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All Journal Jurnal Teknologi Dan Industri Pangan Kertha Semaya Buletin Udayana Mengabdi Itepa : Jurnal Ilmu dan Teknologi Pangan Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Jurnal Ilmiah Teknologi Pertanian Agrotechno

Ni Made Yusa

Program Studi Ilmu Dan Teknologi Pangan, Universitas Udayana

Author-ID : 2463636

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice

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PENGARUH RASIO TAPIOKA DENGAN RUMPUT LAUT Gracilaria sp. TERHADAP KARAKTERISTIK SOSIS IKAN LEMURU Qurotul Ilma Yaske E.; Ni Made Yusa; Ni Luh Ariyusasrini
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 6 No 1 (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 (183.429 KB)

This research was conducted to determine the effect ratio of tapioca and Gracilaria sp. to make the best characteristics of sardinella fish sausage. The research was using completely randomized design with ratio of tapioca and Gracilaria sp. as the treatment which consists of six levels, there were 100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 80% : 20%, 0% : 100%. The observed parameters were water content, ash content, protein content, lipid content, carbohydrate content, crude fiber content, and sensory characteristics such as color, flavor, taste, texture, and overall acceptance. The results showed that the treatment characteristics of sardinella fish sausage, such as water content, ash content, lipid content, carbohydrate content, crude fiber content, and sensory characteristics such as color, taste, texture, and overall acceptance. The best ratio for producing the best characteristic of sardinella fish sausage was 80% tapioca : 20% Gracilaria sp. which had water content at 63.2%, ash content 2.29%, protein content 7.24%, lipid content 10.7%, carbohydrate content 16.59%, crude fiber content 6.1%, the color were slightly like, flavor were slightly like, taste were like, texture were like, and overall acceptance were like.

PENGARUH LAMA PERENDAMAN SORGUM MANIS (Sorghum biocolor(L) Moench) DAN KONSENTRASI PENAMBAHAN KACANG TUNGGAK (Vigna unguiculata,(L) Walp) TERHADAP KARAKTERISTIK JAJA BANTAL Ni Luh Putu Evi Cahyani P; Ni Made Yusa; I Ketut Suter
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 (219.85 KB)

This research is aimed o determine the effect of sweet sorghum immersion and cowpea concentration to jaja bantal characteristics. This research divied into two steps. At the fisrt step, sweet sorghum soaked in 4 treatment immersion time i.e 30,60,90, and 120 minutes were repeated 3 times. At this step, sensory’s score of the taste, colour, aroma, texture, and overall acceptance. Sweet sorghum with the best sensory’s score was continued into the second step. At the second step, sweet sorghum with the best sensory’s score added cowpea in making jaja bantal with 4 variant of concentration i.e 0, 0,06, 0,12, and 0,18% were repeated 3 times. Data were analyzed by analysis of variance and if there was a treatment effect on the observed parameters, then followed by duncan test. The best treatment showed 0,18% concentration of cowpea with water content 51,14%, ash content 3,32%, fat content 7,18%, protein content 8,48%, carbohydrate content 29,88% antioxidant capacity 2,58 (ppm), tanin 5,43 (ppm) and the best organoleptic second steps by 0,18 % concentration of cowpea with taste, colour, aroma, texture, and overall acceptance that liked by the panelist.

PERBANDINGAN MODIFIED CASSAVA FLOUR (MOCAF) DENGAN TEPUNG KACANG HIJAU (Vigna radiate. L) TERHADAP KARAKTERISTIK SPONGE CAKE Ni Putu Riska Deyana Aprilia; Ni Made Yusa; I Desak Putu Kartika Pratiwi
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 study aims to determine the effect of comparison between mocaf and green bean flour on the characteristics of sponge cake, and to know the better ratio between mocaf and green bean flour on the characteristics of sponge cake. The experimental design used a randomized block design with one treatment factor. The ratio of green bean flour and mocaf flour, which consists of 6 levels such as: 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, 50% : 50%, 40% : 60%. The treatment was repeated 3 times to obtained 18 units of the experiment. The data were analyzed by analyzed variance and if the treatment had an effect on the variable then continued with Duncan test. The result showed green bean flour and mocaf ratio had a significant effect on water content, ash content, fat content, protein content, carbohydrate content, crude fiber content, unfolding factor,color (hedonic), aroma (hedonic), texture (hedonic and scoring), taste (hedonic), pores uniformity (hedonic and scoring) and overall acceptance (hedonic). Ratio of 40% mocaf and 60% green bean flour had the best characteristics, with 25,65 % water content, 1,17 % ash content, 14,48% protein content, 20,84% fat content, 37,81% carbohydrate content, 5,74% crude fiber content, 44,87% developing power,color rather liked, aroma liked, texture rather soft and liked, taste liked and typical of green beans, pores uniformity liked and rather uniform, and overall acceptance liked.

PENGARUH PENGGUNAAN TEPUNG LABU KUNING (CUCURBITA MOSCHATA DURCH) TERHADAP KARAKTERISTIK CHIFFON CAKE BERBAHAN DASAR MODIFIED CASSAVA FLOUR (MOCAF) Komang Biandari Devi Permatasari; Putu Timur Ina; Ni Made Yusa
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

The purpose of this research is to know the effect of pumpkin flour and ratio mocaf on the characteristics of chiffon cake and to know the right ratio for pumpkin flour and mocaf to produce chiffon cake with the best characteristics. The experimental design used is randomized block design with the treatment ratio of pumpkin flour with mocaf 10% : 90%; 20% : 80%; 30% : 70%; 40% : 60%; 50% : 50%; and 60% : 40%. The treatment was repeated 3 times to get 18 units of the experiment. The data obtained from the result research were analyzed by variance and if the treatment had an effect on the variable then continued with Duncan test. The results showed that the ratio of pumpkin flour and mocaf had significant effect on water and ash content, total carotenoid, unfolding factor, hedonic test (colour, aroma, texture, taste, pores uniformity and overall acceptance), and scoring test (colour, aroma, taste, pores uniformity) of chiffon cake. Ratio of 30% pumpkin flour : 70% mocaf has the best characteristic with 36.65% water content, 1.38% ash content, 511.65% unfolding factor, 27.39 ?g/g total carotenoid, pores uniformity is uniform and liked, color yellow and liked, flavor pumpkin medium and rather liked, texture soft and liked, taste rather typical pumpkin and liked and overall acceptance liked.

PENGARUH LAMA EKSTRAKSI MENGGUNAKAN ULTRASONIK TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK ETANOL DAUN TEMPUYUNG (Sonchus arvensis L.) Ni Made Miradita Lestari; Ni Made Yusa; Komang Ayu Nocianitri
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 3 (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.i03.p08

This study was conducted to determine the effect of time extraction using ultrasonic method on the antioxidant activity of tempuyung leaves ethanol extract and to find out the exact time to get tempuyung leaves ethanol extract with the highest antioxidant activity. The experimental design used in this study was a completely randomized design with time extraction as a treatment. The treatment consisting of five levels, which is 10 minutes, 20 minutes, 30 minutes, 40 minutes, 50 minutes using ultrasonic method with temperature 45oC and frequency 37 kHz. All treatments were repeated three times so that they were obtained 15 experimental units. The data obtained were analyzed of variance and if the treatment had significant effect followed by Duncan’s Multiple Ring Test. The results showed that the time extraction treatment had a very significant effect (P<0.01) on yield, total phenol, total flavonoids, total tannin, and antioxidant activity from tempuyung leaves ethanol extract. The best treatment was 30 minutes which produced highest antioxidant activity of 58,60 % with IC50 262,82 mg/L included in the weak category, yield 18,60%, total phenolic 55,05 mg GAE/g, total flavonoid 38,14 mg QE/g, total tannin 8,82 mg TAE/g.

Pengaruh Penambahan Bubuk Jahe Emprit (Zingiber officinale var. Amarum) Terhadap Karakteristik Teh Celup Herbal Daun Ciplukan (Physalis angulata L.) I Gede Widiyana; Ni Made Yusa; I Made Sugitha
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 1 (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.i01.p05

This study aims to determine the effect of the addition of emprit ginger powder and the right addition to getting the best ciplukan leaf herbal characteristics. The design used in this study was a Completely Randomized Design with the treatment of the addition of emprit ginger powder consisting of 5 levels, namely 0%, 10%, 20%, 30%, and 40%. This study was repeated three times to obtain 15 experimental units. The data obtained were analyzed by analysis of variance and if the treatment had a significant effect it was followed by Duncan's Multiple Range (DMRT) test. The results showed that ciplukan leaf herbal tea with the addition of 20% emprit ginger powder was the best treatment with the criteria of water content value of 7.84%, total phenol 1.18 mgGAE/g, total flavonoid 0.56 mgQE/g, antioxidant activity 58.02%, IC50 812.96 ppm, yellowish-brown color, somewhat distinctive flavor of ciplukan tea leaves and somewhat dislike, rather bitter taste, and overall rather dislike reception.

KAJIAN PENGARUH JENIS JAHE (Zingiber officinale Rosc.) DAN WAKTU PENGERINGAN DAUN TERHADAP KAPASITAS ANTIOKSIDAN SERTA SENSORIS WEDANG UWUH Kadek Danthiswara Gelgel; Ni Made Yusa; I Dewa Gede Mayun Permana
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 (195.688 KB)

This research has conducted to determine the effect of ginger types (Zingiber officinale Rosc.) increment and drying time of leaves to antioxidant capacity of wedang uwuh. This research used factorial randomized block design, each treatment repeated twice to get 18 result of experimental units. The data was analyzed using analysis of variance and if there was real effect, it would be followed by Duncan test. This research using 3 kinds of ginger types, that are small ginger, red ginger, giant ginger and drying time of leaves (nutmeg leaves, clove leaves, and cinnamon leaves) that are 1 hours, 2 hours, and 3 hours. The result of this research showed that the interaction between type of ginger and drying time of leaves gave an impact to the total phenolic, antioxidant capacity, color, aroma, flavor and overall acceptance towards wedang uwuh. The best result obtained by red ginger and 2 hours drying time of leaves with total phenolic 88.36 mg/kg; antioxidant capacity 112.22 mg/kg GAEAC; sensorys test such as color, flavor, aroma and overall acceptance that liked by the panelists.

PENGARUH WAKTU PENGUKUSAN DAN FERMENTASI TERHADAP KARAKTERISTIK TAPE UBI JALAR UNGU (Ipomoea batatas var. Ayamurasaki) Secretly Galih Aditya; Ni Made Yusa; Ni Luh Ari Yusasrini
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 1 No 1 (2012): 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 (51.013 KB)

The aim of this research is to know the time influence of steam and fermentation on thecharacteristic of purple sweet potato tape. This research used Randomized Group Design (RGD) with2 factors. The first factor was the steam duration (20, 30 and 40 minutes) and the second was thefermentation duration (48, 60 and 72 hours). The result of this research showed that the duration ofsteam and fermentation gave highly significant effect on texture, color, taste, texture (score test),overall acceptance and non-significant effect on reducing sugar value, etanol value, starch value, pHlevel, aroma and texture (hedonic test). Thirty minutes of steam duration and 48 hours fermentationcould produce purple sweet potato tape with the best characteristics and could be accepted by thepanelist with texture 1.97 N, reducing sugar value 3.20%, starch value 4.30%, pH level 4.74, ethanolvalue 0.75%, the color was rather like, taste was like, the texture was rather soft and rather like,neutral flavor and overall acceptance was rather liked

PENGARUH PENAMBAHAN TERUNG BELANDA (Solanum betaceum Cav.) TERHADAP KARAKTERISTIK MARSHMALLOW Ni Putu Anita Devi; Putu Ari Sandhi W; Ni Made Yusa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 1 (2018): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

The aim of this research is to know the effect of the addition of tamarillo (Solanum betaceum Cav) to marshmallow characteristic, and to determine the addition of the best tamarillo to produce the best characteristic marshmallow. The experimental design used was Completely Randomized Design (RAL) by treatment with fruit pulp tamarillo as follows: 30 %, 40 %, 50 %, 60 %, 70 % and 80 %. Each treatment was repeated three times to obtain 18 experimental units. The results showed that the addition of tamarillo showed significant effect on water content, ash content, total anthocyanin, vitamin C, total sugar, elasticity, color score test, taste score test, texture score test, aroma and overall acceptance and no significant effect on color hedonic test and taste hedonic test. The best characteristic of marshmallow was obtained from the addition of tamarillo of 30 g with water content of 19.44%, ash content of 0.08%, total anthocyanin 0.44 mg / L, vitamin C 8.20 mg / 100g, total sugar 75.15%, elasticity of 1.47 N, color (rather pink and rather like), aroma (rather like), texture (very chewy and like), taste (sweet and rather like), overall acceptance (like).

PENGARUH PERBANDINGAN TALAS KIMPUL (Xanthosoma sagittifolium) DENGAN JAMUR TIRAM PUTIH (Pleurotus ostreatus) TERHADAP KARAKTERISTIK SATE LILIT KELADI Putu Lisa Adinda Putri; Ni Made Yusa; I Ketut Suter
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 4 (2018): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

This study aims to determine the effect of xanthosoma and white oyster mushroom on the characteristics of sate lilit keladi, and to know the right ratio of xanthosoma and white oyster mushroom on the characteristics of sate lilit keladi. The experimental design used was completely randomized design with the treatment ratio of xanthosoma and oyster mushroom, which consists of 6 levels such as: 100% : 0%, 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, 50% : 50%. The treatment was repeated 3 times to obtained 18 units of the experiment. The data were analysed by analysis of variance and if the treatment had an effect on the variable then continued with Duncan test. The result showed xanthosoma and white oyster mushroom ratio had a significant effect on water content, ash content, fat content, protein content, carbohydrate content, coarse fiber content, hardness, color (hedonic), aroma (hedonic), texture (hedonic and scoring), taste (hedonic and scoring) and overall acceptance (hedonic). Comparison of 50% xanthosoma and 50% white oyster mushroom had the best characteristics, with 52,86 % water content, 3,31 % ash content, 6,52% protein content, 24,57% fat content, 12,74% carbohydrate content, 35,88% coarse fiber content, 0,11 kg/5mm hardness, color liked, aroma liked, texture mushy and rather liked, typical taste rather keladi and liked and overall acceptance liked.

Co-Authors AAGN Anom Jambe Ade Maria Kristin Gultom Adina Juniati Vortina Panggabean Agus Selamet Duniaji Agus Slamet Djuniaji Almadea Sela Gracia Ginting Anak Agung Istri Sri Wiadnyani Anindya Putri Hardita Asti Sucianti Bobby Frans Siahaan Christofer Audi Simbolon Clara Vita Marlina Kristina Dara Widya Yudhistira H.S Dhamas Nurhasanah Eka Rahmaningtyas Fransen Kennedy Hutabarat Gusti Ayu Kadek Diah Puspawati I D.P. Kartika Pratiwi I Dewa Gde Mayun Permana I Gede Widiyana I Gusti Ayu Ekawati I K. Suter I Ketut Suter I Komang Ardianta I Made Anom Sutrisna Wijaya I Made Cahyana Kusuma I Made Sughita I Made Sugitha I Nengah Kencana Putra I Putu Suparthana I W. R. Widarta I Wayan Suarta Iis Sholin Intan Azizah Hs Jacqueline Stephanie Gloria Kadek Danthiswara Gelgel Kadek Wiantini KOMANG AYU NOCIANITRI Komang Biandari Devi Permatasari Lenovia Idhapola Sitohang Marcelyna Lucia Nengah Kencana Putra Ni Ketut Sri Agustini Ni Komang Diah Ernawati Ni Luh Ari Yusasrini Ni Luh Putu Evi Cahyani P Ni Made Miradita Lestari Ni Nyoman Puspawati Ni Nyoman Triana Ardi Ni Putu Anita Devi Ni Putu Riska Deyana Aprilia Ni Wayan Wisaniyasa NN. Puspa wati Noval Wahyu Adi Nuhayillah Urziah Putu Ari Sandhi W Putu Ari Sandhi Wipradnyadewi Putu Lisa Adinda Putri Putu Timur Ina Putu Tuni Cakabawa Landra Qurotul Ilma Yaske E. Regine Dian Prativi Ridha Aulia Adha Sayi Hatiningsih Secretly Galih Aditya Setyo Widodo Syoufiani . Wanda Aprissa Erina Putri Wirda Insani

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