vol 6 No 2 (2007): Volume 6 No.2 - September 2007
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

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ABSTRACT The farmers of salaks, the snake fruits of Sibetan Village have encountered the price tumble during the harvest time. The bumper crops during the harvest while at the same time there is a steady demand on it, as well as that there has not been an effort to process the abundant crops into a preserved foods are considered to be the main factors that cause its price drop. Training and short course have been conducted to introduce the way how to process the fruits into dodol salak, a sticky cake made of the salak fruit as the main material, by conducting the lecturing and practicing method. The participants were members of family welfare organization (PKK) and the local housewives from Telutug of Sibetan village with the total number of 32 participants, and most of them are the farmers of salaks. The process of making the dodol salak comprises the following steps : the collection and selection of the fruits, peeling and coring the fruit, steaming, mashing the fruits into a pulp, the mixing with coconut milk, palm sugar and sticky rice floor in the bowl, mixing and boiling the mixture within 120 minutes, cooling down and then it is molded and wrapped. The result of the training shows that the participants were really enthusiastic, it could be seen by the abundant of questions raised either during the lecture, discussion as well as during the practice of making the dodol salak itself. It is expected that by introducing the way how to process the fruits into dodol will improve the skill and knowledge of the local people in general and especially for those of PKK members and the housewives. The food processing into dodol salak may bring about many advantages such as the diversification of the fruit processed-product, giving the added value to the fruit, to lengthen the storage time and to improve the appearance and quality of the product.

KURSUS SINGKAT DAN PELATIHAN PENGOLAHAN SALAK MENJADI DODOL SALAK DI DESA SIBETAN KECAMATAN BEBANDEM KABUPATEN KARANGASEM PUTU SUARYA; I WAYAN SUDIARTA; ANAK AGUNG MADE DEWI ANGGRENI; NI NYOMAN PUSPAWATI; I G A LANI TRIANI
Buletin Udayana Mengabdi Vol 6 No 1 (2007): Volume 6 No.1 - April 2007
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

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ABSTRACT The farmers of salaks, the snake fruits of Sibetan Village have encountered the price tumble during the harvest time. The bumper crops during the harvest while at the same time there is a steady demand on it, as well as that there has not been an effort to process the abundant crops into a preserved foods are considered to be the main factors that cause its price drop.Training and short course have been conducted to introduce the way how to process the fruits into dodol salak, a sticky cake made of the salak fruit as the main material, by conducting the lecturing and practicing method. The participants were members of family welfare organization (PKK) and the local housewives from Telutug of Sibetan village with the total number of 32 participants, and most of them are the farmers of salaks. The process of making the dodol salak comprises the following steps : the collection and selection of the fruits, peeling and coring the fruit, steaming, mashing the fruits into a pulp, the mixing with coconut milk, palm sugar and sticky rice floor in the bowl, mixing and boiling the mixture within 120 minutes, cooling down and then it is molded and wrapped.The result of the training shows that the participants were really enthusiastic, it could be seen by the abundant of questions raised either during the lecture, discussion as well as during the practice of making the dodol salak itself. It is expected that by introducing the way how to process the fruits into dodol will improve the skill and knowledge of the local people in general and especially for those of PKK members and the housewives. The food processing into dodol salak may bring about many advantages such as the diversification of the fruit processed-product, giving the added value to the fruit, to lengthen the storage time and to improve the appearance and quality of the product.

Laju Kerusakan Krim Kunyit – Daun Asam (Curcuma domestica Val.-Tamarindus indica L.) pada Berbagai Konsentrasi Phenoxyethanol selama Penyimpanan Ni Luh Putu Devi Savitri; I Gusti Ayu Lani Triani; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 1 (2022): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

This study aims to determine the relationship between the concentration of phenoxyethanol on the rate of deterioration of turmeric-tamarind cream and to determine the appropriate concentration of phenoxyethanol so as to produce turmeric-tamarind cream with a longer shelf life and meet SNI requirements. This study uses a linear regression analysis, with phenoxyethanol concentration treatment consisting of 6 levels, namely 0%; 0.2%; 0.4%; 0.6%;0.8% and 1%. The treatment was repeated 3 times so that there were 18 experimental units. The objective data obtained were analyzed using linear regression to determine the rate of deterioration of turmeric-tamarind cream during storage. The variables were observed in this study is homogeneity, ph, the specific gravity, viscosity, total phenolic, total plate count (ALT) and molds/yeasts (AKK). The results showed that the best concentration of phenoxyethanol preservative concentration was P6 (1%) treatment with a ph value of 5.46, specific gravity 0.99038 g/cm3, viscosity 10000 cps, total phenol 33.60036 mg GAE/g, ALT 0 colony/g and AKK 0 colony/g. Keywords : Turmeric, Tamarind leaves, Phenoxyethanol, Shelf life

APLIKASI COMMODITY SYSTEM ASSESSMENT METHOD DALAM DISTRIBUSI JAGUNG (Zea mays) DARI PETANI DI KECAMATAN KLUNGKUNG KE PENGECER Pande Made Kerta Indra Yoga; Bambang Admadi Harsojuwono; I.G.A Lani Triani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 6 No 1 (2018): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

The purpose of this research was to determine the number of distribution corn (Zea mays), the type of distribution and postharvest handling of corn, and the impact of postharvest losses and the value of the damage of farmers to retailers Klungkung district. The method used in this research is survey method with the application of the Commodity Systems Assessment Method in the form of questionnaires distributed to farmers, collectors, wholesalers, suppliers and retailers of corn. In the distribution of corn, there are four lines, namely, lanes I farmers retailers, lane II farmers collectors retailers, lane III farmers collectors wholesalers retailers, lines IV farmers collectors wholesalers suppliers supermarkets. Post-harvest handling at the farm level include harvesting, sorting and cleaning, packaging and transportation. Post-harvest handling at the level of collectors, and wholesalers include weighing, sorting, and transporting, postharvest handling at the retail level covering inspection, packaging, and display, postharvest handling at the level of suppliers includes weighing, sorting, packaging and transportation, postharvest handling level includes supermarkets weighing, inspection, and display. Impact on corn postharvest losses at the farm level, namely the harvest reached 7% (significant), at the level of the collectors in the transport process is reached 2.68% (not significant), at the level of big traders when transporting reached 3.8% (not significant), at the retail level in sorting reached 2.38% (not significant), in the sorting supplier level of 11.8% (significant). Keyword : Distribution line, postharvest, corn, CSAM

Co-Authors Agus Selamet Duniaji Amna Hartiati Anak Agung Made Dewi Anggreni Anak Agung Putu Agung Suryawan Wiranatha Arief Sujana E.N Bambang Admadi H Bambang Admadi Harsojuwono Dewa Ayu Trisna Budiari G. A. M. D. Teja Agustina gusti agung ayu kade saraswati Hannik Lailatun Najja I Dewa Gde Mayun Permana I Gede Budiastra I Ketut Satriawan I Made Dwi Kayana Putera I Made Dwipayana I Made Prahadi Widnata Putra I Made Wawan Wijaya I W.G. SEDANA YOGA I Wayan Agus Satriadi I Wayan Sudiarta Ida Ayu Mahatma Tuningrat Ida Bagus Wayan Gunam KETUT BUDI SUSRUSA Komang Eka Dana Suputra Luh Putu Wrasiati Lutfi Suhendra M. Indri H.A Made Rizki Putri Dinanti N.P.I. Widyantari Ni Luh Made Dwi Meliyanti Putri Ni Luh Putu Devi Savitri Ni Nyoman Puspawati Ni Nyoman Suwarmini Ni Putu Rima Yanti NYOMAN SEMADI ANTARA Pande Made Kerta Indra Yoga Putu Eka Suwarjana Putu Suarya R. Ag. Ay. Ag. Bayu Chandraliawathy Riza Febriyani Sarah Yohana Sihombing Sri Mulyani Sri Mulyani Sri Mulyani Sri Mulyani Victory Sandy Atisanto Yohanes Setiyo

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