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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 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 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

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BEKATUL BERAS MERAH SEBAGAI SALAH SATU ALTERNATIF SUMBER ANTIOKSIDAN Putu Adiyasi Wulandari; I Ketut Suter; I Nengah Kencana Putra
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 1 No 1 (2012): 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 (334.67 KB)

Red rice bran is a waste of cendana red rice mill which is widely available inTabanan regency, Bali. Red rice bran which produced rarely used as feed products. Thered rice bran has good nutrition such as anthocyanins, phenolics and antioxidant activityrespectively 109.33 mg/100 g rice bran, rice bran 4.38 mg/100 g, and 88.10%. Based onthe nutrient content and the high antioxidant activity showed that the red rice bran hasgreat potential to be used as functional foods

STABILITAS MIKROEMULSI VCO DALAM AIR PADA VARIASI HLB DARI TIGA SURFAKTAN SELAMA PENYIMPANAN Natalie Indirasvari K. S.; I Dewa Gede Mayun Permana; 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

Microemulsion is a dispersion system developed from emulsions, which is an oil dispersion system in water, stabilized by a surfactant. Oil-in-water (o/w) microemulsion is an emulsion system suitable for encapsulation and carrier of lipophilic components in the beverage industry. The food grade microemulsion formulation is limited by the type of surfactant that can be used. This research aims to obtain an o/w microemulsion formulation which is stable during storage using three surfactants. In this study, 3 types of food grade surfactants were used, Tween 80, Tween 20, and Span 80, and the oil used is Virgin Coconut Oil (VCO). This research is done in two stages. The first stage of research was the determination of the best microemulsion of 5 variations of HLB: 11, 12, 13, 14, and 15. The second stage is the storage stability test of the microemulsion chosen in the first stage for 7 weeks with observation every week. The data obtained were analyzed by ANOVA. The results of the study shows that HLB 11, 12, 13, 14, and 15 obtained by using 3 surfactants can produce microemulsions. The optimum HLB to obtain the best microemulsion stability is HLB 13. The microemulsion with HLB 13 obtained using 3 surfactants is stable during time of 7 weeks storage.

Deteksi Keberadaan Escherichia coli dan Staphylococcus aureus pada Pangan Tradisional Babi Panggang Karo (BPK) di Kecamatan Kuta Selatan, Kuta dan Denpasar Timur Lusia Septryani Sidebang; Luh Putu Trisna Darmayanti; I Ketut Suter
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 4 (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.i04.p12

Karo roasted pork is a traditional Batak food made from roasted pork and served with a sauce made from pork blood cooked with andaliman herbs and spices. This study aims to detect the presence of microbes and the food safety of karo roasted pork sold in Batak restaurants in subdistricts of South Kuta, Kuta and East Denpasar. This study used a survey method with a saturated sampling technique. The samples were determined in all restaurants selling karo roasted pork in Badung Regency, Bali. The research data were presented in tabular form and analyzed descriptively. The variables observed were total microbes, Escherichia coli and Staphylococcus aureus. The results showed that 71% of the restaurants meet the total microbial requirements of processed meat products with heat treatment based on SNI 7388:2009 are < 5 x 105. 57% of karo roast pork has not met the requirements for E.coli contamination limits in processed meat in Indonesia, and 100% of karo roasted pork has met the S.aureus requirements for processed meat in Indonesia. As many as 57% of producers process karo roast pork if there is an order. Sanitation and hygiene practices at Batak traditional restaurants in Badung regency, Bali are quite good.

Pengaruh Perbandingan Terigu Dan Tepung Beras Merah (Oryza nivara) Terhadap Karakteristik Kue Lumpur Maureen Sabila; I Ketut Suter; Putu Timur Ina
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 2 (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.i02.p06

The research aims to determine the effect of wheat flour and brown rice flour ratio to the characteristics of lumpur cake and to know the right ratio from wheat flour and brown rice flour to produce lumpur cake with the best characteristics. The Completely Randomized Design was used in this research with the treatment ratio of wheat flour and brown rice flour which consisted of six levels, such as 100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 20% : 80%, and 0% : 100%. Each treatments was repeated 3 times so that obtain 18 experiment units. The datas were analyzed by analysis of variance and if there were some effects of the treatment, the analysis followed by Duncan's Multiple Range Test. The result showed that wheat flour and brown rice flour ratio had some effects on water content, crude fiber content, anthocyanin content, antioxidant activity and color of lumpur cake. Ratio of 0% wheat flour and 100% brown rice flour had the best characteristics, with 53.21 % water content, 7.61% crude fiber content, 20.20 mg/100g anthocyanin content, 72.27% antioxidant activity, with sensory characteristics color and aroma liked, texture, taste and overall acceptance netral. Keywords: wheat flour, brown rice flour, characteristics, lumpur cake.

PENGARUH PERBANDINGAN TERIGU DAN PASTA BROKOLI (Brassica oleraceae L.) TERHADAP KARAKTERISTIK DONAT Adryan Adhitama Shahrirputra; Putu Timur Ina; I Ketut Suter
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 4 (2019): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

This research was conducted with the aims to determine the effect of wheat flour and broccoli paste to the characteristics of donut and obtain a ratio of wheat flour and broccoli paste which able to produce donut with the best characteristics. This research used randomized block design with the treatment of wheat flour and broccoli paste ratio 100%:0%; 90%:10%; 80%:20%; 70%:30%; 60%:40%. The treatment was repeated 3 times to obtain 15 units of experiment. The data were then analyzed by Analysis of Variance and if the treatment had an significant effect, the Duncan test were performed. The results showed that the ratio of wheat and broccoli paste had an significant effect on water content, fat content, crude fiber content, vitamin C content, chlorophyll content, swelling ability, flavor (hedonic), texture (scoring) of donut. Ratio of 60% wheat : 40% broccoli paste is the best donut characteristic with 18.80% water content, 17.30% fat content, 4.92% crude fiber content, 2.93 mg/g vitamin C content, 3.97 mg/kg chlorophyll content, 27.20% swelling ability, rather liked color, ordinary flavor, soft and rather liked texture, rather liked taste, and overall acceptance is rather liked. Keywords : wheat flour, broccoli paste, donut

Pengaruh Jenis Pelarut Dan Rasio Bahan Dengan Pelarut Pada Metode Ultrasonikasi Terhadap Aktivitas Antioksidan Ekstrak Daun Beluntas (Pluchea indica Less) I Gusti Ayu Krisma Widya Saraswati; I Ketut Suter; Anak Agung Istri Wiadnyani
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.p03

This research was to determine the effect of type of solvent and the ratio of material to the solvent with ultrasonication on antioxidant activity of beluntas leaf extract (Pluchea indica Less) and also determine the right type of solvent and the ratio of material to the solvent to extract beluntas leaves with the highest antioxidant activity. The complately Randomized Design (CRD) with 2 factors was used in this study. First factor is the types of solvents with 4 level (aquades, methanol 90%, ethanol 90%, acetone 90%) and second factor is the ratio of materials to solvent with 3 level (1:10, 1:15, 1:20). The treatment were repeated twice for obtain 24 experimental units. Variables observed were yield, total flavonoids, total tannin, antioxidant activity and IC50. The data were analyzed using variance and if the treatment had a significant effect, on was followed by the Duncan Multiple Range Test. The results showed that the interaction between the types of solvents and the ratio of material to the solvent had a very significant effect (P <0.01) on yield, total flavonoids, antioxidant activity, IC50, but the interaction have no real effect on the total tannin only show the very significant effect against solvent type and ratio on total tannin. The results showed that ethanol 90% with a ratio of 1:20 was the best treatment that produced antioxidant activity of 67.03 %, IC50 of 74.37 ppm, total flavonoid of 11.08 mg QE/g, total tannin of 7.78 mg TAE/g and yield of 4.16%.

KAJIAN KANDUNGAN ZAT GIZI DAN SIFAT SENSORIS LEDOK DARI BEBERAPA JENIS UMBI-UMBIAN I Wayan Suarta; Ni Made Yusa; I Ketut Suter
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 2 No 1 (2013): 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 (96.677 KB)

The aim of the study was to determine the nutrition content and sensory properties of ledokwhich made from various types of tubers. Experiments designed randomized block design whichcontains of six tubers treatment: yellow sweet cassava, yellow sweet potato varieties papua selulosa,purple sweet potato varieties RIS 03065-03, orange sweet potato varieties sari, white sweet potatovarieties sukuh, and white sweet potato varieties cengkuang. Each treatment was repeated three timesacquired 18 units of the experiment. The observation of parameters in this study were the moisturecontent, ash content, fat content, protein content, carbohydrate content, antioxidant capasity, sensoryproperties including color, aroma, taste, texture and overall acceptance. The data obtained wereanalyzed by analysis of variance, and if there are significant differences between treatments followedby Duncan Multi Range Test (DMRT).The results showed that, the use of types of tubers have significant effect on the content of fat,protein, carbohydrate, antioxidant capasity and sensory properties of the color, flavor, and texture, andwas not significant on the moisture content, ash content and sensory properties of the flavor andoverall acceptance. The best ledok was produced from purple sweet potato varieties RIS 03065-03with the following characteristics: moisture content 73,91% , ash content 0,69%, 3,14% fat content,protein content 10,58%, carbohydrate content 11,67%, antioxidant capasity 91,26% and overallacceptance (rather like)

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

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

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.

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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