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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) Jurnal Ilmiah Teknologi Pertanian Agrotechno 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 Terigu dan Tepung Kacang Merah (Phaseolus vulgaris L) terhadap Karakteristik Kue Semprit Wanda Aprissa Erina Putri; Ni Made Yusa; 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.p14

Abstract

The use of wheat flour as a raw material in the making of Semprit cookies creates new problem, such as the high quantity of wheat flour is not comparable with the nutritional quality like fiber and protein. It is necessary to diversify food using flour from local commodities such as red bean flour in order to meet fiber and protein needs, and also to reduce wheat flour dependence. This research aimed to determine the effect of the comparison of wheat flour and red bean flour on the characteristics of semprit cookies and to find out the right comparison to produced a semprit cookies with the best characteristics. The experimental design used was a Completely Randomized Design (CRD) with a comparison of wheat flour and red bean flour consisting of 5 treatments, namely: 100%: 0%, 80%: 20%, 60%: 40%, 40%: 60%, and 20%:80%. All treatments was repeated 3 times so that 15 experimental units were obtained. The data obtained were analyzed by variance and if the treatment had a significant effect, it was continued with Duncan Multiple Range Test (DMRT). The results showed that the comparison of wheat flour and red bean flour had a significant effect on water content, ash content, protein content, fat content, carbohydrates content, crude fiber content, hedonic test for color, aroma, taste, texture, and overall acceptance, and scoring test for color and taste. Comparison of 60% wheat flour and 40% red bean flour had the best characteristics of with moisture content 7.17%, ash content 1.08%, protein content 11.10%, fat content 33.54%, carbohydrate content 51.89 %, crude fiber content 6.26%, color liked, aroma liked, taste liked, texture liked, overall acceptance liked, light brown color, and a slightly distinctive taste of red bean.
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
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 10 No 1 (2023): Scientific Journal of Food Technology (Maret)
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.2023.v10.i01.p17

Abstract

Wuluh starfruit is a type of plant that contains a lot of acid. In addition to containing acid, starfruit also contains bioactive compounds such as polyphenols, flavonoids, alkaloids, saponins, and tannins that have the potential to inhibit bacterial activity. This study aims to determine the effect of ethanol solvent concentration and extraction temperature on the characteristics of the wuluh starfruit extract, to determine the best concentration of ethanol solvent and extraction temperature to produce wuluh starfruit extract. The experiment was a factorial experiment with two factors, designed using a randomized block design. Factor I is the concentration of ethanol solvent consisting of two types, namely ethanol 96% and ethanol 70%. Factor II is the extraction temperature which consists of 3 types, namely 30oC, 40oC, and 50oC. The data were analyzed using analysis of variance and further tests were carried out with Honest Significant Differences. The results showed that the concentration of ethanol solvent and extraction temperature and their interactions affected the yield, total flavonoids, total tannins, and total acid,. The highest yield, total flavonoids, tannins and acids were shown in the treatment with 96% ethanol concentration and 30°C extraction temperature. The conclusion of this study is that the treatment with 96% ethanol solvent concentration and 30°C extraction temperature is the best treatment to obtain wuluh starfruit extract with the characteristics of a yield of 71%, total flavonoids 7.10%, total tannins 0.914 mg QE/g, and total acid 34,24%.
Pengaruh Perbandingan Puree Pepaya (Carica papaya L.) dan Puree Jeruk Manis (Citrus Sinensis L.) Terhadap Karakteristik Selai I Putu Angga Satria Prananda; I Made Sugitha; Ni Made Indri Hapsari Arihantana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 4 (2023): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i04.p05

Abstract

This research aimed to measure the effect of papaya and sweet orange ratio on the characteristics of the jam and to determine the exact ratio of papaya and sweet orange to produce jam with the best characteristics which is liked by panelists. This research used a completely randomized design with papaya and sweet orange ratio treatment consisting of 5 levels, such as 100%: 0%, 80%: 20%, 60%: 40%, 40%: 60%, and 20%: 80%. Each treatment was repeated three times, so that 15 experimental units were obtained. The data obtained were analyzed by analysis of variance and if there is a treatment effect, it will be further tested with Duncan's test. The results showed that the papaya and sweet orange ratio had a very significant effect on water content, total soluble solids, reducing sugar, beta carotene, vitamin C, viscosity, and pH, had a very significant effect on texture, color and aroma characteristics, had a significant effect on preference color and aroma, and did not significantly affect the preference for texture, taste, and overall acceptance. The ratio of 80% papaya and 20% sweet orange is the best treatment with chemical characteristics of water content 45.948%, reducing sugar 30.478%, beta carotene 1.503%, vitamin C 1.0833%, total soluble solids 53.0% brix, viscosity 1766.66 mPa.s, and pH 3,056, as well as sensory characteristics which include texture was slightly liked, color was slightly liked, aroma was slightly liked, taste was slightly liked, and overall acceptance was slightly liked.
Deteksi Cemaran Escherichia Coli Dan Staphylococcus Aureus pada Pangan Tradisional Ayam Betutu di Destinasi Wisata Pantai Seminyak Bali Melda Sari Aritonang; Luh Putu Trisna Darmayanti; I Made Sugitha
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 13 No 1 (2024): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2024.v13.i01.p09

Abstract

Abstract Betutu chicken has the potential for microbiological contamination due to the presence of pathogenic microbes. Microbiological contamination comes from equipment or a less clean environment. The purpose of the study is to confirm the presence of microbial defilement in betutu chicken and hygiene measures implemented by restaurants in Seminyak Beach, Bali. Research conducted through surveys with sampling techniques using random sampling, displayed in a table format and is analyzed in explanatory. Parameters observed include the total number of microbes, coliforms, Escherichia coli, and Staphylococcus aureus. Based on the study, 100% of betutu chickens still meet the necessities for the full number of organisms (< 1 x 106 colonies/g), 100% contain coliforms, 50% do not meet the requirements for the amount of E.coli (< 1 x 102 colonies/g), and 100% meet the requirements for the number of S. aureus (< 2 x 102 colonies/g). Sanitation practices at restaurants that sell betutu chicken in Seminyak Beach include purchasing raw materials from the local market, direct processing of 50% of raw materials, processing 65% of betutu chicken in the morning, 37.5% of sellers using hygiene tools, and personal hygienic sanitation that still needs to be improved. Keywords: Chicken betutu, Total microbes, coliform, Escherichia coli, Staphylococcus aureus.
Pengaruh Penambahan Sari Jeruk Nipis (Citrus aurantifolia) Terhadap Aktivitas Antioksidan Loloh Don Cemcem (Spondies pinnata (L.F) Kurz.) Ni Kadek Ayu Viranty; I Made Sugitha; Ni Wayan Wisaniyasa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 13 No 1 (2024): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2024.v13.i01.p13

Abstract

Loloh don cemcem is a traditional Balinese drink made from cemcem leaf extract with water (20%) and other additives such as sugar, salt, tamarind, cayenne pepper and coconut meat which have physiological effects on the body. Based on research conducted by Aryasa et al., (2021), loloh don cemcem is known to have antioxidant activity of 23.50 mg/L GAEAC, with an IC50 value of 471.9440 ppm which is included in the class of very weak antioxidant activity. The addition of lime juice to loloh don cemcem is known to increase its antioxidant activity, this is because lime contains organic acids such as citric acid and ascorbic acid, wich have antioxidant properties. This study aims to determine the effect of the addition of lime juice on the antioxidant activity of loloh don cemcem and to determine the appropriate addition of lime juice to produce the highest antioxidant activity. This study used a completely randomized design with the addition of lime juice, namely 0%, 1%, 2%, 3%, and 4%. All treatments were repeated 3 times to obtain 15 experimental units. The data obtained was analyzed using ANOVA, and if there is a real influence, it will be followed by DMRT. The results showed that the addition of lime juice had a significant effect (P<0.05) on total acid, total vitamin C, total flavonoids, antioxidant activity, total microbes, hedonic taste test, overall acceptance and taste score. The addition of 4% lime juice had the highest antioxidant activity with the criteria of total acid 14.03%, total vitamin C 21.17 mg/100mL, total flavonoids 10.63 mg QE/100 mL, antioxidant activity 80.29%, IC50 71.190 ppm , total negative microbes, liked color, sour and liked taste, liked aroma and liked overall acceptance.
Pengaruh Perbandingan Jagung Manis dan Kacang Tanah Terhadap Karakteristik Susu Jagung Modifikasi Nuhayillah Urziah; Ni Made Yusa; I Made Sugitha
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 3 (2023): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i03.p06

Abstract

This study aimed to determine the effect of the sweet corn and peanut ratio on the characteristics of modified corn milk and to find out the right amount of sweet corn and peanuts to obtain the best characteristics of the modified corn milk. The experimental design used was a completely randomized design with the comparison of sweet corn and peanuts as a treatment which consisted of 6 levels, namely: 100%:0%, 90%:10%, 80%:20%, 70%:30%, 60% :40%, and 50%:50%. The treatment was repeated 3 times, resulting in 18 experimental units. The data obtained were analyzed by analysis of Variance, and if the treatment had a significant effect, it would be continued with the Duncan Multiple Range test. The results showed that the comparison of sweet corn and peanuts had a significant effect on moisture content, ash content, protein content, fat content, carbohydrate content, total solids content, crude fiber content, beta carotene, hedonic test (color, aroma and overall acceptance) and scoring test (color, aroma and taste). However, it had no significant effect on the hedonic taste test. The best characteristics were obtained from the ratio of 70% sweet corn: 30% peanuts with the criteria of water content 85.32%, moisture content 0.11%, protein content 2.76%, fat content 6.43%, carbohydrate content 5.63%, total solids content 14.68 %, crude fiber content of 2.26% and beta carotene content of 0.08% as well as the sensory properties of the hedonic test the color was favored with the criteria of white and slightly yellow, the aroma and taste were typical of peanuts and overall acceptance was liked.
Pengaruh Perbandingan Tepung Tulang Ikan Tuna Sirip Kuning (Thunnus albacares) dan Terigu Terhadap Karakteristik Cookies Sebagai Makanan Fungsional Tinggi Kalsium Azizah Septiyani Irawan; Ni Made Indri Hapsari Arihantana; I Made Sugitha
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 3 (2023): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i03.p11

Abstract

The purpose of this study was to determine the effect of comparison yellowfin tuna fish bone and wheat flour on the characteristics of cookies and to determine the best comparison of yellowfin tuna fish bone to produce cookies with the best characteristics. The design used in this study was a completely randomized design (CRD) with treatment of the amount of flour and bone meal of yellowfin tuna consisting of 5 levels, that are 100%: 0%; 90%:10%; 80%:20%; 70%:30%; and 60%:40%. The treatment was repeated 3 times to obtain 15 experimental units. The data obtained were analyzed statistically using variance and if the treatment had a significant effect, it was continued with Duncan's Multiple Distance Test. The results showed that the ratio of flour and bone meal of yellowfin tuna had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, calcium content, scoring test (color, texture, aroma, and taste) and hedonic test (color, aroma, and texture) cookies. Ratio of 60% flour with 40% yellowfin tuna fish bone produced cookies with the best characteristics with the criteria of water content 6.5%, ash content 13.17%, protein content 11.54%, fat content 46.85%, carbohydrates content 21.90%, calcium content 5.91%, characteristic of colour was brownish yellow and ordinary, aroma was fishy and ordinary, texture was crunchy and ordinary, taste was slightly typical of tuna and ordinary, and overall acceptance was ordinary.
Pengaruh Penambahan Jenis Stabilizer terhadap Karakteristik Yoghurt Susu Kambing Etawa dengan Isolat Lactobacillus rhamnosus SKG34 Muhammad Taufiq Aldianto; Komang Ayu Nocianitri; I Made Sugitha
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 13 No 1 (2024): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/tepa.2024.v13.i01.p05

Abstract

Goat-milk yogurt problem’s is having a thin texture, especially the one using a single strain. The single strain used in this research is Lactobacillus rhamnosus SKG34. One solution to overcome this problem is by adding stabilizer. This research aims to determine the effect of adding different types of stabilizers to the characteristics of goat milk yogurt and to determine which stabilizer produces the best characteristics. This research used completely randomized design (CRD) with seven treatment levels of stabilizer addition, consisting control, 1.5% potato starch, 1.5% taro flour, 1.5% tapioca, 1% carboxymethyl cellulose, 1% pectin, and 1% whey protein concentrate. The research data analyzed by using analysis of variance (ANOVA), if the results have a significant effect, they are followed by Duncan's multiple range test (DMRT). The results show that adding different types of stabilizers has a significant effect on total lactic acid bacteria (LAB), total acidity, acidity level (pH), viscosity, hedonic (texture, taste, and overall acceptance) and scoring (texture, homogeneity, and taste) of goat milk yogurt. The addition of 1% whey protein concentrate produced the best treatment with the criteria of total LAB 3.1×107 CFU/ml, total acid 0.96%, pH value 4.81, viscosity 1708.33 cP, and sensory properties including preferred color, normal slightly goat-smell aroma, preferred slightly thick and homogeneous texture, preferred sweet and sour taste, and preferred overall acceptance. Keywords: Yogurt, Goat milk, Stabilizer, Lactobacillus rhamnosus SKG34
Pengaruh Penambahan Tepung Biji Nangka (Artocarpus Heterophyllus) Terhadap Karakteristik Bakso Ikan Tongkol (Euthynnus Affinis) Lenovia Idhapola Sitohang; Ni Made Yusa; I Made Sugitha
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 4 (2023): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i04.p03

Abstract

The purpose of this research was to know the effect of jackfruit seeds flour addition on tuna fish meatball characteristic and to determine the right amount of jackfruit seeds flour addition that produced tuna fish meatball with the best characteristics. This research used a completely randomized design with treatment consisting of 6 levels of concentration ratio of jackfruit seeds flour (0%, 5%. 10%, 15%, 20%, 25%). Each treatment repeated 3 times in order to obtain 18 experimental units. The data obtained were analysed by analysis of variance and if there was an effect, then it will be followed by the Duncan Multiple Range Test (DMRT). The result showed that the addition of jackfruit seeds flour had significant effect (p<0.05) on water content, carbohydrate content, crude fiber content, taste, texture score, and overall acceptance. The 10% addition of jackfruit seeds flour produced the best characteristics with 54.60% water content; 2.31% ash content; 21.68% protein content; 3.53% fat content; 17.89% carbohydrate content; 2.56% crude fiber content; the color, flavor, texture, taste and overall acceptance were slightly liked; and the texture was dense, compact, chewy.
Pengaruh Lama Perebusan Terhadap Kandungan Kafein Kopi Arabika (Coffea arabica L.) Kintamani Karmando Jaya Kusuma; I Made Sugitha; I Desak Putu Kartika Pratiwi
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 13 No 1 (2024): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2024.v13.i01.p02

Abstract

Decaf coffee is coffee with a very low caffeine content and is different from normal coffee in general, the caffeine content is around 0.1% -0.3%. Decaffeination is the process of reducing the caffeine content in rice coffee prior to the roasting process. This study aims to determine the effect of boiling time on the caffeine content of Kintamani Arabica coffee and to determine the proper boiling time to obtain the low-caffeine Arabica Kintamani coffee. This study used a completely randomized design with boiling duration consisting of 5 levels, namely: 0 minutes, 30 minutes, 60 minutes, 90 minutes and 120 minutes and was repeated 3 times to obtain 15 experimental units. Parameters observed were moisture content, ash content, pH, caffeine content, sensory including bitter taste, sour taste, aroma, taste, color and overall acceptance. The data obtained were analyzed using variance and continued with Duncan's Multiple Range Test. Based on the results of the analysis, the boiling treatment of Kintamani arabica coffee beans had a significant effect on the moisture content, ash content, pH value, caffeine content and sensory value of the coffee. The best boiling time for Kintamani Arabica green bean is 90 minutes with the characteristics of ground coffee produced by a water content of 1.95%, ash content of 3.02%, pH of 5.57 and caffeine content of 1.66%, color, aroma, taste, overall reception favored with a bitter and sour taste. Keyword: Kintamani arabica coffee, boiling time, caffeine
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