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All Journal Agrotekno Buletin Udayana Mengabdi Itepa : Jurnal Ilmu dan Teknologi Pangan Jurnal Sain Peternakan Indonesia Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Journal of Social Research
I Made Sugitha
Program Studi Magister Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Social Sciences Veterinary

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PENGARUH PERBANDINGAN PUREE LABU KUNING (Cucurbita moschata ex. Poir) DAN TAPIOKA TERHADAP KARAKTERISTIK BIKA AMBON Hindun Tristya Zumrotin; I Made Sugitha; Ni Made Indri Hapsari A.
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

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Abstract

This study aims to determine the effect of the puree pumpkin and tapioca comparison on the characteristics of bika ambon and to determine the right ratio of it to produce of the best characteristics. The experimental design used was completely randomized design (CRD) by treatment with puree pumpkin and tapioca as follows : 0%:100%, 20%:80%, 40%:60%, 60%:40%, 80%:20%. Each treatment was repeated three times to obtain 15 experimental units. The results showed that the treatment was significant effected to water, protein, fat, carbohydrate, and beta carotene contens includes sensory evaluation (colour, texture, and overall acceptance) of bika ambon. Except for the ash content, aroma, cavity cake, and flavor. The best characteristic of bika ambon (38.71% water, 0.76% ash, 5.05% protein, 14.05% fat, 41.43% carbohydrate, 4.65 mg/100g beta carotene contens, 5.55 color (like), 5.70 aroma (like), 5.30 texture (rather like), 3.80 cavity cake (hollows), 6.15 flavor (like) and 5.85 overall acceptance (like)) was produced by ratio of 40% puree pumpkin and 60% tapioca.
Pengaruh Penambahan Skim terhadap Karakteristik Dadih Susu Sapi yang Dibuat dalam Ruas Bambu Wuluh (Schizostachyum silicatum) di Bali Mariya Ulfa; I Made Sugitha; Luh Putu Trisna Darmayanti
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 2 (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.i02.p11

Abstract

This study aims to determine the effect of skim additional on the characteristics and the amount of the right skim additional of cow milk dadih made in wuluh bamboo (Schizostachyum bluneiness) tubes. The completely randomized design with 5 levels of skim addition treatment were : 4%, 6%, 8%, 10% and 12%. The treatment was repeated 3 times for obtain 15 experimental units. The data were analyzed by variance, and the significant effect of the treatment was followed by Duncan. The additional of skim has effect to yield, water content, pH, total acid, total microbes, total lactic acid bacteria (LAB) and has effect to scoring test of aroma, taste and overall acceptance by hedonic test, but doesn’t significantly affect scoring test of color and texture. The addition of 10% skim produces the best characteritics with yield 65,31%, water content 63,72%, pH 5,50, total lactic acid 1,31%, total bacterial colony 4,38 x 109CFU/g, total lactic acid bacteria (LAB) 3,42 x 109 CFU/g, color cream, typical aroma of fermented milk, solid texture, sour taste and rather dislike on overall acceptance. Keywords : cow milk dadih, skim milk, wuluh bamboo.
Identifikasi Sifat Fungsional dari Daun Jati, Kelor dan Kayu Manis dan Potensinya sebagai Sumber Antioksidan pada Edible Film A.A Oka; K.A. Wiyana; I.M. Sugitha; I.N.S. Miwada
Jurnal Sain Peternakan Indonesia Vol 11, No 1 (2016)
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (337.913 KB) | DOI: 10.31186/jspi.id.11.1.1-8

Abstract

Tujuan penelitian ini adalah untuk mengidentifikasi sifat fungsional pada daun local jenis jati, kelor dan kayu manis dan mengevaluasi kemampuannya sebagai sumber antioksidan pada edible film berbasis gelatin dari kulit kaki ayam broiler. Metode penelitian dilakukan secara deskripsi dan pengujian kualitas edible dengan menggunakan Rancangan Acak Kelompok dengan 2 faktor. Faktor pertama yakni konsentrasi ekstrak daun lokal (0; 5; 10; 15 dan 20%) dan jenis daun lokal (Jati/J; Kelor/K dan Kayumanis/T). Hasil uji GC-MS (Gas Chromatography – Mass Spectrometry) menunjukkan bahwa kromatogram fraksi heksana terdeteksi 8 puncak pada daun jati dengan waktu retensi 3,057 menit sampai dengan 19,122 menit. Sementara pada kromatogram fraksi heksana pada daun kelor juga terdeteksi 8 puncak dengan waktu retensi antara 3,063 menit - 19,123 menit. Hasil kromatogram daun kayu manis dihasilkan 6 puncak dengan waktu retensi 11,011 menit – 19,353 menit. Secara keseluruhan jenis senyawa aktif dominan yang ditemukan pada ketiga jenis daun lokal tersebut adalah jenis fenol. Penambahan konsentrasi ekstrak daun local pada pembuatan edible film berbasis gelatin kulit kaki ayam broiler menunjukkan bahwa pH edible film pada konsentrasi 15-20 % paling tinggi dibandingkan dengan 5-10% namun lebih rendah dari pada kontrol. Kandungan protein edible berkisar antara 85,12-85,45% dan penambahan bahan antioksidan dari jenis daun lokal (jati, kayu manis dan kelor) meningkat pada penambahan 5% namun kemudian cenderung menurun jika prosentasenya ditingkatkan. Peningkatan konsentrasi ekstrak daun local cenderung meningkatkan kandungan fenol edible yang dihasilkan. Kesimpulan penelitian ini bahwa simplisia daun lokal memiliki sifat antioksidan dengan karakteristik berbeda baik pada  daun jati, kelor dan kayu manis. Kandungan sifat antioksidan tertinggi ditemukan pada daun kayu manis, diikuti daun kelor dan terendah  pada daun jati. Hasil uji GC-MS dibuktikan kandungan antioksidnnya dominan jenis fenol. Tahap formulasi ekstrak daun lokal ini dengan gelatin dari kulit ceker ayam broiler dihasilkan edible film dengan karakteristik berbeda, dan penambahan 15% ekstrak daun local dan diinteraksikan dengan gelatin dari kulit kaki ayam broiler menghasilkan edible film terbaik. Kata Kunci : edible film, kulit kaki broiler, antioksidan
The Characteristics of Nugget Fortified Calcium From Chicken Eggshell Powder Made Gde Wisnu Merta; Ni Made Wartini; I Made Sugitha
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 7 No 1 (2020): Scientific Journal of Food Technology (March)
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.i01.p05

Abstract

Nugget is favorite fast food, which contain a high cholesterol and low in minerals such as calcium. Chicken eggshell is an idle resource, which contain high calcium. Fortification of calcium sources from chicken eggshell powder is a good innovation to increase the nutritional value of nuggets, and utilizing of idle resources that are currently not properly managed. The purpose of this research was to determine the effect of additional chicken eggshells powder as calcium fortification to the characteristics of nuggets, and percentage of additional chicken eggshell powder to produce the best nuggets. This research was an experimental study using a Completely Randomized Design with the treatment of additional chicken eggshell powder for nuggets. The treatment carried out with five levels of 0%, 5%, 10%, 15%, and 20%, by weight of the nugget raw material. Each treatment was repeated three times. The results of physical, chemical, and organoleptic characteristics analysis showed that the additional of chicken eggshell powder has a significant effected to the water content, ash content, protein content, calcium content, taste, and texture, but did not significant affected the fat content, pH value, hardness level, color, and flavor of the nuggets. Based on the results of the effectiveness test, the best treatment in this research was the addition of 5% chicken eggshell powder. The addition of chicken eggshell powder can significantly increase calcium and ash content of the nuggets, but significantly decrease taste and texture of the nuggets. The addition of 5% chicken eggshell powder produced the best nuggets.
Efek Anti Konstipasi Bakso Ikan Lele Dengan Penambahan Rumput Laut (Eucheuma Cotonii) Terhadap Tikus Jantan Galur Wistar (Rattus Novergicus) Yang Diinduksi Gambir Pinky Natalia Samanta; I Made Sugitha; I Putu Suparthana
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

The pertinence of dietary fiber to decrease the transit time intestinal and increase the mass of feces makes it can be used as laxative for prevent constipation. This research is in purpose to know the ability of catfish meatballs which have been added flour seaweed. There are two stages for this reserch. The first stage is to get the best consentration of a high dietary catfish meatballs. Second stage is in vivo testing of the rats by giving the best dosage of meatballs 2 g, 4 g, 6 g, 8 g. Statistical analysis on One Way Anova showed there is no real difference infulence by giving four dosages to defecation frequency and feces consistency. Once giving the greater dosage, so the feces weight and defecation frequency will be greater also. 2 g/200 g dosage of the rats weight will be able to put rats feces back become normal by rats defecate frequency in 21 times a day and feces water content 47,93%.
The Influence of Encapsulant Materials in Freeze Drying Process on Lactobacillus plantarum 1 RN9 Viability Ni Nyoman Puspawati; I Made Sugitha; Agus Selamet Duniaji; Ni Made Indri Hapsari Arihantana; Made Surya Permana Mahardika
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 6 No 2 (2019): 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.2019.v06.i02.p05

Abstract

Lactic acid bacteria are important microorganisms in food fermentation technology. Lactobacillus plantarum 1 RN9 is a LAB isolated from bamboo and can be used as a starter culture in making curd. During the processing of LAB culture it can be damaged so that it can eliminate its function as a probiotic. On the other hand, storing culture in a fresh condition cannot be carried out for a long time. Thus we need a preservation method (preservation) of lactic acid bacteria that can maintain its viability and superior of the properties of an isolate. Encapsulation is one way to maintain the viability of probiotics and protect probiotics from damage due to unfavorable environmental conditions such as gastric acid and bile salts (Wu et al., 2000). The purpose of this study was to determine the effect of the type of encapsulant on the yield and viability of L. plantarum 1 RN9 during the freeze drying (FD) process. The encapsulant material used was skim milk, lactose, maltodextrin with observational parameters including yield, total LAB and viability of LAB. Based on the results of the study showed that the yield of dry cultures of L. plantarum 1 RN9 ranged from 26.42% to 41.08%, which statistically showed a significant difference (P> 0.05) between treatments. The highest yield was obtained in skim milk encapsulant by 41.08% then lactose was 39.44% and maltodextrin 26.42%. The viability of L. plantarum 1 RN9 culture after freeze drying with lactose encapsulant and maltodextrin decreased by 2.3 to 2.5 log cycles but still had high viability while viability with skim milk encapculation increase. The total LAB with skim milk encapsulants increased by 1 log cycle from 10.3 log CFU/g to 11.3 log CFU/g. Based on the results of the studyit can be conclused the use of skim milk encapsulants on L. plantarum 1 RN9 gives the best results compared of lactose and matodextrin with a yield of 41.08% and viability increases 1 log cycles ie 1.6 x 1011 CFU/g.
Kombinasi Berat Beban dan Lama Pengepresan pada Pembuatan Keju Lunak Rampelas (Ficus ampelas) dengan Koagulan Alami Pengganti Rennet I Made Sugitha; Ni Nyoman Puspawati; AAI. Sri Wiadnyani
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 4 No 1 (2017)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This aims of the research to obtain coagulant alternative materials as rennet replacement ,which until now its has still a great price and should to import for manufacturing process ofsoft cheese . The long-term goal of this research is to produce a good cheese qualityproduction by using a natural coagulant of babakan rampelas (Ficus ampelas) as rennetsubstitute has a price cheaper than the natural cheese processing product .. The specificpurpose of this research is to know the optimum pressing time and the heavy burden forproducing soft cheese product that combined with lactic acid bacteria in the proceses. Thisstudy used a Randomized Complete Design with time as a treatment consists of 4 levels,namely 12, 14, 16 and 18 hours and heavy pressing load l which consists of 3 levels i.e. 1 kg,1.5 kg and 2 kg. The treatment repeated as many as 3 times so that the retrieved 36 unitexperiment. The observed parameters include: Rendement, water, protein, fat, Lactic acidbacteria and sensory evaluation test. The conclution of the research that 16 hr and 2 kgloading weight of the best treatment were efected to rendement,(54.57%,; water( 64,22%);ash( 0,94%); protein(14,16%), fat(24,27%); and LAB content(5.0330 log cfu/g of soft cheseproduct.
Penentuan Formula Biskuit Labu Kuning (Cucurbita moschata) sebagai Pangan Diet Penderita Diabetes Mellitus IMade Sugitha; Bambang Admadi Harsojuwono; IWayanGede Sedana Yoga
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 study aims to determine the formula pumpkin biscuits containing resistant starch andbeta-carotene are high but the impact of the increase in blood sugar levels low.The experiment was conducted using a completely randomized design with 5 treatmentscomparison formula pumpkin flour and wheat in the manufacture of biscuits. The comparison isas follows: (40 g : 460 g), (80 g : 420 g), (120 g : 380 g), (160 g : 340 g), and (200 g : 300 g)were repeated 4 times. Research conducted bioassay testing using SD rats. Observations wereresistant starch, beta carotene and increase blood sugar levels. The resulting data were analyzedby ANOVA and Duncan's multiple comparison test.The results showed that the formula biscuits significant effect on levels of resistant starch, betacaroteneand increase blood sugar levels and preference for color, flavor, aroma, texture andoverall acceptance pumpkin biscuits. Formula biscuits with pumpkin comparison and wheat flour(120 g : 380 g) is the best formula. The biscuit formula has the characteristics: resistant starchcontent of 11.79%, beta carotene 9714.21 mg / 100 g and can lower blood sugar increasing up to23.50 mg / dl post-consumption with the preference level of texture ranging from dislike to likeenough, as well as the color, flavor, aroma and overall acceptance between enough like to like.
Aplikasi Perbandingan Sari Buah Duwet (Syzygium Cumini) Dan Air Dalam Pembuatan Jely Drink Ayu Fatma Wati; Putu Timur Ina; I Made Sugitha
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

The objective of this research were to observe the effect of java plum juice to the characteristic and appropriate treatment on jelly drink.The completely randomized design (CRD) with comparative treatment java plum juice and water six levels such us 10%:90%, 15%:85%, 20%:80%, 25%:75%, 30%; 70%, 35%:65% was use in the research. The data were analyzed through variance analysis and continued with Duncan`s Multiple Range Test (DMRT). The result showed that the ratio of java plum juice and water had a very significant effect to vitamin C, total anthocyanin, antioxidant activity (that IC50), color and texture (skor), color and taste (hedonic), and had a significant effect on flavor and texture (hedonic). Treatment of (35%:65%) the best characteristic of jelly drink, that give average value (vitamin C was 12,22 mg/100g, total anthocyanin was 4,87 mg/100g, antioxidant activity that determined by the value of IC50 was 96,24 mg/ml, color (purple) liked, taste (acid) rather liked, texture (mushy) plain, flavor plain, and overall acceptance rather liked) during storage at room temperature stability color of jelly drink decreased faster than that in refrigerator.
Dadih Susu Sapi Yang Dibuat Dalam Bambu Petung Bali Kering I Made Sugitha; Ni Nyoman Puspawati
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

Dadih is a typical Minang fermented milk made from buffalo milk , keep 2 nights in a bamboo tube covered with banana leaves. Microorganisms that play a role in this fermentation process comes from the inner surface of bamboo tube, the surface of banana leaves ( Sugitha, 1995). The process of making curd / fermented milk is still present in the area of West Sumatra while the potential of bamboo plants is almost there in Indonesia, including in Bali province. Bali is an area that has a lot of biodiversity of bamboo plants. In Bali there are various types of bamboo plants, one of which is bamboo petung. Traditionally, dadih was made by fermenting milk on bamboo and covered with banana leaves. The fermentation process naturally with lactic acid bacteria present in bamboo. The presence of lactic acid bacteria in bamboo will vary depending on the type of bamboo, the freshness and location of the growth. The research design used was experimental pattern with treatment: fresh bamboo petung (43.45% wc); half-dried bamboo petung (38.62% wc) and 25.77% wc dry bamboo petung). Through the parameters produced the characteristics of cow milk dadih made in dried bamboo petung contain: total BAL 5.6 x109 cfu / g; titratable acidity 48,42 mg / 100g; with a pH of 5.29
Co-Authors A.A Oka Agus Selamet Duniaji Alberto Sombamori Janggat Anak Agung Istri Sri Wiadnyani Ayu Fatma Wati Azizah Septiyani Irawan Bambang Admadi Harsojuwono Debora Febrina Sari Dominika Siahaan, Graciella Tio Dwi Ilma Daroyani Ema Niga Wardani Erza Aulia Fidel Arnett Paput Fransiska Ni Made Lisdyareni Gusti Ayu Kadek Diah Puspawati Gusti Chandra Rizki Hindun Tristya Zumrotin I D.P. Kartika Pratiwi I Dewa Gde Mayun Permana I Gede Widiyana I Gusti Ayu Ekawati I Kadek Dede Pranata I Ketut Suter I Nengah Kencana Putra I Nyoman Sumerta Miwada I Nyoman Yana Putra Swija I Putu Angga Satria Prananda I Putu Suparthana I W. R. Widarta I W.G. SEDANA YOGA I Wayan Rai Widarta I.D.P. Kartika, P Ida Ayu Ketut Dewi Anggraini Ida Bagus Wayan Gunam Ika Septiana Jeany Tio Larosta K.A. Wiyana Karmando Jaya Kusuma Kiki Iqlima Rahmadaeni KOMANG AYU NOCIANITRI Komang Ayu Puspa Hapsari Lenovia Idhapola Sitohang Luh Putu Trisna Darmayanti Luh Putu Trisna Darmayanti M.I. Hapsari A Made Gde Wisnu Merta Made Surya Permana Mahardika Mariya Ulfa Melda Sari Aritonang Muhammad Taufiq Aldianto Najmudin Najmudin Ni Kadek Ayu Viranty Ni Kadek Saraswati Rahayu Ni Luh Ari Yusasrini Ni Made Indri Hapsari Arihantana Ni Made Indri Hapsari Arihantana Ni Made Wartini Ni Made Wartini Ni Made Yusa Ni Nyoman Puspawati Ni Putu Astrinia Djelantik Ni Putu Yuni Wulan Sari Ni Wayan Wisaniyasa Norma Yunita Novita Aristha Anggreni Nainggolan Nuhayillah Urziah Nurgrahadi . Nyoman Rini Trisnawati Pinky Natalia Samanta Putri Ayu Wulandari Putu Andi Sri Utami Putu Ari Sandhi W Putu Ari Sandhi W. Putu Timur Ina Rizky Rahmat Hidayat Royulinar Eksanty Khayrany Sinaga Sandhi Wipradnyadewi, Putu Ari Sayi Hatiningsih Vennyta Agustin Wanda Aprissa Erina Putri Widiantini, Ni Luh Putu Mayra Putri Yemima Maria Lasma Roha Sitompul Yemima Maria Lasma Roha Sitompul Yemima Maria Lasmaroha Sitompul