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All Journal Jurnal Teknologi Dan Industri Pangan Kertha Semaya Buletin Udayana Mengabdi Itepa : Jurnal Ilmu dan Teknologi Pangan Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Jurnal Ilmiah Teknologi Pertanian Agrotechno
Ni Made Yusa
Program Studi Ilmu Dan Teknologi Pangan, Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice

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Pengaruh Perbandingan Tepung Sagu Dengan Tepung Ulat Sagu (Rhynchophorus ferruginenus) Terhadap Karakteristik Kerupuk Adina Juniati Vortina Panggabean; Ni Made Yusa; Putu Suparthana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 4 (2022): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2022.v11.i04.p04

Abstract

This study aims to determine the effect of the ratio of sago flour with sago caterpillar flour (Rhynchophorus ferruginenus) on the characteristics of crackers and to determine the ratio of sago flour to sago caterpillar flour which produces crackers with the best characteristics. This study used a completely randomized design consisting of 5 levels of treatment, namely the ratio (100: 0), (90: 10), (80: 20), (70: 30), (60: 40). The formula of sago flour with sago caterpillar flour has not been used for the manufacture of processed products, therefore this formula is used as an ingredient for making crackers. Parameters observed were proximate analysis (moisture content, ash content, fat content, protein content, carbohydrate content), swellability and sensory properties (color, aroma, texture, taste, overall acceptance). The results showed that treatment (90: 10) was the best treatment, with the characteristics of light brown and very attractive, smelled of sago caterpillar, very crunchy and tasted better, while the proximate value, water content of 8,72%, content of ash content is 1,65%, fat content is 0,94%, protein content is 5,25%, carbohydrates are 82,20% and swellability is 10,60%.
Pengaruh Perbandingan Terigu dan Tepung Kacang Merah (Phaseolus vulgaris L) terhadap Karakteristik Kue Semprit Wanda Aprissa Erina Putri; Ni Made Yusa; I Made Sugitha
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 2 (2023): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i02.p14

Abstract

The use of wheat flour as a raw material in the making of Semprit cookies creates new problem, such as the high quantity of wheat flour is not comparable with the nutritional quality like fiber and protein. It is necessary to diversify food using flour from local commodities such as red bean flour in order to meet fiber and protein needs, and also to reduce wheat flour dependence. This research aimed to determine the effect of the comparison of wheat flour and red bean flour on the characteristics of semprit cookies and to find out the right comparison to produced a semprit cookies with the best characteristics. The experimental design used was a Completely Randomized Design (CRD) with a comparison of wheat flour and red bean flour consisting of 5 treatments, namely: 100%: 0%, 80%: 20%, 60%: 40%, 40%: 60%, and 20%:80%. All treatments was repeated 3 times so that 15 experimental units were obtained. The data obtained were analyzed by variance and if the treatment had a significant effect, it was continued with Duncan Multiple Range Test (DMRT). The results showed that the comparison of wheat flour and red bean flour had a significant effect on water content, ash content, protein content, fat content, carbohydrates content, crude fiber content, hedonic test for color, aroma, taste, texture, and overall acceptance, and scoring test for color and taste. Comparison of 60% wheat flour and 40% red bean flour had the best characteristics of with moisture content 7.17%, ash content 1.08%, protein content 11.10%, fat content 33.54%, carbohydrate content 51.89 %, crude fiber content 6.26%, color liked, aroma liked, taste liked, texture liked, overall acceptance liked, light brown color, and a slightly distinctive taste of red bean.
Karakteristik Tepung Premiks Berbahan Terigu dan Tepung Millet (Panicum miliaceum L.) Kecambah-Fermentasi pada Pembuatan Bolu Kukus Regine Dian Prativi; I Desak Putu Kartika Pratiwi; Ni Made Yusa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 1 (2023): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i01.p14

Abstract

Millet flour produced by germination-fermentation method has been developed as substitute for wheat flour. This study was aimed to find out the characteristics of steamed cake premix flour made from wheat flour and GF millet flour, and to determine the exact ratio between wheat flour and GF millet flour to produce steamed cake with the best sensory characteristics. This research used Complete Randomized Design with a treatment of ratio between wheat flour and millet flour that consisted of 5 levels: 100%:0%, 85%:15%, 70%:30%, 55%:45%, and 40%:60%. The treatment was repeated three times to obtain 15 experimental units. The data obtained were analyzed by analysis of variance, if the treatment had a significant effect, then followed by Duncan Multiple Range Test. The result showed that the ratio between wheat flour and GF millet flour had a significant effect on ash content, fat content, and crude fiber for the premix flour, also had significant effect on swelling power, color intensity (scoring test), softness texture (scoring test), sandy texture (scoring test), texture (hedonic test), and overall acceptance for the steamed cake. The ratio 70:30 of wheat flour and GF millet flour had the best characteristics with moisture content 7.65%, ash content 1.08%, protein content 7.07%, fat content 3.04%, carbohydrate content 81.16%, crude fiber 3.29%, swelling power 153.48%, with sensory characteristics of steamed cake are lighted colors, soft and sandy texture, hedonic for color, aroma, texture, taste, overall acceptance is liked.
Pengaruh Perbandingan Tepung Okara dan Tepung Beras Terhadap Karakteristik Kue Apem Wirda Insani; Ni Made Yusa; Sayi Hatiningsih
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 1 (2023): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i01.p01

Abstract

This study aimed to determine the effect of okara flour and rice flour ratio on the characteristics of apem cake and to determine the right of okara flour and rice flour to produce apem cake with the best characteristics. The experimental design used in this study was a Completely Randomized Design (CRD) with treatment that is the ratio of okara flour with rice flour which consist of 5 levels there is ( 0% : 100%; 10% : 90%; 20% : 80%; 30% : 70%; 40% : 60% ). The treatment was repeated 3 times to obtain 15 experimental units. The data obtained were analyzed by variance test and if the treatment had a significant effect with observed parameters, it was continued with Duncan Multiple Range Test (DMRT). The result showed that the ratio of okara flour with rice flour had significant effect on water content, ash content, protein content, crude fiber content, swellability, hedonic test color, aroma, texture, taste and overall acceptance and scoring test such as color and texture. The addition 30% of okara flour with 70% rice flour ratio produces apem cake with the best characteristics with water content 38.42%, protein content 6.04%, crude fiber content 9.99%, ash content 0.71%, swellability 3.47%, the color was brown and liked, the aroma liked, the texture was soft and liked, the taste liked and the overall acceptance liked.
Pengaruh Penambahan Ekstrak Kulit Buah Naga Merah (Hylocereus polyrhizus) terhadap Karakteristrik Jelly Drink Syoufiani .; Ni Made Yusa; I Desak Putu Kartika Pratiwi
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 1 (2023): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i01.p12

Abstract

This study aims to determine the effect of the comparison between red dragon fruit skin extract on the characteristics of jelly drink and to get the right red dragon fruit skin extract ratio to produce jelly drink with the best characteristics. The design used in this study was a completely randomized design with treatment consisting of 5 levels of concentration ratio of red dragon fruit skin extract namely: 20%, 24%, 28%, 32%, dan 36%. Each was repeated 3 times in order to obtain 15 experimental units. The data obtained were analyzed by analysis of variance and the treatment had a significant effect, then followed by the Duncan Multiple Range Test. The result showed that ratio of red dragon fruit skin extract had a significant effect on moisture content, color intensity (l,a,b), scor color, hedonic color, texture, overall acceptance, non significant effect to total anthocyanin, antioxidant capacity, aroma, and taste. The ratio of red dragon fruit skin extract concentrations of 32% produced the best characteristics, moisture content 88.02%, color intensity l* 40.83, a* 58.86, dan b* 33.36, total anthocyanin 0.98 mg/L, antioxidant capacity 9.95 mg GAEAC/100g, color liked and carmine, aroma, texture, taste, overall acceptance is liked.
Pengaruh Suhu Dan Lama Pengeringan Terhadap Karakteristik Teh Celup Herbal Daun Gonda (Sphenoclea zeylanica Gaertn.) Christofer Audi Simbolon; Ni Made Yusa; Nengah Kencana Putra
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 3 (2023): Jurnal 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.2023.v12.i03.p19

Abstract

This study aims to determine the effect of temperature and proper drying time to produce gonda leaf herbal tea bags with the best characteristics. This research used a completely randomized factorial design with two factors, namely drying temperature (50oC, 60oC, 70oC) and drying time (180 minutes, 210 minutes, 240 minutes). There are 9 treatment combinations, each treatment combination is repeated 2 times so that the number of treatment combinations is 18 experimental units. The data obtained were analyzed by analysis of variance. If the treatment had a significant effect, it would be followed by the Duncan test. The results showed that interaction beetwen drying temperature and time treatment had a very significant effect (P<0,01) on moisture content, total phenolic content, antioxidant activity and hedonic taste of gonda leaf herbal tea, have a significant effect (P<0,05) on total flavonoid content and hedonic colour and also had no significant effect (P>0, 05) to test the hedonic aroma and overall acceptance. The drying temperature of 50oC with a drying time of 240 minutes was the best temperature and drying time to produce herbal tea bags of gonda leaves with an antioxidant activity of 58.56% with IC50 1136443,36 ppm, moisture content of 6.37%, total phenolic content was 5.07 mg GAE / g, total flavonoid content was 0.84 mg QE / g, and sensory properties of colour 3.45 (slight liked), aroma 3.15 (neither like nor dislike), taste 3,65 (liked) and overall acceptance 3.15 (neither like nor dislike).
Pengaruh Perbandingan Jagung Manis dan Kacang Tanah Terhadap Karakteristik Susu Jagung Modifikasi Nuhayillah Urziah; Ni Made Yusa; I Made Sugitha
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 3 (2023): Jurnal 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.2023.v12.i03.p06

Abstract

This study aimed to determine the effect of the sweet corn and peanut ratio on the characteristics of modified corn milk and to find out the right amount of sweet corn and peanuts to obtain the best characteristics of the modified corn milk. The experimental design used was a completely randomized design with the comparison of sweet corn and peanuts as a treatment which consisted of 6 levels, namely: 100%:0%, 90%:10%, 80%:20%, 70%:30%, 60% :40%, and 50%:50%. The treatment was repeated 3 times, resulting in 18 experimental units. The data obtained were analyzed by analysis of Variance, and if the treatment had a significant effect, it would be continued with the Duncan Multiple Range test. The results showed that the comparison of sweet corn and peanuts had a significant effect on moisture content, ash content, protein content, fat content, carbohydrate content, total solids content, crude fiber content, beta carotene, hedonic test (color, aroma and overall acceptance) and scoring test (color, aroma and taste). However, it had no significant effect on the hedonic taste test. The best characteristics were obtained from the ratio of 70% sweet corn: 30% peanuts with the criteria of water content 85.32%, moisture content 0.11%, protein content 2.76%, fat content 6.43%, carbohydrate content 5.63%, total solids content 14.68 %, crude fiber content of 2.26% and beta carotene content of 0.08% as well as the sensory properties of the hedonic test the color was favored with the criteria of white and slightly yellow, the aroma and taste were typical of peanuts and overall acceptance was liked.
Pengaruh Penambahan Tepung Biji Nangka (Artocarpus Heterophyllus) Terhadap Karakteristik Bakso Ikan Tongkol (Euthynnus Affinis) Lenovia Idhapola Sitohang; Ni Made Yusa; I Made Sugitha
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 4 (2023): Jurnal 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.2023.v12.i04.p03

Abstract

The purpose of this research was to know the effect of jackfruit seeds flour addition on tuna fish meatball characteristic and to determine the right amount of jackfruit seeds flour addition that produced tuna fish meatball with the best characteristics. This research used a completely randomized design with treatment consisting of 6 levels of concentration ratio of jackfruit seeds flour (0%, 5%. 10%, 15%, 20%, 25%). Each treatment repeated 3 times in order to obtain 18 experimental units. The data obtained were analysed by analysis of variance and if there was an effect, then it will be followed by the Duncan Multiple Range Test (DMRT). The result showed that the addition of jackfruit seeds flour had significant effect (p<0.05) on water content, carbohydrate content, crude fiber content, taste, texture score, and overall acceptance. The 10% addition of jackfruit seeds flour produced the best characteristics with 54.60% water content; 2.31% ash content; 21.68% protein content; 3.53% fat content; 17.89% carbohydrate content; 2.56% crude fiber content; the color, flavor, texture, taste and overall acceptance were slightly liked; and the texture was dense, compact, chewy.
Pengaruh Konsentrasi Karagenan Terhadap Karakteristik Fisikokimia dan Sensoris Permen Jeli Loloh Cem-cem Ni Komang Diah Ernawati; I Desak Putu Kartika Pratiwi; Ni Made Yusa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 4 (2023): Jurnal 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.2023.v12.i04.p04

Abstract

Jelly candy is a type of soft candy made from fruit or vegetable juice, diversification of jelly candy can use loloh as the main ingredient. Loloh cem-cem has a sweet and sour taste so it is suitable as a raw material for jelly candy, in making jelly candy it is necessary to add gelling agents to form a chewy texture. This study aims to determine the effect of carrageenan concentration on the physicochemical and sensory characteristics of jelly candy and to obtain the most appropriate carrageenan concentration to produce jelly candy with the best physicochemical and sensory characteristics. The design used in this study was a completely randomized design with treatment consisted of 5 levels of carrageenan concentration; 2%, 3%, 4%, 5%, and 6%. Each treatment was repeated 3 times to obtain 15 experimental units. The data obtained were analyzed by analysis of variance and continued with Duncan's Multiple Range Test for the treatments that had a significant effect. The results showed that concentration of carrageenan on loloh cem-cem jelly candy had a significant effect on texture, water content, crude fiber, sensory texture and overall acceptance. Concentration of 6% carrageenan produced loloh cem-cem jelly candy with the best characteristics i.e: texture 5.11 N, water content 15.75%, crude fiber 1.23%, antioxidant activity 34.15%, texture very chewy and liked, color, aroma, taste, overall acceptance was liked by the panelists.
Co-Authors AAGN Anom Jambe Ade Maria Kristin Gultom Adina Juniati Vortina Panggabean Agus Selamet Duniaji Agus Slamet Djuniaji Almadea Sela Gracia Ginting Anak Agung Istri Sri Wiadnyani Anindya Putri Hardita Asti Sucianti Bobby Frans Siahaan Christofer Audi Simbolon Clara Vita Marlina Kristina Dara Widya Yudhistira H.S Dhamas Nurhasanah Eka Rahmaningtyas Fransen Kennedy Hutabarat Gusti Ayu Kadek Diah Puspawati I D.P. Kartika Pratiwi I Dewa Gde Mayun Permana I Gede Widiyana I Gusti Ayu Ekawati I K. Suter I Ketut Suter I Komang Ardianta I Made Anom Sutrisna Wijaya I Made Cahyana Kusuma I Made Sughita I Made Sugitha I Nengah Kencana Putra I Putu Suparthana I W. R. Widarta I Wayan Suarta Iis Sholin Intan Azizah Hs Jacqueline Stephanie Gloria Kadek Danthiswara Gelgel Kadek Wiantini KOMANG AYU NOCIANITRI Komang Biandari Devi Permatasari Lenovia Idhapola Sitohang Marcelyna Lucia Nengah Kencana Putra Ni Ketut Sri Agustini Ni Komang Diah Ernawati Ni Luh Ari Yusasrini Ni Luh Putu Evi Cahyani P Ni Made Miradita Lestari Ni Nyoman Puspawati Ni Nyoman Triana Ardi Ni Putu Anita Devi Ni Putu Riska Deyana Aprilia Ni Wayan Wisaniyasa NN. Puspa wati Noval Wahyu Adi Nuhayillah Urziah Putu Ari Sandhi W Putu Ari Sandhi Wipradnyadewi Putu Lisa Adinda Putri Putu Timur Ina Putu Tuni Cakabawa Landra Qurotul Ilma Yaske E. Regine Dian Prativi Ridha Aulia Adha Sayi Hatiningsih Secretly Galih Aditya Setyo Widodo Syoufiani . Wanda Aprissa Erina Putri Wirda Insani