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OPTIMASI SUHU DAN WAKTU MENGGUNAKAN RESPONSE SURFACE METHODOLOGY (RSM) PADA EKSTRAKSI OLEORESIN LIMBAH KULIT JERUK LEMON (Citrus limon (Linn.) Burm.F.) DENGAN BANTUAN GELOMBANG ULTRASONIK I Gede Arie Mahendra Putra; I Wayan Rai Widarta; Putu Timur Ina
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 3 (2018): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

This study was aimed to determine the optimum temperature and extraction time of citrus lemon peel (Citrus limon (Linn.) Burm.F.) oleoresins by using Response Surface Methodology (RSM). The results showed that the optimum temperature and time of extraction with ultrasonic waves to produced oleoresins were 59,28ºC and 72,57 minutes. The extraction process with optimum temperature and time produced citrus lemon peel oleoresin with yield and refractive index respectively 32,47% and 1,4923. Meanwhile, the value of the density is equal to 1,3740 g/cm3 and the chemical compound was identified by GC-MS instrument. The component that was found in the citrus lemon peel oleoresin were 1-propanone, 1,3,6 Octratriene, Propanoic Acid, 2-Furancarboxaldehyde, 4-Vinyl-2-Methoxy-Phenol, 1-Pentene, Neryl Acetate, Geranic Acetate, ?-Bergamotene, Limonene, 2-Hexenal, 2-Bornanone, 2-Decyn-1-ol, Methyl Eugenol, Cis-P-Mentha-1(7),8-dien-2-ol, 1,4 Naphthalendione, Undecanal, Octadecanoic Acid, Pentadecanoic Acid, Decanoic Acid, 11-Octadecanoic Acid,GeranylButirate, Geranyl Propionate and 1,2-Benzenedicarboxylic Acid.

Identifikasi Senyawa Penyusun Minuman Herbal Serai-Gula Lontar Menggunakan Gas Chromatography-Mass Spectrometry I Gede Arie Mahendra Putra; Luh Putu Wrasiati; Dewa Ayu Anom Yuarini
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 4 (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.i04.p01

This study aims to identify the components in the ethanol extract of the lemongrass-sugar palm herbal drink using the Gas Chromatography- Mass Spectrometry (GC-MS) method. The stages of this research include the extraction process of lemongrass stalk powder using hexane solvent, palm sugar powder using ethanol solvent and lemongrass-sugar palm herbal drink powder using ethanol solvent. Lemongrass-sugar herbal drink powder is a powder with the addition of 10% lemongrass stalks. Furthermore, all of the prepared samples were extracted using the soxhletation method for 5 hours with a ratio of 1:20 (w/v). Extracts from each sample obtained were analyzed with the GC-MS instrument. The compounds identified in the samples of the lemongrass-sugar palm herbal drink powder were 7 compounds such as Methanol (CAS) Carbinol, Ethanol (CAS) Ethyl Alcohol, Pentane, 2-methyl-(CAS) 2-Methylpentane, Pentane, 3-methyl-(CAS) 3- Methylpentane, Hexane (CAS) n-Hexane, Cyclopentane, methyl-(CAS) Methylcyclopentane and Nonadecan,1,2-EPOXI-. These results are almost similar with compounds identified in the sampel of palm sugar powder, except Nonadecan,1,2-EPOXI-, which is thought it come from the lemongrass stalk powder. while in the hexane extract of lemon grass stalk powder, 22 compounds were identified that could be classified as scents component. The conclusion of this study is that palm sugar has a great influence on the components that were thought to be present in the lemongrass-palm sugar herbal drink, which can be seen from the components identified, most of which are components contained in the ethanol extract of palm sugar powder. All the compounds thought to be present in the herbal drink have similarities with the Similarity Index (SI) above 90%.

Effect of Adding Lemongrass Stalks on Characteristics of Herbal Drink Lemongrass - Palm Sugar as a Functional Food Putra, I Gede Arie Mahendra; Luh Putu Wrasiati; Yuarini, Dewa Ayu Anom
Journal Akademik Universitas Swiss German Vol. 4 No. 2 (Feb 2023)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v4i2.102

Palm sugar is a product made from the sap of lontar tree flowers. Palmira Indonesia has started to develop palm sugar products in the form of powder and drinks. The addition of lemongrass stalks can be used as an alternative to improve product characteristics. This study aims to determine the effect of adding lemongrass stalks and to obtain the sensory characteristics of the lemongrass palm sugar herbal drink. This research was conducted using a completely randomized experimental design with the proportion of lemongrass stalks (0%, 5%, 10%, 15%, 20%, and 25%). The data were analyzed by analysis of variance. If significant, then proceed with Duncan's Multiple Range Test. The results showed the addition of lemongrass had a very significant effect on the scoring test of taste attributes, significantly on the hedonic test of the taste attributes and not significantly on the hedonic test of the color attribute, total acceptance, and the scoring test of the color attribute. The best treatment that can be used to make a lemongrass-sugar palm herbal drink is a 10% addition of lemongrass stalks. The panelist's acceptance of the treatment was liked for taste, color, and total acceptance attributes with the taste scoring criteria being balanced brown sugar and lemongrass and color scoring criteria being red. This treatment was also containing an antioxidant activity was 69.64% with an IC50 was 694.50 ppm, a total dissolved solid was 0.52 Brix, and a color characteristic of L* 26.9, a* 23.16, and b* 37.1 with red oxide criteria.

Characteristics of Takokak (Solanum torvum Sw.) Leaves Herbal Tea Based on Drying Temperature I Gede Arie Mahendra Putra; Putu Julyantika Nica Dewi; Dewa Ayu Anom Yuarini; Muhammad Eriansyah Al Hakim; Ida Bagus Gede Mahatmananda
International Journal on Food, Agriculture and Natural Resources Vol 5, No 1 (2024): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v5i1.299

Pokak plant, also known as takokak or prickly nightshade (Solanum torvum Sw.), belongs to the Solanaceae family. The part of the plant commonly utilized was its leaves. Takokak leaves contained numerous bioactive components that can be developed into one of the functional foods, such as herbal tea. One crucial aspect in the herbal tea-making process is the drying temperature. The aimed of this research was to investigate the effect of drying temperature variations on the characteristics of takokak leaves herbal tea and to determined the optimal temperature that can yield the best characteristics of takokak leaf herbal tea. Parameters observed in this study included total phenols, total flavonoids, total tannins, vitamin C, antioxidant activity, and sensory properties comprising hedonic tests on color, taste, aroma, and overall acceptances. Data obtained were analyzed using analysis of variance (ANOVA), and if there was a significant effect of treatment on the results (P<0.05), it would be followed by the Tukey test. The results showed that variations in drying temperature significantly affected the values of total phenols, tannins, flavonoids, vitamin C, antioxidant activity, and sensory properties regarding color, aroma, taste, and overall acceptances of takokak leaf herbal tea. The best treatment was obtained at a drying temperature of 40°C with total phenol content of 31.58 mg GAE/g, total tannin content of 0.79 mg TAE/g, total flavonoid content of 14.23 mg QE/g, total vitamin C content of 7.92 mg AAE/g, antioxidant activity of 84.26%, and sensory properties for color, aroma, taste, and overall acceptances respectively were 5.73 (like), 5.27 (slightly like), 3.77 (neutral), and 3.91 (neutral).

Pengaruh Suhu dan Lama Pengadukan dalam Pemurnian Minyak Goreng Bekas sebagai Bahan Baku Sabun Padat Dewa Ayu Anom Yuarini; Luh Putu Wrasiati; Gede Arie Mahendra Putra; I Made Bagus Wisesa Yogiswara
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 9 No 1 (2024)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA/2024.v09.i01.p04

Wasted Cooking Oil (WCO) is oil and fat that has been used for cooking or frying in the food processing industry, restaurants, fast food and at the consumer or household level. WCO, if not managed properly, has the potential to pollute the environment, marked by increased levels of Chemical Oxygen Demand (COD) and Biological Oxygen Demand (BOD) in the waters, as well as causing a foul odor due to biological degradation. One of the ingredients that can be used to improve the quality of used cooking oil can use activated charcoal, because it has a high absorption power so that it can absorb gases or odors and colors contained in WCO. The purpose of this study was to determine the characteristics of WCO purified using activated charcoal and to determine the characteristics of solid soap processed from WCO from activated charcoal purification. This research was preceded by purifying WCO using activated charcoal and testing its characteristics. The purified WCO is then used as a raw material in the manufacture of solid soap. The results showed that the adsorption temperature and stirring time had a very significant effect on free fatty acid levels, water content and color intensity, the interaction between treatments, stirring time and temperature greatly influenced free fatty acids, brightness and redness levels. Increasing the adsorption temperature to 100°C and stirring time up to 80 minutes can increase the brightness level and reduce the water content and free fatty acid content in used cooking oil. The best treatment of the used cooking oil refining process using activated charcoal is a temperature treatment of 100°C and a stirring time of 80 minutes, with the characteristics of free fatty acid content of 0.36%, water content 0.19%, brightness level 60.83, redness level -11 .61 and the yellowness level is 40.43. The results showed that the adsorption temperature and stirring time had a very significant effect on pH, texture, foam content and sensory testing, the interaction between treatments, stirring time and temperature, greatly influenced pH and sensory tests of used cooking oil solid soap. Abstrak Minyak Goreng Bekas (MGB) adalah minyak dan lemak yang telah digunakan untuk memasak atau menggoreng di industri pengolahan makanan, restoran, makanan cepat saji dan di tingkat konsumen atau rumah tangga. MGB apabila tidak dikelola dengan baik berpotensi mencemari lingkungan ditandai dengan naiknya kadar Chemical Oxygen Demand (COD) dan Biological Oxygen Demand (BOD) dalam perairan, serta juga menimbulkan bau busuk akibat degradasi biologi. Salah satu bahan yang dapat digunakan untuk memperbaiki mutu minyak goreng bekas dapat menggunakan arang aktif, karena memiliki daya absorpsi yang tinggi sehingga dapat menyerap gas atau bau dan warna yang terdapat pada MGB. Tujuan penelitian ini adalah untuk mengetahui karakteristik MGB yang dimurnikan dengan menggunakan arang aktif dan untuk menentukan karakteristik sabun padat yang diolah dari MGB hasil pemurnian arang aktif. Penelitian ini didahului dengan memurnikan MGB menggunakan arang aktif dan diuji karakteristiknya. MGB yang sudah dimurnikan kemudian digunakan sebagai bahan baku dalam pembuatan sabun padat. Hasil penelitian menunjukkan bahwa suhu adsorpsi dan lama pengadukan berpengaruh sangat nyata terhadap kadar asam lemak bebas, kadar air dan intensitas warna, interaksi antar perlakuan waktu pengadukan dan suhu sangat berpengaruh terhadap asam lemak bebas, tingkat kecerahan dan tingkat kemerahan. Peningkatan suhu adsorpsi sampai 100°C dan waktu pengadukan sampai 80 menit dapat meningkatkan tingkat kecerahan serta menurunkan kadar air dan kandungan asam lemak bebas pada minyak goreng bekas. Perlakuan terbaik dari proses pemurnian minyak goreng bekas menggunakan arang aktif adalah perlakuan suhu 100°C dan waktu pengadukan 80 menit, dengan karakteristik kandungan asam lemak bebas 0,36 % kadar air 0,19 %, tingkat kecerahan 60,83, tingkat kemerahan -11,61 dan tingkat kekuningan 40,43. Hasil penelitian menunjukkan bahwa suhu adsorpsi dan lama pengadukan berpengaruh sangat nyata terhadap pH, tekstur, kadar busa dan uji sensoris, interaksi antar perlakuan waktu pengadukan dan suhu sangat berpengaruh terhadap pH dan uji sensoris sabun padat minyak goreng bekas.

Sensory Evaluation and Physical Characteristics of Ice Cream with The Comparison of Soy Whey and Moringa Leaves Puree Putra, I Gede Arie Mahendra; Maharani, Putu Trisna; Yusuf, Fauzan Maulana; Kirana, Made Karlinda Putri; Abilita, Sang Ayu Putu Sollenne; Saputra, I Wayan Mulya Adi
SEAS (Sustainable Environment Agricultural Science) Vol. 8 No. 1 (2024)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.8.1.9433.52-59

Soy whey is one of the byproducts of tofu processing industry that has not been widely utilized until now, potentially causing environmental pollution. One of the efforts to manage tofu waste is to transform it into an innovative food product such as ice cream. However, this endeavor undoubtedly requires the addition of other ingredients to enhance the quality of the product's appearance, such as natural colorants, one of which is moringa leaves. Moringa leaves were rich in chlorophyll and other bioactive components, making them suitable for used as a natural colorant in the form of puree. This study aimed to determined the influence of the comparison between soy whey to moringa leaves puree on the sensory characteristics of ice cream and to obtained the appropriate formulation for the production of ice cream with the best sensory characteristics. The study used a Randomized Complete Block Design (RCBD) with treatments consisting of different comparison of soy whey and moringa leaves puree (10:90; 30:70; 50:50; 70:30; 90:10). The best sensory results will be followed by testing the physical characteristics of the ice cream. The research showed that the comparison of soy whey to moringa leaves puree (30:70) was the best treatment in terms of sensory characteristics for color (4.15), aroma (4.22), texture (4.48), taste (4.19), and overall acceptances (4.48) with a preference category of slightly liked, along with physical characteristics included 41.63% overrun, 53.8 minutes melting time, and color characteristics of L* 60.23; a* -7.4; b* 20.43 categorized as bitter green.

Characteristics of Ice Cream Innovation Based On Soy Whey and Dragon Fruit Peel Puree and Its Potential as a Functional Food Putra, I Gede Arie Mahendra; Wangsaputri, Gabrielle Thasya; Putri, Maria Rosary Mayaranti; Sutisna, Arlin Ramadhan
Journal Akademik Universitas Swiss German Vol 6. No. 1 (Aug 2024)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v6i1.161

Soy whey is a byproduct derived from tofu production processes. The development of soy whey ice cream could be an innovative product with excellent functional properties. However, the color it produces wasn’t quite as appealing, hence the addition of natural coloring is necessary such as dragon peel fruit. The aimed of this research was to develop soy wey and dragon fruit peel puree, into a functional ice cream product. The research design used Completely Randomized Design (CRD) with five concentration comparisons of soy whey and dragon fruit peel puree i.e. 90:10, 70:30, 50:50, 30:70, and 10:90. Observed parameters include sensory evaluation, overrun, melting time and colors values of L*, a*, and b* as well as antioxidant activity and phenolic total. Data analysis was conducted using ANOVA and followed by the Duncan test of significance (P<0.05). The best treatment used is T5 with the 10:90 ratio. The panelists' acceptance of the treatment were color attribute (slightly liked) resulting in a flirt red color characteristic, aroma attribute (neutral), taste attribute (slightly liked), texture attribute (slightly liked), and overall acceptances (slightly liked). This treatment contains antioxidant activity of 51,84% and 108,83 mg/100 gr of phenolic content. Furthermore, this treatment also produced an ice cream with overrun value of 43.59%, melting time of 38.67 minutes, and the L*, a*, and b* colors values of 41.5; 38.9; and 5.1 with the “flirt red” as a color characteristic.

PENERAPAN TEKNOLOGI PENGOLAHAN TALAS KIMPUL MENJADI MIE INSTAN SEHAT Putra, I.G.A.M.; Wiadnyani, A.A.I.S.; Putra, I.N.K.
Buletin Udayana Mengabdi Vol 23 No 5 (2024): Buletin Udayana Mengabdi
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/BUM.2024.v23.i05.p03

Sanda Village is one of the villages located in Pupuan District, Tabanan Regency. The potential of this village is cocoyam and it has not been cultivated optimally. Cocoyam in Sanda Village has promising potential but has not been utilized optimally. The purpose of this community service is to synergize between the Women Farmer Group (KWT) and the Family Welfare Development Group (PKK) in Sanda Village and provide education, especially about the diversification of cocoyam flour processing into healthy instant noodles rich in fiber and antioxidants so that it can be used as an alternative in develop the potential of community in entrepreneurship. This service method is training and mentoring in terms of processing cocoyam into products with economic value accompanied by good packaging and labeling. The results achieved from this community service activity are the creation of food product innovations in the form of healthy instant noodles rich in fiber and antioxidants. Keywords: Processing, Cocoyam, Healthy Noodles, Sanda,Tabanan

PENERAPAN TEKNOLOGI PENGOLAHAN TALAS KIMPUL MENJADI MIE INSTAN SEHAT Putra, I.G.A.M.; Wiadnyani, A.A.I.S.; Putra, I.N.K.
Buletin Udayana Mengabdi Vol 23 No 5 (2024): Buletin Udayana Mengabdi
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/BUM.2024.v23.i05.p03

Sanda Village is one of the villages located in Pupuan District, Tabanan Regency. The potential of this village is cocoyam and it has not been cultivated optimally. Cocoyam in Sanda Village has promising potential but has not been utilized optimally. The purpose of this community service is to synergize between the Women Farmer Group (KWT) and the Family Welfare Development Group (PKK) in Sanda Village and provide education, especially about the diversification of cocoyam flour processing into healthy instant noodles rich in fiber and antioxidants so that it can be used as an alternative in develop the potential of community in entrepreneurship. This service method is training and mentoring in terms of processing cocoyam into products with economic value accompanied by good packaging and labeling. The results achieved from this community service activity are the creation of food product innovations in the form of healthy instant noodles rich in fiber and antioxidants. Keywords: Processing, Cocoyam, Healthy Noodles, Sanda,Tabanan

INOVASI PENGOLAHAN HASIL PERTANIAN KAPULAGA MENJADI ES KRIM KAPULAGA Putra, I.G.A.M.; Widarta, I.W.R.; Putri, N.W.C.W.S.; Savitri, A.A.A.; Miranda, S.A.; Permatasari, I.G.A.F.
Buletin Udayana Mengabdi Vol 23 No 5 (2024): Buletin Udayana Mengabdi
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/BUM.2024.v23.i05.p04

Manukaya Village is located in the Tampaksiring District, Gianyar Regency. The potential of this village has not been optimally developed, especially in the field of processing agricultural products. One of the agricultural products that can be utilized more optimally in Manukaya Village is cardamom (Amomum compactum Soland). Cardamom is one of the spice plants produced by Indonesia which is also an export commodity. The purpose of this community service is to educate the public by increasing the potential of cardamom in Manukaya Village, Tampaksiring District, Gianyar Regency into processed cardamom ice cream food products. This service method is lectures and direct training to the community in Manukaya Village which is held at Wantilan Tribhuwana, Tatag Banjar, Manukaya Village, Tampaksiring District, Gianyar Regency. The results achieved from this community service activity were that the Manukaya village community was able to process cardamom into cardamom ice cream which was named Manukaya's Cardice (Cardamom Ice). Keywords: cardamom, innovation, ice cream, manukaya, gianyar

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