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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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Dadih Susu Sapi Yang Dibuat Dalam Bambu Petung Bali Kering I Made Sugitha; Ni Nyoman Puspawati
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 5 No 2 (2018): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Dadih is a typical Minang fermented milk made from buffalo milk , keep 2 nights in a bamboo tube covered with banana leaves. Microorganisms that play a role in this fermentation process comes from the inner surface of bamboo tube, the surface of banana leaves ( Sugitha, 1995). The process of making curd / fermented milk is still present in the area of West Sumatra while the potential of bamboo plants is almost there in Indonesia, including in Bali province. Bali is an area that has a lot of biodiversity of bamboo plants. In Bali there are various types of bamboo plants, one of which is bamboo petung. Traditionally, dadih was made by fermenting milk on bamboo and covered with banana leaves. The fermentation process naturally with lactic acid bacteria present in bamboo. The presence of lactic acid bacteria in bamboo will vary depending on the type of bamboo, the freshness and location of the growth. The research design used was experimental pattern with treatment: fresh bamboo petung (43.45% wc); half-dried bamboo petung (38.62% wc) and 25.77% wc dry bamboo petung). Through the parameters produced the characteristics of cow milk dadih made in dried bamboo petung contain: total BAL 5.6 x109 cfu / g; titratable acidity 48,42 mg / 100g; with a pH of 5.29
Identifikasi Sifat Fisik dan Biokimia Isolat Bakteri Asam Laktat dari Minuman Kesehatan Teratai Salju (Saussuera involucrate) N.M.I.H. Arihantana; A.S. Duniaji; N.N. Puspawati; M.S.P. Mahardika
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 8 No 1 (2021): Scientific Journal of Food Technology (March)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Snow lotus is a 72-hour fermented health drink from a palm sugar solution with snow lotus (Saussuera involucrate) without using other additives. Fermentation of snow lotus into lactic enzymes and active lactic acid bacteria is to help maintain the body in prime condition, establish and strengthen the immune system and is beneficial for overall health. Based on previous research, 33 isolates of lactic acid bacteria had been isolated from snow lotus health drink. From the isolates that had been successfully isolated, potential for lactic acid bacteria has no known properties as a probiotic candidate. Therefore research is necessary to obtain lactic acid bacteria isolates from snow lotus health drinks which are potential as probiotic isolates. The purpose of this study was to identify the physiological properties of the snow lotus health drink which included gram staining, observation of the shape of the colonies and cell shapes, and catalase testing and also to identify the biochemical properties which included growth at a variety of different temperatures, growth ability at low pH, growth on media containing salt or NaCl, production of CO2 from glucose, and production of dextran from sucrose. Based on the physiological properties, results showed that all 33 LAB isolates from the snow lotus health drink had negative catalase properties, positive gram staining in the form of single and chain rods, and also in the form of coccus, where 13 isolates were coccus and 20 were rod-shaped isolates. Based on the biochemical properties, from the 33 isolates, almost all LAB isolates were able to grow at temperatures of 10°C, 25°C, 37°C, 45°C, pH 2, 4, 6, and media containing salt concentrations of 4% and 6.5 %, 19 isolates were able to produce CO2 from glucose, and 15 isolates were able to produce dextran from sucrose.
The Effect of Prebiotic Types on The Metabolism of Indigenous Lactobacillus Isolates Ni Nyoman Puspawati; Nyoman Semadi Antara; I Dewa Gde Mayun Permana; I Dewa Made Sukrama
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 4 (2022): 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.2022.v11.i04.p06

Abstract

Prebiotik adalah komponen makanan yang tidak dapat dicerna di dalam tubuh dan mendorong pertumbuhan atau aktivitas mikroba usus yang bermanfaat seperti bakteri asam laktat (BAL). Namun, kemampuan Lactobacillus yang diisolasi untuk memanfaatkan prebiotik masih sedikit diketahui. Penelitian ini bertujuan untuk mengetahui pengaruh berbagai jenis prebiotik sebagai sumber karbon terhadap metabolisme isolat Lactobacillus indigenous dari teh kombucha, dadih (susu fermentasi tradisional) dan bambu yang digunakan untuk wadah dadih. Kemampuan isolat Lactobacillus dalam memetabolisme berbagai prebiotik sebagai sumber karbon dilakukan dengan menumbuhkan BAL dalam media MRSB dimana kandungan glukosa diganti dengan prebiotik yaitu fruktooligosakarida (FOS), galaktooligosakarida (GOS) dan inulin, kemudian penurunan kadar glukosa diukur setelah inkubasi 24 jam. Pengukuran total glukosa dilakukan dengan metode fenol sulfat. Hasil penelitian menunjukkan keseluruhan isolat Lactobacillus mengalami peningkatan jumlah sel selama inkubasi 24 jam yaitu dari 0,52 menjadi 1,26 log. Penurunan kadar glukosa berkisar antara 3,80 ± 0,44% sampai 91,33 ± 4,83%. Penurunan kadar glukosa tertinggi terjadi pada isolat L. plantarum1 RB210 yaitu 91,33 ± 4,83% dan tidak berbeda nyata (P>0,05) dengan L. paracasei RK41 dan L. paracasei RL2 yang ditumbuhkan pada media inulin. L. plantarum1 MK2 menunjukkan penurunan pH tertinggi yaitu 1,91 ± 0,08 dan tidak berbeda nyata (P>0,05) dengan L. rhamnosus MY2 pada media yang mengandung GOS. Hasil penelitian ini menunjukkan bahwa isolat Lactobacillus Indigenus secara definitif dapat menggunakan prebiotik sebagai sumber karbon untuk metabolismenya. Hasil penelitian ini memberikan dasar pengaruh penggunaan probiotik dan prebiotik untuk aplikasi sinbiotik sehingga dapat memodulasi mikrobiota usus.
Potensi Isolat Bakteri Asam Laktat dari Kombucha Sebagai Antihiperkolesterol Secara In Vitro Sandhika Wahyu Adhinugraha; I Dewa Gde Mayun Permana; Ni Made Indri Hapsari Arihantana; Ni Nyoman Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 4 (2022): 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.2022.v11.i04.p13

Abstract

The objectives of this research were to determine the optimum incubation time of the LAB isolated from kombucha to produce the best bile salt hydrolase activity (BSH) and to better understand its in vitro cholesterol-lowering ability. The experimental design used in this research was Completely Randomized Factorial Design, with 4 isolates of LAB which were L. pentosus MB23; L. pentosus MS21; L. paracasei ssp. paracasei RK41; L. plantarum 1 RB210 and 3 levels of incubation time which were 12, 24, and 36 h were given as the treatments. The 12 combinations were obtained and were done thrice, resulting in 36 experimental units. The data obtained were analyzed using ANOVA and if it showed a significant result, the Duncan Test will be carried out. The results showed that L. plantarum 1 RB210 isolate exhibited its best anti hypercholesterolemic potential at 36 h of incubation with the total LAB of 8.47 log cfu/ml, BSH activity with precipitation diameter of 7.61 mm, and cholesterol-lowering ability of 62.33%.
Aktivitas Antibakteri Lactobacillus plantarum 1 RN9 Terhadap Escherichia coli ATCC 25922 Lucia Denok Wihartati; I Dewa Gde Mayun Permana; Ni Made Indri Hapsari Arihantana; Ni Nyoman Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 4 (2022): 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.2022.v11.i04.p08

Abstract

The objectives of this research were to determine the antibacterial activity of Lactobacillus plantarum 1 RN9 on several metabolites with different incubation times against E. coli ATCC 25922 and to determine its optimum incubation times in producing the highest antibacterial activity against Escherichia coli ATCC 25922. This research used L. plantarum 1 RN9 which was isolated from dadih (Dadih is a typical Minang fermented milk made from buffalo milk, keep 2 nights in a bamboo tube covered with banana leaves), incubation times (12, 24, 36, and 48 hours), with three types of supernatant namely cell-free supernatant (CFS), neutral cell-free supernatant, and heated neutral cell-free supernatant. The supernatants were tested for its antimicrobial activity against E. coli ATCC 25922. There were two methods used in this research, namely agar-based disk diffusion and contact method. The highest antimicrobial activity of L. plantarum 1 RN9 against E. coli ATCC 25922 with cell-free culture supernatant was shown by isolate RN9 at incubation time of 24 hours with a decrease of 1.76 log cycle and 6.50 mm inhibition diameter.
Phenotypic Identification of Lactobacillus from Breast Milk Based on Their Ability to Ferment Sugars Ni Made Indri Hapsari Arihantana; Ni Nyoman Puspawati
Journal of Veterinary and Animal Sciences Vol 1 No 1 (2017)
Publisher : Institute for Research and Community Service, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JVAS.2017.v01.i01.p05

Abstract

The purpose of this study was to identify the species of Lactobacillus which has the potency as superior probiotic based on their ability to ferment sugars. The study was conducted in two steps, the first was a confirmation test of the five lactic acid bacteria (LAB) isolates of breast milk A1, A6, A8, B8, and B10b. All of the LAB isolates were Gram positive rod and negative catalase. This shows that all of the isolates were of the genus of lactic acid bacteria and readily for the second step testing. The second step was to determine the LAB isolates ability to ferment 50 sugars (carbohydrates) using API 50 CHL kit. Results from the API 50 CHL kit test showed that the 5 LAB isolates were of indigenous LAB with the identification level of 88,7% - 99,9%. The species found were three spesies of Lactobacillus plantarum-1 (Lactobacillus plantarum-1 A1, Lactobacillus plantarum-1 A8, Lactobacillus plantarum-1 B8),and 2 spesies of Lactobacillus rhamnosus (Lactobacillus rhamnosus A6, and Lactobacillus rhamnosus B10b), respectively.
Pengembangan Dadih Sebagai Pangan Fungsional Hasil Fermentasi Berbagai Kultur Starter Lactobacillus Indigenus Ni Nyoman Puspawati; Ni Made Indri Hapsari Arihantana; I Made Sugitha
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 2 (2023): 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.2023.v12.i02.p16

Abstract

Fermented milk is milk that is fermented by lactic acid bacteria. Fermented milk containing live lactic acid bacteria is very good for the health of the digestive system. One example of a very well-known fermented milk product is dadih. Dadih is a traditional Minangkabau yogurt made from buffalo milk. Dadih is made traditionally and there is no standard manufacturing process, so the quality of dadih varies in terms of taste, aroma and texture. Traditional production of dadih without starter causes the consistency of taste, aroma and texture to be difficult to maintain. The controlled fermentation process in the manufacture of dadih uses probiotic bacteria so that it has the opportunity to be developed as a functional food. The purpose of this study was to determine the potential of Indigenous Lactobacillus isolated from bamboo as a starter culture in the development of dadih as a functional food. Lactobacillus isolates used in this study were isolates ML7, MR2, RL2, RL4, RM1 and RN9. The results showed that the use of various types of Lactobacillus isolates had a very significant effect (P>0.01) on yield, moisture content, ash content, protein content, pH, total acid, total LAB and sensory evaluation of the dadih produced. The use of Lactobacillus RN9 isolate as a starter culture produced the best dadih with yield characteristics of 78.33%, moisture content 78.94%, ash content 1.09%, protein content 6.74%, pH 4.75, total titrated acid 0.56 %, total LAB 8.70 log CFU/g and yellowish white color typical of milk, slightly sour milk aroma, savory like cheese aroma, sour milk taste and no bitter aftertaste, soft to slightly hard texture, soft and compact or not sandy.
Pengaruh Perbandingan Ampas Kelapa (Cocos nucifera L.) dengan Jeruk Siam Kintamani (Citrus nobilis Lour.) Terhadap Karakteristik Selai Aulia Rahayu Ramadhani Satyaningtyas Sudrajat; I Dewa Gde Mayun Permana; Ni Nyoman Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 4 (2023): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i04.p06

Abstract

This study aims to determine the effect of the ratio of coconut pulps on the characteristics of Kintamani Siamese Orange jam, as well as to determine the optimal ratio between coconut pulps and kintamani siamese orange to produce jam with desirable characteristics amd preference. This study was an experimental study using a Randomized Block Design consisting of six treatments, namely the ratio of coconut pulps and kintamani siamese orange 0: 100, 5: 95, 10: 90, 15: 85, 20: 80, and 25: 75. Each treatment was repeated 3 times, resulting in total of 18 experimental units. The obtained data were analyzed using Analysis Of Variance (ANOVA) and is there were significant effects, the Duncan Multiple Range Test (DMRT) was conducted. The results of the study showed that the ratio of coconut pulps and kintamani siamese orange in jam had a significant effect (P<0.05) on water content, viscosity, syneresis, vitamin C content, crude fiber content, total dissolved solids, and hedonic tests on color, aroma, taste and overall acceptance. The ratio of coconut pulp and Kintamani siam orange 5 : 95 has the best jam characteristics with a water content 17,24 %, total dissolved solids 51,66 %, vitamin C content 51,47 mg/g, syneresis 0%, viscosity 4.66 Pa.S, crude fiber content 1,86%, with orange color, aroma, taste, texture, and overall acceptance preferred by the panelists
Pengaruh Proporsi Terigu dan Tepung Sukun (Artocarpus altilis) Terhadap Karakteristik Brownis Panggang Ketut Ayurina Singarsari Diasaputri; Ni Nyoman Puspawati; Putu Suparthana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 4 (2023): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i04.p25

Abstract

Brownies is a soft textured cake with a distinctive chocolate flavor. This study aims to determine the effect of adding breadfruit flour on the characteristics of brownies and determine the right proportion ofbreadfruit flour to produce brownies with the best characteristics. The experimental design used in this study was a completely randomized design (CRD) with the addition of breadfruit flour consisting of 6 treatment levels: 0%, 5%, 10%, 15%, 20% and 25%. Each treatment was repeated 3 times to obtain 18 experimental units. Data were analyzed using variance and in the treatment which showed a significant effect followed by the Duncan Multiple Range Test (DMRT). The results showed that the addition of breadfruit flour had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, hedonic tests (color, texture, taste and aroma) and scoring tests (texture and taste). The addition of breadfruit flour as much as 15% produces the best product with the characteristics of a moisture content of 17.19%, ash content of 1.55%, protein content of 4.46%, fat content of 27.40%, carbohydrate content of 49.38%, crude fiber content of 8 .50%, preferred color, preferred soft texture, preferred brownie distinctive taste, preferred aroma and preferred overall acceptability.
Pengaruh Perbandingan Daging Sapi dan Ubi Ungu (Ipomoea Batatas Blackie) Terhadap Karakteristik Patty Burger Felicia, Michelle; Indri Hapsari Arihantana, Ni Made; Puspawati, Ni Nyoman
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 13 No 2 (2024): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2024.v13.i02.p04a

Abstract

Burgers are one of the most popular fast foods among the public. Fast food generally contains large amounts of fat, sugar, salt and calories, but is low in vitamins, minerals and fiber. Therefore, an innovation is needed for the hamburger patty product with the addition of purple sweet potato to increase the nutritional content which is rich in fiber and good compounds such as antioxidants. This study aimed to determine the comparison of the effects of beef and sweet purple potato on the chemical characteristics of the hamburger patty. The design method used was a completely randomized design with one treatment factor, namely the comparison between beef patty and purple sweet potato 100%:0%, 90%:10%, 80%:20%, 70%: 30%, 60%:40% and 50%:50%. This search was repeated 3 times, resulting in 18 experiments. The data obtained were analyzed with the Analysis of Variance and, if the treatments had a significant effect, the Duncan Multiple Range Test was continued. The result showed that the comparison between beef and purple sweet potato had a significant effect on water content, protein content, fat content, crude fiber content, pH level, water holding capacity, cooking loss, anthocyanin value, antioxidant activity, color, aroma, texture, taste and general acceptance. The 70%:30% ratio produced the best hamburger patty characteristics with 25.38% water content, 13.97% protein content, 11.87% fat content, 5.65% crude fiber, pH level 5.77, 37.63% water holding capacity, 22.59% cooking loss, anthocyanin value of 17.14 mg/L and antioxidant activity of 27.21%. The color sensory characteristics were liked, the aroma was mildly liked, the texture was tender and liked, the taste was typical of beef and liked, and the overall acceptance was liked.
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