Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Itepa : Jurnal Ilmu dan Teknologi Pangan
I Wayan Rai Widarta
Program Studi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia.
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Pengaruh Waktu Ekstraksi dengan Metode Microwave Assisted Extraction (MAE) terhadap Aktivitas Antioksidan Ekstrak Daun Belimbing Wuluh (Averrhoa Bilimbi L.) I Made Arya Bhaskara Swara; Gusti Ayu Kadek Diah Puspawati; I Wayan Rai Widarta
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.p14

Abstract

Wuluh starfruit leaves have a very high antioxidant content. Antioxidants are substances that can reduce speed, postpone, or stop lipids from oxidizing or other easily oxidized components from oxidizing. The precise extraction time can have an impact on antioxidant activity. The purpose of this study was to investigate the effect of extraction time in the Microwave Assisted Extraction (MAE) technique on the antioxidant activity of wuluh starfruit leaf extract, as well as the precise extraction time in the MAE technique for producing the highest antioxidant activity starfruit leaf extract. The study employed a fully randomized design (CRD) with extraction time treatment levels of 3,5,7,9,11, and 13 minutes. There were 18 experimental units with three repetitions of each treatment. The Duncan Multiple Range Test (DMRT) was used to determine if the therapy had any impact on the parameters after the data were subjected to analysis of variance. The findings demonstrated that the yield, total phenol contents, total flavonoids contents, total tannin contents, total vitamin C contents, and IC50 were significantly influenced by the extraction duration. The best extraction time for wuluh starfruit leaves extract used the MAE method was 5 minutes with a yield of 26.75%, total phenol 621.60 mg GAE/g, total flavonoids 321.52 mg QE/g, total tannins 298.83 mg TAE/g, total vitamin C 595.44 mg AAE/g and IC50 28.35 ppm.
Pengaruh Perbandingan Kecambah Kacang Merah dengan Kacang Merah Terhadap Karakteristik Fisikokimia dan Sensoris Susu Nabati Risanti Naomi; Ni Wayan Wisaniyasa; I Wayan Rai Widarta
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.p07

Abstract

Kidney bean sprouts have a higher nutritional value than red beans; however, when used as vegetable milk, they have a weakness, namely low consistency, so it is necessary to add red beans to produce a better consistency. This research was conducted to determine the right ratio of red bean sprouts to red beans to produce vegetable milk with the best characteristics. The design used in this study was a completely randomized design with a comparison of red bean sprouts and red bean sprouts, which consisted of 6 levels: 100:0, 90:10, 80:20, 70:30, 60:40, and 50:50. This research was repeated three times to obtain 18 experimental units. The data obtained was analyzed using ANOVA, and if it affected the observed parameters, it was continued with the Duncan multiple range test. The ratio of red bean sprouts to red beans had an effect on total dissolved solids, viscosity, ash content, protein, fat, color, aroma, texture, taste, and overall acceptability but had no significant effect on the pH of vegetable milk. Vegetable milk with the best treatment was obtained at a ratio of 80 percent red bean sprouts and 20 percent red beans with characteristics of total dissolved solids 12.03 Brix, viscosity 27.20 cPs, pH value 6.74, ash content 1.30 percent, protein 3, 38 percent, and 1.48 percent fat with preferred color, preferred aroma, highly preferred texture, highly preferred taste, and highly preferred overall acceptability.
Co-Authors Gusti Ayu Kadek Diah Puspawati I Made Arya Bhaskara Swara Ni Wayan Wisaniyasa Risanti Naomi