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I Ketut Suter
Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian Universitas Udayana
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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Pengaruh Rasio Rumput Laut (Eucheuma Cottonii) Dan Stroberi (Fragaria Xananassa) Terhadap Karakteristik Selai Ni Putu Ariestini; I Ketut Suter; Putu Timur Ina
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 5 No 2 (2018): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This study aimed to determine the effect of ratio seaweed and strawberry on the characteristics of jam and to find out the ratio of seaweed and strawberry to produce jam with the best characteristics. This study used Completely Randomized Design for physical and chemical characteristics while sensory evaluation was analyzed using Randomized Block Design using seawed and strawberry treatment ratio which consist of 6 levels such as: 100% seaweed : 0% strawberry, 90% seaweed : 10% strawberry, 80% seaweed : 20% strawberry, 70 % Seaweed : 30% strawberry, 60% seaweed : 40% strawberry, and 50% seaweed : 50% strawberry with 3 replications to obtain 18 units of experiment. The results showed that the ratio of seaweed and stra+wberry had a significant effect on total soluble solids, acidity, moisture content, viscosity, vitamin C, anthocyanin, color, aroma, taste, texture (score and hedonic), overall acceptance and smear (hedonic). Treatment ratio of 50% seaweed with 50% strawberry yield best characteristic with total dissolved solids 61,33 0Brix, acidity 3.18, water content 26,9%, viscosity 24,00 cps, vitamin C 13,49 mg / 100g, total anthocyanin 7,02 mg / 100g, red color and like, typical aroma of strawberry and very like, slightly sweet taste and like, soft texture and like, overall acceptance of like, smear of like
Chemical Composition Of Modified Cocoyam Flour With Spontaneous Fermentation And Autoclaving-Cooling Cycles To Improved Resistant Starch Content A.A. Istri Sri Wiadnyani; I Ketut Suter; I W. Rai Widarta
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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Abstract

This research was intended to identify chemical composition of cocoyam flour modified with spontaneous fermentation and autoclaving-cooling cycle in order to increase resistant starch content as functional food source. Increase of usage of modified cocoyam flour as product raw material and food ingredient is expected to improve physical characteristic and chemical characteristic of product resulted as well as to improve its potential as functional food source useful for health. The research did modification of caladium powder consisting of two factors. The first factor spontaneous fermentation method (without spontaneous fermentation F0; and with spontaneous fermentation, F1). The second factor is autoclaving-cooling cycle method consisting of three levels without autoclaving-cooling cycle (T0), one autoclaving-cooling cycle (T1) and two autoclaving-cooling cycles (T2). All treatments were repeated three times so there were 18 experiment units. Parameter observed in this research include water content, yield, amylase content, starch content and resistant starch. The best result of the research was spontaneous fermentation with following characteristic: yield 20.33%, water content 9.3%, starch content 75.16%, amylose content 25.95% and resistant starch content 13.89% and then was two autoclaving-cooling cycles with following characteristic: yield 18.48%, water content 8.87%, starch content 73.54%, amylose content 26.20% and resistant starch content 13.81%.
EFEKTIVITAS TEH DAUN KERSEN (Muntingia calabura linn.) SEBAGAI MINUMAN FUNGSIONAL PENURUN KADAR GLUKOSA DARAH Ihlana Nairfana; I Ketut Suter; Bambang Admadi Harsojuwono
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 6 No 1 (2019): Scientific Journal of Food Technology (March)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The aim of this research was to find the best treatment in order to achieve kersen tea with the highestflavonoid content and was expected to decrease blood sugar levels. This research was conducted inthree stages. Stage I was qualitative anylisis of flavonoids, the leaf position, different flavonoidsextraction condition whether it was extracted in daylight or dark condition, and the sample:solvent ratiothat gives the highest flavonoids contents. Stage II was to find out the effect of temperature and dryingtime on total flavonoids, antioxidant activity, and hedonic test for color, taste and aroma. Stage III wasin-vivo test to determine the ability of kersen leaf tea to reduce blood sugar levels in hyperglycemicmice. Kersen leaves positively contained flavonoids after tested in quantitative and qualitative ways.Sample from middle leaves that was dried at 60oC for 60 minutes and was extracted in daylightcondition with the sample:solvents ratio of 1:10 gives the highest flavonoids contents (7,75 mg/gextract), highest antioxidant activity (IC50 of 54,82 ppm), and tea color that was preferred by panelist.Kersen tea was able to decrease high blood sugar level of hyperglycemic BALB/c mice from 272.1 mg/dLto 250.2 mg/dL, or by 8.04%.
Product’s Development Strategy and Market Expansion in Development of Traditional Food as a Product of Culinary Excursion in Bali Luh Putu Wrasiati; Anak Agung Putu Agung Suryawan W; I Made Anom Sutrisna Wijaya; 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 the traditional market would be developed as a culinary tourism by the local government of Level II regions (districts / cities), formulation of activities and facilities needed by the strategy of product development and market expansion, implement strategies that had been selected and defined as conduct training, coaching, and mentoring to traders and waiters in traditional markets that have been determined. The results showed that the chosen market that would be developed markets were “senggol” market (night market) of Tabanan City, Kreneng-Asoka Denpasar, Gianyar City, Klungkung City, and City Park Singaraja. Food vendors who were in these markets got guidance regarding the development of products such as ordinances presentation, use of additives, sanitation, and coaching appearance. Market expansion strategy carried out by making brochures, websites "baliwisatakuliner.com" and the provision of traditional food outlets at every event such as the Feast of Balinese art, Buleleng Festival, Festival Vilage Sanur, Nusa Penida Festival, and the annual events in the Anniversary Exhibition of the Republic of Indonesia.
Pengaruh Substitusi Daging Ayam (Gallus Domesticus) Dengan Jamur Tiram Putih (Pleurotus Ostreatus) Terhadap Karakteristik Tum Ayam Ni Putu Widya Anggraeni; I Ketut Suter; Anak Agung Gede Ngurah Anom Jambe
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 5 No 2 (2018): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The aims of this research was to find out the effect of substitution of chicken meat with white oyster mushrooms on the characteristics of tum ayam, and to find out the exact substitution of chicken meat with white oyster mushrooms that can produce tumayam with the best characteristics. This research used a completely randomized design with treatments such as comparison between chicken meat and white oyster mushrooms i.e : 100% chicken meat : 0% white oyster mushrooms, 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, 50% : 50%, 40% : 60% respectively. Sensory evaluation data were analyzed using a randomized block design. Each treatment was repeated three times to obtain 21 units of experiments. Data were analyzed by analysis of variance and if there is a treatment effect, then continued with Duncan test. The results showed that substitution treatment of chicken meat with white oyster mushrooms give the significant effect to moisture content, ash content, protein content, fat content, crude fiber content, color, aroma, flavor, texture (score and hedonic experiment), and the entrie acceptance of tum. Treatment that produces tum with the best characteristics is that the substitution 60% chicken meat : 40% white oyster mushrooms, with the results of the analysis of water content 58,02%, ash content 1,35%, protein content 10,46%, fat content 17,09% carbohydrate content 13,08%, crude fiber content 11,66%, the color (hedonic) 4,80 ordinary, the texture (hedonic) 4,60 ordinary, the texture (skor) 4,07 soft, the flavor (hedonic) 5,27 rather like, the taste (hedonic) 5,33 rather like, and overall acceptance (hedonic) 5,27 rather like.
Pangan Tradisional : Potensi dan Prospek Pengembangannya I Ketut Suter
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 1, No. 1, 2014
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Pangan tradisional adalah pangan yang sudah turun temurun dihasilkan atau dikonsumsi, menggunakan bahan yang dihasilkan lokal, diolah secara khas di suatu daerah di wilayah Indonesia Pangan tradisional Bali jumlahnya banyak, jenis dan kandungan gizinya beragam, bahan baku yang digunakan dalam pengolahan tersedia secara lokal dan memiliki citarasa yang disukai oleh sebagian besar masyarakat di Bali. Potensi yang dimiliki pangan tradisional ini dapat dijadikan dasar pengembangannya saat ini dan dimasa mendatang, sudah tentu dengan tetap memperhatikan dan memperbaiki kelemahan pangan tradisional terutama dari aspek kebersihan dan higienis personal yang menangani pangan tradisional. Saat ini keamanan pangan yang ada dipasar tidak terjamin sebagai akibat intensifnya penggunaan pestisida saat produksi bahan pangan dan tidak terkendalinya penggunaan bahan kimia terlarang saat pengolahan pangan, serta meningkatnya kesejahteraan masyarakat. Berdasarkan hal tersebut maka dapat diprediksi bahwa permintaan pangan fungsional akan meningkat di masa yang akan datang. Mengacu pada potensi yang ada pada pangan tradisional Bali dan prospek pengembangan pangan fungsional yang baik dimasa yang akan datang, maka pengembangan pangan tradisional Bali dapat diarahkan menjadi pangan fungsional dengan prioritas pengembangannya untuk dijadikan pangan oleh-oleh khas Bali. Pengembangan industri pangan fungsional berbasis pangan tradisional tidak hanya menguntungkan bagi industri, tapi juga bagi masyarakat dan pemerintah.Kata kunci : Pangan tradisional Bali
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

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Abstract

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%.
PENGARUH PERBANDINGAN TEPUNG KIMPUL DAN KACANG GUDE TERHADAP KARAKTERISTIK SNACK BAR Wulandari, Nyoman Wahyu Meta; Putra, Nengah Kencana; Suter, I Ketut
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 10 No 2 (2023): 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.2023.v10.i02.p49-58

Abstract

This research aimed to determine the effect between the tannia and pigeon pea flour ratio on the snack bar characteristics.This research was an experimental study using a Completely Randomized Design with tannia and pigeon pea flour ratio (70%:30%, 60%:40%, 50%:50%, 40%:60%, and 30%: 70%) as a treatment. Each treatment was repeated three times, so that obtained 15 experimental units. The variables observed were moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content, and sensory characteristics (color, flavor, taste, texture). The best treatment was determined using an effectiveness test. Furthermore, the best snack bar was observed for its dietary fiber, calcium, and antioxidant capacity. The results of the physical, chemical, and sensory characteristics test showed that the ratio of tannia and pigeon pea flour had a significant effect on the protein content, hardness level, and color of the snack bar but had no significant effect on the water content, ash, fat, carbohydrate, crude fiber, flavor, taste, and texture of the snack bar. The best treatment in this research was the ratio of tannia and pigeon pea flour of 30%:70%. This snack bar contains 5.31% water, 2.11% ash, 11.22% protein , 18.33% fat, 61.58% carbohydrate, 19.50% crude fiber, 65.41ppm calcium, 74.48 mg GAE/kg antioxidant capacity, 5.58% fiber, 136.52 N hardness level. The snack bar's sensory characteristics were: the color was liked; the flavor, taste, texture, and overall acceptance were liked moderately. The snack bar's color was brown, with a slightly distinctive tannia flavor, no itching taste, and a dense texture.
Pengaruh Konsentrasi Konyaku terhadap Sifat Fisik, Kimia dan Sensori Jelly Drink Air Kelapa Muda Putu Wirya Darsana; Ni Luh Ari Yusasrini; I Ketut Suter
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 4 No. 1 (2019): April
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2019.v04.i01.p02

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi konyaku terhadap karakteristik jelly drink air kelapa muda dan untuk mengetahui konsentrasi konyaku yang tepat yang mampu menghasilkan jelly drink air kelapa muda dengan karakteristik terbaik. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap dengan perlakuan yaitu perbedaan konsentrasi konyaku yang terdiri dari 5 taraf 0,05%; 0,075%; 0,10%; 0,125%; 0,15%. Perlakuan diulang sebanyak 3 kali sehingga didapat 15 unit percobaan. Data yang diperoleh dianalisis dengan sidik ragam dan apabila perlakuan berpengaruh nyata terhadap variabel yang diamati maka dilanjutkan dengan uji Duncan. Hasil penelitian menunjukan bahwa penambahan konyaku berpengaruh sangat nyata terhadap tekstur, kandungan serat kasar, serta berpengaruh nyata terhadap penerimaan keseluruhan dan tidak berpengaruh nyata terhadap kalium, warna, aroma dan rasa jelly drink. Konsentrasi konyaku 0,15% mampu menghasilkan jelly drink terbaik dengan karakteristik : tekstur 54,97 N, kadar kalium 0,95 ml/L, serat kasar 1,40% dengan parameter warna disukai, aroma disukai, tekstur disukai dan kenyal, rasa disukai, dan penerimaan keseluruhan disukai.
PENGUJIAN EFEK HIPOGLIKEMIK LEDOK INSTAN SECARA IN VIVO Ni Made Yusa; I Ketut Suter
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 2 No. 2 (2017): Oktober
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2017.v02.i02.p01

Abstract

Diabetes mellitus (DM) merupakan salah satu masalah kesehatan masyarakat dunia pada saat ini. Pengendalian tingginya kadar glukosa darah pada penderita DM sangatlah penting untuk menghindari komplikasi yang lebih lanjut. Melalui diet yang cukup, aktivitas fisik yang sesuai, penggunaan bahan yang bersifat hipoglikemik dan keseimbangan asupan makronutrien dan mikronutrien diharapkan dapat tetap menjaga konsentrasi glukosa darah pada level normal. Untuk itu perlu dicari bahan pangan yang bersifat hipoglikemik dalam managemen diet penderita DM. Ledok instan adalah hasil pengembangan ledok yaitu pangan tradisional Nusa Penida, Bali, berupa bubur yang dibuat dari jagung, ubi kayu, kacang-kacangan, sayuran dan bumbu. Ledok instan berpotensi dikembangkan menjadi pangan fungsional, karena selain mengandung zat gizi yang cukup, juga mengandung komponen bioaktif yaitu serat pangan. Tujuan umum dari penelitian ini adalah mengembangkan ledok instan menjadi pangan fungsional untuk bisa digunakan sebagai pangan diet bagi penderita DM, sedangkan tujuan khususnya adalah untuk mengetahui efek hipoglikemik ledok instan secara in vivo. Penelitian menggunakan Control Group Post Test Design pada hewan coba tikus Wistar. Rancangan yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan empat perlakuan yaitu P0 (tanpa injeksi alloxan + pakan standar), P1 (injeksi alloxan + pakan standar), P2 (injeksi alloxan + pakan standar + ledok instan 15 %) dan P3 (injeksi alloxan + pakan standar + ledok instan 30 %). Perlakuan diulang sebanyak enam kali (masing-masing perlakuan terdiri dari 6 ekor tikus). Pengujian dilakukan selama 30 hari. Penimbangan berat badan dan analisis kadar gula darah tikus dilakukan sebelum diberikan pakan perlakuan (hari ke-0), 3 hari setelah diinjeksi alloxan (hari ke-1) dan pada hari ke 30. Hasil penelitian menunjukkan bahwa tikus yang diberikan campuran pakan yang mengandung ledok sebanyak 15 % dan 30 % selama 30 hari dapat menurunkan kadar glukosa darah berturut-turut 66,96 % dan 15,60 % dan ini menunjukkan ledok bersifat hipoglikemik.
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