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All Journal Jurnal Matematika Buletin Udayana Mengabdi Itepa : Jurnal Ilmu dan Teknologi Pangan Jurnal Master Pariwisata (JUMPA) Jurnal Teknologi Pertanian Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Jurnal Ilmiah Teknologi Pertanian Agrotechno Udayana Journal of Social Sciences and Humanities (UJoSSH) Jurnal Gastronomi Indonesia
Luh Putu Trisna Darmayanti
Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences

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Perubahan Karakteristik Pangan Tradisional Pesan Tlengis Selama Penyimpanan Suhu Ruang Desak Nyoman Anggreni Bhaskara; Luh Putu Trisna Darmayanti; I Putu Suparthana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 3 (2021): 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.2021.v10.i03.p12

Abstract

Pesan tlengis is one of Balinese foods made from tlengis or blondo, which is a waste from the process of producing coconut oil in the form of white sediment. In general, the process of producing pesan tlengis is that the tlengis was added with basa genep (complete seasoning), wrapped in banana leaves, and then roasted. Pesan Tlengis was damaged when stored at room temperature of 25oC-30oC, with storage time above 12 hours. Pesan tlengis was damaged during storage at room temperature due to the high content of nutrients such as fat, protein, and water. The high nutrient content in pesan tlengis can be reduced by adding a steaming process. This study was aimed to determine the changes in the characteristics of pesan tlengis during storage at room temperature and to find out how long pesan tlengis can still be consumed during storage at room temperature. This study used a completely randomized design (CRD) with storage time treatment consisting of 4 levels, namely T0 (0 hours), T1 (24 hours), T2 (48 hours), and T3 (72 hours). The data obtained were analyzed by analysis of variance (ANOVA) and if there was a significant effect between treatment levels, it was followed with Duncan's Multiple Range Test. The results showed that the storage time of pesan tlengis at room temperature had a significant effect on moisture content, ash content, protein content, fat content, carbohydrate content, total microbial plate, total mold and yeast, total coliform, texture and aroma. Storage time of 24 hours was the period of time when pesan tlengis can still be consumed with a moisture content value of 5.40%, ash content 3.13%, protein content 12.2%, fat content 55.08%, carbohydrate content 24.71%, total microbial plate 5.99 log cfu / ml, total mold and yeast 0 log cfu / ml, negative coliform, ordorless sour aroma , and the texture slightly slimy.
PERUBAHAN KANDUNGAN NUTRISI ASPARAGUS HIJAU (Asparagus officinalis L.) SELAMA PENYIMPANAN PADA SUHU DINGIN I Nyoman Yana Putra Swija; I Made Sugitha; Luh Putu Trisna Darmayanti
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 4 No 1 (2015): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

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Abstract

The aim of this study was to determine changes nutrients content of green Asparagus (Asparagus officinalis L.) from Pelaga village at the time of harvest and during storage at cold temperatures. Completely Randomized Design (CRD) with single factor was used in this research. The factor was days of storage which consist of 9 level i.e.: 0, 3, 5, 7, 9, 11, 13, 15, and 17 days. The treatment repeated four times. The variables observed were moisture, ash, vitamin C, crude fiber, and sensory analysis (texture, visibility and overall acceptance). The result showed that the nutrition content of green asparagus decreased during storage 17 days. The decline occurred in the moisture content (93.90% (w / w) - 92.66% (w / w)), vitamin C (16.81 mg/100 g - 9.15 mg/100 g), crude fiber (2.03% - 0.29%) and sensory characteristics. Increasingly green asparagus stored, further decreased the nutritional content, as well as sensory characteristics. Green asparagus sensory is still acceptable for up to 9 days storage with water content of 93.12% w / w, ash content of 0.66%, vitamin C was 13.48 mg/100 g, and crude fiber by 0.57%.
Studi Aspek Mikrobiologis Dan Kimiawi Minuman Jamu Gendong Kunyit Asam Di Jimbaran dan Kedonganan, Bali Thanastasya Yolanda; Luh Putu Trisna Darmayanti; Agus Selamet Duniaji
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 1 (2021): 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.2021.v10.i01.p09

Abstract

“Jamu Gendong Kunyit Asam (Tamarind Turmeric Sour Herbs)” is a typical Indonesian drink that is quite famous which is one of the legacies of the Indonesian nation’s ancestors who have medicinal properties in maintaining health and for healing a disease. This study aims to determine aspects of chemistry and microbiology as well as food safety of Tamarind Turmeric Sour Herbs in Jimbaran and Kedonganan, Bali by using survey method and research. The observed variabels include total microbial, coliforms, Escherichia coli, pH, total acid, total vitamin C. The results of microbiological aspect test in this study showed that two samples of Jamu Gendong Kunyit Asam (Tamarind Turmeric Sour Herbs) at Jimbaran and Kedonganan,Bali does not meet the requirements according to SNI 7388:2009 namely samples B and E with indigo in sample B that is 30 x 10-1 and sample E which is 1 x 10-1. The result of chemistry aspect are if the increase in total vitamin C will effect the increase in total acid and pH will be more acid. Besaide that, E. coli bacteria can grow at a pH of 5-7 and the compound content of the tamarind fruit is also antibacterial so that most of Jamu Gendong Kunyit Asam (Tamarind Turmeric Sour Herbs) at Jimbaran and Kedonganan are not contaminated with E.coli.
PENGARUH PERBANDINGAN TERIGU DENGAN TEPUNG KECAMBAH KACANG GUDE (Cajanus cajan (L.) Millsp.) TERHADAP KARAKTERISTIK ROTI TAWAR Dewa Gede Sayang Putra; Ni Wayan Wisanyasa; Luh Putu Trisna Darmayanti
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 4 No 1 (2015): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

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Abstract

This study aims to determine the effect of wheat flour and sprout pigeonpea flour on the characteristic of white bread and to find out the best ratio of wheat flour and sprout pigeonpea flour to produce white bread with the best characteristic. The design of research was Completely Random Design (CRD). The treatment factor was ratio of wheat flour and sprout pigeonpea flour with 5 level: 100%:0%, 95%:5%, 90%:10%, 85%:15% and 80%:20%. Each treatment was repeated three times in order to obtain 15 experimental units. The results showed that the ratio of wheat and sprouts pigeon pea flour in the production of white bread has siginificant effect on the moisture content, ash content, protein content, crude fiber, bread improver, color, texture, flavor, taste, pores uniformity and overall acceptability. The best characteristic of white bread was indicated by application of ratio wheat flour and sprout pigeon pea flour is 85%:15%. The characteristic were 29.58% for moisture content, 1.54% for ash content, 10.44% for protein content, 9.04% for crude fiber, 384.55% for bread volume, color was liked, slightly soft texture, flavor was liked, taste was liked, pores uniformity of bread was mostly uniform and liked the overall acceptance.           
PENGARUH SUHU PENGERINGAN TERHADAP AKTIVITAS ANTIOKSIDAN TEH HERBAL KULIT KAKAO (Theobroma cacao L.) I Gusti Ngurah Sujana Kusuma; I Nengah Kencana Putra; Luh Putu Trisna Darmayanti
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 1 (2019): 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 (166.53 KB) | DOI: 10.24843/itepa.2019.v08.i01.p10

Abstract

This study aims to determine the effect of drying temperature on the antioxidant activity of cocoa peels and obtain drying temperature that can produce herbal tea of cocoa peels with the highest antioxidant activity. The experimental design used was a Completely Random Design with drying temperature treatment which consist of 4 level ie : 65ºC, 75ºC, 85ºC and 95ºC. The treatment was repeated 4 times to obtain 16 experimental units. The results showed that drying temperature had a very significant effect on moisture content, ash content, crude fiber content, juice content, total phenol, antioxidant activity, taste (scoring) and no significant effect on panelists' preference for color, aroma, taste and overall acceptance. The drying temperature of 65ºC was the best treatment that produced herbal tea with the highest antioxidant activity (IC50 456.21 ppm), water content of 11.07%, ash content 8.17%, coarse fiber content 23.89%, extract content 19.90%, total phenol 0,0626%, aroma ordinary, color ordinary, taste not bitter and ordinary, overall acceptance ordinary.
PENGARUH KONSENTRASI SUKROSA TERHADAP KARAKTERISTIK YOGHURT DARI SUSU KULIT PISANG KEPOK (Musa paradisiaca formatypica) DAN KACANG HIJAU (Phaseolus radiatus L.) Laura J. Christy Dante; I Ketut Suter; Luh Putu Trisna Darmayanti
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

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Abstract

This research was conducted to determine the best sucrose concentration of the best yoghurt characteristic that was made by banana peeled and mung bean milk. The research was using complete randomized block design (CRBD) with sucrose concentration as the treatment which consists of seven levels, there were 0%, 2.5%, 5%, 7.5%, 10%, 12.5%, and 15%. The parameters observed were total sugar, lactic acid bacteria population, lactic acid (titrable acidity), pH, and sensory characteristics, such as color, flavor, taste, texture, consistency, and overall acceptance. The results showed that the characteristics of banana peeled and mung bean yogurt was affected by sucrose concentration. The best treatment was 7.5% sucrose concentration which had total sugars at 1,71%, lactic acid bacteria populations at 7.3x109 CFU/ml, lactic acid acidity at 0.89%, pH at 3.56, color were slightly like, the flavor were slightly like, the taste were slightly sour and slightly like, the texture were thick, the consistency were homogeny, and overall acceptance were like.
Pengaruh Rasio Tepung Ampas Kelapa dan Singkong Parut Terhadap Sifat Kimia dan Sensoris Kue Klenyem Ika Septiana; Luh Putu Trisna Darmayanti; I Made Sugitha
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 1 (2021): 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.2021.v10.i01.p14

Abstract

This research aims to determine the comparison effect of coconut pulp flour with grated cassava on the characteristics of klenyem cake, and to find out the exact ratio of coconut flour and grated cassava so as to produce the best characteristics of klenyem cake. The experimental design used Completely Randomized Design (CRD) with treatment of coconut pulp flour and grated cassava ratio consist 6 levels : 20% : 80%; 30% : 70%; 40% : 60; 50% : 50%; 60% : 40%; 70% : 30%. Each treatment was repeated 3 times so obtained 18 experimental units. The parameters observed were water content, ash content, protein content, fat content, carbohydrate content, crude fiber content and the sensory test of the klenyem cake.The data obtained were using Analysis of Variance (ANOVA) and if the significant effect to the variables, followed by The Duncan Multiple Range Test (DMRT). The results showed that the comparison of coconut pulp flour and grated cassava have a significant effect on the water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, color and texture (scoring), aroma, taste and overall acceptance (hedonic). Comparison of coconut pulp flour with grated cassava 40%: 60% has been able to produce the best characteristics of klenyem cake. The parameter results of 40% coconut pulp flour with 60% grated cassava that is water content 32.54%, ash content 1.78%, protein content 2.85%, fat content 33.72%, carbohydrate content 33.61%, crude fiber content 21.62%, yellow color, soft texture, aroma liked, taste liked and overall acceptance liked.
PENGARUH WAKTU MASERASI TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK RIMPANG TEMULAWAK (Curcuma xanthorriza Roxb.) Ega Amelinda; I Wayan Rai Widarta; Luh Putu Trisna Darmayanti
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 4 (2018): 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 (194.053 KB) | DOI: 10.24843/itepa.2018.v07.i04.p03

Abstract

This research aimed to find effect of maceration time on antioxidant activity of java turmeric rhizome extract and to get the right maceration time with highest antioxidant activity of java turmeric rhizome extract. This study used The Completely Randomized Design with the treatment of maceration time of 6 levels: 18 hours, 24 hours, 30 hours, 36 hours, 42 hours and 48 hours. The experiment was repeated in three replication, so that 18 experimental units were obtained. Data were analyzed by Analysis of Variance (ANOVA) and then continued with Duncan Multiple Range Test (DMRT). The result showed that the treatment of maceration time had very significant effect on extraction yield, total curcumin, total phenol and antioxidant activity of java turmeric rhizome extract. The best treatment was 24 hours with extraction yield was 18.88%, total phenol 205.86 mg GAE/g, total curcumin 21.22 mg/g extract, antioxidant activity 84.45% and IC50 36.96 mg/L.
PENGARUH LAMA PEREBUSAN PADA PEMBUATAN MINUMAN HERBAL DAUN SAWO (Manilkara zapota) TERHADAP KARAKTERISTIK DAN DAYA HAMBAT PERTUMBUHAN Escherichia coli Ida Ayu Ketut Dewi Anggraini; Luh Putu Trisna Darmayanti; I Made Sugitha
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 3 (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.i03.p03

Abstract

This research was conducted with the aim to determine the effect of boiling time on making sapodilla herbal drinks on the characteristics and growth of E. coli bacteria and boiling time which can produce the best characteristics and inhibition. This study used a Completely Randomized Design (CRD) with treatment, which was heated at 60 ° C with a boiling time consisting of 5 levels of 10, 20, 30, 40, and 50 minutes. The treatment was repeated 3 times to produce 15 experimental units. The data is then analyzed with variance and if there is an influence between treatment levels then it is continued with the Duncan test. The inhibition test was carried out using the paper disc method. The results showed that the boiling time had a significant effect (P <0.05) on total phenols, tannins, flavonoids, E. coli inhibition, the color and taste of brown herbal drinks. The best boiling time is 30 minutes, with inhibition of 13.3 mm with phenol, tannin and flavonoid content respectively 3.687 mg / 100 g, 2.036 mg / 100 g, and 4.233 mg / 100 g with a bright orange color and is rather preferred, ordinary aroma, rather bitter and ordinary taste, and overall acceptance are rather frowned upon.
Cemaran Mikroba pada Bubuk Temu Putih (Curcuma zedoaria (Berg) Roscoe) dalam Kantung Teh Celup selama Penyimpanan Suhu Ruang Amelia Rovina; Luh Putu Trisna Darmayanti; Agus Slamet Duniaji
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 4 (2021): 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.2021.v10.i04.p02

Abstract

The zedoary rizome (Curcuma Zedoaria (Berg) Roscoe) has a curcumin compound, which is one of the active compounds in the rhizome. Fresh zedoary rizome is easily damaged so it is often preserved by drying it. This research was aimed to determine the microbial contamination of the zedoary rizome packed in tea bags during storage in a room temperature. This research used Completely Randomized Design with storage at room temperature as a treatments, which consisted of 5 levels: 0 days, 7 days, 14 days, 21 days and 28 days. With 3 replication to obtain 15 units of sample. Data were analyzed by Analysis of Variance (ANOVA) and followed by multiple comparison test of Duncan Multiple Range Test (DMRT). The result showed that during storage, there were carasteristics changes in zedoary rizome powder such as increased of total plate count, total mold and yeast count, coliform and water content, but there was no E. coli growth. The zedoary rizome powder in tea bags during storage on days 0 to 28 fulfilled the requirements for food safety because microbial growth is below the maximum limit of Indonesian National Standard (SNI), but the water content on days 14 to 28 does not meet the SNI requirements.
Co-Authors AAGN Anom Jambe Agus Selamet Duniaji Amelia Rovina Anak Agung Istri Sri Wiadnyani Anisha Nathania Saraswati Astria Kezia br Sinuhaji Ayu Anggarawati Ayu Melinda Savitri Betari Nurrachmah Kusuma Putri Brogina Mayank Dini Cassey Tiffany Desak Nyoman Anggreni Bhaskara Dewa Gede Sayang Putra Dhimas Ridwan Thoyibi Dinda Riska Andini Ega Amelinda Eka N Kencana Eka N. Kencana Eka N. Kencana Emilya Grasiana Dede Ezra Agitian G.P. Ganda Putra Gusti Ayu Kadek Diah Puspawati Hana Kusuma Brahmasari Hidayanti Sukmaningrum I D.P. Kartika Pratiwi I Dewa Gde Mayun Permana I Gusti Ayu Agung Mirah Widiastiti I Gusti Ngurah Sujana Kusuma I Kadek Ariyasa I Kadek Dede Pranata I Ketut Suter I KOMANG GDE SUKARSA I Made Sugitha I Nengah Kencana Putra I Nyoman Yana Putra Swija I Putu Suparthana I Wayan Rai Widarta I Wayan Wisma Pradnyana Putra I.A.R.P. Pudja I.K. Suter Ida Ayu Ketut Dewi Anggraini Ika Septiana Jimmy Fernando Pangaribuan KOMANG AYU NOCIANITRI Kristina Wulandari Laura J. Christy Dante Lucia Amitasya Sinaga Lusia Septryani Sidebang Mariya Ulfa Michelle Anabelle Christantio Mirah P Handayani N. L. Ari Yusasasrini Ni Luh Ari Yusasrini Ni Luh Ari Yusasrini Ni Luh Putu Suciptawati Ni Made Indri Hapsari Arihantana Ni Made Indri Hapsari Arihantana Ni Made Susi Kartika Ni Made Wartini Ni Made Weresni Ni Nyoman Tribuana Komalasari Ni Putu Ulfi Widhiastiti Ni Wayan Wisaniyasa Ni Wayan Wisanyasa P.T. Ina Puti Fauziyyah Putu Ari Sandhi Wipradnyadewi Putu Risma Dewi Ratna Newita Pratama Risti Komariah Sayi Hatiningsih Thanastasya Yolanda