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

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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 %.
Pengaruh Penambahan Pasta Daun Pegagan (Centella asiatica L) Terhadap Karakteristik Nugget Ikan Lele (Clarias gariepinus B) Yulika Triarti Sinaga; I Gusti Ayu Ekawati; Ni Made Indri Hapsari Arihantana
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.p04

Abstract

This study aims to determine the effect of the addition of Centella leaf paste to the characteristics of catfish nuggets and the right addition of Centella leaf paste that is able to produce nuggets with the best characteristics. The experimental design used Complete Randomized Design (CRD) with the addition of Centella leaf paste consisting of 6 levels: 0%, 20%, 40%, 60%, 80% and 100%. The treatment was repeated 3 times to obtain 18 units of experiment. The data obtained were analyzed by Analysis of Variance, and if the treatment had a significant effect on the observed variables then continued with Duncan Multiple Range Test (DMRT). The results showed that the addition of Centella leaf paste had a very significant effect on the of water content, protein content, antioxidant activity, color (scoring test), had no significant effect on ash content, crude fiber content, aroma (hedonik test), texture (hedonic and skoring), and overall acceptance (hedonic), and also had a significant effect on taste (hedonic) of nugget. Addition of 20% Centella leaf paste had the best characteristics of nugget with content of water 53.05%, ash content 1.89%, protein content 24.35%, coarse fiber content 11.43%, antioxidant activities 237800.42 ppm, the aroma was liked, the color was greenish brown, the texture was rather liked and bit chewy, taste was rather liked, and overall acceptance was rather liked.
Pengaruh Lama Perendaman Terhadap Karakteristik Infused Water Jeruk Limau (Citrus amblycarpa (Hassk.) Ochse) Bernard Abielius Sugiardja; I Desak Putu Kartika Pratiwi; Ni Made Indri Hapsari Arihantana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 3 (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.i03.p05

Abstract

This study aimed to determine the effect of immersion time on the characteristics of lime infused water and to determine the appropriate immersion time to produce lime infused water with the best characteristics. The method used in this study was a completely randomized design with treatment of immersion time that consistsed of 5 levels: 3 hours, 6 hours, 9 hours, 12 hours and 15 hours. The experiment was repeated in three replications to obtain 15 experimental units. The data were analyzed using Analysis of Variance (ANOVA) and if there was a significant effect of treatment on the observed variables, the Duncan Multiple Range Test (DMRT) were performed. The results showed that the treatment of immersion time had significant effect on turbidity level, degree of acidity (pH), total phenol, total flavonoid, vitamin C, antioxidant activity, aroma, color, taste and overall acceptance. The best treatment was 12 hours with 0.11 (OD600) of turbidity level, 4.29 degree of acidity (pH), 68.70 mg GAE/100 ml of total phenol, 22.70 mg QE/100 ml of total flavonoids, 8.10 mg/100 ml of vitamin C, 82.34% of antioxidant activity and 11793.46 mg/L of IC50, aroma liked, color liked, taste liked and overall acceptance liked.
Pengaruh Lama Perendaman Dalam Larutan Sukrosa Terhadap Karakteristik Osmodehidrat Buah Salak Pondoh (Salacca Zalacca) Adithia Virya Raharja; Putu Timur Ina; Ni Made Indri Hapsari Arihantana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 4 (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.i04.p12

Abstract

This research aims to determine the effect of immersion time in sucrose solution on the osmodehydrous characteristics of pondoh snake fruit and determine the duration of immersion in sucrose solution to produce osmodehydrous of pondoh snake fruit with the best characteristics. The treatment of immersion time in 60% sucrose solution used was 9 hours, 12 hours, 15 hours, 18 hours and 21 hours. This study used a completely randomized design with three repetitions to obtain 15 experimental units. The data obtained were analyzed by means of variance and if the treatment had a significant effect, it was continued with the Duncan test. The results showed that the duration of immersion in 60% sucrose solution significantly affected moisture content, water loss, dissolved solids, weight loss, antioxidant activity and total sugar. The results showed that the immersion in 60% sucrose solution with the duration time of 21 hour had the best treatment which resulted in moisturecontent 6,34%, water loss 92,55%, solid gain 69,88%, weight loss 22,89%, antioxidant activity 3,04%, total sugar 20,15%, taste liked, color liked, texture liked, flavor liked and overall acceptance liked.
Potensi Isolat Bakteri Asam Laktat dari Kombucha Sebagai Antihiperkolesterol Secara In Vitro Sandhika Wahyu Adhinugraha; I Dewa Gde Mayun Permana; Ni Made Indri Hapsari Arihantana; Ni Nyoman Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 4 (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.i04.p13

Abstract

The objectives of this research were to determine the optimum incubation time of the LAB isolated from kombucha to produce the best bile salt hydrolase activity (BSH) and to better understand its in vitro cholesterol-lowering ability. The experimental design used in this research was Completely Randomized Factorial Design, with 4 isolates of LAB which were L. pentosus MB23; L. pentosus MS21; L. paracasei ssp. paracasei RK41; L. plantarum 1 RB210 and 3 levels of incubation time which were 12, 24, and 36 h were given as the treatments. The 12 combinations were obtained and were done thrice, resulting in 36 experimental units. The data obtained were analyzed using ANOVA and if it showed a significant result, the Duncan Test will be carried out. The results showed that L. plantarum 1 RB210 isolate exhibited its best anti hypercholesterolemic potential at 36 h of incubation with the total LAB of 8.47 log cfu/ml, BSH activity with precipitation diameter of 7.61 mm, and cholesterol-lowering ability of 62.33%.
Aktivitas Antibakteri Lactobacillus plantarum 1 RN9 Terhadap Escherichia coli ATCC 25922 Lucia Denok Wihartati; I Dewa Gde Mayun Permana; Ni Made Indri Hapsari Arihantana; Ni Nyoman Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 4 (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.i04.p08

Abstract

The objectives of this research were to determine the antibacterial activity of Lactobacillus plantarum 1 RN9 on several metabolites with different incubation times against E. coli ATCC 25922 and to determine its optimum incubation times in producing the highest antibacterial activity against Escherichia coli ATCC 25922. This research used L. plantarum 1 RN9 which was isolated from dadih (Dadih is a typical Minang fermented milk made from buffalo milk, keep 2 nights in a bamboo tube covered with banana leaves), incubation times (12, 24, 36, and 48 hours), with three types of supernatant namely cell-free supernatant (CFS), neutral cell-free supernatant, and heated neutral cell-free supernatant. The supernatants were tested for its antimicrobial activity against E. coli ATCC 25922. There were two methods used in this research, namely agar-based disk diffusion and contact method. The highest antimicrobial activity of L. plantarum 1 RN9 against E. coli ATCC 25922 with cell-free culture supernatant was shown by isolate RN9 at incubation time of 24 hours with a decrease of 1.76 log cycle and 6.50 mm inhibition diameter.
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.
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