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All Journal IPTEKMA Agrotekno Buletin Udayana Mengabdi JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI JIMAT (Jurnal Ilmiah Mahasiswa Akuntansi) Undiksha Indonesian Green Technology Journal Jurnal Teknologi Pertanian Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Teknologi Indonesia Journal of Electrical, Electronics and Informatics Jurnal Darma Agung International Journal on Food, Agriculture and Natural Resources (IJFANRES) Agroindustrial Journal International Journal of Economics, Business and Innovation Research Jurnal Sains dan Teknologi Pangan JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Jurnal Ilmiah Teknologi Pertanian Agrotechno
Ni Made Wartini
Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Bukit Jimbaran-Bali
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Social Sciences Other

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KARAKTERISTIK EKSTRAK PEWARNA KULIT ANGGUR BALI (Vitis vinifera L. var. Alphonso Lavallee) PADA PERLAKUAN KONSENTRASI DAN pH PELARUT ETANOL Ni Kadek Wiji Astuti; Ni Made Wartini; I Made Supartha Utama
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 9 No 2 (2022): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2022.v09.i02.p75

Abstract

Grape fruit skins which contains high antioxidants are potential as a source of natural anthocyanin dyes. The extracted natural anthocyanin dye depends on the concentration of the solvent and the pH of the solvent. This study aims to determine the effect of solvent concentration and solvent pH in the extraction process on the characteristics of the Balinese grape skins dye extract from red wine by-products, and determine the best solvent concentration and solvent pH of the Balinese grape skins dye extract from the side product of red wine. This study were designed using a completely randomized design with two treatment factors. Factor I is the concentration of ethanol solvent, which is divided into three levels (70%, 80% and 90%). The second factor is the pH of the solvent which is divided into 3 levels (pH 3, 4 and 5). The data were analyzed using analysis of variance and then Duncan's multiple range test (DMRT 5%) was performed. The results showed that the concentration of ethanol solvent and solvent pH had a significant effect on yield, while the interaction had a significant effect on total phenol, total anthocyanin, antioxidant capacity, and IC50. The best characteristics of the extract were tested by the effectiveness index. The best extract was obtained in the treatment of ethanol solvent concentration of 90% with a pH of 3. In this combination of treatments, the yield characteristics of 26.91%, total phenol 5178.95 mg GAE /100 g, total anthocyanin 12363.9 mg/L, antioxidant capacity of 3657.31 mg GAEAC/100 g, IC50 25.11 ppm, L * value (brightness) 20.12, a * value (redness) 7.97, and b * value (yellowish) 5.71.
Dye Sensitized Solar Cell Output Power Based on FTO Disposition Immersion Time in Papaya Leave Chlorophyll Poppy Diana Sari; I Made Anom Sutrisna Wijaya; Ida Ayu Dwi Giriantari; Ni Made Wartini; Rukmi Sari Hartati
Journal of Electrical, Electronics and Informatics Vol 7 No 1 (2023): JEEI (July 2023)
Publisher : Institute for Research and Community Services Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Dye-Sensitized Solar Cell (DSSC) is a dye-based organic solar cell as a photon absorber developed by Prof. Gratzel (1991). Natural dyes are a solution to replace synthetic dyes which are commonly used for DSSC because they are affordable, available in large quantities, environmentally friendly and sustainable. The aims of this study was to analyze the effect of immersion time on the disposition of flourine-doped tin oxide – Titanium dioxide (FTO-TiO2) in the natural dye chlorophyll on the current, voltage and power produced. Using papaya leaves extract with a direct gap energy of 2.428 Ev, FTO-TiO2 deposition was immersed in chlorophyll with 5 levels of immersion time and 3 groupings. Current and voltage measurements were made at the output of the DSSC prototype. Using the Solar Power Generation System, the output voltage (Voc) is 341.167 mV, the current (Isc) is 64.755 ?A and the output power is 1.49 x 10-5 w/cm2 at 60 hours of immersion.
Karakteristik Krim Wajah Pada Perlakuan Penambahan Ekstrak Kulit Buah Kakao (Theobroma cacao L.) Sebagai Sumber Antioksidan Alami Dan Waktu Pengadukan Lintang Mandan Madani; Ni Made Wartini; Dewa Ayu Anom Yuarini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 1 (2024): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2024.v12.i01.p09

Abstract

Cocoa pod extract can be utilized in cosmetic preparations, namely face creams to produce creams with antioxidant content. Face cream is an oil-in-water type cream preparation that is comfortable to use and not sticky to the skin. The purpose of this study was to determine the effect of the addition of cocoa pod extract and stirring time on the characteristics of face cream, and to determine the addition of cocoa pod extract and the best stirring time to produce face cream. This study used a two-factor group randomized design, the first factor is the concentration of cocoa pod extract consisting of 3 levels, namely 1%, 2% and 3%. The second factor is stirring time consisting of 3 levels, namely 10 minutes, 15 minutes, 20 minutes. The results showed that extract concentration and stirring time influenced antioxidant activity, antioxidant capacity, pH, viscosity, spreadability, homogeneity, color, aroma and overall acceptance. Extract concentration of 3% and stirring time of 20 minutes was the best treatment to produce face cream with IC50 antioxidant activity value of 148.42±0.72 ppm, antioxidant capacity of 84.92±0.41 mg GAEAC/g, pH 6.45±0.04, viscosity 27850±70.7 cp, spreadability 5.45±0.07 cm, organoleptic good aroma 4.30±0.66 (moderately typical of cocoa to typical of cocoa), color 4.10±0.79 (moderately bright brown to bright brown), and overall acceptance 4.30±0.73 (moderately like to like). Keywords : cocoa pod husk, face cream, stirring time, concentration, antioxidant Ekstrak kulit buah kakao dapat dimanfaatkan pada sediaan kosmetik yaitu krim wajah untuk menghasilkan krim dengan kandungan antioksidan. Krim wajah merupakan sediaan krim tipe minyak dalam air yang nyaman untuk digunakan dan tidak lengket pada kulit. Tujuan dari penelitian ini untuk mengetahui pengaruh penambahan ekstrak kulit buah kakao dan waktu pengadukan terhadap karakteristik krim wajah, serta menentukan penambahan ekstrak kulit buah kakao dan waktu pengadukan terbaik untuk menghasilkan krim wajah. Penelitian ini menggunakan rancangan acak kelompok dua faktor, faktor pertama adalah konsentrasi ekstrak kulit buah kakao terdiri dari 3 taraf, yaitu 1%, 2% dan 3%. Faktor kedua adalah waktu pengadukan terdiri dari 3 taraf, yaitu 10 menit, 15 menit, 20 menit. Hasil penelitian menunjukkan bahwa konsentrasi ekstrak dan waktu pengadukan berpengaruh terhadap aktivitas antioksidan, kapasitas antioksidan, pH, viskositas, daya sebar, homogenitas, warna, aroma dan penerimaan keseluruhan. Konsentrasi ekstrak 3% dan waktu pengadukan 20 menit merupakan perlakuan terbaik untuk menghasilkan krim wajah dengan nilai aktivitas antioksidan IC50 148,42±0,72 ppm, kapasitas antioksidan 84,92±0,41 mg GAEAC/g, pH 6,45±0,04, viskositas 27850±70,7 cp, daya sebar 5,45±0,07 cm, organoleptik baik aroma 4,30±0,66 (cukup khas kakao hingga khas kakao), warna 4,10±0,79 (coklat cukup cerah hingga coklat cerah), dan penerimaan keseluruhan 4,30±0,73 (agak suka hingga suka). Kata kunci : kulit buah kakao, krim wajah, waktu pengadukan, konsentrasi, antioksidan
Karakteristik Bubuk Daun Singkong (Manihot esculenta Crantz) Pada Perlakuan Suhu Dan Lama Blansir Sixtania Ijo Magho; Ni Made Wartini; Ni Putu Suwariani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 1 (2024): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2024.v12.i01.p11

Abstract

Cassava leaves (Manihot esculenta Crantz) is one of the leaves that has Chlorophyll content which acts as a pigment that gives green color, most of which are found in the thylakoid membranes of chloroplasts. This research aims to investigate the effect of blanching on the characteristics of cassava leaf powder and determine the best treatment of the blanching temperature and duration of blanching to produce powdered purple globe amaranth flowers. This research used factorial randomized block design with 2 factor experiments. The first factor was the blanching temperature consists of 3 levels: 70, 80, and 90?C. The second factor was duration of blanching consists of 3 levels: 1, 3, 5 minutes each treatments was carried out 2 times and obtained 18 experimental units. The obtained data were analyzed by analysis of variance. The observed variables are water content, total chloropyll, chloropyll a, chloropyll b, antioxidant capacity and color intensity (L, a*, b*). The blanching temperature dan duration of blanching had a significant effect on are water content, total chloropyll, chloropyll a, chloropyll b, brightness level (L*), redness level (a*), and yellowish level (b*), but had no effect antioxidant. While interaction between two treatments had no significant effect for all variables. Based on the best, the effectiveness index to produce the best treatment is blanching temperature 800C dan duration of blanching 1 minutes with characteristics of a water content 13,68%, total chloropyll 9,33%, chloropyll a 6,96%; chloropyll b 2,14%; antioxidant capacity 266,86 mg GAEAC/g, brightness level (L*) 49,15, redness level (a*) -4,80 dan yellowish level (b*) 7,75. Key words: Manihot esculenta Crantz, blanching, chlorophyll, natural dye Daun singkong (Manihot esculenta Crantz) merupakan salah satu daun yang memiliki kandungan klorofil yang berperan sebagai pigmen pemberi warna hijau, yang sebagian besar ditemukan dalam membran tilakoid kloroplas. Penelitian ini bertujuan untuk mengetahui suhu dan lama blansir terhadap karakteristik bubuk daun singkong dan menentukan suhu dan lama blansir terbaik untuk menghasilkan bubuk daun singkong. Penelitian ini menggunakan rancangan acak kelompok (RAK) faktorial yang terdiri dari 2 faktor. Faktor pertama yakni suhu blansir yang terdiri atas 3 taraf yaitu 70?C, 80?C, 90?C dan faktor kedua yaitu lama blansir yang terdiri atas 3 taraf yaitu 1, 3, 5 menit. Masing-masing perlakuan dilakukan 2 kali dan diperoleh 18 satuan percobaan. Data yang diperoleh dianalisis dengan analisis variansi. Variabel yang diamati meliputi kadar air, kadar total klorofil, klorofil a, klorofil b, kapasitas antioksidan dan intesitas warna (L, a*, b*). Perlakuan suhu dan lama blansir berpengaruh terhadap kadar air, kadar total klorofil, klorofil a, klorofil b, tingkat kecerahan (L*), tingkat kemerahan (a*) dan tingkat kekuningan (b*), namun tidak berpengaruh pada kapasitas antioksidan. Sedangkan interaksi kedua perlakuan berpengaruh tidak nyata terhadap semua variabel. Berdasarkan uji indeks efektifitas karakteristik terbaik pewarna alami bubuk daun singkong dihasilkan dengan perlakuan suhu 800C dan lama blansir 1 menit yaitu dengan karakteristik kadar air 13,68%, total klolrofil 9,33%, klorofil a 6,96%; klorofil b 2,14%; kapasitas antioksidan 266,86 mg GAEAC/g, tingkat kecerahan (L*) 49,15, tingkat kemerahan (a*) -4,80 dan tingkat kekuningan (b*) 7,75. Kata kunci: Manihot esculenta Crantz, Blansir, Kadar Klorofil, Pewarna Alami
KARAKTERISTIK TEPUNG DAUN KELOR BERDASARKAN PERBEDAAN SUHU DAN LAMA BLANSING Dewi, Ni Putu Satya Kencana; Wisaniyasa, Ni Wayan; Wartini, Ni Made
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 10 No 2 (2023): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2023.v10.i02.p59-67

Abstract

Moringa plants contain various types of bioactive compounds in the form of phenolic compounds as antioxidants that are beneficial for health. One way of processing moringa leaves is to make moringa leaf flour by drying and blanching methods. The purpose of this study was to determine the effect of the best blanching time and temperature to produce moringa leaf flour. The blanching of moringa leaf flour was conducted with temperatures of 80 ± 2oC, 90 ± 2oC, and 100 ± 2oC and a duration of 5 minutes, 7 minutes, and 9 minutes. Based on the results, the variance of temperature and duration of blanching significantly affected the yield, total phenol content, beta-carotene content, and antioxidant activity (IC50) of moringa leaf flour. The results of the effectiveness index test showed that treatment at a temperature of 90 ± 2oC and a duration of 5 minutes produced the best moringa leaf flour with yield characteristics of 24.44 ± 0.09%, total phenol content 666.89 ± 4.57 mg/100 g, beta-carotene content 5763.86 ± 3.03 mg/100 g and antioxidant activity (IC50) 840.49 ± 31.29 ppm.
Karakteristik Sensoris Penyedap Rasa Berbasis Daun Kelor dan Tempe Prayoga, Dewa Gede Eka; Wartini, Ni Made; Permana, I Dewa Gde Mayun
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 11 No 1 (2024): Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2024.v10.i01.p13-21

Abstract

Moringa leaves and tempeh contains high levels of glutamic acid, which has the potential to be developed as a flavor enhancer substitute for monosodium glutamate (MSG). This study aims to determine the sensory characteristics and the effect of the percentage of additions (1%, 2%, 3%, 4%, and 5%) of moringa and tempeh-based flavor enhancers on processed foods in the form of spinach clear soup. The design used in this study was a completely randomized design. The variables observed included the testing of sensory properties in the form of a threshold stimulation test, duo trio test, scoring test on taste parameters, and hedonic test on color, aroma, taste, and overall acceptance parameters. Data were analyzed by Analysis of Variance (ANOVA) and followed by Duncan's test. The results showed that flavor enhancers based on moringa leaves and tempeh had an absolute threshold of 0.17% and a difference threshold of 0.25%, and had a different level of umami flavor compared to MSG. The percentage of the addition of flavor enhancers has a very significant effect on the scoring of taste and the hedonics of color, taste, and overall acceptance, and has no significant effect on the aroma hedonics. The addition of flavor enhancer based on moringa leaves and tempeh with a percentage addition of 5% produces spinach clear soup with good sensory characteristics having a taste scoring value of 4.47 (very tasty), and color hedonics of 3.57 ( mildly like), aroma of 4.33 (mildly like), taste of 4.63 (like), and overall acceptance of 4.60 (like).
KARAKTERSITIK FISIKOKIMIA EKSTRAK BEKATUL BERAS HITAM ASAL DESA CENGOLO - TABANAN SEBAGAI SUMBER PEWARNA FUNGSIONAL Widnyani, Ida Ayu Putu Ary; Wartini, Ni Made; Wrasiati, Ni Luh Putu
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 10 No 2 (2023): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2023.v10.i02.p68-74

Abstract

Bekatul beras hitam merupakan hasil samping pada proses penyosohan beras hitam yang berpotensi untuk dijadikan bahan pewarna fungsional. Penelitian ini bertujuan untuk, Menentukan pengaruh perbandingan bahan dengan pelarut dan pH terhadap karakteristik ekstrak pewarna bekatul beras hitam serta menentukan perbandingan bahan dengan pelarut dan pH terbaik untuk menghasilkan ekstrak pewarna bekatul beras hitam yang dapat diaplikasikan pada produk pangan. Penelitian ini menggunakan rancangan acak kelompok (RAK) 2 faktor 3 kelompok. Proses ekstraksi sampel menggunakan metode maserasi. Hasil penelitian menunjukkan, perlakuan perbandingan bahan dengan pelarut dan pH pelarut serta interaksinya berpengaruh terhadap parameter uji rendemen, total antosianin, Warna (L*, a*, dan b*). Perlakuan perbandingan bahan dengan pelarut 1:10 dan pH 1 merupakan perlakuan terbaik untuk mendapatkan ekstrak bekatul beras hitam dengan karakteristik, rendemen 0,0089%, total antosianin 596,944 mg/l, nilai L* 51,533, nilai a* 26,933, nilai b* 32,133.
PENGARUH WAKTU BLANSING DAN SUHU PENYEDUHAN TERHADAP KARAKATERISTIK MINUMAN HERBAL BUAH MENGKUDU (MORINDA CITRIFOLIA L) Meigasari, Made; Permana, I. D.G. Mayun; Wartini, Ni Made
JURNAL DARMA AGUNG Vol 32 No 3 (2024): JUNI
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Darma Agung (LPPM_UDA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46930/ojsuda.v32i3.4324

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh waktu blansing buah mengkudu dan suhu penyeduhan terhadap karakteristik minuman herbal mengkudu, menentukan waktu blansing buah mengkudu dan suhu penyeduhan untuk menghasilkan minuman herbal buah mengkudu dengan karakteristik terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap terdiri atas dua tahap. Tahap I : perlakuan waktu blansing buah mengkudu terdiri dari 3 taraf yaitu 5, 10, dan 15 menit, setelah mendapatkan yang terbaik dilanjutkan dengan Tahap II : perlakuan suhu penyeduhan minuman mengkudu yang terdiri dari 3 taraf yaitu 70, 85, dan 100 0C. Tahap I : waktu blansing buah mengkudu terdiri dari 3 taraf diulang sebanyak 5 kali hingga didapatkan 15 unit percobaan dengan yang diamati variabel rendemen, kadar air, total fenol dan aktifitas antioksidan. Data yang diperoleh dianalisis dengan analisis ragam dan uji lanjut dengan uji beda nyata Tukey dengan selang kepercayaan 95 % dengan piranti Minitab 17. Penelitian tahap II : suhu penyeduhan minuman herbal buah mengkudu terdiri dari 3 taraf diulang sebanyak 5 kali sehingga didapatkan 15 unit percobaan. Data yang peroleh dianalisis dengan analisis ragam dan uji lanjut dengan uji beda nyata Tukey dengan selang kepercayaan 95 % dengan piranti Minitab 17. Hasil penelitian tahap I menunjukan bahwa perlakuan waktu blansing buah mengkudu adalah 5 menit buah mengkudu berpengaruh terhadap karakteristik rendemen 20,86%, kadar air 14,52%, total fenol 19,74 mgGAE/g, dan aktivitas antioksidan 68,62%. Perlakuan terbaik tahap I adalah waktu blansing 5 menit. Hasil penelitian tahap II menunjukan bahwa perlakuan suhu penyeduhan 850C berpengaruh terhadap karakteristik seduhan herbal minuman buah mengkudu yaitu total fenol 30,66 mgGAE / g, aktivitas antioksidan 63,62%. Hasil perlakuan terbaik tahap II adalah suhu penyeduhan 850C. Perlakuan terbaik pada penelis suhu penyeduhan 1000C, berpengaruh terhadap uji kesukaan warna 5,7 (suka), rasa 4,95 (agak suka), aroma 4,60 (agak suka) penerimaan keseluruhan 5,15 (suka) uji skor warna 5,1 (coklat kekuningan), rasa 3,85 (agak pahit), aroma 5,05 (khas mengkudu). Komponen senyawa minuman mengkudu menggunakan metode Liquid Chomograhpy Mess Spectrometry yaitu isoleucine, phenylalanine, berkeleydione, meroterpenoid, scopoletin, acetate, coumarin, rutin flavonoid, proline, oligosaccharides, nicotiflorin, scopoletin.
Bioethanol Production from Oil Palm Empty Fruit Bunches Using R5I3 Isolate Immobilized on Sodium Alginate Beads Ida Bagus Wayan, Gunam; Yanti Sinurat, Dame; Wartini, Ni Made
Indonesian Green Technology Journal Vol. 14 No. 1 (2025)
Publisher : Sekolah Pascasarjana, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.igtj.2025.014.01.04

Abstract

Indonesia is the world's largest palm oil producer, contributing 59% of the total global production. The decreasing availability of fossil fuels contrasts with the increasing energy demand due to population growth. The development of bioethanol as an alternative energy source is expected to replace fossil fuels while contributing to environmental sustainability. Oil palm empty fruit bunches (OPEFB) are abundant industrial waste which is a potential raw material for bioethanol production. This study aims to analyze two different R5I3 cell treatments and fermentation time on bioethanol production from OPEFB and to determine the type of cell and fermentation time that produces the highest bioethanol content. The experiment was conducted using a Randomized Block Design with two factors: cell treatment types (free and immobilized cells) and fermentation time (24, 48, 72, and 96 hours). The results showed that cell treatment types significantly affected reducing sugar content, pH, total dissolved solids, and ethanol concentration. Fermentation time influenced reducing sugar content, total dissolved solids, and ethanol concentration but had no significant effect on pH. The treatment of immobilized R5I3 cells with a fermentation time of 72 hours produced bioethanol with the highest ethanol content of 1.02% (v/v).
Next-Generation Pasta: Trends and Challenges in Plant-Based and Protein-Enriched Formulation Pranayasa, Wayan Angga; Luh Putu Wrasiati; Ni Made Wartini; I Wayan Arnata
International Journal of Economics, Business and Innovation Research Vol. 4 No. 05 (2025): August - September, International Journal of Economics, Business and Innovatio
Publisher : Cita konsultindo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63922/ijebir.v4i05.2177

Abstract

The high demand for healthier food is contributing to the innovation in pasta formulations, traditionally based on durum wheat semolina. In this context, recent reformulation has focused on the addition of plant-based and protein-rich ingredients, such as legumes, pseudocereals, fish protein, and dietary fiber, to enhance nutritional value and functional properties of pasta product. The reformulations cause an increase in protein, fiber content, amino acid, antioxidant capacity, glycemic control, and prebiotic activity. However, ingredient substitutions pose technological challenges, including changes in texture and high losses during the cooking process. Therefore, this study aims to optimize functional pasta product and address technological challenges by applying different processing methods such as fermentation, extrusion, and enzymatic treatments. The results showed that pasta fortification provided substantial nutritional benefits, although the impact on sensory characteristics posed a significant concern. This was because physicochemical properties of functional ingredients could alter the texture, color, and flavor of product, directly impacting consumer acceptance.
Co-Authors A. A. P. A. Suryawan W Aldi Oktavian Alfridus Sandro Dacosta Perdisen Aman Julianto Amenra Ramzi Naz Amna Hartiati Anak Agung Made Dewi Anggreni Aprilianti, Bunga Ardhinata Antares Arfira Khofifah Bambang Admadi Harsojuwono Bimby Issassam Devi, Putu Nandya Sri DEWA AYU ANOM YUARINI Dewi, Ni Putu Satya Kencana Dr.Ir. Yunianta, DEA Erina Novandri Elsa Erna Sri Rahayu Ezra Agitian Ezra Elkana Karo Sekali Febriyawati Cahyanty Nugraha G.P. Ganda Putra G.P. Ganda Putra Gede Gora Adrista Gst Ayu Kd Frety Yudharini Gusti Ayu Gayatri Amasdenia Sukarno Gusti Ayu Mas Alstonia Parnawan I Dewa Gde Mayun Permana I Gede Esti Widiantara I Gusti Ayu Purnamawati I Gusti Gde Satria Anggakara Putra I Gusti Ngurah Agung Paranatha I Gusti Ngurah Pratama Putra I Gusti Ngurah Pungki Wiraguna I Kadek Aditya Prasatya I Kadek Agus Nuada I Ketut Gede Putra Adiyasa I Komang Budha Astawa I Komang Wiria Santiyoga I Made Adi Parimartha I Made Anom Sutrisna Wijaya I Made Dwipayana I Made Sugiastawa I Made Sugitha I Made Supartha Utama I Nyoman Bangbang Primaryadi I Putu Suparthana I W.G. SEDANA YOGA I Wayan Arnata I Wayan Eggy Perdana Putra I Wayan Mika Pratama I Wayan Putra Adiyasa I.W.G.S. Yoga Ida Ayu Ary Widnyani Ida Ayu Dwi Giriantari Ida Ayu Putu Arik Cahayanti Ida Bagus Alit Arcana Ida Bagus Ananta Wibawa Ida Bagus Wayan Gunam Ida Bagus Wayan, Gunam Ida Bagus Yogaswara Ika Martoquito Lumbanraja Irena Savitri Kadek Ngurah Ghandhi Danu Subagan Kesia Teodora Br Ginting Komang Adi Darmawan Lintang Mandan Madani Luh Putu Ayu Evitasari Cesarini Luh Putu Trisna Darmayanti Luh Putu Wrasiati Lutfi Suhendra Made Gabhina Aryayustama Made Gde Wisnu Merta Made Hary Sayoga Made Meigasari, Made Made Puspa Aridona Made Wahyu Nadaiswara Putra Ni Gst Ayu Kade Ratih Permata Sari Ni Kadek Eka Wati Ni Kadek Maya Isadora Ni Kadek Sinarwati Ni Kadek Wiji Astuti Ni Ketut Wiradnyani Ni Made Dewi Indriyani Ni Made Ratih Despianti Ni Made Ria Oka Antari Ni Nyoman Budiasih Ni Putu Diah JuliantariD Ni Putu Eny Sulistyadewi Ni Putu Noviantari Ni Putu Puspadi Aristyanti Ni Putu Suwariani Ni Wayan Wisaniyasa Novia Esterulina Purba NYOMAN SEMADI ANTARA Pande Komang Suparyana Permana, I. D.G. Mayun Poppy Diana Sari Pranayasa, Wayan Angga Prayoga, Dewa Gede Eka Purnama Yanti, Gusti Ayu Kade Diana Putu Timur Ina Rahel Br Ginting Rian Lamhot Parasian Hutabarat Rukmi Sari Hartati Rurini Retnowati Sadyasmara, Cokorda Anom Bayu Sagung Ayu Bulan Julia Saraswati Sang Ayu Sri Eka Oktari Sarah Chairunnisa Sasha Patrisia SATRIYAS ILYAS Sixtania Ijo Magho Sri Mulyani Sri Mulyani Suwariani, Ni Putu Suwarini, Ni Putu Tiara Noviyani Tri Susanto Vonny Tanone Widnyani, Ida Ayu Putu Ary Yanti Sinurat, Dame Yemima Maria Lasma Roha Sitompul Yohannes Eko Putra Simanullang Zainul Fikri