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Itepa : Jurnal Ilmu dan Teknologi Pangan
Published by Universitas Udayana
ISSN : -     EISSN : 25278010     DOI : -
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry
Jurnal Ilmu dan Teknologi Pangan (ITEPA) is a scientific publication media published by the Food Technology Study Program, Faculty of Agricultural Technology, Udayana University, which is published four times a year. ITEPA Journal is a peer-reviewed, open-access journal that publishes research articles and scholarly reviews in the field of food science and technology. The journal focuses on key areas such as food processing technology, nutritional value and nutrition, food safety, food microbiology, and food biotechnology. It serves as a platform for scientific communication, innovation, and collaboration among academics, researchers, and practitioners in the food sector.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 13 Documents
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Pengaruh Waktu Ekstraksi Dengan Metode Microwave Assisted Extraction (Mae) Terhadap Aktivitas Antioksidan Ekstrak Daun Ungu (Graptophyllum Pictum L.Griff) I Nyoman Adi Wibawa; Ni Luh Ari Yusasrini; I Gede Arie Mahendra Putra
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

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 Konsentrasi Ragi Rhizopus oligosporus DP02 BALI Terhadap Karakteristik Tempe Kedelai (Glycine max (L) Merrill) Ni Gusti Ayu Saraswati Permatasari; I Putu Suparthana; Ni Wayan Wisaniyasa
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.p02

Abstract

Abstract Tempe is a fermented soybeans or other ingredients, utilizing various types of yeast including Rhizopus oligosporus and Rhizopus oryzae. This study specifically employed Rhizopus oligosporus DP02, which was derived from an inoculum and isolated from hibiscus leaves. The purpose of the research was to determine the impact of different concentrations of Rhizopus oligosporus DP02 Bali on the characteristics of soybean tempeh and to identify the optimal yeast concentration for producing tempeh with the best qualities. The experimental design used was a completely randomized design featuring five levels of yeast concentration: 1%, 2%, 3%, 4%, and 5%. Each treatment was replicated three times, resulting in 15 experimental units. The data were analyzed using analysis of variance and if a significant effect was found, further testing would be conducted using the Duncan Multiple Range Test. The results indicated that yeast concentration significantly affected water content, ash content, protein content, fat content, carbohydrate content, color, taste, texture, and overall acceptance, but did not influence aroma. The findings revealed that a 4% yeast concentration yielded soybean tempeh with a water content of 38.09%, 1.15% for ash content, 17.68% for protein content, 17.18% for fat content, and 25.71% for carbohydrate content. Additionally, sensory tests for color, smell, taste, texture, and overall acceptance were positively received by the panelists. Keywords: Tempeh, soya bean, yeast, concentration, Rhizopus oligosporus Abstrak Tempe merupakan hasil fermentasi dari kacang kedelai ataupun bahan lain dengan memanfaatkan bermacam variasi kapang antara lain Rhizopus oligosporus dan Rhizopus oryzae. Penelitian ini scara khusus menggunakan Rhizopus oligosporus DP02 yang berasal dari inokulum dan diisolasi dari daun waru. Tujuan penelitian ini guna mengetahui dampak konsentrasi Rhizopus oligosporus DP02 Bali berbeda di karakteristik tempe kedelai serta untuk mengetahui konsentrasi ragi maksimal demi hasil tempe berkualitas terbaik. Desain percobaan terpakai ialah desain acak lengkap berlima taraf konsentrasi ragi yaitu 1%, 2%, 3%, 4%, dan 5%. Pengulangan perlakuan tiga kali hingga didapat 15 satuan percobaan. Data dianalisa dengan analisis variasi ANOVA serta bila terdapat pengaruh akan diuji lanjutan memakai uji jarak berganda Duncan. Hasil penelitian memperlihatkan konsentrasi ragi berdampak aktual ke kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, warna, rasa, tekstur, serta akseptansi total namun tidak berdampak ke aroma. Hasil penelitian memperlihatkan konsentrasi ragi 4% menciptakan tempe kedelai berkarakteristik unggul yakni berkadar air 38,09%, 1,15%, kadar protein 17,68%, dan kadar karbohidrat 25,71%. Uji sensori warna, aroma, rasa, tekstur, serta penerimaan total diterima secara positif oleh panelis. Kata Kunci: Tempe, kacang kedelai, konsentrasi, Rhizopus oligosporus
Studi Penerapan Higiene dan Sanitasi Terhadap Tingkat Cemaran Escherichia coli dan Staphylococcus aureus Pada Pangan Tradisional Babi Guling di Ubud, Gianyar Felicia Alessandra Jessie Siswanto; Luh Putu Trisna Darmayanti; Sayi Hatiningsih
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
Pengaruh Perlakuan Autoclaving-Cooling Terhadap Karakteristik Tepung Kecambah Milet (Panicum miliaceum L.) Terfermentasi Aurell Divas; I Desak Putu Kartika Pratiwi; Ni Nyoman Puspawati
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.p04

Abstract

Abstract Millet (Panicum miliaceum L.) is a cereal belonging to the Poaceae family whose utilization as a food ingredient remains limited. Processing millet grains into flour and applying physical modification techniques are required to improve its chemical and functional properties. This study aimed to determine the differences in characteristics of fermented millet sprouts flour before and after autoclaving–cooling treatment and to evaluate the effect of this modification. The experiment employed a paired t-test design with two treatments: fermented millet sprouts flour without autoclaving–cooling and with autoclaving–cooling at 121°C for 15 minutes, each performed in five replications. Parameters observed included yield, moisture content, starch content, amylose content, amylopectin content, water absorption capacity, oil absorption capacity, and swelling power. The results showed that autoclaving–cooling treatment significantly affected (p<0.05) all observed parameters. The treatment increased starch content, amylose content, water absorption capacity, oil absorption capacity, and swelling power, while decreasing amylopectin content and flour yield. In conclusion, autoclaving–cooling modification effectively improved the chemical and functional characteristics of fermented millet sprouts flour, indicating its potential application in various flour-based food products. Keywords: millet flour, sprouts, fermentation, autoclaving–cooling Abstrak Milet (Panicum miliaceum L.) merupakan serealia dari famili Poaceae yang pemanfaatannya sebagai bahan pangan masih terbatas. Pengolahan biji milet menjadi tepung serta penerapan modifikasi fisik diperlukan untuk meningkatkan karakteristik kimia dan fungsionalnya. Penelitian ini bertujuan untuk mengetahui perbedaan karakteristik tepung kecambah milet terfermentasi sebelum dan sesudah perlakuan autoclaving–cooling serta mengevaluasi pengaruh perlakuan tersebut. Penelitian menggunakan uji t berpasangan dengan dua perlakuan, yaitu tepung kecambah milet terfermentasi tanpa autoclaving–cooling dan dengan autoclaving–cooling pada suhu 121°C selama 15 menit, masing-masing diulang lima kali. Parameter yang diamati meliputi rendemen, kadar air, kadar pati, kadar amilosa, kadar amilopektin, kapasitas penyerapan air, kapasitas penyerapan minyak, dan swelling power. Hasil penelitian menunjukkan bahwa perlakuan autoclaving–cooling berpengaruh nyata (p<0,05) terhadap seluruh parameter yang diamati. Perlakuan ini meningkatkan kadar pati, kadar amilosa, kapasitas penyerapan air, kapasitas penyerapan minyak, dan swelling power, serta menurunkan kadar amilopektin dan rendemen tepung. Dengan demikian, modifikasi autoclaving–cooling dapat memperbaiki karakteristik kimia dan fungsional tepung kecambah milet terfermentasi sehingga berpotensi diaplikasikan pada berbagai produk pangan berbasis tepung. Kata kunci: tepung milet, kecambah, fermentasi, autoclaving–cooling
Pengaruh Perbandingan Terigu Dengan Tepung Milet (Panicum Miliaceum L.) Kecambah Fermentasi Terhadap Karakteristik Bakpia Rachel Angel Br Hombing; Ni Made Indri Hapsari Arihantana; I Gede Arie Mahendra Putra
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.p05

Abstract

Abstract Bakpia is a traditional Chinese pastry filled with a sweet or savory filling and made with a flour-based dough. With the increasing consumption of wheat-based products, the use of fermented millet flour (FMF) has emerged as a promising alternative to reduce dependency on wheat and enhance the nutritional value of the product. This study aims to evaluate the impact of varying ratios of wheat flour to FMF on the characteristics of bakpia and determine the optimal ratio for achieving the best quality. The research employs a Completely Randomized Design (CRD) with six different ratios of wheat flour to FMF: 100:0, 90:10, 80:20, 70:30, 60:40, and 50:50. Each combination is tested three times, resulting in a total of 18 experimental units. The collected data are analyzed using analysis of variance (ANOVA), and if significant differences are found, the analysis is further extended with Duncan's Multiple Range Test (DMRT) to assess differences among treatments. The results indicate that the ratio of wheat flour to FMF significantly affects various parameters, including moisture content, protein content, crude fiber content, fat content, tannin content, hardness, and sensory evaluations such as color, aroma, texture, taste, taste scoring, and overall acceptance. The optimal ratio is found to be 80% wheat flour and 20% FMF, which produces bakpia with a moisture content of 9.93%, protein content of 9.78%, crude fiber content of 2.18%, fat content of 37.82%, tannin content of 0.09%, and a hardness level of 17.79 N. Panelists rated bakpia with this ratio as having a somewhat preferred color, a preferred aroma, a preferred texture, a slightly bitter and somewhat preferred taste, and an overall positive acceptance. Keywords : bakpia, wheat flour, fermented sprouted millet flour Abstrak Bakpia adalah kue tradisional China yang memiliki isian dan kulit berbahan dasar terigu. Dengan meningkatnya konsumsi produk berbasis terigu, penggunaan tepung millet kecambah fermentasi (TMKF) muncul sebagai alternatif yang potensial untuk mengurangi ketergantungan pada terigu serta meningkatkan nilai gizi produk, namum memerlukan konsentrasi tertentu. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan terigu dan TMKF terhadap sifat-sifat bakpia, serta untuk menentukan rasio terbaik guna menghasilkan kualitas yang optimal. Desain penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan enam taraf perbandingan antara terigu dan TMKF, yaitu: 100:0, 90:10, 80:20, 70:30, 60:40, dan 50:50. Setiap kombinasi diuji sebanyak tiga kali, sehingga total unit percobaan mencapai 18. Data yang diperoleh dianalisis menggunakan analisis varians, dan apabila terdapat perbedaan signifikan, analisis dilanjutkan dengan uji Duncan Multiple Range Test (DMRT) untuk mengevaluasi perbedaan antar perlakuan. Hasil penelitian mengindikasikan bahwa perbandingan terigu dan TMKF secara signifikan mempengaruhi berbagai parameter, termasuk kadar air, kadar protein, kadar serat kasar, kadar lemak, kadar tanin, tingkat kekerasan, serta penilaian panelis terhadap warna, aroma, tekstur, rasa, skoring rasa, dan penerimaan keseluruhan. Variasi terbaik ditemukan pada rasio 80% terigu dan 20% TMKF, yang menghasilkan bakpia dengan kadar air 9,93%, kadar protein 9,78%, kadar serat kasar 2,18%, kadar lemak 37,82%, kadar tanin 0,09%, serta tingkat kekerasan 17,79 N. Panelis menilai bakpia dengan rasio ini memiliki warna yang agak disukai, aroma yang disukai, tekstur yang disukai, rasa yang agak sepat dan agak disukai, serta penerimaan keseluruhan yang positif. Kata kunci : bakpia, terigu, tepung millet kecambah fermentasi
Karakteristik Fisikokimia dan Sensoris Pada Roti Tawar Bebas Gluten Berbasis Tepung Mocaf Dengan Substitusi Tepung Biji Mangga Arum Manis (Mangifera indica L.) Ida Ayu Agung Andina Niti Saraswati Manuaba; Anak Agung Istri Sri Wiadnyani; Gusti Ayu Kadek Diah Puspawati
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.p06

Abstract

Abstract Gluten-free white bread not contain gluten, can consume for people with gluten intolerance. Mocaf is often used as an alternative flour in gluten-free bread but low in protein and bioactive compounds, necessitating the addition of arum manis mango seed flour. This study aims to determine the effect of substituting arum manis mango seed flour on the physicochemical and sensory characteristics of mocaf based gluten-free white bread and obtain the best characteristics of gluten-free white bread. This study used a completely randomized design with mocaf flour treatment and mango seed flour substitution at 5 levels: 100:0; 90:10; 80:20; 70:30; and 60:40, each repeated 3 times resulting 15 experimental units. The data were analyzed by variance analysis followed by Duncan's Multiple Range Test. The results showed that the substitution of arum manis mango seed flour significantly effected (P<0.05) chemical characteristics including moisture content, protein content, total phenols, antioxidant activity, physical characteristics including expansion capacity, hardness, colorimetric, sensory evaluation including hedonic aroma, texture, taste, overall acceptance, scoring texture. The best treatment was 80% mocaf flour and 20% arum manis mango seed flour, with moisture content 53.54%, ash content 1.01%, protein content 3.34%, total phenols 106.25 mg GAE/100g, antioxidant activity 15.92%, fat content 5.93%, crude fiber content 3.83%, carbohydrate content 35.15%, expansion capacity 44.20%, hardness 3.61 N, the color described as gray army brown (L* 66.0; a* 5.67; b* 20.67). The hedonic ratings for color, aroma, texture, and taste are slightly liked, with soft texture, also overall acceptance rated is slightly liked. Keywords : gluten free bread, mango seed flour, mocaf Abstrak Roti tawar bebas gluten tidak mengandung gluten sehingga dapat dikonsumsi oleh penderita gluten intolerance. Mocaf menjadi salah satu alternatif tepung pada roti bebas gluten yang banyak dimanfaatkan namun rendah akan kandungan protein maupun senyawa bioaktif, sehingga diperlukan penambahan tepung biji mangga arum manis. Tujuan penelitian ini untuk mengetahui pengaruh substitusi tepung biji mangga arum manis terhadap karakteristik fisikokimia dan sensoris roti tawar bebas gluten berbasis tepung mocaf serta mendapatkan roti tawar bebas gluten dengan karakteristik terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap dengan perlakuan tepung mocaf dengan substitusi tepung biji mangga yang terdiri dari 5 taraf: 100:0, 90:10, 80:20, 70:30, 60:40 yang diulang sebanyak 3 kali sehingga diperoleh 15 unit percobaan. Data yang diperoleh dianalisis dengan sidik ragam dan dilanjutkan dengan Duncan’s Multiple Range Test. Hasil penelitian menunjukkan bahwa substitusi tepung biji mangga arum manis berpengaruh nyata (P<0,05%) terhadap karakteristik kimia meliputi kadar air, kadar protein, total fenol, aktivitas antioksidan, karakteristik fisik meliputi daya kembang, hardness, warna, serta karakteristik sensoris meliputi hedonik aroma, tekstur, rasa, penerimaan keseluruhan, skoring tekstur. Perlakuan terbaik pada 80% tepung mocaf dan 20% tepung biji mangga dengan kadar air 53,54%, kadar abu 1,01%, kadar protein 3,34%, total fenol 106,25 mg GAE/100g, aktivitas antioksidan 15,92%, kadar lemak 5,93%, kadar serat kasar 3,83%, kadar karbohidrat 35,15%, daya kembang 44,20%, hardness 3,61 N, berwarna gray army brown (L* 66,0; a* 5,67; b* 20,67), hedonik warna, aroma, tekstur, dan rasa agak suka, skoring tekstur empuk, serta penerimaan keseluruhan agak suka. Kata Kunci: roti bebas gluten, tepung biji mangga, tepung mocaf
Pengaruh Perbandingan Tepung Talas Beneng (Xanthosoma undipes K.Koch) Dengan Maizena Terhadap Karakteristik Nuget Ikan Tuna (Thunnus sp.) Ni Putu Bunga Sari Widyani; I Nengah Kencana Putra; Ni Luh Ari Yusasrini
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

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
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 Fisik, Kimia dan Sensoris Bubuk Instan Loloh Cemcem (Spondias pinnata (L.f) Kurz) dengan Variasi Konsentrasi Sari Jahe Merah (Zingiber officinale var. rubrum) Ni Komang Sintia Dewi; Gusti Ayu Kadek Diah Puspawati; Putu Ari Sandhi Wipradnyadewi
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

Abstract Loloh cemcem is a traditional Balinese herbal drink made from cemcem leaves (Spondias pinnata (L.f) Kurz), known for its distinctive taste and bioactive compounds that offer health benefits. In its fresh form, loloh cemcem has a short shelf life and limited distribution, making it necessary to develop it into an instant powder form that is more practical for consumption and allows for wider distribution. However, the drying process used to produce instant powder may reduce the content of bioactive compounds and antioxidant potential. To compensate for this reduction, ingredients rich in antioxidants, such as red ginger, can be incorporated. This study aimed to evaluate the effect of varying concentrations of red ginger extract on the physical, chemical, and sensory characteristics of instant loloh cemcem powder, and to determine the optimal concentration for achieving the best product characteristics. This experiment employed a Completely Randomized Design (CRD) with five levels of red ginger extract concentrations: 0%, 1.5%, 3%, 4.5%, and 6%, each replicated three times. The data were analyzed using analysis of variance (ANOVA), and treatment means showing significant differences were further compared using Duncan’s Multiple Range Test at a 95% confidence level. The results demonstrated that varying concentrations of red ginger extract had a statistically significant impact on yield, dissolution time, moisture content, total phenolic content, antioxidant activity, as well as hedonic and descriptive sensory attributes. In contrast, ash content and pH were not significantly affected by the treatments. The best treatment was obtained at 6% red ginger extract concentration, with the following characteristics: yield 20.32%, moisture content 3.70%, ash content 1.02%, solubility time 13.68 seconds, pH 3.36, total phenolic content 117.7 mgGAE/100g, and antioxidant activity 58.92%. Sensory evaluation indicated that panelists moderately liked the color, liked the aroma and taste, and expressed overall acceptance. The scoring test showed that the taste was perceived as having the distinctive flavor of loloh cemcem with a strong ginger Keywords: antioxidant, instant powder, loloh cemcem, red ginger Abstrak Loloh cemcem adalah minuman tradisional khas Bali berbahan dasar daun cemcem (Spondias pinnata (L.f) Kurz) yang memiliki cita rasa unik, serta komponen bioaktif yang bermanfaat bagi kesehatan. Loloh cemcem dalam bentuk segar tidak tahan lama, dan keterbatasan pendistribusian sehingga perlu dilakukan pengembangan menjadi bubuk instan yang bisa dinikmati setiap saat, serta pendistribusian yang lebih luas. Namun, proses pengolahan menjadi bubuk instan dapat menurunkan komponen bioaktif dan potensi antioksidannya. Upaya dalam menunjang komponen bioaktif yang hilang dapat ditambahkan bahan kaya antioksidan, salah satunya jahe merah. Penelitian ini bertujuan untuk mengetahui bagaimana pengaruh variasi konsentrasi sari jahe merah terhadap karakteristik fisik, kimia dan sensoris bubuk instan loloh cemcem, serta menentukan konsentrasi yang tepat dalam menghasilkan karakteristik terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan variasi konsentrasi sari jahe merah sebanyak 0%, 1,5%, 3%, 4,5%, dan 6%, dengan tiga kali pengulangan. Analisis data menggunakan sidik ragam dan perlakuan yang berpengaruh nyata terhadap parameter, dilanjutkan dengan uji Duncan selang kepercayaan 95%. Hasil penelitian menunjukkan variasi konsentrasi sari jahe merah memberikan pengaruh nyata terhadap rendemen, waktu larut, kadar air, total fenol, aktivitas antioksidan, sensoris hedonik, dan skoring, namun tidak memberikan pengaruh nyata terhadap kadar abu dan pH. Perlakuan terbaik diperoleh konsentrasi sari jahe merah 6% dengan karakteristik rendemen 20,32%, kadar air 3,70%, kadar abu 1,02%, waktu larut 13,68 detik, pH 3,36, total fenol 117,7 mgGAE/100g, dan aktivitas antioksidan 58,92%, serta tingkat kesukaan panelis terhadap warna agak disukai, aroma, rasa, dan penerimaan keseluruhan disukai, serta skoring rasa kategori khas loloh cemcem dan sangat terasa jahe. Kata Kunci: antioksidan, bubuk instan, jahe merah, loloh cemcem
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

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