Article Per Year (5 Year)
p-Index From 2019 - 2024
1.819
P-Index
This Author published in this journals
All Journal Buletin Udayana Mengabdi Itepa : Jurnal Ilmu dan Teknologi Pangan Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) WARTA CARADDE: Jurnal Pengabdian Kepada Masyarakat
Sayi Hatiningsih
Program Studi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana Kampus Bukit Jimbaran, Badung-Bali
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Social Sciences

Published : 13 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 13 Documents
Search

 1   2 
Karakteristik Teh Oolong Organik Celup (Camellia sinensis) dengan Perbedaan Waktu Oksidasi Enzimatis Komang Ayu Sri Dewi; Ni Luh Ari Yusasrini; Sayi Hatiningsih
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 2 (2023): 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.2023.v12.i02.p04

Abstract

This research aimed to identify the effect of differences in enzymatic oxidation time on the characteristics of organic oolong tea bags and to obtain the right enzymatic oxidation time to produce organic oolong tea bags with the best characteristics. This study used a completely randomized design (CRD) with the enzymatic oxidation time as the treatment which consist of 6 levels oxidation time for 15, 30, 45, 60, 75 and 90 minutes. The treatment was repeated 3 times to produce 18 experimental units. The data obtained by analysis of variance and if the treatment had a significant effect (P<0.05) on the observed variables, it was continued with Duncan’s Multiple Range Test. The results showed that the treatment of enzymatic oxidation time had a very significant effect on water content, extract content in water, total phenolic content, total flavonoid content, tannin content, antioxidant activity, color, taste, flavor, overall acceptance, color score and bitter taste score of organic oolong tea bags. The best treatment was 30 minutes enzymatic oxidation time that produced organic oolong tea bags with the characteristics 2.59% of water content, extract content in water 87.31%, total phenolic content 405.07 mgGAE/g, total flavonoid content 7.83 mgQE/g, tannins content 119.75 mgTAE/g, antioxidant activity 54.45%, the color was liked with brownish yellow color, aroma was liked, taste was liked with slightly bitter, flavor was liked, and overall acceptance was liked.
Pengaruh Konsentrasi Jus Bawang Putih (Allium sativum L.) Terhadap Karakteristik Fisik, Kimia dan Mikrobiologi Daging Babi Gusti Ayu Putri Dewi; Ni Made Indri Hapsari Arihantana; Sayi Hatiningsih
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 2 (2023): 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.2023.v12.i02.p15

Abstract

Pork meat is one of the foods that is susceptible to contamination and damage caused by microbial growth that can affect the quality and safety of pork meat. Efforts can be made to maintain the quality and safety of pork meat by adding garlic juice that has antimicrobial content. This study was aimed to determine the effect of garlic juice concentration (Allium sativum L.) on the physical, chemical and microbiological characteristics of pork meat and to determine the right concentration of garlic juice (Allium sativum L.) in producing the best physical, chemical and microbiological characteristics of pork meat. This study used a complete randomized design consisting of 7 levels of garlic and aquadest comparison, that is without the addition of garlic and aquadest, 10:90, 20:80, 30:70, 40:60, 50:50 and 60:40. The treatment was repeated 3 times to obtain 21 experimental units. The data obtained was analyzed by variance and if the treatment had a significant effect then it was followed by Duncan's Multiple Range Test (DMRT). The results of this research showed that concentration of garlic juice (Allium sativum L.) had a significant effect on the physical characteristics namely water holding capacity (WHC), texture, pH, chemical characteristics namely moisture content, protein content, and microbiological characteristics namely TPC (Total Plate Count), Coliform and E. coli of pork meat. The ratio of 60% garlic and 40% of aquadest had the best pork meat characteristics with physical characteristics that is water holding capacity (WHC) 39.08%, texture 17.12 N, pH 5.79, chemical characteristics that is moisture content 73.25%, protein content 25.98% and microbiological characteristics that is 1.78 x 105 cfu/g Total Plate Count, 3.40 MPN/g Coliform and 0 cfu/g E. coli.
Edukasi dan Pelatihan Mengolah Limbah Kulit Kopi Arabika Menjadi Cascara Sebagai Minuman Kesehatan Hatiningsih, Sayi; Aryawan, I Komang Budi Mas; Utami, Putu Devi Yustisia; Harsojuwono, Bambang Admadi
CARADDE: Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 3 (2023): April
Publisher : Ilin Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31960/caradde.v5i3.1809

Abstract

Desa Batur Tengah adalah salah satu daerah penghasil kopi Arabika terbesar di Kecamatan Kintamani, Kabupaten Bangli. Limbah kulit kopi Arabika di Desa Batur Tengah saat ini masih belum dimanfaatkan secara optimal, hanya digunakan sebagai bahan tambahan pupuk, sedangkan sisanya hanya dibuang begitu saja. Oleh karena itu, tujuan kegiatan ini adalah untuk meningkatkan pengetahuan dan ketrampilan Kelompok Tani Harapan Maju melalui edukasi dan pelatihan mengolah limbah kulit kopi Arabika menjadi Cascara sebagai minuman kesehatan, sehingga bernilai ekonomis. Metode pelaksanaan kegiatan ini dengan menggunakan penyuluhan, demonstrasi, pelatihan produksi Cascara, strategi pemasaran produk, dan manajemen bidang hukum, hingga pendampingan. Tim pelaksana pengabdian juga melakukan upgrading teknologi dengan memberikan bantuan berupa mesin dehydrator. Mitra dalam kegiatan ini adalah Kelompok Tani Harapan Maju sebanyak 13 orang, dan untuk mengetahui keberhasilan program dilakukan pre-test dan post-test lalu dianalisis secara deskriptif kuantitatif. Hasil kegiatan menunjukkan bahwa terjadinya peningkatan pengetahuan mitra dalam pengolahan limbah kulit kopi Arabika dari tidak mengetahui menjadi sebesar 92,31% mengetahui. Mitra dapat menggunakan media pemasaran online, dan hukum tentang izin usaha.
Co-Authors Aryawan, I Komang Budi Mas Bambang Admadi Harsojuwono Budi Mas Aryawan, I Komang D.A.D. Puspasari Fahmy Kafa Hakiki Gusti Ayu Putri Dewi I Dewa Gde Mayun Permana I Made Sugitha I.K.G.S. Wirawan I.K.N. Ditama I.K.W. Diantara Ida Bagus Wayan Gunam KOMANG AYU NOCIANITRI Komang Ayu Sri Dewi N.M.J.A.D. Rupayasa N.P.Y.A. Puteri Ni Kadek Saraswati Rahayu Ni Ketut Ayu Krisna Devi Ni Komang Dewi Cinderela Ni Luh Ari Yusasrini Ni Made Indri Hapsari Arihantana Ni Putu Sonya Purnama Sari Ni Wayan Wisaniyasa Noval Wahyu Adi NYOMAN SEMADI ANTARA P.B.A. Pratama Putu Devi Yustisia Utami Suwasono, Sony