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All Journal Itepa : Jurnal Ilmu dan Teknologi Pangan Jurnal Veteriner Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Jurnal Ilmiah Teknologi Pertanian Agrotechno JURNAL PANGAN
Gusti Ayu Kadek Diah Puspawati
Dosen Ilmu Dan Teknologi Pangan, FTP Unud
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Social Sciences Veterinary

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Journal : Itepa : Jurnal Ilmu dan Teknologi Pangan

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PENGARUH WAKTU MASERASI TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK DAUN PEGAGAN (Centella asiatica (L.) Urban) Ni Komang Trisna Rahayu; I Dewa Gede Mayun Permana; GA. Kadek Diah Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 4 (2020): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2020.v09.i04.p12

Abstract

This research aimed to determine the effect of maceration time on the antioxidant activity of pegagan leaf extract and to determine the best maceration time with highest antioxidant activity of pegagan leaf extract. The experimental design used was Completely Randomized Design with maceration time duration there were 18, 24, 30, 36, 42, and 48 hours. All of the treatment repeated three times to obtained 18 units of experiments. The data analyzed by analyze of variance, if the treatment had a significant effect followed by The Duncan Test. The results showed that the maceration time treatment had a significant effect on yield, total phenolik, total flavonoid, total tannin and antioxidant activity of pegagan leaf extract. The 24 hour maceration time was the best treatment with antioxidant activity 66.67%, IC50 632.82 ppm, a yield of 24.30%, a total phenolik of 57.85 mgGAE / g, a total flavonoid of 105.28 mgQE / g. total tannin 54.09 mgTAE / g.
Pengaruh Tingkat Ketuaan Daun Terhadap Karakteristik Teh Herbal Matcha Tenggulun (Protium javanicum Burm.F.) Hasbi Rohiqi; Ni Luh Ari Yusasrini; GAK. Diah Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 3 (2021): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2021.v10.i03.p03

Abstract

The purpose of this study were to determine the effect of leaf maturity on the characteristics of matcha herbal tea tenggulun leaf and to determine the right level of leaf maturity which can produce matcha herbal tea tenggulun leaf with the best characteristics. This study used a completely randomized design (CRD) with, namely very young, young, a little old and old leaves. The parameters observed in this study included moisture content, ash content, crude fiber content, tannin content, total phenol, total flavonoids, antioxidant activity, color and sensory evaluation which included color, aroma, taste and overall acceptance of matcha herbal tea tenggulun leaf. The results showed that the difference in the level of leaf maturity had a very significant effect on moisture content, ash content, crude fiber content, total phenol, total flavonoids, tannin content, antioxidant activity, color and sensory characteristics including color and overall acceptance. However, the level of leaf maturity had no effect on the aroma and taste of matcha herbal tea tenggulun leaves. Matcha herbal tea tenggulun leaves processed from young leaves has the best characteristics with the criteria of water content of 7.93%, ash content of 7.07%, crude fiber content of 13.95%, total phenol 13.36%, total flavonoids 2.39%, tannin content 14.17% antioxidant activity 79.08%, color with a value of L = 21.35, a = -10.46, b = 14.58 and the sensory characteristics of color, aroma, taste and overall acceptance were rather liked.
Pengaruh Perbandingan Tepung Singkong (Manihot esculenta Cranz) Dan Puree Wortel (Daucus carota L) Terhadap Karakteristik Kue Stik I Made Askara Diputra; Putu Timur Ina; Gusti Ayu Kadek Diah Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 2 (2021): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2021.v10.i02.p14

Abstract

This research aims to identify the effect of cassava flour and puree of carrot ratio on the characteristic of stick cake and to find out the ratio of cassava flour and puree of carrot to produce stick cake with the best characteristics. This research used a completely randomized design with the treatment ratio of cassava flour and puree of carrot consisted of three levels such as 90% : 10%, 80% : 20%, and 70% : 30%. The treatment was repeated 3 times so that it is obtained 15 experimental units. The parameters observed were water content, ash content, crude fiber content, beta carotene content and the sensory characteristics (color, texture, aroma, taste and overall acceptability) using hedonic tests. The data were analyzed by analysis of variance and the treatment had a significant effect, followed by the Duncan Multiple Range Test. The results showed that the ratio of cassava flour and puree of carrot had a significant effect on the water content, the ash content, the crude fiber content, beta carotene content but did not significantly affect the sensory characteristics. Ratio of 70% cassava flour and 30% puree of carrot had the best characteristics that were water content of 1.96%, ash content of 2.01%, crude fiber content of 2.29%, beta carotene content of 6.77 mg/100g, color, texture, aroma, taste, and overall acceptance was liked.
Pengaruh Perbandingan Daun Putri Malu (Mimosa pudica Linn.) dan Bunga Melati (Jasminum sambac (L.) Ait.) Terhadap Karakteristik Teh Celup Wangi Michelle Olivia Isabella; I Nengah Kencana Putra; Gusti Ayu Kadek Diah Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 4 (2021): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2021.v10.i04.p01

Abstract

This study aimed to determine the effect of the comparison of Mimosa pudica L. leaves and jasmine on the characteristics of scented tea bag and find out the comparison of Mimosa pudica L. and jasmine to obtain the best characteristics of the scented tea bag. The experimental design used was Completely Randomized Design with the comparison treatment Mimosa pudica L. leaves and jasmine as a treatment which consist of 5 levels: 100%:0%, 85%:15%, 70%:30%, 55%:45%, and 40%:60%. The treatment was repeated three times, resulting in 15 experimental units. The data obtained then analyzed by the Analysis of Variance, and if the treatments had a significant effect, continued with the Duncan Multiple Range Test. The result showed that the comparison of Mimosa pudica Linn. and jasmine had significant effect on water content, water-soluble extractive, total phenol, total flavonoid, IC50 value, taste (scoring and hedonic test), aroma (scoring and hedonic test), and overall acceptance. The comparison of 70% Mimosa pudica L. and 30% jasmine had the best characteristic, which had a water content 10.97%, water-soluble extractive 22.59%, total phenol 3.70 mg GAE/g, total flavonoids 1.05 mg QE/g, IC50 value 128.73 ppm. The brewed tea bag had a slightly liked color, a slightly liked and slightly jasmine aroma, a slightly bitter and slightly liked taste, and a slightly liked overall acceptance.
Optimasi Konsentrasi Etanol Dan Perbandingan Bahan Dengan Etanol Terhadap Aktivitas Antioksidan Ekstrak Daun Beluntas (Pluchea Indica Less) Menggunakan Response Surface Methodology (RSM) I Gusti Ngurah Bagus Pranantha Bistara K; I Ketut Suter; Gusti Ayu Kadek Diah Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 1 (2021): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2021.v10.i01.p01

Abstract

The research was conducted to obtain the optimum of ethanol concentration and comparison of material with ethanol to produced beluntas leaves extract that had the highest antioxidant activiy. Response Surface Methodology (RSM) was used for optimization of extraction conditions with experimental design was a Central Composite Design (CCD) in two factors, namely ethanol concentration and comparison of material with ethanol. The results showed that the optimum conditions of beluntas leaves extraction were at ethanol concentration 62.71% and the comparison of material with ethanol 1:10.14. In this condition, the highest antioxidant activity was obtained at 65.80% with IC50, extract yield, total flavonoid content, and total tannin content were 3.87 ppm, 18.20% dry weight extract, 47.05 mg QE/g dry weight extract, and 9.11 mg TAE/g dry weight extract, respectively.
PENGARUH PERBANDINGAN TERIGU DAN PUREE BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP KARAKTERISTIK DONAT Dinda Tessa Lonika Simbolon; Putu Timur Ina; Gusti Ayu Kadek Diah Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 4 (2020): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2020.v09.i04.p05

Abstract

This research aimed to determine the effect of wheat flour and puree of red dragon fruit ratio on the characteristics of donut and obtain a ratio of wheat flour and puree of red dragon fruit which able to produce donut with the best characteristics. The Completely Randomized Design was used in this researched with the treatment ratio of wheat flour and puree of red dragon fruit which consisted of five levels, such as 100% : 0%, 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%. The treatment was repeated 3 times to obtain 15 units of experiment. The datas were analyzed by analysis of variance and if the treatment had a significant effect, the Duncan Multiple Range Test were performed. The results showed that ratio of wheat flour and puree of red dragon fruit had a significant effect on water content, anthocyanin content, antioxidant activity, (L*), (a*), (b*), color (hedonic and scoring), texture (hedonic and scoring), tasted (hedonic), and overall acceptance (hedonic) and had no significant effect on odor (hedonic). Ratio of 60% wheat flour : 40% puree of red dragon fruit produced the best characteristic of donut, with the following criteria: 23.17% water content, 12.85mg/100g anthocyanin content, 64.58% antioxidant activity, 31.13 (L*), 41.33 (a*), 14.33 (b*), very red color and liked, odor and taste liked, very soft texture and liked, and overall acceptance liked.
Pengaruh Jenis Pelarut Terhadap Aktivitas Antioksidan Ekstrak Cair Daun Turi (Sesbania grandiflora) Jevon Misael Gerald Masengi; Gusti Ayu Kadek Diah Puspawati; A.A. Istri Sri Wiadnyani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 2 (2020): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2020.v09.i02.p14

Abstract

The purpose of this study was to determine the effect of solvent types on antioxidant activity of turi (Sesbania grandiflora) leaves liquid extract and to determine the compatible solvent types which have the highest antioxidant activity of turi leaves liquid extract. The research used a completely randomized design with the treatment of solvent types consisting of 4 level which is: aquadest; acetone 70%; methanol 70%; and ethanol 70%. The treatment was repeated four times so that they were obtained 16 experiment units. The data was analyzed with analysis of variance and if the treatment had a significant effect followed by a Duncan's Multiple Range Test. The results showed the type of solvent treatment had a significant effect on antioxidant activity, total flavonoid, total tannin, and vitamin C content. The best treatment was obtained from turi leaves liquid extract using acetone 70% solvent which had the highest antioxidant activity of 75.71% with the value of IC50 269.67, total flavonoid 0.185 mg QE/g material, total tannin 0.013 mg TAE/g material and vitamin C content 0.45 mg AAE/ g material. Keywords : antioxidant activity, solvent types, turi leaves.
The Changes Of Characteristic Fermented Milk During Room Temperature Storage Hidayanti Sukmaningrum; Luh Putu Trisna Darmayanti; Gusti Ayu Kadek Diah Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 1 (2021): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2021.v10.i01.p11

Abstract

Fermented milk is a functional food has beneficial to human health. The recommended concentration of probiotic bacteria to provide health benefits is 106-108 CFU/ml of product. The storage temperature is one of the factor that affected the characteristics of fermented milk. This research was conducted to determine the effect of storage time at room temperature to the characteristics of fermented milk product and determine the length of maximum storage at room temperature. The research design was Completely Randomized Design with storage time treatment at room temperature for 0, 2, 4, 6, 8, 10, 12, and 14 days. Each treatment was repeated 2 times so that 16 experimental units were obtainned. The variables that were observed included total LAB, total acid, pH, and sensory evaluation (aroma, taste, and overall acceptance). Data were analyzed with analysis of variance, if the treatment had an effect on the variables then followed by Duncan multiple range Test. The results showed that the treatment of fermented milk in room temperature storage significantly affected the total acid, pH, total LAB, and sensory evaluation (aroma, taste, and overall acceptance). The maximum storage of the room temperature was days with total acid of 0.5%, pH 3.63, total LAB 7.71 log cfu/ml or 5.12 x 107 cfu/ml, the sensory of aroma, taste, and overall acceptance was liked.
PENGARUH KONSENTRASI ASAM SITRAT TERHADAP KARAKTERISTIK EKSTRAK PIGMEN LIMBAH SELAPUT LENDIR BIJI TERUNG BELANDA (Cyphomandra beatacea S.) DAN AKTIVITAS ANTIOKSIDANNYA Nengah Sri Surianti; I Gusti Ngurah Agung; GAK Diah Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 1 No 1 (2012): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (105.767 KB)

Abstract

This research aimed to determine the influence of citric acid concentration on characteristic ofthe pigment extract of seed jelly tamarillo waste and to determine the exact concentration of citric acidto produce the best characteristic of pigment extracts of seed jelly tamarillo waste. This research useda randomized block design with treatments concentration of citric acid concentration on five levels,such as: 2%, 4%, 6%, 8%, and 10%. The treatment was repeated 3 times in order to get 15 unitsexperimntal. Vareabel observed were the yield, moisture content, anthocyanin total, phenol total andantioxidant activity. The results showed that the treatment is very significant on yield, totalanthocyanin, and total phenols, dan significantly on water content. The best results were obtainedfrom the treatment of citric acid concentration of 10% with characteristic yield of 42.29%, watercontent of 13.23%bk, anthocyanin total of 82.38 mg/100g, and phenols total of 33976.20 mg/100g.The best results pigment extract had antioxidant activity at IC50 on concentrations of 75.15 ppm.
Pengaruh Konsentrasi Etanol Pada Metode Ultrasonikasi Terhadap Aktivitas Antioksidan Ekstrak Daun Gonda (Sphenoclea zeylanica) Anisa Intan Hartanti; I Dewa Gede Mayun Permana; Gusti Ayu Kadek Diah Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 2 (2021): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2021.v10.i02.p01

Abstract

This study research aimed to determine the concentration of ethanol solvent affects the antioxidant activity of gonda leaf extract and determine the correct ethanol concentration to produce gonda leaf extract with the highest antioxidant activity using the ultrasonication method. This study used a Completely Randomized Design with ethanol concentration treatment consisting of five levels, namely 50%, 60%, 70%, 80%, and 90%. All treatments were repeated three times in order to obtain 15 experimental units. The parameters observed included yield, total phenol, total flavonoids, total tannins and antioxidant activity. The data obtained were analyzed by analysis of variance, if the treatment had a significant effect it would be followed by Duncan Multiple Range Test. The results showed that the ethanol concentration had a significant effect on yield, total phenol, total flavonoids, total tannins, and antioxidant activity. The results showed that 70% ethanol concentration was the best treatment with the highest antioxidant activity of 75.75 % with IC50 value of 123.38 mg/L, yield 22.86 %, total phenol extract GAE/g 40.94 mg, flavonoids. total 23.48 mg QE/g, total tannins 82.10 mg TAE/g.
Co-Authors AAGN Anom Jambe Agnes Monika Gandhes Sekarjati Agnes Monika Gandhes Sekarjati Anak Agung Istri Sri Wiadnyani Anak Agung Istri Sri Wiadnyani Anisa Intan Hartanti Bambang Admadi Harsojuwono Debora Prisceilla Isabella Dinda Tessa Lonika Simbolon Eazy Natasya Putri Endang Prangdimurti Felicia Chessa Pramudita Fransiska R. Zakaria Fransiska R. Zakaria Fransiska Zakaria Rungkat G.P. Ganda Putra Gusti Ayu Ita Purnami Hasbi Rohiqi Hidayanti Sukmaningrum I Dewa Gde Mayun Permana I Gusti Ayu Ekawati I Gusti Ngurah Agung I Gusti Ngurah Bagus Pranantha Bistara K I Kadek Dwi Andi Krishna Putra I Ketut Suter I Komang Sedana Widyagana Jaya I Made Arya Bhaskara Swara I Made Askara Diputra I Made Sugitha I Nengah Kencana Putra I Wayan Rai Widarta Jevon Misael Gerald Masengi Joice Pratiwi Purnamasari Nababan KOMANG AYU NOCIANITRI Lewi Rensia Roulina Hutasoit Luh Putu Trisna Darmayanti Luh Putu Wrasiati Luh Yuli Tirtayani Made Yuni Cahya Ningrum Maria Reynadia Binvenianinda Harsitaning Adi Michelle Olivia Isabella Muhammad Eriansyah Al-Hakim Nengah Sri Surianti Ni Komang Ayu Nila Ratna Ni Komang Trisna Rahayu Ni Luh Ari Yusasrini Ni Luh Ari Yusasrini Ni Luh Chandra Pratiwi Ni Luh Gde Amritasya Mutiara Ni Luh Ketut Ayu Gayatri Pradnya Andini Ni Made Indri Hapsari Arihantana Ni Made Indri Hapsari Arihantana Ni Made Yusa Ni Putu Dewi Kusuma Wardani Ni Putu Intariani Ni Putu Kharismawati Ni Wayan Wisaniyasa Putu Ari Sandhi Wipradnyadewi Putu Ayu Gaudiya Waisnawi Putu Ayu Nadyasari Putri Hidayat Putu Timur Ina Qoriatul Hafifa Ria Armunanto Ridwan Thahir Ridwan Thahir Royulinar Eksanty Khayrany Sinaga Sang Made Adi Mahendra Sri Mulyani Suismono Suismono Suismono, Suismono Supriyadi Supriyadi Yustika Ayu Tri Wahyuni Yustika Ayu Tri Wahyuni Yustina Andini Yustinus Marsono