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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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Pengaruh Penambahan Blondo Terhadap Karakteristik Flakes Tepung Beras Merah Ridha Aulia Adha; Ni Wayan Wisaniyasa; Ni Made Yusa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 4 (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.i04.p17

Abstract

This study aims to determine the effect of addition of blondo on the characteristics of brown rice flakes and determine the appropriate addition of blondo to get the best brown rice flakes characteristics. The design used in this study was Completely Randomized Design with the treatment of adding blondo consisting of 6 levels, namely 0%, 30%, 40%, 50%, 60% and 70%. This study was repeated three times to obtain 18 experimental units. The data obtained were analyzed by analysis of variance and if the treatment had a significant effect it was followed by DMRT (Duncan Multiple Range Test). The results showed that the addition of blondo had a significant effect on water content, protein content, fat content, carbohydrate content, crude fiber content, water absorption, aroma scoring test, taste scoring test and texture scoring test. Brown rice flakes with the addition of 40% blondo was the best treatment with characteristics water content 3.58%, ash content 1.62%, protein content 10.97%, fat content 13.76%, carbohydrate content 70.07%, crude fiber content 4.21%, water absorption 43.25%, and color rather liked, aroma rather typical coconut and rather liked, taste rather typical coconut and rather liked, texture crispy and rather liked and overall acceptance rather liked.
PENGARUH SUBSTITUSI TERIGU DENGAN BUAH LINDUR (Bruguiera gymnorrhiza L.) TERHADAP KARAKTERISTIK FLAKES Desty Aldila Prianggi; Putu Ari Sandhi Widpradnyadewi; Ni Wayan Wisaniyasa
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (319.359 KB)

Abstract

The aims of this research is to determine the substitution effect of wheat with lindur fruit (Bruguiera gymnorrhiza L.) againts to the characteristics of the flakes, and to know the comparison lindur fruit and wheat that produce flakes with the best characteristics. This research used completely randomized design with the comparison of wheat with lindur fruit treatments, there are : 100% for wheat with 0% for pulp lindur, 85% for wheat with 15% for pulp lindur, 70% for wheat with 30 % for pulp lindur, 55% for wheat with 45% pulp lindur, and 40% for wheat with 60% for pulp lindur. Each treatment was repeated 3 times to obtained 15 experimental units. Data being acquired would be analyzed with variance analysis and if there was an effect to the variables being examined, then it would be continued with Duncan test. The result of research showed that the ratio between 40% wheat flour and 60% lindur fruit resulted in the best flakes characteristic with water content of 5.18%, ash content of 2.57%, protein content of 5.25%, fat content of 9.66%, carbohydrate content 77.38%, crude fiber of 6.07%, tensile strength of 4.52 N, color rather like, texture like, aroma rather like, taste like, and the overall acceptance like.
PENGARUH WAKTU PERKECAMBAHAN TERHADAP TOTAL FENOL, KAROTEN DAN AKTIVITAS ANTIOKSIDAN TEPUNG KECAMBAH JAGUNG (Zea mays L.) Ni Nyoman Triana Ardi; Ni Wayan Wisaniyasa; Ni Made Yusa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 3 (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.i03.p06

Abstract

Zea mays L. is the scientific name for corn which is containing antioxidants such as carotene. Germination of corn can improve nutrition from food due to enzyme activity. This study aims to determine the effect of germination time on total phenol, carotene and antioxidant activity in corn sprouts flour. In this study, the research design used is Completely Randomized Design with five of germination time such as 24, 30, 36, 42 and 48 hours with each treatment was repeated three times. The corn sprouts obtained were then tested for total phenol, carotene and antioxidant activity. The result showed that germination time had a significant effect on total phenol, carotene and antioxidant activity (IC50 and ?-carotene bleaching). The best germination time obtained is 48 hours that had a total phenol level of 11.35 mg/100g, a total carotene level of 1.38 mg/100g, an antioxidant activity (IC50) of 1.32 mg/ml and an antioxidant activity (?-carotene bleaching) of 0.53 mg/ml.
STUDI DAYA CERNA ZAT GIZI DAN AKTIVITAS ANTIOKSIDAN TEPUNG KECAMBAH KACANG HIJAU (Phaseolus radiatus L.) Febrielsa Rachmania Rachim; Ni Wayan Wisaniyasa; A.A. Istri Sri Wiadnyani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 1 (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 | Full PDF (322.863 KB) | DOI: 10.24843/itepa.2020.v09.i01.p01

Abstract

The purpose of this study was to determine the nutrient digestibility and antioxidant activity of mung bean sprout flour. This study was conducted using 12 hours germination and without germination of mung bean, and each treatment was repeated three times. Mung bean flour and mung bean sprouts flour were tested for moisture content, ash content, protein content, fat content, carbohydrate content, protein digestibility, starch digestibility, total phenol, and antioxidant activity. The results showed that germination of mung bean had a very significant effect on moisture content, antioxidant activity (IC50), and total phenol, a significant effect on starch digestibility, and had no significant effect on ash content, protein content, fat content, carbohydrate content, and protein digestibility. The results showed that mung bean sprout flour has a moisture content of 6.74%, ash content 3.39%, protein content 32.13%, fat content 11.33%, carbohydrate content 46.41%, protein digestibility 46.80%, starch digestibility 93.45%, total phenol 22.02 mg/100 g, and antioxidant activity (IC50) 454.50 ppm. Keywords : mung bean, sprout flour, nutrient digestibility, antioxidant activity
Pengaruh Penambahan Ekstrak Belimbing Wuluh (Averrhoa bilimbi L.) Terhadap Karakteristik Fisikokimia Keju Mozzarella I Wayan Rai Widarta; Ni Wayan Wisaniyasa; Herni - Prayekti
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 1 No 1 (2016)
Publisher : Universitas Udayana

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Abstract

Tujuan dari penelitian ini adalah untuk mengetahui penambahan ekstrak Belimbing Wuluh (Averrhoabilimbi L.) terhadap sifat fisikokimia dari keju Mozzarella dan menentukan perlakuan yang tepat untukmenghasilkan keju Mozzarella dengan karakteristik terbaik. Rancangan percobaan yang digunakan adalahRancangan Acak Lengkap dengan 5 level konsentrasi ekstrak belimbing, yaitu 5.0%, 6.0%,7.0%, 8.0%dan 9.0% (v/v) yang didasarkan pada volume susu yang digunakan. Variabel yang diamati adalah hasil,kandungan air, kandungan protein dan lemak, elastisitas dan kemampuan regangnya (strechtability). Datadianalisis dengan analisi ragam dan dilanjutkan dengan Uji Jarak Berganda Duncan. Hasil penelitianmenunjukkan bahwa ekstrak Belimbing Wuluh (Averrhoa bilimbi L.) menunjukkan pengaruh yangsignifikan terhadap karakteristik keju Mozarella (P<0.01). Perlakuan dengan 7.0% ekstrak belimbingmerupakan perlakuan yang mampu menghasilkan keju dengan karakteristik fisikokimia terbaik, denganhasil rata-rata 9.39%, kandungan air, protein dan lemak masing-masing 57.49%, 20.84% dan 11.55%serta elastisitas dan kemulurannya masing-masing 62.01% dan 1.09 l/N.
Pemanfaatan Bekatul Jagung dan Ragi Cap Jago untuk Pembuatan Ragi Tempe dan Karakteristik Tempe yang Dihasilkan Fika Amaliyah; Ni Wayan Wisaniyasa; Ni Luh Ari Yusasrini
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 2 No 2 (2017)
Publisher : Universitas Udayana

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Abstract

This study aims to determine the exact concentration of Cap Jago tempe yeast on corn bran substrate that is able to produce tempe yeast with the most total mold and to know the concentration of tempe yeast with corn bran substrate which produce tempe with the best characteristic. The study consisted of 2 step each of which used a complete randomized design. The first step is to addition concentration of Cap Jago tempe yeast are 5%, 10%, 15%, 20% and 25% with 3 replications to obtain 15 experimental units. The second step to applied selected inoculum with corn bran substrate on soybean with concentration 0.05%, 0.075%, 0.10%, 0.125% and 0.15%. Tempe that produced was tested by sensory evaluation. The best concentration determination based on the result of effectiveness index test. Tempe with the best sensory evaluation then analyzed. The result of research showed that the best concentration of Cap Jago tempe yeast was 20%. The best concentration of selected tempe yeast was 0.05% with criteria were yellowish white color, typical tempe aroma, typical tempe flavor, cohesive texture, water content 60.50% , ash content 1.02%, protein content 16.90%, fat content 20.23% and carbohydrate content 1.35%.
Study of Functional and Chemical Properties of Red Bean (Phaseolus vulgaris L.) Sprouts Flour Ni Wayan Wisaniyasa; I Ketut Suter
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 3 No 1 (2016)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The purpose of this study was to determine functional and chemical properties of red bean (Phaseolus vulgaris L.) sprouts flour. The design used was Completely  Randomized Design with three  replications. The results showed that the germination of red beans for 2 days did not affect the functional properties of flour. Functional properties of red bean sprouts flour are: water absorption capacity of 145.35%, oil absorption capacity of 89.84%, swelling power of 3.06 g/g, and solubility of 22.30%. Germination process affect the chemical properties of sprouts flour, which is capable of increasing the ash content, protein content, antioxidant capacity, and dietary fiber but  lower levels of antitrypsin activity, whereas no effect on water content, fat and carbohydrates content. Chemical properties of red bean sprout flour is water content of 6.84%, ash content of 4.53%, protein content of 17.59%, fat content of 6.22%, carbohydrate of 64.82%, antioxidant capacity 140,34 mg/Kg,  dietary fiber of 32.23%  and antitrypsin activity of 2983.59 mg/g sample.
KAJIAN TOTAL FENOL, FLAVONOID DAN AKTIVITAS ANTIOKSIDAN KACANG MERAH (Phaseolus vulgaris L.) PADA BERBAGAI LAMA WAKTU PERKECAMBAHAN Ni Wayan Wisaniyasa; Luh Putu Trisna Darmayanti
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 6 No 1 (2019): Scientific Journal of Food Technology (March)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The purpose of this study are 1) to find out whether the length of germination times affects on the totalphenol, flavonoids and antioxidant activity of kidney bean sprouts 2). To determine the total phenol,flavonoids and antioxidant activity of kidney beans at various germination times 3). Determine the bestgermination time and the nutrient composition. The germination time in this study were 0, 24, 36, 48,60 and 72 hours. This study used a completely randomized design with three replications in order toobtain 18 experimental units. Data analysis based on ANOVA, if the treatment affects the observedvarables then tested with Duncant. The results showed that the length of germination time verysignificant effect on the total phenols, flavonoids and antioxidant activity of kidney bean sprouts. Totalphenol content of 4.46-6.33%, flavonoid levels of 1.17-9.23 mg/100 g QE, and antioxidant activity of53.91-65.10 ppm (IC 50%). The best length of germination time was 48 hours with nutritionalcomposition: water content 64.83%, ash 0.94%, fat 3.69%, protein 25.61% and carbohydrate 4.93%.
STUDI SIFAT KIMIA, FUNGSIONAL, DAN DAYA CERNA PROTEIN TEPUNG KECAMBAH KACANG TUNGGAK (Vigna unguiculata (L.) Walp) Nidya Elvira; Ni Wayan Wisaniyasa; Ni Made Indri Hapsari Arihantana
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 6 No 1 (2019): Scientific Journal of Food Technology (March)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The purpose of this study was to determine the chemical, functional, and protein digestibility of cowpeasprout flour. This study was conducted using germination and without germination of cowpea, and eachtreatment was repeated three times. Cowpea flour and cowpea sprout flour were tested for chemicalproperties (moisture content, ash content, protein content, fat content, carbohydrate content, crude fibercontent), functional properties (water absorption, oil absorption, swelling volume, solubility,wettability) and protein digestibility. The germination of cowpea had a very significant effect onmoisture content, a significant effect on water absorption, swelling volume, solubility, wettability,protein content, and protein digestibility, and had no significant effect on oil absorption, ash content,fat content, carbohydrate content, and crude fiber content. The results showed that chemical propertiesof cowpea flour and cowpea sprout flour that is water content 4.96% and 2.6%, ash content 4.13% and4.15%, protein content 26.42% and 28.18%, fat content 1.44% and 1.24%, carbohydrate 63.04% and63.81%, crude fiber content 6.46% and 7.1%, functional properties of cowpea flour and cowpea sproutfloue that is water absorption 1.06 ml H2O/g solid and 1.39 ml H2O/g solid, oil absorption 1.44 ml oil/gsolid and 1.05 ml oil/g solid, swelling volume 7.08 ml/g and 6.37 ml/g, solubility 17.15% and 20.25%,wettability 420.60 seconds and 315.8 seconds, protein digestibility of cowpea flour and cowpea sproutflour were 45.28% and 48.45%.
Analysis of Nutritional Value of Various Loloh in Bali Putu Ari Sandhi Wipradnyadewi; Made Indri Hapsari Arihantana; Ni Wayan Wisaniyasa
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 3 No 1 (2016)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The aim of this study is to inventory and find out the nutritional value of various loloh in Bali such as loloh kunyit asam, loloh don sirsak, loloh temulawak, loloh don sirih or base, loloh don jarak, and loloh don beluntas. This study consists of two phases: the first phase is the inventory of loloh such as loloh kunyit asam, loloh don sirsak, loloh temulawak, loloh don sirih or base, loloh don jarak, and loloh don beluntas that is located in Denpasar city. The second phase is the analysis of nutritional value of loloh. The results showed that loloh kunyit asem, loloh temulawak, loloh don jarak, loloh don sirih or base, loloh don beluntas, and loloh don sirsak are traditional Balinese drinks that can be found in Denpasar in a slight amount. The vitamin C contents ranges from 17,10 – 287,50 mg/100 ml, total acid 0,11 – 0,88 %, total sugar 2,84- 7,44 %, and tannin levels are 0,02 – 0,06 %.
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