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Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology)
Published by Universitas Udayana
ISSN : 24772739     EISSN : 24772739     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) adalah jurnal ilmiah yang dikelola oleh Program Magister Ilmu dan Teknologi Pangan, Progam Pascasarjana, Universitas Udayana, Denpasar-Bali. Jurnal ilmiah ini diterbitkan dua kali setahun, mempublikasikan hasil-hasil penelitian dan ulasan ilmiah dalam bidang ilmu dan teknologi pangan.
Arjuna Subject : -
Articles 6 Documents
 1 
Search results for , issue "Vol 10 No 1 (2023): Scientific Journal of Food Technology (Maret)" : 6 Documents clear
KARAKTERISTIK EKSTRAK PEWARNA ALAMI BUGENVIL (Bougainvillea x buttiana“mahara”) PADA PERLAKUAN JENIS PELARUT DAN SUHU EKSTRAKSI Vonny Tanone; Ni Made Wartini; Luh Putu Wrasiati
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/MITP.2023.v10.i01.p39

Abstract

This research aims to determine the effect of solvent types and extraction temperatures on the characteristics of natural dyes of bougainvillea, determine of the solvent type and extraction temperature which can produce natural dyes from bougainvillea with the best characteristics, and identify organic compounds that makeup bougainvillea dye extract from the best treatment. This study used a factorial randomized block design with 2 factors. Factor I is a solvent type consisting of 3 levels: ethanol 96%, ethanol 96%: citric acid 20% (1:1), and citric acid 20%. Factor II is extraction temperature consisting of 3 levels: 30oC, 45oC, and 60oC. The results showed that the treatment of extraction temperature, solvent type, and interaction had an effect on betacyanin capacity, yield, acidity (pH), brightness (L *), redness (a *), and yellowish level (b *). The treatment of ethanol 96% solvent: citric acid 20% with extraction temperature of 30oC was the best treatment for obtaining bougainvillea dye extract with characteristics of betacyanin capacity 413.545 mg/100g, yields of 9,450%, pH 0.835, value of L* 4,335, values of a* 1,740 and value of b* 33,770. Organic compounds that comprised bougainvillea extract from the best treatment were betanidin quinone, betanin, and dicarboxylic derivatives.
APLIKASI NANOTEKNOLOGI UNTUK MENINGKATKAN MANFAAT DAN BIOAVAILABILITAS KALSIUM DALAM PENGOLAHAN PANGAN Athna Arthi Ningrum; Danella Nabila Balqis; Anisa Lismianisarie; Saniyyah Putri Swandi
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/MITP.2023.v10.i01.p01

Abstract

Kemajuan industri pangan dipengaruhi oleh banyak faktor salah satu contohnya yaitu nanoteknologi. Penerapan nanoteknologi pada pengolahan pangan memungkinkan untuk menggunakan zat-zat yang memiliki manfaat tambahan yang berguna bagi tubuh manusia. Namun, ada beberapa zat yang kurang efektif jika diaplikasikan secara langsung pada makanan karena berbagai faktor seperti dapat menghasilkan rasa yang tidak dikehendaki dan bioavailabilitas yang rendah. Salah satu zat gizi mikro penting untuk tubuh adalah kalsium, kalsium berperan penting pada kekokohan tulang, pembentuk struktur tulang, transmisi antar sel, pembekuan darah, penyembuhan luka dan masih banyak lagi. Produksi kalsium dengan ukuran nano dapat dilakukan dengan berbagai metode dan sumber kalsium yang beragam. nanokalsium dapat menjadi fortifikan dan dicampurkan langsung ke dalam makanan contohnya seperti susu skim bubuk, cracker, dan bakso. Pemberian nanokalsium meningkatkan densitas mineral pada tulang dan juga dapat meningkatkan volume tulang pada tikus uji. Penambahan nanokalsium pada pangan olahan juga masih bisa diterima oleh konsumen.
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.
KARAKTERISTIK EKSTRAK BUAH BELIMBING WULUH (Averrhoa Bilimbi Linn) PADA PERLAKUAN PELARUT ETANOL DAN SUHU EKSTRAKSI Yemima Maria Lasma Roha Sitompul; Ni Made Wartini; I Made Sugitha
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/MITP.2023.v10.i01.p17

Abstract

Wuluh starfruit is a type of plant that contains a lot of acid. In addition to containing acid, starfruit also contains bioactive compounds such as polyphenols, flavonoids, alkaloids, saponins, and tannins that have the potential to inhibit bacterial activity. This study aims to determine the effect of ethanol solvent concentration and extraction temperature on the characteristics of the wuluh starfruit extract, to determine the best concentration of ethanol solvent and extraction temperature to produce wuluh starfruit extract. The experiment was a factorial experiment with two factors, designed using a randomized block design. Factor I is the concentration of ethanol solvent consisting of two types, namely ethanol 96% and ethanol 70%. Factor II is the extraction temperature which consists of 3 types, namely 30oC, 40oC, and 50oC. The data were analyzed using analysis of variance and further tests were carried out with Honest Significant Differences. The results showed that the concentration of ethanol solvent and extraction temperature and their interactions affected the yield, total flavonoids, total tannins, and total acid,. The highest yield, total flavonoids, tannins and acids were shown in the treatment with 96% ethanol concentration and 30°C extraction temperature. The conclusion of this study is that the treatment with 96% ethanol solvent concentration and 30°C extraction temperature is the best treatment to obtain wuluh starfruit extract with the characteristics of a yield of 71%, total flavonoids 7.10%, total tannins 0.914 mg QE/g, and total acid 34,24%.
PERBANDINGAN PERBEDAAN KONSENTRASI RAGI TERHADAP MUTU DONAT KENTANG Ghaida Nurin Atifah; Hanif Syafrian Purnama; Khodijah Khoirun Nisa; Kusnadi Kusnadi; Peristiwati Peristiwati
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/MITP.2023.v10.i01.p12

Abstract

Donuts are processed flour products made from a combination of several ingredients such as wheat flour, sugar, salt, butter, eggs, water, and yeast as a fermentation agent, these ingredients are mixed with potatoes as an additional raw material. The yeast will grow by converting the sugar into carbon dioxide gas and this gaseous-flavored compound is what makes the donuts rise. The method used in this study was an experimental laboratory method to test the effect of different yeast concentrations on the organoleptic characteristics of potato donuts. The three concentrations of yeast used were 1.4% (w/w), 1.8% (w/w), and 2.2% (w/w). Yeast affected all parameters, taste, color, aroma, and texture of the best donuts in the first treatment with a yeast concentration of 1.4% and the highest organoleptic value.
PENGARUH RASIO BUBUK KOPI DENGAN AIR DAN SUHU PADA METODE COLD BREW TERHADAP KARAKTERISTIK MINUMAN KOPI ARABIKA Tia Larasati; Gusti Putu Ganda Putra; Lutfi Suhendra
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/MITP.2023.v10.i01.p24

Abstract

Cold brew coffee drinks are prepared at low temperatures for a longer time than traditional hot extraction methods and extraction times range from 8-24 hours. This study aims to determine the effect of the ratio of coffee grounds to water and temperature in the cold brew method on the characteristics of arabica coffee drinks, determine the right combination of treatments, and determine the stability of caffeine levels, pH, total phenol and taste in arabica coffee drinks. This research consists of two stages, namely Stage 1 determining the ratio of coffee grounds to water and temperature using the cold brew method. Phase 1 research used a Randomized Block Design. The independent variables used are two factors, namely factor A consisting of 3 levels, namely the ratio of coffee powder to water 1:10, 1:15, and 1:20. Factor B is immersion in cold water at 5OC, 15OC, and 25OC. The study was repeated 2 times to obtain 18 experimental units. The parameters observed in the first stage of the study were the pH value, total phenol, and caffeine content as well as the characteristics of aroma, taste, acidity, body, and aftertaste. Determination of the best treatment is done by sensory test using panelists (limited taster). Phase 2 research is the stability test of the best Arabica coffee drink during storage. The design used is a simple correlation analysis, to determine the relationship between storage time and the stability of Arabica coffee drinks, for 7 days with a storage temperature of 5OC. The results of this study showed that the ratio of coffee powder to water and soaking temperature significantly affected the chemical characteristics of pH, total phenol, and caffeine content as well as the characteristics of aroma, taste, acidity, body, and aftertaste in Arabica coffee drinks. The best Arabica coffee drink with the cold brew method got the highest score of 7,15, in the treatment of the ratio of coffee powder to water 1:10 and a temperature of 25OC. With chemical characteristics pH 5,08, total phenol 2,128 g GAE/100ml and caffeine content 128,207 mg/100ml and taste characteristics on aroma preference an average score of 8, taste preference average score of 7,5, acidity preference average score an average of 4,5, an average score of 8 for body preference and an average aftertaste score of 7,75. The stability of Arabica coffee drinks using the cold brew method at a storage temperature of 5OC revealed a negative correlation between storage time and the stability of the chemical characteristics of pH value, total phenol and caffeine content, and taste characteristics, except for taste preferences where the resulting correlation was positive correlation.

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