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All Journal Agrotekno Buletin Udayana Mengabdi Itepa : Jurnal Ilmu dan Teknologi Pangan Agrointek Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Jurnal Ilmiah Teknologi Pertanian Agrotechno Jurnal Aplikasi Teknologi Pangan Indonesian Journal of Chemistry Jurnal Aplikasi Teknologi Pangan Agroindustrial Journal
I Nengah Kencana Putra
Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana, Denpasar
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Social Sciences Other

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Pengaruh Perbandingan Terigu Dengan Tepung Kecambah Kacang Merah (PhaseolusVulgaris L.) Terhadap Karakteristik Pie Susu Putu Rica Galicia Putri Yanti; Ni Wayan Wisaniyasa; I Nengah Kencana Putra
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.p19

Abstract

Milk pie is a wheat flour-based snack that made by baking process, which has a round crust and egg custard filling in the center. The purpose of this study was to determine the effect of the ratio of wheat flour to red bean sprout flour (Phaseolus vulgaris L.) to produce milk pie with the best characteristics. This study used a completely randomized design (CRD) with 5 levels of comparison ofwheat flour with red bean sprout flour, namely (100%: 0%, 80%: 20%, 60%: 40%, 40%: 60%, 20%: 80%), repeated 3 times so that 15 experimental units were obtained. The data obtained were analyzed by variance analysis and if the treatment had a significant effect, it was continued with Duncan Multiple Range Test (DMRT). The comparison of wheatflour with red bean sprout flour had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, fiber content, hedonic test for color, aroma, texture, taste, overall acceptance and scoring test for color and taste. The comparison of 60% wheat flour and 40% red bean sprout flour had the best milk pie characteristicswith criteria of water content 12.79%, ash content 1.41%, fat content 27.88%, protein content 8.37% carbohydrate content 49.54%, crude fiber content 2.98%, brown color and liked, aroma and liked, texture and liked, rather typical taste of red bean and liked, and overall acceptance and 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 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 Perbandingan Terigu dan Tepung Sukun (Artocarpus altilis) Terhadap Karakteristik Kue Cubit Era Ollyvetty Meilani; I Nengah Kencana Putra; Putu Timur Ina
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.p03

Abstract

This study aimed to determine the effect of wheat flour and breadfruit flour ratio on the characteristics of cubit cake and to know the best ratio of wheat flour and breadfruit flour to produce cubit cake with the best characteristics. The experimental design used in this research was a Completely Randomized Design (CRD) and a Randomized Block Design (RBD) with a ratio of wheat flour and breadfruit flour as a treatment that consisting of 6 levels, namely 100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%, 50%:50%. The treatment was repeated 3 times to obtained 18 units of the experiment. The data were analyzed by Analysis of Variance (ANOVA) and if the treatment had a significant effect on the variable then continued with Duncan Multiple Range Test (DMRT). The result showed that the ratio of wheat flour and breadfruit flour had a very significant effect on the content of moisture, ash, protein, fat, carbohydrate, crude fiber, strength of expand, criteria hedonic of colour, texture, taste, and overall acceptance and criteria skor of texture, taste, and aroma. Ratio of 70% wheat flour and 30% breadfruit flour produced a cubit cake with the best characteristics with 35.09% water content, 1.61% ash, 6.08% protein, 24.99% fat, 32.22% carbohydrate, 2.18% crude fiber, 17.72% strength of expand, slightly soft texture, taste and aroma rather typical of breadfruit, colour and overall acceptance were liked.
Viabilitas Weissella confusa F213 Pada Sari Buah Terung Belanda (Solanum betaceanum Cav.) Terfermentasi dan Karakteristiknya Selama Penyimpanan Irvan Kurniawan Simatupang; Komang Ayu Nocianitri; I Nengah Kencana Putra
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.p10

Abstract

This research was conducted to knowing the storage time of fermented tamarillo juice with Weissella confusa F213 which still can be categorized as a probiotic drink and has good characteristics. This study used a completely randomized design (CRD) with factor treatment storage time of 0, 5, 10, 15, 20, 25, and 30 days. The treatment was repeated 3 times resulting in 21 experimental units and the data were analysed by analysis of variance followed by multiple comparison test of Duncan Multiple Range Test (DMRT). The results showed that probiotic tamarillo juice can still be categorized as a probiotic drink until 30 days of storage at cold temperatures (4oC) with good characteristics, namely total LAB 7.26 Log CFU / ml, total acid 0.379%, total sugar 15.49%, pH 4.1, TSS 10 oBrix, slightly preferred aroma and colour and preferred overall taste and acceptance.
Pengaruh Penambahan Ubi Jalar Cilembu (Ipomoea batatas (L). Lam cv. Cilembu) Terhadap Nilai Gizi dan Sifat Sensoris Dodol Ketan Melda Yanti Naibaho; I Nengah Kencana Putra; Komang Ayu Nocianitri
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 13 No 1 (2024): 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.2024.v13.i01.p04

Abstract

Sticky rice dodol is a traditional food that has a sweet taste and chewy texture, but low in fiber and vitamins. The addition of Cilembu sweet potatoes, which have high nutritional content, is expected to complement the nutritional value of sticky rice dodol. This study aimed to find out the effect of the addition of Cilembu sweet potatoes on the nutritional value and sensory properties of sticky rice dodol, and to determine the optimal addition of Cilembu sweet potatoes in order to produce sticky rice dodol with the best nutritional value and sensory properties. The experimental design used in this study was a Completely Randomized Design, with the treatment of the addition of Cilembu sweet potatoes consisting of 6 levels: 0%, 10%, 20%, 30%, 40%, and 50%. The treatment was repeated 3 times, resulting in 18 experimental units. The data obtained were analyzed by analysis of variance, and if the treatment had a significant effect, then it was further analyzed with the Duncan Multiple Range Test. The result showed that the treatment of Cilembu sweet potatoes addition had a significant effect on moisture content, ash, protein, carbohydrate, crude fiber, ?-carotene, color, texture, taste, and overall reception, but had no significant effect on fat content and aroma. The addition of Cilembu sweet potatoes at 30% produced the best characteristic, with a water content of 25,84%, ash content of 1,52%, protein content of 9,10%, fat content of 6,10%, carbohydrate content of 57,44%, crude fiber content of 4,45%, ?-carotene content of 898,84mg/100g, yellowish brown color, chewy texture, no Cilembu sweet potato aroma, sweet taste, and overall acceptance of “liked”. Keywords: Cilembu sweet potatoes, nutritional value, sticky rice dodol
Pengaruh Konsentrasi Penambahan Ekstrak Daun Belimbing Wuluh (Averrhoa Bilimbi L.) Terhadap Aktivitas Antioksidan Dan Sensoris Mayones Muhammad Eriansyah Al-Hakim; Gusti Ayu Kadek Diah Puspawati; I Nengah Kencana Putra
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 13 No 1 (2024): 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.2024.v13.i01.p08

Abstract

Mayonnaise is a processed product that commonly used as a dressing on a food such as salad or sandwiches. Oil is the main structure in making mayonnaise and easily oxidated that can spoil mayonnaise, commonly synthethic antioxidant is added to mayonnaise to prevent spoilage of mayonnaise. Synthetic antioxidants is known have a bad effects to human body compared to natural antioxidant, one of it are belimbing wuluh leaf extract,but extract concentration is need to be studied further. This research aimed to find out the effect of adding wuluh starfruit leaf extract on antioxidant activities and sensory of mayonnaise and determine the best concentration of belimbing wuluh extract. The research method used completely randomized design (CRD) with concentration addition consisting of five levels, 0%, 0,25%, 0,75%, and 1%. Each concentration is repeated three times to 15 experimental units. The data then analyzed using analysis of variance, if the treatment had a significant effect on the parameters, then continued with the Duncan Multiple Range Test (DMRT). The results showed that addition belimbing wuluh leaf extract in mayonnaise has significant effect in antioxidant activities, peroxides value, total phenolic content, water content, and color test L*,a*, b*, The best addition of belimbing wuluh leaf extract is at 1% concentration with 69,99% antioxidant activities, 111,27 mg GAE/g total phenolic content, 16,16 mg MDA/kg TBA values, 1344,4 meq peroxides/kg of peroxides values, water content at 11,8%, L* colour at 56,0, a* colours at -2,10, b* colours at 43,6, sensory characteristic color neutral, aroma neutral, texture neutral, flavor neutral, and overall acceptance neutral.
Pengaruh Perbandingan Tepung Talas Beneng (Xanthosoma undipesh K. Koch) dan Tepung Kacang Hijau (Vigna radiate) Terhadap Karakteristik Kukis Bebas Gluten Ni Luh Gde Amritasya Mutiara; I Nengah Kencana Putra; Gusti Ayu Kadek Diah Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 13 No 1 (2024): 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.2024.v13.i01.p10

Abstract

Cookies is a type of pastry made of a soft dough, a crunchy texture, and is less dense. In general, the ingredient to make cookies is flour which contains gluten, so some people, especially people with gluten intolerance, cannot consume it. Beneng taro flour can be used as an alternative which can produce gluten-free cookies. However, beneng taro flour has a low protein content, so mung bean flour must be added to the cookies to make up for this. In order to create gluten-free cookies with the best qualities, this study compares beneng taro flour and mung bean flour to see what effect it has. The completely randomized design (CRD) used in this study had a comparison treatment of beneng taro flour and mung bean flour that included 6 levels (100%:0%), (90%:10%), (80%:20%), (70%:30%), (60%:40%), and (50%:50%) that were repeated three times, resulting in 18 experimental units. The received data was examined using variance, and if it had a large impact, DMRT was then used. The best characteristics of gluten-free cookies were obtained from the treatment of 70% beneng taro flour and 30% mung bean flour with the criteria of protein content 9.32%, ash content 2.14%, water content 1.89%, fat content 34.53%, carbohydrates 52.12%, crude fiber content 4.83%, hardness 18.94 N, and sensory properties of liking aroma, slightly liking color, liking taste, liking texture, and overall acceptance of liking. The comparison of taro beneng flour and mung bean flour had a significant impact on the protein, ash, water, fat, carbohydrate, crude fiber, hardness, and hedonic tests on aroma, taste, color, texture, and overall acceptability (P 0.05), according to the results.
PENGARUH PERBANDINGAN TEPUNG KIMPUL DAN KACANG GUDE TERHADAP KARAKTERISTIK SNACK BAR Wulandari, Nyoman Wahyu Meta; Putra, Nengah Kencana; Suter, I Ketut
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 10 No 2 (2023): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2023.v10.i02.p49-58

Abstract

This research aimed to determine the effect between the tannia and pigeon pea flour ratio on the snack bar characteristics.This research was an experimental study using a Completely Randomized Design with tannia and pigeon pea flour ratio (70%:30%, 60%:40%, 50%:50%, 40%:60%, and 30%: 70%) as a treatment. Each treatment was repeated three times, so that obtained 15 experimental units. The variables observed were moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content, and sensory characteristics (color, flavor, taste, texture). The best treatment was determined using an effectiveness test. Furthermore, the best snack bar was observed for its dietary fiber, calcium, and antioxidant capacity. The results of the physical, chemical, and sensory characteristics test showed that the ratio of tannia and pigeon pea flour had a significant effect on the protein content, hardness level, and color of the snack bar but had no significant effect on the water content, ash, fat, carbohydrate, crude fiber, flavor, taste, and texture of the snack bar. The best treatment in this research was the ratio of tannia and pigeon pea flour of 30%:70%. This snack bar contains 5.31% water, 2.11% ash, 11.22% protein , 18.33% fat, 61.58% carbohydrate, 19.50% crude fiber, 65.41ppm calcium, 74.48 mg GAE/kg antioxidant capacity, 5.58% fiber, 136.52 N hardness level. The snack bar's sensory characteristics were: the color was liked; the flavor, taste, texture, and overall acceptance were liked moderately. The snack bar's color was brown, with a slightly distinctive tannia flavor, no itching taste, and a dense texture.
Pengaruh Penambahan Kombinasi Tepung Sorgum (Sorghum Bicolor L. Moench) dan Tepung Daun Kelor (Moringa Oleifera) terhadap Karakteristik Mie Basah Mahira Oktaviana, Ni Luh Gede; Kartika Pratiwi, I Desak Putu; Kencana Putra, I Nengah
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 13 No 2 (2024): 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.2024.v13.i02.p01

Abstract

Noodles are an alternative food product made from wheat flour to replace rice. The addition of moringa leaf flour in noodle production is expected to enhance nutritional value while maintaining sensory acceptability. This research aimed to determine the effect of adding a combination of sorghum flour and moringa leaf flour to wet noodles on their attributes and to identify the optimal combination to enhance the characteristics of wet noodles. The experimental method used was a completely randomized design with five combination treatments: 30% sorghum flour with 0% moringa leaf flour, 26% with 4%, 24% with 6%, 22% with 8%, and 20% with 10%. The data were analyzed using analysis of variance (ANOVA), and if significant results were found, the Duncan Multiple Range Test was applied. The results indicated that the addition of a combination of sorghum flour and moringa leaf flour significantly affected (P<0.05) moisture content, ash content, total chlorophyll, crude fiber content, antioxidant activity, color (hedonic test), aroma (scoring test), and overall acceptability. The combination of 22% sorghum flour with 8% moringa leaf flour resulted in the best characteristics of wet noodles, with 63.81% moisture content, 0.71% ash content, 10.24 mg/L total chlorophyll, 2.39% crude fiber content, 13.99% antioxidant activity, and preferred sensory evaluation results in terms of taste, color, aroma, texture, and overall acceptability.
Co-Authors Aditya Degita Rizal Agnes Citra Yolanda Simamora Alberto Sombamori Janggat Alexander Nathanael Yusuf Anabella Nadia Nathaniel Anak Agung Istri Sri Wiadnyani Anak Agung Istri Sri Wiadnyani Ayu Nuriya Kiromi Bambang Admadi Harsojuwono Bellariesty Kartika Dewi Bryan Bryan Clara Sania Krisanta Dewi Citra Laksmi Agung Putri Elia Agatha Christiani Emma Rahmasari Enita Berena Br Karo Era Ollyvetty Meilani Erika Ary Koesnadi G.P. Ganda Putra Gusti Ayu Kadek Diah Puspawati Hesti Pratiwi I Dewa Gde Mayun Permana I Gede Tirta Yasa I Gusti Ayu Ekawati I Gusti Ngurah Sujana Kusuma I Gusti Putu Bayu Bramtarades I Ketut Suter I Ketut Suter I Komang Ardianta I Komang Ari Andika I Made Ananta Divasti Guna I Made Cahyana Kusuma I Made Edi Widiawan I Made Sugitha I Putu Suparthana I Wayan Rai Widarta I.D.P.K. Pratiwi I.G.A. Ekawati Icha Nabillah Ida Ayu Agung Prawitasari Ida Bagus Ketut Mantra Irvan Kurniawan Simatupang Justicia Febi Estermaria Pandiangan Juwita Mayningsih Andari Putri Ketut Ratnayani Kholista Samsara Kurnia KOMANG AYU NOCIANITRI Luh Putu Trisna Darmayanti Luh Putu Wrasiati M.Pd S.T. S.Pd. I Gde Wawan Sudatha . Made Meigasari Mahira Oktaviana, Ni Luh Gede Maria Christinela Domithesa Melda Yanti Naibaho Michelle Olivia Isabella Muhammad Eriansyah Al-Hakim Mulyani Sri Ni Kadek Nova Wulandari Ni Ketut Sri Agustini Ni Ketut Sri Agustini Ni Luh Ari Yusasrini Ni Luh Gde Amritasya Mutiara Ni Luh Putu Diah Rupini Ni Made Indri Hapsari Arihantana Ni Made Prawitasari Ni Made Ria Oka Ni Made Yusa Ni Nyoman Puspawati Ni Putu Putri Dewanty Saraswati Ni Putu Suriani Ni Wayan Wisaniyasa Nicole, Moreen Alesandrina Novelita Olivea Herman NYOMAN SEMADI ANTARA Nyoman Wahyu Meta Wulandari, Nyoman Wahyu Meta P.A.S. Widpradnyadewi P.T. Ina Pandu Prayugo Putri Nathasya br Lahi Putu Adiyasi Wulandari Putu Pande Pande Yashika Putu Rica Galicia Putri Yanti Putu Timur Ina Ronald Surachman Sayi Hatiningsih Sixtian Brema Sembiring Wayan Trisnawati Yustika Ayu Tri Wahyuni Yustika Ayu Tri Wahyuni