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All Journal Jurnal Gizi dan Pangan Kertha Wicara : Journal Ilmu Hukum Buletin Udayana Mengabdi Itepa : Jurnal Ilmu dan Teknologi Pangan Proceedings of Annual International Conference Syiah Kuala University - Life Sciences & Engineering Chapter Jurnal Santiaji Pendidikan (JSP) JUIMA : Jurnal Ilmu Manajemen ADDIN PALASTREN BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Jurnal Pendidikan Matematika RAFA Jurnal Bakti Saraswati JURNAL PENELITIAN LIBRARIA Jurnal Ilmiah Teknologi Pertanian Agrotechno Jurnal Bahasa Rupa Jurnal Teknik Informatika UNIKA Santo Thomas Muqtasid: Jurnal Ekonomi dan Perbankan Syariah J Statistika: Jurnal Ilmiah Teori dan Aplikasi Statistika Jurnal Delima Harapan Journal of Information Technology and Computer Engineering International Journal of Community Service Learning Interdental Jurnal Kedokteran Gigi (IJKG) Syntax Idea Jurnal Agrium JURNAL ILMIAH SIMANTEK Jurnal Penelitian Iqtishadia: Jurnal Kajian Ekonomi dan Bisnis Islam International Journal of Engineering, Science and Information Technology indonesian journal of fisheries community empowerment JIKEM: Jurnal Ilmu Komputer, Ekonomi dan Manajemen Jurnal Gastronomi Indonesia Fikrah: Jurnal Ilmu Aqidah dan Studi Keagamaan Prosiding Seminar Nasional Sisfotek (Sistem Informasi dan Teknologi Informasi) STRADA Jurnal Ilmiah Kesehatan Jurnal Psikologi Pendidikan dan Konseling PEKBIS
Ni Luh Ari Yusasrini
Program StudiAgroekoteknologi, FakultasPertanian, UniversitasMalikussaleh
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Journal : Jurnal Ilmiah Teknologi Pertanian Agrotechno

 1 
Pengaruh Konsentrasi Konyaku terhadap Sifat Fisik, Kimia dan Sensori Jelly Drink Air Kelapa Muda Putu Wirya Darsana; Ni Luh Ari Yusasrini; I Ketut Suter
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 4 No 1 (2019)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2019.v04.i01.p02

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi konyaku terhadap karakteristik jelly drink air kelapa muda dan untuk mengetahui konsentrasi konyaku yang tepat yang mampu menghasilkan jelly drink air kelapa muda dengan karakteristik terbaik. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap dengan perlakuan yaitu perbedaan konsentrasi konyaku yang terdiri dari 5 taraf 0,05%; 0,075%; 0,10%; 0,125%; 0,15%. Perlakuan diulang sebanyak 3 kali sehingga didapat 15 unit percobaan. Data yang diperoleh dianalisis dengan sidik ragam dan apabila perlakuan berpengaruh nyata terhadap variabel yang diamati maka dilanjutkan dengan uji Duncan. Hasil penelitian menunjukan bahwa penambahan konyaku berpengaruh sangat nyata terhadap tekstur, kandungan serat kasar, serta berpengaruh nyata terhadap penerimaan keseluruhan dan tidak berpengaruh nyata terhadap kalium, warna, aroma dan rasa jelly drink. Konsentrasi konyaku 0,15% mampu menghasilkan jelly drink terbaik dengan karakteristik : tekstur 54,97 N, kadar kalium 0,95 ml/L, serat kasar 1,40% dengan parameter warna disukai, aroma disukai, tekstur disukai dan kenyal, rasa disukai, dan penerimaan keseluruhan disukai. This study aims to determine the effect of konyaku concentration on the physical, chemical and sensory properties of jelly drink by young coconut water to produce jelly drinks with the best characteristics. The experimental design used was Completely Randomized Design with difference treatment of konyaku concentration added to young coconut water consist of 5 levels: 0,05%; 0,075%; 0,10%; 0,125%; 0,15%. Treatment was repeated 3 times to obtain 15 units of trials. The data obtained from the results of the study were analyzed by variance and if the treatment had significant effect on the observed variables then continued with Duncan test. The results showed that the concentration of konyaku 0,15% was able to produce the best jelly drink with the characteristics: texture 54,97 N, potassium level 0,95 ml/L, crude fiber content 1,40% with color parameter preferred, aroma preferred, texture preferred and very chewy, feelings preferred, and overall acceptance is favored.
Pengaruh Konsentrasi Larutan Asam Asetat Dan Lama Perendaman Terhadap Karakteristik Gelatin Kulit Ikan Mahi-Mahi (Coryphaena hippurus) Puti Fauziyyah; Ni Luh Ari Yusasrini; Luh Putu Trisna Darmayanti
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 2 No 2 (2017)
Publisher : Universitas Udayana

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Abstract

The aim of this research was to know the effect of acetic acid concentration and soaking time on characteristics of mahi-mahi (Coryphaena hippurus) fish skin gelatin and to know the right acetic acid concentration and soaking time to produce the best characteristics of gelatin. The design used in this research was completely randomized factorial design with the factors was concentration of acetic acid in three levels i.e 0,5%, 1%, 1,5% and soaking time in three levels i.e 12, 18 and 24 hours. Data were analyzed by analysis of variance, followed by Duncan Multiple Range Test (DMRT). The result of this research showed that the interaction between acetic acid concentration and soaking time had a very significant effect on yield, pH, gel strength, viscosity, lightness, moisture content, protein content and significant effect on ash content. The best characteristic of mahi-mahi fish skin gelatin at concentration of acetic acid 0,5% for 12 hours with yield of 26,38%, pH value 5,13, gel strength 107,12 bloom, viscosity 16,40 cP, lightness 29,77, water content 8,47%, ash content of 1,11%, and protein content of 90,4%.
Kadar Glukosa Darah dan Gambaran Histopatologi Ginjal Tikus Diabetik yang Diberi Diet Tempe Kacang Gude (Cajanus cajan (L) Millsp) Ni Luh Ari Yusasrini; Agus Selamet Duniaji
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 4 No 2 (2019)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2019.v04.i02.p05

Abstract

The specific purpose of this study was to determine changes in blood glucose levels and histological features of diabetic rats that were given a diet of pigeon pea (Cajanus cajan (L) Millsp) tempeh. The stages of the research included making the pigeon pea tempe, making standard and treatment feed and followed by bioassay testing using alloxan-induced diabetic rats. The analysis included proximate analysis, fiber and antioxidant capacity in raw materials, analysis of blood sugar, weight weighing and observation of kidney histopatological. The results of this study are expected to be beneficial for the development of pigeon pea as functional food, especially for the dietary therapy of patients with diabetes mellitus. The results showed that the feeding of pigeon pea tempeh showed hypoglycemic effect which was marked by a decrease in rat blood glucose levels from 323.68 mg / dL to 200.37 mg / dL. Observations on renal histology showed that the PS (-) and PTKG groups showed almost the same glomerular condition and fewer cells experienced necrosis compared to the PS (+) group.
Pengaruh Perbandingan Ubi Jalar Ungu (Ipomoea batatas var ayamurasaki) dan Terigu terhadap Karakteristik Kue Pia Agus Selamet Duniaji; Maya Anita Putri; N.L. Ari Yusasrini
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 1 No 2 (2016)
Publisher : Universitas Udayana

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Abstract

This study was aimed to determine the effect of purple-fleshed sweet potato and wheat flour ratioon characteristics of Pia cake and to determine the best ratio of purple sweet potato and wheatflour to produce Pia cake with the best characteristics. The experimental design used wascompletely randomized design (CRD) by treatment with purple sweet potato in a row as follows:15%, 20%, 25%, 30%. Each treatment was repeated four times to obtain 16 experimental units.The results showed that the treatment comparison purple-fleshed sweet potato and wheat floureffect on water content, protein content, fat content, and carbohydrate content and the sensoryproperties of Pia cake (color, flavor, texture, and overall acceptance). However, there is nosignificant effect found on ash content, aroma and flavor. The best characteristic of pia cake wasobtained on treatment with purple-fleshed sweet potato ratio of 25% and wheat 75% with 23.12%moisture content, ash content of 0.77%, 8.09% protein content, fat content 8.78%, 58.80%carbohydrate levels and levels of 0.51% anthocyanins. On sensory properties are found that color5.8 (like), the aroma of 5.2 (rather like), flavor 5.6 (like), the texture of 6.05 (like) and the overallacceptance of 6.55 (really like).
Pemanfaatan Bekatul Jagung dan Ragi Cap Jago untuk Pembuatan Ragi Tempe dan Karakteristik Tempe yang Dihasilkan Fika Amaliyah; Ni Wayan Wisaniyasa; Ni Luh Ari Yusasrini
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 2 No 2 (2017)
Publisher : Universitas Udayana

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Abstract

This study aims to determine the exact concentration of Cap Jago tempe yeast on corn bran substrate that is able to produce tempe yeast with the most total mold and to know the concentration of tempe yeast with corn bran substrate which produce tempe with the best characteristic. The study consisted of 2 step each of which used a complete randomized design. The first step is to addition concentration of Cap Jago tempe yeast are 5%, 10%, 15%, 20% and 25% with 3 replications to obtain 15 experimental units. The second step to applied selected inoculum with corn bran substrate on soybean with concentration 0.05%, 0.075%, 0.10%, 0.125% and 0.15%. Tempe that produced was tested by sensory evaluation. The best concentration determination based on the result of effectiveness index test. Tempe with the best sensory evaluation then analyzed. The result of research showed that the best concentration of Cap Jago tempe yeast was 20%. The best concentration of selected tempe yeast was 0.05% with criteria were yellowish white color, typical tempe aroma, typical tempe flavor, cohesive texture, water content 60.50% , ash content 1.02%, protein content 16.90%, fat content 20.23% and carbohydrate content 1.35%.
Efek Hipoglikemik Diet Kacang Gude (Cajanus cajan (L) Millsp) pada Tikus Diabetik N. L. Ari Yusasrini; A.A.G.N Anom Jambe
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 3 No 2 (2018)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2018.v03.i02.p08

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui efek hipoglikemik diet kacang gude (Cajanus cajan (L) Millsp) pada tikus diabetik. Tahapan penelitian yang dilakukan diantaranya pembuatan tepung kacang gude, pembuatan pakan standar dan pakan perlakuan dan dilanjutkan dengan pengujian bioassay menggunakan tikus diabetes yang diinjeksi alloxan. Analisis yang dilakukan meliputi analisis proksimat, pada bahan baku, analisis gula darah dan pengamatan histologi pankreas di akhir perlakuan. Hasil penelitian menunjukkan bahwa kadar glukosa darah darah tikus diawal perlakuan berkisar antara 120,5 mg/dL – 125,4 mg/dL. Injeksi alloxan menyebabkan kenaikan kadar glukosa darah pada kelompok PS-positif dan PKG yang berkisar antara 299,02 mg/dL - 341,88 mg/dL. Perlakuan diet selama 30 hari mampu menurunkan kadar glukosa darah tikus kelompok PKG sebesar 33,40 %. Pengamatan histologi pankreas juga menunjukkan jumlah sel yang mengalami nekrosis pada kelompok PKG lebih sedikit jika dibandingkan dengan kelompok PS positif dan mengarah pada proses regenerasi sel. Dengan demikian pemberian pakan kacang gude bersifat lebih hipoglikemik dibandingkan dengan pakan standar pada tikus diabetic.
Kajian perbandingan tepung Ubi Jalar Kuning (Ipomoea batatas L) dan Tepung Terigu terhadap Karakteristik Bolu Kukus Putu Ari Sandhi Wipradnyadewi; AAGN Anom Jambe; GAK Diah Puspawati; P Timur Ina; N. M. Yusa; N.L Ari Yusasrini
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 1 No 1 (2016)
Publisher : Universitas Udayana

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Abstract

Penelitian ini bertujuan untuk mengetahui bahwa ubi jalar kuning (Ipomeas batatas L) dapatdimanfaatkan dalam pembuatan bolu kukus, mengetahui pengaruh perbandingan ubi jalar kuning kukusdengan terigu terhadap karakteristik bolu kukus serta mengetahui persentase perbandingan ubi jalarkuning kukus dengan terigu yang tepat sehingga dihasilkan bolu kukus dengan karakteristik terbaik.Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan perbandingan ubijalar kuning kukus dengan terigu dengan level 0% : 100 %, 10% : 90%, 20% : 80%, 30% :70%, 40% :60%. Persentase berdasarkan jumlah berat terigu dan ubi jalar kuning kukus. Seluruh perlakuan diulangsebanyak tiga kali sehingga diperoleh 15 unit percobaan. Data yang diperoleh dianalisis dengan sidikragam, apabila terdapat pengaruh pada perlakuan maka dilanjutkan analisis dengan Uji Duncan’s.Parameter yang dianalisis dalam penelitian ini antara lain kadar air, daya kembang, dan uji sensoris.Hasil penelitian menunjukkan bahwa perlakuan 80% terigu dan 20% ubi jalar kuning kukus menghasilkanbolu kukus dengan karakteristik terbaik dengan kriteria kadar air 35,77 %, daya kembang 85,71 %,warna putih kekuningan, tekstur biasa, aroma agak suka, rasa agak suka, dan penerimaan keseluruhanagak suka.
Co-Authors . Wardiah A.A.G.N Anom Jambe A.A.G.N.A. Jambe AAGN Anom Jambe AAGNA. Jambe Agnes Citra Yolanda Simamora Agus Selamet Duniaji Ahmad Fauzi Aini Amalia Aini, Windra Alfida Alfida Ali Sarong Anak Agung Gede Ngurah Anom Jambe Anak Agung Istri Sri Wiadnyani Anak Agung Istri Sri Wiadnyani Ariani Nisfin Kholifah Ariani Nisfin Kholifah Arif Usman Ariza Farizca Astria Kezia br Sinuhaji Audrey Sophia Rachma Putri Bellariesty Kartika Dewi Brury Apriadi Husaini Clara Sania Krisanta Clara Vita Marlina Kristina Daffaul Haqqi Deni Deni Dikky Chandra Dinda Riska Andini Dwi Ilma Daroyani Era Madona Ermi Tety Erna Muliana Eva Wardah Eva Yulia FANDY NOVRIAN Fatmawati Fatmawati Fika Amaliyah Franscixkus Jamadin Saragih S. Fredinan Yulianda G. Oka Warmana, G. Oka Gusti Ayu Kadek Diah Puspawati Hamidatul Nesya Hasbi Rohiqi Hersyah, Mohammad Hafiz Heru Heru Hesti Pratiwi I Dewa Gde Mayun Permana I Gede Cahyadi Putra I Gusti Ayu Ekawati I Gusti Ayu Kadek Diah Puspawati I Gusti Ketut Ariawan I Gusti Ngurah Arry Putra I Ketut Suter I Komang Dharmendra I Made Agus Wirahadi Putra I Made Sugitha I Nengah Kencana Putra I Nyoman Agus Suarya Putra I Putu Ramayasa, I Putu I Wayan Aditya I Wayan Rai Widarta I Wayan Widnyana I.K. Suter Ida Ayu Putu Jasmine Chandra Dewi Ikrima Rahmasari Ita . Joe Pratama Kadek Cintyadewi Permana Kanza Alfira Karina Dinda Putri KOMANG AYU NOCIANITRI Komang Ayu Sri Dewi Levana Levana Luh Putu Trisna Darmayanti M. D. Asiah M. Marthoenis M. Saripuddin Made Aditya Dharma Maya Anita Putri Maya Anita Putri Melania Veronika Samosir Melati Gemasih Moch Saad Muhammad irmansyah Muhammad Wahdeni Pramana Mulyadi Mulyadi Munifah Abdat Nada Ulfa Naomi Felicia Nazimah Nazimah Nera Prabawati Ni Kadek Ayu Puspitayanti Ni Luh Putu Desy Melinia Sari Ni Made Dewi Wahyuni, Ni Made Dewi Ni Made Yusa Ni Wayan Trisna Dewi Ni Wayan Wisaniyasa Nor Norisanti Novelita Olivea Herman Nurdin Amin Nurisna Baiti P Purwanto Pande Made Agus S. Diputra Paramitha, Dewa Ayu Ika Prangga, Surya Puti Fauziyyah Putri Anggun Lestari Putu Ari Sandhi Wipradnyadewi Putu Ayu Gaudiya Waisnawi Putu Ayu Nadyasari Putri Hidayat Putu Eka Ditya Mahendra Putu Liana Dewi Putu Priyanka Saraswati Putu Sri Astuti Putu Timur Ina Putu Wirya Darsana Qurotul Ilma Yaske E. RAHMI AGINTA ULFAH Rahmi Izzati Ramadania Ramadania Rd. Selvy Handayani Respi Saputri Reza Ardiansyah Saputra Ridho Khairul Imam Rizky Ahadi Roni, Faishol Roni, Faishol Rosnina nina A.G Said Usman Samsinar Samsinar Sanjiwani, Ni Made Suksma Santoso Santoso Saputra, Irwan Sayi Hatiningsih Secretly Galih Aditya Siti Amaroh Siti Amaroh Siti Mudrikatuz Zahro Siti Nur Hikmah T. Darmayanti Teddy Anderson Tirza Lewi Gunadi Tito Azhari Saputro Tri Ayu Malissa Utafiyani . Vanesha Kinayomi Wanda Heria Lestari Wardani, Tatiana Siska Wibawa, Agung Ari Candra Winda Kustiawan Yohanna Mei Sarah Purba Yosefina Rosdiana Su