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All Journal Itepa : Jurnal Ilmu dan Teknologi Pangan Jurnal Ilmiah Teknologi Pertanian Agrotechno
I Wayan Rai Widarta
Program Studi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Engineering Industrial & Manufacturing Engineering

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Pengaruh Perbandingan Terigu dan Tepung Ampas Tahu Terhadap Karakteristik Donat Hafizh Alfarisi; I Dewa Gde Mayun Permana; 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.p23

Abstract

Donuts are a snack food made from wheat. The availability of wheat in Indonesia is entirely supplied from abroad, so it is necessary to reduce the use of wheat by finding alternatives to the use of other flours that can replace wheat flour, one of them is tofu dregs flour because it has high nutritional and fiber content.This study was aimed to determine the effect of comparison of wheat and tofu dregs flour on the characteristics of donuts and to determine the right ratio of wheat and tofu dregs flour to produce donuts with the best characteristics. This study used a completely randomized design with treatment ratio of wheat and tofu dregs that consist of 5 levels, namely 100:0, 95:5, 90:10, 85:15, 80:20 percent. The data were analyzed using variance analysis and if the treatment had a significant effect then it was continued with Duncan's test. The results showed that the ratio of wheat and tofu dregs flour had a significant effect (P<0.05) on moisture, protein content, fat content, carbohydrate content, crude fiber content, volume of development, hardness, and sensory properties of the product, but had no significant effect ( P>0.05) on the ash content of the product. The treatment ratio of 95 percent wheat and 5 percent tofu dregs flour produced donuts with the best characteristics, namely with moisture content 26.34 percent, ash content 1.95 percent, protein content 8.96 percent, fat content 27.65 percent, carbohydrate content 35.10 percent, crude fiber content 1.65 percent, volume of development 210.29 percent, hardness 2.43 N, with color, aroma, taste, texture and overall acceptance preferred by the panelists.
Potensi Beberapa Sayuran Indigenous Bali sebagai Pangan Fungsional I Wayan Rai Widarta; I Ketut Suter
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 7 No. 2 (2022): Oktober
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2022.v07.i02.p03

Abstract

Sayuran merupakan sumber serat makanan, mineral, vitamin dan antioksidan yang sangat penting untuk kesehatan. Tujuan dari penelitian ini adalah mendapatkan karakteristik komponen kimia dan senyawa bioaktif beberapa sayuran lokal indigenous Bali (Daun Kejompot, Batang Semu Pisang Kepok, Pucuk daun Labu Kuning, dan Gonda) dalam upaya pemanfaatannya sebagai pangan fungsional. Penelitian dilakukan menggunakan rancangan acak lengkap (RAL) dengan perlakuan jenis sayuran dan diulang sebanyak 4 kali. Data yang diperoleh selanjutnya dianalisis secara deskriptif dan disajikan dalam bentuk tabel dan grafik. Parameter yang diamati meliputi: serat makanan, kadar air, kadar Ca, Fe, Zn, total fenol, total flavonoid, vitamin C, dan aktivitas antioksidan. Hasil penelitian menunjukkan bahwa sayuran lokal indigenous bali sangat berpotensi sebagai pangan fungsional, terutama Kejompot yang memiliki kandungan komponen bioaktif dan aktivitas antioksidan yang lebih tinggi dibandingkan sayuran lainnya.
Co-Authors Hafizh Alfarisi I Dewa Gde Mayun Permana I Ketut Suter