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All Journal Itepa : Jurnal Ilmu dan Teknologi Pangan 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

Author-ID : 2930013

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Veterinary

Published : 48 Documents Claim Missing Document

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Pengaruh Konsentrasi Garam Dan Lama Fermentasi Terhadap Karakteristik Pikel Cabai Pimiento (Capsicum chinense) Amelia Mardhatillah; I Gusti Ayu Ekawati; Ni Made Indri Hapsari Arihantana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 2 (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.i02.p12

The research was conducted for the purpose of know the effect concentration of salt and fermentation time against the characteristic of pimiento pickle. The design used in this research was completely randomized design (RAL) factorials pattern, consisting of two factors .The first was the concentration of salt with concentration of 3 % , 6 % , and 9 % .The second factor was time consisting of two and three weeks .The whole treatment repeated three times to obtain 18 unit experiment .The data was analyzed with duncan test. The results of the study showed that the treatment of salt with 6 % concentration with 3 weeks fermentation was capable of producing pimento pickle with the best characteristic total criteria of lactic acid bacteria 4.8x10-6 CFU/ ml, pH 4.89, total acid 0.576 % and total dissolved solids 9.670 Brix.

SUBSTITUSI TEPUNG ALMOND DENGAN TEPUNG KEMIRI (Aleurites moluccana Wild) TERHADAP KARAKTERISTIK KULIT MACARON Ida Ayu Ganitri Adnyasuari; I Gusti Ayu Ekawati; Ni Made Indri Hapsari Arihantana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 2 (2019): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

This research aims to identify the substitution of almond flour with candlenut flour on the characteristics of macaron shell, and to identify the right concentration of almond flour with candlenut flour on the characteristics of macaron shell. This research used randomized block design with the treatment ratio of almond flour with candlenut flour, which consists of 6 levels such as: 100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 20% : 80%, and 0% : 100%. Each treatment was repeated 3 times, resulting in 18 experimental units. The data were then analyzed using Analysis of Variance and if the treatment had an effect on the parameter, the Duncan test was performed. The result showed that substitution of almond flour with candlenut flour had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, swelling, flavor (hedonic), texture (hedonic), taste (scoring) and overall acceptance (hedonic). Substitution of almond flour with candlenut flour 40% had the best characteristics, with 2,40% water content, 2,51% ash content, 9,40% protein content, 18,98% fat content, 66,70% carbohydrate content, 130,81% swelling, color, flavor, taste, and overall acceptance liked, taste candlenut medium and texture very soft.

Variasi Perbandingan Terigu Dan Tepung Millet (Panicum milliaceum) Terhadap Karakteristik Donat Yuliana .; I Desak Putu Kartika Pratiwi; Ni Made Indri Hapsari Arihantana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 2 (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.i02.p03

Donuts are flour based foods. The weakness of donuts is that the basic ingredients used are still imported, so there is an increase in the use of alternative flour, namely millet flour. The research aims to find out the ratio effect of wheat and millet flour to the characteristic of donut, and to determine the precise ratio between wheat and millet flour which can produce donuts with the best characteristic. This research used a Completely Randomized Design with a treatmen of ratio between wheat flour and millet flour which consist by 6 levels: 100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%, and 50%:50%. The treatment was repeated 3 times to obtain 18 experimental units. The data obtained were analyzed by variance and if treatment had a significant effect then followed by duncan test. The result of research showed that the ratio of 80% wheat and 20% millet flour resulted in the best characteristic of donut with expand power of 116,69%, colour quantity L 52,77, a* 9,51, b*34,37, water content of 25.88% (wb), protein content of 8.17% (wb), crude fiber content of 5,06% (wb), tannin content of 0,15% (wb), colour golden yellow, flavor rather liked, texture rather liked and soft, appearance of rather large pores, taste rather liked and overall acceptance rather liked.

PENGARUH SUHU PENGERINGAN TERHADAP KANDUNGAN KOMPONEN BIOAKTIF DAN KARAKTERISTIK SENSORIS TEH WHITE PEONY Dewa Ayu Tri Ulandari; Komang Ayu Nocianitri; Ni Made Indri Hapsari Arihantana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 1 (2019): 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 drying temperature on the bioactive component contents of white peony tea and to know the proper drying temperature in white peony tea to produce the highest bioactive component contents and the best sensory characteristics. The experimental design used was Completely Randomized Design with a drying temperature as the treatment consisting of five levels: 60oC, 70oC, 80oC, 90oC, and 100oC. The treatment was repeated 3 times to obtain 15 experiment units. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with The Duncan Multiple Range Test. The results showed that the 90oC drying temperature treatment produced white peony tea with the highest bioactive component contents and the best sensory characteristics with water content 4,06% (wet basis), yield 52,54%, total phenolic 211,01 mg GAE/g tea, flavonoid 10,90 mg CE/g tea, catechin 3,55 mg/g tea, antioxidant activity 50,20%, brew color yellow and liked, astringent taste and usual, aroma liked and overall acceptance rather liked.

PENGARUH PERBANDINGAN TEPUNG BERAS DENGAN PASTA UBI JALAR UNGU (Ipomoea batatas L. Poir) TERHADAP KARAKTERISTIK CENDOL Putri Ayu Wulandari; I Made Sugitha; Ni Made Indri Hapsari Arihantana
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

This research was aimed to identify the comparison effect of rice flour and purple sweet potato (Ipomoea batatas L. Poir) paste on the characteristics of cendol and to identify the right ratio of rice flour and purple sweet potato paste to produce cendol with the best characteristics. Completely randomized design was used in this research with treatment ratio of rice flour and purple sweet potato paste which consisted of 6 levels : 50% : 50%, 40% : 60%, 30% : 70%, 20% : 80%, 10% : 90%, and 0% : 100 %. Each treatment was repeated 3 times, resulting in 18 experimental units. The data were then analyzed with analysis of variance and if the treatment had an effect on the variable, the Duncan test was performed. The results showed that rice flour and purple sweet potato paste ratio had significant effect on water content, ash content, crude fiber content, antioxidant activity, anthocyanin, color, texture, flavor, taste, and overall acceptance of cendol. Making purple sweet potato cendol without using rice flour resulted the best characteristic under the following criteria: 89,47% water content, 0,14% ash content, 1,44% crude fiber content, 93,42 mg/mL antioxidant activity, 1,37 mg/100g anthocyanin, dark purple and very liked color, texture chewy and liked, flavor typical of purple sweet potato and liked, taste very typical of purple sweet potato and liked, and overall acceptance very liked. Keyword : cendol, purple sweet potato paste, rice flour

UJI DAYA HAMBAT EKSTRAK DAUN SEMBUKAN (Paederia foetida) TERHADAP Vibrio cholerae Adelya Fer Hidayat; Agus Selamet Duniaji; Ni Made Indri Hapsari Arihantana
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.p04

Sembukan leaf (Paederia foetida) is one of a tropical Asian plant that contains bioactive compounds and often used as functional foods. The aim of this research was to determine the concentration of flavonoid compounds sembukan leaf (Paederia foetida) as well as the concentration of inhibitory against the growth of Vibrio cholerae. This study uses an experimental design with 5 kinds concentrations : 20%, 40%, 60%, 80%, and 100%, with three replications. The analysis were repeated 3 times resulting in 15 experimental units. The data were presented in descriptive statistic in the form of tables and figures. The results showed that the sembukan leaf extract contained flavonoid compounds of 1.18%. The extract concentration of 80% exerted the highest inhibitory activity against V. cholerae classified as strong with a diameter zone inhibition of 19.60 mm. The sembukan leaf has percentage inhibition in the range of 15.36% - 64.86% with bacteriostatic category.

SUBSTITUSI MARGARIN DENGAN MINYAK BABI PADA PROSES PEMBUATAN KUE PIA Made Meigasari; Nengah Kencana Putra; Ni Made Indri Hapsari
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 (211.678 KB)

This study aims to determine the effect of subtitution of margarine with lard on the characteristic of pia cakes and to determine the concentration substitution of margarine with lard that can produce the best characteristic of pia cakes. This study used a Randomized Block Design (RBD) with the formulation of pia cakes with margarine : lard P0 (100% : 0%), P1 (75 % : 25%), P2 (50% : 50%), P3 (25% : 75%), P4(0% : 100%). The results showed there were substitution margarine with lard in the process making of pia cakes significant effects on the moisture content, ash content, fat content and carbohydrate content but there were no significant effects on protein. Hedonic sensory evaluation substitution margarine with lard in the process making of pia cakes that includes significant effects on the color, texture, aroma, flavor, overall acceptance of test score significant effects on the level of crispness and aroma lard. The formulation of 25% margarine : 75% lard can produce the best characteristic of pia cakes with moisture content (13,60%), ash content (0,73%), protein content (9,38%), fat content (26,20%), carbohydrate (50,67%) as well as hedonic sensory evaluation that includes color 5,5 (somewhat like), texture 5,85 (like), aroma 5,45(somewhat like), flavor 6,1 (like), overall acceptance 6,10 (like) and score test on the level of crispness was 4,20 (rather crispy), aroma lard 4,45 (mildly flavored lard).

PENGARUH PERBANDINGAN TEPUNG KIMPUL (Xanthosoma sagittifolium) DAN PASTA DAUN PEGAGAN (Centella asiatica) TERHADAP KARAKTERISTIK COOKIES I Kadek Ariyasa; Putu Timur Ina; Ni Made Indri Hapsari Arihantana
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 comparison of Xanthosoma flour with Centella leaf paste to the characteristics of cookies produced and the comparison between Xanthosoma flour with Centella leaf paste that is able to produce cookies with the best characteristics. The experimental design used was Block Randomized Design with treatment factor that is the comparison of Xanthosoma flour and Centella leaf paste consisting of 6 levels: 95%:5%; 92%:8%; 89%:11%; 86%:14%; 83%:17%; 80%:20%. The treatment was repeated 3 times to obtain 18 units of experiment. The data obtained were analyzed by ANOVA and if the treatment had a significant effect on the observed variables then continued with Duncan test. The comparison of Xanthosoma flour with Centella leaf paste affected the content of water, coarse fiber, total chlorophyll, vitamin C, antioxidant activities, texture (hedonic and scoring test), aroma (hedonic test), taste (hedonic test) and overall acceptance (hedonic test) and also had no significant effect on color (hedonic test) of cookies. Comparison of 89% Xanthosoma flour : 11% Centella leaf paste had the best characteristics of cookies with content of water 4.41%, coarse fiber 7.21%, total chlorophyll 2.51 mg/kg, vitamin C 1.54 mg/g, antioxidant activities (based on IC50’s value) 65.61%, the aroma was rather liked, the texture was rather liked and crunchy, the color, taste, and overall acceptance liked.

Pengaruh Perbandingan Tepung Millet (Panicum milliaceum) Dan Maizena Terhadap Karakteristik Cookies Lourent Maria Oktavia; I Desak Putu Kartika Pratiwi; Ni Made Indri Hapsari Arihantana
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.p15

Abstract Cookies are a type of biscuit made from soft dough, high in fat, relatively crunchy when broken and has a solid texture. This research was aimed to find out the ratio effect of millet flour and cornstarch to the characteristic of cookies and to determine the exact ratio between millet flour and cornstarch to produce cookies with the best characteristic. The experimental design used in this research was a Completely Randomized Design with a treatment of ratio between millet flour and cornstasch that consisted of 5 levels: 100%:0%; 90%:10%; 80%:20%; 70%:30%; and 60%:40%. The treatments were repeated three times to obtain 15 experimental units. The data obtained were analyzed by analisis of variance and if the treatment had a significant effect then followed by duncan’s multiple range test. The result of research showed that the ratio between millet flour and cornstarch had a significant effect on water content, crude fiber content, starch content, color, texture, taste and overall acceptance (hedonic test), and texture (scoring test). The ratio 90%:10% of millet flour and corn starch had the best characteristic with moisture content of 4,31%, crude fiber content of 2,86%, starch content of 42,92%, color was liked, taste was liked, aroma was liked, texture was liked and crunchy, and overall acceptance was liked.

Pengaruh Perbandingan Terigu Dengan Puree Labu Kuning (Cucurbita moschata) Terhadap Karakteristik Kue Nastar I Gede Priyatna Putra; Putu Timur Ina; Ni Made Indri Hapsari Arihantana
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.p06

This research aims to determine the effect of the comparison of wheat flour with puree of pumpkin on the characteristics of nastar cake and to find out the right comparison of wheat flour with puree of pumpkin to produced nastar cake with the best characteristics. The experimental design used in this research was a Completely Randomized Design (CRD) with a comparison of wheat flour and puree of pumpkin consisting of 5 treatments namely 100% : 0%, 95% : 5%, 90% : 10%, 85% : 15%, and 80% : 20%. All treatments were repeated four times so that they were obtained 20 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect then followed by Duncan’s Multiple Range Test. The results showed that the comparison of wheat flour and puree of pumpkin had a significant effect on the water content, total carotene content, antioxidant activity (?-carotene bleaching), color, texture, flavor, taste, and overall acceptance. Ratio of 80% wheat flour and 20% puree of pumpkin had the best characteristics with water content of 2.55%, ash content of 0.75%, ?-carotene content of 4.63 mg/100g, antioxidant activity of 1.71 mg/ml, color liked, texture rather liked, flavor liked, taste liked, and overall acceptance liked.

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

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