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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 Waktu Maserasi Terhadap Aktivitas Antioksidan Ekstrak Daun Mundu (Garcinia dulcis (Roxb.) Kurz) Setyo Widodo; Ni Made Yusa; Putu Timur Ina
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.p02

The research aimed to find effect of maceration time on antioxidant activity of mundu leaf extract and to know the best maceration time with highest antioxidant activity of mundu leaf extract. This study used a completely randomized design with treatment of maceration time 6 level: 12 hours, 24 hours, 36 hours, 48 ??hours, 60 hours, and 72 hours. The experiment was repeated in three replication, so that 18 experimental units were obtained. The variabels observed ware extraction yield, total tannin, total flavonoids, total phenol, and antioxidant activity. The data obtained were analyzed by ANOVA and if the treatment had significant effect followed by Duncan test. The result showed were maceration time has significant effect on extraction yield, total tannin, total flavonoids, total phenol, and antioxidant activity of mundu leaf extract. The best treathment was 24 hours with extraction yield was 24.67 %, total tannin was 133.04 mg.TAE/g, total flavonoids was 364.36 mg.QE/g, total phenol was 143.82 mg.GAE/g, and antioxidant activity was 86.89 % with IC50 was 47.45 mg/L.

PENGARUH SUHU PENCELUPAN TERHADAP KARAKTERISTIK MINUMAN TEH HERBAL KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) I Komang Ardianta; Ni Made Yusa; I Nengah Kencana Putra
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 1 (2019): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

This research aimed to find out effect of the dipping water temperature on characteristics of herbal tea drink from red dragon fruit peel. This study used the completely random design of treatment with dipping temperature treatment 50oC, 60oC, 70oC, 80oC, 90oC and 100oC. The treatment was repeated in 3 replications, resulting in 18 experimental units. Data were analyzed by variance analysis and continued with Duncan's test. The results showed that the dipping temperature of herbal tea drink from red dragon fruit peel affected the total phenol, antioxidant activity, color taste and overall appearance. The best treatment was obtained with temperature of 100oC which produced herbal tea drinks with antioxidant activity (IC50) which was 8.50 mg/ml, juice content 1.94%, total phenol 0.83 g/100g, and sensory characteristics of color was very red color and liked, ordinary aroma, taste liked and overall acceptance liked.

PENGARUH PERBANDINGAN TEPUNG KETAN PUTIH DENGAN TEPUNG KACANG MERAH (Phaseolus vulgaris L.) TERHADAP KARAKTERISTIK TEMERODOK Intan Azizah Hs; Ni Made Yusa; A.A. Istri Sri Wiadnyani
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 purpose of the study was to find the optimum ratio of glutinous rice flour and red kidney bean flour (Phaseolus vulgaris L.) to produce temerodok with the best characteristics. The completely randomized design (CRD) was used in the research with treatment that is the ratio of glutinous rice flour with red kidney bean flour which consists of 6 levels: 100%:0%,90%:10%, 80%:20%, 70%:30%, 60%:40%, 50%:50%. The treatment was repeated 3 times to obtain 18 units of the experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with the Duncan Multiple Range Test (DMRT) test.The ratio of glutinous rice flour and red kidney beans flour has a very significant effect on water content, ash content, protein content, fat content, carbohydrate content, color (scoring), texture (hedonic and scoring), taste (scoring) and significant effect against the levels of crude fiber, color (hedonic), taste (hedonic) and overall acceptance (hedonic). The ratio of glutinous red kidney bean flour (50%: 50%) produces the best characteristic temerodok based on the matrix table, namely: water content 5.49%, 2.53% ash content, 15.19% protein content, fat content 15.46%, 61.31% carbohydrate content, crude fiber content 5.54%, brown color, hard texture, taste very red beans, color, texture, taste and overall acceptancered kidney bean taste and neutral color, texture, taste and and overall acceptability. Keywords : Tradisional food,temerodok, red kidney bean flour,glutinous rice flour.

PENGARUH PERBANDINGAN PASTA KECAMBAH KACANG TUNGGAK (Vigna unguiculata L.) DAN PASTA RUMPUT LAUT (Eucheuma cottonii) TERHADAP KARAKTERISTIK SOSIS ANALOG KACANG TUNGGAK Kadek Wiantini; I Gusti Ayu Ekawati; Ni Made Yusa
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 cowpea sprout paste and seaweed paste to the characteristics of analogue cowpea sausage, and to know the right ratio of cowpea sprout paste and seaweed paste on the characteristics of analogue cowpea sausage. The experimental design used was completely randomized design with the treatment ratio of cowpea sprout paste and seaweed paste, which consists of 5 levels such as: 90% cowpea sprout paste : 10% seaweed paste, 80% cowpea sprout paste : 20% seaweed paste, 70% cowpea sprout paste : 30% seaweed paste, 60% cowpea sprout paste : 40% seaweed paste, and 50% cowpea sprout paste: 50% seaweed paste. The treatment was repeated 3 times to obtain 15 units of experiments. The data were analyzed by variance analysis and if the treatment had a significant effect then continued with DMRT (Duncan Multiple Range Test). The results showed that cowpea sprout paste and seaweed paste ratio had a significant effect on water content, protein content, fat content, carbohydrate content, coarse fiber content, elasticity, taste (hedonic), texture (hedonic and scoring) and overall acceptance (hedonic). Comparison of 50% cowpea sprout paste and 50% seaweed paste had the best characteristics analogue cowpea sausage, with 69,88% water content, 2,16% ash content, 3,77% protein content, 2,92% fat content, 21,27% carbohydrate content, 1,50% coarse fiber content, elasticity 6,65 N, color and aroma rather liked, texture chewy and liked, taste and overall acceptance liked.

Pengaruh Penambahan Blondo Terhadap Karakteristik Flakes Tepung Beras Merah Ridha Aulia Adha; Ni Wayan Wisaniyasa; Ni Made Yusa
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.p17

This study aims to determine the effect of addition of blondo on the characteristics of brown rice flakes and determine the appropriate addition of blondo to get the best brown rice flakes characteristics. The design used in this study was Completely Randomized Design with the treatment of adding blondo consisting of 6 levels, namely 0%, 30%, 40%, 50%, 60% and 70%. This study was repeated three times to obtain 18 experimental units. The data obtained were analyzed by analysis of variance and if the treatment had a significant effect it was followed by DMRT (Duncan Multiple Range Test). The results showed that the addition of blondo had a significant effect on water content, protein content, fat content, carbohydrate content, crude fiber content, water absorption, aroma scoring test, taste scoring test and texture scoring test. Brown rice flakes with the addition of 40% blondo was the best treatment with characteristics water content 3.58%, ash content 1.62%, protein content 10.97%, fat content 13.76%, carbohydrate content 70.07%, crude fiber content 4.21%, water absorption 43.25%, and color rather liked, aroma rather typical coconut and rather liked, taste rather typical coconut and rather liked, texture crispy and rather liked and overall acceptance rather liked.

Pengaruh Suhu Pengeringan Terhadap Aktivitas Antioksidan Dan Karakteristik Teh Celup Herbal Daun Mint (Mentha piperita L.) Asti Sucianti; Ni Made Yusa; I Made Sughita
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 3 (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.i03.p06

This study aims to find out the effect of drying temperature on antioxidant activity and characteristics of mint leaf herbal tea bags and to know the drying temperature that can produce herbal tea bags mint leaves with the highest antioxidant activity and best characteristics. The design used in this study is a Complete Randomized Design with drying temperature treatment consisting of 5 levels of 5 levels namely 50oC, 55oC, 60oC, 65oC, and 70oC. This study was repeated three times so that 15 experimental units were obtained. The data obtained were analyzed with fingerprints and if the treatment had any real effect continued with Duncan's test. Parameters tested in this study include water content, yield, total phenol levels, total flavonoid levels, antioxidant and IC50 activity, and sensory characteristics. The results showed herbal teabag mint leaves with a drying temperature of 50oC is the best treatment based on water content value of 7,52%, yield 14,16%, total phenol 6,50 mgGAE/g, total flavonoids 5,15 mgGAE/g, antioxidant activity 54,55% with IC50 value of 86,18 ppm, yellow color, very characteristic aroma of mint leaf tea and preferred, fresh mint flavor, and overall acceptance preferred.

PENGARUH WAKTU PERKECAMBAHAN TERHADAP TOTAL FENOL, KAROTEN DAN AKTIVITAS ANTIOKSIDAN TEPUNG KECAMBAH JAGUNG (Zea mays L.) Ni Nyoman Triana Ardi; Ni Wayan Wisaniyasa; Ni Made Yusa
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.p06

Zea mays L. is the scientific name for corn which is containing antioxidants such as carotene. Germination of corn can improve nutrition from food due to enzyme activity. This study aims to determine the effect of germination time on total phenol, carotene and antioxidant activity in corn sprouts flour. In this study, the research design used is Completely Randomized Design with five of germination time such as 24, 30, 36, 42 and 48 hours with each treatment was repeated three times. The corn sprouts obtained were then tested for total phenol, carotene and antioxidant activity. The result showed that germination time had a significant effect on total phenol, carotene and antioxidant activity (IC50 and ?-carotene bleaching). The best germination time obtained is 48 hours that had a total phenol level of 11.35 mg/100g, a total carotene level of 1.38 mg/100g, an antioxidant activity (IC50) of 1.32 mg/ml and an antioxidant activity (?-carotene bleaching) of 0.53 mg/ml.

KAJIAN KANDUNGAN ZAT GIZI DAN SIFAT SENSORIS LEDOK DARI BEBERAPA JENIS UMBI-UMBIAN I Wayan Suarta; Ni Made Yusa; I Ketut Suter
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 (96.677 KB)

The aim of the study was to determine the nutrition content and sensory properties of ledokwhich made from various types of tubers. Experiments designed randomized block design whichcontains of six tubers treatment: yellow sweet cassava, yellow sweet potato varieties papua selulosa,purple sweet potato varieties RIS 03065-03, orange sweet potato varieties sari, white sweet potatovarieties sukuh, and white sweet potato varieties cengkuang. Each treatment was repeated three timesacquired 18 units of the experiment. The observation of parameters in this study were the moisturecontent, ash content, fat content, protein content, carbohydrate content, antioxidant capasity, sensoryproperties including color, aroma, taste, texture and overall acceptance. The data obtained wereanalyzed by analysis of variance, and if there are significant differences between treatments followedby Duncan Multi Range Test (DMRT).The results showed that, the use of types of tubers have significant effect on the content of fat,protein, carbohydrate, antioxidant capasity and sensory properties of the color, flavor, and texture, andwas not significant on the moisture content, ash content and sensory properties of the flavor andoverall acceptance. The best ledok was produced from purple sweet potato varieties RIS 03065-03with the following characteristics: moisture content 73,91% , ash content 0,69%, 3,14% fat content,protein content 10,58%, carbohydrate content 11,67%, antioxidant capasity 91,26% and overallacceptance (rather like)

PENGUJIAN EFEK HIPOGLIKEMIK LEDOK INSTAN SECARA IN VIVO Ni Made Yusa; I Ketut Suter
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 2 No 2 (2017)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar

Diabetes mellitus (DM) merupakan salah satu masalah kesehatan masyarakat dunia pada saat ini. Pengendalian tingginya kadar glukosa darah pada penderita DM sangatlah penting untuk menghindari komplikasi yang lebih lanjut. Melalui diet yang cukup, aktivitas fisik yang sesuai, penggunaan bahan yang bersifat hipoglikemik dan keseimbangan asupan makronutrien dan mikronutrien diharapkan dapat tetap menjaga konsentrasi glukosa darah pada level normal. Untuk itu perlu dicari bahan pangan yang bersifat hipoglikemik dalam managemen diet penderita DM. Ledok instan adalah hasil pengembangan ledok yaitu pangan tradisional Nusa Penida, Bali, berupa bubur yang dibuat dari jagung, ubi kayu, kacang-kacangan, sayuran dan bumbu. Ledok instan berpotensi dikembangkan menjadi pangan fungsional, karena selain mengandung zat gizi yang cukup, juga mengandung komponen bioaktif yaitu serat pangan. Tujuan umum dari penelitian ini adalah mengembangkan ledok instan menjadi pangan fungsional untuk bisa digunakan sebagai pangan diet bagi penderita DM, sedangkan tujuan khususnya adalah untuk mengetahui efek hipoglikemik ledok instan secara in vivo. Penelitian menggunakan Control Group Post Test Design pada hewan coba tikus Wistar. Rancangan yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan empat perlakuan yaitu P0 (tanpa injeksi alloxan + pakan standar), P1 (injeksi alloxan + pakan standar), P2 (injeksi alloxan + pakan standar + ledok instan 15 %) dan P3 (injeksi alloxan + pakan standar + ledok instan 30 %). Perlakuan diulang sebanyak enam kali (masing-masing perlakuan terdiri dari 6 ekor tikus). Pengujian dilakukan selama 30 hari. Penimbangan berat badan dan analisis kadar gula darah tikus dilakukan sebelum diberikan pakan perlakuan (hari ke-0), 3 hari setelah diinjeksi alloxan (hari ke-1) dan pada hari ke 30. Hasil penelitian menunjukkan bahwa tikus yang diberikan campuran pakan yang mengandung ledok sebanyak 15 % dan 30 % selama 30 hari dapat menurunkan kadar glukosa darah berturut-turut 66,96 % dan 15,60 % dan ini menunjukkan ledok bersifat hipoglikemik.

Kajian perbandingan tepung Ubi Jalar Kuning (Ipomoea batatas L) dan Tepung Terigu terhadap Karakteristik Bolu Kukus Putu Ari Sandhi Wipradnyadewi; AAGN Anom Jambe; GAK Diah Puspawati; P Timur Ina; N. M. Yusa; N.L Ari Yusasrini
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 1 No 1 (2016)
Publisher : Universitas Udayana

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Penelitian ini bertujuan untuk mengetahui bahwa ubi jalar kuning (Ipomeas batatas L) dapatdimanfaatkan dalam pembuatan bolu kukus, mengetahui pengaruh perbandingan ubi jalar kuning kukusdengan terigu terhadap karakteristik bolu kukus serta mengetahui persentase perbandingan ubi jalarkuning kukus dengan terigu yang tepat sehingga dihasilkan bolu kukus dengan karakteristik terbaik.Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan perbandingan ubijalar kuning kukus dengan terigu dengan level 0% : 100 %, 10% : 90%, 20% : 80%, 30% :70%, 40% :60%. Persentase berdasarkan jumlah berat terigu dan ubi jalar kuning kukus. Seluruh perlakuan diulangsebanyak tiga kali sehingga diperoleh 15 unit percobaan. Data yang diperoleh dianalisis dengan sidikragam, apabila terdapat pengaruh pada perlakuan maka dilanjutkan analisis dengan Uji Duncan’s.Parameter yang dianalisis dalam penelitian ini antara lain kadar air, daya kembang, dan uji sensoris.Hasil penelitian menunjukkan bahwa perlakuan 80% terigu dan 20% ubi jalar kuning kukus menghasilkanbolu kukus dengan karakteristik terbaik dengan kriteria kadar air 35,77 %, daya kembang 85,71 %,warna putih kekuningan, tekstur biasa, aroma agak suka, rasa agak suka, dan penerimaan keseluruhanagak suka.

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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