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All Journal Buletin Udayana Mengabdi Itepa : Jurnal Ilmu dan Teknologi Pangan Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Jurnal Aplikasi Teknologi Pangan Jurnal Aplikasi Teknologi Pangan

Anak Agung Istri Sri Wiadnyani

Jurusan Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian Universitas Udayana Kampus Bukit Jimbaran, Kabupaten Badung, Bali 80361

Author-ID : 2871284

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Immunology & microbiology Other

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Optimisasi Suhu Pemanasan dan Kadar Air pada Produksi Pati Talas Kimpul Termodifikasi dengan Teknik Heat Moisture Treatment (HMT) I Nengah Kencana Putra; Ni Wayan Wisaniyasa; Anak Agung Istri Sri Wiadnyani
agriTECH Vol 36, No 3 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

One of the physically starch modification technique is heat-moisture treatment (HMT). This technique can increase the resistance of starch to heat, mechanical treatment, and acid during processing. This research aimed to find out the influence of heating temperature and moisture content in the modification process of cocoyam starch with HMT techniques on the characteristic of product, and then to determine the optimum heating temperature and moisture content in the process. The research was designed with a complete randomized design (CRD) with two factors factorial experiment. The first factor was temperature of the heating consists of 3 levels namely 100 °C, 110 °C, and 120 °C. The second factor was the moisture content of starch which consists of 4 levels, namely 15 %, 20 %, 25 %, and 30 %. The results showed that the heating temperature and moisture content significantly affected water content, amylose content and swelling power of modified cocoyam starch product, but the treatment had no significant effect on the solubility of the product. HMT process was able to change the type of cocoyam starch from type B to type C. The optimum heating temperature and water content on modified cocoyam starch production process was 110 °C and 30 % respectively. Such treatment resulted in a modified cocoyam starch with moisture content of 6.50 %, 50,14 % amylose content, swelling power of 7.90, 0.0009% solubility, paste clarity of 96.310 % T, and was classified as a type C starch. ABSTRAKSalah satu teknik modifikasi pati secara fisik adalah teknik Heat Moisture Treatment (HMT). Teknik ini dapat meningkatkan ketahanan pati terhadap panas, perlakuan mekanik, dan asam selama pengolahan. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan kadar air pada proses modifikasi pati talas kimpul dengan teknik HMT terhadap karakteristik produk, dan selanjutnya menentukan suhu dan kadar air yang optimal dalam proses tersebut. Penelitian ini dirancang dengan rancangan acak lengkap (RAL) dengan percobaan faktorial dua faktor. Faktor pertama adalah suhu pemanasan, terdiri dari 3 taraf yaitu 100 °C, 110 °C, dan 120 °C. Faktor kedua adalah kadar air pati, terdiri dari 4 taraf yaitu 15 %, 20 %, 25 %, dan 30 %. Hasil penelitian menunjukkan, suhu pemanasan dan kadar air pati secara nyata mempengaruhi kadar air, kadar amilosa dan swelling power pati talas kimpul termodifikasi, tetapi tidak berpengaruh nyata terhadap kelarutannya. Proses HMT mampu mengubah tipe pati talas kimpul dari tipe B menjadi tipe C. Suhu pemanasan dan kadar air optimal pada produksi pati talas kimpul termodifikasi adalah 110 °C dan 30 %. Perlakuan tersebut menghasilkan pati talas kimpul termodifikasi dengan karakteristik seperti kadar air 6,50 %, kadar amilosa 50,14 %, swelling power 7,90, kelarutan 0,001 %, kejernihan pasta 96,31 % T, dan dengan klasifikasikan pati tipe C.

Perubahan Fisiko-Kimiawi dan Mikrobiologis Minuman Tradisional Bali (Loloh) selama Penyimpanan I Desak Putu Kartika Pratiwi; I Ketut Suter; Putu Ari Sandhi Widpradnyadewi; Anak Agung Istri Sri Wiadnyani
agriTECH Vol 39, No 1 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Loloh is a Balinese traditional beverage made from one or a combination of several herbal extracts. The most popular variants of loloh in Bali are loloh tibah and loloh cem-cem, which are continuously produced every day. During distribution, loloh is stored at room temperature. The study was aimed to study the physico-chemical and microbiological characteristics of loloh cem-cem and loloh tibah during storage at room temperature. This study used a purposive random sampling. The samples consisted of 14 loloh sellers in Badung-Denpasar. Type parameters that were observed during a 24 hour-storage at room temperature included pH, total soluble solid, titratable acidity, ascorbic acid, total plate count, total yeast and mold count. During room temperature storage, the level of total plate count, total mold/yeast of loloh cem-cem and loloh tibah changed significantly. The shelf life of loloh cem-cem was only 12 hours at room temperature (28-30 oC) with the characteristics of pH 2.95, TSS 5.67 °Brix, vitamin C 19.35 mg/100 g, titratable acidity 0.24%, log total plate count 6.48 Cfu/mL, log total mold/yeast 5.01 Cfu/mL. The shelf life of Loloh tibah was only 12 hours at room temperature (28-30 ºC) with the characteristics of pH 3.34, TSS 4.21 °Brix, Vitamin C 10.20 mg/100 g, titratable acidity 0.13%, log total plate count 6.68 Cfu/mL, log total mold/yeast 5.86 Cfu/mL. Beyond the 12 hour-storage, both of the lolohs had higher total colony counts than the upper standard limit.

Co-Authors AAGN Anom Jambe Ade Maria Kristin Gultom Agnes Monika Gandhes Sekarjati Corry Permatasari Suhendra Debora Febrina Sari Debora Prisceilla Isabella Dewa Ayu Putu Kartika Dewi Erika Ary Koesnadi Faustine Tania Janice Febrielsa Rachmania Rachim Ferdinandus Otniel Sahilatua Fidel Arnett Paput Fransen Kennedy Hutabarat Gery Hartawan Gusti Ayu Kadek Diah Puspawati Heni Monaria Tondang I D.P. Kartika Pratiwi I Dewa Gde Mayun Permana I Gede Tirta Yasa I Gusti Ayu Ekawati I Gusti Ayu Krisma Widya Saraswati I Gusti Ayu Padmawati I K. Suter I Ketut Suter I Made Ananta Divasti Guna I Made Sugitha I Made Yusa I Nengah Kencana Putra I Putu Suparthana I W. R. Widarta I W. R. Widarta I W. Rai Widarta I W.R. Widarta I Wayan Rai Widarta I.D.P. Kartika, P I.W. Rai Widarta I.W.R Widarta I.W.R. Widarta IDPK Pratiwi Intan Azizah Hs Ira Setiawati Jevon Misael Gerald Masengi KOMANG AYU NOCIANITRI Lina Nindyawati Luh Putu Trisna Darmayanti Maria Christinela Domithesa N.M. Indri H Ni Kadek Ayu Anggarawati Ni Kadek Maya Purnamasari Ni Luh Ari Yusasrini Ni Luh Chandra Pratiwi Ni Luh Cintya Febriani Ni Made Rizka Erwinda Sari Ni Made Yusa Ni Nyoman Puspawati Ni Wayan Wisaniyasa NN. Puspa wati Putri Anggun Lestari Putu Ari Sandhi Widpradnyadewi Putu Arisandhi Widpradnyadewi Putu Hetty Armayuni Putu Timur Ina Ratna Mei Rani Rizky Rahmat Hidayat Ronald Surachman Sasy Eka Putri Wahyuningtyas Sazkya Dorothy Sabatini Silvia Novitasari Tirza Lewi Gunadi Willem Kurniawan Lombu

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