Pengaruh Penambahan Waluh (Cucurbita moschata, ex. poir) sebagai Sumber Karoten terhadap Karakteristik Bolu Kukus.
ISSN: 2407-3814 (print)
ISSN: 2477-2739 (e-journal)
MEDIA ILMIAH
TEKNOLOGI PANGAN
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
Volume 2, No. 2, September 2015, Hal. 089 – 176
Program Magister Ilmu dan Teknologi Pangan
Program 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: mediatekpangan@gmail.com
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.
Fakultas Teknologi Pertanian, Universitas Udayana-Denpasar
Prof. Dr. Ir. GP Ganda Putra,M.P.
Fakultas Teknologi Pertanian, Universitas Udayana-Denpasar
Dr. Ir. IDG. Mayun Permana, M.S.
Fakultas Teknologi Pertanian, Universitas Udayana-Denpasar
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.
Fakultas Teknologi Pertanian, Universitas Udayana-Denpasar
Ir. I.B.W.Gunam,M.P., Ph.D.
Fakultas Teknologi Pertanian, Universitas Udayana-Denpasar
Dr. Ir. Luh Putu Wrasiati,M.P.
Fakultas Teknologi Pertanian, Universitas Udayana-Denpasar
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 P ulp’s fluid, from Side
089-097
Result of Cocoa Bean Fermentation, to Characteristic of Fermented
Vinegar ’s Distillate
G.P. Ganda Putra, Ni Made Wartini, dan Putu Timur Ina
Penentuan Formula Biskuit Labu Kuning (cucurbita moschata ) Sebagai
Pangan Diet Penderita Diabetes Mellitus
Determination of Yellow Pumpkin (Cucurbita moschata) Biscuit’s
098-105
Formula as Dietary Food for Peoples with Diabetes Mellitus
I Made Sugitha, Bambang Admadi Harsojuwono, dan I Wayan Gede Sedana Yoga
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
106-114
I.D.G. Mayun Permana dan Lutfi Suhendra
Pengaruh Metode Pemanasan Terhadap Karakteristik Mutu Teh Beras
Merah Jatiluwih
Heat Effect to Quality’s Characteristic of the Jatiluwih Red Rice Tea
115-121
I Putu Gde Budisanjaya, Luh Putu Wrasiati, dan I Made Anom Sutrisna Wijaya
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
132-140
Nyoman Semadi Antara, Ida Bagus Wayan Gunam, Anak Agung Made Dewi
Anggreni
Coffee Area (Subak Abian Tri Guna Karya Kintamani Bangli) Based
141-147
Waste Management Potential to Generate Renewable Energy Sources and
Nutrition
I Nyoman Sucipta
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
148-154
Gusti Ayu Ekawati, Gusti Ayu Kadek Diah Puspawati, dan Putu Timur Ina
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
155-162
Ni Made Wartini, Luh Putu Wrasiati, dan G.P. Ganda Putra
Food Safety and Nutrients of Terites,
163-169
a Case Study in Kabanjahe, The City of Karo region, Sumatera Utara
I Putu Suparthana, Ricky Suranta Perangin-angin, dan I Gusti Ngurah Agung
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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PROF
PENGARUH PENAMBAHAN WALUH…
PUT U_ARI.pdf
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06-Feb-2016 07:50AM
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Co pyright 20 16 Turnitin. All rights reserved.
PENGARUH PENAMBAHAN
WALUH (Cucurbita Moschata
ex. poir) SEBAGAI SUMBER
KAROTEN TERHADAP
KARAKTERISTIK BOLU
KUKUS
by Ari Sandhi Wipradnyadewi
FILE
T IME SUBMIT T ED
SUBMISSION ID
POINT .PDF (288.22K)
06-FEB-2016 09:03AM
628423606
WORD COUNT
2614
CHARACT ER COUNT 14923
PENGARUH PENAMBAHAN WALUH (Cucurbita Moschata
ex. poir) SEBAGAI SUMBER KAROTEN TERHADAP
KARAKTERISTIK BOLU KUKUS
20
ORIGINALITY REPORT
%
SIMILARIT Y INDEX
19%
INT ERNET SOURCES
1%
PUBLICAT IONS
9%
ST UDENT PAPERS
PRIMARY SOURCES
1
ojs.unud.ac.id
2
lppm.unud.ac.id
3
Submitted to Udayana University
4
www.esensi.co.id
5
naskleng.blogspot.com
6
hitpi.org
7
Submitted to Yeungnam University
8
repository.unhas.ac.id
9
Int ernet Source
Int ernet Source
St udent Paper
Int ernet Source
Int ernet Source
Int ernet Source
St udent Paper
Int ernet Source
"Characteristics and Preservation of the Plain
Bread Added with Onion Juice.", Journal of
7%
4%
2%
1%
1%
1%
1%
1%
1%
Life Science, 2009.
Publicat ion
10
1%
journal.ift.or.id
Int ernet Source
EXCLUDE QUOT ES
EXCLUDE
BIBLIOGRAPHY
ON
ON
EXCLUDE MAT CHES
< 1%
ISSN: 2477-2739 (e-journal)
MEDIA ILMIAH
TEKNOLOGI PANGAN
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
Volume 2, No. 2, September 2015, Hal. 089 – 176
Program Magister Ilmu dan Teknologi Pangan
Program 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: mediatekpangan@gmail.com
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.
Fakultas Teknologi Pertanian, Universitas Udayana-Denpasar
Prof. Dr. Ir. GP Ganda Putra,M.P.
Fakultas Teknologi Pertanian, Universitas Udayana-Denpasar
Dr. Ir. IDG. Mayun Permana, M.S.
Fakultas Teknologi Pertanian, Universitas Udayana-Denpasar
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.
Fakultas Teknologi Pertanian, Universitas Udayana-Denpasar
Ir. I.B.W.Gunam,M.P., Ph.D.
Fakultas Teknologi Pertanian, Universitas Udayana-Denpasar
Dr. Ir. Luh Putu Wrasiati,M.P.
Fakultas Teknologi Pertanian, Universitas Udayana-Denpasar
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 P ulp’s fluid, from Side
089-097
Result of Cocoa Bean Fermentation, to Characteristic of Fermented
Vinegar ’s Distillate
G.P. Ganda Putra, Ni Made Wartini, dan Putu Timur Ina
Penentuan Formula Biskuit Labu Kuning (cucurbita moschata ) Sebagai
Pangan Diet Penderita Diabetes Mellitus
Determination of Yellow Pumpkin (Cucurbita moschata) Biscuit’s
098-105
Formula as Dietary Food for Peoples with Diabetes Mellitus
I Made Sugitha, Bambang Admadi Harsojuwono, dan I Wayan Gede Sedana Yoga
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
106-114
I.D.G. Mayun Permana dan Lutfi Suhendra
Pengaruh Metode Pemanasan Terhadap Karakteristik Mutu Teh Beras
Merah Jatiluwih
Heat Effect to Quality’s Characteristic of the Jatiluwih Red Rice Tea
115-121
I Putu Gde Budisanjaya, Luh Putu Wrasiati, dan I Made Anom Sutrisna Wijaya
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
132-140
Nyoman Semadi Antara, Ida Bagus Wayan Gunam, Anak Agung Made Dewi
Anggreni
Coffee Area (Subak Abian Tri Guna Karya Kintamani Bangli) Based
141-147
Waste Management Potential to Generate Renewable Energy Sources and
Nutrition
I Nyoman Sucipta
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
148-154
Gusti Ayu Ekawati, Gusti Ayu Kadek Diah Puspawati, dan Putu Timur Ina
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
155-162
Ni Made Wartini, Luh Putu Wrasiati, dan G.P. Ganda Putra
Food Safety and Nutrients of Terites,
163-169
a Case Study in Kabanjahe, The City of Karo region, Sumatera Utara
I Putu Suparthana, Ricky Suranta Perangin-angin, dan I Gusti Ngurah Agung
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
Digital Receipt
T his receipt acknowledges that T urnitin received your paper. Below you will f ind the receipt
inf ormation regarding your submission.
T he f irst page of your submissions is displayed below.
Submission author:
Assignment title:
Submission title:
File name:
File size:
Page count:
Word count:
Character count:
Submission date:
Submission ID:
Ari Sandhi Wipradnyadewi
PROF
PENGARUH PENAMBAHAN WALUH…
PUT U_ARI.pdf
288.22K
7
2,614
14,923
06-Feb-2016 07:50AM
628405096
Co pyright 20 16 Turnitin. All rights reserved.
PENGARUH PENAMBAHAN
WALUH (Cucurbita Moschata
ex. poir) SEBAGAI SUMBER
KAROTEN TERHADAP
KARAKTERISTIK BOLU
KUKUS
by Ari Sandhi Wipradnyadewi
FILE
T IME SUBMIT T ED
SUBMISSION ID
POINT .PDF (288.22K)
06-FEB-2016 09:03AM
628423606
WORD COUNT
2614
CHARACT ER COUNT 14923
PENGARUH PENAMBAHAN WALUH (Cucurbita Moschata
ex. poir) SEBAGAI SUMBER KAROTEN TERHADAP
KARAKTERISTIK BOLU KUKUS
20
ORIGINALITY REPORT
%
SIMILARIT Y INDEX
19%
INT ERNET SOURCES
1%
PUBLICAT IONS
9%
ST UDENT PAPERS
PRIMARY SOURCES
1
ojs.unud.ac.id
2
lppm.unud.ac.id
3
Submitted to Udayana University
4
www.esensi.co.id
5
naskleng.blogspot.com
6
hitpi.org
7
Submitted to Yeungnam University
8
repository.unhas.ac.id
9
Int ernet Source
Int ernet Source
St udent Paper
Int ernet Source
Int ernet Source
Int ernet Source
St udent Paper
Int ernet Source
"Characteristics and Preservation of the Plain
Bread Added with Onion Juice.", Journal of
7%
4%
2%
1%
1%
1%
1%
1%
1%
Life Science, 2009.
Publicat ion
10
1%
journal.ift.or.id
Int ernet Source
EXCLUDE QUOT ES
EXCLUDE
BIBLIOGRAPHY
ON
ON
EXCLUDE MAT CHES
< 1%