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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 150 Documents
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Analisis Vitamin C Pada Loloh Cemcem (Spondias Pinnata) Menggunakan Daun Stevia (Stevia Rebaudiana B.) Dengan Metode Spektrofotometri Uv-Vis Pande P. Elza Fitriani; Anak Agung Ngurah Dwi Ariesta Wijaya Putra; Ida Ayu Putu Ary Widnyani
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 8 No 2 (2021): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Vitamin C is one of the essential vitamins for humans that cannot be produced by the body itself. One of the fulfillments of vitamin C can be obtained through local nutraceutical, namely loloh cemcem. Loloh cemcem is one of healthy Balinese authentic beverage originating from Penglipuran Village, Bangli. Loloh cemcem is herb beverage made from forest ambarella leaves that are widely grown in Bangli. This study aimed to analyze the content of vitamin C in loloh cemcem with stevia leaves by UV-Vis Spectrophotometry Method. This study was a randomized complete design 1 factorial with 5 treatments of stevia leaves concentration and repeated 3 times. The results of the study on samples with stevia concentration of 5%, 7%, 9%, 11% and 13%, were 2.26%, 2.16%, 2.11%, 1.85% and 1.76% of vitamin C, respectively. This indicated that the more stevia concentrations given, the lower of vitamin C content could be produced. This product can be one of the options in the fulfillment of vitamin C for diabetics or those who limit their daily sugar intake to meet daily vitamin C needs.
Pengaruh Perbandingan Terigu Dan Tepung Biji Alpukat (Persea Americana) Terhadap Karakteristik Biskuit Kadek Dyah Swasni Prambandita; I Ketut Suter; Ida Bagus Putu Gunadnya
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 9 No 1 (2022): Scientific Journal of Food Technology (March)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Avocado seeds are one part of the plant that has not been widely used by the community. The fiber and natural antioxidants content of avocado seeds can be used as functional food. The utilization of avocado seeds flour in biscuit products is expected to make it easier for people to enjoy snacks and get its health benefits. This study aims to determine the effect of the ratio of wheat flour and avocado seed flour to the characteristics of biscuits, to determine the ratio of wheat and avocado seed flour to obtain the best characteristics of the biscuits, and examine the effect of the best mixed flour and avocado seed flour on blood sugar levels in mice. This research consisted of 2 stages. The first stage used a completely randomized design with a treatment ratio of wheat and avocado seed flour, namely F1 (100: 0), F2 (90:10), F3 (80:20), F4 (70:30), F5 (60:40) , F6 (50:50). Determination of the best biscuits was done based on the observed parameters, namely: chemical test (protein test, moisture test, fat test, ash content test, crude fiber test, antioxidant capacity, IC50 value). After obtaining the best product, the research was continued with the second stage, namely feed treatment using male Wistar mice weighing 20-30 g for 8 days by comparing the initial and final blood sugar levels. Mice were grouped into 3 groups based on the feed given, namely the DM group with standard feeding, the second group DM mice with standard feed mixed with the best biscuits, the third group with feeding only the best biscuits. The results showed that the formulations of wheat and avocado seed flour had an effect on the characteristics of the biscuits, namely color L, a, b, protein content, moisture content, fat content, ash content, crude fiber content, antioxidant capacity and IC50. The ratio of wheat flour and avocado seed flour that produced the best biscuit characteristics was the 50:50 formulation with the following characteristics: 5.60% protein content, 3.04% ash content, 4.94% moisture content, 32.25% fat content, 28, 03% carbohydrate content, 25.12% crude fiber, 7664 ppm IC50, 517.8307 mg GAE / kg antioxidant capacity, 25.73 L value, 22.81 a value, and 21.62 b value. Mixed flour and The best avocado seed flour reduce blood sugar levels in mice by 33.49%
Karakteristik Mikroemulsi Yang Mengandung Ekstrak Virgin Coconut Oil (Vco) Bawang Dayak (Eleutherine Palmifolia ) Rubbana Sunardi; I Dewa Gde Mayun Permana; Lutfi Suhendra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 8 No 1 (2021): Scientific Journal of Food Technology (March)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This study aims was to determine the effect of the comparison of Dayak onions with VCO and the length of time of maceration on the characteristics of Dayak onion extract, was to get the best ratio of Dayak onions toVCO and the length of time of maceration so that the dayak extract with the best characteristics is produced, to determine the effect of the ratio of surfactants with VCO dayak extract. on the characteristics of the O/Wmicroemulsion, as well as getting the right ratio of the surfactant and VCO Dayak extract so that a stable O / W microemulsion was produced. This research was conducted in two steps. The first stage was the optimizationof the ratio of the material to the solvent and the length of time for maceration. The first stage, the experimental design used was a factorial randomized block design consisting of 2 factors, namely the first factor was thecomparison of Dayak simplicia with VCO solvent (1: 3, 1: 5, 1: 7, 1: 9, 1:11) . The second factor was the length of maceration (5, 7, and 9 hours). The best research result in the first stage are used in the second stageof research. The second stage was optimization of the microemulsion of Dayak's VCO extract. The experimental design used was a completely randomized design. In the treatment of the surfactant ratio withDayak onion VCO extract (89:11, 87:13, 85:15, 83:17, and 81:19 (v / v)). The data obtained were analyzed using variance fingerprints, and if there was an effect of treatment on the observed variables, it was followedby Tukey's 95% test. The best research result in the first stage were obtained in the treatment of the simplicia ratio of Dayak onions and VCO solvent (1:11) and maceration time of 9 hours with a total carotenoid contentof 17.915 (µmol / L), brightness (L *) 58.70, redness (a * ) 13.60, yellowish (b *) 74.45. The results of the second stage obtained a comparison of surfactants and dayak onion VCO extract (85: 15 v / v) with theturbidity index value of centrifugation (0.510), heating (0.507), pH 3.5, dilution 1: 9; 1:49 and 1:99 (0.121; 0.096; and 0.083), pH 4.5, dilution 1: 9; 1:49 and 1:99 (0.096; 0.088; and 0.078), pH 6.5, 1: 9 dilution; 1:49and 1:99 (0.093; 0.084; and 0.071), as well as storage with a microemulsion slope value of 0.0742 o/w.
Pengaruh Formulasi Tepung Kacang Hijau Dan Tepung Wortel Terhadap Kadar Air Dan Daya Terima Cookies Diana Loveitasari; Arya Ulilalbab; Cucuk Suprihartini; Rizka Mar’atus Sholichah
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 8 No 2 (2021): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Carrot and mung bean cookies was the kind of food that made from rice flour, carrot flour, mung bean flour, powdered milk, egg, butter, maizena, and sugar. This kind of product were made from carrot and mung bean that converted into powdered by adding formulation P1 that approximately 16.55% of mung bean powder’s, and 15% carrot flour, continued with formulation P2 that consist of 11.55% of mung bean powder, and 20% of carrot flours. This research regarded as experimental research. This research is to discover the effect of the formulation of mung bean flour and carrot flour towards cookies’s water content and acceptability. This research was conducted on February 2019 at food technology and chemical laboratory Akademi Gizi Karya Husada Kediri. This research was done by using hedonic scale test to acceptability and thermografimetri test to discover water content. Acceptability were done by using friedman statistical analysis test and the result is sig. = 0,05, in addition the water content were using One way anova with sig. = 0,01 using SPSS 16.0. If H0 were rejected so it will be continued with Duncan’s test. The result shown that there were significance improvement towards the colour (sig. 0.00), smell (0.01), and taste (0.02) in the cookies due the adding of Mung bean flour and carrot flour. However, it did not influence the water content (0.35), and the texture (sig, 0.89). The best cookies were made from colour absorption and smell which is control, on the other hand the texture and the taste from formulation 2. The lowest water content were located on control product (3.5%). This research has not been conducted to discover the expiration date test. The following researches are encouraged to discover the expiration date test, and the product innovation by adding natural ingredients towards the cookies.
Pengembangan Manfaat Bunga Kecombrang Menjadi Produk Selai Flora Di Kabupaten Tabanan Adiguna Tumpuan; I Gusti Ayu Ari Agustini
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 8 No 1 (2021): Scientific Journal of Food Technology (March)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Jam is one of the most popular condiment in international culinary. Commonly, jam was produced using fruits as main ingredients, but few countries using flower as the ingredient for making jam. However, flower jam still not popular especially in Indonesia. Kecombrang (torch ginger) is one of native plant from Indonesia. Torch ginger flower is used by Indonesian for making chili paste, herbs for meat or fish dish, or cooked as vegetables stir fried. Torch ginger usage for sweet products is not commonly known by Indonesian. This study will develop torch ginger usage to become a jam. The purpose of this study are to find out whether jam made from torch ginger flowers can be well received through organoleptic tests so as to produce flora jam products made from torch ginger flowers. The method used in this research is descriptive quantitative. The result of this study are: 1) Torch ginger flower jam gets a good response from the aspects of color, aroma, and taste, but it needs development from the aspect of texture 2) Flora jam is highly potential to become local gif
Karakteristik Ekstrak Buah Kelubi (Eleiodoxa Conferta Burret) Dan Aplikasinya Sebagai Pengawet Ikan Mujair (Oreochromis Mossambicus) Victory Sandy Atisanto; I Ketut Suter; Pande Ketut Diah Kencana
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 9 No 1 (2022): Scientific Journal of Food Technology (March)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The purpose of this study was to see the effect of solvent concentration and maceration time on the extract of Kelubi fruit (Eleiodoxa conferta Burret). Determine the solvent concentration and maceration time that produces the best Kelubi (Eleiodoxa conferta Burret) fruit extract. Determine the soaking concentration of the Kelubi fruit extract (Eleiodoxa conferta Burret) which can increase the longest shelf life of tilapia fish (Oreochromis mossambicus). This research was divided into two stages in the first phase of research on the effect of solvent concentration and maceration time on kelubi fruit extract. The research was conducted in two steps. The first factor is ethanol solvent 70%, 80%, 96% and The second factor maceration time 12 hours, 24 hours, 36 hours. The results showed that 70% ethanol solvent concentration and 24 hours maceration time produced the best kelubi extract with yield 36,68%, phenol content 4,51%, total acid 0,69, vitamin C levels 5837,18 mg AAE / g and pH 1,63. The best treatment was determined based on the highest phenol compound, the highest yield and total acid. Stage II the effect of immersion in a solution of kelubi fruit extract on the longest shelf life of tilapia fish. The second stage of the study was carried out by using a randomized block design method with immersion in a solution of kelubi extract in tilapia fish with a concentration of 10%, 20%, 30%, 40%, 50%. The results of the analysis showed that concentration of 10% could increase the shelf life of fish with the organoleptic test criteria eye appearance of 4,53 (slightly sunken eyes, cloudy cornea, slightly grayish pupils, not glossy gills pink or pale light brown with cloudy mucus), mucus appearance 4,60 (mucus a bit thick, begins to change color), flesh 4,67 (fleshy incisions begin to fade, less strong flesh tissue), smell 4,73 (slight odor acid), texture 4,63 (slightly soft, less elastic), total acceptance of 4,63 (like), with a pH value of 7,7, and total microbes of 2,60E+09.
Pengaruh Lama Waktu Fermentasi Terhadap Total Flavonoid Dan Uji Organoleptik Kombucha Teh Hitam Dan Infusa Bunga Telang (Clitoria Ternatea L.) Putu Rima Sintyadewi; Ida Ayu Putu Ary Widnyani
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 8 No 2 (2021): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The purpose of this research is to find out the influence of fermentation time on the total flavonoid of black tea kombucha and butterfly pea infusion and to find out panelists’ preferences level on the black tea kombucha and butterfly pea infusion products. Based on the analysis of variance (ANOVA), it is shown that the fermentation time has very significant impact (P>0.01) on the total flavonoid of black tea kombucha and butterfly pea infusion. The interaction between treatments of the combination of black tea and Asian pigeonwings fusion was significantly different from fermentation time (P>0.5). The highest total flavonoid was obtained on the 8thday of fermentation on the P3 (3:3) treatment which was 68,4 mg QE/g extract. Overall, the panelists preferences level on the black tea kombucha and butterfly pea infusion products was 77,5% accepting and 22,5% less accepting. Panelists were able to accept the black tea kombucha and butterfly pea infusion products as fungsional drinks looking at the benefits shown by this drinks product.
The Development of Socletation Extraction Method Against Flavonoid Levels of Matoa Leaves Ethanol Extract (Pomitea pinnata) Made Surya Pramana Mahardika; Ni Made Wartini; I Komang Eka Putera W
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 8 No 1 (2021): Scientific Journal of Food Technology (March)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Socletation is a method or process of separation of a component contained in a solid substance by filtering repeatedly using a specific solvent, so that all the desired components will be isolated. Factors that influence the extraction process with socletation among others are the addition amount of solvents and the extraction time. The purpose of this study was to find out the amount of solvents and the extraction time of matoa leaf extract (Pomitea pinnata) using the Socletation method. Determination of the amount of solvents and the best extraction time in the extraction of matoa leaf extract using socletation method with a ratio amount of 96% ethanol solvent and material as much as 1:5 ; 1:10 ; 1:15 and variations in extraction time of 3 hours, 6 hours, 9 hours, and 12 hours. Determination of the amount of solvents and extraction time is best done by calculating the flavonoid levels of validated chronism-spectrophotometer methods. The method used was a laboratory experiment with descriptive analysis. The parameters tested included moisture content, total yield, and flavonoid levels. The results showed that all parameters tested had met the requirements with return value % (80-110%); linearity with a value of r = 0.9954 (r > 0.95); LOD value 2,397ppm; LOQ value 7,988 ppm; precision <2%. Water content of fresh leaves were 69.18% and dry leaves were 10.36%; yield rate value increased in each treatment. The best amount of solvents was at a ratio of 1:10 with an extraction time of 3 hours.
Karakteristik Enkapsulat Fikosianin Mikroalga (Spirulina Platensis) Sebagai Antioksidan Alamai Pada Perlakuan Jenis Dan Konsentrasi Enkapsulan Ida Bagus Gede Brahmantara; Ni Made Wartini; Lutfi Suhendra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 9 No 1 (2022): Scientific Journal of Food Technology (March)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Spirulina platensis microalgae contain phycocyanin, a bioactive compound. Phycocyanin is a natural antioxidant that has instability against temperature and light. The objective of this research was to determine the effect of different types and concentrations level of encapsulants on the characteristics of S. platensis microalgae phycocyanin encapsulate. The experimental method with Randomized Block Factorial Design were used, where 2 treatments were given. The first treatment was the type of encapsulants, which consists of Arabic gum, maltodextrin, and the combination of both (Arabic gum : maltodextrin). The second treatment was the concentration level, which are 10%; 20%; and 30%. All the treatments given were repeated twice, thus 18 experimental units were obtained. The data were analyzed using ANOVA and followed by Tukey’s Test. The results shown that the combination of Arabic gum and maltodextrin (1:1) on the concentration level of 10% produced the best phycocyanin encapsulate with total yield of 13.39%; water content of 6.39%; phycocyanin content of 13.74%; encapsulation efficiency of 44.38%; antioxidant capacity of 24.92 mg/L GAEAC.
Analisis Serat Kasar Produk Snack Bar Berbasis Tepung Kacang Gude (Cajanus Cajan), Dengan Kacang Kratok (Phaseolus Lunatus) Dan Kacang Merah (Phaseolus Vulgaris) Ida Ayu Putu Ary Widnyani; I Gusti Agung Yogi Rabani RS; Putu Rima Sintyadewi
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 8 No 2 (2021): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The dense activity and mobility of modern society often results in them consuming foods high in energy but with minimal fiber content. Lack of fiber consumption will affect our digestive system disorders. By utilizing local materials in snack bar products, it is expected to contribute to improving the food security and independence program. The purpose of this research is to analyze crude fiber components of the product. This reaserch used randomized block design factorial with 8 tratments and 2 replications. The treatments were comparison between Cajanus cajan flour : Phaseolus lunatus and Phaseolus vulgaris nuts (1:4, 1:6, 1:8, 1:1, 3:4, 3:6, 3:8, 3:10). The result showned that treatments of the reasearch have a very significant effect to the crude fiber content (P>0,01). The highest crude fiber content is 14,66% (3:10) and the lowest is 11,11% (1:4).

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