Article Per Year (5 Year)
p-Index From 2021 - 2026
4.608
P-Index
This Author published in this journals
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

Published : 117 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 117 Documents
Search

 5   6   7   8   9 
PENGARUH PENAMBAHAN SARI BUAH SIRSAK (Annona muricata L.) TERHADAP KARAKTERISTIK YOGURT EDAMAME (Glycine max L.) Dina Puti Kartika; I Dewa Gde Mayun Permana; Komang Ayu Nocianitri
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 4 (2019): 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 | Full PDF (247.505 KB) | DOI: 10.24843/itepa.2019.v08.i04.p04

Abstract

This study aims to determine the effect of soursop juice on the characteristics of edamame yogurt and to determine the optimal concentration of soursop juice to produce edamame yogurt with the best characteristics. This study used a Randomized Block Design (RBD) with the treatment of soursop fruit juice concentration consisting of 5 levels, namely 0%, 5%, 10%, 15% and 20%. Each treatment was repeated 3 times, resulted in 15 experimental units. The data were analyzed by the Analysis of Variance (ANOVA) and if the treatment significantly affected the variables, the Duncan Multiple Range Test (DMRT) was performed. The results showed that the concentration of soursop juice significantly affected total LAB, total acid, pH, antioxidant activity, viscosity, sensory hedonic test on texture and sensory scoring test on texture and taste. The edamame yogurt with 15% soursop juice had the best characteristics with the following characteristics: total LAB 1.01 x 1011 CFU/ml, total acid 0.86%, viscosity 310 cP, antioxidant activity 35.47%, pH 3.72 and the sensory properties of neutral scents, neutral appearance, a rather thick texture, a rather like taste, a slightly sour taste and a rather like overall reception. Keywords: edamame yogurt, soursop juice, antioxidant activity
Perbandingan Cara Pengolahan Kakao Lindak (Bulk Cocoa) pada Perkebunan Besar Negara dan Perkebunan Swasta di Glenmore, Kabupaten Banyuwangi, Jawa Timur Sayi Hatiningsih; Dewa Gde Mayun Permana; Sony Suwasono
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.p13

Abstract

The excellent quality of the cocoa beans is closely related to the processing of cocoa beans. This study aimed to compare the processing of bulk cocoa on the government estate and the private estate on Glenmore, Banyuwangi, East Java. The method use observation, interviews, and literature study to record relevant information, then analyzed with descriptive and qualitative analysis. The result showed that the government estate and the private estate on Glenmore, Banyuwangi, East Java did pay attention to the quality of cocoa beans because of the processing methods of cocoa beans of that two cocoa estates had been good, especially with the fermentation of cocoa beans. The processing of cocoa beans on the government estate on Glenmore, Banyuwangi, East Java comprises receiving raw materials, fermentation, washing or rinsing, drying, tempering, sorting, packaging, and storing. The processing of cocoa beans on the private estate on Glenmore, Banyuwangi, East Java comprises receiving raw materials, pressing, fermentation, drying, sorting, packaging, and storing. Keywords: processing of cocoa beans, Glenmore estate, fermentation.
PENGARUH PERBANDINGAN ALMOND DAN EDAMAME TERHADAP KARAKTERISTIK SUSU ALMOND EDAMAME Novia Hasanah; I Dewa Gede Mayun Permana; Ni Wayan Wisaniyasa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 4 (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.i04.p09

Abstract

This research aimed to determine the effect of almond and edamame characteristics against almond edamame milk and to determine the best ratio of almond and edamame to generate the best characteristic almond edamame milk. The experimental design of this research is using Completely Randomized Design (CRD) with five levels of ratio treatment almond and edamame, which are 100%:0%, 90%:10%, 80%:20%, 70%:30%, and 60%:40%. The treatment was repeated three times to obtain 15 experimental units. The obtained data analyzed by variance analysis, and the treatment affecting the observed parameters, the test continue with Duncan test. The result showed that the ratio of almond and edamame had a significant effect in protein content, fat content, total solids, viscosity, pH level, and the scoring test (color, flavor, and taste), but insignificantly on the hedonic test (color, flavor, taste, and overall acceptance) of almond edamame milk. The best almond edamame milk obtained from 60% of almond and 40% of edamame with 6.39% of protein content, 5.57% of fat content, 16.52% of total solid, 246.67 cPs of viscosity, pH 6.57, the sensory test in color (hedonic) was liked, color (scoring) was very greenish-white, in flavor (hedonic) was rather liked, flavor (scoring) was rather typical of edamame, in taste (hedonic) was rather liked, taste (scoring) was rather typical of edamame, and overall acceptance was liked.
KAJIAN PENGARUH JENIS JAHE (Zingiber officinale Rosc.) DAN WAKTU PENGERINGAN DAUN TERHADAP KAPASITAS ANTIOKSIDAN SERTA SENSORIS WEDANG UWUH Kadek Danthiswara Gelgel; Ni Made Yusa; I Dewa Gede Mayun Permana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 5 No 2 (2016): 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 | Full PDF (195.688 KB)

Abstract

This research has conducted to determine the effect of ginger types (Zingiber officinale Rosc.) increment and drying time of leaves to antioxidant capacity of wedang uwuh. This research used factorial randomized block design, each treatment repeated twice to get 18 result of experimental units. The data was analyzed using analysis of variance and if there was real effect, it would be followed by Duncan test. This research using 3 kinds of ginger types, that are small ginger, red ginger, giant ginger and drying time of leaves (nutmeg leaves, clove leaves, and cinnamon leaves) that are 1 hours, 2 hours, and 3 hours. The result of this research showed that the interaction between type of ginger and drying time of leaves gave an impact to the total phenolic, antioxidant capacity, color, aroma, flavor and overall acceptance towards wedang uwuh. The best result obtained by red ginger and 2 hours drying time of leaves with total phenolic 88.36 mg/kg; antioxidant capacity 112.22 mg/kg GAEAC; sensorys test such as color, flavor, aroma and overall acceptance that liked by the panelists.
Pengaruh Penambahan Buah Asam (Tamarindus indica L.) Terhadap Karakteristik Loloh Don Teter (Solanum erianthum) I Wayan Ryantama Swastika Braja; I Dewa Gede Mayun Permana; I Ketut Suter
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.p10

Abstract

Loloh teter leaf is one of the traditional drinks in Bali, it made from raw material of teter leaf and other matter such as tamarind fruit, sugar and salt. The study aims to determine the effect of additional tamarind fruit (Tamarindus indica L.) to produce Loloh Teter leaf (Solanum erianthum) with the best characteristics. The experimental design used was a Completely Randomized Design (CRD) with the addition of tamarind fruit treatment consisting of 6 levels, namely : 0%, 0.5%, 1%, 1.5%, 2% and 2.5%. The treatment was repaeated 3 times for abtaining obtained 18 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan Multiple Range Test (DMRT). The results of this study indicate that the treatment of tamarind fruit addition has a very significant effect (P<0,01) on total phenolics, total flavonoids, vitamin C, antioxidant activity, total solids, color (hedonic test) and taste (scoring test). The best treatment in this study was the addition of 2,5% tamarind fruit with the total phenolics 0.86 GAE/100ml, total flavonoids 0.48 QE/100ml, vitamin C 26.39 mg/100ml, antioxidant activity 47.05% with IC50 valued 271,382.73 ppm, total solids 7.44%, the color is usual as well as, the aroma is rather liked, the teste is sour and rather liked and overall acceptance is rather liked.
PENGARUH JENIS PELARUT TERHADAP KANDUNGAN TOTAL FLAVONOID DAN AKTIVITAS ANTIOKSIDAN EKSTRAK DAUN MATOA (Pometia pinnata) Nyoman Citra Suryani; Dewa Gde Mayun Permana; AA GN Anom Jambe
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 5 No 1 (2016): 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 | Full PDF (373.908 KB)

Abstract

This research was conducted to determine effect the kinds of solvent to antioxidant activity and total flavonoid of the extract matoa leaf. The experimental design used in this research was a randomized block design with 5 treatments (water, methanol 95%, ethanol 95%, acetone 90% and isopropanol 96%). The treatment was repeated three times to obtain 15 experimental units. The data were analyzed by randomized block design. If there was a significant effect on the observed parameters, then followed by Duncan multiple range test. The result showed that the treatment significantly effected (P<0.01) on antioxidant activity and total flavonoid. The highest of antioxidant was obtained on acetone that was  27.526  mg/100gram GAEAC and IC 50 of 43,53 ppm. The highest of total flavonoid 1,99 % was obtain on methanol treatment.
PENGARUH PERBANDINGAN TERONG BELANDA (SOLANUM BETACEUM CAV.) DENGAN RUMPUT LAUT (EUCHEUMA COTTONII) TERHADAP KARAKTERISITIK LEATHER Ni Putu Yuni Wulan Sari; I Dewa Gede Mayun Permana; I Made Sugitha
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 2 (2018): 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 | Full PDF (255.903 KB) | DOI: 10.24843/itepa.2018.v07.i02.p07

Abstract

This study aimed to determine the effect of tamarillo and seaweed ratio on the characteristics of tamarillo leather and to know the optimum ratio of tamarillo and seaweed on the characteristics of leather. The experimental design was used completely randomized design with the ratio of tamarillo and seaweed as treatment, which consist of 6 levels such as: 100% : 0%, 95% : 5%, 90% : 10%, 85% : 15% : 80% : 20%, and 75% : 25%. The treatment was repeated as many as 3 times then obtained 18 units of the experiment, the data obtained from the result research were analyzed by variance and if the treatment had an effect on the variable then continued with Duncan test. The results showed that tamarillo and seaweed ratio had a significant effect on moisture content, total sugars, vitamin C, curde fiber content, color (score), texture and taste level (hedonic and score), and overall acceptance (hedonic) of leather. Ratio 75% : 25% is produce best characteristic with 12.61% moisture content, 23.93% total sugars, 33.70 mg/100g vitamin C, 21.81% curde fiber content, color rather orange and liked, typical aroma of tamarillo and liked, very elastic texture and very liked, typical of tamarillo taste and very liked, and overall acceptance of very liked.
PENGARUH PERBANDINGAN KONSENTRASI ASAM ASETAT DAN ASAM SITRAT TERHADAP KARAKTERISTIK PIKEL CABAI PIMIENTO (Capsicum chinense) AA. Devi Pradnyanita; I Dewa Gede Mayun Permana; I Putu Suparthana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 6 No 1 (2017): 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 | Full PDF (200.073 KB)

Abstract

This study was aimed to combination effect of acetic acid and citric acid concentrations on the chili pimiento pickle characteristics and to obtain optimum concentrations which produce the best characteristics. This study was designed using randomized block factorial with two factors, the first factor was concentration of acetic acid (1%, 1.5%, 2%), and the second factor was concentration of citric acid (0.1%, 0.15 %, 0.2%) and all data were analyzed statistically using ANOVA and continued by DMRT (Duncan Multiple Range Test). The result showed that the acetic acid factor influenced vitamin C and sensory characteristics (taste and aroma). Citric acid influenced vitamin C antioxidant activity and sensory characteristics (taste and aroma) in pickle pimiento. The best characteristics was found on treatment 1.5% actic acid and 0.15%citric acid with vitamin C 25.14%, antioxidant activity 58.68%, pH 3.35, with color L*a*b* , L * indicates Light / light, a * are the coordinates of red / green, and b * are the coordinates of the yellow / blue (15.99, 6.67, 55.16) was red and liked, aroma was slightly vinegar and liked, taste was typical pickle and liked, texture was slightly hard and slightly liked, and overall acceptance was liked.
PENGARUH WAKTU EKSTRAKSI DAN KONSENTRASI ETANOL MENGGUNAKAN METODE MICROWAVE ASSISTED EXTRACTION (MAE) TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK RAMBUT JAGUNG (Zea mays L.) Yessica Kristanti; I Wayan Rai Widarta; I Dewa Gede Mayun Permana
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (209.033 KB) | DOI: 10.24843/itepa.2019.v08.i01.p11

Abstract

This research was conducted to determine effect of the extraction time and ethanol concentration on antioxidant activity of corn silk extract and to obtain extraction time and ethanol concentration using Microwave Assisted Extraction (MAE) that can produce extract with the highest antioxidant activity. The experimental design used in this research was a completely randomize design, which consisted of two factors. The fisrt factor was the concentration of ethanol which consisted of 5 level that namely ethanol 30%, 45%, 60%, 75%, and 90%. The second factor was the time of extraction which consisted of 3 level namely 8, 13 and 18 minutes. Data were analyzed with analysis of variance that followed by Duncan test. The result showed that the best treatment of corn silk extract is extraction by ethanol 90% for 18 minutes using MAE which the highest resulted rendemen was 24.54%, total phenol was 159.65 mg GAE/g extract, total flavonoid was 149 mgQE/g extract, antioxidant activity was 70.18%, and the IC50 value 64.806 ppm.
STUDI CEMARAN MIKROBA PADA PRODUK PANGAN TRADISIONAL “LAWAR PUTIH DAGING BABI” DI KECAMATAN DENPASAR UTARA Ni Ketut Sri Agustini; I Nengah Kencana Putra; Dewa Gde Mayun Permana
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (427.302 KB) | DOI: 10.24843/itepa.2020.v09.i01.p03

Abstract

The aim of this study was to know microbial contamination of white lawar pork and hygiene sanitation practices in some restaurants that sell white lawar pork in North Denpasar subdistrict. The study used a survey method with simple random sampling technique. Sampling was carried out in several restaurants in the North Denpasar subdistrict. The result from this research was served in table, and the data was analyzed by descriptive method. The variables observed were total microbes, E.coli, and Staphylococcus aureus. The results showed that as 45% of white lawar comply the total microbial requirements of processed meat with heat treatment in Indonesia (< 1x106 koloni/g), 100% lawar did not comply the requirements of E.coli in processed meat with heat treatment in Indonesia, and 100% white lawar had comply the requirements of Staphylococcous aureus in processed meat with heat treatment in Indonesia. 100% of lawar is processed in the morning. The practice of sanitation and hygiene at restaurants in the district of Denpasar Utara is quite good. Keywords: white lawar, microbial contamination, hygiene sanitation
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