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All Journal Buletin Udayana Mengabdi Itepa : Jurnal Ilmu dan Teknologi Pangan Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) WARTA CARADDE: Jurnal Pengabdian Kepada Masyarakat Journal Of Human And Education (JAHE)
Sayi Hatiningsih
Program Studi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana Kampus Bukit Jimbaran, Badung-Bali
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Education Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Other

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Karakteristik Teh Oolong Organik Celup (Camellia sinensis) dengan Perbedaan Waktu Oksidasi Enzimatis Komang Ayu Sri Dewi; Ni Luh Ari Yusasrini; Sayi Hatiningsih
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 2 (2023): 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.2023.v12.i02.p04

Abstract

This research aimed to identify the effect of differences in enzymatic oxidation time on the characteristics of organic oolong tea bags and to obtain the right enzymatic oxidation time to produce organic oolong tea bags with the best characteristics. This study used a completely randomized design (CRD) with the enzymatic oxidation time as the treatment which consist of 6 levels oxidation time for 15, 30, 45, 60, 75 and 90 minutes. The treatment was repeated 3 times to produce 18 experimental units. The data obtained by analysis of variance and if the treatment had a significant effect (P<0.05) on the observed variables, it was continued with Duncan’s Multiple Range Test. The results showed that the treatment of enzymatic oxidation time had a very significant effect on water content, extract content in water, total phenolic content, total flavonoid content, tannin content, antioxidant activity, color, taste, flavor, overall acceptance, color score and bitter taste score of organic oolong tea bags. The best treatment was 30 minutes enzymatic oxidation time that produced organic oolong tea bags with the characteristics 2.59% of water content, extract content in water 87.31%, total phenolic content 405.07 mgGAE/g, total flavonoid content 7.83 mgQE/g, tannins content 119.75 mgTAE/g, antioxidant activity 54.45%, the color was liked with brownish yellow color, aroma was liked, taste was liked with slightly bitter, flavor was liked, and overall acceptance was liked.
Pengaruh Konsentrasi Jus Bawang Putih (Allium sativum L.) Terhadap Karakteristik Fisik, Kimia dan Mikrobiologi Daging Babi Gusti Ayu Putri Dewi; Ni Made Indri Hapsari Arihantana; Sayi Hatiningsih
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 2 (2023): 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.2023.v12.i02.p15

Abstract

Pork meat is one of the foods that is susceptible to contamination and damage caused by microbial growth that can affect the quality and safety of pork meat. Efforts can be made to maintain the quality and safety of pork meat by adding garlic juice that has antimicrobial content. This study was aimed to determine the effect of garlic juice concentration (Allium sativum L.) on the physical, chemical and microbiological characteristics of pork meat and to determine the right concentration of garlic juice (Allium sativum L.) in producing the best physical, chemical and microbiological characteristics of pork meat. This study used a complete randomized design consisting of 7 levels of garlic and aquadest comparison, that is without the addition of garlic and aquadest, 10:90, 20:80, 30:70, 40:60, 50:50 and 60:40. The treatment was repeated 3 times to obtain 21 experimental units. The data obtained was analyzed by variance and if the treatment had a significant effect then it was followed by Duncan's Multiple Range Test (DMRT). The results of this research showed that concentration of garlic juice (Allium sativum L.) had a significant effect on the physical characteristics namely water holding capacity (WHC), texture, pH, chemical characteristics namely moisture content, protein content, and microbiological characteristics namely TPC (Total Plate Count), Coliform and E. coli of pork meat. The ratio of 60% garlic and 40% of aquadest had the best pork meat characteristics with physical characteristics that is water holding capacity (WHC) 39.08%, texture 17.12 N, pH 5.79, chemical characteristics that is moisture content 73.25%, protein content 25.98% and microbiological characteristics that is 1.78 x 105 cfu/g Total Plate Count, 3.40 MPN/g Coliform and 0 cfu/g E. coli.
Edukasi dan Pelatihan Mengolah Limbah Kulit Kopi Arabika Menjadi Cascara Sebagai Minuman Kesehatan Hatiningsih, Sayi; Aryawan, I Komang Budi Mas; Utami, Putu Devi Yustisia; Harsojuwono, Bambang Admadi
CARADDE: Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 3 (2023): April
Publisher : Ilin Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31960/caradde.v5i3.1809

Abstract

Desa Batur Tengah adalah salah satu daerah penghasil kopi Arabika terbesar di Kecamatan Kintamani, Kabupaten Bangli. Limbah kulit kopi Arabika di Desa Batur Tengah saat ini masih belum dimanfaatkan secara optimal, hanya digunakan sebagai bahan tambahan pupuk, sedangkan sisanya hanya dibuang begitu saja. Oleh karena itu, tujuan kegiatan ini adalah untuk meningkatkan pengetahuan dan ketrampilan Kelompok Tani Harapan Maju melalui edukasi dan pelatihan mengolah limbah kulit kopi Arabika menjadi Cascara sebagai minuman kesehatan, sehingga bernilai ekonomis. Metode pelaksanaan kegiatan ini dengan menggunakan penyuluhan, demonstrasi, pelatihan produksi Cascara, strategi pemasaran produk, dan manajemen bidang hukum, hingga pendampingan. Tim pelaksana pengabdian juga melakukan upgrading teknologi dengan memberikan bantuan berupa mesin dehydrator. Mitra dalam kegiatan ini adalah Kelompok Tani Harapan Maju sebanyak 13 orang, dan untuk mengetahui keberhasilan program dilakukan pre-test dan post-test lalu dianalisis secara deskriptif kuantitatif. Hasil kegiatan menunjukkan bahwa terjadinya peningkatan pengetahuan mitra dalam pengolahan limbah kulit kopi Arabika dari tidak mengetahui menjadi sebesar 92,31% mengetahui. Mitra dapat menggunakan media pemasaran online, dan hukum tentang izin usaha.
Kajian Produksi Dan Analisis Mutu Pangan Tradisional Sere Kedele Di Kabupaten Klungkung, Bali Putri Irdayanti; I Putu Suparthana; Sayi Hatiningsih
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 3 (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.i03.p05

Abstract

Sere kedele is a traditional fermented soybean product. This type of food is processed by home industries, especially in Klungkung Regency and several areas in Gianyar. This research was conducted to obtain information related to the traditional production process and analysis of the quality of sere kedele, especially in the Klungkung Regency, Bali. This research carried out in two stages, namely a survei to determine the production process, raw/additional materials used, presentation method, production area, and distribution of sere kedele in Klungkung Regency. The second stage is to analyze the chemical properties of traditional sere kedele food in Klungkung Regency. The survei results show that there are five producers of sere kedele in the villages of Tusan, Tihingan, Galiran, Tojan, Akah and Besang. The processing of sere kedele is different for each producer, such as the length of boiling, the length of fermentation, and the stage of adding seasonings. The samples used in this study is raw sere kedele and fried sere kedele. Sere kedele mentah in Klungkung Regency contains water content 56.85%-60.85%, ash content 1.21%-1.34%, protein content 14.68%-22.04%, fat content 5.69%-9.62%, and carbohydrate content of 13.64%-15.16%. Meanwhile, fried soybean sere has a water content of 1.42%-4.46%, an ash content of 1.45%-1.83%, a protein content of 13.45%-30.65%, fat content of 36.14%-42,1%, and carbohydrate content is 26.78% -41.49%. Keywords: sere kedele, Klungkung, fermentation, traditional food
Karakteristik Nugget Jamur Tiram Putih (Pleurotus ostreatus) dengan Penambahan Tepung Edamame (Glysin mac (L) Merrill) I Gusti Ayu Riza Devianti; I Desak Putu Kartika Pratiwi; Sayi Hatiningsih
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 13 No 1 (2024): 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.2024.v13.i01.p14

Abstract

Oyster mushroom nuggets are a favored plant-based nuggets which are popular because their taste is comparable to chicken meat. However, a weakness of white oyster mushroom nuggets is their lower protein content compared to chicken nuggets and has a soft texture caused by the high water content of white oyster mushrooms. Edamame flour is one type of high-protein plant-based ingredient. The addition of edamame flour to white oyster mushroom nuggets is expected to increase protein and improve texture. The goal of this study was to establish the features of white oyster mushroom nuggets with the addition of edamame flour, as well as the appropriate amount of edamame flour to generate the best white oyster mushroom nuggets. This study employed a totally randomised design with the inclusion of edamame flour at five levels: 0%, 5%, 10%, 15%, and 20%, which were repeated three times to provide 15 experimental units. The data obtained were analyzed by analysis of variance, and if there was a significant effect it would be followed by Duncan's multiple range test. The results showed that the addition of edamame flour had a significant effect (P<0.05) on water content, protein content, crude fiber content, texture tests including hardness, hedonic tests on color, aroma, taste, overall acceptability, and attribute intensity. sensory texture of white oyster mushroom nuggets. The addition of 10% edamame flour had the best characteristics of white oyster mushroom nuggets with the criteria of water content 45.62%, protein content 11.54%, crude fiber content 5.42%, hardness 1.28N, the texture is slightly chewy or slightly dense, color, aroma, taste, texture and overall acceptance are liked.
Pengaruh Lama Fermentasi terhadap Karakteristik Minuman Probiotik Sari Buah Mangga Arumanis (Mangifera indica L. Var Arumanis) dengan Lactobacillus rhamnosus SKG 34 Ni Wayan Dewi Ardiani; Komang Ayu Nocianitri; Sayi Hatiningsih
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.p13

Abstract

Mango fruit is a local fruit with the third highest production level in Indonesia, one of the varieties is Arumanis mango. The increase in production during the season causes the market price of mangoes to be low, besides that arumanis mangoes have a short shelf life and have perishable properties, so processing is needed to increase economic value and maintain its shelf life by doing diversification into probiotic drinks. Fermentation time is an important factor in the growth of probiotic bacteria and affects product characteristics. This study aims to determine the effect of fermentation time on the characteristics of arumanis mango probiotic drink with Lactobacillus rhamnosus SKG34 and to determine how much fermentation time to produce arumanis mango probiotic drink with the best characteristics. This study used a Completely Randomized Design (CRD) with fermentation time as treatment factor, namely 0 hours, 6 hours, 12 hours, 18 hours, 24 hours, and 30 hours. Each treatment was repeated 3 times to obtain 18 experimental units. The data were analyzed by Analysis of Variance and if the treatment had a significant effect, then continued with the Duncan Multiple Range Test. The results showed that fermentation time had a significant effect on total LAB, total acid, pH, total sugar, hedonic of taste, sour taste score, sweet taste score and overall acceptance, but had no significant effect on hedonic of color and aroma. Fermentation for 18 hours produced of arumanis mango juice probiotic drink with the best characteristics, with total LAB of 10.28 Log CFU/ml, total acid 0.22 percent, total sugar 12.70 percent, pH 4.28, color, taste, overall acceptance is preferred, with the criteria of slightly sour and slightly sweet taste, and slightly preferred of aroma.
Studi Keberadaan Escherichia coli dan Staphylococcus aureus pada Pangan Tradisional Lawar Putih di Destinasi Wisata Pura Uluwatu Ezra Agitian; Luh Putu Trisna Darmayanti; Sayi Hatiningsih
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 3 (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.i03.p16

Abstract

Lawar is a traditional Balinese food made from vegetables, minced meat, and grated coconut with Balinese spices. Most of the processed lawar use meat as the main raw material. On the other hand, meat is one of the foodstuffs that have high water content and a neutral pH which is prone to contamination with Escherichia coli and Staphylococcus aureus bacteria. The aim of this study was to determined microbial contamination of Balinese food pork and sanitation practices in several restaurants that sell pork lawar in the tourist destination area Uluwatu Temple. This study used simple random sampling and survey techniques. The results of this study served in data tables and the data ware analyzed descriptively. Parameters observed were total microbes, coliform, E. coli, and S. aureus. The results showed that 100% of pork lawar met the requirements for the total microbes of processed meat with heat treatment (<1x106 cfu/g), all pork lawar were positive for coliforms, 87.5% pork lawar did not met the requirements processed meat with heat treatment for E. coli (<1x102 cfu/g), and 100% of pork lawar had met the requirements processed meat with heat treatment for S. aureus (<1x102 cfu/g). Sanitation practices at the pork lawar restaurant in the tourist area Uluwatu Temple include traders bought raw materials at the local market, 50% of raw materials are directly processed, 50% of raw materials did not use directly, 50% of producers processed lawar in the morning, 62.5% of traders took lawar without wearing gloves, cleanliness of traders and personal hygiene were still not good.
Pengaruh Lama Perendaman dengan Sari Labu Siam (Sechium edule) Terhadap Penurunan Kafein Biji Kopi Arabika (Coffea arabica) Kintamani Komang Puspita Dewi; Komang Ayu Nocianitri; Sayi Hatiningsih
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.p19

Abstract

The process of decaffeination involves reducing the caffeine content in coffee and other substances containing caffeine using various methods, such as immersing them in siamese pumpkin extract. Siamese pumpkin extract contains protease enzymes that aid in the decaffeination process. This research aims to investigate the impact of soaking time with siamese pumpkin extract on decreasing the caffeine content of Kintamani arabica coffee beans and to determine the appropriate soaking duration for reducing the caffeine content of Kintamani arabica coffee. In this study, a Completely Randomized Design was employed with five levels of soaking time treatments, namely 0 hours, 12 hours, 24 hours, 36 hours, and 48 hours, which were repeated three times, resulting in 15 experimental units. The parameters observed included water content, protein content, caffeine content, and sensory evaluation, including aroma, taste, and overall acceptance. The data were analyzed using analysis of variance (ANOVA), and if there was a significant effect of the treatment, Duncan's multiple range test was applied. The duration of soaking Arabica Kintamani coffee beans with siamese pumpkin extract had a significant influence on the water content, protein content, caffeine content, and sensory attributes of the coffee. The optimal soaking time for producing decaffeinated coffee was found to be 24 hours, resulting in a caffeine content of 0.3% and a water content of 2.72%, with a protein content of 22.14%. The sensory evaluation revealed that the coffee had a light coffee aroma and a light bitter taste, which was preferred overall.
Pengaruh Penambahan Bubuk Kulit Biji Kakao (Theobroma cacao L.) Terhadap Sifat Fisikokimia Dan Organoleptik Brownies Crispy I Dewa Gde Mayun Permana; Komang Jyoti Mutyasih; Sayi Hatiningsih
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.p24

Abstract

Brownies crispy are chocolate cakes that have a crunchy texture so they are quite popular as a snack, but based on the formulation brownies crispy have a fairly low fiber content. The addition of cocoa bean husk powder to crispy brownies can increase the fiber content of the product. This study aims to determine the effect of adding the right cocoa bean husk powder (Theobroma cacao L.) to produce brownies crispy with the best physicochemical and organoleptic properties. The design used in this study was a Completely Randomized Design consisting 6 concentration levels of cocoa bean husk powder, namely: 0%, 5%, 10%, 15%, 20%, and 25% with three replications. Parameters tested were water content, crude fiber content, antioxidant activity, texture (hardness), color intensity (L, a*, and b*), and hedonic sensory evaluation (color, aroma, texture, taste, and overall acceptability). The data were analyzed using variance and if the treatment had a significant effect then it was continued with the Duncan Multiple Range Test (DMRT) at 5% level using Statistical Product and Service Solution (SPSS). The results showed that the concentration of cocoa bean husk powder had a significant effect on water content, crude fiber content, antioxidant activity, hardness texture profile, color intensity (L, a*, and b*) and had no significant effect on hedonic sensory analysis on parameters of color, aroma, texture, taste, and overall acceptability. The best characteristics of brownies crispy was the addition of 25% cocoa bean husk powder with a moisture content value of 1.38%, 4.15% crude fiber content, 48.38% antioxidant activity, 32 hardness texture profile 32,24 N, color intensity L 23.03, a* 9.20, b* 14.20, and sensory acceptability was liked.
Pengaruh Konsentrasi Kopi Robusta (Coffea canephora) Sebagai Bahan Marinasi Terhadap Karakteristik Daging Sapi Juan Carlos Daniel; Ni Made Indri Hapsari Arihantana; Sayi Hatiningsih
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 3 (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.i03.p09

Abstract

This study was aimed to determine the effect of the concentration of robusta coffee as a marinating material on the characteristics of beef and to determine the right concentration of robusta coffee as a marinating material to produce beef with the best characteristics. This study used a complete randomized design with treatment with the addition of robusta coffee concentration towards beef that consists of 5 levels namely 0%, 20%, 40%, 60%, and 80%. The treatment was repeated 3 times to obtain 15 experimental units. The data obtained were analyzed by variance and if the treatment had a significant effect then it was followed by the Duncan's Multiple Range Test (DMRT). The results of this research showed that concentration of robusta coffee as a marinating material had a significant effect (P<0,05) on moisture content, protein content, pH score, water holding capacity (WHC), texture (hardness), hedonic test (color, aroma, texture, flavor, and overall acceptance) and scoring test (aroma and texture). The concentration of 80% robusta coffee as a marinating material towards beef had the best characteristics with 77.16% moisture content, 21.45% protein content, 5.67 pH content, 32.70% water holding capacity, 8.36N texture (hardness), color was neutral, preferred aroma strong was rather liked, preferred texture rather firm was rather liked, preferred flavor was neutral, and overall acceptance was neutral.
Co-Authors Aryawan, I Komang Budi Mas Bambang Admadi Harsojuwono Budi Mas Aryawan, I Komang D.A.D. Puspasari Ezra Agitian Fahmy Kafa Hakiki Gusti Ayu Putri Dewi I Dewa Gde Mayun Permana I Dewa Gde Mayun Permana I Gusti Ayu Riza Devianti I Made Sugitha I Putu Suparthana I Wayan Gede Narayana, I Wayan Gede I.K.G.S. Wirawan I.K.N. Ditama I.K.W. Diantara Ida Bagus Wayan Gunam Juan Carlos Daniel KOMANG AYU NOCIANITRI Komang Ayu Nocianitri Komang Ayu Sri Dewi Komang Jyoti Mutyasih Komang Puspita Dewi Luh Putu Trisna Darmayanti N.M.J.A.D. Rupayasa N.P.Y.A. Puteri Ni Kadek Saraswati Rahayu Ni Ketut Ayu Krisna Devi Ni Komang Dewi Cinderela Ni Luh Ari Yusasrini Ni Made Indri Hapsari Arihantana Ni Putu Sonya Purnama Sari Ni Wayan Dewi Ardiani Ni Wayan Wisaniyasa Noval Wahyu Adi NYOMAN SEMADI ANTARA P.B.A. Pratama Putri Irdayanti Putu Devi Yustisia Utami Suwasono, Sony