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

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 Control & Systems Engineering Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Engineering Industrial & Manufacturing Engineering

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Pengaruh Penambahan Puree Labu Kuning (Cucurbita moschata) Terhadap Karakterisitik Siomay Udang Ni Putu Candra Utami; I Dewa Gede Mayun Permana; Agus Selamet Duniaji
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.p06

This study aims to determine the effect of adding puree of pumpkin on the characteristics of shrimp dumplings and to determine the appropriate addition puree of pumpkin to produce shrimp dumplings with the best characteristics. The experimental design used in this study was a completely randomized design (CRD) consisting of 5 treatments, namely 0%, 10%, 20%, 30%, and 40%. All treatments were repeated 3 times in order to obtain 15 experimental units. The data obtained were analyzed by means of variance and if the treatment had a significant effect, then proceed with the Duncan Multipe Range Test (DMRT). The results showed that the addition of pumpkin pulp had a very significant effect on moisture content, crude fiber content, total ?-carotene, and antioxidant activity using the ?-Bleaching method. Has no significant effect on ash content, hedonic test on color, aroma, texture, taste, overall acceptance, and scoring test on color and texture. The addition of pumpkin pulp 40% had the best characteristics with water content of 61.22%, ash content of 2.59%, crude fiber content of 1.96%, total ?-carotene 0.98 mg / 100 g and antioxidant activity of 5.31%. , by the criteria of yellow color and liked, flavor liked, chewy texture and liked, taste liked and overall acceptance liked.

PENGARUH PERBANDINGAN UBI JALAR UNGU (Ipomoea batatas var Ayamurasaki ) DAN TERIGU TERHADAP KARAKTERISTIK KUE PIA Maya Anita Putri; Agus Selamet Duniaji; Ni Luh Ari Yusasrini
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 4 No 1 (2015): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

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This study aims to determine the effect of the comparison of purple sweet potato and wheat on characteristics of pia cake and to determine the right ratio of purple sweet potato and wheat to produce pia cake with the best characteristics. The experimental design used was completely randomized design (CRD) by treatment with purple sweet potato in a row as follows: 15%, 20%, 25%, 30%. Each treatment was repeated four times to obtain 16 experimental units. The variables measured in this study include water content, ash content, protein content, fat content, carbohydrate content and sensory evaluation which includes the texture is done with test scores, as well as color, flavor, aroma and overall acceptance. From the analysis of the above variables, the best treatment is taken and analyzed the levels of anthocyanins with a pH differential method. The results showed that the treatment comparison purple sweet potato and wheat effect on water content, protein content, fat content, and carbohydrate content and the sensory properties of pia cake (color, flavor, texture, and overall acceptance). ). However, did not found any significant effect on ash content, aroma and flavor. The best characteristic of pia cake was obtained on treatment of purple sweet potato and wheat ratio of 25% : 75% with 23.12% moisture content, ash content of 0.77%, 8.09% protein content, fat content 8.78%, 58.80% carbohydrate levels and levels of 0.51% anthocyanins. Sensory properties of the pia cake were color of 5.8 (like), aroma of 5.2 (rather like), taste of 5.6 (like), texture of 6.05 (like) and overall acceptance of 6,55 (really like).

UJI FITOKIMIA EKSTRAK BUNGA LAWANG (Illicium verum Hook.f) DAN DAYA HAMBATNYA TERHADAP Staphylococcus aureus Ave Regina Rosari; Agus Selamet Duniaji; Komang Ayu Nocianitri
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 levels of tannin and flavonoid compounds, as well as to determine the concentration of the extract of star anise (Illicium verum Hook.f) was most appropriate by used aquades solvent against the growth of Staphylococcus aureus. This research used experimental method with 5 kind of concentration which are 20%, 40%, 60%, 80% and 100%, each treatment was repeated 3 times to obtain 15 experimental units. The observed variables were quantitative testing of flavonoid and tannin compounds and create an inhibition zone produced by antimicrobial activity of the extract of star anise on Staphylococcus aureus. The data of this research are presented in the form of tables, figures and analyzed descriptively. The results showed that the extract contained flavonoid compounds of 0.106% and tannins of 1.018%. The extract of star anise can inhibit Staphylococcus aureus at a concentration of 40% with an average 7.03 mm inhibition zone.

CEMARAN ASPERGILLUS FLAVUS PENGHASIL AFLATOKSIN B1 PADA JAGUNG MANIS(ZEA MAYS SACCHARATA) SELAMA PENYIMPANAN Ni Putu Dewi Aristyawati; Ni Made Indri Hapsari A.; 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 (560.21 KB)

Corn is one of the commodities that have high contamination of molds specifically A.flavus. This study aims to determine the contamination of A.flavus in sweet corn during storage, to determine the population of A.flavus that contaminate sweet corn during storage, and to find out if A.flavus that contaminates sweet corn during storage can produce aflatoxin B1. This research uses experimental method. Corn samples were stored at room temperature (300C ± 10C) and low temperature (70C ± 10C) wrapped with PE plastic stored from day 0 to day 6. The results of this study indicate that sweet corn stored at room temperature was contaminated with yeast mold on day 0 5,2 x 108 CFU/g and day 6 2,5 x 108 CFU/g and sweet corn stored at low temperature was contaminated on day 0 4,0 x 107 CFU/g and day 6 4,0 x 108 CFU/g. Sweet corn stored at room temperature contaminated with mold on day 0 1,0 x 106 CFU/g and day 6 is 3,5 x 106 CFU/g and sweet corn stored at low temperature was contaminated on 0 1,0 x 106 CFU/g and day 6 4,0 x 106 CFU/g. The sweet corn that was stored at low temperature was contaminated by A.flavus on day 3 1,2 x 106 CFU/g and day 6 <1.0 x 106 CFU / g and at low temperature was contaminated on day 2 1,0 x 106 CFU/g and day 6 1.0 x 106 CFU/g. Aflatoxin B1 day 0 at room temperature was 29.40 ppb and on day 6 29.08 ppb. Aflatoksin B1 day 0 at low temperature was 30.03 ppb and on day 6 was 29.97 ppb.

Analyze Potential of Diluent Solution in Antibacterial Test of Zedoary Rhizome Tea (Curcuma zedoaria (Berg.) Roscoe) on Escherichia coli I Gusti Ayu Agung Mirah Widiastiti; I Wayan Wisma Pradnyana Putra; Agus Selamet Duniaji; Luh Putu Darmayanti
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 6 No 2 (2019): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2019.v06.i02.p04

Diluent solution in microbiology analysis has a very important role in obtaining samples with the best number of microbes that can be counted from 30 to 300 colonies. Waste of air conditioner (AC) water which has not been utilized optimally has potential as a diluent solution. The purpose of this study was to determine the potential waste of AC water as an alternative diluent solution compared to some diluent solutions in the antibacterial test of Zedoary Rhizome tea against Escherichia coli (E. coli). Analysis potential of diluent solution using the plate count method, then used as a diluent solution in the anti-bacterial test of Zedoary Rhizome tea against E. coli ATCC 25922 by contact method for 24 hours and cell quantity was calculated by hemocytometer. This study used RAL with 4 treatment levels of diluent solution, namely: AC water, Pepton Water (PW 0.1%), physiological salts (0.85% NaCl) and demineralized aquades (Aq DM). The results showed that AC water thinners had a significant effect with PW and Aq DM diluents seen from the highest average E. coli cell value of 2.6 x 108 CFU/ml obtained in AC water thinners and the smallest value of 1.3 x 108 CFU/ml of Aq DM diluents. Tests of pH showed a 0.85% NaCl diluent solution of 6.95 was significantly affected by other diluent solutions. Antibacterial test showed that treat waste of AC water diluent had a significant effect with other diluents with an inhibition value of 60.81% and said to be bacteriostatic.

The Influence of Encapsulant Materials in Freeze Drying Process on Lactobacillus plantarum 1 RN9 Viability Ni Nyoman Puspawati; I Made Sugitha; Agus Selamet Duniaji; Ni Made Indri Hapsari Arihantana; Made Surya Permana Mahardika
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 6 No 2 (2019): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2019.v06.i02.p05

Lactic acid bacteria are important microorganisms in food fermentation technology. Lactobacillus plantarum 1 RN9 is a LAB isolated from bamboo and can be used as a starter culture in making curd. During the processing of LAB culture it can be damaged so that it can eliminate its function as a probiotic. On the other hand, storing culture in a fresh condition cannot be carried out for a long time. Thus we need a preservation method (preservation) of lactic acid bacteria that can maintain its viability and superior of the properties of an isolate. Encapsulation is one way to maintain the viability of probiotics and protect probiotics from damage due to unfavorable environmental conditions such as gastric acid and bile salts (Wu et al., 2000). The purpose of this study was to determine the effect of the type of encapsulant on the yield and viability of L. plantarum 1 RN9 during the freeze drying (FD) process. The encapsulant material used was skim milk, lactose, maltodextrin with observational parameters including yield, total LAB and viability of LAB. Based on the results of the study showed that the yield of dry cultures of L. plantarum 1 RN9 ranged from 26.42% to 41.08%, which statistically showed a significant difference (P> 0.05) between treatments. The highest yield was obtained in skim milk encapsulant by 41.08% then lactose was 39.44% and maltodextrin 26.42%. The viability of L. plantarum 1 RN9 culture after freeze drying with lactose encapsulant and maltodextrin decreased by 2.3 to 2.5 log cycles but still had high viability while viability with skim milk encapculation increase. The total LAB with skim milk encapsulants increased by 1 log cycle from 10.3 log CFU/g to 11.3 log CFU/g. Based on the results of the studyit can be conclused the use of skim milk encapsulants on L. plantarum 1 RN9 gives the best results compared of lactose and matodextrin with a yield of 41.08% and viability increases 1 log cycles ie 1.6 x 1011 CFU/g.

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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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.

Penelusuran terhadap Pangan Tradisional Hasil Fermentasi Kedelai (Sere Kedele) di Kabupaten Gianyar, Bali.dan Identifikasi Molekuler Terhadap Bakteria yang Terlibat dalam Proses Fermentasi Spontan I Putu Suparthana; Agus Selamat Duniaji; Masayuki Hashimoto
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 5 No 2 (2018): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Sere kedele is a Balinese traditional soybean fermented food which involving spontaneous fermentation process in its production. It's report-ed produced by the people in Southeast area of Bali Island. Despite the importance of this product for communities health, its lack the basic scientific data. This research was aimed to figure out the existence of this product nowadays and characterize the traditional production as-pect, a survey was conducted to collect the data in the field and analyze descriptively. Furthermore, to figure out the microbial aspect, isola-tion was carried out in the laboratory and identify the bacteria by using molecular techniques. The result showed that sere kedele is still known by the most people in Gianyar region, its vended in the traditional market which supplied by four producers which locate in three districts (of seven). The way to produce sere kedele was varying in boiling time, fermentation time and the step of adding spicy. All produc-er applied spontaneous fermentation in the bamboo container, at room temperature. Nine bacterial species identified from this sere kedele, four of them belong to Bacillus species (Bacillus cereus B. flexus, B. subtilis, B. thuringiensis) and the others are Weissella confusa, W. cibaria, Acinetobacter baumannii, Proteus mirabilis and Klebsiella pneumoniae. The bacterial species of sere kedele contain non-pathogenic (B. flexus, B. subtilis, W. confusa) and pathogenic bacteria. From the result of this study, sere kedele production by using starter culture is highly recommended.

Substitusi Labu Kuning (Cucurbita Moschata) Dan Tepung Beras Terhadap Peningkatan Nilai Gizi, ?-Karoten Dan Sifat Sensoris Kue Ombus-Ombus Agus Duniaji; Dhamas Nurhasanah; Ni Made Yusa
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 3 No 2 (2016)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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The research was conducted to determine the effect of pumpkin and rice flour ratio to Nutrition Value and ?-carotene content of ombus-ombus cake. This research using randomized block design with 5 treatment of substitution of pumkin and flour rice: 0% pumpkin: 100% rice flour, 20% pumpkin: 80% rice flour, 30% pumpkin: 70% rice flour, 40% pumpkin:60% rice flour, 50% pumpkin: 50% rice flour. Those treatment repeated 3 times. Data obtained analyzed with anova, treatment with significant different tested by Duncan test. The results of the research showed that substitution of pumpkin and rice flour gave different effect on water content, ash content protein content, fat content, carbohydrate content, ?-carotene, colour, taste, aroma, and overall acceptance. substitution 50% of pumpkin and 50% rice flour gave the nutrition value of ombus-ombus cake with water 48.70%, ash 6.16%, protein 4.44%, fat 0.18%, carbohydrates 41.58 %, and ?-carotene 6.31%, while sensories evaluation such as color 4,3 (yellow), flavor 4,4 (like), aroma 4,2 (typical pumpkin) and overall acceptance 4,8 (really like) by the panelists.

Studi Daya Cerna Protein, Aktivitas Antioksidan dan Sifat Fungsional Tepung Kecambah Kacang Merah (Phaseolus vulgaris L.) Dalam Rangka Pengembangan Pangan Fungsional Ni Wayan Wisaniyasa; Agus Selamet Duniaji; A.A.G.N. Anom Jambe
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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The objectives of this study were to determine the effect of germination time on protein digestibility, antioxidant activity and functional characteristics of kidney bean (Phaseolus vulgaris L.) sprouts flour and characteristic of kidney bean sprout biscuits. This study used Completely Randomized Design with three replications. This research was conducted with three stages were: a) Making kidney beans sprouts with germination time were 0, 24, 36, 48 and 60 hours. b). Making kidney bean sprouts flour and analysed of protein digestibility by in vitro analysis, antioxidant activity and functional properties of kidney bean sprouts flour. c). Making biscuit from kidney bean sprouts flour and analysed the characteristic of biscuit. The results showed that germination process increased protein digestibility, decreased IC 50% value, increased fat absorption capacity and water but decreased swelling volume and solubility. Protein digestibility ranges from 52.73% to 54.29%, antioxidant activity ranges from 26.33 to 24.77 (IC 50%). Oil absorption capacity ranges from 81.30 to 90.26%, water absorption capacity of flour ranges from 119.56 to 128.03%, swelling power ranges from 3.58 to 3.33 (g/g) and the solubility ranges from 25,86 to 30.11 (%). Based on statistical analysis, the best treatment was kidney bean sprouts with 48 hours of germination. This flour was selected for making biscuits. The best biscuits were obtained from the treatment of 40% wheat and 60% kidney bean sprouts flour with criteria were 2.86% of moisture content, 2.61% of ash content, 19.79% of fat, 8.03% of protein and 66.71% of carbohydrate.

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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