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Tingkat Keamanan Nasi Campur Yang Dijual Di Lingkungan Pasar Badung Ditinjau Dari Aspek Mikrobiologi Ziku, Yulianus Jordi; Singapurwa, Ni Made Ayu Suardani; Sudiarta, I Wayan
GEMA AGRO Vol 23, No 1 (2018)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Food is one of the main elements of man. Quality of food should always be guaranteed to the public avoid the disease or health problems caused by bacterial contamination. One indicator of food contamination is the bacteria Escherichia coli. This study aims to analyze the contaminants of Escherichia coli bacteria and the total amount of microbes found in mixed rice foods sold in the Badung Market Traditional. This research uses descriptive analysis method. Samples tested were mixed rice taken from six mixed rice vendors in Badung Market environment, and testing of bacterial contaminants was tested at Veterinary Balai Besar Laboratory in Denpasar. The study was conducted on April 7, 2016, until May 4, 2016. The study included E.coli MPN testing, prediction test, confirmatory test, biochemical test using IMViC, and total microbial analysis using Total Plate Count (TPC) testing. The results of this study showed that all samples of mixed rice food (100%) were not contaminated with Escherichia coli bacteria. The total microbial yields showed 91.7% of mixed rice samples did not meet the standards and only 8.3% of the samples met the standards determined by Dirjen POM Number: 03726 B/ SK /VII /89.

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

Pengolahan Pangan Jajanan Tradisional pada Kelompok Kusuma Dewi di Kabupaten Jembrana, Bali I Putu Candra; Ni Made Ayu Suardani Singapurwa; Luh Suariani
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 7 No 2 (2022): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v7i2.2576

The development of processing technology for the food industry produces more and more various processed products widely circulated in the market. In the context of empowering rural communities, namely by increasing knowledge, attitudes, skills, and behavior, it is necessary to develop a plan of activities and assistance according to the needs of the community. Traditional street food is one of the foods that must be preserved and maintained in each area to maintain local wisdom. This service activity was carried out at the Kusuma Dewi Women Farmers Group in Segah Hamlet, Asahduren Village, Pekutatan District, Jembrana Regency, Bali. quality. Partners do not understand entrepreneurial knowledge, so it is necessary to provide an understanding of the production and marketing of processed traditional snacks. The way to overcome the problems faced by partners is to actively and explore community participation, provide appropriate technology for processing traditional snacks; provide knowledge on good processing methods, processing hygiene and hygiene, product packaging and labeling, marketing, and entrepreneurship; provide bookkeeping knowledge, and provide equipment assistance. The results of this activity are the use of appropriate technology in processing traditional snacks, understanding the application of processing methods and good sanitation conditions in food processing, increasing partner turnover, and increasing product quality and quantity.

PENERAPAN SANITASI HIGIENE PADA KELOMPOK MINA SARI SEJAHTERA DI DESA PERANCAK KECAMATAN JEMBRANA, KABUPATEN JEMBRANA, BALI Ni Made Ayu Suardani Singapurwa; I Putu Candra; I Nyoman Rudianta; Ni Komang Armaeni
J-ABDI: Jurnal Pengabdian kepada Masyarakat Vol. 1 No. 4: September 2021
Publisher : Bajang Institute

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

Community Service Activities were carried out at the Mina Sari Sejahtera Group in Perancak Village, Jembrana District, Jembrana Regency. The processing of fishery products has been produced and marketed by partners, but partners want to increase the quantity and quality. Partners do not yet have good processing knowledge and hygiene sanitation in processing, as well as inadequate processing facilities, so that production is not as desired. The solutions to solve the problems faced by partners are: providing Appropriate Technology in processing fish processing products; provide knowledge on good processing methods, sanitation and processing hygiene; providing equipment assistance, as well as providing assistance for repairing the floor of the processing area. The results of the activity show an increase in turnover of partners engaged in the economy, an increase in the quantity and quality of products, as well as an increase in people's understanding and skills

Tingkat Keamanan Nasi Campur Yang Dijual Di Lingkungan Pasar Badung Ditinjau Dari Aspek Mikrobiologi Yulianus Jordi Ziku; Ni Made Ayu Suardani Singapurwa; I Wayan Sudiarta
GEMA AGRO Vol 23 No 1 (2018)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Food is one of the main elements of man. Quality of food should always be guaranteed to the public avoid the disease or health problems caused by bacterial contamination. One indicator of food contamination is the bacteria Escherichia coli. This study aims to analyze the contaminants of Escherichia coli bacteria and the total amount of microbes found in mixed rice foods sold in the Badung Market Traditional. This research uses descriptive analysis method. Samples tested were mixed rice taken from six mixed rice vendors in Badung Market environment, and testing of bacterial contaminants was tested at Veterinary Balai Besar Laboratory in Denpasar. The study was conducted on April 7, 2016, until May 4, 2016. The study included E.coli MPN testing, prediction test, confirmatory test, biochemical test using IMViC, and total microbial analysis using Total Plate Count (TPC) testing. The results of this study showed that all samples of mixed rice food (100%) were not contaminated with Escherichia coli bacteria. The total microbial yields showed 91.7% of mixed rice samples did not meet the standards and only 8.3% of the samples met the standards determined by Dirjen POM Number: 03726 B/ SK /VII /89.

Karakteristik Buah Rambutan pada Suhu Dingin dengan Kemasan Terbuka dan Tertutup Ignasius Edward Ileng; Luh Suriati; Ni Made Ayu Suardani Singapurwa; I Gede Pasek Mangku
GEMA AGRO Vol 25 No 1 (2020)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Rambutan is one of the potential fruits to be developed. It is because Rambutan contains many compounds that are beneficial to the body. Rambutan is easily damaged if stored at room temperature. To maintain the quality and shelf life of rambutan requires a variety of techniques one of which is the temperature setting during storage. The damage of Rambutan starts from damage to the skin and fruit hair. Fresh-Cut is one way that rambutan fruit can be consumed in a longer time. Freshcut is a treatment by removing parts that are not consumed in the fruit through the process of stripping, cutting, slicer and so forth. This research was conducted using the complete random design method of factorial and 2 repeats. The first factor includes the long storage of Rambutan fruit consists of 6 levels, namely 0, L, 2, 3, 4, 5, 6. The second factor is the storage temperature of Rambutan fruit consists of two levels of cold temperature (7-12) C and freezing temperature ((-4)-0)C. Observations conducted objectively include: moisture content, pH, TSS, Vitamin C. Whole fruit storage and fresh-cut rambutan preferably at a temperature of 7-12C with a closed packaging. Whole fruit even though the skin has changed brown but the fruit characteristics in it is still good until Day 6, while the best characteristic of Fresh-cut Rambutan until day 3.

Analisis Cemaran Mikrobiologi Pada Daging Ayam Broiler Yang Beredar Di Pasar Tradisional Kecamatan Denpasar Barat Anak Agung Diah Apriyanti; I Wayan Sudiarta; Ni Made Ayu Suardani Singapurwa
GEMA AGRO Vol 25 No 2 (2020)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Broiler chicken meat is chicken meat that is commonly consumed by the public, because it has high nutritional value, thicker meat and is easily available in both traditional and modern markets. This study aims to determine the microbiological contamination of broiler chicken meat circulating in the Traditional Market of West Denpasar District. This research is a descriptive study using survey and experimental methods in the laboratory. Based on data from PD Pasar Denpasar City, there are 6 traditional markets in West Denpasar District. The number of samples to be studied was 53 samples from 113 populations. The parameters in this study were Total Plate Count (TPC), Escherichia coli, and Salmonella sp. The results showed that from 53 samples, TPC test results, there were 35 samples that met the requirements and 18 samples exceeded the limits set by SNI 7388: 2009 with a maximum limit of TPC contamination of 1 x 106 colony/gram. E. coli test results, namely 1 sample meets the requirements and 52 samples exceed the limit set by SNI 7388: 2009, namely the maximum limit of E. coli contamination 1 x 101 colony/gram. Salmonella sp. Test results obtained all negative samples so that they meet the requirements of SNI 7388: 2009, namely negative/25 grams.

Analisis Kimia Dan Mikrobiologi Bumbu Rujak Gula Merah Dalam Kemasan Yang Dijual Di Denpasar Komang Nita Wedaningsih; Ni Made Ayu Suardani Singapurwa; I Gede Pasek Mangku
GEMA AGRO Vol 26 No 1 (2021)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Brown sugar salad is a type of snack or snack that is popular with the public because it is cheap and rich in vitamins. This study aims to identify the chemical and microbiological contents of the packaged brown sugar rujak spices sold in Denpasar. This research is a descriptive study using survey and experimental methods in the laboratory. The number of samples to be studied is 31 samples. The parameters in the study were analysis of sodium benzoate preservative, analysis of artificial sweeteners saccharin, moisture content, degree of acidity (pH), total plate count (TPC), analysis of Escherichia coli contaminants and organoleptic tests. The results showed that of the 31 samples the results of testing for the preservative sodium benzoate were all negative. The test results for the artificial sweetener Saccharin showed that 4 samples were positive for saccharin. The water content of the rujak spices ranged from 13.97% -71.91%. While the pH value obtained ranges from 3.54-5.76. The results of the Total Pate Count (TPC) test showed that 31 samples of rujak spices had total microbes ranging from <10 - 9.1x107 colonies / g. A total of 6 samples of rujak spices had total microbes that exceed 1 x 105 colonies / g. Escherichia coli test results showed that all rujak spices had a total of E. coli <3.6 colonies / g. Organoleptic test results as a whole rujak spices accepted by consumers.

Karakteristik Kue “Lekun” Khas Maumere Timur Ditinjau Dari Jenis Kemasan Dan Lama Penyimpanan Maria Intan Claudia Yatub; A A Made Semariyani; Ni Made Ayu Suardani Singapurwa
GEMA AGRO Vol 26 No 2 (2021)
Publisher : Fakultas Pertanian, Universitas Warmadewa

“Lekun” cake is a traditional East Maumere cake that is specially made during engagement ceremonies to weddings or mourning ceremonies (Lodo Huer). “Lekun” cake has the potential to be used as souvenirs at this time. However, the "lekun" cake experienced changes in texture hardness and fungal contamination during storage for more than one day at room temperature. This study aims to determine which type of packaging produces the best characteristics of "lekun" cakes and to determine the shelf life of "lekun" cakes packaged in primary packaging (bamboo, dried banana leaves, corn husks, polypropylene plastic) and secondary packaging (besek) at room temperature. The design used was a completely randomized design with two factors and three replications, the first factor was the type of packaging consisting of four treatments, namely bamboo and plastic packaging, dried banana leaf packaging and besek, corn husks and besek packaging, and polypropylene plastic packaging and plastic bags. . The second factor was storage time which consisted of two treatments, namely the second day and the fourth day. Observations were made objectively covering water content, fat content, protein content, ash content, carbohydrate content, acidity (pH), total anthocyanin content, texture hardness level and subjectively covering color, taste, aroma, texture, overall acceptance and visual test. mold growth. The results showed that bamboo as primary packaging and besek as secondary packaging produced the best "lekun" cake characteristics. The shelf life of “lekun” cakes packaged in bamboo and corn husks is two days, while the dried banana leaves and polypropylene plastic packaging is one day at room temperature

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