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All Journal Archive of Community Health AGRITROP Agrotekno Buletin Udayana Mengabdi Itepa : Jurnal Ilmu dan Teknologi Pangan Jurnal Veteriner Jurnal AGROTEKNOLOGI Agrointek Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Jurnal Ilmiah Teknologi Pertanian Agrotechno Jurnal Aplikasi Teknologi Pangan

KOMANG AYU NOCIANITRI

Dosen Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Unud

Author-ID : 2929964

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Health Professions Immunology & microbiology Veterinary Other

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IDENTIFIKASI SENYAWA FITOKIMIA DAN AKTIVITAS ANTIOKSIDAN EKSTRAK KASAR DAUN PEPE Dewa Gede Eka Prayoga; Komang Ayu Nocianitri; Ni Nyoman Puspawati
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 was conducted to identify the phytochemical compounds and antioxidant activity of pepe leaves (Gymnema reticulatum Br.) crude extract in various solvent types. The experimental design used in this research was a completely randomized design with solvent type treatments consisting of 5 types : aquadest, ethyl acetate 96%, acetone 70%, ethanol 70%, and methanol 95%. The treatment was repeated three times, so that 15 experimental units were obtained. Qualitative data obtained in this research were displayed with tables, while quantitative data were analyzed by variance and if the treatment had a significant effect, then followed by Duncan's test. The results showed that the treatment of solvent types affected phytochemical compounds that was extracted from pepe leaves and had a significant effect (P<0.01) on yield, total phenol, total flavonoids, and antioxidant activity. The best results showed that 70% acetone solvents were able to extract phytochemical compounds from alkaloids, saponins, phenols, flavonoids, and steroids in the form of sterols and had the highest antioxidant activity based on 62.06% free radical inhibition percentage with IC50 values of 200.775 mg/L, yield 32.35%, total phenol 36.14 mgGAE/g extract, and total flavonoids 50.37 mgQE/g extract.

Pengaruh Metode Pengolahan Terhadap Aktivitas Antioksidan Dan Karakteristik Teh Herbal Bubuk Daun Afrika (Vernonia amygdalina Delile) Karina Dinda Putri; Ni Luh Ari Yusasrini; Komang Ayu Nocianitri
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 1 (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.i01.p08

This study aims to determine the effect of processing methods on antioxidant activity and characteristics of African leaf herbal tea and find out the right processing method to get the highest antioxidant activity and the best characteristics. The Completely Randomized Design was used in this study with treatment methods which consisted of 4 levels, namely Method A (steam blanching and drying), Method B (withering and pan firing) Method C (withering and Drying) and Method D (steam blanching and pan firing). This study was repeated 4 times to obtain 16 experimental units. The data obtained were analyzed by analysis of variance and if the treatment had a significant effect it was followed by Duncan’s Multiple Range Test (DMRT). The parameters tested in this study include water content, ash content, total phenols, total flavonoids, color, antioxidant activity and sensory characteristics. The results showed that the methods of processing herbal tea powder of African leaves has a highly significant effect on water content, total phenol, total flavonoids, antioxidant activity, color, and sensory tests of color, taste, flavor and have a significant effect on overall reception and have no significant effect on ash content. Herbal tea powder of African leaves processed by method steaming and drying was the best treatment with a moisture content of 6.41%, ash content of 5.27%, total phenol of 2.4169 mgGAE/g, total flavonoids 2, 6563 mgQE/g, antioxidant activity 67.28%, color (L, a, b = 4.86; -49.07; 34.71), light green color, very distinctive aroma of African tea leaves, very bitter taste, and overall reception likes.

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 Lama Fermentasi Terhadap Karakteristik Minuman Probiotik Sari Buah Terong Belanda (Solanum betaceum Cav ) Dengan Lactobacillus sp F213 Gede Pracheta Febricia; Komang Ayu Nocianitri; I Desak Putu Kartika Pratiwi
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.p07

This research aims to identify the effect of fermentation time on the characteristics of tamarillo juice (Solanum betaceum Cav.) probiotic drinks with the addition of Lactobacillus sp F213 as well as to determine the best time of fermentation that produces the best characteristics of product. Descriptive experimental method design was used in the objective test (total LAB test, total sugar, total acid, pH) and randomized block design in subjective testing (sensory testing). This study uses a treatment that is fermentation time: (18 hours, 20 hours, 22 hours, 24 hours, and 26 hours). The treatment was repeated 3 times to produce 15 experimental units. The data results was described in tables and figures. The results showed treatment with 22 hours fermentation time produced with the best characteristics of the product, namely the total LAB value of 9.44 Log CFU / ml, total sugar 14,16%, total acid 1.50%, pH 4.32 with the preferred orange hedonic test, aroma which is rather liked, the taste scoring test with acidic criteria, and rather sweet and overall acceptance which is rather preferred Keywords: fermentation time, Lactobacillus sp F213, Probiotic drink, Tamarillo juice.

Pengaruh Konsentrasi Sukrosa Terhadap Karakteristik Minuman Sari Buah Sirsak (Annona muricata Linn) Terfermentasi Dengan Isolat Lactobacillus sp. F213 A.A. Gd. Tryadi Pradipta; Komang Ayu Nocianitri; I Dewa Gede Mayun Permana
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.p12

Lactobacillus sp. F213 (LbF213) is a lactic acid bacteria (LAB) that has the potential as a probiotic because it can provide health effects for those who consume it, so it is necessary to make efforts to increase the application of LbF213 in the field of food processing. This study aims to determine the effect of sucrose concentration on the characteristics of fermented soursop juice with LbF213 isolates and get the right concentration of sucrose to produce fermented soursop juice with the best characteristics. The experimental design used was Randomized Block Design with sucrose treatment of 0%, 3%, 6%, 9%, and 12%. Each treatment was repeated 3 times to obtain 15 experimental units. LAB total was analyzed descriptively and the other variables were analyzed by ANOVA and if there was an influence between treatments continued with Duncan test. The results showed that sucrose treatment affected total sugar, taste (hedonic), sour taste and sweet taste (score), overall acceptance (hedonic). The 6% sucrose treatment produced the best fermented soursop juice with a total LAB 1,27 x 1010 cfu/ml, total sugar 12.91%, total acid 1.57%, pH 3.83, color and aroma rather liked, with a slight taste sour and rather sweet liked, and overall acceptance liked. Keywords: fruit juice, lactobacillus sp. F213, sucrose concentration.

VIABILITAS Lactobacillus sp F213 PADA MINUMAN RICE JUICE (Oryza sativa) SELAMA PENYIMPANAN SUHU DINGIN (4°C) I Gusti Putu Bhuana Aristya Putra; Agus Selamet Duniaji; Komang Ayu Nocianitri
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

Lactobacillus sp F213 (LbF213) is a lactic acid bacteria isolated from a healty infant feces, which has been proven as a probiotic bacteria because it is resistant to low pH, bile salts, digestive enzymes, able to survive and colonize the intestine, and prevent infection from E.coli pathogens.This study was conducted to know the viability of Lactobacillus sp F213 probiotic bacteria in rice juice during cold storage and its effect on the characteristics of rice juice products. This study used a descriptive method in objective tests (total lactic acid bacteria test, total glucose, pH and total acid) and a complete randomized design method in the subjective test (sensory test). This study used two treatments, namely rice juice with the addition of Lactobacillus sp F213 and without the addition of probiotic bacteria which are then tested every 3 days of 0, 3, 6, 9 and 12 in cold temperature. The test results data presented in the way form of tables and figures. The results of this study indicate that the viability of Lactobacillus sp F213 to 12 days storage at cold storage temperatures. The addition of Lactobacillus sp F213 also tends not to affect the characteristics of rice juice during storage either from the results of pH, total acid and total glucose and from sensory characteristics such as color, aroma, taste and overall acceptance. Keywords: probiotics, rice juice, viability, Lactobacillus sp F213

PENGARUH SUHU PENGERINGAN TERHADAP KANDUNGAN KOMPONEN BIOAKTIF DAN KARAKTERISTIK SENSORIS TEH WHITE PEONY Dewa Ayu Tri Ulandari; Komang Ayu Nocianitri; Ni Made Indri Hapsari Arihantana
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

This study aims to determine the effect of drying temperature on the bioactive component contents of white peony tea and to know the proper drying temperature in white peony tea to produce the highest bioactive component contents and the best sensory characteristics. The experimental design used was Completely Randomized Design with a drying temperature as the treatment consisting of five levels: 60oC, 70oC, 80oC, 90oC, and 100oC. The treatment was repeated 3 times to obtain 15 experiment units. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with The Duncan Multiple Range Test. The results showed that the 90oC drying temperature treatment produced white peony tea with the highest bioactive component contents and the best sensory characteristics with water content 4,06% (wet basis), yield 52,54%, total phenolic 211,01 mg GAE/g tea, flavonoid 10,90 mg CE/g tea, catechin 3,55 mg/g tea, antioxidant activity 50,20%, brew color yellow and liked, astringent taste and usual, aroma liked and overall acceptance rather liked.

KEMAMPUAN DAYA HAMBAT EKSTRAK DAUN MURBEI (Morus alba) TERHADAP PERTUMBUHAN Aspergillus flavus Aditya Yusril Hidayat; Agus Selamet Duniaji; Komang Ayu Nocianitri
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.p02

The aim of this research to determine the ability of mulberry leaf extract (Morus alba) to inhibit the growth of Aspergillus flavus. This research used completely Randomized Design with control treatment (without extract) and treatment of mulberry leaf extract concentration of 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100%. The experiment were repeated 2 times and resulting in 22 experimental units. The data were presented in descriptive statistic with tables, and figure. The results showed that the extract of mulberry leaf inhibit the growth of Aspergillus flavus with optimal concentration 80% with an average 11.95 mm and strong inhibition categories.

Pengaruh Lama Fermentasi Terhadap Karakteristik Fermented Rice Drink Sebagai Minuman Probiotik Dengan Isolat Lactobacillus sp. F213 Gusti Putu Adi Wira Kusuma; Komang Ayu Nocianitri; I Desak Putu Kartika Pratiwi
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.p08

This research aims to identify the effect of fermentation time on the characteristics of fermented rice drinks and to identify the proper fermentation time to produce fermented rice drink with the best characteristics. Fermentation of fermented rice drink used the Lactobacillus sp. F213 isolates. This research used a randomized block design (RBD) with fermentation time as treatment, namely 18, 20, 22, 24, and 26 hours. Each treatment was repeated 3 times resulting in 15 experimental units. The data were analyzed by analysis of variance (ANOVA) and if the treatment affected the variable, then proceed with the Duncan test. The results showed that the fermentation time had a significant effect on total LAB, total sugar, total acidity, pH, and sour taste score of fermented rice drink. The 22 hours fermentation time treatment produced the best characteristics of fermented rice drink, with the following criteria: total LAB 13,26 Log CFU/ml, total sugar 22, 35 %, total acidity 1,71 %, pH 3,99, the color and taste that sweet and rather sour were preferred, the aroma was rather preferred, and overall acceptance was preferred. Keywords: probiotic, fermented rice drink, Lactobacillus sp. F213.

PENGARUH METODE PENGERINGAN SIMPLISIA TERHADAP KAPASITAS ANTIOKSIDAN WEDANG UWUH Made Aditya Dharma; Komang Ayu Nocianitri; Ni Luh Ari Yusasrini
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

This research aims to determine the effect of drying method the antioxidant capacity of wedang uwuh and to obtain the highest antioxidant capacity of wedang uwuh. This study was designed using a completely randomized design (CRD) with four parameters of drying methods there are sun-drying, air-drying, greenhouse and oven, which were repeated four times. Therewere many parameters analyzed in this research such as water content, antioxidant capacity, total phenol and sensoryincluding color, aroma, taste and overall acceptance. All data were statistically analyzed using ANOVA and continued with Duncan's (DMRT) (? = 5%). The results showed that the drying method had a significant effect on the water content, antioxidant capacity and total phenol of wedang uwuh, but did not significantly affect to the sensory results. Air-drying method produced wedang uwuh with the highest antioxidant capacity of 63,63 mgGAEAC/L, with a moisture content of 8,05 %, and total phenol of 23,70 mg/L where, based on color, taste, flavor and general acceptance the panelists rather like the wedang uwuh produced. Keywords: simplisia, wedang uwuh, drying, antioxidant

Co-Authors A.A. Gd. Tryadi Pradipta Adiel Kunti Permatasari Aditya Yusril Hidayat Agnes Prina Rini Agus Selamet Duniaji Agus Slamet Djuniaji Anak Agung Istri Sri Wiadnyani Anak Agung Istri Sri Wiadnyani Andreas Kurniawan Anggraini, Fitri Dwi Anjani Fatnasari Anton Anugrah Ave Regina Rosari Desak Putu Widya Puspasari Dewa Ayu Tri Ulandari Dewa Gede Eka Prayoga Dina Puti Kartika Dwi Ariesta Wijaya Putra Dyta Aprida Asendy Edwin Sam Putra Surbakti Emilya Grasiana Dede Fahmy Kafa Hakiki Febriyawati Cahyanty Nugraha Fiensa Forsalina Fukuda Kenji Gede Pracheta Febricia Ginanjar Rifai Gusti Ayu Kadek Diah Puspawati Gusti Chandra Rizki Gusti Putu Adi Wira Kusuma Husni Mubarok I D.P. Kartika Pratiwi I Dewa Gde Mayun Permana I Dewa Gde Mayun Permana I Dewa Gede Natih Kacu Putra I Dewa Made Sukrama I Gusti Ayu Ekawati I Gusti Putu Bhuana Aristya Putra I K. Suter I Ketut Peri Andika I Ketut Suter I Made Anom Sutrisna Wijaya I Made Edi Widiawan I Made Sugitha I MADE SUPARTHA UTAMA I Nengah Kencana Putra I Nengah Sujaya I Putu Suparthana I Putu Surya Wirawan I W. R. Widarta I Wayan Aditya I Wayan Agus Widyantara I Wayan Rai Widarta I.D.P.K. Pratiwi Ida Ayu Agung Prawitasari Ida Bagus Wayan Gunam Irvan Kurniawan Simatupang IWR Widarta Jeremy Louis Adisurya Jimmy Fernando Pangaribuan Jordan Dandy Prayoga Juwita Mayningsih Andari Putri Karina Dinda Putri Karlina Ayu Putri Dhahana Komang Puspita Dewi Kristina Wulandari LPIP Sari Luh Komang Puspa Handayani Luh Putu Trisna Darmayanti Made Aditya Dharma Melda Yanti Naibaho Muhamad Mukhlis Prastianto Muhammad Taufiq Aldianto N.W.A. Utami Netta Clarita Tampinongkol Ni Ketut Ayu Krisna Devi Ni Komang Dewi Cinderela Ni Komang Tri Handayani Ni Luh Ari Yusasrini Ni Luh Ketut Ayu Gayatri Pradnya Andini Ni Luh Putu Gita Darmasari Ni Luh Putu Suariani Ni Made Gress Rakasari Nomer Ni Made Indri Hapsari Arihantana Ni Made Miradita Lestari Ni Made Utami Dwipayanti Ni Made Yusa Ni Nengah Dwi Fatmawati Ni Nyoman Puspawati Ni Putu Ardi Ningsih Eka Putri Ni Putu Destriani Devi Ni Putu Desy Aryantini Ni Putu Diah Cahyani Subamia Ni Putu Suariani Ni Putu Widarini Ni Wayan Nursini Ni Wayan Wisaniyasa Nico Kemit NN. Puspa wati Noval Wahyu Adi Novita Aristha Anggreni Nainggolan Nyoman Geatrin Arumsari NYOMAN SEMADI ANTARA Praniti Radya Andana Ilma Puspasecca Wya Saraswati Putu Ari Sandhi Wipradnyadewi Putu Eka Yudhayanti Putu Risma Dewi Putu Vinanta Agus Putra Rina Pratiwi Pudja I. A Sandhi Wipradnyadewi, Putu Ari Sayi Hatiningsih Sumiyati Sumiyati Tadashu Urashima Wayan Redi Aryanta Wayan Tika Wulandari Setiadarma Wulandari, Kristina Yan Ramona Yemima Dwi Gita Sembiring Yohanna Mei Sarah Purba Yoshitake Orikasa Yuji Oda

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