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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) Journal of Veterinary and Animal Sciences Jurnal Ilmiah Teknologi Pertanian Agrotechno Itepa : Jurnal Ilmu dan Teknologi Pangan
Ni Nyoman Puspawati
Dosen Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Engineering Industrial & Manufacturing Engineering Veterinary

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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.
Pengaruh Substitusi Terigu dengan Tepung Talas Beneng (Xanthosoma Undipes K. Koch) Sebagai Bahan Pengisi Terhadap Karakteristik Nugget Ayam Utomo, Najmia Ulil Amriyati; Putra, I Nengah Kencana; 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.p10

Abstract

Nugget production requires a filler. The filler most often used in chicken nugget production is wheat flour. Wheat flour is an imported foodstuff, so domestic demand for wheat flour depends on wheat flour- producing countries. On the other hand, there are several types of local flour in Indonesia that can be used to replace wheat flour, notably Talas Beneng flour. The purpose of this study is to determine the impact of replacing wheat flour with Talas Beneng flour on the characteristics of chicken nuggets, and to create the best possible chicken nuggets. A completely randomized design was employed in this study, with the treatment of wheat flour replacement by Talas Beneng flour comprising 6 levels of treatment, namely: 100%:0%; 80%:20%; 60%:40%; 40%:60%; 20%:80%; 0%:100%. Parameters observed were crude fiber content, protein content, water content, water holding capacity, cooking loss, hardness and sensory analysis, including color, aroma, texture, taste and overall acceptability. The data obtained were tested using analysis of variance (? = 0.05) and, where a significantt effect was observed, it was followed up using Duncan's multiscale test (? = 0.05). The results showed that replacing wheat flour with Talas Beneng flour had a significant effect on water content, protein content, crude fiber content, water-holding capacity, loss on cooking, hardness, color, texture, taste and overall acceptability, but no significant effect on the taste of chicken nuggets. The best nuggets were obtained when treated with a 40% substitution of Talas-Beneng flour, with the following characteristics: crude fiber content 6.10%; protein content 28.37%; water content 49.93%; water retention 17.75%; cooking loss 10.77%; hardness 5.09 N; color is like, aroma, texture, taste and general acceptability are slightly like.
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): April
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

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)
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 Chara Andisa, Adena Dana Risti, Putu Anjani Dede Robiatul Adawiyah Desva Mardany, Ni Putu Dewa Gede Eka Prayoga Dewa Ngurah Suprapta Divas, Aurell 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 Luh Ari Yusasrini, Ni Luh 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 Sandhi Wipradnyadewi, Putu Ari Sandhika Wahyu Adhinugraha Tanzila Agvadila Utomo, Najmia Ulil Amriyati Vivian Citra Liadi Wayan Sudjatha