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All Journal Jurnal Gizi dan Pangan Kertha Wicara : Journal Ilmu Hukum Buletin Udayana Mengabdi Itepa : Jurnal Ilmu dan Teknologi Pangan Proceedings of Annual International Conference Syiah Kuala University - Life Sciences & Engineering Chapter Jurnal Santiaji Pendidikan (JSP) JUIMA : Jurnal Ilmu Manajemen ADDIN PALASTREN BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Jurnal Pendidikan Matematika RAFA Jurnal Bakti Saraswati JURNAL PENELITIAN LIBRARIA Jurnal Ilmiah Teknologi Pertanian Agrotechno Jurnal Bahasa Rupa Muqtasid: Jurnal Ekonomi dan Perbankan Syariah J Statistika: Jurnal Ilmiah Teori dan Aplikasi Statistika Jurnal Delima Harapan Journal of Information Technology and Computer Engineering Interdental Jurnal Kedokteran Gigi (IJKG) Syntax Idea Jurnal Agrium JURNAL ILMIAH SIMANTEK Jurnal Penelitian Iqtishadia: Jurnal Kajian Ekonomi dan Bisnis Islam JIKEM: Jurnal Ilmu Komputer, Ekonomi dan Manajemen Jurnal Gastronomi Indonesia Fikrah: Jurnal Ilmu Aqidah dan Studi Keagamaan Prosiding Seminar Nasional Sisfotek (Sistem Informasi dan Teknologi Informasi) Jurnal Psikologi Pendidikan dan Konseling PEKBIS

Ni Luh Ari Yusasrini

Program StudiAgroekoteknologi, FakultasPertanian, UniversitasMalikussaleh

Author-ID : 3299824

Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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PENGARUH PERBANDINGAN TEPUNG KACANG HIJAU (Vigna radiata) DAN TERIGU TERHADAP KARAKTERISTIK BAKSO ANALOG Utafiyani .; Ni Luh Ari Yusasrini; I Gusti Ayu Ekawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 1 (2018): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

This aims of this research was to know the effect of comparison between green bean flour and wheat flour on characteristic of analogue meatball and to know the right comparison of green bean flour and wheat flour to produce analogue meatball with the best characteristics. The design used in this research was completely randomized design (CRD) with the comparison between green bean flour and wheat flour i.e. (70 g :30 g), (60 g :40 g), (50 g :50 g), (40 g :60 g), and (30 g :70 g). Data were analysed by analysis of variance, followed by Duncan test. The result of this research showed that the comparison between green bean flours and wheat flour had no real effect on water content and aroma of analogue meatball, but significant effects were found on ash content, protein content, fat content, crude fiber content, texture, sensory characteristic such as color, flavour, texture, and overall acceptance of analogue meatball. The best characteristic of analogue meatball was comparison between green bean flour and wheat flour 30 g : 70 g i.e. 59.00 percent of water content, 1.34 percent of ash content, 6.88 percent of protein content, 1.77 percent of fat content, 1.77 percent of crude fiber content, level of elasticity 6.38 N, color (liked), aroma (neutral), texture (liked) with chewy characteristics, with the taste is rather not typical of green beans and liked, and overall acceptance (liked).

PENGARUH PERBANDINGAN TEPUNG SUWEG (Amorphophallus campanulatus) DAN TEPUNG KACANG HIJAU (Vigna radiate) TERHADAP KARAKTERISTIK COOKIES Putu Ayu Gaudiya Waisnawi; Ni Luh Ari Yusasrini; Putu Timur Ina
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

The purpose of this study was to determine the ratio effect of suweg flour and mung bean flour to produce the best characteristics of cookies. The Completely Randomized Design was used in this study with a comparison of suweg flour with mung bean flour consisting of 5 levels: 90%: 10%; 80%: 20%; 70%: 30%; 60%: 40%; 50%: 50% The treatment was repeated 3 times for obtain 15 experimental units. Comparison of suweg flour and mung bean flour has a highly significant effect on fat content and crude fiber content and has a significant effect on protein content and carbohydrate levels of cookies. The comparison ratio of 60% suweg flour and 40% mung bean flour produces cookies with the best characteristics, namely: 1.37% moisture content, 2.29% ash content, 24.44% fat content, 8.89% protein content, carbohydrate content 63.01%, crude fiber content 21.78%, color, aroma, texture crispy, preference and overall acceptance were liked.

PENGARUH WAKTU PENGUKUSAN DAN FERMENTASI TERHADAP KARAKTERISTIK TAPE UBI JALAR UNGU (Ipomoea batatas var. Ayamurasaki) Secretly Galih Aditya; Ni Made Yusa; Ni Luh Ari Yusasrini
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 1 No 1 (2012): 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 (51.013 KB)

The aim of this research is to know the time influence of steam and fermentation on thecharacteristic of purple sweet potato tape. This research used Randomized Group Design (RGD) with2 factors. The first factor was the steam duration (20, 30 and 40 minutes) and the second was thefermentation duration (48, 60 and 72 hours). The result of this research showed that the duration ofsteam and fermentation gave highly significant effect on texture, color, taste, texture (score test),overall acceptance and non-significant effect on reducing sugar value, etanol value, starch value, pHlevel, aroma and texture (hedonic test). Thirty minutes of steam duration and 48 hours fermentationcould produce purple sweet potato tape with the best characteristics and could be accepted by thepanelist with texture 1.97 N, reducing sugar value 3.20%, starch value 4.30%, pH level 4.74, ethanolvalue 0.75%, the color was rather like, taste was like, the texture was rather soft and rather like,neutral flavor and overall acceptance was rather liked

Pengaruh Perbandingan Mocaf Dengan Tepung Daun Papasan (Coccinia Grandis) Terhadap Karakteristik Kue Stik Ni Kadek Ayu Puspitayanti; Ni Luh Ari Yusasrini; I Gusti Ayu Ekawati
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.p09

This study aims to determine the effect of mocaf comparison with papasan leaf flour on the characteristics of stick cake and to find out the proper mocaf comparison with papasan leaf flour so as to produce the best stick cake characteristics. The Completely Randomized Design (CRD) was used a with the treatment of mocaf comparison and papasan leaf flour which consists of 5 levels, namely: 100% mocaf: 0% papasan leaf flour, 95% mocaf: 5% papasan leaf flour, 90% mocaf: 10 % papasan leaf flour, 85% mocaf: 15% papasan leaf flour, and 80% mocaf: 20% papasan leaf flour. The research data were analyzed of variance (ANOVA) and if the treatment had a significant effect it was continued with Duncan's Multiple Range Test (DMRT). The results showed that the comparison of mocaf and papasan leaf flour to the resulting sticks had a very significant effect on water content, ash content, antioxidant activity, total chlorophyll, calcium levels, breaking strength of cake sticks and sensory properties including texture, taste, color, aroma , and overall acceptance. The best characteristics produced in the treatment of 95% mocaf: 5% papasan leaf flour that produces a water content of 1.70%, ash content of 4.24%, antioxidant activity of 11.39%, total chlorophyll content of 89.52 mg / L , calcium content of 238.73 mg /g, fracture power of 13.07 N, and sensory characteristics include greenish brown color and like, aroma like, taste rather typical of papasan leaves and very like, crispy and like texture, overall acceptance of likes.

KAJIAN KANDUNGAN KAFEIN KOPI BUBUK, NILAI pH DAN KARAKTERISTIK AROMA DAN RASA SEDUHAN KOPI JANTAN (Pea berry coffee) DAN BETINA (Flat beans coffee) JENIS ARABIKA DAN ROBUSTA I Wayan Aditya; Komang Ayu Nocianitri; Ni Luh Ari Yusasrini
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 (70.081 KB)

The aims this research was to determine the caffeine content of coffee powder, pH value and characteristics flavor and aroma steeping pea berry coffee and flat beans coffee type arabica and robusta. The research is an experimental research and the data were analyzed with descriptive method and variance, if significantly different to the observed variable, then continued with Duncan test. Description method used to reviewing the differences between caffeine content of coffee powder, pH value, flavor characteristics steeping pea berry coffee and flat beans coffee from arabica and robusta. The results showed that caffeine content of arabica coffee powder lower than robusta coffee powder, which 1.20 % in pea berry arabica coffee powder and 1.77 % in flat beans arabica coffee powder, whereas 2.01 % in pea berry robusta coffee powder and 1.99 % in flat beans robusta coffee powder. The pH value of the steeping coffee arabica lower than steeping coffee robusta, which pea berry Arabica coffee 5.23 and flat beans arabica coffee 5.16, whereas pea berry robusta coffee 5.69 and flat beans robusta coffee 5.61. Pea berry Arabica coffee flavor best compared with flat beans Arabica coffee, pea berry robusta coffee and flat beans robusta coffee.

Pengaruh Penambahan Bubuk Jahe Emprit (Zingiber officinale var. Amarum) Terhadap Karakteristik Teh Celup Herbal Daun Salam (Syzygium polyanthum (Wight.) Walp) Ida Ayu Putu Jasmine Chandra Dewi; Putu Timur Ina; Ni Luh Ari Yusasrini
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 3 (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.i03.p09

This research was aimed to determine the effect of the emprit ginger powder additions on the characteristics of bay leaf herbal tea bag and to determine the appropriate addition of emprit ginger powder to get the best bay leaf herbal tea bag characteristics. The design used in this study was a Completely Randomized Design (CRD) with an additional emprit ginger powder treatment with consisting of 5 namely: 0%, 5%, 10%, 15%, and 20%. This study was repeated 3 times so that they were obtained 15 experimental units. The data obtained were analyzed by analysis of variance (ANOVA) and if the treatment had a significant effect followed by Duncan’s Multiple Range Test (DMRT). The results showed that the addition of 20% emprit ginger powder had a significant effect (P<0,05) on moisture content, extract content in water, phenol total, flavonoid total, antioxidant activity, IC50, hedonic test and scoring test (aroma and taste). The results showed that bay leaf herbal tea bag with the addition of 20% emprit ginger powder was the best treatment with moisture content 8.93%, extract content in water 16.97%, phenol total 3.35 mgGAE/g, flavonoid total 0.62 mgQE/g, antioxidant activity 73.90%, IC50 value 640.99 ppm. The characteristics of the brewed tea water such as the color was common, the typhical aroma of emprit ginger and liked, the typhical taste of emprit ginger and liked, and overall acceptance was liked.

PENGARUH KETUAAN DAUN DAN METODE PENGOLAHAN TERHADAP AKTIVITAS ANTIOKSIDAN DAN KARAKTERISTIK SENSORIS TEH HERBAL BUBUK DAUN ALPUKAT (Persea americana Mill.) Naomi Felicia; I Wayan Rai Widarta; Ni Luh Ariyusasrini
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 5 No 2 (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 (223.782 KB)

The objective of this study is to observe the influence of leaves maturity and processing methods to produce herb tea powder from avocado leaves with the best antioxidant activity and sensory characteristics. The treatments consisted of leaves maturity including young and old leaves, and processing methods including A method (steaming and drying) and B method (withering and pan firing). This study was designed using randomized block factorial and all data were analyzed statistically using ANOVA. The result of this study showed that old avocado leaves with A method had the best antioxidant activity and characteristics with moisture content 8,08%, total phenolic 21,48 mg GAE/g dry weight, total flavonoid 61,83 mg QE/g dry weight, antioxidant activity 84,89%, and sensory characteristics color was liked, flavor was slightly typical powdered tea and slightly liked, taste was slightly bitter and slightly liked, and overall acceptance was liked.

Pengaruh Metode Pengolahan Terhadap Aktivitas Antioksidan Dan Karakteristik Teh Herbal Daun Matoa (Pometia pinnata) Putu Liana Dewi; Ni Luh Ari Yusasrini; Ni Wayan Wisaniyasa
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.p05

This study aims to determine the effect of processing methods on antioxidant activity and characteristics of matoa leaf herbal tea (Pometia pinnata) as well as to obtain the right processing method which produces matoa leaf herbal tea (Pometia pinnata) with the antioxidant activity and the best characteristics. The design used in this study was a Completely Randomized Design with the treatment of method processing consisting of 4 levels, method A (oven drying), method B (steaming and oven drying), method C (withening and roasting), and method D (steaming and roasting). This study was repeated 4 times to obtain 16 trial units. The data obtained were analyzed by analysis of variance and if the treatment had a significant effect it was followed by Duncan's test. The results showed that the processing method significantly affected the water content, crude fiber content, extract content in water, total flavonoids, total phenols, antioxidant activity, IC50, the sensory characteristics include color, aroma, taste and overall acceptance, and color objectively, but the treatment method has no significant effect on the ash content. The matoa leaf herbal tea with method A (oven drying) had the highest antioxidant activity and the best sensory characteristics with a water content of 8.46%, ash content of 4.64%, crude fiber content of 53.17%, extract content in water 5.25%, total flavonoids 0.87mgQE/g, total phenols 17.35mgGAE/g, antioxidant activity 87.50%, IC50 57.94ppm and color determination l, a, b (18.33: 12.02: 10.48) as well as yellowish color sensory characteristics, very typical aroma of matoa leaf herbal tea, taste rather bitter, and overall acceptance likes.

PENGARUH PERBANDINGAN NANAS (Ananas comosus L. Merr.) DAN SAWI HIJAU (Brassica juncea L.) TERHADAP KARAKTERISTIK SELAI Tito Azhari Saputro; I Dewa Gede Mayun Permana; Ni Luh Ari Yusasrini
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 1 (2018): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

The aim of this research was to know effect the ratio of pineapple and mustard greens to the characteristic of jam, and determine the best ratio made by those, to produce a good characteristic of jam. This research used Complete Random Design with the treatment comparison of pineapple and mustard green comprised of 5 (five) treatments, such as 100% pineapple : 0% mustard greens, 95% pineapple : 5% mustard greens, 90% pineapple : 10% mustard greens, 85% pineapple : 15% mustard greens, 80% pineapple : 20% mustard greens. All of treatments were repeated for 3 times to obtain 15 research units. Data were analyzed using analysis of variance and if an influences occurred among the treatments, the research would be continued to the Duncan’s test. Results of this research had showed that the comparison ratio of pineapple and mustard greens gave influences to the water content, total sugar, total calcium, total soluble solid, viscosity, pH balance, texture, color, flavour, taste and overall acceptance of a jam. The best ratio of pineapple and mustard greens showed of percentage 90% pineapple : 10% mustard greens with characteristics : 25,58% water content, 57,45% total sugar, 6.176 mg/100g calcium, 59,15%brix total soluble solids, viscosity 64580 cps, 4,65 pH, texture (very like), color (like), flavor (like), taste (very like) and overall acceptance (very like).

PENGARUH LAMA PEREBUSAN TERHADAP KARAKTERISTIK LOLOH DON PIDUH (Centella asiatica L.) I Gusti Ngurah Arry Putra; Ni Luh Ari Yusasrini; I Wayan Rai Widarta
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 study aims to determine the effect of boiling time to the characteristics of loloh don piduh (Centella asiatica L.) and the appropriate boiling time to produce loloh don piduh with the best characteristics. The experimental design used was a complete randomized design with 6 treatment levels: T1 (25 minutes), T2 (40 minutes), T3 (55 minutes), T4 (70 minutes), T5 (85 minutes) and T6 (100 minutes). The treatment was repeated 3 times to obtain 18 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan test. The boiling time had a very significant effect on antioxidant activity, vitamin C levels, and the level of panelist preferences for taste and overall acceptance of loloh don piduh. Boiling time had a significant effect on total soluble solids (TSS) of loloh don piduh. Boiling time had no significantly affect on panelist preferences for the color and flavor of loloh don piduh. 25 minutes boiling time had produced loloh don piduh with the best characteristics of: antioxidant activity 90,82%, vitamin C levels 0,11%, total soluble solids (TSS) of 2o brix, panelist preferences for color, flavor, taste, and overall acceptance was preferred.

Co-Authors . Wardiah A.A.G.N Anom Jambe A.A.G.N.A. Jambe AAGN Anom Jambe AAGNA. Jambe Agnes Citra Yolanda Simamora Agus Selamet Duniaji Ahmad Fauzi Aini Amalia Alfida Alfida Ali Sarong Anak Agung Gede Ngurah Anom Jambe Anak Agung Istri Sri Wiadnyani Anak Agung Istri Sri Wiadnyani Ariani Nisfin Kholifah Ariani Nisfin Kholifah Arif Usman Ariza Farizca Astria Kezia br Sinuhaji Audrey Sophia Rachma Putri Bellariesty Kartika Dewi Brury Apriadi Husaini Clara Sania Krisanta Clara Vita Marlina Kristina Daffaul Haqqi Dikky Chandra Dinda Riska Andini Dwi Ilma Daroyani Era Madona Ermi Tety Eva Wardah FANDY NOVRIAN Fika Amaliyah Franscixkus Jamadin Saragih S. Fredinan Yulianda G. Oka Warmana, G. Oka Gusti Ayu Kadek Diah Puspawati Hamidatul Nesya Hasbi Rohiqi Hersyah, Mohammad Hafiz Heru Heru Hesti Pratiwi I Dewa Gde Mayun Permana I Gede Cahyadi Putra I Gusti Ayu Ekawati I Gusti Ayu Kadek Diah Puspawati I Gusti Ketut Ariawan I Gusti Ngurah Arry Putra I Ketut Suter I Made Sugitha I Nengah Kencana Putra I Nyoman Agus Suarya Putra I Wayan Aditya I Wayan Rai Widarta I Wayan Widnyana I.K. Suter Ida Ayu Putu Jasmine Chandra Dewi Ikrima Rahmasari Ita . Joe Pratama Kadek Cintyadewi Permana Kanza Alfira Karina Dinda Putri KOMANG AYU NOCIANITRI Komang Ayu Sri Dewi Kusumaning Ayu, Made Ardha Levana Levana Luh Putu Trisna Darmayanti M. D. Asiah M. Marthoenis M. Saripuddin Made Aditya Dharma Maya Anita Putri Maya Anita Putri Melania Veronika Samosir Melati Gemasih Muhammad irmansyah Muhammad Wahdeni Pramana Mulyadi Mulyadi Munifah Abdat Nada Ulfa Naomi Felicia Nazimah Nazimah Nera Prabawati Ni Kadek Ayu Puspitayanti Ni Luh Putu Desy Melinia Sari Ni Made Dewi Wahyuni, Ni Made Dewi Ni Made Yusa Ni Wayan Trisna Dewi Ni Wayan Wisaniyasa Nor Norisanti Novelita Olivea Herman Nurdin Amin P Purwanto Pande Made Agus S. Diputra Paramitha, Dewa Ayu Ika Purba, Melini Pazyanita Puti Fauziyyah Putri Anggun Lestari Putu Ari Sandhi Wipradnyadewi Putu Ayu Gaudiya Waisnawi Putu Ayu Nadyasari Putri Hidayat Putu Eka Ditya Mahendra Putu Liana Dewi Putu Priyanka Saraswati Putu Sri Astuti Putu Timur Ina Putu Wirya Darsana Qurotul Ilma Yaske E. RAHMI AGINTA ULFAH Rahmi Izzati Ramadania Ramadania Respi Saputri Reza Ardiansyah Saputra Ridho Khairul Imam Rizky Ahadi Roni, Faishol Rosnina nina A.G Said Usman Samsinar Samsinar Sanjiwani, Ni Made Suksma Santoso Santoso Saputra, Irwan Sayi Hatiningsih Secretly Galih Aditya Siti Amaroh Siti Amaroh Siti Mudrikatuz Zahro Siti Nur Hikmah Surya Prangga T. Darmayanti Teddy Anderson Tirza Lewi Gunadi Tito Azhari Saputro Tri Ayu Malissa Utafiyani . Vanesha Kinayomi Wardani, Tatiana Siska Wibawa, Agung Ari Candra Winda Kustiawan Yohanna Mei Sarah Purba

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