Garuda - Garba Rujukan Digital

p-Index From 2018 - 2023

5.652

P-Index

This Author published in this journals

All Journal IPTEKMA Agrotekno METAMORFOSA Journal of Biological Sciences Buletin Veteriner Udayana JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Itepa : Jurnal Ilmu dan Teknologi Pangan Jurnal Veteriner E-Jurnal Agroekoteknologi Tropika (Journal of Tropical Agroecotechnology) Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Jurnal Ilmiah Teknologi Pertanian Agrotechno Indonesian Journal of Chemistry Agroindustrial Journal Seminar Ilmiah Nasional Teknologi, Sains, dan Sosial Humaniora (SINTESA)

NYOMAN SEMADI ANTARA

Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Bukit Jimbaran-Bali.

Author-ID : 2929399

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health Social Sciences Veterinary

Published : 68 Documents Claim Missing Document

Claim Missing Document

Articles

1 2 3 4 5

PENGARUH pH AWAL MEDIA DAN LAMA FERMENTASI TERHADAP PRODUKSI KALSIUM SITRAT DARI LIMBAH BREM DENGAN MENGGUNAKAN Aspergillus niger ATCC 16404 I Wayan Adi Wagestu; Nyoman Semadi Antara; G.P. Ganda Putra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 4 (2016): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (319.631 KB)

Brem waste has sugar content of 12% and its starch content is 10.8%. Components contained in the brem waste are expected to be able to be used to produce Ca-citrate The purpose of this research was to find out the media’s initial pH effect and fermentation time on Ca-citrate production from brem waste by using Aspergillus niger ATCC 16404. The research was an experimental research using the randomized block design with the factorial experimentpattern that consists of two factors. The first factor was the media’s initial pH (3, 4, 5, and 6), and the second factor was the fermentation time (3, 5, and 7 days). The result showed that theinitial pH of medium fermentation affected the medium pH after fermentation and production of Ca-citrate, but it didn’t influence the total soluble solid of medium fermentation.Fermentation time influenced Ca-citrate production, final pH, and total soluble solid of fermentation medium. The fermentation with media’s initial pH of 5 and the fermentation for5 days was the best combination treatments to produce Ca-citrate which the production levelwas 5,35 ± 0,06 g/L. [Keywords]: Aspergillus niger ATCC 16404, brem waste flour, pH, fermentation time, Cacitrate

TINGKAT CEMARAN BAKTERI COLIFORM, SALMONELLA SP., DAN STAPHYLOCOCCUS AUREUS PADA DAGING BABI (STUDI KASUS RUMAH POTONG HEWAN SANGGARAN DAN PASAR BADUNG, BALI Semadi Antara, Nyoman; Djaya Utama Dauh, Ida Bagus; Ita Seri Utami, Ni Made
Agrotekno Vol. 14, No.2 Agustus 2008
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1631.003 KB)

PRODUKSI BUBUK INOKULUM URUTAN DARI KULTUR MURNI Pediococcus acidilactici U318 DENGAN BEBERAPA JENIS BAHAN PENGISI Semadi Antara, Nyoman; Urip Sanjaya Trisna, I P. G.; Suter, I Ketut
Agrotekno Vol. 15, No. 1 Februari 2009
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (49.657 KB)

Aim of the research was to find out the viability ofPediococcus acidilactici U318 in inoculum powder duringstorage. The filler material used in the production ofinoculum powder was three kinds of flour, namely maizena,rice flour and tapioca. The research was done in laboratoryscale as experiment research which was designed byrandomized block design with factorial experiment. Twofactors were experimented, namely the kinds of flour as afiller material as the first factor and the storage period as thesecond factor.Result of the research showed that the treatment of flouras a filler material did not influence the viability of P.acidilactici U318 in inoculum powder. Any filler materialused in production of the powder gave same protective actionon its viability. The viability of P. acidilactici U318decreased during storage period. After storage of 4 weeks theaverage of viable P. acidilactici U318 was about 2,54x1010cfu/g which decreased one log cycle from the initial ofstorage.

Pengaruh Penambahan Bawang Putih dan Lama Fermentasi Terhadap Mutu Mikrobiologis dan Organoleptik Bebontot Nyoman Semadi Antara; I Wayan Sweta Partama; Luh Putu Wrasiati
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 4 No 1 (2017)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Bebontot is one of fermented meat product produced in Bali island, Indonesia. Chopped porkand fat are mixed with spices and salt. The mixer are wrapped in spatha of areca tree (Arecacatechu L.) and fermented for several days to produce bebontot. The research was conductedto find out the effects of garlic in bebontot formulation and fermentation time on thebebontot quality. The result showed that the addition of garlic could suppressed significantlythe growth of Enterobacteriaceae and Staphylococcus aureus, but not for lactic acid bacteria(LAB) and micrococci bacteria. During fermentation all investigated bacteria were changewhere LAB increased and Enterobacteriacea and Staph. aureus decreased during process offermentation. The organoleptic characteristicts of bebontot were influenced significantly bycombination of both treatments.

Aktivitas Antimikroba Ekstrak Bubuk Buah Mengkudu (Morinda citrifolia L.) Terhadap Pertumbuhan Bakteri Patogen Nyoman Semadi Antara; Vinnod Gema Prabanca; IGusti Ayu Ekawati
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 1, No. 1, 2014
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Penelitian yang dilakukan bertujuan untuk mengkaji aktivitas antimikroba ekstrak bubuk buah mengkudu (Morinda citrifolia L.) terhadap pertumbuhan beberapa bakteri patogen. Bubuk buah mengkudu diolah dari buah mentah dan matang yang kemudian diekstrak menggunakan berbagai jenis larutan pengekstrak. Larutan pengekstrak yang dicoba dalam penelitian ini adalah etanol, petroleum eter (PE), dan aquades. Hasil percobaan menunjukkan bahwa ekstrak bubuk mengkudu mentah dan matang yang diekstraksi dengan pelarut etanol memperlihatkan spektrum penghambatan yang lebih luas dibandingkan dengan menggunakan larutan pengekstrak PE dan aquades. Ekstrak buah mengkudu yang menggunakan etanol sebagai larutan pengekstrak dapat menghambat pertumbuhan Escherichia coli, Salmonella typhi dan Bacillus cereus. Sementara ekstrak menggunakan pelarut PE hanya memberikan penghambatan terhadap B. cereus, dan ekstrak bubuk mengkudu yang diekstrak dengan aquades tidak terdeteksi memberikan penghambatan terhadap ketiga bakteri uji.Kata Kunci: antimikroba, mengkudu, larutan pengekstrak, bakteri pathogen.

Karakterisasi Bakteri Asam Laktat yang Diisolasi dari Susu Kuda Bima Nyoman Semadi Antara; I Nyoman Dibia; Wayan Redi Aryanta
agriTECH Vol 29, No 1 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aim of the research was to characterize of the six species of Lactic Acid Bacteria (LAB) indigenous (Lactobacillus acidophilus KBc, Lb. salivarius KBd, Lb. brevis KBa, Lb. delbrueckii KBe, Lb. plantarum KBb and Lactococcus lactis KBf) isolated from the fermented horse milk of Bima. The tests were done to cover safety aspect, ability to survive on low pH condition, bile salt tolerance, ability to adherence and colonization, and effect on cholesterol level reduction. The six LAB species were not pathogen and invasive, and were able to grow well on media which contained bile salt of 0.75 %. Lactobacillus acidophilus KBc and Lb. brevis KBa had ability to survive on media pH 2.5 for 3 hours and were able to adherence and colonization on gut mucosa epithel. Lactobacillus acidophilus KBc and Lb. brevis KBa had ability to reduce cholesterol level of blood serum of rabbits on hypercholesterolemia condition significantly up to 53.74 % and 51.70 %, respectively. Based on the characterization of the six species LAB, only Lactobacillus acidophilus KBc and Lb. brevis KBa can be used as probiotic.ABSTRAKPada penelitian ini telah dilakukan karakterisasi terhadap enam spesies bakteri asam laktat (BAL) indigenous (Lac- tobacillus acidophilus KBc, Lb. salivarius KBd, Lb. brevis KBa, Lb. delbrueckii KBe, Lb. plantarum KBb dan Lac- tococcus lactis KBf) yang diisolasi dari susu kuda liar Bima terfermentasi. Pengujian yang dilakukan meliputi aspek keamanan, ketahanan hidup pada media pH rendah, kemampuan tumbuh pada media yang mengandung garam em- pedu, kemampuan menempel dan berkolonisasi, dan efek terhadap penurunan kadar kolesterol serum darah. Keenam spesies BAL tersebut tidak patogen dan invasif, serta dapat tumbuh baik pada media yang mengandung garam empedu 0,75 %. Lactobacillus acidophilus KBc dan Lb. brevis KBa tahan hidup pada media pH 2,5 selama 3 jam serta dapat menempel dan berkolonisasi pada epitel mukosa usus. Kedua bakteri ini mampu menurunkan kadar kolesterol serum darah kelinci dalam keadaan hiperkolesterolemia secara nyata masing-masing sebesar 53,74 % dan 51,70 %. Berdasar- kan karakterisasi keenam spesies BAL tersebut, Lb. acidophilus KBc dan Lb. brevis KBa dapat dipergunakan sebagai probiotik.

Pengaruh Penambahan Kunyit (Curcuma domestica Val.) dan Lama Fermentasi Terhadap Karakteristik Mikrobiologis Urutan (Sosis Bali Terfermentasi) Nyoman Semadi Antara; IdaBagus Wayan Gunam; A.A.Made Dewi Anggreni
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 2 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar

The aim of the research was to find out the effect of turmeric used in the urutan formulationon the microbiological characteristic of urutan. In production of urutan, two strains of lactic acidbacteria (LAB), Lactobacillus plantarum U201 and Pediococcus acidilactici U318, were used asmultiple starter culture. The results showed that the growth of LAB increased after 24 hfermentation. The addition of 0.5-1.0% turmeric could enhance the growth of LAB. The additionof 1-2% turmeric suppressed the growth of Enterobacteriaceae to undetected level after 48 hfermentation. The growth of Staphylococcus aureus tended to decrease during fermentation, andthese bacteria were not detected on urutan which used turmeric of 1-2% after 96 h fermentation.At the initial of fermentation the growth of micrococci increased, and the bacteria decreasedgradually from 48 h fermentation until the end of fermentation. In general, using turmeric of 1%in urutan formulation could enhance the growth of LAB and suppress the growth of undesirablebacteria, such as the group of Enterobacteriaceae and Staph. aureus.

Rebung Bambu Tabah (Gigantochloa Nigrociliata) Berpotensi Sebagai Bahan Afrodisiak pada Mencit Jantan (POTENTIAL APHRODISIAC ACTIVITY OF TABAH BAMBOO SHOOTS (GIGANTOCHLOA NIGROCILIATA) IN MALE MOUSE) Anak Agung Sagung Alit Sukmaningsih; Ida Bagus Wayan Gunam; Nyoman Semadi Antara; Pande Ketut Diah Kencana; I Wayan Widia
Jurnal Veteriner Vol 18 No 3 (2017)
Publisher : Faculty of Veterinary Medicine, Udayana University and Published in collaboration with the Indonesia Veterinarian Association

This study was conducted to observe the potential aphrodisiac activity of Gigantochloa nigrociliata in male mouse Mus musculus. The twenty four male mice, aged 12 weeks were divided randomly into four groups, each group consisted of 6 mice. One group was used as control (P0) where the mice were treated with aquadest. Three other groups were given treatment. The extracts contained of water (P1), etanol (P2), and n-hexane (P3). The animals in each treatment were treatments given 200 mg/kg bw Gigantochloa nigrociliata of extract orally (gavage) once daily as much as 0,2 mL for 33 days. The observations of sexual behaviour performed every three days during the treatment. Variables observed for the sexual behaviour are both the number and latency of mount and intromission. Mice were anaesthetized after 33 days. Cauda epidydimis were analyzed for motility, number and viability of sperms. The result showed that testosterone serum level increased significantly on etanol extract group (p<0.05). There were significantly increased the mounting number, intromission number with reduction in mounting latency, and intromission latency of male mice (P<0.05). There was significant an increase in the number of (a) sperm motility and number of sperm on etanol extract group (p<0.05). The results of the present study demonstrate that Gigantochloa nigrociliata extract improve sexual behaviour in male mouse. ABSTRAK Telah dilakukan penelitian mengenai potensi rebung bambu tabah sebagai bahan afrodisiak yang diujikan pada mencit jantan (Mus musculus). Sebanyak 24 mencit dikelompokkan menjadi empat perlakuan dan enam ulangan. Satu kelompok digunakan sebagai kontrol (P0). Tikus pada kelompok kontrol diberikan aquades. Tiga kelompok lainnya diberikan perlakuan ekstrak air bambu tabah (P1), ekstrak etanol bambu tabah (P2), dan ekstrak n-hexane bambu tabah (P3). Setiap hewan pada masing masing perlakuan diberikan ekstrak 200 mg/kg bb (bobot badan) sebanyak 0,2 mL ) secara oral selama 33 hari. Pengamatan perilakukawin berupa mount dan intromission dilakukan setiap 3 hari sekali. Setelah 33 hari hewan dikorbankan untuk dikoleksi epididimis bagian cauda yang digunakan dalam analisis spermatozoa dan pengambilan darah yang digunakan dalam analisis hormon testosteron serum. Hasil analisis dengan menggunakan uji one way Anova menunjukkan adanya perbedaan kadar hormon testosteron serum secara signifikan (p<0,05). Kelompok hewan dengan perlakuan etanol memiliki kadar hormon yang lebih tinggi dibandingkan kelompok lain. Kelompok hewan dengan perlakuan heksan memiliki kadar hormon terendah dengan perbedaan yang signifikan dibandingkan dengan kelompok perlakuan lain. Terjadi pula perbedaan motivasi seksual yang diamati pada perilaku kawin berupa mount dan intromission. Perbedaan jumlah dan waktu terjadinya mount dan intromission terjadi secara signifikan di antara kelompok perlakuan dan kontrol (p<0,05). Peningkatan jumlah mount dan intromission, serta semakin singkatnya waktu untuk mencapai mount dan intromission terjadi secara signifikan dibandingkan dengan kontrol dan diantara kelompok perlakuan (p<0,05). Hasil analisis data juga menunjukkan peningkatan motilitas spermatozoa tipe (a) yakni spermatozoa dengan gerakan yang progresif maju ke depan dan jumlah spermatozoa, terutama pada esktrak etanol rebung secara signifikan. Disimpulkan bahwa rebung bambu berpotensi sebagai bahan afrodisiak karena dapat meningkatkan hormon testosteron yang merupakan salah satu faktor penting dalam pengaturan sistem reproduksi serta dapat meningkatkan motivasi seksual yang diuji pada mencit jantan.

Identifikasi Bakteri Asam Laktat Isolat 18A Secara Fenotipik I Wayan Suardana; Hendro Sukoco; Nyoman Semadi Antara
Buletin Veteriner Udayana Vol. 10 No. 1 Pebruari 2018
Publisher : The Faculty of Veterinary Medicine, Udayana University

Lactic Acid Bacteria (LAB) is a bacterium that has an ability to inhibit a pathogenic bacteria growth, including isolates 18A. The aim of this study is to determine the species of LAB isolates 18A by conventional tests and API 50 CH test. This study was a descriptive observational study, with lactic acid bacteria isolates 18A were obtained from bali cattle’s colon as an object. LAB isolates 18A were re-cultured on MRS media, catalase test, and Gram staining. Identification test were performed by CO2 production test, growth in the presence of 15% NaCl, growth at 10°C, and growth at pH 9.6. Confirmation test were performed using API 50 CH (Standard Analytical Profile Index). The results indicated that LAB isolate 18A were able to grow well on MRS broth media, catalase-negative, Gram-positive, and spherical-chain in shape. Identification test revealed that the bacteria is homofermentative, were able to grow at 10°C, and do not grow at pH 9.6. Fermentation test using API 50 CH showed that LAB isolates 18A were able to degrade 15 sugar components, consist of no: 5, 10, 11, 12, 13, 22, 24, 25, 26, 27, 28, 29, 30 , 31, and 39. Based on conventional identification results, it can be concluded that BAL isolates 18A is a Lactococcus. In addition, the result of API 50 CHL test showed that BAL isolates 18A is a Lactococcus lactis ssp lactis 1.

Pengaruh Ukuran Partikel dan Suhu Ekstraksi Terhadap Karakteristik Ekstrak Pewarna Alami Bunga Kenikir (Tegetes erecta L.) Purnama Yanti, Gusti Ayu Kade Diana; Wartini, Ni Made; Antara, Nyoman Semadi
IPTEKMA Volume 8, No. 1, Februari 2019
Publisher : Bidang Kemahasiswaan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/iptekma.2019.v08.i01.p03

PENGARUH UKURAN PARTIKEL DAN SUHU EKSTRAKSI TERHADAP KARAKTERISTIK EKSTRAK PEWARNA ALAMI BUNGA KENIKIR (TEGETES ERECTA L.). Bunga kenikir marigold berpotensi sebagai sumber pewarna alami. Warna kuning hingga oranye diperoleh melalui proses ekstraksi. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh ukuran partikel dan suhu ekstraksi terhadap ekstrak pewarna alami bunga kenikir serta menentukan perlakuan terbaik untuk mendapatkan ekstrak pewarna alami bunga kenikir marigold. Rancangan dalam penelitian ini menggunakan Rancangan Acak Kelompok dengan dua faktor. Faktor I adalah perlakuan ukuran partikel yang terdiri dari tiga taraf yaitu 40, 60, dan 80 mesh. Faktor II adalah perlakuan suhu ekstraksi yang terdiri dari tiga taraf yaitu 30±2 ºC, 45±2 ºC, dan 60±2 ºC. Hasil penelitian menunjukkan bahwa perlakuan ukuran partikel dan suhu ekstraksi berpengaruh sangat nyata (P<0,01) terhadap rendemen, total karotenoid, tingkat kecerahan (L*), tingkat kemerahan (a*), dan tingkat kekuningan (b*). Interaksi kedua perlakuan berpengaruh sangat nyata (P<0,01) terhadap rendemen, total karotenoid, tingkat kecerahan (L*), tingkat kekuningan (b*) dan berpengaruh nyata (P<0.05) terhadap tingkat kemerahan (a*). Ukuran partikel 60 mesh dan suhu ekstraksi 45±2 ºC merupakan perlakuan terbaik untuk menghasilkan ekstrak pewarna bunga kenikir dengan karakteristik rendemen 8,79%, kadar total karotenoid 21,52%, tingkat kecerahan (L*) 21,05, tingkat kemerahan (a*) 11,43, dan tingkat kekuningan (b*) 19,66.

Co-Authors A.A.S. A. Sukmaningsih Ahmad Ali Akbar Ustadi Sadali Amna Hartiati Anak Agung Made Dewi Anggreni Anak Agung Putu Agung Suryawan Wiranatha Arfira Khofifah Awang Bagaskara Ayu Putu Sarasdewi Bambang Admadi Harsojuwono Dwi Ariesta Wijaya Putra Dwi Ayu Kirani Paramita Dwi Putri Nurmalasari Dylla Hanggaeni Dyah Puspaningrum Ella Dewi Yusnia Febriyawati Cahyanty Nugraha Fitra Ayu Sitanggang Friska Ekagia Ginting G.P Ganda Putra G.P. Ganda Putra Gede Asstaradi Kusuma Gusti Putu Agus Darmataba Hendro Sukoco I Dewa Gde Mayun Permana I Dewa Made Sukrama I Gede Arya Sujana I Gusti Agung Teguh Gardipa I Gusti Ayu Ekawati I Gusti Ayu Lani Triani I Kadek Aditya Wirajaya I Ketut Satriawan I KETUT SUMIARTHA I Ketut Suter I Ketut Suter I M. Mahaputra Wijaya I Made Arif Sukmawan I Made Mahaputra Wijaya I Made Sukewijaya I Made Yoga Saputra I Nengah Kencana Putra I Nengah Widedianto I Nyoman Dibia I P. G. Urip Sanjaya Trisna I Putu Hendra Prasetya I W.G. SEDANA YOGA I Wayan Adi Wagestu I Wayan Arnata I WAYAN HENDRA KUSUMAYADI KUSUMAYADI I Wayan Suardana I Wayan Weta I Wayan Widia I. M. Mahaputra Wijaya Ida Ayu Ary Widnyani Ida Ayu Ketut Ariningsih Ida Bagus Djaya Utama Dauh Ida Bagus Wayan Gunam Ida R Hasibuan Irawaty Yolanda Hutajulu Kadek Dedi Widnyana Dinata Ketut Agus Ary Subakti Ketut Ratnayani KOMANG AYU NOCIANITRI Luh Gede Mening Lestari Luh Putu Wrasiati Lutfi Suhendra MARIA ULFA ELLA ELLA Muhammad Najri Mulyani Sri Ni Kadek Maya Isadora Ni Kadek Wiji Astuti Ni Made Ita Seri Utami Ni Made Wartini Ni Nyoman Puspawati Ni Putu Suwariani NI WAYAN SUNITI Nurul Lita Ajizah Nurul Octavia Wasis Pande Ketut Diah Kencana Purnama Yanti, Gusti Ayu Kade Diana Putri Cininta Giskha Putu Agus Nadiarta Putu Agus Nadiarta Putu Sudiarta R. Ag. Ay. Ag. Bayu Chandraliawathy Randall Howbert Rani Situmorang Rendy Sinaga Rian Lamhot Parasian Hutabarat Richard Howard Patty Rike Pratiwi Risky Simarmata Sarah Yohana Sihombing Sayi Hatiningsih Tuti Herlina Br.Naibaho Umi Fadilah Vinnod Gema Prabanca Wayan Redi Aryanta Yan Ramona Yeni Veronika Simatupang Yohanes Setiyo Zainul Arifin Zulkifly Al Haq

Title

Found 68 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 68 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 68 Documents
Search