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All Journal Agrotekno Buletin Udayana Mengabdi Itepa : Jurnal Ilmu dan Teknologi Pangan Agrointek The Journal of Pure and Applied Chemistry Research Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jurnal Ilmiah Teknologi Pertanian Agrotechno Itepa : Jurnal Ilmu dan Teknologi Pangan
Ni Wayan Wisaniyasa
Program Studi Ilmu Dan Teknologi Pangan, Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology

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Journal : Agrotekno

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STUDI TENTANG PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG TEMPE TERHADAP KARAKTERISTIK ROTI YANG DIHASILKAN Rizwana Wahyuni, Rizah; Wisaniyasa, Ni Wayan
Agrotekno Vol. 14, No. 1 Februari 2008
Publisher : Universitas Udayana

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This research was aimed to study the effect of using the tempe flour to substitute the wheat flour on the characteristic of breads produced, as well as to know how much the tempe flour can be used to substitute wheat flour in order to breads that could still be accepted by panelist with the best characteristic. This research was design using Randomized Block Design with 6 level substitutions treatments, namely: 100% wheat flour : 0% tempe flour, 98% wheat flour : 2% tempe flour, 96% wheat flour : 4% tempe flour, 94% wheat flour: 6% tempe flour, 92% wheat flour : 8% tempe flour, 90% wheat flour : 10% tempe flour. There were three replications of each treatments, so that be 18 experiments unit. The data was analyzed with ANOVA and followed by Duncan’s Method if the treatments effected the parameter. The research showed that substitution treatment up to 96g wheat flour: 4g tempe flour has result breads with the best characteristic in which leavening bread loaves was 404,83%, water content was 36,62(%w/w), ash content was 0,72(%w/w), and protein content was 9,31(%w/w). According to sensory analyzed of the breads produced, the colour of breads were yellow-brown, flavor were neutral, like of taste, texture were moderately soft, sponge formation were moderately variant, and overall acceptance were like.
KARAKTERISTIK BREM BALI YANG DIBUAT DENGAN MENSUBSTITUSI BERAS KETAN PUTIH DENGAN UMBI UBI JALAR MERAH Wisaniyasa, Ni Wayan
Agrotekno Vol 13, No.2 Agustus 2007
Publisher : Universitas Udayana

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The purpose of this research to determine the characteristic of brem Bali made with various level of red sweet potato substitution. This experiment used Completely Randomized Design with three replications with a total of 15 experiment units. The treatments were : 1. 100% red sweet potato without glutinous rice. 2. 75% red sweet potato and 25% glutinous rice. 3. 50% red sweet potato and 50% glutinous rice. 4. 25% red sweet potato and 75% glutinous rice. 5. Without red sweet potato and 100% glutinous rice. Results showed that ethanol, methanol, acetic acid, ash, Ca and Zn content were significantly different. Brem Bali produced by 100% red sweet potato contained ethanol, acetic acid, ash, Ca and Zn 4,18% v/v, 5,48% w/v, 0,66% w/w, 0,070 ppm, and 0,788 ppm respectively. In the other hand, Brem Bali produced by 100% glutinous rice contained ethanol, acetic acid, ash, Ca, and Zn are 11,38 % v/v, 1,52% w/v, 0,23% w/w, 0,007 ppm and 0,015 ppm respectively. The heavy metals content of brem Bali were low and not harmful. In this experiment methanol, Pb and As were not found. Sweet potato cannot substitute glutinous rice for “Brem Bali’ materials.
PENGARUH KONSENTRASI STARTER TERHADAP PRODUKSI ETANOL DAN KARAKTERISTIK WINE BERBAGI JENIS KETELA RAMBAT (IPOMOEA BATATAS) Selamet Duniaji, Agus; Wisaniyasa Dewi Sirait, Ni Wayan
Agrotekno Vol 13, No.2 Agustus 2007
Publisher : Universitas Udayana

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Abstract

Wine is ethanol fermented production by Saccaromyces cereviceae on the severely sugar of grape fruit and other some fruit. Wine was involved cluster of alcoholic’s drink of B classification in Indonesian Standardization code with range alcoholics 5 to 20% which is consideration by the Indonesian Healthy Ministry. The research was aimed to know the effect of starter concentration on ethanol production and wine characteristic of several sweat potato. The experiment used factorial design consist of starter concentration 5%, 10% and 15% while several of sweat potato such as white color sweat potato, yellow color sweat potato and purple color sweat potato. Result of research showed that white color sweat potato and adding 15% starter produced the total of ethanol 16,65% v/v, While the sensory tested indicated that purple color sweat potato and 15 % starter produced the best characterization of wine with the criteria purple colorizes, specific odor and flavor were accepted by panelist. The treatment is also supported by 15 % starter to produce wine with the criteria purple colorizes, specific odor and flavor and all accepted by panelist. The treatment is also supported by pH 3,42, TSS 6,05% brix, total of acetic acid 0,0825% b/v, total of anthocynine 22,92 mg/100g, ethanol content 10,90%, total of fungi 2,20x104cfu/ml. All of the characteristic of wine as well as according to the Indonesian standardization code (SNI-01-4018- 1996). Panelist tested showed that wine preferred
Co-Authors A.A.G.N. Anom Jambe AAGN. Anom Jambe Abiburrahim Abiburrahim Aditya Degita Rizal Agus Selamet Duniaji Amira Putri Anak Agung Istri Sri Wiadnyani Arina Ulyani Bryan Bryan Cahayani Putri, Ni Ketut Emi Delvi Sembiring Desty Aldila Prianggi Dewa Ayu Putu Diah Ratna Sari Dewi, Ni Made Nia Kartika Dewi, Ni Putu Satya Kencana Dwi Putri Natalia Kristina Simanullang Eazy Natasya Putri Elisabet Ruben Emily C. Sitohang Emma Rahmasari Eva Nisaul Mufida Febrian Rahma Putra Febrielsa Rachmania Rachim Ferino Fuadi Fika Amaliyah Gery Hartawan Gusti Ayu Kadek Diah Puspawati Herni - Prayekti Hildha Ayu Massytah I D.P. Kartika Pratiwi I Dewa Ayu Bintang Damayanti I Dewa Gde Mayun Permana I Dewa Gede Dwi Agastia Utama I GAM. Nadya Citra Dewantari I Gusti Ayu Ekawati I Ketut Suter I Ketut Triya Winata i Made Dwi Cahyadi Putra I Made Dwi Wikananta I Made Kartana I Made Sugitha I Nengah Kencana Putra I Nengah Kencana Putra I Putu Andriana Sastrawan I Putu Suparthana I Wayan Rai Widarta I Wayan Rai Widarta I. A Mahatma Ibrahim Kholilullah Ida Bagus Wayan Gunam Jacqueline Stephanie Gloria Kadek Ari Rahmadani Ketut Ita Purnami Ketut Ratnayani KOMANG AYU NOCIANITRI Lucky Arisonna Roring Luh Putu Trisna Darmayanti M.I. Hapsari A Maria Aprilia Monikasari, Ni Nyoman Trisa Ni Kadek Ayu Viranty Ni Luh Ari Yusasrini Ni Luh Ari Yusasrini Ni Luh Ari Yusasrini, Ni Luh Ni Made Indri Hapsari Arihantana Ni Made Indri Hapsari Arihantana Ni Made Rizka Erwinda Sari Ni Made Wartini Ni Made Yusa Ni Nyoman Puspawati Ni Nyoman Triana Ardi Ni Putu Ardi Ningsih Eka Putri Ni Putu Intariani Ni Putu Sonya Purnama Sari Ni Putu Vida Indriani P. Ni Putu Wiwik Oktayuni Nicole, Moreen Alesandrina Nidaul Ainiyah Nidya Elvira Novia Hasanah Putu Ari Sandhi Widpradnyadewi Putu Ari Sandhi Wipradnyadewi Putu Liana Dewi Putu Meta Pradnyani Putri Putu Rica Galicia Putri Yanti Putu Timur Ina Ridha Aulia Adha Risanti Naomi Rizah Rizwana Wahyuni Rizky Amalia Rachmawati Sandina Febryanti Ompusunggu Sayi Hatiningsih Valantino Soumokil, Rivaldo Socrates Vanesha Kinayomi Vivian Citra Liadi Widiantini, Ni Luh Putu Mayra Putri Willem Kurniawan Lombu Yustinus Marsono Zuheid Noor