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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 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 Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Engineering Industrial & Manufacturing Engineering Social Sciences

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PENGARUH PERBANDINGAN BERAS DAN PASTA UBI JALAR UNGU (Ipomoea batatas var Ayamurasaki) TERHADAP KARAKTERISTIK NASI SEHAT I Kadek Arif Arif Widyasnawan; Putu Timur Ina; I Wayan Rai Widarta
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

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Abstract

This study aims to determine the effect of rice comparison with purple sweet potato pasta on the characteristics of healthy rice and precise comparison between rice with purple sweet potato pasta capable of producing healthy rice with the best characteristics. This study used a Randomized Block Design (RBD) with treatment combination of  rice with purple sweet potato pasta : 100: 0%; 90: 10%; 80: 20%; 70: 30%; and 60: 40%. Each treatment was repeated 3 times to obtain 15 experiment units. Data were analyzed using analysis of variance, if there is an effect on the treatment, then continued with Duncan test. The results showed that the ratio of rice on purple sweet potato pasta affect the moisture content, ash content, fat content, protein content, carbohydrate content, antioxidant activity, color, texture, aroma, flavor and overall acceptance from healthy rice. The comparison of 70% rice to 30% purple sweet potato pasta is able to produce healthy rice with the water content 60.69%, ash content 1.02%, 1.09% fat, 1.56% protein content, carbohydrate content 35.64%, 9.91% antioxidant activity and sensory evaluation includes color (very like), texture (like), aroma (rather like), taste (like) and overall acceptance (like).
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.
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
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