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All Journal Jurnal Gizi dan Pangan Jurnal Matematika Buletin Udayana Mengabdi Itepa : Jurnal Ilmu dan Teknologi Pangan Jurnal Master Pariwisata (JUMPA) Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Jurnal Ilmiah Teknologi Pertanian Agrotechno Udayana Journal of Social Sciences and Humanities (UJoSSH) Jurnal Gastronomi Indonesia

Luh Putu Trisna Darmayanti

Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana

Author-ID : 2929922

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences

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Kajian Metode dan Waktu Fermentasi Cairan Pulpa pada Perubahan Karakteristik Cuka Kakao G.P. Ganda Putra; Ni Made Wartini; Luh Putu Trisna Darmayanti
agriTECH Vol 37, No 1 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The pulp water as byproduct of cocoa beans fermentation is potential to be used as a raw material for making cocoa vinegar, but unfortunately the content of acetic acid is relatively low. So that, it is necessary to increase the content of acetic acid, by performed further fermentation method with several addition of carbon sources (sugar and alcohol) and fermentation time. The purposes of this research were: (1) to study the effect of the addition of sugar, alcohol and fermentation time on different urther fermentation method on the characteristics of cocoa vinegar and (2) to determine the optimal further fermentation method and fermentation time for the production of cocoa vinegar with the highest content of acetic acid. Several fermentation methods were conducted by using three different methods e.g.the alcoholic and acetic acid fermentation (2 stages), acetic acid fermentation (1 stage), and fermentation without inoculum (natural). The experimental design of this study was using a factorial BRD two factors on the 2 stages and the 1 stage fermentation method, as well as the simple RBD on the natural fermentation. The first factor on the 2 stages fermentation methods used two different inoculum e.g. Saccharomyces cerevisiae and Acetobacter aceti, 4 different concentration of sugar (4, 6, 8 and 10 %), while on the 1 stage fermentation method used inoculum Acetobacter aceti, is 4 different concentrations of alcohol addition (6, 8, 10, and 12 %), while the second factor is the same, namely 6 levels of fermentation time (0, 5, 10, 15, 20, and 25 days). Meanwhile, the treatment of fermentation time on the natural fermentation method was the same as the second factor. All methods of fermentation were performed at room temperature in 2 blocks/replications.The results showed that: 1) the characteristics of cocoa vinegar and OD660 of watery pulp were affected by : (1) the treatment of the sugar addition and fermentation time and their interaction on the 2 stages fermentation method by the treatment of the alcohol addition and fermentation time, their interaction on the 1 stage fermentation method, and by the treatment of fermentation time on the natural fermentation method, and (2) the cocoa vinegar with the highest content of acetic acid was produced on the 2 stages fermentation method by the addition of 6 % sugar within 25 days (2.35 %), on the 1 stage fermentation method by the ddition of 10 % alcohol within 20 days (3.37 %), and on the natural fermentation method within 15 days (2.65 %), respectively. Our result showed that the 1 stage fermentation method with the addition of 10 % alcohol using inoculum of Acetobacter aceti within 20 days is the most optimal further fermentation method for the production of cocoa vinegar.ABSTRAKCairan pulpa hasil samping fermentasi biji kakao berpotensi sebagai bahan baku pembuatan cuka kakao, tetapi kadar asam asetat yang dihasilkan relatif rendah. Untuk itu, perlu dilakukan upaya peningkatan kadar asam asetat antara lain dengan melakukan beberapa metode fermentasi lanjutan dengan variasi penambahan sumber karbon (gula dan alkohol) dan lama fermentasi. Tujuan penelitian ini adalah: (1) mengkaji pengaruh penambahan gula, alkohol dan lama fermentasi pada metode fermentasi lanjutan yang berbeda terhadap karakteristik cuka kakao dan (2) menetapkan metode fermentasi lanjutan dan lama fermentasi yang optimal untuk produksi cuka kakao dengan kadar asam asetat tertinggi. Metode fermentasi lanjutan yang dilakukan terdiri dari 3 metode yaitu: fermentasi alkohol dan asam asetat (2 tahap), fermentasi asam asetat (1 tahap), dan fermentasi tanpa inokulum (alami). Rancangan percobaan pada penelitian ini menggunakan Rancangan Acak Kelompok (RAK) faktorial 2 faktor pada metode fermentasi 2 tahap dan 1 tahap, serta RAK faktor tunggal pada fermentasi alami. Faktor I pada metode fermentasi 2 tahap yang menggunakan inokulum Saccharomyces cerevisiae dan Acetobacter aceti, adalah penambahan gula 4 konsentrasi (4, 6, 8, dan 10 %), dan pada metode fermentasi 1 tahap, yang menggunakan inokulum Acetobacter aceti, adalah penambahan alkohol 4 konsentrasi (6, 8, 10, dan 12 %), sedangkan faktor II lama fermentasi (0, 5, 10, 15, 20, dan 25 hari). Sementara itu perlakuan lama fermentasi pada metode fermentasi alami sama seperti pada faktor II. Semua metode fermentasi dilakukan pada suhu kamar dalam 2 kelompok. Hasil penelitian menunjukkan bahwa: (1) karakteristik cuka kakao dan OD660 cairan pulpa dipengaruhi oleh perlakuan penambahan gula dan lama fermentasi serta interaksinya pada metode fermentasi 2 tahap dan oleh perlakuan penambahan alkohol dan lama fermentasi serta interaksinya pada fermentasi 1 tahap, serta oleh perlakuan lama fermentasi alami, dan (2) cuka kakao dengan kadar asam asetat tertinggi masing-masing dihasilkan pada fermentasi 2 tahap dengan penambahan gula cenderung 6 % dalam waktu 25 hari (2,35 %), fermentasi 1 tahap dengan penambahan alkohol 10 % dalam waktu 20 hari (3,37 %), dan fermentasi alami dalam waktu 15 hari (2,65 %). Dengan demikian metode fermentasi 1 tahap dengan penambahan alkohol 10 % menggunakan inokulum Acetobacter aceti dalam waktu 20 hari merupakan metode fermentasi lanjutan yang paling optimal untuk produksi cuka kakao.

Tinjauan Dampak Pariwisata di Kawasan Pesisir Pada Dimensi Sosial Budaya Masyarakat Komang Gde Sukarsa; Trisna Darmayanti; Eka N. Kencana
Jurnal Matematika Vol 8 No 1 (2018)
Publisher : Mathematics Department, Faculty of Mathematics and Natural Sciences, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JMAT.2018.v08.i01.p96

Tourism is a leading sector in developing process of many countries. For Bali, tourism contributes more than 30 percent on the formation of Bali’s Regional Domestic Product. To assure tourism at this island will run in sustainable manner, three aspects have to be considered. This research is aimed to classify the positive as well as the negative effects of socio-cultural dimension arose from tourists activities at coastal area of Badung regency of Bali. A hundred of local community leaders at North Kuta district were selected and their perception regarding effect of tourism on socio-cultural aspect were collected on June – September 2017 and analysed by using factor analysis. Three groups were identified as the positive effects i.e. (a) women empowerment as the economic agents for the family; (b) the increasing of Balinese values; and (c) the raising of community capacity building in developing culture-creative products. Viewed from the burden of cost, we found the potency of increasing the social as well as family conflicts because of different perspectives in viewing tourism.

PEMBINAAN DAN PENDAMPINGAN KELOMPOK WANITA TANI RUMPUT LAUT DESA KUTUH DALAM PENGEMBANGAN PRODUKSI NUGGET RUMPUT LAUT N.L. Ari Yusasrini; Luh Putu T. Darmayanti; I.K. Suter
Buletin Udayana Mengabdi Vol 16 No 1 (2017)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (232.558 KB)

Kelompok Wanita Tani (KWT) Merta Nadhi dan KWT Sri Rahayu yang berlokasikan di desa Kutuh dikenal secara aktif mengembangkan kreasi produk olahan rumput laut seperti nugget rumput laut. Kedua KWT ini menghadapi permasalahan yang sama dalam hal teknologi pengolahan nugget rumput laut yang tepat dan teknik pengemasan yang sesuai standar sehingga belum mampu menghasilkan produk yang mampu berdaya saing di pasaran. Tujuan dari kegiatan ini yaitu melakukan pembinaan dan pendampingan KWT mitra dalam pengembangan proses produksi nugget rumput laut, sehingga mampu menghasilkan produk yang baik dan memenuhi standar SNI. Metode yang akan dikembangkan untuk mencapai tujuan tersebut adalah memberikan bantuan pengadaan sarana dan prasarana yang menunjang aktivitas produksi, (2) memberikan penyuluhan dan pelatihan/praktek terbimbing tentang teknologi pengolahan rumput laut menjadi nugget dengan berbagai jenis varian rasa (nugget ayam-rumput laut, nugget ikan-rumput laut dan nugget udang-rumput laut) dan teknik pengemasan yang baik sehingga menghasilkan produk yang berkualitas. Hasil kegiatan menunjukkan bahwa anggota KWT sangat antusias mengikuti seluruh tahapan kegiatan. Anggota KWT Sri Rahayu dan Merta Nadhi juga telah mampu memproduksi nugget rumput laut dengan 3 variasi rasa dan berhasil memperbaiki kwalitas nugget, baik dari segi rasa maupun tampilan kemasannya.

PELATIHAN PEMBUATAN MIE DARI SAYUR BAYAM DI DESA TIHINGAN KECAMATAN BANJARANGKAN KABUPATEN KLUNGKUNG P.A.S. Wipradnyadewi; P.T. Ina; I.A.R.P. Pudja; L.P.T. Darmayanti
Buletin Udayana Mengabdi Vol 16 No 3 (2017)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (140.161 KB)

Tujuan dari pengabdian ini adalah (1) Memberikan informasi, pengetahuan dan ketrampilan kepada masyarakat di Desa Tihingan, Kecamatan Banjarangkan, Kabupaten Klungkung khususnya ibu-ibu PKK tentang teknologi pembuatan mie dari sayur bayam, (2) Melatih ibu-ibu PKK di Desa Tihingan, Kecamatan Banjarangkan, Kabupaten Klungkung membuat mie dari sayur bayam, (3) Mendorong pengembangan usaha home industri pengolahan mie dari sayur bayam sehingga dapat membuka kesempatan kerja, swadaya masyarakat dan pendapatan masyarakat di Desa Tihingan, Kecamatan Banjarangkan, Kabupaten Klungkung. Target khususnya adalah seluruh ibu-ibu PKK yang ada di Desa Tihingan, Kecamatan Banjarangkan, Kabupaten Klungkung. Metode pelaksanaan kegiatan ini meliputi (1) Penyuluhan dan diskusi dengan ibu-ibu PKK tentang teknologi pengolahan sayur bayam menjadi mie, (2) Praktek langsung pembuatan mie dari sayur bayam. Pengabdian ini dirasakan sangat bermanfaat sebesar 60 % dan bermanfaat sebesar 40 %.

PEMBINAAN DAN PENDAMPINGAN KELOMPOK WANITA TANI RUMPUT LAUT DALAM PROSES PRODUKSI OLAHAN RUMPUT LAUT DI DESA KUTUH, KABUPATEN BADUNG N. L. Ari Yusasrini; Luh Putu T. Darmayanti
Buletin Udayana Mengabdi Vol 15 No 3 (2016)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (277.018 KB)

Desa Kutuh merupakan salah satu desa yang terletak dikawasan Bali selatan dan merupakan pusat produksi rumput laut di pulau Bali. Di desa Kutuh terdapat Kelompok Wanita Tani (KWT) Merta Nadhi dan KWT Sri Rahayu yang juga aktif mengembangkan membuat kreasi produk olahan rumput laut seperti dodol, selai dan permen rumput laut. Namun lemahnya sumber daya manusia dan kurangnya tingkat pemahaman anggota KWT tentang teknologi pengolahan dan teknik pengemasan yang sesuai standar mengakibatkan produk olahan yang dihasilnya belum memiliki karakteristik yang baik dan belum mampu menembus pasaran. Permasalahan tersebut mendorong tim dari Universitas Udayana melalui kegiatan pengabdian Ipteks bagi Masyarakat melakukan pembinaan dan pendampingan di Desa Kutuh. Tujuan dari kegiatan ini yaitu melakukan pembinaan dan pendampingan KWT mitra dalam proses produksi olahan rumput laut, sehingga mampu menghasilkan produk yang baik dan memenuhi kriteria. Metode yang dikembangkan untuk mencapai tujuan tersebut adalah memberikan penyuluhan dan pelatihan tentang teknologi pengolahan rumput laut dan teknik pengemasan yang baik sehingga menghasilkan produk yang mampu bersaing di pasaran. Kegiatan ini diikuti oleh 20 anggota KWT, dan berjalan dengan baik dan lancar. Penyuluhan dan pelatihan yang diberikan mampu meningkatkan wawasan dan ketrampilan para anggota KWT dalam menghasilkan produk olahan rumput laut. Produk yang dihasilkan telah sesuai dengan standar kriteria baik dari segi karakteristik produk maupun teknik pengemasannya.

PENGARUH PERBANDINGAN IKAN KEMBUNG (Rastrelliger kanagurta) DENGAN SAYUR GONDA (Sphenoclea zeylanica Gaertner) TERHADAP KARAKTERISTIK BAKSO Brogina Mayank Dini; Luh Putu Trisna Darmayanti; I Ketut Suter
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 4 (2020): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2020.v09.i04.p07

This research was conducted with the aim to determine the effect of comparison of mackerel with gonda vegetable on meatballs characteristics and get a comparison of mackerel with specific gonda vegetable that can produce meatballs with the best characteristics. This study uses a Completely Randomized Design (CRD) with treatment that is the comparison of mackerel with gonda vegetable consisting of 6 levels: 100%: 0%; 95%: 5%; 90%: 10%; 85%: 15%; 80%: 20%; 75%: 25%. Each treatment was repeated 3 times so that obtained 18 units. The data is then analyzed by analysis of variance and if the treatment influences the proposed variable then it is continued by Duncan. The results showed that the comparison of mackerel and gonda vegetable had a very significant effect on water content, ash content, fat content, protein content, carbohydrate content, total chlorophyll content, antioxidant capacity, color (scoring), texture, aroma, overall acceptance and no significant effect for texture, aroma and taste. Comparison of 80% mackerel and 20% gonda vegetables had the best characteristics, with 62.99% water content, 1.56% ash content, 1.28% fat content, 8.75% protein content, 25.43% carbohydrate content, 18.39% total chlorophyll content, antioxidant capacity 25.63%. Sensory properties obtained are color (rather green, rather like), texture (rather like), flavor (liked) and overall acceptance (like).

Pengaruh Pengeringan terhadap Karakteristik Teh Herbal Celup Rimpang Temu Putih (Curcuma zedoaria Rosc.) Risti Komariah; Luh Putu Trisna Darmayanti; Ni Made Indri Hapsari Arihantana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 2 (2021): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2021.v10.i02.p11

Abstract The purpose of this research was to find out the effect of drying on the characteristics of zedoary rhizome herbal tea bag (Curcuma zedoaria Rosc.) and to determine of drying that able to produce zedoary rhizome herbal tea bag with the best characteristics. The Completely Randomized Design (CRD) was used in this research with four drying treatments such as, drying using an oven at 50 oC for 24 hours, drying using sunlight at ± 40 oC for three days, drying using room temperature or dry wind at ± 26 oC for six days, and drying by roasting at ±50 oC for 45 minutes. All of the drying were repeated four times to obtain 16 units of experiment. The analysis of variance (ANOVA) used to get data and if the drying had a significant effect, it was followed by the Duncan Multiple Range Test. The results showed that drying had a significant effect (P <0,01) on total curcuminoids, total phenols, total flavonoids, and sensory analysis of colour (scoring test). Drying using room temperature or dry wind had the best characteristic of zedoary rhizome herbal tea bag with content: total curcuminoid of 29,10 mg CE / g, total phenol of 167,51 mg GAE / g, and total flavonoid of 41,47 mg QE / g. The characteristics of the brewed water of zedoary rhizome herbal tea bag were dark yellow color and liked, the flavour distinctive of herbal tea zedoary rhizome and liked, the taste was bitter and usual, and overall acceptance was usual.

Pengaruh Penambahan Isolat Cair Terhadap Karakteristik Kedelai Terfermentasi Ni Made Susi Kartika; I Putu Suparthana; Luh Putu Trisna Darmayanti
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 3 (2021): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2021.v10.i03.p02

This research aims to determine the effect of adding different amounts of liquid isolate with fermentation time of 24 hours and to obtain the correct addition of liquid isolate to produce fermented soybeans with the best characteristics. Completely Randomized Design (CRD) was used in this research with the addition of liquid isolate treatment consisting of 5 levels namely 1%, 2%, 3%, 4%, 5%. Each treatment was repeated 3 times, resultd 15 experimental units. The data were analyzed using the Analysis of Variance (ANOVA) and if the treatment affected the observed variable, it was followed by the Duncan’s Multiple Range Test. The results showed that the addition of a liquid isolate had a very significant effect on moisture, ash, protein, fat, carbohydrate, total bacteria content, hedonic test color, aroma, texture and overall acceptance of fermented soybeans. The best characteristics were obtained from the addition of 1% liquid isolate with the criteria : 18,13% moisture content 2,39% ash content, 11,81% carbohydrate content, total bacteria 9,01log cfu/g, with like color, aroma, texture and overall acceptance.

Pengaruh Lama Perebusan Kedelai Terhadap Karakteristik Kedelai Terfermentasi Betari Nurrachmah Kusuma Putri; I Putu Suparthana; Luh Putu Trisna Darmayanti
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 3 (2021): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2021.v10.i03.p16

This study aims to determine the effect of boiling time of soybean to getting the best fermented soybean characteristics. The design used in this study was a Completely Randomized Design (CRD) with duration of boiling soybeans consisting of 5 levels; 60 minutes, 90 minutes, 120 minutes, 150 minutes, and 180 minutes. This reserach was repeated three times to obtain 15 experimental units. The data obtained were analyzed by analysis of variance and if the treatment had a significant effect, it was continued with the Duncan Multiple Range (DMRT) test. The results showed that 150 minutes of boiling soybean was the best treatment with the criteria of 31,02% mositure content, 1,41% ash content, 18,00% protein content, 15,08% fat content, 34,02% carbohydrate content, light brown color, has a distinctive odor of fermented soybean, has a soft texture, and overall like reception.

KAJIAN KARAKTERISTIK LAWAR BONGGOL PISANG (Musa sp) Ni Nyoman Tribuana Komalasari; I Ketut Suter; Luh Putu Trisna Darmayanti
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 5 No 1 (2016): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (148.107 KB)

This study aims to gather information of various banana corm effects to the characteristics of lawar. The RBD with single factor was used in this reseach. The type of banana corm used as a treatment that, consist of 6 level ie :raja banana corm, susu banana corm, kepok banana corm, emas banana corm, klutuk banana corm, and muli banana corm. Each treatment was repeated three times to obtain 18 experimental units. The variable observed were : proximate analysis (moisture, ash, protein, fat, carbohydrate), crude fiber, tannin, and sensory analysis ( color, aroma, texture, flavor and over all acceptance). The data ware analysed by ANOVA test with a 5% significant level. If there was impact on the research, the analysis would be followed by Duncan's Multiple Range Test (DMRT). The results showed the use of various of banana corm give the significant effect to characteristics of lawarie : proximate, crude fiber, tannin, and sensory properties. The best characteristics of lawar banana corm is resulted by klutuk banana corm (B5) which has moisture content 71.21%, ash 1.82%, protein 3.83%, fat 13.63%, carbohydrate 5.14%, crude fiber 10.33%, and tannin 0.28%. Sensory properties color 5.7 (like), flavor 5.2 (a bit like), the texture 6.0 (like), taste 5.5 (rather like), and 6.2 overall acceptance (like).

Co-Authors AAGN Anom Jambe Agus Selamet Duniaji Amelia Rovina Anak Agung Istri Sri Wiadnyani Anisha Nathania Saraswati Astria Kezia br Sinuhaji Ayu Anggarawati Ayu Melinda Savitri Betari Nurrachmah Kusuma Putri Brogina Mayank Dini Cassey Tiffany Desak Nyoman Anggreni Bhaskara Dewa Gede Sayang Putra Dhimas Ridwan Thoyibi Dinda Riska Andini Ega Amelinda Eka N Kencana Eka N. Kencana Eka N. Kencana Emilya Grasiana Dede Ezra Agitian G.P. Ganda Putra Gusti Ayu Kadek Diah Puspawati Hana Kusuma Brahmasari Hidayanti Sukmaningrum I D.P. Kartika Pratiwi I Dewa Gde Mayun Permana I Gusti Ayu Agung Mirah Widiastiti I Gusti Ngurah Sujana Kusuma I Kadek Ariyasa I Kadek Dede Pranata I Ketut Suter I KOMANG GDE SUKARSA I Made Sugitha I Nengah Kencana Putra I Nyoman Yana Putra Swija I Putu Suparthana I Wayan Rai Widarta I Wayan Wisma Pradnyana Putra I.A.R.P. Pudja I.K. Suter Ida Ayu Ketut Dewi Anggraini Ika Septiana Jimmy Fernando Pangaribuan KOMANG AYU NOCIANITRI Kristina Wulandari Laura J. Christy Dante Lucia Amitasya Sinaga Lusia Septryani Sidebang Mariya Ulfa Michelle Anabelle Christantio Mirah P Handayani N. L. Ari Yusasasrini Ni Luh Ari Yusasrini Ni Luh Ari Yusasrini Ni Luh Putu Suciptawati Ni Made Indri Hapsari Arihantana Ni Made Indri Hapsari Arihantana Ni Made Susi Kartika Ni Made Wartini Ni Made Weresni Ni Nyoman Tribuana Komalasari Ni Putu Ulfi Widhiastiti Ni Wayan Wisaniyasa Ni Wayan Wisanyasa P.T. Ina Puti Fauziyyah Putu Ari Sandhi Wipradnyadewi Putu Risma Dewi Ratna Newita Pratama Risti Komariah Sayi Hatiningsih Thanastasya Yolanda

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