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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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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.

OPTIMASI WAKTU PRODUKSI DAN PENGHAMBATAN BAKTERIOSIN DARI BAKTERI ASAM LAKTAT YANG DIISOLASI DARI AIR SUSU IBU (ASI) TERHADAP BAKTERI Escherichia coli ATCC 25922 AA. Ngurah Dwi Ariesta Wijaya Putra; I Gusti Ayu Ekawati; Ni Nyoman Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 4 No 1 (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

Bacteriocin is an antimicrobial peptide that is produced by bacteria that kills or inhibits the growth of other bacteria. This study aims to determine the optimum time production of bacteriocin and determine the inhibitory of LAB bacteriocin isolated from breast milk to the bacterium Escherichia coli ATCC 25922. This study consists of three stages: the first is a confirmatory test, the second is the antimicrobial activity of Cell-free Supernatant (CFS) containing bacteriocins, and the third is a bacteriocin antimicrobial activity. Bacteriocin production was performed by incubating 9 isolates of LAB in various times of 12, 24, 36, 48, and 60 hours. Metabolites produced were tested for inhibitory by well-agar diffusion method. The positive results were continued with the isolation of bacteriocin and then re-tested for the inhibitors against Escherichia coli ATCC 25922. The research data was analyzed descriptively. Confirmation test results showed that the isolates of LAB and Escherichia coli used are suitable with the characteristics of the bacteria. The results of the antimicrobial activity of CFS containing bacteriocin showed that the B10b isolate has the highest inhibition with incubation time of 36 hours with the zone inhibition of 6.20 mm, and the B8 isolate has the lowest inhibition with incubation time of 48 hours with the zone inhibition of 0.10 mm. The results of the antimicrobial activity of bacteriocin showed that the B10b isolate has the highest inhibition with incubation time of 36 hours with the zone inhibition of 3.46 mm and the A1 isolate has the lowest inhibition with incubation time of 60 hours with the zone inhibition of 1.10 mm.

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 TEPUNG KACANG HIJAU (Vigna radiata) DAN TERIGU TERHADAP KARAKTERISTIK BAKSO ANALOG Utafiyani .; Ni Luh Ari Yusasrini; I Gusti Ayu Ekawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 1 (2018): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

This aims of this research was to know the effect of comparison between green bean flour and wheat flour on characteristic of analogue meatball and to know the right comparison of green bean flour and wheat flour to produce analogue meatball with the best characteristics. The design used in this research was completely randomized design (CRD) with the comparison between green bean flour and wheat flour i.e. (70 g :30 g), (60 g :40 g), (50 g :50 g), (40 g :60 g), and (30 g :70 g). Data were analysed by analysis of variance, followed by Duncan test. The result of this research showed that the comparison between green bean flours and wheat flour had no real effect on water content and aroma of analogue meatball, but significant effects were found on ash content, protein content, fat content, crude fiber content, texture, sensory characteristic such as color, flavour, texture, and overall acceptance of analogue meatball. The best characteristic of analogue meatball was comparison between green bean flour and wheat flour 30 g : 70 g i.e. 59.00 percent of water content, 1.34 percent of ash content, 6.88 percent of protein content, 1.77 percent of fat content, 1.77 percent of crude fiber content, level of elasticity 6.38 N, color (liked), aroma (neutral), texture (liked) with chewy characteristics, with the taste is rather not typical of green beans and liked, and overall acceptance (liked).

PENGARUH PERBANDINGAN TEPUNG BERAS MERAH PREGELATINISASI DENGAN TERIGU TERHADAP KARAKTERISTIK CRACKERS I Gusti Ayu Atyantha Danawati; Anak Agung Gede Ngurah Anom Jambe; I Gusti Ayu Ekawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 1 (2020): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

The purpose of this research to find the effect of the comparison of pregelatinization red rice flour with wheat flour on the characteristics of crackers and also to find the best ratio of red rice flour with wheat flour to the characteristics of crackers. This study used a Compeletely Randomized Design (CRD) with a comparison of red rice flour pregelatinization with wheat flour consisting of 6 treatment namely 0% : 100%;10% : 90%; 20% : 80%; 30% : 70%;40% : 60%; 50% : 50%. The treatment repeated 3 times, so that resulting in 18 experimental units. The resulting data is analyzed with variance and if the inter treatment effect on the observed variance, then continue with Duncan test. The result showed that pregelatinization red rice flour and wheat flour significantly affected to water content, protein content, total phenol, and antioxidant activity in crackers and had no significant effect on ash content. The comparison ratio of 50% pregelatinazation red rice flour with 50% wheat flour produces crackers with the best characteristics, namely: water content of 1.15%, ash content of 1.73%, 10.30% protein content, total phenol 158.83% and 45.17% antioxidant activity colour very like, texture crispy, overall liked, aroma,taste and overall acceptance like. Keywords : crackers, red rice, pregelatinized, wheat flour

Pengaruh Perbandingan Puree Wortel (Daucus carota L.) Dan Terigu Terhadap Karakteristik Roti Tawar Norma Yunita; I Made Sugitha; I Gusti Ayu Ekawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 2 (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.i02.p09

This research was conducted with the to determine the comparative effect of carrot puree and wheat flour on the characteristic of bread and to know of the exact comparison of carrot puree and wheat flour to obtain the best characteristic of bread. The experimental design used was a Randomized Block Design (RBD) with treatment factor ratio of carrot puree and wheat flour that was 0%: 100%, 10%: 90%, 20%: 80%, 30%: 70%, 40%: 60%, and 50 %: 50%. The treatment was repeated 3 times to obtain 18 experimental units. Data were analyzed with the Anova test and if the treatment had an effect on the variables then proceeded with the Duncan test. The results showed that the comparison of carrot puree and wheat flour affected the water content, ash content, swelling power, total carotene, color, aroma, texture, taste, pore uniformity, and overall acceptance. Comparison of 30% carrot puree: 70% wheat flour produced the best characteristics of bread with the criteria water content of 16.13%, ash content of 1.37%, loaf volume of 123.65% and total carotene content of 13.01 mg/100 g. Orange color, slightly carrot aroma, soft texture, pore uniformity (uniform) liked and overall acceptance of bread very liked. Keywoards : bread, wheat flour, carrot puree.

Pengaruh Perbandingan Mocaf Dengan Tepung Daun Papasan (Coccinia Grandis) Terhadap Karakteristik Kue Stik Ni Kadek Ayu Puspitayanti; 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.p09

This study aims to determine the effect of mocaf comparison with papasan leaf flour on the characteristics of stick cake and to find out the proper mocaf comparison with papasan leaf flour so as to produce the best stick cake characteristics. The Completely Randomized Design (CRD) was used a with the treatment of mocaf comparison and papasan leaf flour which consists of 5 levels, namely: 100% mocaf: 0% papasan leaf flour, 95% mocaf: 5% papasan leaf flour, 90% mocaf: 10 % papasan leaf flour, 85% mocaf: 15% papasan leaf flour, and 80% mocaf: 20% papasan leaf flour. The research data were analyzed of variance (ANOVA) and if the treatment had a significant effect it was continued with Duncan's Multiple Range Test (DMRT). The results showed that the comparison of mocaf and papasan leaf flour to the resulting sticks had a very significant effect on water content, ash content, antioxidant activity, total chlorophyll, calcium levels, breaking strength of cake sticks and sensory properties including texture, taste, color, aroma , and overall acceptance. The best characteristics produced in the treatment of 95% mocaf: 5% papasan leaf flour that produces a water content of 1.70%, ash content of 4.24%, antioxidant activity of 11.39%, total chlorophyll content of 89.52 mg / L , calcium content of 238.73 mg /g, fracture power of 13.07 N, and sensory characteristics include greenish brown color and like, aroma like, taste rather typical of papasan leaves and very like, crispy and like texture, overall acceptance of likes.

PERBANDINGAN MOCAF DENGAN TEPUNG KACANG MERAH DALAM PEMBUATAN BROWNIES KUKUS GLUTEN FREE CASEIN FREE (GFCF) Hildha Ayu Massytah; I Gusti Ayu Ekawati; Ni Wayan Wisaniyasa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 1 (2019): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

The purpose of this study is to know the effect of ratio between mocaf and red bean flour on the characteristics of steamed brownies Gluten Free Casein Free (GFCF) and to know the right ratio between mocaf and red bean flour to produce the best characteristic GFCF brownies. This study used a Randomized Block Design with one treatment factor. The ratio of mocaf and red bean flour (100%: 0%, 90%:10%, 80%:20%, 70%:30%, 60%:40% and 50%: 50%). The treatment was repeated three times to produce 18 experimental units. Data were analyzed by analysis of variance and continued by Duncan test. The results showed that treatment with 60% mocaf and 40% red bean flour produced gluten free casein free steamed brownies with water content of 26.60%, ash content of 2.45%, protein content of 5.82%, fat content 22.88%, carbohydrate content 42.23%, crude fiber content of 8.11% with rather liked of color, rather liked of texture, liked taste, rather liked of aroma and liked overall reception.

PENGARUH SUHU DAN LAMA PENGERINGAN TERHADAP KARAKTERISTIK TEH BUNGA TELANG (Clitoria ternatea L.) Ni Ketut Ayu Martini; Ni Gusti Ayu Ekawati; Putu Timur Ina
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.p09

This study was conducted to determine the effect of drying temperature and time on the characteristics of blue pea flower tea and obtain drying temperature and time that produce blue pea flower tea with the best characteristics. The experimental design used was a factorial Randomize Block Design consisting of 2 factors: the first factor was drying temperature, namely 50oC, 60oC, and 70oC and the second factor was drying time, namely 3 hours, 3.5 hours, and 4 hours. The treatment was repeated 2 times to obtain 18 experimental units. The data obtained were analyzed by analysis of variance (ANOVA) and if the treatment had significant effect followed by Duncan test. The results showed that interaction between drying temperature and time had a significant effect on water content, extract content, total phenol, flavonoids, anthocyanin, and antioxidant activity. Drying at a temperature of 50oC for 4 hours was produced blue pea flower tea with the highest antioxidant activity (IC50) of 128.25 ppm, water content of 10.18%, extract content of 51.60%, total phenol of 515.48 mg/100g, flavonoids of 23.99 mg/100g, and anthocyanin of 249.69 mg/100g.

PENGARUH LAMA PERKECAMBAHAN MILLET (Panicum milliaceum) TERHADAP KARAKTERISTIK FLAKES I Gusti Agung Ayu Sintia Padma Dewi; I Gusti Ayu Ekawati; I Desak Putu Kartika Pratiwi
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 this research was to know the effect of germination time of millet (Panicum milliaceum) on the characteristics of flakes and to know the right germination time of millet on the characteristics of flakes. The experimental design used was completely randomized design with the germination time of millet treatment, namely 24 hours (T1), 48 hours (T2), 72 hours (T3), 96 hours (T4), and 120 hours (T5). The treatment was repeated 3 repetitions then obtained 15 units of the experiment, the data obtained from the result were analyzed by variance and if the treatment had an effect on the variable then continued with Duncan test. The results showed that the germination of millet had significant effect to water content, ash content, protein content, fat content, crude fiber content, tannin content, taste level (hedonic test), and overall acceptance of flakes. 120 hours germination time of millet had the best characteristics with water content 1,36%, ash content 2,65%, protein content 9,93%, fat content 7,86%, carbohydrate content 78,20%, crude fiber content 5,93, tannin content 0,31%, color liked, flavor liked, texture crispy and liked, taste liked and overall acceptance liked.

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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