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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 Ilmiah Teknologi Pertanian Agrotechno Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan
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 Education Environmental Science Materials Science & Nanotechnology Medicine & Pharmacology

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INTRODUKSI PENGOLAHAN RUMPUT LAUT MENJADI BAKPIA DI DESA LEMBONGAN KABUPATEN KLUNGKUNG N.N. Puspawati; I.M. Sugitha; A.S Duniaji; N.W. Wisaniyasa; M.I. Hapsari A
Buletin Udayana Mengabdi Vol 16 No 3 (2017)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (243.266 KB)

Abstract

Kabupaten Klungkung merupakan Kabupaten yang paling kecil dari 9 (sembilan) Kabupaten dan Kodya diProvinsi Bali. Wilayah Kabupaten Klungkung sepertiganya terletak di daratan Pulau Bali (11.216 Ha) dandua pertiganya terletak di Kepulauan Nusa Penida (20.284 Ha) dan Nusa Lembongan.Nusa Lembonganmerupakan pulau kecil yang terletak berdekatan dari pulau Nusa Ceningan dengan jarak sekitar 2 km disebelah Barat laut Nusa Penida. Mata pencaharian sebagian besar penduduk Nusa Lembongan adalah sebagaipetani rumput laut dan sebagian bekerja di sektor pariwisata. Rumput laut merupakan komoditi pertanianutama yang dihasilkan Nusa Lembongan.Pada tahun 2009 produksi rumput laut mencapai 106.188 tonmeningkat sekitar 10,83% dibanding tahun sebelumnya. Masyarakat di Desa Lembongan hanya menjualrumput laut dalam bentuk segar ataupun setelah dikeringkan tanpa dilakukan pengolahan lebih lanjut.Pemanfaatan rumput laut menjadi bakpia rumput laut dengan memanfaatkan hasil penelitian belum diketahuioleh warga desa. Penyuluhan, pelatihan dan pengenalan proses pengolahan rumput laut menjadi produkolahan rumput laut diharapkan dapat meningkatkan nilai ekonomis rumput laut dan dapat meningkatkankesejahteraan petani rumput laut. Selain memiliki potensi hasil pertanian rumput laut yang besar, DesaLembongan juga merupakan daerah yang memiliki potensi pariwisata alam khususnya pantai yang sangatindah. Dengan adanya usaha pengolahan rumput laut menjadi produk pangan maka produk-produk olahantersebut dapat dipasarkan didaerah objek wisata tersebut sebagai produk khas Nusa Lembongan oleh-olehbagi wisatawan, sehingga dapat menjadikan Desa Lembongan sebagai sentra pertanian rumput laut, industripengolahan rumput laut serta pariwisata yang berpengaruh di Bali. Pengembangan Ipteks bagi masyarakatmelalui pelatihan pengolahan rumput laut menjadi produk olahan bakpia rumput laut dapat memberikantambahan pengetahuan dan keterampilan bagi kelompok laki tani dan wanita tani di desa Lembongan.
Pengaruh Perbandingan Terigu Dengan Tepung Kecambah Kacang Merah (Phaseolus vulgaris (L.) Terhadap Karakteristik Pancake Lucky Arisonna Roring; Ni Wayan Wisaniyasa; I Dewa Gede Mayun Permana
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.p02

Abstract

This study was aimed to determine the effect of wheat flour comparison with red bean sprout flour on the characteristics of pancakes and to determine the exact concentration of red bean sprout flour that was able to produce pancakes with the best characteristics. This study used a randomized block design with the ratio of flour and red bean sprouts (100%: 0%, 60%: 40%, 50%: 50%, 40%: 60%, 30%: 70%), repeated three times to obtain 15 units of experiment. The data obtained were then analyzed by variants and if there was any effect on the treatment, then continued with Duncan test. The variables observed were moisture content, ash content, protein content, fat content, carbohydrate levels, coarse fiber content, and sensory characteristics. The results showed that the addition of red bean sprout effected moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content, colour, aroma, taste, texture, and overall acceptance of pancake. The best characteristic of pancake substitution was 50% wheat flour and 50% red bean sprout flour that produced moisture content 36.14%, ash content 1.86%, fat content 24.15%, protein content 8.31%, carbohydrate content 29.53 %, crude fiber content 16.81%, light brown colour (liked), typical aroma of red beans (liked), soft texture (liked), flavour of red beans (liked), and overall acceptance (liked). Keywords: wheat flour, red bean sprouts, characteristics, pancakes.
PENGARUH SUBSTITUSI TERIGU DENGAN TEPUNG KECAMBAH KACANG MERAH (Phaseolus vulgaris L) TERHADAP KARAKTERISTIK COOKIES I GAM. Nadya Citra Dewantari; Ni Wayan Wisaniyasa; I Ketut Suter
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 6 No 1 (2017): 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 | Full PDF (187.281 KB)

Abstract

This study aims to determine the effect of wheat flour substitution with red bean sprouts flour to cookies characteristics and to find out the exact concentration of red bean sprouts flour were produce the best cookies characteristics. This study used a completely randomized design with respectively wheat and red bean sprouts flour comparison (100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 20% : 80%), the treatment was performed for three times thus obtained 15 experimental units. Data were analyzed by analysis of variance and if there was a treatment effect, then will be continue with Duncan test. The results showed that the treatment of red beans sprouts flour substitution effected on moisture content, ash content, protein content, fat content, fiber content, color, aroma, flavor, texture, and overall for cookies acceptance. Treatment was produced the best cookies characteristics were 40% wheat flour: 60% red bean sprouts flour, with characteristics were 3.27% moisture content, 2.29% ash content, 31.19% fat content, 7.26 % protein content, 55.96% carbohydrate content, 20.95% crude fiber content, light brown color (like), red beans typical aroma and liked, crunchy texture and liked, red beans typical flavor and liked, and overall acceptance and liked.
PERBEDAAN KARAKTERISTIK KIMIA DAN DAYA CERNA PATI TEPUNG JAGUNG DAN TEPUNG KECAMBAH JAGUNG (Zea mays L.) Willem Kurniawan Lombu; Ni Wayan Wisaniyasa; AAI. Sri Wiadnyani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 1 (2018): 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 | Full PDF (268.09 KB) | DOI: 10.24843/itepa.2018.v07.i01.p05

Abstract

This study aims to determine the difference of characteristic and starch digestibility of germinated and ungerminated flour. This study used randomized complete design (RCD) three repeated. The corn germinated for 36 hours. Corn germinated flour and ungerminated flour were evaluated directly of the chemical composition of the flour content, moisture content, ash content, protein, fat, carbohydrates, fiber, starch content and starch digestibility. The results showed the corn germinated flour has increased of moisture content from 9.66% into 10.38%, increased of protein into 7.22% into 8.45%, increased of fiber content from 2.28% into 2.79% and increased of starch digestibility from 57.04% into 62.43%. While were the decreased fat content from 5.17% into 4.76%, decreased of carbohydrate from 75.41% into 73.89% and decreased of starch content from 76.10% into 69.40%. The treatmented has no effect for the flour content decreased from 41.40% into 40.36% and ash content decreased from 2.52% into 2.51%. Germinated increased starch digestibility and changed the character of corn flour.
STUDI SIFAT FISIK, KIMIA, FUNGSIONAL, DAN KADAR ASAM SIANIDA TEPUNG KECAMBAH KACANG KORO PEDANG (Canavalia ensiformis L.) I Dewa Ayu Bintang Damayanti; Ni Wayan Wisaniyasa; I Wayan Rai Widarta
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 3 (2019): 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 | Full PDF (343.364 KB) | DOI: 10.24843/itepa.2019.v08.i03.p02

Abstract

The purpose of this research was to determine the physical, chemical, functional properties, and hydrogen cyanide content of jack bean sprout (Canavalia ensiformis L.) flour. This research used two treatments that was without germination and 48 hours of germination. The treatments were repeated three times resulting in six units of experiments. Jack bean flour and jack bean sprout flour were analyzed by paired T-test. The results showed that the germination of jackbean had a very significant effect on the decrease of oil absorption from 1.59 mg/l to 0.79 mg/l. The treatment had a significant effect on the increase of water content from 11.10% to 11.77%; increase of protein content from 28.52% to 29.18%; decrease of fat content from 6.33% to 5.54%; decrease of carbohydrate content from 51.19% to 50.77%; increase of crude fiber content from 11.69% to 12.30%; increase of water holding capacity from 1.42 ml/g to 1.58 ml/g; decrease of swelling volume from 8.97 ml/g to 8.31 ml/g; increase of solubility from 0.06% to 0.07%; and decrease of hydrogen cyanide content from 14.13 mg/kg to 11.00 mg/kg. This research had no effect on bulk density and ash content. Keywords : hydrogen cyanide; jackbean sprout flour; chemical, functional and physical properties
PENGARUH PERBANDINGAN TERIGU DENGAN TEPUNG KECAMBAH KACANG TUNGGAK (Vigna unguiculata, (L.) Walp) TERHADAP KARAKTERISTIK COOKIES I Ketut Triya Winata; Ni Wayan Wisaniyasa; Putu Timur Ina
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 3 (2018): 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 | Full PDF (167.446 KB) | DOI: 10.24843/itepa.2018.v07.i03.p06

Abstract

The purpose of this research was to know the effect of comparison wheat flour with cowpea sprout flour to the characteristics of cookies and to know the right comparison between wheat flour with cowpea sprout flour that was able to produce cookies with the best characteristics. The experimental design used Completely Randomized Design with the treatment comparison of wheat flour and cowpea sprout flour consisting of 6 levels: 100%:0%; 90%:10%; 80%:20%; 70%:30%; 60%:40%; 50%:50%. The treatment was repeated 3 times to obtain 18 units of experiment. The data obtained were analyzed by ANOVA and if the treatment had an effect on the variable then continued with Duncan test. The comparison of wheat flour with cowpea sprout flour significantly affected the content of water, ash, fat, protein, carbohydrate, coarse fiber, color, aroma, texture, taste as well overall acceptance of cookies. Comparison of 80% wheat flour:20% cowpea sprout flour had the best characteristics of cookies the content of water 2.41%, ash 1.26%, fat 23.44%, protein 11.38%, carbohydrate 61.51%, crude fiber 8.94%, the color, flavor, texture, taste, overall acceptance liked, had brown color and very crunchy texture.
Pengaruh Lama Perkecambahan terhadap Karakteristik Fisik, Kimia dan Fungsional Tepung Kecambah Jagung Pulut (Zea mays ceratina L.) Gery Hartawan; Ni Wayan Wisaniyasa; Anak Agung Istri Sri Wiadnyani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 2 (2021): 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.2021.v10.i02.p13

Abstract

This study aims to know the effect of time on the germinated waxy corn flour characteristics and to know which time that can produce a germinated waxy corn flour with the best characteristics. This research used a Complete Randomized Design with a different germination time as the treatment, which is 0 hour, 24 hour, 36 hour and 48 hour. The experimentation was repeated 4 times resulting 16 experimental units. The data obtained were analyzed using an analysis of variance and if the treatment had a significant effect, it was followed by a Duncan Multiple Range Test (DMRT). The results showed that the effect of time had a very significant effect on total rendement, L’ value (brightness), b’ value (green-yellow), protein content, water absorption capacity, swelling power, solubility of germinated waxy corn flour. This research also resulting a significant effect on moisture content and carbohydrate content, but resulting a non-significant effect on bulk density, a’ value (blue-red), ash content, fat content, crude fiber content and oil absorption capacity. The best characteristic of the flour in this study was the waxy corn flour that has been germinated for 48 hours with 79.44% rendement, 0.50 g/ml bulk density, L’:54.34, a’: 6.90, b’: 22,89 color, 7.15% water content, 1.56% ash content, 6.36% fat content, 9.66% protein content, 82.31% carbohydrates content, 2.39% fiber content, 1.55 ml/g water absorption, 1.81 ml/g oil absorption, 6.70 g/g swelling power, and 51.72% solubility.
Pengaruh Lama Perkecambahan Terhadap Total Fenol, Flavonoid, Dan Aktivitas Antioksidan Tepung Kecambah Kacang Tunggak (Vigna unguiculata L. Walp.) Amira Putri; Ni Wayan Wisaniyasa; I Putu Suparthana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 1 (2021): 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.2021.v10.i01.p04

Abstract

This study aims to determine the effect of germination time on total phenolic content, total flavonoid content, and antioxidant activity of cowpea sprout flour, and to determine which germination time that will give the best result of total phenolic content, total flavonoid content, and antioxidant activity of cowpea sprout flour. The research design used in this study is Completely Randomized Design with five germination times such as 0, 12, 24, 36, and 48 hours with each treatment was repeated three times. The cowpea sprout flour was tested for total phenolic content, total flavonoid content, and antioxidant activity. The data obtained were analyzed by using Analysis of Variance (ANOVA), and if the treatment had significant effect followed by Duncan’s Multiple Range Test (DMRT). The result showed that germination of cowpea had a significant effect on total phenolic content, total flavonoid content, and antioxidant activity. The best germination time was 48 hours that resulted in total phenolic content of 256.16 mg GAE/100 g, total flavonoid content of 29.97 mg QE/100 g, and antioxidant activity (IC50) of 5,928.39 mg/L.
ISOLASI DAN IDENTIFIKASI KAPANG PADA KACANG TANAH (Arachis hypogaea L.) YANG DIJUAL DI BEBERAPA PASAR TRADISIONAL DI PROVINSI BALI I Made Kartana; Ni Wayan Wisaniyasa; Agus Selamet Duniaji
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 2 No 1 (2013): 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 | Full PDF (229.256 KB)

Abstract

The aims of this study are to determine the contamination of fungi in peanuts, to find out whatkinds of fungi that contaminated of peanuts, and to know the populations of each kind of fungi inpeanuts are sold in some traditional markets in the province of Bali. This research used descriptiveanalysis where displaying the results of the study in the form of images and tables. The sampling wasQuota Sampling method by taking samples at several largest traditional markets in the province ofBali. The number of samples required 36 samples of local varieties peanut and 36 samples of rabbitvarieties peanut which taken from some of traditional markets in the province of Bali. Samples wereisolated using a PDA (Potato Dextro Agar). The incubation period of 5 days (120 hours) at roomtemperature (29 ° C). The identification and the purification were done until get the pure result withPDA (Potato Dextro Agar). The result showed that rabbit varieties peanut 80.56% were contaminatedby fungi, while, 19.44% of rabbit varieties peanut were not contaminated. Whereas, the result of localvarieties peanut 66.67% were contaminated and 33.33% were not contaminated by fungi. Each ofrabbit varieties peanut and local varieties peanut was contaminated by four kinds of fungi such as:Aspergillus Niger, Aspergillus flavus, Aspergillus parasiticus, Penicillium sp
PENGARUH JENIS TEH TERHADAP KARAKTERISTIK TEH KOMBUCHA Ketut Ita Purnami; AAGN. Anom Jambe; Ni Wayan Wisaniyasa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 2 (2018): 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 | Full PDF (186.432 KB) | DOI: 10.24843/itepa.2018.v07.i02.p01

Abstract

This study aims to know the influence of tea type on the characteristics of kombucha tea and determine the kind of tea that can produce kombucha tea with the best characteristics. This study used Completely Randomized Design (CRD) with the treatment of four types of tea were white tea, green tea, black tea and mixed tea (white tea, green tea and black tea). Each treatment was repeated four times to obtain 16 experimental units. The result of research showed that the best kombucha tea was white tea with characteristics: antioxidant capacity 807.86 ppm GAEAC, total acid 3.58%, pH 4.14, total dissolved solids 10.000Brix, and total sugar 2.08 mg/100g, color (hedonic) rather like, aroma (hedonic) neutral, aroma (scores) kinda typical kombucha tea, taste (hedonic) neutral, taste (scores) tasted kombucha tea, overall acceptance rather like.
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 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 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 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