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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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Dadih Susu Sapi Yang Dibuat Dalam Bambu Petung Bali Kering I Made Sugitha; Ni Nyoman Puspawati
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 5 No 2 (2018): 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

Dadih is a typical Minang fermented milk made from buffalo milk , keep 2 nights in a bamboo tube covered with banana leaves. Microorganisms that play a role in this fermentation process comes from the inner surface of bamboo tube, the surface of banana leaves ( Sugitha, 1995). The process of making curd / fermented milk is still present in the area of West Sumatra while the potential of bamboo plants is almost there in Indonesia, including in Bali province. Bali is an area that has a lot of biodiversity of bamboo plants. In Bali there are various types of bamboo plants, one of which is bamboo petung. Traditionally, dadih was made by fermenting milk on bamboo and covered with banana leaves. The fermentation process naturally with lactic acid bacteria present in bamboo. The presence of lactic acid bacteria in bamboo will vary depending on the type of bamboo, the freshness and location of the growth. The research design used was experimental pattern with treatment: fresh bamboo petung (43.45% wc); half-dried bamboo petung (38.62% wc) and 25.77% wc dry bamboo petung). Through the parameters produced the characteristics of cow milk dadih made in dried bamboo petung contain: total BAL 5.6 x109 cfu / g; titratable acidity 48,42 mg / 100g; with a pH of 5.29
Microbiological And Physicochemical Changes Of Green Coffee (Coffea Arabica) Fermentation In Kintamani, Bangli, Bali Sayi Hatiningsih; Nyoman Semadi Antara; Ida Bagus Wayan Gunam
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 5 No 2 (2018): 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 excellent quality of the fermentation process is closely related to microbes involved in the process fermentation. This study aimed to compare the microbiological changes and physicochemical quality of green coffee during 16 hours fermentation. Lactic acid bacteria and yeast were the predominant microorganisms found throughout the fermentation process. The total lactic acid bacteria and yeast reached the highest value of 9.31 log10 CFU/g and 9.10 log10 CFU/g respectively on the coffee bean and 9.30 log10 CFU/g and 9.10 log10 CFU/g respectively on liquid of fermented coffee bean. The quantity of microflora on the coffee bean and liquid of fermented coffee bean increased and reached its maximum value after twelve hours and decreased after exceed its peak, while fungi was no detected during fermentation. Sixteen hours fermentation significantly (P<0.05) influenced the bulk density, moisture content and bean weight/100 beans, bean amount/10 g and cause defect to green coffee such us “broken beans”, “brown beans” and “partly black beans” yet were not significantly affected (P>0.05) bean size and color of the green coffee. Throughout coffee fermentation, the acids on the green coffee increased from 5.33 ± 0.144 to 9.99 ± 0.144% and the caffeine on the green coffee decreased from 3.70 ± 0.017 to 1.66 ± 0.003%. Phenol content on the green coffee and its brews also decreased successively from 1381.58 ± 8.40 to 980.16 ± 10.07 mg GAEs/100 g and 922.25 ± 17.961 to 812.06 ± 12.660 mg GAEs/100 g. While for the antioxidants capacity, green coffee was more stable and its brews increased successively from 11564.28 ± 255.345 to 112 34.428 ± 174.377 mg GAEAC/L and 32326.24 ± 22.744 to 38658.62 ± 180.107 mg GAEAC/L. It can be concluded that coffee fermentation had more a positive effect on microbiological changes and physicochemical quality of green coffee.
Efek Anti Konstipasi Bakso Ikan Lele Dengan Penambahan Rumput Laut (Eucheuma Cotonii) Terhadap Tikus Jantan Galur Wistar (Rattus Novergicus) Yang Diinduksi Gambir Pinky Natalia Samanta; I Made Sugitha; I Putu Suparthana
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 5 No 2 (2018): 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 pertinence of dietary fiber to decrease the transit time intestinal and increase the mass of feces makes it can be used as laxative for prevent constipation. This research is in purpose to know the ability of catfish meatballs which have been added flour seaweed. There are two stages for this reserch. The first stage is to get the best consentration of a high dietary catfish meatballs. Second stage is in vivo testing of the rats by giving the best dosage of meatballs 2 g, 4 g, 6 g, 8 g. Statistical analysis on One Way Anova showed there is no real difference infulence by giving four dosages to defecation frequency and feces consistency. Once giving the greater dosage, so the feces weight and defecation frequency will be greater also. 2 g/200 g dosage of the rats weight will be able to put rats feces back become normal by rats defecate frequency in 21 times a day and feces water content 47,93%.
Karakteristik Enkapsulat Pewarna Buah Pandan Pada Perlakuan Jenis Dan Konsentrasi Enkapsulan Ni Made Wartini; G.P. Ganda Putra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 5 No 2 (2018): 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

Pandanus fruit that is yellow to orange can be used as a food coloring as well as a source of pro vitamin A. Food coloring from pandanus extract is made in powder form for easier use and more stable in storage. The purpose of this research is to determine the best encapsulan type and concentration to produce pandanus fruit color extract encapsulat. The main ingredients of the research are yellow to orange pandanus, acetone, chloroform, maltodextrin, and gum arab. The experiment was a two-factor factorial experiment using randomized block design. The first factor is encapsulation (maltodextrin and gum arab), second factor is concentration of encapsulan solution (10, 20, 30%). Prepared a powder 60 mesh with water content of about 8-10%, then extracted with chloroform acetone solvent (1: 3), at 50 ° C, for 5 hours, resulting in extracts of thick pandanus color. The thick pandanus colorant extract was encapsulated using maltodextrin and gum arab respectively with concentrations of 10, 20, and 30%. The results showed that the best encapsulan type and concentration to produce pandanus fruit extract encapsulat was 10% gum arabic with water content characteristic 9.40 ± 2.01%, solubility 92.57 ± 0.63%, total carotenoid 18.78 ± 1.78 mg / 100g, surface carotenoid 0.04 ± 0.03 mg / 100g, encapsulation efficiency 99.88 ± 0.09%, brightness, redness, and yellowish levels of 28.53, 8.67, and 45.39 respectively.
Pengaruh Rasio Rumput Laut (Eucheuma Cottonii) Dan Stroberi (Fragaria Xananassa) Terhadap Karakteristik Selai Ni Putu Ariestini; I Ketut Suter; Putu Timur Ina
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 5 No 2 (2018): 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

This study aimed to determine the effect of ratio seaweed and strawberry on the characteristics of jam and to find out the ratio of seaweed and strawberry to produce jam with the best characteristics. This study used Completely Randomized Design for physical and chemical characteristics while sensory evaluation was analyzed using Randomized Block Design using seawed and strawberry treatment ratio which consist of 6 levels such as: 100% seaweed : 0% strawberry, 90% seaweed : 10% strawberry, 80% seaweed : 20% strawberry, 70 % Seaweed : 30% strawberry, 60% seaweed : 40% strawberry, and 50% seaweed : 50% strawberry with 3 replications to obtain 18 units of experiment. The results showed that the ratio of seaweed and stra+wberry had a significant effect on total soluble solids, acidity, moisture content, viscosity, vitamin C, anthocyanin, color, aroma, taste, texture (score and hedonic), overall acceptance and smear (hedonic). Treatment ratio of 50% seaweed with 50% strawberry yield best characteristic with total dissolved solids 61,33 0Brix, acidity 3.18, water content 26,9%, viscosity 24,00 cps, vitamin C 13,49 mg / 100g, total anthocyanin 7,02 mg / 100g, red color and like, typical aroma of strawberry and very like, slightly sweet taste and like, soft texture and like, overall acceptance of like, smear of like
Penelusuran terhadap Pangan Tradisional Hasil Fermentasi Kedelai (Sere Kedele) di Kabupaten Gianyar, Bali.dan Identifikasi Molekuler Terhadap Bakteria yang Terlibat dalam Proses Fermentasi Spontan I Putu Suparthana; Agus Selamat Duniaji; Masayuki Hashimoto
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 5 No 2 (2018): 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

Sere kedele is a Balinese traditional soybean fermented food which involving spontaneous fermentation process in its production. It's report-ed produced by the people in Southeast area of Bali Island. Despite the importance of this product for communities health, its lack the basic scientific data. This research was aimed to figure out the existence of this product nowadays and characterize the traditional production as-pect, a survey was conducted to collect the data in the field and analyze descriptively. Furthermore, to figure out the microbial aspect, isola-tion was carried out in the laboratory and identify the bacteria by using molecular techniques. The result showed that sere kedele is still known by the most people in Gianyar region, its vended in the traditional market which supplied by four producers which locate in three districts (of seven). The way to produce sere kedele was varying in boiling time, fermentation time and the step of adding spicy. All produc-er applied spontaneous fermentation in the bamboo container, at room temperature. Nine bacterial species identified from this sere kedele, four of them belong to Bacillus species (Bacillus cereus B. flexus, B. subtilis, B. thuringiensis) and the others are Weissella confusa, W. cibaria, Acinetobacter baumannii, Proteus mirabilis and Klebsiella pneumoniae. The bacterial species of sere kedele contain non-pathogenic (B. flexus, B. subtilis, W. confusa) and pathogenic bacteria. From the result of this study, sere kedele production by using starter culture is highly recommended.
Pengaruh Penambahan Bawang Putih dan Lama Fermentasi Terhadap Mutu Mikrobiologis dan Organoleptik Bebontot Nyoman Semadi Antara; I Wayan Sweta Partama; Luh Putu Wrasiati
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 4 No 1 (2017)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Bebontot is one of fermented meat product produced in Bali island, Indonesia. Chopped porkand fat are mixed with spices and salt. The mixer are wrapped in spatha of areca tree (Arecacatechu L.) and fermented for several days to produce bebontot. The research was conductedto find out the effects of garlic in bebontot formulation and fermentation time on thebebontot quality. The result showed that the addition of garlic could suppressed significantlythe growth of Enterobacteriaceae and Staphylococcus aureus, but not for lactic acid bacteria(LAB) and micrococci bacteria. During fermentation all investigated bacteria were changewhere LAB increased and Enterobacteriacea and Staph. aureus decreased during process offermentation. The organoleptic characteristicts of bebontot were influenced significantly bycombination of both treatments.
Profil Permukaan Dan Gugus Fungsi Bioplastik Pati Singkong Termodifikasi Bambang Admadi Harsojuwono; I Wayan Arnata; Sri Mulyani
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 3 No 2 (2016)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Tujuan penelitian adalah  mengidentifikasi profil permukaan dan gugus fungsi bioplastik yang terbuat dari pati singkong termodifikasi. Penelitian dilaksanakan dengan metode eksplorasi, yang diawali dari pembuatan bioplastik pati singkong termodifikasi dan dilanjutkan dengan mengamati profil permukaan bioplastik pati singkong termodifikasi pada sisi melintang dan membujur dengan menggunakan Scan Electron Microscope (SEM), serta mengidentifikasi gugus fungsi pada polimer yang terbentuk dalam bioplastik menggunakan spectrometer FTIR. Hasil peneltian menunjukkan bahwa profil permukaan bioplastik pada tampak membujur menunjukkan adanya jaringan-jaringan gel yang dibentuk oleh bahan polimer pati termodifikasi dengan rongga-rongga udara. Profil bioplastik pati singkong (tapioka) tampak samping atau melintang menampilkan susunan berlapis ke arah vertikal dengan ketebalan 379 mikron, sementara itu perbesaran 2500 kali tampak melintang menunjukkan jaringan-jaringan gel yang dibentuk oleh bahan polimer pati yang tersusun berbentuk gelombang atau ombak ke arah vertikal. Bioplastik yang dibentuk dari polimer pati termodifikasi mengandung gugus fungsi hidroksil (O-H) yang berikatan dengan hydrogen, alkana (C-H), aldehida (C-H), ikatan hidrogen asam karboksilat, alkuna (C=C), ester, senyawa aromatik sederhana, karboksil (C-O), alkena (C=C) serta hidrokarbon -(CH2)n.
Kombinasi Berat Beban dan Lama Pengepresan pada Pembuatan Keju Lunak Rampelas (Ficus ampelas) dengan Koagulan Alami Pengganti Rennet I Made Sugitha; Ni Nyoman Puspawati; AAI. Sri Wiadnyani
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 4 No 1 (2017)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This aims of the research to obtain coagulant alternative materials as rennet replacement ,which until now its has still a great price and should to import for manufacturing process ofsoft cheese . The long-term goal of this research is to produce a good cheese qualityproduction by using a natural coagulant of babakan rampelas (Ficus ampelas) as rennetsubstitute has a price cheaper than the natural cheese processing product .. The specificpurpose of this research is to know the optimum pressing time and the heavy burden forproducing soft cheese product that combined with lactic acid bacteria in the proceses. Thisstudy used a Randomized Complete Design with time as a treatment consists of 4 levels,namely 12, 14, 16 and 18 hours and heavy pressing load l which consists of 3 levels i.e. 1 kg,1.5 kg and 2 kg. The treatment repeated as many as 3 times so that the retrieved 36 unitexperiment. The observed parameters include: Rendement, water, protein, fat, Lactic acidbacteria and sensory evaluation test. The conclution of the research that 16 hr and 2 kgloading weight of the best treatment were efected to rendement,(54.57%,; water( 64,22%);ash( 0,94%); protein(14,16%), fat(24,27%); and LAB content(5.0330 log cfu/g of soft cheseproduct.
Optimasi Suhu dan Waktu Ekstraksi Kulit Kayu Manis (Cinnamomum burmanii) dengan Gelombang Ultrasonik Menggunakan Response Surface Methodology (Rsm) Ni Luh Putu Diah Rupini; I Wayan Rai Widarta; I Nengah Kencana Putra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 4 No 1 (2017)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Cinnamon is a spice containing components of volatile oil, non-volatile oil and starch. Thisstudy was aimed to determine the temperature and extraction time of cinnamon bark(Cinnamomum burmanii) with optimum ultrasonic waves, so as to produce oleoresin.Optimization of the temperature and extraction time of cinnamon bark was done by usingResponse Surface Methodology. The design of central composite was used to study theeffects of temperature and time on the extraction of cinnamon bark with ultrasonic waves.The results showed that the temperature of 58,3C and 77,7 minutes extraction of cinnamonbark with ultrasonic waves produced oleoresin yield; and the highest content ofcinnamaldehyd of cinnamon bark respectively 26,5770% and 1,7280%. Meanwhile, thevalue of the refractive index is equal to 1,5750 and the density is equal to 1,0360 g/cm3.

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