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

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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

Abstract

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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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.
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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Abstract

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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Abstract

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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Abstract

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.
Natural Deys from Fruit Waste as a Sensitizer for Dye Sensitized Solar Cell (DSSC) I Nyoman Setiawan; Ida Ayu Dwi Giriantari; Wayan Gede Ariastina; Ida Bagus Alit Swamardika; Agus Selamet Duniaji; Nyoman Satya Kumara
Journal of Electrical, Electronics and Informatics Vol 1 No 1 (2017): JEEI (February 2017)
Publisher : Institute for Research and Community Services Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JEEI.2017.v01.i01.p06

Abstract

Dye-sensitized solar cell (DSSC) is one of the potential candidates for the next generation solar cells. One of the most attractive features of the DSSC is the low production costs. The utilization of natural dyes is a new area for investigation due to their unique capability to absorb photons from natural sunlight or artificial light and convert it into electric current. The purpose of this study is to determine the potential of natural dye from red dragon fruit waste as a dye sensitizer. Red dragon fruit peel is initially extracted using methanol and the solution absorption spectra then is characterized using UV-Vis spectrophotometer. The absorption spectra is measured within a wavelength range of 400-800 nm. The characterization results show that the maximum absorption spectrum is at a wavelength of 446 nm. The natural dye solution then is used to immerse Fluorine Tin Oxide (FTO) coated with titanium dioxide (TiO2). The glass FTO is immersed in the dye solution for 24 hours. DSSC then is prepared by sandwiching the working electrode and counter electrode. An electrolyte solution is used to fill the interface between the two electrodes. The current and voltage (I-V) characteristics of DSSC is finally measured using amperemeter and voltmeter. The results indicated that the natural dye from the peel of red dragon fruit has potential as a dye sensitizer. Further research is still required to improve the performance of the DSSC.
Pengaruh Jenis Substrat Terhadap Pertumbuhan Rhizopus oligosporus DP02 Bali dalam Pembuatan Ragi Tempe Edwin Sam Putra Surbakti; Agus Selamet Duniaji; Komang Ayu Nocianitri
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.p10

Abstract

This research aims to find out the effect of different types of substrates on the growth of Balinese local isolate Rhizopus oligosporus DPO2 in the making of tempeh yeast and to identify the right type of substrate for the growth of R. oligosporus DP02 in making tempeh yeast. This was an experimental research that was analyzed descriptively with type of substrates as the main factor that consists of 5 different flours including: rice, tapioca, corn, wheat and soybeans. Each treatment was repeated 3 times resulting 15 experimental units. The results showed that different types of substrate produced tempe yeast which has R. oligosporus DP02 Bali with dense to very dense mycelium, dry weight of mycelium 0.49 - 0.58 g, total mold 6.97 - 7.77 log CFU / g and water content. 4.47 - 6.01%. Corn flour produces tempeh yeast with the highest growth of R. oligosporus DP02 Bali, with the following characteristics: very dense mycelium, mycelium dry weight 0.58 g, total mold 7.77 log CFU / g and water content 4.55%.
Identifikasi Sifat Fisik dan Biokimia Isolat Bakteri Asam Laktat dari Minuman Kesehatan Teratai Salju (Saussuera involucrate) N.M.I.H. Arihantana; A.S. Duniaji; N.N. Puspawati; M.S.P. Mahardika
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 8 No 1 (2021): 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

Snow lotus is a 72-hour fermented health drink from a palm sugar solution with snow lotus (Saussuera involucrate) without using other additives. Fermentation of snow lotus into lactic enzymes and active lactic acid bacteria is to help maintain the body in prime condition, establish and strengthen the immune system and is beneficial for overall health. Based on previous research, 33 isolates of lactic acid bacteria had been isolated from snow lotus health drink. From the isolates that had been successfully isolated, potential for lactic acid bacteria has no known properties as a probiotic candidate. Therefore research is necessary to obtain lactic acid bacteria isolates from snow lotus health drinks which are potential as probiotic isolates. The purpose of this study was to identify the physiological properties of the snow lotus health drink which included gram staining, observation of the shape of the colonies and cell shapes, and catalase testing and also to identify the biochemical properties which included growth at a variety of different temperatures, growth ability at low pH, growth on media containing salt or NaCl, production of CO2 from glucose, and production of dextran from sucrose. Based on the physiological properties, results showed that all 33 LAB isolates from the snow lotus health drink had negative catalase properties, positive gram staining in the form of single and chain rods, and also in the form of coccus, where 13 isolates were coccus and 20 were rod-shaped isolates. Based on the biochemical properties, from the 33 isolates, almost all LAB isolates were able to grow at temperatures of 10°C, 25°C, 37°C, 45°C, pH 2, 4, 6, and media containing salt concentrations of 4% and 6.5 %, 19 isolates were able to produce CO2 from glucose, and 15 isolates were able to produce dextran from sucrose.
Pengaruh Konsentrasi Sukrosa Terhadap Karakteristik Wine Kopi Arabika Kintamani I Putu Andriana Sastrawan; Agus Selamet Duniaji; Ni Wayan Wisaniyasa
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.p07

Abstract

This research was conducted to determine the effect of sucrose concentration on characteristic of kintamani arabica coffee wine and to determine concentration of sucrose that produced the best characteristic. The research used a Randomized Block Design with faktor of sucrose concentration that concists of 5 levels (10% ,15%, 20%, 25%, 30% ) Each treatment was repeated 3 times resulting 15 experimental units. The data were analyzed by Analysis Of Variance and the treatment show effect is observed by Duncan Multiple Range Test (DMRT). The results showed that sucrose concentration had significant effect to total Soluble solids (TSS), pH, total acid, etanol content, hedonik of taste, score of taste and overall acceptance. The concentration of 25% sucrose produced the best characteristic of Kintamani arabica coffe wine with total disollved solids 17,20 0Brix, pH 3.95, total acid 0.15%, etanol content 9,58 %, was liked color (5.53), slightly liked aroma (5.27), slightly liked flavor (5.40), sweet flavor (3.13), slightly sour flavor (2.00), slightly bitter flavor (1.73 ) and the overall acceptance is rather liked (5,20).
Efektivitas Desinfektan Larutan Pemutih (Bayclin) dalam Mencegah Mikroba Kontaminan pada Inkubator di Laboratorium Mikrobiologi IGAA. Mirah Widiastiti; Ni Wayan Intan Afsari Dewi; A.S. Duniaji
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 2 (2023): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2023.v11.i02.p09

Abstract

Contaminants in microbiological analysis often occur even though aseptic testing has been carried out. Control of the growth of microorganisms aims to eradicate unwanted microorganisms. The disinfectant used is a combination of bleach solution (bayclin) and alcohol which works by inactivating enzymes, denaturing proteins and inactivating nucleic acids. The purpose of this study was to determine the effectiveness of using a disinfectant bleach solution (bayclin) of various concentrations in preventing microbial contaminants in the incubator at the Food Microbiology Laboratory. The data collection technique in this study was in the form of an experiment, the results of surface swabs of incubator equipment that had been sprayed with 70% alcohol followed by spraying a disinfectant bleach solution (bayclin) with concentrations (0%, 5%, 10% and 15%), then testing the level of microbial contaminants by analysis of total bacteria and total yeast molds using the TPC (Total Plate Count) method with 3 repetitions. It was found that spraying disinfectant bleach solution (bayclin) had an effect on the total quantity of bacteria and total yeast mold incubated in the incubator equipment in the microbiology laboratory with the highest total bacterial cell quantity in the control treatment (bayclin 0%) of 3.7 CFU/cm2 and the smallest by 0 CFU/cm2 in the treatment of 15% bayclin concentration and the highest cell quantity of total yeast in the control treatment (0% bayclin) was 1.5 CFU/cm2 and the smallest was 0 CFU/cm2 in the 15% bayclin concentration treatment. Keywords : bayclin, disinfectant, effectiveness, incubator, microbial contaminants Kontaminan pada analisis mikrobiologi sering terjadi walaupun sudah dilakukan pengujian secara aseptis. Pengendalian pertumbuhan mikroorganisme bertujuan untuk membasmi mikroorganisme yang tidak diinginkan. Desinfektan yang dipergunakan yakni kombinasi larutan pemutih (bayclin) dengan alkohol merupakan bahan yang bekerja dengan inaktifasi enzim, denaturasi protein dan inaktivasi asam nukleat. Tujuan dari penelitian ini adalah untuk mengetahui efektivitas penggunaan disinfektan larutan pemutih (bayclin) dari berbagai konsentrasi dalam mencegah mikroba kontaminan pada inkubator di Laboratorium Mikrobiologi Pangan. Teknik pengumpulan data pada penelitian ini berupa eksperimen, hasil swab permukaan peralatan inkubator yang telah disemprotkan Alkohol 70% dilanjutkan dengan penyemprotan disinfektan larutan pemutih (bayclin) konsentrasi (0%, 5%, 10% dan 15%), kemudian dilakukan pengujian tingkat kontaminan mikroba dengan analisis total bakteri dan total kapang khamir menggunakan metode TPC (Total Plate Count) dengan pengulangan sebanyak 3 kali. Didapatkan hasil bahwa penyemprotan disinfektan larutan pemutih (bayclin) berpengaruh terhadap kuantitas total bakteri dan total kapang khamir yang diinkubasi pada peralatan inkubator dilaboratorioum mikrobiologi dengan kuantitas sel total bakteri tertinggi pada perlakuan kontrol (bayclin 0%) sebesar 3,7 CFU/cm2 dan terkecil sebesar 0 CFU/cm2 pada perlakuan konsentrasi bayclin 15% serta kuantittas sel total kapang kamir tertinggi pada perlakuan kontrol (bayclin 0%) sebesar 1,5 CFU/cm2 dan terkecil sebesar 0 CFU/ cm2 pada perlakuan konsentrasi bayclin 15%. Kata kunci : bayclin, desinfektan, efektivitas, inkubator, kontaminan mikroba
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