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

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PENGARUH PENAMBAHAN SUSU SKIM TERHADAP KARAKTERISTIK YOGHURT JAGUNG MANIS (Zea Mays L. Saccharata) Komang Wisesa Diputra; Ni Nyoman Puspawati; Ni Made Indri Hapsari A.
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

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Abstract

This research aimed to determine the effect of skim milk on the characteristics of sweet corn yogurt and to determine the concentration of skim milk which is capable of producing sweet corn yogurt with the best characteristics. This research uses random design by treatment with the addition of skim milk, which consists of five levels, 5%, 7.5%, 10%, 12.5%, and 15%.The percentage on the addition of skim milk which is calculated from the volume of milk corn used.Treatment was repeated three times to obtain 15 units of sample. Data were analyzed by analysis of variance followed by multiple comparison test of Duncan Multiple Range Test (DMRT).The variables measured were the levels of protein, fat, ash content, total lactic acid bacteria (LAB), the degree of acidity or pH, total acid titration (TAT), flavor, color, aroma, texture and overall acceptance. The addition of 12.5% skim milk was able to produce the best characteristics of sweet corn yogurt with 2.13% protein content, 2.22% fat content, 0.91% ash content, 8.5x109 CFU/ml total lactic acid bacteria, pH 3.82, 1.63% total acid, color rather like and yellow, aroma rather like and rather typical corn, texture rather like and slightly thick, flavour like and rather typical corn and overall acceptance rather like.
PENGARUH PERLAKUAN 3 JENIS BAKTERI ASAM LAKTAT DAN KOMBINASINYA TERHADAP KARAKTERISTIK KEJU KEDELAI Nurgrahadi .; Ni Nyoman Puspawati; I Made Sugitha
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 4 (2020): 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.2020.v09.i04.p06

Abstract

The aims of this research was to determine the effect of using 3 different types of lactic acid bacteria and their combinations for the characteristics of soy cheese. This research used a Completely Randomized Design (CRD) with 7 treatments, namely Lactobacillus bulgaricus, Lactococcus lactis and Lactobacillus paracasei spp. paracasei 1 SKG44, which is a single starter, and several combinations consisting of L. bulgaricus with L. lactis; L. bulgaricus with L. paracasei spp. paracasei 1 SKG44; L. lactis with L. paracasei spp. paracasei 1 SKG44; and L. bulgaricus, L. lactis, and L. paracasei spp. paracasei 1 SKG44. The concentration of each treatment was 6%. The treatment was repeated 3 times to make 21 experimental units. The data was obtained by variance analysis and if there was an influence between treatments continued with the Duncan test. The results showed that the addition of different starter combinations would affected the characteristic of soy cheese. The combination treatment of L. bulgaricus, L. lactis, and L. paracasei spp. paracasei 1 SKG44 was produced the best soy cheese with a yield of 27,47%; 17, 02% protein content; 4,1 x 107 CFU/g total LAB; 0,13% total lactic acid; 79,10% moisture content; color rather white; texture soft; aroma rather typical of soybeans, flavor rather like and overall acceptance like.
PENGARUH LAMA PERENDAMAN DALAM LARUTAN Ca(OH)2 JENUH TERHADAP KANDUNGAN GIZI DAN KARAKTERISTIK SENSORIS JAMUR TIRAM CRISPY Ferino Fuadi; Ni Wayan Wisaniyasa; Ni Nyoman Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 5 No 1 (2016): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

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Abstract

This study aims to determine the effect of the length of soaking time in  Ca(OH)2 saturated solution on the nutrient content and sensory characteristics of crispy oyster mushrooms and determine the length of time of soaking in a saturated solution of Ca(OH)2 right to produce a crispy oyster mushroom with best characteristics. The experimental design used was Completely Random Design (CRD) with treatment duration of soaking that consists of 5 levels: T0= without soaking, T1= 15 minutes, T2= 30 minutes, T3= 45 minutes, T4= 60 minutes. Each treatment was repeated three times to obtain 15 experimental units. The results showed that treatment duration of soaking in a saturated solution of Ca(OH)2 affect the ash content, protein content, fat content, crude fiber content, colour, texture and overall acceptance, but has no effect on the moisture content, carbohydrate content, taste, and aroma. Characteristics of the best crispy oyster mushroom soaking time was obtained in the treatment of saturated solution Ca(OH)2 15 minutes with 26.82% moisture, 0.68% ash content, 6.73% protein, 2.32% fat, 63.18 carbohydrate, 9.45% crude fiber content with sensory evaluation that consists of color with score test 4,75 (rather tawny) and hedonic test 5.15 (rather like), aroma 5.13 (rather like), taste 5.25 (rather liked), texture with score test 3,50 (normal) and hedonic test 3.75 (normal) and 5.00 over all acceptance (rather like).
Studi Komponen Bioaktif Asparagus (Asparagus offcinalis) dan Potensinya sebagai Antioksidan Agus Selamet Duniaji; D. N. Suprapta; NN Puspawati; I B Yoga
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 1 No 1 (2016)
Publisher : Universitas Udayana

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Abstract

Asparagus adalah sayuran yang telah lama digunakan sebagai makanan karena rasanya lezat dan sifatdiuretik. Sebagai sifat diuretik, asparagus diyakini mampu memperbaiki saluran kemih sehingga dapatmeningkatkan kinerja ginjal. Tujuan dari penelitian ini adalah untuk menentukan komponen bioaktif dariasparagus yang dibudidayakan di Bali. Penelitian ini dilakukan pada 5 jenis asparagus segar terdiri dari 2sampel dari petani, 1 sampel yang diambil di supermarket dan dua sampel asparagus dari Malang danMedan yang diperoleh di ACS (Aero Catering Service Ngurah Rai Tuban). Penelitian ini diulangsebanyak 3 kali. Data yang diperoleh dianalisis secara deskriptif dengan menampilkan nilai rata-rata danstandar deviasi. Hasil penelitian menunjukkan bahwa kandungan klorofil tertinggi asparagus adalah 9.28mg kg-1bb, Total fenol adalah 285,22 mg GAE / 100g bb dan komponen bioaktif untuk 5 sampelberpotensi sebagai antioksidan karena dapat mengurangi senyawa radikal dengan adanya klorofil dansenyawa fenolik. Kandungan klorofil terendah ada pada asparagus Malang yaitu sebesar 6.87 mgkg-1bbdan Total fenol adalah 243,12 mg GAE / 100g bb
Kandungan Antosianin dan Karakteristik Sensori Kue Pia Ubi Ungu Agus Selamet Duniaji; I A.A. Anom Jambe; Ni Nyoman Puspawati
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 3 No 1 (2018)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2018.v03.i01.p04

Abstract

The aim of this research is to know the anthocyanin content and Characteristics of Pia cake of Purple Sweet Potato as well as The Indonesia National standards (SNI) and has sensory properties are acceptable and preferred by consumers. Specific objectives of this study was to determine the effect of the addition of purple sweet potato anthocyanin content, moisture content and texture of thePiaPurple Sweet Potato. This research was carried out to know the substitution of purple sweet potato and wheat such as (100% : O%= T0), (95% : 5%,=T1) (90% : 10%=T2), (85 %: 15%=T3), (80% : 20%=T4 and 75% : 25%=T5). Experiments were performed with 3 repetitions. Parameters measured were anthocyanin content (Apriantono et al., 1989), the water content with the oven method (Selamet Sudarmaji, 1997) and sensory test with Scoring test. The research of results showed that the addition concentration of purple sweet potato 10% give the best results pia cake with the characteristics of the water content of 29.10%, anthocyanin 2.87%, texture preferred (score 6:06), color preferred (6:20) and the flavor is preferred (score 6:53)
Viability of Lactic Acid Bacteria Isolated from Kombucha Tea Against Low pH and Bile Salt Ni Nyoman Puspawati; Ni Made Indri Hapsari Arihantana
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 3 No 1 (2016)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Kombucha tea is a functional drink fermented by various types of microbes. Kombucha tea is also a source of lactic acid bacteria that can maintain the balance of the microflora of the digestive tract which can improve the health of the human body. Lactic acid bacteria can act as a probiotic if it is able to survive to the human gastrointestinal tract, where in order to reach the digestive tract, lactic acid bacteria has to be resistant to the low pH in the stomach and bile salts. The purpose of this study was to determine the level of resistance of lactic acid bacteria in kombucha tea against low pH and bile salts. This study uses 20 isolates, each of these isolates were tested to the resistance of low pH 2.0 and 0.5 % bile salts with incubation time of 4 hours. The results indicated that from 20 isolates of lactic acid bacteria that were obtained from kombucha tea, 15 isolates were resistant to low pH and 13 isolates were resistant to bile salts. The isolates have a huge potential to be developed as a probiotic candidate that can contribute greatly to the health of the digestive tract.
The Influence of Encapsulant Materials in Freeze Drying Process on Lactobacillus plantarum 1 RN9 Viability Ni Nyoman Puspawati; I Made Sugitha; Agus Selamet Duniaji; Ni Made Indri Hapsari Arihantana; Made Surya Permana Mahardika
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 6 No 2 (2019): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2019.v06.i02.p05

Abstract

Lactic acid bacteria are important microorganisms in food fermentation technology. Lactobacillus plantarum 1 RN9 is a LAB isolated from bamboo and can be used as a starter culture in making curd. During the processing of LAB culture it can be damaged so that it can eliminate its function as a probiotic. On the other hand, storing culture in a fresh condition cannot be carried out for a long time. Thus we need a preservation method (preservation) of lactic acid bacteria that can maintain its viability and superior of the properties of an isolate. Encapsulation is one way to maintain the viability of probiotics and protect probiotics from damage due to unfavorable environmental conditions such as gastric acid and bile salts (Wu et al., 2000). The purpose of this study was to determine the effect of the type of encapsulant on the yield and viability of L. plantarum 1 RN9 during the freeze drying (FD) process. The encapsulant material used was skim milk, lactose, maltodextrin with observational parameters including yield, total LAB and viability of LAB. Based on the results of the study showed that the yield of dry cultures of L. plantarum 1 RN9 ranged from 26.42% to 41.08%, which statistically showed a significant difference (P> 0.05) between treatments. The highest yield was obtained in skim milk encapsulant by 41.08% then lactose was 39.44% and maltodextrin 26.42%. The viability of L. plantarum 1 RN9 culture after freeze drying with lactose encapsulant and maltodextrin decreased by 2.3 to 2.5 log cycles but still had high viability while viability with skim milk encapculation increase. The total LAB with skim milk encapsulants increased by 1 log cycle from 10.3 log CFU/g to 11.3 log CFU/g. Based on the results of the studyit can be conclused the use of skim milk encapsulants on L. plantarum 1 RN9 gives the best results compared of lactose and matodextrin with a yield of 41.08% and viability increases 1 log cycles ie 1.6 x 1011 CFU/g.
Kombinasi Berat Beban dan Lama Pengepresan pada Pembuatan Keju Lunak Rampelas (Ficus ampelas) dengan Koagulan Alami Pengganti Rennet I Made Sugitha; Ni Nyoman Puspawati; AAI. Sri Wiadnyani
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 4 No 1 (2017)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This aims of the research to obtain coagulant alternative materials as rennet replacement ,which until now its has still a great price and should to import for manufacturing process ofsoft cheese . The long-term goal of this research is to produce a good cheese qualityproduction by using a natural coagulant of babakan rampelas (Ficus ampelas) as rennetsubstitute has a price cheaper than the natural cheese processing product .. The specificpurpose of this research is to know the optimum pressing time and the heavy burden forproducing soft cheese product that combined with lactic acid bacteria in the proceses. Thisstudy used a Randomized Complete Design with time as a treatment consists of 4 levels,namely 12, 14, 16 and 18 hours and heavy pressing load l which consists of 3 levels i.e. 1 kg,1.5 kg and 2 kg. The treatment repeated as many as 3 times so that the retrieved 36 unitexperiment. The observed parameters include: Rendement, water, protein, fat, Lactic acidbacteria and sensory evaluation test. The conclution of the research that 16 hr and 2 kgloading weight of the best treatment were efected to rendement,(54.57%,; water( 64,22%);ash( 0,94%); protein(14,16%), fat(24,27%); and LAB content(5.0330 log cfu/g of soft cheseproduct.
Infection Level of Pathogenic Bacteria in Pork at Traditional Market in Denpasar Ni Nyoman Puspawati
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 1 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The aim of the research were to achieve scientific information about the infection level of bacteria found in pork meat and to acquire the information of the sanitation level of the meat stall in traditional market around Denpasar. This research used survey method in sampling before being analyzed in Laboratorium. There are 16 traditional market in Denpasar, based on the minimum survey of sampling which is 30%, 4 market has chosen for sample source. The parameter of this research is total of Coliform, total of E.coli and Salmonella sp, also the sanitation level and hygiene of the butcher using questionare. The result of the research showed that the infection level of Coliform in pork found in the market has been over the limit of SNI which is on the morning market of Badung is (2.5 ± 1.7) x 105 cfu/cm2, Impres Sanglah market is (7.3 ± 1.2) x 104 cfu/cm2, Ubung market is (2.9 ± 4.1) x 104 cfu/cm2 and Kreneng market is (1.4 ± 1.5) x 104 cfu/cm2. The infection level of E. coli found in pork is over the limit of SNI, which is on the morning market of Badung is (5.7 ± 8.2) x 104cfu/cm2, Impres Sanglah market is (2.3 ± 2.8) x 104cfu/cm2,  Ubung market is (1.4 ± 1.6) x 104 cfu/cm2 and Kreneng market is (8,3 ± 1,1) x 103cfu/cm2. The infection level of Salmonella sp found in pork is over the limit of SNI, which is Impres Sanglah market (6.6 ± 1.1) x 103 cfu/cm2,on the morning market of Badung is (5.6 ± 7.5) x 103 cfu/cm2, Ubung market is (5.2 ± 6.8) x 103 cfu/cm2 and Kreneng market is (3.2 ± 3.9) x 102 cfu/cm2. The source of contamination come from the surroundings of the butcher stall in the market that is lack of hygiene and sanitation standard
The Potent of Aspergillus parasiticus to Produce Aflatoxin B1 on the Maize Flour During Storage Agus Selamat Duniaji; Made Indri Hapsari Arihantana; Ni Nyoman Puspawati
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 3 No 1 (2016)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Aflatoxin B1 contamination caused by Aspergillus parasiticus and Aspergiluus Aspergillus flavus is a great concern in maize production worldwide. A. parasiticus infection and aflatoxin B1 contamination are usually found in maize and their processed during storage, distribution and processing. Aflatoxin B1 contamination in food and feed can cause the cancer diseases in animal and human. This research was aimed to determinate the potency of A. parasiticus to produce aflatoxin B1 in maize during storage 0, 5, 10 and 15 days. The research methods was using Completed Random Design (CRD) with three replicated. The research was investigation of a number of colony A. parasiticus in Petato Dextro Agar (PDA) and Aflatoxin B1 content by using Enzym Linked Immunosorbant Assay (ELISA). Result of research showed that A.parasiticus were susceptible to grow in maize flour and produce aflatoxin B1 during storage. The population of A. parasiticus in maize flour were  9.5 x 105 d in primary storage (0 days) that was the total colony were increasing  .7 x 106 (storage 5 days), 2.5 x 107 (storage 10 days) and 1.5 x 108 cfu/g with storage 15 days A. parasiticus was a potent to produce aflatoxin B1 in myzena flour with total of aflatoxin B1 is  66.50 ppb of mayzena flour during storage 5 days , 46.40 ppb with 10 days storage, 57.00 ppb during storage 15 days and was not found in 0 days.
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