Article Per Year (5 Year)
p-Index From 2020 - 2025
6.49
P-Index
This Author published in this journals
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

Published : 86 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 86 Documents
Search

 5   6   7   8   9 
Pengaruh Lama Perendaman dengan Sari Labu Siam (Sechium edule) Terhadap Penurunan Kafein Biji Kopi Arabika (Coffea arabica) Kintamani Komang Puspita Dewi; Komang Ayu Nocianitri; Sayi Hatiningsih
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.p19

Abstract

The process of decaffeination involves reducing the caffeine content in coffee and other substances containing caffeine using various methods, such as immersing them in siamese pumpkin extract. Siamese pumpkin extract contains protease enzymes that aid in the decaffeination process. This research aims to investigate the impact of soaking time with siamese pumpkin extract on decreasing the caffeine content of Kintamani arabica coffee beans and to determine the appropriate soaking duration for reducing the caffeine content of Kintamani arabica coffee. In this study, a Completely Randomized Design was employed with five levels of soaking time treatments, namely 0 hours, 12 hours, 24 hours, 36 hours, and 48 hours, which were repeated three times, resulting in 15 experimental units. The parameters observed included water content, protein content, caffeine content, and sensory evaluation, including aroma, taste, and overall acceptance. The data were analyzed using analysis of variance (ANOVA), and if there was a significant effect of the treatment, Duncan's multiple range test was applied. The duration of soaking Arabica Kintamani coffee beans with siamese pumpkin extract had a significant influence on the water content, protein content, caffeine content, and sensory attributes of the coffee. The optimal soaking time for producing decaffeinated coffee was found to be 24 hours, resulting in a caffeine content of 0.3% and a water content of 2.72%, with a protein content of 22.14%. The sensory evaluation revealed that the coffee had a light coffee aroma and a light bitter taste, which was preferred overall.
Pengaruh Persentase Cabai Patah Terhadap Mutu Fisik dan Laju Respirasi Cabai Merah Keriting (Capsicum annuum L.) Selama Masa Penyimpanan Jordan Dandy Prayoga; I Dewa Gde Mayun Permana; Komang Ayu Nocianitri
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.p03

Abstract

Red curly chili (Capsicum annuum L.) is a commodity that has a high use value for the life of the Indonesian people, but is very susceptible to damage due to fracture while handled in the supply chain system. This is thought to be the main factor that causes a decrease in the shelf life of curly red chili. This study aims to determine the effect of the percentage of fractured chilies on the physical quality and respiration rate of curly red chilies, and also to determine the minimum percentage of fractured chilies that can affect the physical quality and respiration rate of curly red chilies during storage period. The experimental design used in this study was a completely randomized factorial design (CRD-factorial), with the first factor being the percentage of fractured chilies consisting of 0%, 4%, 8%, and 12%, and the second factor being the length of storage time consisting of 0, 2, 4, and 6 days. All treatments were repeated 2 times so that 32 experimental units were obtained. Data were analyzed by analysis of variance (ANOVA) and if the treatment had an effect on the parameters, it was continued with Duncan's Multiple Range Test (DMRT). Parameters observed were weight loss, moisture content, color, texture and respiration rate. The results showed that the interaction between the percentage treatment of fractured chili and storage time had a significant effect on weight loss and respiration rate, and had no significant effect on water content, color, and texture of curly red chili. The minimum percentage of fractured chilies that could have a significant effect on the physical quality and respiration rate of curly red chilies during the storage period was 4%, with a quality that is close to the control treatment until the 4th day of storage which are: 22.36% weight loss; 72.26% water content; 33.1 L* value; 48.3 a* value; 34.1 b* value; 34.08 N texture, and 17.46 mgCO2/kg.hour respiration rate. Keywords: curly red chili, physical quality, respiration rate
Potensi Serat Pangan Proso Milet (Panicum miliaceum L.) Terpraproses dalam Menstimulasi Pertumbuhan Lactobacillus rhamnosus SKG34 Kartika Pratiwi, I Desak Putu; Diah Puspawati, Gusti Ayu Kadek; Nocianitri, Komang Ayu
JURNAL AGROTEKNOLOGI Vol 17 No 01 (2023)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v17i01.27811

Abstract

Proso millet (Panicum miliaceum L.) was evaluated as a source of dietary fiber. Preprocessing of millet flour could increase dietary fiber. The dietary fiber is considered to provide benefits as a prebiotic. The purpose of this study was to analyze the effect of preprocessing on millet flour dietary fiber and its ability to stimulate the growth of probiotic Lactobacillus rhamnosus SKG34. The research was conducted in two stages, i.e. preprocessing millet flour and viability of probiotic bacteria (Lactobacillus rhamnosus SKG34) on different broth media. First, millet flour was made in various preprocessed method: without preprocessing, germination preprocessing, fermentation preprocessing, germination – fermentation preprocessing. Second, the viability of Lactobacillus rhamnosus SKG34 was carried out on various media broth: glucose-free MRS (control), MRS, adding dietary fibers extract from millet flour with different preprocessing. The results showed that millet flour with fermented preprocessing (F) provided the highest dietary fiber of 22.38% with a water content of 11.97% and a tannin content of 0.08%. L. rhamnosus SKG34 exhibited the highest viability when grown in MRS broth. The addition of dietary fiber extract did not significantly enhance the viability of L. rhamnosus SKG34 compared to the glucose-free MRS broth (control), which showed a viability of 5 log10 CFU/mL. Thus, it can be concluded that millet preprocessing with fermentation (F) can significantly increase the dietary fiber of millet flour. However, dietary fiber millet has no potential as a suitable prebiotic candidate for promoting probiotic bacterial growth. Keywords: dietary fiber, lactic acid bacteria, millet flour, prebiotic, preprocessed
Pengaruh Perbandingan Konsentrasi Tepung Agar-Agar dan Biji Chia (Salvia Hispanica L.) terhadap Sifat Fisikokimia dan Sensori Fruit Leather Terong Belanda (Solanum Betaceum Cav.) Anggraini, Fitri Dwi; Puspawati, Gusti Ayu Kadek Diah; Nocianitri, Komang Ayu
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.p05

Abstract

Fruit leather is a processed dried fruit in the form of thin sheets that can be rolled up. One of the fruits that can be processed into fruit leather is dutch eggplant. The elasticity of fruit leather is influenced by the binder used. The use of seaweed pulp binder in dutch eggplant fruit leather requires a long preparation time. One of the natural ingredients that has the potential to be used as a binder and is easy to prepare is chia seeds and agar-agar. The research was aimed to determine the effect of the concentration ratio of agar-agar powder and chia seeds on the physicochemical and sensory characteristics of dutch eggplant fruit leather and to determine the appropriate concentrations of agar-agar powder and chia seeds to produce dutch eggplant fruit leather with the best physicochemical and sensory characteristics. This study used a completely randomized design with a comparison of the concentrations of agar powder and chia seeds consisting of 6 levels: 100%:0%, 80%:20%, 60%:40%, 40%:60%, 20% :80%, and 0%:100% treatment was repeated 3 times. The data was analyzed with analysis of variance, and if the treatment had a significant effect, then followed by the Duncan's Multiple Range Test. The results showed that the concentration of agar-agar and chia seeds had a significant effect on tensile strength, L,a*,b* values, water content, crude fiber, flavonoids content, antioxidant activity, and sensory including hedonic tests (color, texture, overall acceptance). and scoring (texture). The best dutch eggplant fruit leather was treated with a ratio of agar- agar powder and chia seeds concentration of 40%:60% with a tensile strength value 2.18 MPa, L value 19.6, a* 15.36, b* 13.16, water content 13.55%, crude fiber 7.47%, flavonoids content 3.41mgQE/g, antioxidant activity 53.93%, color, taste, plastic texture and overall acceptance liked.
Isolasi dan Karakterisasi Bakteri Asam Laktat (BAL) pada Sere Kedele di Kabupaten Gianyar Sandhi Wipradnyadewi, Putu Ari; Sugitha, I Made; Wayan Gunam, Ida Bagus; Nocianitri, Komang Ayu
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.p11

Abstract

Lactic acid bacteria (LAB) are found in many fermented food products. Sere kedele is a fermented soybean food produced by the people of Gianyar Regency. This study aims to isolate and characterize LAB on sere kedele in Gianyar Regency. Saturated sampling technique was used in sampling Sere Kedele in Gianyar Regency. The research results showed that there were 24 isolates that were purple in color and were LAB isolates in the form of cocci and bacilli.
Viabilitas probiotik Lacticaseibacillus rhamnosus SKG34 pada sari buah terung belanda (Solanum betaceum Cav.) terfermentasi selama penyimpanan pada suhu dingin Nocianitri, Komang Ayu; Pratiwi, I Desak Putu Kartika; Wulandari, Kristina; Ramona, Yan; Sujaya, I Nengah
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.26535

Abstract

Tamarillo (Solanum betaceum Cav.) is a tropical fruit that has the potential to be developed into functional food in the form of fruit juice containing probiotics. In order to develop the probiotic-containing product, the suitability of fruit juice to support the growth of probiotics and the viability of probiotics during the fermentation and storage processes are the prime concerns. Therefore, this study aims to determine the viability of the local probiotic Lacticaseibacillus rhamnosus SKG34 and the characteristics of fermented Tamarillo juice during storage at 4oC. Fermented tamarillo juice containing L. rhamnosus SKG34 is produced by fermenting Tamarillo juice with L. rhamnosus SKG34 and then stored at a temperature of ±4oC for 30 days. Population of L. rhamnosus SKG34, total sugar, total acid, pH, vitamin C, antioxidant capacity, and sensory characteristics were determined at 0, 5, 10, 15, 20, 25, and 30 days. The results showed that the probiotic L. rhamnosus SKG34 in fermented tamarillo juice was able to survive for 30 days with a population of 2.58 x 1010 CFU/ml from the initial population of 9.54 x 1010 CFU/ml. However, considering that chemical characteristics and other functional properties also influence the acceptability of fermented tamarillo juice, the optimal storage time is 20 days at 4oC. Under this condition, the fermented tamarillo juice containing 3.6 x 1010 CFU/ ml of L. rhamnosus SKG34; 11.23% sugars; total acid 0.98% acids; pH 3.44; 31.76 mg/100 ml vitamin C; and 4,725 GAEC/100 ml of antioxidant capacity, with favorable sensory levels.
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