Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

4.718

P-Index

This Author published in this journals

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

Published : 72 Documents Claim Missing Document

Claim Missing Document

Articles

3 4 5 6 7

Pengaruh Perbandingan Umbi Kimpul (Xanthosoma sagittifolium) Dengan Daun Kelor (Moringa oleifera) Terhadap Karakteristik Keripik Simulasi Putu Pande Pande Yashika; Putu Timur Ina; Nengah Kencana Putra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 5 No 1 (2018): 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

Moringa leaves are foods rich in nutrients such as protein, vitamin C, and ?-carotene. The purposes of this research were to know the effect of ratio of cocoyam tuber and moringa leaf on the characteristics of simulated chips, and to know the best level of the ratio. The experimental design used was randomized block design (RBD) with the ratio of cocoyam tubers and moringa leaf as treatment, namely 100% : 0%, 95% : 5%, 90% : 10%, 85% : 15%; 80% : 20%; 75% : 25%; 70% : 30%. and 3 repetitions thenso that obtained 21 experimental unit. The results showed that cocoyam tubers and moringa leaf ratio had significant effect on the water content, ash content, protein content, vitamin C content, antioxidant capacity, flavor preferences (hedonic test), aroma level (scoring test), and taste level (scoring test) of simulated chip. Ratio from 70% of cocoyam tubers : 30% of moringa leaf is the best characteristic with water content is 1,27%, ash content is 2,47%, protein content is 3,64%, vitamin C content is 32,33 mg/100g, antioxidant capacity 2,22 mg GAEAC/kg, color rather like, flavor moringa leaf strong and rather like, texture crispy and rather like, taste moringa leaf strong and rather like and overall acceptance rather like.

Formulation of Skim milk and Soy milk on Producing Soyghurt INengah Kencana Putra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 1 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Soyghurt (yoghurt made from soymilk) is better than yoghurt made from cow’s milk because of their lower in cholesterol, saturated fatty acid and lactose content. Objective of this research was to find out the effect of skim milk and soymilk formulation on the chemical and organoleptik characteristic of soyghurt produced. This research was designed with a completely randomized design (CRD) with 4 treatments i.e. formulations of skim milk and soy milk 100%:0%, 75%:25%, 50%:50%, and 25%:75%. The results showed formulation of skim milk and soy milk significantly affected the pH, flavor, aroma, and texture, of soyghurt produced, but did not significantly affected the protein content and color. The increase of the level of soy milk tends to lower the pH of soyghurt produced. Based on the sensory evaluation and chemical analysis the best formulation of skim milk and soy milk in producing soyghurt, was 25% of skim milk and 75% of soymilk. The formulation provided soyghurt with protein content of 4.85%, pH of 4.1, total acid of 0.75%; as well as color preferred, aroma rather preferred, and texture preferred by panelist..

The PENGARUH KONSENTRASI KARAGENAN DAN SUHU PEMANASAN TERHADAP KARAKTERISTIK DAN ANTIOKSIDAN JELLY DRINK DAUN PEPAYA Ni Made Ria Oka; Gusti Putu Ganda Putra; Nengah Kencana Putra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 7 No 2 (2020): Scientific Journal of Food Technology (September)
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.2020.v07.i02.p02

Papaya leaf is one part of the papaya plant, which has benefits as an antioxidant. Development of papaya leaves into jelly drink products is expected to make it easier for people to enjoy drinks from papaya leaves and get health benefits. This study aims to determine the effect of carrageenan concentration and heating temperature on the characteristics and antioxidant activity of papaya leaf jelly drink, obtain the best carrageenan concentration and heating temperature to produce papaya leaf jelly drink, and obtain the stability of papaya leaf jelly drink to temperature during storage. This research used a factorial randomized block design. The first factor was carrageenan concentration consisting of three levels: 0.2; 0,4 and 0.6%. The second factor was the heating temperature, which consisted of three levels: 75 ± 2oC, 85 ± 2oC, and 95 ± 2oC. The results showed that the concentration of carrageenan affected viscosity, brightness (L*), redness (a*), and yellowish level (b*) of papaya leaf jelly drink. The heating temperature affected the total phenol and antioxidant capacity of papaya leaf jelly drinks. The interaction of carrageenan concentration and heating temperature affected the color, texture, and overall acceptance of papaya leaf jelly drinks. The treatment did not affect the taste of the papaya leaf jelly drink. Carrageenan concentration of 0.2% and temperature of 75 ± 2oC produced the best papaya leaf jelly drink with the following characteristics: 9000 cps viscosity, brightness level (L*) 20.30, redness level (a*) 9.73, levels yellowish (b*) 8.48, total phenol 7.12 mg/100g, antioxidant capacity 401.24 mg GAEAC/L, taste 2.4 (rather dislike), color 3.2 (normal), texture 3.2 (ordinary), and overall acceptance 2.9 (ordinary). The best storage temperature to maintain the stability of syneresis, total phenol, and antioxidant capacity of papaya leaf jelly drink was 10oC.

Aplikasi Pati Talas Kimpul Termodifikasi Secara HMT (Heat Moisture Treatment) Pada Pembuatan Bakso Ayam I Putu Suparthana; I Nengah Kencana Putra; Ni Wayan Wisaniyasa
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 3 No 2 (2016)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Pengenyal merupakan bahan yang sangat penting dalam pembuatan bakso ayam karena dapat menghasilkan bakso dengan karakteristik kenyal, kompak dan juicy. Hingga saat ini, bahan pengenyal yang banyak dan umum digunakan adalah sodium tri poli fosfat (STPP). STPP merupakan bahan tambahan pangan sintetik, yang bila digunakan secara berlebihan akan beresiko pada kesehatan. Disis lain pati talas kimpul termodifikasi (PTKT) yang merupakan pati tipe C memiliki daya ikat air tinggi, stabilitas terhadap panas yang baik, dan kemampuan membentuk gel yang tinggi. Sifat-sifat ini dapat digunakan sebagai pengenyal alami menggantikan STTP. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan PTKT terhadap karakteristik bakso ayam, pengaruh jumlah penambahan PTKT yang optimal pada proses pembuatan bakso ayam, dan mengetahui karakteristik bakso ayam yang ditambahkan PTKT. Disain penelitian menggunakan rancangan acak kelompok dengan perlakuan berupa penambahan PTKT yang dilakukan dalam enam taraf (0,5,10,15,20 dan 25%) dan diulang sebanyak tiga kali. Data dianalisis dengan sidik ragam dan perbedaan antar nilai rata-rata diuji dengan Duncan’s multiple range test. Data kadar air tertinggi didapat pada taraf perlakuan 20%. Hasil analisis sensori menunjukkan adanya pengaruh pada karakteristik (aroma dan citarasa) bakso ayam. Jumlah penambahan PTKT yang paling disukai sebanyak 10% dan masih dapat diterima hingga 15%.

Sifat Fisik, Kimia, dan Sensori Mi Instant yang Terbuat dari Tepung Komposit Terigu dan Pati Kimpul Modifikasi I Nengah Kencana Putra; I Putu Suparthana; Anak Agung Istri Sri Wiadnyani
Jurnal Aplikasi Teknologi Pangan Vol 8, No 4 (2019): November 2019
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Pati kimpul modifikasi (PKM) merupakan pati yang dibuat dari umbi kimpul yang diberikan perlakuan fisik atau kimia sehingga mempunyai sifat fungsional lebih baik dibandingkan dengan pati kimpul alami. Pada penelitian ini, dievaluasi pengaruh komposisi tepung komposit (terigu-PKM) terhadap sifat fisik, kimia, dan sensori mi instant. PKM dibuat menggunakan metode high moisture treatment (HMT), yaitu pemanasan pati pada suhu 110˚C pada kadar air 30% selama 10 jam. Tepung komposit dibuat dengan menggunakan berbagai perbandingan terigu dan PKM (90:10, 80:20, 70:30, 60:40, 50, dan 50). Selanjutnya, tepung komposit ini diolah menjadi mi instan, dan kemudian sifat fisik, kimia, dan sensori mi instan yang dihasilkan dievaluasi. Hasil penelitian menunjukkan perbandingan terigu dan PKM pada tepung komposit berpengaruh nyata terhadap kadar air, kadar protein, kadar karbohidrat, waktu pemasakan, kehilangan padatan akibat pemasakan (KPAP), dan daya serap air mi instan. Berdasarkan hasil uji sensori, tepung komposit terigu-PKM (80:20) menghasilkan mi instan terbaik. Komposisi zat gizi mi instan yang dihasilkan adalah: kadar air (2,74%), lemak (29,19%), protein (7,68%), dan karbohidrat (58,91%). Mi instan terigu-PKM (80:20) memiliki aroma lebih baik, waktu pemasakan lebih singkat, dan daya serap air lebih baik dibandingkan mi terigu 100%, namum memiliki KPAP lebih tinggi. Kesimpulannya, PKM dapat digunakan sebagai pensubstitusi sebagian terigu dalam pembuatan mi instant.Physical, Chemical, and Sensory Properties of Instant Noodles Prepared from Wheat - Modified Tannia Starch CompositeAbstractModified tannia starch (MTS) is the starch made from tannia tuber, which is provided a physical or chemical treatment so that it has better functional properties compared to native tannia starch. In this study, the effect of the composition of the wheat flour-MTS composite on the physical, chemical, and sensory properties of instant noodles was evaluated. MTS was produced by using the high moisture treatment (HMT) method, which was heating the starch at the temperature of 110˚C and moisture content of 30% for 10 hours. The composite flour was made with various ratios of wheat flour and MTS (90:10, 80:20, 70:30, 60:40, 50, and 50). Subsequently, the composite flour was processed into instant noodles, and then the physical, chemical, and sensory properties of the noodles produced were evaluated. The results showed the ratio of wheat flour and MTS had a significant effect on the water content, protein content, carbohydrate content, cooking time, cooking loss, and water absorption capacity of the instant noodle. Based on the results of sensory evaluation, the composite of wheat flour-MTS (80:20) could produce the best instant noodles. The nutrition composition of the instant noodles produced, namely: water content (2.74%), fat content (29.19%), protein content (7.68%), and carbohydrate content (58.91%). If compared to the 100% wheat flour instant noodles, the wheat flour-MTS (80:20) instant noodles has a better aroma, better water absorption capacity, and shorter cooking time, but it has a higher cooking loss. In conclusion, MTS can be used as a partial substitute for flour in making instant noodles.

Upaya Memperbaiki Warna Gula Semut dengan Pemberian Na-Metabisulfit I Nengah Kencana Putra
Jurnal Aplikasi Teknologi Pangan Vol 5, No 1 (2016): Februari 2016
Publisher : Indonesian Food Technologists

Gula semut merupakan gula merah dalam bentuk serbuk yang terbuat dari nira yang dihasilkan dari pohon enau, lontar, dan kelapa secara tradisional. Salah satu masalah dalam produksi gula semut, adalah terjadinya perubahan warna menjadi semakin coklat selama penyimpanan. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi pemberian Na-metabisulfit pada pembuatan terhadap warna gula semut yang dihasilkan, dan juga mengetahui pengaruhnya terhadap stabilitas warna gula semut selama penyimpanan. Penelitian dirancang dengan rancangan acak kelompok (RAK) dengan 4 perlakuan konsentrasi pemberian Na-metabisulfit yaitu 0, 100, 200, dan 300 ppm. Untuk mengetahui perubahan warna gula semut selama penyimpanan, dilakukan pengamatan terhadap kecoklatan gula semut setiap 15 hari selama 6 bulan. Hasil penelitian menunjukkan penambahan Na-metabisulfit berpengaruh pada warna, rasa, dan kadar sukrosa gula semut, namun tidak berpengaruh pada aroma, tekstur, kadar air, dan gula pereduksi gula semut. Pemberian Na-metabisulfit dapat memperbaiki warna, dan rasa gula semut. Konsentrasi pemberian Na-metabisulfit optimal pada pembuatan gula semut adalah 200 ppm. Selama penyimpanan terjadi peningkatan intensitas kecoklatan gula semut, dan pemberian Na-metabisulfit dapat mengurangi intensitas kecoklatan sampai 6 bulan penyimpanan.

Pengaruh Metode Pengeringan Terhadap Kandungan Antioksidan, Serat Pangan dan Komposisi Gizi Tepung Labu Kuning Wayan Trisnawati; Ketut Suter; Ketut Suastika; Nengah Kencana Putra
Jurnal Aplikasi Teknologi Pangan Vol 3, No 4 (2014): November 2014
Publisher : Indonesian Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (148.468 KB)

Labu kuning termasuk dalam jenis sayuran, yang umumnya tumbuh di daerah tropis dan sub tropis. Labu kuning merupakan sumber bahan pangan lokal, yang selama ini diolah dengan cara direbus dan dikukus. Warna kuning pada labu kuning menunjukkan adanya senyawa β-karoten. Peningkatan nilai tambah labu kuning dapat dilakukan dengan mengolah menjadi tepung. Metode pengeringan sangat mempengaruhi kualitas tepung labu kuning yang dihasilkan. Tujuan penelitian ini adalah untuk membandingkan metode pengeringan oven dan OM terhadap kapasitas antioksidan, serat pangan, dan komposisi gizi tepung labu kuning. Data yang diperoleh di analisis menggunakan uji t-test terhadap variabel proksimat, kapasitas antioksidan, IC 50, serat pangan, dan β-karoten. Hasil analisis terbaik adalah menggunakan pengeringan metode OM, dengan kandungan kapasitas antioksidan sebesar 184.40 ppm, IC 50 2.39 mg/mL, β-karoten 67.83 mg/g, IDF 10.21%, SDF 5.00%, TDF 15.22%, kadar air 7.64%, kadar abu 5.31%, kadar protein 5.19%, kadar lemak 1.03% dan kadar karbohidrat 80.81%.

Angiotensin Converting Enzyme (ACE) Inhibitory Activity of Peptide Fraction of Germinated Pigeon Pea (Cajanus cajan (L.) Millsp.) Ketut Ratnayani; I Ketut Suter; Nyoman Semadi Antara; I Nengah Kencana Putra
Indonesian Journal of Chemistry Vol 19, No 4 (2019)
Publisher : Universitas Gadjah Mada

During the germination process, seeds can release various types of peptides due to the degradation of storage proteins. Some of these peptides can have biological activity (bioactive peptides). The objective of this study was to determine the ACE inhibitory activity of germinated pigeon pea peptide extract at various germination times and to carry out the fractionation to the extract to get the most active peptide fraction. The results showed that the highest activity of peptide extract was found on the 4th-day germination of pigeon pea with an IC50 value of 63.46 μg/mL. The peptide extract was further fractionated by centrifugal ultrafiltration method and it was found that the peptide fraction < 3 kDa had the highest ACE inhibitory activity with an IC50 value of 57.79 μg/mL. The result of identification with the LCMS method to the fraction was able to detect 4 types of the peptide with a molecular weight of 230.304, 294.303, 441.436, and 570.591 Da. These results suggested that the peptide fraction of germinated pigeon pea has the potency as an ACE inhibitory nutraceutical.

LC-MS Based Metabolite Profiling of Ethanolic Extracts from Curcuma domestica Val. varieties Turina-1 Mulyani Sri; Harsojuwono Ahmadi Bambang; Antara Semadi I Nyoman; Putra Kencana I Nengah
Agroindustrial Journal Vol 6, No 1 (2019)
Publisher : APTA and DTIP FTP UGM

It is important to know the metabolite compounds profile of Curcuma domestica Val. varieties Turina-1, as one of the superior varieties of turmeric, so that it can be utilized better. Therefore, the purpose of this research is to study the metabolite profile of ethanol extract of Curcuma domestica Val. Varieties Turina-1. The samples for this research were obtained from BPPT Bogor-Indonesia. These samples were extracted using ethanol (96 %) and then analyzed using UPLC-QToF-MS / MS System (Waters), mass spectrometry: XEVO-G2QTOF (Waters), in ESI positive resolution mode, using gradient method with mobile phase: water, formic acid and acetonitrile. The study found 13 metabolite compounds: Demethoxycurcumin-2 (48.23%), α- Turmerone (19.623%), Curcumin (18.550%), Bisdemethoxycurcumin-3 (9.064%), Curcumin-1, (1.706%), and compounds others with less than 1% (Kaempferol 3-O-glucosyl-rhamnosylgalactoside, Demethoxycurcumin, ar-Turmerone Bisdemethoxycurcumin, a-Terpinolene, LTyrosine and L-Alanine, L-serine). Based on this research, the main metabolite compound contained in the ethanol extract of Curcuma domestica Val. varieties Turina-1 that has the potential as antioxidants is the curcuminoids.

Pengaruh Suhu dan Waktu Pengeringan terhadap Aktivitas Antioksidan dan Sifat Sensori Teh Herbal Bubuk Daun Pohpohan (Pilea trinervia W.) Bellariesty Kartika Dewi; I Nengah Kencana Putra; Ni Luh Ari Yusasrini
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 1 (2022): 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.2022.v11.i01.p01

This study aimed to determine the effect of drying temperature and time on the antioxidant activity and sensory properties of pohpohan leaves herbal tea and determine the temperature and drying time that produced the highest antioxidant activity and the best sensory properties. This research was a two-factor factorial experiment with a completely randomized design (CRD). The first factor was the drying temperature (40°C, 50°C, and 60°C), and the second factor was drying time (110, 120, and 130 minutes). All treatments were repeated twice in order to obtain 18 experimental units. The data obtained were analyzed by Analysis of Variance and if the treatment had a significant effect, then continued with the Duncan Multiple Range Test. The results showed that the drying temperature of 50°C for 130 minutes was the best treatment that produced herbal tea with the following criteria: water content of 7.80%, extract content in water 22.76%, total phenol 8.65 mg GAE/g; total flavonoids 1.65, mg QE/g; IC50 value of 57.03 ppm; and panelists' acceptance for the color, aroma, taste, and overall aspects was neutral.

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

Title

Found 72 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 72 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 72 Documents
Search