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Aplikasi Tahu dan Daun Kelor (Moringa oleifera) Pada Nugget Timur Ina; Utari Krisnandani; I Gusti Ayu Ekawati
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 3 No 2 (2016)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The aim of this research was to know the influenceof tofu and moringa leaf comparison to the characteristic of nugget and to know the best comparison of nugget. The experimental design used in this research was  randomized block design (RBD), by treatment comparison of tofu and moringa leaf , that is 97% tofu : 3% moringa leaf, 94% tofu :6% moringa leaf, 91% tofu : 9% moringa leaf, 88% tofu : 12% moringa leaf, 85% tofu : 15% moringa leaf, 82% tofu : 18% moringa leaf. All of those treatments were repeated for 3 times to obtain 18 research units. Data were analyzed using analysis of variance and if influence occurred among the treatments, the data will be processed using Duncan’s test. Results of this research had shown that the comparison ratio of tofu and  moringa leaf gave influence to the water content, protein content, vitamin C content, antioxidant capacity, ash content, color, and taste. The best treatment was the nugget using 82% tahu and 18% moringa leaf, with 22,53% water content, 2,34% ash content, 10,13% protein content, 18,10% vitamin C content, 73,53 mg/L GAEAC antioxidant capacity, color, texture, aroma , taste , and overall acceptance with the like criteria.
Komposisi Kimia Minyak Atsiri Bunga Kamboja Cendana (plumeria alba) Pada Perlakuan Lama Distilasi Ni Made Wartini; Gusti Putu Ganda Putra; Putu Timur Ina
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 1, No. 1, 2014
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Bunga kamboja cendana merupakan salah satu jenis bunga kamboja yang paling disukai di Bali karena aromanya lebih harum dibanding jenis kamboja yang lain. Biasanya bunga kamboja cendana digunakan sebagai pengharum ruangan dan untuk kelengkapan upacara di Bali. Aroma harum bunga kamboja cendana disebabkan kandungan minyak atsiri di dalamnya yang dapat diekstrak dari bunga dengan proses distilasi.Telah dilakukan penelitian mengenai pengaruh lama distilasi terhadap komposisi minyak atsiri bunga kamboja cendana. Tujuan penelitian ini adalah untuk mengetahui perbedaan komposisi minyak atsiri bunga kamboja cendana yang dihasilkan dari proses distilasi pada lama proses yang berbeda. Bunga kamboja cendana segar diiris, selanjutnya didistilasi dengan metode distilasi uap air. Distilasi dilakukan pada lama proses 1, 2, 3, 4, 5 dan 6 jam. Minyak atsiri yang dihasilkan selanjutnya dianalisis dengan GC-MS. Hasil analisis menunjukkan bahwa minyak atsiri bunga kamboja cendana yang dihasilkan pada lama distilasi berbeda mempunyai komposisi senyawa yang berbeda. Senyawa penyusun minyak atsiri bunga kamboja cendana yang dihasilkan dari proses distilasi dengan lama proses berbeda, mempunyai persentase relatif yang bervariasi. Namun sebagian besar tersusun dari jenis senyawa yang sama yang tergolong dalam senyawa alkana, alkena, alkohol dan aldehid. Lima senyawa utama yang merupakan penyusun terbesar minyak atsiri kamboja cendana yaitu nonadecana (4,87 – 7,71%), patchouli alkohol (4,87 - 15,23%), octadecenal (2,82 – 15,93%), octadecana (6,35 – 6,39%) dan eicosane sebesar 6,35- 19, 39%.Kata kunci : bunga kamboja cendana , Plumeria alba, essential oil ,distillation time
Chemical Composition of Essential Oil of Cendana Frangipani Flower (Plumeria alba) With Re-Extraction Using Ethanol Solvents Ni Made Wartini; GP Ganda Putra; Putu Timur Ina
Agroindustrial Journal Vol 3, No 2 (2014)
Publisher : APTA and DTIP FTP UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (288.666 KB) | DOI: 10.22146/aij.v3i2.25032

Abstract

One potential source of essential oils in Bali which has not been developed is from cendana frangipani flower. Cendana frangipani flower has a very distinctive scent and very popular in Bali, it has an important function in the local culture, used as fragrances, incense (prayer facilities especially in Bali), and as an air freshener aromatherapy in the spa industry. The fragrance is typical due to their volatile oil which content in the cendana frangipani flower. The quality produced of essential oils are determined by their chemical composition of the extraction process. Previous research indicates that the good quality of frangipani immature essential oil extractedthrough the extraction process using hexane resulting in concrete form which still has the solvent aroma, semi-solid consistency and dark yellow. Therefore, it is necessary tomodifythe process by changing the concrete into the absolute product by re- extraction using ethanol.The purpose of this study was to determine the differences in chemical composition of essential oils of cendana frangipani flowers resulting from the re-extraction by using a particular comparison between ethanol and concrete. Fresh cendana frangipani flowers were sliced and then extracted with n-hexane in a Soxhlet extractor toproduce concrete volatile oil. The concrete was further re-extracted using absolute ethanol to produce essential oil with a concrete and ethanol comparison treatment consisting of 1:4, 1:6, 1:8, and 1:10. Absolute essential oil were then analyzed by GC-MS. The analysis showed that the absolute cendana frangipani flower essential oil produced by different treatment has a different compounds composition and relative percentages varied. The chemical composition of cendana frangipani absolute essential oils was classified as alcohols, terpenes, ketones, esters, and acid with the concentration from 2.65 to 24.77%;0.34 to 1.35%; 0 to 1.38 %; 13.38 to 24.23% and from 22.74 to 58.15% respectively.
Potensi Antioksidan Buah Naga Merah (Hylocereus polyrhizus) Kering dengan Pre-Treatment Gusti Ayu Kadek Diah Puspawati; Putu Timur Ina; Gusti Ayu Ekawati
JURNAL AGROTEKNOLOGI Vol 16 No 02 (2022)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v16i02.27927

Abstract

Red dragon fruit has the potential as a functional food because it contains bioactive compounds that provide health benefits. Dried fruit is a simple processing fruit method and does not change the shape of the fresh fruit much, but during the drying process, the bioactive compounds are easily damaged by heat. It is necessary to give pre-treatment before drying. The study aimed to determine the antioxidant capacity, total phenolic, total flavonoid, betacyanin levels, and sensory preference of dried red dragon fruit with pre-treatments. The six levels of pre-treatments were without pretreatment/control (K0), steam blanching (70ºC) for 10 minutes (K1), soaking in cold citric acid (3%) for 10 minutes (K2), soaking in cold citric acid (3%) for 3 minutes, then steam blanching at 70ºC for 7 minutes (K3), soaking in cold salt (5%) for 10 minutes (K4), and soaking in cold salt (5%) for 3 minutes, steam blanching at 70ºC for 7 minutes (K5), then dried it at 50ºC for 18 hours. The results showed that the control (K0) had the highest total phenolic content (20.10 mg GAE/g), total flavonoid content (5.92 mg QE/g), betacyanin content (1.57 mg/g), antioxidant capacity (1.72 mg GAEAC/g), and organoleptic preference like of color (5.65), rather like of odor (5.00), like of texture (5.69), like of taste (5.92), and like of overall acceptance (5.92). Based on sensory (organoleptic) acceptance, the steam blanching (70ºC, 10 minutes) (K1) of dried red dragon fruit had the highest preference: like of color (6.08), like of texture (5.85), like of taste (6.23), and like of overall acceptance (6.23), but rather like of odor (5.31). Meanwhile, KI had 16.71 mg GAE/g of total phenolics, 4.98 mg QE/g of total flavonoids, 0.87 mg/g of betacyanin levels, and 1.48 mg GAEAC/g of antioxidant capacity. Dried red dragon fruit (especially with steam blanching) has the potential as a functional food ingredient because the pre-treatment maintains its bioactive content during drying. Keywords: dried red dragon fruit, functional food ingredients, pre-treatment
Kajian perbandingan tepung Ubi Jalar Kuning (Ipomoea batatas L) dan Tepung Terigu terhadap Karakteristik Bolu Kukus Putu Ari Sandhi Wipradnyadewi; AAGN Anom Jambe; GAK Diah Puspawati; P Timur Ina; N. M. Yusa; N.L Ari Yusasrini
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 1 No. 01 (2016): April
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2016.v01.i01.p05

Abstract

Penelitian ini bertujuan untuk mengetahui bahwa ubi jalar kuning (Ipomeas batatas L) dapatdimanfaatkan dalam pembuatan bolu kukus, mengetahui pengaruh perbandingan ubi jalar kuning kukusdengan terigu terhadap karakteristik bolu kukus serta mengetahui persentase perbandingan ubi jalarkuning kukus dengan terigu yang tepat sehingga dihasilkan bolu kukus dengan karakteristik terbaik.Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan perbandingan ubijalar kuning kukus dengan terigu dengan level 0% : 100 %, 10% : 90%, 20% : 80%, 30% :70%, 40% :60%. Persentase berdasarkan jumlah berat terigu dan ubi jalar kuning kukus. Seluruh perlakuan diulangsebanyak tiga kali sehingga diperoleh 15 unit percobaan. Data yang diperoleh dianalisis dengan sidikragam, apabila terdapat pengaruh pada perlakuan maka dilanjutkan analisis dengan Uji Duncan’s.Parameter yang dianalisis dalam penelitian ini antara lain kadar air, daya kembang, dan uji sensoris.Hasil penelitian menunjukkan bahwa perlakuan 80% terigu dan 20% ubi jalar kuning kukus menghasilkanbolu kukus dengan karakteristik terbaik dengan kriteria kadar air 35,77 %, daya kembang 85,71 %,warna putih kekuningan, tekstur biasa, aroma agak suka, rasa agak suka, dan penerimaan keseluruhanagak suka.
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