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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 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.
Pengaruh Perbandingan Terigu dan Tepung Kacang Merah (Phaseolus vulgaris L.) Terhadap Karakteristik Kue Pukis Dwi Putri Natalia Kristina Simanullang; Ni Made Indri Hapsari Arihantana; Ni Wayan Wisaniyasa
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.p13

Abstract

Pukis cake is a food made from flour, margarine, eggs, sugar, coconut milk, and yeast which is baked in a semi-circular mold. In making pukis cake, the filling is added using chocolate, jam, and cheese, so it has a savory and sweet taste. In the making of pukis cake the raw materials used are flour. Therefore, other raw materials are needed to reduce imports of flour and increase the nutritional value of pukis cake. This study was aimed to determine the effect ratio of flour and red bean flour on the characteristics of pukis cake and determine the best comparison of flour and red bean flour to produce pukis cake with the best characteristics. This study used a Completely Randomized Design (CRD) with a comparison of flour and red bean flour treatment consisting of 6 levels: 100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%, and 50%:50%. The treatment was repeated 3 times to obtain 18 experimental units. The data was analyzed by using analysis of variance, and if the treatment had a significant effect, then followed by Duncan Multiple Range Test (DMRT). The results showed that the ratio of flour and red bean flour had a significant effect on the water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, color, aroma, texture, taste, and overall acceptance (hedonic), color and texture (scoring). Pukis cake with a ratio of 80% flour and 20% red bean flour had the best characteristics, with water content 44,51%, ash content 0,08%, protein content 11,29%, fat content 17,03%, carbohydrate content 27,06%, crude fiber content 2,62%, slightly red color was liked, aroma was liked, soft texture was liked, taste was liked, and overall acceptance was liked.
Sifat Kimia dan Sensoris Stik Berbasis Tepung Pisang (Musa paradisiaca) dan Tepung Kecambah Kacang Merah (Phaseolus vulgaris L.) Vanesha Kinayomi; Ni Wayan Wisaniyasa; Ni Luh Ari Yusasrini
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.p18

Abstract

Stick is one of the snacks in the form of a thin long flat made of flour, has a savory taste and a crunchy texture. Banana flour and red bean sprouts flour are nutritious local food commodities and have the potential to replace wheat flour. This research aims to determine the effect of the comparison of banana flour and red bean sprouts flour and to find out the right comparison to produce the sticks with the best characteristic. Completely Randomized Design (CRD) was used with a comparison of banana flour and red bean sprouts flour which consists of 5 treatments, namely: 100%:0%, 80%:20%, 60%:40%, 40%:60%, 20%:80%. Those treatments were repeated 3 times, so 15 experimental units were obtained. The data obtained were analyzed with analysis of variance and if the treatment had a significant effect, it was continued with Duncan Multiple Range Test (DMRT). The result showed that the comparison of banana flour and red bean sprouts flour had a significant effect on water content, ash content, protein content, fat content, carbohydrates content, crude fiber content, and hedonic test (colour, aroma, taste, texture, and overall acceptance). The comparison of 40% banana flour and 60% red bean sprouts flour had the best chemical and sensory characteristics with 3,89% water content, 2,22% ash content, 13,34% protein content, 20,78% fat content, 59,75% carbohydrate content, 6,24% crude fuber content, very liked color, liked aroma, very liked taste, liked texture, also liked overall acceptance.
Pengaruh Penambahan Sari Jeruk Nipis (Citrus aurantifolia) Terhadap Aktivitas Antioksidan Loloh Don Cemcem (Spondies pinnata (L.F) Kurz.) Ni Kadek Ayu Viranty; I Made Sugitha; Ni Wayan Wisaniyasa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 13 No 1 (2024): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2024.v13.i01.p13

Abstract

Loloh don cemcem is a traditional Balinese drink made from cemcem leaf extract with water (20%) and other additives such as sugar, salt, tamarind, cayenne pepper and coconut meat which have physiological effects on the body. Based on research conducted by Aryasa et al., (2021), loloh don cemcem is known to have antioxidant activity of 23.50 mg/L GAEAC, with an IC50 value of 471.9440 ppm which is included in the class of very weak antioxidant activity. The addition of lime juice to loloh don cemcem is known to increase its antioxidant activity, this is because lime contains organic acids such as citric acid and ascorbic acid, wich have antioxidant properties. This study aims to determine the effect of the addition of lime juice on the antioxidant activity of loloh don cemcem and to determine the appropriate addition of lime juice to produce the highest antioxidant activity. This study used a completely randomized design with the addition of lime juice, namely 0%, 1%, 2%, 3%, and 4%. All treatments were repeated 3 times to obtain 15 experimental units. The data obtained was analyzed using ANOVA, and if there is a real influence, it will be followed by DMRT. The results showed that the addition of lime juice had a significant effect (P<0.05) on total acid, total vitamin C, total flavonoids, antioxidant activity, total microbes, hedonic taste test, overall acceptance and taste score. The addition of 4% lime juice had the highest antioxidant activity with the criteria of total acid 14.03%, total vitamin C 21.17 mg/100mL, total flavonoids 10.63 mg QE/100 mL, antioxidant activity 80.29%, IC50 71.190 ppm , total negative microbes, liked color, sour and liked taste, liked aroma and liked overall acceptance.
Perbandingan Tepung Talas Alami (Xanthosoma sagittifolium) dan Termodifikasi dengan Metode Autoclaving-Cooling Terhadap Karakteristik Kimia dan Sensoris Kue Lidah Kucing Eva Nisaul Mufida; Anak Agung Istri Sri Wiadnyani; Ni Wayan Wisaniyasa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 4 (2023): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i04.p02

Abstract

Lidah kucing is a cookies made of flour, egg white, powdered sugar and margarine. This cake have a form like a cat's tongue, thin, lightweight and has a crunchy texture. This study aims to determine the comparison of taro flour and modified taro flour (Xanthosoma sagittifolium) with autoclaving-cooling method on chemical and sensory properties of the lidah kucing cookies. The design used in this study was a completely randomized design (CRD). Comparative treatment of taro flour and modified taro flour with 6 treatment levels: 100:0, 80:20, 60:40, 40:60, 60:40, 80:20, 0:100. All treatments were repeated three times to obtain 18 experimental units. The data obtained were analyzed statistikally using analysis of variance and if there was a significant effect, it would be continued with the Duncan Multiple Range Test (DMRT). The results showed that the comparison of taro flour and modified taro flour in lidah kucing cookies had a significant effect (P<0.05) on water content, ash content, protein content, fat content and carbohydrate content. Comparison of 20% taro flour and 80% modified taro flour had the best characteristic of lidah kucing cookies with the criteria of water content 1.71%, ash content 1.22%, fat content 45.32%, protein content 5.14%, carbohydrate content 45.91%, the color was brown and liked, the aroma liked, the texture was slightly crunchy and liked, the taste was a bit typical of taro and liked and the overall acceptance was liked.
Pengaruh Penambahan Daging Buah Anggur (Vitis Vinivera L.) Terhadap Karakteristik Sari Buah Anggur Berbulir I Made Dwi Wikananta; I Gusti Ayu Ekawati; Ni Wayan Wisaniyasa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 3 (2023): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i03.p12

Abstract

This study aims to determine the effect of adding fruit flesh to the characteristics of grape juice drinks and knowing the addition pulpy grape juice that can produce grainy grape juice with the best characteristics.. The design method used Completely Randomized Design with one treatment factor, namely the treatment of the addition of concentration of pulp grape (5%, 10%, 15%, 20%, 25%). Each treatment was repeated as many as 3 replays so that 15 experimental units were obtained. The results showed that different treatment of grape meat affects the pH value, total sugar, total solids, vitamin C, antioxidant activity, total anthocyanins as well as sensory properties of color, aroma, taste and overall acceptance of characteristics of pulpy grape juice. The best characteristic of the pulpy grape juice is in the treatment of pulp grape 25% with a pH of 3,37, total sugar 42,57%, total solids 31,01%, vitamin C 6,64 mg/ml, antioxidant activity 90,21%, total anthocyanins 249,95 mg/L as well as sensory properties of color and aroma (hedonic) liked, taste (hedonics) very like, sour taste (scoring) as well as overall acceptance of liked.
Pengaruh Perbandingan Mocaf (Modified Cassava Flour) Dan Tepung Kecambah Kacang Merah (Phaseolus vulgaris L.) Terhadap Karakteristik Flakes Delvi Sembiring; Ni Wayan Wisaniyasa; Anak Agung Istri Sri Wiadnyani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 3 (2023): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i03.p17

Abstract

This study was aiming to determine the effect comparison of mocaf and red bean sprout flour on the characteristics of flakes and find out the best comparison of mocaf and red bean sprout flour to obtain the best characteristics of the flakes. The experimental used completely randomized design with the comparison of mocaf and red bean sprout flour as a treatment which consists of 5 levels: 100%:0%, 90%:10%, 80%:20%, 70%:30%, and 60%:40%. The treatment was repeated three times, resulting in 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 comparison of mocaf and red bean sprout flour had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, endurance time crispness in milk, hedonic test of colour, aroma, texture, taste, and overall acceptance and scoring test of colour and texture. Flakes from comparison of 80% mocaf and 20% red bean sprout flour had the best characteristics, with a water content 2.35%, ash content 2.90%, protein content 8.40%, fat content 4.96%, carbohydrate content 81.38%, crude fiber content 4.38% and endurance time crispness in milk for 2.38 minutes, the color was cream and liked, the aroma liked, the texture was crispy and liked, the taste liked, and overall acceptance liked.
Pengaruh Penambahan Puree Kecipir (Psophocarpus tetragonolobus L.) Terhadap Karakteristik Nugget Ikan Lele (Clarias gariepinus B.) Putu Meta Pradnyani Putri; Ni Made Indri Hapsari Arihantana; Ni Wayan Wisaniyasa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 4 (2023): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i04.p22

Abstract

This study was aimed to determine the effect addition of winged bean puree on the characteristics of catfish nugget and determine the best addition of winged bean puree to produce catfish nugget with the best characteristics. The experiment used is completely Randomized Design with addition of winged bean puree treatment consisting of 6 levels: 0%, 10%, 20%, 30%, 40%, and 50%. The treatment was repeated 3 times to obtain 18 experimental units. The data was analyzed by using analysis of variance and if the treatment had a significant effect, then followed by a Duncan Multiple Range Test (DMRT). The results showed that the addition of winged bean puree had a significant effect on water content, ash content, crude fiber content, color, aroma, taste, texture (hedonic), and color (intensities). Catfish nugget produced from the addition of 50% winged bean puree had the best characteristics, with 58,66% of water content, 1,58% of ash content, 16,58% of protein content, 4,54% of crude fiber content, the aroma was very liked and the color intensities was very green.
Peningkatan Kadar Serat Brownies Kukus dengan Penggunaan Tepung Kacang Merah (Phaseolus vulgaris L.) Sandina Febryanti Ompusunggu; Ni Wayan Wisaniyasa; I Wayan Rai Widarta
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 4 (2023): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i04.p21

Abstract

Brownies are a type of dark brown cake with a soft texture, a distinctive chocolate aroma and a sweet taste. Generally, flour-based brownies have a low fiber content. Therefore, red bean flour is expected to be used to increase fiber content. The purpose of this study was to determine the effect of using red bean flour on the fiber content of steamed brownies and produce steamed brownies with high fiber content and the best characteristics. This study used a completely randomized design (CRD) with the treatment ratio of wheat flour and red bean flour, namely: 100:0, 90:10, 80:20, 70:30, and 60:40 repeated 3 times to obtain 15 experimental units. The data obtained were analyzed by Analysis of Variance (ANOVA), followed by the Duncan Multiple Range Test (DMRT). The results showed that the use of red bean flour had a significant effect (P<0.05) on crude fiber content, moisture content, ash content, protein content, fat content, carbohydrate content, and sensory properties of steamed brownies, but had no significant effect (P > 0.05) on the sensory properties of the color of steamed brownies. Treatment of 70 percent wheat flour and 30 percent red bean flour was the best treatment with 5.08 percent crude fiber content, 23.66 percent moisture content, 2.20 percent ash content, 8.84 percent protein content, 33.81 percent fat content, carbohydrate content of 31.46 percent with color, aroma, texture, taste and overall acceptance favored by the panelists.
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