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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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Kajian Asam Amino pada Fermentasi Talas (Colocasia esculenta L. Schott) Trisna Darmayanti; IDG. Mayun Permana; AAGN Anom Jambe; AAI Sri Wiadnyani; IP Suparthana; IDP Kartika Pratiwi
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 2 No. 1 (2017): 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/2017.v02.i01.p04

Abstract

Penelitian ini bertujuan untuk mengetahui kadar total protein serta jenis asam amino yang terdapat pada tape talas (fermentasi talas). Pengukuran kadar protein dilakukan dengan menggunakan metode Kjeldahl, sedangkan kadar asam-asam amino dianalisis dengan menggunakan peralatan High Performance Liquid Chromatography. Hasil penelitian menunjukkan bahwa terjadi peningkatan kadar protein dari talas sebelum difermentasi (talas kukus) sebesar 0,767% menjadi 0,870% setelah difermentasi (talas kukus). Pada tape talas terkandung sebanyak 13 asam amino, yaitu asam aspartat, asam glutamat, serin, histidin, glisin, treonin, arginin, alanin, tirosin, valin, fenilalanin, isoleusin, dan lisin dimana 4 diantaranya merupakan asam-asam amino esensial. Dengan menggunakan uji t-student dari pasangan, yaitu talas sebelum dan sesudah difermentasi diketahui bahwa terdapat perbedaan antara kadar protein dan asam-asam amino pada kedua perlakuan. Talas yang difermentasi menjadi tape talas cenderung memiliki kadar protein dan asam-asam amino yang lebih tinggi dibandingkan dengan talas yang tidak difermentasi (talas kukus)
Pengaruh Konsentrasi Ragi Rhizopus oligosporus DP02 BALI Terhadap Karakteristik Tempe Kedelai (Glycine max (L) Merrill) Saraswati Permatasari, Ni Gusti Ayu; Suparthana, I Putu; Wisaniyasa, Ni Wayan
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.p02

Abstract

Abstract Tempe is a fermented soybeans or other ingredients, utilizing various types of yeast including Rhizopus oligosporus and Rhizopus oryzae. This study specifically employed Rhizopus oligosporus DP02, which was derived from an inoculum and isolated from hibiscus leaves. The purpose of the research was to determine the impact of different concentrations of Rhizopus oligosporus DP02 Bali on the characteristics of soybean tempeh and to identify the optimal yeast concentration for producing tempeh with the best qualities. The experimental design used was a completely randomized design featuring five levels of yeast concentration: 1%, 2%, 3%, 4%, and 5%. Each treatment was replicated three times, resulting in 15 experimental units. The data were analyzed using analysis of variance and if a significant effect was found, further testing would be conducted using the Duncan Multiple Range Test. The results indicated that yeast concentration significantly affected water content, ash content, protein content, fat content, carbohydrate content, color, taste, texture, and overall acceptance, but did not influence aroma. The findings revealed that a 4% yeast concentration yielded soybean tempeh with a water content of 38.09%, 1.15% for ash content, 17.68% for protein content, 17.18% for fat content, and 25.71% for carbohydrate content. Additionally, sensory tests for color, smell, taste, texture, and overall acceptance were positively received by the panelists. Keywords: Tempeh, soya bean, yeast, concentration, Rhizopus oligosporus Abstrak Tempe merupakan hasil fermentasi dari kacang kedelai ataupun bahan lain dengan memanfaatkan bermacam variasi kapang antara lain Rhizopus oligosporus dan Rhizopus oryzae. Penelitian ini scara khusus menggunakan Rhizopus oligosporus DP02 yang berasal dari inokulum dan diisolasi dari daun waru. Tujuan penelitian ini guna mengetahui dampak konsentrasi Rhizopus oligosporus DP02 Bali berbeda di karakteristik tempe kedelai serta untuk mengetahui konsentrasi ragi maksimal demi hasil tempe berkualitas terbaik. Desain percobaan terpakai ialah desain acak lengkap berlima taraf konsentrasi ragi yaitu 1%, 2%, 3%, 4%, dan 5%. Pengulangan perlakuan tiga kali hingga didapat 15 satuan percobaan. Data dianalisa dengan analisis variasi ANOVA serta bila terdapat pengaruh akan diuji lanjutan memakai uji jarak berganda Duncan. Hasil penelitian memperlihatkan konsentrasi ragi berdampak aktual ke kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, warna, rasa, tekstur, serta akseptansi total namun tidak berdampak ke aroma. Hasil penelitian memperlihatkan konsentrasi ragi 4% menciptakan tempe kedelai berkarakteristik unggul yakni berkadar air 38,09%, 1,15%, kadar protein 17,68%, dan kadar karbohidrat 25,71%. Uji sensori warna, aroma, rasa, tekstur, serta penerimaan total diterima secara positif oleh panelis. Kata Kunci: Tempe, kacang kedelai, konsentrasi, Rhizopus oligosporus
Karakteristik Fisik dan Sensoris Keju Tomme Probiotik dengan Variasi Perbandingan Kultur Probiotik Lokal Paramita Wulandari, Kadek Ratih; Nocianitri, Komang Ayu; Suparthana, I Putu; Sutriswati Rahayu, Endang
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 Elicia Debora Marbun, Monica; Suparthana, I Putu; Wisaniyasa, Ni Wayan
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
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