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Kandungan Gizi Dan Asam Glutamat Sere Kedele Dengan Perlakuan Lama Perebusan Kedele Putu Ari Sandhi Wipradnyadewi -; Ida Bagus Wayan Gunam; Komang Ayu Nocianitri; Luh Dian Rna Fajarini
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.p11

Abstract

Sere kedele is a traditional food made from fermented soybeans, which is usually made by people on the southeast coast of Bali Island. In making soybean sere, the boiling time for soybeans ranges from 2 to 3 hours, which will affect the nutritional content and glutamic acid levels. This research aims to determine the optimal boiling time for nutritional content and glutamic acid levels. Soybean boiling time is 2 hours (P1) and 3 hours (P2). The design used was the T-test with 7x repetitions. The analysis showed that the 2-hour boiling treatment yielded the best water 59.65%, ash 2.29%, soluble protein 2.99%, and glutamic acid contents 2.46% compared to the 3-hour boiling treatment.
Pengaruh Konsentrasi Sukrosa Terhadap Karakteristik Minuman Probiotik Susu Almon Dengan Isolat Lactobacillus rhamnosus SKG34 Bayu Setiawan; Komang Ayu Nocianitri; Ni Nyoman Puspawati
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.p03

Abstract

Probiotic drinks contain a number of good bacteria that are beneficial for the body. Plant-based probiotic drinks are an alternative that is not widely known. The aim of this research was to determine the effect of sucrose concentration on the characteristics of probiotic almond milk drinks fermented with Lactobacillus rhamnosus SKG34 and to determine the appropriate sucrose concentration to produce probiotic almond milk with the best characteristics. This research used a Completely Randomized Design (CRD) that consists of 5 levels sucrose concentration 0, 3 6, 9, and 12 percents. Each treatment was repeated 3 times to obtained 15 experimental units. The data were analyzed by Analysis of Variance (ANOVA) and if there was a significant effect (P<0,05), then proceed with the Duncan Multiple Range Test (DMRT) at 5 percents error. The results showed that sucrose concentration had a very significant effect (P<0.01) on sugar total, aroma, taste, sweetness and overall acceptability. Sucrose concentration of 6 percent produced the best probiotic almond milk drinks characteristics with LAB total of 8.76 log cfu/ml, acidity degree of 6.22, acid total of 0.15 percent, sugar total of 6.51 percent, sensory characteristic showed that color was liked, aroma rather was liked, preferred sweet and not sour taste, and overall acceptance was liked.
Co-Authors A.A. Gd. Tryadi Pradipta Adiel Kunti Permatasari Aditya Yusril Hidayat Agnes Prina Rini Agus Selamet Duniaji Agus Slamet Djuniaji Anak Agung Istri Sri Wiadnyani Andreas Kurniawan Anggraini, Fitri Dwi Anjani Fatnasari Anton Anugrah Ave Regina Rosari Bayu Setiawan Desak Putu Widya Puspasari Dewa Ayu Tri Ulandari Dewa Gede Eka Prayoga Dina Puti Kartika Dwi Ariesta Wijaya Putra Dyta Aprida Asendy Edwin Sam Putra Surbakti Emilya Grasiana Dede Emilya Grasiana Dede Endang Sutriswati Rahayu Fahmy Kafa Hakiki Faustine Theodore Febriyawati Cahyanty Nugraha Fiensa Forsalina Fukuda Kenji Gede Pracheta Febricia Ginanjar Rifai Gusti Ayu Kadek Diah Puspawati Gusti Ayu Virga Dewi Mahayani Gusti Chandra Rizki Gusti Putu Adi Wira Kusuma Husni Mubarok I D.P. Kartika Pratiwi I Dewa Gde Mayun Permana I Dewa Gde Mayun Permana I Dewa Gede Mayun Permana I Dewa Gede Natih Kacu Putra I Dewa Made Sukrama I Gusti Ayu Ekawati I Gusti Putu Bhuana Aristya Putra I K. Suter I Ketut Peri Andika I Ketut Suter I Made Anom Sutrisna Wijaya I Made Edi Widiawan I Made Sugitha I MADE SUPARTHA UTAMA I Nengah Kencana Putra I Nengah Sujaya I Nengah Sujaya I Putu Suparthana I Putu Surya Wirawan I W. R. Widarta I Wayan Aditya I Wayan Agus Widyantara I Wayan Rai Widarta I.D.P.K. Pratiwi Ida Ayu Agung Prawitasari Ida Ayu Agung Prawitasari Ida Bagus Wayan Gunam Irvan Kurniawan Simatupang IWR Widarta Jeremy Louis Adisurya Jimmy Fernando Pangaribuan Jordan Dandy Prayoga Juwita Mayningsih Andari Putri Kadek Listia Liantania Kadek Ratih Paramita Wulandari Karina Dinda Putri Karlina Ayu Putri Dhahana Komang Puspita Dewi Kristina Wulandari Kristina Wulandari LPIP Sari Luh Dian Rna Fajarini Luh Komang Puspa Handayani Luh Putu Trisna Darmayanti Made Aditya Dharma Melda Yanti Naibaho Muhamad Mukhlis Prastianto Muhammad Taufiq Aldianto N.W.A. Utami Netta Clarita Tampinongkol Ni Ketut Ayu Krisna Devi Ni Komang Dewi Cinderela Ni Komang Tri Handayani Ni Luh Ari Yusasrini Ni Luh Ketut Ayu Gayatri Pradnya Andini Ni Luh Putu Gita Darmasari Ni Luh Putu Suariani Ni Made Gress Rakasari Nomer Ni Made Indri Hapsari Arihantana Ni Made Miradita Lestari Ni Made Utami Dwipayanti Ni Made Yusa Ni Nengah Dwi Fatmawati Ni Nengah Dwi Fatmawati Ni Nyoman Puspawati Ni Putu Ardi Ningsih Eka Putri Ni Putu Destriani Devi Ni Putu Desy Aryantini Ni Putu Diah Cahyani Subamia Ni Putu Suariani Ni Putu Widarini Ni Wayan Nursini Ni Wayan Wisaniyasa Nico Kemit NN. Puspa wati Noval Wahyu Adi Noval Wahyu Adi Novita Aristha Anggreni Nainggolan Nyoman Geatrin Arumsari NYOMAN SEMADI ANTARA Praniti Radya Andana Ilma Puspasecca Wya Saraswati Putu Ari Sandhi Wipradnyadewi Putu Ari Sandhi Wipradnyadewi - Putu Eka Yudhayanti Putu Risma Dewi Putu Vinanta Agus Putra Rina Pratiwi Pudja I. A Sandhi Wipradnyadewi, Putu Ari Sayi Hatiningsih Sayi Hatiningsih Sumiyati Sumiyati Tadashu Urashima Wayan Redi Aryanta Wayan Tika Wulandari Setiadarma Wulandari, Kristina Yan Ramona Yemima Dwi Gita Sembiring Yohanna Mei Sarah Purba Yoshitake Orikasa Yuji Oda