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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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Journal : Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology)

 1 
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

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).
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