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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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PENGARUH PERBANDINGAN TEPUNG KIMPUL DAN KACANG GUDE TERHADAP KARAKTERISTIK SNACK BAR Wulandari, Nyoman Wahyu Meta; Putra, Nengah Kencana; Suter, I Ketut
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.p49-58

Abstract

This research aimed to determine the effect between the tannia and pigeon pea flour ratio on the snack bar characteristics.This research was an experimental study using a Completely Randomized Design with tannia and pigeon pea flour ratio (70%:30%, 60%:40%, 50%:50%, 40%:60%, and 30%: 70%) as a treatment. Each treatment was repeated three times, so that obtained 15 experimental units. The variables observed were moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content, and sensory characteristics (color, flavor, taste, texture). The best treatment was determined using an effectiveness test. Furthermore, the best snack bar was observed for its dietary fiber, calcium, and antioxidant capacity. The results of the physical, chemical, and sensory characteristics test showed that the ratio of tannia and pigeon pea flour had a significant effect on the protein content, hardness level, and color of the snack bar but had no significant effect on the water content, ash, fat, carbohydrate, crude fiber, flavor, taste, and texture of the snack bar. The best treatment in this research was the ratio of tannia and pigeon pea flour of 30%:70%. This snack bar contains 5.31% water, 2.11% ash, 11.22% protein , 18.33% fat, 61.58% carbohydrate, 19.50% crude fiber, 65.41ppm calcium, 74.48 mg GAE/kg antioxidant capacity, 5.58% fiber, 136.52 N hardness level. The snack bar's sensory characteristics were: the color was liked; the flavor, taste, texture, and overall acceptance were liked moderately. The snack bar's color was brown, with a slightly distinctive tannia flavor, no itching taste, and a dense texture.
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 TEPUNG DAUN KELOR BERDASARKAN PERBEDAAN SUHU DAN LAMA BLANSING Dewi, Ni Putu Satya Kencana; Wisaniyasa, Ni Wayan; Wartini, Ni Made
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.p59-67

Abstract

Moringa plants contain various types of bioactive compounds in the form of phenolic compounds as antioxidants that are beneficial for health. One way of processing moringa leaves is to make moringa leaf flour by drying and blanching methods. The purpose of this study was to determine the effect of the best blanching time and temperature to produce moringa leaf flour. The blanching of moringa leaf flour was conducted with temperatures of 80 ± 2oC, 90 ± 2oC, and 100 ± 2oC and a duration of 5 minutes, 7 minutes, and 9 minutes. Based on the results, the variance of temperature and duration of blanching significantly affected the yield, total phenol content, beta-carotene content, and antioxidant activity (IC50) of moringa leaf flour. The results of the effectiveness index test showed that treatment at a temperature of 90 ± 2oC and a duration of 5 minutes produced the best moringa leaf flour with yield characteristics of 24.44 ± 0.09%, total phenol content 666.89 ± 4.57 mg/100 g, beta-carotene content 5763.86 ± 3.03 mg/100 g and antioxidant activity (IC50) 840.49 ± 31.29 ppm.
Front matter MITP v10n2 September 2023 Pangan, Media
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/front matter MITP.2023.v10.i02.p49-93

Abstract

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).
KARAKTERSITIK FISIKOKIMIA EKSTRAK BEKATUL BERAS HITAM ASAL DESA CENGOLO - TABANAN SEBAGAI SUMBER PEWARNA FUNGSIONAL Widnyani, Ida Ayu Putu Ary; Wartini, Ni Made; Wrasiati, Ni Luh Putu
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.p68-74

Abstract

Bekatul beras hitam merupakan hasil samping pada proses penyosohan beras hitam yang berpotensi untuk dijadikan bahan pewarna fungsional. Penelitian ini bertujuan untuk, Menentukan pengaruh perbandingan bahan dengan pelarut dan pH terhadap karakteristik ekstrak pewarna bekatul beras hitam serta menentukan perbandingan bahan dengan pelarut dan pH terbaik untuk menghasilkan ekstrak pewarna bekatul beras hitam yang dapat diaplikasikan pada produk pangan. Penelitian ini menggunakan rancangan acak kelompok (RAK) 2 faktor 3 kelompok. Proses ekstraksi sampel menggunakan metode maserasi. Hasil penelitian menunjukkan, perlakuan perbandingan bahan dengan pelarut dan pH pelarut serta interaksinya berpengaruh terhadap parameter uji rendemen, total antosianin, Warna (L*, a*, dan b*). Perlakuan perbandingan bahan dengan pelarut 1:10 dan pH 1 merupakan perlakuan terbaik untuk mendapatkan ekstrak bekatul beras hitam dengan karakteristik, rendemen 0,0089%, total antosianin 596,944 mg/l, nilai L* 51,533, nilai a* 26,933, nilai b* 32,133.
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 PENGARUH PENAMBAHAN SERABUT NANGKA (Artocarpus heterophyllus) TERHADAP KUALITAS FRUIT LEATHER BUAH NANAS (Ananas comosus L. Merr) Nur, Siti Sabahan; Ralle, Andi; Alimuddin, Suraedah; Fitri, Besse Yunita Safika
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.p75-85

Abstract

Fruits have good market prospects apart from being eaten fresh and fruit leather snack food products. This product is quite interesting to be developed commercially in Indonesia. The aim of the study was to analyze the effect of adding jackfruit fiber puree on the quality of pineapple fruit leather. The study was arranged in a completely randomized design (CRD) with the following treatments: 100% pineapple puree, 85% pineapple puree + 15% jackfruit puree, 75 pineapple puree + 25% jackfruit puree, 65% pineapple puree + 35% puree jackfruit fiber, and 55% pineapple puree + 45% jackfruit fiber puree. Each treatment was added 150 g of sugar, 10 g of Arabic gum, and 2 g of citric acid. The results of the study showed that the addition of jackfruit fiber had a good effect on the quality of pineapple fruit leather. The composition of 55% pineapple puree plus 45% jackfruit fiber puree resulted in an ash content of 1.49%, a moisture content of 13.72%, a fiber content of 26.07%, and the panelist's level of preference for color, aroma, taste 3.0-4.0 (rather like to like) and a bit chewy texture.
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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