Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

4.93

P-Index

This Author published in this journals

All Journal International Journal of Biosciences and Biotechnology Buletin Udayana Mengabdi Itepa : Jurnal Ilmu dan Teknologi Pangan Agrointek Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Wikrama Parahita : Jurnal Pengabdian Masyarakat Jurnal Aplikasi Teknologi Pangan Jurnal Abdimas PHB : Jurnal Pengabdian Masyarakat Progresif Humanis Brainstorming Jurnal Ilmiah Teknologi Pertanian Agrotechno Itepa : Jurnal Ilmu dan Teknologi Pangan

I Putu Suparthana

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

Author-ID : 2929956

Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering Public Health Social Sciences

Published : 54 Documents Claim Missing Document

Claim Missing Document

Articles

1 2 3 4 5

PENGARUH PENAMBAHAN SARI BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP KARAKTERISTIK YOGHURT CAMPURAN SUSU SAPI DAN KACANG MERAH (Phaseolus vulgaris) Dewi Citra Laksmi Agung Putri; I Nengah Kencana Putra; I Putu Suparthana
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 aim of this research was to know the effect of adding red dragon fruit juice (RDFJ) for the characteristics of yoghurt mixed milk and red bean. Research design used a randomized complete design (RAL) with the concentration 0 %, 5 %, 10 %, 15 %, 20 %, and 25 % of RDFJ. Each treatment repeated three times to obtain 18 units of sample. The data was analyzed by ANOVA and if it had effect on variabel then continued by Duncan Test. Sensory was analyzed by hedonic and scoring test for color, flavor, taste, texture and overall acceptance of the resulting product using 15 trained panelists. The result showed that adding RDFJ had very significant effects (P < 0,01) for total acid, Vitamin C, antioxidant activity, total lactic acid bacteria (BAL) and had significant effect (P < 0,05) for pH. The best treatment was on 15 % of RDFJ with value 1.22 % of total lactic acid, 4.41 of pH, 1.11 mg/100g of Vitamin C, 48.40 % of antioxidant activity, 1.87 x 108 CFU/ml of total lactic acid bacteria (BAL), color (red and liked), flavor (pleasant and liked), taste (sour and liked), texture (aqueous) and overall acceptance (liked).

PENGARUH LAMA FERMENTASI KACANG GUDE (Cajanus cajan L.) TERHADAP KARAKTERISTIK “SERE UNDIS” Ni Luh Cintya Febriani; I Putu Suparthana; 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

This study aims to determine effect of fermentation time pigeon pea on the characteristics of sere undis and determine the optimum fermentation time in making sere undis with the best characteristics. The design used in this research is Completely Randomized Design (RAL) with one factor that is fermentation time which consisting of 5 experimental levels that were 12,18,24,30 and 36 hours. The treatment was repeated 3 times to obtain 15 units of experiment. Fermentation time of pigeon pea influenced the content of water, ash, protein, fat, carbohydrate, and antioxidant capacity but did not affect crude fiber, sensory character of sere undis has significant effect on aroma and taste but no significant effect on color, texture and the fermentation time of 24 hour pigeon pea produced sere undis with the best characteristic: water content 26,36%, ash content 0,95%, protein content 8,24%, fat content 16,67%, carbohydrate 47,78%, crude fiber 9,52%, antioxidant capacity 83,49% and sensory properties were ordinary for color, like for texture, rather like for aroma, sense, and overall acceptance.

Pengaruh Waktu Pasteurisasi Terhadap Cemaran Mikrobiologis dan Aktivitas Antioksidan Loloh Daun Pohpohan (Pilea trinervia Wight.) Icha Nabillah; I Nengah Kencana Putra; I Putu Suparthana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 4 (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.i04.p06

Loloh is one of the traditional beverages in Bali made from fresh leaves, root, stem, seeds or fruit without cooking treatment (cold process). Some studies showed that loloh in several area in Bali is not worth to consume because of high level of microbial contamination. This study aimed to determine the effect of pasteurization time to produce loloh pohpohan leaves with the best antioxidant activity and free from microbial contamination. This experiment used a Completely Randomized Design with 7 variations of pasteurization treatment time, namely 0, 10, 15, 20, 25 30 and 35 minutes. The treatment was repeated three time for obtain 21 experimental units. The data obtained were analyzed by analyze of variance and if the treatment had significant effect, then it was followed by Duncan Multiple Range Test (DMRT). The result of this study showed that pasteurization time has a very significant effect (P<0,01) on total microbial, total coliform and antioxidant activity. The best loloh treatment in this study was obtain with 20 minutes pasteurization time with the total plate count 0 CFU/mL (no microbes showed), negative coliform and antioxidant activity 58.39% with IC50 valued 1584.097 ppm, the color is neutral, the aroma is neutral, the taste was bitter and neutral and overall acceptance is neutral.

PENGARUH PERBANDINGAN KONSENTRASI ASAM ASETAT DAN ASAM SITRAT TERHADAP KARAKTERISTIK PIKEL CABAI PIMIENTO (Capsicum chinense) AA. Devi Pradnyanita; I Dewa Gede Mayun Permana; I Putu Suparthana
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 (200.073 KB)

This study was aimed to combination effect of acetic acid and citric acid concentrations on the chili pimiento pickle characteristics and to obtain optimum concentrations which produce the best characteristics. This study was designed using randomized block factorial with two factors, the first factor was concentration of acetic acid (1%, 1.5%, 2%), and the second factor was concentration of citric acid (0.1%, 0.15 %, 0.2%) and all data were analyzed statistically using ANOVA and continued by DMRT (Duncan Multiple Range Test). The result showed that the acetic acid factor influenced vitamin C and sensory characteristics (taste and aroma). Citric acid influenced vitamin C antioxidant activity and sensory characteristics (taste and aroma) in pickle pimiento. The best characteristics was found on treatment 1.5% actic acid and 0.15%citric acid with vitamin C 25.14%, antioxidant activity 58.68%, pH 3.35, with color L*a*b* , L * indicates Light / light, a * are the coordinates of red / green, and b * are the coordinates of the yellow / blue (15.99, 6.67, 55.16) was red and liked, aroma was slightly vinegar and liked, taste was typical pickle and liked, texture was slightly hard and slightly liked, and overall acceptance was liked.

Pengaruh Penambahan Puree Kacang Merah (Phaseolus vulgaris) Terhadap Karakteristik Nugget Jamur Tiram (Pleurotus ostreatus) Elsa Fanora Sinaga; Putu Suparthana; Ni Made Indri Hapsari A.
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 3 (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.i03.p14

This study was aimed to determine the effect of adding red bean (Phaseolus vulgaris) puree to oyster mushroom nugget food and to see the correct amount of addition of red bean puree in producing oyster mushroom nuggets with the best criteria. The experimental design used in this research was a Completely Randomized Design (CRD) with an addition of red bean puree that consisted of 5 treatments namely: 0%; 10%; 20%; 30%; and 40%. The treatment was repeated 3 times to obtain 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). The addition of red bean puree affected water content, ash content, protein content, crude fiber content, hedonic test (texture, aroma, taste and overall acceptance) and scoring test (texture). The addition of 40% red bean puree ratio of had the best characteristics with water content of 32,67%, ash content of 1,57%, protein content of 7,29%, crude fiber content of 6,47%, hedonic test (texture, taste and overall acceptance) was liked, aroma was disliked and scoring test of taste was chewy.

PENGARUH PERBANDINGAN IKAN KEMBUNG (Rastrelliger kanagurta L.) DAN BIJI NANGKA (Artocarpus heterophyllus) TERHADAP KARAKTERISTIK NUGGET Lucia Amitasya Sinaga; Luh Putu Trisna Darmayanti; I Putu Suparthana
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.p01

This research aims to determine the comparison effect of mackerel with jackfruit seeds on the characteristics of nuggets, and to find out the exact ratio of it’s to produce the best characteristics of fish nuggets. The completely Randomized Design (CRD) was used in this treatment with mackerel and jackfruit seeds ratio as a treatment consist 6 levels : 100%: 0%; 90%: 10%; 80%: 20 ; 70%: 30%; 60%: 40%; 50%: 50%. Each treatment was repeated 3 times to obtain 18 experimental units. The data obtained were analysis ANOVA and if variance nuggets effect to the variables, followed by The Duncan Multiple Range Test (DMRT). The results showed that the comparison of mackerel and jackfruit seeds give a significant effect to the water content, fat content, protein content, carbohydrate content, crude fiber content, hardness, taste (hedonic), texture (hedonic and scoring), and overall acceptance (hedonic). The 50%: 50% ratio of mackerel with jackfruit seeds produces the best characteristics of the product,contain (32,92% water content, ash content 1,90%, fat content 17,63%, protein content 4,65%, carbohydrate content 42,87%, crude fiber content 10,14%) taste liked, aroma liked, texture and overall acceptance liked.

Evaluasi Profil Sensori Abon Ikan Jenis Pelagis Besar Menggunakan Metode Rate-All-That-Apply (RATA) Ni Made Inten Kusuma Dewi; I Putu Suparthana; I Desak Putu Kartika Pratiwi
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 3 (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.i03.p01

This research aims to determine the sensory profile of commercial shredded large pelagic fish based on consumer acceptance and the intensity of sensory attributes that determine consumer preference using the Rate All That Apply (RATA) method. Six shredded products that were used as samples were tested in one sampling session by 65 panelists. This research was designed to create a sensory profile using principal component analysis (PCA) and analysis of variance (ANOVA) followed by the Duncan test, determining consumer preferences using Preference Mapping, and then making target market predictions using least square partial regression. The results showed that all products have similarities based on PCA but have different intensity based on ANOVA. The results of the preference mapping panelist analysis showed that Q products had the highest level of preference with the attributes favored by consumers such as sweet aroma and spices, fibrous and dry texture, and sweet taste.

PENGARUH RASIO TEPUNG KETAN DENGAN TEPUNG LABU KUNING (Cucurbita moschata) TERHADAP KARAKTERISTIK DODOL I Made Adhi Dharma Parayana; I Ketut Suter; I Putu Suparthana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 5 No 2 (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 (225.647 KB)

The aims of this research are to determine the effects of ratio sticky rice flour with pumpkin flour on the characteristics of dodol and to find the right ratio between the amount of sticky rice flour and pumpkin flour to produce dodol with the best characteristics. The research design used is randomized block design with ratio between the amount of sticky rice flour and pumpkin flour respectively as follows: 100%: 0%, 85%:15%, 70%:30% , 55%:45%, and 40%:60%. The treatment was repeated three times producing 15 units of the experiment and the data was analysis by variance analysis. If there was impact on the variable, the analysis will be followed by Duncan test. The result of the research showed that ratio between the amount of sticky rice flour and pumpkin flour had significance effects on the content of water, ash, fat, protein, ?-Carotene , IC50, colour, aroma, flavor, texture and overall acceptance. The best characteristics of dodol was found on ratio between 40% sticky rice flour and 60% for pumpkin flour with characteristic : water content 10.12%, ash content 4.99%, protein content 6.43%, fat content 13.56%, ?-Carotene 0.0340%, IC50 37.74% and results of sensoris test color, aroma, taste, texture, and overall acceptance are like.

Characteristics of Extract Tamarillo Seeds (Cyphomandra betacea Sendtn) on the treatment of Type of Solvent and Temperature Ni Nyoman Budiasih; Ni Made Wartini; I Putu Suparthana
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 7 No 2 (2020): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2020.v07.i02.p01

Tamarillo seeds have potential as a source of antioxidants. This study aims to determine the effect of the type of solvent and extraction temperature on the characteristics of the tamarillo seed extract, determine the type of solvent and extraction temperature that can produce tamarillo seed extract with the best characteristics. And 3) determine the specific temperature and pH that produces the extract Tamarillo seeds with the highest stability. This study used a randomized block design (RBD) 2 factors with 3 group. The sample extraction process used maceration method. The results showed that the treatment of solvent type and extraction temperature and their interactions affected the yield parameters, pH, total anthocyanin antioxidant capacity. The treatment of ethanol solvent and extraction temperature of 50°C was the best treatment to obtain the extract of Tamarillo seeds with the characteristics of yield, 9.98% yield, pH 3.33, total anthocyanin 27.71 mg/L, antioxidant capacity 1,956.70 mg GAE/100 g.

Efek Anti Konstipasi Bakso Ikan Lele Dengan Penambahan Rumput Laut (Eucheuma Cotonii) Terhadap Tikus Jantan Galur Wistar (Rattus Novergicus) Yang Diinduksi Gambir Pinky Natalia Samanta; I Made Sugitha; I Putu Suparthana
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

The pertinence of dietary fiber to decrease the transit time intestinal and increase the mass of feces makes it can be used as laxative for prevent constipation. This research is in purpose to know the ability of catfish meatballs which have been added flour seaweed. There are two stages for this reserch. The first stage is to get the best consentration of a high dietary catfish meatballs. Second stage is in vivo testing of the rats by giving the best dosage of meatballs 2 g, 4 g, 6 g, 8 g. Statistical analysis on One Way Anova showed there is no real difference infulence by giving four dosages to defecation frequency and feces consistency. Once giving the greater dosage, so the feces weight and defecation frequency will be greater also. 2 g/200 g dosage of the rats weight will be able to put rats feces back become normal by rats defecate frequency in 21 times a day and feces water content 47,93%.

Co-Authors AA. Devi Pradnyanita AAGN Anom Jambe Adina Juniati Vortina Panggabean Adina Juniati Vortina Panggabean Agus Selamet Duniaji Amira Putri Anak Agung Istri Sri Wiadnyani Andreani, Ni Putu Elvian Anjani Fatnasari Antonius Solo Asri Andriani Betari Nurrachmah Kusuma Putri Desak Nyoman Anggreni Bhaskara Dewi Citra Laksmi Agung Putri Elia Agatha Christiani Elicia Debora Marbun, Monica Elsa Fanora Sinaga Enrica Balanzi, Dhenabe Flora Anggreni Sitinjak G.P. Ganda Putra Gusti Ayu Kadek Diah Puspawati Hana Kusuma Brahmasari Hossiana Hariputeri I D. G. Mayun Permana I D.P. Kartika Pratiwi I Dewa Gde Mayun Permana I Ketut Suter I Made Adhi Dharma Parayana I Made Sugitha I Nengah Kencana Putra I Nyoman Larry Julianto I Nyoman Widhi Adnyana I Wayan Mudra, I Wayan Icha Nabillah IDG. Mayun Permana IGusti Ngurah Agung Iis Sholin Ketut Ayurina Singarsari Diasaputri KOMANG AYU NOCIANITRI Komang Ayu Puspa Hapsari Komang Triani Utami L. Paramita Liya Paramita Lucia Amitasya Sinaga Luh Komang Puspa Handayani Luh Putu Trisna Darmayanti Made Dwi Widyantari Masahiro Nogawa Masahiro Nogawa Masayuki Hashimoto Mia Primsa Ginting Mineo Kojima Mineo Kojima N.M. Yudantin Nathania Pusparani Nur Ni Komang Tri Handayani Ni Luh Cintya Febriani Ni Made Indri Hapsari Arihantana Ni Made Inten Kusuma Dewi Ni Made Susi Kartika Ni Made Wartini Ni Made Yudantini Ni Made Yusa Ni Made Yusa Ni Nyoman Budiasih Ni Nyoman Puspawati Ni Wayan Wisaniyasa Nyoman Geatrin Arumsari Pandu Prayugo Paramita Wulandari, Kadek Ratih Permadi, Giovanni Brewijaya Putra Pinky Natalia Samanta Putri Irdayanti Putri Nathasya br Lahi Putu Timur Ina Putu Yumiko Murdiasa Ricky Suranta Perangin-angin Saraswati Permatasari, Ni Gusti Ayu Sayi Hatiningsih Sayi Hatiningsih Sutriswati Rahayu, Endang Tsutomu Shimizu

Title

Found 54 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 54 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 54 Documents
Search