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All Journal METAMORFOSA Journal of Biological Sciences UNEJ e-Proceeding Gema Agro Jurnal Teknologi Hasil Pertanian International Journal of Research in Community Services AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) SEAS (Sustainable Environment Agricultural Science) Community Services Journal (CSJ)

A.A. Made Semariyani

Program Studi Ilmu Dan Teknologi Pangan, Fakultas Pertanian, Universitas Warmadewa, Denpasar

Author-ID : 375446

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Social Sciences Other

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Perbandingan Tepung Ketan dan Labu Siam (Sechium Edule) Terhadap Karakteristik Dodol Arisudana, I Gede; Semariyani, Anak Agung Made; Candra, I Putu; Suriati, Luh
GEMA AGRO Vol 23, No 1 (2018)
Publisher : Fakultas Pertanian, Universitas Warmadewa

This study aims to determine the effect of the ratio of glutinous rice flour and the squash to the resulting dodol characteristics, and to obtain the appropriate ratio of glutinous flour and pistachio to produce dodol with good characteristics and acceptable to consumers. This study used Randomized Block Design (RBD) with 6 (six) comparative treatments namely: T0 (100% glutinous flour: 0% squash); T1 (80% glutinous flour: 20% squash): T2 (70% glutinous flour: 30% squash); T3 (60% glutinous flour: 40% squash); T4 (50% glutinous flour: 50% squash and T5 (40% glutinous flour and 60% squash) Each treatment was repeated 3 times to obtain 18 units of experiments. Based on the results, it can be concluded that the ratio of glutinous flour and gourd flakes have significant effect on water content, ash content, crude fiber content, pH, total sugar, texture, aroma, flavor and overall acceptance of dodol squash. The ratio of 70% starch flour and 30% pumpkin yields a good dodol of cauliflower and not significantly different from the control (100% glutinous flour: 0% squash). Characteristic dodol pumpkin with a ratio of 70% glutinous flour: 30% squash is as follows: water content 19.774%, ash 0.763%, crude fiber 0.925 %, pH 6.270, total sugar 14.660 brix, 4.286 (chewy, elastic, non-breakable) texture taste, 3.000 aroma (somewhat typical dodol squash), 4.286 (sweet legit) flavor, overall acceptance 5.714 (likes) and all these characteristics meet per the requirement of SNI dodol (SNI 01-2986-1992).

Pengemasan dengan Plastik Polipropilen dan Lama Penyimpanan terhadap Susut Berat dan Vitamin A Wortel Marthen Kambarak Manujawa; A.A Made Semariyani; I Putu Candra
GEMA AGRO Vol 24 No 2 (2019)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Carrot is a vegetable commodity that is well known by the people of Indonesia and is popular as a source of vitamin A because it contains high carotene compounds (provitamin A) and many benefits for the body, therefore post-harvest must be considered properly. The aim of this research was to determine the effect of carrot packaging with polypropylene plastic stored at low temperature storage (10 ± 5°C). The study was conducted at the Agricultural Technology laboratory, Faculty of Agriculture, Warmadewa University, Denpasar, in March - April 2019 and an analysis of beta carotene (vitamin A) levels was carried out at the Laboratory of the Faculty of Agricultural Technology, Udayana University. This study uses a randomized block design (RBD) consisting of two factors, namely: Factorial I is the thickness of the polypropylene plastic consisting of 3 levels: 0.02 mm, 0.03 mm, 0.04 mm. Factorial II is the storage time which consists of 3 levels: 7 days, 14 days, 21 days. The parameters observed were weight loss, moisture content, carrot vitamin A. The results of research using polypropylene plastic thickness of 0.04 mm suppress heavy shrinkage and loss of vitamin A during low temperature storage for 21 days storage. The thicker polypropylene plastic used tends to be able to maintain the water content of the product, this is related to the permeability of gas and water vapor on the plastic. The value of water vapor permeability on PP packages with a thickness level of 0.04 mm is smaller when compared to packages with a thickness level of 0.02 mm and 0.03 mm

Karakteristik Gel Lidah Buaya sebagai Edible Coating Ditinjau dari Suhu dan Lama Penyimpanan Felipus Muni; Luh Suriati; Anak Agung Made Semariyani
GEMA AGRO Vol 24 No 2 (2019)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (159.131 KB)

The use of edible coatings has long been known as an alternative to extend the shelf life of fruits. One natural ingredient that can be used as an edible coating is aloe vera gel which is rich in functional components. Aloe vera gel enzyme activity is very high. To maintain its stability it must be stored at the right temperature. The purpose of this study was to determine the stability of aloe vera gel as an edible coating in terms of temperature treatment and storage time. This research was conducted for 5 months from March-July 2019 in the Food Analysis Laboratory of the Faculty of Agriculture, Warmadewa University. This research is a factorial experiment with a Completely Randomized Design (CRD) consisting of 2 (two) factors, namely: factor I, storage temperature (S) consisting of 2 levels namely room temperature (S1) and cold temperature (S2). Factor II, storage time consists of 8 levels, namely 1 day, 2 days, 3 days, 4 days, 5 days, 6 days, 7 days and 8 days. Variables observed for stabilization of aloe vera gel as an edible coating include observations of physical analysis (weight and color), analysis of chemical properties (degree of acidity (pH), moisture content, and viscosity), biological analysis (microbial total test). The best stability of edible aloe vera gel coating is obtained from the cold temperature treatment with a storage time of 4 days

Perbandingan Darah Babi dan Lama Pembakaran terhadap Karakteristik “Nasi Toke” Khas Riung, NTT Yohanes Lewa; A.A. Made Semariyani; Ni Made Ayu Suardani Singapurwa
GEMA AGRO Vol 24 No 2 (2019)
Publisher : Fakultas Pertanian, Universitas Warmadewa

"Toke rice" is a typical food of Riung, East Nusa Tenggara. "Toke rice" is usually used to eat together at a traditional larik (caci) party or harvest celebration. "Toke rice" also becomes the main menu at the thanksgiving event at the beginning of every turn of the year. The "toke rice" ceremony is a ritual as an expression of gratitude for the harvest, as well as the life that has been spent for the past year. This ceremony is also an expression of protection and harmony for the life to come. The "toke rice" ceremony is usually performed at the start of farming or farming. This activity is a hereditary obligation, which must be carried out as an expression of gratitude, a gathering of extended family, as well as a blessing on the preservation of the surrounding nature. The purpose of this research is to find out how long it takes to burn the characteristics of "toke rice" and to find out the comparison of pig blood in making toke rice with good characteristics and preferred by consumers. This research uses factorial randomized block design (RBD) with 2 factors: The first factor is the amount of pig blood, which consists of 4 levels and the second factor is the burning time, consisting of 3 levels. Each treatment was repeated 2 times to obtain 24 combination treatments or experimental units. Observations made on "toke rice" products include objective and subjective observations. Objective observations include Moisture, Carbohydrate, Protein, Ash content, Fat content, pH, Subjective Observation covering aroma, taste, color, texture, overall acceptance. The best interaction treatment on objective and subjective observations was obtained from the treatment of adding 20% amount of pig blood and 45 minutes burning time, with characteristic water content of 51.068%, ash content of 1.173%, fat content of 8.591%, protein content of 11.818%, carbohydrate content of 33.217% and the degree of acidity (pH) 3,275, while from observations of color, taste, aroma, texture and overall inclusion received by the panelists with rather favorable assessment scores

Penerapan HACCP (Hazard Analysis Critical Control Point) Menu Chiken Butter Untuk Maskapai Penerbangan JQ di PT AF DellaX’Ma Nandari; Ni Made Ayu Suardani Singapurwa; A.A. Made Semariyani; I Putu Candra; I Nyoman Rudianta
GEMA AGRO Vol 24 No 2 (2019)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Hazard Analysis Critical Control Point (HACCP) adalah salah suatu sistem kontrol dalam upaya pencegahan terjadinya masalah yang didasarkan atas identifikasi titik-titik kritis di dalam tahap penanganan dan proses produksi. HACCP merupakan salah satu bentuk manajemen resiko yang dikembangkan untuk menjamin keamanan pangan dengan pendekatan pencegahan (preventive) yang dianggap dapat memberikan jaminan dalam menghasilkan makanan yang aman bagi konsumen. Perusahaan pangan modern sangat perlu untuk menentukan standart mutu untuk konsumen yang dilayaninya. Tujuan penelitian ini adalah menganalisis penerapan HACCP pada produk makanan Maskapai penerbangan JQ dengan identifikasi potensi bahaya dan penerapan Critical Control Point (CCP). Metode yang digunakan dalam penelitian untuk Menu Chicken Butter adalah Pengamatan Critical Control Point (CCP) yang dilakukan di receiving (CCP 1), chiller dan freezer ( Storage ) (CCP 2), cooking (CCP 3), blast chilling (CCP 4), portioning (CCP 5). Perusahan telah membuat perencanaan HACCP sebagai panduan untuk semua proses yang berlangsung didalam perusahaan. Semua disusun berdasarkan prinsip-prinsip HACCP untuk keseluruhan proses

Zalacca Based Food Industry Development in Karang Asem District Bali Province I Gusti Bagus Udayana; Ni Made Defy Janurianti; AA Mayun Wirajaya; Made Yuliartini; Luh Kartini; Ida Bagus Komang Mahardika; A.A. Made Semariyani; I Gede Pasek Mangku; Yohanes Parlindungan Situmeang; I Komang Jiwa Antara; I Gusti Ngurah Agung Pawana; M. Pambudi Nurwantara
SEAS (Sustainable Environment Agricultural Science) Vol. 4 No. 1 (2020)
Publisher : Warmadewa University Press

The food industry is one of the industries that is growing very rapidly throughout the world, including in Indonesia. Various types of food and beverages with an attractive appearance continue to be produced to increase the aesthetic value and attractiveness of consumers. Food and beverage production processes include the selection of raw materials, food and beverage processing, food and beverage quality testing, packaging to the food and beverage distribution process. Every process that takes place must be controlled so that the final product produced is safe and suitable for consumption by consumers. Zalacca production in Karangasem Regency is very good to be developed into the useful food industry. The development of the zalacca-based food industry can increase added value for the people and zalacca commodities. The results of the study using the Process Hierarchy Analysis methodology show that Chips, Syrups, and Extracts occupy high yields to be developed.

APPLICATION OF GMP AND SSOP IN BALINESE TRADITIONAL FOOD SAFETY 'PEDETAN' SARDINE FISH (Sardinella Sardine Bleeker) ayu suardani; putu candra; A.A. made semariyani
UNEJ e-Proceeding Proceeding of International Conference on Food Sovereignty and Sustainable Agriculture (FoSSA) 2017
Publisher : UPT Penerbitan Universitas Jember

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

Sardine Processing Industry 'Pedetan' is one of the traditional Balinese Processing Industry conducted by the people of Jembrana Regency in Bali. The community cultivates Sardine fish with low sanitation and hygiene and unsafe food security levels. Technology processing and management are still very simple. This study aims to analyze the quality and safety of Sardine associated with the application of GMP and SSOP in an effort to produce quality and safe traditional food consumed. Research is done by analyzing GMP and SSOP which have been done by the manufacturer and make the model of application of GMP and SSOP in processing process. Test Model of GMP and SSOP implementation that has been implemented to produce the product of Sardine fish that according to SNI 8273-2016 standard on Quality Requirement and Safety of dried salted fish, including moisture content, salt content, acid soluble ash content, microbial contamination including Total Plate Count, Escherichia coli, and sensory.

Perbandingan Tepung Ketan dan Labu Siam (Sechium Edule) Terhadap Karakteristik Dodol I Gede Arisudana; Anak Agung Made Semariyani; I Putu Candra; Luh Suriati
GEMA AGRO Vol 23 No 1 (2018)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Kajian Ekstrak Daun Kemangi dalam Mempertahankan Kesegaran Ikan Layang (Decapterus sp) I Gede Wenda Wikan Adi; A.A. Made Semariyani; Nyoman Rudianta; I Wayan Sudiarta; I Putu Candra
GEMA AGRO Vol 25 No 1 (2020)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Basil leaves are small clumps of shrubs and have long leaves such as spurs that are widely favored by Indonesian people as fresh vegetables and rich in flovanoid compounds, tannins, safonins, and essential oils function as anti-microbial properties. This study aims to determine the characteristics of the flying fish due to the influence of the use of the concentration of basil extract and soaking time and find out how long the basil extract can maintain the freshness of the flying fish. This research was conducted at the Food Analysis Laboratory of the Warmadewa Faculty, Denpasar Veterinary Center, and LPPMHP Denpasar. This research is a factorial experiment with a randomized block design (RBD) consisting of 2 factors: namely factor I, duration of immersion consisting of 2 levels, namely 1 hour and 2 hours soaking. Factor II, storage time which consists of 3 levels: 2 days, 4 days and 6 days. Variables observed in flying fish include objective observations namely analysis of water content, pH value, Total Volatile Base (TVB) value, and Total Plate Count (TPC) value. Whereas subjective observations included tests on the appearance of eyes, appearance of meat, odor / odor, and texture. The best freshness quality of the flying fish is objectively obtained in the 2 hour immersion treatment with 6 days storage time in cold temperatures (10 ± 5) ˚C and subjectively the effect of each treatment on variables, appearance of meat, odor / odor, and the texture is still good and acceptable. Overall treatment test results compared with Indonesian National Standard No. 2729-2013 shows that the test results variable meets the requirements.

PERBANDINGAN TEPUNG JAGUNG DENGAN TEPUNG TERIGU SERTA PENAMBAHAN CMC TERHADAP KARAKTERISTIK MI JAGUNG Yonatan Umbu Pingge; A A Made Semariyani; I Putu Candra
GEMA AGRO Vol 26 No 1 (2021)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Noodles are a food product that is widely consumed by Indonesians. Noodle products, in the form of wet noodles, dry noodles, and instant noodles, have now become the second main food ingredient for Indonesians after rice. The practical nature of noodles makes it easy for consumers to process them into various dishes (Larasati, 2015). However, consumption of noodles has the opportunity to reduce the country's foreign exchange because noodles are made from wheat flour, an imported commodity. The choice of corn as a substitute for wheat flour is because corn is a commodity that contains adequate nutritional value. This study aims to determine the ratio of corn flour to wheat flour and the addition of CMC to the characteristics of corn noodles. The design used was a completely randomized design (CRD) factorial pattern with two factors and two replications, namely the first factor, the ratio of corn flour to wheat flour consisting of 4 levels: (100: 0), (80:20), (70: 30), (60:40). The second factor was the addition of CMC which consisted of 4 levels, namely: (1%), (2%), (%), (4%). Observations were carried out objectively including: moisture content, ash content, fat content, protein content. Meanwhile, subjective observations include: color, texture, taste and overall acceptance. The best research results were obtained in the treatment of 70% corn flour and 30% wheat flour with the addition of 1% CMC with the results of 67,39% water content, 1,00% ash content, 3,92% fat content, 6,14% protein content, and subjectively get the highest favorite score. Compared with the Indonesian National Standard (SNI) No. 2987-2015), it is found that the treatment has met the quality requirements. Except for the value of water content and ash content which are still high, and are still accepted by consumers.

Co-Authors AA Mayun Wirajaya Aida Firdaus Muhamad Nurul Azmi Amtiran, Melki Yohanes Amtiran, Melki Yohanes Anak Agung Gede Indraningrat Arisudana, I Gede ayu suardani Ayu Suardani Singapurwa, Ni Made Ayu Suardani Singapurwa, Ni Made Azmi, Aida Firdaus Muhamad Nurul DellaXâ€™ma Nandari DellaX’Ma Nandari Dewa Gede Semara Edi Dewa Gede Semara Edi, Dewa Gede Semara Edam, Chelsia Wihelmina Felipus Muni I Gede Arisudana I Gede Pasek Mangku I Gede Wenda Wikan Adi I Gusti Agung Ayu Sucitra Ekaryani I Gusti Bagus Udayana I Gusti Made Arjana I Gusti Ngurah Agung Pawana I Komang Jiwa Antara I Made Kawan I Made Kawan I Made Kawan, I Made I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra, I Putu I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta Ida Bagus Komang Mahardika Ina, Maria Berkat Ina, Maria Berkat Janurianti, Ni Made Defy Janurianti, Ni Made Defy Kant, Mariam Lupita Kant, Mariam Lupita Ketut Agung Sudewa Luh Kartini Luh Suariani Luh Suariani Luh Suriati Made Yuliartini Manikam, Raseetha Vani Siva Maria Berkat Ina Maria Intan Claudia Yatub Mariam Lupita Kant Marthen Kambarak Manujawa Ma’ruf Pambudi Nurwantara Melki Yohanes Amtiran N.M.A. Suardani, S Ni Luh Putu Putri Setianingsih Ni Made Ayu Suardani Singapurwa Ni Made Ayu Suardani Singapurwa Ni Made Darmadi Ni Made Darmadi Ni Made Darmadi Ni Made Defy Janurianti Ni Made Yudiastari Ni Putu Anom Sulistiawati Ni Putu Chiana Adi Arandini Nyoman Rudianta putu candra Putu Chiana Adi Arandini Raseetha Vani Siva Manikam Rudianta, I Nyoman SATRIYAS ILYAS Setianingsih, Ni Luh Putu Putri Sinta Purnamasari, Sinta Suardani, S, N.M.A. Wirajaya, AA Mayun Yan Tonga Yohanes Lewa Yohanes Parlindungan Situmeang Yonatan Umbu Pingge

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