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All Journal Jurnal Teknologi Dan Industri Pangan Agrotekno Buletin Udayana Mengabdi Itepa : Jurnal Ilmu dan Teknologi Pangan Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Jurnal Ilmiah Teknologi Pertanian Agrotechno Journal of Veterinary and Animal Sciences

Ni Nyoman Puspawati

Dosen Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana

Author-ID : 2463162

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Industrial & Manufacturing Engineering Veterinary

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INTRODUKSI PENGOLAHAN RUMPUT LAUT MENJADI BAKPIA DI DESA LEMBONGAN KABUPATEN KLUNGKUNG N.N. Puspawati; I.M. Sugitha; A.S Duniaji; N.W. Wisaniyasa; M.I. Hapsari A
Buletin Udayana Mengabdi Vol 16 No 3 (2017)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (243.266 KB)

Kabupaten Klungkung merupakan Kabupaten yang paling kecil dari 9 (sembilan) Kabupaten dan Kodya diProvinsi Bali. Wilayah Kabupaten Klungkung sepertiganya terletak di daratan Pulau Bali (11.216 Ha) dandua pertiganya terletak di Kepulauan Nusa Penida (20.284 Ha) dan Nusa Lembongan.Nusa Lembonganmerupakan pulau kecil yang terletak berdekatan dari pulau Nusa Ceningan dengan jarak sekitar 2 km disebelah Barat laut Nusa Penida. Mata pencaharian sebagian besar penduduk Nusa Lembongan adalah sebagaipetani rumput laut dan sebagian bekerja di sektor pariwisata. Rumput laut merupakan komoditi pertanianutama yang dihasilkan Nusa Lembongan.Pada tahun 2009 produksi rumput laut mencapai 106.188 tonmeningkat sekitar 10,83% dibanding tahun sebelumnya. Masyarakat di Desa Lembongan hanya menjualrumput laut dalam bentuk segar ataupun setelah dikeringkan tanpa dilakukan pengolahan lebih lanjut.Pemanfaatan rumput laut menjadi bakpia rumput laut dengan memanfaatkan hasil penelitian belum diketahuioleh warga desa. Penyuluhan, pelatihan dan pengenalan proses pengolahan rumput laut menjadi produkolahan rumput laut diharapkan dapat meningkatkan nilai ekonomis rumput laut dan dapat meningkatkankesejahteraan petani rumput laut. Selain memiliki potensi hasil pertanian rumput laut yang besar, DesaLembongan juga merupakan daerah yang memiliki potensi pariwisata alam khususnya pantai yang sangatindah. Dengan adanya usaha pengolahan rumput laut menjadi produk pangan maka produk-produk olahantersebut dapat dipasarkan didaerah objek wisata tersebut sebagai produk khas Nusa Lembongan oleh-olehbagi wisatawan, sehingga dapat menjadikan Desa Lembongan sebagai sentra pertanian rumput laut, industripengolahan rumput laut serta pariwisata yang berpengaruh di Bali. Pengembangan Ipteks bagi masyarakatmelalui pelatihan pengolahan rumput laut menjadi produk olahan bakpia rumput laut dapat memberikantambahan pengetahuan dan keterampilan bagi kelompok laki tani dan wanita tani di desa Lembongan.

IDENTIFIKASI SENYAWA FITOKIMIA DAN AKTIVITAS ANTIOKSIDAN EKSTRAK KASAR DAUN PEPE Dewa Gede Eka Prayoga; Komang Ayu Nocianitri; Ni Nyoman Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 2 (2019): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

This research was conducted to identify the phytochemical compounds and antioxidant activity of pepe leaves (Gymnema reticulatum Br.) crude extract in various solvent types. The experimental design used in this research was a completely randomized design with solvent type treatments consisting of 5 types : aquadest, ethyl acetate 96%, acetone 70%, ethanol 70%, and methanol 95%. The treatment was repeated three times, so that 15 experimental units were obtained. Qualitative data obtained in this research were displayed with tables, while quantitative data were analyzed by variance and if the treatment had a significant effect, then followed by Duncan's test. The results showed that the treatment of solvent types affected phytochemical compounds that was extracted from pepe leaves and had a significant effect (P<0.01) on yield, total phenol, total flavonoids, and antioxidant activity. The best results showed that 70% acetone solvents were able to extract phytochemical compounds from alkaloids, saponins, phenols, flavonoids, and steroids in the form of sterols and had the highest antioxidant activity based on 62.06% free radical inhibition percentage with IC50 values of 200.775 mg/L, yield 32.35%, total phenol 36.14 mgGAE/g extract, and total flavonoids 50.37 mgQE/g extract.

PENGARUH PENAMBAHAN CMC (Carboxyl Methyl Cellulose) TERHADAP KARAKTERISTIK SIRUP SALAK BALI (Salacca zalacca var. Amboinensis) SELAMA PENYIMPANAN Eka Rahmaningtyas; Ni Made Yusa; Ni Nyoman Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 5 No 2 (2016): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (211.265 KB)

The research was conducted to determine the effect of CMC (Carboxyl Methyl Cellulose) addition to characteristics the Bali snake fruit syrup during storage. The research was using randomized block design, with two factor, the first factor is CMC addition used was 0%, 0.25%, 0.50%, 0.75%, 1.00%, and 1.25%, the second factor is storage time used was 0 week, 2 week, 4 week, and 6 week. The parameters that was observed are viscosity, vitamin C, total sugar, total soluble solid, pH and sensory evaluation, such us taste, flavor, colour and overall acceptance. The results showed that interaction between CMC addition and storage time gave very significant effect on vitamin C. CMC addition gave very significant effect on viscosity, total sugar, and pH. Storage time gave very significant effect on vitamin C, pH, taste, flavor, colour, and overall acceptance. The best treatment Bali snake fruit syrup obtained in CMC addition 1.25% and storage time 4 week with characteristics objectif viscosity 2250.00 cP, vitamin C 12.56 mg/100g, total sugar 64.98 %, total soluble solid 38.00 oBrix, pH 3.70 and characteristics in sensory taste 5.13 (a little bit like), flavor 5.60 (like), colour 5.13 (a little bit like), overall acceptance 5.13 (a little bit like).

KEMAMPUAN DAYA HAMBAT EKSTRAK DAUN PEGAGAN (Centella asiatica (L.) Urban) TERHADAP PERTUMBUHAN Escherichia coli ATCC 8739 Tanzila Agvadila; Putu Ari Sandhi W; Ni Nyoman Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 6 No 2 (2017): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (202.749 KB)

This study aims to determine the inhibition of leaf extract of pegagan (Centellla asiatica (L.) Urban) on the growth of Escherichia coli ATCC 8739 and to know its best contact time which can inhibit the growth of Escheriachia coli ATCC 8739 bacteria. The experimental metode was used in this research with consisting of 4 level in 0 hours, 6 hours, 12 hours and 24 hours. Data of research result presented in table and picture form. The data obtained were analyzed using descriptive analysis. The results showed that pegagan leaf extract contain flavonoids, tannins and saponins. Based on quantitative analysis pegagan leaf extract obtained flavonoids of 0.09% and tannin of 0.10%. Leaf extract of pegagan can inhibit the growth of Escherichia coli ATCC 8739 but less than one log cycle and contact time of pegagan extract with Escherichia coli most precisely is 12 hours with decrease of bacteria equal to 1.3 x 101 and 40.62% of bacteria test.

Ketahanan Isolat Bakteri Asam Laktat Indigenus Kombucha dan Dadih Terhadap Antibiotik Ida Bagus Jaya Sukarya; I Desak Putu Kartika Pratiwi; Ni Made Indri Hapsari Arihantana; Ni Nyoman Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 4 (2021): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2021.v10.i04.p18

Lactic Acid Bacteria must pass several tests to increase their potential as probiotics, one of which is to test their resistance to antibiotics. This study was aimed to determine the resistance of the indigenous lactic acid bacteria (LAB) isolates from kombucha and dadih against amoxicillin, tetracycline, and chloramphenicol, and measure their levels of resistance against amoxicillin, tetracycline, and chloramphenicol. There were 2 treatments that are done in this study such as the type of isolates, and the type of antibiotics used. LAB growth inhibition zones against antibiotics were tested using disk diffusion method and analyzed using quantitative descriptive method. Based on the result of this study, it was found that L. plantarum RN9, L. plantarum I MK2, and L. plantarum I ML7 had an intermediate resistance against amoxicillin, while all the isolates tested are resistant to tetracycline and chloramphenicol. L. pentosus MS21 had the most resistance against amoxicillin. L. plantarum I MK2 had the most resistance against tetracycline. and L. plantarum I ML7 had the most resistance against chloramphenicol.

FORMULASI TERIGU DAN TEPUNG KELADI PADA PEMBUATAN ROTI TAWAR I Gusti Putu Bayu Bramtarades; I Nengah Kencana Putra; Ni Nyoman Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 2 No 1 (2013): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (64.785 KB)

This research aims to investigate the effect of formulations of wheat and cocoyam flour usedin bread making and to know the comparison of wheat and cocoyam flour that produce bread withgood characteristics. This research used Randomized Block Design with a comparisons of wheat andcocoyam flour as follows: 100% : 0%, 95% : 5%, 90% : 10%, 85% : 15%, 80% : 20%, 75 % : 25%and 70% : 30%. The treatments was repeated twice, so there were 14 experiment units. The data wasanalyzed by analysis of variance, if there were significant effects then followed by Duncan's test.Result of the research shown that formulation of wheat and cocoyam flour on the bread making hadsignificant effects on bread volume, water content, ash content, crude fiber content, protein content, fatcontent, flavor, color, texture and overall acceptance, but had not significant effects on taste and poresuniformity of the bread. The formulation of 85% wheat and 15% cocoyam flour, produced bread withgood characteristics by: swelling degree of 129.87%; water content of 32.13%, ash content of 1.43%,protein content of 16.42%, fat content of 10.09%, crude fiber content of 6.33%, carbohydrate contentof 39.92%, pores uniformity of bread was mostly uniform, color was mostly liked, flavor was mostlyliked, taste was mostly liked, texture was mostly liked, and overall acceptance was mostly liked.

OPTIMASI WAKTU PRODUKSI DAN PENGHAMBATAN BAKTERIOSIN DARI BAKTERI ASAM LAKTAT YANG DIISOLASI DARI AIR SUSU IBU (ASI) TERHADAP BAKTERI Escherichia coli ATCC 25922 AA. Ngurah Dwi Ariesta Wijaya Putra; I Gusti Ayu Ekawati; Ni Nyoman Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 4 No 1 (2015): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

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Bacteriocin is an antimicrobial peptide that is produced by bacteria that kills or inhibits the growth of other bacteria. This study aims to determine the optimum time production of bacteriocin and determine the inhibitory of LAB bacteriocin isolated from breast milk to the bacterium Escherichia coli ATCC 25922. This study consists of three stages: the first is a confirmatory test, the second is the antimicrobial activity of Cell-free Supernatant (CFS) containing bacteriocins, and the third is a bacteriocin antimicrobial activity. Bacteriocin production was performed by incubating 9 isolates of LAB in various times of 12, 24, 36, 48, and 60 hours. Metabolites produced were tested for inhibitory by well-agar diffusion method. The positive results were continued with the isolation of bacteriocin and then re-tested for the inhibitors against Escherichia coli ATCC 25922. The research data was analyzed descriptively. Confirmation test results showed that the isolates of LAB and Escherichia coli used are suitable with the characteristics of the bacteria. The results of the antimicrobial activity of CFS containing bacteriocin showed that the B10b isolate has the highest inhibition with incubation time of 36 hours with the zone inhibition of 6.20 mm, and the B8 isolate has the lowest inhibition with incubation time of 48 hours with the zone inhibition of 0.10 mm. The results of the antimicrobial activity of bacteriocin showed that the B10b isolate has the highest inhibition with incubation time of 36 hours with the zone inhibition of 3.46 mm and the A1 isolate has the lowest inhibition with incubation time of 60 hours with the zone inhibition of 1.10 mm.

STUDI SIFAT FUNGSIONAL DAN KIMIA TEPUNG KECAMBAH KACANG KORO BENGUK (Mucuna pruriens L.) Vivian Citra Liadi; Ni Wayan Wisaniyasa; Ni Nyoman Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 2 (2019): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

The purpose of this study was to determine the functional and chemical properties of mucuna bean sprout flour. This study was conducted using 48 hour germination and without germination of mucuna bean, and each treatment was repeated three times. Mucuna bean flour and mucuna bean sprouts flour were tested for rendemen, functional properties (water absorption, oil absorption, swelling volume, and solubility), and chemical properties (moisture content, ash content, protein content, fat content, carbohydrate content, and HCN content). The results showed that germination of mucuna bean had a very significant effect on rendemen, water absorption, oil absorption, ash content, moisture content, a significant effect on fat content, carbohydrate content, and had no significant effect on swelling volume, solubility, protein content, and HCN content. The results showed that rendemen of mucuna bean sprout flour was 63.93% (db), the functional properties of mucuna bean sprout flour were water absorption 1.67 ml H2O/g solid, oil absorption 2.17 ml oil/g solid, swelling volume 8.68 ml/g, and solubility 25.76%, while the chemical properties of mucuna bean sprout flour were water content 8.10%, ash content 2.87%, protein content 36.33%, fat content 10.77%, carbohydrate content 41.92%, and HCN content 5.39 mg/kg.

CEMARAN ASPERGILLUS FLAVUS PENGHASIL AFLATOKSIN B1 PADA JAGUNG MANIS (ZEA MAYS SACCARATA) YANG DIJUAL DI PASAR TRADISIONAL DAN PASAR MODERN DI KECAMATAN DENPASAR BARAT, KOTA MADYA DENPASAR – BALI Alief Akbar Napitupulu; Ni Nyoman Puspawati; I Desak Putu Kartika Pratiwi
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 2 (2018): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

This study aims to determine contamination, Aspergillus flavus in sweet corn sold in traditional and modern markets in West Denpasar district and to know whether A. flavus contaminating sweet corn can produce aflatoxin B1. The design of this study applied survey methods with sampling techniques of purposive sampling. Sampling determination was conducted on a number of markets, which were Traditional Markets and Modern Markets in West Denpasar District. West Denpasar District has 7 traditional markets and 3 modern markets. The variables observed were total mold of yeast, total mold, total of A. flavus, and aflatoxin content of B1. The results showed that the lowest A, flavus population was found on sweet corn sold in the traditional market sample which was <1 x 106 CFU/g. and the highest population was in the PKP sample of 7.0 x 106 CFU/g. The population of A. flavus in sweet corn sold in the modern market was <1 x 106 CFU/g. The result of aflatoxin test showed that the total samples taken in sweet corn merchants in traditional markets and modern markets in West Denpasar, 11 samples (34,37%) did not contain aflatoxin while 16 samples < 20 ppb (50%) contained aflatoxin B1 which was on samples of PBP1, PBP2, PPK, PKM1, PKM2, PBM1, PBM2, PBM3, PAS1, PAS2, PAS3, TD, GSR, SE, PKP, PBM2 and 5 samples (15,63%) were declared in accordance with BPOM and FDA regulations which was on samples PKM1, PAS1, PKP, GSR, and SE.

AKTIVITAS ANTIMIKROBA BAKTERI ASAM LAKTAT DARI AIR SUSU IBU (ASI) TERHADAP Listeria monocytogenes FNCC 0156 Made Juli Antari; Ni Nyoman Puspawati; Putu Ari Sandhi Wipradnyadewi
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 1 (2020): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

The aim of the research was to find the potency of Lactic Acid Bacteria isolated from breast milk on inhibiting Listeria monocytogenes FNCC 0156 and to find the magnitude of lactic acid bacteria from breast milk in inhibiting L. monocytogenes FNCC 0156. This reseach consists of two phase: antimicrobial activity of lactic acid bacteria from breast milk and activity of bacteriocin against L. monocytogenes FNCC 0156. Isolate used in this research was A1, A3, A6, A8, A9, B3, B7, B8, and B10b. Antimicrobial activity of lactic acid bacteria from breast milk against L. monocytogenes FNCC 0156 was performed cell free supernatant, cell free neutral supernatant, and cell free neutral heated supernatant. The test was performed by well-agar diffusion method and contact method. The activity of bacteriocin was carried out according to the optimum incubation time of bacteriocin production in cell free heated neutral supernatant. The highest antimicrobial activity was supernatant treatment by well-agar diffusion method and contact method showed by isolate A1 with inhibition diameter of 10.60 mm and a decrease of 1.66 log cycle. The highest antimicrobial activity was neutral supernatant treatment by well-agar diffusion method and contact method showed by isolate B8 with inhibition diameter of 5.11 mm and increased only by 0.18 log cycle. The highest antimicrobial activity on the heated neutral supernatant treatment by well-agar diffusion method and contact method showed by isolate A6 with inhibition diameter of 0.85 mm and a decrease of 0.48 log cycle. The two isolates of cell free neutral heated supernatant treatment was isolate A6 and isolate B8 suspected to have bacteriocin compounds was then continued with isolation of bacteriocin. The result of the second phase showed that optimum time for bacteriocin production of isolate A6 was 36 hours and B8 was 60 hours. The highest antimicrobial activity of bacteriocin was showen by isolate A6 with an average inhibition diameter of 5.36 mm, followed by B8 with an average inhibition diameter of 2.44 mm. Keywords: lactic acid bacteria, breast milk, Listeria monocytogenes FNCC 0156, antimicrobial activity, bacteriocin

Co-Authors AA. Ngurah Dwi Ariesta Wijaya Putra Agus Selamet Duniaji Alief Akbar Napitupulu Anak Agung Istri Sri Wiadnyani Anak Agung Made Dewi Anggreni Aulia Rahayu Ramadhani Satyaningtyas Sudrajat Dede Robiatul Adawiyah Dewa Gede Eka Prayoga Dewa Ngurah Suprapta Eka Rahmaningtyas Felicia, Michelle Ferino Fuadi I A.A. Anom Jambe I B Yoga I D.P. Kartika Pratiwi I Dewa Gde Mayun Permana I Dewa Made Sukrama I Gusti Ayu Ekawati I Gusti Ayu Lani Triani I Gusti Putu Bayu Bramtarades I M. A.S. Wijaya I M. Nada I Made Sugitha I Nengah Kencana Putra I Nengah Kencana Putra I Putu Suparthana I Wayan Sudiarta I. A Mahatma I. A. G. Bintang Madrini I.W.R Widarta I.W.R. Widarta Ida Bagus Jaya Sukarya Ketut Ayurina Singarsari Diasaputri KOMANG AYU NOCIANITRI Komang Wisesa Diputra Lilis Nuraida Lucia Denok Wihartati M.I. Hapsari A M.S.P. Mahardika Made Juli Antari Made Surya Permana Mahardika N.M. Indri H N.M.I.H. Arihantana Ni Made Indri Hapsari Arihantana Ni Made Indri Hapsari Arihantana Ni Made Yusa Ni Wayan Wisaniyasa Nurgrahadi . NYOMAN SEMADI ANTARA Putu Ari Sandhi W Putu Ari Sandhi Wipradnyadewi Putu Suarya Putu Timur Ina Rina Pratiwi Pudja I. A Sandhika Wahyu Adhinugraha Tanzila Agvadila Utomo, Najmia Ulil Amriyati Vivian Citra Liadi Wayan Sudjatha

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