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All Journal Agrotekno Itepa : Jurnal Ilmu dan Teknologi Pangan Jurnal AGROTEKNOLOGI Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Agroindustrial Journal Jurnal Ilmiah Teknologi Pertanian Agrotechno
Putu Timur Ina
Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Engineering Industrial & Manufacturing Engineering Social Sciences

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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.
Pengaruh Perbandingan Terigu dan Tepung Sukun (Artocarpus altilis) Terhadap Karakteristik Kue Cubit Era Ollyvetty Meilani; I Nengah Kencana Putra; Putu Timur Ina
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.p03

Abstract

This study aimed to determine the effect of wheat flour and breadfruit flour ratio on the characteristics of cubit cake and to know the best ratio of wheat flour and breadfruit flour to produce cubit cake with the best characteristics. The experimental design used in this research was a Completely Randomized Design (CRD) and a Randomized Block Design (RBD) with a ratio of wheat flour and breadfruit flour as a treatment that consisting of 6 levels, namely 100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%, 50%:50%. The treatment was repeated 3 times to obtained 18 units of the experiment. The data were analyzed by Analysis of Variance (ANOVA) and if the treatment had a significant effect on the variable then continued with Duncan Multiple Range Test (DMRT). The result showed that the ratio of wheat flour and breadfruit flour had a very significant effect on the content of moisture, ash, protein, fat, carbohydrate, crude fiber, strength of expand, criteria hedonic of colour, texture, taste, and overall acceptance and criteria skor of texture, taste, and aroma. Ratio of 70% wheat flour and 30% breadfruit flour produced a cubit cake with the best characteristics with 35.09% water content, 1.61% ash, 6.08% protein, 24.99% fat, 32.22% carbohydrate, 2.18% crude fiber, 17.72% strength of expand, slightly soft texture, taste and aroma rather typical of breadfruit, colour and overall acceptance were liked.
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.
Kajian perbandingan tepung Ubi Jalar Kuning (Ipomoea batatas L) dan Tepung Terigu terhadap Karakteristik Bolu Kukus Putu Ari Sandhi Wipradnyadewi; AAGN Anom Jambe; GAK Diah Puspawati; P Timur Ina; N. M. Yusa; N.L Ari Yusasrini
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.p05

Abstract

Penelitian ini bertujuan untuk mengetahui bahwa ubi jalar kuning (Ipomeas batatas L) dapatdimanfaatkan dalam pembuatan bolu kukus, mengetahui pengaruh perbandingan ubi jalar kuning kukusdengan terigu terhadap karakteristik bolu kukus serta mengetahui persentase perbandingan ubi jalarkuning kukus dengan terigu yang tepat sehingga dihasilkan bolu kukus dengan karakteristik terbaik.Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan perbandingan ubijalar kuning kukus dengan terigu dengan level 0% : 100 %, 10% : 90%, 20% : 80%, 30% :70%, 40% :60%. Persentase berdasarkan jumlah berat terigu dan ubi jalar kuning kukus. Seluruh perlakuan diulangsebanyak tiga kali sehingga diperoleh 15 unit percobaan. Data yang diperoleh dianalisis dengan sidikragam, apabila terdapat pengaruh pada perlakuan maka dilanjutkan analisis dengan Uji Duncan’s.Parameter yang dianalisis dalam penelitian ini antara lain kadar air, daya kembang, dan uji sensoris.Hasil penelitian menunjukkan bahwa perlakuan 80% terigu dan 20% ubi jalar kuning kukus menghasilkanbolu kukus dengan karakteristik terbaik dengan kriteria kadar air 35,77 %, daya kembang 85,71 %,warna putih kekuningan, tekstur biasa, aroma agak suka, rasa agak suka, dan penerimaan keseluruhanagak suka.
Co-Authors A.A.G.N. Anom Jambe AAGN Anom Jambe Adithia Virya Raharja Adryan Adhitama Shahrirputra Almadea Sela Gracia Ginting Anak Agung Istri Sri Wiadnyani Audrey Sophia Rachma Putri Ayu Fatma Wati Debora Febriyani Dhia Salsabila Zahrah Dinda Tessa Lonika Simbolon Enda Yudhi P Bangun Era Ollyvetty Meilani G.P. Ganda Putra Gayatri Ayu Fardiaza Gusti Ayu Kadek Diah Puspawati Gusti Ayu Kadek Diah Puspawati I Desak Putu Kartika Pertiwi I Dewa Gde Mayun Permana I Gede Arie Mahendra Putra I Gede Priyatna Putra I Gusti Agung Anggi Putri Arina I Gusti Ayu Ekawati I Kadek Arif Arif Widyasnawan I Kadek Ariyasa I Kadek Dwi Andi Krishna Putra I Ketut Suter I Ketut Triya Winata I Komang Ari Andika I Komang Sedana Widyagana Jaya I Made Askara Diputra I Made Dwi Purnama Rianta I Made Sugitha I Nengah Kencana Putra I Putu Eka Putra Sentana I Putu Suparthana I Wayan Rai Widarta Ibrahim Kholilullah Ida Ayu Putu Jasmine Chandra Dewi Imaculata Subardjiati Ira Monicha Sirait Jason Johan Komang Biandari Devi Permatasari Lina Nindyawati Luh Dian Rna Fajarini Luh Yuli Tirtayani Marcelyna Lucia Maureen Sabila N. M. Yusa N.L Ari Yusasrini Nada Ulfa Ni Kadek Diah Ayu Paramitha Ni Kadek Maya Purnamasari Ni Ketut Ayu Martini Ni Komang Sri Budihartini Ni Luh Ari Yusasrini Ni Made Indri Hapsari Arihantana Ni Made Wartini Ni Made Yusa Ni Nyoman Puspawati Ni Putu Ariestini Ni Putu Ayu Wisakarani Ni Putu Putri Swandani Ni Putu Vida Indriani P. Ni Wayan Wisaniyasa Novriyanti Hutasoit Putu Ari Sandhi Widpradnyadewi Putu Ari Sandhi Wipradnyadewi Putu Ayu Gaudiya Waisnawi Putu Hetty Armayuni Putu Pande Pande Yashika Putu Yumiko Murdiasa Rut Elisabet Sianturi Sang Made Adi Mahendra Setyo Widodo Utari Krisnandani Vina Prilatmi Anggraeni Wayan Sudjatha Yohana Christiani Ayu Yossinta C.C. Kusuma