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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 9 No 2 (2022): Scientific Journal of Food Technology (September)" : 6 Documents clear
ANALISIS MODAL KERJA PENGOLAHAN DAN PERDAGANGAN KOPI ARABIKA BEANS (OSE) KECAMATAN KINTAMANI, BANGLI I Made Adi Parimartha; I Ketut Satriawan; Wayan Widia
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2022.v09.i02.p101

Abstract

Coffee is one of the potential plantation sectors that continues to be developed at the production level and for the industrial and trade sectors. To process coffee to be ready for market, several stages of processing need to be done. The company requires the cost of processing coffee until the coffee is ready to be traded. The costs incurred in processing coffee are called working capital. The objectives of this study are (1) to know the processing of arabica coffee until coffee is ready to be traded both between islands and exports in Bangli Regency, (2) determine the working capital components of Arabica coffee processing until coffee is ready to be traded between islands and exports in Bangli Regency, (3) Formulating working capital for processing Arabica coffee until coffee is ready to be traded both between islands and exports needed by Arabica coffee companies in one delivery period. This study uses fieldwork research methods and library research. The research was conducted in Kintamani Subdistrict because this area is the best Arabica coffee-producing area in Bali with a distinctive taste of coffee with an orange aroma. Based on the research, it was found that the order of the coffee processing consisted of preparation of raw materials, spindle sorting, stripping of fruit skin, fermentation, washing, drying, splitting of horn skin, sorting coffee beans, packaging, and shipping to consumers between islands and exported. The working capital components of Arabica coffee companies in Kintamani District are raw materials, water, labor, shipping, and administrative costs. The working capital of Arabica coffee processing in business units in Kintamani District is Rp. 9,401.92 per kg of raw materials, and there are additional administrative and shipping costs of Rp. 7,000,000 for the process of shipping finished products to Arabica Coffee.
PENGARUH PENAMBAHAN ASAM ASKORBAT TERHADAP DAYA SIMPAN DAN MUTU DAGING HAS LUAR (SIRLOIN) SAPI BALI Febriyawati Cahyanty Nugraha; Nyoman Semadi Antara; Komang Ayu Nocianitri
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2022.v09.i02.p116

Abstract

The purpose of this study was to determine the effect of ascorbic acid on the shelf life and quality of Balinese beef sirloin and to determine the concentration of ascorbic acid to produce Balinese beef with the best quality and longest shelf life. The treatments tried in this study were the concentration of 0% ascorbic acid solution; 0.5%; 1%; 1.5% and 2% with 0 storage time; 2; 4; 6; 8 and 10 days at 4 ± 10C. The variables observed were coliform, total plate count (TPC), pH, thiobarbituric acid (TBA), water binding capacity (WHC), color with parameters L*, a* and b*, texture with parameters of hardness, springiness, cohesiveness, gumminess., chewiness and resilience as well as cooking loss (cooking lost). The concentration of ascorbic acid solution and storage time had a very significant effect on (p <0.01) the amount of coliform, total plate count (TPC), pH, TBA, water holding capacity (WHC), cooking lost, sensory which includes preferences of color, texture, taste, aroma and overall acceptance, the interaction of the two also has a real effect. Based on the smallest amount of total plate count contamination, sirloin with a concentration of 2% ascorbic acid solution for 8 days of storage is the best treatment with coliform results of 85.67 ± 1.53 MPN / g, total plate count (TPC) (8.1 ± 12) x 105 CFU / g, pH value 3.56 ± 0.02, thiobarbituric acid (TBA) value 0.39 ± 0.01, water binding capacity 40.98 ± 0.01%, color L* = 25.55; a* = 5,51; b* = 10.61, hardness texture = 1911.10 ± 0.28; springiness = 1.00 ± 0.03; cohesiveness = 0.65 ± 0.03; gumminess = 692.75 ± 0.02; chewiness = 600.86 ± 0.22; resilience = 0.55 ± 0.02 and cooking loss (cooking lost) 40.24 ± 0.20%. The characteristics of Balinese beef sirloin meet the Indonesian National Standard (SNI 3932 - 2008).
KAJIAN KONSUMSI MINUMAN BERKAFEIN PADA PETUGAS KEAMANAN (SATPAM) DI KAWASAN INDUSTRI SURYA CIPTA-KARAWANG Achmat Sarifudin; Riyanti Ekafitri; Enny Sholichah; Nok Afifah; Septian Bayu Nugraha; Yellianty Yellianty; Nana Sutisna Achyadi
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2022.v09.i02.p63

Abstract

Salah satu pekerjaan dengan tingkat konsumsi minuman berkafein yang tinggi adalah petugas keamanan termasuk satpam di Kawasan Industri Surya Cipta Karawang. Tingkat konsumsi ini dipengaruhi oleh sistem jadwal kerja yang mengharuskan konsumsi minuman berkafein seperti kopi agar satpam tetap terjaga dan dapat meningkatkan kinerja mereka. Penelitian ini bertujuan untuk mengidentifikasi jumlah kafein yang dikonsumsi satpam di Kawasan Industri Surya Cipta Karawang, mengidentifikasi tingkat konsumsi minuman berkafein atau risiko konsumsi minuman berkafein, dan mengetahui faktor internal yang mempengaruhi tingkat konsumsi kafein (usia, tingkat pendidikan, jadwal kerja, indeks massa tubuh, dan catatan kesehatan). Pengumpulan data dilakukan pada bulan November 2020. Sebanyak 114 responden diperoleh dari rumus Slovin yang telah memenuhi jumlah minimal subjek. Satpam sebagai responden dipilih menggunakan teknik purposive sampling dengan pertimbangan tertentu. Berdasarkan berbagai elemen masyarakat, satpam ditengarai sebagai kelompok masyarakat yang paling banyak mengonsumsi minuman berkafein. Hal ini dikarenakan adanya sistem jadwal kerja yang disebut shift. Mayoritas responden mengkonsumsi minuman berkafein sebanyak 200-399 mg per hari dengan risiko asupan kafein yang sangat rendah. Pada risiko tinggi konsumsi minuman berkafein, mayoritas responden berada pada usia produktif, memiliki indeks massa tubuh normal, tidak memiliki gangguan kesehatan, dan memiliki jadwal kerja shift siang sebesar 10,53% (12 responden). Sedangkan pada risiko konsumsi minuman berkafein yang sangat tinggi, sebagian besar responden juga berada pada usia produktif, memiliki indeks massa tubuh BB light dan heavy underweight, hanya satu responden yang memiliki riwayat diabetes, dan mengalami sore hari. jadwal kerja shift sebesar 1,75% (2 responden).
KARAKTERISTIK EKSTRAK PEWARNA KULIT ANGGUR BALI (Vitis vinifera L. var. Alphonso Lavallee) PADA PERLAKUAN KONSENTRASI DAN pH PELARUT ETANOL Ni Kadek Wiji Astuti; Ni Made Wartini; I Made Supartha Utama
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2022.v09.i02.p75

Abstract

Grape fruit skins which contains high antioxidants are potential as a source of natural anthocyanin dyes. The extracted natural anthocyanin dye depends on the concentration of the solvent and the pH of the solvent. This study aims to determine the effect of solvent concentration and solvent pH in the extraction process on the characteristics of the Balinese grape skins dye extract from red wine by-products, and determine the best solvent concentration and solvent pH of the Balinese grape skins dye extract from the side product of red wine. This study were designed using a completely randomized design with two treatment factors. Factor I is the concentration of ethanol solvent, which is divided into three levels (70%, 80% and 90%). The second factor is the pH of the solvent which is divided into 3 levels (pH 3, 4 and 5). The data were analyzed using analysis of variance and then Duncan's multiple range test (DMRT 5%) was performed. The results showed that the concentration of ethanol solvent and solvent pH had a significant effect on yield, while the interaction had a significant effect on total phenol, total anthocyanin, antioxidant capacity, and IC50. The best characteristics of the extract were tested by the effectiveness index. The best extract was obtained in the treatment of ethanol solvent concentration of 90% with a pH of 3. In this combination of treatments, the yield characteristics of 26.91%, total phenol 5178.95 mg GAE /100 g, total anthocyanin 12363.9 mg/L, antioxidant capacity of 3657.31 mg GAEAC/100 g, IC50 25.11 ppm, L * value (brightness) 20.12, a * value (redness) 7.97, and b * value (yellowish) 5.71.
KARAKTERISTIK EKSTRAK KULIT BUAH MANGGIS (Garcinia mangostana L.) DAN BUNGA ROSELLA (Hibiscus sabdariffa Linn) SEBAGAI BAHAN PANGAN FUNGSIONAL PADA VARIASI JENIS PELARUT DAN SUHU EKSTRAKSI I Made Kartana; Luh Putu Wrasiati; Gusti Putu Ganda Putra
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2022.v09.i02.p91

Abstract

Mangosteen pericarp and rosella flower can be used as a functional food. The aims of this study were to determine the effect of solvent type and extraction temperature on the characteristics of the powder extract of mangosteen pericarp and rosella flower, determine the type of solvent and extraction temperature that can produce the best characteristics of the powder extract of mangosteen pericarp and rosella flower, and to know the compounds which contain on the characteristics of the powder extract of mangosteen pericarp and rosella flower. The experiments were a factorial experiment with two factors which were designed with a randomized block design. The first factor is the type of solvent which consists of ethanol 96%, acetic acid, ethanol 96%:acetic acid (1:1), ethanol 96%:asam asetat (2:1). Second factor is extraction temperature which consists of room temperature, the temperature of 40 ± 2oC, 50 ± 2oC, 60 ± 2oC with maceration time is 2 hours. The results showed that the solvent of ethanol 96% 1:1 acetic acid at room temperature and the interactions have a significant effect on the yield, total phenol, and antioxidant capacity. In the analysis of total anthocyanin only the solvent type and the extraction temperature had a significant effect, meanwhile, both interactions didn’t affect anything. Ethanol 96% 1:1 acetic acid at room temperature produced the best characteristics of the powder extract of mangosteen pericarp and rosella flower with yield characteristic 20,32±0,26a%, total phenol 9,5903±0,05 mg GAE/100g, antioxidant capacity 47,6796±1,49 mg GAE/100g, dan total anthocyanin 11,10 %. Meanwhile, the types of chemical compounds analyzed with the GC-MS method on the powder extract of mangosteen pericarp and rosella flower are metiletilasetat, dihidropiran, karbonilklorida, 2- propanal, 2-furanon, tetrahidrotiazol, lakton, pentadesil ester.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

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