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All Journal Agrotekno Itepa : Jurnal Ilmu dan Teknologi Pangan Jurnal AGROTEKNOLOGI Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Jurnal Ilmiah Teknologi Pertanian Agrotechno Agroindustrial Journal

Putu Timur Ina

Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian Universitas Udayana

Author-ID : 2929934

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Engineering Industrial & Manufacturing Engineering Social Sciences

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PENGARUH PERBANDINGAN TERIGU DAN BEKATUL BERAS MERAH TERHADAP KARAKTERISTIK MIE KERING Ni Komang Sri Budihartini; I Dewa Gede Mayun Permana; Putu Timur Ina
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

The purpose of study were to find the optimum ratio of wheat flour with red rice bran to produce the best characteristics of dry noodle. The Completely Randomized Design was used in the research with treatment that is the ratio of flour with red rice bran which consist of 6 levels: 100%:0%; 95%:5%; 90%:10%; 85%:15%; 80%:20%; 75%:25%. The treatment was repeated 3 times to obtain 18 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan Multiple Range Test (DMRT) test. The ratio of flour to red rice bran significantly influenced moisture, ash , fat, protein, carbohydrate, curde fiber content, inhibitor concentration (IC50), water absorption, color (scoring test), flavor (hedonic test), texture (hedonic test and scoring), taste (hedonic test) as well as overall acceptance (hedonic test) dry noodle.The ratio of wheat flour and red rice bran flour (80%:20%) produces dry noodle with the best characteristics namely: 10.67% moisture content, ash content 2.91%, 1.09% fat content, 13.52% protein content, 71.80 % carbohydrate content, 4.15% crude fiber content, IC50 149.35 mg/ml, water absorption 223.23%, dark red color and rather liked color, rather liked flavor, elastic and rather liked texture, rather liked taste and rather liked overall acceptability.

KARAKTERISTIK KUE PUKIS DARI PERBANDINGAN MODIFIED CASSAVA FLOUR (MOCAF) DAN PASTA LABU KUNING (Cucurbita moschata Durch) Ni Kadek Maya Purnamasari; Putu Timur Ina; A.A.I. Sri Wiadnyani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 3 (2018): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

The purposes of this research were to know the effect of mocaf and pumpkin pasta ratio on the characteristics of pukis and to know the right ratio from mocaf and pumpkin pasta to produce pukis with the best characteristics. The experimental design was used randomized block design with the treatment’s factor is ratio of mocaf with pumpkin pasta that is 90% : 10%; 80% : 20%; 70% : 30%; 60% : 40%; 50% : 50%; dan 40% : 60%. The treatment was repeated as many as 3 repetitions then obtained 18 units. The data obtained were analyzed by variance and if the treatment had an effect on the variable then continued with Duncan test. The results showed that mocaf and pumpkin pasta ratio had significant effect to water content, ash content, total caroten, skoring test (colour, aroma, texture, taste), and hedonic test (colour, aroma, texture, taste, and overall acceptance). Ratio from mocaf and pumpkin pasta (60 % : 40%) is the best characteristic with water content is 57,62%, ash content is 0,84%, total caroten is 2779,97 ?g/g, color orange and liked, flavor typical pumpkin and liked, texture soft and liked, taste rather typical pumpkin and liked and overall acceptance liked.

PENGARUH PENAMBAHAN BUBUK JAHE EMPRIT (Zingiber officinale Var. Amarum) TERHADAP KARAKTERISTIK TEH DAUN KELOR (Moringa oleifera) Ni Putu Ayu Wisakarani; Putu Timur Ina; I Gusti Ayu Ekawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 5 No 1 (2016): 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 (228.571 KB)

This research has been conducted in order to know the effect of ginger powder (Zingiber officinale Var. Amarum) addition on the characteristic tea of Moringa oleifera leaves. The experimental design used in this research was a completely randomized design with the treatment of 5 levels of percentage of ginger powder which consist of 0%, 2%, 4%, 6%, and 8%. The whole treatment was repeated three times to obtain 15 units of experiment. Data were analyzed by analysis of variance and if there significant effect on the observed variables, then followed by Duncan multiple range test. The result showed that the treatment of ginger powder effected significantly (P<0,01) on antioxidant capacity, Vitamin C, color, aroma and flavor (by score test). The best result was obtained on treatment of addition of ginger powder with concentration of 8% with the characteristic of product such as : 5.53% moisture, 26,82 mg/100g GAEAC, 5,42 mg/100 ascorbic acid, aroma on hedonic test is slightly like, aroma on scoring test is ginger flavor, taste on hedonic test is like, taste on scoring test is ginger taste, color and the overall acceptance are like.

PENGARUH PENAMBAHAN PUREE KULIT BUAH APEL (Malus sylvestris Mill) TERHADAP KARAKTERISTIK FRUIT LEATHER NANAS (Ananas comosus Merr) Dhia Salsabila Zahrah; Putu Timur Ina; A.A.G.N. Anom Jambe
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 3 (2018): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

This research aims to identify the effect of apple peels puree consentrations on the characteristics of pineapple fruit leather and to identify the right consentration of apple peels puree to produce pineapple fruit leather with the best characteristics. This research used randomized block design with one treatment factor of the addition of apple peels with the consentrations of 5%, 10%, 15%, 20%, 25% and 30%. Each treatment was repeated 3 times, resulting in 18 experimental units. The data were then analyzed with Analysis of Variance method and if the treatment had an effect on the variable, the Duncan test were performed. The results showed that apple peels had significant effect to crude fiber content, antioxidant activity, vitamin C, color, texture and overall acceptance of pineapple fruit leather. The addition of 30% apple peels puree consentration resulted in the best characteristic under the following criteria: 10.73% water content, 8.33% crude fiber content, 2.55% antioxidant activity with the IC50 value, 3.03 mg AAE/g vitamin C, brown to yellow and indifferent color, texture flexible and rather liked, flavor and taste rather liked, and overall acceptance liked.

PENGARUH PENGGUNAAN TEPUNG LABU KUNING (CUCURBITA MOSCHATA DURCH) TERHADAP KARAKTERISTIK CHIFFON CAKE BERBAHAN DASAR MODIFIED CASSAVA FLOUR (MOCAF) Komang Biandari Devi Permatasari; Putu Timur Ina; Ni Made Yusa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 2 (2018): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

The purpose of this research is to know the effect of pumpkin flour and ratio mocaf on the characteristics of chiffon cake and to know the right ratio for pumpkin flour and mocaf to produce chiffon cake with the best characteristics. The experimental design used is randomized block design with the treatment ratio of pumpkin flour with mocaf 10% : 90%; 20% : 80%; 30% : 70%; 40% : 60%; 50% : 50%; and 60% : 40%. The treatment was repeated 3 times to get 18 units of the experiment. The data obtained from the result research were analyzed by variance and if the treatment had an effect on the variable then continued with Duncan test. The results showed that the ratio of pumpkin flour and mocaf had significant effect on water and ash content, total carotenoid, unfolding factor, hedonic test (colour, aroma, texture, taste, pores uniformity and overall acceptance), and scoring test (colour, aroma, taste, pores uniformity) of chiffon cake. Ratio of 30% pumpkin flour : 70% mocaf has the best characteristic with 36.65% water content, 1.38% ash content, 511.65% unfolding factor, 27.39 ?g/g total carotenoid, pores uniformity is uniform and liked, color yellow and liked, flavor pumpkin medium and rather liked, texture soft and liked, taste rather typical pumpkin and liked and overall acceptance liked.

Pengaruh Perbandingan Modified Cassava Flour (Mocaf) dan Puree Labu Kuning (Cucurbita Moschata) Terhadap Karakteristik Brownies Kukus I Gusti Agung Anggi Putri Arina; Putu Timur Ina; I Gusti Ayu Ekawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 2 (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.i02.p08

The study aims to determine the effect comparison of mocaf with pumpkin puree to the characteristics of steamed brownies and to find out the best comparison mocaf with pumpkin puree to produce brownies with the best characteristics. The experimental design used in this research was a Completely Randomized Design (CRD) with a comparison of mocaf and puree of pumpkin consisting of 5 treatments namely: 100%: 0%; 90%: 10%; 80%: 20%; 70%: 30%; 60%: 40%. The treatment was repeated 3 times so that they were obtained 15 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect then followed by Duncan’s Multiple Range Test (DMRT). Comparison of mocaf and pumpkin puree affected water content, ?-carotene, ?-carotene bleaching, hedonic test (color, texture, aroma, taste and overall rate) and scoring test (texture). Ratio of 60% mocaf and 40% puree of pumpkin had the best characteristics with water content of 34,49%, ash content of 1,10%, ?-carotene of 6,82 mg/100g, ?-carotene bleaching of 1,34 mg/ml, the texture was liked and very soft, the color, aroma, taste and the fullness of acceptance was liked.

PENGARUH PERBANDINGAN MOCAF (Modified Cassava Flour) DENGAN TEPUNG KACANG HIJAU (Vigna radiata) TERHADAP KARAKTERISTIK TUILE I Made Dwi Purnama Rianta; Putu Timur Ina; I Wayan Rai Widarta
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 3 (2019): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

This research was conducted with the aims to determine the effect of mocaf and mung bean flour to the characteristics of tuile and get a certain ratio of mocaf and mung bean flour which able to produce tuile with the best characteristics. This research used randomized block design with treatment factor is the ratio of mocaf and mung bean flour which consist of 6 levels: 100%:0%; 90%:10%; 80%:20%; 70%:30%; 60%:40%; and 50%:50%. The treatment was repeated 3 times to obtain 18 units of experiment. The data were analyzed with Analysis of Variance method and if the treatment had an effect on the variable, the Duncan test were performed. The results showed that the ratio of mocaf and mung bean flour had an effect on water content, ash content, protein content, crude fiber content, carbohydrate content, color, taste (hedonic test), texture (hedonic test and scoring test) and overall acceptance (hedonic test). Ratio of 70% mocaf : 30% mung bean flour is the best characteristic with 1,16% water content, 1,46% ash content, 8,54% protein content, 15,49% fat content, 73,33% carbohydrate content, 5,36% crude fiber content, rather liked color, rather liked flavor, crunchy and liked texture, rather liked taste, and overall acceptance is rather liked. Keyword: mocaf, mung bean flour, tuile

Pengaruh Perbandingan Tepung Singkong (Manihot esculenta Cranz) Dan Puree Wortel (Daucus carota L) Terhadap Karakteristik Kue Stik I Made Askara Diputra; Putu Timur Ina; Gusti Ayu Kadek Diah Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 2 (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.i02.p14

This research aims to identify the effect of cassava flour and puree of carrot ratio on the characteristic of stick cake and to find out the ratio of cassava flour and puree of carrot to produce stick cake with the best characteristics. This research used a completely randomized design with the treatment ratio of cassava flour and puree of carrot consisted of three levels such as 90% : 10%, 80% : 20%, and 70% : 30%. The treatment was repeated 3 times so that it is obtained 15 experimental units. The parameters observed were water content, ash content, crude fiber content, beta carotene content and the sensory characteristics (color, texture, aroma, taste and overall acceptability) using hedonic tests. The data were analyzed by analysis of variance and the treatment had a significant effect, followed by the Duncan Multiple Range Test. The results showed that the ratio of cassava flour and puree of carrot had a significant effect on the water content, the ash content, the crude fiber content, beta carotene content but did not significantly affect the sensory characteristics. Ratio of 70% cassava flour and 30% puree of carrot had the best characteristics that were water content of 1.96%, ash content of 2.01%, crude fiber content of 2.29%, beta carotene content of 6.77 mg/100g, color, texture, aroma, taste, and overall acceptance was liked.

MEMPELAJARI PENGARUH PERBANDINGAN TERIGU DAN UBI JALAR UNGU (Ipomoea batatas var ayamurasaki) TERHADAP KARAKTERISTIK BAKPAO Yohana Christiani Ayu; Putu Timur Ina; IG Ayu Ekawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 2 No 1 (2013): 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 (169.479 KB)

The aims to investigate the effect of comparisons of wheat with purple sweet potato on thecharacteristics of “bakpao” and determine rate comparison of wheat with purple sweet potato with thebest characteristics of “Bakpao”. The method of the research used Randomized Block Design bytreatment of the comparisons of wheat with purple sweet potato it consisted six levels such as 1)(100% : 0%); 2) (90% : 10%); 3) (80% : 20%); 4) (70% : 30%); 5) (60% : 40%) and 6) (50% : 50%).Each treatments was repeated 3 times to obtain 18 units, the datas were analyzed by analysis ofvariance. If there were any effect of the treatment, the analysis followed by Duncan's Multiple RangeTest. The results showed the comparisons of wheat with purple sweet potato a very significant effecton the moisture content, fat content, protein content, ash content, carbohydrate content, anthocyanincontent, colour, flavor, taste, texture, and overall acceptance . Comparison of wheat with purple sweetpotato at a rate comparisons of wheat 50% and purple sweet potato 50% produce the bestcharacteristics with moisture content 41.181%, ash content 0.008%, protein content 10.220%, fatcontent 7.276%, carbohydrate content 41.314%, anthocyanin content 2.417 mg / 100g, colour :purple, flavour : rather like, taste : like, texture : soft and overall accepted : like.

PENGARUH PERBANDINGAN TERIGU DAN BUAH LINDUR (Bruguiera gymnorrhiza L.) TERHADAP KARAKTERISTIK DONAT Ni Putu Putri Swandani; Putu Ari Sandhi Widpradnyadewi; Putu Timur Ina
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 6 No 1 (2017): 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 (195.298 KB)

The research aims to find out the ratio effect of wheat and lindur fruit to the characteristic of donuts, and to determine the precise ratio between wheat and lindur fruit which can produce donuts with the best characteristic. This Completely Randomized Design (CRD) used in the research with six treatments of ratio between wheat and lindur fruit, namely: 100% wheat and 0% lindur fruit, 90% wheat and 10% lindur fruit, 80% wheat and 20% lindur fruit, 70% wheat and 30% lindur fruit, 60% wheat and 40% lindur fruit, and 50% wheat and 50% lindur fruit. Each treatment was repeated 3 times to obtain 18 experimental units. The result of research showed that the ratio between 80% wheat and 20% lindur fruit resulted in the best donut characteristic with water content of 22.91% (wb), ash content of 1.16% (wb), fat content of 20.73% (wb), protein content of 6.31% (wb), carbohydrate content of 48.90% (wb), improving degree 31.13%, texture rather like and not very soft, flavor like, taste like, not bitter, and not itchy, color like, and overall acceptance 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 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

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