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Pengaruh Perbandingan Modified Cassava Flour (Mocaf) dan Puree Nanas (Ananas Comocus) terhadap Karakteristik Sponge Cake Valantino Soumokil, Rivaldo Socrates; Ari Yusasrini, Ni Luh; Wisaniyasa, Ni Wayan
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.p13

This study aims to determine the effect of the ratio of mocaf with pineapple puree on the chemical and sensory characteristics of sponge cake and to determine the proper ratio of mocaf with pineapple puree to produce steamed sponge cake with the best characteristics. The addition of pineapple to the process of making sponge cake from mocaf can be in the form of pineapple puree, because it will be easier to apply and the nutritional content of pineapple can be maintained. This experimental design used a completely randomized design with a comparison treatment between mocaf and pineapple puree, which consisted of 4 types of comparisons, the comparisons are 100%:0% (P0), 95%:5% (P1), 90%:10% (P2), and 85:15% (P3). This research was repeated four times, resulting in 16 trial experiments. The data obtained were then analyzed by means of variance, and if the treatment had a significant effect, it would be continued with Duncan's Multiple Range Test. The results of this study indicate that the comparison of mocaf with pineapple puree has a significant effect on moisture content, ash content, vitamin C content, crude fiber content, total carotenoids, antioxidant activity, expanding/raising power, aroma (hedonic test), color (hedonic test), taste (scoring and hedonic test), texture (score and hedonic test), and overall acceptance. The best content characteristics obtained in the comparison between mocaf with pineapple puree were 85%:15%, with characteristics of the moisture content of 29.80%, ash content of 0.35%, vitamin C content of 11.65 mg/g, crude fiber content of 7.5%, total carotenoids of 0.40 mg/g, antioxidant activity of 45.44%, and expanding/raising power of 62.16%. Sensory characteristics of the treatment with 15% pineapple puree sponge cake included preferred aroma, preferred color, slightly distinct pineapple taste, liked, soft texture, disliked, and overall acceptability.

Pengaruh Waktu Ekstraksi Dengan Metode Microwave Assisted Extraction (Mae) Terhadap Aktivitas Antioksidan Ekstrak Daun Ungu (Graptophyllum Pictum L.Griff) Adi Wibawa, I Nyoman; Ari Yusasrini, Ni Luh; Mahendra Putra, I Gede Arie
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.p01

Abstract Phenolic secondary metabolite compounds such as flavonoids and anthocyanins contained in purple leaves function as antioxidants. One of the antioxidant properties of ethanol extract of purple leaves is the ability to capture DPPH free radicals. A possible method to obtain these compounds is Microwave Assisted Extraction (MAE). The MAE method is a method that utilizes rapid and efficient solvent heating involving microwave radiation. Extraction time is a factor that can affect antioxidant activity. Research on purple leaf extract using MAE method aims to determine the right extraction time in producing the highest antioxidant activity and the effect of purple leaf extraction time on antioxidant activity. This study uses a complete randomized design (CRD) with extraction time treatment consisting of five levels, namely; 1, 3, 5, 7 and 9 minutes. The treatment was repeated three times to obtain an experiment of 15 units. The data obtained were analyzed using variance analysis and the treatment influenced the test parameters followed by Duncan Multiple Range Test (DMRT). The results showed that the extraction time on purple leaves using the MAE method had a very significant effect on yield, total flavonoids, total phenols, total anthocyanins and IC50. Extraction time of 5 minutes can produce extracts with the highest antioxidant activity based on IC50 of 75.07 ppm and classified as strong antioxidants, yield of 37.74%, total phenols 56.06 mg GAE/g, total flavonoids 15.06 mg QE/g and total anthocyanins 43.29 mg/L. Keywords: Antioxidant, Purple leaves, Microwave Assisted Extraction, Time, Extraction Abstrak Senyawa metabolit sekunder golongan fenol seperti flavonoid dan antosianin yang terkandung dalam daun ungu berfungsi sebagai antioksidan. Salah satu sifat antioksidan ekstrak etanol daun ungu adalah kemampuan untuk menangkap radikal bebas DPPH. Metode yang digunakan untuk mendapatkan senyawa tersebut adalah Microwave Assisted Extraction (MAE). Metode MAE merupakan salah satu proses memanfaatkan radiasi gelombang mikro dengan cara memanaskan pelarut secara cepat dan efisien. Waktu ekstraksi merupakan faktor yang dapat mempengaruhi aktivitas antioksidan. Penelitian ekstrak daun ungu menggunakan metode MAE bertujuan untuk menentukan waktu ekstraksi yang tepat dalam menghasilkan aktivitas antioksidan tertinggi dan pengaruh waktu ekstraksi daun ungu terhadap aktivitas antioksidan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan perlakuan waktu ekstraksi yang terdiri dari lima taraf, yaitu; 1,3,5,7 dan 9 menit. Perlakuan diulang sebanyak tiga kali hingga diperoleh 15 unit percobaan. Data yang didapat dianalisis menggunakan sidik ragam dan perlakuan berpengaruh terhadap parameter uji dilanjutkan dengan Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukan bahwa waktu ekstraksi pada daun ungu menggunakan metode MAE menunjukkan pengaruh sangat nyata terhadap rendemen, total flavonoid, total fenol, total antosianin dan IC50. Ekstraksi waktu 5 menit mampu menghasilkan ekstrak dengan aktivitas antioksidan tertinggi berdasarkan IC50 sebesar 75,07 ppm dan tergolong antioksidan kuat, rendemen 37,74%, total fenol 56,06 mg GAE/g, total flavonoid 15,06 mg QE/g dan total antosianin 43,29 mg/L. Kata kunci: Antioksidan, Daun ungu, Microwave Asissted Extraction, Waktu, Ekstraksi

Pengaruh Perbandingan Tepung Talas Beneng (Xanthosoma undipes K.Koch) Dengan Maizena Terhadap Karakteristik Nuget Ikan Tuna (Thunnus sp.) Bunga Sari Widyani, Ni Putu; Kencana Putra, I Nengah; Ari Yusasrini, Ni Luh
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.p07

Abstract Fish nuggets are a popular ready-to-eat food, usually made with wheat flour and cornstarch as fillers and binders. However, the gluten in wheat flour is known to trigger celiac disease, thus encouraging the exploration of alternative flours such as beneng taro flour. This study aims to evaluate the effect of variation in the ratio of beneng taro flour and cornstarch on the physicochemical and sensory characteristics of tuna fish nuggets and to identify the optimal ratio to produce the best nuggets. This study was designed with a simple Complete Random Design (RAL) with the ratio of beneng taro flour and cornstarch (70%:30%, 75%:25%, 80%:20%, 85%:15%, and 90%:10%) as the treatment. The results showed that the treatment significantly affected sensory properties, hardness, ash content, protein content, fat content, and carbohydrate content but did not significantly impact moisture content. The sensory test showed that the tuna fish nuggets that the panelists liked the most were those produced from the formulation of a comparison of beneng taro flour and cornstarch 80%:20% with the average preference value on the color somewhat preferred, and the aroma, taste, texture, and overall acceptance were preferred. This formulation produces tuna fish nuggets with the following characteristics: hardness 8.59 N, moisture content 21.21%, ash content 2.19%, protein content 24.98%, fat content 15.50%, and carbohydrate content 36.12%. These findings indicate that the optimal ratio of beneng taro flour and cornstarch to produce gluten-free tuna fish nuggets with the desired characteristics is 80%:20%. Keywords: cornstarch, nugget, beneng taro flour, tuna Abstrak Nugget ikan merupakan makanan siap saji yang populer, biasanya dibuat dengan tepung terigu dan tepung maizena sebagai pengisi dan pengikat. Namun, gluten dalam tepung terigu diketahui dapat memicu penyakit celiac, sehingga mendorong eksplorasi tepung alternatif seperti tepung talas beneng. Penelitian ini bertujuan untuk mengevaluasi pengaruh variasi rasio tepung talas beneng dan tepung maizena terhadap karakteristik fisikokimia dan sensori nugget ikan tuna dan untuk mengidentifikasi rasio optimal untuk menghasilkan nugget terbaik. Penelitian ini dirancang Rancangan Acak Lengkap (RAL) sederhana dengan rasio tepung talas beneng dan tepung maizena (70%:30%, 75%:25%, 80%:20%, 85%:15%, dan 90%:10%) sebagai perlakuan. Hasil penelitian menunjukkan bahwa perlakuan secara signifikan mempengaruhi sifat sensori, kekerasan, kadar abu, kadar protein, kadar lemak, dan kadar karbohidrat, tetapi tidak berdampak signifikan terhadap kadar air. Uji sensori menunjukkan nuget ikan yang paling disukai panelis adalah yang dihasilkan dari formulasi perbandingan tepung talas beneng dan tepung maizena 80%:20% dengan rata-rata nilai kesukaan pada warna agak disukai, serta aroma, rasa, tekstur, dan penerimaan keseluruhan disukai. Formulasi ini menghasilkan nuget ikan tuna dengan karakteristik berikut: kekerasan 8,59 N, kadar air 21,21%, kadar abu 2,19%, kadar protein 24,98%, kadar lemak 15,50%, dan kadar karbohidrat 36,12%. Temuan ini mengindikasikan bahwa perbandingan tepung talas beneng dan tepung maizena optimal untuk menghasilkan nugget ikan tuna bebas gluten dengan karakteristik yang diinginkan adalah 80%:20%. Kata Kunci: maizena, nuget, talas beneng, tuna

Pengembangan Minuman Tradisional ‘Loloh Cemcem’ Menjadi Minuman Instan Yang Berpotensi Sebagai Pangan Fungsional Sumber Antioksidan Alit Wirastuti, Ni Kadek; Kadek Diah Puspawati, Gusti Ayu; Ari Yusasrini, Ni Luh
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.p13

Abstract Loloh cemcem is a traditional Balinese drink made from cemcem leaves (Spondias pinnata (L.f) Kurz), commonly consumed fresh and offering health benefits. The innovation of loloh cemcem in instant powder form simplified preparation and allowed the product to be consumed over a longer period of time. However, further research was needed regarding the combination of coating agents such as maltodextrin and gum arabic, as their usage varied depending on the characteristics of each ingredient. The objective of this study was to determine the effect of the maltodextrin and gum arabic ratio on the characteristics of instant loloh cemcem powder, as well as to identify the optimal ratio of maltodextrin and gum arabic to achieve the best characteristics. The study used a completely randomized design (CRD) with maltodextrin and gum arabic ratio treatments consisting of 5 levels (5:0, 4:1, 3:2, 2:3, and 1:4), each level repeated 3 times. Data were analyzed using Analysis of Variance (ANOVA) and post-hoc tests with Duncan’s Multiple Range Test (DMRT). The analysis of loloh cemcem instant powder showed that the maltodextrin and gum arabic ratio significantly affected (P<0.05) moisture content, ash content, total phenols, antioxidant activity, encapsulation efficiency, loading capacity, and sensory acceptability. The maltodextrin and gum arabic ratio of 2:3 (P3) produced the best characteristics with moisture content of 3.70%, ash content of 1.47%, total phenols of 66.93 mg GAE/100g, antioxidant activity of 74.84%, encapsulation efficiency of 53.03%, loading capacity of 35.49%, dissolution time of 51.70 seconds, and sensory preference for color, aroma, taste, and overall acceptance with values of 5.44, 5.20, 4.96, and 5.08, respectively. Keywords: gum arabic, loloh cemcem, maltodextrin, instant powder. Abstrak Loloh cemcem merupakan minuman tradisional khas Bali yang berbahan dasar daun cemcem (Spondias pinnata (L.f) Kurz), biasa dikonsumsi dalam bentuk segar dan memiliki manfaat Kesehatan. Inovasi loloh cemcem dalam bentuk serbuk instan dapat memberikan kemudahan dalam penyajian serta memungkinkan produk dikonsumsi dalam jangka waktu yang lebih lama. Inovasi loloh cemcem dalam bentuk serbuk instan dapat memberikan kemudahan dalam penyajian dan dapat dinikmati dalam jangka lebih lama. Namun, diperlukan kajian lebih lanjut terkait kombinasi bahan penyalut seperti maltodekstrin dan gum arab, karena penggunaannya masih bervariasi tergantung pada karakteristik masing-masing bahan. Tujuan penelitian ini yaitu mengetahui pengaruh dari rasio maltodekstrin dan gum arab terhadap karakteristik serbuk instan loloh cemcem, serta menentukan rasio maltodekstrin dan gum arab yang tepat untuk menghasilkan karakteristik terbaik. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan rasio maltodekstrin dan gum arab yang terdiri dari 5 taraf (5:0, 4:1, 3:2, 2:3, dan 1:4), setiap taraf dilakukan 3 kali pengulangan. Data dianalisis menggunakan Analysis of Variance (ANOVA) dan uji lanjut dengan Duncan’s Multiple Range Test (DMRT). Hasil analisis serbuk instan loloh cemcem menunjukkan bahwa rasio maltodekstrin dan gum arab berpengaruh nyata (P<0,05) terhadap kadar air, kadar abu, total fenol, aktivitas antioksidan, efisiensi enkapsulasi, loading capacity, dan kesukaan sensoris. Rasio maltodekstrin dan gum arab 2:3 (P3) menghasilkan karakteristik terbaik dengan kadar air 3,70%, kadar abu 1,47%, total fenol 66,93 mg GAE/100g, aktivitas antioksidan 74,84 %, efisiensi enkapsulasi 53,03%, loading capacity 35,49%, waktu larut 51,70 detik serta kesukaan sensori pada warna, aroma, rasa, dan penerimaan keseluruhan disukai dengan nilai berturut-turut 5,44; 5,20; 4,96; 5,08. Kata kunci: gum arab, loloh cemcem, maltodekstrin, serbuk instan.

Karakteristik Konsentrat Protein Biji Labu Kuning (Cucurbita moschata ex poir) pada Berbagai pH Pelarut Desva Mardany, Ni Putu; Ari Yusasrini, Ni Luh; Puspawati, Ni Nyoman
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 14 No. 4 (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.i04.p07

Abstract Protein concentrate is a product of protein isolation made from food ingredients and is known to have high protein content. Pumpkin seeds (Cucurbita moschata ex poir) are vegetable waste that have a fairly high protein content which is known to be used as a protein concentrate. Factors such as solvent pH in the manufacture of protein concentrate are also important to consider in order to obtain optimum protein content from pumpkin seeds. This study aims to determine the effect of solvent pH on the characteristics of pumpkin seed protein concentrate and determine the right solvent pH in protein isolation so that it can produce pumpkin seed protein concentrate with the best characteristics. The design used in this study was a Completely Randomized Design consisting of 6 levels of solvent pH treatment, namely pH 7, pH 8, pH 9, pH 10, pH 11 and pH 12. The data obtained were analyzed using Analysis of Variance (ANOVA) and treatments that influenced the parameters were continued with the Duncan Multiple Range Test (DMRT). The results showed that the pH of the solvent had a significant effect (P<0.05) on the yield, water content, ash content, protein content, fat content and brightness. The best protein concentrate treatment was obtained at pH 11 (P5) with characteristics of 29.26% yield; 8.85% water content; 1.75% ash content; 67.4% protein content; 17.52% fat content and obtained 15 types of amino acids with arginine as the highest essential amino acid of 170.96 ppm and glutamate as the highest non-essential amino acid of 99.65 ppm. Keywords: Pumpkin Seeds, Protein Concentrate, Solvent pH Abstrak Konsentrat protein merupakan produk hasil isolasi protein yang terbuat dari bahan pangan dan diketahui memiliki kandungan protein tinggi. Biji labu kuning (Cucurbita moschata ex poir) merupakan limbah nabati yang memiliki kandungan protein cukup tinggi yang diketahui dapat dimanfaatkan sebagai konsentrat protein. Faktor seperti pH pelarut alam pembuatan konsentrat protein juga penting diperhatikan untuk memperoleh kandungan protein dari biji labu kuning secara optimum. Penelitian ini bertujuan untuk mengetahui pengaruh pH pelarut terhadap karakteristik konsentrat protein biji labu kuning dan menentukan pH pelarut yang tepat dalam isolasi protein sehingga dapat menghasilkan konsentrat protein biji labu kuning dengan karakteristik terbaik. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap yang terdiri dari 6 taraf perlakuan pH pelarut, yaitu pH 7, pH 8, pH 9, pH 10, pH 11 dan pH 12. Data yang diperoleh dianalisis menggunakan analisis ragam (ANOVA) dan perlakuan yang berpengaruh terhadap parameter dilanjutkan dengan uji berjarak ganda Duncan (DMRT). Hasil penelitian menunjukkan bahwa pH pelarut berpengaruh nyata (P<0,01) terhadap rendemen, kadar air, kadar abu, kadar protein, kadar lemak dan kecerahan. Perlakuan konsentrat protein terbaik diperoleh pada perlakuan pH 11 (P5) dengan karakteristik rendemen 29,26%; kadar air 8,85%; kadar abu 1,75%; kadar protein 67,4%; kadar lemak 17,52% dan memperoleh 15 jenis asam amino dengan arginin sebagai asam amino esensial tertinggi sebesar 170,96 ppm dan glutamat sebagai asam amino non esensial tertinggi sebesar 99,65 ppm. Kata Kunci: Biji Labu Kuning, Konsentrat Protein, pH Pelarut

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