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All Journal Jurnal Teknologi Dan Industri Pangan Agrotekno Buletin Udayana Mengabdi Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Journal of Veterinary and Animal Sciences Jurnal Ilmiah Teknologi Pertanian Agrotechno Itepa : Jurnal Ilmu dan Teknologi Pangan
Ni Nyoman Puspawati
Dosen Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Engineering Industrial & Manufacturing Engineering Veterinary

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Studi Komponen Bioaktif Asparagus (Asparagus offcinalis) dan Potensinya sebagai Antioksidan Agus Selamet Duniaji; D. N. Suprapta; NN Puspawati; I B Yoga
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 1 No. 01 (2016): April
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2016.v01.i01.p09

Abstract

Asparagus adalah sayuran yang telah lama digunakan sebagai makanan karena rasanya lezat dan sifatdiuretik. Sebagai sifat diuretik, asparagus diyakini mampu memperbaiki saluran kemih sehingga dapatmeningkatkan kinerja ginjal. Tujuan dari penelitian ini adalah untuk menentukan komponen bioaktif dariasparagus yang dibudidayakan di Bali. Penelitian ini dilakukan pada 5 jenis asparagus segar terdiri dari 2sampel dari petani, 1 sampel yang diambil di supermarket dan dua sampel asparagus dari Malang danMedan yang diperoleh di ACS (Aero Catering Service Ngurah Rai Tuban). Penelitian ini diulangsebanyak 3 kali. Data yang diperoleh dianalisis secara deskriptif dengan menampilkan nilai rata-rata danstandar deviasi. Hasil penelitian menunjukkan bahwa kandungan klorofil tertinggi asparagus adalah 9.28mg kg-1bb, Total fenol adalah 285,22 mg GAE / 100g bb dan komponen bioaktif untuk 5 sampelberpotensi sebagai antioksidan karena dapat mengurangi senyawa radikal dengan adanya klorofil dansenyawa fenolik. Kandungan klorofil terendah ada pada asparagus Malang yaitu sebesar 6.87 mgkg-1bbdan Total fenol adalah 243,12 mg GAE / 100g bb
Karakteristik Es Krim Ubi Jalar Ungu (Ipomoea batatas L.) Probiotik Dan Viabilitas Lacticaseibacillus paracasei RB210 Selama Penyimpanan Gabrielle Thasya Wangsaputri; Ni Nyoman Puspawati; Sayi Hatiningsih
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 15 No. 1 (2026): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2026.v15.i01.p10

Abstract

Despite being a popular food, commercial ice cream products frequently contain synthetic colorants and flavorings. The anthocyanin pigments found in purple sweet potatoes increase the functional value of ice cream by acting as a natural substitute for artificial coloring agents and a source of antioxidant. This functional value might also be improved by adding probiotics such as Lacticaseibacillus paracasei RB210. However, probiotic viability may decrease during processing and frozen storage. The starch in purple sweet potato has the potential to protect probiotic cells and help maintain their viability during storage. The purpose of this study was to determine whether the purple sweet potato puree to milk ratito and storage time affected the viability of Lc. paracasei RB210 and to develop probiotic purple sweet potato ice cream with the best characteristics throughout four weeks of storage. This study was conduct using a Completely Randomized Design (CRD) with two factors which were puree-to-milk ratio (0:100, 5:95, 10:90, 15:85, 20:80) and storage duration (0, 2, and 4 weeks), resulting in 15 treatment combinations with two replications (30 units). Data were analyzed using ANOVA followed by DMRT when significant. Results showed that the interaction between the two factors significantly affected anthocyanin content, hedonic scores for color, aroma, taste, texture, overall acceptance, and descriptive scores for color and taste. The purée-to-milk ratio significantly affected overrun, melting time, protein content, and antioxidant activity. Storage duration significantly affected melting time, LAB count, and antioxidant activity. The best treatment (U3M4) maintained Lc. paracasei RB210 viability with 88% overrun, 8.05 minutes melting time, 3.37% protein, 8.24 log CFU/g LAB (1.83 × 10⁸ CFU/g), 41.72% antioxidant activity, and 2.55 mg/100g anthocyanins. The ice cream had a favorable purple color, mildly distinctive sweet potato taste, pleasant aroma, and was highly liked for its texture and overall acceptance.
Karakteristik Permen Gummy Probiotik Dengan Isolat Lokal Lacticaseibacillus paracasei RB210 Selama Penyimpanan Pada Suhu Dingin Adina Chara Andisa; Ni Nyoman Puspawati; Ni Made Indri Hapsari Arihantana
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 15 No. 1 (2026): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2026.v15.i01.p07

Abstract

Candy is a fun food enjoyed by of all ages, with gummy candy being one of the most popular due to its chewy texture. Various innovations have been made to enhance its functional value by adding nutritious ingredients such as tamarind turmeric, ginger, citrus extract, or probiotic microorganisms like Lacticaseibacillus paracasei RB210. One factor that affecting the quality of probiotic gummy candy is storage duration, which tends to reduce the number of viable probiotic bacteria. This study aims to evaluate the effect of cold storage duration on the characteristics and viability of Lacticaseibacillus paracasei RB210 in probiotic gummy candy and to evaluate its characteristics and viability over a four-week storage period. A Completely Randomized Design (CRD) was used with five treatment durations (0, 1, 2, 3, and 4 weeks), each replicated three times for a total of 15 experimental units. Data were analyzed using Analysis of Variance (ANOVA), and if significant effects were found, Duncan’s multiple range test was applied. Observed parameters included moisture content, water activity (aw), reducing sugar, chewiness, total lactic acid bacteria (LAB), total yeast and mold, and sensory evaluation. The results showed that cold storage duration significantly affected moisture content, reducing sugar, chewiness, total LAB, and sensory attributes of texture and overall acceptance, but had no significant effect on water activity, yeast and mold count, or the sensory attributes of aroma, color, and taste. Storage for up to 4 weeks was still able to maintain the characteristics and viability of Lacticaseibacillus paracasei RB210 in probiotic gummy candy, with characteristics including moisture 38.57%, aw 0.92, reducing sugar 7.37%, chewiness 66.66 N, total LAB 8.55 log CFU/g, total yeast and mold 3.43 log CFU/g, favorable acceptance for color and taste, slightly favorable for aroma and flavor, chewy texture, and favorable acceptance for overall acceptability.
Karakteristik Oleogel dari Campuran Minyak Sawit dengan Minyak Kanola dan Konsentrasi Oleogelator Lilin Lebah yang Berbeda Maria Virginia Myrananda Myrananda; I Wayan Rai Widarta; Ni Nyoman Puspawati
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 15 No. 1 (2026): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2026.v15.i01.p11

Abstract

Shortening is made through a partial hydrogenation process that can produce trans fatty acid and is at risk of causing cardiovascular diseases. The oleogelation process serves as an alternative to produce oleogels that resemble to shortening. This research aimed to determine the effect of mixing palm oil with canola oil and beeswax concentration on the characteristics of oleogels and identify the ratio of palm oil to canola oil and beeswax concentration that yielded oleogels with the best characteristics. The experimental design employed was a Factorial Completely Randomized Design. The first factor was the mixing ratio of palm oil with canola oil consist of 5 levels: 90:10, 80:20, 70:30, 60:40, and 50:50, while the second factor was the beeswax concentration with 4 levels: 4%, 6%, 8%, and 10%. The treatments were repeated twice, resulting in a total of 40 experimental units. The data are analyzed using Analysis of Variance (ANOVA). If the treatment shows a significant effect, the data are further analyzed using the Duncan Multiple Range Test (DMRT). The data on the iodine number for the optimal oleogel treatment was analyzed using a T-Test. The results show that the mixing ratio of palm oil with canola oil and the beeswax concentration affect the hardness, oil loss, oil loss after 30 days of storage, and color. The oleogel with the best characteristics is obtained from the treatment with a palm oil with canola oil ratio of 50:50 and a beeswax concentration of 10%, with the following characteristics: iodine value of 67.61 g I₂/100g, hardness of 1.68 N, oil loss of 1.15%, oil loss after 30 days of storage of 0.77%, and color values of L* 71.78, a* 15.42, and b* 36.65, indicating a slightly yellowish white color.  
Perbandingan Whey Keju Dan Susu Segar Terhadap Karakteristik Stirred Yoghurt Probiotik Dengan Lacticaseibacillus paracasei RB210 Putri Suci Maharani; Ni Nyoman Puspawati; Sayi Hatiningsih
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 15 No. 1 (2026): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2026.v15.i01.p01

Abstract

The utilization of cheese whey as a raw material for stirred yoghurt production has potential as an alternative waste management solution. Whey has weak protein aggregation properties, thus it needs to be combined with fresh milk, which contains casein with stronger hydrophobic interactions, to improve yoghurt structure. This study aimed to evaluate the effect of cheese whey and fresh milk ratios on the characteristics of probiotic stirred yoghurt and to determine the optimal ratio using Lacticaseibacillus paracasei RB210. Completely Randomized Design (CRD) was used with five treatments cheese whey to fresh milk ratios of 80:20, 70:30, 60:40, 50:50, and 40:60. Each treatment was repeated three times (15 experimental units). Observed variables included total lactic acid bacteria (LAB), total acidity, pH, fat content, viscosity, and sensory attributes (color, aroma, texture, taste, and overall acceptance). Data were analyzed using Analysis of Variance (ANOVA), followed by Duncan's Multiple Range Test (DMRT) when significant effects were found. The results showed that the whey-to-milk ratio significantly affected total acidity, pH, fat content, viscosity, and sensory properties, but not total LAB. The best treatment was the 60:40 ratio, producing yoghurt with 9.32 log CFU/ml LAB, 0.51% acidity, pH 4.55, 0.15% fat, viscosity of 1.23 P.as, and favorable sensory characteristics yellowish-white color, sour taste, slightly thick texture, and good overall acceptance.
Pengaruh Perlakuan Autoclaving-Cooling Terhadap Karakteristik Tepung Kecambah Milet (Panicum miliaceum L.) Terfermentasi Aurell Divas; I Desak Putu Kartika Pratiwi; Ni Nyoman Puspawati
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 14 No. 3 (2025): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2025.v14.i03.p04

Abstract

Abstract Millet (Panicum miliaceum L.) is a cereal belonging to the Poaceae family whose utilization as a food ingredient remains limited. Processing millet grains into flour and applying physical modification techniques are required to improve its chemical and functional properties. This study aimed to determine the differences in characteristics of fermented millet sprouts flour before and after autoclaving–cooling treatment and to evaluate the effect of this modification. The experiment employed a paired t-test design with two treatments: fermented millet sprouts flour without autoclaving–cooling and with autoclaving–cooling at 121°C for 15 minutes, each performed in five replications. Parameters observed included yield, moisture content, starch content, amylose content, amylopectin content, water absorption capacity, oil absorption capacity, and swelling power. The results showed that autoclaving–cooling treatment significantly affected (p<0.05) all observed parameters. The treatment increased starch content, amylose content, water absorption capacity, oil absorption capacity, and swelling power, while decreasing amylopectin content and flour yield. In conclusion, autoclaving–cooling modification effectively improved the chemical and functional characteristics of fermented millet sprouts flour, indicating its potential application in various flour-based food products. Keywords: millet flour, sprouts, fermentation, autoclaving–cooling Abstrak Milet (Panicum miliaceum L.) merupakan serealia dari famili Poaceae yang pemanfaatannya sebagai bahan pangan masih terbatas. Pengolahan biji milet menjadi tepung serta penerapan modifikasi fisik diperlukan untuk meningkatkan karakteristik kimia dan fungsionalnya. Penelitian ini bertujuan untuk mengetahui perbedaan karakteristik tepung kecambah milet terfermentasi sebelum dan sesudah perlakuan autoclaving–cooling serta mengevaluasi pengaruh perlakuan tersebut. Penelitian menggunakan uji t berpasangan dengan dua perlakuan, yaitu tepung kecambah milet terfermentasi tanpa autoclaving–cooling dan dengan autoclaving–cooling pada suhu 121°C selama 15 menit, masing-masing diulang lima kali. Parameter yang diamati meliputi rendemen, kadar air, kadar pati, kadar amilosa, kadar amilopektin, kapasitas penyerapan air, kapasitas penyerapan minyak, dan swelling power. Hasil penelitian menunjukkan bahwa perlakuan autoclaving–cooling berpengaruh nyata (p<0,05) terhadap seluruh parameter yang diamati. Perlakuan ini meningkatkan kadar pati, kadar amilosa, kapasitas penyerapan air, kapasitas penyerapan minyak, dan swelling power, serta menurunkan kadar amilopektin dan rendemen tepung. Dengan demikian, modifikasi autoclaving–cooling dapat memperbaiki karakteristik kimia dan fungsional tepung kecambah milet terfermentasi sehingga berpotensi diaplikasikan pada berbagai produk pangan berbasis tepung. Kata kunci: tepung milet, kecambah, fermentasi, autoclaving–cooling
Pengaruh Perbandingan Air dengan Jagung Manis (Zea mays saccharata) dan Penambahan Susu Skim Terhadap Karakteristik Yoghurt Jagung Manis Probiotik Adena Chara Andisa; Ni Nyoman Puspawati; Putu Ari Sandhi Wipradnyadewi
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 14 No. 3 (2025): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2025.v14.i03.p10

Abstract

Abstract Yogurt is one of the most widely consumed fermented dairy products due to its distinctive taste and aroma. The utilization of sweet corn milk in yogurt production can optimize the use of sweet corn varieties. The appropriate use of water can influence the nutritional content and sediment formation in sweet corn milk. Meanwhile, sweet corn has a relatively low protein content, so the addition of skim milk can improve the texture formation of yogurt. This study aims to determine the effect of the water-to-sweet corn ratio and the addition of skim milk, as well as to identify the optimal water-to-sweet corn ratio and skim milk addition on the characteristics of probiotic sweet corn yogurt. A factorial completely randomized design was used, with two factors: water-to-corn ratio (4:1 and 5:1) and skim milk addition (5%, 7.5%, 10%, and 12.5%), resulting in 8 treatment combinations with 2 replications, totalling 16 experimental units. Data were analyzed using ANOVA followed by DMRT if significant. Observed parameters included total lactic acid bacteria (LAB), total acidity, pH, viscosity, protein content, and sensory evaluation (hedonic and scoring tests). The results showed no significant interaction between the two factors on all parameters. The water-to-corn ratio significantly affected viscosity, protein content, aroma (hedonic and scoring), taste (hedonic), and color (scoring). Skim milk addition significantly influenced total acidity, pH, viscosity, protein content, texture (hedonic and scoring), taste (hedonic), overall acceptance, and aroma (scoring). The best results were obtained from the treatment with a 5:1 water-to-sweet corn ratio and 10% skim milk addition (A2S3), which produced yogurt with LAB count of 9.22 log CFU/g (1.65 × 10⁹ CFU/g), 0.57% total acidity, pH 3.6, viscosity of 10.5 Pa·s, protein content of 5.66%, and favorable sensory acceptance, characterized by a light yellow color, slightly non-corn-like aroma, slightly corn-like taste, and slightly firm texture. Keywords : Lacticaseibacillus paracasei RB210, probiotics, skim milk, sweet corn, yogurt Abstrak Yoghurt merupakan salah satu produk fermentasi susu yang banyak dikonsumsi karena rasa dan aromanya yang khas. Pemanfaatan susu jagung manis dalam pembuatan yoghurt dapat memaksimalkan penggunaan varietas jagung manis. Penggunaan air yang tepat dapat mempengaruhi kandungan nutrisi dan pembentukan endapan pada susu jagung manis. Sementara itu, jagung manis memiliki kandungan protein yang rendah sehingga penambahan susu skim akan mempengaruhi pembentukan tekstur yoghurt yang lebih baik. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan air dengan jagung manis dan penambahan susu skim serta perbandingan air dengan jagung manis dan penambahan susu skim yang tepat terhadap karakteristik yoghurt jagung manis probiotik. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial dengan dua faktor, yaitu perbandingan air dengan jagung manis (4:1 dan 5:1), dan penambahan susu skim (5%, 7,5%, 10%, dan 12,5%). Terdapat 8 kombinasi perlakuan dengan 2 ulangan sehingga diperoleh 16 unit percobaan. Data dianalisis menggunakan ANOVA dan apabila berpengaruh nyata, dilanjutkan dengan DMRT. Parameter yang diamati meliputi total bakteri asam laktat (BAL), total asam, pH, viskositas, protein, serta evaluasi sensoris (hedonik dan skoring). Hasil penelitian menunjukkan bahwa interaksi antar faktor perlakuan tidak berpengaruh nyata terhadap seluruh parameter pengamatan. Faktor perlakuan perbandingan air dengan jagung manis berpengaruh nyata terhadap viskositas, protein, hedonik aroma, dan rasa serta skoring aroma dan warna. Sementara, faktor perlakuan penambahan susu skim berpengaruh nyata terhadap total asam, pH, viskositas, protein, hedonik tekstur, rasa, dan penerimaan keseluruhan serta skoring tekstur dan aroma. Hasil terbaik diperoleh pada perlakuan perbandingan air dengan jagung manis (5:1) dan penambahan susu skim 10% (A2S3) dengan karakteristik total BAL 9,22 log (; total asam 0,57%; pH 3,6; viskositas 10,5 pa.s; protein 5,66%; hedonik warna, aroma, rasa, dan tekstur disukai ; skoring warna kuning muda, aroma agak tidak khas jagung, rasa agak khas jagung, tekstur agak padat dan penerimaan keseluruhan disukai. Kata kunci : jagung manis, Lacticaseibacillus paracasei RB210, probiotik, susu skim, yoghurt
Perbandingan Susu Segar dan Puree Labu Kuning (Cucurbita moschata ex. poir) Terhadap Karakteristik Firm Yoghurt Probiotik Dengan Lacticaseibacillus Paracasei Rb210 Putu Anjani Dana Risti; Ni Nyoman Puspawati; Ni Wayan Wisaniyasa
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 14 No. 4 (2025): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2025.v14.i04.p06

Abstract

Abstract Probiotic firm yoghurt is a solid-textured yoghurt product formulated using probiotic bacterial cultures. Conventional yoghurt generally has limitations in providing probiotic effects because the cultures used often cannot survive in the digestive tract. Therefore, innovation is needed through the use of local isolates of Lacticaseibacillus paracasei RB210, which are known to have high resistance to digestive conditions, and are combined with pumpkin puree as a natural prebiotic source to improve gut microflora balance and enhance the nutritional quality of the product. This study was conducted to determine the effect of the ratio of fresh milk and pumpkin puree on the characteristics of probiotic firm yoghurt, and to find the appropriate ratio to produce probiotic firm yoghurt with the best characteristics. A Completely Randomized Design was used in this  research, with treatments consisting of six levels of fresh milk and pumpkin puree ratios: (100:0), (90:10), (80:20), (70:30), (60:40), and (50:50), repeated three times. The data obtained were analyzed using analysis of variance at a 95% confidence level. If the treatment had a significant effect on the parameter, Duncan’s Multiple Range Test was carried out. The results showed that the ratio of fresh milk and pumpkin puree had a significant effect (P<0.05) on total LAB, pH, viscosity, protein content, antioxidant activity, β-carotene content, and sensory attributes, but had no significant effect on the total acid content of probiotic firm yoghurt. The best probiotic firm yoghurt was obtained at the ratio of fresh milk to pumpkin puree of 70:30, with the following characteristics: total LAB 8.62 log CFU/g (4.4 × 10⁸ CFU/g); total acid 0.76%; pH 4.30; viscosity 17.80 P·as; protein content 11.69%; antioxidant activity 16.26%; β-carotene content 13.94 mg/100g; yellow color was preferred, the slightly pumpkin-like taste was favored, and the aroma, texture, and overall acceptability were also well-liked. Keywords: Lacticaseibacillus paracasei RB210, pumpkin, probiotic, yoghurt. Abstrak Firm yoghurt probiotik adalah produk yoghurt bertekstur padat yang diformulasi dengan kultur bakteri probiotik. Produk yoghurt konvensional memiliki keterbatasan dalam memberikan efek probiotik karena kultur yang digunakan umumnya tidak mampu bertahan di saluran pencernaan. Inovasi diperlukan melalui penggunaan isolat lokal Lacticaseibacillus paracasei RB210 yang memiliki ketahanan tinggi terhadap kondisi pencernaan serta dikombinasikan dengan puree labu kuning sebagai sumber prebiotik alami guna meningkatkan keseimbangan mikroflora usus dan mutu gizi produk. Penelitian dilakukan untuk mengetahui pengaruh perbandingan susu segar dan puree labu kuning terhadap karakteristik firm yoghurt probiotik serta mengetahui perbandingan susu segar dan puree labu kuning yang tepat dalam menghasilkan firm yoghurt probiotik dengan karakteristik terbaik. Rancangan Acak Lengkap digunakan dalam penelitian ini, dengan perlakuan berupa perbandingan susu segar dan puree labu kuning yang terdiri dari 6 taraf: (100:0), (90:10), (80:20), (70:30), (60:40) dan (50:50), diulang sebanyak tiga kali. Data yang diperoleh dianalisis dengan sidik ragam pada selang kepercayaan 95%. Apabila perlakuan berpengaruh terhadap parameter, maka analisis dilanjutkan dengan uji jarak berganda Duncan. Dari hasil penelitian, diketahui bahwa perbandingan susu segar dan puree labu kuning berpengaruh nyata (P<0,05) terhadap total BAL, pH, viskositas, kadar protein, aktivitas antioksidan, kadar β-karoten, serta sifat sensoris, namun tidak ditemukan pengaruh terhadap total asam pada firm yoghurt probiotik. Firm yoghurt probiotik terbaik diperoleh pada perlakuan perbandingan susu segar dan puree labu kuning sebesar 70:30 dengan karakteristik total BAL 8,62 log CFU/g (4,4 x 108 CFU/g); total asam 0,76%; pH 4,30; viskositas 17,80 P.as; kadar protein 11,69%; aktivitas antioksidan 16,26%; kadar β-karoten 13,94 mg/100g; warna kuning disukai, rasa agak khas labu kuning disukai, aroma, tekstur dan penerimaan keseluruhan disukai. Kata kunci: Lacticaseibacillus paracasei RB210, labu kuning, probiotik, yoghurt
Karakteristik Konsentrat Protein Biji Labu Kuning (Cucurbita moschata ex poir) pada Berbagai pH Pelarut Ni Putu Desva Mardany; Ni Luh Ari Yusasrini; Ni Nyoman Puspawati
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 14 No. 4 (2025): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2025.v14.i04.p07

Abstract

Abstract Protein concentrate is a product of protein isolation made from food ingredients and is known to have high protein content. Pumpkin seeds (Cucurbita moschata ex poir) are vegetable waste that have a fairly high protein content which is known to be used as a protein concentrate. Factors such as solvent pH in the manufacture of protein concentrate are also important to consider in order to obtain optimum protein content from pumpkin seeds. This study aims to determine the effect of solvent pH on the characteristics of pumpkin seed protein concentrate and determine the right solvent pH in protein isolation so that it can produce pumpkin seed protein concentrate with the best characteristics. The design used in this study was a Completely Randomized Design consisting of 6 levels of solvent pH treatment, namely pH 7, pH 8, pH 9, pH 10, pH 11 and pH 12. The data obtained were analyzed using Analysis of Variance (ANOVA) and treatments that influenced the parameters were continued with the Duncan Multiple Range Test (DMRT). The results showed that the pH of the solvent had a significant effect (P<0.05) on the yield, water content, ash content, protein content, fat content and brightness. The best protein concentrate treatment was obtained at pH 11 (P5) with characteristics of 29.26% yield; 8.85% water content; 1.75% ash content; 67.4% protein content; 17.52% fat content and obtained 15 types of amino acids with arginine as the highest essential amino acid of 170.96 ppm and glutamate as the highest non-essential amino acid of 99.65 ppm. Keywords: Pumpkin Seeds, Protein Concentrate, Solvent pH Abstrak Konsentrat protein merupakan produk hasil isolasi protein yang terbuat dari bahan pangan dan diketahui memiliki kandungan protein tinggi. Biji labu kuning (Cucurbita moschata ex poir) merupakan limbah nabati yang memiliki kandungan protein cukup tinggi yang diketahui dapat dimanfaatkan sebagai konsentrat protein. Faktor seperti pH pelarut alam pembuatan konsentrat protein juga penting diperhatikan untuk memperoleh kandungan protein dari biji labu kuning secara optimum. Penelitian ini bertujuan untuk mengetahui pengaruh pH pelarut terhadap karakteristik konsentrat protein biji labu kuning dan menentukan pH pelarut yang tepat dalam isolasi protein sehingga dapat menghasilkan konsentrat protein biji labu kuning dengan karakteristik terbaik. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap yang terdiri dari 6 taraf perlakuan pH pelarut, yaitu pH 7, pH 8, pH 9, pH 10, pH 11 dan pH 12. Data yang diperoleh dianalisis menggunakan analisis ragam (ANOVA) dan perlakuan yang berpengaruh terhadap parameter dilanjutkan dengan uji berjarak ganda Duncan (DMRT). Hasil penelitian menunjukkan bahwa pH pelarut berpengaruh nyata (P<0,01) terhadap rendemen, kadar air, kadar abu, kadar protein, kadar lemak dan kecerahan. Perlakuan konsentrat protein terbaik diperoleh pada perlakuan pH 11 (P5) dengan karakteristik rendemen 29,26%; kadar air 8,85%; kadar abu 1,75%; kadar protein 67,4%; kadar lemak 17,52% dan memperoleh 15 jenis asam amino dengan arginin sebagai asam amino esensial tertinggi sebesar 170,96 ppm dan glutamat sebagai asam amino non esensial tertinggi sebesar 99,65 ppm. Kata Kunci: Biji Labu Kuning, Konsentrat Protein, pH Pelarut
Pengaruh Konsentrasi Sukrosa Terhadap Karakteristik Minuman Probiotik Susu Almon Dengan Isolat Lactobacillus rhamnosus SKG34 Bayu Setiawan; Komang Ayu Nocianitri; Ni Nyoman Puspawati
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 15 No. 2 (2026): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2026.v15.i02.p03

Abstract

Probiotic drinks contain a number of good bacteria that are beneficial for the body. Plant-based probiotic drinks are an alternative that is not widely known. The aim of this research was to determine the effect of sucrose concentration on the characteristics of probiotic almond milk drinks fermented with Lactobacillus rhamnosus SKG34 and to determine the appropriate sucrose concentration to produce probiotic almond milk with the best characteristics. This research used a Completely Randomized Design (CRD) that consists of 5 levels sucrose concentration 0, 3 6, 9, and 12 percents. Each treatment was repeated 3 times to obtained 15 experimental units. The data were analyzed by Analysis of Variance (ANOVA) and if there was a significant effect (P<0,05), then proceed with the Duncan Multiple Range Test (DMRT) at 5 percents error. The results showed that sucrose concentration had a very significant effect (P<0.01) on sugar total, aroma, taste, sweetness and overall acceptability. Sucrose concentration of 6 percent produced the best probiotic almond milk drinks characteristics with LAB total of 8.76 log cfu/ml, acidity degree of 6.22, acid total of 0.15 percent, sugar total of 6.51 percent, sensory characteristic showed that color was liked, aroma rather was liked, preferred sweet and not sour taste, and overall acceptance was liked.
Co-Authors AA. Ngurah Dwi Ariesta Wijaya Putra Adena Chara Andisa Adina Chara Andisa Agus Selamet Duniaji Alief Akbar Napitupulu Anak Agung Istri Sri Wiadnyani Anak Agung Made Dewi Anggreni Aulia Rahayu Ramadhani Satyaningtyas Sudrajat Aurell Divas Bayu Setiawan Dede Robiatul Adawiyah Dewa Gede Eka Prayoga Dewa Ngurah Suprapta Eka Rahmaningtyas Felicia, Michelle Ferino Fuadi Gabrielle Thasya Wangsaputri I A.A. Anom Jambe I B Yoga I D.P. Kartika Pratiwi I Dewa Gde Mayun Permana I Dewa Made Sukrama I Gusti Ayu Ekawati I Gusti Ayu Lani Triani I Gusti Putu Bayu Bramtarades I M. A.S. Wijaya I M. Nada I Made Sugitha I Nengah Kencana Putra I Nengah Kencana Putra I Putu Suparthana I Wayan Rai Widarta I Wayan Sudiarta I. A Mahatma I. A. G. Bintang Madrini I.W.R Widarta I.W.R. Widarta Ida Bagus Jaya Sukarya Ketut Ayurina Singarsari Diasaputri KOMANG AYU NOCIANITRI Komang Wisesa Diputra Lilis Nuraida Lucia Denok Wihartati M.I. Hapsari A M.S.P. Mahardika Made Juli Antari Made Surya Permana Mahardika Maria Virginia Myrananda Myrananda N.M. Indri H N.M.I.H. Arihantana Ni Luh Ari Yusasrini Ni Made Indri Hapsari Arihantana Ni Made Indri Hapsari Arihantana Ni Made Yusa Ni Putu Desva Mardany Ni Wayan Wisaniyasa Nurgrahadi . NYOMAN SEMADI ANTARA Putri Suci Maharani Putu Anjani Dana Risti Putu Ari Sandhi W Putu Ari Sandhi Wipradnyadewi Putu Ari Sandhi Wipradnyadewi Putu Suarya Putu Timur Ina Rina Pratiwi Pudja I. A Sandhika Wahyu Adhinugraha Sayi Hatiningsih Sayi Hatiningsih Tanzila Agvadila Utomo, Najmia Ulil Amriyati Vivian Citra Liadi Wayan Sudjatha