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All Journal IPTEKMA Agrotekno Buletin Udayana Mengabdi JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Jurnal Biologi Udayana Jurnal Teknologi Pertanian Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Jurnal Ilmiah Teknologi Pertanian Agrotechno Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Agroindustrial Journal
G.P. Ganda Putra
Fakultas Teknologi Pertanian Universitas Udayana, Denpasar
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences

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Karakteristik Enkapsulat Pewarna Buah Pandan Pada Perlakuan Jenis Dan Konsentrasi Enkapsulan Ni Made Wartini; G.P. Ganda Putra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 5 No 2 (2018): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Pandanus fruit that is yellow to orange can be used as a food coloring as well as a source of pro vitamin A. Food coloring from pandanus extract is made in powder form for easier use and more stable in storage. The purpose of this research is to determine the best encapsulan type and concentration to produce pandanus fruit color extract encapsulat. The main ingredients of the research are yellow to orange pandanus, acetone, chloroform, maltodextrin, and gum arab. The experiment was a two-factor factorial experiment using randomized block design. The first factor is encapsulation (maltodextrin and gum arab), second factor is concentration of encapsulan solution (10, 20, 30%). Prepared a powder 60 mesh with water content of about 8-10%, then extracted with chloroform acetone solvent (1: 3), at 50 ° C, for 5 hours, resulting in extracts of thick pandanus color. The thick pandanus colorant extract was encapsulated using maltodextrin and gum arab respectively with concentrations of 10, 20, and 30%. The results showed that the best encapsulan type and concentration to produce pandanus fruit extract encapsulat was 10% gum arabic with water content characteristic 9.40 ± 2.01%, solubility 92.57 ± 0.63%, total carotenoid 18.78 ± 1.78 mg / 100g, surface carotenoid 0.04 ± 0.03 mg / 100g, encapsulation efficiency 99.88 ± 0.09%, brightness, redness, and yellowish levels of 28.53, 8.67, and 45.39 respectively.
Penentuan Umur Simpan Cuka Kakao Menggunakan Metode Accelerated Shelf-Life Testing (ASLT) dengan Pendekatan Arrhenius G.P. Ganda Putra; Ni Made Wartini
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 5 No 1 (2018): Scientific Journal of Food Technology
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Liquid pulp by-product of fermentation of cocoa beans can be processed into cocoa vinegar. Cocoa vinegar as a new food product needs to be determined its shelf life. The objectives of this study were: (1) to know the stability of cacao vinegar distillate products during storage, and (2) to determine the shelf life of cocoa vinegar distillate using Accelerated Shelf-Life Testing (ASLT) method based on Arrhenius approach for determination of expired period of product. In this study, the storage of cocoa vinegar distillate for 10 weeks at three different temperatures, namely: 28oC, 40oC, and 50oC, and each experiment was done twice repeated. Weekly observations were done on the characteristic parameter of cocoa vinegar distillate. The results obtained show that: (1) during storage there is a decrease in acetic acid concentration, but an increase in pH, TSS and clarity value (OD600) of cocoa vinegar distillate; (2) the determination of shelf life is based on pH characteristics with equation of Ln k = -2217.2 (1/T) + 5.1875, which shelf life at temperatures: 10oC, 20oC, 28oC, 40oC, and 50oC respectively: 35.28 weeks (8.23 months), 27.01 weeks (6.30 months), 22.09 weeks (5.15 months), 16.65 weeks (3.89 months), and 13.37 weeks (3.12 months). The data of shelf life may be used to specify the expiration period, which must be included in the packaging label.
Pengaruh Suhu danWaktu Distilasi Cairan Pulpa Hasil Samping Fermentasi Biji Kakao Terhadap Karakteristik Distilat Cuka Fermentasi Gusti Putu GandaPutra; NiMade Wartini; Putu Timur Ina
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 2 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The purpose of this study were: 1) to study the effect of temperature and time ofdistillation process of the watery sweatings byproduct of cocoa beans fermentation tor thecharacteristics of vinegar distillate; 2) determine the best distillation process condition whichcan produce of vinegar distillate corresponding their characteristics. This research wasconducted in two stages; the first stage is the evaporation of alcohol by distillation attemperature variations of 90oC and 100oC; and time of 15, 30, 45, and 60 minutes. Thesecond stage is the distillation process using factorial RBD with 2 factors, the first factor istemperature, consists of 90oC and 100oC, and the second factor is the time, consisting of 30,60, 90, 120, and 150 minutes. Each combination of treatments performed in 3 groups inorder to obtain of 24 and 30 experimental units in stage I and II. Observations made include:yield (%, v/v), alcohol content (%), acetic acid content (%), pH, and total soluble solid. Theresults showed that: 1) the first stage of the study, it was determined that the best conditionsof distillation process for evaporation of alcohol is the temperature of 90oC and time of 15minutes; 2) in the second stage of the study, treatment temperature and time of distillationaffect the yield, the alcohol content, and total soluble solid, but has no effect on acetic acidand pH levels of vinegar distillate was produced, and 3) the best conditions of distillationprocess to produce the vinegar distillate is the temperature of 100oC, the time of 150minutes.
Perbandingan Karakteristik Distilat Cuka Kakao Pada Berbagai Prosentase Volume Hasil Distilasi Sederhana Gusti Putu Ganda Putra; Ni Made Wartini
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 3 No 2 (2016)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Cairan pulpa hasil samping fermentasi biji kakao dapat difermentasi menjadi cuka kakao. Namum, produk tersebut perlu didistilasi untuk pemurnian produk distilat cuka kakao. Tujuan penelitian ini untuk mendapatkan distilat cuka kakao yang terbaik dari berbagai prosentase volume distilat hasil distilasi sederhana. Penelitian ini dilakukan dengan mendistilasi cuka kakao hasil fermentasi lanjut dari cairan pulpa. Distilat cuka kakao dibedakan atas beberapa prosentase (volume distilat/volume cuka kakao) , yaitu: 0-30, 31-50, 51-70, dan 71-90 %(v/v). Masing-masing prosentase tersebut dikarakterisasi sesuai syarat mutu cuka fermentasi diantaranya: kadar asam asetat, total gula, total padatan terlarut (TPT), dan pH serta ditentukan juga waktu prosesnya. Hasil yang diperoleh menunjukkan bahwa karakteristik distilat cuka kakao pada prosentase volume 0-30, 31-50, 51-70, dan 71-90%, berturut-turut mengandung kadar asam asetat : 1,96, 2,34, 2,76, dan 3,94%;  total gula : 0,09, 0,08, 0,08, dan 0,06%; TPT: 0,88, 0,91, 0,9, dan 1,13%Brix; dan pH: 3,00, 2,98, 2,94, dan 2,82; serta memerlukan waktu distilasi: 38,50;  25,50;  28,50; dan 28,00 menit. Prosentase volume distilat 71-90% (v/v) merupakan produk distilat cuka kakao yang paling potensial dengan kandungan asam asetat memenuhi persyaratan mutu sesuai SNI cuka fermentasi.
Kajian Kuantitas dan Karakteristik Cairan Pulpa Hasil Samping Fermentasi Biji Kakao Menggunakan Wadah Sistem “Termos” Sebagai Bahan Baku Asam Asetat Gusti Putu Ganda Putra; Ni Made Wartini
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 1, No. 1, 2014
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The application of cocoa fermentation methods using fermentation container of "thermos" system allows watery sweatings byproduct of the pulp of cocoa beans can be accommodated. The purpose of this study were: 1) to study the effect of using fermentation container of thermos system for the quantity and characteristics of the watery sweatings byproduct of the pulp of cocoa beans during fermentation 2) get the watery sweatings byproduct of the pulp of cocoa beans as a potential feedstock of acetic acid.This study used a factorial BRD with 2 factors. The first factor is the container material type of fermentation of "thermos" system which consists of three types, namely: wood, plastic, and a single container (control) and the second factor is the time of fermentation consists of 6 levels, namely: 1, 2, 3, 4, 5 and 6 days. Each treatment combination (18 combinations) was made in 2 groups to obtain 36 experiment units. Observations made include: the temperature in the pile of cocoa beans, the quantity (% w/w), pH, and total acid (meq NaOH/g).The results show that: 1) the use of container material type of fermentation of "thermos" system and the fermentation time affect temperatures in the piles of cocoa beans and characteristics such as: quantity, pH, and total acid content of watery sweating byproduct produced during fermentation of cocoa beans and 2) fermentation container of "thermos" system of wood with a time of ferment 1-2 days to produce a watery sweating byproduct of the fermented cocoa beans as a potential feedstock of acetic acid.Key words: cocoa, fermentation, watery sweatings, acetic acid
The PENGARUH KONSENTRASI KARAGENAN DAN SUHU PEMANASAN TERHADAP KARAKTERISTIK DAN ANTIOKSIDAN JELLY DRINK DAUN PEPAYA Ni Made Ria Oka; Gusti Putu Ganda Putra; Nengah Kencana Putra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 7 No 2 (2020): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2020.v07.i02.p02

Abstract

Papaya leaf is one part of the papaya plant, which has benefits as an antioxidant. Development of papaya leaves into jelly drink products is expected to make it easier for people to enjoy drinks from papaya leaves and get health benefits. This study aims to determine the effect of carrageenan concentration and heating temperature on the characteristics and antioxidant activity of papaya leaf jelly drink, obtain the best carrageenan concentration and heating temperature to produce papaya leaf jelly drink, and obtain the stability of papaya leaf jelly drink to temperature during storage. This research used a factorial randomized block design. The first factor was carrageenan concentration consisting of three levels: 0.2; 0,4 and 0.6%. The second factor was the heating temperature, which consisted of three levels: 75 ± 2oC, 85 ± 2oC, and 95 ± 2oC. The results showed that the concentration of carrageenan affected viscosity, brightness (L*), redness (a*), and yellowish level (b*) of papaya leaf jelly drink. The heating temperature affected the total phenol and antioxidant capacity of papaya leaf jelly drinks. The interaction of carrageenan concentration and heating temperature affected the color, texture, and overall acceptance of papaya leaf jelly drinks. The treatment did not affect the taste of the papaya leaf jelly drink. Carrageenan concentration of 0.2% and temperature of 75 ± 2oC produced the best papaya leaf jelly drink with the following characteristics: 9000 cps viscosity, brightness level (L*) 20.30, redness level (a*) 9.73, levels yellowish (b*) 8.48, total phenol 7.12 mg/100g, antioxidant capacity 401.24 mg GAEAC/L, taste 2.4 (rather dislike), color 3.2 (normal), texture 3.2 (ordinary), and overall acceptance 2.9 (ordinary). The best storage temperature to maintain the stability of syneresis, total phenol, and antioxidant capacity of papaya leaf jelly drink was 10oC.
PENGARUH PENAMBAHAN RAGI ROTI DAN WAKTU FERMENTASI TERHADAP KARAKTERISTIK CUKA DARI NIRA LONTAR (Borassus flabellifer Linn) Antonius Solo; G.P. Ganda Putra; I Putu Suparthana
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 6 No 1 (2019): Scientific Journal of Food Technology (March)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Indonesia's natural resources are rich in biodiversity which is a very prospective potential to bedeveloped. One of them is palm tree. The main result of palm tree was sap. Palm sap can be processedinto sugar or vinegar. This study aims to know the effect of addition of bread yeast and fermentationtime on the characteristics of vinegar, determine the best treatment of adding bread yeast and fermentation time to produce vinegar from sap palm (Borassus flabellifer Linn), and to know the stabilityof vinegar products for storage temperature. The experimental design used was factorial CompletelyRandomized Design with 2 factors, namely the addition of bread yeast (0%, 1%, 2%, 3%, 4% and 5%)and fermentation time (0, 10, 15, 20, 25 and 30 days). The data obtained were analyzed by ANOVA andif the treatment had a significant effect it was followed by the Duncan test. The results showed that (1)the treatment of adding bread yeast had an effect on acetate levels, alcohol content, total soluble solidsand pH; but does not affect total sugar; fermentation time affects the level of acetic acid, total sugar,alcohol content, total soluble solids and pH; while the interaction between treatments has an effect ontotal soluble solids and pH, but does not affect acetic acid levels, total sugar and alcohol content onvinegar from fermented of palm sap, (2) treatment of addition of 5% bread yeast with 30 daysfermentation time was the best treatment for producing vinegar, with characteristics of acetic acid levelof 2.72% v / v, total sugar 0.03%, alcohol content 0.68% and total soluble solids 2.60 °Brix; (3) thestability of vinegar products produced at various storage temperatures an affects the levels of aceticacid and total soluble solids.
Komposisi Kimia Minyak Atsiri Bunga Kamboja Cendana (plumeria alba) Pada Perlakuan Lama Distilasi Ni Made Wartini; Gusti Putu Ganda Putra; Putu Timur Ina
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 1, No. 1, 2014
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Bunga kamboja cendana merupakan salah satu jenis bunga kamboja yang paling disukai di Bali karena aromanya lebih harum dibanding jenis kamboja yang lain. Biasanya bunga kamboja cendana digunakan sebagai pengharum ruangan dan untuk kelengkapan upacara di Bali. Aroma harum bunga kamboja cendana disebabkan kandungan minyak atsiri di dalamnya yang dapat diekstrak dari bunga dengan proses distilasi.Telah dilakukan penelitian mengenai pengaruh lama distilasi terhadap komposisi minyak atsiri bunga kamboja cendana. Tujuan penelitian ini adalah untuk mengetahui perbedaan komposisi minyak atsiri bunga kamboja cendana yang dihasilkan dari proses distilasi pada lama proses yang berbeda. Bunga kamboja cendana segar diiris, selanjutnya didistilasi dengan metode distilasi uap air. Distilasi dilakukan pada lama proses 1, 2, 3, 4, 5 dan 6 jam. Minyak atsiri yang dihasilkan selanjutnya dianalisis dengan GC-MS. Hasil analisis menunjukkan bahwa minyak atsiri bunga kamboja cendana yang dihasilkan pada lama distilasi berbeda mempunyai komposisi senyawa yang berbeda. Senyawa penyusun minyak atsiri bunga kamboja cendana yang dihasilkan dari proses distilasi dengan lama proses berbeda, mempunyai persentase relatif yang bervariasi. Namun sebagian besar tersusun dari jenis senyawa yang sama yang tergolong dalam senyawa alkana, alkena, alkohol dan aldehid. Lima senyawa utama yang merupakan penyusun terbesar minyak atsiri kamboja cendana yaitu nonadecana (4,87 – 7,71%), patchouli alkohol (4,87 - 15,23%), octadecenal (2,82 – 15,93%), octadecana (6,35 – 6,39%) dan eicosane sebesar 6,35- 19, 39%.Kata kunci : bunga kamboja cendana , Plumeria alba, essential oil ,distillation time
Karakteristik Cuka Makan dari Cairan Pulpa Hasil Samping Fermentasi Biji Kakao pada Penambahan Gula dan Garam NiMade Wartini; Luh Putu Wrasiati; Gusti Putu Ganda-Putra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 2 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The purpose of this research were (1) to study the effect time of fermentation naturally inaerobic conditions on content of acetic acid of watery sweating (2) to examine the effect ofadding sugar and salt to the characteristics of the cacao vinegar produced from distillate aceticacid, and (3) to obtain conditions of the process of making cacao vinegar from distilled liquidfrom watery sweating of cocoa beans.Fermentation treatment consists of 6 levels ie 0, 5, 10, 15,20, and 25 days. Fermentation is done naturally in aerobic conditions at room temperature.Aerobic conditions was made with the use of the aerator. Liquid pulp fermented acetic acidlevels observed every 5 days to establish the optimal fermentation. Pulp fermented liquids thatproduce optimal levels of acetic acid distilled vinegar and then made into a cacao vinegar withthe addition of sugar (0.00; 0.05; 0.10 ;, 0.15; and 0.20%) and salt (0, 00; 0.10; 0.15; 0.20; and0.25%).The results showed that the fermentation time for 15 days is optimal fermentation timebecause it can increase the content of acetic acid on the watery sweating (2.65% acetic acid).Best cacao vinegar obtained from treatment of the addition of sugar 0.15% and 0.20% salt. Itscharacteristics as follows : content of acetic acid, pH, total dissolved solids, sugar, and salt were1.24%, 2.71, 3.95%, 0 ,15%, and 0.19%, respectively, hedonic of flavor and aroma were 5.8 and5.3 (rather like to like), respectively.
Chemical Composition of Essential Oil of Cendana Frangipani Flower (Plumeria alba) With Re-Extraction Using Ethanol Solvents Ni Made Wartini; GP Ganda Putra; Putu Timur Ina
Agroindustrial Journal Vol 3, No 2 (2014)
Publisher : APTA and DTIP FTP UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (288.666 KB) | DOI: 10.22146/aij.v3i2.25032

Abstract

One potential source of essential oils in Bali which has not been developed is from cendana frangipani flower. Cendana frangipani flower has a very distinctive scent and very popular in Bali, it has an important function in the local culture, used as fragrances, incense (prayer facilities especially in Bali), and as an air freshener aromatherapy in the spa industry. The fragrance is typical due to their volatile oil which content in the cendana frangipani flower. The quality produced of essential oils are determined by their chemical composition of the extraction process. Previous research indicates that the good quality of frangipani immature essential oil extractedthrough the extraction process using hexane resulting in concrete form which still has the solvent aroma, semi-solid consistency and dark yellow. Therefore, it is necessary tomodifythe process by changing the concrete into the absolute product by re- extraction using ethanol.The purpose of this study was to determine the differences in chemical composition of essential oils of cendana frangipani flowers resulting from the re-extraction by using a particular comparison between ethanol and concrete. Fresh cendana frangipani flowers were sliced and then extracted with n-hexane in a Soxhlet extractor toproduce concrete volatile oil. The concrete was further re-extracted using absolute ethanol to produce essential oil with a concrete and ethanol comparison treatment consisting of 1:4, 1:6, 1:8, and 1:10. Absolute essential oil were then analyzed by GC-MS. The analysis showed that the absolute cendana frangipani flower essential oil produced by different treatment has a different compounds composition and relative percentages varied. The chemical composition of cendana frangipani absolute essential oils was classified as alcohols, terpenes, ketones, esters, and acid with the concentration from 2.65 to 24.77%;0.34 to 1.35%; 0 to 1.38 %; 13.38 to 24.23% and from 22.74 to 58.15% respectively.
Co-Authors A. Harijono Anak Agung Made Dewi Anggreni Anak Agung Putu Agung Suryawan Wiranatha Anak Agung Sagung Inten Mahasari Putri Anak Agung Sagung Mirah Mahadewi Anggreni, Ni Made Dian Antonius Solo Aulanni'am, Aulanni'am Bambang Kartika DEWA AYU ANOM YUARINI Diana Puspitaningtyas Dimas Anggi Ananta Enjelitha Girsang Esra Palenta Sinaga Gede Agus Ariefta Gek Ulan Sukma Gusti Ayu Kadek Diah Puspawati Gusti Putu Agus Darmataba I Dewa Putu Rega Elyana I Gede Krisna Putra Pratama I Gede Oka Harta Adinata I Gede Rusli Supariatna I Gst. Ayu Ananda Dama Sastri I Gusti Ayu Agung Putri Utami I Gusti Ayu Ekawati I Gusti Ayu Krisna Dewi I Gusti Ayu Lani Triani I Gusti Ayu Meia Dewi I Kadek Aditya Wirajaya I Kadek Widhiana Putra I Ketut Dio Prasetya I Made Anom Sutrisna Wijaya I Made Kartana I Made Mas Oka Hendrawan I Nengah Kencana Putra I Putu Lingsan Pratyaksa I Putu Suparthana I Wayan Adi Wagestu I Wayan Arnata I Wayan Eko Fridayana I Wayan Ferry Artha Yoga I Wayan Gde Angga Prasetya I.W.G.S. Yoga Ida Bagus Gede Awidyanata Ida Bagus Wayan Gunam Kadek Mei Ahadianti Komang Aris Bintang Permana Lianatus Sholeha Livia Pratiwi Luh Putu Ayu Sumantining Luh Putu Trisna Darmayanti Luh Putu Wrasiati Lutfi Suhendra Misbach Baihaqi Zen Ni Kadek Wiji Astuti Ni Kadek Yeni Dwipayanti Ni Made Mega Suasti Rahayu Ni Made Ria Oka Ni Made Wartini Ni Nyoman Desi Trisna Dewi Ni Putu Suwariani Ni Wayan Sukmayanti Ni Wayan Titin Kartika Sari NiMade Wartini Novi Dwiningrum NYOMAN SEMADI ANTARA Praycelia Marissa Miranda Putu Agung Sujud Rama Krishna Putu Agus Nadiarta Putu Ayu Sucitawati Putu Mutia Septiyaningsih Putu Timur Ina Putu Widya Sena Repika Sepitri Br Barus Reren Rahmadhani Sadyasmara, Cokorda Anom Bayu Sri Kumalaningsih Sri Mulyani Sutardi Sutardi Tia Larasati Tri Susanto W. Angga Pranayasa Yudisthira Dharma Bhusana Dasa