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All Journal Itepa : Jurnal Ilmu dan Teknologi Pangan Jurnal Ilmiah Teknologi Pertanian Agrotechno Itepa : Jurnal Ilmu dan Teknologi Pangan
I Wayan Rai Widarta
Program Studi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Engineering Industrial & Manufacturing Engineering

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Pengaruh Perbandingan Terigu dan Tepung Ampas Tahu Terhadap Karakteristik Donat Hafizh Alfarisi; I Dewa Gde Mayun Permana; I Wayan Rai Widarta
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.p23

Abstract

Donuts are a snack food made from wheat. The availability of wheat in Indonesia is entirely supplied from abroad, so it is necessary to reduce the use of wheat by finding alternatives to the use of other flours that can replace wheat flour, one of them is tofu dregs flour because it has high nutritional and fiber content.This study was aimed to determine the effect of comparison of wheat and tofu dregs flour on the characteristics of donuts and to determine the right ratio of wheat and tofu dregs flour to produce donuts with the best characteristics. This study used a completely randomized design with treatment ratio of wheat and tofu dregs that consist of 5 levels, namely 100:0, 95:5, 90:10, 85:15, 80:20 percent. The data were analyzed using variance analysis and if the treatment had a significant effect then it was continued with Duncan's test. The results showed that the ratio of wheat and tofu dregs flour had a significant effect (P<0.05) on moisture, protein content, fat content, carbohydrate content, crude fiber content, volume of development, hardness, and sensory properties of the product, but had no significant effect ( P>0.05) on the ash content of the product. The treatment ratio of 95 percent wheat and 5 percent tofu dregs flour produced donuts with the best characteristics, namely with moisture content 26.34 percent, ash content 1.95 percent, protein content 8.96 percent, fat content 27.65 percent, carbohydrate content 35.10 percent, crude fiber content 1.65 percent, volume of development 210.29 percent, hardness 2.43 N, with color, aroma, taste, texture and overall acceptance preferred by the panelists.
Potensi Beberapa Sayuran Indigenous Bali sebagai Pangan Fungsional I Wayan Rai Widarta; I Ketut Suter
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 7 No. 2 (2022): Oktober
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2022.v07.i02.p03

Abstract

Sayuran merupakan sumber serat makanan, mineral, vitamin dan antioksidan yang sangat penting untuk kesehatan. Tujuan dari penelitian ini adalah mendapatkan karakteristik komponen kimia dan senyawa bioaktif beberapa sayuran lokal indigenous Bali (Daun Kejompot, Batang Semu Pisang Kepok, Pucuk daun Labu Kuning, dan Gonda) dalam upaya pemanfaatannya sebagai pangan fungsional. Penelitian dilakukan menggunakan rancangan acak lengkap (RAL) dengan perlakuan jenis sayuran dan diulang sebanyak 4 kali. Data yang diperoleh selanjutnya dianalisis secara deskriptif dan disajikan dalam bentuk tabel dan grafik. Parameter yang diamati meliputi: serat makanan, kadar air, kadar Ca, Fe, Zn, total fenol, total flavonoid, vitamin C, dan aktivitas antioksidan. Hasil penelitian menunjukkan bahwa sayuran lokal indigenous bali sangat berpotensi sebagai pangan fungsional, terutama Kejompot yang memiliki kandungan komponen bioaktif dan aktivitas antioksidan yang lebih tinggi dibandingkan sayuran lainnya.
Aplikasi Oleogel dengan Oleogelator Candelilla Wax Berbasis Minyak Sawit sebagai Pengganti Margarin pada Produk Kukis Hayano Ayuka Yunita Dewi; I Wayan Rai Widarta; Anak Agung Istri Sri Wiadnyani
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.p08

Abstract

Abstract Margarine is an essential ingredient in cookie production, contributing to texture and flavor, but it contains trans fats that pose health risks. Palm oil-based oleogel with candelilla wax as the oleogelator has the potential to serve as an alternative due to its similar physical characteristics to margarine. This study aimed to evaluate the effect of palm oil-based oleogel with candelilla wax on cookie characteristics and to determine the optimal oleogelator concentration. A completely randomized design was used with six treatments: margarine (control), palm oil (control), and oleogels with 3%, 5%, 7%, and 9% candelilla wax, each repeated three times for a total of 18 experimental units. Data visualization employed a spider web chart for hedonic testing, principal component analysis (PCA) for intensity attributes, and analysis of variance (ANOVA) for texture analysis, followed by Duncan's test if significant differences were found. The best cookie formulation was further compared with the control using Kruskal-Wallis and Mann-Whitney tests. Results showed that different concentrations of candelilla wax in oleogels led to variations in the sensory profile (color, aroma, taste, texture, and overall acceptance), and had a significant effect on the physical characteristics (hardness and crispness) and chemical properties (moisture content). However, there was no significant effect on other texture parameters (fracturability and cohesiveness) or chemical components (ash, protein, fat, and carbohydrate contents). The best formulation was found in oleogel with 5% candelilla wax (R2), which achieved panelist preferences ranging from rather liked to liked. R2 exhibited a sensory profile similar to the control (margarine). This formulation had a hardness of 172.02 N, fracturability of 4.01 N, cohesiveness of 0.43, crispness of 140.27 Nmm, with 7.99% moisture, 1.44% ash, 14.55% protein, 11.47% fat, and 64.22% carbohydrate. Keywords: Cookies, margarine, oleogel, candelilla wax, palm oil Abstrak Margarin merupakan salah satu bahan baku penting dalam pembuatan kukis yang memengaruhi tekstur dan cita rasa, namun mengandung lemak trans yang berisiko bagi kesehatan. Oleogel berbasis minyak sawit dengan oleogelator candelilla wax berpotensi menjadi alternatif pengganti karena memiliki karakteristik fisik serupa margarin. Penelitian ini bertujuan mengetahui pengaruh penggunaan oleogel berbasis minyak sawit dengan oleogelator candelilla wax terhadap karakteristik kukis serta menentukan konsentrasi oleogelator yang optimal. Penelitian menggunakan rancangan acak lengkap dengan 6 perlakuan: margarin (kontrol), minyak sawit (kontrol), dan oleogel berbasis minyak sawit dengan candelilla wax 3%, 5%, 7%, dan 9%, masing-masing diulang 3 kali sehingga diperoleh 18 unit percobaan. Data ditampilkan menggunakan Spider Web untuk uji hedonik, dianalisis menggunakan Principal Component Analysis untuk uji intensitas, serta Analysis of Variance untuk tekstur dan dilanjutkan uji Duncan jika ada pengaruh signifikan. Kukis terbaik dibandingkan dengan kontrol menggunakan Uji Kruskal Wallis dan uji lanjut Mann-Whitney. Hasil penelitian menunjukkan bahwa konsentrasi candelilla wax yang berbeda pada oleogel menghasilkan perbedaan pola terhadap karakteristik sensoris (warna, aroma, rasa, tekstur, dan penerimaan keseluruhan), serta berpengaruh signifikan terhadap karakteristik fisik (kekerasan dan kerenyahan) dan kimia (kadar air). Namun, tidak berpengaruh signifikan pada tekstur (kerapuhan dan daya kohesif) serta kimia (kadar abu, protein, lemak, dan karbohidrat). Formulasi terbaik terdapat pada oleogel dengan 5% candelilla wax (R2), yang menunjukkan tingkat kesukaan panelis agak suka hingga suka. Perlakuan R2 memiliki profil sensoris seupa dengan kontrol (margarin). Karakteristik fisik kukis pada formulasi ini meliputi kekerasan 172,02 N, kerapuhan 4,01 N, daya kohesif 0,43, dan kerenyahan 140,27 Nmm, dengan kadar air 7,99%, abu 1,44%, protein 14,55%, lemak 11,47%, dan karbohidrat 64,22%. Kata Kunci: Kukis, margarin, oleogel, candelilla wax, minyak sawit
Karakteristik Selai Cokelat Dengan Perbandingan Bubuk Kakao (Theobroma Cacao L.) Dan Minyak Kedelai (Glyncine Max Oil) I Gusti Ayu Adindari Suarasmara; I Dewa Gde Mayun Permana; I Wayan Rai Widarta
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.p10

Abstract

Abstract If chocolate jam was processed using cocoa butter, it resulted low spreadability. Therefore, it was necessary to investigate the use of liquid oils such as soybean oil as an alternative. The aim of this research was to determine the effect of ratio of cocoa powder to soybean oil and identify the optimal ratio for the best characteristics of chocolate jam. This study used Completely Randomized Design (CRD) with six treatment of cocoa powder and soybean oil ratios, 64%:36%, 61%:39%, 58%:42%, 55%:45%, 52%:48%, and 48%:52%. Each treatment was repeated three times, resulting 18 experimental. Data were analyzed using Analysis of Variance (ANOVA), and if a significant effect was observed (P<0,05), Duncan’s Multiple Range Test (DMRT) was conducted. Sensory evaluation were analyzed using Principal Component Analysis (PCA). The research results showed that the ratio of cocoa powder to soybean oil had a significant effect on the characteristics of the chocolate spread. Soybean oil improved the texture quality and spreadability of the chocolate spread without damaging the flavor and sensory acceptance. Chocolate jam with best characteristics was obtained from the formulation containing 55% cocoa powder and 45% soybean oil which corresponds to treatment P4, with characteristics of moisture content 16.79%, ash content 1.58%, fat content 25.26%, hardness 1,36 N, cohesiveness 0,31, adhesiveness 6,36 Nmm and the treatment received "liked" ratings on all hedonic attributes and was rated as "weak" in the spreadability intensity test. Keywords: chocolate jam, cocoa powder, soybean oil Abstrak Selai cokelat jika dibuat dengan lemak kakao akan menghasilkan selai dengan daya oles yang kurang baik, oleh karena itu perlu diteliti menggunakan minyak cair seperti minyak kedelai. Tujuan penelitian ini untuk mengetahui pengaruh perbandingan bubuk kakao dan minyak kedelai serta untuk mendapatkan perbandingan tepat untuk memperoleh karakteristik selai cokelat terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan enam taraf perlakuan perbandingan bubuk kakao dan minyak kedelai, yaitu 64%:36%, 61%: 39%, 58%: 42%, 55%: 45%, 52%: 48%, dan 48%: 52%. Setiap perlakuan dilakukan pengulangan sebanyak tiga kali, sehingga terdapat 18 unit percobaan. Data dianalisis menggunakan Analysis of Variance (ANOVA) dan apabila didapatkan perlakuan yang berpengaruh secara signifikan (P<0,05) akan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT). Hasil pengujian sensoris dianalisis menggunakan Principal Component Analysis (PCA). Hasil penelitian menunjukkan bahwa perbandingan bubuk kakao dan minyak kedelai berpengaruh nyata terhadap karakteristik selai cokelat. Minyak kedelai meningkatkan kualitas tekstur dan daya oles selai cokelat, tanpa merusak rasa dan penerimaan sensoris. Selai cokelat yang memiliki karakteristik terbaik dihasilkan pada perbandingan 55% bubuk kakao dan 45% minyak kedelai dengan kadar air 16,79%, kadar abu 1,58%, kadar lemak 25,26%, hardness 1,36 N, cohesiveness 0,31, adhesiveness 6,36 Nmm, dengan kriteria suka pada seluruh atribut uji hedonik serta kriteria lemah pada uji intensitas daya oles. Kata Kunci: bubuk kakao, minyak kedelai, selai cokelat
Co-Authors Anak Agung Istri Sri Wiadnyani Hafizh Alfarisi Hayano Ayuka Yunita Dewi I Dewa Gde Mayun Permana I Gusti Ayu Adindari Suarasmara I Ketut Suter