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All Journal Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Journal of Veterinary and Animal Sciences Itepa : Jurnal Ilmu dan Teknologi Pangan
Ni Made Indri Hapsari Arihantana
Program Studi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Veterinary

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Viability of Lactic Acid Bacteria Isolated from Kombucha Tea Against Low pH and Bile Salt Ni Nyoman Puspawati; Ni Made Indri Hapsari Arihantana
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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Abstract

Kombucha tea is a functional drink fermented by various types of microbes. Kombucha tea is also a source of lactic acid bacteria that can maintain the balance of the microflora of the digestive tract which can improve the health of the human body. Lactic acid bacteria can act as a probiotic if it is able to survive to the human gastrointestinal tract, where in order to reach the digestive tract, lactic acid bacteria has to be resistant to the low pH in the stomach and bile salts. The purpose of this study was to determine the level of resistance of lactic acid bacteria in kombucha tea against low pH and bile salts. This study uses 20 isolates, each of these isolates were tested to the resistance of low pH 2.0 and 0.5 % bile salts with incubation time of 4 hours. The results indicated that from 20 isolates of lactic acid bacteria that were obtained from kombucha tea, 15 isolates were resistant to low pH and 13 isolates were resistant to bile salts. The isolates have a huge potential to be developed as a probiotic candidate that can contribute greatly to the health of the digestive tract.
The Influence of Encapsulant Materials in Freeze Drying Process on Lactobacillus plantarum 1 RN9 Viability Ni Nyoman Puspawati; I Made Sugitha; Agus Selamet Duniaji; Ni Made Indri Hapsari Arihantana; Made Surya Permana Mahardika
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2019.v06.i02.p05

Abstract

Lactic acid bacteria are important microorganisms in food fermentation technology. Lactobacillus plantarum 1 RN9 is a LAB isolated from bamboo and can be used as a starter culture in making curd. During the processing of LAB culture it can be damaged so that it can eliminate its function as a probiotic. On the other hand, storing culture in a fresh condition cannot be carried out for a long time. Thus we need a preservation method (preservation) of lactic acid bacteria that can maintain its viability and superior of the properties of an isolate. Encapsulation is one way to maintain the viability of probiotics and protect probiotics from damage due to unfavorable environmental conditions such as gastric acid and bile salts (Wu et al., 2000). The purpose of this study was to determine the effect of the type of encapsulant on the yield and viability of L. plantarum 1 RN9 during the freeze drying (FD) process. The encapsulant material used was skim milk, lactose, maltodextrin with observational parameters including yield, total LAB and viability of LAB. Based on the results of the study showed that the yield of dry cultures of L. plantarum 1 RN9 ranged from 26.42% to 41.08%, which statistically showed a significant difference (P> 0.05) between treatments. The highest yield was obtained in skim milk encapsulant by 41.08% then lactose was 39.44% and maltodextrin 26.42%. The viability of L. plantarum 1 RN9 culture after freeze drying with lactose encapsulant and maltodextrin decreased by 2.3 to 2.5 log cycles but still had high viability while viability with skim milk encapculation increase. The total LAB with skim milk encapsulants increased by 1 log cycle from 10.3 log CFU/g to 11.3 log CFU/g. Based on the results of the studyit can be conclused the use of skim milk encapsulants on L. plantarum 1 RN9 gives the best results compared of lactose and matodextrin with a yield of 41.08% and viability increases 1 log cycles ie 1.6 x 1011 CFU/g.
Isolasi dan Identifikasi Bakteri Asam Laktat Indigenous dari Sawi Asin NiMade IndriHapsari Arihantana
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 1 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

“Sawi asin” (fermented vegetable) is a fermented product of vegetables which occur naturally (indigenous). Sawi asin has a longer shelf life then fresh or raw vegetables; due to a certain lactic acid bacteria (LAB) presence in sawi asin which produces bacteriocin which destroy bacteria that causes food to spoil. The research was carried out to isolate and identify LAB species in sawi asin (sawi asin produced by MS, Malang; sawi asin produced by Niki Echo Surabaya and sawi asin produced by Wahana Boga Malang, East Java). The LAB characteristics such as cell morphology, Gram staining, motility, catalase, and gas production from glucose were observed.  Identification of LAB species was carried out by using kit equipment (sets) API 50 CH and API 50 CHL medium version 5.1 continued by data analysis using APIWEB software. Result of research obtained were 21 LAB isolates (indigenous). The kit set used suceeded in identifying one LAB species, Lactobacillus fermentum 1 with five strains: L. fermentum I SAA1, L. fermentum I SAA2, L. fermentum I SAA4, L. fermentum I SAB1, and L. fermentum I SAC1.
The Potent of Aspergillus parasiticus to Produce Aflatoxin B1 on the Maize Flour During Storage Agus Selamat Duniaji; Made Indri Hapsari Arihantana; Ni Nyoman Puspawati
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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Abstract

Aflatoxin B1 contamination caused by Aspergillus parasiticus and Aspergiluus Aspergillus flavus is a great concern in maize production worldwide. A. parasiticus infection and aflatoxin B1 contamination are usually found in maize and their processed during storage, distribution and processing. Aflatoxin B1 contamination in food and feed can cause the cancer diseases in animal and human. This research was aimed to determinate the potency of A. parasiticus to produce aflatoxin B1 in maize during storage 0, 5, 10 and 15 days. The research methods was using Completed Random Design (CRD) with three replicated. The research was investigation of a number of colony A. parasiticus in Petato Dextro Agar (PDA) and Aflatoxin B1 content by using Enzym Linked Immunosorbant Assay (ELISA). Result of research showed that A.parasiticus were susceptible to grow in maize flour and produce aflatoxin B1 during storage. The population of A. parasiticus in maize flour were  9.5 x 105 d in primary storage (0 days) that was the total colony were increasing  .7 x 106 (storage 5 days), 2.5 x 107 (storage 10 days) and 1.5 x 108 cfu/g with storage 15 days A. parasiticus was a potent to produce aflatoxin B1 in myzena flour with total of aflatoxin B1 is  66.50 ppb of mayzena flour during storage 5 days , 46.40 ppb with 10 days storage, 57.00 ppb during storage 15 days and was not found in 0 days.
Studi Potensi Lactobacillus rhamnosus A6 Hasil Isolasi dari Air Susu Ibu Sebagai Starter Dalam Pembuatan Yoghurt Liya Paramita; I Putu Suparthana; N.M. Indri Hapsari Arihantana
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 4 No 2 (2017): Scientific Journal of Food Technology
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 determine the potential of Lactobacillus rhamnosus A6 isolated from breast milk as a starter in the manufacture of yoghurt. The random design uses for the research with one factor treatment using different types of starter such as L. rhamnosus A6 as single starter, Streptococcus thermophilus and L. bulgaricus, L. rhamnosus A6 and L. bulgaricus, L. rhamnosus A6 and S. thermophilus, and L. rhamnosus A6 with S. thermophilus and L. bulgaricus. Milk was pasteurized at 80°C for 15 minutes and then added 6% starter culture according to the treatment. Each treatment was repeated 3 times to obtain 15 experimental units. The data obtained were analyzed by ANOVA and if there was any difference followed by Duncan test (DMRT). The best treatment was L. rhamnosus A6 with S. thermophilus and L. bulgaricus with good characteristic which content 3,16% protein; 3,74 x 106 CFU/ml total LAB; pH of 4,64; 0,53% total lactic acid; 408,3 mPas viscosity; color (white and like), aroma (acid and like), flavor (acid and like), texture (thick and like), and overall acceptance (like).
STUDI SIFAT KIMIA, FUNGSIONAL, DAN DAYA CERNA PROTEIN TEPUNG KECAMBAH KACANG TUNGGAK (Vigna unguiculata (L.) Walp) Nidya Elvira; Ni Wayan Wisaniyasa; Ni Made Indri Hapsari Arihantana
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 purpose of this study was to determine the chemical, functional, and protein digestibility of cowpeasprout flour. This study was conducted using germination and without germination of cowpea, and eachtreatment was repeated three times. Cowpea flour and cowpea sprout flour were tested for chemicalproperties (moisture content, ash content, protein content, fat content, carbohydrate content, crude fibercontent), functional properties (water absorption, oil absorption, swelling volume, solubility,wettability) and protein digestibility. The germination of cowpea had a very significant effect onmoisture content, a significant effect on water absorption, swelling volume, solubility, wettability,protein content, and protein digestibility, and had no significant effect on oil absorption, ash content,fat content, carbohydrate content, and crude fiber content. The results showed that chemical propertiesof cowpea flour and cowpea sprout flour that is water content 4.96% and 2.6%, ash content 4.13% and4.15%, protein content 26.42% and 28.18%, fat content 1.44% and 1.24%, carbohydrate 63.04% and63.81%, crude fiber content 6.46% and 7.1%, functional properties of cowpea flour and cowpea sproutfloue that is water absorption 1.06 ml H2O/g solid and 1.39 ml H2O/g solid, oil absorption 1.44 ml oil/gsolid and 1.05 ml oil/g solid, swelling volume 7.08 ml/g and 6.37 ml/g, solubility 17.15% and 20.25%,wettability 420.60 seconds and 315.8 seconds, protein digestibility of cowpea flour and cowpea sproutflour were 45.28% and 48.45%.
Analysis of Nutritional Value of Various Loloh in Bali Putu Ari Sandhi Wipradnyadewi; Made Indri Hapsari Arihantana; Ni Wayan Wisaniyasa
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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Abstract

The aim of this study is to inventory and find out the nutritional value of various loloh in Bali such as loloh kunyit asam, loloh don sirsak, loloh temulawak, loloh don sirih or base, loloh don jarak, and loloh don beluntas. This study consists of two phases: the first phase is the inventory of loloh such as loloh kunyit asam, loloh don sirsak, loloh temulawak, loloh don sirih or base, loloh don jarak, and loloh don beluntas that is located in Denpasar city. The second phase is the analysis of nutritional value of loloh. The results showed that loloh kunyit asem, loloh temulawak, loloh don jarak, loloh don sirih or base, loloh don beluntas, and loloh don sirsak are traditional Balinese drinks that can be found in Denpasar in a slight amount. The vitamin C contents ranges from 17,10 – 287,50 mg/100 ml, total acid 0,11 – 0,88 %, total sugar 2,84- 7,44 %, and tannin levels are 0,02 – 0,06 %.
Phenotypic Identification of Lactobacillus from Breast Milk Based on Their Ability to Ferment Sugars Ni Made Indri Hapsari Arihantana; Ni Nyoman Puspawati
Journal of Veterinary and Animal Sciences Vol 1 No 1 (2017)
Publisher : Institute for Research and Community Service, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JVAS.2017.v01.i01.p05

Abstract

The purpose of this study was to identify the species of Lactobacillus which has the potency as superior probiotic based on their ability to ferment sugars. The study was conducted in two steps, the first was a confirmation test of the five lactic acid bacteria (LAB) isolates of breast milk A1, A6, A8, B8, and B10b. All of the LAB isolates were Gram positive rod and negative catalase. This shows that all of the isolates were of the genus of lactic acid bacteria and readily for the second step testing. The second step was to determine the LAB isolates ability to ferment 50 sugars (carbohydrates) using API 50 CHL kit. Results from the API 50 CHL kit test showed that the 5 LAB isolates were of indigenous LAB with the identification level of 88,7% - 99,9%. The species found were three spesies of Lactobacillus plantarum-1 (Lactobacillus plantarum-1 A1, Lactobacillus plantarum-1 A8, Lactobacillus plantarum-1 B8),and 2 spesies of Lactobacillus rhamnosus (Lactobacillus rhamnosus A6, and Lactobacillus rhamnosus B10b), respectively.
Pengaruh Perbandingan Terigu Dengan Tepung Milet (Panicum Miliaceum L.) Kecambah Fermentasi Terhadap Karakteristik Bakpia Br Hombing, Rachel Angel; Hapsari Arihantana, Ni Made Indri; Mahendra Putra, I Gede Arie
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 14 No. 3 (2025): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2025.v14.i03.p05

Abstract

Abstract Bakpia is a traditional Chinese pastry filled with a sweet or savory filling and made with a flour-based dough. With the increasing consumption of wheat-based products, the use of fermented millet flour (FMF) has emerged as a promising alternative to reduce dependency on wheat and enhance the nutritional value of the product. This study aims to evaluate the impact of varying ratios of wheat flour to FMF on the characteristics of bakpia and determine the optimal ratio for achieving the best quality. The research employs a Completely Randomized Design (CRD) with six different ratios of wheat flour to FMF: 100:0, 90:10, 80:20, 70:30, 60:40, and 50:50. Each combination is tested three times, resulting in a total of 18 experimental units. The collected data are analyzed using analysis of variance (ANOVA), and if significant differences are found, the analysis is further extended with Duncan's Multiple Range Test (DMRT) to assess differences among treatments. The results indicate that the ratio of wheat flour to FMF significantly affects various parameters, including moisture content, protein content, crude fiber content, fat content, tannin content, hardness, and sensory evaluations such as color, aroma, texture, taste, taste scoring, and overall acceptance. The optimal ratio is found to be 80% wheat flour and 20% FMF, which produces bakpia with a moisture content of 9.93%, protein content of 9.78%, crude fiber content of 2.18%, fat content of 37.82%, tannin content of 0.09%, and a hardness level of 17.79 N. Panelists rated bakpia with this ratio as having a somewhat preferred color, a preferred aroma, a preferred texture, a slightly bitter and somewhat preferred taste, and an overall positive acceptance. Keywords : bakpia, wheat flour, fermented sprouted millet flour Abstrak Bakpia adalah kue tradisional China yang memiliki isian dan kulit berbahan dasar terigu. Dengan meningkatnya konsumsi produk berbasis terigu, penggunaan tepung millet kecambah fermentasi (TMKF) muncul sebagai alternatif yang potensial untuk mengurangi ketergantungan pada terigu serta meningkatkan nilai gizi produk, namum memerlukan konsentrasi tertentu. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan terigu dan TMKF terhadap sifat-sifat bakpia, serta untuk menentukan rasio terbaik guna menghasilkan kualitas yang optimal. Desain penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan enam taraf perbandingan antara terigu dan TMKF, yaitu: 100:0, 90:10, 80:20, 70:30, 60:40, dan 50:50. Setiap kombinasi diuji sebanyak tiga kali, sehingga total unit percobaan mencapai 18. Data yang diperoleh dianalisis menggunakan analisis varians, dan apabila terdapat perbedaan signifikan, analisis dilanjutkan dengan uji Duncan Multiple Range Test (DMRT) untuk mengevaluasi perbedaan antar perlakuan. Hasil penelitian mengindikasikan bahwa perbandingan terigu dan TMKF secara signifikan mempengaruhi berbagai parameter, termasuk kadar air, kadar protein, kadar serat kasar, kadar lemak, kadar tanin, tingkat kekerasan, serta penilaian panelis terhadap warna, aroma, tekstur, rasa, skoring rasa, dan penerimaan keseluruhan. Variasi terbaik ditemukan pada rasio 80% terigu dan 20% TMKF, yang menghasilkan bakpia dengan kadar air 9,93%, kadar protein 9,78%, kadar serat kasar 2,18%, kadar lemak 37,82%, kadar tanin 0,09%, serta tingkat kekerasan 17,79 N. Panelis menilai bakpia dengan rasio ini memiliki warna yang agak disukai, aroma yang disukai, tekstur yang disukai, rasa yang agak sepat dan agak disukai, serta penerimaan keseluruhan yang positif. Kata kunci : bakpia, terigu, tepung millet kecambah fermentasi
Karakteristik Kefir dengan Perbandingan Susu Kacang Merah (Phaseolus vulgaris L.) dan Sari Buah Naga Merah (Hylocereus polyrhizus) Nandayicka, Fattya Nur; Hapsari Arihantana, Ni Made Indri; Hatiningsih, Sayi
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 14 No. 4 (2025): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2025.v14.i04.p02

Abstract

Abstract Kefir is a fermented milk drink with kefir grains consisting of lactic acid bacteria and several types of nonpathogenic yeast. In general, kefir is made using fresh milk, but alternative plant-based milk, such as red bean milk, can be used because it contains carbohydrates and protein and has potential to be a raw material for fermented milk products. Kefir from bean milk produces an undesirable color so it is necessary to add red dragon fruit juice. This study aims to determine the effect of red bean milk and red dragon fruit juice ratio on the characteristics of kefir and determine the right ratio to produce the best characteristics. This study used a Completely Randomized Design with a ratio of red bean milk and red dragon fruit juice, namely 100:0, 99:1, 98:2, 97:3, and 96:4. The treatment was repeated 3 times so 15 experimental units were obtained. The results showed that the ratio of red bean milk and red dragon fruit juice significantly affected protein content, viscosity, color test (L* and a*), hedonic (color, aroma, taste, and overall acceptance), and scoring test (color). The ratio of 97% red bean milk and 3% red dragon fruit juice produced kefir with the best characteristics with 1,41% protein, 30.35% antioxidant activity, 1% total acid, pH 4.07, total LAB 8.26 log cfu/ml, total yeast 8.39 log cfu/ml, viscosity 653.33 mpa.s, L* value 29.01, a* value 21.06, b* value 19.56, pink and preferred color, aroma and texture slightly preferred, normal taste, and overall acceptance slightly preferred. Keywords: kefir, red bean milk, red dragon fruit juice Abstrak Kefir merupakan minuman susu fermentasi dengan starter butir kefir (kefir grain) yang terdiri dari bakteri asam laktat dan beberapa jenis khamir nonpatogen. Pada umumnya, kefir dibuat menggunakan susu segar, tetapi alternatif susu nabati seperti susu kacang merah dapat digunakan karena mengandung karbohidrat dan protein, sehingga memiliki potensi sebagai bahan baku produk susu fermentasi. Kefir dari susu kacang menghasilkan warna yang kurang disukai sehingga diperlukan penambahan sari buah naga merah. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan susu kacang merah dan sari buah naga merah terhadap karakteristik kefir dan menentukan perbandingan yang tepat untuk menghasilkan kefir dengan karakteristik terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap dengan perlakuan perbandingan susu kacang merah dan sari buah naga merah, yaitu 100:0, 99:1, 98:2, 97:3, dan 96:4. Perlakuan diulang 3 kali sehingga diperolah 15 unit percobaan. Hasil penelitian menunjukkan bahwa perbandingan susu kacang merah dan sari buah naga merah berpengaruh nyata terhadap kadar protein, viskositas, uji warna (L* dan a*), uji hedonik (warna, aroma, rasa, dan penerimaan keseluruhan), dan uji skoring (warna) pada kefir. Perbandingan susu kacang merah 97% dan sari kacang merah 3% menghasilkan kefir dengan karakteristik terbaik dengan dengan kadar protein 1,41%, aktivitas antioksidan 30,35%, total asam 1%, pH 4,07, total BAL 8,26 log cfu/ml, total khamir 8,39 log cfu/ml, viskositas 653,33 mpa.s, nilai L* 29,01, nilai a* 21,06, nilai b* 19,56, warna merah muda dan disukai, aroma dan tekstur agak suka, rasa biasa, serta penerimaan keseluruhan agak suka. Kata kunci: Kefir, susu kacang merah, sari buah naga merah
Co-Authors Adelya Fer Hidayat Adithia Virya Raharja Agnes Prina Rini Agus Selamet Duniaji Amelia Mardhatillah Berilin Abigail Jonathan Bernard Abielius Sugiardja Br Hombing, Rachel Angel Dewa Ayu Tri Ulandari Dominika Siahaan, Graciella Tio Elsa Fanora Sinaga Felicia, Michelle Flora Anggreni Sitinjak Gusti Ayu Kadek Diah Puspawati Hindun Tristya Zumrotin I D.P. Kartika Pratiwi I Dewa Gde Mayun Permana I Gede Priyatna Putra I Gusti Ayu Ekawati I Kadek Ariyasa I Ketut Suter I Made Sugitha I Nengah Kencana Putra I Putu Suparthana I Wayan Agus Widyantara I Wayan Rai Widarta, I Wayan Ida Ayu Ganitri Adnyasuari Ida Ayu Gede Padmawati Ida Bagus Jaya Sukarya Ira Monicha Sirait KOMANG AYU NOCIANITRI Komang Wisesa Diputra Liya Paramita Lourent Maria Oktavia Lucia Denok Wihartati Luh Putu Trisna Darmayanti Made Meigasari Made Surya Permana Mahardika Mahendra Putra, I Gede Arie Maria Reynadia Binvenianinda Harsitaning Adi Muhammad Rizal Ramadhan Nandayicka, Fattya Nur Narisadewi Sujata, Nyoman Ni Nyoman Puspawati Ni Putu Dewi Aristyawati Ni Wayan Wisaniyasa Nidya Elvira Praniti Radya Andana Ilma Puspasecca Wya Saraswati Putri Ayu Wulandari Putu Andi Sri Utami Putu Ari Sandhi Wipradnyadewi Putu Meta Pradnyani Putri Putu Timur Ina Risti Komariah Sandhika Wahyu Adhinugraha Sayi Hatiningsih Sixtian Brema Sembiring Yovanda Rizky Nasution Yuliana . Yulika Triarti Sinaga