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All Journal Buletin Udayana Mengabdi Itepa : Jurnal Ilmu dan Teknologi Pangan Jurnal Pendidikan dan Pembelajaran Khatulistiwa (JPPK) Jurnal RISET Geologi dan Pertambangan Brawijaya Law Journal : Journal of Legal Studies Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) DINAMIKA Jurnal Ilmiah Teknik Mesin agriTECH The Indonesian Journal of Dental Research Biology, Medicine, & Natural Product Chemistry Majalah Obat Tradisional Jurnal Geologi dan Sumberdaya Mineral (Journal of Geology and Mineral Resources) Jurnal Aplikasi Teknologi Pangan Buletin Sumber Daya Geologi Constitutional Review ICoTE Proceedings TANJUNGPURA LAW JOURNAL Jurnal Aplikasi Teknologi Pangan Economics and Finance in Indonesia Jurnal Tanah dan Iklim Jurnal Borneo Akcaya : Jurnal Penelitian dan Pengembangan Pelayanan Publik International Journal on Food, Agriculture and Natural Resources (IJFANRES)
I Dewa Gde Mayun Permana
Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Pengaruh Suhu dan Waktu Pengeringan Terhadap Karakteristik Serbuk Pewarna Instan Daun Singkong (Manihot utilissima Pohl.) Yustina Andini; Gusti Ayu Kadek Diah Puspawati; I Dewa Gde Mayun Permana
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.p07

Abstract

Natural dyes can be used as an alternative to minimize the negative effects of using synthetic dyes. One type of natural dye that can be used is cassava leaves, because cassava leaves have a fairly high chlorophyll, namely 27.446 mg/g. The purpose of this study was to determine the effect temperature and time of drying to produce instant dye powder from cassava leaves. The research design used was factorial completely randomized design with drying temperature treatment consisting of 3 levels: (50 ?C, 60 ?C and 70 ?C) and drying time treatment with 3 levels: (4 hours, 5 hours and 6 hours). This study was repeated 2 times to produce 18 experimental units. The data were analyzed by analysis of variance, if the treatment had a significant effect, it was continued with Duncan's Multiple Range Test. The results showed that the interaction of temperature and drying time significantly affected the yield, moisture content, ash content, total chlorophyll, solubility, solubility time and brightness level (L*) of cassava leaf instant dye powder. The characteristics of the best cassava leaf instant dye powder were obtained at a drying temperature of 50 ?C and a drying time of 4 hours with a yield of 9.73%, water content 7.29%, ash content 0.75%, total chlorophyll 9.86 mg/g, solubility 42.96%, and color with criteria of brightness (L) 27.10, greenish (a*) - 33.80 and yellowish (b*) 9.00.
Pengaruh Suhu dan Waktu Pengeringan Terhadap Karakteristik Teh Herbal Daun Matoa (Pometia pinnata J.R. Forst. & G. Forst.) Melania Veronika Samosir; Ni Luh Ari Yusasrini; I Dewa Gde Mayun Permana
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.p03

Abstract

Herbal tea is an efficacious herbal drink that is generally made from one or several ingredients made from dried leaves, seeds, wood, fruit, flowers, apart from the tea plant (Camellia sinensis). One of the plants that can be used as herbal tea is matoa leaves (Pometia pinnata). There are important stages in herbal tea processing that can affect the quality of herbal teas, namely drying which includes temperature and drying time. This study aimed to determine the effect of temperature and drying time on the characteristics of matoa leaf herbal tea and to obtain the right temperature and drying time that can produce matoa leaf herbal tea with the best characteristics. The experimental design used in this study was a factorial Complete Randomized Design (CRD) with 2 factors consisting of 3 levels each. The first factor is the drying time (W1 = 1 hour, W2 = 2 hours, W3 = 3 hours). The second factor of drying temperature (T1= 50oC, T2= 60oC, T3=70oC). The above treatments were repeated 2 times so that 18 experimental units were obtained. Analysis of variance was used to assess the data that were acquired and if the treatment had a noticeable effect, it was continued with the Duncan Multiple Range Test (DMRT). The results showed that the interaction of temperature and drying time had a significant effect on water content, extract content in water, total phenols, tannin content and antioxidant levels of herbal tea matoa leaves. Temperature and drying time had a significant effect on ash content, total flavonoids, taste (based on scoring and hedonic tests) and overall acceptance of herbal tea matoa leaves. The best treatment was obtained at drying with a temperature of 70oC and drying time of 3 hours with a characteristic moisture content of 5.10%, ash content of 6.29%, water extract content of 76.04%, total phenols content of 108.36 mgGAE/g, total flavonoids content of 9.52 mgQE/g, tannin content of 0.67 mgTAE/g, antioxidant content of 78.03%, neutral color, neutral aroma, dislike taste with bitter taste score, and neutral overall approval. Keywords: drying temperature, drying time, herbal tea, matoa leaf
Formulasi dan Stabilitas Mikroemulsi Minyak Atsiri Serai Wangi (Cymbopogon nardus L.) Dewi, Ni Made Raditya Shinta; Permana, I Dewa Gde Mayun; Suhendra, Lutfi
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 11 No 1 (2024): Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology)
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.2024.v10.i01.p01-12

Abstract

Lemongrass essential oil microemulsions can be used as natural preservatives by enhancing their solubility stability and effectiveness. This study aims to determine the effect of the surfactant combination ratio (Tween 80, Span 80, and Tween 20) and lemongrass essential oil on the characteristics of lemongrass essential oil microemulsion, as well as to determine the optimal surfactant combination ratio (Tween 80, Span 80, and Tween 20) and lemongrass oil ratio that yields the most stable microemulsion characteristics for lemongrass oil. The study was conducted in two stages using a Completely Randomized Design, followed by an Honest Significant Differences follow-up test. The first stage involved two factors. The first factor was the ratio of the surfactant mixture (Tween 80: Span 80: Tween 20), denoted as S1 (2,5:97:0,5), S2 (2,5:96,8:0,7), S3 (2,5:96,5:1), S4 (2,5:96,3:1,2), and S5 (2,5:96:1,5). The second factor was the ratio of surfactant to citronella oil, represented by F1 (90:10), F2 (85:15), F3 (80:20), F4 (75:25), and F5 (70:30). The results indicated that the turbidity index value was influenced by the ratio of the surfactant mixture and lemongrass essential oil, along with their interactions, both before and after centrifugation, and heating. The conclusion drawn from this study is that the F2S3 treatment represents the optimal formula for producing lemongrass essential oil microemulsions. This formula exhibits characteristic turbidity index values before centrifugation (0,153%), after centrifugation (0,173%), and after heating (0,229%) with a droplet size of 29,2 nm and a zeta potential value of 0,1 mV. Additionally, the microemulsion remains stable during an 8-week storage period.
Karakteristik Sensoris Penyedap Rasa Berbasis Daun Kelor dan Tempe Prayoga, Dewa Gede Eka; Wartini, Ni Made; Permana, I Dewa Gde Mayun
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 11 No 1 (2024): Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology)
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.2024.v10.i01.p13-21

Abstract

Moringa leaves and tempeh contains high levels of glutamic acid, which has the potential to be developed as a flavor enhancer substitute for monosodium glutamate (MSG). This study aims to determine the sensory characteristics and the effect of the percentage of additions (1%, 2%, 3%, 4%, and 5%) of moringa and tempeh-based flavor enhancers on processed foods in the form of spinach clear soup. The design used in this study was a completely randomized design. The variables observed included the testing of sensory properties in the form of a threshold stimulation test, duo trio test, scoring test on taste parameters, and hedonic test on color, aroma, taste, and overall acceptance parameters. Data were analyzed by Analysis of Variance (ANOVA) and followed by Duncan's test. The results showed that flavor enhancers based on moringa leaves and tempeh had an absolute threshold of 0.17% and a difference threshold of 0.25%, and had a different level of umami flavor compared to MSG. The percentage of the addition of flavor enhancers has a very significant effect on the scoring of taste and the hedonics of color, taste, and overall acceptance, and has no significant effect on the aroma hedonics. The addition of flavor enhancer based on moringa leaves and tempeh with a percentage addition of 5% produces spinach clear soup with good sensory characteristics having a taste scoring value of 4.47 (very tasty), and color hedonics of 3.57 ( mildly like), aroma of 4.33 (mildly like), taste of 4.63 (like), and overall acceptance of 4.60 (like).
Pengaruh Perbandingan Tepung Ubi Jalar Ungu (Ipomoea batatas L.) dan Tepung Beras (Oryza sativa L.) terhadap Karakteristik Kue Putu Mayang Davita Putri, Ni Putu Amanda; Permana, I Dewa Gde Mayun; Trisna Darmayanti, Luh Putu
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.p07

Abstract

Putu mayang cake is a traditional Indonesian snack originating from the Betawi. In general, putu mayang cakes are made from rice flour, but in terms of its benefits it is still lacking, so it is necessary to add other raw materials such as purple sweet potato. Purple sweet potato contains high fiber, and contains anthocyanin which acts as an antioxidant. The aim of this study was to determine the effect of the ratio of purple sweet potato flour to rice flour on the characteristics of putu mayang cakes, and to determine the best characteristics of putu mayang cakes. This study used a randomized block design (RBD) with 6 levels of treatment between of purple sweet potato flour and rice flour, namely P0 (0%:100%), P1 (4%:96%), P2 (8%:92%), P3 (12%:88%), P4 (16%:84%), P5 (20%:80%). Each treatment was repeated 3 times to obtain 18 experimental units. The data obtained will then be analyzed using ANOVA, and if it has a significant effect then it will be continued with Duncan's multiple range test. Based on the results of the comparison of purple sweet potato flour and rice flour on the characteristics of putu mayang cake. The best physicochemical characteristics in the treatment with a ratio of purple sweet potato flour (TUU) and rice flour (TB) were (12% TUU: 88% TB). The resulting characteristics are moisture content 51.79%, ash content 0.72%, crude fiber content 2.87%, total anthocyanin 1,89 mg/100g, antioxidant activity 27.20%, total phenol 0,73 mg/100mg, elasticity 19.39% , color test (L* 59.70; a* 11.37; b*-12.40), rather like color, rather like taste, rather like texture, slightly chewy texture intensity, and rather like overall acceptance.
Pengaruh Perbandingan Kulit Biji Kakao (Theobroma cacao) dan Daun Mint (Mentha piperita L.) Terhadap Karakteristik Teh Herbal Purba, Melini Pazyanita; Permana, I Dewa Gde Mayun; Yusasrini, Ni Luh Ari
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.p06

Abstract

The processing of chocolate produces waste in the form of unused cocoa bean shells that can be used for making tea products. Astringent from theobromine compounds can be covered by adding the mint leaves that have menthol compound and can give a minty and fresh effect to the product. The research has been done to determine the effect of cocoa bean shells and mint leaves on herbal tea characteristics and find the best comparison of cocoa bean shells and mint leaves in producing the best characteristics of herbal tea. The analysis used a randomized group design with 5 comparison treatments of cocoa bean shells and mint leaves as follows: 100%:0%; 80%:20%; 60%:40%; 40%:60%; 20%:80%, with 3 repetitions to obtain 15 experimental units. The data was analyzed with ANOVA and if the treatment had a significant effect, then followed by a test of Duncan's Multiple Range Test (DMRT) at a 5% significant level. Parameters of this research observed moisture content, extract content, theobromine content, tannin content, antioxidant activity, and sensory evaluation consisting of color, taste, aroma, and overall acceptance with the hedonic test, and taste scoring test for taste. The comparison of cocoa bean shells and mint leaves affected the herbal tea characteristics. The best comparison with sensory criteria showed that herbal tea with 40% cocoa bean shells and 60% mint leaves was the best treatment with moisture content (7.03%), extract content (10.15%), total flavonoid content (18.80 mgQE/g), theobromine content (2.04%), tannin content (11.90 mgTAE/g), antioxidant activity (28.56%), color was liked, the taste was slightly astringent and slightly liked, aroma slightly liked, and overall acceptance slightly liked.
Characteristics of Flavor Enhancer Based on Moringa Leaves and Tempeh Using Protease Enzymes From Sap of Papaya and Crown Flower Prayoga, Dewa Gede Eka; Wartini, Ni Made; Permana, I Dewa Gde Mayun
International Journal on Food, Agriculture and Natural Resources Vol 4, No 4 (2023): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v4i4.236

Abstract

Flavor enhancer is a food additive that's designed to enhance flavor. This research aims to determine the effect type (papaya, crown flower, and mixed protease) and percentage addition (1%, 2%, and 3%) of enzyme on the characteristics of flavor enhancer based on moringa leaves and tempeh. The design used in this study was a completely randomized design in factorial pattern. The variables observed included the degree of hydrolysis, moisture content, soluble protein content, maillard product, water solubility index, oil absorption, and glutamic acid content. Data were analyzed by Analysis of Variance (ANOVA) and followed by Duncan's test. The results showed that the interaction between the type and percentage addition of enzyme had a very significant effect on the degree of hydrolysis, maillard product, and glutamic acid content, significantly affected the soluble protein content and water solubility index, and had no significant effect on water content and oil absorption. The treatment type and percentage addition of enzyme had a very significant effect on the degree of hydrolysis, soluble protein content, maillard product, water solubility index, oil absorption and glutamic acid content, and had no significant effect on water content. Hydrolysis using mixed protease enzymes with an addition percentage of 3% produced flavor enhancer that had the best characteristics based on the highest glutamic acid content of 30.583 mg/g glutamic acid equivalent with a degree of hydrolysis of 65.781%, moisture content of 5.096%, soluble protein content of 1.529 mg/g tyrosine equivalent, maillard product of 0.221 AU, water solubility index of 0.0980 g/mL, and oil absorption of 1.55 mL/g. Keywords— hydrolysis, protease, flavor enhancer, moringa leaves, tempeh
Co-Authors . MASWAR A.A. Gd. Tryadi Pradipta A.A. Ketut Agung Cahyawan W AA GN Anom Jambe AA. Devi Pradnyanita AAGN Anom Jambe AAGN Anom Jambe Achmad Fudholi AF. Ismiyanto, AF. Agung Endro Nugroho Agus Selamet Duniaji Agustinus Marjun Agustinus Yuswanto, Agustinus AI DARIAH Aksar, Prinob Al Ichlas Imran Al Ichlas Imran Albert Rufinus Ali Djamhuri Aminur Aminur Anak Agung Istri Sri Wiadnyani Andayani, Erda Dwi Anisa Intan Hartanti Anjar Hermadi Saputro Ariani Nisfin Kholifah Ariani Nisfin Kholifah Aulia Rahayu Ramadhani Satyaningtyas Sudrajat Bambang Admadi Harsojuwono Bambang Sugiri Budi Mulyaningsih Budiman Sudia Budiman Sudia, Budiman Christin Yunanto Chusni Ansori Clarry Sada Davita Putri, Ni Putu Amanda dewi novita Dewi, Ni Made Raditya Shinta Dina Puti Kartika Dwi Riyanti Dyah Mellawati, Dyah Eka Jana Walianingsih Emir Ramadhan, Emir Endang Susilawati Eni Rosnija Eny Rosnija, Eny Erick, Chrysostomus Erna P. Setyowati Eusabinus Bunau F. AGUS Fajar Laksono Febrian Rahma Putra Firnanda, Sari Gatot Sutapa Gusti Ayu Kadek Diah Puspawati Harmonis, Dinda Ria Hasibuan, Hoiruddin Husni Mubarok I D.P. Kartika Pratiwi I Dewa Made Sukrama I Gusti Ayu Ekawati I Gusti Ayu Kadek Puspawati I Gusti Ayu Lani Triani I GUSTI MADE SUBIKSA I Ketut Suter I Made Sugitha I Nengah Kencana I Nengah Kencana Putra I Nyoman Nurjaya I Putu Eka Putra Sentana I Putu Suparthana I Putu Willigis Benito Khatulistiwa I W.R. Widarta I Wayan Rai Widarta I Wayan Ryantama Swastika Braja I. Setiawan, I. I.W. Rai Widarta Ida Ayu Maria Christina Ida Ayu Putu Sri Widnyani Ida Ayu Surya Agustini Ida Bagus Wayan Gunam Indrati, Retno Iwa Sutardja, Iwa Iwan Setiawan Iwan Supardi J Sri Adiningsih Jeany Tio Larosta Jeremy Louis Adisurya Juliawati, Euis Kadek Danthiswara Gelgel KETUT BUDI SUSRUSA KOMANG AYU NOCIANITRI Kurniawati, Suma L.K Darusman L.T Indriyati Lewi Rensia Roulina Hutasoit Lini Fitri Lini Veriony, Lini Lucia Denok Wihartati Lucky Arisonna Roring Luh Putu Trisna Darmayanti Luh Putu Trisna Darmayanti, Luh Putu Luh Putu Wrasiati Lutfi Suhendra Luwandi Suhartono Luwandi, Luwandi Made Dwi Widyantari Mandayu, Yohana Yosiphanungkas Bahari Marlentera, Riris Marpaung, Uliana Sara Mauludiana, Poppy Iga Melania Veronika Samosir Melia Verdiana Meysi Andriani Mochammad Imron Awalludin Muchamad Ali Safaat Muhammad Fajar Sidiq Widodo Nanang Endriatno Nanang Endriatno Naniek Widyaningrum Natalie Indirasvari K. S. Nathania Pusparani Nur Ni Kadek Yuli Kesuma Ni Ketut Sri Agustini Ni Komang Ayu Nila Ratna Ni Komang Ayu Nila Ratna Ni Komang Sri Budihartini Ni Komang Trisna Rahayu Ni Luh Ari Yusasrini Ni Made Indri Hapsari Arihantana Ni Made Wartini Ni Made Yusa Ni Nyoman Desi Trisnadewi Ni Nyoman Puspawati Ni Putu Candra Utami Ni Putu Diah Cahyani Subamia Ni Putu Yuni Wulan Sari Ni Wayan Ayuk Yuliantari Ni Wayan Wisaniyasa Nico Kemit Noval Wahyu Adi Novia Hasanah Novriyanti Hutasoit Nur Wienda Permata Wulandari Nursiati, Nursiati Nyoman Citra Suryani NYOMAN SEMADI ANTARA Oktavianti, Siti Pande Ketut Diah Kencana Pande Made Agus S. Diputra Pangga, Wilfred Prayoga, Dewa Gede Eka Pudji Hastuti Pudji Hastuti Purba, Melini Pazyanita Purboyo, Bayu Aji Putu Eka Yudhayanti Putu Timur Ina R. SITUMORANG Rahmawati, Sumi Rahmi Safarina Fauziah, Rahmi Safarina Raisa, Metha Retno Indriati Ria Lidyawita, Ria Riani, Bela Rijal, Khairur Rubbana Sunardi Rut Elisabet Sianturi S. Arsyad S. Indarto, S. Saefudin Saefudin Samhuddin Samhuddin Sandhika Wahyu Adhinugraha Sasy Eka Putri Wahyuningtyas Sayi Hatiningsih Sembiring, Rinawati Sidharta, Noor Siti Sunarintyas Sri Wahyuni Stevani, Ana Sudibyo Martono Sugiri, Bambang SUPANDI SUBIHAM Suparmo Suparmo SUPIYANDI SABIHAM Suwasono, Sony Tito Azhari Saputro Viranci, Nofila Cici W.H SISWORO Wardah Wardah Winarno, Bambang Wulandari Setiadarma Yessica Kristanti Yohanes Setiyo Yossinta C.C. Kusuma YS Bintari, YS Yuliana, Yohanes Gatot Sutapa Yustina Andini Zenny Elfryani Purba