Article Per Year (5 Year)
p-Index From 2021 - 2026
2.18
P-Index
This Author published in this journals
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
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Immunology & microbiology Other

Published : 56 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 56 Documents
Search

 2   3   4   5   6 
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 Penambahan Puree Buah Nangka (Artocarpus heterophyllus) Terhadap Karakteristik Marshmallows Dewa Ayu Putu Kartika Dewi; I Gusti Ayu Ekawati; 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.p09

Abstract

Marshmallows are fluffy, foamy candies that come in a variety of shapes, aromas, flavors, and colors. The aim of this study is to determine the impact of adding jackfruit puree on marshmallows characteristics, as well as the amount of jackfruit puree that produces the best marshmallows. The Complete Randomized Design (CRD) was used in this analysis, and it included 5 levels of jackfruit puree addition: 0%, 20%, 40%, 60%, and 80%. To acquire 15 experimental units, each procedure was repeated 3 times. The data was analyzed using analysis of variance, and the Duncan Multiple Range Test (DMRT) was used if the procedure had a major impact. Water content, ash content, reduced sugar content, aroma, texture, taste, overall acceptance (hedonic test), aroma and taste (skoring test). The addition of 60% jackfruit puree produces marshmallows with the best characteristics, namely water content of 33.07%, ash content of 0.20%, reduced sugar content of 64.64%, color liked, aroma liked and strong jackfruit aroma, texture liked and slightly chewy, taste liked and taste strong jackfruit, and overall acceptance liked.
Pengaruh Perbandingan Ekstrak Okra Hijau (Abelmoschus esculentus L.) dan Karagenan Terhadap Karakteristik Permen Jeli Faustine Tania Janice; I Desak Putu Kartika Pratiwi; 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.p10

Abstract

This study aims to determine the effect of comparison between green okra extract and carrageenan on the characteristics of jelly candy and to get the right ratio to produce jelly candy with the best characteristics. The design used in this study was a completely randomized design with treatment consisting of 5 levels of green okra extract and carrageenan, namely : (42%: 8%), (43%: 7%), (44%: 6%), (45%: 5%), and (46%: 4%). Each 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 were perfomed. The results showed that ratio of green okra and carrageenan had a significant effect on texture, moisture content, crude fiber content, antioxidant capacity, texture sensory, taste, and overall acceptance. The ratio of green okra extract 44%and carrageenan 6% produced the best characteristics, texture 17.9 N, moisture content 10.52%, crude fiber content 1.15%, antioxidant capacity 279.76 mg GAEAC/100g, color liked, aroma neither like nor dislike, taste liked, texture liked and very chewy, and overall acceptance liked.
Pengaruh Perbandingan Terigu dan Tepung Sukun (Artocarpus altilis) Terhadap Sifat Fisiko-Kimia dan Sensoris Bolu Kukus Ronald Surachman; I Nengah Kencana Putra; 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.p07

Abstract

In general, the raw ingredients for making steamed sponge is wheat flour, but nowadays it can be mixed with breadfruit flour to reduce the use of wheat flour. This study aimed to determine the effect of the comparison of wheat flour and breadfruit flour (Artocarpus altilis) on physico-chemical and sensory properties of steamed sponge cake and find out the comparison of wheat flour and breadfruit flour to obtain the best physico-chemical and sensory properties of steamed sponge cake. The experimental design used was Completely Randomized Design with the comparison treatment. The design used in this study was a Completely Randomized Design (CRD) with the treatment of the amount of wheat flour and breadfruit flour (100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40% and 50%:50%). All treatments were repeated three times, resulting in 18 experimental units. The data obtained were analyzed with Analysis of Variance and if the treatment had a significant effect, then continued with the Duncan Multiple Range Test. The results showed that the addition of breadfruit flour had a significant effect on water content, ash content, protein content, fat content, crude fiber content, carbohydrate content, swelling power, scoring test for color, smell, texture, taste, hedonic test for taste and overall acceptance. A comparison of 70% wheat flour and 30% breadfruit flour produces steamed sponge cake with the best physico-chemical and sensory properties with the criteria of 34.04% moisture content, 0.84% ash content, 6.17% protein content, 3.73% fat content, 55.21% carbohydrate content, 3.53% crude fiber content, 65.80% swelling power and sensory properties of cream color and slightly like, the smell of breadfruit is weak and slightly like, the texture is slightly soft and slightly like, breadfruit taste is weak and slightly like, and overall acceptance is slightly like.
Pengaruh Suhu dan Lama Penyimpanan Terhadap Stabilitas Warna dan Karakteristik Kolang-kaling dengan Penambahan Ekstrak Kayu Secang (Caesalpinia sappan L.) Ni Luh Chandra Pratiwi; Gusti Ayu Kadek Diah Puspawati; Anak Agung Istri Sri Wiadnyani
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.p03

Abstract

“Kolang-kaling” is generally added with food coloring to make it look more attractive, one source of natural color that is safe for consumed comes from sappan wood. This study aimed to determine the effect of temperature and storage time on color stability and characteristics of “kolang-kaling” with the addition of extract sappan wood and to get the exact temperature and storage time to the maintenance color stability and the best characteristics of “kolang-kaling” with the addition of extract sappan wood. The experimental design used was a factorial randomized block design (RBD) with 2 factors. The first factor was temperature which consists of 3 levels (refrigerator temperature, room temperature and 400C). The second factor was the time of storage which consists of 4 levels (1 days, 3 days, 5 days, and 7 days). The treatment was repeated 2 times in order to obtain 24 experimental units. The data obtained were analyzed using analysis of variance and if the treatment had an significant effect on the test parameters, then continued with the Duncan Multiple Range Test (DMRT). The results showed that interaction of the temperature and storage time had a very significant effect on color intensity, total anthocyanin, hedonic of color, hedonic of aroma, hedonic of texture, overall acceptance, scoring of color, scoring of aroma, and scoring of texture. Refrigerator temperature and storage for 1 days was the best treatment to maintain the colorant stability and characteristic of the “kolang-kaling” extract sappan wood with the color intensity of 0.70, value L* 23.8, a* 47.4, b* 57.8, total anthocyanin 10.79 mg/100g, pH 6.0, antioxidant activity 77,0%, also sensory evaluation color was red and liked, aroma was typical of “kolang-kaling” and liked, texture was slightly chewy and liked, and overall acceptance was liked.
Pengaruh Perbandingan Susu Kacang Tanah (Arachis hypogeae) Dan Susu Skim Terhadap Karakteristik Fisik Dan Kimia Susu Modifikasi Fidel Arnett Paput; I Made Sugitha; Anak Agung Istri Sri Wiadnyani
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.p11

Abstract

This study aimed to determine the effect of comparison of peanut milk and skimmed milk towards physical and chemical characteristics of modified milk and to find out the right amount of peanut milk and skimmed milk to obtain the best characteristics of the modified milk. Peanuts that were used to make peanut milk were de-skinned, while skimmed milk used as cow milk. The experimental design used was Completely Randomized Design with the comparison of peanut milk and skimmed milk as a treatment which consist of 6 levels: 0%:100%, 10%:90%, 20%:80%. 30%:60%, and 50%:50%. The treatment was repeated three times, resulting in 18 experimental units. The data obtained than analyzed by Analysis of Variance, and if the treatments had a significant effect, continued with the Duncan Multiple Range Test. The result showed that the comparison of peanut milk and skimmed milk are significant effect on protein content, crude fiber, total ash content, fat, taste (scoring test), aroma (scoring test), and overall acceptance. The comparison of 30% peanut milk and 70% skimmed milk resulted in best characteristic with the criteria of: moisture content 87.88%, total ash content 0.59%, protein 3.81%, fat 3.43%, carbohydrate content 4.17%, crude fiber 3.34%, slightly peanut aroma, slightly peanut taste, and slighty liked overall acceptance
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