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Kontrak Pelaksanaan Program Penelitian Baru Skema Penelitian Dasar Kompetitif (Penugasan) Tahun Anggaran 2022
Full text linkLOCAL LEGAL PRODUCTS OF THE PROVINCE OF BALI PROVINCIAL GOVERNMENT STRENGTHENED AND EMPOWERED LOCAL WISDOM
Full text linkthis study aimed to analyze the empowerment of local wisdom and the form of strengthening local legal products on local wisdom. This study used a socio-legal method with a statutory and conceptual approach. As a result, local wisdom was empowered by developing culture-based industries or small and medium enterprises, developing a pecalang security system, and implementing Balinese Krama, which includes parahyangan, pawongan, and palemahan. Furthermore, article 236 paragraph (4) of Law Number 23 of 2014 strengthened the regional legal products on local wisdom, which explained that regional regulations as one of the regional legal products could contain provisions regarding local wisdom that do not conflict with statutory regulations
Evaluation the quality of fresh-cut mango, mangosteen, and rambutan under cold storage
Full text linkFresh-cut tropical fruit is a popular product because it is convenient, healthy, safe, and good quality. Fresh-cut fruits of
different types produce different qualities during storage. Mango, mangosteen, and rambutan are three tropical fruits that
contain nutrients that are good for health. The research design used a one-factor randomized block design, namely the
type of fruit, with three replications. The physical characteristics of the whole fruit are to be processed and determined by
their picking age, maturity stage, skin color, and texture. Fresh-cut mango preparation was carried out by peeling and
cutting to a size of 4 x 4 x 2cm while mangosteen and rambutan only removed the skin. Fresh-cut mango, mangosteen,
and rambutan were stored at a cold temperature of 7±1°C in a plastic box, and periodic observations of days 0, 3, 6, and
9. The quality attributes of fresh-cut fruit during storage that have been observed include acidity, vitamin C, moisture
content, total dissolved solids, weight loss, texture, color differences, and browning index. The recommendation of this
research is the removal of the skin followed by cutting the fruit as in the mango, the shelf life at cold temperatures is
shorter than without cutting, such as mangosteen and rambutan. Fresh-cut mango at cold storage only lasts 3 days, while
mangosteen and rambutans last up to 6 day
The Improvement of the Modified Starch—Glucomannan—Polyvinyl Alcohol Biothermoplastic Composite Characteristics With Polycaprolactone and Anhydride Maleic Acid
Full text linkThe purpose of this study was to determine the concentrations of polycaprolactone
(PCL) and anhydride maleic acid (AMA) to produce a biothermoplastic composite
(BtC) of modified cassava starch–glucomannan–polyvinyl alcohol (MSGPvA) that meets
the Indonesian National Standard (SNI) and International Bioplastic Standards such
as ISO 527/1B, PCL from the UK, and ASTM 5336 for PLA plastic from Japan.
This study measured the tensile strength ratio and Young’s modulus of MSGPvA BtC
compared to commercial biothermoplastic (CBt), elongation at break, swelling, water
vapor transmission rate (WVTR), and biodegradation time. In addition, the surface profile,
functional group, crystallinity, and thermal stability were also observed, which were
analyzed qualitatively and quantitatively. MSGPvA BtC with 20% PCL and 3.5% AMA
was able to increase and improve tensile strength, elongation at break, Young’s modulus,
swelling, WVTR, and degradation time. MSGPvA BtC with 5% PCL and 0.5% AMA has
a transverse surface profile that shows the presence of clear and wavy fibers and an
elongated surface profile with indistinct waves, containing the OH functional group at
wavenumbers 2,962.66 and 3,448.72 cm−1 and C=O at a wavenumber of 1,735.93
cm−1
, and has a low crystallinity degree but relatively high thermal stability. All MSGPvA
BtC characteristics with 5% PCL and 0.5% AMA have met the SNI and International
Bioplastic Standards (ISO 527/1B, PCL from England, ASTM 5336 for PLA plastic from
Japan), except for swelling characteristics. Thus, MSGPvA BtC with 5% PCL and 0.5%
AMA has the potential to be used as food packaging material
TEKNOLOGI TEPAT GUNA PENANGANAN UDANG WINDU SEGAR DENGAN MENGGUNAKAN SUHU RENDAH
Full text linkBuku TTG cara penanganan udang windu segar ini
merupakan buku praktis yang langsung dapat diterapkan oleh
pada pedagang udang tradisional, maupun para pedagang
udang modern. Buku TTG ini berisi alur praktis, mulai
penerimaan bahan baku udang windu segar, sampai tahap
pemasaran kepada konsumen. Konsumen dapat memilih
sesuai tujuan pemanfaatan udang windu segar tersebut, apa
untuk tujuan udang bakar, udang asam manis, maupun
berbagai tujuan lainnya
Orasi Ilmiah-PERTARUNGAN BUDAYA DAN POLITIK HUKUM DALAM PENGELOLAAN EKOWISATA BERBASIS FILOSOFI TRI HITA KARANA
Full text link
Nano Coating of Aloe-Gel Incorporation Additives to Maintain the Quality of Freshly Cut Fruits
Full text linkThe edible coating is an environmentally friendly technology that is applied to fresh-cut
fruit products. One of the natural ingredients that are potentially applicable is aloe-gel
because it contains several functional components. The main advantage of aloe-coating
is that additives can be incorporated into the polymer matrix to enhance its properties.
Additives tend to improve the safety, nutritional, and sensory attributes of fresh fruits, but
in some cases, aloe-coating does not work. Furthermore, particle size determines the
effectiveness of the process on fresh-cut fruits. Aloe-gel nano-coating can be used to
overcome the difficulty of adhesion on the surface of fresh-cut fruits. However, quality
criteria for fresh cut fruit coated with aloe-gel nano-coating must be strictly defined. The
fruit to be processed must be of minimal quality so that discoloration, loss of firmness,
spoilage ratio, and fruit weight loss can be minimized. This study aims to discuss the
use of nano-coating aloe-gel incorporated with additional ingredients to maintain the
quality of fresh-cut fruits. It also examined the recent advances in preparation, extraction,
stabilization, and application methods in fresh fruits
Sensitivity Analysis in Parameter Calibration of the WEAP Model for Integrated Water Resources Management in Unda Watershed
Full text linkWEAP or Water Evaluation and Planning is
a model that is used to simulate integrated water resources
management. To get a model that is able to represent the
real condition, a calibration process is needed. This study
aims to determine the optimum parameter value through
sensitivity analysis and to determine the parameter value to
obtain the optimum model reliability value during the
calibration process. Based on the sensitivity analysis
process for several calibration parameters of the WEAP
model, it is found that some parameters have similar
characteristics. Change in Z1, DWC, RRF, RZC value is
directly proportional to the RMSE value, the greater the
parameter value, the greater the RMSE value obtained.
Whereas change in Z2, DC, SWC, PFD value is inversely
proportional to the RMSE value, the larger the parameter
value, the smaller the RMSE value obtained. After the
sensitivity analysis was carried out, the efficiency
coefficient of the Nash Sutcliffe model was obtained 0.512
which was satisfactory. The Index of Agreement and the
correlation coefficient of calibration also show good results
with values of 0.848 and 0.743. From these results, it can
be concluded that the WEAP model for the Unda
watershed is satisfactor
Pengembangan Budaya Mutu di Perguruan Tinggi
Full text linkBudaya mutu sejatinya merupakan sistem nilai organisasi yang
menciptakan lingkungan yang kondusif untuk keberlangsungan perbaikan
mutu yang berkesinambungan. Budaya mutu terdiri dari nilai-nilai, tradisi,
prosedur yang mengikuti siklus PPEPP yang telah terjadi secara terus menerus
berkesinambungan menuju continues quality improvement dan harapan
tentang promosi mutu. Dalam upaya mengembangkan Budaya Mutu di
Universitas Warmadewa, semua pihak yang berkepentingan (internal
stakeholders) di Universitas Warmadewa harus berpikir, bersikap, dan
bertindak berdasarkan Standar Pendidikan Tinggi (Standar Dikti) (SN-Dikti)
dan standar tambahan yang ditetapkan oleh Universitas Warmadewa.
Untuk menjadi universitas yang bermutu, tentunya praktik baik budaya
mutu harus dijalankan di setiap unit pelaksana di lingkungan Universitas
Warmadewa. Salah satu upaya atau bukti dijalankannya praktik baik budaya
mutu adalah diterbitkannya buku tentang praktik baik berupa book chapters.
Book Chapters ini disusun dengan mengundang para penulis dari kalangan
dosen hingga pejabat stuktural Warmadewa untuk mengekspresikan praktik
baik yang dialaminya terkait penjaminan mutu. Terbitnya Book Chapters ini
tentunya juga sebagai penanda bahwa praktik baik budaya mutu sudah
berjalan di Warmadewa