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Book Chapter_Kemudahan Pendirian Perseroan Terbatas Usaha Mikro Kecil (PT UMK) dalam Menunjang Usaha Pariwisata Pasca Diundangkannya Undang-Undang Nomer 11 Tahun 2020 tentang Cipta Kerja
Get PDFKorespondensi-The Local Wisdom Study of Luan And Teben Concept on Balinese Ethnic Houses (Case Study: Balinese Ethnic Houses in Denpasar, Bali)
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Effect of cooking time on the quality of nila nyat-nyat (Oreochromis niloticus)
Get PDFThe right time for cooking nila nyat-nyat is very influential on subjective and objective value of nila nyat-nyat. The goal of this study was to determine the best time in cooking tilapia in order to get the best quality of nila nyat-nyat. The research was conducted at the Laboratory of the Faculty of Agriculture, Warmadewa University and the Faculty of Food Technology, Udayana University. This research used experimental method with completely randomized design of single factors with 6 different treatments and 4 replications. Quality assessment includes subjective tests through organoleptic analysis such as appearance, texture, odor, and taste, and also objective tests or nutritional analysis, such as water, fat, protein, and ash content. Statistical analysis with anova showed that the difference in cooking time gave significant influence in the organoleptic quality and nutritional value of tilapia (p value < 0.01). From this research, we conclude the best time for cooking tilapia was 30 minutes
Korespondensi-Konsepsi Natah Dan Lebuh Sebagai “Ruang Keseimbangan” Dalam Arsitektur Tradisional Bali
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The Innovation of Coconut Processing To Virgin Coconut Oil (VCO) Using of the Centrifugal Method
Get PDFThe 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)
Phytochemical and antioxidant capacity test on turmeric extract (Curcuma longa) traditionally processed in Bali
Get PDFBali is an island that is famous for its culture, including traditional medicine. In traditional medicine, the Balinese use various kinds of medicinal plants, one of which is Turmeric. The purpose of this study was to determine the ways and objectives of the use of turmeric by Balinese, as well as the phytochemical content and antioxidant capacity of turmeric extract which is traditionally processed in Bali. The method and purpose of utilizing turmeric were obtained through observation and interviews with 900 Balinese respondents. Quantitative phytochemical tests include starch, protein, flavonoid, tannin, phenol and vitamin C levels and qualitatively for the presence of triterpenes, steroids, alkaloids, and saponins. Antioxidant capacity was measured using the DPPH method. Through this research, we found there were only 36.8% of respondents had ever used turmeric as a traditional medicine. Utilization of turmeric was mostly in the form of loloh or traditional drinks. Phytochemical test results showed turmeric extract had 67.38% starch, 3.42% protein, 2709.39 mg / 100 gr flavonoids, tannins 291.64 mg / 100gr, phenol 1584.04 mg / 100 gr, and vitamin C 0.06 mg / 100gr. Qualitatively, turmeric extract contained triterpenes, alkaloids, and saponins, but did not contain steroids. The antioxidant capacity of turmeric extract was 70.9 mg / L GAEAC. Turmeric extract is a traditional medicine made from nature that is most commonly used by Balinese and very potential to be developed as an antibacterial, antioxidant, anti-inflammatory, or other benefits that still need further investigation