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All Journal Buletin Udayana Mengabdi Itepa : Jurnal Ilmu dan Teknologi Pangan Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) WARTA CARADDE: Jurnal Pengabdian Kepada Masyarakat
Sayi Hatiningsih
Program Studi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana Kampus Bukit Jimbaran, Badung-Bali
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Social Sciences

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Penguatan Produk Pangan Tradisional Serta Literasi Hukum Pada Kelompok Wanita Tani (KWT) Sari Tunjung Mekar Budi Mas Aryawan, I Komang; Devi Yustisia Utami, Putu; Hatiningsih, Sayi
WARTA LPM WARTA LPM, Vol. 25, No. 1, Januari 2022
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/warta.v25i1.15589

Abstract

Kelompok Wanita Tani (KWT) Sari Tunjung Mekar yang terletak di Desa Cempaga Kecamatan Banjar Kabupaten Buleleng Provinsi Bali merupakan UMKM yang bergerak dibidang pangan tradisional dengan berbagai produk yang dihasilkan, seperti: (1) Jajanan Cakar Ayam, (2) Keripik Talas dan (3) Keripik Singkong. Permasalahan mitra adalah pemasaran produk terbatas area lokal, alat produksi kurang memadai dan belum memiliki Surat Izin Usaha Mikro dan Kecil. Metode pelaksanaan difokuskan ke tiga aspek prosedur kerja, yaitu: manajemen bidang pemasaran, manajemen bidang produksi dan manajemen bidang hukum. Masing – masing prosedur kerja terdiri dari perencanaan dimana dalam kegiatan perencanaan adanya sosialisasi kegiatan, koordinasi tim dan mitra, penentuan waktu kegiatan dan pengumpulan data terkait. Selanjutnya kegiatan inti dilakukan pelatihan dan pendampingan serta diakhiri dengan evaluasi kegiatan. Hasilnya, penguatan bidang pemasaran mitra melakukan pemasaran produk pangan tradisional menggunakan media pemasaran online dengan aplikasi e-commerce “Toko Pangan” sehingga radius pemasaran menjadi lebih luas yang berbanding lurus dengan peningkatan omset penjualan setelah dilaksanakan kegiatan pengabdian ini. Penguatan bidang produksi, mitra diberikan peralatan produksi yang lebih modern sehingga kapasitas produksi meningkat, dan literasi hukum yang diberikan mitra dapat memahami hukum tentang transaksi elektronik dan ijin usaha serta mitra memiliki Surat Izin Usaha Mikro dan Kecil sehingga mendapatkan kepastian hukum dan sarana pemberdayaan untuk pengembangan usaha.
Perbandingan Cara Pengolahan Kakao Lindak (Bulk Cocoa) pada Perkebunan Besar Negara dan Perkebunan Swasta di Glenmore, Kabupaten Banyuwangi, Jawa Timur Sayi Hatiningsih; Dewa Gde Mayun Permana; Sony Suwasono
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 2 (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.i02.p13

Abstract

The excellent quality of the cocoa beans is closely related to the processing of cocoa beans. This study aimed to compare the processing of bulk cocoa on the government estate and the private estate on Glenmore, Banyuwangi, East Java. The method use observation, interviews, and literature study to record relevant information, then analyzed with descriptive and qualitative analysis. The result showed that the government estate and the private estate on Glenmore, Banyuwangi, East Java did pay attention to the quality of cocoa beans because of the processing methods of cocoa beans of that two cocoa estates had been good, especially with the fermentation of cocoa beans. The processing of cocoa beans on the government estate on Glenmore, Banyuwangi, East Java comprises receiving raw materials, fermentation, washing or rinsing, drying, tempering, sorting, packaging, and storing. The processing of cocoa beans on the private estate on Glenmore, Banyuwangi, East Java comprises receiving raw materials, pressing, fermentation, drying, sorting, packaging, and storing. Keywords: processing of cocoa beans, Glenmore estate, fermentation.
Microbiological And Physicochemical Changes Of Green Coffee (Coffea Arabica) Fermentation In Kintamani, Bangli, Bali Sayi Hatiningsih; Nyoman Semadi Antara; Ida Bagus Wayan Gunam
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 5 No 2 (2018): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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

Abstract

The excellent quality of the fermentation process is closely related to microbes involved in the process fermentation. This study aimed to compare the microbiological changes and physicochemical quality of green coffee during 16 hours fermentation. Lactic acid bacteria and yeast were the predominant microorganisms found throughout the fermentation process. The total lactic acid bacteria and yeast reached the highest value of 9.31 log10 CFU/g and 9.10 log10 CFU/g respectively on the coffee bean and 9.30 log10 CFU/g and 9.10 log10 CFU/g respectively on liquid of fermented coffee bean. The quantity of microflora on the coffee bean and liquid of fermented coffee bean increased and reached its maximum value after twelve hours and decreased after exceed its peak, while fungi was no detected during fermentation. Sixteen hours fermentation significantly (P<0.05) influenced the bulk density, moisture content and bean weight/100 beans, bean amount/10 g and cause defect to green coffee such us “broken beans”, “brown beans” and “partly black beans” yet were not significantly affected (P>0.05) bean size and color of the green coffee. Throughout coffee fermentation, the acids on the green coffee increased from 5.33 ± 0.144 to 9.99 ± 0.144% and the caffeine on the green coffee decreased from 3.70 ± 0.017 to 1.66 ± 0.003%. Phenol content on the green coffee and its brews also decreased successively from 1381.58 ± 8.40 to 980.16 ± 10.07 mg GAEs/100 g and 922.25 ± 17.961 to 812.06 ± 12.660 mg GAEs/100 g. While for the antioxidants capacity, green coffee was more stable and its brews increased successively from 11564.28 ± 255.345 to 112 34.428 ± 174.377 mg GAEAC/L and 32326.24 ± 22.744 to 38658.62 ± 180.107 mg GAEAC/L. It can be concluded that coffee fermentation had more a positive effect on microbiological changes and physicochemical quality of green coffee.
Pengaruh Konsentrasi Sukrosa Terhadap Karakteristik Minuman Probiotik Sari Buah Naga Merah (Hylocereus polyrhizus) Terfermentasi dengan Isolat Lactobacillus sp. F213 Ni Komang Dewi Cinderela; Komang Ayu Nocianitri; Sayi Hatiningsih
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 2 (2022): 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.2022.v11.i02.p03

Abstract

This research was aimed to determine the effect of sucrose on the characteristics of fermented red dragon fruit (Hylocereus polyrhizus) probiotic juice with Lactobacillus sp. F213 isolates and to determine the right concentration of sucrose that produced the best characteristics of fermented red dragon fruit probiotic juice. This research used a Completely Randomized Design (CRD) with a concentration of sucrose as treatments, which consisted of five levels: 0%, 3%, 6%, 9%, dan 12%. Each treatment was repeated 3 times to obtain 15 units of samples. The data of total LAB, total sugar, total acid, pH shown in the table and figures which analyzed descriptively. Sensory properties were analyzed by analysis of variance followed by Duncan Multiple Range Test if the treatment has a significant effect. The results showed that the addition of sucrose concentration can increase the total LAB, total sugar, total acid and decrease pH. Concentration of sucrose affected taste (hedonic), sour taste (score), sweet taste (score), and overall acceptance (hedonic). The 9% sucrose concentration produced the best fermented red dragon fruit probiotic juice with the characteristics of total LAB 10.05 log CFU/ml, total sugar 13.52%, total acid 0.21%, pH 3.98, the color and the aroma were preferred, with slightly sour and sweet taste were preferred, and overall acceptance was preferred.
Pengaruh Jenis Salak (Salacca edulis R.) dan Konsentrasi Gula Terhadap Karakteristik Wine Ni Putu Sonya Purnama Sari; Ni Wayan Wisaniyasa; Sayi Hatiningsih
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 2 (2022): 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.2022.v11.i02.p05

Abstract

Wine was a fermented drink made of grapes extract. However, wine could be made from other fruits that contain glucose, such as snake fruit. Making wine from snack fruit was an alternative to overcome the abundance of snake fruit at its harvest time. The making of snake fruit wine was done by giving treatment about different types of snake fruit and sugar concentration that was used to produce wine with the best characteristics. The purpose of this research was to determine the effect of different types of snake fruit and sugar concentration on the characteristics of snake fruit wine, as well as to determine the different types of snake fruit and sugar concentration that can produce snake fruit wine with the best characteristics. This research used Factorial Completely Randomized Design with two factors. The first factor was the type of snake fruit, namely: Salak Gula Pasir, Salak Nangka, and Salak Pondoh. The second factor was sugar concentration, namely: 20%, 25%, and 30%. The result of this snake fruit wine tested for its alcohol level (ethanol), reducing sugar, total acid, acidity (pH), total soluble solid, sensory assessment including color, taste, smell, and overall acceptance. The result showed that interaction of the types of snake fruit and sugar concentration had a significant effect (P<0,05) on alcohol level (ethanol), reducing sugar, total acid, total soluble solid, also taste and overall acceptance (hedonic). The best characteristics of the wine was obtained from the treatment of Salak Pondoh type and the concentration of sugar 30% with 10,86% ethanol level, 0,94% reducing sugar, 0,33% total acid, pH 3,47, total soluble solid 13,65 °Brix, sensory assessment of color was preferred, the aroma was ordinary with characteristic slightly distinctive aroma of snake fruit, the taste was preferred, and the overall acceptance was preferred.
PERAN MAHASISWA DALAM PENGEMBANGAN USAHA PERIKANAN IKAN LELE PADA MASA PANDEMI COVID-19 MELALUI PROGRAM KULIAH KERJA NYATA Sayi Hatiningsih; I.K.N. Ditama; I.K.W. Diantara; I.K.G.S. Wirawan; D.A.D. Puspasari; N.M.J.A.D. Rupayasa; P.B.A. Pratama; N.P.Y.A. Puteri
Buletin Udayana Mengabdi Vol 21 No 2 (2022): Buletin Udayana Mengabdi
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (450.829 KB) | DOI: 10.24843/BUM.2022.v21.i02.p15

Abstract

Kekeran Village is one of the villages producing freshwater fish in Bali. Kekeran Village is one of the villages in Mengwi sub-district, Badung regency. Catfish is a freshwater fish commodity that is widely cultivated in Kekeran Village. On the other hand, the Covid-19 pandemic has provided various changes in all areas of life in Bali, especially the economy. Many private businesses in Bali such as restaurants and hotels reduction or suffered losses. This correlates with a decrease in consumer demand for freshwater fish, especially catfish. Therefore, support is needed from various parties to solve the impact of Covid-19. One of them is through the Kuliah Kerja Nyata program organized by the university and carried out by students. This community service activity with students aims to provide knowledge, and appropriate technology in developing catfish business to the community in Kekeran Village. The result of dedication shown that the developing catfish business has been going well. People of Kekeran Village, especially Tunjung Putih Group were very enthusiastic in following the training and assistance. The evaluation show that the activity is beneficial to the community because it can improve information and knowledge of the community. Keywords: Kekeran Village, pandemic Covid-19, KKN Tematik, student role, catfish
Pengaruh Penambahan Lactobacillus fermentum CK165 dan Lama Fermentasi terhadap Karakteristik Fisik Kopi Arabika (Coffea arabica) Asal Kintamani, Bangli Sayi Hatiningsih; I Dewa Gde Mayun Permana; Bambang Admadi Harsojuwono; Ida Bagus Wayan Gunam; Noval Wahyu Adi
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 3 (2022): 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.2022.v11.i03.p11

Abstract

The fermentation stage is considered to be one of the critical steps in coffee processing due to its impact on the final quality of the product. The aim of this study was to determined the effect of Lactobacillus fermentum CK165 addition and fermentation time on the physical characteristics of Arabica coffee Kintamani, Bangli, and knowing the right treatment to produce Arabica coffee with the best physical characteristics. This study used a completely randomized design (CRD) with treatment using Lactobacillus fermentum CK165 addition and duration of fermentation consisting of 0 hours, 12 hours, 24 hours, and 36 hours. Each treatment was repeated 2 times to obtain 16 experimental units. The physical characteristics of Arabica coffee were analyzed statistically by analysis of variance (ANOVA) and continued with Duncan multiple range test (DMRT), if there was an affect between treatments. The result showed that Lactobacillus fermentum CK165 addition and fermentation time significantly affected the bulk density, moisture content, bean number/10 g, weight of 100 beans, bean wide, and color (L* and b*). Lactobacillus fermentum CK165 addition and fermentation for 24 hours resulted Arabica coffee with the best physical characteristics with bulk density 0.637 g/ml, moisture content 8.507%, bean number/10 g 51.500 beans, weight of 100 beans 19.873 g, long 10.570 mm, wide 7.401 mm, thick 4.305 mm, L* 36.588, a* 1,670, b* 11.045, broken beans 0.533 bean number/100 g, brown beans 0.102 bean number/100 g, and partly black beans 1.766 bean number/100 g.
Pengaruh Konsentrasi Sukrosa terhadap Karakteristik Minuman Probiotik Sari Buah Nanas Madu (Ananas comosus (L.) Merr) Terfermentasi dengan Isolat Lactobacillus rhamnosus SKG34 Ni Ketut Ayu Krisna Devi; Komang Ayu Nocianitri; Sayi Hatiningsih
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 3 (2022): 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.2022.v11.i03.p17

Abstract

This research was conducted to determine the effect of sucrose concentration on the characteristics of fermented honey pineapple (Ananas comosus (L.) Merr) probiotic drink with Lactobacillus rhamnosus SKG34 and to determine the concentration of sucrose that produced the best characteristics. This research used a Completely Randomized Design (CRD) with factors of sucrose concentration that consist of 6 levels (0%, 3%, 6%, 9%, 12%, and 15%). Each treatment was repeated 3 times resulting in 18 experimental units. The data were analyzed by analysis descriptive for total LAB and pH, Analysis of Variance (ANOVA) for total sugar, total acid, and sensory evaluation. The result of the analysis shows that total sugar, total acid, and sensory evaluation brought a significant effect on the concentration of sucrose. Thus, a further test was conducted on those variables using Duncan Multiple Range Test (DMRT). The result shows that sucrose concentration can increase the total LAB and decrease pH. The addition of sucrose concentration had a significant effect on total sugar, total acid, hedonic of color and taste, score of sour and sweet taste, and overall acceptance. However, it didn’t affect hedonic of aroma and score of aroma. The concentration of 9% sucrose produced the best characteristics of fermented honey pineapple (Ananas comosus (L.) Merr) probiotic drink with total LAB 10,31 Log CFU/ml, total sugar 14,24%, total acid 0,38%, pH 3,36, the color, aroma, and taste were liked, the aroma typical pineapple strong, slightly sour and sweet taste were liked, and overall acceptance was liked.
Pengaruh Lama Perendaman Air Perasan Buah Belimbing Wuluh (Averrhoa bilimbi Linn) terhadap Karakteristik Udang Vaname (Litopenaeus vannamei) pada Suhu Ruang Ni Kadek Saraswati Rahayu; I Made Sugitha; sayi Hatiningsih
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 3 (2022): 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.2022.v11.i03.p08

Abstract

This study aims to determine the effect of immersion time in wuluh starfruit juice (Averrhoa bilimbi Linn) on characteristics vaname shrimp (Litopenaeus vannamei) as well as to determine the right time of immersion in wuluh starfruit juice to produce vaname shrimp the best characteristics. The experimental design used in this study was a Completely Randomized Design with 5 level immersion treatments, namely: 0 minutes, 20 minutes, 40 minutes, 60 minutes, and 80 minutes. The treatment was repeated 3 times to obtain 15 experimental units. The data obtained were analyzed by variance (ANOVA) and if the treatment effected the observed variables then it was continued with the Duncan Multiple Range Test (DMRT). The duration of immersion time vaname shrimp in wuluh starfruit juice was 20 minutes produced the best characteristic vaname shrimp, water content is 82.23%, the acidity was 6.77, the microbial total 4.98 Log CFU/g and histamine was 0.1 ppm, color and connected segment liked with scor the brightness a bit lost, inter-segment less firm, smell liked, texture liked with scor less elastic, compact and dense, and overall acceptance liked.
Pengaruh Konsentrasi Susu Skim Terhadap Karakteristik Minuman Probiotik Susu Jagung Manis (Zea mays L. Saccharata) Terfermentasi dengan Lactobacillus rhamnosus SKG34 Fahmy Kafa Hakiki; Komang Ayu Nocianitri; Sayi Hatiningsih
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 3 (2022): 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.2022.v11.i03.p04

Abstract

This research was to determine the effect of skim milk concentration on the characteristics of fermented sweet corn milk probiotic drink with Lactobacillus rhamnosus SKG34, and to identify the right skim milk concentration that produced fermented sweet corn milk probiotic drink with the best characteristics. This research method used a Completely Randomized Design (CRD) with skim milk concentration as a treatment that consisted of 6 levels (0%, 3%, 6%, 9%, 12% and 15%). Each treatment was repeated 3 times resulting in 18 experimental units. The data were analyzed by Analysis of Variance (ANOVA) method and if the treatment had a significant effect, then continued with the Duncan Multiple Range Test (DMRT). The results showed that skim milk concentration had a significant effect in total LAB, total sugar, total acidity, pH, and sensory profile. The addition of 9% skim milk concentration produced the best characteristics of fermented sweet corn milk probiotic drink, with the following criteria: 14,60 Log CFU/ml or 7,64 x 1014 CFU/ml of total lactic acid bacteria, 0,63% of total acid, 11,92% of total sugar, 4,42 of pH, with sensory characteristics produced which are white and slightly yellow of colour and liked, aroma was rather liked, texture was thick and liked, taste was sour and liked, and overall acceptance was liked.
Co-Authors Aryawan, I Komang Budi Mas Bambang Admadi Harsojuwono Budi Mas Aryawan, I Komang D.A.D. Puspasari Fahmy Kafa Hakiki Gusti Ayu Putri Dewi I Dewa Gde Mayun Permana I Made Sugitha I.K.G.S. Wirawan I.K.N. Ditama I.K.W. Diantara Ida Bagus Wayan Gunam KOMANG AYU NOCIANITRI Komang Ayu Sri Dewi N.M.J.A.D. Rupayasa N.P.Y.A. Puteri Ni Kadek Saraswati Rahayu Ni Ketut Ayu Krisna Devi Ni Komang Dewi Cinderela Ni Luh Ari Yusasrini Ni Made Indri Hapsari Arihantana Ni Putu Sonya Purnama Sari Ni Wayan Wisaniyasa Noval Wahyu Adi NYOMAN SEMADI ANTARA P.B.A. Pratama Putu Devi Yustisia Utami Suwasono, Sony