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All Journal Jurnal AGROTEKNOLOGI Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH
I Gusti Ayu Ekawati
Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana
Agriculture, Biological Sciences & Forestry

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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.
Aktivitas Antimikroba Ekstrak Bubuk Buah Mengkudu (Morinda citrifolia L.) Terhadap Pertumbuhan Bakteri Patogen Nyoman Semadi Antara; Vinnod Gema Prabanca; IGusti Ayu Ekawati
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

Penelitian yang dilakukan bertujuan untuk mengkaji aktivitas antimikroba ekstrak bubuk buah mengkudu (Morinda citrifolia L.) terhadap pertumbuhan beberapa bakteri patogen. Bubuk buah mengkudu diolah dari buah mentah dan matang yang kemudian diekstrak menggunakan berbagai jenis larutan pengekstrak. Larutan pengekstrak yang dicoba dalam penelitian ini adalah etanol, petroleum eter (PE), dan aquades. Hasil percobaan menunjukkan bahwa ekstrak bubuk mengkudu mentah dan matang yang diekstraksi dengan pelarut etanol memperlihatkan spektrum penghambatan yang lebih luas dibandingkan dengan menggunakan larutan pengekstrak PE dan aquades. Ekstrak buah mengkudu yang menggunakan etanol sebagai larutan pengekstrak dapat menghambat pertumbuhan Escherichia coli, Salmonella typhi dan Bacillus cereus. Sementara ekstrak menggunakan pelarut PE hanya memberikan penghambatan terhadap B. cereus, dan ekstrak bubuk mengkudu yang diekstrak dengan aquades tidak terdeteksi memberikan penghambatan terhadap ketiga bakteri uji.Kata Kunci: antimikroba, mengkudu, larutan pengekstrak, bakteri pathogen.
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).
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.
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.
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
Co-Authors AA. Ngurah Dwi Ariesta Wijaya Putra Abiburrahim Abiburrahim Agus Selamet Duniaji Amelia Mardhatillah Anak Agung Gede Ngurah Anom Jambe Anak Agung GN Anom Jambe Anak Agung Istri Sri Wiadnyani Arina Ulyani Ayu Nuriya Kiromi Berilin Abigail Jonathan Christin Yunanto Debora Febriyani Dewa Ayu Putu Kartika Dewi Elia Rose Simanungkalit G.P. Ganda Putra Gusti Ayu Kadek Diah Puspawati Gusti Ayu Kadek Diah Puspawati Heni Monaria Tondang Hildha Ayu Massytah I Desak Putu Kartika Pertiwi I Dewa Gde Mayun Permana I Gusti Agung Anggi Putri Arina I Gusti Agung Ayu Sintia Padma Dewi I Gusti Ayu Atyantha Danawati I Made Dwi Wikananta I Made Sugitha I Nengah Kencana Putra I Wayan Wirakerti Nugraha Ida Ayu Ganitri Adnyasuari Ira Setiawati Ita . Jason Johan Kadek Wiantini Karimatul Izzah KOMANG AYU NOCIANITRI Luh Dian Rna Fajarini Made Yuni Cahya Ningrum Netta Clarita Tampinongkol Ni Kadek Ayu Anggarawati Ni Kadek Ayu Puspitayanti Ni Kadek Nova Wulandari Ni Ketut Ayu Martini Ni Luh Ari Yusasrini Ni Luh Putu Desy Melinia Sari Ni Made Indri Hapsari Arihantana Ni Made Yusa Ni Nyoman Puspawati Ni Putu Ayu Wisakarani Ni Putu Putri Dewanty Saraswati Ni Wayan Wisaniyasa Norma Yunita Novia Rofianatul Jannah NYOMAN SEMADI ANTARA Putu Supartini Putu Timur Ina Putu Vinanta Agus Putra Ratna Mei Rani Tri Ayu Malissa Utafiyani . Utari Krisnandani Vinnod Gema Prabanca Yeni Lesmana Yohana Christiani Ayu Yulika Triarti Sinaga Zenny Elfryani Purba