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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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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.
Pengaruh Perbandingan Terigu dan Tepung Sorgum Putih Terfermentasi Terhadap Karakteristik Roti Manis Cassey Tiffany; Ni Made Indri Hapsari Arihantana; Luh Putu Trisna Darmayanti
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 3 (2023): 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.2023.v12.i03.p14

Abstract

This study was aimed to determine the effect comparison of wheat and fermented white sorghum flour on the characteristics of sweet bread and to determine the right ratio of wheat and fermented white sorghum flour to produce sweet bread with the best characteristics. This study used a Completely Randomized Design with treatment ratio of wheat flour and fermented white sorghum flour that consists of 6 levels namely; 100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%, and 50%:50%. The treatment was repeated 3 times to produce 18 experimental units. The data obtained will be analyzed using analysis of variance, if the treatment had a significant effect, it will be continued with the Duncan's Multiple Range Test (DMRT) test. The results showed that the ratio between wheat flour and fermented white sorghum flour had a significant effect on moisture content, ash content, crude fiber content, development power, pore uniformity, bread hardness, hedonic test (color, aroma, texture, taste, and overall acceptance), and scoring test (colors and texture) for the sweet bread. The ratio of 70% wheat and 30% fermented white sorghum flour had the best characteristics of sweet bread with moisture content 22.02%, ash content 1.21%, crude fiber content 4.24%, development power 170.41%, pore uniformity 79.67, bread hardness 7.06 N, with sensory characteristics of color browny-yellow was liked, the texture was soft enough and was liked, and for aroma, taste, overall acceptance was liked.
Pengaruh Penambahan Daun Stevia (Stevia rebaudiana Bertoni) terhadap Karakteristik Teh Celup Herbal Temu Putih (Curcuma zedoaria (Berg.) Roscoe) Astria Kezia br Sinuhaji; Luh Putu Trisna Darmayanti; Ni Luh Ari Yusasrini
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 3 (2023): 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.2023.v12.i03.p01

Abstract

The objective of this study was to know the effect of stevia leaves addition on the characteristics of herbal tea bag made from white turmeric and to know the right of stevia leaves addition to get the best characteristics of herbal tea bag of white turmeric. This research used a Completely Randomized Design with the stevia leaves addition as a treatment which consist of 6 levels: 0%, 2%. 4%, 6%, 8%, and 10%. The treatment was repeated three times, resulting in 18 experimental units. The data obtained were analyzed by analysis of variance (ANOVA) and if the treatment had a significant effect, then it was followed by The Duncan Multiple Range Test (DMRT). The results showed that the stevia leaves addition had a highly significant effect (P<0,01) on the moisture content, total phenolics, antioxidant activity, and taste (scoring test), had a significant effect (P<0,05) on the ash content, and no significant effect (P>0,05) on panelists’ preference for color, taste, flavor, and overall acceptance.. The result showed that 10% concentration of stevia leaves addition was the best treatment, where the herbal tea produced had a criteria: moisture content 10.58%; ash content 7.14%; total phenolics 17.84 mg GAE/g; powder antioxidant activity 85.94%; brewed antioxidant activity 81.85%; the color, flavor, taste, and an overall acceptance were slightly liked; and the taste was sweet.
Studi Keberadaan Escherichia coli dan Staphylococcus aureus pada Pangan Tradisional Lawar Putih di Destinasi Wisata Pura Uluwatu Ezra Agitian; Luh Putu Trisna Darmayanti; Sayi Hatiningsih
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 3 (2023): 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.2023.v12.i03.p16

Abstract

Lawar is a traditional Balinese food made from vegetables, minced meat, and grated coconut with Balinese spices. Most of the processed lawar use meat as the main raw material. On the other hand, meat is one of the foodstuffs that have high water content and a neutral pH which is prone to contamination with Escherichia coli and Staphylococcus aureus bacteria. The aim of this study was to determined microbial contamination of Balinese food pork and sanitation practices in several restaurants that sell pork lawar in the tourist destination area Uluwatu Temple. This study used simple random sampling and survey techniques. The results of this study served in data tables and the data ware analyzed descriptively. Parameters observed were total microbes, coliform, E. coli, and S. aureus. The results showed that 100% of pork lawar met the requirements for the total microbes of processed meat with heat treatment (<1x106 cfu/g), all pork lawar were positive for coliforms, 87.5% pork lawar did not met the requirements processed meat with heat treatment for E. coli (<1x102 cfu/g), and 100% of pork lawar had met the requirements processed meat with heat treatment for S. aureus (<1x102 cfu/g). Sanitation practices at the pork lawar restaurant in the tourist area Uluwatu Temple include traders bought raw materials at the local market, 50% of raw materials are directly processed, 50% of raw materials did not use directly, 50% of producers processed lawar in the morning, 62.5% of traders took lawar without wearing gloves, cleanliness of traders and personal hygiene were still not good.
Pengaruh Perbandingan Terigu dan Tepung Millet (Panicum miliaceum L.) Termodifikasi Heat Moisture Treatment Terhadap Karakteristik Roti Manis Ni Made Weresni; I Desak Putu Kartika Pratiwi; Luh Putu Trisna Darmayanti
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 3 (2023): 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.2023.v12.i03.p04

Abstract

Sweet bread is a type of flour-processed product that has a sweet taste, soft texture, and a variety of shapes. This study was aimed to determine the effect of ratio of wheat and millet flour modified by heat moisture treatment on characteristic of sweet bread and to find out the right of the ratio to produce sweet bread with the best characteristic. This research used Completely Randomized Design with a treatment of ratio between wheat flour and millet HMT flour that consisted of 6 levels namely 100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%, 50%:50%. The data obtained were analyzed by variance at 95% confidence level, and if the treatment had a significant effect then it was followed by the Duncan's Multiple Range Test (DMRT). The result showed that the ratio between wheat and millet HMT flour had a significant effect on moisture content, protein content, and crude fiber content for the sweet bread, also had significant effect on swelling power, color intensity, scoring test (color and texture), hedonic test (color, texture, taste, and overall acceptance) for the sweet bread. The ratio of 80% wheat and 20% millet HMT flour had the best characteristic of sweet bread with moisture content 23.39%, protein content 9,24%, crude fiber content 4,28%, swelling power 194.59%, color intensity L* 70.63, a* 4.33, b* 25.00, with sensory characteristic of sweet bread browny-yellow color, soft texture, and hedonic for aroma, texture, taste, and overall acceptance is liked. Keywords: Millet HMT flour, wheat, sweet bread
Pengujian Daya Hambat Ekstrak Bubuk Temu Putih (Curcuma zedoaria (Berg.) Roscoe) Terhadap Aspergillus flavus Hana Kusuma Brahmasari; Luh Putu Trisna Darmayanti; I Putu Suparthana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 3 (2023): 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.2023.v12.i03.p18

Abstract

This study aimed to determine the extract of concentration of white turmeric powder in inhibiting the growth of the fungus A. flavus and to determine of active substances contained in the white turmeric powder. The parameters bioactive compounds observed total phenol contains, total flavonoids contains, and curcumin contains. White turmeric powder was extracted using 96% ethanol. The extraction method used is maceration. This study used a Completely Randomized Design with several concentrations of concentrated extract of white turmeric powder consisting of 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100%. All treatments were repeated twice to obtain 20 experimental units and the data obtained were analyzed by descriptive analysis and interpreted with tables and figures.. The test results showed that the concentrated extract of white turmeric powder was not effect to inhibit the growth of the fungus A. flavus. The results showed that white turmeric powder contained phenol 576.225 mg GAE/100g, flavonoids 1.090.65 mg/100g, and curcumin 14.35 mg CE/100g.
Karakteristik Fisik, Kimia, dan Sensoris Siomay Ayam dengan Penambahan Bayam (Amaranthus tricolor L.) Michelle Anabelle Christantio; Ni Luh Ari Yusasrini; Luh Putu Trisna Darmayanti
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 4 (2023): 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.2023.v12.i04.p15

Abstract

Chicken shumai is dim sum made by mixing chicken meat with tapioca and seasonings, then wrapped in wonton skins and cooked through a steaming process. Chicken shumai is high in carbohydrates, protein, and fat, but lacks fiber and bioactive compounds. Thus, it is needed to add other ingredients such as spinach to increase the fiber content and bioactive compounds of shumai, along with following the trend of a healthy lifestyle in society. This study aims to determine the effect of spinach addition on the characteristics of chicken dumplings and to determine the amount of spinach addition that can produce chicken shumai with the best characteristics. This study used a completely randomized design with spinach addition treatment consisting of 7 levels, namely 0, 10, 20, 30, 40, 50, and 60 percent. Data were then analyzed by variance analysis and if the treatment had a significant effect, it was continued with the Duncan Multiple Range Test. The results showed that the addition of spinach had a significant effect (P<0.05) on moisture content, ash content, protein content, crude fiber content, antioxidant capacity, texture, and sensory properties of the product, but no significant effect (P>0.05) on product fat content. The treatment of adding 10 percent spinach produced shumai with the best characteristics, namely with criteria of water content 55,41 percent, ash content 1,18 percent, protein content 10,51 percent, fat content 3,72 percent, crude fiber content 1,99 percent, antioxidant capacity 16,69 mg/L GAEAC, texture or hardness 6,53 N, with color, aroma, taste, texture, and overall acceptance preferred by the panelists.
KARAKTERISTIK KIMIA EKSTRAK ETANOL DAUN TENGGULUN (Protium javanicum) BERDASARKAN TINGKAT KETUAAN DAUN Ni Luh Ari Yusasrini; Luh Putu Trisna Darmayanti
Jurnal Teknologi Pertanian Vol. 25 No. 1 (2024)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2024.025.01.6

Abstract

Ekstrak etanol daun tenggulun mengandung sejumlah senyawa bioaktif yang berpotensi sebagai antioksidan. Tingkat ketuaan daun adalah salah satu komponen yang mempengaruhi jumlah dan komposisi senyawa fitokimia dalam ekstrak daun tenggulun. Tujuan dari penelitian ini adalah untuk menentukan tingkat ketuaan daun yang ideal sehingga ekstrak yang dihasilkan memiliki karakteristik kimia terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan tingkat ketuaan daun tenggulun yaitu P1 (daun pucuk), P2 (daun muda), P3 (daun dewasa), dan P4 (daun tua). Perlakuan diulang sebanyak 4 kali sehingga diperoleh 16 unit percobaan. Hasil penelitian menunjukkan bahwa tingkat ketuaan daun berpengaruh nyata (P<0,05) terhadap rendemen, kadar total fenol, total flavonoid, total tanin dan nilai IC50 ekstrak etanol daun tenggulun. Perlakuan terbaik diperoleh dari ekstrak etanol daun tenggulun dewasa dengan nilai rendemen 18,812%, total fenol 22,612 mg GAE/g, total flavonoid 4,330 mg QE/g, total tanin 23,392 mg TAE/g dan IC50 21,265 ppm. Terdapat hubungan korelasi negatif yang cukup antara total fenol dengan aktivitas antioksidan yang ditunjukkan dengan nilai koefisien korelasi (R) sebesar -0,70.
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