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All Journal Itepa : Jurnal Ilmu dan Teknologi Pangan Jurnal AGROTEKNOLOGI Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH
I Gusti Ayu Ekawati
Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Pengaruh Perbandingan Konsentrasi Asam Sitrat-Malat terhadap Karakteristik Granul Effervescent Daun Katuk (Sauropus androgynus L. Merr) Made Yuni Cahya Ningrum; Gusti Ayu Kadek Diah Puspawati; I Gusti Ayu Ekawati
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.p06

Abstract

The purposes of this research was to determine the effect of concentration ratio of citric-malic acid on the characteristics of the effervescent granule of katuk leaves and to proper concentration ratio of citric-malic acid to get the effervescent granule of katuk leaves with the best characteristics. The research used Completely Randomized Design (CRD) with the treatment of concentration ratio of citric-malic acid consisting of 5 levels: 5% : 25%, 10% : 20%, 15% : 15%, 20% : 10%, dan 25% : 5%. The treatment was repeated 3 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. The result showed that concentration ratio of citric-malic acid had a significant effect (P<0,05) on moisture content, ash content, flow time, soluble time, high foaming, total flavonoids, and antioxidant capacity. The concentration ratio of 5% citric acid and 25% malic acid was the best treatment to produce effervescent granule of katuk leaves with the moisture content 5.67%, ash content 23.84%, pH 5.88, soluble time 20.69 seconds, flow time 0.80 seconds, high foaming 3.20 cm, total flavonoids 21.04 mgQE/100g powder, antioxidant capacity 16.51 mgGAEAC/100g powder sensory hedonic of the color was liked, the aroma was liked, the taste was liked and the overall acceptance was liked.
Potensi Antioksidan Buah Naga Merah (Hylocereus polyrhizus) Kering dengan Pre-Treatment Gusti Ayu Kadek Diah Puspawati; Putu Timur Ina; Gusti Ayu Ekawati
JURNAL AGROTEKNOLOGI Vol 16 No 02 (2022)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v16i02.27927

Abstract

Red dragon fruit has the potential as a functional food because it contains bioactive compounds that provide health benefits. Dried fruit is a simple processing fruit method and does not change the shape of the fresh fruit much, but during the drying process, the bioactive compounds are easily damaged by heat. It is necessary to give pre-treatment before drying. The study aimed to determine the antioxidant capacity, total phenolic, total flavonoid, betacyanin levels, and sensory preference of dried red dragon fruit with pre-treatments. The six levels of pre-treatments were without pretreatment/control (K0), steam blanching (70ºC) for 10 minutes (K1), soaking in cold citric acid (3%) for 10 minutes (K2), soaking in cold citric acid (3%) for 3 minutes, then steam blanching at 70ºC for 7 minutes (K3), soaking in cold salt (5%) for 10 minutes (K4), and soaking in cold salt (5%) for 3 minutes, steam blanching at 70ºC for 7 minutes (K5), then dried it at 50ºC for 18 hours. The results showed that the control (K0) had the highest total phenolic content (20.10 mg GAE/g), total flavonoid content (5.92 mg QE/g), betacyanin content (1.57 mg/g), antioxidant capacity (1.72 mg GAEAC/g), and organoleptic preference like of color (5.65), rather like of odor (5.00), like of texture (5.69), like of taste (5.92), and like of overall acceptance (5.92). Based on sensory (organoleptic) acceptance, the steam blanching (70ºC, 10 minutes) (K1) of dried red dragon fruit had the highest preference: like of color (6.08), like of texture (5.85), like of taste (6.23), and like of overall acceptance (6.23), but rather like of odor (5.31). Meanwhile, KI had 16.71 mg GAE/g of total phenolics, 4.98 mg QE/g of total flavonoids, 0.87 mg/g of betacyanin levels, and 1.48 mg GAEAC/g of antioxidant capacity. Dried red dragon fruit (especially with steam blanching) has the potential as a functional food ingredient because the pre-treatment maintains its bioactive content during drying. Keywords: dried red dragon fruit, functional food ingredients, pre-treatment
Pengaruh Konsentrasi Ragi Rhizopus oligosporus DP02 Bali Terhadap Karakteristik Tempe Kacang Hijau (Vigna radiata, L.) Karimatul Izzah; Agus Selamet Duniaji; I Gusti Ayu Ekawati
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.p10

Abstract

The research was conducted with the aims to determine the effect of yeast concentration with Rhizopus oligosporus DP02 Bali on the characteristics of green bean tempeh and to determine the righ yeast concentration to produce green bean tempeh with the best characteristic. The research used completely randomized design with yeast concentration consisting of 5 different levels as the treatment, namely 1%, 1,5%, 2%, 2,5%, and 3%. Each levels was repeated 3 times to obtain 15 experimental units. The data were analyzed using ANOVA, and if there was a significant effect, the Duncan Multiple Range Test were perfomed. The results showed that the treatment had a significant effect on the green bean tempeh water content, ash content, protein content, fat content, carbohydrate content, curd fiber content, aroma, taste, texture, color, and overall acceptance. Yeast concentration of 3% produced the green bean tempeh with the best characteristics with water content of 54.17%, ash content of 0.60% , protein content of 8.22%, fat content of 2.53%, carbohydrate content of 33.79%, curd fiber content of 9.48%, and characteristics of color was liked, taste was liked, texture was liked, and overall acceptance was liked.
Pengaruh Perbandingan Terigu dan Tepung Ubi Jalar Cilembu (Ipomoea Batatas (L). Lam Cv. Cilembu) terhadap Karakteristik Kue Putu Ayu Ayu Nuriya Kiromi; I Nengah Kencana Putra; I Gusti Ayu Ekawati
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.p15

Abstract

Putu Ayu cake is a type of wet cake originated from central of java. The main ingredient for making putu ayu cake is wheat flour. Indonesia is still dependent on wheat. What needs to be done to avoid dependence on wheat flour is food diversification, one of which is using Cilembu sweet potato flour. This study aimed to determine the effect of the ratio of wheat flour and Cilembu sweet potato flour on the characteristics of the putu ayu cake and to obtain the right ratio of flour and sweet potato cilembu flour to produce the best putu ayu cake. The design used in this study was a completely randomized design (CRD) with the treatment of the ratio of wheat flour and cilembu sweet potato flour (100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%: 40%, 50%:50%). Parameters observed in this study included water content, ash content, fat content, protein content, carbohydrate content, crude fiber content, swelling power and sensory assessment including color, taste, aroma and overall acceptance. The data obtained were analyzed by the analysis of variance and if there was an effect of treatment on the observed parameters, then it was continued with the Duncan Multiple Range Test (DMRT). The ratio of 60% wheat flour with 40% cilembu sweet potato flour produced the best putu ayu cake with the characteristics: water content 44.99%, ash content 0.72%, protein content 6.42%, fat content 23.02%, carbohydrates 24.83 %, crude fiber content 5.95%, swellability 22.66%, and had sensory properties with overall acceptance criteria “like”.
Pengaruh Penambahan Bubuk Daun Murbei (Morus alba L.) Terhadap Karakteristik Marshmallow Christin Yunanto; I Gusti Ayu Ekawati; 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.p01

Abstract

The purpose of this research was to know the effect of mulberry leaves powder addition on marshmallow characteristic and to determine the right amount of mulberry leaves powder addition that produced marshmallow with the best characteristics. This research used a completely randomized design with treatment consisting of 5 levels of concentration ratio of mulberry leaves powder (0%, 2%. 4%, 6%, 8%). Each treatment repeated 3 times in order to obtain 15 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 mulberry leaves powder had significant effect (p>0.05) on ash content, antioxidant activity, vitamin C, color intensity, color sensory, scent, texture, taste, and overall acceptance. The result showed that 4% concentration of mulberry leaves powder addition in marshmallow had significant effect on ash content, antioxidant activity, vitamin C, Color intensity, color sensory, scent, texture, taste, and overall acceptance. The 4% addition of mulberry leaves powder produced the best characteristics with 27.67% water content; 0.55% ash content; 15.82% antioxidant activity; 0.79 mg/g vitamin C; 46.30 L* score; -5.93 a* score; 20.77 b* score; color liked; scent liked; texture liked; taste liked; all acceptance liked.
Pengaruh Penambahan Sari Wortel (Daucus carrota L.) terhadap Karakteristik Marshmallow Novia Rofianatul Jannah; I Gusti Ayu Ekawati; I Desak Putu Kartika Pratiwi
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.p07

Abstract

Marshmallows, a chewy candy made from sugar, water, flavoring, and gelatin, are traditionally manufactured using artificial coloring. To enhance their safety for consumption, there's a shift towards natural ingredients as replacements for artificial dyes. Among these ingredients, carrots stand out as a potential source of natural dye. This study aims to investigate the optimal concentration of carrot puree addition to marshmallow production for desired characteristics. A Complete Randomized Design was employed, involving six carrot juice addition levels: P1 (50% carrot juice), P2 (60% carrot juice), P3 (70% carrot juice), P4 (80% carrot juice), P5 (90% carrot juice), and P6 (100% carrot juice). Each treatment was replicated three times, resulting in 18 experimental units. The collected data were subjected to analysis of variance using the SPSS program at a significance level of ?=5%. Post hoc analysis was conducted using Duncan's Multiple Range Test if significant effects were observed. The findings highlighted the substantial impact of carrot juice addition on various marshmallow attributes, including ash and moisture content, reduction sugar content, beta carotene content, color and texture analysis, as well as sensory characteristics like taste and overall acceptance. The optimal treatment emerged as 70% carrot juice (P3), exhibiting key attributes such as moisture content (18.45%), ash content (0.39%), reduction sugar content (10.93%), total beta carotene (254.70 mg/100g), L value* (64), a* (31.40), and b* (49.10). The marshmallow's chewiness texture was rated at 2.10 N, displaying a preferred orange color, desired chewy texture, favored carrot flavor, distinct carrot aroma, and overall acceptance were liked.
Pengaruh Perbandingan Tepung Pisang (Musa paradisiaca L.) dan Tepung Kacang Merah (Phaseolus vulgaris L.) Terhadap Karakteristik Brownies Kukus Tri Ayu Malissa; I Gusti Ayu Ekawati; Ni Luh Ari Yusasrini
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.p21

Abstract

This research was to determine the effect comparison of banana flour and red bean flour on the charateristics of steam brownies and to determine the best ratio of banana flour and red bean flour to produce steam brownies with the best characteristics. The experimental design used in this study was a Completely Randomized Design (CRD) with the comparison treatment of banana flour and red bean flour which consists of 6 levels ratio: 100%:0%, 96%:4%, 92%:8%, 88%:12%, 84%:16%, and 80%:20%. The treatment was repeated 3 times to obtain 18 experimental units. The data obtained were then analyzed by the Analysis of Variance (ANOVA) and if the treatment had a significant effect on the observed parameter, it would be continued with the Duncan’s Multiple Range Test (DMRT). The results showed that the comparison of banana flour and red bean flour had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, hedonic test on color, aroma, texture, taste, and overall acceptance and scoring test such as texture and taste. The comparison of 84% banana flour and 16% red bean flour had the best characteristic of steam brownies with the criteria of water content 34.72%, ash content 2.90%, fat content 34.21%, protein content 8.40%, carbohydrate content 19.83%, crude fiber content 5.96%, color was liked, aroma was liked, soft texture was liked, banana taste was liked, and overall acceptance was liked.
Pengaruh Penambahan Daging Buah Anggur (Vitis Vinivera L.) Terhadap Karakteristik Sari Buah Anggur Berbulir I Made Dwi Wikananta; I Gusti Ayu Ekawati; Ni Wayan Wisaniyasa
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.p12

Abstract

This study aims to determine the effect of adding fruit flesh to the characteristics of grape juice drinks and knowing the addition pulpy grape juice that can produce grainy grape juice with the best characteristics.. The design method used Completely Randomized Design with one treatment factor, namely the treatment of the addition of concentration of pulp grape (5%, 10%, 15%, 20%, 25%). Each treatment was repeated as many as 3 replays so that 15 experimental units were obtained. The results showed that different treatment of grape meat affects the pH value, total sugar, total solids, vitamin C, antioxidant activity, total anthocyanins as well as sensory properties of color, aroma, taste and overall acceptance of characteristics of pulpy grape juice. The best characteristic of the pulpy grape juice is in the treatment of pulp grape 25% with a pH of 3,37, total sugar 42,57%, total solids 31,01%, vitamin C 6,64 mg/ml, antioxidant activity 90,21%, total anthocyanins 249,95 mg/L as well as sensory properties of color and aroma (hedonic) liked, taste (hedonics) very like, sour taste (scoring) as well as overall acceptance of liked.
Mi Instan Gluten Free Kaya Serat Pangan Berbasis Tepung Komposit Mocaf Dan Tepung Talas (Xantosoma L.) Putu Supartini; Anak Agung Istri Sri Wiadnyani; I Gusti Ayu Ekawati
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.p08

Abstract

Instant noodles are generally made used wheat flour. The use of wheat in the manufacture of noodles can be replaced with mocaf and taro flour. This research aimed to determine the effect of the comparison of mocaf and taro flour on the characteristics of instant noodles gluten-free so as to obtain the best results. This research used a Complete Randomized Design with 6 levels ratio of composite flour of mocaf and taro flour: 100:0, 90:10, 80:20, 70:30, 60:40, 50:50. Each treatment was repeated 3 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 of the research showed that the comparison of mocaf composite flour and taro flour had a significant effect on water content, elongation, tensile strength, cooking loss, water absorption, hedonic taste, and hedonic overall acceptance. The best treatment in this research is the ratio of mocaf composite flour and taro flour of 60:40. With a characteristic water content 10,18%, optimum time of ripening 236 second, texture 2,37 N, elongation 29,64%, tensile strength 0,026 Mpa, cooking loss 14,51%, dan water absorption 98,91%, ash content 2,76%, fat content 3,57%, protein content 4,15%, carbohydrates 79,34%, and dietary fiber 7,62%, as well as texture assessment, namely slightly chewy and somewhat like, color slightly like, aroma like, taste normal, and overall rating somewhat like.
Pengaruh Penambahan Karagenan Terhadap Karakteristik Permen Jelly Rujak Mengkudu Ni Luh Putu Desy Melinia Sari; I Gusti Ayu Ekawati; 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.p09

Abstract

Noni is a fruit that has many benefits and is also famous for its distinctive pungent odor. One way to reduce the odor of noni is to make it into a salad which can then be used as a base for jelly candy. Making noni salad jelly candy using carrageenan as a gel material. The purpose of this study was to determine the effect of the addition of carrageenan on the characteristic of noni salad jelly candy and the right amount of carrageenan to produce noni salad jelly candy with the best characteristics. The design used in this study was a completely randomized design (CRD) with the addition of carrageenan which consisted of 5 treatment levels, namely: 1%, 2%, 3%, 4% and 5%, each treatment was repeated 3 times to obtain 15 experimental units. The data were analyzed by analysis of variance and if the treatment had a significant effect (P<0.05) on the observed variables, then it was continued with Duncan's Multiple Range Test (DMRT). The results showed that the addition of carrageenan had a significant effect on water content, reduction sugar content, level of elasticity, color sensory, texture, aroma, taste, and overall acceptance of noni salad jelly candy. The treatment with the addition of 4% carrageenan produced noni salad jelly candy with the best characteristics, namely water content 18.75%, ash content 0.92%, reduction sugar content 30.82%, texture 18.06 N, brown color were liked, neutral aroma, taste were liked, chewy texture were liked, and overall acceptance were liked.
Co-Authors AA. Ngurah Dwi Ariesta Wijaya Putra Abiburrahim Abiburrahim Agus Selamet Duniaji Amelia Mardhatillah Anak Agung Gede Ngurah Anom Jambe Anak Agung GN Anom Jambe Anak Agung Istri Sri Wiadnyani Anak Agung Istri Sri Wiadnyani Arina Ulyani Ayu Nuriya Kiromi Berilin Abigail Jonathan Christin Yunanto Debora Febriyani Dewa Ayu Putu Kartika Dewi Elia Rose Simanungkalit G.P. Ganda Putra Gusti Ayu Kadek Diah Puspawati Gusti Ayu Kadek Diah Puspawati Heni Monaria Tondang Hildha Ayu Massytah I Desak Putu Kartika Pertiwi I Dewa Gde Mayun Permana I Gusti Agung Anggi Putri Arina I Gusti Agung Ayu Sintia Padma Dewi I Gusti Ayu Atyantha Danawati I Made Dwi Wikananta I Made Sugitha I Nengah Kencana Putra I Wayan Wirakerti Nugraha Ida Ayu Ganitri Adnyasuari Ira Setiawati Ita . Jason Johan Kadek Wiantini Karimatul Izzah KOMANG AYU NOCIANITRI Luh Dian Rna Fajarini Made Yuni Cahya Ningrum Netta Clarita Tampinongkol Ni Kadek Ayu Anggarawati Ni Kadek Ayu Puspitayanti Ni Kadek Nova Wulandari Ni Ketut Ayu Martini Ni Luh Ari Yusasrini Ni Luh Putu Desy Melinia Sari Ni Made Indri Hapsari Arihantana Ni Made Yusa Ni Nyoman Puspawati Ni Putu Ayu Wisakarani Ni Putu Putri Dewanty Saraswati Ni Wayan Wisaniyasa Norma Yunita Novia Rofianatul Jannah NYOMAN SEMADI ANTARA Putu Supartini Putu Timur Ina Putu Vinanta Agus Putra Ratna Mei Rani Tri Ayu Malissa Utafiyani . Utari Krisnandani Vinnod Gema Prabanca Yeni Lesmana Yohana Christiani Ayu Yulika Triarti Sinaga Zenny Elfryani Purba