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All Journal Itepa : Jurnal Ilmu dan Teknologi Pangan 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

Author-ID : 2929941

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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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

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.

Pengaruh Perbandingan Puree Belimbing Manis (Averrhoa carambola L.) Dan Dami Nangka (Artocarpus heterophyllus L.) Terhadap Karakteristik Fruit Leather Ita .; Ni Luh Ari Yusasrini; 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.p02

This study aims to determine the effect of the comparison of sweet star fruit puree and jackfruit straw on the characteristics of fruit leather and find the comparison of sweet star fruit puree and jackfruit straw to produce fruit leather with the best characteristics. This research used Completely Randomized Design (CRD) with a comparison treatment of sweet star fruit puree and jackfruit straw as treatments consisting of 5 levels, namely comparison of 95% sweet star fruit puree : 5% jackfruit straw (P1), 90% sweet star fruit puree : 10% jackfruit straw (P2), 85% sweet star fruit puree : 15% jackfruit straw (P3), 80% sweet star fruit puree : 20% jackfruit straw (P4), 75% sweet star fruit puree : 25% jackfruit straw (P5). Each treatment was repeated 3 times resulting in 15 experimental units. The parameters observed included water content, ash content, crude fiber content, pectin content, vitamin C content, total sugar, and sensory properties including color, texture, flavor, taste and overall acceptance. The data generated is then analyzed with Analysis of Variance method and if the treatment affects the observed parameters, followed by the Duncan Multiple Range Test (DMRT). The results showed that the comparison of sweet star fruit puree and jackfruit straw affected the water content, ash content, crude fiber content, pectin content, vitamin C content, color, texture and flavor test. Comparison of 75% sweet star fruit puree : 25% jackfruit straw produce the best characteristic fruit leather with water content characteristics of 10,85%, ash content of 0,86%, crude fiber content of 3,42%, pectin content of 3,03%, vitamin C content 3,68 mg AAE / g, total sugar 82,37%, brownish yellow color and preferred, slightly clay and neutral texture, taste, flavor and overall acceptance are preferred.

PENGARUH KONSENTRASI SUKROSA TERHADAP KARAKTERISTIK MINUMAN PROBIOTIK SARI BUAH TERUNG BELANDA TERFERMENTASI DENGAN LACTOBACILLUS RHAMNOSUS SKG34 Netta Clarita Tampinongkol; Komang Ayu Nocianitri; I Gusti Ayu Ekawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 3 (2020): 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.2020.v09.i03.p01

This research was conducted to determine the effects of sucrose concentration on characteristics of fermented tamarillo (Solanum betaceum Cav.) probiotic juice with L. rhamnosus SKG34. The Randomized Block Design was used with 5 treatment of sucrose concentration such as (0%, 3%, 6%, 9%, and 12%). The treatment was repeated 3 times so that were obtained 15 experimental units. Data were analyzed by ANOVA and DNMRT Test. The parameters observed included total LAB, total sugar, total acid, pH, and sensory acceptance of the resulting product were analyzed by a hedonic test on color, aroma, taste, and scoring test on color, as well as sourness and sweetness of the product, and overall acceptance. The results showed that the treatment of sucrose concentration on fermented tamarillo probiotic juice significantly affected the total LAB, total sugar, total acid, pH, color (score), taste (hedonic), sour taste and sweet taste (score), and overall acceptance, but no significant effect on color (hedonic) and aroma. The concentration of 9% sucrose produced the best characteristics of fermented tamarillo probiotic juice with total LAB 1.30 x 109 cfu/ml, total sugar 12.69%, total acid 3.08%, pH 3.61, the red color was preferred, the flavor slightly liked, the taste slightly sour and sweet was slightly preferred, and overall acceptance was preferred.

PENGARUH SUBSTITUSI TEPUNG UBI JALAR UNGU TERMODIFIKASI (Ipomoea batatas var Ayamurasaki ) TERHADAP KARAKTERISTIK WAFFLE Ni Kadek Ayu Anggarawati; I Gusti Ayu Ekawati; Anak Agung Istri Sri Wiadnyani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 2 (2019): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

The study aims to determine the effect substitution of modified purple sweet potato flour on the characteristics of waffle and to know the best substitution of modified purple sweet potato flour with pregelatinization. The study design used was randomized group design with the treatment substitution of modified purple sweet potato flour and wheat flour, which consists of 6 levels such as: 0% : 100%, 20% : 80%, 40% : 60%, 60% : 40%, 80% : 20%, 100% : 0%. The treatment was repeated 3 times to obtained 18 units of the experiment. The data were analysed by analysis variance and if the treatment had an effect on the variable then continued with Duncan test. The result showed substitution of modified purple sweet potato flour and wheat flour had a significant effect on the content of ash, crude fiber, antioksidan capacity, texture, criteria hedonic and skor of colour, texture and taste. Substitution of modified purple sweet potato flour 100% had the best characteristics, with 41,84% water content, 1,94% ash content, 7,17% coarse fiber content, 81,65 (mg GAEAC/kg) antioksidan capacity, 1,64 N texture, criteria skor colour dark brown, texture soft, taste of purple sweet potato very strong and criteria hedonic colour, aroma, texture, taste and overall acceptance were like.

PENGARUH PENAMBAHAN KARAGENAN TERHADAP KARAKTERISTIK PERMEN JELLY KULIT ANGGUR HITAM (VITIS VINIFERA) Luh Dian Rna Fajarini; I Gusti Ayu Ekawati; Putu Timur Ina
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

This study aims to determine the effect of thecarrageenan on the characteristics of grape skins jelly candy and to find the right carrageenan concentration to produce jelly candy with the best characteristics. The experimental design used was randomized block design by treatment with carrageenan concentration of 1.0%, 1.5%, 2.0%, 2.5%, 3.0% and 3.5%. The treatment was repeated as many as 3 repetitions then obtained 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 addition of carrageenan with a concentration of 2.0% was the best characteristic of grape skins jelly candy with 18.01%moisture content, 0.82%ash content, 2.62 mg/100g anthocyanin, 16.07% sugar reduction content, color liked, flavor grape skins medium and liked, texture very chewy and liked, strong sweet taste and rather liked and overall acceptance liked.

APLIKASI TEPUNG UBI JALAR UNGU TERMODIFIKASI PADA PEMBUATAN BOLU I Wayan Wirakerti Nugraha; Anak Agung GN Anom Jambe; I Gusti Ayu Ekawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 4 No 2 (2015): 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

Research on application of purple sweet potato modified flour in cake making aims to obtain the optimum concentration of the use of purple sweet potato modified flour, which the resulting the best characteristics of cake. The experimental design used in this study was a randomized block design, with concentration of purple sweet potato modified flour as follows: 0%, 25%, 50%, 75%, and 100%. Treatment was repeated three times to obtain 15 units experiment. The study states that a concentration of 75% purple sweet potato modified flour has taked a cake with the best characteristics with swelling was 36,90%, moisture content was 29,21%, ash content was 1,79%, fat content was 16,19%, protein content was 9,13%, carbohydrate was 43,68%, anthocyanin total was 0,63 mg/100g, the antioxidant activity was 61,57%, color was liked, flavour was liked, texture was rather like, taste was liked, and overall acceptance was liked.

PENGARUH LAMA PENYIMPANAN DAUN SALAM KOJA (Murraya koenigii (L) Spreng) TERHADAP TOTAL FENOL DAN AKTIVITAS ANTIBAKTERI PADA PERTUMBUHAN Salmonella enteritidis ATCC 13067 Berilin Abigail Jonathan; Gusti Ayu Ekawati; Ni Made Indri Hapsari Arihantana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 4 (2020): 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.2020.v09.i04.p03

This study aims to determine the effect of storage duration of curry leaves (Murraya koenigii (L) Spreng) on the total phenols and antibacterial activity of Salmonella enteritidis ATCC 13067, and the appropriate storage duration of curry leaves to produce the highest total phenols and the antibacterial activity. This study used a Completely Randomized Design (CRD) with treatment duration of storage that is 0, 3, 6, 9, and 12 days. The treatment was repeated 3 times to produced 15 experimental units. Data were analyzed by analysis of variance (ANOVA), if each treatment had a difference then preceded with the Duncan Test. The observed variables were total phenols and antibaterial activity S. enteritidis ATCC 13067. Qualitative testing showed that curry leaves extract positively containing phenols. The storage duration of curry leaves significantly affected the total phenols and antibaterial activity of S. enteritidis ATCC 13067. The best treatment was produced in the treatment without storage with the highest total phenols was 3,598.17 mg / 100g and the highest antibaterial activity power was -1,321 log cycles or 95.16% mortality bacteria.

Pengaruh Konsentrasi Garam Dan Lama Fermentasi Terhadap Karakteristik Pikel Cabai Pimiento (Capsicum chinense) Amelia Mardhatillah; I Gusti Ayu Ekawati; Ni Made Indri Hapsari Arihantana
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.p12

The research was conducted for the purpose of know the effect concentration of salt and fermentation time against the characteristic of pimiento pickle. The design used in this research was completely randomized design (RAL) factorials pattern, consisting of two factors .The first was the concentration of salt with concentration of 3 % , 6 % , and 9 % .The second factor was time consisting of two and three weeks .The whole treatment repeated three times to obtain 18 unit experiment .The data was analyzed with duncan test. The results of the study showed that the treatment of salt with 6 % concentration with 3 weeks fermentation was capable of producing pimento pickle with the best characteristic total criteria of lactic acid bacteria 4.8x10-6 CFU/ ml, pH 4.89, total acid 0.576 % and total dissolved solids 9.670 Brix.

SUBSTITUSI TEPUNG ALMOND DENGAN TEPUNG KEMIRI (Aleurites moluccana Wild) TERHADAP KARAKTERISTIK KULIT MACARON Ida Ayu Ganitri Adnyasuari; I Gusti Ayu Ekawati; Ni Made Indri Hapsari Arihantana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 2 (2019): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

This research aims to identify the substitution of almond flour with candlenut flour on the characteristics of macaron shell, and to identify the right concentration of almond flour with candlenut flour on the characteristics of macaron shell. This research used randomized block design with the treatment ratio of almond flour with candlenut flour, which consists of 6 levels such as: 100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 20% : 80%, and 0% : 100%. Each treatment was repeated 3 times, resulting in 18 experimental units. The data were then analyzed using Analysis of Variance and if the treatment had an effect on the parameter, the Duncan test was performed. The result showed that substitution of almond flour with candlenut flour had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, swelling, flavor (hedonic), texture (hedonic), taste (scoring) and overall acceptance (hedonic). Substitution of almond flour with candlenut flour 40% had the best characteristics, with 2,40% water content, 2,51% ash content, 9,40% protein content, 18,98% fat content, 66,70% carbohydrate content, 130,81% swelling, color, flavor, taste, and overall acceptance liked, taste candlenut medium and texture very soft.

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.

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 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

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