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All Journal Itepa : Jurnal Ilmu dan Teknologi Pangan Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Jurnal Biologi Tropis
Ida Ayu Putu Ary Widnyani
Program Studi Sarjana Teknologi Pangan, Fakultas Teknologi, Institut Teknologi Dan Kesehatan Bali
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology

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Analisis Vitamin C Pada Loloh Cemcem (Spondias Pinnata) Menggunakan Daun Stevia (Stevia Rebaudiana B.) Dengan Metode Spektrofotometri Uv-Vis Pande P. Elza Fitriani; Anak Agung Ngurah Dwi Ariesta Wijaya Putra; 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

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Abstract

Vitamin C is one of the essential vitamins for humans that cannot be produced by the body itself. One of the fulfillments of vitamin C can be obtained through local nutraceutical, namely loloh cemcem. Loloh cemcem is one of healthy Balinese authentic beverage originating from Penglipuran Village, Bangli. Loloh cemcem is herb beverage made from forest ambarella leaves that are widely grown in Bangli. This study aimed to analyze the content of vitamin C in loloh cemcem with stevia leaves by UV-Vis Spectrophotometry Method. This study was a randomized complete design 1 factorial with 5 treatments of stevia leaves concentration and repeated 3 times. The results of the study on samples with stevia concentration of 5%, 7%, 9%, 11% and 13%, were 2.26%, 2.16%, 2.11%, 1.85% and 1.76% of vitamin C, respectively. This indicated that the more stevia concentrations given, the lower of vitamin C content could be produced. This product can be one of the options in the fulfillment of vitamin C for diabetics or those who limit their daily sugar intake to meet daily vitamin C needs.
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

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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

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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).
Kadar Alkohol, Kadar Gula, Dan Derajat Keasaman Pada Fermentasi Minuman Kombucha Salak Bali Anak Agung Ngurah Dwi Ariesta Wijaya Putra; Ida Ayu Putu Ary Widnyani; Pande P. Elza Fitriani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 3 (2022): 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 | DOI: 10.24843/itepa.2022.v11.i03.p02

Abstract

Indonesia as a tropical country has various types of fruit. One of the famous fruits in Indonesia is salak. Salak bali (Salacca zalacca Var. ambonensi) is one of the local varieties of salak Bali. Salak bali contains protein, carbohydrates, fat, calcium, phosphorus, iron and vitamin C. In addition, salak contains sucrose, fructose, and glucose. The sugar contained in the salak will be used for fermentation to produce new products that will increase the selling value of the salak. One of the products that can be made from salak fruit is kombucha salak drink. Kombucha is a fermented drink that has a sour and slightly sweet taste and contains alcohol. The purpose of this study was to determine the degree of acidity, alcohol content, and sugar content of the fermented kombucha salak drink. This study uses variations in fermentation time. The results showed that the longer the fermentation time, the more alcohol produced, but the lower the sugar content. In addition, the longer the fermentation also causes the resulting product to be more acidic.
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.
Co-Authors Anak Agung Ngurah Dwi Ariesta Wijaya Putra Anak Agung Ngurah Dwi Ariesta Wijaya Putra I Gusti Agung Yogi Rabani RS Ni Komang Sri Ariani Pande P Elza Fitriani Pande P. Elza Fitriani Pande P. Elza Fitriani Putu Indrayoni Putu Rima Sintyadewi Wahyu Krisna Yoga