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All Journal Itepa : Jurnal Ilmu dan Teknologi Pangan Jurnal Veteriner Jurnal AGROTEKNOLOGI Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Jurnal Ilmiah Teknologi Pertanian Agrotechno JURNAL PANGAN
Gusti Ayu Kadek Diah Puspawati
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Pengaruh Suhu dan Lama Penyimpanan Terhadap Stabilitas Warna dan Karakteristik Kolang-kaling dengan Penambahan Ekstrak Kayu Secang (Caesalpinia sappan L.) Ni Luh Chandra Pratiwi; Gusti Ayu Kadek Diah Puspawati; Anak Agung Istri Sri Wiadnyani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 3 (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.i03.p03

Abstract

“Kolang-kaling” is generally added with food coloring to make it look more attractive, one source of natural color that is safe for consumed comes from sappan wood. This study aimed to determine the effect of temperature and storage time on color stability and characteristics of “kolang-kaling” with the addition of extract sappan wood and to get the exact temperature and storage time to the maintenance color stability and the best characteristics of “kolang-kaling” with the addition of extract sappan wood. The experimental design used was a factorial randomized block design (RBD) with 2 factors. The first factor was temperature which consists of 3 levels (refrigerator temperature, room temperature and 400C). The second factor was the time of storage which consists of 4 levels (1 days, 3 days, 5 days, and 7 days). The treatment was repeated 2 times in order to obtain 24 experimental units. The data obtained were analyzed using analysis of variance and if the treatment had an significant effect on the test parameters, then continued with the Duncan Multiple Range Test (DMRT). The results showed that interaction of the temperature and storage time had a very significant effect on color intensity, total anthocyanin, hedonic of color, hedonic of aroma, hedonic of texture, overall acceptance, scoring of color, scoring of aroma, and scoring of texture. Refrigerator temperature and storage for 1 days was the best treatment to maintain the colorant stability and characteristic of the “kolang-kaling” extract sappan wood with the color intensity of 0.70, value L* 23.8, a* 47.4, b* 57.8, total anthocyanin 10.79 mg/100g, pH 6.0, antioxidant activity 77,0%, also sensory evaluation color was red and liked, aroma was typical of “kolang-kaling” and liked, texture was slightly chewy and liked, and overall acceptance was liked.
Pengaruh Konsentrasi Carboxyl Methyl Cellulosa (CMC) Terhadap Karakteristik Bubuk Daun Singkong (Manihot esculenta Crantz) Dengan Metode Foam Mat Drying Ni Putu Intariani; Gusti Ayu Kadek Diah Puspawati; Ni Wayan Wisaniyasa
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.p14

Abstract

The cassava leaves (Manihot esculenta Crantz) is a type of green vegetable that contains nutrients and contains chlorophyll and flavonoids which are good for consumption, but the utilization of cassava leaves is still minimal and food diversification is needed. This study aimed to determine the concentration effect of CMC toward characteristics of cassava leaf powder with foam mat drying method and determine the appropriate concentration of CMC to produce cassava leaf powder with the best characteristics by foam mat drying method. The research used a completely randomized design (CRD) with CMC concentration treatment consisting of seven levels (0%, 0.5%, 1.0%, 1.5%, 2.0%, 2.5%, and 3.0%). The treatment was repeated twice, so that 14 experimental units were obtained. The data obtained were analyzed of variance and if the treatment had an effect on the observed parameters, it was continued with Duncan's Multiple Range Test (DMRT). The results showed that the concentration of CMC had a significant effect (P<0.05) on the observed parameters, namely water content, ash content, yield, total chlorophyll, flavonoid content, solubility, soluble time, and L*, a*, b* values. The best treatment was obtained at 3.0% CMC concentration with the following characteristics: water content of 1.53%, ash content of 5.77%, yield of 11.09%, total chlorophyll of 9.29 mg/g, flavonoid content of 11.39 mg QE/g, solubility of 82.82%, dissolving time of 28.85 s, L* value of 13.45, a* value of -36.15, and b* value of 10.55.
Pengaruh Perbandingan Tepung Millet Kecambah Fermentasi dan Maizena Terhadap Karakteristik Brownies Ni Putu Kharismawati; I Desak Putu Kartika Pratiwi; Gusti Ayu Kadek Diah Puspawati
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.p15

Abstract

The research aimed to determine the effect comparison of fermented sprouts millet flour with corn starch to the characteristics of brownies and to find out the best comparison of fermented sprouts millet flour with corn strach to produce brownies with the best characteristics. This study used a completely randomized design with a comparison of fermented sprouts millet flour with corn starch treatment, consisting of 6 levels namely: 100%:0%, 95%:5%, 90%:10%, 85%:15%, 80%:20%, 75%:25%. The treatment was repeated 3 times to obtain 18 experimental units. The data was analyzed with analysis of variance and if the treatment had a significant effect, then followed by the Duncan Multiple Range Test. The results showed that the comparison of millet flour and cornstarch in brownies had a significant effect (P<0.05) on the moisture content, ash content, protein content, crude fiber content, tannin content, color, aroma, taste, overall acceptance of brownies. The comparison of fermented sprouts millet flour and cornstarch 80%:20% was the best characteristics of brownies with a water content 15.13%, ash content 1.59%, protein 8.78%, crude fiber 12.74%, and tannin 4.91%, color and texture slightly liked, odor, taste, and overall acceptance liked, brown color, soft and not crumbly.
Pengaruh Perbandingan Jeruk Manis (Citrus sinensis L.) Dengan Pepaya (Carica papaya L.) Terhadap Karakteristik Marmalade I Komang Sedana Widyagana Jaya; Putu Timur Ina; Gusti Ayu Kadek Diah Puspawati
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.p09

Abstract

This research aimed to determine the effect of comparison sweet orange and papaya on characteristics of marmalade and the comparison between sweet orange and papaya that is able to produce marmalade with the best characteristics. The experimental design used was Randomized Blok Design with the treatment factor of the sweet orange with papaya that is: 100%:0; 90%:10; 80%:20%; 70%:30%; 60%:40%; 50%:50%. The treatment was repeated 3 times to obtain 18 units of experiment. The data obtained were analyzed by ANOVA and if the treatment had significant effect on the observed variables then continued with the Duncan Multiple Range Test. The result showed comparison between sweet orange with papaya haf significant effect on vitamin C, total soluble solids, viscosity, color L*a*b*, hedonic test (color, aroma, texture, taste, and overall acceptance), and scoring test (color and taste) marmalade. Comparison of 50% sweet orange : 50% papaya was the best characteristics of marmalade with vitamin C 95.23 mg/100g, total soluble solids 63.17%brix, viscosity 30,000.00 cP, color by L* value 21.00, a* value 42.13, and b* value 43.00, color reddish orange and liked, taste typical of orange and liked, aroma, texture, and overall acceptance was liked.
Pengaruh Rasio Maltodekstrin dan Gum Arab Terhadap Aktivitas Antioksidan dan Warna Serbuk Terung Belanda (Solanum betaceum Cav) Yang Terkopigmentasi Lewi Rensia Roulina Hutasoit; Gusti Ayu Kadek Diah Puspawati; I Dewa Gde Mayun Permana
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.p05

Abstract

The study aimed to know the effect of the ratio maltodextrin and gum arabic on the antioxidant activity and color of the copigmentation tamarillo powder and to proper ratio of maltodextrin and gum arabic to get the copigmentation tamarillo powder with the best antioxidant activity and color by foam mat drying method. The study used a completely randomized design (CRD) with ratio of maltodextrin and gum arabic treatment consisting of five levels, there were 5:0, 4:1, 3:2, 2:3, 1:4. All treatments were repeated three times in order to obtain 15 experimental units. The data were analyzed statistically using the variance test and if the treatment had a significant effect to observed variables, it was continued with Duncan's Multiple Range Test (DMRT). The result showed that the ratio of maltodextrin and gum arabic had a significant effect (P<0,05) on water content, ash content, solubility, total anthocyanin, total phenol, antioxidant activity, and color intensity. The ratio of maltodexstrin and arabic gum (1:4) was the best treatment to produce copigmentation tamarillo powder with the total anthocyanin 41.97 mg/100g, total phenol 125.57 mg GAE/100g, antioxidant activity 78.05%, value L* 47.10, a* 44.03, b* 23.97, chroma 50.14, °Hue 28.56 (red color), water content 3.92% and solubility 83.90%
Stabilitas Antosianin Serbuk Terung Belanda (Solanum Betaceum Cav.) Terkopigmentasi dan Terenkapsulasi Dengan Perubahan pH Ni Luh Ketut Ayu Gayatri Pradnya Andini; Gusti Ayu Kadek Diah Puspawati; Komang Ayu Nocianitri
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.p10

Abstract

Tamarillo (Solanum betaceum Cav.) contain bioactive components such as anthocyanin. Anthocyanin in tamarillo act as a source of red pigment. This research aimed to determine the effect of pH on the anthocyanin stability of copigmented and encapsulated tamarillo powder and to determine the right pH to produce the best anthocyanin stability of copigmanted and encapsulated tamarillo powder. This research used a Complete Randomized Design with pH treatment consisted of five levels; pH 3, pH 4, pH 5, pH 6, pH7. Each treatment was repeated three times so obtain 18 experimental units. The data obtained were analyzed using analysis of variance and if the treatment had an significant effect on the test parameters, then continued with the Duncan Multiple Range Test (DMRT). The results showed that pH had a significant effect on anthocyanin color degradation, anthocyanin content, absorbance retention, L* values, a*, b*, hue and chroma. The best best treatment to maintain anthocyanin stability of copigmented and encapsulated tamarillo powder is pH 3 with the anthocyanin color with result degradation of 8.48%, anthocyanin content of 0.63 mg/g, absorbance retention of 96.51%, L* value of 40.03, value of a* 51.07, value of b* 56.30, hue of 47.79° and chroma of 76.01. Tamarillo powder copigmented and encapsulated can be used as a functional food ingredient in food products with an acidic pH.
Pengaruh Perbandingan Terigu dan Pati Garut (Maranta arundinacea L.) Termodifikasi Autoclaving-Cooling Terhadap Karakteristik Mi Basah Agnes Monika Gandhes Sekarjati; Gusti Ayu Kadek Diah Puspawati; Anak Agung Istri Sri Wiadnyani
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.p02

Abstract

This study aimed to determine the ratio effect of wheat flour and autoclaving-cooling modified arrowroot starch on the characteristics of wet noodle and to obtain the correct comparison of wheat flour and autoclaving-cooling modified arrowroot starch to produce wet noodle with the best characteristics. The research method used a Randomized Block Design with comparison treatment of wheat flour and autoclaving-cooling modified arrowroot starch consisted in 6 levels (100:0, 90:10, 80:20, 70:30, 60:40, 50:50). The treatment was repeated 2 times to obtain 12 experimental units. The data were analyzed statistically using the variance test and if the treatment had a significant effect to observed variables, it was continued with Duncan’s Multiple Range Test. The result showed that the comparison of wheat flour and autoclaving-cooling modified arrowroot starch has a significant effect (P<0.05) on moisture content, ash content, protein content, elasticity, water absorption, and cooking loss. The best treatment was the 70:30 comparison of wheat flour and autoclaving-cooling modified arrowroot starch with the characteristics 34.59% of moisture content, 0.33% of ash content, 6.12% of protein content, 13,00% of elasticity, 425,26% of water absorption, 11,47% of elasticity, also sensory evaluation color was liked, aroma was liked, texture was chewy and liked, taste was liked, and overall acceptance was liked.
Pengaruh Perbandingan Terigu dan Tepung Suweg Termodifikasi terhadap Karakteristik Mi Kering I Kadek Dwi Andi Krishna Putra; Gusti Ayu Kadek Diah Puspawati; Putu Timur Ina
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.p11

Abstract

Dried noodles are a type of noodle usually made from wheat flour. This research aimed to determine the effect of comparison wheat flour with modified elephant foot yam flour on characteristics of dried noodles and to determine best ratio of wheat flour and modified elephant foot yam flour produce dried noodles with the best characteristics. The experimental design used was Randomized Block Design with the comparison treatment of wheat flour and modified elephant foot yam flour which consist of 6 levels ratio: 100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%, and 50%:50%. Each treatment was repeated three times to obtain 18 experimental units. The data obtained were then analyzed by the Analysis of Variance and if the treatment had a significant effect, it was continued with the Duncan Multiple Range Test. The result show that comparison of wheat flour and modified elephant foot yam flour had a significant effect on moisture content, ash content, protein content, elasticity, water absorption, cooking loss, color (scoring test) and texture (scoring test). The comparison of 60% wheat flour and 40% modified elephant foot yam flour had the best characteristic of dried noodles with 7.66% of moisture content, 2.04% of ash content, 7.83% of protein content, 10.70% of elasticity, 246.43% of water absorption, 13.07 % of cooking loss, preferred color brown was slightly liked, aroma was slightly liked, preferred texture slightly chewy was slightly liked, taste was slightly liked and overall acceptance was slightly liked.
Perbandingan Tepung Porang (Amorphophallus Muelleri B.) Dan Ampas Wortel (Daucus Carota L.) Terhadap Karakteristik Topping Boba Felicia Chessa Pramudita; Anak Agung Istri Sri Wiadnyani; Gusti Ayu Kadek Diah Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 13 No 1 (2024): 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.2024.v13.i01.p11

Abstract

Boba drinks are beverages served with chewy tapioca-based toppings known as “boba”, “bubble”, or “pearl”. These toppings are high in sugar, calories, and carbohydrates but have low amounts of fiber and vitamins. Adding carrot pulp to “Caboom” (Carrot Boba Milk) toppings is expected to increase fiber and vitamin content. However, there's an issue with texture; the boba toppings aren’t achieving the desired chewiness and tends to crumble easily. Therefore, the addition of another ingredient is necessary, and porang (Amorphophallus muelleri Blume) flour is a suitable choice because it’s known for its ability to act as a gelling agent due to its glucomannan content. This research aimed to determine how the ratio of porang flour and carrot pulp affects the characteristics of boba toppings and determine the right ratio for achieving the best boba toppings characteristic. In this research, a completely randomized design was used, involving six treatment levels representing different ratios of porang flour and carrot pulp: 0:100, 25:75, 50:50, 75:25, and 100:0, replicated three times, resulting in a total of 15 experimental units. The collected data underwent analysis through ANOVA and followed by Duncan Multiple Range Test (DMRT). The results revealed that the comparison of porang flour and carrot pulp had a significant effect (P<0,05) on water content, ?-carotene content, hardness, and the hedonic ratings for attributes such as color, aroma, taste, texture, and overall acceptance. Among the different ratios considered, the comparison of 50% porang flour and 50% carrot pulp emerged as the best boba toppings characteristic with water content 68,5%, ?-carotene content 0,94%, hardness 1,65 N, the color is slightly like, the aroma is slightly like, the taste is like, the texture is like, overall acceptance is like, the total dietary fiber content 5,51%, and antioxidant activity 9,62%.
Pengaruh Penambahan Pati Ganyong (Canna Edulis K.) Termodifikasi Secara Heat Moisture Treatment (HMT) Terhadap Karakteristik Bakso Ayam Qoriatul Hafifa; Anak Agung Istri Sri Wiadnyani; Gusti Ayu Kadek Diah Puspawati
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.p01

Abstract

Chicken meatballs are commonly made of chicken meat and flour with various seasonings. This study aimed to determine the effect of heat-moisture treatment (HMT) modified canna starch addition on the characteristics of chicken meatballs and also to determine the right amount of heat-moisture treatment (HMT) modified starch addition to produce chicken meatballs with the best characteristics. A Completely Randomized Design (CRD) were used, with HMT addition treatment consisting of 6 types: P0: control (tapioca 25%), P1:5%, P2:10%, P3:15%, P4:20%, P5:25%. The treatment was repeated 3 times, so 15 experimental units were obtained. The obtained data were analyzed by analyzed of varian (ANOVA) on the SPSS program which was followed by Duncan’s Multiple Range Test (DMRT). The observed parameters in this study are water absorption content, elasticity level, water content, ash content, protein content, fat content, carbohydrate content, sensory test (hedonic and scoring), and resistant starch content. The result showed that the addition of HMT-modified canna starch had a significant effect on water absorption content, elasticity level, water content, protein content, fat content, carbohydrate content, color (hedonic and scoring), and resistant content. Chicken meatballs with the best characteristics were obtained from the addition of modified canna starch by heat moisture treatment (HMT) 25% with water absorption capacity of 33.82%, elasticity 7.57 N, moisture content 64.33%, ash content 0.79% , protein content 13.36%, fat content 5.24%, carbohydrate content 16.25%, and resistant starch content 3.00% as well as sensory assessment of color, namely dark ash and preferred, ordinary aroma, slightly chewy texture and preferred, ordinary taste and overall acceptance is preferred.
Co-Authors AAGN Anom Jambe Agnes Monika Gandhes Sekarjati Agnes Monika Gandhes Sekarjati Anak Agung Istri Sri Wiadnyani Anak Agung Istri Sri Wiadnyani Anggraini, Fitri Dwi Anisa Intan Hartanti Bambang Admadi Harsojuwono Bryan Bryan Debora Prisceilla Isabella Dinda Tessa Lonika Simbolon Eazy Natasya Putri Endang Prangdimurti Enrica Balanzi, Dhenabe Felicia Chessa Pramudita Fransiska R. Zakaria Fransiska R. Zakaria Fransiska Zakaria Rungkat G.P. Ganda Putra Gusti Ayu Ita Purnami Hasbi Rohiqi Hidayanti Sukmaningrum I Dewa Gde Mayun Permana I Gusti Ayu Ekawati I Gusti Ngurah Agung I Gusti Ngurah Bagus Pranantha Bistara K I Kadek Dwi Andi Krishna Putra I Ketut Suter I Komang Sedana Widyagana Jaya I Made Arya Bhaskara Swara I Made Askara Diputra I Made Sugitha I Nengah Kencana Putra I Putu Suparthana I Wayan Rai Widarta Jevon Misael Gerald Masengi Joice Pratiwi Purnamasari Nababan KOMANG AYU NOCIANITRI Lewi Rensia Roulina Hutasoit Luh Putu Trisna Darmayanti Luh Putu Wrasiati Luh Yuli Tirtayani Made Yuni Cahya Ningrum Maria Reynadia Binvenianinda Harsitaning Adi Michelle Olivia Isabella Muhammad Eriansyah Al-Hakim Nengah Sri Surianti Ni Komang Ayu Nila Ratna Ni Komang Trisna Rahayu Ni Luh Ari Yusasrini Ni Luh Ari Yusasrini Ni Luh Chandra Pratiwi Ni Luh Gde Amritasya Mutiara Ni Luh Ketut Ayu Gayatri Pradnya Andini Ni Made Indri Hapsari Arihantana Ni Made Indri Hapsari Arihantana Ni Made Yusa Ni Putu Dewi Kusuma Wardani Ni Putu Intariani Ni Putu Kharismawati Ni Wayan Wisaniyasa Putu Ari Sandhi Wipradnyadewi Putu Ayu Gaudiya Waisnawi Putu Ayu Nadyasari Putri Hidayat Putu Timur Ina Qoriatul Hafifa Ria Armunanto Ridwan Thahir Ridwan Thahir Royulinar Eksanty Khayrany Sinaga Sang Made Adi Mahendra Sri Mulyani Suismono Suismono Suismono, Suismono Supriyadi Supriyadi Yustika Ayu Tri Wahyuni Yustika Ayu Tri Wahyuni Yustina Andini Yustinus Marsono