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All Journal Itepa : Jurnal Ilmu dan Teknologi Pangan Jurnal Teknologi Pertanian
Ni Luh Ari Yusasrini
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT

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Pengaruh Lama Penyimpanan pada Chiller terhadap Zat Gizi dan Karakteristik Sensoris Menu Hot Plate Choice A di PT. Aerofood ACS Denpasar Ni Putu Dewi Kusuma Wardani; Gusti Ayu Kadek Diah Puspawati; Ni Luh Ari Yusasrini
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 4 (2023): Jurnal 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.2023.v12.i04.p17

Abstract

Hot plate choice A is a type of main course produced by PT. Aerofood ACS Denpasar. The components of the Hot Plate Choice A menu are stored for 72 hours in a chiller at 5oC. Storage in cold (chilled) or frozen (frozen) conditions can affect the nutritional quality, decrease the quality, and sensory characteristics. This study aimed to determine the effect of storage time in the chiller on nutrients and sensory characteristics of the hot plate choice A menu and to determine the appropriate storage time for the hot plate choice A menu, which still has nutritional value and sensory characteristics suitable for consumption. The research method used a completely randomized design (CRD) with storage time treatments consisting of 8 levels, namely: (0 hours, 12 hours, 24 hours, 36 hours, 48 hours, 60 hours, 72 hours, and 84 hours). Each treatment was repeated 2 times to obtain 16 experimental units. The data obtained were analyzed using variance and if the treatment had a significant effect, then it was continued with the Duncan Multiple Range Test (DMRT). The results showed that storage time had a significant effect on moisture content, ash content, content fat, protein content, carbohydrate content, calorie content, and free fatty acid content Storage time in the chiller significantly affects moisture content, ash content, fat content, protein content, carbohydrate content, caloric value, and free fatty acid content, sensory preferences color, aroma, taste, texture, overall acceptability, colour, and textured scoring. The proper storage time to produce nutrients and sensory characteristics that are suitable for consumption in this study is at a storage time range of 0 hours to 24 hours with an average nutrient value at 24 hours storage, namely 56.069% water content, 1.101% ash content , protein content 38.999%, fat content 26.598%, free fatty acid content 0.020%, protein content 50.273%, caloric value 578.160 kcal, the color is liked slightly, color scoring with slightly, aroma is liked slightly, the texture is liked slightly, scoring texture with normal texture, the overall acceptance is liked slightly.
Karakteristik Fisik, Kimia, dan Sensoris Siomay Ayam dengan Penambahan Bayam (Amaranthus tricolor L.) Michelle Anabelle Christantio; Ni Luh Ari Yusasrini; Luh Putu Trisna Darmayanti
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 4 (2023): Jurnal 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.2023.v12.i04.p15

Abstract

Chicken shumai is dim sum made by mixing chicken meat with tapioca and seasonings, then wrapped in wonton skins and cooked through a steaming process. Chicken shumai is high in carbohydrates, protein, and fat, but lacks fiber and bioactive compounds. Thus, it is needed to add other ingredients such as spinach to increase the fiber content and bioactive compounds of shumai, along with following the trend of a healthy lifestyle in society. This study aims to determine the effect of spinach addition on the characteristics of chicken dumplings and to determine the amount of spinach addition that can produce chicken shumai with the best characteristics. This study used a completely randomized design with spinach addition treatment consisting of 7 levels, namely 0, 10, 20, 30, 40, 50, and 60 percent. Data were then analyzed by variance analysis and if the treatment had a significant effect, it was continued with the Duncan Multiple Range Test. The results showed that the addition of spinach had a significant effect (P<0.05) on moisture content, ash content, protein content, crude fiber content, antioxidant capacity, texture, and sensory properties of the product, but no significant effect (P>0.05) on product fat content. The treatment of adding 10 percent spinach produced shumai with the best characteristics, namely with criteria of water content 55,41 percent, ash content 1,18 percent, protein content 10,51 percent, fat content 3,72 percent, crude fiber content 1,99 percent, antioxidant capacity 16,69 mg/L GAEAC, texture or hardness 6,53 N, with color, aroma, taste, texture, and overall acceptance preferred by the panelists.
KARAKTERISTIK KIMIA EKSTRAK ETANOL DAUN TENGGULUN (Protium javanicum) BERDASARKAN TINGKAT KETUAAN DAUN Ni Luh Ari Yusasrini; Luh Putu Trisna Darmayanti
Jurnal Teknologi Pertanian Vol. 25 No. 1 (2024)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2024.025.01.6

Abstract

Ekstrak etanol daun tenggulun mengandung sejumlah senyawa bioaktif yang berpotensi sebagai antioksidan. Tingkat ketuaan daun adalah salah satu komponen yang mempengaruhi jumlah dan komposisi senyawa fitokimia dalam ekstrak daun tenggulun. Tujuan dari penelitian ini adalah untuk menentukan tingkat ketuaan daun yang ideal sehingga ekstrak yang dihasilkan memiliki karakteristik kimia terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan tingkat ketuaan daun tenggulun yaitu P1 (daun pucuk), P2 (daun muda), P3 (daun dewasa), dan P4 (daun tua). Perlakuan diulang sebanyak 4 kali sehingga diperoleh 16 unit percobaan. Hasil penelitian menunjukkan bahwa tingkat ketuaan daun berpengaruh nyata (P<0,05) terhadap rendemen, kadar total fenol, total flavonoid, total tanin dan nilai IC50 ekstrak etanol daun tenggulun. Perlakuan terbaik diperoleh dari ekstrak etanol daun tenggulun dewasa dengan nilai rendemen 18,812%, total fenol 22,612 mg GAE/g, total flavonoid 4,330 mg QE/g, total tanin 23,392 mg TAE/g dan IC50 21,265 ppm. Terdapat hubungan korelasi negatif yang cukup antara total fenol dengan aktivitas antioksidan yang ditunjukkan dengan nilai koefisien korelasi (R) sebesar -0,70.
Co-Authors Gusti Ayu Kadek Diah Puspawati Luh Putu Trisna Darmayanti Michelle Anabelle Christantio Ni Putu Dewi Kusuma Wardani