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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
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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Pengaruh Penggunaan Getah Pepaya (Carica papaya L.) pada Proses Dekafeinasi Terhadap Penurunan Kadar Kafein Kopi Robusta Juwita Mayningsih Andari Putri; Komang Ayu Nocianitri; Nengah Kencana Putra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 4 No 2 (2017): Scientific Journal of Food Technology
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Decaffeination is a process for reduction of caffeine content in coffee beans. This study is aimed to find out the effects of papaya’s sap (Carica papaya L.) addition on the caffeine content of robusta coffee and to know the concentration of papaya’s sap addition that could produce decaffeinated coffee according to the requirements. This study used a Completely Randomized Design (CRD), with five levels of papaya’s sap concentration namely 0%, 1.5%, 3%, 4.5%, and 6%, and 3 repetitions, so that obtained 15 experimental units. The results of the study showed that the use of papaya’s sap affected caffeine content of robusta coffee. Addition of 6% papaya’s sap produced decaffeinated coffee according to the requirements, with the caffeine content of 0.24%, moisture content of 11.34%, ash content of 0.07%, and protein content of 9.72%.
The Formulation Combination Potatoes Starch and Bran of Instant Porridge as a Diet for Diabetes Mellitus Ni Putu Destriani Devi; I Ketut Suter; Komang Ayu Nocianitri
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 6 No 2 (2019): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Diabetes mellitus is a metabolic disease characterized by high blood sugar or hyperglycemia (>=126 mg/dl). In addition to drugs and insulin injections, regulating diet is an important control factor for this disease. Diabetics with complications will experience low intake of food due to various complaints such as nausea, vomiting, and decreased appetite. These low intake if not well handled will cause malnutrition. Small but nutrient-dense food portions are needed in the treatment of diabetics with low intake cases. Instant porridge with high fiber content made from potato flour and rice bran is expected to overcome the low intake problem in diabetic patients. The purpose of this study was to determine the combination of potato flour and bran best for instant slurry making and the best formulation could have the effect of reducing blood sugar levels in diabetes mellitus. This research was conducted in 2 stages. The first stage of the study used an experimental method with a Randomized Block Design for Proximate Test, with three (3) replications. In the phase I study there were 6 formulations of instant slurry, a combination of potato flour and bran, namely: 90:10 (P1), 85:15 (P2), 80:20 (P3), 75:25 (P4), 70:30 (P5) and 65:35 (P6), which will be selected as the best product based on the proximate test results, crude fiber content and sensory test (taste, color, aroma, texture and overall acceptance). Based on the matrix point, P1 instant slurry became the best product with the highest value which was then tested for its effect on blood sugar in experimental animals (mice) for 28 days in the phase II study. The best instant pulp products have a low carbohydrate content of 48.20%, low fat of 7.21%, high protein 31.77% and crude fiber of 8.70%. There were 4 treatment groups, namely healthy mice given standard feed (1), diabetic rats given standard feed (2), diabetic rats fed standard feed energy doses: instant porridge of 50:50 (3) and diabetic rats given 100% instant porridge (4). Based on the results of variance, giving 100% instant porridge (group 4) had a very significant effect on the decrease in the mean blood sugar of mice since the first week of intervention. For four (4) weeks of intervention, rats given 100% instant porridge had an average blood sugar drop of 25.78% and were categorized normal (>=126 mg/dl).
Pengaruh Konsentrasi Gliserol Terhadap Karakteristik Edible Film Pati Ubi Jalar (Ipomoea batatas L.) Anjani Fatnasari; Komang Ayu Nocianitri; I Putu Suparthana
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 5 No 1 (2018): Scientific Journal of Food Technology
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Edible films is a thin layer packaged which produced from biopolymers and food-grade additives which is biodegradable in consumtion and environment. Sweet potato starch is one of many hydrocolloid which can be made as the material of edible film. Glycerol added in the formulation of edible film as a plasticizer to increase the characteristic of edible film. The purpose of this research is to determine glycerol concentration which it had best physic and chemist characteristics of edible film. The method of this research was completely randomized design with four grade of glycerol concentration there are 10%, 15%, 20% and 25% (v/b starch) which repeated four times. There are many parameters which analyzed in this research there are moisture content, thickness, water vapor transmission rate (WVTR), elongation and tensile strength. Data was analyzed with ANOVA and continued with Duncan’s (?=5%). The result of the research are increasing the glycerol concentration were influence amount of water moisture, thickness, elongation and tensile strength, but it is not influence the amount of water vapour transmission rate edible film. Best characteristic of edible film shown in formulation 10% (v/b starch) glycerol with amount of water moisture 12,50%, thickness 0,06 mm, WVTR 1,79 g/m2, elongation 8,75% and tensile strength 0,75 MPa.
Antioxidant Activity of Lactobacillus spp as for Development of Antioxidantive Probiotic Komang Ayu Nocianitri; I Nengah Sujaya; Yan Ramona
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 3 No 1 (2016)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Probiotics are live microorganisms which when administered in adequate amount confer health benefit to the host. Our previous studies revealed that Lactobacillsus spp isolated from infant feces potential to be developed as probiotics. Since the functionality of probiotic is strain specific, it is worth to screen the antioxidant activity of those lactobacilli, which will be developed as antioxidative probiotic. The aim of this study was to screen antioxidant activities of Lactobacillus spp isolated from infant feces. A numbers of 20 Lactobacillus spp strains isolated from infant feces were used in this study. The antioxidant activities was determined in in vitro studies by measuring the lipid peroxidation, hydroxyl radical scavenging activity, and ferrous chelating activity. The result showed that inhibitory activity of lipid peroxidation, hydroxyl radical scavenging activity, and ferrous chelating activity exerted by of Lactobacillus spp was 10.12 - 83.02%, 16,50-46,73%, and 3.94 - 44.52%, respectively. The Lactobacillus sp FBB 60 and Lactobacillus sp FBB 81 showed the high antioxidant activity compared to the others lactobacilli. The antioxidant activity of Lactobacillus sp FBB 60 were 61,20%, 46,37%, 31,54%  and the activity of Lactobacillus sp FBB 81 were 57,01%, 29,31% 44,52 for the lipid peroxidation inhibitory activity, hydroxyl radical scavenging activity and ferrous chelating activity, respectively. This finding implied that the Lactobacillus sp FBB 60 and Lactobacillus sp FBB 81 are promising strain to be developed as antioxidative probiotic.
Stability of Black Garlic Extract on Various pH and Temperature Putu Eka Yudhayanti; I Dewa Gde Mayun Permana; Komang Ayu Nocianitri
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 7 No 1 (2020): Scientific Journal of Food Technology (March)
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.i01.p03

Abstract

Black garlic is a garlic that experiences warming at a certain temperature and time to find higher antioxidant activity. This research aimed to know effect of antioxidant content’s stability of extract BG to pH and temperature. The experimental design used in this research was a completely randomized design with replication, which consisted of two factors. The first factor was pH (4, 6 and 8). The second factor was temperature (30, 50 and 70ºC). Data were analyzed with analysis of variance, followed by Duncan test. The results showed that pH and processing temperature very influential to antioxidant activity, total phenolic and total flavonoid. The results showed that the best treatment was pH 4 and temperature 30ºC which the best resulted antioxidant activity, total phenolic and total flavonoid that stablest. The resulted of antioxidant activity, stability of total phenolic and total flavonoid that were 75,13%, 42,47% and 77,71%. The treatment of pH and processing temperature change compounds of extract black garlic. Myricetin and quercetin appeared on treatment pH 4 with temperature 30ºC and pH 8 with temperature 70 ºC. The treatment of pH and processing temperature of black garlic extract reduced antioxidant activity, total phenol and total flavonoid. pH and temperature form new compounds.
Antioxidant Activity of Lactobacillus spp as for Development of Antioxidantive Probiotic Komang Ayu Nocianitri; I Nengah Sujaya; Yan Ramona
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 3 No 1 (2016)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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

Abstract

Probiotics are live microorganisms which when administered in adequate amount confer health benefit to the host. Our previous studies revealed that Lactobacillsus spp isolated from infant feces potential to be developed as probiotics. Since the functionality of probiotic is strain specific, it is worth to screen the antioxidant activity of those lactobacilli, which will be developed as antioxidative probiotic. The aim of this study was to screen antioxidant activities of Lactobacillus spp isolated from infant feces. A numbers of 20 Lactobacillus spp strains isolated from infant feces were used in this study. The antioxidant activities was determined in in vitro studies by measuring the lipid peroxidation, hydroxyl radical scavenging activity, and ferrous chelating activity. The result showed that inhibitory activity of lipid peroxidation, hydroxyl radical scavenging activity, and ferrous chelating activity exerted by of Lactobacillus spp was 10.12 - 83.02%, 16,50-46,73%, and 3.94 - 44.52%, respectively. The Lactobacillus sp FBB 60 and Lactobacillus sp FBB 81 showed the high antioxidant activity compared to the others lactobacilli. The antioxidant activity of Lactobacillus sp FBB 60 were 61,20%, 46,37%, 31,54%  and the activity of Lactobacillus sp FBB 81 were 57,01%, 29,31% 44,52 for the lipid peroxidation inhibitory activity, hydroxyl radical scavenging activity and ferrous chelating activity, respectively. This finding implied that the Lactobacillus sp FBB 60 and Lactobacillus sp FBB 81 are promising strain to be developed as antioxidative probiotic.
Utilization of Tofu Dregs Flour in Making Snack Bars for People with Diabetes Mellitus Ni Putu Diah Cahyani Subamia; Komang Ayu Nocianitri; I Dewa Gede Mayun Permana
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 7 No 1 (2020): Scientific Journal of Food Technology (March)
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.i01.p04

Abstract

Type II diabetes mellitus due to an unhealthy lifestyle, one of which is the lack of fiber in daily food consumption. One food that has a high fiber content is tofu dregs. The purpose of this study was to determine substitution of wheat flour with tofu dregs flour to produce a snack bar with the best characteristics, and determine the effect of consumption of snack bar from tofu dregs on blood sugar content in rats. The research was conducted two steps. Step I: Formulation of snack bar using a completely randomized design with tofu dregs flour concentration of 0 %, 10 %, 20 %, 30 %, 40 %, and 50 %. The variables of this study were the content of water, ash, protein, fat, carbohydrates, sensory tests, and effectiveness tests. Step II: the best characteristic snack bar in the step I was used experimental rats. This step used true experimental design with pre-post test control group design. The variables of study were blood glucose levels before treatment and after treatment. The treatment group consisted of normal, negative, positive control, and snack bar. The results of the first step of the research showed that substitution of wheat flour with 40 % tofu dregs produced the best characteristic snack bar with 17.19 % water content, 1.33 % ash content, 11.03 % protein, 20.53 % fat, 49.92 % carbohydrate, light brown color, unpleasant aroma, distinctive soy taste, crumb texture, 0.63 % water soluble food fiber, 1.57 % water insoluble fiber, and total food fiber 2.36 %. The results of the second step of the study showed that the provision of substitution of wheat flour with tofu dregs flour 40 % could reduce blood sugar levels in diabetic mellitus rats until normal, start 290 mg/dl to 108.5 mg/dl. Tofu dregs flour can be used for snack bar formulations for people with diabetes mellitus.
EKSTRAKSI KOMPONEN BIOAKTIF BEKATUL BERAS LOKAL DENGAN BEBERAPA JENIS PELARUT IWR Widarta; KA Nocianitri; LPIP Sari
Jurnal Aplikasi Teknologi Pangan Vol 2, No 2 (2013): Mei 2013
Publisher : Indonesian Food Technologists

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Abstract

Bekatul mengandung komponen bioaktif dalam jumlah yang tinggi termasuk didalamnya senyawa fenolik. Varietas bekatul dan jenis pelarut yang digunakan dalam proses ekstraksi merupakan faktor penting yang berperan dalam menentukan aktivitas antioksidan bekatul. Tujuan penelitian ini adalah untuk mendapatkan jenis pelarut yang tepat dalam mengekstrak komponen bioaktif dan aktivitas antioksidan dari bekatul beras lokal (bekatul beras putih, merah dan hitam). Jenis pelarut yang digunakan adalah metanol, etanol, dan aqua DM. Ekstrak bekatul diperoleh dengan maserasi selama 24 jam pada masing-masing pelarut dan pelarut diuapkan dalam pengering vakum. Ekstrak yang diperoleh dianalisis kadar total fenol, total antosianin dan aktivitas antioksidan. Hasil penelitian menunjukkan bahwa kadar total fenol, total antosianin dan aktivitas antioksidan berbeda-beda untuk setiap jenis bekatul dan pelarut. Kadar total antosianin tertinggi diperoleh pada ekstrak etanol bekatul beras hitam yaitu 33,19 mg/100g bekatul. Kadar total fenol dan aktivitas antioksidan tertinggi diperoleh pada ekstrak metanol bekatul beras hitam yaitu sebesar 7,52 mg/100g bekatul dan 88,84%.
Pengaruh Jenis Substrat Terhadap Pertumbuhan Rhizopus oligosporus DP02 Bali dalam Pembuatan Ragi Tempe Edwin Sam Putra Surbakti; Agus Selamet Duniaji; Komang Ayu Nocianitri
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 1 (2022): 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.2022.v11.i01.p10

Abstract

This research aims to find out the effect of different types of substrates on the growth of Balinese local isolate Rhizopus oligosporus DPO2 in the making of tempeh yeast and to identify the right type of substrate for the growth of R. oligosporus DP02 in making tempeh yeast. This was an experimental research that was analyzed descriptively with type of substrates as the main factor that consists of 5 different flours including: rice, tapioca, corn, wheat and soybeans. Each treatment was repeated 3 times resulting 15 experimental units. The results showed that different types of substrate produced tempe yeast which has R. oligosporus DP02 Bali with dense to very dense mycelium, dry weight of mycelium 0.49 - 0.58 g, total mold 6.97 - 7.77 log CFU / g and water content. 4.47 - 6.01%. Corn flour produces tempeh yeast with the highest growth of R. oligosporus DP02 Bali, with the following characteristics: very dense mycelium, mycelium dry weight 0.58 g, total mold 7.77 log CFU / g and water content 4.55%.
Pengaruh Konsentrasi Sukrosa terhadap Karakteristik Minuman Probiotik Sari Buah Jambu Biji Merah dengan Isolat Lactobacillus sp. F213 Ni Komang Tri Handayani; Komang Ayu Nocianitri; Putu Suparthana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 1 (2022): 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.2022.v11.i01.p15

Abstract

This research was aimed to determine the effect of sucrose concentration on the characteristics of red guava probiotic juice with Lactobacillus sp. F213 isolates and to determine the right concentration of sucrose that produced the best characteristics of red guava probiotic juice. This research used a completely randomized design with concentration of sucrose as treatments, which consisted of six levels: 0%, 2%, 4%, 6%, 8% and 10%. Each treatment was repeated 3 times to obtain 18 units of samples. The data of lactic acid bacteria total were analyzed descriptively and the data of total sugar, total acid, pH, sensory properties were analyzed by Analysis of Variance, and if the treatment affected the observed parameters significantly (P<0,05), it was continued with Duncan Multiple Range Test. The results showed that concentration of sucrose significantly affected to total sugar, total acid, pH, taste (hedonic), sour taste (score), sweet taste (score) and overall acceptance (hedonic), but no significant effect on color (hedonic) and aroma (hedonic). The 8% sucrose concentration produced the best red guava probiotic juice with the characteristics of total LAB 8,56 Log CFU/ ml, total sugar 10,60%, total acid 0,12%, pH 4,06, the color and the aroma were preferred, with slightly sour and sweet taste were preferred, and overall acceptance was preferred.
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