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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 Suhu danWaktu Distilasi Cairan Pulpa Hasil Samping Fermentasi Biji Kakao Terhadap Karakteristik Distilat Cuka Fermentasi Gusti Putu GandaPutra; NiMade Wartini; Putu Timur Ina
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 2 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The purpose of this study were: 1) to study the effect of temperature and time ofdistillation process of the watery sweatings byproduct of cocoa beans fermentation tor thecharacteristics of vinegar distillate; 2) determine the best distillation process condition whichcan produce of vinegar distillate corresponding their characteristics. This research wasconducted in two stages; the first stage is the evaporation of alcohol by distillation attemperature variations of 90oC and 100oC; and time of 15, 30, 45, and 60 minutes. Thesecond stage is the distillation process using factorial RBD with 2 factors, the first factor istemperature, consists of 90oC and 100oC, and the second factor is the time, consisting of 30,60, 90, 120, and 150 minutes. Each combination of treatments performed in 3 groups inorder to obtain of 24 and 30 experimental units in stage I and II. Observations made include:yield (%, v/v), alcohol content (%), acetic acid content (%), pH, and total soluble solid. Theresults showed that: 1) the first stage of the study, it was determined that the best conditionsof distillation process for evaporation of alcohol is the temperature of 90oC and time of 15minutes; 2) in the second stage of the study, treatment temperature and time of distillationaffect the yield, the alcohol content, and total soluble solid, but has no effect on acetic acidand pH levels of vinegar distillate was produced, and 3) the best conditions of distillationprocess to produce the vinegar distillate is the temperature of 100oC, the time of 150minutes.
Penentuan Formula Biskuit Labu Kuning (Cucurbita moschata) sebagai Pangan Diet Penderita Diabetes Mellitus IMade Sugitha; Bambang Admadi Harsojuwono; IWayanGede Sedana Yoga
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 2 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The study aims to determine the formula pumpkin biscuits containing resistant starch andbeta-carotene are high but the impact of the increase in blood sugar levels low.The experiment was conducted using a completely randomized design with 5 treatmentscomparison formula pumpkin flour and wheat in the manufacture of biscuits. The comparison isas follows: (40 g : 460 g), (80 g : 420 g), (120 g : 380 g), (160 g : 340 g), and (200 g : 300 g)were repeated 4 times. Research conducted bioassay testing using SD rats. Observations wereresistant starch, beta carotene and increase blood sugar levels. The resulting data were analyzedby ANOVA and Duncan's multiple comparison test.The results showed that the formula biscuits significant effect on levels of resistant starch, betacaroteneand increase blood sugar levels and preference for color, flavor, aroma, texture andoverall acceptance pumpkin biscuits. Formula biscuits with pumpkin comparison and wheat flour(120 g : 380 g) is the best formula. The biscuit formula has the characteristics: resistant starchcontent of 11.79%, beta carotene 9714.21 mg / 100 g and can lower blood sugar increasing up to23.50 mg / dl post-consumption with the preference level of texture ranging from dislike to likeenough, as well as the color, flavor, aroma and overall acceptance between enough like to like.
Optimasi Konsentrasi VCO dalam Mikroemulsi O/W dengan Tiga Surfaktan sebagai Pembawa Senyawa Bioaktif IDewaGde Mayun Permana; Lutfi Suhendra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 2 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This research aims to get optimum VCO concentration in formula of O/W micro-emulsionby using three surfactant that will be used as bioactive delivery. Surfactant that is used is themixture Tween 80, Tween 20 and Span 80 by setting up HLB to 14. The phase of dispersionuses VCO while phase of continuous uses aquades of 80 percent. There are treated by changingthe ratio of VCO to surfactant, namely: 2.5, 5, 7.5 and 10 percent VCO. Randomized design isused in this research with treatment repeated twice. Results of the study shows that the optimumconcentration of VCO in O/W micro-emulsion with three surfactant is 7.5 percent
Pengaruh Metode Pemanasan Terhadap Karakteristik Mutu Teh BerasMerah Jatiluwih IPutu Gde Budisanjaya; Luh Putu Wrasiati; IMadeAnom Sutrisna Wijaya
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 2 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Red rice tea is a product that became popular in the area of agro Jatiluwih, Penebel District,Tabanan, Bali Province. Tourists who visit this region are usually offered warm drink tea red riceand red rice tea also bought in packs. However, the quality of red rice tea produced by KWTKuntum Sari in the agrotourism Jatiluwih is not yet stable. Flavor, color and aroma are changingevery times of production. Besides, the appearance of a product that is less attractive because it ispacked with roughing plastic and not labeled so that the product information can not be knownthrough the packaging. These unstable products results in poor marketing of this tea out of agrotourismarea. For that reason research on improving the quality of red rice tea which includes theimprovement of production and packaging process is necessary to be done. The purpose of thisstudy was to determine the influence of the production method (roasting and oven drying) anddetermine the production process that produces good quality of red rice tea. This research wasconducted in the village of Wangaya Betan, Penebel District, Tabanan and in the Food AnalysisLaboratory, Faculty of Agricultural Technology, University of Udayana. The results showed thatthere were differences in the chemical characteristics of red rice tea produced by oven drier androaster. Red rice tea is produced by means of oven contains higher anthocyanins, total phenols,tannins, and antioxidant capacity compared with roasted red rice tea, but has a lower watercontent compared with roasted red rice tea. While the macro chemical composition such asproteins, fats, carbohydrates and water are relatively similar between red rice teas by roasting andovendrying method.
Sifat Fungsional Campuran Kedelai dan Rumput Laut Ditinjau dari Efek Hipoglikemik Secara In Vivo IKetut Suter; INengah Kencana Putra; NiLuh Ari Yusasrini; NiMade Yusa
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 2 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Penelitian ini bertujuan untuk mengetahui efek hipoglikemik diet campuran kedelai danrumput laut pada tikus diabetes induksi alloxan. Empat puluh dua ekor tikus Wistar jantandengan berat ± 100 – 150 g digunakan dalam penelitian ini. Tikus dibagi menjadi 7 kelompokdimana masing-masing kelompok terdiri dari 6 ekor tikus. Tikus kelompok 1 digunakan sebagaikontrol sedangkan kelompok yang lain diinjeksi dengan alloxan (100 mg/kg bb) untukmenginduksi diabetes. Masing – masing kelompok diberi diet yang berbeda yaitu diet standar,diet kedelai, diet konsentrat protein kedelai, diet rumput laut, diet campuran kedelai - rumput lautdan diet campuran konsentrat protein kedelai – rumput laut. Pengamatan terhadap konsumsipakan dilakukan setiap hari sedangkan analisis gula darah, gula urin dan penimbangan berattikus dilakukan secara periodik setiap 10 hari sekali selama 30 hari. Hasil analisis menunjukkanbahwa rata-rata kadar gula darah tikus sebelum injeksi alloxan yaitu 121 mg/dL, sedangkan gulaurinenya berkisar 100 mg/ dL. Injeksi alloxan menyebabkan kenaikan gula darah menjadi 184,91mg/dL – 309 mg/dL, peningkatan gula urine, penurunan konsumsi pakan dan penurunan berattikus. Pemberian diet standar tidak mampu mengendalikan kenaikan gula darah, sedangkanpemberian diet kedelai(PK), diet konsentrat kedelai (PKP), diet rumput laut (PRL), dietcampuran kedelai-rumput laut (PKPRL) dan campuran konsentrat kedelai-rumput laut (PKPRL)mampu menekan peningkatan gula darah dan gula urine pada hewan coba.Penurunan gula darahberturut-turut sebesar 34,27 % (PK), 14,13 % (PKP), 20,78 % (PRL), 11,67 % (PKRL) dan32,64 % (PKPRL). Hal ini menunjukkan bahwa diet kedelai, konsentrat protein kedelai, rumputlaut maupun campuran antara kedelai-rumput laut dan konsentrat protein kedelai-rumput lautmemiliki efek hipoglikemik jika dibandingkan dengan diet standar.
Pengaruh Penambahan Kunyit (Curcuma domestica Val.) dan Lama Fermentasi Terhadap Karakteristik Mikrobiologis Urutan (Sosis Bali Terfermentasi) Nyoman Semadi Antara; IdaBagus Wayan Gunam; A.A.Made Dewi Anggreni
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 2 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The aim of the research was to find out the effect of turmeric used in the urutan formulationon the microbiological characteristic of urutan. In production of urutan, two strains of lactic acidbacteria (LAB), Lactobacillus plantarum U201 and Pediococcus acidilactici U318, were used asmultiple starter culture. The results showed that the growth of LAB increased after 24 hfermentation. The addition of 0.5-1.0% turmeric could enhance the growth of LAB. The additionof 1-2% turmeric suppressed the growth of Enterobacteriaceae to undetected level after 48 hfermentation. The growth of Staphylococcus aureus tended to decrease during fermentation, andthese bacteria were not detected on urutan which used turmeric of 1-2% after 96 h fermentation.At the initial of fermentation the growth of micrococci increased, and the bacteria decreasedgradually from 48 h fermentation until the end of fermentation. In general, using turmeric of 1%in urutan formulation could enhance the growth of LAB and suppress the growth of undesirablebacteria, such as the group of Enterobacteriaceae and Staph. aureus.
Aktivitas Antioksidan dan Kadar Antosianin Roti Manis Tepung Ubi Ungu Modifikasi selama Penyimpanan dan Perbaikan Formulasi Gusti Ayu Ekawati; GustiAyuKadek Diah Puspawati; Putu Timur Ina
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 2 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Tujuan penelitian adalah menetukan aktivitas antioksidan dan kadat total antosianin rotimanis dari tepung ubi ungu modifikasi selama penyimpanan dan perbaikan formulasi. Metodepenelitian terdiri dari dua tahap. Tahap 1) menggunakan rancangan acak kelompok denganperlakuan lama penyimpanan, terdiri dari 7 level (0 hari ; 1 hari; 2 hari; 3 hari; 4 hari; 5 hari dan6 hari). Tahap 2) perbaikan formulasi roti manis ubi ungu, terdiri dari 3 formula (P1; P2; danP3). Parameter yang diamati total antosianin dan aktivitas. Hasil penelitian adalah Perbandingantepung ubi ungu modifikasi dengan terigu pada perbandingan 60:40 selama penyimpanan rotiselama 7 hari mengalami penurunan kadar total antosianin dari 0.465 mg/100 g menjadi 0.35mg.100 g dan aktivitas antioksidan dari 42.83 mg GEAC/100 bahan menjadi 32.49 mgGEAC/100 g bahan. Perbaikan formulasi roti ubi ungu modifikasi perbandingan 60:40 denganpenambahan gula mengakibatkan meningkatnya kadar total antosianin dari 0.19 mg/100 g bahanmenjadi 0.31 mg/100 g bahan dan penurunan aktivitas antioksidan dari 49.05 mg GEAC/100 gbahan menjadi 47.64 mg GEAC/100 g bahan.
Karakteristik Cuka Makan dari Cairan Pulpa Hasil Samping Fermentasi Biji Kakao pada Penambahan Gula dan Garam NiMade Wartini; Luh Putu Wrasiati; Gusti Putu Ganda-Putra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 2 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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The purpose of this research were (1) to study the effect time of fermentation naturally inaerobic conditions on content of acetic acid of watery sweating (2) to examine the effect ofadding sugar and salt to the characteristics of the cacao vinegar produced from distillate aceticacid, and (3) to obtain conditions of the process of making cacao vinegar from distilled liquidfrom watery sweating of cocoa beans.Fermentation treatment consists of 6 levels ie 0, 5, 10, 15,20, and 25 days. Fermentation is done naturally in aerobic conditions at room temperature.Aerobic conditions was made with the use of the aerator. Liquid pulp fermented acetic acidlevels observed every 5 days to establish the optimal fermentation. Pulp fermented liquids thatproduce optimal levels of acetic acid distilled vinegar and then made into a cacao vinegar withthe addition of sugar (0.00; 0.05; 0.10 ;, 0.15; and 0.20%) and salt (0, 00; 0.10; 0.15; 0.20; and0.25%).The results showed that the fermentation time for 15 days is optimal fermentation timebecause it can increase the content of acetic acid on the watery sweating (2.65% acetic acid).Best cacao vinegar obtained from treatment of the addition of sugar 0.15% and 0.20% salt. Itscharacteristics as follows : content of acetic acid, pH, total dissolved solids, sugar, and salt were1.24%, 2.71, 3.95%, 0 ,15%, and 0.19%, respectively, hedonic of flavor and aroma were 5.8 and5.3 (rather like to like), respectively.
Food Safety and Nutrients of Terites, A Case Study in Kabanjahe, the city of Karo region, Sumatera Utara IPutu Suparthana; Ricky Suranta Perangin-angin; IGusti Ngurah Agung
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 2 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Terites is a traditional food of Karo’s people in Sumatera Utara which uniquely utilizematerials from cow’s rumen as a soup. This food is served, especially in the celebrating days,however now days terites is also served at the local restaurants in Kabanjahe, the capital city ofKaro region, Sumatera Utara. This study was aimed to investigate the food safety and nutrientcontents of terites which served in local restaurants in Kabanjahe. The investigations was usingpurposive sampling method, the samples were obtained from all of the restaurant which servedterites in Kabanjahe and analyze in the laboratory. The results showed that total microbe in thesamples was 2.4 x 104 cfu/g , negatively contaminated by E.coli and Salmonella spp. The dataare adequate to the national standard (SNI) for the food safety. The terites contains (average)19.9% protein, 15.4% fat and 1.68% crude fiber, which adequate as a good nutrient content.
Coffee Area (Subak Abian Tri Guna Karya Kintamani Bangli) Based Waste Management Potential to Generate Renewable Energy Sources and Nutrition INyoman Sucipta
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 2 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Bali island has 5.632.86 km2 area with a total area of 36.298 hectares of coffee farm in 2004with production 3.696.206 15386.405 tons of Arabica coffee and Robusta coffee produces tonsof waste is high enough. The results of the proximate analysis of robusta coffee waste containingprotein, crude fiber and fat is high at 6.67 to 12.43% crude protein, fiber kasar11,05-21,40%, fat1.04 to 1.07%, while the calcium 0 , 21 to 0.34% and 0.02-0.07% phosfor.Materials (coffee waste) inserted through the container revenue in accordance with thetreatment, then allowed to ferment anaerobically for 35 days, if the bio-gas already formed inlarge volume, then the bio-gas flow from the inner tube to cleaners tube which then exits througha gas hose. Bio-gas has started to form when the water in the U manometer and hose materialspointer moves upward.Parameters measured were the temperature of the fermentation medium was measured with athermometer scale 0-100oC. Volume of bio-gas can be shown on the hose raw material pointerwas the changes of the surface of raw material height multiplied by its width. Gasbio pressureinside the bioreactor was measured using a manometer U scaleD 3-3 cm. gasbio production wasmeasured by thermik properties of the gas or through the ideal gas equation (Sutanto, 1982).Technical analysis measured through the strength of materials, dimensions and weight. Thecontent of gasbio is observed from methanogenic process is methane gas, and of the hydrolysisand acidification processes was carbon dioxide gas using a Shimadzu GC-7A kromatograf modelChemical analysis of coffee waste and bio-gas as byproduct was crude fiber, nitrogen, fattyacids, calcium, phosphorus, iron, magnesium, manganese, potassium, sodium and zinc as well ascaffeine using atomic spetrophotometes.Handling of coffee waste using region-based bioreactors (Subak Abian Tri to workKintamani Bangli) generate renewable energy, a source of nutrients and bioactive and spawned aculture of energy saving, clean and healthy

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