Article Per Year (5 Year)
p-Index From 2021 - 2026
4.383
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) Jurnal Ilmiah Teknologi Pertanian Agrotechno Wikrama Parahita : Jurnal Pengabdian Masyarakat Jurnal Aplikasi Teknologi Pangan Jurnal Abdimas PHB : Jurnal Pengabdian Masyarakat Progresif Humanis Brainstorming
I Putu Suparthana
Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana
Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering Public Health Social Sciences

Published : 51 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 51 Documents
Search

 2   3   4   5   6 
Kajian Produksi Dan Analisis Mutu Pangan Tradisional Sere Kedele Di Kabupaten Klungkung, Bali Putri Irdayanti; I Putu Suparthana; Sayi Hatiningsih
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 3 (2023): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i03.p05

Abstract

Sere kedele is a traditional fermented soybean product. This type of food is processed by home industries, especially in Klungkung Regency and several areas in Gianyar. This research was conducted to obtain information related to the traditional production process and analysis of the quality of sere kedele, especially in the Klungkung Regency, Bali. This research carried out in two stages, namely a survei to determine the production process, raw/additional materials used, presentation method, production area, and distribution of sere kedele in Klungkung Regency. The second stage is to analyze the chemical properties of traditional sere kedele food in Klungkung Regency. The survei results show that there are five producers of sere kedele in the villages of Tusan, Tihingan, Galiran, Tojan, Akah and Besang. The processing of sere kedele is different for each producer, such as the length of boiling, the length of fermentation, and the stage of adding seasonings. The samples used in this study is raw sere kedele and fried sere kedele. Sere kedele mentah in Klungkung Regency contains water content 56.85%-60.85%, ash content 1.21%-1.34%, protein content 14.68%-22.04%, fat content 5.69%-9.62%, and carbohydrate content of 13.64%-15.16%. Meanwhile, fried soybean sere has a water content of 1.42%-4.46%, an ash content of 1.45%-1.83%, a protein content of 13.45%-30.65%, fat content of 36.14%-42,1%, and carbohydrate content is 26.78% -41.49%. Keywords: sere kedele, Klungkung, fermentation, traditional food
Pengaruh Proporsi Terigu dan Tepung Sukun (Artocarpus altilis) Terhadap Karakteristik Brownis Panggang Ketut Ayurina Singarsari Diasaputri; Ni Nyoman Puspawati; Putu Suparthana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 4 (2023): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i04.p25

Abstract

Brownies is a soft textured cake with a distinctive chocolate flavor. This study aims to determine the effect of adding breadfruit flour on the characteristics of brownies and determine the right proportion ofbreadfruit flour to produce brownies with the best characteristics. The experimental design used in this study was a completely randomized design (CRD) with the addition of breadfruit flour consisting of 6 treatment levels: 0%, 5%, 10%, 15%, 20% and 25%. Each treatment was repeated 3 times to obtain 18 experimental units. Data were analyzed using variance and in the treatment which showed a significant effect followed by the Duncan Multiple Range Test (DMRT). The results showed that the addition of breadfruit flour had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, hedonic tests (color, texture, taste and aroma) and scoring tests (texture and taste). The addition of breadfruit flour as much as 15% produces the best product with the characteristics of a moisture content of 17.19%, ash content of 1.55%, protein content of 4.46%, fat content of 27.40%, carbohydrate content of 49.38%, crude fiber content of 8 .50%, preferred color, preferred soft texture, preferred brownie distinctive taste, preferred aroma and preferred overall acceptability.
Pengaruh Lama Penyajian dan Konsentrasi Madu terhadap Kadar Vitamin C Minuman Air Jeruk Nipis (Citrus aurantifolia S.) Nathania Pusparani Nur; I Dewa Gde Mayun Permana; I Putu Suparthana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 13 No 1 (2024): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2024.v13.i01.p01

Abstract

Lime is a fruit that contains high vitamin C. Holding time could decreased the vitamin C, and to prevent that, the addition of honey is needed. The aim of this study is to determine the effect of holding time and honey concentration on vitamin C content, and to determine the holding time and honey concentration that can produce the lime water beverage with the best characteristics. This study used a completely randomized block design with 2 factors, which are holding time with 3 levels of treatment 0, 30, and 60 minutes, and honey concentration with 3 levels of treatment 0, 5 and 10%. All treatments were combined and repeated 3 times to obtain 27 experimental units. The data was analysed by analysis of variance and the treatment that had a significant effect on the parameters was continued with DMRT. The results showed that the interaction of both factors had a significant effect on vitamin C, antioxidant activity, reducing sugar and total acid. Holding time caused decreased in vitamin C, antioxidant activity, total acid, reducing sugar, hedonic and scoring of taste. Whereas, honey concentration caused increased in all parameters except total acid that experience a degradation. Lime water beverage with the best characteristic is the lime water beverage with 30 minutes of holding time and 10% of honey concentration with the characteristics of vitamin C 1112.95 mg/100g, antioxidant activity 86.57%, reducing sugar 4.93%, total acid 1.97%, sweet taste, yellow brownish colour, taste was liked and colour was liked. Keywords: lime, honey, holding time, vitamin c, reducing sugar
Pengaruh Jenis Hidrokoloid Terhadap Karakteristik Fisik Dan Sensoris Roti Tawar Bebas Gluten Komang Triani Utami; I Putu Suparthana; Anak Agung Istri Sri Wiadnyani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 13 No 1 (2024): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2024.v13.i01.p06

Abstract

Fresh bread is generally made from wheat flour but it cannot be consumed by people with coeliac or those with gluten sensitivity. Rice flour can be used as a substitute for wheat flour because it has physico-chemical characteristics in the form of amylose and amylopectin which are similar to wheat, as well as the role of rice and its processed foods in the consumption of Asian society, especially Indonesia. This study aims to determine the effect of hydrocolloid addition on the physical and sensory quality of gluten-free white bread and to determine the type of hydrocolloid that has the best effect on the physical and sensory quality of gluten-free white bread. The experiment used a completely randomized design with the treatment of hydrocolloid types consisting of 6 levels (Xanthan Gum, Konjac, Pectin, Carboxymethyl Celulose, Hydroxypropyl Methyl Celulose, and Psyllium Husk). Each treatment was repeated three times resulting in a total of 21 experimental units. Parameters observed were moisture content, hardness, volume development, and sensory tests on pore uniformity, texture, mouthfeel, and overall acceptance using a hedonic scale. Data were analyzed using Analysis of Variance and on treatments that showed a significant effect is then continued with DMRT (Duncan Multiple Range Test) test. The results showed that the addition of various hydrocolloids significantly affected the physical characteristics of fresh bread compared to those without hydrocolloids. Among the hydrocolloids tested, the addition of xanthan gum showed the best results in physical and sensory characteristics, namely with a moisture content value of 39.25 percent, a volume development value of 24.5 percent, with a sensory assessment of pore uniformity, texture, value, mouthfeel and overall acceptance rather like. However, xanthan gum has a texture analysis value of 12.58N. It can be concluded that the addition of hydrocolloids affects the physical characteristics (moisture content, hardness, and development volume) and sensory (pore uniformity, texture, mouthfeel, and overall acceptance) of gluten-free white bread for the better. Keywords: Gluten Free Bread, Hydrocolloids, Physical Characteristics, Sensory Characteristics.
Pengaruh Penambahan Puree Wortel (Daucus Carota L.) Terhadap Karakteristik Manisan Paladang Asri Andriani; Putu Suparthana; I Desak Putu Kartika Pratiwi
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 4 (2023): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i04.p08

Abstract

Candied paladang is a dried candied fruit made from grated nutmeg and grated papaya shaped like balls. This research was aimed to determining the effect of carrot puree addition on the characteristics of candied paladang and determining the concentration of adding the carrot puree to produce the best characteristics of candied paladang. The research based on a Completely randomized design (CRD) with the addition of carrot puree concentration treatment with 6 levels: 0%; 5%; 10%; 15%; 20% and 25%. Each treatment was replicated 3 times to obtain 18 experimental units. Data was analyzed using analysis of variance and if treatment had a significant effect, its followed by the Duncan multiple range test (DMRT). The results showed that the addition ofcarrot puree had a significant effect (P<0.05) to the moisture content, ?-carotene content, ?-carotene bleaching, value of L*, a*, b*, colour (hedonic and scoring), flavour (hedonic), texture (hedonic and scoring), taste (hedonic)and overall acceptance. The addition of 25% carrot puree for producing candied paladang the best characteristics with moisture content 32.21%, ?-carotene content 3.36% mg/100g, ?-carotene bleaching 0.09 mg/ml, value of L* 30.74, value of a* 22.23, value of b* 25.58. Colour reddish orange and liked, flavour is normal, very soft texture and normal, taste is normal, and overall acceptance is normal.
Studi Perbandingan Mocaf dengan Tepung Hanjeli (Coix Lacryma Jobi L.) Terhadap Karakteristik Sponge Cake Gluten Free Hossiana Hariputeri; Anak Agung Istri Sri Wiadnyani; I Putu Suparthana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 13 No 1 (2024): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2024.v13.i01.p12

Abstract

Sponge cake is a type of pastry product that is widely consumed because of its soft and light texture, and sponge-like shape. The basic ingredient for making sponge cake is wheat flour, but wheat imports are high and not everyone can tolerate gluten. Mocaf can be used as a flour substitute however mocaf-based sponge cake have a low protein levels. Therefore, it is necessary to add other ingredients such as adlay flour to increase the protein content in the sponge cake. The aim of this study was to determine the effect different mocaf and adlay flour ratios have on sponge cake characteristics as well as to determine the ideal ratio to produce sponge cake with the most favorable attributes. The study used completely randomized design (CRD), with the treatment of the ratio of mocaf to adlay flour 100:0, 90:10, 80:20, 70:30, 60:40, and 50:50 repeated 3 times which resulted in 18 experimental units. Data were analyzed using Analysis of Varians (ANOVA) and further analyzed using Duncan Multiple Range Test if the treatment had a significant effect. The results showed that different ratios produced significant effect (P <0.05) on moisture, protein, fat, carbohydrate and crude fiber contents, texture and baking expansion, and product sensory properties, but had no significant effect (P>0.05) on product ash content. The best sponge cake was produced when mocaf and adlay flour were combined in a 60:40 ratio, which had a moisture content of 36.89%, ash of 0.89%, protein of 7.07%, fat of 27.45%, carbohydrate of 27.7%, texture of 1.2 N, baking expansion of 39.81%, with color liked, aroma somewhat liked, taste liked, texture liked, and overall acceptance liked by panelists.
Pengujian Daya Hambat Ekstrak Bubuk Temu Putih (Curcuma zedoaria (Berg.) Roscoe) Terhadap Aspergillus flavus Hana Kusuma Brahmasari; Luh Putu Trisna Darmayanti; I Putu Suparthana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 3 (2023): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i03.p18

Abstract

This study aimed to determine the extract of concentration of white turmeric powder in inhibiting the growth of the fungus A. flavus and to determine of active substances contained in the white turmeric powder. The parameters bioactive compounds observed total phenol contains, total flavonoids contains, and curcumin contains. White turmeric powder was extracted using 96% ethanol. The extraction method used is maceration. This study used a Completely Randomized Design with several concentrations of concentrated extract of white turmeric powder consisting of 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100%. All treatments were repeated twice to obtain 20 experimental units and the data obtained were analyzed by descriptive analysis and interpreted with tables and figures.. The test results showed that the concentrated extract of white turmeric powder was not effect to inhibit the growth of the fungus A. flavus. The results showed that white turmeric powder contained phenol 576.225 mg GAE/100g, flavonoids 1.090.65 mg/100g, and curcumin 14.35 mg CE/100g.
Pengaruh Suhu Pengeringan terhadap Karakteristik Kimia, Fisik dan Sensoris Dendeng Ikan Lemuru (Sardinella lemuru) Flora Anggreni Sitinjak; I Putu Suparthana; Ni Made Indri Hapsari Arihantana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 4 (2023): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i04.p20

Abstract

Lemuru fish (Sardinella lemuru) is susceptible to spoilage, especially when its abundance is high, requiring processing. One form of processing is to turn it into lemuru fish jerky.Tthe production of lemuru fish jerky still faces challenges in achieving satisfactory product quality due to the varying meat characteristics of different fish types, necessitating diverse drying temperatures. The aim of this research was to investigate the effect of drying temperature on the chemical, physical, and sensory properties of lemuru fish jerky and to obtain the optimal drying temperature for producing jerky with the best quality. The experiment followed a Randomized block design with five treatment levels: 50°C, 55°C, 60°C, 65°C, and 70°C. Drying was carried out until the moisture content reached a maximum of 12%. All treatments were repeated three times, resulting in 15 experimental units. The data were analyzed using analysis of variance, and treatments showing significant effects were further tested using Duncan's Multiple Range Test. The results showed that drying temperature significantly influenced (P<0,05) the moisture content, fat content, protein content, ash content, hardness, water activity (Aw), color values (L, a*, and b*) and sensory characteristics (color, odor, texture, and overall acceptance) of lemuru fish jerky. Drying at 65°C for 7 hours resulted in lemuru fish jerky with the best chemical, physical, and sensory characteristics, including moisture content of 11.51%, fat content of 6,01%, protein content of 49,61%, ash content of 11,04%, insoluble ash content of 0.07%, Aw value of 0.55, hardness value of 69,25 N, L value of 26.50, a* value of 5.00, b* value of 4.87, and preferred sensory properties of color, odor, texture, and overall acceptance by the panelists.
Rebranding Keripik Pelepah Pisang Produk UP2K PKK Desa Kukuh Kerambitan Tabanan Julianto, I Nyoman Larry; Mudra, I Wayan; Suparthana, I Putu; Adnyana, I Nyoman Widhi; Andreani, Ni Putu Elvian
Wikrama Parahita : Jurnal Pengabdian Masyarakat Vol. 8 No. 1 (2024): Mei 2024
Publisher : Universitas Serang Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30656/jpmwp.v8i1.5512

Abstract

Tujuan kegiatan pengabdian adalah pengembangan peningkatan kualitas desain kemasan dan strategi pemasaran keripik pelepah pisang kelompok Usaha Peningkatan Pendapatan Keluarga (UP2K) PKK Desa Kukuh Kerambitan. Kegiatan pengabdian dilaksanakan menggunakan dua tahap yaitu tahap Focus Group Discussion (FGD) untuk penentuan nama produk beserta elemen visual produk dan workshop strategi pemasaran digital melalui pembuatan desain poster digital. Hasil FGD menyepakati nama ‘DèBong’ sebagai identitas produk keripik yang cenderung mampu mewakili bahan bakunya, yakni pelepah pisang atau gedebong. Referensi terkait Ilustrasi dan warna yang disepakati adalah berdasarkan warna alami pada pelepah pisangnya serta unsur lainnya pada pohon pisang, seperti daun dan buahnya. Kegiatan PKM mendapatkan apresiasi yang sangat baik dari Ketua Tim Penggerak Pemberdayaan dan Kesejahteraan Keluarga (TP–PKK) dan Kepala Desa Kukuh Kerambitan. Capaian kegiatan yang dilaksanakan mencapai di angka 120%, yakni pada tingkat pengetahuan dan keterampilan peserta pendampingan dalam memahami dan mengkonsepkan desain kemasan serta strategi promosi melalui media sosial menjadi lebih meningkat.
Pengaruh Penambahan Ekstrak Meniran (Phyllantus niruri L.) terhadap Karakteristik Kimia dan Sensoris Hard Candy Enrica Balanzi, Dhenabe; Suparthana, Putu; Diah Puspawati, Gusti Ayu Kadek
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 13 No 2 (2024): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2024.v13.i02.p16

Abstract

The meniran plant is a medicinal plant that has many ingredients that are good for the body. One use of the meniran plant is to process it into hard candy. This study aims to determine the effect of adding meniran extract on the characteristics of hard candy, and determining the correct addition of meniran extract so that it can produce hard candy with the best characteristics. The experimental design used was a Completely Randomized Design (CRD) with additional extract treatment consisting of 5 levels: 0%; 0.30%; 0.60%; 0.90%; 1.20%. The treatment was repeated 3 times to obtain 15 experimental units. Data were analyzed using variance and treatments that had a significant effect were followed by Duncan's Multiple Range Test (DMRT). The addition of meniran extract to hard candy has a significant effect on water content, ash content, antioxidant activity, and hedonic tests (color, aroma, texture, taste, and overall acceptability). Hard candy that has the best characteristics is obtained by adding 0,90% meniran extract with a water content value of 1,83%; ash content 0,14%; antioxidant activity 63,50%; texture, aroma, taste, color, and overall acceptability are favorable.
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 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 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.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 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 Permadi, Giovanni Brewijaya Putra Pinky Natalia Samanta Putri Irdayanti Putri Nathasya br Lahi Putu Timur Ina Putu Yumiko Murdiasa Ricky Suranta Perangin-angin Sayi Hatiningsih Sayi Hatiningsih Tsutomu Shimizu