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Pengembangan Dadih Sebagai Pangan Fungsional Hasil Fermentasi Berbagai Kultur Starter Lactobacillus Indigenus Ni Nyoman Puspawati; Ni Made Indri Hapsari Arihantana; I Made Sugitha
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.p16

Fermented milk is milk that is fermented by lactic acid bacteria. Fermented milk containing live lactic acid bacteria is very good for the health of the digestive system. One example of a very well-known fermented milk product is dadih. Dadih is a traditional Minangkabau yogurt made from buffalo milk. Dadih is made traditionally and there is no standard manufacturing process, so the quality of dadih varies in terms of taste, aroma and texture. Traditional production of dadih without starter causes the consistency of taste, aroma and texture to be difficult to maintain. The controlled fermentation process in the manufacture of dadih uses probiotic bacteria so that it has the opportunity to be developed as a functional food. The purpose of this study was to determine the potential of Indigenous Lactobacillus isolated from bamboo as a starter culture in the development of dadih as a functional food. Lactobacillus isolates used in this study were isolates ML7, MR2, RL2, RL4, RM1 and RN9. The results showed that the use of various types of Lactobacillus isolates had a very significant effect (P>0.01) on yield, moisture content, ash content, protein content, pH, total acid, total LAB and sensory evaluation of the dadih produced. The use of Lactobacillus RN9 isolate as a starter culture produced the best dadih with yield characteristics of 78.33%, moisture content 78.94%, ash content 1.09%, protein content 6.74%, pH 4.75, total titrated acid 0.56 %, total LAB 8.70 log CFU/g and yellowish white color typical of milk, slightly sour milk aroma, savory like cheese aroma, sour milk taste and no bitter aftertaste, soft to slightly hard texture, soft and compact or not sandy.

Pengaruh Perbandingan Terigu dan Tepung Kacang Merah (Phaseolus vulgaris L.) Terhadap Karakteristik Kue Pukis Dwi Putri Natalia Kristina Simanullang; Ni Made Indri Hapsari Arihantana; Ni Wayan Wisaniyasa
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.p13

Pukis cake is a food made from flour, margarine, eggs, sugar, coconut milk, and yeast which is baked in a semi-circular mold. In making pukis cake, the filling is added using chocolate, jam, and cheese, so it has a savory and sweet taste. In the making of pukis cake the raw materials used are flour. Therefore, other raw materials are needed to reduce imports of flour and increase the nutritional value of pukis cake. This study was aimed to determine the effect ratio of flour and red bean flour on the characteristics of pukis cake and determine the best comparison of flour and red bean flour to produce pukis cake with the best characteristics. This study used a Completely Randomized Design (CRD) with a comparison of flour and red bean flour treatment consisting of 6 levels: 100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%, and 50%: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 Duncan Multiple Range Test (DMRT). The results showed that the ratio of flour and red bean flour had a significant effect on the water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, color, aroma, texture, taste, and overall acceptance (hedonic), color and texture (scoring). Pukis cake with a ratio of 80% flour and 20% red bean flour had the best characteristics, with water content 44,51%, ash content 0,08%, protein content 11,29%, fat content 17,03%, carbohydrate content 27,06%, crude fiber content 2,62%, slightly red color was liked, aroma was liked, soft texture was liked, taste was liked, and overall acceptance was liked.

Pengaruh Konsentrasi Jus Bawang Putih (Allium sativum L.) Terhadap Karakteristik Fisik, Kimia dan Mikrobiologi Daging Babi Gusti Ayu Putri Dewi; Ni Made Indri Hapsari Arihantana; Sayi Hatiningsih
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.p15

Pork meat is one of the foods that is susceptible to contamination and damage caused by microbial growth that can affect the quality and safety of pork meat. Efforts can be made to maintain the quality and safety of pork meat by adding garlic juice that has antimicrobial content. This study was aimed to determine the effect of garlic juice concentration (Allium sativum L.) on the physical, chemical and microbiological characteristics of pork meat and to determine the right concentration of garlic juice (Allium sativum L.) in producing the best physical, chemical and microbiological characteristics of pork meat. This study used a complete randomized design consisting of 7 levels of garlic and aquadest comparison, that is without the addition of garlic and aquadest, 10:90, 20:80, 30:70, 40:60, 50:50 and 60:40. The treatment was repeated 3 times to obtain 21 experimental units. The data obtained was analyzed by variance and if the treatment had a significant effect then it was followed by Duncan's Multiple Range Test (DMRT). The results of this research showed that concentration of garlic juice (Allium sativum L.) had a significant effect on the physical characteristics namely water holding capacity (WHC), texture, pH, chemical characteristics namely moisture content, protein content, and microbiological characteristics namely TPC (Total Plate Count), Coliform and E. coli of pork meat. The ratio of 60% garlic and 40% of aquadest had the best pork meat characteristics with physical characteristics that is water holding capacity (WHC) 39.08%, texture 17.12 N, pH 5.79, chemical characteristics that is moisture content 73.25%, protein content 25.98% and microbiological characteristics that is 1.78 x 105 cfu/g Total Plate Count, 3.40 MPN/g Coliform and 0 cfu/g E. coli.

Pengaruh Perbandingan Terigu dan Tepung Sorgum Putih Terfermentasi Terhadap Karakteristik Roti Manis Cassey Tiffany; Ni Made Indri Hapsari Arihantana; Luh Putu Trisna Darmayanti
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.p14

This study was aimed to determine the effect comparison of wheat and fermented white sorghum flour on the characteristics of sweet bread and to determine the right ratio of wheat and fermented white sorghum flour to produce sweet bread with the best characteristics. This study used a Completely Randomized Design with treatment ratio of wheat flour and fermented white sorghum flour that consists of 6 levels namely; 100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%, and 50%:50%. The treatment was repeated 3 times to produce 18 experimental units. The data obtained will be analyzed using analysis of variance, if the treatment had a significant effect, it will be continued with the Duncan's Multiple Range Test (DMRT) test. The results showed that the ratio between wheat flour and fermented white sorghum flour had a significant effect on moisture content, ash content, crude fiber content, development power, pore uniformity, bread hardness, hedonic test (color, aroma, texture, taste, and overall acceptance), and scoring test (colors and texture) for the sweet bread. The ratio of 70% wheat and 30% fermented white sorghum flour had the best characteristics of sweet bread with moisture content 22.02%, ash content 1.21%, crude fiber content 4.24%, development power 170.41%, pore uniformity 79.67, bread hardness 7.06 N, with sensory characteristics of color browny-yellow was liked, the texture was soft enough and was liked, and for aroma, taste, overall acceptance was liked.

Pengaruh Perbandingan Puree Pepaya (Carica papaya L.) dan Puree Jeruk Manis (Citrus Sinensis L.) Terhadap Karakteristik Selai I Putu Angga Satria Prananda; I Made Sugitha; 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.p05

This research aimed to measure the effect of papaya and sweet orange ratio on the characteristics of the jam and to determine the exact ratio of papaya and sweet orange to produce jam with the best characteristics which is liked by panelists. This research used a completely randomized design with papaya and sweet orange ratio treatment consisting of 5 levels, such as 100%: 0%, 80%: 20%, 60%: 40%, 40%: 60%, and 20%: 80%. Each treatment was repeated three times, so that 15 experimental units were obtained. The data obtained were analyzed by analysis of variance and if there is a treatment effect, it will be further tested with Duncan's test. The results showed that the papaya and sweet orange ratio had a very significant effect on water content, total soluble solids, reducing sugar, beta carotene, vitamin C, viscosity, and pH, had a very significant effect on texture, color and aroma characteristics, had a significant effect on preference color and aroma, and did not significantly affect the preference for texture, taste, and overall acceptance. The ratio of 80% papaya and 20% sweet orange is the best treatment with chemical characteristics of water content 45.948%, reducing sugar 30.478%, beta carotene 1.503%, vitamin C 1.0833%, total soluble solids 53.0% brix, viscosity 1766.66 mPa.s, and pH 3,056, as well as sensory characteristics which include texture was slightly liked, color was slightly liked, aroma was slightly liked, taste was slightly liked, and overall acceptance was slightly liked.

Pengaruh Perbandingan Tepung Beras dengan Tepung Pisang (Musa paradisiaca L.) Terhadap Karakteristik Kue Apem Kukus Joice Pratiwi Purnamasari Nababan; Ni Made Indri Hapsari Arihantana; Gusti Ayu Kadek Diah Puspawati
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.p20

This study was aimed to determine the effect comparison of rice flour with banana flour on the characteristics of steamed apem cake and determine the best comparison of rice flour and banana flour to produce steamed apem cake with the best characteristics. The experiment used a completely Randomized Design with comparison of rice flour and banana flour treatment consisting of 6 levels: 100%: 0%, 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40%, and 50%: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 comparison of rice flour with banana flour had a significant effect (P<0,05) on water content, ash content, protein content, fat content, crude fiber content, texture and overall acceptability (hedonic), aroma, taste, texture, and color (scoring). Steamed apem cake produced from the comparison of 80% rice flour and 20% banana flour had the best characteristics, with water content of 36.43%, ash content of 0.57%, protein content of 2.90%, fat content of 1.72%, carbohydrate content of 58.38%, crude fiber content of 2.45% and swelling power of 32.17%, whitish brown color, very soft texture, and very sweet taste was liked, the characteristic aroma of bananas and overall acceptance was very liked.

Pengaruh Perbandingan Tepung Tulang Ikan Tuna Sirip Kuning (Thunnus albacares) dan Terigu Terhadap Karakteristik Cookies Sebagai Makanan Fungsional Tinggi Kalsium Azizah Septiyani Irawan; Ni Made Indri Hapsari Arihantana; I Made Sugitha
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.p11

The purpose of this study was to determine the effect of comparison yellowfin tuna fish bone and wheat flour on the characteristics of cookies and to determine the best comparison of yellowfin tuna fish bone to produce cookies with the best characteristics. The design used in this study was a completely randomized design (CRD) with treatment of the amount of flour and bone meal of yellowfin tuna consisting of 5 levels, that are 100%: 0%; 90%:10%; 80%:20%; 70%:30%; and 60%:40%. The treatment was repeated 3 times to obtain 15 experimental units. The data obtained were analyzed statistically using variance and if the treatment had a significant effect, it was continued with Duncan's Multiple Distance Test. The results showed that the ratio of flour and bone meal of yellowfin tuna had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, calcium content, scoring test (color, texture, aroma, and taste) and hedonic test (color, aroma, and texture) cookies. Ratio of 60% flour with 40% yellowfin tuna fish bone produced cookies with the best characteristics with the criteria of water content 6.5%, ash content 13.17%, protein content 11.54%, fat content 46.85%, carbohydrates content 21.90%, calcium content 5.91%, characteristic of colour was brownish yellow and ordinary, aroma was fishy and ordinary, texture was crunchy and ordinary, taste was slightly typical of tuna and ordinary, and overall acceptance was ordinary.

Pengaruh Konsentrasi Kopi Robusta (Coffea canephora) Sebagai Bahan Marinasi Terhadap Karakteristik Daging Sapi Juan Carlos Daniel; Ni Made Indri Hapsari Arihantana; 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.p09

This study was aimed to determine the effect of the concentration of robusta coffee as a marinating material on the characteristics of beef and to determine the right concentration of robusta coffee as a marinating material to produce beef with the best characteristics. This study used a complete randomized design with treatment with the addition of robusta coffee concentration towards beef that consists of 5 levels namely 0%, 20%, 40%, 60%, and 80%. The treatment was repeated 3 times to obtain 15 experimental units. The data obtained were analyzed by variance and if the treatment had a significant effect then it was followed by the Duncan's Multiple Range Test (DMRT). The results of this research showed that concentration of robusta coffee as a marinating material had a significant effect (P<0,05) on moisture content, protein content, pH score, water holding capacity (WHC), texture (hardness), hedonic test (color, aroma, texture, flavor, and overall acceptance) and scoring test (aroma and texture). The concentration of 80% robusta coffee as a marinating material towards beef had the best characteristics with 77.16% moisture content, 21.45% protein content, 5.67 pH content, 32.70% water holding capacity, 8.36N texture (hardness), color was neutral, preferred aroma strong was rather liked, preferred texture rather firm was rather liked, preferred flavor was neutral, and overall acceptance was neutral.

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