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All Journal International Journal of Biosciences and Biotechnology Buletin Udayana Mengabdi Agrointek Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Wikrama Parahita : Jurnal Pengabdian Masyarakat Jurnal Aplikasi Teknologi Pangan Jurnal Abdimas PHB : Jurnal Pengabdian Masyarakat Progresif Humanis Brainstorming Jurnal Ilmiah Teknologi Pertanian Agrotechno Itepa : Jurnal Ilmu dan Teknologi Pangan
I Putu Suparthana
Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana
Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering Public Health Social Sciences

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Perbandingan Mocaf Dengan Tepung Kacang Merah (Phaseolus vulgaris) Terhadap Karakteristik Tortilla Bebas Gluten Andrea Rivanya Prameswary; Anak Agung Istri Sri Wiadnyani; I Putu Suparthana
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 15 No. 1 (2026): 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.2026.v15.i01.p06

Abstract

Tortilla is a type of flatbread commonly made from wheat flour. However, the gluten content in wheat poses health risks for individuals with celiac disease. Therefore, innovation in tortillas products with characteristics similar to wheat-based tortillas is needed. This study aimed to determine the effect of varying ratios of modified cassava flour (mocaf) and red bean flour on the chemical, physical, and sensory characteristics of gluten-free tortillas, as well as to identify the optimal formulation. The experimental design used a Completely Randomized Design (CRD) with six treatment ratios of mocaf to red bean flour (100:0, 90:10, 80:20, 70:30, 60:40, 50:50), each replicated three times. Observed parameters included moisture, protein, fiber, ash, fat, carbohydrates, antioxidant activity, texture profile (tensile strength, elongation, and hardness), and sensory evaluations (color, aroma, taste, texture, scoring, and overall acceptance). Data were analyzed using ANOVA and further tested with Duncan’s Multiple Range Test (DMRT) at a significance level of α = 0.05. The results showed that the flour ratio significantly affected all observed parameters. The best formulation was 70% mocaf:30% red bean flour, with a moisture content of 31,48%, protein 4,49%, fiber 5,02%, ash 2,99%, fat 6,95%, antioxidant activity 18,98%, tensile strength 0,06 MPa, elongation 35,66%, hardness 14,69 N. The sensory evaluation showed scores of slightly liked for color, taste, aroma, texture, and overall acceptance, while softness intensity was rated as slightly hard. Compared to wheat-based tortillas, the 70% mocaf:30% red bean flour formulation showed advantages in moisture, fiber, protein, ash, and antioxidant content.  
Karakteristik Fisik dan Sensoris Keju Tomme Probiotik dengan Variasi Perbandingan Kultur Probiotik Lokal Kadek Ratih Paramita Wulandari; Komang Ayu Nocianitri; I Putu Suparthana; Endang Sutriswati Rahayu
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 14 No. 3 (2025): 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.2025.v14.i03.p12

Abstract

Abstract Tomme cheese is a type of ripened cheese with a semi-hard texture and is covered by mold and has the characteristics of a yellowish cheese rind, a dense structure with an elastic texture, an earthy aroma and a predominantly salty taste. Tomme cheese is suitable as a probiotic food because it can maintain sufficient probiotic cell viability. The types of local probiotic cultures that can be used are Lactiplantibacillus plantarum subs. plantarum Dad-13 and pH-lowering bacteria, namely Streptococcus thermophilus Dad-11. The purpose of this study was to determine the effect of the ratio of Lactiplantibacillus plantarum subs. plantarum Dad-13 and S. thermophilus Dad-11 on the physical and sensory characteristics of probiotic tomme cheese and to determine the ratio that produces the best physical and sensory characteristics. This study used a Randomized Block Design (RBD) with a treatment comparison of Lactiplantibacillus plantarum subs. plantarum Dad-13 and S. thermophilus Dad-11 cultures. plantarum Dad-13 and S. thermophilus Dad-11 with 3 levels, namely 1:1, 1:2, and 1:3. The treatment was then repeated 3 times, so that 9 experimental units were obtained. The data obtained were analyzed using Kruskal Wallis and continued with the Dunn test (with Bonferroni correction) in the SPSS application. The results showed that the comparison of local starter cultures affected the yield, hardness value, color intensity, and sensory characteristics of tomme cheese. Probiotic tomme cheese with a starter culture ratio of 1:3 had the best physical and sensory characteristics with a yield value of 10.63%, a hardness value of 33.89 N, color intensity L* 71.67, a* value of 0.97, b* value of 23.5 which indicated a yellowish cream color with the name butterscotch, with sensory characteristics of color that was very liked, aroma, texture, and taste that was liked with a very hard texture and a very salty taste and overall acceptance was liked. Keywords: tomme cheese, probiotic, Streptococcus thermophilus Dad-11, and Lactiplantbacillus plantarum subs. plantarum Dad-13 Abstrak Keju tomme merupakan jenis keju peram dengan tekstur semi-keras dan diselimuti oleh jamur dan memiliki karakteristik kulit keju berwarna kekuningan, struktur padat dengan tekstur elastis, aroma earthy dan didominasi oleh rasa asin. Keju tomme cocok dijadikan sebagai pangan probiotik karena dapat menjaga viabilitas sel probiotik yang cukup. Jenis kultur probiotik lokal yang dapat digunakan adalah Lactiplantibacillus plantarum subs. plantarum Dad-13 dan bakteri penurun pH yaitu Streptococcus thermophilus Dad-11. Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh perbandingan Lactiplantibacillus plantarum subs. plantarum Dad-13 dan S. thermophilus Dad-11 terhadap karakteristik fisik dan sensoris keju tomme probiotik serta untuk mengetahui perbandingan yang menghasilkan karakteristik fisik dan sensoris terbaik. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan perlakuan perbandingan kultur Lactiplantibacillus plantarum subs. plantarum Dad-13 dan S. thermophilus Dad-11 dengan 3 taraf yaitu 1:1, 1:2, dan 1:3. Perlakuan kemudian diulang sebanyak 3 kali, sehingga diperoleh 9 satuan percobaan. Data yang diperoleh dianalisis dengan Kruskal Wallis dan dilanjutkan dengan uji Dunn (dengan koreksi Bonferroni) pada aplikasi SPSS. Hasil penelitian menunjukkan perbandingan kultur starter lokal berpengaruh terhadap rendemen, nilai kekerasan, intensitas warna, dan karakteristik sensoris keju tomme. Keju tomme probiotik dengan perbandingan kultur starter 1:3 memiliki karakteristik fisik dan sensoris terbaik dengan nilai rendemen 10,63%, nilai kekerasan 33,89 N, intensitas warna L* 71,67, nilai a* 0,97, nilai b* 23,5 yang menunjukkan warna krem kekuningan dengan nama butterscotch, dengan karakteristik sensoris warna sangat disukai, aroma, tekstur, dan rasa disukai dengan tekstur sangat keras dan rasa sangat asin serta penerimaan keseluruhan disukai. Kata Kunci: keju tomme, probiotik, Streptococcus thermophilus Dad-11, dan Lactiplantbacillus plantarum subs. plantarum Dad-13
Pengaruh Perbandingan Tepung Kacang Tolo Merah (Vigna Angularis) dan Tepung Talas Kimpul (Xanthosoma Sagittifolium) Terhadap Karakteristik Flakes Monica Elicia Debora Marbun; I Putu Suparthana; Ni Wayan Wisaniyasa
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 14 No. 4 (2025): 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.2025.v14.i04.p01

Abstract

Abstract Flakes are a breakfast product in the form of thin crumbs with a crunchy texture and rich carbohydrate content. Flakes are generally made from cereals. Utilization of cocoyam flour can be used as an alternative because it is rich in carbohydrates. Kimpul taro flour has a low protein content, so it is necessary to add adzuki bean flour to increase the protein of the flakes. This study aims to determine the effect of the ratio of cocoyam taro flour and adzuki bean flour on the characteristics of flakes and determine the right ratio to produce flakes with the best characteristics. This study used a completely randomized design (CRD) with the treatment of the ratio of cocoyam flour and adzuki bean flour consisting of 5 levels, namely: 100:0, 75:25, 50:50, 25:75, 0:100. All treatments were repeated 3 times, resulting in 15 experimental units. The data obtained were analyzed with variance analysis and in treatments that significantly influenced the treatment, followed by Duncan Multiple Range Test (DMRT). The results showed that the comparison of cocoyam taro flour and adzuki bean flour in flakes had a very significant effect (P<0.01) on moisture content, ash content, protein content, fiber content, crispness in milk sensory color, aroma, taste, texture and overall acceptance and scoring of color, smell, and texture. The treatment of 50% cocoyam taro flour and 50% adzuki bean flour produced flakes with the best characteristics with a moisture content of 2.4%, ash content of 3.03%, protein content of 12.37%, crude fiber content of 4.59%, crispness resistance in milk is 4.3 minutes, the color was cream and liked, the aroma was red beans and cocoyam and liked, the taste liked, the texture was crispy and liked, and overall acceptance liked. Keywords: flakes, the composition of adzuki bean flour and cocoyam flour Abstrak Flakes adalah produk sarapan berbentuk remahan tipis dengan tekstur renyah dan tinggi karbohidrat. Flakes umumnya terbuat dari serealia. Pemanfaatan tepung talas kimpil dapat dijadikan sebagai alternatif karena kaya akan karbohidrat. Tepung talas kimpul memiliki kandungan protein yang rendah, sehingga perlu adanya penambahan tepung kacang tolo merah guna meningkatkan protein flakes. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan tepung talas kimpul dan kacang tolo merah terhadap karakteristik flakes dan menentukan perbandingan yang tepat untuk menghasilkan flakes dengan karakteristik terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan perbandingan tepung talas kimpul dan tepung kacang tolo merah yang terdiri dari 5 taraf, yaitu: 100:0, 75:25, 50:50, 25:75, 0:100. Seluruh perlakuan diulang sebanyak 3 kali sehingga diperolah 15unit percobaan. Data yang diperoleh dianalisis dengan Anova dan pada perlakuan yang berpengaruh nyata perlakuan, dilanjutkan dengan Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa perbandingan tepung talas kimpul dan tepung kacang tolo merah pada flakes berpengaruh sangat nyata (P<0,01) terhadap kadar air, kadar abu, kadar protein, kadar serat, kerenyahan dalam susu sensoris warna, aroma, rasa, tekstur dan penerimaan keseluruhan serta skoring terhadap warna, aroma, dan tekstur. Perlakuan perbandingan tepung talas kimpul 50% dan tepung kacang tolo merah 50% menghasilkan flakes dengan karakteristik terbaik dengan nilai kadar air 2,4 %, kadar abu 3,03 %, kadar protein 12,37%, kadar serat kasar 4,59%, ketahanan kerenyahan dalam susu 4,3 menit, sensoris warna krem disukai, aroma khas kacang merah dan talas kimpul disukai, rasa disukai, tekstur renyah disukai dan penerimaan keseluruhan disukai. Kata kunci: flakes, komposisi tepung talas kimpul dan tepung kacang tolo merah
Pengaruh Perbandingan Tepung Ketan (Oriza sativa L. Var glutinosa) dan Tepung Porang (Amorphophallus oncophyllus) Terhadap Karakteristik Lappet Renty E.S.Lumbantobing; Putu Suparthana; Ni Luh Ari Yusasrini
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 15 No. 2 (2026): 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.2026.v15.i02.p08

Abstract

Lappet is a traditional food of the Batak Toba ethnic group characterized by a chewy texture. It is typically made from glutinous rice flour with unti filling, which consists of grated coconut mixed with palm sugar, shaped into a cone and wrapped in banana leaves. The nutritional content of lappet is predominantly composed of non-fiber carbohydrates. Porang flour has the potential to increase dietary fiber content and enhance the functional nutritional value of lappet. This study aimed to examine the effect of different proportions of glutinous rice flour and porang flour on the chemical and sensory characteristics of lappet and to determine the optimum ratio. The research was conducted using a Completely Randomized Design with treatments consisting of combinations of glutinous rice flour (%) and porang flour (%) arranged in five levels, namely P0 (100:0), P1 (90:10), P2 (80:20), P3 (70:30), and P4 (60:40). Each treatment was repeated three times, resulting in a total of 15 experimental units. The collected data were analyzed using analysis of variance, followed by Duncan’s Multiple Range Test (DMRT). The results indicated that variations in the proportion of glutinous rice flour and porang flour had a significant effect (P < 0.05) on moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber, calcium oxalate levels, as well as sensory evaluation parameters including color,aroma, taste, texture, overall acceptability, and the scoring of lappet color and texture. The treatment using a 90:10 proportion of glutinous rice flour to porang flour (P1) produced lappet with the most optimal characteristics. The product contained 32.80% moisture, 0.46% ash, 3.20% protein, 9.82% fat, 53.87% carbohydrates, 1.82% crude fiber, and 0.003% calcium oxalate. From the sensory evaluation, the lappet was characterized by a light brown color and a chewy texture, while its taste and aroma were rated as favorable, resulting in a high level of overall acceptance among panelists.
Co-Authors AA. Devi Pradnyanita AAGN Anom Jambe Adina Juniati Vortina Panggabean Adina Juniati Vortina Panggabean Agus Selamet Duniaji Amira Putri Anak Agung Istri Sri Wiadnyani Andrea Rivanya Prameswary Andreani, Ni Putu Elvian Anjani Fatnasari Antonius Solo Asri Andriani Betari Nurrachmah Kusuma Putri Desak Nyoman Anggreni Bhaskara Dewi Citra Laksmi Agung Putri Elia Agatha Christiani Elsa Fanora Sinaga Endang Sutriswati Rahayu Enrica Balanzi, Dhenabe Flora Anggreni Sitinjak G.P. Ganda Putra Gusti Ayu Kadek Diah Puspawati Hana Kusuma Brahmasari Hossiana Hariputeri I D. G. Mayun Permana I D.P. Kartika Pratiwi I Dewa Gde Mayun Permana I Ketut Suter I Made Adhi Dharma Parayana I Made Sugitha I Nengah Kencana Putra I Nyoman Larry Julianto I Nyoman Widhi Adnyana I Wayan Mudra, I Wayan Icha Nabillah IDG. Mayun Permana IGusti Ngurah Agung Iis Sholin Kadek Ratih Paramita Wulandari Ketut Ayurina Singarsari Diasaputri KOMANG AYU NOCIANITRI Komang Ayu Puspa Hapsari Komang Triani Utami L. Paramita Liya Paramita Lucia Amitasya Sinaga Luh Komang Puspa Handayani Luh Putu Trisna Darmayanti Made Dwi Widyantari Maria Sandikania Mulya Masahiro Nogawa Masahiro Nogawa Masayuki Hashimoto Mia Primsa Ginting Mineo Kojima Mineo Kojima Monica Elicia Debora Marbun N.M. Yudantin Nathania Pusparani Nur Ni Komang Tri Handayani Ni Luh Ari Yusasrini Ni Luh Cintya Febriani Ni Luh Trisna Darmayanti Ni Made Indri Hapsari Arihantana Ni Made Inten Kusuma Dewi Ni Made Susi Kartika Ni Made Wartini Ni Made Yudantini Ni Made Yusa Ni Made Yusa Ni Nyoman Budiasih Ni Nyoman Puspawati Ni Wayan Wisaniyasa Nyoman Geatrin Arumsari Pandu Prayugo Permadi, Giovanni Brewijaya Putra Pinky Natalia Samanta Putri Irdayanti Putri Nathasya br Lahi Putu Timur Ina Putu Yumiko Murdiasa Renty E.S.Lumbantobing Ricky Suranta Perangin-angin Sayi Hatiningsih Sayi Hatiningsih Tsutomu Shimizu