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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 Ilmiah Teknologi Pertanian Agrotechno Jurnal Aplikasi Teknologi Pangan

I Ketut Suter

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

Author-ID : 2929998

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Immunology & microbiology Industrial & Manufacturing Engineering Other

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Pengaruh Penambahan Buah Asam (Tamarindus indica L.) Terhadap Karakteristik Loloh Don Teter (Solanum erianthum) I Wayan Ryantama Swastika Braja; I Dewa Gede Mayun Permana; I Ketut Suter
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.p10

Loloh teter leaf is one of the traditional drinks in Bali, it made from raw material of teter leaf and other matter such as tamarind fruit, sugar and salt. The study aims to determine the effect of additional tamarind fruit (Tamarindus indica L.) to produce Loloh Teter leaf (Solanum erianthum) with the best characteristics. The experimental design used was a Completely Randomized Design (CRD) with the addition of tamarind fruit treatment consisting of 6 levels, namely : 0%, 0.5%, 1%, 1.5%, 2% and 2.5%. The treatment was repaeated 3 times for abtaining obtained 18 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan Multiple Range Test (DMRT). The results of this study indicate that the treatment of tamarind fruit addition has a very significant effect (P<0,01) on total phenolics, total flavonoids, vitamin C, antioxidant activity, total solids, color (hedonic test) and taste (scoring test). The best treatment in this study was the addition of 2,5% tamarind fruit with the total phenolics 0.86 GAE/100ml, total flavonoids 0.48 QE/100ml, vitamin C 26.39 mg/100ml, antioxidant activity 47.05% with IC50 valued 271,382.73 ppm, total solids 7.44%, the color is usual as well as, the aroma is rather liked, the teste is sour and rather liked and overall acceptance is rather liked.

Optimasi Konsentrasi Etanol Dan Perbandingan Bahan Dengan Etanol Terhadap Aktivitas Antioksidan Ekstrak Daun Beluntas (Pluchea Indica Less) Menggunakan Response Surface Methodology (RSM) I Gusti Ngurah Bagus Pranantha Bistara K; I Ketut Suter; Gusti Ayu Kadek Diah Puspawati
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.p01

The research was conducted to obtain the optimum of ethanol concentration and comparison of material with ethanol to produced beluntas leaves extract that had the highest antioxidant activiy. Response Surface Methodology (RSM) was used for optimization of extraction conditions with experimental design was a Central Composite Design (CCD) in two factors, namely ethanol concentration and comparison of material with ethanol. The results showed that the optimum conditions of beluntas leaves extraction were at ethanol concentration 62.71% and the comparison of material with ethanol 1:10.14. In this condition, the highest antioxidant activity was obtained at 65.80% with IC50, extract yield, total flavonoid content, and total tannin content were 3.87 ppm, 18.20% dry weight extract, 47.05 mg QE/g dry weight extract, and 9.11 mg TAE/g dry weight extract, respectively.

PENGARUH RASIO DAGING AYAM BROILER (Gallus domesticus) DENGAN JAMUR MERANG (Volvariella volvacea S.) TERHADAP KARAKTERISTIK TUM AYAM Kiki Iqlima Rahmadaeni; I Ketut Suter; I Made Sugitha
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 3 (2019): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

The aims of this research was to determine the effect of the ratio of broiler chicken meat with straw mushroom to the characteristics of chicken tum and to determine the right comparison between chicken meat and straw mushroom that can produce chicken tum with the best characteristics. This study used a Completely Randomized Design with a treatment ratio between meat of broiled chicken and mushroom 100:0, 90:10, 80:20, 70:30, 60:40, and 50:50. This treatment was repeated 3 times so that was obtained as many as 18. Experimental units data were analyzed with Analysis of Variance (ANOVA) and then followed by Duncan's test. The ratio of broiler chicken and straw mushroom significantly influenced texture, color hedonik, fat content and crude fiber content. Not significant effect to taste hedonic, flavor hedonic, overall hedonic and cholesterol content. The best treatment was 50% of broiler chicken meat with 50% straw mushroom , with the characteristic of chicken tum the analysis of fat content 9,33%, crude fiber content 11,16%, cholesterol content 2,22%, the texture, color, taste, flavor and overall were acceptance. Keyword: chicken tum, straw mushrooms, fiber contetnt, fat contetnt.

PENGARUH JENIS PELARUT TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK MENIRAN (Phyllanthus niruri L.) Rizky Amalia Rachmawati; Ni Wayan Wisaniyasa; I Ketut Suter
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.p10

This study was conducted to determine the effect of different solvents on the antioxidant activity of gale of the wind extract and to find out the right type of solvent used to extract gale of the wind with the highest antioxidant activity using maceration method. The experimental design used in this study was a completely randomized design (CRD) with a type of solvent as a treatment. The treatment consisting of four levels, namely methanol, ethanol, acetone, isopropanol. All treatments were repeated four times so that they were obtained 16 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan test. The results showed that the type of solvent treatment had a very significant effect on yield, total phenol, total flavonoids, total tannin, and antioxidant activity (IC50). The results showed that acetone solvent had the best treatment which produced a yield of 22.58%, total phenol content of 188.77 mg GAE/g, total flavonoid content of 247.60 mg QE/g, total tannin content of 297.51mg TAE/g, and antioxidant activity (IC50) of 15.19 ppm.

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 TALAS KIMPUL (Xanthosoma sagittifolium) DENGAN JAMUR TIRAM PUTIH (Pleurotus ostreatus) TERHADAP KARAKTERISTIK SATE LILIT KELADI Putu Lisa Adinda Putri; Ni Made Yusa; I Ketut Suter
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 4 (2018): 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 xanthosoma and white oyster mushroom on the characteristics of sate lilit keladi, and to know the right ratio of xanthosoma and white oyster mushroom on the characteristics of sate lilit keladi. The experimental design used was completely randomized design with the treatment ratio of xanthosoma and oyster mushroom, which consists of 6 levels such as: 100% : 0%, 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, 50% : 50%. The treatment was repeated 3 times to obtained 18 units of the experiment. The data were analysed by analysis of variance and if the treatment had an effect on the variable then continued with Duncan test. The result showed xanthosoma and white oyster mushroom ratio 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 scoring) and overall acceptance (hedonic). Comparison of 50% xanthosoma and 50% white oyster mushroom had the best characteristics, with 52,86 % water content, 3,31 % ash content, 6,52% protein content, 24,57% fat content, 12,74% carbohydrate content, 35,88% coarse fiber content, 0,11 kg/5mm hardness, color liked, aroma liked, texture mushy and rather liked, typical taste rather keladi and liked and overall acceptance liked.

KAJIAN PENGGUNAAN RUMPUT LAUT Eucheuma spinosum SEBAGAI BAHAN PENGISI TERHADAP SIFAT KIMIA, FISIK DAN SENSORI ES KRIM Ni Putu Astrinia Djelantik; I Ketut Suter; I Made Sugitha
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 5 No 1 (2016): 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 (154.69 KB)

The purposes of this research were to know the effect of the using of seaweed Eucheuma spinosum and the best concentration as a filler to the chemical, physical and sensory ice cream. The Randomized Block Design (RBD) were used to evaluate the research with five treatments of E. spinosum concentration such as: 0, 5, 10, 15 dan 20% and three replications to obtain 15 units experiment. The variables measured were fat, protein, ash, crude fiber content, melting resistance, aroma, texture, color, flavor and overall acceptance. The data were analyzed by SPSS 17th version and if there was impact on the treatments, it would be followed by Duncan Multiple Range Test (DMRT). The results showed that E. spinosum were significantly effect to the chemical, physical and sensory ice cream. It could be concluded that the best result was obtained by using 10% of E. spinosum with the characteristics of 12,39% fat, 2,42% protein, 0,59% ash, 18,34% crude fiber, melting resistance of 367 seconds or 6 minutes 12 seconds, colour 4,1 (yellowish white), texture 3,5 (soft), aroma 3,9 (typical little milk), taste 5,5 (like) and 5,6 overall acceptance (like).

KARAKTERISTIK SMOOTHIE CAMPURAN BUAH JAMBU BIJI MERAH (Psidium guajava L.) DAN JERUK MANIS (Citrus sinensis) DENGAN PENAMBAHAN WHEY PROTEIN CONCENTRATE 80 (WPC 80) Nidaul Ainiyah; I Ketut Suter; Ni Wayan Wisaniyasa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 6 No 2 (2017): 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 (291.788 KB)

This research was conducted to determine the effect of additional WPC 80 to the red guava and sweet orange blend on characteristics smoothie. The completely randomized block design was used in the research with the treatment of WPC 80 additional in different concentration level (0%, 0,5%, 1%, 1,5% and 2%). The treatment repeated 3 times for producing 15 experimental units. Data were analyzed with variance analysis followed by Duncan multiple range test, if they were significant different effect (P<0,05). The result of this research showed that the additional of 2% WPC 80 produce the best smoothie characteristics (water content 89,13 %, protein content 6,35 %, total soluble solids 11,40 °brix, pH 4,54, vitamin C 64,05 mg/100 ml, viscositas 288 m.Pas, dietary fiber 1,37%), with color rather like, flavour like, taste creamy and like, texture thick and rather like.

ktivitas Antioksidan Dan Sifat Sensoris Teh Herbal Celup Kulit Anggur (Vitis vinifera L.) Pada Suhu Dan Waktu Pengeringan Franscixkus Jamadin Saragih S.; I Ketut Suter; Ni Luh Ari Yusasrini
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 3 (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.i03.p10

The research aimed to determine the effect of drying temperature and time on antioxidant activity and sensory properties of herbal tea bag of grape skin and to obtain the best of temperature and drying time that can produce grape skin herbal tea bag with highest antioxidant activity and the best sensory properties.This research used a completely randomized design with factorial pattern in two factors namely, drying temperature (50oC, 60oC, 70oC) and drying time (3.0 hours, 3.5 hours, 4.0 hours). There are 9 treatment combinatioms, each treatment combination was repeated 2 times so that it obtained 18 experimental units. Parameters observed were water content, total phenols, total falvonoids, antiokxidant activity, total anthocyanin, and sensory properties. The data obtained were analyzed by analysis of variance. If the treatment had a significant effect, it would be followed by the Duncan Multiple Range Test. The results showed that interaction beetwen drying temperature and time treatment had a significant (P<0.01) on antioxidant activity, total phenols, total falvonoids, total anthocyanin, extract content in water, water content, and color (scoring test), but no significant (P>0.05) on the color (hedonic test), aroma (hedonic test), taste (hedonic test), and overall acceptance. The results showed a drying temperature of 60oC with a drying time of 3.0 hour was the optimum drying temperature and time to produce herbal tea bag of grape skin with antioxydant activity of (IC50 1512.17 ppm), water content of 5.60%, total phenol content 9.21 mg GAE/g, total flavonoids content of 6.15 mg QE/g, total anthocyanin content 8.39 mg/g, extract content 41.85%, dark purple color with hedonic color, taste, aroma and overall acceptance is neither like nor dislike.

PENGARUH RASIO TEPUNG KETAN DENGAN TEPUNG LABU KUNING (Cucurbita moschata) TERHADAP KARAKTERISTIK DODOL I Made Adhi Dharma Parayana; I Ketut Suter; I Putu Suparthana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 5 No 2 (2016): 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 (225.647 KB)

The aims of this research are to determine the effects of ratio sticky rice flour with pumpkin flour on the characteristics of dodol and to find the right ratio between the amount of sticky rice flour and pumpkin flour to produce dodol with the best characteristics. The research design used is randomized block design with ratio between the amount of sticky rice flour and pumpkin flour respectively as follows: 100%: 0%, 85%:15%, 70%:30% , 55%:45%, and 40%:60%. The treatment was repeated three times producing 15 units of the experiment and the data was analysis by variance analysis. If there was impact on the variable, the analysis will be followed by Duncan test. The result of the research showed that ratio between the amount of sticky rice flour and pumpkin flour had significance effects on the content of water, ash, fat, protein, ?-Carotene , IC50, colour, aroma, flavor, texture and overall acceptance. The best characteristics of dodol was found on ratio between 40% sticky rice flour and 60% for pumpkin flour with characteristic : water content 10.12%, ash content 4.99%, protein content 6.43%, fat content 13.56%, ?-Carotene 0.0340%, IC50 37.74% and results of sensoris test color, aroma, taste, texture, and overall acceptance are like.

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 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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