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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
 1 
Search results for , issue "Vol 8 No 1 (2021): Scientific Journal of Food Technology (March)" : 5 Documents clear
Karakteristik Mikroemulsi Yang Mengandung Ekstrak Virgin Coconut Oil (Vco) Bawang Dayak (Eleutherine Palmifolia ) Rubbana Sunardi; I Dewa Gde Mayun Permana; Lutfi Suhendra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 8 No 1 (2021): 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

This study aims was to determine the effect of the comparison of Dayak onions with VCO and the length of time of maceration on the characteristics of Dayak onion extract, was to get the best ratio of Dayak onions toVCO and the length of time of maceration so that the dayak extract with the best characteristics is produced, to determine the effect of the ratio of surfactants with VCO dayak extract. on the characteristics of the O/Wmicroemulsion, as well as getting the right ratio of the surfactant and VCO Dayak extract so that a stable O / W microemulsion was produced. This research was conducted in two steps. The first stage was the optimizationof the ratio of the material to the solvent and the length of time for maceration. The first stage, the experimental design used was a factorial randomized block design consisting of 2 factors, namely the first factor was thecomparison of Dayak simplicia with VCO solvent (1: 3, 1: 5, 1: 7, 1: 9, 1:11) . The second factor was the length of maceration (5, 7, and 9 hours). The best research result in the first stage are used in the second stageof research. The second stage was optimization of the microemulsion of Dayak's VCO extract. The experimental design used was a completely randomized design. In the treatment of the surfactant ratio withDayak onion VCO extract (89:11, 87:13, 85:15, 83:17, and 81:19 (v / v)). The data obtained were analyzed using variance fingerprints, and if there was an effect of treatment on the observed variables, it was followedby Tukey's 95% test. The best research result in the first stage were obtained in the treatment of the simplicia ratio of Dayak onions and VCO solvent (1:11) and maceration time of 9 hours with a total carotenoid contentof 17.915 (µmol / L), brightness (L *) 58.70, redness (a * ) 13.60, yellowish (b *) 74.45. The results of the second stage obtained a comparison of surfactants and dayak onion VCO extract (85: 15 v / v) with theturbidity index value of centrifugation (0.510), heating (0.507), pH 3.5, dilution 1: 9; 1:49 and 1:99 (0.121; 0.096; and 0.083), pH 4.5, dilution 1: 9; 1:49 and 1:99 (0.096; 0.088; and 0.078), pH 6.5, 1: 9 dilution; 1:49and 1:99 (0.093; 0.084; and 0.071), as well as storage with a microemulsion slope value of 0.0742 o/w.
Pengembangan Manfaat Bunga Kecombrang Menjadi Produk Selai Flora Di Kabupaten Tabanan Adiguna Tumpuan; I Gusti Ayu Ari Agustini
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 8 No 1 (2021): 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

Jam is one of the most popular condiment in international culinary. Commonly, jam was produced using fruits as main ingredients, but few countries using flower as the ingredient for making jam. However, flower jam still not popular especially in Indonesia. Kecombrang (torch ginger) is one of native plant from Indonesia. Torch ginger flower is used by Indonesian for making chili paste, herbs for meat or fish dish, or cooked as vegetables stir fried. Torch ginger usage for sweet products is not commonly known by Indonesian. This study will develop torch ginger usage to become a jam. The purpose of this study are to find out whether jam made from torch ginger flowers can be well received through organoleptic tests so as to produce flora jam products made from torch ginger flowers. The method used in this research is descriptive quantitative. The result of this study are: 1) Torch ginger flower jam gets a good response from the aspects of color, aroma, and taste, but it needs development from the aspect of texture 2) Flora jam is highly potential to become local gif
The Development of Socletation Extraction Method Against Flavonoid Levels of Matoa Leaves Ethanol Extract (Pomitea pinnata) Made Surya Pramana Mahardika; Ni Made Wartini; I Komang Eka Putera W
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 8 No 1 (2021): 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

Socletation is a method or process of separation of a component contained in a solid substance by filtering repeatedly using a specific solvent, so that all the desired components will be isolated. Factors that influence the extraction process with socletation among others are the addition amount of solvents and the extraction time. The purpose of this study was to find out the amount of solvents and the extraction time of matoa leaf extract (Pomitea pinnata) using the Socletation method. Determination of the amount of solvents and the best extraction time in the extraction of matoa leaf extract using socletation method with a ratio amount of 96% ethanol solvent and material as much as 1:5 ; 1:10 ; 1:15 and variations in extraction time of 3 hours, 6 hours, 9 hours, and 12 hours. Determination of the amount of solvents and extraction time is best done by calculating the flavonoid levels of validated chronism-spectrophotometer methods. The method used was a laboratory experiment with descriptive analysis. The parameters tested included moisture content, total yield, and flavonoid levels. The results showed that all parameters tested had met the requirements with return value % (80-110%); linearity with a value of r = 0.9954 (r > 0.95); LOD value 2,397ppm; LOQ value 7,988 ppm; precision <2%. Water content of fresh leaves were 69.18% and dry leaves were 10.36%; yield rate value increased in each treatment. The best amount of solvents was at a ratio of 1:10 with an extraction time of 3 hours.
Perubahan Kadar Malondialdehid Hati Dan Ginjal Tikus Diabetik Yang Diberi Diet Rumput Laut Caulerpa Racemosa N. L. A Yusasrini; I. D. G Mayun Permana
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 8 No 1 (2021): 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

Caulerpa racemosa seaweed is a type of seaweed that can be used as an antidiabetic. Previous studies have shown that Caulerpa. sp. was able to reduce blood glucose levels and showed the regeneration of pancreatic ? cells in diabetic rats. The purpose of this study was to determine the effect of C. racemosa seaweed diet on liver and kidney malondialdehyde levels in diabetic rats. The research stages began with chemical analysis of C. rasemosa seaweed flour and continued with bioassay testing. The analysis included proximate analysis, fiber, total phenol and antioxidant activity of C. rasemosa seaweed, analysis of blood sugar in serum and malondialdehyde (MDA) in the liver and kidneys. Results showed that C. rasemosa seaweed flour contained 11.37% water, 23.24% of ash content, 12.84% of protein, 2.02% of fat, 50.45% of carbohydrate by different, 6.35% of crude fiber, total phenol 2785 mg GAE / g, and 15.68% of antioxidant activity. Diet of C. rasemosa seaweed flour for 30 days was able to reduce blood glucose levels by 53.12% in the diabetic rat group. Liver MDA levels in the group of diabetic rats fed a diet C. rasemosa decreased 17.79% compared to the control group. Renal MDA levels in the diabetic rat group fed a diet of C. rasemosa seaweed were still higher than the control group but 15.53% lower than the diabetic group fed standard diet.
Identifikasi Sifat Fisik dan Biokimia Isolat Bakteri Asam Laktat dari Minuman Kesehatan Teratai Salju (Saussuera involucrate) N.M.I.H. Arihantana; A.S. Duniaji; N.N. Puspawati; M.S.P. Mahardika
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 8 No 1 (2021): 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

Snow lotus is a 72-hour fermented health drink from a palm sugar solution with snow lotus (Saussuera involucrate) without using other additives. Fermentation of snow lotus into lactic enzymes and active lactic acid bacteria is to help maintain the body in prime condition, establish and strengthen the immune system and is beneficial for overall health. Based on previous research, 33 isolates of lactic acid bacteria had been isolated from snow lotus health drink. From the isolates that had been successfully isolated, potential for lactic acid bacteria has no known properties as a probiotic candidate. Therefore research is necessary to obtain lactic acid bacteria isolates from snow lotus health drinks which are potential as probiotic isolates. The purpose of this study was to identify the physiological properties of the snow lotus health drink which included gram staining, observation of the shape of the colonies and cell shapes, and catalase testing and also to identify the biochemical properties which included growth at a variety of different temperatures, growth ability at low pH, growth on media containing salt or NaCl, production of CO2 from glucose, and production of dextran from sucrose. Based on the physiological properties, results showed that all 33 LAB isolates from the snow lotus health drink had negative catalase properties, positive gram staining in the form of single and chain rods, and also in the form of coccus, where 13 isolates were coccus and 20 were rod-shaped isolates. Based on the biochemical properties, from the 33 isolates, almost all LAB isolates were able to grow at temperatures of 10°C, 25°C, 37°C, 45°C, pH 2, 4, 6, and media containing salt concentrations of 4% and 6.5 %, 19 isolates were able to produce CO2 from glucose, and 15 isolates were able to produce dextran from sucrose.

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