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All Journal International Journal of Biosciences and Biotechnology Buletin Udayana Mengabdi Itepa : Jurnal Ilmu dan Teknologi Pangan Agrointek Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Jurnal Ilmiah Teknologi Pertanian Agrotechno Jurnal Aplikasi Teknologi Pangan
I Putu Suparthana
Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Environmental Science

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ANALYSIS OF GENE TARGETING EVENTS IN BUCKWHEAT (Fagopyrum esculentum) TRANSFORMED b THE MUTANT STRAINS OF Agrobacterium tumefaciens THAT HAVE DEFICIENCY IN T-­??DNA INTEGRATION STEP INTO PLANT GENOME Mineo Kojima; Putu Suparthana; Tsutomu Shimizu; Masahiro Nogawa
International Journal of Biosciences and Biotechnology Vol 2 No 1 (2014)
Publisher : Central Laboratory for Genetic Resource and Molecular Biology, Faculty of Agriculture, Udayana University in cooperation with Asia-Oceania Bioscience and Biotechnology Consortium (AOBBC)

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Abstract

Gene targeting events were analyzed in buckwheat (Fagopyrum esculentum, var. Shinano No. 1) that werein planta transformed (T1) by the three strains of Agrobacterium tumefaciens harboring a gene targetingvector for an endogenous gene (acc.no.AB327276); M-­??1 mutant (abvA::Tn5) and M-­??31 mutant (virA::Tn5)strains, both of which are capable of transferring its T-­??DNA into nucleus of host plant cell, but have adeficiency in T-­??DNA integration step into chromosome and LBA4404 strain, being a commonly usedstrain. The results of both phenotype examination and Southern blot analysis implied that a targetingconstruct(s) was integrated into a different locus (loci) each depending on the strain of A. tumefaciens usedfor transformation. Both 5’-­??end and 3’-­??end flanking DNA segments that were expected from preciseinsertion of targeting construct into the endogenous U-­??gene locus were obtained by PCR with 3 (23%)transformants out of the randomly selected 13 transformants by M-­??1 mutant strain, while only 3’-­??endflanking DNA segment was obtained with 3(21%) transformants out of 14 transformants by M-­??31 strain.Taken together, the results suggested the potential of usage of a mutant strain of A. tumefaciens for genetargeting which has a deficiency in T-­??DNA integration step into plant genome.
PEMBERDAYAAN MASYARAKAT UNTUK MENINGKATKAN PENDAPATAN PER KAPITA DAN PELESTARIAN EKOSISTEM LAUT DI DESA BONDALEM KECAMATAN TEJAKULA KABUPATEN BULELENG L. Paramita; I.P. Suparthana; N.M. Yudantin
Buletin Udayana Mengabdi Vol 16 No 3 (2017)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

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Abstract

Desa Bondalem di kecamatan Tejakula, kabupaten Buleleng – Bali, memiliki sumberdaya alam kelautan berupa terumbu karang yang sangat baik namun demikian pendapatan perkapita penduduknya masih relatif rendah. Kegiatan ini bertujuan untuk meningkatkan produktivitas penduduk yang berdampak pada peningkatan pendapatan dan kesejahteraan melalui bimbingan dan pelatihan produksi ikan pindang. Disamping itu pula agar mampu menjaga kelestarian ekosistem laut melalui penyuluhan tentang penyelamatan terumbu karang dan cara pengangkapan ikan yang baik dan benar. Peserta berasal dari kelompok UKM Mina Utama dan Mina Sari yang berjumlah 17 orang dan seluruh nelayan yang ada di Desa Bondalem. Setelah diberikan bimbingan dan pelatihan, peserta mampu mengolah ikan menjadi pindang dan dapat dijual lebih tinggi (50%) dibandingkan dengan penjualan ikan dalam bentuk segar. Nelayan yang diberikan penyuluhan dapat memahami pentingnya pelestarian terumbu karang yang ada di desanya yang akan berdampak pada peningkatan pendapatan dan kesejahteraan masyarkat itu sendiri.
PEMBERDAYAAN MASYARAKAT UNTUK MENINGKATKAN PENDAPATAN PER KAPITA DAN PELESTARIAN EKOSISTEM LAUT DI DESA BONDALEM KECAMATAN TEJAKULA KABUPATEN BULELENG L. Paramita; I.P. Suparthana; N.M. Yudantini
Buletin Udayana Mengabdi Vol 16 No 2 (2017)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (343.998 KB)

Abstract

Desa Bondalem di kecamatan Tejakula, kabupaten Buleleng – Bali, memiliki sumberdaya alam kelautan berupa terumbu karang yang sangat baik namun demikian pendapatan perkapita penduduknya masih relatif rendah. Kegiatan ini bertujuan untuk meningkatkan produktivitas penduduk yang berdampak pada peningkatan pendapatan dan kesejahteraan melalui bimbingan dan pelatihan produksi ikan pindang. Disamping itu pula agar mampu menjaga kelestarian ekosistem laut melalui penyuluhan tentang penyelamatan terumbu karang dan cara pengangkapan ikan yang baik dan benar. Peserta berasal dari kelompok UKM Mina Utama dan Mina Sari yang berjumlah 17 orang dan seluruh nelayan yang ada di Desa Bondalem. Setelah diberikan bimbingan dan pelatihan, peserta mampu mengolah ikan menjadi pindang dan dapat dijual lebih tinggi (50%) dibandingkan dengan penjualan ikan dalam bentuk segar. Nelayan yang diberikan penyuluhan dapat memahami pentingnya pelestarian terumbu karang yang ada di desanya yang akan berdampak pada peningkatan pendapatan dan kesejahteraan masyarkat itu sendiri.
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.
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

Abstract

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

Abstract

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.
Pengaruh Penambahan Puree Daun Kelor ( Moringa oleifera ) Terhadap Karakteristik Siomay Ayam Putu Yumiko Murdiasa; I Putu Suparthana; Putu Timur Ina
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.p07

Abstract

Dumpling is one type of dimsum, wich is a food that originates from China.The purpose of adding moringa leaf puree to chicken dumplings is to add antioxidant, vitamin C and crude fiber content to dumplings. The purpose of this research is to obtain the concentration of the addition of the appropriate Moringa leaf puree to produce chicken dumplings with the best characteristics. This research design used was a Completely Randomized Design with adding Moringa leaf puree wich consist by 5 levels: 0%, 10%, 20%, 30% and 40%. Each treatment was repaeat 3 times so that obtained 15 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan multiple range test. The results showed that the effect of adding moringa leaf puree had a significant effect (P<0,01) on moisture content, crude fiber, vitamin C, antioxidant activity, significant effect on ash content, color hedonic test, texture scoring test. The best treatment in this research was the addition of 40% moringa leaf puree with the following characteristics: 58.95% moisture content, 1.97% ash content, 2.18% crude fiber content, vitamin C 0.22 mg / g and antioxidant activity 38.30% with IC50 value 12342.28 ppm, the texture are very chewy and rather liked, the, the aroma, the taste and overall reception are rather liked.
Pengaruh Lama Perkecambahan Terhadap Total Fenol, Flavonoid, Dan Aktivitas Antioksidan Tepung Kecambah Kacang Tunggak (Vigna unguiculata L. Walp.) Amira Putri; Ni Wayan Wisaniyasa; I Putu Suparthana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 1 (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.i01.p04

Abstract

This study aims to determine the effect of germination time on total phenolic content, total flavonoid content, and antioxidant activity of cowpea sprout flour, and to determine which germination time that will give the best result of total phenolic content, total flavonoid content, and antioxidant activity of cowpea sprout flour. The research design used in this study is Completely Randomized Design with five germination times such as 0, 12, 24, 36, and 48 hours with each treatment was repeated three times. The cowpea sprout flour was tested for total phenolic content, total flavonoid content, and antioxidant activity. The data obtained were analyzed by using Analysis of Variance (ANOVA), and if the treatment had significant effect followed by Duncan’s Multiple Range Test (DMRT). The result showed that germination of cowpea had a significant effect on total phenolic content, total flavonoid content, and antioxidant activity. The best germination time was 48 hours that resulted in total phenolic content of 256.16 mg GAE/100 g, total flavonoid content of 29.97 mg QE/100 g, and antioxidant activity (IC50) of 5,928.39 mg/L.
Perubahan Karakteristik Pangan Tradisional Pesan Tlengis Selama Penyimpanan Suhu Ruang Desak Nyoman Anggreni Bhaskara; Luh Putu Trisna Darmayanti; I Putu Suparthana
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.p12

Abstract

Pesan tlengis is one of Balinese foods made from tlengis or blondo, which is a waste from the process of producing coconut oil in the form of white sediment. In general, the process of producing pesan tlengis is that the tlengis was added with basa genep (complete seasoning), wrapped in banana leaves, and then roasted. Pesan Tlengis was damaged when stored at room temperature of 25oC-30oC, with storage time above 12 hours. Pesan tlengis was damaged during storage at room temperature due to the high content of nutrients such as fat, protein, and water. The high nutrient content in pesan tlengis can be reduced by adding a steaming process. This study was aimed to determine the changes in the characteristics of pesan tlengis during storage at room temperature and to find out how long pesan tlengis can still be consumed during storage at room temperature. This study used a completely randomized design (CRD) with storage time treatment consisting of 4 levels, namely T0 (0 hours), T1 (24 hours), T2 (48 hours), and T3 (72 hours). The data obtained were analyzed by analysis of variance (ANOVA) and if there was a significant effect between treatment levels, it was followed with Duncan's Multiple Range Test. The results showed that the storage time of pesan tlengis at room temperature had a significant effect on moisture content, ash content, protein content, fat content, carbohydrate content, total microbial plate, total mold and yeast, total coliform, texture and aroma. Storage time of 24 hours was the period of time when pesan tlengis can still be consumed with a moisture content value of 5.40%, ash content 3.13%, protein content 12.2%, fat content 55.08%, carbohydrate content 24.71%, total microbial plate 5.99 log cfu / ml, total mold and yeast 0 log cfu / ml, negative coliform, ordorless sour aroma , and the texture slightly slimy.
Pengaruh Suhu dan Waktu Pengeringan Terhadap Sifat Kimia dan Sensori Teh Celup Herbal Daun Putri Malu (Mimosa pudica Linn.) Elia Agatha Christiani; I Nengah Kencana Putra; I Putu Suparthana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 4 (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.i04.p05

Abstract

The objective of this study was to know the effect of time and drying temperature on the chemical and sensory properties of herbal tea bag made from Mimosa pudica Linn. leaves and to know the right time and drying temperature to get the best chemical and sensory properties of herbal tea bag of Mimosa pudica Linn. leaves. This research used a Completely Randomized Design with two factors i.e. drying temperature (40°C, 50°C, and 60°C) and drying time (110, 130, and 150 minutes). All of the treatments were repeated two times to obtain 18 units of experiments. The data obtained were analyzed by analysis of variance (ANOVA) and if the treatment had a significant effect, then it was followed by The Duncan Multiple Range Test (DMRT). The results showed that the interaction of time and drying temperature had a significant effect (P<0,05) on total flavonoids, but no significant effect (P>0,05) on the moisture and extract content, total phenolics, and IC50 valued. The drying temperature had a significant effect on the moisture content and IC50 valued, while the time and drying temperature had a significant effect on the extract content and taste (scoring test). The results showed that the drying temperature of 50°C for 110 minutes was the best treatment, where the herbal tea produced had a criteria: moisture content 6.50%; extract content 14.70%; total phenolics 25.19 mg GAE/g dry weight; total flavonoids 16.07 mg QE/g dry weight; IC50 valued 74.45 ppm; the color, flavor, and taste were slightly liked; an overall acceptance neutral; and the taste was slightly bitter.
Co-Authors AA. Devi Pradnyanita AAGN Anom Jambe Adina Juniati Vortina Panggabean Adina Juniati Vortina Panggabean Agus Selamet Duniaji Amira Putri Anak Agung Istri Sri Wiadnyani Anak Agung Istri Sri Wiadnyani Anjani Fatnasari Antonius Solo Asri Andriani Betari Nurrachmah Kusuma Putri Desak Nyoman Anggreni Bhaskara Dewi Citra Laksmi Agung Putri Elia Agatha Christiani Elsa Fanora Sinaga Flora Anggreni Sitinjak G.P. Ganda Putra Hana Kusuma Brahmasari Hossiana Hariputeri I D.P. Kartika Pratiwi I Dewa Gde Mayun Permana I Ketut Suter I Made Adhi Dharma Parayana I Made Sugitha I Nengah Kencana Putra Icha Nabillah IGusti Ngurah Agung Iis Sholin Ketut Ayurina Singarsari Diasaputri KOMANG AYU NOCIANITRI Komang Ayu Puspa Hapsari Komang Triani Utami L. Paramita Liya Paramita Lucia Amitasya Sinaga Luh Komang Puspa Handayani Luh Putu Trisna Darmayanti Made Dwi Widyantari Masahiro Nogawa Masahiro Nogawa Masayuki Hashimoto Mia Primsa Ginting Mineo Kojima Mineo Kojima N.M. Yudantin Nathania Pusparani Nur Ni Komang Tri Handayani Ni Luh Cintya Febriani Ni Made Indri Hapsari Arihantana Ni Made Inten Kusuma Dewi Ni Made Susi Kartika Ni Made Wartini Ni Made Yudantini Ni Made Yusa Ni Made Yusa Ni Nyoman Budiasih Ni Nyoman Puspawati Ni Wayan Wisaniyasa Nyoman Geatrin Arumsari Pandu Prayugo Pinky Natalia Samanta Putri Irdayanti Putri Nathasya br Lahi Putu Timur Ina Putu Yumiko Murdiasa Ricky Suranta Perangin-angin Sayi Hatiningsih Sayi Hatiningsih Tsutomu Shimizu