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INA
Dr. Ari Sandhi, Successfully Achieves Doctoral Degree in Agricultural Sciences with the Development of Traditional Balinese Food "Sere Kedele"
The Faculty of Agricultural Technology, Udayana University, specifically the Food Technology Study Program, has a new Doctor, namely Mrs. Dr. Putu Ari Sandhi Wipradnyadewi, S.TP., M.P. who got the title of Doctor of Agricultural Sciences for developing the traditional Balinese food "Sere Kedele" with the research title namely Development of Sere Kedele using Lactic Acid Bacteria (LAB) isolates as an alternative natural flavoring.
The achievement of this Doctoral degree increases the number of Doctorates in the Food Technology Study Program, Faculty of Agricultural Technology, and this is the 10th Doctorate in the Food Technology Study Program, FTP Unud. Through an open session held on Thursday, January 18 2024 at the Postgraduate Building, Floor 3, Udayana University, Dr. Putu Ari Sandhi Wipradnyadewi, S.TP., M.P. succeeded in presenting the research results in his dissertation in front of all the trial participants, including the chairman of the trial, the promoter and also the co-promoter who was present.
Dr. Putu Ari Sandhi Wipradnyadewi, S.TP., M.P. In the open session, presented the results of her research and said that sere kedele, which is a traditional Balinese food which is widely developed in Gianyar district, has the potential to be developed as a natural flavoring. She also explained that sere kedele can potentially become a natural flavoring because it has levels of glutamic acid which range between 0.52-6.97%. Apart from that, she also explained that the isolate of lactic acid bacteria in soybean sere that was developed produced glutamic acid levels ranging from 0.99-2.15%.
In the research conducted she also suggested "looking at the potential of natural flavorings developed from the traditional Balinese food sere kedele, it is necessary to develop further regarding sere kedele as a natural flavoring, especially in the manufacturing process so that it can meet the requirements in accordance with SNI "01-4273-1996 concerning powdered stock flavoring so that this natural flavoring can be commercialized and used widely, so that the potential and development of traditional food, especially traditional Balinese food, can be further developed," she said.
UDAYANA UNIVERSITY