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All Journal Jurnal Teknologi Dan Industri Pangan Itepa : Jurnal Ilmu dan Teknologi Pangan Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Jurnal Ilmiah Teknologi Pertanian Agrotechno Jurnal Aplikasi Teknologi Pangan Jurnal Aplikasi Teknologi Pangan

I Wayan Rai Widarta

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

Author-ID : 415077

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Immunology & microbiology Industrial & Manufacturing Engineering Other

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OPTIMASI PROSES DEASIDIFIKASI DALAM PEMURNIAN MINYAK SAWIT MERAH SKALA PILOT PLANT [Optimization of Deacidification Process in Red Palm Oil Purification on Pilot Plant Scale] I Wayan Rai Widarta; Nuri Andarwulan; Tri Haryati
Jurnal Teknologi dan Industri Pangan Vol. 23 No. 1 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (493.696 KB)

Deacidification is one of the steps in palm oil refining process which aims to separate free fatty acids formed during post-harvest handling. It is carried out using alkali solution such as NaOH (sodium hydroxide). Carotenoids in palm oil are affected by this step. Therefore, deacidification has to be controlled to minimize the destruction of carotenoids during processing. The objective of this research was to improve deacidification process in pilot plant scale so that the process can produce lower level of free fatty acids (FFA) and higher recovery of carotene in high yield neutralized red palm oil (NRPO). Characterization of physical and chemical properties of crude palm oil (CPO) such as moisture content, FFA and carotene contents, saponification number, iodine value, peroxide value, and color were determined before processing. Degumming was performed before deacidification process. The 17.5% excess of NaOH was obtained from the pilot plant scale deacidification trial. The optimization of deacidification time and temperature was carried out by using central composite design (CCD). Response surface method (RSM) was used to observe the influence of treatments on the FFA level reduction, carotene recovery, and NRPO yield. The result showed that the optimum deacidification condition was at 61 ± 2°C in 26 minutes, and at the 16°Be NaOH strength with 17.5% excess of NaOH. In this optimum condition, the process achieved 96.35% of FFA reduction, 87.30% of carotene recovery, and 90.16% of NRPO yield.

STABILITAS AKTIVITAS ANTIOKSIDAN EKSTRAK BEKATUL BERAS MERAH TERHADAP OKSIDATOR DAN PEMANASAN PADA BERBAGAI pH [Stability of Antioxidant Activity of Red Rice Bran Extract Subjected to Oxidator and Heating in Various pH] I Wayan Rai Widarta1)*; I Wayan Arnata2)
Jurnal Teknologi dan Industri Pangan Vol. 25 No. 2 (2014): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Rice bran is acknowledged as the highest nutritious part of rice grain as well as rich in bioactive phytochemicals. Coloured rices are reported as potent sources of antioxidants therefore are regarded as viable source of antioxidants for functional foods. The aim of this study was to extract the bioactive component of red rice bran, and further the component was subjected to antioxidant activity and stability tests. The research design was a factorial randomized complete design with two factors. The first factor was the pH of the maceration that consisted of 3 levels, i.e. 1, 2.5, and 4. The second factor was the ratios of bran and solvent that consisted of 4 levels, namely: 1:4, 1:6, 1:8, and 1:10. Total phenol, total anthocyanin and antioxidant activity were measured. The results showed that extraction at the pH of 1 and under the optimized conditions of a material–solvent ratio of 1:10 (wt./vol.) produced the most potent extract. This treatment resulted in 5.45 mg/100 g of total anthocyanins, 743.51 mg/100 g of total phenolics, 92.19% of antioxidant activity, and 441.74 mg/L of IC50. Reduction of the antioxidant activities as a result of heating of the red rice bran extract was greater than that of oxidator.

PENGARUH KONSENTRASI ETANOL TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK RIMPANG ILALANG (Imperata cylindrica (L) Beauv.) PADA EKSTRAKSI MENGGUNAKAN GELOMBANG ULTRASONIK Corry Permatasari Suhendra; I Wayan Rai Widarta; Anak Agung Istri Sri Wiadnyani
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

This research porpose to determine the appropiate concentration of ethanol to obtain the highest antioxidant activity of cogon grass rhizome (Imperata cylindrica (Linn.) Beuv.) extract using ultrasonic wave. This research used a completely randomized design method with the treatment of concentration ethanol which consisted of six levels : 40, 50, 60,70, 80 and 90%. The whole treatment was repeated three times to obtain 18 units of the experiment. The data were analyzed by ANOVA, if the treatment showed the influenced then it continued by Duncan test. The result showed that the best treatment is using ethanol 70% with characteristic extract : yield was 14.13%, total phenolic was 129.57 mgGAE (Gallic Acid Equivalent)/g extract, total flavonoid was 90.91 mgQE (Quercetin Equivalent)/g extract and antioxidant activity was 56.03% with the IC50 value 0.098 mg/ml

STUDI SIFAT FISIK, KIMIA, FUNGSIONAL, DAN KADAR ASAM SIANIDA TEPUNG KECAMBAH KACANG KORO PEDANG (Canavalia ensiformis L.) I Dewa Ayu Bintang Damayanti; Ni Wayan Wisaniyasa; I Wayan Rai Widarta
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

The purpose of this research was to determine the physical, chemical, functional properties, and hydrogen cyanide content of jack bean sprout (Canavalia ensiformis L.) flour. This research used two treatments that was without germination and 48 hours of germination. The treatments were repeated three times resulting in six units of experiments. Jack bean flour and jack bean sprout flour were analyzed by paired T-test. The results showed that the germination of jackbean had a very significant effect on the decrease of oil absorption from 1.59 mg/l to 0.79 mg/l. The treatment had a significant effect on the increase of water content from 11.10% to 11.77%; increase of protein content from 28.52% to 29.18%; decrease of fat content from 6.33% to 5.54%; decrease of carbohydrate content from 51.19% to 50.77%; increase of crude fiber content from 11.69% to 12.30%; increase of water holding capacity from 1.42 ml/g to 1.58 ml/g; decrease of swelling volume from 8.97 ml/g to 8.31 ml/g; increase of solubility from 0.06% to 0.07%; and decrease of hydrogen cyanide content from 14.13 mg/kg to 11.00 mg/kg. This research had no effect on bulk density and ash content. Keywords : hydrogen cyanide; jackbean sprout flour; chemical, functional and physical properties

STABILISASI BEKATUL DALAM UPAYA PEMANFAATANNYA SEBAGAI PANGAN FUNGSIONAL Ni Made Ayuk Puspita Dewi; I Ketut Suter; I Wayan Rai Widarta
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 (119.566 KB)

Rice bran has a high fat content so prone to rancidity. Therefore, it is necessary toinactivate lipase stabilization process which is the cause of rancidity. Factors affecting therice bran stabilization is temperature and time. Appropriate stabilization method canminimize the damage as well as bioactive components of rice bran lipase inactivatesimultaneously. Bran stabilization at low temperature (100 ° C) within a longer time (15min) was able to inactivate lipase contained in the bran and maintain the composition ofbioactive components and antioxidant activity of rice bran

PENGARUH JENIS ASAM DAN pH PELARUT TERHADAP KARAKTERISTIK PEKTIN DARI KULIT LEMON (Citrus limon) Ni Kadek Yuli Kesuma; I Wayan Rai Widarta; I Dewa Gede Mayun Permana
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 research was conducted with the aim to know the influence of acid and solvent pH on the extraction of pectin from lemon peel and find the right kind of acid and solvent pH to produce pektin of lemon peel with the best characteristics. The experimental design used in this research was a factorial Completely Randomized Design (CRD), which consisted of two factors. The first factor was a type of acid consisting of chloride acid and citric acid. The second factor was a solvent pH consisting of a pH 1,5; 2; 2,5 and 3. All treatments were repeated twice to obtain 16 units of experiments. The data were analyzed with analysis of variance and followed by Duncan test. The best results showed that extraction using chloride acid and pH of solvent 1,5 resulted in 22,35% of pectin yield, 11, 55% of water content, 22,11% of ash content, 1052,47% of equivalent weight, 10,81% of methoxyl content, 78,07% of galacturonic content, and 78,58% of esterification degree.

PENGARUH PENAMBAHAN BEKATUL BERAS MERAH TERHADAP SIFAT FISIK, KIMIA, DAN SENSORIS ES KRIM Fransiska Ni Made Lisdyareni; I Wayan Rai Widarta; I Made Sugitha
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

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Milk is a food that is consumed by people around the world. Some dairy products that were encountered include ice cream, yogurt, butter, cheese, and others. Ice cream is one type of food that is highly preferred by consumers all ages. The addition of red rice bran is the manufacture of ice cream expected to equip the nutritional content of ice cream, particularly fiber and antioxidants. This research is aimed to determine the effect of red rice bran on physical, chemical, and sensory evaluation of the ice cream. This research used a completely randomized design (CRD) by treatment with the addition of red rice bran (0%, 1,5%, 3%, 4,5%, and 6%) were repeated three times. Data were analyzed by analysis of variance and continued with Duncan’s Multiple Range Test. The result of research showed that the addition of 1,5% red rice bran is the best treatment that gave average value of protein content 2,23%, fat 15,66%, total solid 44,78%, crude fiber content 1,44%, IC50 0,34 g/kg, overrun 72,85%, resistance 17,79 minutes/10 gram, aroma score rather typical milk, hedonic aroma rather like, color score chocolate of white, color hedonic rather like, texture rather like, flavor score rather sweet, hedonic flavor like, and overall acceptance rather like.

PENGARUH PERBANDINGAN TEH HITAM (Camellia sinensis) DAN JAHE MERAH (Zingiber officinale var. Rubrum) TERHADAP KARAKTERISTIK TEH CELUP Komang Ayu Melinda Savitri; I Wayan Rai Widarta; Anak Agung Gede Ngurah Anom Jambe
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 study aims to determine the effect of the comparison of black tea and red ginger to the characteristics of teabags and know the comparison of black tea and red ginger to get the best characteristics of tea bags. The experimental design used was Completely Randomized Design with comparison treatment of black tea and red ginger which consist by 6 levels : 100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40% and 50%:50%. The treatment was repeated 3 times to obtain 18 units of experiment.. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan test. The result showed that tea bags with comaparions of 80% black tea powder and 20% red ginger powder is the best treatments with a water content of 7,78%, extract content of 27,13%, total phenol 247,10 mgGAE/g extract, flavonoids 401,72 mgQE/g extract, antioxidant activity 74,68%, color was liked, distinctive aroma of ginger and rather liked, distinctive taste of ginger and rather liked, overall acceptance was rather like. Keywords : black tea, red ginger, teabag

PENGARUH SUHU DAN WAKTU EKSTRAKSI DAUN BELIMBING WULUH (Averrhoa bilimbi L.) TERHADAP AKTIVITAS ANTIOKSIDAN DENGAN METODE ULTRASONIC ASSISTED EXTRACTION (UAE) Meysi Andriani; I Dewa Gde Mayun Permana; I Wayan Rai Widarta
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (242.557 KB)

This research was conducted to determine the effect of temperature and time of extraction wuluh starfruit leaves on antioxidant activity using the ultrasonic assisted extraction method and to get the right temperature and time to produce extracts of wuluh starfruit leaf extract had highest antioxidant activity. Experiment used in this study is a Completely Randomized Design of factorial pattern with two factors, namely temperature and time. The first factor is the extraction temperature consisting of 3 levels, namely 30°C, 40°C, and 50°C. The second factor is the extraction time consisting of 3 levels, namely 10 minutes, 20 minutes, and 30 minutes. The research was repeated twice for obtaining 18 experimental units. The parameters observed in this study included yield, total phenol, total flavonoids, total tannin and antioxidant activity. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan test. The results showed that the treatment of temperature and extraction time had a significant effect (P<0.05) on total phenol, total flavonoids, total tannin and antioxidant activity, but no significant effect (P>0.05) on yield. The best results showed a temperature of 40°C with a time of 20 minutes having the highest antioxidant activity based on the percentage of free radical inhibition of 89.66% with an IC50 value of 25.74 mg/L, a yield of 15.49%, a total phenol of 437.79 mgGAE/g extract, total flavonoids was 393.00 mgQE/g extract, and total tannins was 402.27 mgTAE/g. Keywords : wuluh starfruit leaves, temperature, time, ultrasonics, antioxidant

PENGARUH JENIS PELARUT PADA EKSTRAKSI MENGGUNAKAN GELOMBANG ULTRASONIK TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK KULIT BUAH LEMON (Citrus limon (Linn.) Burm F.) Melia Verdiana; I Wayan Rai Widarta; I Dewa Gede Mayun Permana
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 effect of solvent types on antioxidant activity of lemon peel (Citrus limon (Linn.) Burm F.) extract and to obtain the right solvent types with the highest antioxidant activity of lemon peel extract. The experimental design used in this research was a completely randomized design with the treatment of solvent types (aquades, acetone 70%, ethanol 70% and methanol 70%). The treatment was repeated four times to obtain 16 units of the experiment. Data were analyzed with analysis of variance (ANOVA) and followed by Duncan test. The result showed that the best treatment was obtained extract with ethanol 70% solvent with antioxidant activity was 52.72% and the IC50 value 471.33 mg/L, followed by yield was 37.68%, vitamin C was 227.90 mg AAE/g extract and total flavonoid was 7.14 mg QE/g extract.

Co-Authors Agus Selamet Duniaji Ambar Rukmini Anak Agung Gede Ngurah Anom Jambe Anak Agung Istri Sri Wiadnyani Anak Agung Istri Sri Wiadnyani Anastasia Laksmi Pratiwi Anna Yasmin Saragih Auriel Gabriella Kalalinggi Corry Permatasari Suhendra Dyta Aprida Asendy Ega Amelinda Fransiska Ni Made Lisdyareni Ginanjar Rifai Herni - Prayekti I Dewa Ayu Bintang Damayanti I Dewa Gde Mayun Permana I Dewa Gede Dwi Agastia Utama I Gede Arie Mahendra Putra I Gusti Ngurah Arry Putra I Gusti Ngurah Bagus Pranantha Bistara Kusuma I Kadek Arif Arif Widyasnawan I Ketut Suter i Made Dwi Cahyadi Putra I Made Dwi Purnama Rianta I Made Sugitha I Nengah Kencana Putra I Putu Dewata I Wayan Arnata Komang Ayu Melinda Savitri KOMANG AYU NOCIANITRI Luh Putu Trisna Darmayanti Melia Verdiana Meysi Andriani Naomi Felicia Ni Kadek Yuli Kesuma Ni Komang Ayu Nila Ratna Ni Luh Ari Yusasrini Ni Luh Putu Diah Rupini Ni Made Ayuk Puspita Dewi Ni Wayan Ayuk Yuliantari Ni Wayan Wisaniyasa Nico Kemit Nuri Andarwulan Putu Ari Sandhi W Putu Timur Ina Ratna Newita Pratama Sandina Febryanti Ompusunggu Sandra Sekarsari Silvia Novitasari Sri Madiarti Sipayung Sri Raharjo Supriyadi Supriyadi Tri Haryati Umar Santoso Yessica Kristanti

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