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All Journal Agrotekno Buletin Udayana Mengabdi JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Itepa : Jurnal Ilmu dan Teknologi Pangan Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Jurnal Ilmiah Teknologi Pertanian Agrotechno Journal of Electrical, Electronics and Informatics

Agus Selamet Duniaji

Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana

Author-ID : 375335

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Electrical & Electronics Engineering

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PENGARUH KONSENTRASI GULA DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK SARI KACANG HIJAU (Phaseolus radiatus L.) PROBIOTIK DENGAN PENAMBAHAN Lactobacillus rhamnosus SKG 34 Yemima Dwi Gita Sembiring; Komang Ayu Nocianitri; Agus Selamet Duniaji
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 3 (2018): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

This research was conducted to determine the effect of sugar contentration and fermentation time to the charateristics of mung bean probiotic drink with the addition of Lactobacillus rhamnosus SKG 34. The Randomized Complete Block Design (RCBD) with two factors was used in this research. First factor was the sugar concentration which consists of three levels 2.5%, 5%, 7.5%. Second factor was the fermentation time which consists of five levels 8 hours, 10 hours, 12 hours, 14 hours and 16 hours. The parameters observed in this research were sugar level, total lactic acid, pH, total lactic acid bacteria (LAB), and sensory acceptances such as colour, flavor, taste and overall acceptance. The result of this research showed that the sugar concentration had significant effect to the total sugar but had no significant effect to the total lactic acid and pH. The fermentation time had significant effect to the pH, total lactic acid and total sugar. The interaction of sugar concentration and fermentation time had no significant effect to the characteristic of pH, total lactic acid, total sugar, color, flavor, taste and overall acceptance. Mung bean probiotic drink with the best characteristic was obtained at 5% of sugar concentration and 8 hours fermentation time with criteria sugar concentration levels at 8.06 %, total lactic acid 0.27 %, pH at 5.29, and 1.6 x 108 CFU/ml total LAB with sensory results state that the colour was slightly liked, the flavor was slightly liked, the taste was preferred and slightly sweet, and overall acceptance was preferred.

DAYA HAMBAT EKSTRAK BUAH ANDALIMAN (Zanthoxylum acanthopodium DC) DALAM ETIL ASETAT TERHADAP PERTUMBUHAN Escherichia coli Fitri Maria Clarensia Sitanggang; Agus Selamet Duniaji; I Desak Putu Kartika Pratiwi
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 study aims to determine the Minimum Inhibitory Consentration (MIC) of andaliman fruit extract (Zanthoxylum acanthopodium DC) in ethyl acetate against the growth of Escherichia coli bacteria. The design of this study used an experimental method with 10 extract concentrations for MIC testing, namely 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% and 100% with 2 repetitions so that they were obtained 20 experimental units. The variables observed were the formation of clear zones, namely the inhibition produced by the presence of antimicrobial activity from andaliman fruit extract in ethyl acetate against the growth of Escherichia coli. Data from research results are presented in the form of tables, figure and discussed descriptively. Andaliman fruit extracts in ethyl acetate have varying inhibitory forces, namely at the concentrations of concentrations of 10% to 20% was 0.65 mm to 3.15 mm with weak inhibition categories, concentrations of 30% to 50% was 5.25 mm to 6, 60 mm in the moderate inhibition category and concentrations of 60% to 100% showed strong inhibition categories with inhibition diameters of 7.20 mm to 9.60 mm. Minimum Inhibitory Concentration (MIC) for the growth of Escherichia coli was at the concentration of 60% with a clear zone diameter of 7.2 mm with a strong category. Keywords : Andaliman fruit, Escherichia coli, antibacterial.

DAYA HAMBAT EKSTRAK DAUN CABE JAWA (Piper retrofractum Vahl.) TERHADAP PERTUMBUHAN Staphylococcus aureus I Putu Gede Krisnawan; Putu Ari Sandhi W; Agus Selamet Duniaji
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 6 No 2 (2017): 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 (297.965 KB)

The research aimed to test the inhibition of javaneese pepper leaf extract (Piper retrofractum Vahl.) using distilled solvent to the growth of Staphylococcus aureus and to determine the best concentration of the javaneese pepper leaf extract can inhibit the growth of S.aureus. This research uses a Completely Randomized Design (RAL) using 5 treatments javaneese pepper leaf extract concentration of 20%, 35%, 50%, 65%, and 80% with 3 repetitions. Inhibition testing method using the discs to determine the diameter of the growth inhibition of S.aureus. The results of this research showed that all treatments give an inhibition effect 1.40; 2.38; 2.88; 3.76 and 4.4 mm respectivily. The best consentration treatment uses produced 4.49 mm diameter inhibition of 80% extract.On findings candidate phytochemical screening test showed that the leaf extract of javaneese pepper has active compounds such as saponins and flavonoids, as well as the findings Testing The levels of flavonoids have the highest levels of flavonoids are at treatment concentrations of 80% is equal to 222. 567 ppm.

PENGARUH PENAMBAHAN HIGH FRUCTOSE SYRUP (HFS-55) TERHADAP KARAKTERISTIK RED WINE KELOPAK BUNGA ROSELA (Hibiscus sabdariffa L.) Anastasia Laksmi Pratiwi; Agus Selamet Duniaji; I Wayan Rai Widarta
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 4 (2019): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

This research was aimed to determine the effect of adding high fructose syrup (HFS-55) to red wine made from roselle flower petals that can produce roselle red wine with the best characteristics. This study used a Completely Randomized Design (RAL) with a treatment of adding HFS-55 10%, 15%, 20%, 25%, 30%. This treatment was repeated 3 times, resulting in 15 experimental units. The data were analyzed by ANOVA and followed by Duncan test. The results showed that the adding of HFS-55 on roselle red wine has a significant effect on ethanol content, pH, total soluble solid, total reducing sugar, aroma, taste and overall acceptance with the best treatment was obtained from the addition of 25% HFS-55 with roselle red wine characteristics containing 10.65% ethanol content, pH 3.6, total soluble solids 10.10% Brix, total reducing sugar 10.37%, total phenolic 3.08 mg/ml and total methanol was not found, and with the panelist preference for color usual, aroma rather like, taste rather like and overall acceptance rather like. Keyword: roselle, HFS-55, red wine

Cemaran Mikroba pada Bubuk Temu Putih (Curcuma zedoaria (Berg) Roscoe) dalam Kantung Teh Celup selama Penyimpanan Suhu Ruang Amelia Rovina; Luh Putu Trisna Darmayanti; Agus Slamet Duniaji
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.p02

The zedoary rizome (Curcuma Zedoaria (Berg) Roscoe) has a curcumin compound, which is one of the active compounds in the rhizome. Fresh zedoary rizome is easily damaged so it is often preserved by drying it. This research was aimed to determine the microbial contamination of the zedoary rizome packed in tea bags during storage in a room temperature. This research used Completely Randomized Design with storage at room temperature as a treatments, which consisted of 5 levels: 0 days, 7 days, 14 days, 21 days and 28 days. With 3 replication to obtain 15 units of sample. Data were analyzed by Analysis of Variance (ANOVA) and followed by multiple comparison test of Duncan Multiple Range Test (DMRT). The result showed that during storage, there were carasteristics changes in zedoary rizome powder such as increased of total plate count, total mold and yeast count, coliform and water content, but there was no E. coli growth. The zedoary rizome powder in tea bags during storage on days 0 to 28 fulfilled the requirements for food safety because microbial growth is below the maximum limit of Indonesian National Standard (SNI), but the water content on days 14 to 28 does not meet the SNI requirements.

STUDI VIABILITAS Lactobacillus plantarum FNCC-0027 PADA SARI BUAH APEL (Malus sylvestris Mill) DENGAN VARIETAS YANG BERBEDA Kahfi Ardhian; I Desak Putu Kartika; Agus Selamet Duniaji
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 4 (2019): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

The purpose of this research was to know the viability of Lactobacillus plantarum FNCC-0027 in apple juice with different varieties. This research is an experimental research. Viability data of L.plantarum FNCC-0027 on apple juice of Manalagi variety, Anna, and Romebeauty was described. Data from the analysis before and after fermentation by L.plantarum FNCC-0027 on each apple juice tested using paired T Test at a = 5%. The total of LAB from the three apple varieties decreased from 105 CFU/ml to 104 CFU/ml with a decrease by 1 log CFU/ml. The addition of L.plantarum FNCC-0027 gave a significant effect in total of sugar, total of acidity, and pH of three apple varieties. Anna's apple juice has the lowest decrease of total LAB after 48 hours fermentation with the final result is 0,63 x 104 CFU/ml, total of sugar 0,95%, total of acidity 0,44%, and pH 3,55%. Keywords : Lactobacillus plantarum FNCC-0027, variety of apple juice, LAB viability

Kandungan Flavonoid dan Aktivitas Antibakteri Ekstrak Etanol Daun Sintrong (Crassocephalum crepidiodes) Terhadap Bakteri Bacillus cereus Elia Rose Simanungkalit; Agus Selamet Duniaji; I Gusti Ayu Ekawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 2 (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.i02.p10

The aim of this research was to determine the content of flavonoid and antibacterial activity of ethanol extract of sintrong leaf (Crassocephalum crepidiodes) on Bacillus cereus. This research used a Completely Randomized Design (CRD) with treatment concentrations extract which were 20%, 40%, 60%, 80%, and 100% with three replications and resulting in 15 experimental units. Data were presented with tables and pictures and analyzed in descriptive statistic. Ethanol extract of sintrong leaf contained flavonoid compounds of 1,75% and was able to inhibit the growth of Bacillus cereus at a concentration of 20% with an average 12,3 mm and strong inhibition categories, also has a bacteriostatic character with percentage range death of Bacillus cereus 80,9% - 93,7%. Keywords : flavonoid, sintrong leaf, antibacterial, bacillus cereus.

Pengaruh Perbandingan Ketan Putih (Oryza sativa glutinosa) Dan Ubi Jalar Ungu (Ipomoea Batatas L.) Terhadap Karakteristik Brem Cair Bryan Bryan; Agus Slamet Duniaji; Ni Wayan Wisaniyasa
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.p19

This study aimed to determine the effect of comparison between white glutinous rice and purple sweet potato on the chemical characteristic and sensory of brem beverage also the best ratio of white glutinous rice and purple sweet potato to produce brem beverage with the best characteristic. The design method used Completely Randomized Design with one treatment, namely the comparison of white glutinous rice and purple sweet potato (100:0%) (P0), 90%:10% (P1), 80%:20% (P2), 70%:30% (P3), 60%:40% (P4). This research repeats three times, resulting in 15 times experiments. The data obtained then analyzed with the Analysis of Variance, and if the treatments had a significant effect, continued with the Duncan Multiple Range Test. The best characteristics obtained from the comparison of white glutinous rice and purple sweet potato 80%:20% with the criteria reducing sugar value 8.57%, sugar value 28.86%, alcohol value 3.093%, pH 4.27, acid value 2.10%, antioxidant activity 32.63%, anthocyanin value 6.68 mg/L, mold/yeast value 5.67 x 101 log CFU/ml. The characteristic of the brem beverage color was violet and liked, the aroma was liked, the taste was sweet and liked, and overall acceptance was liked.

MEMPELAJARI PENGARUH KONSENTRASI EKSTRAK RIMPANG LENGKUAS (Alpinia galanga) TERHADAP PERTUMBUHAN Aspergillus flavus PADA KACANG TANAH Anak Agung Made Dharma Puthera; I Gusti Ngurah Agung; Agus Selamet Duniaji
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 2 No 1 (2013): 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 (301.946 KB)

This study conducted to determine the optimal concentration of galangal rhizome extract(Alpinia galanga) for inhibiting the growth of A. flavus in peanuts. The concentration of Alpiniagalanga extract used in this study were 0.1%, 0.2%, 0.3%, and 0.4%. In this study using a descriptiveanalysis and displaying the results of the research presented in images and tables. While quantitativedata were also analyzed by the method of completely randomized design (CRD) analyzed by analysisof variance and continued with different test by Least Significant Difference test (LSD 5%).The results showed that the crude extract of (Alpinia galanga) had the ability to inhibit thegrowth of A. flavus, with very strong categorized on PDA. At a concentration of 0.4% did not findany growth of A. flavus, whereas the largest population grows at a concentration of Alpinia galangaekstract 0.0% (without the exstract Alpinia galanga) that was 121.33 x 103 cfu / g. At a concentrationof 0.4% was also able to inhibit the growth of A. flavus that contaminate peanuts with the inhibition ofup to 100%.

PENGARUH LAMA PERENDAMAN DALAM AIR PERASAN BUAH BELIMBING WULUH (Averrhoa bilimbi Linn) DAN LAMA PENYIMPANAN TERHADAP KARAKTERISTIK IKAN TONGKOL (Euthynnus affinis) PADA SUHU RUANG Yemima Maria Lasmaroha Sitompul; I Made Sugitha; Agus Selamet Duniaji
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 1 (2020): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

This study aims to find out the effect of immersion time in wuluh starfruit juice (Averrhoa bilimbi) and storage time of characteristics mackarel tuna fish (Euthynnus affinis), as well as to determine the right time of immersion in wuluh starfruit juice and storage time to produce mackarel tuna fish with still acceptable characteristics. The experimental design used in this study was a Completely Randomized Design with 5 level immersion treatments, namely: 0 minutes, 2 minutes, 4 minutes, 6 minutes, and 8 minutes, with the observation time in the 3 and 6 hour. The treatment was repeated 2 times to obtain 20 experimental units. The data obtained were analyzed by variance and if the treatment had an effect on the observed variables then it was continued with the Duncan test. The results of the study with duration of immersion time that produced with still acceptable mackarel tuna fish products was 4 minutes at the time of observation of the 6 hour the water content is 71,5%, the acidity was 5.35, the microbial total was 4,28 log cfu/g or 1.9x104 cfu/g, and the total volatile base was 21,57 mg N / 100g which was low and the score of color, smell, texture and scales, the eyes, gills, and body surface mucus can be accepted by the panelists as well as overall acceptance that was preferred. Keywords : mackarel tuna fish, wuluh starfruit, immersion time, storage time, total volatil base

Co-Authors A.A.G.N. Anom Jambe Adelya Fer Hidayat Aditya Yusril Hidayat Amelia Rovina Amna Hartiati Anak Agung Made Dewi Anggreni Anak Agung Made Dharma Puthera Anastasia Laksmi Pratiwi Anisha Nathania Saraswati Ave Regina Rosari Bryan Bryan Dewa Ngurah Suprapta Dhamas Nurhasanah Dhimas Ridwan Thoyibi Edwin Sam Putra Surbakti Elia Rose Simanungkalit Erza Aulia Fitri Maria Clarensia Sitanggang I A Mahatma Tuninggrat I A.A. Anom Jambe I B Yoga I Desak Putu Kartika I Dewa Gde Mayun Permana I Gst Ngurah Agung Anita Budiarti I Gusti Ayu Agung Mirah Widiastiti I Gusti Ayu Ekawati I Gusti Ayu Lani Triani I Gusti Ngurah Agung I Gusti Putu Bhuana Aristya Putra I Ketut Peri Andika I Ketut Suter I Made Kartana I Made Sugitha I N Satya Kumara I Nyoman Setiawan I Putu Andriana Sastrawan I Putu Gede Krisnawan I Putu Suparthana I Wayan Rai Widarta I Wayan Wisma Pradnyana Putra I. A Mahatma Ida Ayu Dwi Giriantari Ida Ayu Mahatma Tuningrat Ida Bagus A. Swamardika IGAA. Mirah Widiastiti Kahfi Ardhian Karimatul Izzah Karlina Ayu Putri Dhahana KOMANG AYU NOCIANITRI Luh Putu Trisna Darmayanti M. Indri H.A M.I. Hapsari A M.S.P. Mahardika Made Surya Permana Mahardika Masayuki Hashimoto Maya Anita Putri Maya Anita Putri N. M. I. H. Arihantana N.M.I.H. Arihantana Ni Luh Ari Yusasrini Ni Luh Putu Gita Darmasari Ni Made Gress Rakasari Nomer Ni Made Indri Hapsari Arihantana Ni Made Yusa Ni Nyoman Puspawati Ni Putu Candra Utami Ni Putu Dewi Aristyawati Ni Wayan Intan Afsari Dewi Ni Wayan Wisaniyasa Nur Wienda Permata Wulandari Putu Ari Sandhi W Thanastasya Yolanda Wayan Gede Ariastina Yemima Dwi Gita Sembiring Yemima Maria Lasmaroha Sitompul Yovanda Rizky Nasution

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