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All Journal Itepa : Jurnal Ilmu dan Teknologi Pangan Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Journal of Veterinary and Animal Sciences
Ni Made Indri Hapsari Arihantana
Program Studi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary

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Pengaruh Penambahan Tepung Daun Kelor (Moringa Oleifera L) terhadap Kadar Protein, Kapasitas Antioksidan dan Sensori Kukis Bebas Gluten Maria Reynadia Binvenianinda Harsitaning Adi; Gusti Ayu Kadek Diah Puspawati; Ni Made Indri Hapsari Arihantana
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.p15

Abstract

Cookies are one of the most popular snack types because of their crunchy, sweet, and delicious taste. Cookies are generally made from wheat flour, meanwhile not everyone can consume wheat flour because of the gluten content in it, so it is necessary to make gluten-free cookies. Gluten-free cookies can be made from MOCAF and partly from composite flour with MOCAF and mung bean flour, but the protein content of the cookies produced is still below SNI. One of the local food ingredients that can be used to increase the protein content of cookies is Moringa leaf flour. Moringa leaves are known to be rich in protein and have antioxidant compounds necessary for health. The purpose of this study was to determine the effect of moringa flour addition on protein content, antioxidant capacity, and sensory of gluten-free composite cookies and to determine the right amount of moringa flour addition to produce cookies with the best characteristics. This study used a completely randomized design (CRD) with the treatment of moringa flour addition (K) with 8 levels, namely: 0%, 1.5%, 3%, 4.5%, 6%, 7.5%, 9%, and 10.5%. Each treatment was repeated 2 times to obtain 16 experimental units. The data obtained were then analyzed using variance analysis and if a significant effect was found, it was continued with Duncan's multiple range test. The results showed that the addition of moringa flour to the cookies was significant. The data obtained was then analyzed using variance analysis and if a significant effect was found, it was continued with Duncan's multiple range test. The results showed that the addition of moringa flour to gluten-free cookies had a significant effect (P<0.05) on protein content, antioxidant capacity, hardness, hedonic test of color, aroma, taste, overall acceptance, and taste scoring test. Treatment the addition of 3% moringa leaf powder gave the best cookies characteristic with the sensory criteria of color was slightly liked, aroma was liked, taste was liked, texture was slightly liked, typical moringa taste was slightly distinctive moringa, overall acceptance was liked. The protein of cookies gluten free with the addition of 3% moringa flour has met the SNI with a protein content of 8.69% and antioxidant capacity of 8.12 ppm of GAEAC.
Pengaruh Penambahan Puree Kecipir (Psophocarpus tetragonolobus L.) Terhadap Karakteristik Nugget Ikan Lele (Clarias gariepinus B.) Putu Meta Pradnyani Putri; Ni Made Indri Hapsari Arihantana; Ni Wayan Wisaniyasa
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.p22

Abstract

This study was aimed to determine the effect addition of winged bean puree on the characteristics of catfish nugget and determine the best addition of winged bean puree to produce catfish nugget with the best characteristics. The experiment used is completely Randomized Design with addition of winged bean puree treatment consisting of 6 levels: 0%, 10%, 20%, 30%, 40%, and 50%. The treatment was repeated 3 times to obtain 18 experimental units. The data was analyzed by using analysis of variance and if the treatment had a significant effect, then followed by a Duncan Multiple Range Test (DMRT). The results showed that the addition of winged bean puree had a significant effect on water content, ash content, crude fiber content, color, aroma, taste, texture (hedonic), and color (intensities). Catfish nugget produced from the addition of 50% winged bean puree had the best characteristics, with 58,66% of water content, 1,58% of ash content, 16,58% of protein content, 4,54% of crude fiber content, the aroma was very liked and the color intensities was very green.
Pengaruh Suhu Pengeringan terhadap Karakteristik Kimia, Fisik dan Sensoris Dendeng Ikan Lemuru (Sardinella lemuru) Flora Anggreni Sitinjak; I Putu Suparthana; Ni Made Indri Hapsari Arihantana
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.p20

Abstract

Lemuru fish (Sardinella lemuru) is susceptible to spoilage, especially when its abundance is high, requiring processing. One form of processing is to turn it into lemuru fish jerky.Tthe production of lemuru fish jerky still faces challenges in achieving satisfactory product quality due to the varying meat characteristics of different fish types, necessitating diverse drying temperatures. The aim of this research was to investigate the effect of drying temperature on the chemical, physical, and sensory properties of lemuru fish jerky and to obtain the optimal drying temperature for producing jerky with the best quality. The experiment followed a Randomized block design with five treatment levels: 50°C, 55°C, 60°C, 65°C, and 70°C. Drying was carried out until the moisture content reached a maximum of 12%. All treatments were repeated three times, resulting in 15 experimental units. The data were analyzed using analysis of variance, and treatments showing significant effects were further tested using Duncan's Multiple Range Test. The results showed that drying temperature significantly influenced (P<0,05) the moisture content, fat content, protein content, ash content, hardness, water activity (Aw), color values (L, a*, and b*) and sensory characteristics (color, odor, texture, and overall acceptance) of lemuru fish jerky. Drying at 65°C for 7 hours resulted in lemuru fish jerky with the best chemical, physical, and sensory characteristics, including moisture content of 11.51%, fat content of 6,01%, protein content of 49,61%, ash content of 11,04%, insoluble ash content of 0.07%, Aw value of 0.55, hardness value of 69,25 N, L value of 26.50, a* value of 5.00, b* value of 4.87, and preferred sensory properties of color, odor, texture, and overall acceptance by the panelists.
Pengaruh Perbandingan Daging Sapi dan Ubi Ungu (Ipomoea Batatas Blackie) Terhadap Karakteristik Patty Burger Felicia, Michelle; Indri Hapsari Arihantana, Ni Made; Puspawati, Ni Nyoman
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.p04a

Abstract

Burgers are one of the most popular fast foods among the public. Fast food generally contains large amounts of fat, sugar, salt and calories, but is low in vitamins, minerals and fiber. Therefore, an innovation is needed for the hamburger patty product with the addition of purple sweet potato to increase the nutritional content which is rich in fiber and good compounds such as antioxidants. This study aimed to determine the comparison of the effects of beef and sweet purple potato on the chemical characteristics of the hamburger patty. The design method used was a completely randomized design with one treatment factor, namely the comparison between beef patty and purple sweet potato 100%:0%, 90%:10%, 80%:20%, 70%: 30%, 60%:40% and 50%:50%. This search was repeated 3 times, resulting in 18 experiments. The data obtained were analyzed with the Analysis of Variance and, if the treatments had a significant effect, the Duncan Multiple Range Test was continued. The result showed that the comparison between beef and purple sweet potato had a significant effect on water content, protein content, fat content, crude fiber content, pH level, water holding capacity, cooking loss, anthocyanin value, antioxidant activity, color, aroma, texture, taste and general acceptance. The 70%:30% ratio produced the best hamburger patty characteristics with 25.38% water content, 13.97% protein content, 11.87% fat content, 5.65% crude fiber, pH level 5.77, 37.63% water holding capacity, 22.59% cooking loss, anthocyanin value of 17.14 mg/L and antioxidant activity of 27.21%. The color sensory characteristics were liked, the aroma was mildly liked, the texture was tender and liked, the taste was typical of beef and liked, and the overall acceptance was liked.
Identifikasi Bakteri Salmonella sp pada Bakso Ayam yang Dijual di Pasar Tradisional Kecamatan Denpasar Selatan Dominika Siahaan, Graciella Tio; Sugitha, I Made; Indri Hapsari Arihantana, Ni Made
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.p02

Abstract

Indonesia is a country that is rich in various kinds of food products, one of which is meatballs. Meatballs are food products made from crushed meat, mixed with flour and some complementary spices, formed into rounds, and boiled. Meatballs can be found in almost all cities in Indonesia because this product is much- loved by the community, one of which can be found in traditional markets in the South Denpasar district. The market is very vulnerable and has quite a high risk of pathogenic microbial contamination. Improper processing of meatballs and low sanitation of the environment where they sell and personal hygiene of traders can increase bacterial contamination. This study aims to determine the contamination of Salmonella sp bacteria in chicken meatballs and the application of sanitation and hygiene to chicken meatballs sold in traditional markets in the South Denpasar district. This study used survey methods and sampling techniques with saturated sampling methods. The total samples used in this study were 10 samples which were tested with SSA media, gram staining, and TSIA test. The data obtained were presented in the form of tables and pictures and analyzed descriptively. The results showed that 7 samples of chicken meatballs sold in traditional markets in the South Denpasar District contained Salmonella sp. These results indicate that chicken meatballs sold at traditional markets in South Denpasar District have not met the requirements of the Food and Drug Supervisory Agency Regulation No. 13 of 2019 concerning the maximum limit of microbial contamination in processed food, Salmonella sp. in meatballs is negative/25g and some traders have not implemented good hygiene and sanitation practices.
Co-Authors Adelya Fer Hidayat Adithia Virya Raharja Agnes Prina Rini Agus Selamet Duniaji Amelia Mardhatillah Berilin Abigail Jonathan Bernard Abielius Sugiardja Dewa Ayu Tri Ulandari Dominika Siahaan, Graciella Tio Elsa Fanora Sinaga Felicia, Michelle Flora Anggreni Sitinjak Gusti Ayu Kadek Diah Puspawati Hindun Tristya Zumrotin I D.P. Kartika Pratiwi I Dewa Gde Mayun Permana I Gede Priyatna Putra I Gusti Ayu Ekawati I Kadek Ariyasa I Ketut Suter I Made Sugitha I Nengah Kencana Putra I Putu Suparthana I Wayan Agus Widyantara Ida Ayu Ganitri Adnyasuari Ida Ayu Gede Padmawati Ida Bagus Jaya Sukarya Ira Monicha Sirait KOMANG AYU NOCIANITRI Komang Wisesa Diputra Liya Paramita Lourent Maria Oktavia Lucia Denok Wihartati Luh Putu Trisna Darmayanti Made Meigasari Made Surya Permana Mahardika Maria Reynadia Binvenianinda Harsitaning Adi Muhammad Rizal Ramadhan Ni Nyoman Puspawati Ni Putu Dewi Aristyawati Ni Wayan Wisaniyasa Nidya Elvira Praniti Radya Andana Ilma Puspasecca Wya Saraswati Putri Ayu Wulandari Putu Andi Sri Utami Putu Ari Sandhi Wipradnyadewi Putu Meta Pradnyani Putri Putu Timur Ina Risti Komariah Sandhika Wahyu Adhinugraha Sixtian Brema Sembiring Yovanda Rizky Nasution Yuliana . Yulika Triarti Sinaga