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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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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

Show Abstract | Download Original | Original Source | Check in Google Scholar

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
Pengaruh Penambahan Puree Daun Kelor (Moringa oleifera Lamk.) Terhadap Karakteristik Nugget Ikan Kembung (Rastrelliger kanagurta) Komang Ayu Puspa Hapsari; I Made Sugitha; I Putu Suparthana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 1 (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.i01.p13

Abstract

This study aims to determine the effect of addition Moringa leaf puree on the characteristics of mackerel nuggets, and to find out the right addition of Moringa leaf puree to produce mackerel nuggets with the best characteristics. This research was based on completely randomized design (CRD) with by addition treatment of Moringa leaf puree consisting of 6 levels: 0%, 10%, 20%, 30%, 40% and 50%. Each treatment was repeated 3 times to obtain 18 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan Multiple Range Test (DMRT). The results showed that the effect of adding Moringa leaf puree had a significant effect on water content, fat content, protein content, crude fiber content, antioxidant activity, taste, aroma, texture (hedonic and scoring), and overall acceptance. The addition of 20% Moringa leaf puree produced with the best characteristics with water content criteria of 44,18%, ash content of 1.47%, fat content of 11.49%, protein content of 8.85%, crude fiber content of 9.26%, antioxidant activity of 67.32%, IC50 3757.486 ppm, ordinary aroma, taste like, texture and overall acceptance liked.
Pengaruh Perbandingan Tepung Ketan (Oriza sativa L. Var glutinosa) dan Tepung Labu Kuning (Curcubita moschata D.) Terhadap Karakteristik Lappet Royulinar Eksanty Khayrany Sinaga; Gusti Ayu Kadek Diah Puspawati; I Made Sugitha
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 1 (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.i01.p07

Abstract

This study aimed to determine the effect of comparison of glutinous rice flour and pumpkin flour on the characteristics of lappet and to get the right ratio of glutinous rice flour and pumpkin flour on the characteristics of the lappet to produce lappet with the best characteristic. The design used in this study was a completely randomized design with a comparison treatment of glutinous rice flour and pumkin flour consisting of 5 levels, namely: L1 (100%: 0%), L2 (95%: 5%), L3 (90%: 10%), L4 (80%: 20%), and L5 (60%: 40%). Each treatment 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 was perfomed. The results showed that ratio of glutinous rice flour and pumpkin had a significant effect (P<0,05) on ash content, protein content, fat content, carbohydrate content, crude fiber content, beta carotene content, color, aroma, texture, taste, and overall acceptability and had no effect on the moisture content. The ratio glutinous rice flour and pumpkin flour of 60%: 40% produced the best characteristics, water content of 25.59%, ash content of 0.77%, protein content of 1.45%, fat content of 21.70%, carbohydrate content of 50.48%, crude fiber content of 10.78%, beta carotene content of 1467.25 mg/100g and characteristics hedonic brown orange colorand liked, aroma liked, texture liked, taste liked, and overall acceptance liked.
Pengaruh Perbandingan Ikan Tuna (Thunnus sp.) Dengan Puree Jantung Pisang (Musa Paradisiaca sp.) Terhadap Karakteristik Nugget Dwi Ilma Daroyani; Ni Luh Ari Yusasrini; I Made Sugitha
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.p14

Abstract

This study was aimed to determine the effect ratio tuna and banana blossom puree on the characteristics of nuggets, and to determine which ratio of tuna and banana blossom puree that can produce nuggets with the best characteristics. The experimental design used was Completely Randomized Design (CRD) with 5 different treatments ratio of tuna and banana blossom puree, namely 100%: 0%; 90%: 10%; 80%: 20%; 70%: 30%; and 60%: 40%. Each treatment was repeated 3 times to obtain 15 experimental units. The data obtained were analysed using Analysis of Variance (ANOVA) and if the treatment affects the variables, the analysis will be continued using The Duncan's Multiple Range Test (DMRT). The results showed that the ratio of tuna and banana blossom puree had a very significant effect to the water content, ash content, protein content, fat content, total dietary fiber, colour and taste (hedonic test), taste and texture (score test), and gave a significant effect to hedonic of the overall acceptance. Ratio of tuna and banana blossom puree 90%:10% produce the best characteristic nuggets which were: water content of 62,89%; ash content of 2,07%; protein content of 18,26%; fat content of 2,78%; total dietary fiber of 6,74%; slightly solid texture, slightly fishy taste, and preferred colour, flavour, texture, taste, and overall acceptance.
Pengaruh Perbandingan Tepung Sukun (Artocarpus altilis) dan Tepung Kacang Merah (Phaseolus vulgaris L.) Terhadap Karakteristik Stik Alberto Sombamori Janggat; I Nengah Kencana Putra; I Made Sugitha
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.p01

Abstract

Breadfruit and red beans are local food ingredients that have many benefits, but the food processing information is still limited and needs development on the using in food products. This research was conducted with the aims to determine the effect of breadfruit flour and red bean flour on the characteristics of stick and to find out the right ratio of breadfruit flour and red bean flour to produce stick with the best characteristics. The Completely Ramdomized Design (CRD) was used in this research with the ratio of breadfruit flour and red bean flour which consisted of 6 levels 100%:0%, 95%:5%, 90%:10%. 85%:15%, 80%:20%, and 75%:25%. The treatment was repeated 3 times to obtain 18 units of experiment. The data were analyzed with Analysis of Variance method and if the treatment had an effect on the variable, the Duncan Multiple Range Test (DMRT) were performed. The results showed that the ratio of breadfruit flour and red bean flour had an effect on water content, ash content, protein content, fat content, crude fiber content, carbohydrate content, texture, color (hedonic test and scoring test), taste (hedonic test), taste of breadfruit (scoring test), taste of red bean (scoring test), and overall acceptance (hedonic test). Ratio of 75% breadfruit flour and 25% red bean flour has the best characteristics with 3.36% water content, 4.71% ash content, 13.77% protein content, 35.00% fat content, 13.63% crude fiber content, 42.62% carbohydrate content, 5.74 N texture, reddish brown and dislike color, does not taste breadfruit, slightly red bean taste, a slightly liked taste, and overall acceptance neither liked nor disliked.
Karakteristik Ekstrak Buah Belimbing Wuluh (Averrhoa Bilimbi Linn) pada Perlakuan Pelarut Etanol dan Suhu Ekstraksi Yemima Maria Lasma Roha Sitompul; Ni Made Wartini; I Made Sugitha
Journal Of Social Research Vol. 1 No. 9 (2022): Journal Of Social Research
Publisher : International Journal Labs

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (278.037 KB) | DOI: 10.55324/josr.v1i9.191

Abstract

Latar Belakang : Belimbing wuluh merupakan jenis tanaman yang banyak mengandung asam. Selain mengandung asam, belimbing wuluh juga mengandung senyawa bioaktif seperti polifenol, flavonoid, alkaloid, saponin, dan tanin yang berpotensi menghambat aktivitas bakteri. Tujuan : Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi pelarut etanol dan suhu ekstraksi terhadap karakteristik ekstrak belimbing wuluh, untuk mengetahui konsentrasi pelarut etanol dan suhu ekstraksi terbaik untuk menghasilkan ekstrak belimbing wuluh. Metode : Pada penelitian ini metode yang dilakukan berupa Rancangan percobaan yang digunakan dalam penelitian tahap I ialah Rancangan Acak Kelompok (RAK). Percobaan ini merupakan percobaan faktorial dengan dua faktor. Faktor pertama yaitu konsentrasi pelarut (P) yang terdiri atas 2 taraf yaitu: P1 (Etanol 96%), P2 (Etanol 70%). Hasil : Hasil penelitian menunjukkan bahwa konsentrasi pelarut etanol dan suhu ekstraksi serta interaksinya berpengaruh terhadap rendemen, total flavonoid, total tanin, dan total asam. Kesimpulan : Kesimpulan dari penelitian ini adalah perlakuan dengan konsentrasi pelarut etanol 96% dan suhu ekstraksi 30°C merupakan perlakuan terbaik untuk mendapatkan ekstrak belimbing wuluh dengan karakteristik rendemen 71%, total flavonoid 7,10%, tanin total 0,914 mg QE. /g, dan asam total 34,24%.
Pengaruh Lama Perendaman Air Perasan Buah Belimbing Wuluh (Averrhoa bilimbi Linn) terhadap Karakteristik Udang Vaname (Litopenaeus vannamei) pada Suhu Ruang Ni Kadek Saraswati Rahayu; I Made Sugitha; sayi Hatiningsih
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.p08

Abstract

This study aims to determine the effect of immersion time in wuluh starfruit juice (Averrhoa bilimbi Linn) on characteristics vaname shrimp (Litopenaeus vannamei) as well as to determine the right time of immersion in wuluh starfruit juice to produce vaname shrimp the best characteristics. The experimental design used in this study was a Completely Randomized Design with 5 level immersion treatments, namely: 0 minutes, 20 minutes, 40 minutes, 60 minutes, and 80 minutes. The treatment was repeated 3 times to obtain 15 experimental units. The data obtained were analyzed by variance (ANOVA) and if the treatment effected the observed variables then it was continued with the Duncan Multiple Range Test (DMRT). The duration of immersion time vaname shrimp in wuluh starfruit juice was 20 minutes produced the best characteristic vaname shrimp, water content is 82.23%, the acidity was 6.77, the microbial total 4.98 Log CFU/g and histamine was 0.1 ppm, color and connected segment liked with scor the brightness a bit lost, inter-segment less firm, smell liked, texture liked with scor less elastic, compact and dense, and overall acceptance 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
Pengembangan Dadih Sebagai Pangan Fungsional Hasil Fermentasi Berbagai Kultur Starter Lactobacillus Indigenus Ni Nyoman Puspawati; Ni Made Indri Hapsari Arihantana; I Made Sugitha
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 2 (2023): 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.2023.v12.i02.p16

Abstract

Fermented milk is milk that is fermented by lactic acid bacteria. Fermented milk containing live lactic acid bacteria is very good for the health of the digestive system. One example of a very well-known fermented milk product is dadih. Dadih is a traditional Minangkabau yogurt made from buffalo milk. Dadih is made traditionally and there is no standard manufacturing process, so the quality of dadih varies in terms of taste, aroma and texture. Traditional production of dadih without starter causes the consistency of taste, aroma and texture to be difficult to maintain. The controlled fermentation process in the manufacture of dadih uses probiotic bacteria so that it has the opportunity to be developed as a functional food. The purpose of this study was to determine the potential of Indigenous Lactobacillus isolated from bamboo as a starter culture in the development of dadih as a functional food. Lactobacillus isolates used in this study were isolates ML7, MR2, RL2, RL4, RM1 and RN9. The results showed that the use of various types of Lactobacillus isolates had a very significant effect (P>0.01) on yield, moisture content, ash content, protein content, pH, total acid, total LAB and sensory evaluation of the dadih produced. The use of Lactobacillus RN9 isolate as a starter culture produced the best dadih with yield characteristics of 78.33%, moisture content 78.94%, ash content 1.09%, protein content 6.74%, pH 4.75, total titrated acid 0.56 %, total LAB 8.70 log CFU/g and yellowish white color typical of milk, slightly sour milk aroma, savory like cheese aroma, sour milk taste and no bitter aftertaste, soft to slightly hard texture, soft and compact or not sandy.
Pengaruh Lama Fermentasi menggunakan Isolat Lactobacillus rhamnosus MY2 terhadap Karakteristik Susu Kacang Tanah (Arachis hypogaea L.) Erza Aulia; I Made Sugitha; Agus Selamet Duniaji
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 1 (2023): 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.2023.v12.i01.p04

Abstract

This research aims to identify the effect of fermentation time with Lactobacillus rhamnosus MY2 isolate on the characteristics of peanut milk and determine the right fermentation time to produce fermented peanut milk with the best characteristics. This research used a completely randomized design (CRD) with variations in fermentation time which consisted of 3, 6, 9, 12, and 15 hours. The treatment was repeated 3 times to produce 15 experimental units. The data obtained were analyzed using the analysis of variance (ANOVA) method and if the treatment had a significant effect (P<0.05) on the observed variables, then continued with Duncan New Multiple Range Test (DNMRT). The results showed that the treatment of fermentation time had a significant effect on the pH, total LAB, total acid, the value of preference for aroma and taste, the value of score for sour taste and viscosity, and overall acceptance but had no significant effect on protein content, fat content, the value of preference for color and texture of fermented peanut milk. The 6 hours fermentation time produce the best characteristics of fermented peanut milk with criteria pH 5.43, total LAB 8.52 Log CFU/ml, total acid 0.13%, protein content 3.27%, fat content 22.78%, the color, aroma, sour taste, texture, and overall acceptability was liked.
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