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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 Ilmiah Teknologi Pertanian Agrotechno 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 Computer Science & IT Education Immunology & microbiology Other

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PENGARUH SUBSTITUSI TEPUNG UBI JALAR UNGU TERMODIFIKASI (Ipomoea batatas var Ayamurasaki ) TERHADAP KARAKTERISTIK WAFFLE Ni Kadek Ayu Anggarawati; I Gusti Ayu Ekawati; Anak Agung Istri Sri Wiadnyani
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

The study aims to determine the effect substitution of modified purple sweet potato flour on the characteristics of waffle and to know the best substitution of modified purple sweet potato flour with pregelatinization. The study design used was randomized group design with the treatment substitution of modified purple sweet potato flour and wheat flour, which consists of 6 levels such as: 0% : 100%, 20% : 80%, 40% : 60%, 60% : 40%, 80% : 20%, 100% : 0%. The treatment was repeated 3 times to obtained 18 units of the experiment. The data were analysed by analysis variance and if the treatment had an effect on the variable then continued with Duncan test. The result showed substitution of modified purple sweet potato flour and wheat flour had a significant effect on the content of ash, crude fiber, antioksidan capacity, texture, criteria hedonic and skor of colour, texture and taste. Substitution of modified purple sweet potato flour 100% had the best characteristics, with 41,84% water content, 1,94% ash content, 7,17% coarse fiber content, 81,65 (mg GAEAC/kg) antioksidan capacity, 1,64 N texture, criteria skor colour dark brown, texture soft, taste of purple sweet potato very strong and criteria hedonic colour, aroma, texture, taste and overall acceptance were like.

PENGARUH PERBANDINGAN TERIGU DAN TEPUNG KACANG TUNGGAK TERHADAP KARAKTERISTIK CRACKERS Putri Anggun Lestari; N. L. Ari Yusasrini; A.A. Istri Sri Wiadnyani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 4 (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 comparative of wheat and cowpea flour to characteristics of crackers andto knowing the composition to produce crackers with the best characteristics. The experimental design used was Completely Randomized Design with treatment factor that is the comparative treatment of cowpea flour with wheat which consist of 5 levels : 100%:0%, 95%:5%, 90%:10%, 85%:15%, and 80%:205. 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 continoued with Duncan test. Result of this study showed that comparation of wheat flour and cowpea flour very affected for protein content and coarse fiber content, affected water content, ash content, color, texture, and overall acepatance. Comparation of 80% wheat flour and 20% cowpea flour is the best characteristics of crackers with criteria 2.24% water contet, 2.62% ash content, 23.93% fat content, 10.70% protein content, 61.28% carbohydrate content, 6.61% crude fiber content, 0.44 power of broke, the color was liked, the aroma was neutral, the taste was liked and a little typical of cowpea, texture was crunchy and liked, and overall aceptance was liked. Keywords: Crackers, cowpea flour, wheat flour.

Kajian Umur Simpan Dan Nilai Gizi Barjaz Red Rice Tea Selama Penyimpanan Pada Suhu Ruang Dan Dingin Tirza Lewi Gunadi; Ni Luh Ari Yusasrini; Anak Agung Istri Sri Wiadnyani
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.p13

This study aims to determine the effect of storage at room temperature and cold on shelf life and nutritional value of Barjaz Red Rice Tea and to determine the shelf life of Barjaz Red Rice Tea in storage at room temperature and cold. This study uses an experimental method with a quota sampling technique, in which the researcher has first determined the number of samples to be studied. Samples of Barjaz Red Rice Tea were taken from the Barjaz Tea production house located in Denpasar City, Bali Province. Barjaz Red Rice Tea parameters observed included total plate count, total sugar, anthocyanin content, antioxidant activity, and sensory assessment. The parameters studied were then analyzed using descriptive methods and the research data were presented in tabular form. The results showed that the shelf life and storage temperature had increase in the total plate number of Barjaz Red Rice Tea. Along with the long shelf life and high storage temperatures, the total plate number of Barjaz Red Rice Tea is getting higher. Based on total plate numbers, Barjaz Red Rice Tea that meets SNI 01-3143-1992 standards is Barjaz Red Rice Tea which is stored for zero days at room temperature and seven days at cold temperatures. Shelf life and storage temperature decrease the total sugar, anthocyanin levels, and antioxidant activity of Barjaz Red Rice Tea. Along with the long shelf life and high storage temperature, the total sugar, anthocyanin content, and antioxidant activity of Barjaz Red Rice Tea will decrease. The total sugar samples of Barjaz Red Rice Tea, both stored at room temperature and cold temperatures, still meet the standards set by SNI 01-3143-1992. Storage temperature influenced panelists' assessment of the sensory evaluation of color, aroma, taste and overall assessment of Barjaz Red Rice Tea. The criteria for Barjaz Red Rice Tea that are still suitable for consumption and favored by panelists are those that have a dark red color, a distinctive aroma of red rice tea, and a slightly sweet taste.

PENGARUH SUBSTITUSI TEPUNG BERAS DENGAN UBI JALAR UNGU TERHADAP KARAKTERISTIK “KLEPON” YANG DIHASILKAN Debora Febrina Sari; I Made Sugitha; AAI Sri Wiadnyani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 1 No 1 (2012): 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 (46.378 KB)

The aim of this research was to determine the effect of the substitution between rice flour withpurple sweet potato to characteristics of “klepon” and to determine the best comparison to produce thebest characteristics of “klepon”. The design of research was Randomized Block Design. Ratio of riceflour and purple sweet potato were : 100% : 0%, 90% : 10%, 80%: 20%, 70% : 30%, 60% : 40%, 50%: 50%, respectively. The treatments were replicated three times. Data were analyzed with ANOVAand if the was treatment effect on the observed variables, further analyzed by Duncan’s test. The bestcharacteristics of “klepon” was indicated by application of ratio of rice flour 60% : purple sweetpotato 40%. The following criteria water content 24,25 (% wb); ash 0,56 (% wb); protein 2,48 (%wb); fat 1,34 (% wb); carbohydrate 71,37 (% wb); and anthocyanin 0,08%, while the sensoryevaluation criteria normal color, normal texture, normal aroma, taste rather liked, dan the overallacceptance criteria rather liked

Pengaruh Lama Perkecambahan terhadap Karakteristik Fisik, Kimia dan Fungsional Tepung Kecambah Jagung Pulut (Zea mays ceratina L.) Gery Hartawan; Ni Wayan Wisaniyasa; Anak Agung Istri Sri Wiadnyani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 2 (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.i02.p13

This study aims to know the effect of time on the germinated waxy corn flour characteristics and to know which time that can produce a germinated waxy corn flour with the best characteristics. This research used a Complete Randomized Design with a different germination time as the treatment, which is 0 hour, 24 hour, 36 hour and 48 hour. The experimentation was repeated 4 times resulting 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 results showed that the effect of time had a very significant effect on total rendement, L’ value (brightness), b’ value (green-yellow), protein content, water absorption capacity, swelling power, solubility of germinated waxy corn flour. This research also resulting a significant effect on moisture content and carbohydrate content, but resulting a non-significant effect on bulk density, a’ value (blue-red), ash content, fat content, crude fiber content and oil absorption capacity. The best characteristic of the flour in this study was the waxy corn flour that has been germinated for 48 hours with 79.44% rendement, 0.50 g/ml bulk density, L’:54.34, a’: 6.90, b’: 22,89 color, 7.15% water content, 1.56% ash content, 6.36% fat content, 9.66% protein content, 82.31% carbohydrates content, 2.39% fiber content, 1.55 ml/g water absorption, 1.81 ml/g oil absorption, 6.70 g/g swelling power, and 51.72% solubility.

PENGARUH PERBANDINGAN TEPUNG BERAS HITAM (Oryza sativa L. indica) DENGAN TERIGU TERHADAP KARAKTERISTIK BAKPAO Rizky Rahmat Hidayat; I Made Sugitha; Anak Agung Istri Sri Wiadnyani
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

The purpose of study was to find the optimum ratio of black rice flour (Oryza sativa L. indica) with wheat to produce bakpao with the best characteristics. The Randomized Block Design (RBD) was used in the research with treatment that is the ratio of black rice flour with wheat which consist of 6 levels: 0%:100%, 5%:95%, 10%:90%, 15%:85%, 20%:80%, 25%:75%. The treatment was repeated 3 times to obtain 18 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 Multiple Range Test (DMRT) test. The ratio of black rice flour to wheat had significant effect to protein content, fat content, IC50, texture, color (hedonic and scoring), texture (hedonic), taste (scoring) and overall acceptance (hedonic). Not Significant effect to moisture content, ash content, carbohydrate content, crude fiber content, texture (scoring) and taste (hedonic). The ratio of black rice flour and wheat (10%:90%) produces bakpao with the best characteristics namely: 37.44% moisture content, 0.85% ash content, 7.46% protein content, 6.10% fat content, 48.15% carbohydrate content, 2.42% crude fiber content, swelling power 52.41%, IC50 41,48 g/100g, texture 9.87 N/mm, grey color, rather soft texture, tasted rather like black rice, rather liked color and flavor, liked texture, taste and overall acceptability.

PENGARUH JENIS PELARUT TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK DAUN UBI JALAR PUTIH (Ipomoea batatas L) MENGGUNAKAN METODE MASERASI Ade Maria Kristin Gultom; Ni Made Yusa; Anak Agung Istri Sri Wiadnyani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 4 (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.i04.p08

This study aims to determine the effect of solvent types on antioxidant activity of white sweet potato leaf extract (Ipomoea batatas L) and to obtain the most appropriate type of solvent to produce white sweet potato leaf extract with high antioxidant activity. The experimental design uses in this research was Completely Randomized Design (CRD) with the treatment of solvent types methanol 80%, acetone 80%, ethanol 80% and aquades. The treatment was repeated four times so obtain 16 units of the experimental. Data were analysis of variance and followed by Duncan test if the treatment has a significant effect on measured variable. The results showed that, type of solvent had an obvious effect on antioxidant activity of white sweet potato leaves. Methanol was the best solvent in extract white sweet potato leaves with followed by yield was 32.11%, total flavonoids was 226.45 mg QE / g, total tannin was 16.58 mg TAE / g, vitamin C was 119.42 mg AAE / g and antioxidant activity was 82.42%.

KARAKTERISTIK KUE PUKIS DARI PERBANDINGAN MODIFIED CASSAVA FLOUR (MOCAF) DAN PASTA LABU KUNING (Cucurbita moschata Durch) Ni Kadek Maya Purnamasari; Putu Timur Ina; A.A.I. Sri Wiadnyani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 3 (2018): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

The purposes of this research were to know the effect of mocaf and pumpkin pasta ratio on the characteristics of pukis and to know the right ratio from mocaf and pumpkin pasta to produce pukis with the best characteristics. The experimental design was used randomized block design with the treatment’s factor is ratio of mocaf with pumpkin pasta that is 90% : 10%; 80% : 20%; 70% : 30%; 60% : 40%; 50% : 50%; dan 40% : 60%. The treatment was repeated as many as 3 repetitions then obtained 18 units. The data obtained were analyzed by variance and if the treatment had an effect on the variable then continued with Duncan test. The results showed that mocaf and pumpkin pasta ratio had significant effect to water content, ash content, total caroten, skoring test (colour, aroma, texture, taste), and hedonic test (colour, aroma, texture, taste, and overall acceptance). Ratio from mocaf and pumpkin pasta (60 % : 40%) is the best characteristic with water content is 57,62%, ash content is 0,84%, total caroten is 2779,97 ?g/g, color orange and liked, flavor typical pumpkin and liked, texture soft and liked, taste rather typical pumpkin and liked and overall acceptance liked.

STUDI KADAR GIZI, SERAT DAN ANTOSIANIN TEPUNG KACANG MERAH DAN TEPUNG KECAMBAH KACANG MERAH (Phaseolus vulgaris L.) Ni Made Rizka Erwinda Sari; Ni Wayan Wisaniyasa; Anak Agung Istri Sri Wiadnyani
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.p04

The purpose of this study was to determine of nutrient, crude fiber and anthocyanin of red bean flour and red bean sprout flour. This study was conducted using two treatments, the first treatment without germination and the others using germination for 48 hours. Each treatment was repeated three times, then it made into flour. Red bean flour and red bean sprout flour were analyzed by paired T test. The results showed that red bean flours had a significant difference than red bean sprouts flour on water content, ash, protein, fat, carbohydrate, crude fiber, and anthocyanin. Water content, fat, carbohydrate and anthocyanin of red bean flour higher than red bean sprouts flour, but ash content, protein, and crude fiber of red bean sprouts flour higher than red bean flour. Characteristics of red bean flour and red bean sprout flour there were water content 6.33% and 5.13%, ash content 3.67% and 3.9%, fat content 4.11% and 2.81%, protein content 22.8% and 26.41%, carbohydrate content 63.09% and 61.75%, crude fiber content 3.88% and 4.17%, anthocyanin 3.37 mg/100g and 2.76 mg/100g.

PENGARUH PENAMB AHAN SODIUM TRIPOLIFOSFAT (STPP) TERHADAP KARAKTERISTIK PATI SENTE (Alocasia macrorrhiza (L.) Schoot) YANG DIMODIFIKASI DENGAN METODE CROSS-LINKING Silvia Novitasari; I Wayan Rai Widarta; AA Istri Sri Wiadnyani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 5 No 2 (2016): 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 (292.177 KB)

Sente (Alocasia macrorrhiza (L.) Schoot) is one of minor tuber. Sente containing a lot of nutrition such us carbohydrates 23,16%, so sente is can be used as alternative food. The research aimed to find effect substitution sodium tripoliphosphate (STPP) to the characteristic of modified sente starch and to determine the optimal concentration of STPP, to produce the best characteristic of modified sente starch. This study used experimental design by Completely Randomized Design (CRD). The experiment consisted of six levels concentrations: 0%, 1%, 3%, 5%, 7% and 9%. The whole treatment was replicated three time to obtain 18 unit experiment. Data was analyzed by analysis of variance and the treatment show effect is observed by Duncan Multiple Range Test (DMRT) . The results showed that consentration STPP influences of characteristic sente starch. The best characteristic modified sente starch was produced by 9% STPP concentration with phosphate content 0,33%, degree of substitution 0,0172, amylose content 16,13%, starch content 72,60%, swelling power 11,61 g/g, solubility 5,73%, gelatinization temperature at 85,1oC and final viscosity 1130 Cp. The amilography profile results showed that STPP can change the properties of native starch paste gelatization of type B into type C, the modified starch having a high stability on the heating process.

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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