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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 JENIS PELARUT DAN RASIO BAHAN DENGAN PELARUT TERHADAP KANDUNGAN SENYAWA FENOLIK DAN AKTIVITAS ANTIOKSIDAN EKSTRAK BIJI ALPUKAT (PERSEA AMERICANA MILL.) Ginanjar Rifai; I Wayan Rai Widarta; Komang Ayu Nocianitri
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 2 (2018): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

This research was conducted in order to determine the type of solvent and ratio between sample and solvent to produce extract avocado seed with the highest antioxidant activity. The experimental design used in this research was a factorial completely randomized design which consisted of two factors. The first factor was the type of solvent consisting of ethanol, methanol, and acetone. The second factor was ratio between sample and solvent of 1:5, 1;10, and 1:15. The treatment was repeated three time to obtain 27 units of the experiment. Data were analyzed with analysis of variance, followed by Duncan test. The results show that the solvent of acetone and ratio between sample and solvent of 1:15 was highest antioxidant activity with total phenolic 803.60 mg/100g, IC50 was 540.95 ppm, and yield 41.36%.

PENGARUH SUHU DAN WAKTU EKSTRAKSI DENGAN GELOMBANG ULTRASONIK TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK DAUN JAMBU BIJI (Psidium guajava L.) Sandra Sekarsari; I Wayan Rai Widarta; Anak Agung Gede Ngurah Anom Jambe
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 to determine temperature and time extraction with ultrasonic waves on the antioxidant activity of guajava leaf extract and obtain the temperature and extraction time with ultrasonic waves that are appropriate to produce the highest antioxidant activity. The experimental design used in this research was a Factorial Completely Randomized Design with time treatment consisting of 3 levels, namely 10 minutes, 20 minutes and 30 minutes and temperatures consisting of 3 levels, namely 40°C, 45°C and 50°C. The treatment was repeated two times, so that 18 experimental units were obtained. Data were conducted using analyzed of variance and if treatment had a significant effect, followed by Duncan's test. The results showed that the interaction between temperature and time of extraction of guajava leaves with ultrasonic waves had a very significant effect (P<0.01) on yield, total phenol, total flavonoids, total tannins and antioxidant activity of guajava leaves. The treatment of extraction temperature and extraction time of guajava leaves with ultrasonic waves had very significant effect (P<0.01) on yield, total phenol, total flavonoids, total tannins and antioxidant activity of guajava leaves. The best results showed that temperature of 45oC with time 20 minutes result antioxidant activity based on 89.03 %, free radical inhibition percentage with IC50 values 3.55 mg/L, yield 16.26 %, total phenol was 331.77 mgGAE/g extract, total flavonoids was 637.33 mgQE/g extract and total tannins were 583.75 mgTAE/g. Keywords : antioxidant, guajava leaves, temperature, time, ultrasonics

PENGARUH LAMA PEREBUSAN TERHADAP KARAKTERISTIK LOLOH DON PIDUH (Centella asiatica L.) I Gusti Ngurah Arry Putra; Ni Luh Ari Yusasrini; 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 boiling time to the characteristics of loloh don piduh (Centella asiatica L.) and the appropriate boiling time to produce loloh don piduh with the best characteristics. The experimental design used was a complete randomized design with 6 treatment levels: T1 (25 minutes), T2 (40 minutes), T3 (55 minutes), T4 (70 minutes), T5 (85 minutes) and T6 (100 minutes). The treatment was repeated 3 times to obtain 18 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 boiling time had a very significant effect on antioxidant activity, vitamin C levels, and the level of panelist preferences for taste and overall acceptance of loloh don piduh. Boiling time had a significant effect on total soluble solids (TSS) of loloh don piduh. Boiling time had no significantly affect on panelist preferences for the color and flavor of loloh don piduh. 25 minutes boiling time had produced loloh don piduh with the best characteristics of: antioxidant activity 90,82%, vitamin C levels 0,11%, total soluble solids (TSS) of 2o brix, panelist preferences for color, flavor, taste, and overall acceptance was preferred.

PENGARUH LAMA FERMENTASI OLEH Bacillus subtilis TERHADAP KARAKTERISTIK SERE KEDELE Sri Madiarti Sipayung; I Wayan Rai Widarta; 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 research aims to find out the effect of soybean fermentation time by Bacillus subtilis to produce sere kedele with the best characteristics. This research used completely randomized design (CRD) with one treatment factor of the fermentation time with 5 period of fermentation time (12, 18, 24, 30 and 36h). Each treatment was repeated 3 times, resulted 15 experimental units. The data were then analyzed with Analysis of Variance method and if the treatment had an effect on the variable, followed by the Duncan test. The result show that fermentation times had significant effect to moisture, ash, protein, fat, carbohydrate, crude fiber content, total acid, pH value, the number microbes, hedonic test for taste, scoring test for taste and overall acceptance of sere kedele. Fermented by B. subtilis for 12h resulted in the best characteristic under the following criteria : 58.05% moisture content, 2.39% ash content, 15.79% protein content, 14.39% fat contetnt, 9,38% carbohydrate content, 6.1 pH value, 0.11% total acid, 9.59log cfu/g the number microbes, color, flavour, texture liked, normal taste with sour taste and overall acceptance liked. Keyword : soybean, sere kedele, Bacillus subtilis, fermentation, traditional food .

OPTIMASI SUHU DAN WAKTU MENGGUNAKAN RESPONSE SURFACE METHODOLOGY (RSM) PADA EKSTRAKSI OLEORESIN LIMBAH KULIT JERUK LEMON (Citrus limon (Linn.) Burm.F.) DENGAN BANTUAN GELOMBANG ULTRASONIK I Gede Arie Mahendra Putra; I Wayan Rai Widarta; Putu Timur Ina
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 study was aimed to determine the optimum temperature and extraction time of citrus lemon peel (Citrus limon (Linn.) Burm.F.) oleoresins by using Response Surface Methodology (RSM). The results showed that the optimum temperature and time of extraction with ultrasonic waves to produced oleoresins were 59,28ºC and 72,57 minutes. The extraction process with optimum temperature and time produced citrus lemon peel oleoresin with yield and refractive index respectively 32,47% and 1,4923. Meanwhile, the value of the density is equal to 1,3740 g/cm3 and the chemical compound was identified by GC-MS instrument. The component that was found in the citrus lemon peel oleoresin were 1-propanone, 1,3,6 Octratriene, Propanoic Acid, 2-Furancarboxaldehyde, 4-Vinyl-2-Methoxy-Phenol, 1-Pentene, Neryl Acetate, Geranic Acetate, ?-Bergamotene, Limonene, 2-Hexenal, 2-Bornanone, 2-Decyn-1-ol, Methyl Eugenol, Cis-P-Mentha-1(7),8-dien-2-ol, 1,4 Naphthalendione, Undecanal, Octadecanoic Acid, Pentadecanoic Acid, Decanoic Acid, 11-Octadecanoic Acid,GeranylButirate, Geranyl Propionate and 1,2-Benzenedicarboxylic Acid.

PENGARUH SUHU DAN LAMA PENYEDUHAN TERHADAP AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORIS TEH HERBAL DAUN ALPUKAT (Persea americana Mill.) I Putu Dewata; Putu Ari Sandhi W; I Wayan Rai Widarta
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 (229.559 KB)

Avocado leave (Persea americana Mill) is one from nature that can be used as herbal tea. This research aimed to acknowledge the temperature and the length of brewing effect on antioxidants reaction and sensory properties of the avocado leave herbal tea, with the best charateristics. This research applied Completely Randomized Design (Rancangan Acak Lengkap/ RAL) with two factors factorial pattern, which were three levels of the water temperature; 70oC, 85oC, 100oC and three different length of brewing times, which were 1 minute, 3 minutes and 5 minutes. The experiment was done two times and there were 18 unit of experiments were done in total. The data taken from the experiment were analyzed with variance and the experiment was continued with DMRT test. The results show that the temperature and length of brewing affect highly on total phenol, flavonoid, antioxidants activity, and sensory properties of the avocado leave herbal tea. The best result is the experiment with 100oC water temperature in 5 minutes of brewing that produce total phenol 291,63mg/100g, total flavonoid 16,71mg/g, antioxidants reaction 18,55% and green brown sensory properties, specific avocado leave herbal tea smell, a bit bitter, and overall beloved result.

PENGARUH PERBANDINGAN BERAS DAN PASTA UBI JALAR UNGU (Ipomoea batatas var Ayamurasaki) TERHADAP KARAKTERISTIK NASI SEHAT I Kadek Arif Arif Widyasnawan; Putu Timur Ina; I Wayan Rai Widarta
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 5 No 1 (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 (64.708 KB)

This study aims to determine the effect of rice comparison with purple sweet potato pasta on the characteristics of healthy rice and precise comparison between rice with purple sweet potato pasta capable of producing healthy rice with the best characteristics. This study used a Randomized Block Design (RBD) with treatment combination of rice with purple sweet potato pasta : 100: 0%; 90: 10%; 80: 20%; 70: 30%; and 60: 40%. Each treatment was repeated 3 times to obtain 15 experiment units. Data were analyzed using analysis of variance, if there is an effect on the treatment, then continued with Duncan test. The results showed that the ratio of rice on purple sweet potato pasta affect the moisture content, ash content, fat content, protein content, carbohydrate content, antioxidant activity, color, texture, aroma, flavor and overall acceptance from healthy rice. The comparison of 70% rice to 30% purple sweet potato pasta is able to produce healthy rice with the water content 60.69%, ash content 1.02%, 1.09% fat, 1.56% protein content, carbohydrate content 35.64%, 9.91% antioxidant activity and sensory evaluation includes color (very like), texture (like), aroma (rather like), taste (like) and overall acceptance (like).

Pengaruh Penambahan Ekstrak Belimbing Wuluh (Averrhoa bilimbi L.) Terhadap Karakteristik Fisikokimia Keju Mozzarella I Wayan Rai Widarta; Ni Wayan Wisaniyasa; Herni - Prayekti
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 1 No 1 (2016)
Publisher : Universitas Udayana

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Tujuan dari penelitian ini adalah untuk mengetahui penambahan ekstrak Belimbing Wuluh (Averrhoabilimbi L.) terhadap sifat fisikokimia dari keju Mozzarella dan menentukan perlakuan yang tepat untukmenghasilkan keju Mozzarella dengan karakteristik terbaik. Rancangan percobaan yang digunakan adalahRancangan Acak Lengkap dengan 5 level konsentrasi ekstrak belimbing, yaitu 5.0%, 6.0%,7.0%, 8.0%dan 9.0% (v/v) yang didasarkan pada volume susu yang digunakan. Variabel yang diamati adalah hasil,kandungan air, kandungan protein dan lemak, elastisitas dan kemampuan regangnya (strechtability). Datadianalisis dengan analisi ragam dan dilanjutkan dengan Uji Jarak Berganda Duncan. Hasil penelitianmenunjukkan bahwa ekstrak Belimbing Wuluh (Averrhoa bilimbi L.) menunjukkan pengaruh yangsignifikan terhadap karakteristik keju Mozarella (P<0.01). Perlakuan dengan 7.0% ekstrak belimbingmerupakan perlakuan yang mampu menghasilkan keju dengan karakteristik fisikokimia terbaik, denganhasil rata-rata 9.39%, kandungan air, protein dan lemak masing-masing 57.49%, 20.84% dan 11.55%serta elastisitas dan kemulurannya masing-masing 62.01% dan 1.09 l/N.

Aktivitas Antioksidan dan Evaluasi Sensoris Teh Herbal Bunga Gumitir (Tagetes erecta L.) I Gusti Ngurah Bagus Pranantha Bistara Kusuma; Ni Komang Ayu Nila Ratna; Auriel Gabriella Kalalinggi; I Wayan Rai Widarta
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 5 No 2 (2020)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2020.v05.i02.p01

Bunga gumitir memiliki manfaat yang baik bagi kesehatan karena mengandung komponen bioaktif berupa flavonoid, fenol, dan karotenoid berupa lutein sehingga sangat berpotensi digunakan sebagai teh herbal. Penelitian ini bertujuan untuk mendapatkan teknik pengeringan teh herbal bunga gumitir yang tepat sehingga menghasilkan karakteristik teh herbal bunga gumitir dengan komponen bioaktif dan antioksidan yang tinggi serta sensoris yang baik. Pengeringan dilakukan dengan 5 teknik yang berbeda yaitu pengeringan matahari, pengeringan oven, pengeringan dingin, pengeringan udara, dan pengeringan sangrai. Parameter yang diamati meliputi kadar air, total fenol, total flavonoid, aktivitas antioksidan (IC50) serta pengujian sensoris air seduhan teh herbal bunga gumitir (warna, aroma, rasa, dan penerimaan keseluruhan). Hasil penelitian menunjukkan bahwa pengeringan dingin mampu menghasilkan teh herbal dengan karakteristik terbaik yaitu kadar air sebesar 6,86%, total fenol sebesar 83,88 mg GAE/g ekstrak, total flavonoid sebesar 373,06 mg QE/g ekstrak, nilai IC50 sebesar 257,65 mg/L, karakteristik sensoris paling disukai dengan rasa agak khas bunga gumitir, rasa tidak asam, dan berwarna merah kekuningan. Gumitir flower had good benefits for health because their bioactive components contain flavonoids, phenols, and carotenoids like lutein so that gumitir flower were potentially used as herbal tea. The research was conducted to obtain the appropriate gumitir flower tea drying technique to produced the characteristics of gumitir herbal tea with high bioactive and antioxidant components and good sensory. Drying were carried out with 5 different techniques, namely sun drying, oven drying, cold drying, air drying, and roasting drying. Parameters observed included water content, total phenol content, total flavonoid content, antioxidant activity (IC50), and sensory testing of gumitir flower herbal tea (color, aroma, taste, and overall reception). The results showed that cold drying was able to produced herbal tea with the best characteristics with water content was 6.86%, total phenol content was 83.88 mg GAE/g extract, total flavonoid content was 373.06 mg QE/g extract, IC50 was 257.65 mg/L, sensory characteristics were most preferred with a rather typical taste of gumitir flower, not sour and yellowish red.

Pengaruh Jenis Pelarut dan Waktu Ekstraksi Dengan Metode Soxhletasi Terhadap Aktivitas Antioksidan Minyak Biji Alpukat (Persea americana Mill.) Ratna Newita Pratama; I Wayan Rai Widarta; Luh Putu Trisna Darmayanti
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

This research was conducted in order to determine observe and obtain the type of this solvent and extraction time to produce oil avocado seed with the highest antioxidant activity. The experimental design used in research was a factorial completely randomized design which consisted of two factors. The first factor was the type of solvent consisting of n-hexan, isopropyl alcohol, and petroleum ether. The second factor was the extraction time consisting of 1, 2, and 3 hours. The treatment was repeated twice to obtain 18 units of the experiment. Data were analyzed with analysis of variance, followed by Duncan test. The results show that the solvent of isopropyl alcohol and extraction time 2 hours resulted highest antioxidant activity with total carotenoids 140.27 ppm, total tocopherol 218.75 ppm, the antioxidant activity (carotene bleaching) 83.33%, the antioxidant activity (DPPH) 54.52% and yield 16.39%.

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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