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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

Author-ID : 2929970

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 PERBANDINGAN NANAS (Ananas comosus L. Merr.) DAN SAWI HIJAU (Brassica juncea L.) TERHADAP KARAKTERISTIK SELAI Tito Azhari Saputro; I Dewa Gede Mayun Permana; Ni Luh Ari Yusasrini
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 1 (2018): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

The aim of this research was to know effect the ratio of pineapple and mustard greens to the characteristic of jam, and determine the best ratio made by those, to produce a good characteristic of jam. This research used Complete Random Design with the treatment comparison of pineapple and mustard green comprised of 5 (five) treatments, such as 100% pineapple : 0% mustard greens, 95% pineapple : 5% mustard greens, 90% pineapple : 10% mustard greens, 85% pineapple : 15% mustard greens, 80% pineapple : 20% mustard greens. All of treatments were repeated for 3 times to obtain 15 research units. Data were analyzed using analysis of variance and if an influences occurred among the treatments, the research would be continued to the Duncan’s test. Results of this research had showed that the comparison ratio of pineapple and mustard greens gave influences to the water content, total sugar, total calcium, total soluble solid, viscosity, pH balance, texture, color, flavour, taste and overall acceptance of a jam. The best ratio of pineapple and mustard greens showed of percentage 90% pineapple : 10% mustard greens with characteristics : 25,58% water content, 57,45% total sugar, 6.176 mg/100g calcium, 59,15%brix total soluble solids, viscosity 64580 cps, 4,65 pH, texture (very like), color (like), flavor (like), taste (very like) and overall acceptance (very like).

Optimasi Waktu Inkubasi Lactobacillus rhamnosus SKG 34 Dalam Produksi Enzim Penggumpal Susu Wulandari Setiadarma; Dewa Gede Mayun Permana; Komang Ayu Nocianitri
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.p01

This study aims to determine the effect of incubation time on milk clotting enzyme (MCE) activity produced by L. rhamnosus SKG 34 and determine the optimum incubation time to produce the highest its activity. This study used a randomized block design (RBD) with incubation time as a treatment consisting of 8 levels, that were 6 hours, 12 hours, 18 hours, 24 hours, 30 hours, 36 hours, 42 hours, and 48 hours. Data were analyzed with Variance Analysis (ANOVA) than followed by Duncan Multiple Range Test (DMRT). The analyzed were repeated 3 times resulting in 24 experimental units. The results showed that the incubation time significantly affected protease activity, MCE activity, specific protease activity and ratio of MCE to protease but did not affect the total LAB. The optimum incubation time of L. rhamnosus SKG 34 is 12 hours with total LAB 1.83 x 109 CFU/ml and protease activity 180.67 U/ml, MCE activity 595.06 SU, protease spesific activity 73.149 U/mg and ratio of MCE to protease 3.29 SU/U. Keywords : incubation time, Enzyme protease, Lactobacillus rhamnosus SKG 34, Milk clotting enzyme.

PENGARUH PERBANDINGAN JAGUNG MANIS DAN EDAMAME TERHADAP KARAKTERISTIK SUSU JAGUNG MANIS EDAMAME Jeany Tio Larosta; I Dewa Gde Mayun Permana; I Made Sugitha
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

This study aimed to determine effect of ratio sweet corn and edamame to characteristic of sweet corn edamame milk, also to know the best ratio from sweet corn and edamame to produce the best characteristic of sweet corn edamame milk. The experimental design used was completely randomized design with different ratio of sweet corn and edamame which consist by 5 level : 300:0, 250:50, 200:100, 150:150, and 100:200. The treatment was repeated 3 times to obtain 15 experimental units. The result of the research show that ratio of sweet corn and edamame had very significant effect on total solid, fat content, protein content, calcium content, viscosity, scoring test, and had no significant effect panelist preference for color, flavor, taste, and overall acceptance. Ratio 150:150 (P3) is the best treatment that produced sweet corn edamame milk with total solid 12.36%, fat content 6.34%, protein content 3.70%, calcium content 243.19 mg/L, and viscosity 613.33 cps. The result for sensory test color is yellowish green (liked), flavor is typical edamame (rather liked), taste is typical edamame (rather liked), and overall acceptance is rather liked. Keywords : sweet corn, edamame, corn milk

Pengaruh Konsentrasi Maltodekstrin dan Tween 80 Terhadap Karakteristik Bubuk Minuman Instan Bunga Gumitir (Tagetes erecta L.) Ni Komang Ayu Nila Ratna; Gusti Ayu Diah Puspawati; I Dewa Gede Mayun Permana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 4 (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.i04.p21

The purpose of this research was to determine the effect of the concentration of maltodextrin and tween 80 on the characteristics of the gumitir flower instant drink powder and to proper concentration of maltodextrin and tween 80 to get the gumitir flower instant drink powder with the best characteristics by foam mat drying method. The research used two factor Randomized Block Design. First factor was concentration of maltodextrin that consisting of 3 levels (10%, 15% and 20%) and second factor was concentration of Tween 80 that consisting of 3 levels (0.3%, 0.5% and 0.7%) so there were 9 treatment combinations. The repetition of each treatment combination was carried out 2 times, in order there were 18 experimental units. The data were analyzed statistically usingthe variance test and if the treatment had a significant effect to observed variables, it was continued with Duncan's Multiple Range Test. The result showed that interaction of the concentration of maltodextrin and tween 80 had a significant effect (P<0,05) on moisture content, ash content, total dissolved solids, solubility, total phenol, total carotene, antioxidant activity, hedonic of color, scoring of aroma and scoring of taste. The concentration of 10% maltodextrin and 0.7% tween 80 was the best treatment to produce gumitir flower instant drink powder with the moisture content 3.94%, ash content 1.23%, total dissolved solids 15.2oBrix, solubility 92.18%, total phenol 93.29 mg GAE/g powder, total carotene 19.2 mg/g powder, antioxidant activity of powder 78.56% with IC50 valued 1195.72 ppm, sensory assessment of the aroma was preferred with characteristic aroma of gumitir flowers, the taste was preferred with characteristic taste of gumitir flower, the color was preferred and the overall acceptance was preferred.

OPTIMASI pH DAN SUHU PADA AKTIVITAS ENZIM LIPASE DARI BIJI KAKAO (Theobroma cacao L.) BERKAPANG Novriyanti Hutasoit; Putu Timur Ina; 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 (193.124 KB)

This research was aimed to obtain lipase enzyme from mold of cacao beans and get optimum pH and temperature on lipase enzyme activity. The experimental design used Randomized Block Design (RBD) with different pH treatment as follows: pH 5, pH 6, pH 7, pH 8, and pH 9 and temperature treatment in a row as follows: 30o C, 35o C , 40o C, 45o C, and 50o C. Each treatment was repeated three times to obtain 15 experimental units. Data were analyzed using analysis of variance, when data was effected and then continued with Duncan test. The result showed that pH treatment and temperature significantly influenced the activities of lipase enzyme. The highest lipase enzyme activity was obtained at pH 6 treatment which is 0.107 U/ml and in temperature 35o C treatment 0.102 U/ml.

Pengaruh Konsentrasi Etanol Pada Metode Ultrasonikasi Terhadap Aktivitas Antioksidan Ekstrak Daun Gonda (Sphenoclea zeylanica) Anisa Intan Hartanti; I Dewa Gede Mayun Permana; Gusti Ayu Kadek Diah Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 2 (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.i02.p01

This study research aimed to determine the concentration of ethanol solvent affects the antioxidant activity of gonda leaf extract and determine the correct ethanol concentration to produce gonda leaf extract with the highest antioxidant activity using the ultrasonication method. This study used a Completely Randomized Design with ethanol concentration treatment consisting of five levels, namely 50%, 60%, 70%, 80%, and 90%. All treatments were repeated three times in order to obtain 15 experimental units. The parameters observed included yield, total phenol, total flavonoids, total tannins and antioxidant activity. The data obtained were analyzed by analysis of variance, if the treatment had a significant effect it would be followed by Duncan Multiple Range Test. The results showed that the ethanol concentration had a significant effect on yield, total phenol, total flavonoids, total tannins, and antioxidant activity. The results showed that 70% ethanol concentration was the best treatment with the highest antioxidant activity of 75.75 % with IC50 value of 123.38 mg/L, yield 22.86 %, total phenol extract GAE/g 40.94 mg, flavonoids. total 23.48 mg QE/g, total tannins 82.10 mg TAE/g.

STABILITAS MIKROEMULSI VCO DALAM AIR PADA VARIASI HLB DARI TIGA SURFAKTAN SELAMA PENYIMPANAN Natalie Indirasvari K. S.; I Dewa Gede Mayun Permana; I Ketut Suter
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 4 (2018): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Microemulsion is a dispersion system developed from emulsions, which is an oil dispersion system in water, stabilized by a surfactant. Oil-in-water (o/w) microemulsion is an emulsion system suitable for encapsulation and carrier of lipophilic components in the beverage industry. The food grade microemulsion formulation is limited by the type of surfactant that can be used. This research aims to obtain an o/w microemulsion formulation which is stable during storage using three surfactants. In this study, 3 types of food grade surfactants were used, Tween 80, Tween 20, and Span 80, and the oil used is Virgin Coconut Oil (VCO). This research is done in two stages. The first stage of research was the determination of the best microemulsion of 5 variations of HLB: 11, 12, 13, 14, and 15. The second stage is the storage stability test of the microemulsion chosen in the first stage for 7 weeks with observation every week. The data obtained were analyzed by ANOVA. The results of the study shows that HLB 11, 12, 13, 14, and 15 obtained by using 3 surfactants can produce microemulsions. The optimum HLB to obtain the best microemulsion stability is HLB 13. The microemulsion with HLB 13 obtained using 3 surfactants is stable during time of 7 weeks storage.

Pengaruh Penambahan Puree Labu Kuning (Cucurbita moschata) Terhadap Karakterisitik Siomay Udang Ni Putu Candra Utami; I Dewa Gede Mayun Permana; Agus Selamet Duniaji
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 2 (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.i02.p06

This study aims to determine the effect of adding puree of pumpkin on the characteristics of shrimp dumplings and to determine the appropriate addition puree of pumpkin to produce shrimp dumplings with the best characteristics. The experimental design used in this study was a completely randomized design (CRD) consisting of 5 treatments, namely 0%, 10%, 20%, 30%, and 40%. All treatments were repeated 3 times in order to obtain 15 experimental units. The data obtained were analyzed by means of variance and if the treatment had a significant effect, then proceed with the Duncan Multipe Range Test (DMRT). The results showed that the addition of pumpkin pulp had a very significant effect on moisture content, crude fiber content, total ?-carotene, and antioxidant activity using the ?-Bleaching method. Has no significant effect on ash content, hedonic test on color, aroma, texture, taste, overall acceptance, and scoring test on color and texture. The addition of pumpkin pulp 40% had the best characteristics with water content of 61.22%, ash content of 2.59%, crude fiber content of 1.96%, total ?-carotene 0.98 mg / 100 g and antioxidant activity of 5.31%. , by the criteria of yellow color and liked, flavor liked, chewy texture and liked, taste liked and overall acceptance liked.

PENGARUH JENIS PELARUT TERHADAP KANDUNGAN SENYAWA KURKUMIN DAN AKTIVITAS ANTIOKSIDAN EKSTRAK KUNYIT (Curcuma domestica Val.) Sasy Eka Putri Wahyuningtyas; I Dewa Gede Mayun Permana; AAI. Sri Wiadnyani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 6 No 2 (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 (474.841 KB)

This research was conducted to determine effect of type of solvent to curcumin content and antioxidant activity of turmeric extract. The experimental design used in this study a randomized block design with 4 different types of solvent (96% ethanol, 95% methanol, acetone 90% and isopropanol 96%). The whole treatment was repeated four times to get 16 results of experimental. Data were analyzed by analysis of variance (ANOVA) and if treatments have effect on the observed parameters, followed by Duncan test. Parameters observed were yield, curcumin content, total phenols, antioxidant capacity, and antioxidant activity.The results showed that the type of solvent significant effect on curcumin content, total phenols, antioxidant capacity and antioxidant activity, but did not significantly effect the yield. Solvent of ethanol showed the best results with the yield of 14.90%, curcumin content of 1.90%, total phenols of 51.56 mg GAE/100 g sampels, the antioxidant capacity of 5.49 mg GAEAC/100 g sampels, and antioxidant activity (IC 50) of 51.17 mg/l.

Pengaruh Perbandingan Tepung Singkong Dan Puree Daun Kelor Terhadap Karakteristik Farfalle Basah I Putu Eka Putra Sentana; Putu Timur Ina; I Dewa Gede Mayun Permana
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.p12

The purpose of this research were to know the comparison effect of cassava flour and puree of moringa leaves on the characteristics of wet farfalle and to know the right comparison on the best characteristics of wet farfalle.The experimental design used in this research was a completely randomized design (CRD) with comparison treatment of cassava flour and puree of moringa leaves consisting of 6 level of treatment namely 95%:5%; 90%:10%; 85%:15%; 80%:20%; 75%:25%; 70%:30%. All treatments were repeated three times so that there were obtained 18 experimental units. The data obtained were analiyzed by Analysis of Variance and if the treatment had significant effect then followed by Duncan Multiple Range Test. The result showed that the comparation of cassava flour and puree of moringa leaves had significant effect on the water content, vitamin C, chlorophyll total, antioxidant activity, color preference (scoring test) and overall acceptance (hedonic test) of wet farfalle. Comparison of 70 % cassava flour and 30 % puree of moringa leaves had the best characteristics with water content of 58.62%, vitamin C of 2.57 mg.AAE/g, chlorophyll total of 9.19 mg/100g, antioxidant activity of 72.90%, and value IC50 of 40,283 ppm, dark green color and rather liked, aroma rather liked, flavour, texture and overall acceptance liked.

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

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