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I Dewa Gde Mayun Permana
Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana
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MERITS AND DEMERITS OF DESIGNING HOT-POTATOES MATERIALS FOR EFL LEARNERS Lini Fitri; Gatot Sutapa; Sudarsono Sudarsono
ICoTE Proceedings Vol 2, No 1 (2018): ICoTE Proceedings 2
Publisher : Fakultas Keguruan dan Ilmu Pendidikan Universitas Tanjungpura

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Abstract

 Teaching materials are needed in teaching-learning activities in the classroom because materials have been considered as the only way to supply enriched input in the language classroom. Nowadays, technology has had a major impact, especially on education. Application of Information and Communication Technology (ICT), particularly educational software, to facilitate the learning and teaching process has become a more and more popular trend among teachers. The aim of this article is to explore the merits and demerits designing of Hot Potatoes as teaching material in the classroom in order to motivate EFL learners in learning simple past tense towards the interactive exercises. Hot Potatoes is popular software which can be conveniently used to create interactive Web-based educational exercises. Some of the advantages of hot-potatoes are: Enable teachers to create small exercises to practice and it can be linked to a listening or reading text to make a complete comprehension exercise. 
Karakteristik Mikroemulsi Yang Mengandung Ekstrak Virgin Coconut Oil (Vco) Bawang Dayak (Eleutherine Palmifolia ) Rubbana Sunardi; I Dewa Gde Mayun Permana; Lutfi Suhendra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 8 No 1 (2021): Scientific Journal of Food Technology (March)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This study aims was to determine the effect of the comparison of Dayak onions with VCO and the length of time of maceration on the characteristics of Dayak onion extract, was to get the best ratio of Dayak onions toVCO and the length of time of maceration so that the dayak extract with the best characteristics is produced, to determine the effect of the ratio of surfactants with VCO dayak extract. on the characteristics of the O/Wmicroemulsion, as well as getting the right ratio of the surfactant and VCO Dayak extract so that a stable O / W microemulsion was produced. This research was conducted in two steps. The first stage was the optimizationof the ratio of the material to the solvent and the length of time for maceration. The first stage, the experimental design used was a factorial randomized block design consisting of 2 factors, namely the first factor was thecomparison of Dayak simplicia with VCO solvent (1: 3, 1: 5, 1: 7, 1: 9, 1:11) . The second factor was the length of maceration (5, 7, and 9 hours). The best research result in the first stage are used in the second stageof research. The second stage was optimization of the microemulsion of Dayak's VCO extract. The experimental design used was a completely randomized design. In the treatment of the surfactant ratio withDayak onion VCO extract (89:11, 87:13, 85:15, 83:17, and 81:19 (v / v)). The data obtained were analyzed using variance fingerprints, and if there was an effect of treatment on the observed variables, it was followedby Tukey's 95% test. The best research result in the first stage were obtained in the treatment of the simplicia ratio of Dayak onions and VCO solvent (1:11) and maceration time of 9 hours with a total carotenoid contentof 17.915 (µmol / L), brightness (L *) 58.70, redness (a * ) 13.60, yellowish (b *) 74.45. The results of the second stage obtained a comparison of surfactants and dayak onion VCO extract (85: 15 v / v) with theturbidity index value of centrifugation (0.510), heating (0.507), pH 3.5, dilution 1: 9; 1:49 and 1:99 (0.121; 0.096; and 0.083), pH 4.5, dilution 1: 9; 1:49 and 1:99 (0.096; 0.088; and 0.078), pH 6.5, 1: 9 dilution; 1:49and 1:99 (0.093; 0.084; and 0.071), as well as storage with a microemulsion slope value of 0.0742 o/w.
Perubahan Kadar Malondialdehid Hati Dan Ginjal Tikus Diabetik Yang Diberi Diet Rumput Laut Caulerpa Racemosa N. L. A Yusasrini; I. D. G Mayun Permana
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 8 No 1 (2021): Scientific Journal of Food Technology (March)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Caulerpa racemosa seaweed is a type of seaweed that can be used as an antidiabetic. Previous studies have shown that Caulerpa. sp. was able to reduce blood glucose levels and showed the regeneration of pancreatic ? cells in diabetic rats. The purpose of this study was to determine the effect of C. racemosa seaweed diet on liver and kidney malondialdehyde levels in diabetic rats. The research stages began with chemical analysis of C. rasemosa seaweed flour and continued with bioassay testing. The analysis included proximate analysis, fiber, total phenol and antioxidant activity of C. rasemosa seaweed, analysis of blood sugar in serum and malondialdehyde (MDA) in the liver and kidneys. Results showed that C. rasemosa seaweed flour contained 11.37% water, 23.24% of ash content, 12.84% of protein, 2.02% of fat, 50.45% of carbohydrate by different, 6.35% of crude fiber, total phenol 2785 mg GAE / g, and 15.68% of antioxidant activity. Diet of C. rasemosa seaweed flour for 30 days was able to reduce blood glucose levels by 53.12% in the diabetic rat group. Liver MDA levels in the group of diabetic rats fed a diet C. rasemosa decreased 17.79% compared to the control group. Renal MDA levels in the diabetic rat group fed a diet of C. rasemosa seaweed were still higher than the control group but 15.53% lower than the diabetic group fed standard diet.
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).
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
Pengaruh Suhu dan Waktu Maserasi terhadap Aktivitas Antioksidan Ekstrak Buah Asam Gelugur (Garcinia atroviridis Griff. ex T.Anderson) Nicholas Wilbert; I Dewa Gde Mayun Permana; Luh Putu Trisna Darmayanti
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 15 No. 1 (2026): 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.2026.v15.i01.p03

Abstract

Asam gelugur fruit (Garcinia atroviridis Griff. ex T.Anderson) is a local commodity rich in bioactive compounds with potential as a natural antioxidant source, but its utilization remains suboptimal. Extraction of bioactive constituents from asam gelugur fruit allows its utilization as a natural source of antioxidants. This study aims to determine the effect of temperature and maceration time on antioxidant activity and to determine the optimal combination of temperature and maceration time to produce extracts with the highest antioxidant activity. A completely randomized factorial design (CRFD) was used, with two factors: maceration temperature (30, 45, 60°C) and maceration time (12, 24, 36 hours). All data were analyzed using two-way analysis of variance and Tukey’s Honestly Significant Difference (HSD) test. The results showed that the interaction of temperature and time had a highly significant (P≤0,01) effect on total phenolics content, total flavonoid content, and antioxidant activity (IC₅₀), and a significant effect (P≤0,05) on vitamin C content. The best treatment to obtain asam gelugur fruit extract with the highest antioxidant activity was maceration at 30°C for 36 hours, with total phenolics of 10.49±0.12 mg GAE/g, total flavonoids of 3.16±0.28 mg QE/g, vitamin C content of 18.92±0.54 mg AAE/g, and IC₅₀ value of 1.08±0.02 mg/mL.
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 M. Yogi Riyantama Isjoni 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 Nicholas Wilbert 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