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All Journal International Journal of Biosciences and Biotechnology Buletin Udayana Mengabdi Itepa : Jurnal Ilmu dan Teknologi Pangan 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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Pengaruh Puree Labu Kuning (Cucurbita moschata D.) Terhadap Karakteristik Brownies Tepung Ketan Hitam (Oryza sativa L.var.glutinosa) Iis Sholin; Putu Suparthana; Ni Made Yusa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 2 (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.i02.p11

Abstract

This study aimed to determine the effect of yellow pumpkin puree to the characteristics of brownies which made by black glutinous rice flour, and to find out the preeminent characteristics. The experiment was designed as a completely randomized design with 5 level treatments (0%, 10%, 20%, 30%, and 40%) of yellow pumpkin puree addition. The treatment was repeated for 3 times to obtain 15 experimental unit overall. The data was analyzed by using analysis of variance tool (ANOVA) and continued with Duncan Multiple Range Test (DMRT) for the data showing significant effect. The result showed that addition of yellow pumpkin puree to brownies had a significant effect on water content, ash content, ?-carotene, antioxidant activity of ?-carotene bleaching, hedonic test (color, flavour, texture, taste, and overall acceptance) and score test for texture. The 40% addition of yellow pumpkin puree to brownies made by black glutinous rice flour, giving the preeminent characteristics with 1.32% of ash content, 37.73% of water content, 6.82 mg/100g of ?- carotene, and 1.72% of ?-carotene bleaching. Hedonic scale was “like” for color, flavour, taste and overall acceptance, and considerably soft texture as determined by score test.
Pengaruh Perbandingan Terigu dan Tepung Sukun (Artocarpus communis) Terhadap Sifat Kimia dan Sensoris Kue Nastar Pandu Prayugo; I Nengah Kencana Putra; I Putu Suparthana
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.p16

Abstract

This study were conducted to determine the effect of wheat flour and breadfruit flour ratio on the chemical and sensory properties of nastar cakes and to obtain the right wheat flour and breadfruit flour ratio to produce nastar cakes with the best characteristics. The experiment was designed with a completely randomized design (CRD). The treatment was the ratio of wheat flour and breadfruit flour (100%: 0%, 90%: 10%, 80%: 20%, 70%: 30%, and 60%: 40%) which was repeated 3 times to produce 15 experimental units. The data obtained were analyzed by the analysis of variance and if the treatment had a significant effect, then it was continued with the Duncan Multiple Range Test. The results showed that the ratio of wheat flour and breadfruit flour had a significant effect on the ash, protein, fat, carbohydrate, and crude fiber content, and also on the hedonic test result of color, taste, aroma and overall acceptance. Base on the chemical and sensory properties, the optimum ratio of wheat flour and breadfruit flour in the making of nastar cakes was 90%: 10%. The nastar cakes produced had water, ash, protein, fat, carbohydrate, and crude fiber content of 2.28%, 1.18%, 5.76%, 25.44%, 65.32%, and 3.54% respectively. The sensory properties of the nastar cakes include the liking color, flavor, aroma, and overall acceptance, as well as the crispy texture.
Pengaruh Suhu Dan Lama Fermentasi Terhadap Karakteristik Kedelai Terfermentasi Dalam Tahapan Produksi Sere Kedele Nyoman Geatrin Arumsari; Putu Suparthana; Komang Ayu Nocianitri
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.p17

Abstract

This research aims to determine the effect of temperature and fermentation time on characteristics of fermented soybean in the sere kedele production and to obtain the temperature and fermentation time that can produce fermented soybeans in the sere kedele production with the best characteristics. This research used a completely randomized design with factorial pattern with two factors namely, fermentation temperature (30?C, 35?C, 40?C) and fermentation time (24 hours, 36 hours, 48 hours). There are 9 treatment combinations, each treatment combination was repeated 2 times so that the number of treatment combinations was 18 esperimental units. The data obtained were analysed by analysis of variance. For the treatment which had a significant effect, it followed by the Duncan test. The results showed that the fermentation temperature and time had a significant effect (P<0,05) on moisture, ash, protein, fat, carbohydrate, the microbe’s number, hedonic for colour and overall acceptance, but no significant effect (P>0,05) on the hedonic for flavour and texture. Temperature of 40?C with a fermentation time 24 hours is the optimum fermentation temperature and time to produce fermented soybean with moisture content 20,83%, ash content 1,28%, protein content 17,96%, fat content 11,89%, carbohydrate content 47,82%, the microbe’s number 9,97log cfu/g, and sensory properties of color, flavour, texture, and overall acceptance were liked.
Pengaruh Perbandingan Tepung Sagu Dengan Tepung Ulat Sagu (Rhynchophorus ferruginenus) Terhadap Karakteristik Kerupuk Adina Juniati Vortina Panggabean; Ni Made Yusa; Putu Suparthana
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.p04

Abstract

This study aims to determine the effect of the ratio of sago flour with sago caterpillar flour (Rhynchophorus ferruginenus) on the characteristics of crackers and to determine the ratio of sago flour to sago caterpillar flour which produces crackers with the best characteristics. This study used a completely randomized design consisting of 5 levels of treatment, namely the ratio (100: 0), (90: 10), (80: 20), (70: 30), (60: 40). The formula of sago flour with sago caterpillar flour has not been used for the manufacture of processed products, therefore this formula is used as an ingredient for making crackers. Parameters observed were proximate analysis (moisture content, ash content, fat content, protein content, carbohydrate content), swellability and sensory properties (color, aroma, texture, taste, overall acceptance). The results showed that treatment (90: 10) was the best treatment, with the characteristics of light brown and very attractive, smelled of sago caterpillar, very crunchy and tasted better, while the proximate value, water content of 8,72%, content of ash content is 1,65%, fat content is 0,94%, protein content is 5,25%, carbohydrates are 82,20% and swellability is 10,60%.
Pengaruh Konsentrasi Sukrosa terhadap Karakteristik Susu Kacang Merah (Phaseolus vulgaris L.) Terfermentasi dengan Isolat Lactobacillus rhamnosus SKG34 Luh Komang Puspa Handayani; Komang Ayu Nocianitri; I Putu Suparthana
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.p08

Abstract

This research aims to identify the effect of sucrose concentration on the characteristics of fermented red bean (Phaseolus vulgaris L.) milk with isolate of Lactobacillus rhamnosus SKG34 and knowing the right amount of sucrose concentration to produce fermented red bean milk as probiotic drink with the best characteristics. This research used a completely randomized design (CRD) with concentration of sucrose as the main factor which consists of 6 levels including 0%, 2.5%, 5%, 7.5%, 10%, and 12.5%. The treatment was repeated 3 times to obtain 18 experimental units. The data were analyzed by analysis of variance (ANOVA) and if the treatment had a significant effect (P<0.05) on the observed variables, it was continued with Duncan New Multiple Range Test (DNMRT). The results showed that the treatment of sucrose concentration had a significant effect on the total LAB, total sugar, total acid, pH, preference value for taste, aroma, texture, sweet and sour taste score, and overall acceptance of fermented red bean milk but had no significant effect to the value of color preference. The 10% sucrose concentration produced a fermented red bean milk with the best characteristics that including the criteria for total LAB 11.54 Log CFU/ml, total sugar 14.72%, total acid 0.57%, pH value 4.67, the color was liked, taste sweet and slightly sour were liked, the aroma was slightly liked, slightly thick texture and overall acceptance were liked.
Pengaruh Suhu Perendaman Dalam Larutan Garam Terhadap Kandungan Kalsium Oksalat Tepung Keladi (Xanthosoma Sagittifolium) Putri Nathasya br Lahi; I Putu Suparthana; I Nengah Kencana Putra
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.p05

Abstract

The potential for the use of taro as a food ingredient and raw material for the food industry has enormous opportunities, given the very affordable price of taro and its processing into flour which is quite simple for the community and industry to do. This study aims to determine the effect of salt (NaCl) solution temperature which used for immersion of the corms (Xanthosoma sagitifolium) to decrease the oxalate compound. The experiment was designed as a Completely Randomized Design with 28°C (room temp.), 60°C, 70°C, 80°C and 90°C as the treatments. All treatments were repeated 3 times so that 15 experimental units were obtained. The data were analyzed by using a variance analysis tool, and for the treatment showing significant effect was continued to be analyzed by using Duncan Multiple Range Test. The results indicated that temperature of salt solution has a significant effect on water content, calcium oxalate, yield and color of the flour which proceed from the corms. The flour produced from the corm which previously immersed in salt solution with temperature of 90°C has calcium oxalate content of 0.38%.
Pengaruh Perbandingan Tepung Sukun (Artocarpus altilis) dan Tepung Labu Kuning (Cucurbita moschata) Terhadap Karakteristik Brownies Kukus Mia Primsa Ginting; I Putu Suparthana; Sayi Hatiningsih
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.p06

Abstract

This study aimed to determine the effect of breadfruit flour and pumpkin flour composition on the characteristics of brownies, and to get the best composition which resulting in the best characteristic of the brownies. The experiment was designed as a completely randomized design with breadfruit flour and pumpkin flour composition used as the treatments, those consisting of 5 treatment levels, namely: P0 (100%: 0%), P1 (90%: 10%), P2 (80%: 20%), P3 (70%: 30%), and P4 (60%: 40%). Each treatment was repeated 3 times to obtain 15 experimental units. The data were analyzed by using analysisof variance and for the treatment showed significant effect, it continues analized by using Duncan Multiple Range Test. Theresults showed that ratio of breadfruit flour and pumpkin had a significant effect (P<0,05) on ash content, protein content,fat content, crude fiber content, beta carotene content, aroma, taste, texture, color, and overall acceptability, however it did not affect the moisture content. The ration of breadfruit flour (60%) and pumpkin flour (40%) produced the best characteristics of brownies with water content of 24.42%, ash content of 2.28%, protein content of 9.54%, fat content of 21.09%, carbohydrate content of 42.29%, crude fiber content of 4.06%, beta carotene content of 6.27 mg/100g. Thesensory characteristics were hedonic color of color 0f 4.35, aroma of 4.70, texture of 4.50, and taste of 4.75. Scoring color of 2.80, aroma of 2.90, texture of 2.85, and taste 0f 2.90.
Analisis sensori dan gizi kerupuk sagu kaya nutrisi dari ulat sagu (Rhyinchophorus ferrugineus) I Putu Suparthana; Adina Juniati Vortina Panggabean; Ni Made Yusa
AGROINTEK Vol 17, No 4 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i4.17084

Abstract

Kerupuk is a populist cracker in Indonesia. Its production in this study is aimed to promote kerupuk to become a healthy snack food by utilizing the local protein source namely the larva of Rhynchophorus ferrugineus which is processed into flour. The proportion of Sagu flour and larva flour as the main part of the dough was studied to find the one which resulted in the best product. The experiment was conducted as a Randomized block designed with five level treatments namely the ratio of 100:0; 90:10; 80:20; 70:30; and 60:40. Sensory and nutrient parameters data were analyzed by using analysis of variance tool. The panelists accepted the product resulting from the dough with the ratio of 90 % sagu flour and 10 % larva flour. It contains of 8.72 % of water, 1.65 % of ash, 5.25 % of protein, 0.94 % of fat, 82.20 % of carbohydrates and the swellability is 10.60 %. It was concluded that the 90 %:10 % proportion of sagu flour and larva flour resulted in the best product.
Kajian Produksi Dan Analisis Mutu Pangan Tradisional Sere Kedele Di Kabupaten Klungkung, Bali Putri Irdayanti; I Putu Suparthana; Sayi Hatiningsih
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.p05

Abstract

Sere kedele is a traditional fermented soybean product. This type of food is processed by home industries, especially in Klungkung Regency and several areas in Gianyar. This research was conducted to obtain information related to the traditional production process and analysis of the quality of sere kedele, especially in the Klungkung Regency, Bali. This research carried out in two stages, namely a survei to determine the production process, raw/additional materials used, presentation method, production area, and distribution of sere kedele in Klungkung Regency. The second stage is to analyze the chemical properties of traditional sere kedele food in Klungkung Regency. The survei results show that there are five producers of sere kedele in the villages of Tusan, Tihingan, Galiran, Tojan, Akah and Besang. The processing of sere kedele is different for each producer, such as the length of boiling, the length of fermentation, and the stage of adding seasonings. The samples used in this study is raw sere kedele and fried sere kedele. Sere kedele mentah in Klungkung Regency contains water content 56.85%-60.85%, ash content 1.21%-1.34%, protein content 14.68%-22.04%, fat content 5.69%-9.62%, and carbohydrate content of 13.64%-15.16%. Meanwhile, fried soybean sere has a water content of 1.42%-4.46%, an ash content of 1.45%-1.83%, a protein content of 13.45%-30.65%, fat content of 36.14%-42,1%, and carbohydrate content is 26.78% -41.49%. Keywords: sere kedele, Klungkung, fermentation, traditional food
Pengaruh Proporsi Terigu dan Tepung Sukun (Artocarpus altilis) Terhadap Karakteristik Brownis Panggang Ketut Ayurina Singarsari Diasaputri; Ni Nyoman Puspawati; Putu Suparthana
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.p25

Abstract

Brownies is a soft textured cake with a distinctive chocolate flavor. This study aims to determine the effect of adding breadfruit flour on the characteristics of brownies and determine the right proportion ofbreadfruit flour to produce brownies with the best characteristics. The experimental design used in this study was a completely randomized design (CRD) with the addition of breadfruit flour consisting of 6 treatment levels: 0%, 5%, 10%, 15%, 20% and 25%. Each treatment was repeated 3 times to obtain 18 experimental units. Data were analyzed using variance and in the treatment which showed a significant effect followed by the Duncan Multiple Range Test (DMRT). The results showed that the addition of breadfruit flour had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, hedonic tests (color, texture, taste and aroma) and scoring tests (texture and taste). The addition of breadfruit flour as much as 15% produces the best product with the characteristics of a moisture content of 17.19%, ash content of 1.55%, protein content of 4.46%, fat content of 27.40%, carbohydrate content of 49.38%, crude fiber content of 8 .50%, preferred color, preferred soft texture, preferred brownie distinctive taste, preferred aroma and preferred overall acceptability.
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 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 Elicia Debora Marbun, Monica Elsa Fanora Sinaga 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 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 Masahiro Nogawa Masahiro Nogawa Masayuki Hashimoto Mia Primsa Ginting Mineo Kojima Mineo Kojima N.M. Yudantin Nathania Pusparani Nur Ni Komang Tri Handayani Ni Luh Cintya Febriani 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 Paramita Wulandari, Kadek Ratih Permadi, Giovanni Brewijaya Putra Pinky Natalia Samanta Putri Irdayanti Putri Nathasya br Lahi Putu Timur Ina Putu Yumiko Murdiasa Ricky Suranta Perangin-angin Saraswati Permatasari, Ni Gusti Ayu Sayi Hatiningsih Sayi Hatiningsih Sutriswati Rahayu, Endang Tsutomu Shimizu