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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
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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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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Abstract

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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Abstract

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).
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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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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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 Penambahan Tepung Ubi Jalar Ungu dengan Campuran Tepung Beras dan Ketan Terhadap Karakteristik Cimpa Enita Berena Br Karo; I Ketut Suter; I Nengah Kencana Putra
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 1 (2022): 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.2022.v11.i01.p08

Abstract

This study aimed to determine the effect of addition purple sweet potato flour to rice flour and glutinous rice on Cimpa, and to determine the most appropriate treatment so as to produce the best Cimpa. The experimental design used was a completely randomized design with a ratio of rice flour to glutinous rice and purple sweet potato flour consisting of 7 levels: 100%: 0%; 90%: 10%; 80%: 20; 70%: 30%; 60%: 40%; 50%: 50%; 40%: 60%. The treatment was repeated 3 times so that it is obtained 21 experimental units. The data obtained was analyzed with the analysis of variance and if the variables had a significant effect, followed by The Duncan Multiple Range Test. The parameters observed are water content, ash content, protein content, fat content, carbohydrate content and accessory properties including color, aroma, texture, taste and overall acceptance. The results showed that the addition of purple sweet potato flour to mixed rice flour had an effect on moisture content, fat content, color, aroma, taste, and overall acceptance. The best treatment was a composite flour with a ratio of rice flour and glutinous rice to purple sweet potato flour 40%: 60%.
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