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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 5 Documents
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Search results for , issue "Vol 9 No 1 (2022): Scientific Journal of Food Technology (March)" : 5 Documents clear
Pengaruh Perbandingan Terigu Dan Tepung Biji Alpukat (Persea Americana) Terhadap Karakteristik Biskuit Kadek Dyah Swasni Prambandita; I Ketut Suter; Ida Bagus Putu Gunadnya
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 9 No 1 (2022): Scientific Journal of Food Technology (March)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Avocado seeds are one part of the plant that has not been widely used by the community. The fiber and natural antioxidants content of avocado seeds can be used as functional food. The utilization of avocado seeds flour in biscuit products is expected to make it easier for people to enjoy snacks and get its health benefits. This study aims to determine the effect of the ratio of wheat flour and avocado seed flour to the characteristics of biscuits, to determine the ratio of wheat and avocado seed flour to obtain the best characteristics of the biscuits, and examine the effect of the best mixed flour and avocado seed flour on blood sugar levels in mice. This research consisted of 2 stages. The first stage used a completely randomized design with a treatment ratio of wheat and avocado seed flour, namely F1 (100: 0), F2 (90:10), F3 (80:20), F4 (70:30), F5 (60:40) , F6 (50:50). Determination of the best biscuits was done based on the observed parameters, namely: chemical test (protein test, moisture test, fat test, ash content test, crude fiber test, antioxidant capacity, IC50 value). After obtaining the best product, the research was continued with the second stage, namely feed treatment using male Wistar mice weighing 20-30 g for 8 days by comparing the initial and final blood sugar levels. Mice were grouped into 3 groups based on the feed given, namely the DM group with standard feeding, the second group DM mice with standard feed mixed with the best biscuits, the third group with feeding only the best biscuits. The results showed that the formulations of wheat and avocado seed flour had an effect on the characteristics of the biscuits, namely color L, a, b, protein content, moisture content, fat content, ash content, crude fiber content, antioxidant capacity and IC50. The ratio of wheat flour and avocado seed flour that produced the best biscuit characteristics was the 50:50 formulation with the following characteristics: 5.60% protein content, 3.04% ash content, 4.94% moisture content, 32.25% fat content, 28, 03% carbohydrate content, 25.12% crude fiber, 7664 ppm IC50, 517.8307 mg GAE / kg antioxidant capacity, 25.73 L value, 22.81 a value, and 21.62 b value. Mixed flour and The best avocado seed flour reduce blood sugar levels in mice by 33.49%
Karakteristik Ekstrak Buah Kelubi (Eleiodoxa Conferta Burret) Dan Aplikasinya Sebagai Pengawet Ikan Mujair (Oreochromis Mossambicus) Victory Sandy Atisanto; I Ketut Suter; Pande Ketut Diah Kencana
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 9 No 1 (2022): Scientific Journal of Food Technology (March)
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 see the effect of solvent concentration and maceration time on the extract of Kelubi fruit (Eleiodoxa conferta Burret). Determine the solvent concentration and maceration time that produces the best Kelubi (Eleiodoxa conferta Burret) fruit extract. Determine the soaking concentration of the Kelubi fruit extract (Eleiodoxa conferta Burret) which can increase the longest shelf life of tilapia fish (Oreochromis mossambicus). This research was divided into two stages in the first phase of research on the effect of solvent concentration and maceration time on kelubi fruit extract. The research was conducted in two steps. The first factor is ethanol solvent 70%, 80%, 96% and The second factor maceration time 12 hours, 24 hours, 36 hours. The results showed that 70% ethanol solvent concentration and 24 hours maceration time produced the best kelubi extract with yield 36,68%, phenol content 4,51%, total acid 0,69, vitamin C levels 5837,18 mg AAE / g and pH 1,63. The best treatment was determined based on the highest phenol compound, the highest yield and total acid. Stage II the effect of immersion in a solution of kelubi fruit extract on the longest shelf life of tilapia fish. The second stage of the study was carried out by using a randomized block design method with immersion in a solution of kelubi extract in tilapia fish with a concentration of 10%, 20%, 30%, 40%, 50%. The results of the analysis showed that concentration of 10% could increase the shelf life of fish with the organoleptic test criteria eye appearance of 4,53 (slightly sunken eyes, cloudy cornea, slightly grayish pupils, not glossy gills pink or pale light brown with cloudy mucus), mucus appearance 4,60 (mucus a bit thick, begins to change color), flesh 4,67 (fleshy incisions begin to fade, less strong flesh tissue), smell 4,73 (slight odor acid), texture 4,63 (slightly soft, less elastic), total acceptance of 4,63 (like), with a pH value of 7,7, and total microbes of 2,60E+09.
Karakteristik Enkapsulat Fikosianin Mikroalga (Spirulina Platensis) Sebagai Antioksidan Alamai Pada Perlakuan Jenis Dan Konsentrasi Enkapsulan Ida Bagus Gede Brahmantara; Ni Made Wartini; Lutfi Suhendra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 9 No 1 (2022): Scientific Journal of Food Technology (March)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Spirulina platensis microalgae contain phycocyanin, a bioactive compound. Phycocyanin is a natural antioxidant that has instability against temperature and light. The objective of this research was to determine the effect of different types and concentrations level of encapsulants on the characteristics of S. platensis microalgae phycocyanin encapsulate. The experimental method with Randomized Block Factorial Design were used, where 2 treatments were given. The first treatment was the type of encapsulants, which consists of Arabic gum, maltodextrin, and the combination of both (Arabic gum : maltodextrin). The second treatment was the concentration level, which are 10%; 20%; and 30%. All the treatments given were repeated twice, thus 18 experimental units were obtained. The data were analyzed using ANOVA and followed by Tukey’s Test. The results shown that the combination of Arabic gum and maltodextrin (1:1) on the concentration level of 10% produced the best phycocyanin encapsulate with total yield of 13.39%; water content of 6.39%; phycocyanin content of 13.74%; encapsulation efficiency of 44.38%; antioxidant capacity of 24.92 mg/L GAEAC.
Karakterisasi Sinbiotik Ekstrak Tepung Rebung Bambu Tabah (Gigantochloa Nigociliata Buse-Kurz) Dengan Lactobacillus Sp. Ar6152 Putu Agus Nadiarta; Nyoman Semadi Antara; Ida Bagus Wayan Gunam
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 9 No 1 (2022): Scientific Journal of Food Technology (March)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Tabah bamboo shoots (Gigantochloa nigrociliata Buse-Kurz) flour can be used as a prebiotic because it has oligosaccharides such as stakiosa and rafinosa.Tabah bamboo shoots flour has ability to produce short-chain fatty acids derived from the fermentation of digestive tract lactic acid bacteria (LAB) and Lacobacillus rhamnosus. In tabah bamboo shoots pickle there are also LAB that are able to survive at low pH and bile salts, one of the potencial bacteria is Lactobacillus sp, AR6152. In this study, experiments were conducted synbiotic characteristics of stoic bamboo bamboo shoots with Lactobacillus sp AR6152 with 3 formulas between prebiotics and probiotics using a ratio of 1:2 (Sinbiotic A), 1:1 (Sinbiotic B) and 2:1 (Sinbiotic C) and additional ingredients as a coating 1 g of casein and 20 g of maltodextrin for 100 mL of synbiotic solution. The synbiotic solution is dried with freeze dry until it becomes a powder. The purpose of this study was to find out the viability of Lactobacillus sp AR6152 with an observation time of 0 weeks, 1 weeks, 2 weeks 3 weeks and 4 weeks, and the microcapsule morphology of product. The results showed that the resulting microcapsules have an irregular shape because using freeze-drying method as drying technic and smooth microcapsules surfaces and without holes due to the use of casein and maltodextrin as a coating material affects the viability of Lactobacillus sp. AR6152 is classified as stable in log 1011. The viabillity of Lactobacillus sp. AR 6152 decrease after 2 weeks of storage. In the Synbiotic B decreases less in week 0 and 2 compared to synbiotic Synbiotic A and Synbiotic B. In Synbiotic B in week 0 as much as (3.5 ± 0.03) ×? 10?^11 CFU/g and down to (3.2 ± 0.02) ×? 10?^11 CFU/g and (1.9 ± 0.02) × ? 10?^11 CFU/g in week 2 and 4.
Kajian Pengaruh Jenis Pelarut Dan Lama Maserasi Terhadap Karakteristik Dan Stabilitas Ekstrak Jeruk Limau (Citrus Amblycarpa) Sebagai Antioksidan Alami Pada Makanan Putu Julyantika Nica Dewi; G. P. Ganda Putra; Lutfi Suhendra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 9 No 1 (2022): Scientific Journal of Food Technology (March)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Lime is a natural ingredient that contains bioactive compounds such as antioxidants (vitamin C, palmitate, polyphenols), essential oils, and high antibacterial properties. The bioactive compounds are obtained by extraction using the maceration method. This study aims to determine the effect of the type of solvent and the time of maceration on the characteristics and stability of the extract of lime (Citrus amblycarpa) as a natural antioxidant in food, and to determine the type of solvent and the most effective maceration time. Extraction of lime using 3 types of solvents (ethanol, methanol, and acetone) and 3 periods of maceration, namely (2 hours, 4 hours, and 6 hours). The variables observed in the first stage were: yield, vitamin C, total phenol, antioxidant capacity), effectiveness index test. The second stage of research was carried out by storing lime extract in a temperature variation treatment consisting of 6 levels (S1 = 0oC, S2 = 20oC S3 = 40oC, S4 = 60oC, S5 = 80oC and S6 = 100oC) then observed the trend rate of vitamin C content. The effectiveness index test showed that the methanol solvent treatment and 6 hours maceration time were able to produce the best lime extract characteristics with yields of 35.08%, vitamin C of 7,580.90 mg AAE / 100g, total phenol of 6,484.54 mg GAE / 100g , and the antioxidant capacity of 4,928.79 mg GAEAC / 100g. The higher the storage temperature, the lower the vitamin C content of the lime extract. Changes in vitamin C content to the effect of temperature are shown by regression y = -11.433x + 7518.6, with a correlation coefficient (r) -0.9251. The highest vitamin C content at 0oC was 7338.47 mg AAE / 100g and the lowest at 100oC was 6163.59 mg AAE / 100g. The results of the study concluded that the type of solvent treatment and maceration time affected the characteristics of the lime extract.

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