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All Journal Archive of Community Health Buletin Udayana Mengabdi Itepa : Jurnal Ilmu dan Teknologi Pangan Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Jurnal Ilmiah Teknologi Pertanian Agrotechno

I D.P. Kartika Pratiwi

Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Author-ID : 2928040

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Health Professions

Published : 16 Documents Claim Missing Document

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UJI DAYA HAMBAT EKSTRAK BUAH TIN (Ficus racemosa Linn) TERHADAP PERTUMBUHAN Staphylococcus aureus ATCC 25923 Muhammad Rizal Ramadhan; I Desak Putu Kartika Pratiwi; Ni Made Indri Hapsari A.
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

This research aims to test the inhibitory extract of fig fruit (Ficus racemose Linn) by using aquadest solvent towards the growth of Staphylococcus aureus ATCC 25923. This research used an Completely Randomized Design with 5 concentrations level of fig fruit extract which were 20%, 40%, 60%, 80%, and 100% with three replications. The observed variable was quantitative test of total colony after contacted with fig fruit extract and calculate the percentage death of Staphylocccus aureus ATCC 25923 after contact. Data of this research was analyzed with analysis of variance and then continued with Duncan test. The result showed that the extract of fig fruit had a significant effect on inhibitory the growth of Staphylcccus aureus ATCC 25923 or has a bacteriostatic character with percentage range death of Staphylococcus aureus ATCC 2593 is 7.20% - 51.40%. Keywords: fig fruit, Staphylococcus aureus, antibacterial

Pengaruh Lama Fermentasi Terhadap Karakteristik Minuman Probiotik Sari Buah Terong Belanda (Solanum betaceum Cav ) Dengan Lactobacillus sp F213 Gede Pracheta Febricia; Komang Ayu Nocianitri; I Desak Putu Kartika Pratiwi
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 2 (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.i02.p07

This research aims to identify the effect of fermentation time on the characteristics of tamarillo juice (Solanum betaceum Cav.) probiotic drinks with the addition of Lactobacillus sp F213 as well as to determine the best time of fermentation that produces the best characteristics of product. Descriptive experimental method design was used in the objective test (total LAB test, total sugar, total acid, pH) and randomized block design in subjective testing (sensory testing). This study uses a treatment that is fermentation time: (18 hours, 20 hours, 22 hours, 24 hours, and 26 hours). The treatment was repeated 3 times to produce 15 experimental units. The data results was described in tables and figures. The results showed treatment with 22 hours fermentation time produced with the best characteristics of the product, namely the total LAB value of 9.44 Log CFU / ml, total sugar 14,16%, total acid 1.50%, pH 4.32 with the preferred orange hedonic test, aroma which is rather liked, the taste scoring test with acidic criteria, and rather sweet and overall acceptance which is rather preferred Keywords: fermentation time, Lactobacillus sp F213, Probiotic drink, Tamarillo juice.

PEMANFAATAN AMPAS KELAPA SEBAGAI BAHAN PANGAN SUMBER SERAT DALAM PEMBUATAN COOKIES UBI JALAR UNGU (Utilization of Coconut Pulp as fiber source in Purple Sweet Potato Cookies) Ema Niga Wardani; I Made Sugitha; I Desak Putu Kartika Pratiwi
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 (205.694 KB)

Coconut pulp is a byproduct of coconut milk product. Coconut pulp can be processed into coconut flour that used as raw materials of purple sweet potato cookies. The purpose of this research is to observe the ratio effect of purple sweet potato flour and coconut flour to produce the best characteristics of purple sweet potato cookies. This research used completely randomize design with purple sweet potato flour and coconut flour ratio 100:0, 90:10, 80:20, 70:30, 60:40, 50:50. Treatment was repeated three times to obtain 18 units experiment. The anova used to analysis of the data and followed by DMRT if there are significant effect. The best result of the research was produced by the ratio of 90:10 for purple sweet potato flour and coconut flour that contain of water 2,87%, ash 1,43%, fat 46,58%, protein 2,88%, carbohydrate 46,24%, crude fiber 7,69%, colour was purple (4,00), texture was crispy (4,07), flavour was rather like (5,40), taste was like (5,53), and overall acceptance was rather like (5,40).

PERBANDINGAN MODIFIED CASSAVA FLOUR (MOCAF) DENGAN TEPUNG KACANG HIJAU (Vigna radiate. L) TERHADAP KARAKTERISTIK SPONGE CAKE Ni Putu Riska Deyana Aprilia; Ni Made Yusa; I Desak Putu Kartika Pratiwi
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 2 (2019): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

This study aims to determine the effect of comparison between mocaf and green bean flour on the characteristics of sponge cake, and to know the better ratio between mocaf and green bean flour on the characteristics of sponge cake. The experimental design used a randomized block design with one treatment factor. The ratio of green bean flour and mocaf flour, which consists of 6 levels such as: 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, 50% : 50%, 40% : 60%. The treatment was repeated 3 times to obtained 18 units of the experiment. The data were analyzed by analyzed variance and if the treatment had an effect on the variable then continued with Duncan test. The result showed green bean flour and mocaf ratio had a significant effect on water content, ash content, fat content, protein content, carbohydrate content, crude fiber content, unfolding factor,color (hedonic), aroma (hedonic), texture (hedonic and scoring), taste (hedonic), pores uniformity (hedonic and scoring) and overall acceptance (hedonic). Ratio of 40% mocaf and 60% green bean flour had the best characteristics, with 25,65 % water content, 1,17 % ash content, 14,48% protein content, 20,84% fat content, 37,81% carbohydrate content, 5,74% crude fiber content, 44,87% developing power,color rather liked, aroma liked, texture rather soft and liked, taste liked and typical of green beans, pores uniformity liked and rather uniform, and overall acceptance liked.

Pengaruh Lama Fermentasi Terhadap Karakteristik Fermented Rice Drink Sebagai Minuman Probiotik Dengan Isolat Lactobacillus sp. F213 Gusti Putu Adi Wira Kusuma; Komang Ayu Nocianitri; I Desak Putu Kartika Pratiwi
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 2 (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.i02.p08

This research aims to identify the effect of fermentation time on the characteristics of fermented rice drinks and to identify the proper fermentation time to produce fermented rice drink with the best characteristics. Fermentation of fermented rice drink used the Lactobacillus sp. F213 isolates. This research used a randomized block design (RBD) with fermentation time as treatment, namely 18, 20, 22, 24, and 26 hours. Each treatment was repeated 3 times resulting in 15 experimental units. The data were analyzed by analysis of variance (ANOVA) and if the treatment affected the variable, then proceed with the Duncan test. The results showed that the fermentation time had a significant effect on total LAB, total sugar, total acidity, pH, and sour taste score of fermented rice drink. The 22 hours fermentation time treatment produced the best characteristics of fermented rice drink, with the following criteria: total LAB 13,26 Log CFU/ml, total sugar 22, 35 %, total acidity 1,71 %, pH 3,99, the color and taste that sweet and rather sour were preferred, the aroma was rather preferred, and overall acceptance was preferred. Keywords: probiotic, fermented rice drink, Lactobacillus sp. F213.

KAJIAN MUTU DAN KEAMANAN PANGAN TRADISIONAL SATE BULAYAK DI TAMAN WISATA SURANADI, KECAMATAN NARMADA, KABUPATEN LOMBOK BARAT Misbah A; I Ketut Suter; I Desak Putu Kartika Pratiwi
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 4 No 2 (2015): 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

This study aimed to determine the nutritional and sensory quality, and safety level of microbiological aspects of the traditional food satay bulayak in the Suranadi Tourism Park, West Lombok. This study used a completely randomized design (CRD) in analyzing sensory evaluation and descriptive analysis in analyzing the quality and food security. A total of 6 samples of satay bulayak each was analyzed in terms of its quality and safety with 2 time repetitions. In the sensory test, the data were analyzed by means of analysis of variance and if they had a significant effect then they were followed by Duncan test. The results of this study showed that satay bulayak in Suranadi Tourism Park, Sub-district of Narmada, West Lombok was safe to be consumed bey the highest average values as follows: moisture content of 69.60%, ash content of 0.03%, 6.61% protein content, 15.37% fat, and carbohydrate content of 19.91%. The results of sensory test on bulayak satay with the highest average value of color contained in the Sarillah sample with a value of 5.3 (slightly liked), texture of Sarifah sample of 5.7 (liked), aroma present in the Sarifah sample with a value of 5.2 (slightly liked), there was a sense/taste in Sarillah and Diah samples with values of 5.2 (slightly liked), while the highest overall acceptance was Sarillah samples with values of 5.4 (slightly liked). Total microbial test results obtained the highest score of 2.59 x 10g cfu / g, and negative on Coliform.

PENGARUH SUBSTITUSI TERIGU DENGAN TEPUNG BERAS MERAH (Oryza nivara) TERHADAP KARAKTERISTIK BAKPAO Fiensa Forsalina; Komang Ayu Nocianitri; I Desak Putu Kartika Pratiwi
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 (189.68 KB)

The research aims to investigate the effect of substitution wheat flour with brown rice flour to the characteristics of bakpao and determine the rate of its which produce the best characteristics of bakpao. The Completely Randomized Design used in this research with the comparisons of wheat flour with brown rice flour which consisted of 6 levels, such as 1) 100% : 0%, 2) 95% : 5%, 3) 90% : 10%, 4) 85% : 15%, 5) 80% : 20%, 6) 75% : 25% used as treatments. Each treatments was repeated 3 times to obtain 18 units. The datas were analyzed by analysis of variance. If there were any effect of the treatment, the analysis followed by Duncan's Multiple Range Test. The results showed that substitution of wheat flour with brown rice flour highly significant effect on the moisture content, antioxidant activity, crude fiber content, strength of expands, taste, color, flavor, texture and overall acceptance of bakpao. The best substitution of wheat flour with brown rice flour is 5% brown rice flour, with characteristics moisture content 31,55%, antioxidant activity 14,61%, crude fiber content 8,71%, strength of expands 55,81%, with criteria color 1,45 (white), texture 4,25 (soft), flavor 2,50 and taste 1,90 (not the typical brown rice) and overall acceptance of bakpao 5,70 ( mostly like).

STUDI SIFAT FISIK, KIMIA DAN FUNGSIONAL TEPUNG KACANG MERAH DAN TEPUNG TEMPE KACANG MERAH (Phaseolus vulgaris L.) Elisabet Ruben; Ni Wayan Wisaniyasa; I Desak Putu Kartika Pratiwi
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 5 No 1 (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 (219.347 KB)

This research aims to know differences in the physical, chemical, and functional properties of red kidney beans and red kidney beans tempeh flour. Data were analyzed by paired t-test at the 95% confidence interval using SPSS (Statistical Program for Social Science). The results showed that there are differences in the physical properties is bulk density, the chemical properties are water content, ash content, fat content, carbohydrate content, and the functional properties are water absorption capacity, oil absorption capacity, swelling power, solubility, while there are no differences in color test, and protein content. The results of research showed that red kidney bean flour for bulk density (0.58g/ml), color test (L value (44.08), a value (-4.65), b value (13.63)), water content (6.79%bb), ash content (3.33%bb), fat content (12.56%bb), protein content (9.04%bb), carbohydrates content (68.28%bb), water absorption capacity (246.04%), oil absorption capacity (91.14%), swelling power (4.27g/g), and solubility (12.12%), while the red kidney beans tempeh flour for bulk density (0.54g/ml), color test (L value (41.08), a value (-6.45), b value (15.83)), water content (8.26%bb), ash content (2.14%bb), fat content (7.11%bb), protein content (9.87%bb), carbohydrates content (72.62%bb), water absorption capacity (277.81%), oil absorption capacity (99.00%), swelling power (4.75g/g), and solubility (21.67%).

Co-Authors AAGN Anom Jambe Anak Agung Istri Sri Wiadnyani Elisabet Ruben Ema Niga Wardani Fiensa Forsalina Gede Pracheta Febricia Gusti Putu Adi Wira Kusuma I Dewa Gde Mayun Permana I Dewa Made Sukrama I Ketut Suter I Made Sugitha I Nengah Sujaya I Putu Suparthana I W.R. Widarta I.W.R. Widarta KOMANG AYU NOCIANITRI Luh Putu Trisna Darmayanti Misbah A Muhammad Rizal Ramadhan N.M. Indri H Ni Made Indri Hapsari Arihantana Ni Made Yusa Ni Nyoman Puspawati Ni Putu Riska Deyana Aprilia Ni Wayan Wisaniyasa NM Indri Hapsari Arihantana Putu Ari Sandhi Widpradnyadewi Wayan Redi Aryanta Yan Ramona

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