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All Journal Agrotekno Buletin Udayana Mengabdi Itepa : Jurnal Ilmu dan Teknologi Pangan Jurnal Sain Peternakan Indonesia Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Jurnal Ilmiah Teknologi Pertanian Agrotechno Journal of Social Research
I Made Sugitha
Program Studi Magister Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Social Sciences Veterinary

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PENGARUH SUBSTITUSI TEPUNG BERAS DENGAN UBI JALAR UNGU TERHADAP KARAKTERISTIK “KLEPON” YANG DIHASILKAN Debora Febrina Sari; I Made Sugitha; AAI Sri Wiadnyani
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

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Abstract

The aim of this research was to determine the effect of the substitution between rice flour withpurple sweet potato to characteristics of “klepon” and to determine the best comparison to produce thebest characteristics of “klepon”. The design of research was Randomized Block Design. Ratio of riceflour and purple sweet potato were : 100% : 0%, 90% : 10%, 80%: 20%, 70% : 30%, 60% : 40%, 50%: 50%, respectively. The treatments were replicated three times. Data were analyzed with ANOVAand if the was treatment effect on the observed variables, further analyzed by Duncan’s test. The bestcharacteristics of “klepon” was indicated by application of ratio of rice flour 60% : purple sweetpotato 40%. The following criteria water content 24,25 (% wb); ash 0,56 (% wb); protein 2,48 (%wb); fat 1,34 (% wb); carbohydrate 71,37 (% wb); and anthocyanin 0,08%, while the sensoryevaluation criteria normal color, normal texture, normal aroma, taste rather liked, dan the overallacceptance criteria rather liked
PENGARUH PERBANDINGAN TEPUNG BERAS HITAM (Oryza sativa L. indica) DENGAN TERIGU TERHADAP KARAKTERISTIK BAKPAO Rizky Rahmat Hidayat; I Made Sugitha; Anak Agung Istri Sri Wiadnyani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 2 (2019): 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 (183.965 KB) | DOI: 10.24843/itepa.2019.v08.i02.p11

Abstract

The purpose of study was to find the optimum ratio of black rice flour (Oryza sativa L. indica) with wheat to produce bakpao with the best characteristics. The Randomized Block Design (RBD) was used in the research with treatment that is the ratio of black rice flour with wheat which consist of 6 levels: 0%:100%, 5%:95%, 10%:90%, 15%:85%, 20%:80%, 25%:75%. The treatment was repeated 3 times to obtain 18 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan Multiple Range Test (DMRT) test. The ratio of black rice flour to wheat had significant effect to protein content, fat content, IC50, texture, color (hedonic and scoring), texture (hedonic), taste (scoring) and overall acceptance (hedonic). Not Significant effect to moisture content, ash content, carbohydrate content, crude fiber content, texture (scoring) and taste (hedonic). The ratio of black rice flour and wheat (10%:90%) produces bakpao with the best characteristics namely: 37.44% moisture content, 0.85% ash content, 7.46% protein content, 6.10% fat content, 48.15% carbohydrate content, 2.42% crude fiber content, swelling power 52.41%, IC50 41,48 g/100g, texture 9.87 N/mm, grey color, rather soft texture, tasted rather like black rice, rather liked color and flavor, liked texture, taste and overall acceptability.
DAYA HAMBAT EKSTRAK DAUN CEMCEM (Spondias pinnata (L.f) Kurz.) TERHADAP PERTUMBUHAN Escherichia coli ATCC 8739 SECARA IN VITRO Nyoman Rini Trisnawati; Putu Ari Sandhi W.; I Made Sugitha
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 5 No 2 (2016): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

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Abstract

The objective of this study is to determine the inhibition of cemcem leaf extract (Spondias pinnata (L.f) Kurz.) to the growth of Escherichia coli ATCC 8739 in vitro and to observe the type of antibacterial compounds contained in the cemcem leaf extract. This research uses a experimental method with five treatments concentration of cemcem leaf extract that is 10%, 20%, 30%, 40% and 50%. The results of experiment were presented in tables and pictures. Data were analyzed by descriptive statistic. The results showed that the cemcem leaf extract could inhibit the growth of Escherichia coli ATCC 8739 with the highest inhibition at 40% concentration (4.62 ± 1.0953 mm) and cemcem leaf extract contain antibacterial compounds such as flavonoid, tanin and saponin.
PERUBAHAN KANDUNGAN NUTRISI ASPARAGUS HIJAU (Asparagus officinalis L.) SELAMA PENYIMPANAN PADA SUHU DINGIN I Nyoman Yana Putra Swija; I Made Sugitha; Luh Putu Trisna Darmayanti
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 4 No 1 (2015): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

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Abstract

The aim of this study was to determine changes nutrients content of green Asparagus (Asparagus officinalis L.) from Pelaga village at the time of harvest and during storage at cold temperatures. Completely Randomized Design (CRD) with single factor was used in this research. The factor was days of storage which consist of 9 level i.e.: 0, 3, 5, 7, 9, 11, 13, 15, and 17 days. The treatment repeated four times. The variables observed were moisture, ash, vitamin C, crude fiber, and sensory analysis (texture, visibility and overall acceptance). The result showed that the nutrition content of green asparagus decreased during storage 17 days. The decline occurred in the moisture content (93.90% (w / w) - 92.66% (w / w)), vitamin C (16.81 mg/100 g - 9.15 mg/100 g), crude fiber (2.03% - 0.29%) and sensory characteristics. Increasingly green asparagus stored, further decreased the nutritional content, as well as sensory characteristics. Green asparagus sensory is still acceptable for up to 9 days storage with water content of 93.12% w / w, ash content of 0.66%, vitamin C was 13.48 mg/100 g, and crude fiber by 0.57%.
PENGARUH PERBANDINGAN TEPUNG BERAS DENGAN PASTA UBI JALAR UNGU (Ipomoea batatas L. Poir) TERHADAP KARAKTERISTIK CENDOL Putri Ayu Wulandari; I Made Sugitha; Ni Made Indri Hapsari Arihantana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 3 (2019): 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 (321.54 KB) | DOI: 10.24843/itepa.2019.v08.i03.p03

Abstract

This research was aimed to identify the comparison effect of rice flour and purple sweet potato (Ipomoea batatas L. Poir) paste on the characteristics of cendol and to identify the right ratio of rice flour and purple sweet potato paste to produce cendol with the best characteristics. Completely randomized design was used in this research with treatment ratio of rice flour and purple sweet potato paste which consisted of 6 levels : 50% : 50%, 40% : 60%, 30% : 70%, 20% : 80%, 10% : 90%, and 0% : 100 %. Each treatment was repeated 3 times, resulting in 18 experimental units. The data were then analyzed with analysis of variance and if the treatment had an effect on the variable, the Duncan test was performed. The results showed that rice flour and purple sweet potato paste ratio had significant effect on water content, ash content, crude fiber content, antioxidant activity, anthocyanin, color, texture, flavor, taste, and overall acceptance of cendol. Making purple sweet potato cendol without using rice flour resulted the best characteristic under the following criteria: 89,47% water content, 0,14% ash content, 1,44% crude fiber content, 93,42 mg/mL antioxidant activity, 1,37 mg/100g anthocyanin, dark purple and very liked color, texture chewy and liked, flavor typical of purple sweet potato and liked, taste very typical of purple sweet potato and liked, and overall acceptance very liked. Keyword : cendol, purple sweet potato paste, rice flour
PENGARUH PERBANDINGAN TERIGU DENGAN PUREE LABU KUNING (Cucurbita moschata ex. Poir) TERHADAP KARAKTERISTIK KUE LUMPUR Vennyta Agustin; I Made Sugitha; Putu Ari Sandhi W
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 6 No 2 (2017): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

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Abstract

The research aims to determine the effect of the comparison ofwheat flour with pumpkin (Cucurbita moschata ex. Poir) puree on the characteristics of “kue lumpur” and to determine the right ratio of pumpkin puree and wheat flour to produce “kue lumpur” with the best characteristics. The research using Completely Randomized Design with 5 treatments of ratio between pumpkin puree with wheat flour, namely : 100% wheat flour and 0% pumpkin puree, 90% wheat flour and 10% pumpkin puree, 80% wheat flour and 20% pumpkin puree, 70% wheat flour and 30% pumpkin puree, and 60% wheat flour and 40% pumpkin puree. Each treatment was repeated three times to obtain 15 experimental units. Data being acquired would be analyzed with variance analysis and if there was an effect to the variables being examined, then it would be continued with Duncan test. The result of research showed that the ratio of 70% wheat flour and 30% pumpkin puree resulted in the best “kue lumpur” characteristic with 43,33% water content, 0,70% ash, 3,88% protein, 28,67% fat, 23,42% carbohydrate, and 142,21 ?g/gbeta carotene. For sensory evaluation, thecolor scoring (yellow rather orange), color hedonic (like), flavor scoring (rather typical pumpkin), flavor hedonic (like), texture scoring (soft), texture hedonic (like), taste scoring (typical pumpkin), taste hedonic (like) and overall acceptance (like).
Pengaruh Rasio Tepung Ampas Kelapa dan Singkong Parut Terhadap Sifat Kimia dan Sensoris Kue Klenyem Ika Septiana; Luh Putu Trisna Darmayanti; I Made Sugitha
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.p14

Abstract

This research aims to determine the comparison effect of coconut pulp flour with grated cassava on the characteristics of klenyem cake, and to find out the exact ratio of coconut flour and grated cassava so as to produce the best characteristics of klenyem cake. The experimental design used Completely Randomized Design (CRD) with treatment of coconut pulp flour and grated cassava ratio consist 6 levels : 20% : 80%; 30% : 70%; 40% : 60; 50% : 50%; 60% : 40%; 70% : 30%. Each treatment was repeated 3 times so obtained 18 experimental units. The parameters observed were water content, ash content, protein content, fat content, carbohydrate content, crude fiber content and the sensory test of the klenyem cake.The data obtained were using Analysis of Variance (ANOVA) and if the significant effect to the variables, followed by The Duncan Multiple Range Test (DMRT). The results showed that the comparison of coconut pulp flour and grated cassava have a significant effect on the water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, color and texture (scoring), aroma, taste and overall acceptance (hedonic). Comparison of coconut pulp flour with grated cassava 40%: 60% has been able to produce the best characteristics of klenyem cake. The parameter results of 40% coconut pulp flour with 60% grated cassava that is water content 32.54%, ash content 1.78%, protein content 2.85%, fat content 33.72%, carbohydrate content 33.61%, crude fiber content 21.62%, yellow color, soft texture, aroma liked, taste liked and overall acceptance liked.
Pengaruh Penambahan Bubuk Jahe Emprit (Zingiber officinale var. Amarum) Terhadap Karakteristik Teh Celup Herbal Daun Ciplukan (Physalis angulata L.) I Gede Widiyana; Ni Made Yusa; I Made Sugitha
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.p05

Abstract

This study aims to determine the effect of the addition of emprit ginger powder and the right addition to getting the best ciplukan leaf herbal characteristics. The design used in this study was a Completely Randomized Design with the treatment of the addition of emprit ginger powder consisting of 5 levels, namely 0%, 10%, 20%, 30%, and 40%. This study was repeated three times to obtain 15 experimental units. The data obtained were analyzed by analysis of variance and if the treatment had a significant effect it was followed by Duncan's Multiple Range (DMRT) test. The results showed that ciplukan leaf herbal tea with the addition of 20% emprit ginger powder was the best treatment with the criteria of water content value of 7.84%, total phenol 1.18 mgGAE/g, total flavonoid 0.56 mgQE/g, antioxidant activity 58.02%, IC50 812.96 ppm, yellowish-brown color, somewhat distinctive flavor of ciplukan tea leaves and somewhat dislike, rather bitter taste, and overall rather dislike reception.
Pengaruh Suhu dan Waktu Penyangraian Terhadap Aktivitas Antioksidan dan Sifat Sensoris Kopi Tiruan Biji Pepaya (Carica papaya L.) Najmudin Najmudin; I Made Sugitha; I Desak Putu Kartika Pratiwi
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.p13

Abstract

This Study aims to determine the effect of temperature and roasting time on antioxidant activity and sensory properties of artificial coffee papaya seeds to produce papaya seeds coffee with high antioxidant activity and the best sensory properties. The experimental design used in this study was a Factorial Completely Randomized Design which were the first factor is the roasting temperature (80oC, 90oC, 100oC) and the second factor is the roasting time (5 minutes, 10 minutes, 15 minutes). The treatment was repeated 2 times to obtain 18 experimental units. The data was analyzed with analysis of variance and if the treatment had a significant effect, then followed by Duncans Multiple Range Test. The parameters tested in this study included moisture content, total phenol, total flavonoid, qualitative caffeine, antioxidant activity and sensory properties. The results showed that papaya coffee seeds with a temperature of 100oC and roasting time of 10 minutes were the best treatment with water content value of 3.76%, total phenol 1.25 mgGAE/g, total flavonoids 0.29 mgQE/g, antioxidant activity 24.03%, caffeine (qualitative) negative with sensory properties color was yellowish-brown, aroma was distintive of papaya seeds, taste was bitter, and overall acceptance was liked.
PENGARUH LAMA PEREBUSAN PADA PEMBUATAN MINUMAN HERBAL DAUN SAWO (Manilkara zapota) TERHADAP KARAKTERISTIK DAN DAYA HAMBAT PERTUMBUHAN Escherichia coli Ida Ayu Ketut Dewi Anggraini; Luh Putu Trisna Darmayanti; I Made Sugitha
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 3 (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.i03.p03

Abstract

This research was conducted with the aim to determine the effect of boiling time on making sapodilla herbal drinks on the characteristics and growth of E. coli bacteria and boiling time which can produce the best characteristics and inhibition. This study used a Completely Randomized Design (CRD) with treatment, which was heated at 60 ° C with a boiling time consisting of 5 levels of 10, 20, 30, 40, and 50 minutes. The treatment was repeated 3 times to produce 15 experimental units. The data is then analyzed with variance and if there is an influence between treatment levels then it is continued with the Duncan test. The inhibition test was carried out using the paper disc method. The results showed that the boiling time had a significant effect (P <0.05) on total phenols, tannins, flavonoids, E. coli inhibition, the color and taste of brown herbal drinks. The best boiling time is 30 minutes, with inhibition of 13.3 mm with phenol, tannin and flavonoid content respectively 3.687 mg / 100 g, 2.036 mg / 100 g, and 4.233 mg / 100 g with a bright orange color and is rather preferred, ordinary aroma, rather bitter and ordinary taste, and overall acceptance are rather frowned upon.
Co-Authors A.A Oka Agus Selamet Duniaji Alberto Sombamori Janggat Anak Agung Istri Sri Wiadnyani Ayu Fatma Wati Azizah Septiyani Irawan Bambang Admadi Harsojuwono Debora Febrina Sari Dwi Ilma Daroyani Ema Niga Wardani Erza Aulia Fidel Arnett Paput Fransiska Ni Made Lisdyareni Gusti Ayu Kadek Diah Puspawati Gusti Chandra Rizki Hindun Tristya Zumrotin I D.P. Kartika Pratiwi I Dewa Gde Mayun Permana I Gede Widiyana I Gusti Ayu Ekawati I Kadek Dede Pranata I Ketut Suter I Nengah Kencana Putra I Nyoman Sumerta Miwada I Nyoman Yana Putra Swija I Putu Angga Satria Prananda I Putu Suparthana I W. R. Widarta I W.G. SEDANA YOGA I Wayan Rai Widarta I.D.P. Kartika, P Ida Ayu Ketut Dewi Anggraini Ika Septiana Jeany Tio Larosta K.A. Wiyana Karmando Jaya Kusuma Kiki Iqlima Rahmadaeni KOMANG AYU NOCIANITRI Komang Ayu Puspa Hapsari Lenovia Idhapola Sitohang Luh Putu Trisna Darmayanti Luh Putu Trisna Darmayanti M.I. Hapsari A Made Gde Wisnu Merta Made Surya Permana Mahardika Mariya Ulfa Melda Sari Aritonang Muhammad Taufiq Aldianto Najmudin Najmudin Ni Kadek Ayu Viranty Ni Kadek Saraswati Rahayu Ni Luh Ari Yusasrini Ni Made Indri Hapsari Arihantana Ni Made Indri Hapsari Arihantana Ni Made Wartini Ni Made Wartini Ni Made Yusa Ni Nyoman Puspawati Ni Putu Astrinia Djelantik Ni Putu Yuni Wulan Sari Ni Wayan Wisaniyasa Norma Yunita Novita Aristha Anggreni Nainggolan Nuhayillah Urziah Nurgrahadi . Nyoman Rini Trisnawati Pinky Natalia Samanta Putri Ayu Wulandari Putu Andi Sri Utami Putu Ari Sandhi W Putu Ari Sandhi W. Putu Timur Ina Rizky Rahmat Hidayat Royulinar Eksanty Khayrany Sinaga Sayi Hatiningsih Vennyta Agustin Wanda Aprissa Erina Putri Yemima Maria Lasma Roha Sitompul Yemima Maria Lasma Roha Sitompul Yemima Maria Lasmaroha Sitompul