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All Journal Agrotekno Jurnal AGROTEKNOLOGI Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Agroindustrial Journal Jurnal Ilmiah Teknologi Pertanian Agrotechno
Putu Timur Ina
Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian Universitas Udayana
Agriculture, Biological Sciences & Forestry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Engineering Industrial & Manufacturing Engineering Social Sciences

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PENGARUH KONSENTRASI GULA DAN STARTER TERHADAP PENERIMAAN PANELIS PADA ANGGUR BUAH SEMU JAMBU METE Puspawati, Ni Nyoman; Sudjatha, Wayan; Timur Ina, Putu
Agrotekno Vol. 12, No. 1 Februari 2006
Publisher : Universitas Udayana

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Abstract

The objectives of this research are: (i) to know the influence of concentration of sugar and starter to heavy metal content; (ii) the level of acceptance by panelists on wine produced from jambu mete; (iii) to know how much sugar and starter should be added in producing wine of jambu mete in order to obtain the most accepted to by panelists. This research was undertaken by using a Complete Random Design with two treatments, namely: sugar concentration (in 3 levels: 15, 20 and 25 %), and starter concentration (in 5 levels: 3, 6, 9, 12 and 15 %). Research results showed that the metal contents of jambu mete juice are as
Perbedaan Kandungan Senyawa Volatil Daun Salam (Eugenia polyantha Wight) pada Beberapa Proses Curing Ni Made Wartini; Putu Timur Ina; G.P. Ganda Putra
agriTECH Vol 30, No 4 (2010)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (423.746 KB) | DOI: 10.22146/agritech.9713

Abstract

The influence of curing process toward flavour substances of bay leaf has been conducted. Bay leaves were cured with three different time of process: 0, 2 and 4 days and extracted by simultaneous distillation-extraction using n- hexane. Flavour extract was evaporated by vacuum rotary evaporator and remained solvent was flushed with nitrogen gas. Flavour compounds of the bay leaf extract were analysed using GC-MS. The result showed that curing process affected the composition of bay leaf flavour. Extracted flavour from cured bay leaves for 0, 2 and 4 days consisted of 29, 32 and 26 components respectively, whereas α-ocimene, octanal, cis-4-decenal, α-humulene and decanal were the main components of extract.ABSTRAKTelah dilakukan penelitian mengenai pengaruh proses curing terhadap senyawa yang memberi kontribusi terhadap flavor daun salam. Tujuan penelitian ini adalah untuk mengetahui perbedaan kandungan senyawa flavor dalam daun salam segar dan daun yang telah mengalami proses curing. Proses curing dilakukan pada kondisi alami, dengan perlakuan lama proses yaitu 0, 2 dan 4 hari. Daun salam hasil proses curing selanjutnya diekstrak dengan metode simultan distilasi-ekstraksi menggunakan pelarut n-heksana. Hasil ekstrak yang mengandung pelarut diuapkan den- gan vakum rotary evaporator dan sisa pelarut dihilangkan dengan mengalirkan gas nitrogen pada ekstrak. Senyawa penyusun ekstrak flavor daun salam dianalisis dengan GC-MS. Hasil analisis menunjukkan bahwa senyawa penyusun ekstrak flavor daun salam baik jumlah maupun persentase relatifnya dipengaruhi oleh lama proses curing. Ekstrak fla- vor hasil proses curing 0, 2 dan 4 hari berturut-turut mengandung 29, 32 dan 26 senyawa dengan kandungan dominan α-osimen, oktanal, cis-4-dekenal, α-humulen dan dekanal dengan persentase relatif yang berbeda-beda pada masing- masing ekstrak.
Pemanfaatan Ekstrak Ubi Ungu sebagai Pewarna Merah pada Soft Candy dan Stabilitasnya Putu Timur Ina; Gusti Ayu Kadek Diah Puspawati; Gusti Ayu Ekawati; Gusti Putu Ganda Putra
agriTECH Vol 39, No 1 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (353.483 KB) | DOI: 10.22146/agritech.32195

Abstract

This study aimed to determine the purple sweet potato pigment extract concentration in soft candy formulation and its stability during storage. The research was conducted in two steps i.e. the addition of purple sweet potato pigment extract concentration in soft candy and of soft candy’s red pigment stability during storage. Firstly, the soft candy formulation was added with the red pigment of purple sweet potato extract in various concentrations, i.e. control (0% extract); 0.25% concentration of the pigment extract; 0.50%; 0.75%; and 1%. Secondly, the stability examination of pigment extract in soft candy was carried out at various storage temperatures: at refrigerator temperature (4 °C); at room temperature (27 ℃); and at 35 °C within the observation period of every 2 days for 14 days. The results showed that soft candy with the purple sweet potato red pigment extract addition of 0.75% concentration gave the highest value on panelists’ acceptance in terms of color, odor, texture, taste and overall acceptance as follows: 6.08 (like); 4.02 (neutral); 5.58 (like); 5.46 (rather like); and 5.92 (like), respectively, with the following levels of anthocyanin, total phenolic and antioxidant activity: 12,74±0,06 mg/100 g; 0,73±0,02 g/100 g and 0,76±0,02 g AAE/100 g, respectively. Stability of soft candy’s red pigment extract during storage at a temperature of 35 °C for 14 days showed a decline in the value of a* (redness), but an increase in the value of b* (yellowness) and the value of L (brightness), as a significant indicator of the purple sweet potato red pigment extract color change on soft candy, meanwhile at refrigerator (4 ℃) and room temperatures (27 ℃) after 14 days observation has not shown the loss or a significant reduction of red pigment color.
Application of pregelatinized suweg (Amorphopallus campanulatus BI) flour with moringa (Moringa oleifera) powder in noodles I Gusti Ayu Ekawati; Putu Timur Ina; I Desak Putu Kartika Pertiwi
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 3 No 1 (2016)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Raw materials in the noodle processing vary widely, addition is made from flour, noodle can also be processed from tubers such as suweg. This study aims to apply the use of pregelatinized suweg flour with Moringa powder in the processing of noodles. Pregelatinized suweg flour is used as a substitution wheat flour by 50%. In addition to using pregelatinized suweg flour, Moringa leaf powder is applied as an additive to improve the nutritional value and appeal of a wet noodle. This study uses a randomized complete design with ratio pregelatinized suweg flour and moringa powder is 50: 0; 45: 5; 40:10; 35:15; 30:20. The parameters observed nutrient content and sensory properties of a noodle. Noodles with a ratio between pregelatinized suweg flour and Moringa powder 40: 10 have the best characteristics. The nutritional value of noodle is water content of 38.72%, ash content of 0.87%, 3.86% protein content, fat content 16.17% , and carbohydrate content 40.39%, and the color sensory criteria (rather like), aroma (rather like), texture (normal), taste (normal), and overall acceptance (normal).
Pengaruh Suhu danWaktu Distilasi Cairan Pulpa Hasil Samping Fermentasi Biji Kakao Terhadap Karakteristik Distilat Cuka Fermentasi Gusti Putu GandaPutra; NiMade Wartini; Putu Timur Ina
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 2 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The purpose of this study were: 1) to study the effect of temperature and time ofdistillation process of the watery sweatings byproduct of cocoa beans fermentation tor thecharacteristics of vinegar distillate; 2) determine the best distillation process condition whichcan produce of vinegar distillate corresponding their characteristics. This research wasconducted in two stages; the first stage is the evaporation of alcohol by distillation attemperature variations of 90oC and 100oC; and time of 15, 30, 45, and 60 minutes. Thesecond stage is the distillation process using factorial RBD with 2 factors, the first factor istemperature, consists of 90oC and 100oC, and the second factor is the time, consisting of 30,60, 90, 120, and 150 minutes. Each combination of treatments performed in 3 groups inorder to obtain of 24 and 30 experimental units in stage I and II. Observations made include:yield (%, v/v), alcohol content (%), acetic acid content (%), pH, and total soluble solid. Theresults showed that: 1) the first stage of the study, it was determined that the best conditionsof distillation process for evaporation of alcohol is the temperature of 90oC and time of 15minutes; 2) in the second stage of the study, treatment temperature and time of distillationaffect the yield, the alcohol content, and total soluble solid, but has no effect on acetic acidand pH levels of vinegar distillate was produced, and 3) the best conditions of distillationprocess to produce the vinegar distillate is the temperature of 100oC, the time of 150minutes.
Pengaruh Rasio Rumput Laut (Eucheuma Cottonii) Dan Stroberi (Fragaria Xananassa) Terhadap Karakteristik Selai Ni Putu Ariestini; I Ketut Suter; Putu Timur Ina
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 5 No 2 (2018): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This study aimed to determine the effect of ratio seaweed and strawberry on the characteristics of jam and to find out the ratio of seaweed and strawberry to produce jam with the best characteristics. This study used Completely Randomized Design for physical and chemical characteristics while sensory evaluation was analyzed using Randomized Block Design using seawed and strawberry treatment ratio which consist of 6 levels such as: 100% seaweed : 0% strawberry, 90% seaweed : 10% strawberry, 80% seaweed : 20% strawberry, 70 % Seaweed : 30% strawberry, 60% seaweed : 40% strawberry, and 50% seaweed : 50% strawberry with 3 replications to obtain 18 units of experiment. The results showed that the ratio of seaweed and stra+wberry had a significant effect on total soluble solids, acidity, moisture content, viscosity, vitamin C, anthocyanin, color, aroma, taste, texture (score and hedonic), overall acceptance and smear (hedonic). Treatment ratio of 50% seaweed with 50% strawberry yield best characteristic with total dissolved solids 61,33 0Brix, acidity 3.18, water content 26,9%, viscosity 24,00 cps, vitamin C 13,49 mg / 100g, total anthocyanin 7,02 mg / 100g, red color and like, typical aroma of strawberry and very like, slightly sweet taste and like, soft texture and like, overall acceptance of like, smear of like
Identification of Coloring Additives used in Jajan Sirat Production Sold at Pasar Umum Negara, District of Negara, Jembrana Regency, Bali Province I Komang Ari Andika; Putu Timur Ina; I Nengah Kencana Putra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 3 No 1 (2016)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This study aimed to identify the types and doses of coloring additives used in the making of jajan Sirat which was sold at Pasar Umum Negara, Jembrana, Bali. Before taking samples, surveys and interviews were conducted to the traders and consumers regarding their understanding on coloring additives. The samples were taken from some traders at Negara public market, District of Negara, Jembrana, Bali. Then, the samples were prepared by using woolen thread absorption technique. Qualitative analytical procedure were conducted using chromatographic paper analysis, while quantitative analysis were conducted using spectrophotometer UV-VIS. Paper chromatography analysis showed, the samples contained restricted synthetic coloring substances (GN scarlet, orange G and sudan I) and allowed coloring substances (tartrazine, sunset yellow, karmoisin, amaranth, and eritrosin). Spectrophotometric analysis showed that most of samples contained coloring substances exceeding the prescribed dosage. The percentage of samples containing overdosed coloring substances was 58.33 %, whereas the percentage of samples containing coloring substances under permitted dosage was 16.67 %. The percentage of samples containing banned dye was 25.00 %.
Aplikasi Perbandingan Sari Buah Duwet (Syzygium Cumini) Dan Air Dalam Pembuatan Jely Drink Ayu Fatma Wati; Putu Timur Ina; I Made Sugitha
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 5 No 2 (2018): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The objective of this research were to observe the effect of java plum juice to the characteristic and appropriate treatment on jelly drink.The completely randomized design (CRD) with comparative treatment java plum juice and water six levels such us 10%:90%, 15%:85%, 20%:80%, 25%:75%, 30%; 70%, 35%:65% was use in the research. The data were analyzed through variance analysis and continued with Duncan`s Multiple Range Test (DMRT). The result showed that the ratio of java plum juice and water had a very significant effect to vitamin C, total anthocyanin, antioxidant activity (that IC50), color and texture (skor), color and taste (hedonic), and had a significant effect on flavor and texture (hedonic). Treatment of (35%:65%) the best characteristic of jelly drink, that give average value (vitamin C was 12,22 mg/100g, total anthocyanin was 4,87 mg/100g, antioxidant activity that determined by the value of IC50 was 96,24 mg/ml, color (purple) liked, taste (acid) rather liked, texture (mushy) plain, flavor plain, and overall acceptance rather liked) during storage at room temperature stability color of jelly drink decreased faster than that in refrigerator.
Aktivitas Antioksidan dan Kadar Antosianin Roti Manis Tepung Ubi Ungu Modifikasi selama Penyimpanan dan Perbaikan Formulasi Gusti Ayu Ekawati; GustiAyuKadek Diah Puspawati; Putu Timur Ina
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 2 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Tujuan penelitian adalah menetukan aktivitas antioksidan dan kadat total antosianin rotimanis dari tepung ubi ungu modifikasi selama penyimpanan dan perbaikan formulasi. Metodepenelitian terdiri dari dua tahap. Tahap 1) menggunakan rancangan acak kelompok denganperlakuan lama penyimpanan, terdiri dari 7 level (0 hari ; 1 hari; 2 hari; 3 hari; 4 hari; 5 hari dan6 hari). Tahap 2) perbaikan formulasi roti manis ubi ungu, terdiri dari 3 formula (P1; P2; danP3). Parameter yang diamati total antosianin dan aktivitas. Hasil penelitian adalah Perbandingantepung ubi ungu modifikasi dengan terigu pada perbandingan 60:40 selama penyimpanan rotiselama 7 hari mengalami penurunan kadar total antosianin dari 0.465 mg/100 g menjadi 0.35mg.100 g dan aktivitas antioksidan dari 42.83 mg GEAC/100 bahan menjadi 32.49 mgGEAC/100 g bahan. Perbaikan formulasi roti ubi ungu modifikasi perbandingan 60:40 denganpenambahan gula mengakibatkan meningkatnya kadar total antosianin dari 0.19 mg/100 g bahanmenjadi 0.31 mg/100 g bahan dan penurunan aktivitas antioksidan dari 49.05 mg GEAC/100 gbahan menjadi 47.64 mg GEAC/100 g bahan.
Pengaruh Perbandingan Umbi Kimpul (Xanthosoma sagittifolium) Dengan Daun Kelor (Moringa oleifera) Terhadap Karakteristik Keripik Simulasi Putu Pande Pande Yashika; Putu Timur Ina; Nengah Kencana Putra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 5 No 1 (2018): Scientific Journal of Food Technology
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Moringa leaves are foods rich in nutrients such as protein, vitamin C, and ?-carotene. The purposes of this research were to know the effect of ratio of cocoyam tuber and moringa leaf on the characteristics of simulated chips, and to know the best level of the ratio. The experimental design used was randomized block design (RBD) with the ratio of cocoyam tubers and moringa leaf as treatment, namely 100% : 0%, 95% : 5%, 90% : 10%, 85% : 15%; 80% : 20%; 75% : 25%; 70% : 30%. and 3 repetitions thenso that obtained 21 experimental unit. The results showed that cocoyam tubers and moringa leaf ratio had significant effect on the water content, ash content, protein content, vitamin C content, antioxidant capacity, flavor preferences (hedonic test), aroma level (scoring test), and taste level (scoring test) of simulated chip. Ratio from 70% of cocoyam tubers : 30% of moringa leaf is the best characteristic with water content is 1,27%, ash content is 2,47%, protein content is 3,64%, vitamin C content is 32,33 mg/100g, antioxidant capacity 2,22 mg GAEAC/kg, color rather like, flavor moringa leaf strong and rather like, texture crispy and rather like, taste moringa leaf strong and rather like and overall acceptance rather like.
Co-Authors A.A.G.N. Anom Jambe AAGN Anom Jambe Adithia Virya Raharja Adryan Adhitama Shahrirputra Almadea Sela Gracia Ginting Anak Agung Istri Sri Wiadnyani Audrey Sophia Rachma Putri Ayu Fatma Wati Debora Febriyani Dhia Salsabila Zahrah Dinda Tessa Lonika Simbolon Enda Yudhi P Bangun Era Ollyvetty Meilani G.P. Ganda Putra Gayatri Ayu Fardiaza Gusti Ayu Kadek Diah Puspawati Gusti Ayu Kadek Diah Puspawati I Desak Putu Kartika Pertiwi I Dewa Gde Mayun Permana I Gede Arie Mahendra Putra I Gede Priyatna Putra I Gusti Agung Anggi Putri Arina I Gusti Ayu Ekawati I Kadek Arif Arif Widyasnawan I Kadek Ariyasa I Kadek Dwi Andi Krishna Putra I Ketut Suter I Ketut Triya Winata I Komang Ari Andika I Komang Sedana Widyagana Jaya I Made Askara Diputra I Made Dwi Purnama Rianta I Made Sugitha I Nengah Kencana Putra I Putu Eka Putra Sentana I Putu Suparthana I Wayan Rai Widarta Ibrahim Kholilullah Ida Ayu Putu Jasmine Chandra Dewi Imaculata Subardjiati Ira Monicha Sirait Jason Johan Komang Biandari Devi Permatasari Lina Nindyawati Luh Dian Rna Fajarini Luh Yuli Tirtayani Marcelyna Lucia Maureen Sabila N. M. Yusa N.L Ari Yusasrini Nada Ulfa Ni Kadek Diah Ayu Paramitha Ni Kadek Maya Purnamasari Ni Ketut Ayu Martini Ni Komang Sri Budihartini Ni Luh Ari Yusasrini Ni Made Indri Hapsari Arihantana Ni Made Wartini Ni Made Yusa Ni Nyoman Puspawati Ni Putu Ariestini Ni Putu Ayu Wisakarani Ni Putu Putri Swandani Ni Putu Vida Indriani P. Ni Wayan Wisaniyasa Novriyanti Hutasoit Putu Ari Sandhi Widpradnyadewi Putu Ari Sandhi Wipradnyadewi Putu Ayu Gaudiya Waisnawi Putu Hetty Armayuni Putu Pande Pande Yashika Putu Yumiko Murdiasa Rut Elisabet Sianturi Sang Made Adi Mahendra Setyo Widodo Utari Krisnandani Vina Prilatmi Anggraeni Wayan Sudjatha Yohana Christiani Ayu Yossinta C.C. Kusuma