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All Journal Jurnal Teknologi Dan Industri Pangan Agrotekno Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Jurnal Aplikasi Teknologi Pangan Jurnal Ilmiah Teknologi Pertanian Agrotechno

I Ketut Suter

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

Author-ID : 2929998

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Engineering Immunology & microbiology Industrial & Manufacturing Engineering Other

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PRODUKSI BUBUK INOKULUM URUTAN DARI KULTUR MURNI Pediococcus acidilactici U318 DENGAN BEBERAPA JENIS BAHAN PENGISI Semadi Antara, Nyoman; Urip Sanjaya Trisna, I P. G.; Suter, I Ketut
Agrotekno Vol. 15, No. 1 Februari 2009
Publisher : Universitas Udayana

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Aim of the research was to find out the viability ofPediococcus acidilactici U318 in inoculum powder duringstorage. The filler material used in the production ofinoculum powder was three kinds of flour, namely maizena,rice flour and tapioca. The research was done in laboratoryscale as experiment research which was designed byrandomized block design with factorial experiment. Twofactors were experimented, namely the kinds of flour as afiller material as the first factor and the storage period as thesecond factor.Result of the research showed that the treatment of flouras a filler material did not influence the viability of P.acidilactici U318 in inoculum powder. Any filler materialused in production of the powder gave same protective actionon its viability. The viability of P. acidilactici U318decreased during storage period. After storage of 4 weeks theaverage of viable P. acidilactici U318 was about 2,54x1010cfu/g which decreased one log cycle from the initial ofstorage.

PENGARUH PENUTUPAN DAN SUHU PADA PROSES PEREBUSAN TERHADAP KARAKTERISTIK SIRUP WORTEL (Daucus carota L.) Widya Puspasari, Desak Putu; Suter, I Ketut; Ayu Nocianitri, Komang
Agrotekno Vol. 15, No. 1 Februari 2009
Publisher : Universitas Udayana

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Carrot syrup processing involves thermal boiling process.Unsuitable process will decrease the product quality. Besidestemperature, using uncovered or covered pan also needattention. So how thus effects to the product characteristicneed further study. The aim of this research was to find out:1) effects of covered cooking and temperature oncharacteristic of carrot syrup, and 2) the treatmentscombination yield the best characteristic. This research wasdesigned with factorial randomized block design consist oftwo factors. First factor is cooking method with two level,those are uncovered and covered cooking. Second factor iscooking temperature, consist of four levels, those are 70o,80o, 90o, and 100o C. Each treatment repeated twice so yield16 experiment units.The research showed that interaction between the twotreatments affected the vitamin C content and viscosity.Covered cooking and temperature treatment influenced thebeta-carotene content and the reduction of sugar level. Thetreatments also affected the sensory quality, especially oncolor, flavor, and taste acceptability. Based on the analysis ofall variable, the treatments combination yielding the bestcharacteristic was uncovered cooking treatment ontemperature 70oC. The best treatments characterized by 6,81ppm beta-carotene content; 3,59% reduction sugar level; 4,14mg/100 g vitamin C content; viscosity 81,17 cP; coloredorange type 2 (based on colour-chart), typical of carrotflavor, and acceptable for color, flavor, viscosity, taste, andoverall acceptance.

FORMULASI LEDOK INSTAN YANG DITAMBAHKAN IKAN TONGKOL DAN RUMPUT LAUT [Instant Ledok Formulation by Addition of Frigate Mackerel and Seaweed] I Ketut Suter; I Made Anom Sutrisna Wijaya; Ni Made Yusa
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 2 (2011): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Ledok is a traditional food from Nusa Penida, Bali, in form of non-rice porridge. The main ingredients of ledok are corn and cassava, and other ingredients are peanut, red bean and spinach. These ingredients are locally available. In this study, nutrient content of instant ledok was increased through improving the formulation by adding frigate mackerel and seaweed. The study was conducted in order to find out the best formulation of instant ledok. The experiment was carried out through a Random Block Design, with five formulations of frigate mackerel and seaweed ratio in two replicates. The treatment was ratio of frigate mackerel and seaweed: (1) RI = 0 : 0, (2) R2 = 0 : 30, (3) R3 = 10 : 20, (4) R4 = 20 : 10 and (5) R5 = 30 : 0. The characteristics of instant ledok observed were: sensory characteristics and nutrient contents. The results of the study showed that there was no significant effect of formulation to acceptability of colour and odour, but there were significant effects to taste, texture and general acceptability of instant ledok. The best formulation of instant ledok was formulation R5 with addition of frigate mackerel and seaweed ratio of 30 : 0.The nutrition contents of this instant ledok were 79.60% of water, 0.74% of ash, 3.17% of protein, 3.85% of fat, 12.64% of carbohydrate, 21.15 mg/100 g of vitamin C and 3.43% of vitamin C.

Karakteristik Isotermis Sorpsi Air dan Umur Simpan Ledok Instan I Made Anom Sutrisna Wijaya; I Ketut Suter; Ni Made Yusa
agriTECH Vol 34, No 1 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Ledok is a traditional food from Nusa Penida, Bali, in form of non-rice porridge. The main ingredients of Ledok were corn and cassava, and other ingredients such as peanut, red bean and spinach. The moisture sorption isotherm of instant Ledok with additional of frigate mackerel was observed in this study. The objectives of this study were to observe the moisture sorption isotherm properties of instant Ledok, and predict the shelf life of instant Ledok that packed in aluminum foil and HDPE (high density polyethylene) packaging material. Moisture sorption isotherms of instant Ledok were determined using the standard gravimetric static method over a range of relative humidity from 30% to 90%. The experimental sorption curves were fitted by GAB (Guggenheim-Anderson-de Boer) equation. The shelf life was determined using the ASLT (accelerated shelf life testing) method and calculated using Labuza model. The sorption isotherm curve of instant Ledok was found to be sigmoid shape of type II isotherm with monolayer (Mo) value of 0.0404 g H2O/100 g dry solid, K value of 0.855, and C value of 92.268. The predicted shelf life of instant Ledok was 29.8 months if packed in aluminum foil, and 6.0 months if packed in HDPE packaging materials.ABSTRAKLedok adalah salah satu makanan tradisional dari Nusa Penida Bali, yang berbentuk seperti bubur. Bahan baku utama dari ledok ini adalah jagung dan singkong atau ubi jalar, dan bahan lain yang ditambahkan adalah kacang tanah, kacang merah, dan daun bayam. Pada studi ini dipelajari tentang karakteristik sorpsi-isoterm dari ledok instan yang diberi tambahan ikan tongkol. Tujuan dari penelitian ini adalah untuk mengetahui karakteristik isotermis sorpsi air ledok instan yang diberi tambahan ikan tongkol, dan untuk menentukan umur simpan (shelf life) dari ledok instan tersebut yang dikemas dengan aluminium foil dan plastik HDPE (high sensity polyethylene). Isotermis sorpsi air ledok instan ditentukan dengan menggunakan metode gravimetri standar, dan karakteristiknya dianalisis menggunakan metode GAB (Guggenheim, Anderson, dan de Boer). Umur simpannya ditentukan menggunakan metode ASLT (accelerated shelf life testing) dan dihitung menggunakan Model Labuza dengan pendekatan kadar air kritis. Hasil pengujian diperoleh bahwa isotermis sorpsi air ledok instan mempunyai bentuk sigmoid tipe II dengan nilai kadar air monolayernya (Mo) sebesar 0.0404 g H2O/100 g bahan kering, nilai konstanta K sebesar 0.855, dan nilai konstanta C sebesar 92.268. Umur simpan ledok instan yang dikemas aluminium foil adalah 29,8 bulan, sedangkan yang dikemas dengan plastik HDPE mempunyai umur simpan 6,0 bulan.

Perubahan Fisiko-Kimiawi dan Mikrobiologis Minuman Tradisional Bali (Loloh) selama Penyimpanan I Desak Putu Kartika Pratiwi; I Ketut Suter; Putu Ari Sandhi Widpradnyadewi; Anak Agung Istri Sri Wiadnyani
agriTECH Vol 39, No 1 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Loloh is a Balinese traditional beverage made from one or a combination of several herbal extracts. The most popular variants of loloh in Bali are loloh tibah and loloh cem-cem, which are continuously produced every day. During distribution, loloh is stored at room temperature. The study was aimed to study the physico-chemical and microbiological characteristics of loloh cem-cem and loloh tibah during storage at room temperature. This study used a purposive random sampling. The samples consisted of 14 loloh sellers in Badung-Denpasar. Type parameters that were observed during a 24 hour-storage at room temperature included pH, total soluble solid, titratable acidity, ascorbic acid, total plate count, total yeast and mold count. During room temperature storage, the level of total plate count, total mold/yeast of loloh cem-cem and loloh tibah changed significantly. The shelf life of loloh cem-cem was only 12 hours at room temperature (28-30 oC) with the characteristics of pH 2.95, TSS 5.67 °Brix, vitamin C 19.35 mg/100 g, titratable acidity 0.24%, log total plate count 6.48 Cfu/mL, log total mold/yeast 5.01 Cfu/mL. The shelf life of Loloh tibah was only 12 hours at room temperature (28-30 ºC) with the characteristics of pH 3.34, TSS 4.21 °Brix, Vitamin C 10.20 mg/100 g, titratable acidity 0.13%, log total plate count 6.68 Cfu/mL, log total mold/yeast 5.86 Cfu/mL. Beyond the 12 hour-storage, both of the lolohs had higher total colony counts than the upper standard limit.

Pembuatan Produk Ready To Use Therapeutic Food (RUTF) Dengan Kombinasi Kacang Tanah Dan Kacang Hijau Ida Ayu Surya Agustini; I Ketut Suter; I. Dw. G. Mayun Permana
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

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The aim of this research is to make a formula of RUTF using combination of green pea and peanut as the base ingridients. By using this combination, it is expected that this product will have precise energy and protein content with good taste for children. Randomized block design was used and sensoric properties were analysed to get best formulation in term of nutrition content and sensoric properties. The eksperiment, there were ratio of peanut and green pea in that 6 formulations are 80:20,70:30,60:40,40;60,30:70, and 20:80. Data from statistical analysis showed that there is no significant difference in nutrition content and sensoric properties between 6 formulations (p>0.05). Selection of best formulation among these 6 formulations was done using effectitivity method. Using that method, RUTF which contains green pea and peanut with 6:4 ratio is the best product.

Pengaruh penyimpanan pada suhu kamar terhadap sifat mikrobiologis Loloh Bluntas yang diproduksi di daerah Denpasar-Badung I Desak Putu Kartika-Pratiwi; I Ketut Suter; Putu Arisandhi Widpradnyadewi; Anak Agung Istri Sri Wiadnyani
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

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Penelitian ini bertujuan untuk mengetahui perubahan loloh bluntas selama penyimpanan pada suhu ruang sehingga dapat menentukan umur simpan loloh bluntas bedasarkan kualitas mikrobiologis. Loloh bluntas berasal dari 3 produsen loloh di daerah Denpasar - Badung disimpan pada suhu ruang selama 24 jam. Pengamatan mikrobiologis loloh dilakukan setiap 6 jam, yaitu : 0 jam, 6 jam, 12 jam, 18 jam dan 24 jam, meliputi pemeriksaan terhadap pH, TSS, Total Mikroba dan Total Kapang/Khamir. Penyimpanan memberikan pengaruh yang signifikan terhadap nilai total mikroba dan total kapang/khamir dari loloh bluntas. Terjadi peningkatan total mikroba yaitu 4,77 log Cfu/mL (0 jam) menjadi 6,44 log Cfu/mL (24 jam). Nilai total kapang/khamir meningkat dari 3,15 log Cfu/mL (0 jam) menjadi 4,26 log Cfu/mL (24 jam). Loloh bluntas dapat disimpan sampai dengan 24 jam pada suhu ruang, penyimpanan diatas 24 jam tidak dapat dilakukan karena loloh bluntas telah mengandung jumlah mikroba diatas standar yaitu diatas 106 Cfu/mL.

Study of Functional and Chemical Properties of Red Bean (Phaseolus vulgaris L.) Sprouts Flour Ni Wayan Wisaniyasa; I Ketut Suter
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 3 No 1 (2016)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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The purpose of this study was to determine functional and chemical properties of red bean (Phaseolus vulgaris L.) sprouts flour. The design used was Completely Randomized Design with three replications. The results showed that the germination of red beans for 2 days did not affect the functional properties of flour. Functional properties of red bean sprouts flour are: water absorption capacity of 145.35%, oil absorption capacity of 89.84%, swelling power of 3.06 g/g, and solubility of 22.30%. Germination process affect the chemical properties of sprouts flour, which is capable of increasing the ash content, protein content, antioxidant capacity, and dietary fiber but lower levels of antitrypsin activity, whereas no effect on water content, fat and carbohydrates content. Chemical properties of red bean sprout flour is water content of 6.84%, ash content of 4.53%, protein content of 17.59%, fat content of 6.22%, carbohydrate of 64.82%, antioxidant capacity 140,34 mg/Kg, dietary fiber of 32.23% and antitrypsin activity of 2983.59 mg/g sample.

Sifat Fungsional Campuran Kedelai dan Rumput Laut Ditinjau dari Efek Hipoglikemik Secara In Vivo IKetut Suter; INengah Kencana Putra; NiLuh Ari Yusasrini; NiMade Yusa
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 2 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Penelitian ini bertujuan untuk mengetahui efek hipoglikemik diet campuran kedelai danrumput laut pada tikus diabetes induksi alloxan. Empat puluh dua ekor tikus Wistar jantandengan berat ± 100 – 150 g digunakan dalam penelitian ini. Tikus dibagi menjadi 7 kelompokdimana masing-masing kelompok terdiri dari 6 ekor tikus. Tikus kelompok 1 digunakan sebagaikontrol sedangkan kelompok yang lain diinjeksi dengan alloxan (100 mg/kg bb) untukmenginduksi diabetes. Masing – masing kelompok diberi diet yang berbeda yaitu diet standar,diet kedelai, diet konsentrat protein kedelai, diet rumput laut, diet campuran kedelai - rumput lautdan diet campuran konsentrat protein kedelai – rumput laut. Pengamatan terhadap konsumsipakan dilakukan setiap hari sedangkan analisis gula darah, gula urin dan penimbangan berattikus dilakukan secara periodik setiap 10 hari sekali selama 30 hari. Hasil analisis menunjukkanbahwa rata-rata kadar gula darah tikus sebelum injeksi alloxan yaitu 121 mg/dL, sedangkan gulaurinenya berkisar 100 mg/ dL. Injeksi alloxan menyebabkan kenaikan gula darah menjadi 184,91mg/dL – 309 mg/dL, peningkatan gula urine, penurunan konsumsi pakan dan penurunan berattikus. Pemberian diet standar tidak mampu mengendalikan kenaikan gula darah, sedangkanpemberian diet kedelai(PK), diet konsentrat kedelai (PKP), diet rumput laut (PRL), dietcampuran kedelai-rumput laut (PKPRL) dan campuran konsentrat kedelai-rumput laut (PKPRL)mampu menekan peningkatan gula darah dan gula urine pada hewan coba.Penurunan gula darahberturut-turut sebesar 34,27 % (PK), 14,13 % (PKP), 20,78 % (PRL), 11,67 % (PKRL) dan32,64 % (PKPRL). Hal ini menunjukkan bahwa diet kedelai, konsentrat protein kedelai, rumputlaut maupun campuran antara kedelai-rumput laut dan konsentrat protein kedelai-rumput lautmemiliki efek hipoglikemik jika dibandingkan dengan diet standar.

The Formulation Combination Potatoes Starch and Bran of Instant Porridge as a Diet for Diabetes Mellitus Ni Putu Destriani Devi; I Ketut Suter; Komang Ayu Nocianitri
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 6 No 2 (2019): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Diabetes mellitus is a metabolic disease characterized by high blood sugar or hyperglycemia (>=126 mg/dl). In addition to drugs and insulin injections, regulating diet is an important control factor for this disease. Diabetics with complications will experience low intake of food due to various complaints such as nausea, vomiting, and decreased appetite. These low intake if not well handled will cause malnutrition. Small but nutrient-dense food portions are needed in the treatment of diabetics with low intake cases. Instant porridge with high fiber content made from potato flour and rice bran is expected to overcome the low intake problem in diabetic patients. The purpose of this study was to determine the combination of potato flour and bran best for instant slurry making and the best formulation could have the effect of reducing blood sugar levels in diabetes mellitus. This research was conducted in 2 stages. The first stage of the study used an experimental method with a Randomized Block Design for Proximate Test, with three (3) replications. In the phase I study there were 6 formulations of instant slurry, a combination of potato flour and bran, namely: 90:10 (P1), 85:15 (P2), 80:20 (P3), 75:25 (P4), 70:30 (P5) and 65:35 (P6), which will be selected as the best product based on the proximate test results, crude fiber content and sensory test (taste, color, aroma, texture and overall acceptance). Based on the matrix point, P1 instant slurry became the best product with the highest value which was then tested for its effect on blood sugar in experimental animals (mice) for 28 days in the phase II study. The best instant pulp products have a low carbohydrate content of 48.20%, low fat of 7.21%, high protein 31.77% and crude fiber of 8.70%. There were 4 treatment groups, namely healthy mice given standard feed (1), diabetic rats given standard feed (2), diabetic rats fed standard feed energy doses: instant porridge of 50:50 (3) and diabetic rats given 100% instant porridge (4). Based on the results of variance, giving 100% instant porridge (group 4) had a very significant effect on the decrease in the mean blood sugar of mice since the first week of intervention. For four (4) weeks of intervention, rats given 100% instant porridge had an average blood sugar drop of 25.78% and were categorized normal (>=126 mg/dl).

Co-Authors Adryan Adhitama Shahrirputra Agus Selamet Duniaji Alexander Nathanael Yusuf Anak Agung Gede Ngurah Anom Jambe Anak Agung Istri Sri Wiadnyani Anak Agung Putu Agung Suryawan W Bambang Admadi Harsojuwono Bonar Cius Sinaga Brogina Mayank Dini Desak Putu Widya Puspasari Dhimas Ridwan Thoyibi Enita Berena Br Karo Ferdinandus Otniel Sahilatua Franscixkus Jamadin Saragih S. Gusti Ayu Kadek Diah Puspawati I D.P. Kartika Pratiwi I Dewa Gde Mayun Permana I GAM. Nadya Citra Dewantari I Gusti Ayu Krisma Widya Saraswati I Gusti Ngurah Bagus Pranantha Bistara K I Made Adhi Dharma Parayana I Made Anom Sutrisna Wijaya I Made Sugitha I Nengah Kencana Putra I P. G. Urip Sanjaya Trisna I Putu Suparthana I W. Rai Widarta I Wayan Rai Widarta I Wayan Ryantama Swastika Braja I Wayan Suarta Ida Ayu Gede Padmawati Ida Ayu Surya Agustini Imaculata S Kiki Iqlima Rahmadaeni KOMANG AYU NOCIANITRI Laura J. Christy Dante Luh Putu Trisna Darmayanti Luh Putu Wrasiati Lusia Septryani Sidebang M.Pd S.T. S.Pd. I Gde Wawan Sudatha . Maria Aprilia Maureen Sabila Misbah A Muhamad Mukhlis Prastianto Nairfana, Ihlana Natalie Indirasvari K. S. Ni Luh Ari Yusasrini Ni Luh Ari Yusasrini Ni Luh Putu Evi Cahyani P Ni Made Ayuk Puspita Dewi Ni Made Indri Hapsari Arihantana Ni Made Prawitasari Ni Made Yusa Ni Nyoman Tribuana Komalasari Ni Putu Ariestini Ni Putu Astrinia Djelantik Ni Putu Destriani Devi Ni Putu Widya Anggraeni Ni Wayan Wisaniyasa Nidaul Ainiyah NYOMAN SEMADI ANTARA Nyoman Wahyu Meta Wulandari, Nyoman Wahyu Meta Putu Adiyasi Wulandari Putu Ari Sandhi Widpradnyadewi Putu Arisandhi Widpradnyadewi Putu Lisa Adinda Putri Putu Timur Ina Putu Wirya Darsana Rizky Amalia Rachmawati Wayan Trisnawati

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