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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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KAJIAN KONSUMSI MINUMAN BERKAFEIN PADA PETUGAS KEAMANAN (SATPAM) DI KAWASAN INDUSTRI SURYA CIPTA-KARAWANG Achmat Sarifudin; Riyanti Ekafitri; Enny Sholichah; Nok Afifah; Septian Bayu Nugraha; Yellianty Yellianty; Nana Sutisna Achyadi
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 9 No 2 (2022): Scientific Journal of Food Technology (September)
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.2022.v09.i02.p63

Abstract

Salah satu pekerjaan dengan tingkat konsumsi minuman berkafein yang tinggi adalah petugas keamanan termasuk satpam di Kawasan Industri Surya Cipta Karawang. Tingkat konsumsi ini dipengaruhi oleh sistem jadwal kerja yang mengharuskan konsumsi minuman berkafein seperti kopi agar satpam tetap terjaga dan dapat meningkatkan kinerja mereka. Penelitian ini bertujuan untuk mengidentifikasi jumlah kafein yang dikonsumsi satpam di Kawasan Industri Surya Cipta Karawang, mengidentifikasi tingkat konsumsi minuman berkafein atau risiko konsumsi minuman berkafein, dan mengetahui faktor internal yang mempengaruhi tingkat konsumsi kafein (usia, tingkat pendidikan, jadwal kerja, indeks massa tubuh, dan catatan kesehatan). Pengumpulan data dilakukan pada bulan November 2020. Sebanyak 114 responden diperoleh dari rumus Slovin yang telah memenuhi jumlah minimal subjek. Satpam sebagai responden dipilih menggunakan teknik purposive sampling dengan pertimbangan tertentu. Berdasarkan berbagai elemen masyarakat, satpam ditengarai sebagai kelompok masyarakat yang paling banyak mengonsumsi minuman berkafein. Hal ini dikarenakan adanya sistem jadwal kerja yang disebut shift. Mayoritas responden mengkonsumsi minuman berkafein sebanyak 200-399 mg per hari dengan risiko asupan kafein yang sangat rendah. Pada risiko tinggi konsumsi minuman berkafein, mayoritas responden berada pada usia produktif, memiliki indeks massa tubuh normal, tidak memiliki gangguan kesehatan, dan memiliki jadwal kerja shift siang sebesar 10,53% (12 responden). Sedangkan pada risiko konsumsi minuman berkafein yang sangat tinggi, sebagian besar responden juga berada pada usia produktif, memiliki indeks massa tubuh BB light dan heavy underweight, hanya satu responden yang memiliki riwayat diabetes, dan mengalami sore hari. jadwal kerja shift sebesar 1,75% (2 responden).
KARAKTERISTIK EKSTRAK BUAH BELIMBING WULUH (Averrhoa Bilimbi Linn) PADA PERLAKUAN PELARUT ETANOL DAN SUHU EKSTRAKSI Yemima Maria Lasma Roha Sitompul; Ni Made Wartini; I Made Sugitha
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 10 No 1 (2023): Scientific Journal of Food Technology (Maret)
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.2023.v10.i01.p17

Abstract

Wuluh starfruit is a type of plant that contains a lot of acid. In addition to containing acid, starfruit also contains bioactive compounds such as polyphenols, flavonoids, alkaloids, saponins, and tannins that have the potential to inhibit bacterial activity. This study aims to determine the effect of ethanol solvent concentration and extraction temperature on the characteristics of the wuluh starfruit extract, to determine the best concentration of ethanol solvent and extraction temperature to produce wuluh starfruit extract. The experiment was a factorial experiment with two factors, designed using a randomized block design. Factor I is the concentration of ethanol solvent consisting of two types, namely ethanol 96% and ethanol 70%. Factor II is the extraction temperature which consists of 3 types, namely 30oC, 40oC, and 50oC. The data were analyzed using analysis of variance and further tests were carried out with Honest Significant Differences. The results showed that the concentration of ethanol solvent and extraction temperature and their interactions affected the yield, total flavonoids, total tannins, and total acid,. The highest yield, total flavonoids, tannins and acids were shown in the treatment with 96% ethanol concentration and 30°C extraction temperature. The conclusion of this study is that the treatment with 96% ethanol solvent concentration and 30°C extraction temperature is the best treatment to obtain wuluh starfruit extract with the characteristics of a yield of 71%, total flavonoids 7.10%, total tannins 0.914 mg QE/g, and total acid 34,24%.
KARAKTERISTIK EKSTRAK PEWARNA KULIT ANGGUR BALI (Vitis vinifera L. var. Alphonso Lavallee) PADA PERLAKUAN KONSENTRASI DAN pH PELARUT ETANOL Ni Kadek Wiji Astuti; Ni Made Wartini; I Made Supartha Utama
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 9 No 2 (2022): Scientific Journal of Food Technology (September)
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.2022.v09.i02.p75

Abstract

Grape fruit skins which contains high antioxidants are potential as a source of natural anthocyanin dyes. The extracted natural anthocyanin dye depends on the concentration of the solvent and the pH of the solvent. This study aims to determine the effect of solvent concentration and solvent pH in the extraction process on the characteristics of the Balinese grape skins dye extract from red wine by-products, and determine the best solvent concentration and solvent pH of the Balinese grape skins dye extract from the side product of red wine. This study were designed using a completely randomized design with two treatment factors. Factor I is the concentration of ethanol solvent, which is divided into three levels (70%, 80% and 90%). The second factor is the pH of the solvent which is divided into 3 levels (pH 3, 4 and 5). The data were analyzed using analysis of variance and then Duncan's multiple range test (DMRT 5%) was performed. The results showed that the concentration of ethanol solvent and solvent pH had a significant effect on yield, while the interaction had a significant effect on total phenol, total anthocyanin, antioxidant capacity, and IC50. The best characteristics of the extract were tested by the effectiveness index. The best extract was obtained in the treatment of ethanol solvent concentration of 90% with a pH of 3. In this combination of treatments, the yield characteristics of 26.91%, total phenol 5178.95 mg GAE /100 g, total anthocyanin 12363.9 mg/L, antioxidant capacity of 3657.31 mg GAEAC/100 g, IC50 25.11 ppm, L * value (brightness) 20.12, a * value (redness) 7.97, and b * value (yellowish) 5.71.
PERBANDINGAN PERBEDAAN KONSENTRASI RAGI TERHADAP MUTU DONAT KENTANG Ghaida Nurin Atifah; Hanif Syafrian Purnama; Khodijah Khoirun Nisa; Kusnadi Kusnadi; Peristiwati Peristiwati
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 10 No 1 (2023): Scientific Journal of Food Technology (Maret)
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.2023.v10.i01.p12

Abstract

Donuts are processed flour products made from a combination of several ingredients such as wheat flour, sugar, salt, butter, eggs, water, and yeast as a fermentation agent, these ingredients are mixed with potatoes as an additional raw material. The yeast will grow by converting the sugar into carbon dioxide gas and this gaseous-flavored compound is what makes the donuts rise. The method used in this study was an experimental laboratory method to test the effect of different yeast concentrations on the organoleptic characteristics of potato donuts. The three concentrations of yeast used were 1.4% (w/w), 1.8% (w/w), and 2.2% (w/w). Yeast affected all parameters, taste, color, aroma, and texture of the best donuts in the first treatment with a yeast concentration of 1.4% and the highest organoleptic value.
KARAKTERISTIK EKSTRAK KULIT BUAH MANGGIS (Garcinia mangostana L.) DAN BUNGA ROSELLA (Hibiscus sabdariffa Linn) SEBAGAI BAHAN PANGAN FUNGSIONAL PADA VARIASI JENIS PELARUT DAN SUHU EKSTRAKSI I Made Kartana; Luh Putu Wrasiati; Gusti Putu Ganda Putra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 9 No 2 (2022): Scientific Journal of Food Technology (September)
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.2022.v09.i02.p91

Abstract

Mangosteen pericarp and rosella flower can be used as a functional food. The aims of this study were to determine the effect of solvent type and extraction temperature on the characteristics of the powder extract of mangosteen pericarp and rosella flower, determine the type of solvent and extraction temperature that can produce the best characteristics of the powder extract of mangosteen pericarp and rosella flower, and to know the compounds which contain on the characteristics of the powder extract of mangosteen pericarp and rosella flower. The experiments were a factorial experiment with two factors which were designed with a randomized block design. The first factor is the type of solvent which consists of ethanol 96%, acetic acid, ethanol 96%:acetic acid (1:1), ethanol 96%:asam asetat (2:1). Second factor is extraction temperature which consists of room temperature, the temperature of 40 ± 2oC, 50 ± 2oC, 60 ± 2oC with maceration time is 2 hours. The results showed that the solvent of ethanol 96% 1:1 acetic acid at room temperature and the interactions have a significant effect on the yield, total phenol, and antioxidant capacity. In the analysis of total anthocyanin only the solvent type and the extraction temperature had a significant effect, meanwhile, both interactions didn’t affect anything. Ethanol 96% 1:1 acetic acid at room temperature produced the best characteristics of the powder extract of mangosteen pericarp and rosella flower with yield characteristic 20,32±0,26a%, total phenol 9,5903±0,05 mg GAE/100g, antioxidant capacity 47,6796±1,49 mg GAE/100g, dan total anthocyanin 11,10 %. Meanwhile, the types of chemical compounds analyzed with the GC-MS method on the powder extract of mangosteen pericarp and rosella flower are metiletilasetat, dihidropiran, karbonilklorida, 2- propanal, 2-furanon, tetrahidrotiazol, lakton, pentadesil ester.
PENGARUH RASIO BUBUK KOPI DENGAN AIR DAN SUHU PADA METODE COLD BREW TERHADAP KARAKTERISTIK MINUMAN KOPI ARABIKA Tia Larasati; Gusti Putu Ganda Putra; Lutfi Suhendra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 10 No 1 (2023): Scientific Journal of Food Technology (Maret)
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.2023.v10.i01.p24

Abstract

Cold brew coffee drinks are prepared at low temperatures for a longer time than traditional hot extraction methods and extraction times range from 8-24 hours. This study aims to determine the effect of the ratio of coffee grounds to water and temperature in the cold brew method on the characteristics of arabica coffee drinks, determine the right combination of treatments, and determine the stability of caffeine levels, pH, total phenol and taste in arabica coffee drinks. This research consists of two stages, namely Stage 1 determining the ratio of coffee grounds to water and temperature using the cold brew method. Phase 1 research used a Randomized Block Design. The independent variables used are two factors, namely factor A consisting of 3 levels, namely the ratio of coffee powder to water 1:10, 1:15, and 1:20. Factor B is immersion in cold water at 5OC, 15OC, and 25OC. The study was repeated 2 times to obtain 18 experimental units. The parameters observed in the first stage of the study were the pH value, total phenol, and caffeine content as well as the characteristics of aroma, taste, acidity, body, and aftertaste. Determination of the best treatment is done by sensory test using panelists (limited taster). Phase 2 research is the stability test of the best Arabica coffee drink during storage. The design used is a simple correlation analysis, to determine the relationship between storage time and the stability of Arabica coffee drinks, for 7 days with a storage temperature of 5OC. The results of this study showed that the ratio of coffee powder to water and soaking temperature significantly affected the chemical characteristics of pH, total phenol, and caffeine content as well as the characteristics of aroma, taste, acidity, body, and aftertaste in Arabica coffee drinks. The best Arabica coffee drink with the cold brew method got the highest score of 7,15, in the treatment of the ratio of coffee powder to water 1:10 and a temperature of 25OC. With chemical characteristics pH 5,08, total phenol 2,128 g GAE/100ml and caffeine content 128,207 mg/100ml and taste characteristics on aroma preference an average score of 8, taste preference average score of 7,5, acidity preference average score an average of 4,5, an average score of 8 for body preference and an average aftertaste score of 7,75. The stability of Arabica coffee drinks using the cold brew method at a storage temperature of 5OC revealed a negative correlation between storage time and the stability of the chemical characteristics of pH value, total phenol and caffeine content, and taste characteristics, except for taste preferences where the resulting correlation was positive correlation.
The Front Matter Media Pangan
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 9 No 2 (2022): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

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

UJI POTENSI EKSTRAK KACANG HIJAU DITAMBAH MADU TERHADAP KUALITAS SPERMATOZOA MENCIT JANTAN (Mus musculus L.) Amalia, Windi Aprila; Zahra, Fauziah Az; Richi, Qori Dwi; Atifah, Yusni
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 10 No 2 (2023): Scientific Journal of Food Technology (September)
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.2023.v10.i02.p86-93

Abstract

Mung beans are a type of legume that contains many vitamins, one of which is vitamin E. Honey contains monosaccharides, namely fructose, sucrose, glucose, and maltose. The purpose of this study was to determine the potential of mung bean plus honey on the quality of spermatozoa in male mice (Mus musculus). This research is a laboratory experimental study with the Based On The Reference method. The samples in this study were fifteen male mice (Mus musculus L.). Each group of male mice received different treatment, namely; the control group (P0) was given aquadest, the treatment group (P1) was given mung bean seed extract 30 mg/g BW mice plus 3 ml honey/day, and the treatment group (P2) was given mung bean seed extract 30 mg/g BW mice plus 0 .5 ml of honey). Before being treated, male mice were acclimatized for one week. Data analysis used the One Way ANOVA test and continued with the correlation test. The results showed that administration of mung bean extract plus honey had a positive effect on increasing motility of type A spermatozoa and decreasing motility of type D, as well as increasing the number of normal spermatozoa in male mice (Mus musculus L.). Giving mung bean plus honey worked optimally to improve the quality of motility and morphology of spermatozoa at a dose of 50 mg/g BB of mung bean extract + 3 ml of honey.
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.

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