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All Journal Itepa : Jurnal Ilmu dan Teknologi Pangan Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Journal of Veterinary and Animal Sciences
Ni Made Indri Hapsari Arihantana
Program Studi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary

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Pengaruh Lama Fermentasi Terhadap Karakteristik Minuman Probiotik Sari Buah Sirsak (Annona muricata Linn) I Wayan Agus Widyantara; Komang Ayu Nocianitri; Ni Made Indri Hapsari Arihantana
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.p05

Abstract

This research aims to identify the effect of fermentation time on the characteristics of soursop juice (Annona muricata Linn) probiotic drink as well as to determine the specific fermentation time that produces good characteristics of soursop juice probiotic drink. This study used a randomized block design (RBD) of one treatment factor with different periods of fermentation time that consist of 18 hours, 20 hours, 22 hours, 24 hours, and 26 hours. The treatment was repeated 3 times to obtain 15 experimental units. The data was analyzed with analysis of variance (ANOVA) and if the treatment had a significant effect, then followed by the Duncan test. The results showed that the length of fermentation in soursop juice probiotic drink did not significantly affect the total LAB, total sugar, total acid, pH, and sensory tests. Fermentation time of 18 hours resulted the best characteristics of soursop juice probiotic drinks with an average total value of BAL 10,87 Log CFU / ml, total sugar 10,61%, total acid 1,37%, total sugar, pH 3,92, colour, aroma, and taste rather liked with rather acidic and rather sweet criteria and overall acceptance is rather liked. Keywords: fermentation time, soursop juice, probiotics.
Pengaruh Penambahan Puree Kacang Merah (Phaseolus vulgaris) Terhadap Karakteristik Nugget Jamur Tiram (Pleurotus ostreatus) Elsa Fanora Sinaga; Putu Suparthana; Ni Made Indri Hapsari A.
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.p14

Abstract

This study was aimed to determine the effect of adding red bean (Phaseolus vulgaris) puree to oyster mushroom nugget food and to see the correct amount of addition of red bean puree in producing oyster mushroom nuggets with the best criteria. The experimental design used in this research was a Completely Randomized Design (CRD) with an addition of red bean puree that consisted of 5 treatments namely: 0%; 10%; 20%; 30%; and 40%. The treatment was repeated 3 times to obtain 15 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect then followed by Duncan’s Multiple Range Test (DMRT). The addition of red bean puree affected water content, ash content, protein content, crude fiber content, hedonic test (texture, aroma, taste and overall acceptance) and scoring test (texture). The addition of 40% red bean puree ratio of had the best characteristics with water content of 32,67%, ash content of 1,57%, protein content of 7,29%, crude fiber content of 6,47%, hedonic test (texture, taste and overall acceptance) was liked, aroma was disliked and scoring test of taste was chewy.
PENGARUH PENAMBAHAN SUSU SKIM TERHADAP KARAKTERISTIK YOGHURT JAGUNG MANIS (Zea Mays L. Saccharata) Komang Wisesa Diputra; Ni Nyoman Puspawati; Ni Made Indri Hapsari A.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (212.566 KB)

Abstract

This research aimed to determine the effect of skim milk on the characteristics of sweet corn yogurt and to determine the concentration of skim milk which is capable of producing sweet corn yogurt with the best characteristics. This research uses random design by treatment with the addition of skim milk, which consists of five levels, 5%, 7.5%, 10%, 12.5%, and 15%.The percentage on the addition of skim milk which is calculated from the volume of milk corn used.Treatment was repeated three times to obtain 15 units of sample. Data were analyzed by analysis of variance followed by multiple comparison test of Duncan Multiple Range Test (DMRT).The variables measured were the levels of protein, fat, ash content, total lactic acid bacteria (LAB), the degree of acidity or pH, total acid titration (TAT), flavor, color, aroma, texture and overall acceptance. The addition of 12.5% skim milk was able to produce the best characteristics of sweet corn yogurt with 2.13% protein content, 2.22% fat content, 0.91% ash content, 8.5x109 CFU/ml total lactic acid bacteria, pH 3.82, 1.63% total acid, color rather like and yellow, aroma rather like and rather typical corn, texture rather like and slightly thick, flavour like and rather typical corn and overall acceptance rather like.
PENGARUH PENAMBAHAN ISOLAT PROTEIN KEDELAI TERHADAP KARAKTERISTIK KAMABOKO IKAN BARRAMUNDI (Lates calcalifer) Praniti Radya Andana Ilma; Komang Ayu Nocianitri; Ni Made Indri Hapsari
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 (335.917 KB) | DOI: 10.24843/itepa.2019.v08.i03.p10

Abstract

The aim of this study was to know the effect of adding soy protein isolate (ISP) to the characteristics of kamaboko barramundi fish (Lates calcalifer) and to know the right addition of ISP that can produce kamaboko with the best characteristics. The study used a completely randomized design with the addition treatment of ISP that consists of 5 levels: 0%, 4%, 8%, 12%, and 16%. The treatment was repeated 3 times to obtain 15 experimental units. The data was analyzed by variance and if it influential to the variable then continued with the Duncan test. The results showed that the addition of ISP on the producing of kamaboko had a highly significant effect to texture (gel strength), moisture content, protein content, ash content, hedonic test (color, texture, taste, overall acceptance) and scoring test (folding test and bite test). The addition of 12% ISP produced kamaboko with the best characteristics with gel strength 1404.76 gf/cm2, water content 74.42%, protein content 15.40%, fat content 3.64%, ash content 3.55%, color, texture, taste, and overall acceptances were liked, aroma rather liked, appearance of meat without fiber and without foreign things, folding test does not crack if folded 4 times, and bite test rather strong specific product elasticity. Keywords : soy protein isolate, barramundi fish, kamaboko, characteristics
PENGARUH PERBANDINGAN PUREE LABU KUNING (Cucurbita moschata ex. Poir) DAN TAPIOKA TERHADAP KARAKTERISTIK BIKA AMBON Hindun Tristya Zumrotin; I Made Sugitha; Ni Made Indri Hapsari A.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (213.742 KB)

Abstract

This study aims to determine the effect of the puree pumpkin and tapioca comparison on the characteristics of bika ambon and to determine the right ratio of it to produce of the best characteristics. The experimental design used was completely randomized design (CRD) by treatment with puree pumpkin and tapioca as follows : 0%:100%, 20%:80%, 40%:60%, 60%:40%, 80%:20%. Each treatment was repeated three times to obtain 15 experimental units. The results showed that the treatment was significant effected to water, protein, fat, carbohydrate, and beta carotene contens includes sensory evaluation (colour, texture, and overall acceptance) of bika ambon. Except for the ash content, aroma, cavity cake, and flavor. The best characteristic of bika ambon (38.71% water, 0.76% ash, 5.05% protein, 14.05% fat, 41.43% carbohydrate, 4.65 mg/100g beta carotene contens, 5.55 color (like), 5.70 aroma (like), 5.30 texture (rather like), 3.80 cavity cake (hollows), 6.15 flavor (like) and 5.85 overall acceptance (like)) was produced by ratio of 40% puree pumpkin and 60% tapioca.
Pola Pertumbuhan Lactobacillus sp. F213 Selama Fermentasi Pada Sari Buah Terung Belanda (Solanum betaceum Cav.) Puspasecca Wya Saraswati; Komang Ayu Nocianitri; Ni Made Indri Hapsari Arihantana
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.p08

Abstract

The objective of this research was to determine the growth pattern of Lactobacillus sp. F213 during fermentation in tamarillo juice (Solanum betaceum Cav.) and to obtain the fermentation time that showed optimal growth. This research used a Completely Randomized Design with fermentation time (0 hours, 4 hours, 8 hours, 12 hours, 16 hours, 20 hours, 24 hours, 28 hours and 32 hours) as a treatment. Each treatment was repeated 2 times to obtain 18 experimental units. Variable observed were total LAB, total sugar, total acid and pH. The data results were analysed with quantitative descriptive methods The results of this study indicated that the growth pattern of Lactobacillus sp. F213 in tamarillo juice during fermentation in 0–4 hours was in the lag phase, fermentation time of 8-12 hours was in an exponential growth phase or log phase, fermentation time of 16–20 hours was in the stationary phase and at the fermentation time of 24–32 hours was in the death phase. The optimal growth was obtained at 20 hours of fermentation time with a total value of LAB 9,08 Log CFU/ml.
CEMARAN ASPERGILLUS FLAVUS PENGHASIL AFLATOKSIN B1 PADA JAGUNG MANIS(ZEA MAYS SACCHARATA) SELAMA PENYIMPANAN Ni Putu Dewi Aristyawati; Ni Made Indri Hapsari A.; Agus Selamet Duniaji
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (560.21 KB)

Abstract

Corn is one of the commodities that have high contamination of molds specifically A.flavus. This study aims to determine the contamination of A.flavus in sweet corn during storage, to determine the population of A.flavus that contaminate sweet corn during storage, and to find out if A.flavus that contaminates sweet corn during storage can produce aflatoxin B1. This research uses experimental method. Corn samples were stored at room temperature (300C ± 10C) and low temperature (70C ± 10C) wrapped with PE plastic stored from day 0 to day 6. The results of this study indicate that sweet corn stored at room temperature was contaminated with yeast mold on day 0 5,2 x 108 CFU/g and day 6 2,5 x 108 CFU/g and sweet corn stored at low temperature was contaminated on day 0 4,0 x 107 CFU/g and day 6 4,0 x 108 CFU/g. Sweet corn stored at room temperature contaminated with mold on day 0 1,0 x 106 CFU/g and day 6 is 3,5 x 106 CFU/g and sweet corn stored at low temperature was contaminated on 0 1,0 x 106 CFU/g and day 6 4,0 x 106 CFU/g. The sweet corn that was stored at low temperature was contaminated by A.flavus on day 3 1,2 x 106 CFU/g and day 6 <1.0 x 106 CFU / g and at low temperature was contaminated on day 2 1,0 x 106 CFU/g and day 6 1.0 x 106 CFU/g. Aflatoxin B1 day 0 at room temperature was 29.40 ppb and on day 6 29.08 ppb. Aflatoksin B1 day 0 at low temperature was 30.03 ppb and on day 6 was 29.97 ppb.
Viability of Lactic Acid Bacteria Isolated from Kombucha Tea Against Low pH and Bile Salt Ni Nyoman Puspawati; Ni Made Indri Hapsari Arihantana
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 3 No 1 (2016)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Kombucha tea is a functional drink fermented by various types of microbes. Kombucha tea is also a source of lactic acid bacteria that can maintain the balance of the microflora of the digestive tract which can improve the health of the human body. Lactic acid bacteria can act as a probiotic if it is able to survive to the human gastrointestinal tract, where in order to reach the digestive tract, lactic acid bacteria has to be resistant to the low pH in the stomach and bile salts. The purpose of this study was to determine the level of resistance of lactic acid bacteria in kombucha tea against low pH and bile salts. This study uses 20 isolates, each of these isolates were tested to the resistance of low pH 2.0 and 0.5 % bile salts with incubation time of 4 hours. The results indicated that from 20 isolates of lactic acid bacteria that were obtained from kombucha tea, 15 isolates were resistant to low pH and 13 isolates were resistant to bile salts. The isolates have a huge potential to be developed as a probiotic candidate that can contribute greatly to the health of the digestive tract.
The Influence of Encapsulant Materials in Freeze Drying Process on Lactobacillus plantarum 1 RN9 Viability Ni Nyoman Puspawati; I Made Sugitha; Agus Selamet Duniaji; Ni Made Indri Hapsari Arihantana; Made Surya Permana Mahardika
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 6 No 2 (2019): 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.2019.v06.i02.p05

Abstract

Lactic acid bacteria are important microorganisms in food fermentation technology. Lactobacillus plantarum 1 RN9 is a LAB isolated from bamboo and can be used as a starter culture in making curd. During the processing of LAB culture it can be damaged so that it can eliminate its function as a probiotic. On the other hand, storing culture in a fresh condition cannot be carried out for a long time. Thus we need a preservation method (preservation) of lactic acid bacteria that can maintain its viability and superior of the properties of an isolate. Encapsulation is one way to maintain the viability of probiotics and protect probiotics from damage due to unfavorable environmental conditions such as gastric acid and bile salts (Wu et al., 2000). The purpose of this study was to determine the effect of the type of encapsulant on the yield and viability of L. plantarum 1 RN9 during the freeze drying (FD) process. The encapsulant material used was skim milk, lactose, maltodextrin with observational parameters including yield, total LAB and viability of LAB. Based on the results of the study showed that the yield of dry cultures of L. plantarum 1 RN9 ranged from 26.42% to 41.08%, which statistically showed a significant difference (P> 0.05) between treatments. The highest yield was obtained in skim milk encapsulant by 41.08% then lactose was 39.44% and maltodextrin 26.42%. The viability of L. plantarum 1 RN9 culture after freeze drying with lactose encapsulant and maltodextrin decreased by 2.3 to 2.5 log cycles but still had high viability while viability with skim milk encapculation increase. The total LAB with skim milk encapsulants increased by 1 log cycle from 10.3 log CFU/g to 11.3 log CFU/g. Based on the results of the studyit can be conclused the use of skim milk encapsulants on L. plantarum 1 RN9 gives the best results compared of lactose and matodextrin with a yield of 41.08% and viability increases 1 log cycles ie 1.6 x 1011 CFU/g.
Isolasi dan Identifikasi Bakteri Asam Laktat Indigenous dari Sawi Asin NiMade IndriHapsari Arihantana
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

“Sawi asin” (fermented vegetable) is a fermented product of vegetables which occur naturally (indigenous). Sawi asin has a longer shelf life then fresh or raw vegetables; due to a certain lactic acid bacteria (LAB) presence in sawi asin which produces bacteriocin which destroy bacteria that causes food to spoil. The research was carried out to isolate and identify LAB species in sawi asin (sawi asin produced by MS, Malang; sawi asin produced by Niki Echo Surabaya and sawi asin produced by Wahana Boga Malang, East Java). The LAB characteristics such as cell morphology, Gram staining, motility, catalase, and gas production from glucose were observed.  Identification of LAB species was carried out by using kit equipment (sets) API 50 CH and API 50 CHL medium version 5.1 continued by data analysis using APIWEB software. Result of research obtained were 21 LAB isolates (indigenous). The kit set used suceeded in identifying one LAB species, Lactobacillus fermentum 1 with five strains: L. fermentum I SAA1, L. fermentum I SAA2, L. fermentum I SAA4, L. fermentum I SAB1, and L. fermentum I SAC1.
Co-Authors Adelya Fer Hidayat Adithia Virya Raharja Agnes Prina Rini Agus Selamet Duniaji Amelia Mardhatillah Berilin Abigail Jonathan Bernard Abielius Sugiardja Dewa Ayu Tri Ulandari Elsa Fanora Sinaga Flora Anggreni Sitinjak Gusti Ayu Kadek Diah Puspawati Hindun Tristya Zumrotin I D.P. Kartika Pratiwi I Dewa Gde Mayun Permana I Gede Priyatna Putra I Gusti Ayu Ekawati I Kadek Ariyasa I Ketut Suter I Made Sugitha I Nengah Kencana Putra I Putu Suparthana I Wayan Agus Widyantara Ida Ayu Ganitri Adnyasuari Ida Ayu Gede Padmawati Ida Bagus Jaya Sukarya Ira Monicha Sirait KOMANG AYU NOCIANITRI Komang Wisesa Diputra Liya Paramita Lourent Maria Oktavia Lucia Denok Wihartati Luh Putu Trisna Darmayanti Made Meigasari Made Surya Permana Mahardika Maria Reynadia Binvenianinda Harsitaning Adi Muhammad Rizal Ramadhan Ni Nyoman Puspawati Ni Putu Dewi Aristyawati Ni Wayan Wisaniyasa Nidya Elvira Praniti Radya Andana Ilma Puspasecca Wya Saraswati Putri Ayu Wulandari Putu Andi Sri Utami Putu Ari Sandhi Wipradnyadewi Putu Meta Pradnyani Putri Putu Timur Ina Risti Komariah Sandhika Wahyu Adhinugraha Sixtian Brema Sembiring Yovanda Rizky Nasution Yuliana . Yulika Triarti Sinaga