MEDIA ILMIAH TEKNOLOGI PANGAN - repositori.unud.ac.id · Pengaruh Penambahan Kunyit (Curcuma domestica Val.) dan Lama Fermentasi Terhadap Karakteristik Mikrobiologis Urutan (Sosis

ISSN: 2407-3814 (print) ISSN: 2477-2739 (e-journal)

MEDIA ILMIAHTEKNOLOGI PANGAN

Volume 2, No. 2, September 2015, Hal. 089 – 176

J u r n a l I l m i a h I l m u d a n Te k n o l o g i P a n g a n

Program Magister Ilmu dan Teknologi PanganProgram Pascasarjana - Universitas Udayana

Vol.2, No.2, September, 2015, Hal.089-176 ISSN: 2407-3814 (print); 2477-2739 (e-journal)

Media Ilmiah Teknologi Pangan

PEMIMPIN UMUM

Dr. Ir. I Nengah Kencana Putra, MS.

DEWAN REDAKSI

Ketua

Prof. Ir. Nyoman Semadi Antara, MP., Ph.D.

Anggota

Prof. Dr. Ir. I Ketut. Suter, MS.

Prof. Dr. Ir. GP Ganda Putra,MP

Ir. I Made Anom Sutrisna W., M.App.Sc., Ph.D.

Dr. Ir. Ida Bagus Putu Gunadnya, MS.

Dr. Ir. IDG. Mayun Permana, M.S.

REDAKSI PELAKSANA

Dr. Ir. Ni Made Wartini, MP

I Putu Suparthana, SP., M.Agr., Ph.D.

Made Insani Utami

PENGELOLA

Program Studi Magister Ilmu dan Teknologi Pangan

Program Pascasarjana-Universitas Udayana

ALAMAT REDAKSI

Jl. P.B. Sudirman, Denpasar-Bali

Telp. 0361-223797/0361-247962 ext: 128

E-mail: [email protected]

mailto:[email protected]

Vol.2, No.2, September, 2015; Hal. 089-176 ISSN: 2407-3814 (print); 2477-2739 (e-journal)

MITRA BESTARI

Prof. Ir. I N Semadi Antara,M.P., Ph.D.

Fakultas Teknologi Pertanian, Universitas Udayana-Denpasar

HASHIMOTO, Masayuki.

Institute of Molecular Medicine and

Center for Infectious Disease and Signaling Research,

Medical School, National Chengkung University

Prof. Dr. Ir. I Ketut Suter, M.S.


Prof. Dr. Ir. GP Ganda Putra,M.P.


Dr. Ir. IDG. Mayun Permana, M.S.


Ir. I Nengah Sujaya, M.Agr.Sc.,Ph.D.

Fakultas Ilmu Kesehatan Masyarakat, Universitas Udayana-Denpasar

Ir. I Made Anom Sutrisna W., M.App.Sc., Ph.D.


Ir. I.B.W.Gunam,M.P., Ph.D.


Dr. Ir. Luh Putu Wrasiati,M.P.


Ir. Ida Ayu Astarini, MSc., Ph.D.

Program Studi Magister Ilmu Biologi, Universitas Udayana,

Media Ilmiah Teknologi Pangan

Volume 2, No. 2, September 2015, Hal. 089-176

ISSN: 2407-3814 (print); 2477-2739 (e-journal)

Hasil Penelitian

Pengaruh Suhu dan Waktu Distilasi Cairan Pulpa Hasil Samping

Fermentasi Biji Kakao Terhadap Karakteristik Distilat Cuka Fermentasi

Effect of Distillation Time and Temperature of Pulp’s fluid, from Side

Result of Cocoa Bean Fermentation, to Characteristic of Fermented

Vinegar’s Distillate

G.P. Ganda Putra, Ni Made Wartini, dan Putu Timur Ina

089-097

Penentuan Formula Biskuit Labu Kuning (cucurbita moschata) Sebagai

Pangan Diet Penderita Diabetes Mellitus

Determination of Yellow Pumpkin (Cucurbita moschata) Biscuit’s

Formula as Dietary Food for Peoples with Diabetes Mellitus

I Made Sugitha, Bambang Admadi Harsojuwono, dan I Wayan Gede Sedana Yoga

098-105

Optimasi Konsentrasi VCO dalam Mikroemulsi O/W dengan Tiga

Surfaktan sebagai Pembawa Senyawa Bioaktif

Optimization of VCO Concentration in O/W Microemulsion with Three

Surfactant as Bioactive Delivery System I.D.G. Mayun Permana dan Lutfi Suhendra

106-114

Pengaruh Metode Pemanasan Terhadap Karakteristik Mutu Teh Beras

Merah Jatiluwih

Heat Effect to Quality’s Characteristic of the Jatiluwih Red Rice Tea

I Putu Gde Budisanjaya, Luh Putu Wrasiati, dan I Made Anom Sutrisna Wijaya

115-121

Sifat Fungsional Campuran Kedelai dan Rumput Laut Ditinjau dari

Efek Hipoglikemik Secara In Vivo

Functional Function of Soy and Seawead Composition on Hypoglicemic

Effect In Vivo

I Ketut Suter, I Nengah Kencana Putra, N.L. Ari Yusasrini, dan Ni Made Yusa

122-131

Pengaruh Penambahan Kunyit (Curcuma domestica Val.) dan Lama

Fermentasi Terhadap Karakteristik Mikrobiologis Urutan (Sosis Bali

Terfermentasi)

The Effect of Turmeric (Curcuma domestica Val.) and Fermentation Time

on Microbiological Characteristic of Urutan, a Balinese Fermented

Sausage Nyoman Semadi Antara, Ida Bagus Wayan Gunam, Anak Agung Made Dewi

Anggreni

132-140

Coffee Area (Subak Abian Tri Guna Karya Kintamani Bangli) Based

Waste Management Potential to Generate Renewable Energy Sources and

Nutrition

I Nyoman Sucipta

141-147

Aktivitas Antioksidan dan Kadar Antosianin Roti Manis Tepung Ubi

Ungu Modifikasi selama Penyimpanan dan Perbaikan Formulasi

Antioxidants Activity and Anthocyanin Contents of Sweet bread, Made

from Modification Flour of Purple Sweet potato, During Storage and

Improvement of the Formulation

Gusti Ayu Ekawati, Gusti Ayu Kadek Diah Puspawati, dan Putu Timur Ina

148-154

Karakteristik Cuka Makan dari Cairan Pulpa Hasil Samping Fermentasi

Biji Kakao pada Penambahan Gula dan Garam

Characteristics of Cocoa Vinegar from Watery Sweating of Cocoa Beans

Ni Made Wartini, Luh Putu Wrasiati, dan G.P. Ganda Putra

155-162

Food Safety and Nutrients of Terites,

a Case Study in Kabanjahe, The City of Karo region, Sumatera Utara

I Putu Suparthana, Ricky Suranta Perangin-angin, dan I Gusti Ngurah Agung

163-169

Pengaruh Penambahan Waluh (Cucurbita moschata, ex. poir)

sebagai Sumber Karoten terhadap Karakteristik Bolu Kukus

The Addition Effect of Pumpkin (Cucurbita moschata, ex. poir ) as a

Source of Carotene to the Characteristics of Steamed Sponge Cake

Putu Ari Sandhi Wipradnyadewi dan A.A.I. Sri Wiadnyani

170-176

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PENGARUH PENAMBAHANWALUH (Cucurbita Moschataex. poir) SEBAGAI SUMBER

KAROTEN TERHADAPKARAKTERISTIK BOLU

KUKUSby Ari Sandhi Wipradnyadewi

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MEDIA ILMIAH TEKNOLOGI PANGAN - repositori.unud.ac.id · Pengaruh Penambahan Kunyit (Curcuma domestica Val.) dan Lama Fermentasi Terhadap Karakteristik Mikrobiologis Urutan (Sosis