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Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology)
Published by Universitas Udayana
ISSN : 24772739     EISSN : 24772739     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) adalah jurnal ilmiah yang dikelola oleh Program Magister Ilmu dan Teknologi Pangan, Progam Pascasarjana, Universitas Udayana, Denpasar-Bali. Jurnal ilmiah ini diterbitkan dua kali setahun, mempublikasikan hasil-hasil penelitian dan ulasan ilmiah dalam bidang ilmu dan teknologi pangan.
Arjuna Subject : -
Articles 7 Documents
 1 
Search results for , issue "Vol 11 No 1 (2024): Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology)" : 7 Documents clear
Front matter MITP v11n1 Maret 2024 Pangan, Media
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 11 No 1 (2024): Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/frontmatter MITP.2024.v11.i01.p01-47

Abstract

STUDI LITERATUR: KUALITAS KIMCHI BERDASARKAN LAMA FERMENTASI Madina H, Styla Britania Sarah Noor; Faujania, Dyva Mustika
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 11 No 1 (2024): Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2024.v10.i01.p36-40

Abstract

Kimchi is a vegetable-based food product made through a curing and fermentation process as a form of preservation method for the perishable nature of vegetables. During the fermentation process, the formation of lactic acid bacteria occurs which can change the characteristics of vegetables from their original characteristics. The method used in this research is a literature study through the PRISMA (Preferred Reporting Item for Systematic Reviews and Meta Analysis) data collection stage of relevant journals to summarize information and answer the questions and objectives of the research conducted. The data sources used in this study are 7 journals on kimchi making and the effect of kimchi fermentation duration published in the range of 2018-2023. The quality of kimchi as seen from vitamin C content, total lactic acid, ash content, fat, protein, color preference, aroma, and texture of kimchi is influenced by the length of fermentation, while the pH value, crude fiber, and taste acceptance of kimchi are influenced by salt concentration, fermentation time, and the interaction between the two factors. However, the fermentation time had no influence on the moisture content aspect of kimchi.
Formulasi dan Stabilitas Mikroemulsi Minyak Atsiri Serai Wangi (Cymbopogon nardus L.) Dewi, Ni Made Raditya Shinta; Permana, I Dewa Gde Mayun; Suhendra, Lutfi
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 11 No 1 (2024): Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2024.v10.i01.p01-12

Abstract

Lemongrass essential oil microemulsions can be used as natural preservatives by enhancing their solubility stability and effectiveness. This study aims to determine the effect of the surfactant combination ratio (Tween 80, Span 80, and Tween 20) and lemongrass essential oil on the characteristics of lemongrass essential oil microemulsion, as well as to determine the optimal surfactant combination ratio (Tween 80, Span 80, and Tween 20) and lemongrass oil ratio that yields the most stable microemulsion characteristics for lemongrass oil. The study was conducted in two stages using a Completely Randomized Design, followed by an Honest Significant Differences follow-up test. The first stage involved two factors. The first factor was the ratio of the surfactant mixture (Tween 80: Span 80: Tween 20), denoted as S1 (2,5:97:0,5), S2 (2,5:96,8:0,7), S3 (2,5:96,5:1), S4 (2,5:96,3:1,2), and S5 (2,5:96:1,5). The second factor was the ratio of surfactant to citronella oil, represented by F1 (90:10), F2 (85:15), F3 (80:20), F4 (75:25), and F5 (70:30). The results indicated that the turbidity index value was influenced by the ratio of the surfactant mixture and lemongrass essential oil, along with their interactions, both before and after centrifugation, and heating. The conclusion drawn from this study is that the F2S3 treatment represents the optimal formula for producing lemongrass essential oil microemulsions. This formula exhibits characteristic turbidity index values before centrifugation (0,153%), after centrifugation (0,173%), and after heating (0,229%) with a droplet size of 29,2 nm and a zeta potential value of 0,1 mV. Additionally, the microemulsion remains stable during an 8-week storage period.
Karakteristik Sensoris Penyedap Rasa Berbasis Daun Kelor dan Tempe Prayoga, Dewa Gede Eka; Wartini, Ni Made; Permana, I Dewa Gde Mayun
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 11 No 1 (2024): Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2024.v10.i01.p13-21

Abstract

Moringa leaves and tempeh contains high levels of glutamic acid, which has the potential to be developed as a flavor enhancer substitute for monosodium glutamate (MSG). This study aims to determine the sensory characteristics and the effect of the percentage of additions (1%, 2%, 3%, 4%, and 5%) of moringa and tempeh-based flavor enhancers on processed foods in the form of spinach clear soup. The design used in this study was a completely randomized design. The variables observed included the testing of sensory properties in the form of a threshold stimulation test, duo trio test, scoring test on taste parameters, and hedonic test on color, aroma, taste, and overall acceptance parameters. Data were analyzed by Analysis of Variance (ANOVA) and followed by Duncan's test. The results showed that flavor enhancers based on moringa leaves and tempeh had an absolute threshold of 0.17% and a difference threshold of 0.25%, and had a different level of umami flavor compared to MSG. The percentage of the addition of flavor enhancers has a very significant effect on the scoring of taste and the hedonics of color, taste, and overall acceptance, and has no significant effect on the aroma hedonics. The addition of flavor enhancer based on moringa leaves and tempeh with a percentage addition of 5% produces spinach clear soup with good sensory characteristics having a taste scoring value of 4.47 (very tasty), and color hedonics of 3.57 ( mildly like), aroma of 4.33 (mildly like), taste of 4.63 (like), and overall acceptance of 4.60 (like).
PEMANFAATAN PREBIOTIK UMBI GEMBOLO (Dioscorea bulbifera L.) MENJADI INGREDIENT YOGHURT SINBIOTIK SEBAGAI PANGAN FUNGSIONAL Setiyo Rini, Winda Dwi; Khairunnisa, Anita; Sari, Fathiya Laeliya; Prayitno, Tantra Suraduhita; Aini, Nur
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 11 No 1 (2024): Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2024.v11.i01.p27-35

Abstract

Gembolo (Dioscorea bulbifera L.) merupakan tanaman yang banyak ditanam di Indonesia sebagai tanaman liar dan berpotensi menjadi sumber prebiotik. Gembolo mengandung prebiotik berupa inulin 10,96%, karbohidrat 19,8% dan glukomanan sebagai polisakarida utamanya. Tepung gembolo digunakan sebagai prebiotik pada yoghurt dan untuk meningkatkan umur simpan umbi gembolo. Penambahan tepung gembolo pada produk yoghurt diharapkan dapat meningkatkan nilai kegunaan yoghurt sebagai minuman probiotik karena menyediakan serat pangan dan diharapkan dapat menjaga kelangsungan hidup bakteri asam laktat. Penelitian ini bertujuan untuk mengetahui cara memformulasi dan menguji sifat fisikokimia, mikroba dan sensorik yoghurt sinbiotik dengan penambahan tepung gembolo dan waktu fermentasi yang tepat. Penelitian ini menggunakan metode eksperimen dengan rancangan acak lengkap faktorial. Parameter yang dianalisis adalah sineresis, pH, total asam, total bakteri asam laktat, dan organoleptik. Sineresis dan nilai total asam terbaik terdapat pada sampel 2% dengan masa inkubasi 24 jam, pH terendah dan total bakteri asam laktat tertinggi terdapat pada sampel 3% dengan masa inkubasi 24 jam. Kata kunci: Probiotik; prebiotik; simbiosis yoghurt; gembolo.
Analisis Kapasitas Antioksidan dan IC 50 pada Produk Minuman Fermentasi Sari Buah Salak Bali (Salacca zalacca var. Amboinensis) Asal Desa Rendang Widnyani, Ida Ayu Putu Ary; Yoga, Wahyu Krisna; Fitriani, Pande P Elza; Sintyadewi, Putu Rima
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 11 No 1 (2024): Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2024.v10.i01.p41-47

Abstract

Bali snake fruit (Salacca zalaca Var. Amboinensis) is an Indonesian agricultural product that can be found scattered throughout the archipelago. Utilization of snake fruit by applying process engineering with the fermentation method can provide added value and provide health benefits for the community. This study aims to determine the antioxidant capacity and free radical inhibitory activity (IC50) of the product. The samples were tested for their antioxidant capacity and antioxidant activity. The data obtained were statistically analyzed using a non-factorial completely randomized design. The study used 7 treatments and 3 replications to obtain 21 experimental units. The results showed that the treatment of differences in fermentation time on probiotic drink products of salak fruit juice had antioxidant capacity ranging from 376.552 to 761.693 mg GAE/100g. The antioxidant activity (IC 50) produced was 182.294-130.965 ppm.
STUDI LITERATUR: KARAKTERISTIK SENSORI KUKIS OATMEAL SEBAGAI CAMILAN RAMAH DIET Madina H, Styla Britania Sarah Noor; Faujania, Dyva Mustika
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 11 No 1 (2024): Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2024.v10.i01.p22-26

Abstract

The addition of fiber in cookie formulations has been widely studied to create functional cookie products. Oats can be used as raw material to substitute kukis to produce low-calorie kukis which can be used as a diet-friendly snack. The aim of preparing this literature study is to determine the quality of oatmeal kukis as a diet-friendly snack by using 3 relevant journals as the main literature source. The modification to the oatmeal kukis was to substitute 60% oatmeal and 100% low-calorie sugar to reduce the number of calories in the kukis. The results of this study show that oatmeal kukis contain fewer calories than regular kukis. Apart from that, the oats which are a substitute ingredient in oatmeal kukis are a type of whole wheat which contains complex carbohydrates and dietary fiber which can provide a longer satiety effect and play a role in regulating the rate of digestion. So it can be concluded that oatmeal kukis are suitable for consumption as a snack during a diet. Keyword: cookies, diet, oatmeal, snack, characteristics, sensory

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