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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 Lama Fermentasi Terhadap Karakteristik Minuman Probiotik Sari Buah Nanas (Ananas comosus L.) dengan Isolat Lactobacillus rhamnosus SKG34 Jimmy Fernando Pangaribuan; Komang Ayu Nocianitri; Luh Putu Trisna Darmayanti
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 4 (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.i04.p10

Abstract

This study aims to determine the effect of fermentation time on the characteristics of pineapple probiotic juice with Lactobacillus rhamnosus SKG34 isolate and determine the appropriate fermentation time to produce the best probiotic pineapple juice characteristics. This study used a Completely Randomized Design (CRD) with treatment duration of fermentation, namely 0 hours, 12 hours, 24 hours, 36 hours and 48 hours. Each treatment was repeated 3 times to obtain 15 experimental units. The data were analyzed by analyse of variance and if the treatment had a significant effect, then continued with the Duncan Multiple Range Test (DMRT). The results showed that the duration of fermentation affected the total sugar, total acid, acidity (pH), color hedonic, aroma hedonic, taste hedonic, sour and sweet taste scoring, and overall acceptance, but had no effect on total LAB. The 24-hour fermentation treatment resulted in the best characteristic of probiotic pineapple juice with total LAB 9.8 x 109 CFU/ml, total sugar 13.81%, total acid 0.54%, pH 3.47, liked color, aroma liked, slightly sour and slightly sweet flavors were liked, and overall acceptance was liked.
Pengaruh Konsentrasi Sukrosa terhadap Karakteristik Susu Kacang Merah (Phaseolus vulgaris L.) Terfermentasi dengan Isolat Lactobacillus rhamnosus SKG34 Luh Komang Puspa Handayani; Komang Ayu Nocianitri; I Putu Suparthana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 1 (2023): 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.2023.v12.i01.p08

Abstract

This research aims to identify the effect of sucrose concentration on the characteristics of fermented red bean (Phaseolus vulgaris L.) milk with isolate of Lactobacillus rhamnosus SKG34 and knowing the right amount of sucrose concentration to produce fermented red bean milk as probiotic drink with the best characteristics. This research used a completely randomized design (CRD) with concentration of sucrose as the main factor which consists of 6 levels including 0%, 2.5%, 5%, 7.5%, 10%, and 12.5%. The treatment was repeated 3 times to obtain 18 experimental units. The data were analyzed by analysis of variance (ANOVA) and if the treatment had a significant effect (P<0.05) on the observed variables, it was continued with Duncan New Multiple Range Test (DNMRT). The results showed that the treatment of sucrose concentration had a significant effect on the total LAB, total sugar, total acid, pH, preference value for taste, aroma, texture, sweet and sour taste score, and overall acceptance of fermented red bean milk but had no significant effect to the value of color preference. The 10% sucrose concentration produced a fermented red bean milk with the best characteristics that including the criteria for total LAB 11.54 Log CFU/ml, total sugar 14.72%, total acid 0.57%, pH value 4.67, the color was liked, taste sweet and slightly sour were liked, the aroma was slightly liked, slightly thick texture and overall acceptance were liked.
Pengaruh Konsentrasi Susu Skim terhadap Karakteristik Minuman Probiotik Sari Tomat Terfermentasi dengan Isolat Lactobacillus rhamnosus SKG34 Ni Luh Putu Gita Darmasari; Komang Ayu Nocianitri; Agus Selamet Duniaji
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 1 (2023): 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.2023.v12.i01.p13

Abstract

Tomato is one of the food commodities that have the potential to be developed as probiotic drinks. This research aims to identify the effect of skimmed milk concentration on the characteristics of fermented tomato juice and to identify the proper concentration of skimmed milk in producing fermented tomato juice with the best characteristics. Fermentation of tomato juice used Lactobacillus rhamnosus SKG34 as isolates. The research was designed using Completely Randomized Design (CRD) with concentration of skimmed milk as treatment (0%, 2%, 4%, 6%, 8%, 10%). The data were analyzed by ANOVA and if the treatment affected the variable, then proceed with the Duncan test. The results showed that skimmed milk concentration had a significant effect on total LAB, total acid, pH, hedonic of color and skoring test (color, sour taste and sweet taste). The concentration of 4% skimmed milk produceded the best characteristic of fermented tomato juice with total LAB 1.04 x 1012 CFU/ml, total sugar 6.02%, total acid 1.49%, pH 4.01, preferred orange color, preferred aroma, preferred sour and slightly sweet taste, and preferred overall acceptance.
Pengaruh Konsentrasi Ragi Terhadap Karakteristik Tempe Jagung (Zea Mays L.) I Ketut Peri Andika; Agus Selamet Duniaji; Komang Ayu Nocianitri
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 2 (2023): 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.2023.v12.i02.p12

Abstract

This study aims to determine the effect of yeast concentration on the characteristics of corn tempeh and to determine the concentration of yeast to produce corn tempeh with the best characteristics. This study used a completely randomized design (CRD) with yeast concentration treatment consisting of 5 levels: 0.2%, 0.4%, 0.6%, 0.8%, 1%. The treatment was repeated 3 times to obtain 15 units of experiment. The data obtained were analyzed by analysed by variance and if the treatment had an effect on the observed variables, it was continued with Duncan's Multiple Range Test (DMRT). The concentration of yeast in the making of corn tempeh has a very significant effect on water content, ash content, protein content, fat content, carbohydrate content, aroma, color, taste, texture, and overall acceptance. The yeast concentration of 0.8% produced corn tempeh with the best characteristics, namely: water content 65.6%, ash content 0.05%, fat content 6.91%, protein content 9.57%, carbohydrate content 17.9%, color , taste, aroma, texture, overall acceptance was very like, the color is white, the texture is compact and the aroma and taste are typical of tempeh.
Stabilitas Antosianin Serbuk Terung Belanda (Solanum Betaceum Cav.) Terkopigmentasi dan Terenkapsulasi Dengan Perubahan pH Ni Luh Ketut Ayu Gayatri Pradnya Andini; Gusti Ayu Kadek Diah Puspawati; Komang Ayu Nocianitri
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 2 (2023): 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.2023.v12.i02.p10

Abstract

Tamarillo (Solanum betaceum Cav.) contain bioactive components such as anthocyanin. Anthocyanin in tamarillo act as a source of red pigment. This research aimed to determine the effect of pH on the anthocyanin stability of copigmented and encapsulated tamarillo powder and to determine the right pH to produce the best anthocyanin stability of copigmanted and encapsulated tamarillo powder. This research used a Complete Randomized Design with pH treatment consisted of five levels; pH 3, pH 4, pH 5, pH 6, pH7. Each treatment was repeated three times so obtain 18 experimental units. The data obtained were analyzed using analysis of variance and if the treatment had an significant effect on the test parameters, then continued with the Duncan Multiple Range Test (DMRT). The results showed that pH had a significant effect on anthocyanin color degradation, anthocyanin content, absorbance retention, L* values, a*, b*, hue and chroma. The best best treatment to maintain anthocyanin stability of copigmented and encapsulated tamarillo powder is pH 3 with the anthocyanin color with result degradation of 8.48%, anthocyanin content of 0.63 mg/g, absorbance retention of 96.51%, L* value of 40.03, value of a* 51.07, value of b* 56.30, hue of 47.79° and chroma of 76.01. Tamarillo powder copigmented and encapsulated can be used as a functional food ingredient in food products with an acidic pH.
Pengaruh Perbandingan Tepung Ubi Jalar Ungu (Ipomoea batatas L.) dan Terigu terhadap Karakteristik Cilok Andreas Kurniawan; Anak Agung Istri Sri Wiadnyani; Komang Ayu Nocianitri
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 1 (2023): 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.2023.v12.i01.p16

Abstract

The purpose of this study was to find the effect of purple sweet potato flour (Ipomoea batatas L.) and wheat flour ratio to produce cilok with the best characteristics. This study used a Completely Randomized Design with 5 levels of purple sweet potato flour and wheat flour ratio, namely 0%:100%, 10%:90%, 20%:80%, 30%:70%, and 40%:60%. The treatment was repeated 3 times to obtain 15 experimental units. Parameters observed were water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, antioxidant activity, hedonic test for color, aroma, texture, taste, overall acceptance and scoring test for color, texture and taste. The data were analyzed by analysis of variance and if the treatment had a significant effect, it was followed with the Duncan Multiple Range Test (DMRT). The result showed that purple sweet potato flour and wheat flour ratio had a significant effect on water content, protein content, fat content, carbohydrate content, crude fiber content, antioxidant activity, hedonic test on color and scoring test (color and taste). The ratio of 40% purple sweet potato flour and 60% wheat flour produced the best cilok characteristics with water content 48.44%, ash content 1.4%, protein content 2.85%, fat content 1.02%, carbohydrate content 46.3%, crude fiber content 3.81%, 74.41% antioxidant activity, also the sensory characteristics were dark purple and slightly liked, the aroma was slightly liked, the texture was slightly chewy and slightly liked, the taste was like purple sweet potato and slightly liked, and the overall acceptance was slightly liked.
PENGARUH PENAMBAHAN ASAM ASKORBAT TERHADAP DAYA SIMPAN DAN MUTU DAGING HAS LUAR (SIRLOIN) SAPI BALI Febriyawati Cahyanty Nugraha; Nyoman Semadi Antara; Komang Ayu Nocianitri
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 9 No 2 (2022): 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.2022.v09.i02.p116

Abstract

The purpose of this study was to determine the effect of ascorbic acid on the shelf life and quality of Balinese beef sirloin and to determine the concentration of ascorbic acid to produce Balinese beef with the best quality and longest shelf life. The treatments tried in this study were the concentration of 0% ascorbic acid solution; 0.5%; 1%; 1.5% and 2% with 0 storage time; 2; 4; 6; 8 and 10 days at 4 ± 10C. The variables observed were coliform, total plate count (TPC), pH, thiobarbituric acid (TBA), water binding capacity (WHC), color with parameters L*, a* and b*, texture with parameters of hardness, springiness, cohesiveness, gumminess., chewiness and resilience as well as cooking loss (cooking lost). The concentration of ascorbic acid solution and storage time had a very significant effect on (p <0.01) the amount of coliform, total plate count (TPC), pH, TBA, water holding capacity (WHC), cooking lost, sensory which includes preferences of color, texture, taste, aroma and overall acceptance, the interaction of the two also has a real effect. Based on the smallest amount of total plate count contamination, sirloin with a concentration of 2% ascorbic acid solution for 8 days of storage is the best treatment with coliform results of 85.67 ± 1.53 MPN / g, total plate count (TPC) (8.1 ± 12) x 105 CFU / g, pH value 3.56 ± 0.02, thiobarbituric acid (TBA) value 0.39 ± 0.01, water binding capacity 40.98 ± 0.01%, color L* = 25.55; a* = 5,51; b* = 10.61, hardness texture = 1911.10 ± 0.28; springiness = 1.00 ± 0.03; cohesiveness = 0.65 ± 0.03; gumminess = 692.75 ± 0.02; chewiness = 600.86 ± 0.22; resilience = 0.55 ± 0.02 and cooking loss (cooking lost) 40.24 ± 0.20%. The characteristics of Balinese beef sirloin meet the Indonesian National Standard (SNI 3932 - 2008).
Viabilitas Weissella confusa F213 Pada Sari Buah Terung Belanda (Solanum betaceanum Cav.) Terfermentasi dan Karakteristiknya Selama Penyimpanan Irvan Kurniawan Simatupang; Komang Ayu Nocianitri; I Nengah Kencana Putra
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.p10

Abstract

This research was conducted to knowing the storage time of fermented tamarillo juice with Weissella confusa F213 which still can be categorized as a probiotic drink and has good characteristics. This study used a completely randomized design (CRD) with factor treatment storage time of 0, 5, 10, 15, 20, 25, and 30 days. The treatment was repeated 3 times resulting in 21 experimental units and the data were analysed by analysis of variance followed by multiple comparison test of Duncan Multiple Range Test (DMRT). The results showed that probiotic tamarillo juice can still be categorized as a probiotic drink until 30 days of storage at cold temperatures (4oC) with good characteristics, namely total LAB 7.26 Log CFU / ml, total acid 0.379%, total sugar 15.49%, pH 4.1, TSS 10 oBrix, slightly preferred aroma and colour and preferred overall taste and acceptance.
Pengaruh Penambahan Ubi Jalar Cilembu (Ipomoea batatas (L). Lam cv. Cilembu) Terhadap Nilai Gizi dan Sifat Sensoris Dodol Ketan Melda Yanti Naibaho; I Nengah Kencana Putra; Komang Ayu Nocianitri
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.p04

Abstract

Sticky rice dodol is a traditional food that has a sweet taste and chewy texture, but low in fiber and vitamins. The addition of Cilembu sweet potatoes, which have high nutritional content, is expected to complement the nutritional value of sticky rice dodol. This study aimed to find out the effect of the addition of Cilembu sweet potatoes on the nutritional value and sensory properties of sticky rice dodol, and to determine the optimal addition of Cilembu sweet potatoes in order to produce sticky rice dodol with the best nutritional value and sensory properties. The experimental design used in this study was a Completely Randomized Design, with the treatment of the addition of Cilembu sweet potatoes consisting of 6 levels: 0%, 10%, 20%, 30%, 40%, and 50%. The treatment was repeated 3 times, resulting in 18 experimental units. The data obtained were analyzed by analysis of variance, and if the treatment had a significant effect, then it was further analyzed with the Duncan Multiple Range Test. The result showed that the treatment of Cilembu sweet potatoes addition had a significant effect on moisture content, ash, protein, carbohydrate, crude fiber, ?-carotene, color, texture, taste, and overall reception, but had no significant effect on fat content and aroma. The addition of Cilembu sweet potatoes at 30% produced the best characteristic, with a water content of 25,84%, ash content of 1,52%, protein content of 9,10%, fat content of 6,10%, carbohydrate content of 57,44%, crude fiber content of 4,45%, ?-carotene content of 898,84mg/100g, yellowish brown color, chewy texture, no Cilembu sweet potato aroma, sweet taste, and overall acceptance of “liked”. Keywords: Cilembu sweet potatoes, nutritional value, sticky rice dodol
Pengaruh Penambahan Jenis Stabilizer terhadap Karakteristik Yoghurt Susu Kambing Etawa dengan Isolat Lactobacillus rhamnosus SKG34 Muhammad Taufiq Aldianto; Komang Ayu Nocianitri; I Made Sugitha
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/tepa.2024.v13.i01.p05

Abstract

Goat-milk yogurt problem’s is having a thin texture, especially the one using a single strain. The single strain used in this research is Lactobacillus rhamnosus SKG34. One solution to overcome this problem is by adding stabilizer. This research aims to determine the effect of adding different types of stabilizers to the characteristics of goat milk yogurt and to determine which stabilizer produces the best characteristics. This research used completely randomized design (CRD) with seven treatment levels of stabilizer addition, consisting control, 1.5% potato starch, 1.5% taro flour, 1.5% tapioca, 1% carboxymethyl cellulose, 1% pectin, and 1% whey protein concentrate. The research data analyzed by using analysis of variance (ANOVA), if the results have a significant effect, they are followed by Duncan's multiple range test (DMRT). The results show that adding different types of stabilizers has a significant effect on total lactic acid bacteria (LAB), total acidity, acidity level (pH), viscosity, hedonic (texture, taste, and overall acceptance) and scoring (texture, homogeneity, and taste) of goat milk yogurt. The addition of 1% whey protein concentrate produced the best treatment with the criteria of total LAB 3.1×107 CFU/ml, total acid 0.96%, pH value 4.81, viscosity 1708.33 cP, and sensory properties including preferred color, normal slightly goat-smell aroma, preferred slightly thick and homogeneous texture, preferred sweet and sour taste, and preferred overall acceptance. Keywords: Yogurt, Goat milk, Stabilizer, Lactobacillus rhamnosus SKG34
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