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Gusti Ayu Kadek Diah Puspawati
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Pengaruh Konsentrasi Tween 80 Terhadap Karakteristik Serbuk Pewarna Daun Singkong (Manihot utilissima Pohl.) Pada Metode Foam Mat Drying Debora Prisceilla Isabella; Gusti Ayu Kadek Diah Puspawati; Anak agung Istri Sri Wiadnyani
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.p12

Abstract

Cassava leave is one type of leaf that has high chlorophyll so it can be used as a natural green dye, but using of it was still limited and needs to develop. This study aimed to determine the effect of the concentration of tween 80 on the characteristic of the pigment powder of cassava leave on foam mat drying method and to proper concentration of tween 80 to get the pigment powder of cassava leave with the best characteristic on foam mat drying method. The research design used was a Completely Randomized Design (CRD) with tween 80 concentration treatment consisting of 5 levels (0%; 0.5%; 1%; 1.5%; 2%). The experiment was repeated three times to obtain 15 experimental units. The data obtained were analyzed by the analysis of variance and if the treatment had a significant effect to variable observed, it was continued with Duncan’s Multiple Range Test. The parameters observed in this study included: yield, moisture content, total chlorophyll, solubility and L*, a*, b* values. The results showed that the concentration of tween 80 had a significant effect (P<0,05) on yield, moisture content, total chlorohyll, solubility and L*, a*, b* values. The best treatment was obtained at a concentration level of tween 80 at 1.5% with characteristic: yield of 11.51%, moisture content of 2.08%, total chlorophyll of 6.87 mg/g, solubility of 85.47%, the L* value of 11.53, the a* value of -38.30, and the b* value of 15.83.
Pengaruh Perbandingan Tepung Kecambah Kacang Merah (Phaseolus vulgaris L.) dan Tepung Beras Merah (Oryza nivara L.) Terhadap Karakteristik Snack Bar Eazy Natasya Putri; Ni Wayan Wisaniyasa; Gusti Ayu Kadek Diah Puspawati
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.p17

Abstract

This study aims to determine the effect comparison of red bean sprouts flour with red rice flour on the characteristics of snack bar and to determine the proper concentration of red bean sprouts flour and red rice flour that was able to produce snack bar with the best characteristics. The design used in this study was a completely randomized design with treatment comparison of red bean sprouts flour and red rice flour consist of 5 levels, namely: P1 (80%: 20%), P2 (70%: 30%), P3 (60%: 40%), P4 (50%: 50%), and P5 (40%: 60%). Each treatments was repeated 3 times to obtain 15 experimental units. The data were analyzed by analysis of variance and if there treatment was a significant effect, the Duncan Multiple Range Test (DMRT) were perfomed. The result showed that ratio of red bean sprouts flour and red rice flour had a significant effect on water content, ash content, protein content, fat content, crude fiber content, sensori test color, aroma, taste, texture and overall acceptance. the best snack bar characteristics from this research was 50% red bean sprouts flour and 50% red rice flour which had 14.90% water content, 2.64% ash content, 14.16% protein content, 16.19% fat content, 6.71% crude fiber content, 52.10% carbohydrate content, color liked, aroma liked, taste liked with a slightly distinctive taste of red bean, texture liked with slightly crunchy texture and overall acceptance were liked.
Pengaruh Konsentrasi Maltodekstrin dan Tween 80 Terhadap Karakteristik Bubuk Minuman Instan Bunga Gumitir (Tagetes erecta L.) Ni Komang Ayu Nila Ratna; Gusti Ayu Kadek Diah Puspawati; I Dewa Gde Mayun Permana
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.p07

Abstract

The purpose of this research was to determine the effect of the concentration of maltodextrin and tween 80 on the characteristics of the gumitir flower instant drink powder and to proper concentration of maltodextrin and tween 80 to get the gumitir flower instant drink powder with the best characteristics by foam mat drying method. The research used two factor Randomized Block Design. First factor was concentration of maltodextrin that consisting of 3 levels (10%, 15% and 20%) and second factor was concentration of Tween 80 that consisting of 3 levels (0.3%, 0.5% and 0.7%) so there were 9 treatment combinations. The repetition of each treatment combination was carried out 2 times, in order there were 18 experimental units. The data were analyzed statistically usingthe variance test and if the treatment had a significant effect to observed variables, it was continued with Duncan's Multiple Range Test. The result showed that interaction of the concentration of maltodextrin and tween 80 had a significant effect (P<0,05) on moisture content, ash content, total dissolved solids, solubility, total phenol, total carotene, antioxidant activity, hedonic of color, scoring of aroma and scoring of taste. The concentration of 10% maltodextrin and 0.7% tween 80 was the best treatment to produce gumitir flower instant drink powder with the moisture content 3.94%, ash content 1.23%, total dissolved solids 15.2oBrix, solubility 92.18%, total phenol 93.29 mg GAE/g powder, total carotene 19.2 mg/g powder, antioxidant activity of powder 78.56% with IC50 valued 1195.72 ppm, sensory assessment of the aroma was preferred with characteristic aroma of gumitir flowers, the taste was preferred with characteristic taste of gumitir flower, the color was preferred and the overall acceptance was preferred.
Pengaruh Jenis Pelarut pada Metode Microwave Assisted Extraction (MAE) Terhadap Karakteristik Ekstrak Daun Singkong (Manihot Utilissima Pohl.) Yustika Ayu Tri Wahyuni; Gusti Ayu Kadek Diah Puspawati; I Nengah Kencana Putra
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.p13

Abstract

Cassava leaf has bioactive components, such as flavonoids and chlorophyll pigments, but the information on cassava leaf extract is still limited and needs development on the using extraction method of microwave. The type of solvent is an important factor in the success of extracting the material. This research was conducted to determine the effect of the solvent using Microwave Assisted Extraction (MAE) method on the characteristics of cassava leaf extract (Manihot utilissima Pohl.) and to find the right type of the solvent using Microwave Assisted Extraction (MAE) to produce the best cassava leaf extract. The research design used was a Completely Randomized Design with a solvent type treatment consisting of five types of solvents, namely aquades, ethanol 90%, acetone 90%, methanol 90%, and ethyl acetate 90%. The treatment was repeated three times to obtain 15 experimental units. The data obtained were analyzed by the analysis of variance and if the treatment had a significant effect to variable observed, it was continued with Duncan’s Multiple Range Test. The parameters observed in this study were yield, total chlorophyll content, total flavonoids content, antioxidant activity, IC50, and L*, a*, b* values. The result showed that the type of solvent had a very significant effect (P<0,01) on yield, total chlorophyll content, total flavonoids, antioxidant activity, IC50, and L*, a*, b* values. The best treatment was found in ethanol 90% which produced a yield 19.84%, total flavonoids 74.90 mg QE/g, total chlorophyll 9.98 mg/g, antioxidant activity 83.67%, and L*: 44.83, a*: -9.97, b*: 20.27.
Pengaruh Perbandingan Tepung Ketan (Oriza sativa L. Var glutinosa) dan Tepung Labu Kuning (Curcubita moschata D.) Terhadap Karakteristik Lappet Royulinar Eksanty Khayrany Sinaga; Gusti Ayu Kadek Diah Puspawati; I Made Sugitha
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.p07

Abstract

This study aimed to determine the effect of comparison of glutinous rice flour and pumpkin flour on the characteristics of lappet and to get the right ratio of glutinous rice flour and pumpkin flour on the characteristics of the lappet to produce lappet with the best characteristic. The design used in this study was a completely randomized design with a comparison treatment of glutinous rice flour and pumkin flour consisting of 5 levels, namely: L1 (100%: 0%), L2 (95%: 5%), L3 (90%: 10%), L4 (80%: 20%), and L5 (60%: 40%). Each treatment was repeated 3 times to obtain 15 experimental units. The data were analyzed by analysis of variance and if there was a significant effect, the Duncan Multiple Range Test was perfomed. The results showed that ratio of glutinous rice flour and pumpkin had a significant effect (P<0,05) on ash content, protein content, fat content, carbohydrate content, crude fiber content, beta carotene content, color, aroma, texture, taste, and overall acceptability and had no effect on the moisture content. The ratio glutinous rice flour and pumpkin flour of 60%: 40% produced the best characteristics, water content of 25.59%, ash content of 0.77%, protein content of 1.45%, fat content of 21.70%, carbohydrate content of 50.48%, crude fiber content of 10.78%, beta carotene content of 1467.25 mg/100g and characteristics hedonic brown orange colorand liked, aroma liked, texture liked, taste liked, and overall acceptance liked.
Pengaruh Perbandingan Terigu dan Pati Garut (Maranta arundinacea L.) Termodifikasi Autoclaving-Cooling Terhadap Karakteristik Mi Basah Agnes Monika Gandhes Sekarjati; Gusti Ayu Kadek Diah Puspawati; Anak Agung Istri Sri Wiadnyani
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.p12

Abstract

This study aimed to determine the ratio effect of wheat flour and autoclaving-cooling modified arrowroot starch on the characteristics of wet noodle and to obtain the correct comparison of wheat flour and autoclaving-cooling modified arrowroot starch to produce wet noodle with the best characteristics. The research method used a Randomized Block Design with comparison treatment of wheat flour and autoclaving-cooling modified arrowroot starch consisted in 6 levels (100:0, 90:10, 80:20, 70:30, 60:40, 50:50). The treatment was repeated 2 times to obtain 12 experimental units. The data were analyzed statistically using the variance test and if the treatment had a significant effect to observed variables, it was continued with Duncan’s Multiple Range Test. The result showed that the comparison of wheat flour and autoclaving- cooling modified arrowroot starch has a significant effect (P<0.05) on moisture content, ash content, protein content, elasticity, water absorption, and cooking loss. The best treatment was the 70:30 comparison of wheat flour and autoclaving-cooling modified arrowroot starch with the characteristics 34.59% of moisture content, 0.33% of ash content, 6.12% of protein content, 13,00% of elasticity, 425,26% of water absorption, 11,47% of elasticity, also sensory evaluation color was liked, aroma was liked, texture was chewy and liked, taste was liked, and overall acceptance was liked.
Pengaruh Jenis Pelarut dan Waktu Ekstraksi Pada Metode Microwave Assisted Extraction Terhadap Karakteristik Pewarna Ekstrak Kulit Buah Naga Kuning (Selenicereus megalanthus) Gusti Ayu Ita Purnami; Gusti Ayu Kadek Diah Puspawati; I Desak Putu Kartika Pratiwi
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.p13

Abstract

This study aimed to determine the effect of the type of solvent and extraction time using the extraction method of Microwave Assisted Extraction (MAE) on the pigment characteristics of the yellow pitaya peel extract and to find the right type of solvent and extraction time to produce yellow pitaya peel extract with the best colorant characteristics. The research design used was a randomized block design with 2 factors. First factor was type of solvent (ethanol, ethyl acetate, and n-hexane). Second factor in extraction time of MAE (6,8, and 10 minutes). The treatment was repeated twice to get 18 experimental units. The data were analyzed statistically using the variance test and if the treatment had a significant effect to observed variables, it was continued with Duncan's Multiple Range Test. The results showed that the interaction of the type of solvent and extraction time had a very significant effect (P<0.01) on yield, total carotenoids, total suspended solids (TSS), L *, a *, b * values, total phenolic, antioxidant activity, and IC50. The best treatment was found in n-hexane and 10 minutes extraction time with characteristics yield 10.00%, total carotenoids 33.40 mg/g, total dissolved solids 19.54%, the brightness (L*) 41.25, redness (a*) 19.86, yellowness (b*) 53.87, total phenolic 3.09 mg GAE/g, antioxidant activity 65.97%, and IC50 777.773 ppm.
Pengaruh Waktu dan Daya Microwave pada Metode Microwave Assisted Extraction (MAE)Terhadap Aktivitas Antioksidan dan Pigmen Ekstrak Daun Ubi kayu (Manihot Utilissima Pohl.) Putu Ayu Nadyasari Putri Hidayat; Gusti Ayu Kadek Diah Puspawati; Ni Luh Ari Yusasrini
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.p14

Abstract

Cassava leave is a plant that is considered an important ingredient in food products because it has bioactive components such as chlorophyll and flavonoids. Extraction time and power are important factors in Microwave Assisted Extraction (MAE) method. This research was conducted to determine the effect of time and power using microwave essisted extraction method on the characteristic of cassava leaf extract and to find the right of time and power in the MAE method to produce the best cassava leaf extract. The research design used was a factorial Completely Randomized Design (CRD) with the first factor, namely microwave power consisting of 3 levels: 100 watts, 180 watts and 300 watts. The second factor the extraction time consisted of 3 levels: 5 minutes, 9 minutes and 13 minutes. The treatment was repeated 2 times to get 18 experimental units. The data obtained were analyzed by the analysis of variance and if the treatment had a significant effect to variable observed, it was continued with Duncan’s Multiple Range Test. The parameters observed in this study were water content, yield, total chlorophyll, total flavonoids, antioxidant activity and IC50 as well as L *, a *, b * values. The results showed that theinteraction of time and microwave power had a significant effect (P<0.05) on, yield, total chlorophyll, total flavonoids, antioxidant activity and IC50 as well as L* and a* values. The extraction time of 13 minutes and power of 300 watts showed the best treatment with water content of 15.72%; yield of 30.16%; total chlorophyll of 4.17 mg / g; total flavonoids were 66.96 mg QE / g; antioxidant activity was 87.27% and L* values was 31.2; a* value was -13.55; b* value was 19.36.
Pengaruh Penambahan Sari Kunyit (Curcuma domestica Val.) terhadap Karakteristik Minuman Serbuk Instan Daun Belimbing Wuluh (Averrhoa bilimbi L.) Luh Yuli Tirtayani; Putu Timur Ina; Gusti Ayu Kadek Diah Puspawati
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.p15

Abstract

Herbal plants can be used as nutritious processed food products like instant powder drink products. This study aimed to determine the effect of turmeric juice addition on the characteristics of the starfruit leaves instant powder drink and to determine the proper turmeric juice addition that able to produce the starfruit leaves instant powder drink with the best characteristics. The experimental design used was a completely randomized design (CRD) with the treatment of turmeric juice addition consisting of 5 levels: 0%; 5%; 10%; 15%; 20%. The treatment was repeated 3 times in order to obtain 15 experimental units. The data obtained were analyzed by variance test and if the treatment affected the observed parameters, it was continued with Duncan’s Multiple Range Test (DMRT). The result showed that the adition of turmeric juice had significant effect on moisture content, ash content, solubility time, antioxidant activity, total flavonoid, hedonic test (color, aroma, taste and overall acceptance) and also color scoring test. The additions of 20% turmeric juice in starfruit leaves instant powder drink was the best characteristics with: water content of 4.12%, ash content of 1.11%, solubility time of 49.51 seconds, total flavonoid 19.70 mgQE / 100g powder, antioxidant activity of 80.71% with IC50 was 2884.06 ppm, the color liked with yellow color, the aroma liked, the taste liked, the overall acceptance liked, and scoring test with yellow color.
Pengaruh Perbandingan Konsentrasi Asam Sitrat-Malat terhadap Karakteristik Granul Effervescent Daun Katuk (Sauropus androgynus L. Merr) Made Yuni Cahya Ningrum; Gusti Ayu Kadek Diah Puspawati; I Gusti Ayu Ekawati
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.p06

Abstract

The purposes of this research was to determine the effect of concentration ratio of citric-malic acid on the characteristics of the effervescent granule of katuk leaves and to proper concentration ratio of citric-malic acid to get the effervescent granule of katuk leaves with the best characteristics. The research used Completely Randomized Design (CRD) with the treatment of concentration ratio of citric-malic acid consisting of 5 levels: 5% : 25%, 10% : 20%, 15% : 15%, 20% : 10%, dan 25% : 5%. The treatment was repeated 3 times in order to obtain 15 experimental units. The data were analyzed statistically using the variance test and if the treatment had a significant effect to observed variables, it was continued with Duncan's Multiple Range Test. The result showed that concentration ratio of citric-malic acid had a significant effect (P<0,05) on moisture content, ash content, flow time, soluble time, high foaming, total flavonoids, and antioxidant capacity. The concentration ratio of 5% citric acid and 25% malic acid was the best treatment to produce effervescent granule of katuk leaves with the moisture content 5.67%, ash content 23.84%, pH 5.88, soluble time 20.69 seconds, flow time 0.80 seconds, high foaming 3.20 cm, total flavonoids 21.04 mgQE/100g powder, antioxidant capacity 16.51 mgGAEAC/100g powder sensory hedonic of the color was liked, the aroma was liked, the taste was liked and the overall acceptance was liked.
Co-Authors AAGN Anom Jambe Agnes Monika Gandhes Sekarjati Agnes Monika Gandhes Sekarjati Anak Agung Istri Sri Wiadnyani Anak Agung Istri Sri Wiadnyani Anggraini, Fitri Dwi Anisa Intan Hartanti Bambang Admadi Harsojuwono Bryan Bryan Debora Prisceilla Isabella Dinda Tessa Lonika Simbolon Eazy Natasya Putri Endang Prangdimurti Enrica Balanzi, Dhenabe Felicia Chessa Pramudita Fransiska R. Zakaria Fransiska R. Zakaria Fransiska Zakaria Rungkat G.P. Ganda Putra Gusti Ayu Ita Purnami Hasbi Rohiqi Hidayanti Sukmaningrum I Dewa Gde Mayun Permana I Gusti Ayu Ekawati I Gusti Ngurah Agung I Gusti Ngurah Bagus Pranantha Bistara K I Kadek Dwi Andi Krishna Putra I Ketut Suter I Komang Sedana Widyagana Jaya I Made Arya Bhaskara Swara I Made Askara Diputra I Made Sugitha I Nengah Kencana Putra I Putu Suparthana I Wayan Rai Widarta Jevon Misael Gerald Masengi Joice Pratiwi Purnamasari Nababan KOMANG AYU NOCIANITRI Lewi Rensia Roulina Hutasoit Luh Putu Trisna Darmayanti Luh Putu Wrasiati Luh Yuli Tirtayani Made Yuni Cahya Ningrum Maria Reynadia Binvenianinda Harsitaning Adi Michelle Olivia Isabella Muhammad Eriansyah Al-Hakim Nengah Sri Surianti Ni Komang Ayu Nila Ratna Ni Komang Trisna Rahayu Ni Luh Ari Yusasrini Ni Luh Ari Yusasrini Ni Luh Chandra Pratiwi Ni Luh Gde Amritasya Mutiara Ni Luh Ketut Ayu Gayatri Pradnya Andini Ni Made Indri Hapsari Arihantana Ni Made Indri Hapsari Arihantana Ni Made Yusa Ni Putu Dewi Kusuma Wardani Ni Putu Intariani Ni Putu Kharismawati Ni Wayan Wisaniyasa Putu Ari Sandhi Wipradnyadewi Putu Ayu Gaudiya Waisnawi Putu Ayu Nadyasari Putri Hidayat Putu Timur Ina Qoriatul Hafifa Ria Armunanto Ridwan Thahir Ridwan Thahir Royulinar Eksanty Khayrany Sinaga Sang Made Adi Mahendra Sri Mulyani Suismono Suismono Suismono, Suismono Supriyadi Supriyadi Yustika Ayu Tri Wahyuni Yustika Ayu Tri Wahyuni Yustina Andini Yustinus Marsono