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All Journal Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology)
Media Pangan
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Agriculture, Biological Sciences & Forestry

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Studi Potensi Lactobacillus Rhamnosus A6 Hasil Isolasi Dari Air Susu Ibu Sebagai Starter Dalam Pembuatan Yoghurt Media Pangan
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 4 No 2 (2017): Scientific Journal of Food Technology
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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The aim of this research was to determine the potential of Lactobacillus rhamnosus A6 isolated from breast milk as a starter in the manufacture of yoghurt. The random design uses for the research with one factor treatment using different types of starter such as Lactobacillus rhamnosus A6 as single starter, Streptococcus thermophilus and Lactobacillus bulgaricus, Lactobacillus rhamnosus A6 and Lactobacillus bulgaricus, Lactobacillus rhamnosus A6 and Streptococcus thermophilus, and Lactobacillus rhamnosus A6 with Streptococcus thermophilus and Lactobacillus bulgaricus. Milk was pasteurized at 80°C for 15 minutes and then added 6% starter culture according to the treatment. Each treatment was repeated 3 times to obtain 15 experimental units. The data obtained were analyzed by ANOVA and if there was any difference followed by Duncan test (DMRT). The best treatment was Lactobacillus rhamnosus A6 with Streptococcus thermophilus and Lactobacillus bulgaricus with good characteristic 3,16% protein content; 3,74 x 106 CFU/ml total LAB; pH of 4,64; 0,53% total lactic acid; 408,3 mPas viscosity; color (white and like), aroma (acid and like), flavor (acid and like), texture (thick and like), and overall acceptance (like).
Pengaruh Penggunaan Getah Pepaya (Carica Papaya L.) Pada Proses Dekafeinasi Terhadap Penurunan Kadar Kafein Kopi Robusta Media Pangan
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 4 No 2 (2017): Scientific Journal of Food Technology
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Decafeination is a process for reduction of caffeine content in coffee beans. This study is aimed to find the effects of use of papaya’s sap (Carica papaya L) to the reduction of caffeine content of robusta coffee and find the concentration of papaya’s sap (Carica papaya L.) that should be used to produce decaffeinated coffee according to the requirements. This study uses a Completely Randomized Design (CRD); by using five levels of papaya’s sap concentration; at 0%, 1.5%, 3%, 4.5% and 6%, with 3 repetition so obtained 15 experimental units. The results of the study showed that the use of papaya’s sap affects the reduction of caffeine content in robusta coffee. At a concentration of 6% addition of papaya’s sap decaffeinated coffee produce according to the requirements that the caffeine content of 0.24% by 11.34% moisture content, 0.07% ash content, and 9.72% protein content.
Pengaruh Jenis Pelarut Dan Waktu Ekstraksi Dengan Metode Soxhletasi Terhadap Aktivitas Antioksidan Minyak Biji Alpukat (Persea Americana Mill.) Media Pangan
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 4 No 2 (2017): Scientific Journal of Food Technology
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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This research was conducted in order to determine observe and obtain the type of this solvent and extraction time to produce oil avocado seed with the highest antioxidant activity. The experimental design used in research was a factorial completely randomized design which consisted of two factors. The first factor was the type of solvent consisting of n-hexan, isopropyl alcohol, and petroleum ether. The second factor was the extraction time consisting of 1, 2, and 3 hours. The treatment was repeated twice to obtain 18 units of the experiment. Data were analyzed with analysis of variance, followed by Duncan test. The results show that the solvent of isopropyl alcohol and extraction time 2 hours resulted highest antioxidant activity with total carotenoids 140.27 ppm, total tocopherol 218.75 ppm, the antioxidant activity (carotene bleaching) 83.33%, the antioxidant activity (DPPH) 54.52% and yield 16.39%.
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Media Pangan
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 10 No 1 (2023): Scientific Journal of Food Technology (Maret)
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/frontmatter_MITP.2023.v10.i01.p01-48

Abstract

The Front Matter of MITP, V.10 N.01, March 2023.
The Front Matter Media Pangan
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 9 No 2 (2022): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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