Article Per Year (5 Year)
p-Index From 2021 - 2026
4.51
P-Index
This Author published in this journals
All Journal Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Jurnal Biologi Tropis WIDYA LAKSANA Jurnal Pijar MIPA Jurnal Pengabdian Kepada Masyarakat Itekes Bali Berita Biologi
Putu Rima Sintyadewi
Institut Teknologi Dan Kesehatan Bali
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Immunology & microbiology Mathematics Nursing Physics Public Health Other

Published : 30 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 30 Documents
Search

 1   2   3 
Pengaruh Lama Waktu Fermentasi Terhadap Total Flavonoid Dan Uji Organoleptik Kombucha Teh Hitam Dan Infusa Bunga Telang (Clitoria Ternatea L.) Putu Rima Sintyadewi; Ida Ayu Putu Ary Widnyani
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 8 No 2 (2021): 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

Abstract

The purpose of this research is to find out the influence of fermentation time on the total flavonoid of black tea kombucha and butterfly pea infusion and to find out panelists’ preferences level on the black tea kombucha and butterfly pea infusion products. Based on the analysis of variance (ANOVA), it is shown that the fermentation time has very significant impact (P>0.01) on the total flavonoid of black tea kombucha and butterfly pea infusion. The interaction between treatments of the combination of black tea and Asian pigeonwings fusion was significantly different from fermentation time (P>0.5). The highest total flavonoid was obtained on the 8thday of fermentation on the P3 (3:3) treatment which was 68,4 mg QE/g extract. Overall, the panelists preferences level on the black tea kombucha and butterfly pea infusion products was 77,5% accepting and 22,5% less accepting. Panelists were able to accept the black tea kombucha and butterfly pea infusion products as fungsional drinks looking at the benefits shown by this drinks product.
Analisis Serat Kasar Produk Snack Bar Berbasis Tepung Kacang Gude (Cajanus Cajan), Dengan Kacang Kratok (Phaseolus Lunatus) Dan Kacang Merah (Phaseolus Vulgaris) Ida Ayu Putu Ary Widnyani; I Gusti Agung Yogi Rabani RS; Putu Rima Sintyadewi
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 8 No 2 (2021): 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

Abstract

The dense activity and mobility of modern society often results in them consuming foods high in energy but with minimal fiber content. Lack of fiber consumption will affect our digestive system disorders. By utilizing local materials in snack bar products, it is expected to contribute to improving the food security and independence program. The purpose of this research is to analyze crude fiber components of the product. This reaserch used randomized block design factorial with 8 tratments and 2 replications. The treatments were comparison between Cajanus cajan flour : Phaseolus lunatus and Phaseolus vulgaris nuts (1:4, 1:6, 1:8, 1:1, 3:4, 3:6, 3:8, 3:10). The result showned that treatments of the reasearch have a very significant effect to the crude fiber content (P>0,01). The highest crude fiber content is 14,66% (3:10) and the lowest is 11,11% (1:4).
Chemical characteristics during the fermentation process of siam kintamani orange peel (Citrus nobilis) probiotic drink Nadya Treesna Wulansari; A.A Istri Mas Padmiswari; Putu Rima Sintyadewi
Jurnal Pijar Mipa Vol. 18 No. 5 (2023): September 2023
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v18i5.5613

Abstract

Functional foods containing bacteria that may improve digestive function are called probiotic beverages. The fruit is rich in vitamins, minerals, antioxidants, and bioactive substances that benefit the body's health. Therefore, it can be used to make non-dairy probiotic drinks. Kintamani is a province in Bali that produces fruit, namely Siam oranges. In 2021, citrus fruit production in Kintamani, Bangli, is the second highest, at 104,528 per ton. However, there are still damaged fruits due to poor post-harvest processing and management. Orange peel is one of the citrus wastes that is not utilized, but this waste can still be processed into food with good nutritional value. The skin of Siam oranges contains secondary metabolites composed mainly of flavonoids, phenols, steroids, and triterpenoids. Furthermore, the Kintamani orange peel has better antioxidant potential than its seeds. Metabolites derived from Siam Kintamani orange peel have the potential to be used as probiotic beverages. A SCOBY (Symbiotic Culture of Bacteria and Yeasts) starter produces Siam orange peel probiotic drink. SCOBY is a gel layer formed from a mixture of bacteria and yeast. The desired outcome of this study was to assess the total acid, degree of acidity, pH, vitamin C, and total reducing sugar of Siam Kintamani orange peel as a result of fermented probiotic drinks. This is an experimental study with an entirely randomized approach. The treatment in this study was a variation in fermentation length, including several days (0, 3, 6, 9, 12, 15, and 18 days), with 4 repetitions. ANOVA was used to analyze the data, followed by a multiple-range test based on Duncan's equation, the fermentation time had a substantial impact on the total acid, pH, vitamin C, and total flavonoids of the Siam Kintamani orange peel probiotic drink (Citrus nobilis) (p<0.05). The time of the fermentation process influences the entire amount of acid, pH, vitamin C levels, and quantity of flavonoids in the Siam Kintamani orange peel probiotic drink. The longer the fermentation process, the more the total acid value increases while the pH decreases. The highest content of vitamin C and total flavonoids was produced on the ninth day of fermentation, at 70455.33 mg/100 ml and 25.46 mg QE/100 g, respectively.
Pelatihan Pembuatan Nugget Labu Kuning (Cucurbita Moscata) Sebagai Produk Pangan Tinggi Serat widnyani, Ida Ayu Putu Ary; Sintyadewi, Putu Rima; Fitriani, Pande P Elza
Jurnal Abdimas ITEKES Vol 3 No 2 (2024)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Institute Teknologi dan Kesehatan (ITEKES) Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37294/jai.v3i2.572

Abstract

Labu kuning banyak dibudidayakan di Indonesia, sehingga keberadaannya cukup melimpah. Upaya pemanfaatan labu kuning secara sederhana dapat dilakukan dengan mengolah labu kuning segar sebagai bahan dasar produk siap saji seperti nugget. Pembuatan nugget yang berbahan dasar labu kuning bermanfaat meningkatkan nilai gizi pada produk siap saji seperti nugget frozen, sekaligus dapat meningkatkan minat anak yang sulit makan sayur sehingga kebutuhan asupan serat terpenuhi. Tujuan dari pelatihan ini untuk meningkatkan pengetahuan dan keterampilan anggota Pemberdayaan Kesejahteraan Keluarga (PKK) Desa Rendang, Kecamatan Rendang, Kabupaten Karangasem untuk dapat menciptakan penganan sehat kaya gizi, memanfaatkan bahan baku lokal serta mudah diaplikasikan oleh masyarakat. Metode pelatihan menggunakan pretest, post-test, dan demonstrasi. Berdasarkan hasil survei secara keseluruhan pada pelaksanaan prestet, nilai rata-rata peserta berada pada kriteria sangat kurang (26,1) setelah diberikan pelatihan hasil post-test menunjukkan adanya peningkatan nilai rata-rata peserta, berada pada kriteria sangat baik (95,5).  Hasil analisis wilcoxson signed rank test menunjukkan, pelatihan ini memberikan pengaruh sangat nyata terhadap tingkat pengetahuan peserta (nilai signifikansi <0,05), sehingga pemberian pelatihan seperti ini sangat baik bila dilakukan secara berkala dengan materi yang berbeda.   Kata kunci : Labu Kuning, nugget, serat, pengabdian kepada masyarakat
Analisis Kapasitas Antioksidan dan IC 50 pada Produk Minuman Fermentasi Sari Buah Salak Bali (Salacca zalacca var. Amboinensis) Asal Desa Rendang Widnyani, Ida Ayu Putu Ary; Yoga, Wahyu Krisna; Fitriani, Pande P Elza; Sintyadewi, Putu Rima
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 11 No 1 (2024): Media Ilmiah Teknologi Pangan (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 | DOI: 10.24843/MITP.2024.v10.i01.p41-47

Abstract

Bali snake fruit (Salacca zalaca Var. Amboinensis) is an Indonesian agricultural product that can be found scattered throughout the archipelago. Utilization of snake fruit by applying process engineering with the fermentation method can provide added value and provide health benefits for the community. This study aims to determine the antioxidant capacity and free radical inhibitory activity (IC50) of the product. The samples were tested for their antioxidant capacity and antioxidant activity. The data obtained were statistically analyzed using a non-factorial completely randomized design. The study used 7 treatments and 3 replications to obtain 21 experimental units. The results showed that the treatment of differences in fermentation time on probiotic drink products of salak fruit juice had antioxidant capacity ranging from 376.552 to 761.693 mg GAE/100g. The antioxidant activity (IC 50) produced was 182.294-130.965 ppm.
Potensi Aktivitas Antibakteri Minuman Fungsional Kombucha Berbahan Dasar Bunga Kecombrang (Etlingera elatior) Berdasarkan Lamanya Waktu Fermentasi Putu Rima Sintyadewi; Pande P Elza Fitriani; Ida Ayu Putu Ary Widnyani; Putu Indrayoni
Jurnal Biologi Tropis Vol. 23 No. 1 (2023): Special Issue
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v23i1.6126

Abstract

According to same reports, kombucha is a functional beverage that has the ability to boost immune system function by increasing T cells and containing antimicrobial substances that guard against microbial illness. The antibacterial properties of kombucha derived from kecombrang flowers have not been examined in a any of the numerous studies conducted on the beverage’s antimicrobial activity. The purpose of this study is to investigate how the lengt of fermentation effects the kecombrang flower kombucha antibacterial effectiveness. Fermentation times for the treatments were as follows (P1) 0 days, (P2) 3 days, (P3) 6 days, and (P4) 9 days. The commensal pathogenic microorganisms Escherichia coli, Salmonella typhimurium and Stapylococcus aureus were employed in this study. According to the research findings, the antibacterial activity of kecombrang flower kombucha was significantly impacted (P<0,01) by the duration of fermentation. The maximun antibacterial activity was found in kecombrang flower kombucha that was fermented for nine days (P4). It had an inhibitory power of 12,0 mm against Escherichia coli, 11,5 mm against Salmonella typhimurium, and 14,5 mm against Staphylococcus aureus. Kecombrang flower kombucha is known for its broad spectrum of antibacterial activity, which can suppress the growth of both gram-positif and gram-negatif pathogenic bateria. Based on these results, kecombrang flower kombucha has the potential to be an antibacterial agent and can functions as an alternative approach to functional drinks to control commensal pathogenic bacteria.
Potential Antioxidant Kombucha Fortified with Balinese Salak Juice (Salacca zalacca Var Amboinensis) From Karangasem District Ida Ayu Putu Ary Widnyani; Wahyu Krisna Yoga; Putu Rima Sintyadewi; Ni Komang Sri Ariani
Jurnal Biologi Tropis Vol. 23 No. 1 (2023): Special Issue
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v23i1.6128

Abstract

Salak (Salacca zalacca Var. Amboinensis) is widely spread in Indonesia. Processing salak using fermentation method can provide added value and extend the shelf life. Fermented salak product combined with kombucha from balck tea is expected to increase the product’s ability to inhibit free radicals and provide healthful effects for health, especially the digestive process. This research endeavors to assess the capacity and antioxidant activity (IC50) from the product. The data that has been obtained was analyzed statistically using a completely randomized two-factor design. The first factor involves the ratio of salak extract to black tea, featuring three levels 80:20 ; 70:30 ; 60:40. The second factor encompasesses varying fermentation duration with four levels 4,8,12, and 16 days fermentation. The experiment was replicated three times. The result is that the comparison of salak extract with black tea had an antioxidant capacity between 101,37-479,30 GAE/100g. The result for antioxidant activity (IC 50) between 97,77-179,61 ppm.
Penyuluhan Pembuatan Sirup Berbahan Dasar Cascara “Limbah Kopi” widnyani, Ida Ayu Putu Ary; Yoga, Wahyu Krisna; Sintyadewi, Putu Rima; Bestari, Ida Ayu Purnama; Padmiswari, A.A Istri Mas; Ananta, I Gusti Bagus Teguh
Jurnal Abdimas ITEKES Vol 4 No 1 (2024)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Institute Teknologi dan Kesehatan (ITEKES) Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37294/jai.v4i1.634

Abstract

Meningkatnya tingkat konsumsi kopi mempengaruhi produktivitas industri pengolahan kopi. Cascara merupkan limbah pada proses pengolahan kopi, yaitu bagian kulit kopi yang sudah mengalami proses pengeringan. Tujuan dari kegiatan ini adalah memberikan penyuluhan mengenai pengolahan limbah kopi (Cascara) menjadi produk sirup yang memiliki nilai ekonomi lebih tinggi kepada siswa siswi di SMK Negeri 1 Kintamani. Kegiatan diawali dengan pengukuran tingkat pengetahuan dengan pemberian pretest, selanjutnya diberikan materi berupa penyuluhan pemanfaatan, senyawa bioaktif, dan pengolahan Cascara. Proses evaluasi keberhasilan kegiatan dilakukan dengan pemberian post test dan kuesioner kepuasan peserta kegiatan. Data yang didapatkan kemudian diolah dan disajikan dalam bentuk tabel presentase. Hasil pretest yang didapatkan sebanyak 20,59% memiliki tingkat pengetahuan baik, 29,41% memiliki tingkat pengetahuan cukup, dan 50% masaih dalam kategori kurang. Setelah diberi penyuluhan hasil dari post test peserta menjadi 79,41% dalam kategori baik dan 20,59% cukup. Hasil kuesioner kepuasan peserta menunjukkan 38,23% peserta menjawab setuju dan 61,77% menjawab sangat setuju bahwa kegiatan penyuluhan berjalan dengan lancar, menarik, dan bermanfaat Kata kunci : Cascara, limbah kopi, pengolahan, sirup
Peningkatan Pengetahuan Tentang Keamanan Pangan Jajanan Anak Sekolah Pada Siswa Smk Sanjiwani Gianyar Melalui Penyuluhan Sintyadewi, Putu Rima; Widnyani, Ida Ayu Ary; Rabani, I Gusti Agung Yogi; Wulansari, Nadya Treesna; Wijaya Putra, A.A. Ngurah Dwi Ariesta
Jurnal Abdimas ITEKES Vol 4 No 1 (2024)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Institute Teknologi dan Kesehatan (ITEKES) Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37294/jai.v4i1.635

Abstract

Jajanan anak sekolah yang tidak higienis atau menggunakan bahan tambahan makanan (BTP) dapat meningkatkan prevelensi kasus keracunan makanan (foodborne disease) dan berdampak buruk bagi kesehatan anak sekolah. Pengetahuan dan penyuluhan tentang keamanan jajanan anak sekolah ini sangat diperlukan untuk menumbuhkan kesadaran dalam diri siswa akan pentingnya mengonsumsi jajanan/kudapan yang aman dan sehat. Peserta penyuluhan merupakan siswa kelas XI SMK Sanjiwani Gainyar yang berjumlah 28 orang siswa. Kegiatan diawali dengan (1) analisis situasi dan masalah, (2) melakukan sosialisasi, (3) pemberian penyuluhan, (4) demonstrasi praktik cuci tangan, dan (5) evalusi kegiatan. Hasil PkM menunjukkan pengetahuan terkait keamanan pangan jajajan anak sekolah pada siswa SMK Sanjiwani Gianyar mengalami peningkatan setelah diberikan penyuluhan oleh tim PkM. Peningkatan pengetahuan pada siswa setelah diberikan penyuluhan pada katagori baik dan cukup berturut-turut sebesar 94% dan 4%. Kegiatan penyuluhan dapat memberikan tambahan pengetahuan dan informasi siswa terkait kemanan pangan dan jajanan sehat serta pola konsumsi yang baik bagi kesehatan Kata kunci : Keamanan pangan, jajanan anak sekolah
Functional Food Innovation of Yogurt From Breadnut Seeds (Artocarpus camasi): Basic Formulation and Quality Analysis Sintyadewi, Putu Rima; Yoga , Wahyu Krisna
Jurnal Pijar Mipa Vol. 19 No. 6 (2024): November 2024
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v19i6.7932

Abstract

Yogurt is one of the dairy products fermented by lactic acid bacteria (LAB) that has long been recognised as a functional food. Breadnut seeds (Artocarpus camansi) have the potential as prebiotics to stimulate LAB growth during yogurt fermentation so that the functional effects of this plant-based yogurt can be optimised. In addition, breadnut seeds are also reported to contain essential amino acids and have high antioxidant activity. The purpose of this study was to determine the best formulation of breadnut seed dairy and LAB type (L. bulgaricus and S. termophilus) adjusted to the quality standards of SNI (2981-2009) yogurt, including pH test, total titratable acid, proximate test (water, fat, protein, and ash content), and microbiological test (total LAB). The design used in this study was a completely randomized design (CRD) with two factorials. The first factor was the formulation of breadnut seed dairy with UHT milk with four treatments, namely P1 (70%:30%), P2 (50%:50%), P3 (30%:70%), and P4 (100% breadnut seed dairy). The second factor is the type of LAB stater with three treatments, namely S1 (L. bulgaricus), S2 (S. thermophilus), and S3 (combination of both). The recommended formulation for breadnut seed yogurt is 100% breadnut seed dairy with a combination of L. bulgaricus and S. thermophilus staters (P4S3). The P4S3 formulation has met the quality standards of yogurt by SNI 2981:2009, including ash content, fat content, protein content, total acid and pH, and total LAB. The P4S3 formulation has an advantage over other formulations by having a lower fat content of 2.37% and a higher protein content of 3.71% compared to animal milk. Breadnut seed yogurt with P4S3 formulation contains a total LAB 3.02 x 107, which has potential as an alternative functional drink.
Co-Authors A.A Istri Mas Padmiswari A.A. Bulan Ginitri Anak Agung Ngurah Dwi Ariesta Wijaya Putra Anggaraeni, Komang Rosa Tri Anggraeni, Ni Kadek Ayu Rina Ariani, Ni Komang Sri Fitriani, Pande P Elza Fitriani, Pande P. Elza I Gusti Agung Yogi Rabani RS I Gusti Bagus Teguh Ananta I Nengah Sujaya Ida Ayu Ary Widnyani, Ida Ayu Ary Ida Ayu Manik Damayanti Ida Ayu Purnama Bestari Ida Ayu Putu Ary Widnyani Kadek Buja Harditya Nadya Treesna Wulansari Nango, Maria Saltiana Bebhe Ni Komang Sri Ariani Ni Wayan Kesari Dharmapatni Padmiswari, A.A Istri Mas Pande P Elza Fitriani Paramita, Ni Wayan Nadia Parwati, Ni Komang Putra, Anak Agung Ngurah Dwi Ariesta Wijaya Putu Indrayoni Rabani RS, I Gusti Agung Yogi Rabani, I Gusti Agung Yogi Rastiti, Ida Ayu Anom Strisanti, Ida Ayu Suptika Wahyu Krisna Yoga Widnyani, Ida Ayu Putu Ary Wijaya Putra, A.A. Ngurah Dwi Ariesta Yan Ramona Yoga , Wahyu Krisna Yoga, Wahyu Krisna Yoga, Wahyu Krisna Yoga