Luh Putu Wrasiati
PS Teknik Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Bukit Jimbaran, Badung 80361

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ANALISIS KOMPONEN GIZI DAN KANDUNGAN BAHAN BERBAHAYA BAKSO DAGING SAPI YANG DIPASARKAN DI KOTA DENPASAR Mulyani, Sri; Wrasiati, Luh Putu; -, Fakhrudin
Agrotekno Vol. 12, No. 1 Februari 2006
Publisher : Agrotekno

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The aims of the research were to find out the content of nutrition, and to detect the borax and formalin on beef meat balls (bakso sapi) sold in Denpasar. Samples taken from five brands of bakso sold in 8 supermarkets. Analysis was undertaken for the content of ash, fat, water and protein, and also a qualitative analysis to detect borax and formalin. The results showed that many samples did not fulfill the standards (SNI) particularly on fat and water content. None of the samples contained borax, but samples from two brands contained of formalin.
KORELASI BEBERAPA KOMPONEN KIMIA TERHADAP PENILAIAN ORGANOLEPTIK DAN HARGA BERAS BERMEREK YANG BEREDAR DI KOTA DENPASAR (STUDI KASUS DI PASAR SWALAYAN KOTA DENPASAR) Wrasiati, Luh Putu; Hartiati, Amna; Ummy Indiyani, Ni Kadek
Agrotekno Vol. 13, No. 1 Februari 2007
Publisher : Agrotekno

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The  research  aimed to  (1)  observe  the  correlation  of chemical  component  rice  brand  with  organoleptik  of  yielded rice  test;  (2)  observe  the  correlation  of  chemical  components with  chosen  price  rice  brand;  (3)  determine  which  component have the most effect on organoleptik test of yielded rice.This  research  used  6  (six)  chosen  rice  brand  which were taken from supermarket that located in Denpasar by using purposive  sampling.  Analyses  covered  chemical  test  and organoleptik  test.  Chemical  test  cover  rate  test  of  amylase, amilopektin, and water content, the test of organoleptik covered test of scoring for texture, test hedonic to feel and acceptance of entirety.  The  result  of  organoleptik  test  was analyzed  with fragment  test  then  acceptance  mean  is  overall  was  test correlated  with  the  result  of  chemical  test  and  price  mean  of chosen rice.Result  of  acceptance  mean  of  organoleptik  overall data  indicate  that  rice  with  Bengawan  Super  brand  Sunflower was the most liked by consumers and brand C4 Super brand wasthe  least  taken  by  consumers.  Result  of  chemical  analysis indicate  that  the  water  rate  of  six  rice  brands  pursuant  to  SNI 01-6128-1999  and  rate  of  their  pertained  is  lower  until  mean. This results  indicated  that  the  regression  equation  between overall acceptance, with amylase rate and water rate (Y/X1/X3) was Y =  114,924  +  1,308 X1 - 0,037 X12 - 23,121 X3 +  1,105 X32 which  showed the  correlation  coefficient  was 0,760  and coefficient  of  determinacy  was 0,578.  This  correlation  hasshowed strong  level  relation.  Regression  equation  between chemical  component  and  the  price  of  brand  rice  have  chosen was Y  =  27791,960  - 13,810 X2 - 0,129 X22 - 3863,140 X3 + 175,691 X32 which showed the  correlation  coefficient  is  0,984 and coefficient of determination was 0,967. This correlation has very  strong  relation. Chemical  component which had the  most effect  to  the  texture was rate  of  amylase  and  amilopektin  with strong relation level. Chemical component which had the  most effect  on  rice  and  acceptance  of  entirety  rate  was  taste amilopektin level.
PENGARUH JENIS DAN JUMLAH PENAMBAHAN GULA PADA KARAKTERISTIK WINE SALAK Wayan Gunam, Ida Bagus; Wrasiati, Luh Putu; Setioko, Wito
Agrotekno Vol. 15, No. 1 Februari 2009
Publisher : Agrotekno

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The research was aimed to determine the effect of typeand concentration of sugar on the characteristics of producedsalacca wine and to determine the type and concentration ofsugar yielding salacca wines with the best characteristics andpreferred by panelists. Sensory test results showed that themost preferred salaca wine characteristics by panelists wasthose which produced with addition of 25% sucrose sugar(w/v), and the produced wine contained 14.81% of ethanol,2.66% of total sugar, 0.21% of total acid, pH 3.67, 10.5°Brixof total soluble solids, and methanol content was notdetected.
ANTIOXIDANT CAPACITY OF FRANGIPANI (Plumeria alba) POWDER EXTRACT Wrasiati, Luh Putu; Wirawan, I Gede Putu; Agus Bagiada, Nyoman; Mantik Astawa, I Nyoman
INDONESIAN JOURNAL OF BIOMEDICAL SCIENCES Vol. 5, No. 2 Mei 2011
Publisher : Udayana University

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This research aimed to identify the antioxidant capacity, vitamin C (ascorbic acid), and total phenolic compounds of frangipani flower powder. The powder was extracted using ethanol, methanol, acetic acid, and water (aquadest). Antioxidant capacity of each extract were determined using 2,2-diphenyl-1-picrylhydrazyl radical scavenging method, vitamin C were determined using 2,4 Dinitrophenylhydrazine, and total phenolic compounds were determined using Folin Ciocalteu reagent. All of parameters were measured by spectrofotometer. The result shows that the highest value of antioxidant capacity was ethanolic extract (18.19%) and the lowest value was acetic acid extract (12.74%). The highest value of vitamin C was aqueous extract (3.49 mg/100g) and the lowest value was acetic acid extract (3.02 mg/100g). The highest value of total phenolic content was aqueous extract (25.49 mg GAE/g) and the lowest value was acetic acid extract (22.74 mg GAE/g). In conclusion, the higher antioxidant capacity was not always followed by the higher of vitamin C and total phenolic compounds.
KANDUNGAN SENYAWA BIOAKTIF DAN KARAKTERISTIK SENSORIS EKSTRAK SIMPLISIA BUNGA KAMBOJA (PLUMERIA SP.) WRASIATI, LUH PUTU ; HARTATI, AMNA; YUARINI, DEWA AYU ANOM
Jurnal Biologi Vol XV, No 2
Publisher : Jurnal Biologi

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This research was carried out to identify the bioactive compounds and sensory characteristics of simplisia extract of frangipani. The kinds of frangipani used in this research were ”Local Bali” frangipani and ”Cendana” frangipani which belong to Plumeria alba, and pink frangipani and ”Sudamala” frangipani which are member of Plumeria rubra. The method used in this research was explorative method to find out the bioactive compounds such as tannin, total phenol, and vitamin C content. The study also observed the sensory characteristics such as flavour, aroma, and colour of simplisia extract of frangipani. The results indicated that the highest tannin content was found in simplisia extract of ”Cendana” frangipani (4.02%), and the lowest tannin content was found in local frangipani (2.32%). The highest total phenol content was found at simplisia extract of ”Sudamala” frangipani (18.94 mg GAE/g) and the lowest content was found at ”Local Bali” frangipani (15.11 mg GAE/g). The highest value of vitamin C was found in ”Cendana” frangipani (2.76 mg/100 g), and the lowest value was found at pink frangifani (1.89 mg/100 g). The panelist preference test indicated that the color of frangipani extract ranged from yellow and brown up to brownies red (color score ranged from 2.66 until 3.97). The score of frangipani extract aroma ranged from 3.58 until 4.07 with criteria of a little specific frangipani smelt until specific frangipani. While, the preference test for flavor indicated that the score of frangipani taste ranged from 3.51 until 4.12 with the criteria of rather astringent and a little sour to astringent.
PEMANFAATAN LIMBAH AIR KELAPA MENJADI PRODUK COCO CIDER : KAJIAN PENAMBAHAN GULA DAN WAKTU FERMENTASI Wrasiati, Luh Putu
Bumi Lestari Journal of Environment Vol 13, No 1
Publisher : Udayana University

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AbstractThe coconut waste water contain some nutrients, micronutriens, and minerals such as vitaminC, biotin, riboflavin, folic acid, amino acid, carbohydrate, calcium, phosphorous and iron.The product of coconut waste water is popularly known as nata-de-coco. Besides that, thecoconut waste water can also produced as alcohol beverages like coco cider. This researchwas conducted in order to observe the effect of sucrose addition and fermentation time onthe characteristics of coco cider, and to determine the best characteristics of coco cider.This research is expected to provide the information about the amount of sugar should beadded and fermentation time in production of coco cider. The design experiment used in thisresearch was the randomized complete design with two factors, i.e. the ratio of sugar added(5, 10, 15, and 20%) and the fermentation time (2, 4, and 6 days). The variables observedincluded alcohol content, total sugar content, pH, and sensory evaluation such as taste,aroma, and overall acceptance. The results indicated that the interaction between sucroseaddition and fermentation time significantly affected the alcohol content and total sugarcontent of coco cider, the more the sucrose added and the longer the fermentation time, thehigher the alcohol content and the less the total sugar content. The sensory evaluationindicated that the good coco cider was produced from 10 percen of sucrose and fermentedin two days with the characteristics: the score of taste, aroma and overall acceptance wasbetween 3 and 4, alcohol content was 5.3, pH was 3.9, and total sugar content was 10.75percents.
Karakteristik Bubuk Instan Cemcem ( spondiaz pinnata lf kurz ) Wrasiati, Luh Putu; Antara, I Nyoman Semadi; Wartini, Ni Made
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 1, No. 1, 2014
Publisher : Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology)

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One of tropical plant used as a traditional beverage in Bali is Kecemcem or Cemcem (Spondias pinnata (Lf) Kurz) or in Indonesian called Kedondong Hutan. Empirically, the beverage is mentioned for treating coughs, increasing appetite, and body refreshment. Besides used as a beverage, Cemcem leafs are also used as a flavor enhancer of fish products. The study was carried out to determine the characteristics of Cemcem instant powder produced by encapsulation using maltodextrin and dried by the thin layer drying method. Cemcem instant powder was then analyzed its content of vitamin C, total phenols, tannins, antioxidant capacity, water cntent, ash content, and solubility. The flavor compounds in Cemcem instant powder obtained in Bukit Jimbaran area are identified by GC-MS devices. The result showed that cemcem instant powder which was produced by 24 hours of maceration time has the best characteristics and potential to be developed as a natural antioxidant products. It has the highest of total phenol, tannin, vitamin C, and antioxidant capacity. The content of vitamin C, total phenol, and tannin were 135.06 mg/100g, 38.95 mg GAE/g, and 11.01% respectively. The antioxidant activity of cemcem instant powder which analyzed by DPPH method was about 43.80%. There are 17 compounds detected by GC-MS, these compounds belonged alkenesalcoholsphenols compounds and esters of fatty acidsThe whole compounds were the building blocks of flavor cemcem leaves.Keywords : Characteristic of cemcem instant powder, antioxidant capacity, andflavor compounds of cemcem leaves
Perubahan Kadar MDA, SOD, dan Kapasitas Antioksidan Hati Tikus sprague dawley pada Pemberian Ekstrak Bubuk Daun Cemcem (spondias pinnata (l.f) kurz) Sulistyadewi, Ni Putu Eny; Wrasiati, Luh Putu; Wartini, Ni Made
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 1, No. 1, 2014
Publisher : Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology)

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Cemcem leaves (Spondias pinnata (Lf) kurz is one plant that is used as a traditional drink for health benefits. This study was carried out to (1) Influence of Cemcem leaves powder extract to increased antioxidant capacity, enzyme activity of Superoxide Dismutase (SOD) and Malondialdehyde (MDA) levels in the Sprague Dawley (SD) rat liver and (2) determine the best doses to increased antioxidant capacity and enzym activity of SOD and decreas the levels of MDA in the Sprague Dawley (SD) rat liver. Methods used to determination of the effect of Cemcem leaves powder extract on levels of antioxidant capacity, SOD and MDA were performed in SD rat. The dose which was consumed were 50 mg/kg/day, 100 mg/kg/day, 150 mg/kg/day, and 200 mg/kg/day. The results showed that the cemcem leaves powder extract that was consumed orally for seven weeks at a dose of 50 mg / kg / day up to 200 mg / kg / day was able to significantly (P <0.05) decrease the levels of MDA and increase antioxidant capacity and SOD enzyme activity in rat liver. The conclusion of this study is that the extract at a dose of 50 mg / kg / day up to 200 mg / kg bw / day can increase the antioxidant capacity and SOD enzyme activity, as well as decrease the levels of MDA in the Sprague Dawley rat liver and Cemcem leaves powder extract at a dose of 200 mg / kg / day have the same ability by administering Vitamin C 50 mg / kg / day.Keywords : Cemcem Leaf Powder Extract, Maltodextrin, antioxidant capacity, SODand MDA
DISTRIBUSI DAN PENANGANAN PASCAPANEN KACANG PANJANG (Vigna sinensis L.) DARI KECAMATAN BATURITI KE KOTA DENPASAR Ary Gunada, A A Gede; Wrasiati, Luh Putu; Anom Yuarini, Dewa Ayu
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 3, No 2 (2015): Juni
Publisher : JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI

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The aims of this study were 1) to find out the distribution line of long beans (Vigna sinensis L.) that produced in Baturiti to Denpasar, 2) to find out post-harvest handling in each distribution line that is passed and post-harvest handling that has been done, 3) to determine the marketing and profit margin of each distribution from Baturiti to Denpasar. This study was using survey method. This study showed that there were 6 distribution line of long beans from Baturiti to Denpasar and all lines had experienced in sorting and grading on the collectors and traders. The highest marketing margin was Rp 8.000/kg and the highest profit margin was Rp. 6.805/kg which were found in line 4 (farmer-collector-seller-retailer-customer). Meanwhile the lowest marketing margin was Rp.4.250/kg and the lowest profit margin was Rp.3.685/kg which were found in line 1 (farmer-seller-customer)
STRATEGI PENGEMBANGAN USAHA PRODUKSI ROTI BALI KENCANA BAKERY, DENPASAR Dewi, Ni Putu Kiki Vrashinta; Wrasiati, Luh Putu; Satriawan, I Ketut
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4, No 2 (2015)
Publisher : JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI

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This study aims to analyze the internal and external conditions and to develop and recommend business development strategies of Bali Kencana Bakery. Business Development Strategy Analysis using SWOT matrix, supported by quantitative analysis was using matrix EFE, IFE, IE, and QSPM. The result showed that the weighted value for the matrix Internal Factor Evaluation (IFE) was 3.11 (strong position) and External Factor Evaluation (EFE) was 2.64 (relatively moderate). In the matrix Internal External (IE) strategy that must be done was to grow and establish strategies (growth and build), which consists of an intensive strategy (market penetration , market development and product development) or integrative strategies (backward integration, forward integration and integration horizontal). There were nine alternative strategies can be drawn up to develop the business of Bali Kencana Bakery.
Co-Authors A A Gede Ary Gunada, A A Gede A. A. Istri Mirah Dharmadewi, A. A. Istri Mirah AMNA HARTATI Amna Hartiati Anak Agung Putu Agung Suryawan W, Anak Agung Putu Antares, Ardhinata Darmawan, Komang Adi DEWA AYU ANOM YUARINI Dewa Ayu Anom Yuarini, Dewa Ayu Fakhrudin - Fridayana, I Wayan Eko G. P. Ganda Putra, G. P. G.P Ganda Putra, G.P G.P. Ganda Putra Gusti Putu Ganda Putra, Gusti Putu Gusti Putu Ganda-Putra, Gusti Putu I Gede Putu Wirawan I Ketut Satriawan I Ketut Sumadi I Ketut Suter I Made Anom Sutrisna Wijaya I NYOMAN MANTIK ASTAWA I Nyoman Semadi Antara, I Nyoman Semadi I Nyoman Sumerta Miwada I NYOMAN SUTARPA SUTAMA I Wayan Gede Sedana Yoga, I Wayan Gede Ida Ayu Putu Arik Cahayanti, Ida Ayu Putu Ida Bagus Wayan Gunam IMadeAnom Sutrisna Wijaya, IMadeAnom Sutrisna IPutu Gde Budisanjaya, IPutu Gde Kesuma, I Wayan Agus Wijaya Adi Lutfi Suhendra MADE PHARMAWATI Ni Kadek Ummy Indiyani Ni Luh Putu Diyan Utami Dewi, Ni Luh Putu Diyan Ni Made Wartini Ni Nyoman Desi Trisna Dewi, Ni Nyoman Desi Ni Nyoman Wirasiti Ni Putu Adriani Astiti Ni Putu Eny Sulistyadewi, Ni Putu Eny Ni Putu Kiki Vrashinta Dewi, Ni Putu Kiki Vrashinta NiMade Wartini, NiMade Nyoman Agus Bagiada NYOMAN SEMADI ANTARA Partama, I Wayan Sweta Putri Utami, I Gusti Ayu Agung Putu Mutia Septiyaningsih, Putu Mutia Rama Krishna, Putu Agung Sujud Sadyasmara, Cokorda Anom Bayu Saraswati, Sagung Ayu Bulan Julia Sari, Ni Made Purindah Sri Mulyani Surya Wirawan, I Kadek Triastuti, Ni Ketut Titi Tricahyani, Ida Ayu Komang Wiranatha, A.A.P. Agung Suyawan Wiranatha, A.A.P.A Suryawan Wito Setioko