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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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Studi Daya Cerna Protein, Aktivitas Antioksidan dan Sifat Fungsional Tepung Kecambah Kacang Merah (Phaseolus vulgaris L.) Dalam Rangka Pengembangan Pangan Fungsional Ni Wayan Wisaniyasa; Agus Selamet Duniaji; A.A.G.N. Anom Jambe
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 4 No 2 (2017): Scientific Journal of Food Technology
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The objectives of this study were to determine the effect of germination time on protein digestibility, antioxidant activity and functional characteristics of kidney bean (Phaseolus vulgaris L.) sprouts flour and characteristic of kidney bean sprout biscuits. This study used Completely Randomized Design with three replications. This research was conducted with three stages were: a) Making kidney beans sprouts with germination time were 0, 24, 36, 48 and 60 hours. b). Making kidney bean sprouts flour and analysed of protein digestibility by in vitro analysis, antioxidant activity and functional properties of kidney bean sprouts flour. c). Making biscuit from kidney bean sprouts flour and analysed the characteristic of biscuit. The results showed that germination process increased protein digestibility, decreased IC 50% value, increased fat absorption capacity and water but decreased swelling volume and solubility. Protein digestibility ranges from 52.73% to 54.29%, antioxidant activity ranges from 26.33 to 24.77 (IC 50%). Oil absorption capacity ranges from 81.30 to 90.26%, water absorption capacity of flour ranges from 119.56 to 128.03%, swelling power ranges from 3.58 to 3.33 (g/g) and the solubility ranges from 25,86 to 30.11 (%). Based on statistical analysis, the best treatment was kidney bean sprouts with 48 hours of germination. This flour was selected for making biscuits. The best biscuits were obtained from the treatment of 40% wheat and 60% kidney bean sprouts flour with criteria were 2.86% of moisture content, 2.61% of ash content, 19.79% of fat, 8.03% of protein and 66.71% of carbohydrate.
Aplikasi Pati Talas Kimpul Termodifikasi Secara HMT (Heat Moisture Treatment) Pada Pembuatan Bakso Ayam I Putu Suparthana; I Nengah Kencana Putra; Ni Wayan Wisaniyasa
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 3 No 2 (2016)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Pengenyal merupakan bahan yang sangat penting dalam pembuatan bakso ayam karena dapat menghasilkan bakso dengan karakteristik kenyal, kompak dan juicy. Hingga saat ini, bahan pengenyal yang banyak dan umum digunakan adalah sodium tri poli fosfat (STPP). STPP merupakan bahan tambahan pangan sintetik, yang bila digunakan secara berlebihan akan beresiko pada kesehatan. Disis lain pati talas kimpul termodifikasi (PTKT) yang merupakan pati tipe C memiliki daya ikat air tinggi, stabilitas terhadap panas yang baik, dan kemampuan membentuk gel yang tinggi. Sifat-sifat ini dapat digunakan sebagai pengenyal alami menggantikan STTP. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan PTKT terhadap karakteristik bakso ayam, pengaruh jumlah penambahan PTKT yang optimal pada proses pembuatan bakso ayam, dan mengetahui karakteristik bakso ayam yang ditambahkan PTKT. Disain penelitian menggunakan rancangan acak kelompok dengan perlakuan berupa penambahan PTKT yang dilakukan dalam enam taraf (0,5,10,15,20 dan 25%) dan diulang sebanyak tiga kali. Data dianalisis dengan sidik ragam dan perbedaan antar nilai rata-rata diuji dengan Duncan’s multiple range test. Data kadar air tertinggi didapat pada taraf perlakuan 20%. Hasil analisis sensori menunjukkan adanya pengaruh pada karakteristik (aroma dan citarasa) bakso ayam. Jumlah penambahan PTKT yang paling disukai sebanyak 10% dan masih dapat diterima hingga 15%.
Pengaruh Perbandingan Tepung Kecambah Kacang Merah (Phaseolus vulgaris L.) dan Tepung Beras Merah (Oryza nivara L.) Terhadap Karakteristik Snack Bar Eazy Natasya Putri; Ni Wayan Wisaniyasa; Gusti Ayu Kadek Diah Puspawati
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.p17

Abstract

This study aims to determine the effect comparison of red bean sprouts flour with red rice flour on the characteristics of snack bar and to determine the proper concentration of red bean sprouts flour and red rice flour that was able to produce snack bar with the best characteristics. The design used in this study was a completely randomized design with treatment comparison of red bean sprouts flour and red rice flour consist of 5 levels, namely: P1 (80%: 20%), P2 (70%: 30%), P3 (60%: 40%), P4 (50%: 50%), and P5 (40%: 60%). Each treatments was repeated 3 times to obtain 15 experimental units. The data were analyzed by analysis of variance and if there treatment was a significant effect, the Duncan Multiple Range Test (DMRT) were perfomed. The result showed that ratio of red bean sprouts flour and red rice flour had a significant effect on water content, ash content, protein content, fat content, crude fiber content, sensori test color, aroma, taste, texture and overall acceptance. the best snack bar characteristics from this research was 50% red bean sprouts flour and 50% red rice flour which had 14.90% water content, 2.64% ash content, 14.16% protein content, 16.19% fat content, 6.71% crude fiber content, 52.10% carbohydrate content, color liked, aroma liked, taste liked with a slightly distinctive taste of red bean, texture liked with slightly crunchy texture and overall acceptance were liked.
Pengaruh Jenis Salak (Salacca edulis R.) dan Konsentrasi Gula Terhadap Karakteristik Wine Ni Putu Sonya Purnama Sari; Ni Wayan Wisaniyasa; Sayi Hatiningsih
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.p05

Abstract

Wine was a fermented drink made of grapes extract. However, wine could be made from other fruits that contain glucose, such as snake fruit. Making wine from snack fruit was an alternative to overcome the abundance of snake fruit at its harvest time. The making of snake fruit wine was done by giving treatment about different types of snake fruit and sugar concentration that was used to produce wine with the best characteristics. The purpose of this research was to determine the effect of different types of snake fruit and sugar concentration on the characteristics of snake fruit wine, as well as to determine the different types of snake fruit and sugar concentration that can produce snake fruit wine with the best characteristics. This research used Factorial Completely Randomized Design with two factors. The first factor was the type of snake fruit, namely: Salak Gula Pasir, Salak Nangka, and Salak Pondoh. The second factor was sugar concentration, namely: 20%, 25%, and 30%. The result of this snake fruit wine tested for its alcohol level (ethanol), reducing sugar, total acid, acidity (pH), total soluble solid, sensory assessment including color, taste, smell, and overall acceptance. The result showed that interaction of the types of snake fruit and sugar concentration had a significant effect (P<0,05) on alcohol level (ethanol), reducing sugar, total acid, total soluble solid, also taste and overall acceptance (hedonic). The best characteristics of the wine was obtained from the treatment of Salak Pondoh type and the concentration of sugar 30% with 10,86% ethanol level, 0,94% reducing sugar, 0,33% total acid, pH 3,47, total soluble solid 13,65 °Brix, sensory assessment of color was preferred, the aroma was ordinary with characteristic slightly distinctive aroma of snake fruit, the taste was preferred, and the overall acceptance was preferred.
Pengaruh Perbandingan Tepung Beras Merah (Oryza nivara L.) dan Tepung Kecambah Kacang Merah (Phaseolus vulgaris L.) Terhadap Karakteristik Flakes Jacqueline Stephanie Gloria; Ni Wayan Wisaniyasa; Ni Made Yusa
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.p16

Abstract

This study aimed to determine the effect of the comparison of red rice flour and red bean sprouts flour on the characteristics of flakes and find out the comparison of red rice flour and red bean sprouts flour to obtain the best characteristics of the flakes. The experimental design used was Completely Randomized Design with the comparison treatment red rice flour and red bean sprouts flour as a treatment which consist of 4 levels: 40%:60%, 50%:50%, 60%:40%, and 70%:30%. The treatment was repeated four times, resulting in 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 result showed that the comparison of red rice flour and red bean sprouts flour had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, endurance time crispness in milk, color, aroma, texture, taste, and overall acceptance. The flakes produced from the comparison of 40% red rice flour and 60% red bean sprouts flour had the best characteristics, which had water content 3.13%, ash content 4.48%, protein content 17.20%, fat content 6.09%, carbohydrate content 68.75%, crude fiber content 9.36% and endurance time crispness in milk for 1 minutes 57 seconds. The flakes had a liked color, a liked and slightly red rice aroma, a liked texture and slightly crispy, a slightly liked taste, and a liked overall acceptance.
Effect of Solvent Type and Germination Time on The Level of Free Amino Acid and Peptides of Germinated Pigeon Pea (Cajanus cajan (L.) Millsp) Extract Ketut Ratnayani; Ni Wayan Wisaniyasa; Ni Putu Wiwik Oktayuni
The Journal of Pure and Applied Chemistry Research Vol 11, No 2 (2022): Edition May-August 2022
Publisher : Chemistry Department, The University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpacr.2022.011.02.672

Abstract

Germination can activate the degradation of storage protein in legumes releasing peptides and free amino acids for seed growth. These compounds have many benefits in many fields, especially in food and health. This study aimed to determine the effect of solvent type and germination time on the level of free amino acids (FAA) and the level of peptides (MW < 10 kDa) of germinated pigeon pea extract. The extraction of free amino acids and the dissolved protein from germinated pigeon pea flour was carried out using two kinds of solvents, namely water, and 0.1 N HCl. The variation of germination times of pigeon pea seeds was carried out at 12, 24, 36, 48, 60, 72, 84, and 96 hours. The level of FAA was determined spectrophotometrically using the ninhydrin method after the deproteination step, while the level of peptides was determined spectrophotometrically using the biuret method. The results showed that using 0.1 N HCl as a solvent produced a higher level of FAA and peptides in the extract than using water. The increase of germination time can increase the level of FAA with the peak FAA level achieved on 36 hours. The increase of germination time can increase the level of peptides with the peak of peptides level achieved on 84 hours of germination times. These results showed that seed germination is a potential method for producing free amino acids and peptides which accumulate at a specific time.
Pengaruh pH Air Perendam Pada Proses Perkecambahan Terhadap Karakteristik Kimia dan Fungsional Tepung Kecambah Kacang Tunggak (Vigna unguiculata) Febrian Rahma Putra; Ni Wayan Wisaniyasa; I Dewa Gde Mayun Permana
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.p16

Abstract

This study aims to know the effect of pH water immersion on the germinated cowpea flour characteristics and to know which pH water that can produce a germinated cowpea flour with the best characteristics. This research used a Complete Randomized Design with a different pH water for immersion as the treatment, which is pH 3, pH 5, pH 7,pH 9 and pH 11. The experimentation was repeated 3 times resulting 15 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 pH water for immersion had a significant effect on total rendement, water content, protein content, carbohydrate content, water absorption capacity, ash content, fat content, crude fiber content and oil absorption capacity. The best characteristic of the flour in this study was the cowpea flour that has been soaked pH 3 with 55.07% rendement, 1.80% water content, 3.66% ash content, 25.40% protein content, 1.09% fat content, 68.03% carbohydrates content, 10.68% fiber content, 2.11 ml/g water absorption and 1.66 ml/g oil absorption.
Pengaruh Konsentrasi Sukrosa Terhadap Karakteristik Wine Kopi Arabika Kintamani I Putu Andriana Sastrawan; Agus Selamet Duniaji; Ni Wayan Wisaniyasa
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.p07

Abstract

This research was conducted to determine the effect of sucrose concentration on characteristic of kintamani arabica coffee wine and to determine concentration of sucrose that produced the best characteristic. The research used a Randomized Block Design with faktor of sucrose concentration that concists of 5 levels (10% ,15%, 20%, 25%, 30% ) Each treatment was repeated 3 times resulting 15 experimental units. The data were analyzed by Analysis Of Variance and the treatment show effect is observed by Duncan Multiple Range Test (DMRT). The results showed that sucrose concentration had significant effect to total Soluble solids (TSS), pH, total acid, etanol content, hedonik of taste, score of taste and overall acceptance. The concentration of 25% sucrose produced the best characteristic of Kintamani arabica coffe wine with total disollved solids 17,20 0Brix, pH 3.95, total acid 0.15%, etanol content 9,58 %, was liked color (5.53), slightly liked aroma (5.27), slightly liked flavor (5.40), sweet flavor (3.13), slightly sour flavor (2.00), slightly bitter flavor (1.73 ) and the overall acceptance is rather liked (5,20).
Pengaruh Lama Fermentasi terhadap Karakteristik Minuman Probiotik Sari Buah Jambu Biji Merah (Psidium guajava L.) dengan Isolat Weissella confusa F213 Ni Putu Ardi Ningsih Eka Putri; Komang Ayu Nocianitri; Ni Wayan Wisaniyasa
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.p14

Abstract

This research was aimed to determine the effect of fermentation time on the characteristics of red guava juice as probiotic drinks and to determine the right fermentation time that produced the best characteristics of product. Fermentation of red guava juice as probiotic drink used the Weissella confusa F213 isolates. This research used a Completely Randomized Design (CRD) with fermentation time as treatment factor, namely 0 hour, 12 hours, 24 hours, 36 hours, and 48 hours. Each treatment was repeated 3 times to obtain 15 experimental units. The data were analyzed by Analysis of Variance, and continued with Duncan Multiple Range Test (DMRT) if the treatment has a significant effect (P<0,05). The results showed that fermentation time affected on total LAB, total acid, pH, sour taste (score) and sweet taste (score), but had no effect on total sugar, hedonic of color, aroma, taste, and overall acceptance. The 12 hours fermentation time produced the best characteristics of red guava juice as probiotic drink, with: total LAB 9,35 Log CFU/mL, total acidity 0,09%, pH 4,15, total sugar 10,64%, the color was preferred, the aroma was slightly preferred, slightly sour and sweet taste were preferred, also overall acceptance was slightly preferred.
Pengaruh Konsentrasi Starter dan Gula terhadap Karakteristik Wine Jahe Emma Rahmasari; Ni Wayan Wisaniyasa; I Nengah Kencana Putra
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.p15

Abstract

This research was aimed to determine the effect of starter and sugar concentration on the characteristics of ginger wine and to determine the optimal concentration of starter and sugar to obtain the best characteristics of ginger wine. This study used a Completely Randomized Design with two factors. The first factor was the concentration of starter namely: 10, 15, and 20% (v/v), and the second factor was sugar concentration, namely: 20, 25, and 30% (w/v). The parameter tested were alcohol (ethanol) level, reducing sugar, total acid, acidity (pH), total soluble solid, as well as the sensory evaluation with hedonic tests on the color, smell, taste, overall acceptance, and scoring tests on the sweet and bitter tasted. The results showed that the interaction between the concentration of starter and sugar had a significant effect on reducing sugar, total acid, and total soluble solids, but the interaction did not have a significant effect on the ethanol level and pH, only showed the significant effect against the concentration of starter and sugar. Ginger wine with the best characteristics was obtained from combination starter concentration of 15% (v/v) and sugar 25% (w/v) with ethanol level, reducing sugar, total acid, pH and total soluble solid of wine were 8,78%; 1,60oBrix, 0,30%, 3,54 and 7,65%, respectively; and with the color and aroma liked, ordinary taste, slightly sweet, bitter, and overall acceptance liked.
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