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All Journal Archive of Community Health AGRITROP Agrotekno Buletin Udayana Mengabdi Itepa : Jurnal Ilmu dan Teknologi Pangan Jurnal Veteriner Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Jurnal Ilmiah Teknologi Pertanian Agrotechno Jurnal Aplikasi Teknologi Pangan
KOMANG AYU NOCIANITRI
Dosen Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Unud
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Health Professions Immunology & microbiology Veterinary Other

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Pengaruh Suhu Air dan Lama Waktu Perendaman Beberapa Jenis Sayuran Daun pada Proses Crisping SUPARTHA UTAMA, I MADE; AYU NOCIANITRI, KOMANG; RINA PRATIWI PUDJA, IDA AYU
AGRITROP Vol. 26, No. 3 September 2007
Publisher : AGRITROP

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Abstract

The primary cause of wilting in leafy vegetables after harvesting is high intensity of transpiration processthrough natural openings (stomata, hidatoda and lenticels). The mechanism of closing and opening of those naturalopenings is affected by the temperature of the environment. Under high external temperature, the stomata tendto open and vice versa. It is possible to diffuse water into the produce to give a vigorous effect by controlling theexternal temperature and moisture. The process is normally called crisping. The aim of this experiment was tostudy the effectiveness of crisping in order to give vigorous and freshness effects to four different leafy vegetables,namely lettuce, kangkung, leeks and chinese cabbage compared to those without crisping. The crisping processwas involving the immersion of produce in three different water temperatures (30, 40 and 50oC) combined withdifferent lengths of immersion times (1, 3, 5 and 7 minutes) and continued by immediate movement of produce tolow temperature (5±2oC) and stored for 12 hrs before placing and displaying at the show case under temperatureof 10±2oC. Produce treated as controls were provided without immersion in the warm water and stored at roomtemperature, and other was also placed at the show case. The result shows that the effectiveness of crisping dependedupon the physical structure or morphology of the respective vegetables. In general, the water temperatures of 30 and40oC and combined with the lengths of immersion time of 1-3 minutes were effective to improve the freshness andvigorousness of lettuce and leeks, while 7 minutes immersion was effective for kangkung and Chinese cabbage.
LIVER ANTIOXIDANT ENZYMES ACTIVITIES IN CHOLINE-DEFICIENT FEEDING RATS Ayu Nocianitri, Komang
Agrotekno Vol. 11, No. 2 Januari 2005
Publisher : Universitas Udayana

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Abstract

Tujuan penelitian ini adalah untuk mengetahui pengaruh kolin defisiensi terhadapaktivitas enzim antiokasidant pada hati. Penelitian ini menggunakan tikus putih jenisWistar sebagai hewan percobaan yang diberikan pakan mengandung kolin 2,5 g cholinebitartrate /kg diet (CS) dan tanpa kolin (CD).Hasil penelitian menunjukkan bahwa total lipid, triacylglicerol, colesterol, danpospolipid pada hati meningkat dengan nyata pada CD. Kolin defisiensi (CD)menyebabkan menurunnya kandungan triacylglicerol, colesterol, pospolipid danmeningkatnya aktivitas enzim ornithine carbamoyltransferase pada serum. Aktivitasenzim superoxide dismutase, katalase, glutathione peroxidase dan kandungan ?-tocoperolpada hati menurun dengan nyata pada kolin defisiensi. Menurunnya aktivitas enzim dankandungan non-enzim antioksidan merupakan respon dari meningkatnya superoxideanion pada hati yang disebabkan oleh meningkatnya kandungan lemak hati. Disampingitu, meningkatnya aktivitas enzim ornithine carbamoyltransferase disebabkan karenameningkatnya kandungan triacylglicerol pada hati yang menandakan bahwa terjadikerusakan hati karena kekurangan kolin.
PENENTUAN MASA KADALUWARSA RENGGINANG DENGAN MENGGUNAKAN MODEL LABUZA Anom S. Wijaya, I Made; Ayu Nocianitri, Komang; Anugrah, Anton
Agrotekno Vol. 14, No. 1 Februari 2008
Publisher : Universitas Udayana

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Abstract

The objective of this research was to determine the shelf life of the traditional snack food “rengginang” using the Labuza Model (the accelerated storage studies method (ASS Method)), as well as comparing the results with the extended storage studies (ESS) method. The rengginang was packed with the polyethelene plastic 0.03 mm, and store at room temperature with 75% of RH. The shelf life was determine using the accelerated storage studies method with Labuza Model, and extended storage studies method. The parameters observe in determination of shelf life were initial moisture content, critical moisture content, equilibrium moisture content, slope of sorption isotherm curve, moisture permeability of plastic used, ratio of plastic package are and product weight, and saturated pressure of storage condition. The result showed that the shelf life of rengginang calculated using Labuza Model (ASS Method) was 39 days, while the ESS method resulted 46 days. These was indicating that the Labuza model can be used to predicting the shelf life of rengginang like snack food.
PENGARUH MODIFIED ATMOSFER PACKAGING DENGAN PLASTIK POLYETHYLENE (PE) TERPERFORASI TERHADAP MUTU FISIK CAISIM (BRASSICA JUNCEA) SELAMA PENYIMPANAN PADA SUHU DINGIN Nocianitri, Komang Ayu; Rina Pratiwi Pudja, Ida Ayu
Agrotekno Vol 13, No.2 Agustus 2007
Publisher : Universitas Udayana

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Abstract

Water loss is a main cause of deterioration because it results not only in direct quantitative losses, but also in losses in appearance (wilting and shriveling), textural quality (softening, flaccidity, limpness, loss of crispness and juiciness), and nutritional quality. Transpiration is a physical process that can be controlled by applying treatment to commodity e.g. waxes or wrapping with plastic film or by manipulating the environment. Temperature management is the most effective tool for extending the shelf life of fresh horticultural commodities. The aimed of this experiment was to study the effect of modified atmosphere packaging of polyethylene (PE) plastic on physical quality of caisim during cooling storage. For that experiment, caisim were packed into PE plastic without hole (P1), 2 holes (P2), 4 holes (P4), 6 holes (P6), and 8 holes (P8). Products as controls were provided without packed. Then, products were stored in cold storage on 0 – 5oC for 4 days. The results of this experiment shows that packaging were significantly affected the decreasing of weight, moisture content, and the value of physical quality of caisim for 4 days, in spite of colors. Packaging of polyethylene plastic without hole can delay the deterioration or change physical quality of caisim more than 4 days.
PENGARUH PENUTUPAN DAN SUHU PADA PROSES PEREBUSAN TERHADAP KARAKTERISTIK SIRUP WORTEL (Daucus carota L.) Widya Puspasari, Desak Putu; Suter, I Ketut; Ayu Nocianitri, Komang
Agrotekno Vol. 15, No. 1 Februari 2009
Publisher : Universitas Udayana

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Abstract

Carrot syrup processing involves thermal boiling process.Unsuitable process will decrease the product quality. Besidestemperature, using uncovered or covered pan also needattention. So how thus effects to the product characteristicneed further study. The aim of this research was to find out:1) effects of covered cooking and temperature oncharacteristic of carrot syrup, and 2) the treatmentscombination yield the best characteristic. This research wasdesigned with factorial randomized block design consist oftwo factors. First factor is cooking method with two level,those are uncovered and covered cooking. Second factor iscooking temperature, consist of four levels, those are 70o,80o, 90o, and 100o C. Each treatment repeated twice so yield16 experiment units.The research showed that interaction between the twotreatments affected the vitamin C content and viscosity.Covered cooking and temperature treatment influenced thebeta-carotene content and the reduction of sugar level. Thetreatments also affected the sensory quality, especially oncolor, flavor, and taste acceptability. Based on the analysis ofall variable, the treatments combination yielding the bestcharacteristic was uncovered cooking treatment ontemperature 70oC. The best treatments characterized by 6,81ppm beta-carotene content; 3,59% reduction sugar level; 4,14mg/100 g vitamin C content; viscosity 81,17 cP; coloredorange type 2 (based on colour-chart), typical of carrotflavor, and acceptable for color, flavor, viscosity, taste, andoverall acceptance.
EFEK KONSUMSI BIO-YOGHURT DARI LACTOBACILLUS RHAMNOSUS SKG34 TERHADAP LIPID PROFILE PADA MANUSIA I Desak Putu Kartika Pratiwi; Komang Ayu Nocianitri; Wayan Redi Aryanta; Yan Ramona; I Dewa Made Sukrama; I Nengah Sujaya
ARCHIVE OF COMMUNITY HEALTH Vol 2 No 1 (2013): Juni (2013)
Publisher : Program Studi Sarjana Kesehatan Masyarakat Universitas Udayana Berasosiasi Dengan Ikatan Ahli Kesehatan Masyarakat Indonesia (IAKMI)

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Abstract

This research was carried out to elucidate the eff ect of consumption bio-yoghurt produced byLactobacillus rhamnosus SKG34 on plasma lipid profi les in human. The study was performed usingpre and post analysis. Eleven healthy volunteers aged between 30-48 yeras old were participatedin this study. Each volunteers consumed 100g of bio-yoghurt containing L.rhamnosus SKG34 for 21 days. Blood samples were taken before the start of experiment and after 21 days of comsumption. Total cholesterol was measured using CHOP-POD method, while triglyceride determinedusing glycerol method, LDL and HD determined using homogenous method. Results of thestudy revealed that consumption of the bio-yoghurt lower values of plasma lipid concentrationsin hypercholesterolemia subjects. Total cholesterol, triglyceride and LDL was reduced within4.91%, 13.84%, and 8.24%, respectively, when compare to its concentrations before treatment.However, the plasma lipid concentrations in normal subjects were almost stable during thetreatment periods. Consumption of bio-yoghurt for 21 days had no eff ect on HDL-cholesterollevel. These results indicate that consumption of bio-yoghurt containing L.rhamnosus SKG34specifi cally lowered the concentrations of serum total cholesterol, LDL, and triglyceride onhypercholesterolemia subjects.
PELATIHAN PENGOLAHAN TEPUNG AMPAS KELAPA MENJADI BISKUIT DI DESA ADAT PENGLIPURAN, KABUPATEN BANGLI I W. R. Widarta; I K. Suter; N M. Yusa; A.A. I.S. Wiadnyani; NN. Puspa wati; K. A. Nocianitri
Buletin Udayana Mengabdi Vol 12 No 2 (2013): Volume 12 No.2 – September 2013
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

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Abstract

Penglipuran village located on Bangli sub-district in Bangli regency. Coconut is one of agricultural commoditiesin this village. Rural community in Penglipuran village are inexperienced how to make cookies by coconut-byproduct. The aim of these activities was to introduce cookies production by coconut-by product to increase theadded.value The Community Service was carried out by 2 methods, namely: first, information and discussionwith rural community about cookies. Second, cookies production training. There are 20 partisipant in this activity,including delegation of female farmer groups. They have given positif response for these valuable activity.
KURSUS SINGKAT DAN PELATIHAN PENGOLAHAN BUAH PISANG MENJADI PISANG SALE DAN TEPUNG PISANG DI DESA GUMRIH, KECAMATAN PEKUTATAN, KABUPATEN JEMBRANA KOMANG AYU NOCIANITRI; SUMIYATI SUMIYATI; IDA AYU RINA PRATIWI PUDJA; I PUTU SURYA WIRAWAN; WAYAN TIKA
Buletin Udayana Mengabdi Vol 5 No 1 (2006): Volume 5 No.1 – April 2006
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

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Abstract

ABSTRACT Banana is the main product of a dry land farming at Gumbrih. The shelf life of fresh banana is very short and hence it is a great effort to find out how to preserve the banana for longer period. A method that can be applied is that by processing the fresh banana into processed foods, which has longer shelf life and easily to be modified into several products, which still retains the flavour of fresh banana. It was found that the knowledge of the local people (Gumrih villagers) on technology and banana processing was quite low and hence the recent program on course and practices of banana processing into dried banana (pisang sale) and banana powder (tepung pisang) is absolutely important. The activities were held at Desa Gumbrih, Kecamatan Pekutanan, Kabuapten Negara, on Friday, 16 September 2005, attended by 26 participants. Instead of course and practical works, the activities also have been conducted by active two-direction discussion between participants and tutor members. Since participants were curious to follow all the activities and we suggest that similar program is significant to be held on those banana producers around Bali and the short practical course would be more beneficial if it can be associated with marketing of the products.
VIABILITAS Lactobacillus sp F213 PADA BERBAGAI MINUMAN SARI BUAH PROBIOTIK SELAMA PENYIMPANAN Agnes Prina Rini; Komang Ayu Nocianitri; Ni Made Indri Hapsari
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 4 (2019): 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 (376.156 KB) | DOI: 10.24843/itepa.2019.v08.i04.p07

Abstract

Lactobacillus sp F213 (LbF213) is a lactic acid bacterium isolated from a healthy baby feces, which has been proven as a probiotic bacteria because it is resistant to low pH, bile salts, digestive enzymes, able to aggregate, attach and colonize the intestine, and interact against E. coli. This study aims to determine the viability of probiotic bacteria LbF213 on various juices during storage. The fruits used in this study were soursop, tamarillo, orange, and pomello. This study used a descriptive comparative method experimental design. The variables observed were total LAB, total sugar, total acid, and pH tested every 3 days from the 1st day to the 12th day in the cold storage. The results showed that the total LAB of LbF213 in tamarillo juice during 12 days of storage tend to be constant compared to soursop, orange, and grapefruit juice whereas total LAB, from the first day of storage was 1.37x106 CFU/ml to 12th day of storage was 1.81x106 CFU / ml with a total sugar value 3.13%, total acid value 1.22%, and pH 3.95. Keywords: fruit juice, Lactobacillus sp F123, cold storage
VIABILITAS Lactobacillus rhamnosus SKG 34 DALAM BERBAGAI JENIS ENKAPSULAN DAN SUHU PENYAJIAN Adiel Kunti Permatasari; Komang Ayu Nocianitri; Agus Slamet Djuniaji
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

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Abstract

This research was conducted to determine the viability of Lactobacillus rhamnosus SKG 34 on various encapsulant and temperature. This research was divided into two steps. The first step, three kinds of encapsulant agent, i.e. maltodextrin, carrageenan, and alginate were used to microencapsulate Lactobacillus rhamnosus SKG 34. At this step, microcapsule yield, morphology, and viability of Lactobacillus rhamnosus SKG 34 was observed. Encapsulant with the highest population of Lactobacillus rhamnosus SKG 34 was extended into the second step. At the second step, microcapsule was treated with 7 variants of temperature, i.e. 45°C, 50°C, 55°C, 60°C, 65°C, 70°C, and 75°C. Data obtained were shown and explained with descriptive method. The result of the research showed that encapsulant variety gave different effects on microcapsule yield, morphology and viability of Lactobacillus rhamnosus SKG 34. The highest population produced by maltodextrin (1,24 x 109 ± 0,33 cfu/gr). The highest viability obtained at 45°C (3,37 x 108 ± 0,14). Lactobacillus rhamnosus SKG 34 can survive at adequate amount to give functional effect to the body with maximum temperature 55°C (4,78 x 107 ± 0,31cfu/ml).
Co-Authors A.A. Gd. Tryadi Pradipta Adiel Kunti Permatasari Aditya Yusril Hidayat Agnes Prina Rini Agus Selamet Duniaji Agus Slamet Djuniaji Anak Agung Istri Sri Wiadnyani Anak Agung Istri Sri Wiadnyani Andreas Kurniawan Anjani Fatnasari Anton Anugrah Ave Regina Rosari Desak Putu Widya Puspasari Dewa Ayu Tri Ulandari Dewa Gede Eka Prayoga Dina Puti Kartika Dwi Ariesta Wijaya Putra Dyta Aprida Asendy Edwin Sam Putra Surbakti Emilya Grasiana Dede Fahmy Kafa Hakiki Febriyawati Cahyanty Nugraha Fiensa Forsalina Fukuda Kenji Gede Pracheta Febricia Ginanjar Rifai Gusti Ayu Kadek Diah Puspawati Gusti Chandra Rizki Gusti Putu Adi Wira Kusuma Husni Mubarok I D.P. Kartika Pratiwi I Dewa Gde Mayun Permana I Dewa Gde Mayun Permana I Dewa Gede Natih Kacu Putra I Dewa Made Sukrama I Gusti Ayu Ekawati I Gusti Putu Bhuana Aristya Putra I K. Suter I Ketut Peri Andika I Ketut Suter I Made Anom Sutrisna Wijaya I Made Edi Widiawan I Made Sugitha I MADE SUPARTHA UTAMA I Nengah Kencana Putra I Nengah Sujaya I Putu Suparthana I Putu Surya Wirawan I W. R. Widarta I Wayan Aditya I Wayan Agus Widyantara I Wayan Rai Widarta I.D.P.K. Pratiwi Ida Ayu Agung Prawitasari Irvan Kurniawan Simatupang IWR Widarta Jeremy Louis Adisurya Jimmy Fernando Pangaribuan Jordan Dandy Prayoga Juwita Mayningsih Andari Putri Karina Dinda Putri Karlina Ayu Putri Dhahana Komang Puspita Dewi Kristina Wulandari LPIP Sari Luh Komang Puspa Handayani Luh Putu Trisna Darmayanti Made Aditya Dharma Melda Yanti Naibaho Muhamad Mukhlis Prastianto Muhammad Taufiq Aldianto N.W.A. Utami Netta Clarita Tampinongkol Ni Ketut Ayu Krisna Devi Ni Komang Dewi Cinderela Ni Komang Tri Handayani Ni Luh Ari Yusasrini Ni Luh Ketut Ayu Gayatri Pradnya Andini Ni Luh Putu Gita Darmasari Ni Luh Putu Suariani Ni Made Gress Rakasari Nomer Ni Made Indri Hapsari Arihantana Ni Made Miradita Lestari Ni Made Utami Dwipayanti Ni Made Yusa Ni Nengah Dwi Fatmawati Ni Nyoman Puspawati Ni Putu Ardi Ningsih Eka Putri Ni Putu Destriani Devi Ni Putu Desy Aryantini Ni Putu Diah Cahyani Subamia Ni Putu Suariani Ni Putu Widarini Ni Wayan Nursini Ni Wayan Wisaniyasa Nico Kemit NN. Puspa wati Noval Wahyu Adi Novita Aristha Anggreni Nainggolan Nyoman Geatrin Arumsari NYOMAN SEMADI ANTARA Praniti Radya Andana Ilma Puspasecca Wya Saraswati Putu Ari Sandhi Wipradnyadewi Putu Eka Yudhayanti Putu Risma Dewi Putu Vinanta Agus Putra Rina Pratiwi Pudja I. A Sayi Hatiningsih Sumiyati Sumiyati Tadashu Urashima Wayan Redi Aryanta Wayan Tika Wulandari Setiadarma Yan Ramona Yemima Dwi Gita Sembiring Yohanna Mei Sarah Purba Yoshitake Orikasa Yuji Oda