Garuda - Garba Rujukan Digital

Optimasi Suhu dan Waktu Ekstraksi Kulit Kayu Manis (Cinnamomum burmanii) dengan Gelombang Ultrasonik Menggunakan Response Surface Methodology (Rsm) Ni Luh Putu Diah Rupini; I Wayan Rai Widarta; I Nengah Kencana Putra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 4 No 1 (2017)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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

Cinnamon is a spice containing components of volatile oil, non-volatile oil and starch. Thisstudy was aimed to determine the temperature and extraction time of cinnamon bark(Cinnamomum burmanii) with optimum ultrasonic waves, so as to produce oleoresin.Optimization of the temperature and extraction time of cinnamon bark was done by usingResponse Surface Methodology. The design of central composite was used to study theeffects of temperature and time on the extraction of cinnamon bark with ultrasonic waves.The results showed that the temperature of 58,3C and 77,7 minutes extraction of cinnamonbark with ultrasonic waves produced oleoresin yield; and the highest content ofcinnamaldehyd of cinnamon bark respectively 26,5770% and 1,7280%. Meanwhile, thevalue of the refractive index is equal to 1,5750 and the density is equal to 1,0360 g/cm3.

Pengaruh Suhu dan Waktu Ekstraksi Terhadap Kandungan Flavonoid dan Aktivitas Antioksidan Daun Sirsak (Annona muricata L.) Menggunakan Ultrasonik Ni Wayan Ayuk Yuliantari; I Wayan Rai Widarta; I Dewa Gede Mayun Permana
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 4 No 1 (2017)
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 to determine temperature and time exraction effect onflavonoid content and antioxidant activity of soursoup leaf extract. The experimental designused in this research was a factorial completely randomized design which consisted of twofactors. The first factor was temperature of extraction that consists of temperature 35C,45oC, and 55oC. The second factor was the time of extract namely 10, 20, and 30 minuts.The treatment was repeated twice to obtain 18 units of the experiment. Data were analyzedwith analysis of variance, followed by Duncan test. The results showed that the besttreatment of soursoup leaf extract temperature of 450C and extraction time 20 minutesresulted in yield 19.14%, total flavonoids 903.90 mgQE /g extract and IC 50 value was 258.155 mg / L.

Kajian Waktu dan Suhu Pelayuan Daun Alpukat dalam Upaya Pemanfaatanya sebagai Teh Herbal I Wayan Rai Widarta; Anak Agung Istri Sri Wiadnyani; I Dewa Gede Mayun Permana
Jurnal Aplikasi Teknologi Pangan Vol 7, No 2 (2018): Mei 2018
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Daun Alpukat mengandung komponen bioaktif yang tinggi sehingga dapat dimanfaatkan sebagai pangan fungsional seperti teh herbal. Tujuan dari penelitian ini adalah mendapatkan suhu dan waktu pelayuan daun alpukat yang tepat sehingga menghasilkan teh herbal dengan karakteristik sensoris terbaik serta komponen bioaktif dan aktivitas antioksidan yang tinggi. Pelayuan dilakukan dengan cara pengukusan pada suhu 80, 90, dan 100°C selama 1, 3 dan 5 menit. Karakteristik teh yang diamati meliputi kadar total tanin, kadar total fenol, total flavonoid dan aktivitas antioksidan serta evaluasi sensorisnya. Hasil penelitian menunjukkan bahwa suhu dan waktu pelayuan yang terbaik diperoleh pada suhu 90°C selama 5 menit dengan karakteristik teh herbal daun alpukat yang dihasilkan yaitu total fenolik 296,48 mg/g ekstrak, total flavonoid 644 mg/g ekstrak, total tanin 315,14 mg/g ekstrak, warna seduhan teh coklat kekuningan, rasa agak tidak pahit dan aroma agak khas daun alpukat serta dengan penerimaan keseluruhan agak suka. Sementara itu, nilai IC50 baik yang diukur dengan metode DPPH maupun reducing power masing-masing adalah 527,93 mg/L dan 78,95 mg/L. Kesimpulannya, suhu dan waktu pelayuan daun alpukat berpengaruh terhadap komponen bioaktif dan aktivitas antioksidan yang terkandung pada teh herbal yang dihasilkan.Study of Withering Time and Temperature Avocado Leafin the Useas Herbs TeaAvocado leaves contain high bioactive components that can be used as functional food such as herbal tea. The purpose of this research was to obtain the appropriate withering time and temperature to produce herbs tea with the best sensory characteristics, high bioactive compounds and antioxidant activity. The withering was carried out by steaming at 80, 90, and 100°C for 1, 3 and 5 minutes. The observation of herb tea characteristics were total tannin content, total phenolic content, total flavonoids, antioxidant activity, and sensory evaluation. The results showed that the best temperature and whithering time were obtained at 90°C for 5 minutes with the herb tea characteristic of total phenolic was 296.48 mg/g extract, total flavonoid was 644 mg/g extract, total tannin was 315.14 mg/g extract, yellowish brown tea color, slightly bitter taste and a rather typical scent of avocado leaf as well as with overall acceptance rather like. Whereas, IC50 value measured using DPPH and reducing power were 527.93 mg/L and 78.95 mg/L. As conclusion, temperature and whithering time effected to the bioactive component and antioxidant activity of herb tea.--

Pengaruh Metode Pengeringan terhadap Aktivitas Antioksidan Daun Alpukat I Wayan Rai Widarta; Anak Agung Istri Sri Wiadnyani
Jurnal Aplikasi Teknologi Pangan Vol 8, No 3 (2019): Agustus 2019
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Daun alpukat mengandung komponen bioaktif yang tinggi sehingga dapat dimanfaatkan sebagai sumber antioksidan alami. Tujuan dari penelitian ini adalah mendapatkan metode pengeringan yang tepat sehingga menghasilkan ekstrak daun alpukat dengan aktivitas antioksidan yang tinggi. Daun alpukat baik yang muda maupun yang tua dikeringkan dengan tiga metode pengeringan yaitu dijemur dibawah sinar matahari, dikeringanginkan dalam ruangan, dan dikeringkan dengan oven. Kualitas daun kering kemudian dianalisis aktivitas antioksidan, kadar air, total fenol, total flavonoid, dan total tanin. Hasil penelitian menunjukkan bahwa daun tua yang dikeringkan dengan menggunakan oven pada suhu 40˚C selama 24 jam menghasilkan aktivitas penghambatan radikal bebas tertinggi yaitu 19,83% dengan kadar air 7,54%, total fenol 6,42 mg/100 g ekstrak, total flavonoid 12,07 mg/100 g ekstrak, dan total tanin 2,48 mg/100 g ekstrak. Kesimpulannya, metode pengeringan dapat memberikan dampak terhadap kadar senyawa bioaktif ekstrak daun alpukat dan aktivitas antioksidannya.Effect of Drying Methods on the Antioxidant Activity of Avocado LeavesAbstractAvocado leaves contain high bioactive components that may be used as a source of natural antioxidants. The purpose of this study was to obtain proper drying method to produce avocado leaf extract with high antioxidant activity. Avocado leaves, both young and old, were dried with three drying methods, which were dried in the sun, room, and oven. Quality of leaves was then measured for antioxidant activity, moisture, total phenol, total flavonoid, total tannins. The results showed that old leaves dried using an oven at 40˚C for 24 hours resulted in the highest radical scavenging activity of 19.83% with 7.54% moisture content, 6.42 mg/100 g extract of total phenol, 12.07 mg/100 g extract of total flavonoid, and 2.48 mg/100 g extract of total tannins. In conclusion, the drying methods might produced specific antioxidant activities.

Kajian Waktu dan Suhu Pelayuan Daun Alpukat dalam Upaya Pemanfaatanya sebagai Teh Herbal I Wayan Rai Widarta; Anak Agung Istri Sri Wiadnyani; I Dewa Gede Mayun Permana
Jurnal Aplikasi Teknologi Pangan Vol 7, No 2 (2018): Mei 2018
Publisher : Indonesian Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.2163

Daun Alpukat mengandung komponen bioaktif yang tinggi sehingga dapat dimanfaatkan sebagai pangan fungsional seperti teh herbal. Tujuan dari penelitian ini adalah mendapatkan suhu dan waktu pelayuan daun alpukat yang tepat sehingga menghasilkan teh herbal dengan karakteristik sensoris terbaik serta komponen bioaktif dan aktivitas antioksidan yang tinggi. Pelayuan dilakukan dengan cara pengukusan pada suhu 80, 90, dan 100°C selama 1, 3 dan 5 menit. Karakteristik teh yang diamati meliputi kadar total tanin, kadar total fenol, total flavonoid dan aktivitas antioksidan serta evaluasi sensorisnya. Hasil penelitian menunjukkan bahwa suhu dan waktu pelayuan yang terbaik diperoleh pada suhu 90°C selama 5 menit dengan karakteristik teh herbal daun alpukat yang dihasilkan yaitu total fenolik 296,48 mg/g ekstrak, total flavonoid 644 mg/g ekstrak, total tanin 315,14 mg/g ekstrak, warna seduhan teh coklat kekuningan, rasa agak tidak pahit dan aroma agak khas daun alpukat serta dengan penerimaan keseluruhan agak suka. Sementara itu, nilai IC50 baik yang diukur dengan metode DPPH maupun reducing power masing-masing adalah 527,93 mg/L dan 78,95 mg/L. Kesimpulannya, suhu dan waktu pelayuan daun alpukat berpengaruh terhadap komponen bioaktif dan aktivitas antioksidan yang terkandung pada teh herbal yang dihasilkan.Study of Withering Time and Temperature Avocado Leafin the Useas Herbs TeaAvocado leaves contain high bioactive components that can be used as functional food such as herbal tea. The purpose of this research was to obtain the appropriate withering time and temperature to produce herbs tea with the best sensory characteristics, high bioactive compounds and antioxidant activity. The withering was carried out by steaming at 80, 90, and 100°C for 1, 3 and 5 minutes. The observation of herb tea characteristics were total tannin content, total phenolic content, total flavonoids, antioxidant activity, and sensory evaluation. The results showed that the best temperature and whithering time were obtained at 90°C for 5 minutes with the herb tea characteristic of total phenolic was 296.48 mg/g extract, total flavonoid was 644 mg/g extract, total tannin was 315.14 mg/g extract, yellowish brown tea color, slightly bitter taste and a rather typical scent of avocado leaf as well as with overall acceptance rather like. Whereas, IC50 value measured using DPPH and reducing power were 527.93 mg/L and 78.95 mg/L. As conclusion, temperature and whithering time effected to the bioactive component and antioxidant activity of herb tea.--

Potensi Beberapa Sayuran Indigenous Bali sebagai Pangan Fungsional I Wayan Rai Widarta; I Ketut Suter
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 7 No 2 (2022)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2022.v07.i02.p03

Vegetables are a source of dietary fiber, minerals, vitamins and antioxidants which are very important for health. The purpose of this study was to obtain the characteristics of the chemical components and bioactive compounds of several local indigenous Balinese vegetables (Kejompot leaf, Banana stem, Pumpkin leaf, and Gonda) in an effort to use them as functional food. The study was conducted using a completely randomized design (CRD) with the treatment of vegetable types and was repeated 4 times. Data were analyzed descriptively and presented in the form of tables and graphs. Parameters observed included: dietary fiber, water content, levels of Ca, Fe, Zn, total phenol, total flavonoid, vitamin C, and antioxidant activity. The results showed that local indigenous Balinese vegetables have the potential as functional food, especially Kejompot which contains higher bioactive components and antioxidant activity than other vegetables.

Perbandingan Tepung Talas Kimpul (Xanthosoma sagittifolium) Termodifikasi dan Tepung Kacang Merah (Phaseolus vulgaris) Terhadap Karakteristik Non-Flaky Crackers Anna Yasmin Saragih; Anak Agung Istri Sri Wiadnyani; I Wayan Rai Widarta
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 4 (2023): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i04.p12

Non-flaky crackers are crackers that are not layered inside. Generally, crackers which are made from wheat flour have a low fiber content, cocoyam autoclaving-cooling modified flour can be used as a substitute for wheat flour to increase dietary fiber. Cocoyam modified flour has a low protein content, so red bean flour needs to be added to increase protein content of crackers. The purpose of this study is to determine the effect of the ratio of modified cocoyam flour and red bean flour on non-flaky crackers and to obtain non- flaky crackers with the best characteristic. The research design of this study is completely randomized design with 5 treatment levels, 90:10, 80:20, 70:30, 60:40, and 50:50 repeated 3 times to obtain 15 experimental units. The data obtained was analyzed by ANOVA, then proceed with DMRT test. The results showed that the comparison of modified cocoyam flour and red bean flour had a significant influence (P<0,05) on chemical properties including water content, texture tests including hardness, fracture, crunchiness, chewiness, cohesiveness, color test including L*, a*, b*, browning index, hedonic test including color, texture, taste, overall acceptance. The best treatment was the comparison of 70% modified cocoyam flour and 30% red bean flour with hardness 75,70 N, fracture 4,87 N, crunchiness 37,50 Nmm, chewiness 27,88 N, cohesiveness 0,45, water content 2,71%, ash content 3,89%, protein content 9,74%, fat content 0,17%, carbohydrate content 83,49%, dietary fiber content 4,88%, resistant starch content 3,95%, browning index 68,55 (L* 48,00; a* 7,30; b* 34,83), the color is like slightly, the aroma is neutral, the texture is like slightly, the taste is like slightly, and the overall acceptance is like slightly.

Peningkatan Kadar Serat Brownies Kukus dengan Penggunaan Tepung Kacang Merah (Phaseolus vulgaris L.) Sandina Febryanti Ompusunggu; Ni Wayan Wisaniyasa; I Wayan Rai Widarta
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 4 (2023): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i04.p21

Brownies are a type of dark brown cake with a soft texture, a distinctive chocolate aroma and a sweet taste. Generally, flour-based brownies have a low fiber content. Therefore, red bean flour is expected to be used to increase fiber content. The purpose of this study was to determine the effect of using red bean flour on the fiber content of steamed brownies and produce steamed brownies with high fiber content and the best characteristics. This study used a completely randomized design (CRD) with the treatment ratio of wheat flour and red bean flour, namely: 100:0, 90:10, 80:20, 70:30, and 60:40 repeated 3 times to obtain 15 experimental units. The data obtained were analyzed by Analysis of Variance (ANOVA), followed by the Duncan Multiple Range Test (DMRT). The results showed that the use of red bean flour had a significant effect (P<0.05) on crude fiber content, moisture content, ash content, protein content, fat content, carbohydrate content, and sensory properties of steamed brownies, but had no significant effect (P > 0.05) on the sensory properties of the color of steamed brownies. Treatment of 70 percent wheat flour and 30 percent red bean flour was the best treatment with 5.08 percent crude fiber content, 23.66 percent moisture content, 2.20 percent ash content, 8.84 percent protein content, 33.81 percent fat content, carbohydrate content of 31.46 percent with color, aroma, texture, taste and overall acceptance favored by the panelists.

Physico-chemical and Sensory Characteristics of Beef Sausage with the Addition of Modified Porang Glucomannan (Amorphophallus muelleri Blume) Oleogel Widarta, I Wayan Rai; Rukmini, Ambar; Santoso, Umar; Supriyadi, Supriyadi; Raharjo, Sri
agriTECH Vol 45, No 3 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.92513

Fat is capable of affecting the physico-chemical and sensory characteristics of beef sausage. However, the use of beef fat can increase the cholesterol content, showing the need for suitable substitute such as oleogel. Therefore, this research aimed to evaluate the ability of rice bran oil oleogel prepared with modified porang glucomannan as a substitute for beef fat in sausage formulations. Analysis was also carried out to obtain beef sausage with the best characteristics (similar to commercial sausage/comparison formulation) which were made by substituting beef fat using rice bran oil oleogel. Sausage formulas were made with low-fat (10% oleogel or beef fat, w/w) and high-fat (20% oleogel or beef fat w/w), with beef fat serving as control. Another sausage formula with 20% (w/w) beef fat and tapioca was prepared representing the commercial beef sausage. The findings revealed that both the fat content and the replacement of beef fat with oleogel had a significant effect (p<0.05) on cooking loss and the proximate composition (moisture, ash, fat, and protein) of beef sausages. Significant effects were also observed on the texture (hardness, cohesiveness, springiness, gumminess, and chewiness) and sensory properties of the sausages. There is a significant effect on texture (hardness, cohesiveness, springiness, gumminess, and chewiness) as well as sensory characteristics of beef sausage. Substituting 20% of beef fat with oleogel resulted in the most favorable sensory characteristics, closely resembling those of the control formulation containing 20% beef fat combined with tapioca. In conclusion, rice bran oil oleogel formed from porang glucomannan as an oleogelator could be used as a substitute for beef fat in sausage processing.

Title

Found 39 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 39 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 39 Documents
Search