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All Journal WIDYA LAKSANA Gema Agro WICAKSANA: Jurnal Lingkungan dan Pembangunan Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat International Journal of Community Service AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) SEAS (Sustainable Environment Agricultural Science) Agriwar Journal Community Services Journal (CSJ)

Luh Suriati

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

Author-ID : 913231

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Earth & Planetary Sciences Education Energy Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences Other

Published : 24 Documents Claim Missing Document

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Articles

Title

Edible Coating Base on Aloe Gel with Additives on Strawberry Fruit Luh Suriati; Ni Made Ayu Suardani S.
SEAS (Sustainable Environment Agricultural Science) Vol. 4 No. 1 (2020)
Publisher : Warmadewa University Press

The edible coating is biodegradable and sustainable packaging has come into attention since the past few decades as an effort to reduce packaging waste. On a landmark fruit, the edible application layer is used to reduce the occurrence of loss of moisture, improve appearance, acts as a barrier to the exchange of gases, as well as having functions as an antifungal and antimicrobial. In addition to extending shelf life can be eaten these many layers are used such as it does not endanger human health, can be eaten as well as easy to untangle nature. One of the natural ingredients that can be used such as a layer of edible is Aloe Vera. From the results obtained that the weight without warming treatment gel stored at cool temperatures is relatively constant, while to gel without or with the treatment of warming that is stored at room temperature a little decline. The reduction drastic invisible on the gel with the saved warming treatment in cold temperatures. Aloe gel good shaped pieces that are stored at room temperature has decreased the weight but that is stored on the cold temperatures are relatively stable. The aloe vera gel with warming and stored at cool temperatures until day 5 relatively stable, as seen from the variable weight shrinkage, color, pH, viscosity, and moisture content. While the gel is stored at room temperature decrease began day 2. Aloe Vera gel should be stored at cool temperatures with a sealed container. The best characteristics of Aloe Vera gel that treatment with sorbitol can extend the shelf life strawberry fruit. edible coating base on Aloe gel can be applied at post-harvest handling fruits.

Characteristics of Aloe-Buni Drink with Proportion Treatment of Aloe-gel and Buni Extract at Different Temperatures Anak Agung Sagung Manik Chindrawati; Luh Suriati; I Gede Pasek Mangku
SEAS (Sustainable Environment Agricultural Science) Vol. 6 No. 1 (2022)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.6.1.4897.23-33

The combination formulation of aloe vera gel (Aloe-gel) and buni fruit extract (EB) into a functional drink will optimize its function as a drink rich in fiber, antioxidants, and flavonoids which are good for health.The purpose of this study was to determine the characteristics of aloe-buni functional drink with the proportions of aloe vera gel and buni fruit extract at different storage temperatures. This study used a factorial Completely Randomized Design (CRD) with two factors, namely the proportion of Aloe-gel and EB consisting of 3 levels, namely 75%: 25%, 50%: 50%, and 25%: 75%, and storage temperature consisting of over temperatures of 6±1°C, 11 ±1°C, and 27±1°C. The results showed that the proportion of Aloe-gel and EB affect the characteristics of Aloe-Buni drink. Meanwhile, the storage temperature and its interactions did not affect the characteristics of the Aloe-Buni drink. There was a decrease in the characteristics of Aloe-Buni drink during 3 days of storage. The best characteristics of Aloe-buni drink were obtained from the treatment of Aloe-gel 50%: EB 50% at a storage temperature of 6±1°C, where vitamin C content was 171, 62mg/100gr, pH was 3.29, total dissolved solids was 19, 18°Brix, viscosity of 7.75 m.Pa.s, and antioxidant activity of 28.14%.

The Influence of Wheat Flour and Tapioca Comparison Against Characteristics of The Chips Beluntas Leaves During Storage Luh Suriati; I Nyoman Rudianta; Putu Candra; I Gusti Ayu Sukmawati
SEAS (Sustainable Environment Agricultural Science) Vol. 1 No. 2 (2017)
Publisher : Warmadewa University Press

This study aims to know the comparison of wheat flour and tapioca flour in order to make the right ones not quickly wilted. Beluntas is herbs containing chemical compounds including i.e. phenol, alkaloids, tannins, essential oils that act as an antioxidant, anti-bacterial and also helps eliminate body odor. Leaf beluntas, when made into chips will be able to add diversification food products. Surely this will be very interesting for new innovations of food and expected to get the international market. Characteristics of the chips beluntas leaves can still be maintained with tapioca flour: comparison of 30:70 at 8 days storage with objective observations of water levels 21.50%, carbohydrates 8.74%, proteins 2.73%, fat 18.90%, levels of phenol 1485.33mg/kg drag power antioxidant 0.06%). While the subjective observations (color, aroma, flavor, texture and overall admissions) 6.0-6.7 with criteria like-love. Keywords: wheat flour, tapioca, chips beluntas, storage

Study of Characteristics of White Corn Birdlime Dodol in Term of Flour and Packaging Luh Suriati; Anak Agung Made Semariyani; Maria Berkat Ina
SEAS (Sustainable Environment Agricultural Science) Vol. 2 No. 2 (2018)
Publisher : Warmadewa University Press

Indonesia has so many traditional foods processed from corn which is a specific menu of wealth to be preserved, one of which is processed Dodol. Dodol which has been known to the public is a raw material Dodol sticky rice, sweet corn and other varieties of fruit. Dodol white corn birdlime still rarely found in the market. Nutritional content of corn grain sticky rice is no less than other corn such as levels of protein, crude fiber, fat, and carbohydrates, especially high amylopectin so characteristic Dodol produced more sticky and chewy. This study aims to investigate the characteristics of sticky white corn Dodol seen from a comparison of corn flour and glutinous rice flour as well as the use of some packaging materials. The most appropriate to produce corn Dodol most good. From the research it can be concluded that the characteristics of birdlime white corn Dodol obtained are the water content ranged from 14.03% - 17.05%, protein levels ranged between 2.51% - 4.10%, carbohydrate levels ranged between 64.73% - 71.64%, fat content ranged from 8.81% - 12.14%, ash content ranged from 1.91% - 2.47%, pH ranges between 7.02% - 7.52%, while the organoleptic assessment result (3.00% - 4.73%) with criteria rather dislike to normal. Packaging materials used in birdlime white corn Dodol is banana leaves, corn husks, and plastic. Characteristics Dodol of birdlime white corn is best in terms of the packaging material in this research is to use plastic packaging materials with a moisture content of 14.03%, 4.10% protein content, carbohydrate content of 71.64%, 12.14% fat content, ash content of 2.48%, pH of 7.52, while on the organoleptic assessment, among others: the color with a value of 4.40, the aroma of 4.47, 4.73 flavor, texture 4.27%, the highest in the overall acceptance of plastic with a value 4.53. From the results of this study suggested further research needs to be done about birdlime Dodol white corn and storage of packaging materials and to determine the shelf life thus increase the selling Dodol of birdlime white corn in the market.

Microbiological Test of Siomai Product Hermanus Giman; Ni Made Ayu Suardani Singapurwa; Luh Suriati
SEAS (Sustainable Environment Agricultural Science) Vol. 3 No. 1 (2019)
Publisher : Warmadewa University Press

This study aims to analyze the contaminants of E. coli bacteria, Salmonella sp and the Total Plate Count found in siomai food. This study uses treatment, namely siomai traders and sampling time. The data obtained were analyzed for variance and if there was a real or very real effect between the different treatments then continued with the Least Significant Difference (LSD) test of 5% and 1%. The results of this study indicate that of the 12 samples, there were 11 samples of siomai not contaminated with E. coli bacteria, and from the whole siomai samples found no contamination of Salmonella sp. Total Plate Count results on afternoon sampling at trader 6 that is 1.8 x 107 colonies / gram which is not significantly different from other treatments based on SNI 7756: 2013 concerning the quality and safety requirements of siomai namely Total Plate Count 5 x 104 colonies / gram. A total of 4.17% of the samples did not meet the standards of maximum bacterial contamination that had been determined.

Addition of Moringa Leaf Extract and Natural Sweeteners of Palm Sugar to The Characteristics of Moringa Pudding Ni Luh Putu Dian Windari; Luh Suriati; I Nyoman Rudianta
SEAS (Sustainable Environment Agricultural Science) Vol. 5 No. 1 (2021)
Publisher : Warmadewa University Press

Pudding is a type of dessert. It tastes sweet and has a soft texture. Efforts are made on making pudding that can be functional by adding Moringa leaf extract and palm sugar. The purpose of this study was to determine the characteristics of water content, reduced sugar content, pH, texture and antioxidant activity as well as subjective assessments including aroma, color, texture and overall acceptance of Moringa pudding added with natural sweeteners of palm sugar. The research was conducted in September 2019-February 2020 at the Food Analysis Laboratory of the Faculty of Agriculture, Warmadewa University and Udayana University. Using a factorial experiment with a Completely Randomized Design (CRD) consisting of 2 factors: Factor I, Moringa leaf extract concentration (2.5%, 5.0%, 7.5% and 10.0%). Factor II, the addition of palm sugar (5.0%, 7.5% and 10.0%). The objective analysis of pudding produced from the treatment of Moringa leaf extract 10.0% palm sugar 10.0% while the subjective assessment of pudding produced from the treatment of Moringa leaf extract 5.0% palm sugar 10.0% (like-very like) with the characteristics of pudding Moringa is the water content of the addition of Moringa leaf extract 74,138% Palm sugar 63,172%, Reducing sugar content adding Moringa leaf extract 15,239% Palm sugar 15,515%, pH adding Moringa leaf extract 6,733 Palm sugar does not affect, the texture of adding Moringa leaf extract and Palm sugar 5,612 N Antioxidant activity of addition of Moringa leaf extract 22,275 mg / L GAEAC palm sugar 21,676 mg / L GAEAC.

Aloe-Gel Coating for Delaying Physicochemical Change of Fresh-Cut Mango Luh Suriati; I Putu Candra; I Komang Supardika
SEAS (Sustainable Environment Agricultural Science) Vol. 5 No. 1 (2021)
Publisher : Warmadewa University Press

Fresh-cut arumanis mango is current popular product, stimulated by lifestyle and community needs for quality fruit with little preparation. Stripping and cutting spur the damage of fresh-cut mangoes faster than whole mangoes. Aloe vera gel coating as an alternative to maintain the characteristics of fresh-cut mangoes and extend shelf life. This study aims to delaying the physicochemical change of fresh-cut mango with aloe vera edible coating. The design used is a completely randomized design (CDR) of two factors, namely the ratio of dilution of aloe vera gel with aquadest 1:0, 1:1 and 1:2. Factor II, duration of immersion 1, 2 and 3 minutes with observations on the 5th and 10th days stored at cold temperatures (7± 1) °C. Observation variables include physical properties, namely weight loss, color and texture. Whereas observations of chemical properties, namely pH, total solubvle solid, water content and vitamin C. The best results were obtained in a combination of 1:1 aloe vera gel with 3 minutes immersion with a weight loss value of 1.40%, color b (∆E) 63.12, texture 6.82N, pH 4.65, TSS 24.60°Brix, moisture content 83.51% and vitamin C 35.60mg/100g).

Addition of Sugar and CMC to the Characteristics of Arumanis Mango Jam (Mangifera indica L.) Ni Wayan Ani Maryani; Luh Suriati; I Putu Candra
SEAS (Sustainable Environment Agricultural Science) Vol. 7 No. 1 (2023)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.7.1.6599.39-51

Mango is a popular fruit nowadays, because it contains components that are good for health. Off grade mangoes that have a low selling price on the market still have the potential to be processed into a product, one of which is jam. The purpose of this research was to determine the characteristics of off grade mango fruit jam produced by adding sugar and CMC, and the appropriate level of addition of sugar and CMC to produce jam with the best characteristics. The experiment was performed using completely randomized design with two-factor, Factor I was sugar concentration 30% (S1), 45% (S2) and 60% (S3), Factor II was concentration of CMC addition in 0.25% (C1), 0.50% (C2), and 0.75% (C3). All experiments were conducted in triplicate for each treatment, for a total of 27 experimental units. The results showed that the higher of sugar addition increased the Total soluble solids, vitamin C content and browning index value but reduced the water content, while the higher CMC tended to reduce the water content and browning index value of arumanis mango jam. The addition of 60% sugar and 0.50% CMC produced the best Off grade mangoes fruit jam with a Total soluble solids value of 67.567 OBrix, a vitamin C content of 128.960 (mg/g), a water content of 30.720% and was organoleptically favored by the panelists.

Co-Authors A.A. Made Semariyani Aida Firdaus Muhamad Nurul Azmi Aida Firdaus Muhammad Nurul Azmi Anak Agung Ngurah Surya Girindra Anak Agung Sagung Manik Chindrawati Arisudana, I Gede Ayu Sukmawati, I Gusti Ayu Sukmawati, I Gusti Azmi, Aida Firdaus Muhamad Nurul Candra, Putu candra, putu Dewa Made Hardi Juliana Dharmesti Wijaya Fadhilah Lamun @ Jailani Felipus Muni Gede Hendra Wiguna Gek Ayu Sagita Widya Tresna Wati Giman, Hermanus Hermanus Giman I Dewa Gede Yudi Ardana I Dewa Nyoman Sudita, I Dewa I Gede Arisudana I Gede Pasek Mangku I Gusti Ayu Sukmawati I Gusti Bagus Udayana I Komang Supardika I Komang Supardika 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 Candra, I Putu I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Widiantara Putra Ignasius Edward Ileng Ina, Maria Berkat Ina, Maria Berkat K Selamet Manikam, Raseetha Vani Siva Maria Berkat Ina Muhamad Hazim Bin Ahmad Nazari Ni Luh Putu Dian Windari Ni Luh Putu Dian Windari Ni Luh Putu Putri Setianingsih Ni Made Ayu Suardani S. Ni Made Ayu Suardani Singapurwa Ni Wayan Ani Maryani Ni Wayan Widhidewi Nyoman Rudianta Putu Candra Raseetha Vani Siva Manikam Rudianta, I Nyoman Rudianta, I Nyoman Setianingsih, Ni Luh Putu Putri Wiguna, Gede Hendra Yohanes Parlindungan Situmeang

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