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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
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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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.
Pengaruh Konsentrasi Carboxyl Methyl Cellulosa (CMC) Terhadap Karakteristik Bubuk Daun Singkong (Manihot esculenta Crantz) Dengan Metode Foam Mat Drying Ni Putu Intariani; Gusti Ayu Kadek Diah Puspawati; Ni Wayan Wisaniyasa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 4 (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.i04.p14

Abstract

The cassava leaves (Manihot esculenta Crantz) is a type of green vegetable that contains nutrients and contains chlorophyll and flavonoids which are good for consumption, but the utilization of cassava leaves is still minimal and food diversification is needed. This study aimed to determine the concentration effect of CMC toward characteristics of cassava leaf powder with foam mat drying method and determine the appropriate concentration of CMC to produce cassava leaf powder with the best characteristics by foam mat drying method. The research used a completely randomized design (CRD) with CMC concentration treatment consisting of seven levels (0%, 0.5%, 1.0%, 1.5%, 2.0%, 2.5%, and 3.0%). The treatment was repeated twice, so that 14 experimental units were obtained. The data obtained were analyzed of variance and if the treatment had an effect on the observed parameters, it was continued with Duncan's Multiple Range Test (DMRT). The results showed that the concentration of CMC had a significant effect (P<0.05) on the observed parameters, namely water content, ash content, yield, total chlorophyll, flavonoid content, solubility, soluble time, and L*, a*, b* values. The best treatment was obtained at 3.0% CMC concentration with the following characteristics: water content of 1.53%, ash content of 5.77%, yield of 11.09%, total chlorophyll of 9.29 mg/g, flavonoid content of 11.39 mg QE/g, solubility of 82.82%, dissolving time of 28.85 s, L* value of 13.45, a* value of -36.15, and b* value of 10.55.
Pengaruh Perbandingan Terigu Dengan Tepung Kecambah Kacang Merah (PhaseolusVulgaris L.) Terhadap Karakteristik Pie Susu Putu Rica Galicia Putri Yanti; Ni Wayan Wisaniyasa; I Nengah Kencana Putra
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.p19

Abstract

Milk pie is a wheat flour-based snack that made by baking process, which has a round crust and egg custard filling in the center. The purpose of this study was to determine the effect of the ratio of wheat flour to red bean sprout flour (Phaseolus vulgaris L.) to produce milk pie with the best characteristics. This study used a completely randomized design (CRD) with 5 levels of comparison ofwheat flour with red bean sprout flour, namely (100%: 0%, 80%: 20%, 60%: 40%, 40%: 60%, 20%: 80%), repeated 3 times so that 15 experimental units were obtained. The data obtained were analyzed by variance analysis and if the treatment had a significant effect, it was continued with Duncan Multiple Range Test (DMRT). The comparison of wheatflour with red bean sprout flour had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, fiber content, hedonic test for color, aroma, texture, taste, overall acceptance and scoring test for color and taste. The comparison of 60% wheat flour and 40% red bean sprout flour had the best milk pie characteristicswith criteria of water content 12.79%, ash content 1.41%, fat content 27.88%, protein content 8.37% carbohydrate content 49.54%, crude fiber content 2.98%, brown color and liked, aroma and liked, texture and liked, rather typical taste of red bean and liked, and overall acceptance and 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 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