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STUDI TENTANG PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG TEMPE TERHADAP KARAKTERISTIK ROTI YANG DIHASILKAN Rizwana Wahyuni, Rizah; Wisaniyasa, Ni Wayan
Agrotekno Vol. 14, No. 1 Februari 2008
Publisher : Universitas Udayana

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Abstract

This research was aimed to study the effect of using the tempe flour to substitute the wheat flour on the characteristic of breads produced, as well as to know how much the tempe flour can be used to substitute wheat flour in order to breads that could still be accepted by panelist with the best characteristic. This research was design using Randomized Block Design with 6 level substitutions treatments, namely: 100% wheat flour : 0% tempe flour, 98% wheat flour : 2% tempe flour, 96% wheat flour : 4% tempe flour, 94% wheat flour: 6% tempe flour, 92% wheat flour : 8% tempe flour, 90% wheat flour : 10% tempe flour. There were three replications of each treatments, so that be 18 experiments unit. The data was analyzed with ANOVA and followed by Duncan’s Method if the treatments effected the parameter. The research showed that substitution treatment up to 96g wheat flour: 4g tempe flour has result breads with the best characteristic in which leavening bread loaves was 404,83%, water content was 36,62(%w/w), ash content was 0,72(%w/w), and protein content was 9,31(%w/w). According to sensory analyzed of the breads produced, the colour of breads were yellow-brown, flavor were neutral, like of taste, texture were moderately soft, sponge formation were moderately variant, and overall acceptance were like.
KARAKTERISTIK BREM BALI YANG DIBUAT DENGAN MENSUBSTITUSI BERAS KETAN PUTIH DENGAN UMBI UBI JALAR MERAH Wisaniyasa, Ni Wayan
Agrotekno Vol 13, No.2 Agustus 2007
Publisher : Universitas Udayana

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The purpose of this research to determine the characteristic of brem Bali made with various level of red sweet potato substitution. This experiment used Completely Randomized Design with three replications with a total of 15 experiment units. The treatments were : 1. 100% red sweet potato without glutinous rice. 2. 75% red sweet potato and 25% glutinous rice. 3. 50% red sweet potato and 50% glutinous rice. 4. 25% red sweet potato and 75% glutinous rice. 5. Without red sweet potato and 100% glutinous rice. Results showed that ethanol, methanol, acetic acid, ash, Ca and Zn content were significantly different. Brem Bali produced by 100% red sweet potato contained ethanol, acetic acid, ash, Ca and Zn 4,18% v/v, 5,48% w/v, 0,66% w/w, 0,070 ppm, and 0,788 ppm respectively. In the other hand, Brem Bali produced by 100% glutinous rice contained ethanol, acetic acid, ash, Ca, and Zn are 11,38 % v/v, 1,52% w/v, 0,23% w/w, 0,007 ppm and 0,015 ppm respectively. The heavy metals content of brem Bali were low and not harmful. In this experiment methanol, Pb and As were not found. Sweet potato cannot substitute glutinous rice for “Brem Bali’ materials.
PENGARUH KONSENTRASI STARTER TERHADAP PRODUKSI ETANOL DAN KARAKTERISTIK WINE BERBAGI JENIS KETELA RAMBAT (IPOMOEA BATATAS) Selamet Duniaji, Agus; Wisaniyasa Dewi Sirait, Ni Wayan
Agrotekno Vol 13, No.2 Agustus 2007
Publisher : Universitas Udayana

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Abstract

Wine is ethanol fermented production by Saccaromyces cereviceae on the severely sugar of grape fruit and other some fruit. Wine was involved cluster of alcoholic’s drink of B classification in Indonesian Standardization code with range alcoholics 5 to 20% which is consideration by the Indonesian Healthy Ministry. The research was aimed to know the effect of starter concentration on ethanol production and wine characteristic of several sweat potato. The experiment used factorial design consist of starter concentration 5%, 10% and 15% while several of sweat potato such as white color sweat potato, yellow color sweat potato and purple color sweat potato. Result of research showed that white color sweat potato and adding 15% starter produced the total of ethanol 16,65% v/v, While the sensory tested indicated that purple color sweat potato and 15 % starter produced the best characterization of wine with the criteria purple colorizes, specific odor and flavor were accepted by panelist. The treatment is also supported by 15 % starter to produce wine with the criteria purple colorizes, specific odor and flavor and all accepted by panelist. The treatment is also supported by pH 3,42, TSS 6,05% brix, total of acetic acid 0,0825% b/v, total of anthocynine 22,92 mg/100g, ethanol content 10,90%, total of fungi 2,20x104cfu/ml. All of the characteristic of wine as well as according to the Indonesian standardization code (SNI-01-4018- 1996). Panelist tested showed that wine preferred
Pemanfaatan Tepung Rumput Laut Gracilaria sp. pada Tempe sebagai Alternatif Pangan Sumber Yodium Monikasari, Ni Nyoman Trisa; Wayan Gunam, Ida Bagus; Wisaniyasa, Ni Wayan
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 16, No 1 (2021): Juni 2021
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v16i1.689

Abstract

Tempe merupakan produk pangan bergizi tinggi yang digemari dan diterima oleh masyarakat luas, tetapi umumnya memiliki kadar yodium yang rendah. Rumput laut yang kandungan yodiumnya cukup tinggi dapat digunakan sebagai bahan fortifikasi yodium pada makanan. Penambahan rumput laut pada tempe diharapkan dapat menjadi alternatif pangan sumber yodium untuk menanggulangi masalah GAKY (Gangguan Akibat Kekurangan Yodium). Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan tepung rumput laut Gracilaria sp. terhadap kadar yodium pada tempe serta mengetahui karakteristik yang dihasilkan. Perlakuan yang dilakukan adalah perbandingan kedelai dan tepung rumput laut 100:0; 97,5:2,5; 95:5; 92,5:7,5; dan 90:10. Perbandingan kedelai dan tepung rumput laut 92,5:7,5 merupakan komposisi terbaik yang menghasilkan tempe dengan kadar yodium 0,26 mg/g; nilai sensoris hedonik rata-rata 5 (agak suka), serta 100 gram tempe tersebut memenuhi 17,47% angka kecukupan gizi (AKG) yodium orang dewasa per hari. Studi ini menunjukkan bahwa tempe tersebut dapat digolongkan sebagai pangan sumber yodium karena telah memenuhi 15% AKG orang dewasa.ABSTRACTTempeh is a highly nutritious food that is popular and accepted by diverse community groups, but has low iodine levels. Seaweed, with a high iodine content can be used as a fortification ingredient to increase the iodine levels of the foods. The addition of seaweed in tempeh is expected to be used as an alternative food source of iodine contents to overcome the IDD (Iodine Deficiency Disorders) problem. This study aimed to determine the effect of the addition of Gracilaria sp. seaweed flour to iodine levels in tempeh and to determine the characteristic of the product. The treatments were 5 (five) compositions of soybean and seaweed flour at ratio of (100:0), (97.5:2.5), (95:5), (92.5:7.5), and (90:10). The composition of soybean and seaweed flour at ratio of 92.5:7.5 was the best composition that produces tempeh with an iodine content of 0.26 mg/g; hedonic sensory test results on average 5 (somewhat like) and 100 g of tempeh met 17.47% of the daily iodine requirements for the adults. This study showed that tempeh can be considered as an alternative food source of iodine content as it contributed to 15% of adult’s daily nutritional adequacy.
Pengaruh Diet Protein Kedelai terhadap Profil Lipida Tikus Diabetik Induksi Alloxan Ni Wayan Wisaniyasa; Yustinus Marsono; Zuheid Noor
agriTECH Vol 25, No 2 (2005)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1680.953 KB) | DOI: 10.22146/agritech.13359

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Hypolipidemic of soybean protein were evaluated in alloxan-induced diabetic rats. The objectives of this research were to evaluate the effects of soybean protein feeding on total, HDL, LDL cholesterol and triacylglycerol serum level in both normal cholesterol and hypercholesterol alloxan-induced diabetic rats. Twenty-eight male Sprague-Dawley rats (250-300 g) were used and divided into four groups of seven rats. They were (1) Standard-Placebo (STP), (2) StandardAlloxan (STA), Soybean protein-Alloxan (PKA) and (4) Soybean protein- Hypercholesterol-Alloxan (PKHKA) groups. Three groups were diabetic induced by alloxan injection (80 mg/Kg of body weight by intra-muscular injection) and one group was injected with aquabidest (Placebo). PKHKA group was fed hypercholesterol diet for 2 weeks prior to the alloxan injection. STP and STA groups were fed standard diet whereas PKA and PKHKA were fed soybean protein diet for 28 days. Concentration of lipids were determined before injection (0 day ) and 1, 7, 14, 21, and 28 days after injection. It was found that alloxan injection increased serum total and LDL cholesterol and triacylglycerol concentration of STA, PKA and PKHKA rats. In 28 days intervention, soybean protein diet decreased the serum total cholesterol by 12% (PKA) and 33% (PKHKA), LDL cholesterol by 15% (PKA) and 48% (PKHKA); and triacylglycerol by 31% (PKA) and 37% (PKHKA). In addition, the diet increased the serum HDL cholesterol by 3% (PKA) and 8% (PKHKA). On the other hand, standard diets were failed to decreased the serum total cholesterol, LDL cholesterol and triacylglycerol.
Optimisasi Suhu Pemanasan dan Kadar Air pada Produksi Pati Talas Kimpul Termodifikasi dengan Teknik Heat Moisture Treatment (HMT) I Nengah Kencana Putra; Ni Wayan Wisaniyasa; Anak Agung Istri Sri Wiadnyani
agriTECH Vol 36, No 3 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (585.872 KB) | DOI: 10.22146/agritech.16602

Abstract

One of the physically starch modification technique is heat-moisture treatment (HMT). This technique can increase the resistance of starch to heat, mechanical treatment, and acid during processing.  This research aimed to find out the influence of heating temperature and moisture content in the modification process of cocoyam starch  with HMT techniques on the characteristic of product, and then to determine the optimum heating temperature and moisture content in the process. The research was designed with a complete randomized design (CRD) with two factors factorial experiment.  The first factor was temperature of the heating consists of 3 levels namely 100 °C, 110 °C, and 120 °C. The second factor was the moisture content of starch which consists of 4 levels, namely 15 %, 20 %, 25 %, and 30 %. The results showed that the heating temperature and moisture content significantly affected water content, amylose content and swelling power of modified cocoyam starch product, but the treatment had no significant effect on the solubility of the product. HMT process was able to change the type of cocoyam starch from type B to type C. The optimum heating temperature and water content on modified cocoyam starch production process was 110 °C and 30 % respectively. Such treatment resulted in a modified cocoyam starch with moisture content of 6.50 %, 50,14 % amylose content, swelling power of 7.90, 0.0009% solubility, paste clarity of 96.310 % T, and was classified as a type C starch. ABSTRAKSalah satu teknik modifikasi pati secara fisik adalah teknik Heat Moisture Treatment (HMT). Teknik ini dapat meningkatkan ketahanan pati terhadap panas, perlakuan mekanik, dan asam selama pengolahan. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan kadar air pada proses modifikasi pati talas kimpul dengan teknik HMT terhadap karakteristik produk, dan selanjutnya menentukan suhu dan kadar air yang optimal dalam proses tersebut. Penelitian ini dirancang dengan rancangan acak lengkap (RAL) dengan percobaan faktorial dua faktor. Faktor pertama adalah suhu pemanasan, terdiri dari 3 taraf yaitu 100 °C, 110 °C, dan 120 °C. Faktor kedua adalah kadar air pati, terdiri dari 4 taraf yaitu 15 %, 20 %, 25 %, dan 30 %. Hasil penelitian menunjukkan, suhu pemanasan dan kadar air pati secara nyata mempengaruhi kadar air, kadar amilosa dan swelling power pati talas kimpul termodifikasi, tetapi tidak berpengaruh nyata terhadap kelarutannya. Proses HMT mampu mengubah tipe pati talas kimpul dari tipe B menjadi tipe C. Suhu pemanasan dan kadar air optimal pada produksi pati talas kimpul termodifikasi adalah 110 °C dan 30 %. Perlakuan tersebut menghasilkan pati talas kimpul termodifikasi dengan karakteristik seperti kadar air 6,50 %, kadar amilosa 50,14 %, swelling power 7,90, kelarutan 0,001 %, kejernihan pasta 96,31 % T, dan dengan klasifikasikan pati tipe C.
INTRODUKSI PENGOLAHAN RUMPUT LAUT MENJADI BAKPIA DI DESA LEMBONGAN, KABUPATEN KLUNGKUNG Ni Nyoman Puspawati; I Made Sugitha; Ni Wayan Wisaniyasa
Buletin Udayana Mengabdi Vol 17 No 4 (2018): Buletin Udayana Mengabdi
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (454.059 KB) | DOI: 10.24843/BUM.2018.v17.i04.p08

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Kabupaten Klungkung merupakan Kabupaten yang paling kecil dari 9 (sembilan) Kabupaten dan Kodya di Provinsi Bali. Wilayah Kabupaten Klungkung sepertiganya terletak di daratan Pulau Bali (11.216 Ha) dan dua pertiganya terletak di Kepulauan Nusa Penida (20.284 Ha) dan Nusa Lembongan.Nusa Lembongan merupakan pulau kecil yang terletak berdekatan dari pulau Nusa Ceningan dengan jarak sekitar 2 km di sebelah Barat laut Nusa Penida. Mata pencaharian sebagian besar penduduk Nusa Lembongan adalah sebagai petani rumput laut dan sebagian bekerja di sektor pariwisata. Rumput laut merupakan komoditi pertanian utama yang dihasilkan Nusa Lembongan.Pada tahun 2009 produksi rumput laut mencapai 106.188 ton meningkat sekitar 10,83% dibanding tahun sebelumnya. Masyarakat di Desa Lembongan hanya menjual rumput laut dalam bentuk segar ataupun setelah dikeringkan tanpa dilakukan pengolahan lebih lanjut. Pemanfaatan rumput laut menjadi bakpia rumput laut dengan memanfaatkan hasil penelitian belum diketahui oleh warga desa. Penyuluhan, pelatihan dan pengenalan proses pengolahan rumput laut menjadi produk olahan rumput laut diharapkan dapat meningkatkan nilai ekonomis rumput laut dan dapat meningkatkan kesejahteraan petani rumput laut. Selain memiliki potensi hasil pertanian rumput laut yang besar, Desa Lembongan juga merupakan daerah yang memiliki potensi pariwisata alam khususnya pantai yang sangat indah. Dengan adanya usaha pengolahan rumput laut menjadi produk pangan maka produk-produk olahan tersebut dapat dipasarkan didaerah objek wisata tersebut sebagai produk khas Nusa Lembongan oleh-oleh bagi wisatawan, sehingga dapat menjadikan Desa Lembongan sebagai sentra pertanian rumput laut, industri pengolahan rumput laut serta pariwisata yang berpengaruh di Bali. Pengembangan Ipteks bagi masyarakat melalui pelatihan pengolahan rumput laut menjadi produk olahan bakpia rumput laut dapat memberikan tambahan pengetahuan dan keterampilan bagi kelompok laki tani dan wanita tani di desa Lembongan.
INTRODUKSI PEMBUATAN ASINAN UNTUK MEMPERPANJANG MASA SIMPAN BUAH SALAK DI DESA SIBETAN KARANGASEM Duniaji A. S.; I. A Mahatma; Ni. W Wisaniyasa; N. N. Puspawati
Buletin Udayana Mengabdi Vol 13 No 2 (2014): Vol 13, No. 2 (2014)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

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There are many varieties of salak. Salak Pondoh, Salak Manonjaya and one of very popular is Salak Bali. The taste of Salak Bali is usually sweet and acidic taste, but its pineapple-, pear-, and banana-like aroma, texture very dry and crumbly. Good Manufacturing Practices (GMP) with specific Standard Operating Procedures (SOP) has been recognized as the requirement of quality and safety management system, competition tools in the global market to improve growers’ knowledge and skills on producing commodities in managing farms and products. The community service was done on July- August 2014 to the women farmer group of KWT Srada and KWT Subak Abian Salak at village Sibetan, Bebandem Distric of Karangasem. The objective of training was to improve the skill of women farmer group on snake fruit pickles products. A number of eight kinds of snake fruits pickle product has been produced. The training has been improving the skill of women farmer group of KWT Srada and KWT Subak Abian Salak at Sibetan to produce the good quality snake fruit pickles products in global market competition.Key word: salak, snake fruit pickles
INTRODUKSI PENGOLAHAN UBI JALAR UNGU (IPOMEA BATATAS POIRET) MENJADI BAKPIA DI DESA NEGARI KECAMATAN BANJARANGKAN KABUPATEN KLUNGKUNG N.N Puspawati; I.M Sugitha; N.W Wisaniyasa; I.P Suparthana
Buletin Udayana Mengabdi Vol 15 No 2 (2016): Jurnal Udayana Mengabdi
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

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Abstract

Desa Negari merupakan satu desa yang terletak di Kecamatan Banjarangkan, Kabupaten Klungkung. Salahsatu komoditas pertanian yang dihasilkan di daerah ini adalah ubi jalar ungu. Selama ini penggunaan ubi jalarsebagai bahan pangan masih terbatas dalam bentuk makanan tradisional, seperti ubi rebus, ubi goreng, kolak,dan keripik, sehingga citranya rendah. Tujuan dari kegiatan pengabdian ini adalah untuk memperkenalkanteknologi pengolahan ubi jalar ungu menjadi bakpia yang merupakan makanan pendamping yang bergizikarena kandungan karbohidrat, vitamin, mineralnya dan antosianin, sehingga dapat meningkatkan nilaiekonomis ubi jalar ungu. Kegiatan pengabdian ini dilaksanakan di Balai Desa Negari dengan jumlah pesertasebanyak 20 orang yang terdiri dari petani, ibu PKK, ibu rumah tangga, kelompok usaha makanan dan tokohmasyarakat di desa Negari. Bentuk kegiatan dilakukan dengan memberikan pelatihan dan praktek langsungpembuatan bakpia ubi ungu. Hasil dari kegiatan ini adalah para peserta sangat antusias untuk mengikutipelatihan. Hal ini ditunjukkan dengan terjadinya diskusi 2 arah selama pelatihan dan peran aktif pesertaselama praktek selain itu juga ditunjukkan dari kemampuan peserta berhasil membuat bakpia ubi ungudengan citarasa dan penampakan yang sangat menarik. Oleh karena itu kegiatan pengabdian ini sangatbermanfaat dan perlu ditingkatkan lagi kualitasnya.
INTRODUKSI PENGOLAHAN SELE KACANG TANAH SEBAGI PANGAN KAYA NUTRISI DAN ENERGI DI DESA NEGARI KLUNGKUNG AGUS SELAMET DUNIAJI; WISANIYASA WISANIYASA
Buletin Udayana Mengabdi Vol 7 No 2 (2008): Volume 7 No.2 – September 2008
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

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Abstract

ABSTRACT Almost all of the production of peanut in Indonesia is locally consumed. The peanuts are consumed in various ways, mostly through direct consumption such as boiled peanut, fried peanut, roasted peanut, peanut convectors and peanut butter.Peanut Butter is by far the most important product made from peanuts. It is the pasta forming food that is usually consumed with bread. Peanut Butter is the most popular as a high and medium class food and almost found it at the restaurant and supermarket in Indonesia. However, to process peanut butter is not so difficult for everybody who wants to do it. Peanut Butter processing is very simple with the equipment and ways properly such as to prepare good quality peanuts, sorted, drying, testa separated, grounding and boiling with mixing sugar and salt. Peanut butter has a high calorie with a good nutrition such as protein, fat, vitamins and trace element like calcium, zinc and magnesium. Reformulation and process improvement of Peanut Butter had been done at Department of agricultural products technology, Udayana University and had been disseminated to the housewife’s group and farmer’s group in Negari Village. Through the technology transfer of the Peanut Butter processing, we hope will be achieved a good quality and many several of peanuts processing in the future.
Co-Authors A.A.G.N. Anom Jambe AAGN. Anom Jambe Abiburrahim Abiburrahim Aditya Degita Rizal Agus Selamet Duniaji Amira Putri Anak Agung Istri Sri Wiadnyani Arina Ulyani Bryan Bryan Desty Aldila Prianggi Dewa Ayu Putu Diah Ratna Sari Dwi Putri Natalia Kristina Simanullang Eazy Natasya Putri Elisabet Ruben Emma Rahmasari Febrian Rahma Putra Febrielsa Rachmania Rachim Ferino Fuadi Fika Amaliyah Gery Hartawan Gusti Ayu Kadek Diah Puspawati Herni - Prayekti Hildha Ayu Massytah I D.P. Kartika Pratiwi I Dewa Ayu Bintang Damayanti I Dewa Gde Mayun Permana I Dewa Gede Dwi Agastia Utama I GAM. Nadya Citra Dewantari I Gusti Ayu Ekawati I Ketut Suter I Ketut Triya Winata i Made Dwi Cahyadi Putra I Made Kartana I Made Sugitha I Nengah Kencana Putra I Putu Andriana Sastrawan I Putu Suparthana I Wayan Rai Widarta I. A Mahatma Ibrahim Kholilullah Ida Bagus Wayan Gunam Jacqueline Stephanie Gloria Kadek Ari Rahmadani Ketut Ita Purnami Ketut Ratnayani KOMANG AYU NOCIANITRI Lucky Arisonna Roring Luh Putu Trisna Darmayanti M.I. Hapsari A Maria Aprilia Monikasari, Ni Nyoman Trisa Ni Luh Ari Yusasrini Ni Made Indri Hapsari Arihantana Ni Made Indri Hapsari Arihantana Ni Made Rizka Erwinda Sari Ni Made Yusa Ni Nyoman Puspawati Ni Nyoman Triana Ardi Ni Putu Ardi Ningsih Eka Putri Ni Putu Intariani Ni Putu Sonya Purnama Sari Ni Putu Vida Indriani P. Ni Putu Wiwik Oktayuni Nidaul Ainiyah Nidya Elvira Novia Hasanah Putu Ari Sandhi Widpradnyadewi Putu Ari Sandhi Wipradnyadewi Putu Liana Dewi Putu Rica Galicia Putri Yanti Putu Timur Ina Ridha Aulia Adha Rizah Rizwana Wahyuni Rizky Amalia Rachmawati Sayi Hatiningsih Vanesha Kinayomi Vivian Citra Liadi Willem Kurniawan Lombu Yustinus Marsono Zuheid Noor