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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
Dosen Ilmu Dan Teknologi Pangan, FTP Unud
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Social Sciences Veterinary

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Pengaruh Perbandingan Tepung Beras dengan Tepung Pisang (Musa paradisiaca L.) Terhadap Karakteristik Kue Apem Kukus Joice Pratiwi Purnamasari Nababan; Ni Made Indri Hapsari Arihantana; Gusti Ayu Kadek Diah Puspawati
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.p20

Abstract

This study was aimed to determine the effect comparison of rice flour with banana flour on the characteristics of steamed apem cake and determine the best comparison of rice flour and banana flour to produce steamed apem cake with the best characteristics. The experiment used a completely Randomized Design with comparison of rice flour and banana flour treatment consisting of 6 levels: 100%: 0%, 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40%, and 50%:50%. The treatment was repeated 3 times to obtain 18 experimental units. The data was analyzed by using analysis of variance and if the treatment had a significant effect, then followed by a Duncan Multiple Range Test (DMRT). The results showed that the comparison of rice flour with banana flour had a significant effect (P<0,05) on water content, ash content, protein content, fat content, crude fiber content, texture and overall acceptability (hedonic), aroma, taste, texture, and color (scoring). Steamed apem cake produced from the comparison of 80% rice flour and 20% banana flour had the best characteristics, with water content of 36.43%, ash content of 0.57%, protein content of 2.90%, fat content of 1.72%, carbohydrate content of 58.38%, crude fiber content of 2.45% and swelling power of 32.17%, whitish brown color, very soft texture, and very sweet taste was liked, the characteristic aroma of bananas and overall acceptance was very liked.
Pengaruh Lama Penyimpanan pada Chiller terhadap Zat Gizi dan Karakteristik Sensoris Menu Hot Plate Choice A di PT. Aerofood ACS Denpasar Ni Putu Dewi Kusuma Wardani; Gusti Ayu Kadek Diah Puspawati; Ni Luh Ari Yusasrini
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.p17

Abstract

Hot plate choice A is a type of main course produced by PT. Aerofood ACS Denpasar. The components of the Hot Plate Choice A menu are stored for 72 hours in a chiller at 5oC. Storage in cold (chilled) or frozen (frozen) conditions can affect the nutritional quality, decrease the quality, and sensory characteristics. This study aimed to determine the effect of storage time in the chiller on nutrients and sensory characteristics of the hot plate choice A menu and to determine the appropriate storage time for the hot plate choice A menu, which still has nutritional value and sensory characteristics suitable for consumption. The research method used a completely randomized design (CRD) with storage time treatments consisting of 8 levels, namely: (0 hours, 12 hours, 24 hours, 36 hours, 48 hours, 60 hours, 72 hours, and 84 hours). Each treatment was repeated 2 times to obtain 16 experimental units. The data obtained were analyzed using variance and if the treatment had a significant effect, then it was continued with the Duncan Multiple Range Test (DMRT). The results showed that storage time had a significant effect on moisture content, ash content, content fat, protein content, carbohydrate content, calorie content, and free fatty acid content Storage time in the chiller significantly affects moisture content, ash content, fat content, protein content, carbohydrate content, caloric value, and free fatty acid content, sensory preferences color, aroma, taste, texture, overall acceptability, colour, and textured scoring. The proper storage time to produce nutrients and sensory characteristics that are suitable for consumption in this study is at a storage time range of 0 hours to 24 hours with an average nutrient value at 24 hours storage, namely 56.069% water content, 1.101% ash content , protein content 38.999%, fat content 26.598%, free fatty acid content 0.020%, protein content 50.273%, caloric value 578.160 kcal, the color is liked slightly, color scoring with slightly, aroma is liked slightly, the texture is liked slightly, scoring texture with normal texture, the overall acceptance is liked slightly.
Pengaruh Konsentrasi Penambahan Ekstrak Daun Belimbing Wuluh (Averrhoa Bilimbi L.) Terhadap Aktivitas Antioksidan Dan Sensoris Mayones Muhammad Eriansyah Al-Hakim; Gusti Ayu Kadek Diah Puspawati; I Nengah Kencana Putra
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.p08

Abstract

Mayonnaise is a processed product that commonly used as a dressing on a food such as salad or sandwiches. Oil is the main structure in making mayonnaise and easily oxidated that can spoil mayonnaise, commonly synthethic antioxidant is added to mayonnaise to prevent spoilage of mayonnaise. Synthetic antioxidants is known have a bad effects to human body compared to natural antioxidant, one of it are belimbing wuluh leaf extract,but extract concentration is need to be studied further. This research aimed to find out the effect of adding wuluh starfruit leaf extract on antioxidant activities and sensory of mayonnaise and determine the best concentration of belimbing wuluh extract. The research method used completely randomized design (CRD) with concentration addition consisting of five levels, 0%, 0,25%, 0,75%, and 1%. Each concentration is repeated three times to 15 experimental units. The data then analyzed using analysis of variance, if the treatment had a significant effect on the parameters, then continued with the Duncan Multiple Range Test (DMRT). The results showed that addition belimbing wuluh leaf extract in mayonnaise has significant effect in antioxidant activities, peroxides value, total phenolic content, water content, and color test L*,a*, b*, The best addition of belimbing wuluh leaf extract is at 1% concentration with 69,99% antioxidant activities, 111,27 mg GAE/g total phenolic content, 16,16 mg MDA/kg TBA values, 1344,4 meq peroxides/kg of peroxides values, water content at 11,8%, L* colour at 56,0, a* colours at -2,10, b* colours at 43,6, sensory characteristic color neutral, aroma neutral, texture neutral, flavor neutral, and overall acceptance neutral.
Pengaruh Perbandingan Tepung Talas Beneng (Xanthosoma undipesh K. Koch) dan Tepung Kacang Hijau (Vigna radiate) Terhadap Karakteristik Kukis Bebas Gluten Ni Luh Gde Amritasya Mutiara; I Nengah Kencana Putra; 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.p10

Abstract

Cookies is a type of pastry made of a soft dough, a crunchy texture, and is less dense. In general, the ingredient to make cookies is flour which contains gluten, so some people, especially people with gluten intolerance, cannot consume it. Beneng taro flour can be used as an alternative which can produce gluten-free cookies. However, beneng taro flour has a low protein content, so mung bean flour must be added to the cookies to make up for this. In order to create gluten-free cookies with the best qualities, this study compares beneng taro flour and mung bean flour to see what effect it has. The completely randomized design (CRD) used in this study had a comparison treatment of beneng taro flour and mung bean flour that included 6 levels (100%:0%), (90%:10%), (80%:20%), (70%:30%), (60%:40%), and (50%:50%) that were repeated three times, resulting in 18 experimental units. The received data was examined using variance, and if it had a large impact, DMRT was then used. The best characteristics of gluten-free cookies were obtained from the treatment of 70% beneng taro flour and 30% mung bean flour with the criteria of protein content 9.32%, ash content 2.14%, water content 1.89%, fat content 34.53%, carbohydrates 52.12%, crude fiber content 4.83%, hardness 18.94 N, and sensory properties of liking aroma, slightly liking color, liking taste, liking texture, and overall acceptance of liking. The comparison of taro beneng flour and mung bean flour had a significant impact on the protein, ash, water, fat, carbohydrate, crude fiber, hardness, and hedonic tests on aroma, taste, color, texture, and overall acceptability (P 0.05), according to the results.
Pengaruh Suhu dan Waktu Pengeringan Terhadap Karakteristik Serbuk Pewarna Instan Daun Singkong (Manihot utilissima Pohl.) Yustina Andini; Gusti Ayu Kadek Diah Puspawati; I Dewa Gde Mayun Permana
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.p07

Abstract

Natural dyes can be used as an alternative to minimize the negative effects of using synthetic dyes. One type of natural dye that can be used is cassava leaves, because cassava leaves have a fairly high chlorophyll, namely 27.446 mg/g. The purpose of this study was to determine the effect temperature and time of drying to produce instant dye powder from cassava leaves. The research design used was factorial completely randomized design with drying temperature treatment consisting of 3 levels: (50 ?C, 60 ?C and 70 ?C) and drying time treatment with 3 levels: (4 hours, 5 hours and 6 hours). This study was repeated 2 times to produce 18 experimental units. The data were analyzed by analysis of variance, if the treatment had a significant effect, it was continued with Duncan's Multiple Range Test. The results showed that the interaction of temperature and drying time significantly affected the yield, moisture content, ash content, total chlorophyll, solubility, solubility time and brightness level (L*) of cassava leaf instant dye powder. The characteristics of the best cassava leaf instant dye powder were obtained at a drying temperature of 50 ?C and a drying time of 4 hours with a yield of 9.73%, water content 7.29%, ash content 0.75%, total chlorophyll 9.86 mg/g, solubility 42.96%, and color with criteria of brightness (L) 27.10, greenish (a*) - 33.80 and yellowish (b*) 9.00.
Pengaruh Penambahan Tepung Daun Kelor (Moringa Oleifera L) terhadap Kadar Protein, Kapasitas Antioksidan dan Sensori Kukis Bebas Gluten Maria Reynadia Binvenianinda Harsitaning Adi; Gusti Ayu Kadek Diah Puspawati; Ni Made Indri Hapsari Arihantana
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.p15

Abstract

Cookies are one of the most popular snack types because of their crunchy, sweet, and delicious taste. Cookies are generally made from wheat flour, meanwhile not everyone can consume wheat flour because of the gluten content in it, so it is necessary to make gluten-free cookies. Gluten-free cookies can be made from MOCAF and partly from composite flour with MOCAF and mung bean flour, but the protein content of the cookies produced is still below SNI. One of the local food ingredients that can be used to increase the protein content of cookies is Moringa leaf flour. Moringa leaves are known to be rich in protein and have antioxidant compounds necessary for health. The purpose of this study was to determine the effect of moringa flour addition on protein content, antioxidant capacity, and sensory of gluten-free composite cookies and to determine the right amount of moringa flour addition to produce cookies with the best characteristics. This study used a completely randomized design (CRD) with the treatment of moringa flour addition (K) with 8 levels, namely: 0%, 1.5%, 3%, 4.5%, 6%, 7.5%, 9%, and 10.5%. Each treatment was repeated 2 times to obtain 16 experimental units. The data obtained were then analyzed using variance analysis and if a significant effect was found, it was continued with Duncan's multiple range test. The results showed that the addition of moringa flour to the cookies was significant. The data obtained was then analyzed using variance analysis and if a significant effect was found, it was continued with Duncan's multiple range test. The results showed that the addition of moringa flour to gluten-free cookies had a significant effect (P<0.05) on protein content, antioxidant capacity, hardness, hedonic test of color, aroma, taste, overall acceptance, and taste scoring test. Treatment the addition of 3% moringa leaf powder gave the best cookies characteristic with the sensory criteria of color was slightly liked, aroma was liked, taste was liked, texture was slightly liked, typical moringa taste was slightly distinctive moringa, overall acceptance was liked. The protein of cookies gluten free with the addition of 3% moringa flour has met the SNI with a protein content of 8.69% and antioxidant capacity of 8.12 ppm of GAEAC.
Pengaruh Waktu Ekstraksi dengan Metode Microwave Assisted Extraction (MAE) terhadap Aktivitas Antioksidan Ekstrak Daun Belimbing Wuluh (Averrhoa Bilimbi L.) I Made Arya Bhaskara Swara; Gusti Ayu Kadek Diah Puspawati; I Wayan Rai Widarta
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.p14

Abstract

Wuluh starfruit leaves have a very high antioxidant content. Antioxidants are substances that can reduce speed, postpone, or stop lipids from oxidizing or other easily oxidized components from oxidizing. The precise extraction time can have an impact on antioxidant activity. The purpose of this study was to investigate the effect of extraction time in the Microwave Assisted Extraction (MAE) technique on the antioxidant activity of wuluh starfruit leaf extract, as well as the precise extraction time in the MAE technique for producing the highest antioxidant activity starfruit leaf extract. The study employed a fully randomized design (CRD) with extraction time treatment levels of 3,5,7,9,11, and 13 minutes. There were 18 experimental units with three repetitions of each treatment. The Duncan Multiple Range Test (DMRT) was used to determine if the therapy had any impact on the parameters after the data were subjected to analysis of variance. The findings demonstrated that the yield, total phenol contents, total flavonoids contents, total tannin contents, total vitamin C contents, and IC50 were significantly influenced by the extraction duration. The best extraction time for wuluh starfruit leaves extract used the MAE method was 5 minutes with a yield of 26.75%, total phenol 621.60 mg GAE/g, total flavonoids 321.52 mg QE/g, total tannins 298.83 mg TAE/g, total vitamin C 595.44 mg AAE/g and IC50 28.35 ppm.
Pengaruh Penambahan Maltodekstrin dan Tween 80 terhadap Karakteristik Bubuk Minuman Instan Daun Jeruju (Acanthus Ilicifolius L.) Sang Made Adi Mahendra; Gusti Ayu Kadek Diah Puspawati; Putu Timur Ina
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.p13

Abstract

Abstract The purpose of this research was to determine the concentration effect of maltodextrin and tween 80 on the characteristics of the jeruju leaf instant drink powder and to proper concentration of maltodextrin and tween 80 to get the jeruju leaf instant drink powder with the best characteristics. The research used a factorial randomized block design with 2 factors. First factor was concentration of maltodextrin that consisting of 3 levels (10%, 15% and 20%) and second factor was concentration of tween 80 that consisting of 3 levels (0.3%, 0.4% and 0.5%) so there were 9 treatment combinations. The repetition of each treatment combination was carried out 2 times, in order there were 18 experimental units. The data were analyzed statistically using the variance test and if the treatment had a significant effect to observed of parameters, it was continued with Duncan's Multiple Range Test. The result showed that interaction of the concentration of maltodextrin and tween 80 had a significant effect (P<0,05) on the moisture content, ash content, solubility, solubility time, total phenol, and antioxidant activity.Each concentration of maltodextrin and tween 80 had a very significant effect (P<0.01) on yield. The concentration of 20% maltodextrin and 0.5% tween 80 it was the best treatment to produce jeruju leaf instant drink powder with a yield of 11.81%, water content of 4.7%, ash content of 1.25%, solubility of 92.55%, dissolving time of 16.42 seconds, total phenol 19.27 mgGAE/g powder, antioxidant activity of 66.25%, sensory assessment of color was liked, aroma that was kinda of liked with a somewhat distinctive aroma characteristic of jeruju leaf, taste that was kinda of liked with a somewhat distinctive taste characteristic of jeruju leaf, and the overall acceptance was liked.
Potensi Serat Pangan Proso Milet (Panicum miliaceum L.) Terpraproses dalam Menstimulasi Pertumbuhan Lactobacillus rhamnosus SKG34 Kartika Pratiwi, I Desak Putu; Diah Puspawati, Gusti Ayu Kadek; Nocianitri, Komang Ayu
JURNAL AGROTEKNOLOGI Vol 17 No 01 (2023)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v17i01.27811

Abstract

Proso millet (Panicum miliaceum L.) was evaluated as a source of dietary fiber. Preprocessing of millet flour could increase dietary fiber. The dietary fiber is considered to provide benefits as a prebiotic. The purpose of this study was to analyze the effect of preprocessing on millet flour dietary fiber and its ability to stimulate the growth of probiotic Lactobacillus rhamnosus SKG34. The research was conducted in two stages, i.e. preprocessing millet flour and viability of probiotic bacteria (Lactobacillus rhamnosus SKG34) on different broth media. First, millet flour was made in various preprocessed method: without preprocessing, germination preprocessing, fermentation preprocessing, germination – fermentation preprocessing. Second, the viability of Lactobacillus rhamnosus SKG34 was carried out on various media broth: glucose-free MRS (control), MRS, adding dietary fibers extract from millet flour with different preprocessing. The results showed that millet flour with fermented preprocessing (F) provided the highest dietary fiber of 22.38% with a water content of 11.97% and a tannin content of 0.08%. L. rhamnosus SKG34 exhibited the highest viability when grown in MRS broth. The addition of dietary fiber extract did not significantly enhance the viability of L. rhamnosus SKG34 compared to the glucose-free MRS broth (control), which showed a viability of 5 log10 CFU/mL. Thus, it can be concluded that millet preprocessing with fermentation (F) can significantly increase the dietary fiber of millet flour. However, dietary fiber millet has no potential as a suitable prebiotic candidate for promoting probiotic bacterial growth. Keywords: dietary fiber, lactic acid bacteria, millet flour, prebiotic, preprocessed
Pengaruh Penambahan Ekstrak Meniran (Phyllantus niruri L.) terhadap Karakteristik Kimia dan Sensoris Hard Candy Enrica Balanzi, Dhenabe; Suparthana, Putu; Diah Puspawati, Gusti Ayu Kadek
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 13 No 2 (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.i02.p16

Abstract

The meniran plant is a medicinal plant that has many ingredients that are good for the body. One use of the meniran plant is to process it into hard candy. This study aims to determine the effect of adding meniran extract on the characteristics of hard candy, and determining the correct addition of meniran extract so that it can produce hard candy with the best characteristics. The experimental design used was a Completely Randomized Design (CRD) with additional extract treatment consisting of 5 levels: 0%; 0.30%; 0.60%; 0.90%; 1.20%. The treatment was repeated 3 times to obtain 15 experimental units. Data were analyzed using variance and treatments that had a significant effect were followed by Duncan's Multiple Range Test (DMRT). The addition of meniran extract to hard candy has a significant effect on water content, ash content, antioxidant activity, and hedonic tests (color, aroma, texture, taste, and overall acceptability). Hard candy that has the best characteristics is obtained by adding 0,90% meniran extract with a water content value of 1,83%; ash content 0,14%; antioxidant activity 63,50%; texture, aroma, taste, color, and overall acceptability are favorable.
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