Article Per Year (5 Year)
p-Index From 2021 - 2026
1.713
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan Agrotekno Itepa : Jurnal Ilmu dan Teknologi Pangan 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
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Engineering Immunology & microbiology Industrial & Manufacturing Engineering Other

Published : 54 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : agriTECH

 1 
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (334.763 KB) | DOI: 10.22146/agritech.9519

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (711.292 KB) | DOI: 10.22146/agritech.17261

Abstract

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.
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