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All Journal Agrotekno Buletin Udayana Mengabdi Itepa : Jurnal Ilmu dan Teknologi Pangan Agrointek Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Jurnal Ilmiah Teknologi Pertanian Agrotechno Jurnal Aplikasi Teknologi Pangan Indonesian Journal of Chemistry Jurnal Aplikasi Teknologi Pangan Agroindustrial Journal

I Nengah Kencana Putra

Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana, Denpasar

Author-ID : 2929974

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Social Sciences Other

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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

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

PENGARUH PERBANDINGAN TERIGU DAN TEPUNG KELADI TERHADAP KARAKTERSTIK MIE BASAH Aditya Degita Rizal; I Nengah Kencana Putra; Ni Wayan Wisaniyasa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 1 No 1 (2012): 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 (54.72 KB)

This research aims to find out the effect of the comparison between wheat flour and caladiumflour used in moist noodle to produce moist noodle with the best quality requirements. The researchdesign used for this research is randomized block design with comparisons between of wheat flourand caladium flour as follows: 100%:0%, 95%:5%, 90%:10%, 85%:15%, 80%:20%, 75%:25%,70%:30% respectively. Treatments were repeated three times to obtain 21 units of the experiment andthe data were analyzed by variance analysis. If there was any impact on the treatment of the analysiswas followed by Duncan’s test. The result of the research have shown that comparison between ofwheat flour and caladium flour had significant affects on water content, ash content, protein content,color, taste, texture, and overall acceptance, but have not significant effect on fat content,carbohydrate content and aroma. The best characteristics of moist noodle which made withcomparison between of 80% terigu and 20% keladi flour with the following criteria : water content59,82%, ash content 1,12%, protein content 4,66%, fat content 5,59%, carbohydrate content 25,65%,aroma (mostly like), color (like), taste (mostly like), texture (elastic), overall acceptance (mostly like).

PENGARUH pH LARUTAN PENGEKSTRAK TERHADAP RENDEMEN DAN KARAKTERISTIK PEKTIN ALBEDO KULIT BUAH DURIAN Alexander Nathanael Yusuf; Nengah Kencana Putra; I Ketut Suter
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

The purposes of this research is to determine the effect of pH solution during extraction of pectin from the albedo of durian rind on its characteristic and yield resulted from the extraction which resulted with the highest amount of yield and best pectin characteristic. This research is using Randomized Block Design (RBD) with the treatment of the pH solution during the extraction with the pH being used is (2.0; 2.5; 3.0; 3.5 and 4.0),. The treatment is repeated three times so that were obtained 15 unit of experiment and data were analyzed by variance analysis. If any effect showed by the treatment then the analysis were followed by the Duncan test. The test result indicate that the pH of the solution have an effect to the yield and characteristic of pectin extracted from the albedo of durian rind. The treatment that produce pectin with the best characteristic and the most yield are obtained at solution with pH 2.0 with the result of yield (4.07%), equivalent weight (767.39 mg) level of metoksil (10.06%), ash content (4.67%). And levels of anhidrogalacturonat acid (84.04%) Keywords: pH, pectin, fruit peel durian, albedo

PENGARUH PERBANDINGAN TEPUNG HANJELI (Coix lacryma-Jobi, L.) DENGAN BUAH SALAK KERING (Salacca edulis Reinw.) TERHADAP KARAKTERISTIK SNACK BAR Ni Putu Putri Dewanty Saraswati; I Gusti Ayu Ekawati; I Nengah Kencana Putra
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

This study aims to determine the effect of hanjeli flour and dried snake fruit to the characteristics of snack bar produced and the right ratio of hanjeli flour and dried snake fruit that is able to produce snack bar with the best characteristics. The Completely Randomized Design was used in the research with treatment that is the ratio of hanjeli flour and dried snake fruit which consist of 5 levels: 90%:10%; 80%:20%; 70%:30%; 60%:40%; 50%:50%. The treatment was repeated 3 times to obtain 15 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan test. The result showed that hanjeli flour and dried snake fruit had a significant effect on water content, ash content, fat content, protein content, carbohydrate content, coarse fiber content, hardness, color (hedonic), aroma (hedonic), texture (hedonic and scoring), taste (hedonic) and overall acceptance (hedonic). Comparison of 50% hanjeli flour : 50% dried snake fruit produces snack bar with the best characteristics, namely: water content 18.43%, ash content 1,82%, fat content 16.63%, protein content 7.84%, carbohydrate content 55.29%, crude fiber content 3,14%, calori total 402,10 kcal, color liked, aroma very liked, texture little crumbly and liked, taste liked and overall acceptance liked.

PENGARUH KONSENTRASI ETANOL TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK DAUN RAMBUSA (Passiflora foetida L.) MENGGUNAKAN METODE ULTRASONIC ASSISTED EXTRACTION (UAE) I Made Ananta Divasti Guna; I Nengah Kencana Putra; AA. Sri Wiadnyani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 3 (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.i03.p05

This study was conducted to determine the effect of ethanol concentration on antioxidant activity and to obtain the highest antioxidant activity in rambusa leaves extract using the UAE method. The experimental design used in this study was a completely randomized design (CRD) with an ethanol concentration treatment consisting of five levels, namely 50%, 60%, 70%, 80%, and 90%. All treatments were repeated three times to obtain 15 experimental units. The data obtained were analyzed by the analysis of variance (ANOVA) and if the treatment had a significant effect, then followed by the Duncan test. The results showed that ethanol concentration had a significant effect on yield, total phenol, total flavonoids, total tannins, and antioxidant activity. The results showed that the treatment of 70% ethanol concentration was the best. The treatment produced the extract with a yield of 25,14%, total phenol of 40,94 mg GAE/g extract, total flavonoids of 38,95 mg QE/g, total tannin of 33,49 mg TAE/g, the antioxidant activity based on free radical inhibition percentage of 70,58 %, and IC50 values of 328.20 mg/L.

PENGARUH PERBANDINGAN SEMOLINA DAN TEPUNG BERAS HITAM TERHADAP KARAKTERISTIK PASTA FETTUCINE BASAH Ni Kadek Nova Wulandari; I Gusti Ayu Ekawati; I Nengah Kencana Putra
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

This study aims to determine the effect ratio of semolina and black rice flour to the characteristics of wet fettucine paste and to know the right ratio for semolina and black rice flour to produce wet fettucine paste with the best characteristics. This study used a Completely Randomized Design (RAL) with a comparison treatment of semolina and black rice flour : 100% : 0%; 90% : 10%; 80% : 20%; 70% : 30%; 60% : 40%; and 50% : 50%. The treatment was repeated 3 times to obtain 18 units of the experiment. The data obtained were analyzed by variance and if there was influence between treatments followed by Duncan test. The results showed that the use of semolina and black rice flour had significant effect on water content, ash content, antioxidant capacity, total anthocyanin, flavor, taste, texture, and overall acceptance of wet fettucine pasta. Ratio of 50% semolina and 50% black rice flour had the best characteristics with 56,49% water content, 0.69% ash content, 2.26 mg/100g total anthocyanin, 23.02% antioxidant capacity, color purplish black and ordinary, texture rather supple and rather liked, flavor rather liked, taste rather liked and overall acceptance ordinary.

PENGARUH SUHU PENCELUPAN TERHADAP KARAKTERISTIK MINUMAN TEH HERBAL KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) I Komang Ardianta; Ni Made Yusa; I Nengah Kencana Putra
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

This research aimed to find out effect of the dipping water temperature on characteristics of herbal tea drink from red dragon fruit peel. This study used the completely random design of treatment with dipping temperature treatment 50oC, 60oC, 70oC, 80oC, 90oC and 100oC. The treatment was repeated in 3 replications, resulting in 18 experimental units. Data were analyzed by variance analysis and continued with Duncan's test. The results showed that the dipping temperature of herbal tea drink from red dragon fruit peel affected the total phenol, antioxidant activity, color taste and overall appearance. The best treatment was obtained with temperature of 100oC which produced herbal tea drinks with antioxidant activity (IC50) which was 8.50 mg/ml, juice content 1.94%, total phenol 0.83 g/100g, and sensory characteristics of color was very red color and liked, ordinary aroma, taste liked and overall acceptance liked.

Pengaruh Jenis Pelarut Terhadap Aktivitas Antioksidan Ekstrak Daun Kejompot (Crassocephalum crepidioides) Menggunakan Metode Maserasi Maria Christinela Domithesa; I Nengah Kencana Putra; Anak Agung Istri Sri Wiadnyani
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.p07

This study aims to determine the effect of various solvent towards antioxidant activity of kejompot (crassocephalum crepioides) extract and to know the right solvent to obtained extract with the highest antioxidant activity. This study used a Completely Randomized Design Method with 4 treatment (water, methanol 70%, ethanol 70%, acetone 70%,) using maseration method. The treatment was repeated four times to obtain 16 experimental units. If there was a significant effect on the observed parameters, then followed by Duncan multipple range test. The result showed that the treatment significantly effected (P<0.05) on each of parameters such as : yield, tanin total, flavonoid, vitamin C, antioxidant activity. This study showed that methanol 70% as the best treatment that obtained yield, tannin, flavonoid, Vitamin C and antioxidant activity respectively 18.76 %, 1.05 mg TAE/g, 7.59 mg QE/g, 8.68 mg AAE/g, and 103.1 ppm antioxidant activity based on IC50 .

BEKATUL BERAS MERAH SEBAGAI SALAH SATU ALTERNATIF SUMBER ANTIOKSIDAN Putu Adiyasi Wulandari; I Ketut Suter; I Nengah Kencana Putra
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 1 No 1 (2012): 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 (334.67 KB)

Red rice bran is a waste of cendana red rice mill which is widely available inTabanan regency, Bali. Red rice bran which produced rarely used as feed products. Thered rice bran has good nutrition such as anthocyanins, phenolics and antioxidant activityrespectively 109.33 mg/100 g rice bran, rice bran 4.38 mg/100 g, and 88.10%. Based onthe nutrient content and the high antioxidant activity showed that the red rice bran hasgreat potential to be used as functional foods

IDENTIFIKASI SAKARIN, SIKLAMAT, DAN NATRIUM BENZOAT SERTA KARAKTERISTIK SUSU KEDELAI YANG DIJUAL DI PASAR TRADISIONAL WILAYAH JIMBARAN, BALI SELAMA PENYIMPANAN Novelita Olivea Herman; NL. Ari Yusasrini; I Nengah Kencana Putra
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.p11

This study aims to identify saccharin, cyclamate, and sodium benzoate in soy milk circulating in traditional markets in the Jimbaran region, determine the percentage of soy milk samples in traditional markets in the Jimbaran region that contain saccharin, cyclamate, and sodium benzoate, and determine the characteristic of milk soybeans in the traditional markets of the Jimbaran region, Bali during storage. This study uses a survey method with saturation sampling technique. Saccharin, cyclamate and sodium benzoate were analyzed qualitatively and quantitatively while the characteristic of soy milk were observed included pH, total plate count, and sensory assessment. Saccharin, cyclamate, sodium benzoate, pH, total plate count, and sensory assessment were analyzed using descriptive methods. The results showed that soy milk in traditional markets in the Jimbaran region did not contain saccharin, 80% used cyclamate, 100% used sodium benzoate, and characteristics of soy milk in traditional markets in Jimbaran, Bali during 8 hours storage has pH between 6.8 to 8.34, as much as 70% of soy milk has total plate count less than 106 CFU/ml, and it is still well consuming because the color has the like criteria, aroma and flavor has the neutral criteria and very not acidic.

Co-Authors Aditya Degita Rizal Agnes Citra Yolanda Simamora Alberto Sombamori Janggat Alexander Nathanael Yusuf Anabella Nadia Nathaniel Anak Agung Istri Sri Wiadnyani Anak Agung Istri Sri Wiadnyani Ayu Nuriya Kiromi Bambang Admadi Harsojuwono Bellariesty Kartika Dewi Bryan Bryan Clara Sania Krisanta Dewi Citra Laksmi Agung Putri Elia Agatha Christiani Emma Rahmasari Enita Berena Br Karo Era Ollyvetty Meilani Erika Ary Koesnadi G.P. Ganda Putra Gusti Ayu Kadek Diah Puspawati Hesti Pratiwi I Dewa Gde Mayun Permana I Gede Tirta Yasa I Gusti Ayu Ekawati I Gusti Ngurah Sujana Kusuma I Gusti Putu Bayu Bramtarades I Ketut Suter I Ketut Suter I Komang Ardianta I Komang Ari Andika I Made Ananta Divasti Guna I Made Cahyana Kusuma I Made Edi Widiawan I Made Sugitha I Putu Suparthana I Wayan Rai Widarta I.D.P.K. Pratiwi I.G.A. Ekawati Icha Nabillah Ida Ayu Agung Prawitasari Ida Bagus Ketut Mantra Irvan Kurniawan Simatupang Justicia Febi Estermaria Pandiangan Juwita Mayningsih Andari Putri Ketut Ratnayani Kholista Samsara Kurnia KOMANG AYU NOCIANITRI Luh Putu Trisna Darmayanti Luh Putu Wrasiati M.Pd S.T. S.Pd. I Gde Wawan Sudatha . Made Meigasari Mahira Oktaviana, Ni Luh Gede Maria Christinela Domithesa Melda Yanti Naibaho Michelle Olivia Isabella Muhammad Eriansyah Al-Hakim Mulyani Sri Ni Kadek Nova Wulandari Ni Ketut Sri Agustini Ni Ketut Sri Agustini Ni Luh Ari Yusasrini Ni Luh Gde Amritasya Mutiara Ni Luh Putu Diah Rupini Ni Made Indri Hapsari Arihantana Ni Made Prawitasari Ni Made Ria Oka Ni Made Yusa Ni Nyoman Puspawati Ni Putu Putri Dewanty Saraswati Ni Putu Suriani Ni Wayan Wisaniyasa Nicole, Moreen Alesandrina Novelita Olivea Herman NYOMAN SEMADI ANTARA Nyoman Wahyu Meta Wulandari, Nyoman Wahyu Meta P.A.S. Widpradnyadewi P.T. Ina Pandu Prayugo Putri Nathasya br Lahi Putu Adiyasi Wulandari Putu Pande Pande Yashika Putu Rica Galicia Putri Yanti Putu Timur Ina Ronald Surachman Sayi Hatiningsih Sixtian Brema Sembiring Wayan Trisnawati Yustika Ayu Tri Wahyuni Yustika Ayu Tri Wahyuni

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