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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,
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 8 Documents
Search results for , issue "Vol 4 No 1 (2017)" : 8 Documents clear
Pengaruh Penambahan Bawang Putih dan Lama Fermentasi Terhadap Mutu Mikrobiologis dan Organoleptik Bebontot Nyoman Semadi Antara; I Wayan Sweta Partama; Luh Putu Wrasiati
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 4 No 1 (2017)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Bebontot is one of fermented meat product produced in Bali island, Indonesia. Chopped porkand fat are mixed with spices and salt. The mixer are wrapped in spatha of areca tree (Arecacatechu L.) and fermented for several days to produce bebontot. The research was conductedto find out the effects of garlic in bebontot formulation and fermentation time on thebebontot quality. The result showed that the addition of garlic could suppressed significantlythe growth of Enterobacteriaceae and Staphylococcus aureus, but not for lactic acid bacteria(LAB) and micrococci bacteria. During fermentation all investigated bacteria were changewhere LAB increased and Enterobacteriacea and Staph. aureus decreased during process offermentation. The organoleptic characteristicts of bebontot were influenced significantly bycombination of both treatments.
Kombinasi Berat Beban dan Lama Pengepresan pada Pembuatan Keju Lunak Rampelas (Ficus ampelas) dengan Koagulan Alami Pengganti Rennet I Made Sugitha; Ni Nyoman Puspawati; AAI. Sri Wiadnyani
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 4 No 1 (2017)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This aims of the research to obtain coagulant alternative materials as rennet replacement ,which until now its has still a great price and should to import for manufacturing process ofsoft cheese . The long-term goal of this research is to produce a good cheese qualityproduction by using a natural coagulant of babakan rampelas (Ficus ampelas) as rennetsubstitute has a price cheaper than the natural cheese processing product .. The specificpurpose of this research is to know the optimum pressing time and the heavy burden forproducing soft cheese product that combined with lactic acid bacteria in the proceses. Thisstudy used a Randomized Complete Design with time as a treatment consists of 4 levels,namely 12, 14, 16 and 18 hours and heavy pressing load l which consists of 3 levels i.e. 1 kg,1.5 kg and 2 kg. The treatment repeated as many as 3 times so that the retrieved 36 unitexperiment. The observed parameters include: Rendement, water, protein, fat, Lactic acidbacteria and sensory evaluation test. The conclution of the research that 16 hr and 2 kgloading weight of the best treatment were efected to rendement,(54.57%,; water( 64,22%);ash( 0,94%); protein(14,16%), fat(24,27%); and LAB content(5.0330 log cfu/g of soft cheseproduct.
Optimasi Suhu dan Waktu Ekstraksi Kulit Kayu Manis (Cinnamomum burmanii) dengan Gelombang Ultrasonik Menggunakan Response Surface Methodology (Rsm) Ni Luh Putu Diah Rupini; I Wayan Rai Widarta; I Nengah Kencana Putra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 4 No 1 (2017)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Cinnamon is a spice containing components of volatile oil, non-volatile oil and starch. Thisstudy was aimed to determine the temperature and extraction time of cinnamon bark(Cinnamomum burmanii) with optimum ultrasonic waves, so as to produce oleoresin.Optimization of the temperature and extraction time of cinnamon bark was done by usingResponse Surface Methodology. The design of central composite was used to study theeffects of temperature and time on the extraction of cinnamon bark with ultrasonic waves.The results showed that the temperature of 58,3C and 77,7 minutes extraction of cinnamonbark with ultrasonic waves produced oleoresin yield; and the highest content ofcinnamaldehyd of cinnamon bark respectively 26,5770% and 1,7280%. Meanwhile, thevalue of the refractive index is equal to 1,5750 and the density is equal to 1,0360 g/cm3.
Preferensi Pangan Rumah Tangga Berdasarkan Sosial Ekonomi Wilayah di Kalimantan Barat Imelda Wynalda; Rakhmad Hidayat
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 4 No 1 (2017)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This research aim to identify the society food preferences at the level of households based onper capita income of the region in the West Kalimantan province. The research method usedwas cross sectional study. The location of the research is grouped into three strata of theeconomy based on GDP, namely Pontianak city (high strata), Sekadau district (the lowerstrata) and Ketapang district (the intermediate strata). Then selected two subdistrict fromeach city/district. The sample of subjects is selected by purposive 25 householdsper subdistrict, and the total sample 150 households. The results showed that the foodpreferences of the subject significantly associated with per capita income of the area (p<0.05), namely corn, noodle, cassava, sweet potato, taro, sago, beef, chicken, duck egg, freshfish, shrimp, shellfish, anchovies, fish with soy, milk, milk powder, cooking oil, coconut,pecans, walnuts, chocolate, green beans, douchi fermented beans, granulated sugar, brownsugar, syrup, instant drinks, string beans, carrots, bananas, papaya, guava, mango, jackfruit,coffee and tea. Reasons for the selection of food preferences of the subject, because thehabits and the daily food.
Efek Hipoglikemik Pemberian Flake dari Tepung Jagung dan Rumput Laut Gracilaria Sp. pada Tikus Diabetes N. L. Ari Yusasrini; Luh Putu T. Darmayanti
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 4 No 1 (2017)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The purpose of this study was to determine the hypoglycemic effects of flake made from amixture of corn flour and seaweed Gracilaria sp. (corn flake-seaweed) in diabetic rats.Stage of research began with making of corn flake-seaweed, testing nutritional value offlake and continued with bioassay testing using induced diabetic rats. Twenty-one rats(Wistar) were used in this study. Rats were divided into 3 groups: PS (-), PS (+), and PF.Each group was given a different feed. Analysis was conducted on the analysis of proximateand crude fiber content of flake, blood sugar analysis, weighing and observations in animalfeed consumption. The results showed that flake had 3,62 % of a moisture content, 4,59 %of ash content, 9.30% of protein content, 8,27 % of fat content carbohydrates by differentlevels of 74.22% and 36.54% of crude fiber. Bioassay testing showed that the corn flakeseaweedhas hypoglycemic effects and could lower blood glucose levels by 48.43% indiabetic rats.
Food Grade Grease Berbahan Baku Minyak Sawit Crude Palm Oil (Cpo) Off Grade Dengan Variasi Konsentrasi Thickening Martanto Totok; Anto Susanto; Indra Pratiwi
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 4 No 1 (2017)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Food grade grease (FGG is a kind of lubricant made from vegetable oil. Food Grease isconsidered safe for healthy and it does not pollute the environment so that it can be veryimportant for particular industries such as pharmaceutical, animal feeding, cosmetic, andespecially food industry. This study is aiming at obtaining optimum basic formulation ofthickening agent (LiOH) that can produce qualified food grade grease. It is a kind of factorialexperimental study by using complete random sampling. Based on Fisher test, the treatmentshows a different result significantly. Then, it is continued by conducting Duncan’s MultipleRange Test (DMRT). 2% of activated charcoal is the best treatment because it results FFAscore, lower water content, and the bright yellow color that is shown by the score of 5.48%,0.0498 %, and 3 % that successively obtained. The treatment on thickening agent (LiOH)(P1) and the revious one (L1) are the best treatment which produce qualified food gradegrease, corrosion resistance value 12.0, dropping point 130C, lubricating texture value 1,pH value 9.45, water content 0.19%, and ash content value 0.76%.
Cemaran Mikrobiologis Pada Beberapa Loloh Bali Di Kota Denpasar Putu Ari Sandhi Wipradnyadewi; Ni Luh Ari Yusasrini
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 4 No 1 (2017)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The purpose of this study was to determine the amount of microbial contamination andbacterial pathogens as well as the level of safety on some of loloh Bali in Denpasar. Thestudy consisted of two phases i.e. first: an inventory of some loloh Bali in Denpasar, amongothers, loloh don base, loloh don sirsak, loloh don jarak, loloh samiloto, loloh dontempuyak, loloh kunyit, loloh temulawak and loloh don piduh. The second stage: the analysisof microbial contamination and bacterial pathogens of loloh BaliIn the first stage concluded that there were loloh don base, loloh don sirsak, loloh don jarak,loloh samiloto, loloh don tempuyak, loloh kunyit, loloh don piduh and loloh temulawak inDenpasar. The second phase resulted that 100% of the samples loloh don base, don piduh,don sirsak, don jarak, and don tempuyak compliant with the value of total microbes, 16.7%of the samples loloh samiloto, 75% loloh kunyit and 50% loloh temulawak meet therequirements of total microbes. 100% of loloh don piduh, 16.7% loloh don base, 0% lolohsamiloto, 0% loloh don sirsak, 0% loloh don jarak, 0% loloh don tempuyak, 75% lolohkunyit and 50% loloh temulawak meet the requirementsof total coliform and 100% of thesamples have been analyzed showed did not contain E.coli. Loloh don base 4, loloh kunyit2, loloh kunyit 4, loloh don piduh meet all the requirements of total microbes, coliform andE. Coli.
Pengaruh Suhu dan Waktu Ekstraksi Terhadap Kandungan Flavonoid dan Aktivitas Antioksidan Daun Sirsak (Annona muricata L.) Menggunakan Ultrasonik Ni Wayan Ayuk Yuliantari; I Wayan Rai Widarta; I Dewa Gede Mayun Permana
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 4 No 1 (2017)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This research was conducted to determine temperature and time exraction effect onflavonoid content and antioxidant activity of soursoup leaf extract. The experimental designused in this research was a factorial completely randomized design which consisted of twofactors. The first factor was temperature of extraction that consists of temperature 35C,45oC, and 55oC. The second factor was the time of extract namely 10, 20, and 30 minuts.The treatment was repeated twice to obtain 18 units of the experiment. Data were analyzedwith analysis of variance, followed by Duncan test. The results showed that the besttreatment of soursoup leaf extract temperature of 450C and extraction time 20 minutesresulted in yield 19.14%, total flavonoids 903.90 mgQE /g extract and IC 50 value was 258.155 mg / L.

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