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All Journal Itepa : Jurnal Ilmu dan Teknologi Pangan Itepa : Jurnal Ilmu dan Teknologi Pangan
Luh Putu Trisna Darmayanti, Luh Putu
Fakultas Teknologi Pertanian-Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry

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Pengaruh Perbandingan Tepung Ubi Jalar Ungu (Ipomoea batatas L.) dan Tepung Beras (Oryza sativa L.) terhadap Karakteristik Kue Putu Mayang Davita Putri, Ni Putu Amanda; Permana, I Dewa Gde Mayun; Trisna Darmayanti, Luh Putu
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.p07

Abstract

Putu mayang cake is a traditional Indonesian snack originating from the Betawi. In general, putu mayang cakes are made from rice flour, but in terms of its benefits it is still lacking, so it is necessary to add other raw materials such as purple sweet potato. Purple sweet potato contains high fiber, and contains anthocyanin which acts as an antioxidant. The aim of this study was to determine the effect of the ratio of purple sweet potato flour to rice flour on the characteristics of putu mayang cakes, and to determine the best characteristics of putu mayang cakes. This study used a randomized block design (RBD) with 6 levels of treatment between of purple sweet potato flour and rice flour, namely P0 (0%:100%), P1 (4%:96%), P2 (8%:92%), P3 (12%:88%), P4 (16%:84%), P5 (20%:80%). Each treatment was repeated 3 times to obtain 18 experimental units. The data obtained will then be analyzed using ANOVA, and if it has a significant effect then it will be continued with Duncan's multiple range test. Based on the results of the comparison of purple sweet potato flour and rice flour on the characteristics of putu mayang cake. The best physicochemical characteristics in the treatment with a ratio of purple sweet potato flour (TUU) and rice flour (TB) were (12% TUU: 88% TB). The resulting characteristics are moisture content 51.79%, ash content 0.72%, crude fiber content 2.87%, total anthocyanin 1,89 mg/100g, antioxidant activity 27.20%, total phenol 0,73 mg/100mg, elasticity 19.39% , color test (L* 59.70; a* 11.37; b*-12.40), rather like color, rather like taste, rather like texture, slightly chewy texture intensity, and rather like overall acceptance.
Studi Penerapan Higiene dan Sanitasi Terhadap Tingkat Cemaran Escherichia coli dan Staphylococcus aureus Pada Pangan Tradisional Babi Guling di Ubud, Gianyar Jessie Siswanto, Felicia Alessandra; Trisna Darmayanti, Luh Putu; Hatiningsih, Sayi
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.p03

Abstract

Abstract Roasted Pig is a Balinese dish that is highly popular in the tourist area of Ubud, Gianyar. Although Roasted Pig can be found in various regions of Bali, Ubud is known as one of the most prominent places for serving this dish. However, variations in the implementation of hygiene and sanitation practices in each restaurant may affect the safety and quality of the food, potentially leading to contamination by pathogenic microbes such as Escherichia coli and Staphylococcus aureus, which can pose risks to consumer health. This study aimed to assess hygiene and sanitation conditions and to identify the presence and quantify the levels of E. coli and S. aureus contamination in Babi Guling meat. The research employs a descriptive design presented in tabular form, using a interview method and purposive sampling method from the ten highest-rated eateries on Google Review by 2024. The parameter includes the implementation of hygiene and sanitation practices by food handlers and on eating utensils, total microbial count, coliforms, Escherichia coli, and Staphylococcus aureus. The results showed that sanitation practices at roasted pig restaurants include 70% of producers using groundwater as the water source, with none conducting accredited water quality testing. Swab tests on the hands of the food handlers and on equipment from five producers revealed that 100% were positive for E. coli. Additionally, 30% of vendors handled roasted pig without wearing gloves, and 80% did not use clean work clothing. All roasted pig samples exceeded the maximum allowable limit for total microbial count set by the Indonesian Food and Drug Authority (BPOM) (< 1 × 10⁶ CFU/g) and 100% did not meet the requirement for E. coli in heat-treated meat products (< 1 × 10² CFU/g). However, all babi guling samples were still within the safe threshold for S. aureus (< 1 × 10⁴ CFU/g).These findings highlight the importance of supervision and education on the implementation of hygiene and sanitation practices in the traditional culinary business sector. Keywords: Babi Guling, E. coli, Hygiene and Sanitation, S. aureus Abstrak Babi Guling merupakan-salah satu pangan tradisional khas Bali yang sangat populer di kawasan wisata Ubud, Gianyar. Meskipun babi guling dapat ditemukan di berbagai daerah di Bali, Ubud dikenal sebagai salah satu tempat yang paling menonjol dalam menyajikan hidangan ini. Namun, penerapan higiene dan sanitasi yang berbeda di setiap rumah makan dapat memengaruhi kualitas dan keamanan makanan yang berpotensi tercemar oleh mikroba patogen seperti Escherichia coli dan Staphylococcus aureus, yang dapat membahayakan kesehatan konsumen. Penelitian ini memiliki tujuan untuk mengetahui kondisi higiene dan sanitasi, serta mengidentifikasi keberadaan dan jumlah cemaran E. coli dan S. aureus pada daging Babi Guling. Penelitian ini menggunakan Rancangan Deskriptif yang disajikan dalam bentuk tabel dengan pengambilan sampel menggunakan Teknik wawancara dan metode purposive sampling dari sepuluh warung makan dengan rating tertinggi di Google Review pada tahun 2024. Parameter yang diamati adalah penerapan higiene dan sanitasi pada menjamah dan alat makan, Total Mikroba, Koliform, Escherichia coli, dan Staphylococcus aureus. Hasil penelitian menunjukkan bahwa praktek sanitasi pada rumah makan penjual Babi Guling diantaranya 70% produsen menggunakan sumber air tanah, dan semua produsen tidak melakukan pengujian kualitas air yang terakreditasi, lalu hasil swab pada tangan penjamah makanan, dan peralatan untuk sampling lima produsen menunjukkan 100% positif E. coli, 30% pedagang mengambil Babi Guling tanpa menggunakan sarung tangan, dan 80% pedagang tidak menggunakan pakaian kerja yang bersih. semua Babi Guling melebihi prasyarat maksimum Total Mikroba yang ditetapkan BPOM (< 1 x 106 koloni/g) dan 100% tidak memenuhi persyaratan E.coli pada daging olahan dengan perlakuan panas (<1x10² koloni/g), namun semua Babi Guling masih dalam ambang aman persyaratan S. aureus (< 1 x 104 koloni/g). Temuan ini menegaskan pentingnya pengawasan, dan edukasi tentang penerapan higiene dan sanitasi di sektor usaha kuliner tradisional. Kata kunci: Babi Guling, E.coli, Higiene dan Sanitasi, S.aureus
Karakteristik Fisikokimia dan Sensoris Bakso Ikan Tenggiri (Scomberomorus commerson) Melalui Substitusi Tapioka dengan Tepung Kacang Merah (Phaseolus vulgaris L.) Sitohang, Emily C.; Wisaniyasa, Ni Wayan; Trisna Darmayanti, Luh Putu
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.p11

Abstract

Abstract Fish meatballs are fishery products made from a mixture of fish meat and binding agents. Tapioca is the most common binder, yet its low nutritional value limits its functional benefits. Partial substitution with red kidney bean (Phaseolus vulgaris L.) flour, which contains amylopectin similar to tapioca, can enhance nutritional value while maintaining binding and textural properties. This study aimed to determine the effect of tapioca substitution with red kidney bean flour on the physicochemical and sensory characteristics of Spanish mackerel (Scomberomorus commerson) fish meatballs and to identify the optimal substitution level. A completely randomized design (CRD) with five substitution levels—P0 (100% tapioca), P1 (75% tapioca : 25% red kidney bean flour), P2 (50% : 50%), P3 (25% : 75%), and P4 (100% red kidney bean flour)—was applied, with three replications (15 units). Parameters measured included moisture, ash, protein, crude fiber, antioxidant activity, cooking yield, texture (hardness), and sensory evaluation (hedonic attributes: color, aroma, texture, taste, overall acceptability; and scoring of taste and texture). Data were analyzed by Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT) when significant. Substitution significantly affected moisture, ash, protein, crude fiber, antioxidant activity, cooking yield, and texture. All hedonic attributes were rated like to very like without significant differences. Taste scores increased with higher substitution levels, while texture scores ranged from slightly chewy to chewy. The best result was P4, with 64.4% moisture, 1.34% ash, 22.25% protein, 4.31% crude fiber, 21.94% antioxidant activity, 12.26% cooking yield, 6.28 N texture, and sensory acceptability well-received by panelists. Keywords: Fish balls, spanish mackerel, red bean flour Abstrak Bakso ikan termasuk produk olahan perikanan yang tersusun atas ikan dan bahan pengikat. Bahan pengikat yang umum digunakan adalah tapioka, namun karena kandungan gizinya rendah, sebagian penggunaannya disubstitusi dengan tepung kacang merah. Tepung kacang merah juga mengandung amilopektin seperti pada tapioka, sehingga tetap dapat berfungsi sebagai pengikat dalam pembentukan kekenyalan bakso ikan. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tapioka dengan tepung kacang merah (Phaseolus vulgaris L.) terhadap karakteristik fisikokimia dan sensoris bakso ikan tenggiri (Scomberomorus commerson) serta mengetahui konsentrasi substitusi tapioka dengan tepung kacang merah yang tepat untuk menghasilkan bakso ikan tenggiri dengan karakteristik fisikokimia dan sensoris terbaik. Metode yang dipakai ialah Rancangan Acak Lengkap (RAL) dengan perlakuan substitusi tapioka dengan tepung kacang merah dalam lima taraf. yaitu P0 (100% tapioka), P1 (75% tapioka : 25% tepung kacang merah), P2 (50% tapioka : 50% tepung kacang merah), P3 (25% tapioka : 75% tepung kacang merah), dan P4 (100% tepung kacang merah), masing‐masing diulang tiga kali sehingga diperoleh 15 unit percobaan. Parameter yang diukur dalam penelitian ini meliputi kadar air, abu, protein, serat kasar, aktivitas antioksidan, cooking yield, tekstur, uji sensoris kesukaan warna, aroma, tekstur, rasa, penerimaan keseluruhan, serta skoring rasa dan tekstur. Analisis data dilakukan menggunakan  Analysis of Variance (ANOVA), dan jika berpengaruh nyata dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT). Substitusi tapioka dengan tepung kacang merah berpengaruh signifikan terhadap komposisi kimia, aktivitas antioksidan, cooking yield, dan tekstur produk. Seluruh atribut hedonik berada pada kategori suka hingga sangat suka meskipun perbedaannya tidak signifikan, sedangkan skoring rasa meningkat. Perlakuan terbaik adalah P4 dengan kadar air 64,4%, abu 1,34%, protein 22,25%, serat kasar 4,31%, aktivitas antioksidan 21,94%, cooking yield 12,26%, tekstur 6,28 N, dan penerimaan sensoris yang dapat diterima panelis. Kata kunci: Bakso ikan, ikan tenggiri, tepung kacang merah, fisikokimia, sensoris.
Co-Authors Davita Putri, Ni Putu Amanda I Dewa Gde Mayun Permana Jessie Siswanto, Felicia Alessandra Ni Wayan Wisaniyasa Sayi Hatiningsih Sitohang, Emily C.