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All Journal IPTEKMA Agrotekno Buletin Udayana Mengabdi JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI JIMAT (Jurnal Ilmiah Mahasiswa Akuntansi) Undiksha Jurnal Teknologi Pertanian Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Jurnal Ilmiah Teknologi Pertanian Agrotechno Teknologi Indonesia Journal of Electrical, Electronics and Informatics Agroindustrial Journal
Ni Made Wartini
Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Bukit Jimbaran-Bali
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Engineering Industrial & Manufacturing Engineering Social Sciences

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Journal : Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology)

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Characteristics of Extract Tamarillo Seeds (Cyphomandra betacea Sendtn) on the treatment of Type of Solvent and Temperature Ni Nyoman Budiasih; Ni Made Wartini; I Putu Suparthana
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 7 No 2 (2020): 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.2020.v07.i02.p01

Abstract

Tamarillo seeds have potential as a source of antioxidants. This study aims to determine the effect of the type of solvent and extraction temperature on the characteristics of the tamarillo seed extract, determine the type of solvent and extraction temperature that can produce tamarillo seed extract with the best characteristics. And 3) determine the specific temperature and pH that produces the extract Tamarillo seeds with the highest stability. This study used a randomized block design (RBD) 2 factors with 3 group. The sample extraction process used maceration method. The results showed that the treatment of solvent type and extraction temperature and their interactions affected the yield parameters, pH, total anthocyanin antioxidant capacity. The treatment of ethanol solvent and extraction temperature of 50°C was the best treatment to obtain the extract of Tamarillo seeds with the characteristics of yield, 9.98% yield, pH 3.33, total anthocyanin 27.71 mg/L, antioxidant capacity 1,956.70 mg GAE/100 g.
The Characteristics of Nugget Fortified Calcium From Chicken Eggshell Powder Made Gde Wisnu Merta; Ni Made Wartini; I Made Sugitha
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 7 No 1 (2020): Scientific Journal of Food Technology (March)
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.2020.v07.i01.p05

Abstract

Nugget is favorite fast food, which contain a high cholesterol and low in minerals such as calcium. Chicken eggshell is an idle resource, which contain high calcium. Fortification of calcium sources from chicken eggshell powder is a good innovation to increase the nutritional value of nuggets, and utilizing of idle resources that are currently not properly managed. The purpose of this research was to determine the effect of additional chicken eggshells powder as calcium fortification to the characteristics of nuggets, and percentage of additional chicken eggshell powder to produce the best nuggets. This research was an experimental study using a Completely Randomized Design with the treatment of additional chicken eggshell powder for nuggets. The treatment carried out with five levels of 0%, 5%, 10%, 15%, and 20%, by weight of the nugget raw material. Each treatment was repeated three times. The results of physical, chemical, and organoleptic characteristics analysis showed that the additional of chicken eggshell powder has a significant effected to the water content, ash content, protein content, calcium content, taste, and texture, but did not significant affected the fat content, pH value, hardness level, color, and flavor of the nuggets. Based on the results of the effectiveness test, the best treatment in this research was the addition of 5% chicken eggshell powder. The addition of chicken eggshell powder can significantly increase calcium and ash content of the nuggets, but significantly decrease taste and texture of the nuggets. The addition of 5% chicken eggshell powder produced the best nuggets.
Komposisi Senyawa Penyusun Minuman Sinom (curcuma domestica val.- tamarindus indica l.) Ni Ketut Wiradnyani; Ni Made Wartini; Bambang Admadi Harsojuwono
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 1, No. 1, 2014
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Sinom beverages analternative functional food. The ingredients are curcumin and young tamarin leaves, it is easily available, relatively in expensive expected that is consumed, it contains antioxidant compounds. This study aimed to identification of sinom beverages antioxidant compounds to treatment of some types of solvent fractions are: hexane, chloroform and ethylacetate in vitro. With GCMS and TLC analysis of method.Hexana fraction all egedly contains compounds: ar-tumeron (21,32%), tumeron (49,84%) and curlon (27,25%), cloroform fraction contains compounds: ar-tumeron (20,04%), tumeron (10%) and curlon (15,84%), etil asetat fraction contain compounds: ar-tumeron (19,98%), tumeron (24,52%) and curlon (16%.) and the water fraction contain compounds: 9-oktadecanoid fatty acids (69,43%), ascorbic acid (32,7%), Ribovlafin (37,1%), ar-tumeron (1,31%), tumeron (2,85%) and curlon (1,09%.),The results showed hexan, kloroform, etil asetat and water fraction of sinom beverages contains compound: 9-oktadecanoid fatty acids, ascorbic acid, Ribovlafin, ar-tumeron, tumeron and curlon.Keywords: Sinom beverage, compotition, solvent fraction
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.
Penentuan Umur Simpan Cuka Kakao Menggunakan Metode Accelerated Shelf-Life Testing (ASLT) dengan Pendekatan Arrhenius G.P. Ganda Putra; Ni Made Wartini
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 5 No 1 (2018): Scientific Journal of Food Technology
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Liquid pulp by-product of fermentation of cocoa beans can be processed into cocoa vinegar. Cocoa vinegar as a new food product needs to be determined its shelf life. The objectives of this study were: (1) to know the stability of cacao vinegar distillate products during storage, and (2) to determine the shelf life of cocoa vinegar distillate using Accelerated Shelf-Life Testing (ASLT) method based on Arrhenius approach for determination of expired period of product. In this study, the storage of cocoa vinegar distillate for 10 weeks at three different temperatures, namely: 28oC, 40oC, and 50oC, and each experiment was done twice repeated. Weekly observations were done on the characteristic parameter of cocoa vinegar distillate. The results obtained show that: (1) during storage there is a decrease in acetic acid concentration, but an increase in pH, TSS and clarity value (OD600) of cocoa vinegar distillate; (2) the determination of shelf life is based on pH characteristics with equation of Ln k = -2217.2 (1/T) + 5.1875, which shelf life at temperatures: 10oC, 20oC, 28oC, 40oC, and 50oC respectively: 35.28 weeks (8.23 months), 27.01 weeks (6.30 months), 22.09 weeks (5.15 months), 16.65 weeks (3.89 months), and 13.37 weeks (3.12 months). The data of shelf life may be used to specify the expiration period, which must be included in the packaging label.
Karakteristik Bubuk Instan Cemcem ( spondiaz pinnata lf kurz ) Luh Putu Wrasiati; I Nyoman Semadi Antara; Ni Made Wartini
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 1, No. 1, 2014
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

One of tropical plant used as a traditional beverage in Bali is Kecemcem or Cemcem (Spondias pinnata (Lf) Kurz) or in Indonesian called Kedondong Hutan. Empirically, the beverage is mentioned for treating coughs, increasing appetite, and body refreshment. Besides used as a beverage, Cemcem leafs are also used as a flavor enhancer of fish products. The study was carried out to determine the characteristics of Cemcem instant powder produced by encapsulation using maltodextrin and dried by the thin layer drying method. Cemcem instant powder was then analyzed its content of vitamin C, total phenols, tannins, antioxidant capacity, water cntent, ash content, and solubility. The flavor compounds in Cemcem instant powder obtained in Bukit Jimbaran area are identified by GC-MS devices. The result showed that cemcem instant powder which was produced by 24 hours of maceration time has the best characteristics and potential to be developed as a natural antioxidant products. It has the highest of total phenol, tannin, vitamin C, and antioxidant capacity. The content of vitamin C, total phenol, and tannin were 135.06 mg/100g, 38.95 mg GAE/g, and 11.01% respectively. The antioxidant activity of cemcem instant powder which analyzed by DPPH method was about 43.80%. There are 17 compounds detected by GC-MS, these compounds belonged alkenesalcoholsphenols compounds and esters of fatty acidsThe whole compounds were the building blocks of flavor cemcem leaves.Keywords : Characteristic of cemcem instant powder, antioxidant capacity, andflavor compounds of cemcem leaves
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.
Perbandingan Karakteristik Distilat Cuka Kakao Pada Berbagai Prosentase Volume Hasil Distilasi Sederhana Gusti Putu Ganda Putra; Ni Made Wartini
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

Cairan pulpa hasil samping fermentasi biji kakao dapat difermentasi menjadi cuka kakao. Namum, produk tersebut perlu didistilasi untuk pemurnian produk distilat cuka kakao. Tujuan penelitian ini untuk mendapatkan distilat cuka kakao yang terbaik dari berbagai prosentase volume distilat hasil distilasi sederhana. Penelitian ini dilakukan dengan mendistilasi cuka kakao hasil fermentasi lanjut dari cairan pulpa. Distilat cuka kakao dibedakan atas beberapa prosentase (volume distilat/volume cuka kakao) , yaitu: 0-30, 31-50, 51-70, dan 71-90 %(v/v). Masing-masing prosentase tersebut dikarakterisasi sesuai syarat mutu cuka fermentasi diantaranya: kadar asam asetat, total gula, total padatan terlarut (TPT), dan pH serta ditentukan juga waktu prosesnya. Hasil yang diperoleh menunjukkan bahwa karakteristik distilat cuka kakao pada prosentase volume 0-30, 31-50, 51-70, dan 71-90%, berturut-turut mengandung kadar asam asetat : 1,96, 2,34, 2,76, dan 3,94%;  total gula : 0,09, 0,08, 0,08, dan 0,06%; TPT: 0,88, 0,91, 0,9, dan 1,13%Brix; dan pH: 3,00, 2,98, 2,94, dan 2,82; serta memerlukan waktu distilasi: 38,50;  25,50;  28,50; dan 28,00 menit. Prosentase volume distilat 71-90% (v/v) merupakan produk distilat cuka kakao yang paling potensial dengan kandungan asam asetat memenuhi persyaratan mutu sesuai SNI cuka fermentasi.
Perubahan Kadar MDA, SOD, dan Kapasitas Antioksidan Hati Tikus sprague dawley pada Pemberian Ekstrak Bubuk Daun Cemcem (spondias pinnata (l.f) kurz) Ni Putu Eny Sulistyadewi; Luh Putu Wrasiati; Ni Made Wartini
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 1, No. 1, 2014
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Cemcem leaves (Spondias pinnata (Lf) kurz is one plant that is used as a traditional drink for health benefits. This study was carried out to (1) Influence of Cemcem leaves powder extract to increased antioxidant capacity, enzyme activity of Superoxide Dismutase (SOD) and Malondialdehyde (MDA) levels in the Sprague Dawley (SD) rat liver and (2) determine the best doses to increased antioxidant capacity and enzym activity of SOD and decreas the levels of MDA in the Sprague Dawley (SD) rat liver. Methods used to determination of the effect of Cemcem leaves powder extract on levels of antioxidant capacity, SOD and MDA were performed in SD rat. The dose which was consumed were 50 mg/kg/day, 100 mg/kg/day, 150 mg/kg/day, and 200 mg/kg/day. The results showed that the cemcem leaves powder extract that was consumed orally for seven weeks at a dose of 50 mg / kg / day up to 200 mg / kg / day was able to significantly (P <0.05) decrease the levels of MDA and increase antioxidant capacity and SOD enzyme activity in rat liver. The conclusion of this study is that the extract at a dose of 50 mg / kg / day up to 200 mg / kg bw / day can increase the antioxidant capacity and SOD enzyme activity, as well as decrease the levels of MDA in the Sprague Dawley rat liver and Cemcem leaves powder extract at a dose of 200 mg / kg / day have the same ability by administering Vitamin C 50 mg / kg / day.Keywords : Cemcem Leaf Powder Extract, Maltodextrin, antioxidant capacity, SODand MDA
Komposisi Kimia Absolut Minyak Atsiri Daun Pandan Wangi Hasil Perlakuan Curing NiMade Wartini
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 1 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Tujuan penelitian ini adalah  untuk mengetahui pengaruh lama curing pada daun pandan wangi terhadap karakteristik absolute minyak atsiri daun pandan wangi yang dihasilkan. Perlakuan lama curing terdiri atas 3 taraf yaitu tanpa curing, curing 2, dan curing 4 hari. Curing daun pandan wangi dilakukan secara alami dihamparkan di atas meja kayu pada suhu dan RH ruangan. Selama curing dilakukan pengadukan bahan secara intensif setiap 6 jam, pengukuran temperatur dan RH ruang setiap 12 jam. Daun pandan wangi hasil  curing diambil minyak atsirinya dengan ekstraksi pelarut n-heksana selama 4 jam dilanjutkan dengan re-ekstraksi dengan etanol pada perbandingan 1:8 pada suhu 70 oC selama 30 menit.  Hasil penelitian menunjukkan bahwa perlakuan curing pada daun pandan wangi berpengaruh terhadap komposisi kimia absolute minyak atsiri daun pandan wangi yang dihasilkan. Komposisi kimia absolute minyak atsiri daun pandan hasil perlakuan curing terdiri atas golongan senyawa alkana (12,58-14,88%), alkena (20,09-30,24%), benzene (3,85-41,17%),  alkohol (4,55-9,42%),  fenol (0-12,47%), terpen (8,72-12,05%), dan ester (0-4,49%).
Co-Authors A. A. P. A. Suryawan W Aldi Oktavian Alfridus Sandro Dacosta Perdisen Aman Julianto Amenra Ramzi Naz Amna Hartiati Anak Agung Made Dewi Anggreni Ardhinata Antares Arfira Khofifah Bambang Admadi Harsojuwono Bimby Issassam Devi, Putu Nandya Sri DEWA AYU ANOM YUARINI Dr.Ir. Yunianta, DEA Erina Novandri Elsa Erna Sri Rahayu Ezra Elkana Karo Sekali Febriyawati Cahyanty Nugraha G.P. Ganda Putra Gede Gora Adrista Gst Ayu Kd Frety Yudharini Gusti Ayu Gayatri Amasdenia Sukarno Gusti Ayu Mas Alstonia Parnawan I Gede Esti Widiantara I Gusti Ayu Purnamawati I Gusti Gde Satria Anggakara Putra I Gusti Ngurah Agung Paranatha I Gusti Ngurah Pungki Wiraguna I Kadek Aditya Prasatya I Kadek Agus Nuada I Ketut Gede Putra Adiyasa I Komang Budha Astawa I Komang Wiria Santiyoga I Made Adi Parimartha I Made Anom Sutrisna Wijaya I Made Dwipayana I Made Sugiastawa I Made Sugitha I Made Supartha Utama I Nyoman Bangbang Primaryadi I Putu Suparthana I W.G. SEDANA YOGA I Wayan Arnata I Wayan Eggy Perdana Putra I Wayan Mika Pratama I Wayan Putra Adiyasa I.W.G.S. Yoga Ida Ayu Ary Widnyani Ida Ayu Dwi Giriantari Ida Ayu Putu Arik Cahayanti Ida Bagus Alit Arcana Ida Bagus Ananta Wibawa Ida Bagus Wayan Gunam Ida Bagus Yogaswara Ika Martoquito Lumbanraja Irena Savitri Kadek Ngurah Ghandhi Danu Subagan Kesia Teodora Br Ginting Komang Adi Darmawan Lintang Mandan Madani Luh Putu Ayu Evitasari Cesarini Luh Putu Trisna Darmayanti Luh Putu Wrasiati Lutfi Suhendra Made Gabhina Aryayustama Made Gde Wisnu Merta Made Hary Sayoga Made Puspa Aridona Made Wahyu Nadaiswara Putra Ni Gst Ayu Kade Ratih Permata Sari Ni Kadek Eka Wati Ni Kadek Maya Isadora Ni Kadek Sinarwati Ni Kadek Wiji Astuti Ni Ketut Wiradnyani Ni Made Dewi Indriyani Ni Made Ratih Despianti Ni Made Ria Oka Antari Ni Nyoman Budiasih Ni Putu Diah JuliantariD Ni Putu Eny Sulistyadewi Ni Putu Noviantari Ni Putu Puspadi Aristyanti Ni Putu Suwariani Novia Esterulina Purba NYOMAN SEMADI ANTARA Pande Komang Suparyana Poppy Diana Sari Purnama Yanti, Gusti Ayu Kade Diana Putu Timur Ina Rahel Br Ginting Rian Lamhot Parasian Hutabarat Rukmi Sari Hartati Rurini Retnowati Sadyasmara, Cokorda Anom Bayu Sagung Ayu Bulan Julia Saraswati Sang Ayu Sri Eka Oktari Sarah Chairunnisa Sasha Patrisia SATRIYAS ILYAS Sixtania Ijo Magho Sri Mulyani Sri Mulyani Suwarini, Ni Putu Tiara Noviyani Tri Susanto Vonny Tanone Yemima Maria Lasma Roha Sitompul Yohannes Eko Putra Simanullang Zainul Fikri