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All Journal Buletin Udayana Mengabdi JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Agrointek Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Teknologi Indonesia Jurnal Ilmiah Vastuwidya Journal of Fibers and Polymer Composites
Anak Agung Made Dewi Anggreni
JURUSAN TEKNOLOGI INDUSTRI PERTANIAN FAKULTAS TEKNOLOGI PERTANIAN UNIVERSITAS UDAYANA
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Education Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering

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DELIGNIFIKASI AMPAS TEBU DENGAN LARUTAN NATRIUM HIDROKSIDA SEBELUM PROSES SAKARAIFIKASI SECARA ENZIMATIS MENGGUNAKAN ENZIM SELULASE KASAR DARI ASPERGILLUS NIGER FNU 6018 Gunam, Ida Bagus Wayan; Wartini, Ni Made; Dewi Anggreni, Anak Agung Made; Suparyana, Pande Made
Teknologi Indonesia Vol 34 (2011)
Publisher : LIPI Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (16.048 KB) | DOI: 10.14203/jti.v34iKhusus.36

Abstract

Cellulose, the most abundant renewable resource, has received much attention as potential energy and carbon source for the production of useful products such as glucose, ethanol and fuels. The possibility of converting cellulose in bagasse enzymatically into glucose, after being loosened its complex structure chemically into primary one by using sodium hydroxide was studied. Bagasse was soaked in 6% sodium hydroxide for 12 hours at room temperature. This treatment resulted in loosening some cellulose bundle structure shown by release of lignin and hemicelluloses up to 32.11 and 42.87%, respectively and high water retention value of 15.90 (w/w). In this condition the delignifi ed bagasse could be saccharifi ed by crude cellulase enzym from Aspergillus niger. Saccharifi cation enzimatically of 2 g delignifi ed bagasse at 50oC pH 4,8 during 120 hours produced reducing sugar of 54.47 mg/100 ml.
REKAYASA BIOPROSES PRODUKSI BIOETANOL DARI UBI KAYU DENGAN TEKNIK KO-KULTUR RAGI TAPE DAN SACCHAROMYCES CEREVISIAE IWayan Arnata; A A M Dewi Anggreni
AGROINTEK Vol 7, No 1 (2013)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v7i1.2046

Abstract

The purpose of this study is to get an alternative bioprocess technology of bioethanolproduction from cassava using the technique of co-cultured “tape” yeast and Saccharomycescerevisiae. The study was designed with a completely randomized design experiment using 7level of co-culture techniques. All treatment was repeated 2 times. The parameters measuredwere the final pH, percentage of substrate consumption, ethanol concentration and fermentationefficiency. Using coculture technique in the process of fermentation to producebioethanol gives better results than the use of a single culture or pure culture of “tape”yeast and S. cerevisiae. Coculture technique that gives the best results is the treatmentof fermentation process by giving the “tape” yeast to the first day and followed bygiving culture S. cerevisiae for the next two days. This treatment has a final pH 4:05,the percentage substrate or glucose consumption of 82.92%, the concentration ethanolof 11.0% (w/v) and the fermentation efficiency of 52.94%.
Karakterisasi Enzim Polifenol Oksidase Biji Kakao (Theobroma cacao Linn.) G.P. Ganda Putra; N.M. Wartini; A.A.M. Dewi Anggreni
agriTECH Vol 30, No 3 (2010)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (647.353 KB) | DOI: 10.22146/agritech.9667

Abstract

This research was aimed to: (1) characterize polyphenol  oxidase enzyme and (2) determine optimum condition (tem-perature, pH and incubation time) of polyphenol oxidase enzyme activity which isolated from cocoa beans. Those re-sult will be used to improve the quality of cocoa through rehydration technique. This research was carried out through:(1) isolation of polyphenol oxidase enzyme from 10 sampels of cocoa beans in Bali Province, (2) characterization ofpolifenol oksidase enzyme (activity, enzyme kinetics, MW), and (3) determination of optimum condition of tempera-ture, pH and incubation time. The results show that average value of polyphenol oxidase enzyme activity was 157,49± 58,03 U/gram (db) of cocoa beans with maximum and minimum values at 258,22 U/gram and 59,01 U/gram (db) of cocoa beans, respectively; V max equals to 595,24 U/gram (db) of cocoa beans and K equals to 0,20 M; result of SDS- PAGE of enzyme shows protein bands at M� of 11,75; 17,80; 27,80; 36,03 and 131,52 kDa; and finally, optimumcondition of enzyme activity is at the temperature of 53,43oC; pH 5,42 and incubation time of 80,91 minutes.ABSTRAKTelah dilakukan penelitian dengan tujuan untuk: (1) mengetahui karakteristik enzim polifenol oksidase dan (2) menen- tukan kondisi (suhu, pH dan waktu inkubasi) optimum aktivitas enzim polifenol oksidase, yang diisolasi dari biji kakao kering. Hasil penelitian berupa kondisi (suhu, pH dan waktu inkubasi) optimum aktivitas enzim polifenol oksidase akan diaplikasikan untuk perbaikan mutu biji kakao kering melalui teknik rehidrasi. Penelitian ini dilakukan melalui tahapan: (1) isolasi enzim polifenol oksidase dari 10 sampel biji kakao kering di Provinsi Bali, (2) karakterisasi enzim polifenol oksidase (aktivitas, kinetika enzim, BM) dan (3) penentuan kondisi suhu, pH dan waktu inkubasi optimum. Hasil yang diperoleh menunjukkan bahwa: (1) aktivitas enzim polifenol oksidase rata-rata 157,49 ± 58,03 U/gram (bk) biji kakao dengan aktivitas maksimum 258,22 U/gram (bk) biji kakao dan minimum 59,01 U/gram (bk) biji kakao; maks sebesar 595,24 U/gram (bk) biji kakao dan K sebesar 0,20 M; hasil SDS-PAGE enzim menunjukkan pita-pita protein yang terbentuk pada BM 11,75; 17,80; 27,80; 36,03 dan 131,52 kDa; dan (2) kondisi optimum aktivitas enzimadalah suhu 53,43oC; pH 5,42 dan waktu inkubasi 80,91 menit.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (46.979 KB)

Abstract

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.
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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Abstract

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
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (9.594 KB)

Abstract

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.
OPTIMASI SALINITAS DAN pH AWAL MEDIA BG-11 TERHADAP KONSENTRASI BIOMASSA Tetraselmis chuii Ida Ayu Adi; A.A.Made Dewi Anggreni; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 4 (2015): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (496.102 KB)

Abstract

The aim of this study was to determine the optimum points of salinity and pH on BG-11 medium to produce maximum yields of biomass of marine microalgae Tetraselmis chuii. The optimization was performed using Response Surface Methodology (RSM), and Central Composite Design (CCD) was used to study the effects of the optimum salinity and pH on biomass of Tetraselmis chuii. The results showed that the optimum points of initial salinity and pH on BG-11 medium to produce maximum yields of biomass of 2.42 x 10 6 cell/mL were 42.06‰ and 8.23, respectively. The optimization obtained a regression model of Z = -1.039 + 0.045X – 0.0004X 2 + 0.614Y – 0.034 Y 2 – 0.001XY + 0, with coefficient determination of 0.97005. The validation using T test showed there were no difference between the actual and regression model based score, with p score of 0.14 for biomass concentration of marine microalgae Tetraselmis chuii. Keywords: BG-11, biomass, pH, salinity, Tetraselmis chuii.
Pengaruh Jenis Media terhadap Konsentrasi Biomassa dan Kandungan Protein Mikroalga Chaetoceros calcitrans I Komang Trikuti; A.A.M. Dewi Anggreni; Ida Bagus Wayan Gunam
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 2 (2016): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This study aims were to know the effect of media type on biomass concentration and protein content of microalgae Chaetoceros calcitrans and determine the best media type for production of microalgae Chaetoceros calcitrans with highest protein content of microalgae Chaetoceros calcitrans. This study was designed with randomized block design with single factor. The factor was media type consist of 5 types, namely NPSI media, Walne media, Guilard media, Na media, and Pertanian media. Each treatment was grouped into 3 based on time of cultivation. The data obtained were analyzed by analyzed of variance followed by least significant difference test, if a treatment had significant effect. The result showed that media type had very significant effect on the biomass concentration and protein content. The highest protein content was obtained from the microalgae Chaetoceros calcitrans which was cultivated in Pertanian media amounted of 41,92%. Key words: biomass, Chaetoceros calcitrans, media, protein.
PENGARUH SUHU DAN LAMA CURING TERHADAP KANDUNGAN SENYAWA BIOAKTIF EKSTRAK ETANOL BUNGA KECOMBRANG (Nicolaia speciosa Horan) Panji Hasbi Muhammad; Ni Luh Putu Wrasiati; A.A.M. Dewi Anggreni
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3 No 4 (2015): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (339.253 KB)

Abstract

This research were aimed to 1) investigate the effect of curing temperature and curingtime  to bioactive compounds  of  kecombrang  flower  extract  2) to determine an appropriatecuring temperature and  curing  time  that was able to  produce  the  higest  bioactive compoundsof kecombrang flower extract. Solvent used for the extraction was ethanol.This experiment  used  randomized block design with  2 factors. The first factor was the curing temperature consists of 2 levels namely 30 ±2 oC and 40 ±2 oC. The second factor was curing time  consists of 4 levels namely  3 hours,  6 hours,  9 hours  and 12 hours. The objective data analyzed using ANOVA followed by Duncan test and  subjective data analyzed with the Friedman test. This research conducted twice to obtain 16 units experiment. The results showed that  curing temperature and  curing  time  had high  significantly  effect on rendement, tannin, anthocyanin of kecombrang flower extract while the interaction was not significant. Curing temperature, curing time and its interaction had high significantly effect on pH.  The  curing  treatment  at  40 ±2 oC  for 3 hours had the highest  characteristic extract of kecombrang flower at  3.51%  rendement,  4.68  pH,  0.81%  tannin,  2.06  mg/L  anthocyanin,  5.1 score of hedonic (between rather like to like) and 7.10 flavor strength.
Pengaruh Penambahan Feri Klorida pada Media NPSi terhadap Biomassa dan Kandungan Protein Mikroalga Chaetoceros calcitrans I Gusti Bagus Ananta Wijaya Putra; Anak Agung Made Dewi Anggreni; Ida Bagus Wayan Gunam
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 1 (2017): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This study aims were to know the effect of ferric chloride (FeCl3) on biomass concentration andprotein content of microalgae Chaetoceros calcitrans and determine the best concentration of ferricchloride for production of microalgae Chaetoceros calcitrans with highest protein content. This studywas designed with randomized block design with single factor. The factor was different ferric chlorideconcentration consist of 4 concentration, i.e. 0 µM, 12 µM, 24 µM and 36 µM. Each treatment wasgrouped into 4 based on time of cultivation. The data obtained were analyzed by analyzed of variancefollowed by least significant difference test, if a treatment had significant effect. The result showed thataddition of ferric chloride had very significant effect on the b iomass concentration and protein content.The highest biomass concentration and protein content was obtained from the microalgae Chaetoceroscalcitrans which was cultivated in 36 µM ferric chloride amounted of 4.1 x 107cell/mL and 25.41%. Keywords: biomass, Chaetoceros calcitrans, Ferric Chloride, NPSi, protein.
Co-Authors Agus Selamet Duniaji Amna Hartiati Bambang Admadi H Bambang Admadi Harsojuwono Dewi Sartika G.P. Ganda Putra Gde Agung Bagus Surya Adnyana Gede Agus Ariefta I G. N. Sangka I G. Suputra Widharma I Gst. Ayu Ananda Dama Sastri I Gusti Agung Ayu Utami Andari I Gusti Ayu Lani Triani I Gusti Ayu Putu Agung Puspita Swandewi I Gusti Bagus Ananta Wijaya Putra I Komang Rai Wisnawa Putra I Komang Trikuti I N. Sunaya I Nyoman Bangbang Primaryadi I Putu Eka Juliantara I Wayan Arnata I Wayan Sudiarta I Wayan Wisma Pradnyana Putra Ida Ayu Adi Ida Bagus Gede Brahmantara Ida Bagus Wayan Gunam Kadek Dedi Widnyana Dinata Komang Aris Bintang Permana Luh Putu Wrasiati Lutfi Suhendra M. Indri H.A Ni Kadek Eni Juniantari Ni Made Wartini Ni Nyoman Puspawati Nur Azizah Diniari NYOMAN SEMADI ANTARA Pande Komang Suparyana Panji Hasbi Muhammad Putu Setia Budi Putu Suarya Radja Zulfan Hasibuan Siska Elisabet Silalahi Tiara Ayu Khairunnisa