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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

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.

Pengaruh Konsentrasi Carnauba Wax Sebagai Oleogelator Terhadap Oil Binding Capacity Oleogel Minyak Sawit Merah Agnes Vanessa; I Wayan Rai Widarta; I Gusti Ayu Kadek Diah Puspawati
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 15 No. 1 (2026): 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.2026.v15.i01.p08

Oleogel is oil structured into a semi-solid system, in which the hydrophobic liquid phase is entrapped within a three-dimensional matrix. One of the oils that can be used to produce oleogel is red palm oil (RPO). The most important factors in oleogel production are the concentration and type of oleogelator added, particularly in determining the oil binding capacity (OBC) of the oleogel. This study aimed to determine the effect of Carnauba wax (CW) concentration on the OBC of red palm oil oleogel and to identify the optimum concentration that yields an oleogel with 100% OBC, along with desirable physical characteristics and carotenoid content. The experiment was conducted using a Completely Randomized Design with five levels of CW concentration (5%, 7%, 9%, 11%, and 13%), each replicated three times, resulting in 15 experimental units. The parameters observed included OBC, carotenoid content, hardness, and color intensity (L*, a*, b* values, and descriptive color). The data obtained were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT). The results showed that increasing CW concentration significantly affected the OBC and hardness of the oleogel, altered its color, and reduced carotenoid content. The oleogel prepared with 11% CW produced the best characteristics, achieving an OBC of 100%, hardness of 1.61 N, carotenoid content of 225.97 mg/kg, L* value of 33.02, a* value of 28.05, and b* value of 43.27, with an olive sienna color.

Karakteristik Oleogel dari Campuran Minyak Sawit dengan Minyak Kanola dan Konsentrasi Oleogelator Lilin Lebah yang Berbeda Maria Virginia Myrananda Myrananda; I Wayan Rai Widarta; Ni Nyoman Puspawati
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 15 No. 1 (2026): 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.2026.v15.i01.p11

Shortening is made through a partial hydrogenation process that can produce trans fatty acid and is at risk of causing cardiovascular diseases. The oleogelation process serves as an alternative to produce oleogels that resemble to shortening. This research aimed to determine the effect of mixing palm oil with canola oil and beeswax concentration on the characteristics of oleogels and identify the ratio of palm oil to canola oil and beeswax concentration that yielded oleogels with the best characteristics. The experimental design employed was a Factorial Completely Randomized Design. The first factor was the mixing ratio of palm oil with canola oil consist of 5 levels: 90:10, 80:20, 70:30, 60:40, and 50:50, while the second factor was the beeswax concentration with 4 levels: 4%, 6%, 8%, and 10%. The treatments were repeated twice, resulting in a total of 40 experimental units. The data are analyzed using Analysis of Variance (ANOVA). If the treatment shows a significant effect, the data are further analyzed using the Duncan Multiple Range Test (DMRT). The data on the iodine number for the optimal oleogel treatment was analyzed using a T-Test. The results show that the mixing ratio of palm oil with canola oil and the beeswax concentration affect the hardness, oil loss, oil loss after 30 days of storage, and color. The oleogel with the best characteristics is obtained from the treatment with a palm oil with canola oil ratio of 50:50 and a beeswax concentration of 10%, with the following characteristics: iodine value of 67.61 g I₂/100g, hardness of 1.68 N, oil loss of 1.15%, oil loss after 30 days of storage of 0.77%, and color values of L* 71.78, a* 15.42, and b* 36.65, indicating a slightly yellowish white color.

Pengaruh Substitusi Terigu dengan Tepung Talas Kimpul (Xanthosoma sagittifolium) Terhadap Karakteristik Fisikokimia Flakes Kelor Ida Ayu Tisna Wahyuniari; Ni Luh Putu Anggita Suandewi; Magdalena; Anak Agung Istri Sri Wiadnyani; I Wayan Rai Widarta; I Gusti Ayu Krisma Widya Saraswati
Pro Food Vol. 12 No. 1 (2026): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v12i1.570

Flakes merupakan produk pangan berbentuk tipis dan kering yang umumnya dikonsumsi sebagai sarapan praktis. Perkembangan produk flakes saat ini mulai diarahkan pada pangan fungsional dengan penambahan bahan alami seperti daun kelor (Moringa oleifera) yang kaya antioksidan. Seiring meningkatnya kesadaran akan kesehatan, dibutuhkan inovasi flakes yang rendah gluten atau bebas terigu. Oleh karena itu, pemanfaatan bahan lokal seperti talas kimpul (Xanthosoma sagittifolium) sangat potensial untuk dikembangkan. Talas kimpul mengandung karbohidrat kompleks, serat, dan mineral yang menjadikannya bahan alternatif bernilai gizi tinggi. Tujuan penelitian ini adalah mengetahui pengaruh perbandingan terigu dan tepung talas terhadap karakteristik sensoris dan fisikokimia flakes kelor. Penelitian ini menggunakan Rancangan Acak Lengkap dengan perbandingan terigu dan tepung talas (100%:0%; 75%:25%; 50%:50%; 25%:75%; 0%:100%). Data yang diperoleh dianalisis secara statistik menggunakan T-test dengan bantuan software Minitab 19. Hasil penelitian menunjukkan bahwa perbandingan terigu dan tepung talas (50%:50%) menghasilkan flakes kelor dengan karakteristik terbaik dengan rata-rata nilai kesukaan terhadap warna 4,03 (agak suka), aroma 4,17 (agak suka), rasa 3,83 (netral), tekstur 4,23 (agak suka), dan penerimaan keseluruhan 4,30 (agak suka) dengan nilai kekerasan 9,16 N, ketahanan kerenyahan dalam susu > 10 menit, karakteristik warna L* 60,2; a* 1,8; b* 16,0, serta karakteristik kimia meliputi kadar air 4,22%, kadar abu 4,33%, protein 7,20%, lemak 15,80%, karbohidrat 68,44%, kalori 444,78%, dan aktivitas antioksidan 41,02%. Flakes kelor dengan substitusi tepung talas berpotensi sebagai pangan fungsional yang kaya antioksidan dan rendah gluten.

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 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.p09

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

Aplikasi Konjak Glukomanan Termodifikasi Oktenil Suksinat Anhidrat (KGOS) sebagai Fat Replacer pada Pembuatan Bakso Babi Nyoman Narisadewi Sujata; I Wayan Rai Widarta; Ni Made Indri Hapsari Arihantana
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.p03

Abstract Pork meatballs were typically formulated from a mixture of meat and fat, which influenced their characteristic flavor and firm texture. Fat contained high cholesterol levels and posed health risks. Therefore, a fat replacer was needed to maintain the physicochemical properties without reducing the sensory quality of the meatballs. Modified Konjac Glucomannan Octenyl Succinic Anhydride (KGOS) was considered a potential fat replacer due to its high fiber content, low fat, and functional properties, which enabled cholesterol reduction while mimicking the role of fat. This study aimed to determine the optimal concentration of KGOS to produce pork meatballs with the best characteristics. The experiment was conducted using a Completely Randomized Design (CRD) with five treatment levels of KGOS concentration (0 percent, 0.5 percent, 1 percent, 1.5 percent, and 2 percent). Data were analyzed using ANOVA, and if significant effects were observed on the measured variables, the analysis was continued with Duncan’s Multiple Range Test (DMRT) at a 95 percent confidence level. Sensory data were presented in a Spider Web plot and were analyzed using Principal Component Analysis (PCA). The best result based on sensory evaluation was compared with the control using a paired t‑test to assess statistically significant differences. The results showed that adding one percent KGOS produced the best quality pork meatballs, with moisture content of 72.91 percent, fat content of 2.94 percent, protein content of 13.69 percent, and ash content of 2.03 percent. Cooking loss was 5.92 percent. Color analysis showed L* 41.28, a* 6.30, and b* 19.85, interpreted as sandrift brown. The texture profile included hardness of 13.14 N, cohesiveness of 0.69, springiness of 0.89, and chewiness of 42.15 N. The sensory aspects (hedonic test) for color, texture, taste, and overall acceptance were rated as liked, and aroma was rated as slightly liked. Keywords: fat replacer, konjac glucomannan, octenyl succinic anhydride, pork meatballs Abstrak Bakso babi umumnya terbuat dari campuran daging dan lemak. Lemak berperan penting dalam membentuk cita rasa serta meningkatkan kekenyalan tekstur. Namun, lemak mengandung kolesterol tinggi yang berisiko terhadap kesehatan, sehingga diperlukan fat replacer yang dapat mempertahankan sifat fisikokimia tanpa mengurangi mutu sensoris bakso. Konjak Glukomanan Termodifikasi Oktenil Suksinat Anhidrat (KGOS) dipandang sebagai fat replacer potensial yang tinggi serat, rendah lemak, dan bersifat fungsional sehingga mampu menurunkan kolesterol sekaligus menggantikan peran lemak. Penelitian ini bertujuan mengetahui konsentrasi optimal KGOS untuk menghasilkan bakso babi dengan karakteristik terbaik. Penelitian dilakukan menggunakan Rancangan Acak Lengkap (RAL) dengan lima taraf perlakuan konsentrasi (0 persen, 0,5 persen, 1 persen, 1,5 persen, dan 2 persen). Data dianalisis menggunakan ANOVA dan apabila berpengaruh signifikan terhadap variabel yang diamati maka dilanjutkan dengan uji DMRT pada taraf kepercayaan 95 persen, sedangkan data sensoris ditampilkan dalam bentuk Spider Web dan dianalisis menggunakan Principal Component Analysis (PCA). Perlakuan terbaik diperoleh berdasarkan hasil sensoris, kemudian diuji menggunakan paired t-test untuk membandingkan secara signifikan dengan kontrol. Hasil penelitian menunjukkan bahwa penambahan KGOS satu persen menghasilkan bakso babi terbaik dengan kadar air sebesar 72,91 persen, kadar lemak 2,94 persen, kadar protein sebesar 13,69 persen, kadar abu 2,03 persen, cooking loss 5,92 persen serta intensitas warna terhadap nilai L* 41,28, nilai a* 6,30, dan nilai b* 19,85, diinterpretasikan dengan warna sandrift brown. Dengan nilai tekstur kekerasan sebesar 13,14 N, kekompakan 0,69, elastisitas 0,89, kekenyalan 42,15 N dengan aspek sensoris (hedonik) meliputi warna, tekstur, rasa, dan penerimaan keseluruhan dengan kriteria suka serta aroma dengan kriteria agak suka. Kata Kunci: bakso babi, fat replacer, konjak glukomanan, oktenil suksinat anhidrat

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