Article Per Year (5 Year)
p-Index From 2021 - 2026
3.291
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan 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
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Engineering Industrial & Manufacturing Engineering

Published : 47 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 47 Documents
Search

 1   2   3   4   5 
Pengaruh Waktu Ekstraksi Dengan Menggunakan Metode Ultrasonic Assisted Extraction (UAE) Terhadap Aktivitas Antioksidan Ekstrak Daun Duwet (Syzygium cumini) Clara Vita Marlina Kristina; Ni Luh Ari Yusasrini; Ni Made Yusa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 1 (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.i01.p02

Abstract

This research aims to determine the effect of extraction time on the antioxidant activity of duwet leaf extract and which can produce the highest antioxidant activity in duwet leaf extract. The design used in this study was a Completely Randomized Design (CRD) with treatment consisting 6 levels; 5 minutes, 10 minutes, 15 minutes, 20 minutes, 25 minutes, and 30 minutes which was repeated 3 times so that it is obtained 18 experimental units. The parameters observed were yield, total phenol, total flavonoids, and antioxidant activity. The data obtained were analizye using variance and if there was a significant effect on the treatment of the observed variables, it was continued with the Duncan Multiple Range Test (DMRT). The results showed that the extraction time of duwet leaf extraction using the Ultrasonic Assisted Extraction method had a significant effect on total phenol, total flavonoids, and antioxidant activity of duwet leaves. The best results were obtained at the extraction time of 25 minutes which has strong antioxidant activity based on the IC50 value of 99.74 ppm, yield 30.24%, total phenol 445.78 mg GAE/g, and total flavonoids 48.90 mg QE/g.
Pengaruh Lama Fermentasi Terhadap Karakteristik Minuman Probiotik Jus Pepaya (Carica papaya L.) dengan Isolat Weissella confusa. F213 Noval Wahyu Adi; Ni Made Yusa; Komang Ayu Nocianitri
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 2 (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.i02.p17

Abstract

The aim of this research was to determine the effect of fermentation time on the characteristics of papaya juice probiotic with Weissella confusa. F213 and knowing the right fermentation time to produce papaya juice probiotic drink products with the best characteristics. This study used a completely randomized design (CRD) with treatment duration of fermentation consisting of 16 hours, 20 hours, 24 hours, 28 hours, 32 hours and 36 hours. Each treatment was repeated 3 times to obtain 18 experimental units. Total data of lactic acid bacteria were analyzed descriptively and other data were analyzed statistically by analysis of variance (ANOVA) and continued with Duncan multiple range test (DMRT), if there was an effect between treatments. The results showed that the fermentation time significantly affected the total acid, pH and texture scoring. Fermentation for 16 hours resulted papaya juice probiotic with the best characteristics with a total LAB of 8.08 x106cfu/ml, total sugar 15.94%, total acid 0.65%, acidity (pH) 4.64, color preferred, smell slightly liked, texture slightly liked, slightly sour taste and the overall reception a slightly liked.
Pengaruh Perbandingan Tepung Kacang Tunggak (Vigna unguiculata (L.) Walp) Dengan Buah Anggur Bali (Vitis vinifera) Kering Terhadap Karakteristik Snack Bar Almadea Sela Gracia Ginting; Ni Made Yusa; Putu Timur Ina
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 2 (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.i02.p06

Abstract

The purpose of this study was to determine the effect of cowpea flour and dried grape to the characteristics of snack bar and the right ratio of cowpea flour and dried grape that was able to produce snack bar with the best characteristics. The Completely Randomized Design was used in the research with treatment ratio of cowpea flour and dried grape which consisted of 5 levels: 90%:10%; 80%:20%; 70%:30%; 60%:40%; and 50%:50%. The treatment was repeated 3 times to obtain 15 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan’s Multiple Range Test. The result showed that cowpea flour and dried grape had a significant effect on water content, ash content, fat content, protein content, carbohydrate content, crude fiber content, total energy, antioxidant activity, color (hedonic), texture (hedonic and scoring), aroma (hedonic), taste (hedonic), and overall acceptance (hedonic). Comparison of 50% cowpea flour : 50% dried grape produced snack bar with the best characteristics, specifically: water content 10.18%, ash content 2.22%, fat content 17.83%, protein content 8.83%, carbohydrate content 60.94%, crude fiber content 8.95%, total energy 439.56 kcal, antioxidant activity 53.62%, color liked, texture tender and liked, aroma liked, taste liked and overall acceptance liked.
Pengaruh Puree Labu Kuning (Cucurbita moschata D.) Terhadap Karakteristik Brownies Tepung Ketan Hitam (Oryza sativa L.var.glutinosa) Iis Sholin; Putu Suparthana; Ni Made Yusa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 2 (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.i02.p11

Abstract

This study aimed to determine the effect of yellow pumpkin puree to the characteristics of brownies which made by black glutinous rice flour, and to find out the preeminent characteristics. The experiment was designed as a completely randomized design with 5 level treatments (0%, 10%, 20%, 30%, and 40%) of yellow pumpkin puree addition. The treatment was repeated for 3 times to obtain 15 experimental unit overall. The data was analyzed by using analysis of variance tool (ANOVA) and continued with Duncan Multiple Range Test (DMRT) for the data showing significant effect. The result showed that addition of yellow pumpkin puree to brownies had a significant effect on water content, ash content, ?-carotene, antioxidant activity of ?-carotene bleaching, hedonic test (color, flavour, texture, taste, and overall acceptance) and score test for texture. The 40% addition of yellow pumpkin puree to brownies made by black glutinous rice flour, giving the preeminent characteristics with 1.32% of ash content, 37.73% of water content, 6.82 mg/100g of ?- carotene, and 1.72% of ?-carotene bleaching. Hedonic scale was “like” for color, flavour, taste and overall acceptance, and considerably soft texture as determined by score test.
Pengaruh Perbandingan Tepung Beras Merah (Oryza nivara L.) dan Tepung Kecambah Kacang Merah (Phaseolus vulgaris L.) Terhadap Karakteristik Flakes Jacqueline Stephanie Gloria; Ni Wayan Wisaniyasa; Ni Made Yusa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 2 (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.i02.p16

Abstract

This study aimed to determine the effect of the comparison of red rice flour and red bean sprouts flour on the characteristics of flakes and find out the comparison of red rice flour and red bean sprouts flour to obtain the best characteristics of the flakes. The experimental design used was Completely Randomized Design with the comparison treatment red rice flour and red bean sprouts flour as a treatment which consist of 4 levels: 40%:60%, 50%:50%, 60%:40%, and 70%:30%. The treatment was repeated four times, resulting in 16 experimental units. The data obtained were analyzed using an analysis of variance and if the treatment had a significant effect, it was followed by a Duncan Multiple Range Test (DMRT). The result showed that the comparison of red rice flour and red bean sprouts flour had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, endurance time crispness in milk, color, aroma, texture, taste, and overall acceptance. The flakes produced from the comparison of 40% red rice flour and 60% red bean sprouts flour had the best characteristics, which had water content 3.13%, ash content 4.48%, protein content 17.20%, fat content 6.09%, carbohydrate content 68.75%, crude fiber content 9.36% and endurance time crispness in milk for 1 minutes 57 seconds. The flakes had a liked color, a liked and slightly red rice aroma, a liked texture and slightly crispy, a slightly liked taste, and a liked overall acceptance.
Pengaruh Rasio Daging Ayam Broiler (Gallus Domesticus) Dengan Jamur Merang (Vorvariella volvacae) Terhadap Karakteristik Lawar Ayam dan Dampak Terhadap Penurunan kolesterol Ni Ketut Sri Agustini; Ni Made Yusa; I Nengah Kencana Putra
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 3 (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.i03.p10

Abstract

This study aims to determine the effect of the ratio of broiler chicken meat to merang mushrooms on the characteristics of chicken lawar, to determine the right comparison between chicken meat and merang mushrooms that can produce chicken lawar with the best characteristics and to determine the effect of adding merang mushrooms on reducing blood cholesterol levels of animals experimental wistar rats. The study is divided into two stages. The first stage of lawar making where meat and merang mushrooms are mixed with a ratio between broiler chicken meat and merang mushrooms 100: 0., 90: 10., 80: 20., 70: 30., 60: 40., and 50: 50 then followed by testing fat content, crude fiber content, and sensory evaluation carried out with a hedonic test (favorability) and scoring test. The second stage is the analysis of total cholesterol which is carried out invivo using the best treatment and chicken lawar with a concentration of P0. This type of research is experimental laboratory using the Control Group Post Test Design research design. The data were analyzed with analysis of variance (ANOVA) and continued with duncan test. The results of the phase I study showed that the ratio of broiler chicken meat to merang mushrooms had a very noticeable effect on moisture content, fat content, crude fiber content, hedonic taste, aroma, texture scoring, overall acceptance. P5 treatment with a broiler chicken meat ratio of 50% and merang mushrooms of 50% is the best treatment. The results of the phase II study showed that in the posttest of feeding treatment, namely standard feed mixed with lawar, had a very noticeable effect on the total blood cholesterol levels of rats, there was a decrease in the total blood cholesterol levels of rats in the K2 group, which was 8%, while in the K1 group there was a slight increase in cholesterol levels by 12% and the K3 group there was an increase in total cholesterol levels which was quite high, namely by 64%.
Pengaruh Konsentrasi Dan Lama Perendaman Dalam Larutan Sukrosa Terhadap Karakteristik Osmodehidrat Buah Buni (Antidesma bunius (L.) Spreng) Dara Widya Yudhistira H.S; I Desak Putu Kartika Pratiwi; Ni Made Yusa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 3 (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.i03.p01

Abstract

Buni (Antidesma bunius (L.) Spreng) is one of the local berry fruit that can be used in the food processing sector and is an annual fruit (perennial). The objective of this research is to discover the concentration of sucrose and immersion time influence to osmodehydrate buni and determine the right treatment combination from the concentration of sucrose and immersion time to characteristics of osmodehydrate buni. This research used a Completely Randomized Design with two factors, variations of sucrose concentration (40%, 50%, 60%) and immersion time (1 hour, 2 hours, 3 hours). The treatment was repeated 2 times to obtain 18 experimental units. Data was analyzed with analysis of variance and if the treatment had a significant effect, then followed by the Duncan’s Multiple Range Test. The result showed that the osmosis solution concentration of 60% with immersion time of 3 hours produce the best characteristic of osmodehydrate buni with water content of 21.97%, weight loss of 64.36%, water reduction of 69.47%, the solid gain of 5.11%, the total sugar content of 29.18%, antioxidants activity of IC50 3304.73 ppm, the color is dark red and slightly liked, flavor slightly liked, the taste is slightly sour and liked, texture hard and slightly liked, overall acceptance slightly liked. Keywords: buni, immersion time, osmodehydrate, sucrose concentration
Pengaruh Perbandingan Tepung Sagu Dengan Tepung Ulat Sagu (Rhynchophorus ferruginenus) Terhadap Karakteristik Kerupuk Adina Juniati Vortina Panggabean; Ni Made Yusa; Putu Suparthana
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.p04

Abstract

This study aims to determine the effect of the ratio of sago flour with sago caterpillar flour (Rhynchophorus ferruginenus) on the characteristics of crackers and to determine the ratio of sago flour to sago caterpillar flour which produces crackers with the best characteristics. This study used a completely randomized design consisting of 5 levels of treatment, namely the ratio (100: 0), (90: 10), (80: 20), (70: 30), (60: 40). The formula of sago flour with sago caterpillar flour has not been used for the manufacture of processed products, therefore this formula is used as an ingredient for making crackers. Parameters observed were proximate analysis (moisture content, ash content, fat content, protein content, carbohydrate content), swellability and sensory properties (color, aroma, texture, taste, overall acceptance). The results showed that treatment (90: 10) was the best treatment, with the characteristics of light brown and very attractive, smelled of sago caterpillar, very crunchy and tasted better, while the proximate value, water content of 8,72%, content of ash content is 1,65%, fat content is 0,94%, protein content is 5,25%, carbohydrates are 82,20% and swellability is 10,60%.
Pengaruh Perbandingan Terigu dan Tepung Kacang Merah (Phaseolus vulgaris L) terhadap Karakteristik Kue Semprit Wanda Aprissa Erina Putri; Ni Made Yusa; 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.p14

Abstract

The use of wheat flour as a raw material in the making of Semprit cookies creates new problem, such as the high quantity of wheat flour is not comparable with the nutritional quality like fiber and protein. It is necessary to diversify food using flour from local commodities such as red bean flour in order to meet fiber and protein needs, and also to reduce wheat flour dependence. This research aimed to determine the effect of the comparison of wheat flour and red bean flour on the characteristics of semprit cookies and to find out the right comparison to produced a semprit cookies with the best characteristics. The experimental design used was a Completely Randomized Design (CRD) with a comparison of wheat flour and red bean flour consisting of 5 treatments, namely: 100%: 0%, 80%: 20%, 60%: 40%, 40%: 60%, and 20%:80%. All treatments was repeated 3 times so that 15 experimental units were obtained. The data obtained were analyzed by variance and if the treatment had a significant effect, it was continued with Duncan Multiple Range Test (DMRT). The results showed that the comparison of wheat flour and red bean flour had a significant effect on water content, ash content, protein content, fat content, carbohydrates content, crude fiber content, hedonic test for color, aroma, taste, texture, and overall acceptance, and scoring test for color and taste. Comparison of 60% wheat flour and 40% red bean flour had the best characteristics of with moisture content 7.17%, ash content 1.08%, protein content 11.10%, fat content 33.54%, carbohydrate content 51.89 %, crude fiber content 6.26%, color liked, aroma liked, taste liked, texture liked, overall acceptance liked, light brown color, and a slightly distinctive taste of red bean.
Karakteristik Tepung Premiks Berbahan Terigu dan Tepung Millet (Panicum miliaceum L.) Kecambah-Fermentasi pada Pembuatan Bolu Kukus Regine Dian Prativi; I Desak Putu Kartika Pratiwi; Ni Made Yusa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 1 (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.i01.p14

Abstract

Millet flour produced by germination-fermentation method has been developed as substitute for wheat flour. This study was aimed to find out the characteristics of steamed cake premix flour made from wheat flour and GF millet flour, and to determine the exact ratio between wheat flour and GF millet flour to produce steamed cake with the best sensory characteristics. This research used Complete Randomized Design with a treatment of ratio between wheat flour and millet flour that consisted of 5 levels: 100%:0%, 85%:15%, 70%:30%, 55%:45%, and 40%:60%. The treatment was repeated three times to obtain 15 experimental units. The data obtained were analyzed by analysis of variance, if the treatment had a significant effect, then followed by Duncan Multiple Range Test. The result showed that the ratio between wheat flour and GF millet flour had a significant effect on ash content, fat content, and crude fiber for the premix flour, also had significant effect on swelling power, color intensity (scoring test), softness texture (scoring test), sandy texture (scoring test), texture (hedonic test), and overall acceptance for the steamed cake. The ratio 70:30 of wheat flour and GF millet flour had the best characteristics with moisture content 7.65%, ash content 1.08%, protein content 7.07%, fat content 3.04%, carbohydrate content 81.16%, crude fiber 3.29%, swelling power 153.48%, with sensory characteristics of steamed cake are lighted colors, soft and sandy texture, hedonic for color, aroma, texture, taste, overall acceptance is 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