Rai Widarta

• Master of Science
• Udayana University

Snack bars is a convenient and practical food that can quickly provide a source of energy and nutrients. Snack bars are typically made from a mixture of cereals, nuts, seeds, dried fruits, and sweeteners like honey or syrup. Snack bars can be made using local ingredients, but most locally made snack bars still contain allergens. Corn has the potent...

The significant sources of horticultural waste in Indonesia is mango seed waste. The high starch content in mango seeds allows for their conversion into flour. A common issue in processing mango seed kernel flour is the propensity for browning. Therefore, blanching is necessary to improve the physicochemical characteristics of the mango seed kernel...

ABSTRAK Desa Manukaya terletak di Kecamatan Tampaksiring, Kabupaten Gianyar. Potensi desa ini belum dikembangkan secara optimal, khususnya dalam bidang pengolahan bahan hasil pertanian. Salah satu bahan hasil pertanian yang dapat dimanfaatkan dengan lebih optimal di Desa Manukaya adalah kapulaga (Amomum compactum Soland). Kapulaga merupakan salah s...

Ginger wedang was a traditional drink from Indonesia which can be further processed into jelly drink. Jelly drink are different from other types of gel products because jelly drink products are consumed by aspiration (flow) and immediately swallowed like a drink. Jelly drinks generally used carrageenan as a gelling agent but carrageenan has a weakn...

Donuts are a snack food made from wheat. The availability of wheat in Indonesia is entirely supplied from abroad, so it is necessary to reduce the use of wheat by finding alternatives to the use of other flours that can replace wheat flour, one of them is tofu dregs flour because it has high nutritional and fiber content.This study was aimed to det...

Non-flaky crackers are crackers that are not layered inside. Generally, crackers which are made from wheat flour have a low fiber content, cocoyam autoclaving-cooling modified flour can be used as a substitute for wheat flour to increase dietary fiber. Cocoyam modified flour has a low protein content, so red bean flour needs to be added to increase...

Brownies are a type of dark brown cake with a soft texture, a distinctive chocolate aroma and a sweet taste. Generally, flour-based brownies have a low fiber content. Therefore, red bean flour is expected to be used to increase fiber content. The purpose of this study was to determine the effect of using red bean flour on the fiber content of steam...

Wuluh starfruit leaves have a very high antioxidant content. Antioxidants are substances that can reduce speed, postpone, or stop lipids from oxidizing or other easily oxidized components from oxidizing. The precise extraction time can have an impact on antioxidant activity. The purpose of this study was to investigate the effect of extraction time...

Konjac glucomannan (KGM) is a water-soluble polysaccharide that has the potential to be used as a natural emulsifier because of its high viscosity. This study aimed to modify the KGM structure in order to obtain a KGM which has amphiphilic properties. Modifications were carried out in the microwave using 1-3% sodium carbonate (Na2CO3) and 2-4% octe...

Sayuran merupakan sumber serat makanan, mineral, vitamin dan antioksidan yang sangat penting untuk kesehatan. Tujuan dari penelitian ini adalah mendapatkan karakteristik komponen kimia dan senyawa bioaktif beberapa sayuran lokal indigenous Bali (Daun Kejompot, Batang Semu Pisang Kepok, Pucuk daun Labu Kuning, dan Gonda) dalam upaya pemanfaatannya s...

Surfactants are used to reduce surface and interfacial tension to form emulsions. Polysaccharides such as Porang Glucomannan (PG) with high viscosity can be used as surfactants. This research aimed to optimize the concentration of sodium carbonate (Na2CO3) and octenyl succinic anhydride (OSA) in modifying PG using a microwave. The optimization proc...

Surfactants are used to reduce surface and interfacial tension to form emulsions. Polysaccharides such as Porang Glucomannan (PG) with high viscosity can be used as surfactants. This research aimed to optimize the concentration of sodium carbonate (Na2CO3) and octenyl succinic anhydride (OSA) in modifying PG using a microwave. The optimization proc...

Bunga gumitir memiliki manfaat yang baik bagi kesehatan karena mengandung komponen bioaktif berupa flavonoid, fenol, dan karotenoid berupa lutein sehingga sangat berpotensi digunakan sebagai teh herbal. Penelitian ini bertujuan untuk mendapatkan teknik pengeringan teh herbal bunga gumitir yang tepat sehingga menghasilkan karakteristik teh herbal bu...

This research was aimed to determine the effect of adding high fructose syrup (HFS-55) to red wine made from roselle flower petals that can produce roselle red wine with the best characteristics. This study used a Completely Randomized Design (RAL) with a treatment of adding HFS-55 10%, 15%, 20%, 25%, 30%. This treatment was repeated 3 times, resul...

This study aims to determine the effect of the comparison of black tea and red ginger to the characteristics of teabags and know the comparison of black tea and red ginger to get the best characteristics of tea bags. The experimental design used was Completely Randomized Design with comparison treatment of black tea and red ginger which consist by...

This research was conducted to determine temperature and time extraction with ultrasonic waves on the antioxidant activity of guajava leaf extract and obtain the temperature and extraction time with ultrasonic waves that are appropriate to produce the highest antioxidant activity. The experimental design used in this research was a Factorial Comple...

This research was conducted with the aims to determine the effect of mocaf and mung bean flour to the characteristics of tuile and get a certain ratio of mocaf and mung bean flour which able to produce tuile with the best characteristics. This research used randomized block design with treatment factor is the ratio of mocaf and mung bean flour whic...

This research aims to find out the effect of soybean fermentation time by Bacillus subtilis to produce sere kedele with the best characteristics. This research used completely randomized design (CRD) with one treatment factor of the fermentation time with 5 period of fermentation time (12, 18, 24, 30 and 36h). Each treatment was repeated 3 times, r...

The purpose of this research was to determine the physical, chemical, functional properties, and hydrogen cyanide content of jack bean sprout (Canavalia ensiformis L.) flour. This research used two treatments that was without germination and 48 hours of germination. The treatments were repeated three times resulting in six units of experiments. Jac...

Daun alpukat mengandung komponen bioaktif yang tinggi sehingga dapat dimanfaatkan sebagai sumber antioksidan alami. Tujuan dari penelitian ini adalah mendapatkan metode pengeringan yang tepat sehingga menghasilkan ekstrak daun alpukat dengan aktivitas antioksidan yang tinggi. Daun alpukat baik yang muda maupun yang tua dikeringkan dengan tiga metod...

This study aims to determine the effect of wheat flour ratio with corn sprouts flour on the characteristics of flakes produced and the exact composition of wheat flour with corn sprouts flour that is able to produce flakes with the best characteristics. The experimental design used was Completely Randomized Design with treatment factor that is the...

This study aims to determine the effect of boiling time to the characteristics of loloh don piduh (Centella asiatica L.) and the appropriate boiling time to produce loloh don piduh with the best characteristics. The experimental design used was a complete randomized design with 6 treatment levels: T1 (25 minutes), T2 (40 minutes), T3 (55 minutes),...

Desa Manukaya termasuk salah satu desa yang terletak di Kecamatan Tampaksiring, Kabupaten Gianyar. Jarak desa tersebut dari kota Denpasar adalah ± 40 km dengan waktu tempuh ± 1 jam. Mata pencaharian sebagian besar penduduk Desa Manukaya adalah petani.. Salah satu hasil pertanian yang sedang berkembang di Desa Manukaya adalah pertanian sagu dan suda...

This research porpose to determine the appropiate concentration of ethanol to obtain the highest antioxidant activity of cogon grass rhizome (Imperata cylindrica (Linn.) Beuv.) extract using ultrasonic wave. This research used a completely randomized design method with the treatment of concentration ethanol which consisted of six levels : 40, 50, 6...

This research was conducted to determine effect of the extraction time and ethanol concentration on antioxidant activity of corn silk extract and to obtain extraction time and ethanol concentration using Microwave Assisted Extraction (MAE) that can produce extract with the highest antioxidant activity. The experimental design used in this research...

This study aims to determine the effect of solvent types on antioxidant activity of lemon peel (Citrus limon (Linn.) Burm F.) extract and to obtain the right solvent types with the highest antioxidant activity of lemon peel extract. The experimental design used in this research was a completely randomized design with the treatment of solvent types...

This research aimed to find effect of maceration time on antioxidant activity of java turmeric rhizome extract and to get the right maceration time with highest antioxidant activity of java turmeric rhizome extract. This study used The Completely Randomized Design with the treatment of maceration time of 6 levels: 18 hours, 24 hours, 30 hours, 36 h...

This research was conducted with the aim to know the influence of acid and solvent pH on the extraction of pectin from lemon peel and find the right kind of acid and solvent pH to produce pektin of lemon peel with the best characteristics. The experimental design used in this research was a factorial Completely Randomized Design (CRD), which consis...

Desa Peninjoan terletak di Kecamatan Tembuku, Kabupaten Bangli. Jamur tiram merupakan salah satu komoditas pertanian di desa ini. Masyarakat pedesaan di desa Peninjoan belum berpengalaman bagaimana membuat bakso jamur tiram. Tujuan kegiatan ini untuk mengenalkan bakso dari jamur tiram dan untuk meningkatkan nilai tambahnya. Pengabdian dilakukan den...

This study was aimed to determine the optimum temperature and extraction time of citrus lemon peel (Citrus limon (Linn.) Burm.F.) oleoresins by using Response Surface Methodology (RSM). The results showed that the optimum temperature and time of extraction with ultrasonic waves to produced oleoresins were 59,28ºC and 72,57 minutes. The extraction p...

This research aimed to find effect of maceration time on antioxidant activity of lemon peel extract and to knew the best maceration time with highest antioxidant activity of lemon peel extract. This study used a Randomized Completly Design with treatment of maceration time of 6 levels: 18 hours, 24 hours, 30 hours, 36 hours, 42 hours and 48 hours....

This research was conducted in order to determine the type of solvent and ratio between sample and solvent to produce extract avocado seed with the highest antioxidant activity. The experimental design used in this research was a factorial completely randomized design which consisted of two factors. The first factor was the type of solvent consisti...

Avocado leaves contain high bioactive components that can be utilised as a source of antioxidants. The purpose of this research was to obtain the appropriate solvent types and concentration to recover high level of bioactive compounds and high antioxidant activity from the avocado leaves’ extract. This study was conducted in two stages. The first s...

Rice bran is acknowledged as the highest nutritious part of rice grain as well as rich in bioactive phytochemicals. Coloured rices are reported as potent sources of antioxidants therefore are regarded as viable source of antioxidants for functional foods. The aim of this study was to extract the bioactive component of red rice bran, and further the...