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

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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.
Pengaruh Konsentrasi Carnauba Wax Sebagai Oleogelator Terhadap Oil Binding Capacity Oleogel Minyak Sawit Merah Agnes Vanessa; I Wayan Rai Widarta; I Gusti Ayu Kadek Diah Puspawati
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 15 No. 1 (2026): 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.2026.v15.i01.p08

Abstract

Oleogel is oil structured into a semi-solid system, in which the hydrophobic liquid phase is entrapped within a three-dimensional matrix. One of the oils that can be used to produce oleogel is red palm oil (RPO). The most important factors in oleogel production are the concentration and type of oleogelator added, particularly in determining the oil binding capacity (OBC) of the oleogel. This study aimed to determine the effect of Carnauba wax (CW) concentration on the OBC of red palm oil oleogel and to identify the optimum concentration that yields an oleogel with 100% OBC, along with desirable physical characteristics and carotenoid content. The experiment was conducted using a Completely Randomized Design with five levels of CW concentration (5%, 7%, 9%, 11%, and 13%), each replicated three times, resulting in 15 experimental units. The parameters observed included OBC, carotenoid content, hardness, and color intensity (L*, a*, b* values, and descriptive color). The data obtained were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT). The results showed that increasing CW concentration significantly affected the OBC and hardness of the oleogel, altered its color, and reduced carotenoid content. The oleogel prepared with 11% CW produced the best characteristics, achieving an OBC of 100%, hardness of 1.61 N, carotenoid content of 225.97 mg/kg, L* value of 33.02, a* value of 28.05, and b* value of 43.27, with an olive sienna color.
Karakteristik Oleogel dari Campuran Minyak Sawit dengan Minyak Kanola dan Konsentrasi Oleogelator Lilin Lebah yang Berbeda Maria Virginia Myrananda Myrananda; I Wayan Rai Widarta; Ni Nyoman Puspawati
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 15 No. 1 (2026): 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.2026.v15.i01.p11

Abstract

Shortening is made through a partial hydrogenation process that can produce trans fatty acid and is at risk of causing cardiovascular diseases. The oleogelation process serves as an alternative to produce oleogels that resemble to shortening. This research aimed to determine the effect of mixing palm oil with canola oil and beeswax concentration on the characteristics of oleogels and identify the ratio of palm oil to canola oil and beeswax concentration that yielded oleogels with the best characteristics. The experimental design employed was a Factorial Completely Randomized Design. The first factor was the mixing ratio of palm oil with canola oil consist of 5 levels: 90:10, 80:20, 70:30, 60:40, and 50:50, while the second factor was the beeswax concentration with 4 levels: 4%, 6%, 8%, and 10%. The treatments were repeated twice, resulting in a total of 40 experimental units. The data are analyzed using Analysis of Variance (ANOVA). If the treatment shows a significant effect, the data are further analyzed using the Duncan Multiple Range Test (DMRT). The data on the iodine number for the optimal oleogel treatment was analyzed using a T-Test. The results show that the mixing ratio of palm oil with canola oil and the beeswax concentration affect the hardness, oil loss, oil loss after 30 days of storage, and color. The oleogel with the best characteristics is obtained from the treatment with a palm oil with canola oil ratio of 50:50 and a beeswax concentration of 10%, with the following characteristics: iodine value of 67.61 g I₂/100g, hardness of 1.68 N, oil loss of 1.15%, oil loss after 30 days of storage of 0.77%, and color values of L* 71.78, a* 15.42, and b* 36.65, indicating a slightly yellowish white color.  
Co-Authors Agnes Vanessa Hafizh Alfarisi I Dewa Gde Mayun Permana I Gusti Ayu Kadek Diah Puspawati I Ketut Suter Maria Virginia Myrananda Myrananda Ni Nyoman Puspawati