Article Per Year (5 Year)
p-Index From 2021 - 2026
4.872
P-Index
This Author published in this journals
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

Published : 77 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 77 Documents
Search

 4   5   6   7   8 
Pengaruh Suhu dan Lama Pengeringan terhadap Sifat Kimia dan Fungsional Tepung Kecambah Kacang Merah (Phaseolus Vulgaris L.) Widiantini, Ni Luh Putu Mayra Putri; Wisaniyasa, Ni Wayan; Sugitha, I Made
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 13 No 2 (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.i02.p09

Abstract

Red beans are a source of vegetable protein. One of the processes for handling red beans is germination. Red sprouts can be turned into flour to extend their shelf life and reduce the unpleasant odor that is usually present in legume products. The quality of flour products is greatly influenced by temperature and drying time, because inappropriate conditions can cause microbial growth and undesirable reactions. The main objective of this study was to assess how temperature and drying time affect the chemical and functional properties of red bean sprout flour. Apart from that, this research also aims to identify the optimal temperature and drying time required to produce red bean sprout flour with the desired characteristics. This research used a Randomized Block Design with a factorial pattern. The first factor investigated was the drying temperature, which was divided into three different levels: 50, 60, and 70°C. The next factor considered is drying time which is also categorized into three levels: 14 hours, 16 hours, and 18 hours. The data that was collected underwent analysis through variance. If the treatment had an impact on the observed variables, the analysis proceeded with a Duncan Multiple Range Test. The research results showed that the most effective treatment for producing red bean sprout flour was achieved with a drying temperature of 70oC and a drying time of 16 hours. This treatment produces red bean sprout flour with the following characteristics; water content 5.16% protein content 22.8%, wettability 142.385 seconds, water absorption capacity 211.35%, water solubility index 50.39%, oil absorption capacity 96.584%, and swelling power 388.20%.
Pengaruh Perbandingan Tepung Talas Beneng (Xanthosoma Undipes K.Koch) dan Tepung Kacang Merah (Phaseolus Vulgaris L.) terhadap Karakteristik Snack Bar Dewi, Ni Made Nia Kartika; Putra, I Nengah Kencana; Wisaniyasa, Ni Wayan
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 13 No 2 (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.i02.p15

Abstract

Snack bars are practical and nutritious snacks. Generally, snack bars are made from various mixtures of flour and dry ingredients such as cereal, nuts, and dried fruit. The use of taro beneng and red bean flour in this research aims to tap into local food potential and enhance the nutritional value of the snack bar. The purposes of this research are to determine the effect of the taro beneng and red bean flour ratio on the characteristics of snack bars and to identify the optimal ratio for producing a high-quality snack bar. This study employed a Completely Randomized Design (CRD) with the treatment ratios of taro beneng and red bean flour, consisting of 5 levels as follows: 70%:30%; 60%:40%; 50%:50%; 40%:60%; 30%:70% with 3 replications for each, producing a total of 15 sample units. Analysis of Variance (ANOVA) was conducted, and if a significant effect was observed, the Duncan Multiple Range Test (DMRT) was used to analyze the data. The results demonstrated that the ratio of taro beneng flour to red bean flour significantly influenced the protein, water, ash, fat, carbohydrate, rough fiber, hardness, and the hedonic characteristics for aroma, taste, color, texture, and overall acceptance. The snack bar exhibiting the best characteristics was produced with a ratio of taro beneng and red bean flour of 50%:50%. This formulation yielded a snack bar containing 12.31% protein, 12.94% water, 2.64% ash, 17.22% fat, 53.89% carbohydrate, 5.99% rough fiber, and a hardness of 67.90 N. The overall acceptance of this snack bar was liked.
Pengaruh Perbandingan Modified Cassava Flour (Mocaf) dan Puree Nanas (Ananas Comocus) terhadap Karakteristik Sponge Cake Valantino Soumokil, Rivaldo Socrates; Ari Yusasrini, Ni Luh; Wisaniyasa, Ni Wayan
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 13 No 2 (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.i02.p13

Abstract

This study aims to determine the effect of the ratio of mocaf with pineapple puree on the chemical and sensory characteristics of sponge cake and to determine the proper ratio of mocaf with pineapple puree to produce steamed sponge cake with the best characteristics. The addition of pineapple to the process of making sponge cake from mocaf can be in the form of pineapple puree, because it will be easier to apply and the nutritional content of pineapple can be maintained. This experimental design used a completely randomized design with a comparison treatment between mocaf and pineapple puree, which consisted of 4 types of comparisons, the comparisons are 100%:0% (P0), 95%:5% (P1), 90%:10% (P2), and 85:15% (P3). This research was repeated four times, resulting in 16 trial experiments. The data obtained were then analyzed by means of variance, and if the treatment had a significant effect, it would be continued with Duncan's Multiple Range Test. The results of this study indicate that the comparison of mocaf with pineapple puree has a significant effect on moisture content, ash content, vitamin C content, crude fiber content, total carotenoids, antioxidant activity, expanding/raising power, aroma (hedonic test), color (hedonic test), taste (scoring and hedonic test), texture (score and hedonic test), and overall acceptance. The best content characteristics obtained in the comparison between mocaf with pineapple puree were 85%:15%, with characteristics of the moisture content of 29.80%, ash content of 0.35%, vitamin C content of 11.65 mg/g, crude fiber content of 7.5%, total carotenoids of 0.40 mg/g, antioxidant activity of 45.44%, and expanding/raising power of 62.16%. Sensory characteristics of the treatment with 15% pineapple puree sponge cake included preferred aroma, preferred color, slightly distinct pineapple taste, liked, soft texture, disliked, and overall acceptability.
Pengaruh Lama Perkecambahan terhadap Karakteristik Fisikokimia dan Fungsional Tepung Kecambah Kacang Komak (Lablab Purpureus (L.) Sweet) Cahayani Putri, Ni Ketut Emi; Wisaniyasa, Ni Wayan; Sri Wiadnyani, Anak Agung Istri
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 13 No 2 (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.i02.p03

Abstract

Komak beans are one type of legume that has a fairly high nutritional content such as carbohydrates, protein and crude fiber. One of the efforts to improve the quality of the komak bean is through the germination process. Fresh sprouts have a very low shelf life and a limited variety of consumption. Processing sprouts into sprout flour is an alternative to extend the shelf life of sprouts. This research aims to determine the effect of germination time on the characteristics physicochemical and functional of Komak Bean flour ((Lablab purpureus (L.) sweet), as well as to determine the germination time that can produce characteristics. This research used a Complete Randomized Design. with germination duration treatment consisting of 4 levels, which is 0 hours, 24 hours, 36 hours, 48 hours, and 60 hours. The experimental was repeated 3 times to resulting 15 experimental units. The data obtained were analyzed using an analysis of variance and if treatment had a significant effect, it was followed by a Duncan Multiple Range Test.The results showed that germination time had a very significant effect on rendement, L value (brightness level), a value (green-red color), moisture content, ash content, protein content , and crude fiber. Germination time also had a significant effect on b value (blue-yellow color), fat content, carbohydrate content, water absorption, swelling power and solubility, but had no significant effect on bulk density and oil absorption. The best characteristic of the flour in this study was komak bean sprout flour that has been germination time of 60 hours with rendement 75.38%, bulk density 0.61 g/ml, L* value 38.92, a* value 9.03, value b* 17.94, moisture content 2.71%, ash content 3.68%, fat content 5.34%, protein content 23.75%, carbohydrate content 35.48%, crude fiber 8.45%, absorption water 2.64 ml/g, oil absorption 3.41 ml/g, swelling power 18.32 g/g, and solubility 19.50%.
The Effect of Germination Time on protein Digestibility and Antioxidant Activity of Red Sorghum Sprout Flour Wisaniyasa, Ni Wayan; Putra, Nengah Kencana; Nicole, Moreen Alesandrina
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.27401

Abstract

Red sorghum is a cereal plant that can be utilized as a carbohydrates source with high content of protein and antioxidants activity, but it has anti- nutritional compounds such as tannins. The germination process can improve the physical and chemical properties of materials including protein digestibility and antioxidant activity. This research aims to determine the effects of germination time on physical and chemical properties of red sorghum sprouts flour and determine the ideal germination time to produce red sorghum sprout flour with the highest protein digestibility and antioxidant activity. This study used a Completely Randomized Design with five treatment levels of germination time: 0, 12, 24, 36, and 48 hours, each repeated three times. Parameters observed in this study included water content, protein content, tannin content, protein digestibility, antioxidant activity, and color analysis (L*, a*, b*). The data obtained were analyzed using variance analysis. The results of the research show that the germination time significantly affects protein digestibility, antioxidant activity, protein content, tannin content, and the color parameters lightness, redness, and yellowness of malted red sorghum flour, but does not affects its water content. The ideal germination time of red sorghum based on this research is 48 hours, which produce malted red sorghum flour that contains water content 7.67%, protein content 9,08%, tannin content 0.38%, protein digestibility 79.49%, antioxidant activity (IC50) 147.44 ppm, and color analysis (lightness 74.03, redness 1.60, yellowness 10.67)(yellowish white with a slight red hue).
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): Oktober
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2017.v02.i02.p06

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%.
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. 01 (2016): April
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2016.v01.i01.p06

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.
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