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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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PENGARUH PENAMB AHAN SODIUM TRIPOLIFOSFAT (STPP) TERHADAP KARAKTERISTIK PATI SENTE (Alocasia macrorrhiza (L.) Schoot) YANG DIMODIFIKASI DENGAN METODE CROSS-LINKING Silvia Novitasari; I Wayan Rai Widarta; AA Istri Sri Wiadnyani
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 (292.177 KB)

Sente (Alocasia macrorrhiza (L.) Schoot) is one of minor tuber. Sente containing a lot of nutrition such us carbohydrates 23,16%, so sente is can be used as alternative food. The research aimed to find effect substitution sodium tripoliphosphate (STPP) to the characteristic of modified sente starch and to determine the optimal concentration of STPP, to produce the best characteristic of modified sente starch. This study used experimental design by Completely Randomized Design (CRD). The experiment consisted of six levels concentrations: 0%, 1%, 3%, 5%, 7% and 9%. The whole treatment was replicated three time to obtain 18 unit experiment. Data was analyzed by analysis of variance and the treatment show effect is observed by Duncan Multiple Range Test (DMRT) . The results showed that consentration STPP influences of characteristic sente starch. The best characteristic modified sente starch was produced by 9% STPP concentration with phosphate content 0,33%, degree of substitution 0,0172, amylose content 16,13%, starch content 72,60%, swelling power 11,61 g/g, solubility 5,73%, gelatinization temperature at 85,1oC and final viscosity 1130 Cp. The amilography profile results showed that STPP can change the properties of native starch paste gelatization of type B into type C, the modified starch having a high stability on the heating process.

PENGARUH PERBANDINGAN MOCAF (Modified Cassava Flour) DENGAN TEPUNG KACANG HIJAU (Vigna radiata) TERHADAP KARAKTERISTIK TUILE I Made Dwi Purnama Rianta; Putu Timur Ina; 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

This research was conducted with the aims to determine the effect of mocaf and mung bean flour to the characteristics of tuile and get a certain ratio of mocaf and mung bean flour which able to produce tuile with the best characteristics. This research used randomized block design with treatment factor is the ratio of mocaf and mung bean flour which consist of 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 were analyzed with Analysis of Variance method and if the treatment had an effect on the variable, the Duncan test were performed. The results showed that the ratio of mocaf and mung bean flour had an effect on water content, ash content, protein content, crude fiber content, carbohydrate content, color, taste (hedonic test), texture (hedonic test and scoring test) and overall acceptance (hedonic test). Ratio of 70% mocaf : 30% mung bean flour is the best characteristic with 1,16% water content, 1,46% ash content, 8,54% protein content, 15,49% fat content, 73,33% carbohydrate content, 5,36% crude fiber content, rather liked color, rather liked flavor, crunchy and liked texture, rather liked taste, and overall acceptance is rather liked. Keyword: mocaf, mung bean flour, tuile

PENGARUH WAKTU MASERASI TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK RIMPANG TEMULAWAK (Curcuma xanthorriza Roxb.) Ega Amelinda; I Wayan Rai Widarta; Luh Putu Trisna Darmayanti
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 aimed to find effect of maceration time on antioxidant activity of java turmeric rhizome extract and to get the right maceration time with highest antioxidant activity of java turmeric rhizome extract. This study used The Completely Randomized Design with the treatment of maceration time of 6 levels: 18 hours, 24 hours, 30 hours, 36 hours, 42 hours and 48 hours. The experiment was repeated in three replication, so that 18 experimental units were obtained. Data were analyzed by Analysis of Variance (ANOVA) and then continued with Duncan Multiple Range Test (DMRT). The result showed that the treatment of maceration time had very significant effect on extraction yield, total curcumin, total phenol and antioxidant activity of java turmeric rhizome extract. The best treatment was 24 hours with extraction yield was 18.88%, total phenol 205.86 mg GAE/g, total curcumin 21.22 mg/g extract, antioxidant activity 84.45% and IC50 36.96 mg/L.

PENGARUH JENIS PELARUT DAN WAKTU MASERASITERHADAP KANDUNGAN SENYAWA FLAVONOID DAN AKTIVITAS ANTIOKSIDAN EKSTRAK DAUN ALPUKAT (Persea Americana Mill) Nico Kemit; I Wayan Rai Widarta; Komang Ayu Nocianitri
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 (499.9 KB)

This research was conducted to determine effect of the kinds solvent and maceration time on flavonoid content and antioxidant activity of avocado leaf extract and to obtain maceration conditions that can produce flavonoid extract with the highest antioxidant activity. The experimental design used in this research was a randomize block design, which consisted of two factors. The first factor was the kinds of solvent, which consisted of 4 kinds namely aquades, acetone 90%, ethanol 90% and methanol 90%. The second factor was the time of maceration, which consisted of 4 level namely 18, 24, 30 and 36 hours. The treatment was repeated twice to obtain 32 units of the experiment. Data were analyzed with analysis of variance, followed by Duncan test. The results showed that the best treatment of avocado leaf extract is maceration by ethanol 90% for 30 hours which the highest resulted rendemen was 27,84%, total flavonoid was 64,12 mgQE/g dry weight sampel, antioxidant activity was 82,75%, and the IC50 value 417 mg/L.

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

PENGARUH WAKTU EKSTRAKSI DAN KONSENTRASI ETANOL MENGGUNAKAN METODE MICROWAVE ASSISTED EXTRACTION (MAE) TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK RAMBUT JAGUNG (Zea mays L.) Yessica Kristanti; I Wayan Rai Widarta; I Dewa Gede Mayun Permana
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 was conducted to determine effect of the extraction time and ethanol concentration on antioxidant activity of corn silk extract and to obtain extraction time and ethanol concentration using Microwave Assisted Extraction (MAE) that can produce extract with the highest antioxidant activity. The experimental design used in this research was a completely randomize design, which consisted of two factors. The fisrt factor was the concentration of ethanol which consisted of 5 level that namely ethanol 30%, 45%, 60%, 75%, and 90%. The second factor was the time of extraction which consisted of 3 level namely 8, 13 and 18 minutes. Data were analyzed with analysis of variance that followed by Duncan test. The result showed that the best treatment of corn silk extract is extraction by ethanol 90% for 18 minutes using MAE which the highest resulted rendemen was 24.54%, total phenol was 159.65 mg GAE/g extract, total flavonoid was 149 mgQE/g extract, antioxidant activity was 70.18%, and the IC50 value 64.806 ppm.

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 PERBANDINGAN TEPUNG BEKATUL BERAS MERAH DENGAN TERIGU TERHADAP KARAKTERISTIK BISKUIT i Made Dwi Cahyadi Putra; Ni Wayan Wisaniyasa; I Wayan Rai Widarta
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 4 No 2 (2015): 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

This study aims was to determine the effect of wheat flour and red rice bran flour ratio on the characteristic of biscuit and to find out the best ratio of wheat flour and red rice bran flour that produce biscuit with the best characteristic. The design of research was Completely Random Design (CRD). The treatment factor was ratio of wheat flour and red rice bran flour with 6 level: 100%:0%, 95%:5%, 90%:10%, 85%:15%, 80%:20% and 75%:25%. Each treatment was repeated three times in order to obtain 18 experimental units. The results showed that the ratio of wheat and red rice bran flour in the production of biscuit has effect on the water content, ash content, protein content, fat content, carbohydrate content, crude fiber, IC50 value, color, texture, flavor, taste, and overall acceptability. Ratio of 90% wheat flour and 10% red rice bran flour produced biscuit with the best characteristic with characteristic 3.14% water content, 1.22% ash content, 24.26% fat content, 11.09% protein content, 60.29% carbohydrate, 3.50 % grunge fiber content, 2.22% IC50, yellowish brown, rather liked color, rather liked texture, rather liked flavor, rather liked taste and rather liked overall acceptability.

PENGARUH PERBANDINGAN TERIGU DENGAN TEPUNG KECAMBAH JAGUNG (Zea mays L.) TERHADAP KARAKTERISTIK FLAKES I Dewa Gede Dwi Agastia Utama; Ni Wayan Wisaniyasa; 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 wheat flour ratio with corn sprouts flour on the characteristics of flakes produced and the exact composition of wheat flour with corn sprouts flour that is able to produce flakes with the best characteristics. The experimental design used was Completely Randomized Design with treatment factor that is the comparative treatment of flour with corn sprouts flour which consist of 5 levels: 50%:50%; 40%:60%; 30%:70%; 20%:80%; 10%:90%. The treatment was repeated 3 times to obtain 15 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 comparison of wheat flour with corn sprout flour significantly affected water content, ash content, fat content, protein content, carbohydrate content, coarse fiber content, tensile strength, color (hedonic test), aroma (hedonic test), texture (hedonic test and scoring ), taste (hedonic test) as well as overall acceptance (hedonic test) flakes. Comparison of 30% wheat flour : 70% corn sprouts flour produces flakes with the best characteristics, namely: water content was 2.94%, ash content was 2.99%, fat content was 11.60%, protein content was 14.40%, carbohydrate content was 68.08%, crude fiber content was 6.25%, tensile strength was 4.24 N, color liked, aroma some liked, texture crispy and liked, taste liked and overall acceptance liked.

PENGARUH WAKTU MASERASI TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK KULIT BUAH JERUK LEMON (Citrus limon Linn) Dyta Aprida Asendy; I Wayan Rai Widarta; Komang Ayu Nocianitri
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 aimed to find effect of maceration time on antioxidant activity of lemon peel extract and to knew the best maceration time with highest antioxidant activity of lemon peel extract. This study used a Randomized Completly Design with treatment of maceration time of 6 levels: 18 hours, 24 hours, 30 hours, 36 hours, 42 hours and 48 hours. The experiment was repeated in three replication, so that 18 experimental units were obtained. The data were analyzed by ANOVA and then continued with DMRT. The results showed that the treatment of maceration time had significant effect on extraction yield, vitamin C, total phenol, total flavonoids and antioxidant activity of lemon peel extract. The best treatment was 36 hours with extraction yield was 26.96%, vitamin C was 5.22 mg AA/g, total flavonoids was 69.64 mg QE/g, total phenol was 16.73 mg GAE /g and antioxidant activity was 94.08%.

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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