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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 Udayana Journal of Social Sciences and Humanities (UJoSSH) Jurnal Gastronomi Indonesia Jurnal Ilmiah Teknologi Pertanian Agrotechno
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 Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences

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Efek Hipoglikemik Pemberian Flake dari Tepung Jagung dan Rumput Laut Gracilaria Sp. pada Tikus Diabetes N. L. Ari Yusasrini; Luh Putu T. Darmayanti
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 4 No 1 (2017)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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

Abstract

The purpose of this study was to determine the hypoglycemic effects of flake made from amixture of corn flour and seaweed Gracilaria sp. (corn flake-seaweed) in diabetic rats.Stage of research began with making of corn flake-seaweed, testing nutritional value offlake and continued with bioassay testing using induced diabetic rats. Twenty-one rats(Wistar) were used in this study. Rats were divided into 3 groups: PS (-), PS (+), and PF.Each group was given a different feed. Analysis was conducted on the analysis of proximateand crude fiber content of flake, blood sugar analysis, weighing and observations in animalfeed consumption. The results showed that flake had 3,62 % of a moisture content, 4,59 %of ash content, 9.30% of protein content, 8,27 % of fat content carbohydrates by differentlevels of 74.22% and 36.54% of crude fiber. Bioassay testing showed that the corn flakeseaweedhas hypoglycemic effects and could lower blood glucose levels by 48.43% indiabetic rats.
NUGELLA : NUGGET RUMPUT LAUT-AYAM YANG BERGIZI DAN KAYA SERAT Ayu Melinda Savitri; I Kadek Ariyasa; Dhimas Ridwan Thoyibi; Ayu Anggarawati; N. L. Ari Yusasasrini; Trisna Darmayanti
JURNAL GASTRONOMI INDONESIA Vol 6 No 1 (2018): Jurnal Gastronomi
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v6i1.56

Abstract

Rumput laut merupakan salah satu sumber daya hayati yang kaya akan nutrisi, dan terdapat dalam jumlah yang cukup melimpah di perairan Pulau Bali. Selama ini pemanfaatan rumput laut untuk keperluan pangan di Bali masih belum optimal. Rumput laut diketahui memiliki kandungan protein dan serat yang tinggi, serta berbagai manfaat kesehatan sehingga berpotensi untuk dikembangkan menjadi produk pangan fungsional. Salah satu produk pangan yang dapat dibuat dari rumput laut adalah nugget. Nugget rumput laut memiliki kelebihan dibandingkan produk nugget pada umumnya yang terbuat dari daging atau ikan karena memiliki kandungan serat. Penelitian ini bertujuan untuk mengetahui formulasi terbaik dalam pembuatan nugget rumput laut-ayam, kandungan proksimat serta desain kemasan yang sesuai sebagai tahapan awal pengembangan produk pangan rumput laut. Hasil penelitian menunjukkan perbandingan yang terbaik antara rumput laut dengan daging ayam adalah 50% : 50%.
DETEKSI ESCHERICHIA COLI PADA KULINER IKAN BAKAR DI PANTAI KEDONGANAN: STUDI AWAL TENTANG KEAMANAN PANGAN KULINER TRADISIONAL BALI Trisna Darmayanti; N. L. Ari Yusasrini
JURNAL GASTRONOMI INDONESIA Vol 6 No 1 (2018): Jurnal Gastronomi
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v6i1.57

Abstract

Penelitian ini bertujuan untuk mengetahui keberadaan bakteri Escherichia coli pada kuliner ikan bakar di Pantai Kedonganan, Badung, Bali. Sampel yang diuji terdiri dari sampel padatan (ikan bakar), sampel cair (air pencuci ikan) dan sampel air bersih. Uji dilakukan dengan menggunakan Analisis Kualitatif Standar yang terdiri dari: (1) Uji penduga: penentuan nilai MPN (Most ProbableNumber) atau APM (Angka yang Paling Mungkin) bakteri koliform, (2) Uji konfirmasi dan (3) Uji lengkap. Hasil penelitian menunjukkan bahwa nilai MPN atau APM kontaminasi E. coli pada sampel adalah kurang dari 3 MPN/g. Ditinjau dari SNI 7388-2009 tentang Batas Maksimum Cemaran Mikroba dalam Pangan untuk kategori pangan ikan dan produk perikanan termasuk moluska, krustase, dan ekinodermata, keberadaan bakteri E. coli pada kuliner ikan bakar tidak melampaui batas maksimum yang disyaratkan.
Causality between Frequency of Visit with Tourists Satisfaction: a Multi-group Analysis Eka N. Kencana; Trisna Darmayanti
Udayana Journal of Social Sciences and Humanities Vol 1 No 2 (2017): UJoSSH, September 2017
Publisher : Research and Community Services Institutes of Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (787.237 KB) | DOI: 10.24843/UJoSSH.2017.v01.i02.p01

Abstract

This work is aimed to study the causal relationship between frequencies of visit to Bali with tourists’ satisfaction regarding the quality of destination. An instrument with five Likert-scale options was designed to measure visitors’ perception. The respondents in this study are 150 tourists who visited Kuta and Nusa Dua areas in September— October 2016, two famous tourist destinations in Bali; consists of 75 foreign and domestic tourists, respectively. The respondents were asked for their satisfaction and quality of destination had been visited. By applying structural equation modeling with multi-group analysis (MGA-SEM), the result shows the quality of destination significantly affects their satisfaction. In addition, satisfaction level for repeater guests is smaller compared to tourists’ who visited the destination for the first time.
Pengaruh Lama Fermentasi dengan Lactobacillus plantarum terhadap Karakteristik Fisikokimia dan Fungsional Tepung Biji Durian (Durio zibethinus Murr) Ni Putu Ulfi Widhiastiti; Luh Putu Trisna Darmayanti; I Desak Putu Kartika Pratiwi
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 1 (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.i01.p11

Abstract

This research was aimed to determine the effect of fermentation time on the physicochemical and functional characteristics of fermented durian seed flour using Lactobacillus plantarum inoculum. This study used a completely randomized design with fermentation time treatment consisting of 5 levels, namely: 0 hours, 12 hours, 24 hours, 36 hours, and 48 hours. Each treatment was repeated 3 times in order to obtain 15 experimental units. Data were analyzed by analysis of variance and if the treatment had a significant effect, it the variables, it was continued with Duncan's Multiple Range test. The results showed that the fermentation time had a significant effect on yield, density of Kamba, oil absorption capacity, solubility and total lactic acid bacteria, but had no significant effect on moisture content, ash content, color density, water absorption capacity, and swelling power. Long treatment of fermentation with a time of 48 hours resulted in the best fermented durian seed flour with the characteristics of ash content of 0.67%, moisture content of 9.87%, density of kamba 0.49%, color density L 34.59, starch content, water absorption capacity 1,95%, oil absorption capacity 2.41, swelling power 45.01%, solubility, 24.30% total LAB.
Pengaruh Jenis Kemasan Terhadap Karakteristik Cookies Ampas Tahu Selama Penyimpanan Putu Risma Dewi; Luh Putu Trisna Darmayanti; Komang Ayu Nocianitri
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 2 (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.i02.p08

Abstract

This study aims to determine the effect of the type of packaging on tofu dregs cookies during storage and the best type of packaging alarm that can maintain the balance of tofu dregs cookies during storage. The experimental design used was factorial Completely Randomized Design (CRD) with 2 factors. The first factor was the type of packaging with 3 levels, namely K1 = Polypropylene, K2 = Polyethylene, K3 = Aluminum Foil. The second factor, namely storage time with 5 stages, namely P0 = 0 weeks, P1 = 1 week, P2 = 2 weeks, P3 = 3 weeks, and P4 = 4 weeks. The treatment was repeated 2 times in order to obtain 30 experimental units. The data obtained were analyzed using Analysis of Variance (ANOVA). If the influence affects the test parameters, then test with Duncan's Multiple Range Test. The type of packaging during storage affects water content, texture, crude fiber content, TBA number, hedonic test (aroma, texture, color, taste and overall acceptance). This type of aluminum foil packaging can maintain the characteristics of tofu dregs cookies for up to 3 weeks with the following characteristics: moisture content of 3.73%, texture 51.90 N, crude fiber content 4.20%, TBA number 0.32 mg malonaldehyde / kg, for preference tests such as color, aroma, texture, taste and overall acceptance is preferred.
Pengaruh Penggunaan Isolat Weissella confusa F213 dan Lactobacillus rhamnosus SKG34 terhadap Kandungan BAL Minuman Probiotik Sari Buah Naga Merah Kristina Wulandari; Komang Ayu Nocianitri; Luh Putu Trisna Trisna Darmayanti
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.p07

Abstract

This research was aimed to determine the effect of using lactic acid bacteria (LAB) on the LAB content of red dragon fruit (Hylocereus polyrhizus) probiotic drink and to determine the right type of LAB to produce red dragon fruit (Hylocereus polyrhizus) probiotic drink with the best characteristics. This study used a Completely Randomized Design (CRD) with treatment factors namely the type of LAB which consisted of 3 levels including Weissella confusa F213, Lactobacillus rhamnosus SKG34, and a mixture of Weissella confusa F213 and Lactobacillus rhamnosus SKG34. The treatment was repeated 5 times to obtain 15 experimental units. Data were analyzed using Analysis of Variance (ANOVA) and if the treatment had a significant effect, then continued with Duncan Multiple Range Test. The results showed that the use of different LAB types had a significant effect on total LAB, pH, total acid, sour taste scores, and sweet taste scores of red dragon fruit probiotic drink. The mixture of Weissella confusa F213 and Lactobacillus rhamnosus SKG34 treatment produced the best characteristics of red dragon fruit probiotic drink with total LAB 11,23 log cfu/ml; pH 3,90; total acid 0,2%; and total sugar 7,96% with color and taste (slightly sour and slightly sweet) liked; aroma rather liked, and overall acceptance liked.
Pengaruh Lama Fermentasi Terhadap Karakteristik Minuman Probiotik Sari Buah Nanas (Ananas comosus L.) dengan Isolat Lactobacillus rhamnosus SKG34 Jimmy Fernando Pangaribuan; Komang Ayu Nocianitri; Luh Putu Trisna Darmayanti
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.p10

Abstract

This study aims to determine the effect of fermentation time on the characteristics of pineapple probiotic juice with Lactobacillus rhamnosus SKG34 isolate and determine the appropriate fermentation time to produce the best probiotic pineapple juice characteristics. This study used a Completely Randomized Design (CRD) with treatment duration of fermentation, namely 0 hours, 12 hours, 24 hours, 36 hours and 48 hours. Each treatment was repeated 3 times to obtain 15 experimental units. The data were analyzed by analyse of variance and if the treatment had a significant effect, then continued with the Duncan Multiple Range Test (DMRT). The results showed that the duration of fermentation affected the total sugar, total acid, acidity (pH), color hedonic, aroma hedonic, taste hedonic, sour and sweet taste scoring, and overall acceptance, but had no effect on total LAB. The 24-hour fermentation treatment resulted in the best characteristic of probiotic pineapple juice with total LAB 9.8 x 109 CFU/ml, total sugar 13.81%, total acid 0.54%, pH 3.47, liked color, aroma liked, slightly sour and slightly sweet flavors were liked, and overall acceptance was liked.
Pengaruh Konsentrasi Ragi Rhizopus oligosporus DP02 Bali Terhadap Karakteristik Tempe Kacang Gude (Cajanus cajan (L) Millsp) Anisha Nathania Saraswati; Agus Selamet Duniaji; Luh Putu Trisna Darmayanti
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 1 (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.i01.p09

Abstract

The research was conducted with the aims to determine the effect of mold concentration with Rhizopus oligosporus DP02 Bali on the characteristic of pigeon peas tempeh and to determine the appropriate yeast concentration to produce tempeh with the best characteristic. The experimental design that used in this research was a completely randomized design with the treatment consisting of 5 levels of mold concentration, namely: 1%, 2%, 3%, 4%, and 5%. Each treatment was repeated 3 times to obtain 15 experimental units. The data were analyzed by analysis of variance and if there was a significant effect, the Duncan Multiple Range Test were perfomed. The results showed the yeast concentration had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, color (hedonic and scoring test), taste (hedonic test), texture (hedonic and scoring test), and overall acceptance (hedonic test) and had no effect on the aroma (hedonic test). The result show that the tempeh with a concentration of 5% yeast resulting the best tempeh characteristic with the criteria of 62.64% water content, 0.69% ash content, 9.66% protein content, 3.31% fat content, 23.70% carbohydrate content, 11.13% crude fiber content, color sensory test, aroma, taste, texture, overall acceptance are liked.
Pengaruh Penambahan Bubuk Jahe Emprit (Zingiber Officinale Var. Amarum) Terhadap Karakteristik Teh Herbal Daun Sirih Merah (Piper Crocatum) Dinda Riska Andini; Ni Luh Ari Yusasrini; Luh Putu Trisna Darmayanti
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.p02

Abstract

Herbal tea is a drink made from ingredients other than the leaves of the plant camellia sinensis. This study aims to determine the effect of adding emprit ginger powder to the characteristics of red betel leaf herbal tea and to determine the appropriate addition of emprit ginger powder to produce red betel leaf herbal tea with the best characteristics. This study used an experimental method with the treatment of gingger powder which consisted of 5 levels, namely: 0%, 10%, 20%, 30%, and 40%. Each treatment was repeated 3 times to obtain 15 experimental units. The data obtained were analyzed using Analysis of Variance (ANOVA) and if the treatment had a significant on the variables, then continued with the Duncan Multiple RangeTest (DMRT). The results showed that the addition of emprit ginger powder had a significant effect on the water content, ash content, tannin content, extract content in water, total phenol, total flavonoids, antioxidant activity, color (hedonic test), aroma (hedonic test and scoring test), taste (hedonic test and scoring test), and overall acceptance (hedonic test). Red betel leaf herbal tea with the best characteristics is the addition of 40% emprit ginger powder with the following characteristics: water content 7.73%, ash content 14.86%, tannin content 1.45 mgTAE/g, extract content in water 72.39%, total phenol 1.45 mgGAE/g, total flavonoids 2.53 mgQE/g, antioxidant activity 75.46%, and had sensory properties with overall acceptance was liked.
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 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 IDG. Mayun Permana 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