Stabilitation of strawberry puree during processing

During processing of strawberry products like puree were often found of problems such as loss of changed of red colour anthocyanin, formation of brown pigment and loss of vitamin C. The purpose of this research is to determine the best of precise ascorbic acid and sodium acid pyrophosphate (SAPP) concentrations to produced strawberry puree with a good quality. The research was employed by two factors. The first factor is ascorbic acid concentrations, consist of three levels: ascorbic acid 0,5%, 0,75% and 1,0%. The second factors is sodium acid pyrophosphate (SAPP) concentrations, consist of three levels: SAPP 0,04%, 0,07% and 0,1%. The research was designed by factorial randomized block design with two replications. The data were analyzed by variance analyzed when the treatments result gave significantly effect (

KAJIAN MENGENAI SUSUT BERAT DAN KARAKTERISTIK KENTANG YANG DISIMPAN PADA SUHU RENDAH

Penelitian ini dilakukan di Laboratorium Teknologi Pertanian, Fakultas Pertanian Universitas Warmadewa pada bulan Desember 2015 sampai Maret 2016. Tujuan dilaksanakan penelitian ini adalah untuk menganalisa dan menjabarkan perubahan susut berat dan karakteristik kentang yang disimpan pada suhu rendah. Penelitian menggunakan Rancang Acak Kelompok (RAK) yang terdiri dari dua faktor yaitu faktor I : suhu penyimpanan yang terdiri dari tiga level yaitu 8 ± 2°C (coolbox), 12 ± 2°C (refrigerator), dan -3 ± 2°C (freezer) dan faktor II : lama penyimpanan (4, 8, dan 12 hari). Masing-masing kombinasi perlakuan diulang sebanyak dua kali sehingga diperoleh 18 unit percobaan. Hasil penelitian menunjukan bahwa kombinasi/interaksi antara perlakuan suhu dan lama penyimpanan menunjukan pengaruh yang berbeda tidak nyata (P>0,05). Perlakuan suhu penyimpanan memberikan pengaruh yang tidak nyata (P>0,05) pada kadar air, vitamin C, dan kadar pati kentanag, tetapi berpengaruh sangat nyata (P<0,01) terhadap susut bobot kentang. Lama penyimpanan memberikan pengaruh tidak nyata pada kadar air kentang. Rata-rata susut bobot berkisar antara 0,4469% - 1,0703%, kadar air berkisar antara 81,2770% - 85,3442%, vitamin C (2,7233% - 3,0545%) dan kadar air pati berkisat antara 6,3004% - 8,4908%. Penyusutan berat kentang tertinggi terdapat pada penyimpanan pada suhu -3 ±2°C (freezer). Penyimpanan kentang yang paling efektif untuk mempertahankan berat dan karakteristik kentang yaitu pada suhu 12 ±2°C (refrigerator) dengan lama penyimpanan empat hari. Perlakuan suhu penyimpanan tidak terlalu memberikan pengaruh terhadap kadar pati kentang, tetapi perakuan lama penyimpanan menurunkan kadar pati seiring dengan semakin lamanya penyimpanan

Strategy of Agribusiness Development of Chrysanthemum Flower in Pancasari Village, Sukasada District, Buleleng Regency

This study aims to identify and analyze internal and external factors on the development of chrysanthemum agribusiness in Pancasari Village, and to formulate alternative strategies and to determine the priority of agribusiness development strategy of chrysanthemum flowers in Pancasari Village. Determination of the location of the study using the method "purposive sampling", the basic method in this study is descriptive analysis, namely research based on actual problems that exist in the present. The results showed that the identification and analysis of internal factors on influencing variables of strength is the suitability of land and climate, the mastery of chrysanthemum flower technology, chrysanthemum agribusiness is a profitable business, chrysanthemum agribusiness is the main business of agricultural extension workers availability, cooperation between farmers in groups and experience of chrysanthemum agribusiness. While the identification and analysis of internal factors in the variables of weakness that influence the human resources of farmers are still low, the dependence of seedlings from Java/outside, limited land ownership/narrow, limited funds, limited facilities/infrastructure, lack of market information and poor farm management. Identification and analysis of external factors on the variables of opportunity that influence the availability of technology, the availability of markets, the availability of production facilities and equipment, agribusiness enterprises have bright prospects, regional autonomy, government policy and the availability of manpower. While external factors on threat variables that influence the unavailability of seeds at any time, pest and disease attacks, competition from Java/outside Bali, residential population, capital dependence on loan sharks, high land prices, and the lack of a pattern of partnership system. Chrysanthemum agribusiness development strategy in Pancasari Village is: General strategy is a growth strategy and stability. Alternative strategies are aggressive strategies and alternative strategies resulting from SWOT matrix analysis are: 1) Improve the quality and quantity of chrysanthemum flower production. 2) Improve farmer cooperation in groups, to minimize costs. 3) The use of production facilities and equipment. The strategy that should be implemented based on QSPM analysis is an intensive growth strategy

The Influence of Wheat Flour and Tapioca Comparison Against Characteristics of The Chips Beluntas Leaves During Storage

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, storag

PENERAPAN SANITASI HIGIENE PADA KELOMPOK MINA SARI SEJAHTERA DI DESA PERANCAK KECAMATAN JEMBRANA, KABUPATEN JEMBRANA, BALI

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 skill

The Safety of Tofu Food Produced in Klungkung Regency in Terms of Chemical and Microbiological Aspects

This research was aimed at investigating the safety of tofu food in terms of chemical (formalin) and microbiological (E. coli and Salmonella sp.) aspects produced in KlungkungRegency that met SNI 01-3142-1998 requirements. The test was conducted in the Laboratory of the Great Hall of Denpasar Veterinary. This research was explorative research that used in-laboratory experiment design. The population of this research was obtained through the survey by conducting a survey, namely the number of tofu producers in KlungkungRegency that was 6 producers located in Klungkung Sub-District and Dawan Sub-District. The safety test of tofu food was conducted against formalin parameters (qualitative), E. coli and Salmonella sp. The result of this research from the six tofu samples showed negative content of formalin. Thus, the safety of tofu food based on the chemical (formalin) aspect had met the requirement by the Decree of the Health Minister of the Republic of Indonesia Number 722/Menkes/Per/IX/88 and the Decree of the Health Minister Number 1168/Menkes/Per/1999. The E. coli Microbe contamination which resulte

Analysis of Acesulfame K Sweetener on Elementary School Student’s Snacks in South Denpasar Sub-district

This study aims to determine the content and levels of Acesulfame K sweetener in unmarked beverages without labels prepared and sold by elementary school canteens in South Denpasar subdistrict. This research is a type of descriptive research that uses survey methods with simple random sampling techniques and experiments in the laboratory. The number of primary schools in South Denpasar District is 72 schools. The population in this study were 145 types of unmarked beverages without labels that were prepared and sold by elementary school canteens in South Denpasar District. The number of samples sampled are 110 samples from 145 existing populations. The parameters of artificial sweetener in this research were Acesulfame K which was tested by HPLC. The research data are presented in tables, graphs and analyzed descriptively. The results showed that of 110 samples containing 49 acesulfam K samples (44.55%) and acesulfam K levels all samples met the requirements in accordance with the maximum allowable limit referring to the Head of POM (National Agency of Drug and Food Control) RI Regulation Number 4 of 2014

Flavor of Urutan, a Traditional Chicken-based food from Bali

Research has been carried out to get a proper formulation in the production of Urutan, in order to get a product with good characteristics that is well-received by consumers. The research was performed in August-November 2017 at Faculty of Agriculture, Warmadewa University, whle protein analysis was performed at Food Analysis Laboratory, Udayana University. The chicken was obtained from Ketapian market, East Denpasar district, while the synthetic casing was collected from UD Dwi Boga Utama at 89 Buana Raya Street, Padangsambian, West Denpasar. The research used completely Randomized Block Design, with 2 x 4 factorial and 2 replications. The first independent factor was addition of fat (0, 10, 20, and 30 %) and the second factor was treatment (with fermentation and without fermentation); thus, there were a total of 16 treatments. Parameters observed were objective parameters (moisture content, ash content, pH, fat content, and protein content) and subjective parameters with sensory analysis on color, texture, taste, aroma, and overall acceptance from panelists on the product. The results showed that treatment/formulation that could produce the Urutan chicken with good characteristics (based on the standard SNI 01-3820-1995) and well-accepted by panelists was the treatment with 10 % addition of fat with no fermentation process. The product resulted had moisture content 51.010 % (w/w), fat content 15.10 % (w/w), protein content 33.06 % (w/w) and pH 6.20. In sensory evaluation, the product was rated 5.31 (slightly like – like) for color, 5.69 for taste (slightly like-like), 4.81 for aroma (neutral – slightly like), 5.56 for texture (slightly like-like), and 5.50 for overall acceptance (slightly like-like)

The Innovation of Coconut Processing To Virgin Coconut Oil (VCO) Using of the Centrifugal Method

The development in the agricultural sector which is uneven causes a disparity in economic conditions in rural areas. The level of knowledge and technical mastery that is still weak is also the cause of slow economic development in rural areas. The purpose of this activity is to provide technological innovation and skills to the people of Pangsan village, improve the yield and quality of the VCO produced, facilitate market access and increase the economic income of the participating groups. This activity was carried out in the "Mekar Sari" and "Sari Murni" groups in Pangsan village, Petang District, Badung Regency, Bali. The number of participants involved thirty people consisting of fifteen people from the "Mekar Sari" group and fifteen people from the "Sari Murni" group. The method of activity used is participatory empowerment which includes surveys, documentation, theory and discussion, practice, material assistance and tools, evaluation, and assistance. The data were analyzed with the descriptive method including qualitative and quantitative approaches. The activity was carried out for four months starting from August to November 2019. The results of the activity showed that the "Mekar Sari" and "Sari Murni" groups were very enthusiastic about participating in the program of activities provided. VCO produced using a centrifugal machine has a higher yield of 5-6 liters and better quality of properties (water content, free fatty acids, peroxide number) and has better organoleptic properties and meets the quality of Indonesia National Standard (SNI)

STRATEGIES FOR DEVELOPING COMPETENT YOUTHS IN INTEGRATED AGRICULTURE THROUGH LOCAL WISDOM

Integrated agricultural system is a management system (business) that combines agricultural components, such as plants, animals and fish in a unified whole. In addition to meeting the criteria for sustainable agricultural development, this system has a significant positive impact because it is organically based and developed/directed based on local potential (local resources). Warmadewa University offered a solution to the concept of integrated agricultural conservation starting from livestock and fisheries activities to post-harvest processing and encourage an entrepreneurial spirit in the younger generation. The engineering provided was an efficient technology resulting from research from professional agricultural experts that has been published in various journals. Among them are the development of organic cultivation and diversification using the SNT (System Nutrient Tank) method for exclusive vegetables, super local breed chicken farming in accordance with national poultry standards, fisheries with the concept of aquaponics (hydroponic system and poly culture system) and post-harvest processing of agricultural, livestock and fishery products, with the concept of food processing supporting local wisdom, all of which were integrated and with the concept of zero waste. The method used in this activity were delivering material, training, practice and mentoring to young people who are members of the partner, DUDI Tamiang Bali Mandiri Foundation in the Agro Learning Center (ALC) group. These youth were given integrated agricultural knowledge as well as fisheries and animal husbandry and the processing of agricultural products with the concept of "zero waste" based on Tri Hita Karana (Balinese local wisdom). There were 5 activities in this program. The output of Unwar's Matching Fund activities with the Industrial World was a young generation who are competent and have competency certificates from the Professional Certification Institute through the National Professional Certification Agency (BNSP) for 8 people, and integrated agricultural training certificates for 25 people, so they are ready to be independent or work competent in agriculture. Other outputs were Activity Books and Standard Operation Procedure Books, IPRs, Modules, Product Launches, News in the Bali Post Newspaper, Product Exhibitions, Video activities, each targeted at one achievement target