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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 11 Documents
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Search results for , issue "Vol. 14 No. 4 (2025): ITEPA" : 11 Documents clear
Pengaruh Perbandingan Tepung Kacang Tolo Merah (Vigna Angularis) dan Tepung Talas Kimpul (Xanthosoma Sagittifolium) Terhadap Karakteristik Flakes Elicia Debora Marbun, Monica; Suparthana, I Putu; Wisaniyasa, Ni Wayan
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.p01

Abstract

Abstract Flakes are a breakfast product in the form of thin crumbs with a crunchy texture and rich carbohydrate content. Flakes are generally made from cereals. Utilization of cocoyam flour can be used as an alternative because it is rich in carbohydrates. Kimpul taro flour has a low protein content, so it is necessary to add adzuki bean flour to increase the protein of the flakes. This study aims to determine the effect of the ratio of cocoyam taro flour and adzuki bean flour on the characteristics of flakes and determine the right ratio to produce flakes with the best characteristics. This study used a completely randomized design (CRD) with the treatment of the ratio of cocoyam flour and adzuki bean flour consisting of 5 levels, namely: 100:0, 75:25, 50:50, 25:75, 0:100. All treatments were repeated 3 times, resulting in 15 experimental units. The data obtained were analyzed with variance analysis and in treatments that significantly influenced the treatment, followed by Duncan Multiple Range Test (DMRT). The results showed that the comparison of cocoyam taro flour and adzuki bean flour in flakes had a very significant effect (P<0.01) on moisture content, ash content, protein content, fiber content, crispness in milk sensory color, aroma, taste, texture and overall acceptance and scoring of color, smell, and texture. The treatment of 50% cocoyam taro flour and 50% adzuki bean flour produced flakes with the best characteristics with a moisture content of 2.4%, ash content of 3.03%, protein content of 12.37%, crude fiber content of 4.59%, crispness resistance in milk is 4.3 minutes, the color was cream and liked, the aroma was red beans and cocoyam and liked, the taste liked, the texture was crispy and liked, and overall acceptance liked. Keywords: flakes, the composition of adzuki bean flour and cocoyam flour Abstrak Flakes adalah produk sarapan berbentuk remahan tipis dengan tekstur renyah dan tinggi karbohidrat. Flakes umumnya terbuat dari serealia. Pemanfaatan tepung talas kimpil dapat dijadikan sebagai alternatif karena kaya akan karbohidrat. Tepung talas kimpul memiliki kandungan protein yang rendah, sehingga perlu adanya penambahan tepung kacang tolo merah guna meningkatkan protein flakes. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan tepung talas kimpul dan kacang tolo merah terhadap karakteristik flakes dan menentukan perbandingan yang tepat untuk menghasilkan flakes dengan karakteristik terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan perbandingan tepung talas kimpul dan tepung kacang tolo merah yang terdiri dari 5 taraf, yaitu: 100:0, 75:25, 50:50, 25:75, 0:100. Seluruh perlakuan diulang sebanyak 3 kali sehingga diperolah 15unit percobaan. Data yang diperoleh dianalisis dengan Anova dan pada perlakuan yang berpengaruh nyata perlakuan, dilanjutkan dengan Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa perbandingan tepung talas kimpul dan tepung kacang tolo merah pada flakes berpengaruh sangat nyata (P<0,01) terhadap kadar air, kadar abu, kadar protein, kadar serat, kerenyahan dalam susu sensoris warna, aroma, rasa, tekstur dan penerimaan keseluruhan serta skoring terhadap warna, aroma, dan tekstur. Perlakuan perbandingan tepung talas kimpul 50% dan tepung kacang tolo merah 50% menghasilkan flakes dengan karakteristik terbaik dengan nilai kadar air 2,4 %, kadar abu 3,03 %, kadar protein 12,37%, kadar serat kasar 4,59%, ketahanan kerenyahan dalam susu 4,3 menit, sensoris warna krem disukai, aroma khas kacang merah dan talas kimpul disukai, rasa disukai, tekstur renyah disukai dan penerimaan keseluruhan disukai. Kata kunci: flakes, komposisi tepung talas kimpul dan tepung kacang tolo merah
Karakteristik Kefir dengan Perbandingan Susu Kacang Merah (Phaseolus vulgaris L.) dan Sari Buah Naga Merah (Hylocereus polyrhizus) Nandayicka, Fattya Nur; Hapsari Arihantana, Ni Made Indri; Hatiningsih, Sayi
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.p02

Abstract

Abstract Kefir is a fermented milk drink with kefir grains consisting of lactic acid bacteria and several types of nonpathogenic yeast. In general, kefir is made using fresh milk, but alternative plant-based milk, such as red bean milk, can be used because it contains carbohydrates and protein and has potential to be a raw material for fermented milk products. Kefir from bean milk produces an undesirable color so it is necessary to add red dragon fruit juice. This study aims to determine the effect of red bean milk and red dragon fruit juice ratio on the characteristics of kefir and determine the right ratio to produce the best characteristics. This study used a Completely Randomized Design with a ratio of red bean milk and red dragon fruit juice, namely 100:0, 99:1, 98:2, 97:3, and 96:4. The treatment was repeated 3 times so 15 experimental units were obtained. The results showed that the ratio of red bean milk and red dragon fruit juice significantly affected protein content, viscosity, color test (L* and a*), hedonic (color, aroma, taste, and overall acceptance), and scoring test (color). The ratio of 97% red bean milk and 3% red dragon fruit juice produced kefir with the best characteristics with 1,41% protein, 30.35% antioxidant activity, 1% total acid, pH 4.07, total LAB 8.26 log cfu/ml, total yeast 8.39 log cfu/ml, viscosity 653.33 mpa.s, L* value 29.01, a* value 21.06, b* value 19.56, pink and preferred color, aroma and texture slightly preferred, normal taste, and overall acceptance slightly preferred. Keywords: kefir, red bean milk, red dragon fruit juice Abstrak Kefir merupakan minuman susu fermentasi dengan starter butir kefir (kefir grain) yang terdiri dari bakteri asam laktat dan beberapa jenis khamir nonpatogen. Pada umumnya, kefir dibuat menggunakan susu segar, tetapi alternatif susu nabati seperti susu kacang merah dapat digunakan karena mengandung karbohidrat dan protein, sehingga memiliki potensi sebagai bahan baku produk susu fermentasi. Kefir dari susu kacang menghasilkan warna yang kurang disukai sehingga diperlukan penambahan sari buah naga merah. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan susu kacang merah dan sari buah naga merah terhadap karakteristik kefir dan menentukan perbandingan yang tepat untuk menghasilkan kefir dengan karakteristik terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap dengan perlakuan perbandingan susu kacang merah dan sari buah naga merah, yaitu 100:0, 99:1, 98:2, 97:3, dan 96:4. Perlakuan diulang 3 kali sehingga diperolah 15 unit percobaan. Hasil penelitian menunjukkan bahwa perbandingan susu kacang merah dan sari buah naga merah berpengaruh nyata terhadap kadar protein, viskositas, uji warna (L* dan a*), uji hedonik (warna, aroma, rasa, dan penerimaan keseluruhan), dan uji skoring (warna) pada kefir. Perbandingan susu kacang merah 97% dan sari kacang merah 3% menghasilkan kefir dengan karakteristik terbaik dengan dengan kadar protein 1,41%, aktivitas antioksidan 30,35%, total asam 1%, pH 4,07, total BAL 8,26 log cfu/ml, total khamir 8,39 log cfu/ml, viskositas 653,33 mpa.s, nilai L* 29,01, nilai a* 21,06, nilai b* 19,56, warna merah muda dan disukai, aroma dan tekstur agak suka, rasa biasa, serta penerimaan keseluruhan agak suka. Kata kunci: Kefir, susu kacang merah, sari buah naga merah
Aplikasi Konjak Glukomanan Termodifikasi Oktenil Suksinat Anhidrat (KGOS) sebagai Fat Replacer pada Pembuatan Bakso Babi Narisadewi Sujata, Nyoman; Rai Widarta, I Wayan; Hapsari Arihantana, Ni Made Indri
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

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
Karakteristik Antioksidan Daun Pepe (Gymnema reticulatum Br.) Pada Berbagai Waktu Ekstraksi Dengan Metode Kombinasi Maserasi Dinamis dan Ultrasonikasi Deva Jayadhi Narayana, Gede Agung Artha; Kadek Diah Puspawati, Gusti Ayu; Kartika Pratiwi, I Desak Putu
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.p04

Abstract

Abstract Pepe leaf (Gymnema reticulatum Br.) is a creeping plant indigenous to India and Pakistan that typically grows in hedgerows and thickets. The leaves are traditionally consumed as an herbal beverage called "loloh" and are known to contain a variety of bioactive compounds. However, the antioxidant potential of different extraction techniques has not been thoroughly investigated. Recently, a combined extraction approach using dynamic maceration and ultrasonication has been introduced, though research on its efficiency remains limited, particularly concerning the influence of extraction time. This study aimed to evaluate how different extraction durations affect the antioxidant properties of pepe leaf extract when processed through the combined method and to determine the most effective duration for maximizing antioxidant activity. The experiment followed a Completely Randomized Design (CRD) comprising five extraction treatments: 60 minutes of dynamic maceration, 30 minutes of ultrasonication, and three time ratios of combined maceration-ultrasonication (10:10, 20:20, and 30:30 minutes). Each treatment was conducted in triplicate, yielding a total of 15 experimental units. Data analysis was carried out using ANOVA, followed by Duncan’s Multiple Range Test (DMRT) for significantly different results. Findings revealed that extraction time significantly (P<0.05) affected yield, total chlorophyll content, phenolic content, flavonoid levels, and IC50 values. The 30:30 minute combination treatment produced the extract with the most potent antioxidant activity, achieving an IC50 value of 255.82 ppm—classified as very weak—along with a yield of 34.18%, total chlorophyll of 14.26 mg/L, total phenol of 37.23 mg GAE/g, and flavonoids of 35.20 mg QE/g. Keywords: antioxidant, pepe leaves, dynamic maceration, ultrasonic, time extraction Abstrak Daun pepe (Gymnema reticulatum Br.) merupakan tanaman yang berasal dari India dan Pakistan yang hidup di belukar atau pagar dengan cara merambat. Daun ini dapat dimanfaatkan menjadi minuman tradisional (loloh) serta mengandung beberapa senyawa bioaktif, tetapi belum komprenhensip potensi antioksidan pada beberapa metode ekstraksi. Metode kombinasi antara maserasi dinamis dan ultrasonikasi telah dikembangkan, namun kajiannya terbatas dan efektivitas metode kombinasi dipengaruhi oleh variasi waktu ekstraksi yang digunakan. Tujuan penelitian ini meliputi: mengetahui pengaruh waktu ekstraksi terhadap karakteristik antioksidan ekstrak daun pepe menggunakan kombinasi metode maserasi dinamis dan ultrasonikasi, dan menentukan waktu ekstraksi yang tepat untuk menghasilkan ekstrak daun pepe dengan aktivitas antioksidan tertinggi. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan waktu ekstraksi yang terdiri dari 5 taraf, yaitu maserasi dinamis 60 menit, ultrasonikasi 30 menit, kombinasi maserasi dinamis-ultrasonikasi 10:10 menit, kombinasi maserasi dinamis-ultrasonikasi 20:20 menit, dan kombinasi maserasi dinamis-ultrasonikasi 30:30 menit. Masing- masing perlakuan diulang sebanyak tiga kali sehingga diperoleh 15 unit percobaan. Data dianalisis menggunakan sidik ragam dan perlakuan yang berpengaruh terhadap parameter uji dilanjutkan dengan Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukan bahwa waktu ekstraksi pada daun pepe menggunakan metode kombinasi maserasi dan ultrasonikasi berpengaruh signifikan (P<0,05) terhadap rendemen, total klorofil, total fenol, total flavonoid, dan IC50. Metode kombinasi maserasi dan ultrasonikasi pada waktu ekstraksi 30:30 menit mampu menghasilkan ekstrak dengan aktivitas antioksidan tertinggi berdasarkan IC50 sebesar 255,82 ppm dan tergolong antioksidan sangat lemah, rendemen 34,18%, total klorofil 14,26 mg/L total fenol 37,23 mg GAE/g, dan total flavonoid 35,20 mg QE/g. Kata Kunci: antioksidan, daun pepe, maserasi dinamis, ultrasonikasi, waktu ekstraksi
Pengaruh Ekstrak Jeruk Nipis (Citrus aurantifolia) terhadap Karakteristik Keju Lunak dengan Milk Clotting Enzyme Lactobacillus rhamnosus SKG 34 Listia Liantania, Kadek; Mayun Permana, I Dewa Gde; Nocianitri, Komang Ayu
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.p05

Abstract

Abstract Cheese production involves coagulating milk proteins through the use of coagulating agents such as enzymes and acids. The Milk Clotting Enzyme (MCE) from Lactobacillus rhamnosus SKG 34 can serve as an alternative to rennet in cheese manufacturing processes, although the resulting soft cheese exhibits low yield and protein content. The addition of acid can assist the coagulation process, thereby improving the quality of the resulting cheese. Lime extract is expected to lower the pH of milk and optimize the activity of the enzyme, thus enhancing the characteristics of the soft cheese produced. This study was conducted to evaluate how lime extract influences the properties of soft cheese made using milk clotting enzyme derived from Lactobacillus rhamnosus SKG 34, as well as to identify the most effective concentration of lime extract for achieving optimal soft cheese quality. This study used a Randomized Block Design (RBD) with five concentrations of lime extract (0%, 2%, 4%, 6%, and 8%) repeated three times, creating 15 experimental units. Yield, pH, moisture content, protein content, hardness, and sensory evaluation were observed as research variables. ANOVA was used for data analysis, with Duncan's test as a follow-up analysis when treatments showed significant effects (P<0.05). The results showed that adding 4% lime extract produced the best soft cheese using MCE L. rhamnosus SKG 34 with pH 4,19, moisture content 57,77%, protein content 16,44%, yield 21,52%, hardness 3,15N, and hedonic values for color, aroma, taste, texture, and overall acceptance preferred by panelists. Keywords: lime extract, soft cheese, Lactobacillus rhamnosus SKG 34, milk clotting enzyme Abstrak Proses pembuatan keju dilakukan melalui koagulasi protein susu menggunakan agen penggumpal seperti enzim dan asam. Milk Clotting Enzyme (MCE) dari bakteri Lactobacillus rhamnosus SKG 34 dapat digunakan sebagai alternatif pengganti rennet dalam produksi keju, akan tetapi keju lunak yang dihasilkan memiliki rendemen dan kadar protein yang rendah. Penambahan asam dapat membantu dalam koagulasi susu sehingga keju yang dihasilkan lebih optimal. Penambahan ekstrak jeruk nipis diharapkan dapat menurunkan pH susu dan mengoptimalkan aktivitas enzim sehingga meningkatkan karakteristik keju lunak yang dihasilkan. Penelitian ini bertujuan untuk mengetahui pengaruh ekstrak jeruk nipis terhadap karakteristik keju lunak dengan MCE L. rhamnosus SKG 34 serta mengetahui konsentrasi ekstrak jeruk nipis paling tepat sehingga menghasilkan keju lunak dengan karakteristik terbaik. Penelitian ini menerapkan Rancangan Acak Kelompok (RAK) dengan lima taraf konsentrasi ekstrak jeruk nipis (0%, 2%, 4%, 6%, dan 8%) yang diulang sebanyak tiga kali menghasilkan 15 unit percobaan. Rendemen, pH, kadar air, kadar protein, kekerasan, dan evaluasi sensoris diamati sebagai variabel penelitian. ANOVA digunakan untuk analisis data, dengan uji Duncan sebagai analisis lanjutan ketika perlakuan memberikan pengaruh signifikan (P<0,05). Hasil penelitian menunjukkan penambahan ekstrak jeruk nipis 4% menghasilkan keju lunak terbaik menggunakan MCE L. rhamnosus SKG 34 dengan pH 4,19, kadar air 57,77%, protein 16,44%, rendemen 21,52%, kekerasan 3,15N, serta nilai hedonik warna, aroma, rasa, tekstur, dan penerimaan keseluruhan yang disukai panelis. Kata kunci: ekstrak jeruk nipis, keju lunak, Lactobacillus rhamnosus SKG 34, milk clotting enzyme
Perbandingan Susu Segar dan Puree Labu Kuning (Cucurbita moschata ex. poir) Terhadap Karakteristik Firm Yoghurt Probiotik Dengan Lacticaseibacillus Paracasei Rb210 Dana Risti, Putu Anjani; Puspawati, Ni Nyoman; Wisaniyasa, Ni Wayan
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.p06

Abstract

Abstract Probiotic firm yoghurt is a solid-textured yoghurt product formulated using probiotic bacterial cultures. Conventional yoghurt generally has limitations in providing probiotic effects because the cultures used often cannot survive in the digestive tract. Therefore, innovation is needed through the use of local isolates of Lacticaseibacillus paracasei RB210, which are known to have high resistance to digestive conditions, and are combined with pumpkin puree as a natural prebiotic source to improve gut microflora balance and enhance the nutritional quality of the product. This study was conducted to determine the effect of the ratio of fresh milk and pumpkin puree on the characteristics of probiotic firm yoghurt, and to find the appropriate ratio to produce probiotic firm yoghurt with the best characteristics. A Completely Randomized Design was used in this  research, with treatments consisting of six levels of fresh milk and pumpkin puree ratios: (100:0), (90:10), (80:20), (70:30), (60:40), and (50:50), repeated three times. The data obtained were analyzed using analysis of variance at a 95% confidence level. If the treatment had a significant effect on the parameter, Duncan’s Multiple Range Test was carried out. The results showed that the ratio of fresh milk and pumpkin puree had a significant effect (P<0.05) on total LAB, pH, viscosity, protein content, antioxidant activity, β-carotene content, and sensory attributes, but had no significant effect on the total acid content of probiotic firm yoghurt. The best probiotic firm yoghurt was obtained at the ratio of fresh milk to pumpkin puree of 70:30, with the following characteristics: total LAB 8.62 log CFU/g (4.4 × 10⁸ CFU/g); total acid 0.76%; pH 4.30; viscosity 17.80 P·as; protein content 11.69%; antioxidant activity 16.26%; β-carotene content 13.94 mg/100g; yellow color was preferred, the slightly pumpkin-like taste was favored, and the aroma, texture, and overall acceptability were also well-liked. Keywords: Lacticaseibacillus paracasei RB210, pumpkin, probiotic, yoghurt. Abstrak Firm yoghurt probiotik adalah produk yoghurt bertekstur padat yang diformulasi dengan kultur bakteri probiotik. Produk yoghurt konvensional memiliki keterbatasan dalam memberikan efek probiotik karena kultur yang digunakan umumnya tidak mampu bertahan di saluran pencernaan. Inovasi diperlukan melalui penggunaan isolat lokal Lacticaseibacillus paracasei RB210 yang memiliki ketahanan tinggi terhadap kondisi pencernaan serta dikombinasikan dengan puree labu kuning sebagai sumber prebiotik alami guna meningkatkan keseimbangan mikroflora usus dan mutu gizi produk. Penelitian dilakukan untuk mengetahui pengaruh perbandingan susu segar dan puree labu kuning terhadap karakteristik firm yoghurt probiotik serta mengetahui perbandingan susu segar dan puree labu kuning yang tepat dalam menghasilkan firm yoghurt probiotik dengan karakteristik terbaik. Rancangan Acak Lengkap digunakan dalam penelitian ini, dengan perlakuan berupa perbandingan susu segar dan puree labu kuning yang terdiri dari 6 taraf: (100:0), (90:10), (80:20), (70:30), (60:40) dan (50:50), diulang sebanyak tiga kali. Data yang diperoleh dianalisis dengan sidik ragam pada selang kepercayaan 95%. Apabila perlakuan berpengaruh terhadap parameter, maka analisis dilanjutkan dengan uji jarak berganda Duncan. Dari hasil penelitian, diketahui bahwa perbandingan susu segar dan puree labu kuning berpengaruh nyata (P<0,05) terhadap total BAL, pH, viskositas, kadar protein, aktivitas antioksidan, kadar β-karoten, serta sifat sensoris, namun tidak ditemukan pengaruh terhadap total asam pada firm yoghurt probiotik. Firm yoghurt probiotik terbaik diperoleh pada perlakuan perbandingan susu segar dan puree labu kuning sebesar 70:30 dengan karakteristik total BAL 8,62 log CFU/g (4,4 x 108 CFU/g); total asam 0,76%; pH 4,30; viskositas 17,80 P.as; kadar protein 11,69%; aktivitas antioksidan 16,26%; kadar β-karoten 13,94 mg/100g; warna kuning disukai, rasa agak khas labu kuning disukai, aroma, tekstur dan penerimaan keseluruhan disukai. Kata kunci: Lacticaseibacillus paracasei RB210, labu kuning, probiotik, yoghurt
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

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
Studi Higiene dan Sanitasi Melalui Keberadaan Escherichia coli dan Staphylococcus aureus Pada Pangan Tradisional Sate Babi di Obyek Wisata Sangeh Virga Dewi Mahayani, Gusti Ayu; Trisna Darmayanti , Luh Putu; Nocianitri, Komang Ayu
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.p08

Abstract

Abstract Pork satay is a traditional Balinese dish made from small pieces of pork, seasoned with Balinese spices, skewered with bamboo sticks, and grilled over charcoal. The use of traditional cooking equipment and processing methods makes pork satay susceptible to microbial contamination. This study aimed to evaluate hygiene and sanitation practices, as well as the presence of Escherichia coli and Staphylococcus aureus in traditional pork satay sold at Sangeh Tourist Attraction. The study employed surveys, interviews, and total sampling of eight stalls selling pork satay with and without peanut sauce. Data were analyzed quantitatively and presented descriptively. Observed variables included total microbes, coliforms, E. coli, and S. aureus. Survey results showed that 75% of raw materials were processed directly by producers, while 25% were not. About 75% of vendors prepared satay in the morning, and 25% the night before. All grilled satay was stored in open areas for 1–4 hours. Personal hygiene was poor: 100% of vendors handled satay without gloves, and 87.5% did not use masks or aprons. Findings revealed that 100% of peanut-sauce pork satay sold in the morning and evening exceeded the permissible total microbial count. For satay without peanut sauce, 25% of morning samples met the standard, while all evening samples failed to meet the limit of >1 × 10⁶ Colony/g for heat-treated meat. All samples with and without sauce tested positive for coliforms and exceeded the E. coli limit of >1 × 10² Colony/g for cooked food. However, all samples complied with the permissible level of S. aureus contamination <1 × 10⁴ Colony/g Keywords: hygiene sanitation, Escherichia coli, Staphylococcus aureus, pork satay. Abstrak Sate babi merupakan pangan tradisional Bali terbuat dari daging babi yang dipotong kecil-kecil kemudian dibumbui dengan bumbu khas Bali, lalu ditusuk dengan bambu dan dibakar dengan arang api. Peralatan memasak dan proses pengolahan sate babi yang masih tradisional membuat sate babi rentan terkontaminsi mikroba. Penelitian ini bertujuan untuk mengetahui penerapan higiene sanitasi serta keberadaan Escherichia coli dan Staphylococcus aureus pada pangan tradisional sate babi di Obyek Wisata Sangeh. Penelitian ini menggunakan teknik survei, wawancara, dan Total Sampling dengan sampel 8 warung penjual sate babi bumbu dan tanpa bumbu kacang. Hasil pengamatan dianalisis secara kuantitatif data ditabulasi dan dijelaskan secara deskriptif. Variabel yang diamati adalah total mikroba, koliform, E. coli dan S. aureus. Hasil survei menunjukkan 75% bahan baku langsung diolah oleh produsen dan 25% bahan baku tidak langsung diolah. 75% produsen mengolah bahan baku sate babi di pagi hari dan 25% diolah pada malam sebelum penjualan. 100% sate babi yang sudah dibakar disimpan di ruang terbuka kisaran 1-4 jam. Personal higiene pedagang sate babi masih kurang baik karena 100% pedagang sate babi mengambil sate tanpa menggunakan sarung tangan dan 87,5% pedagang tidak menggunakan kelengkapan masker serta celemek. Hasil penelitian menunjukkan sebanyak 100% sampel sate babi dengan bumbu kacang dijual pagi dan sore hari tidak memenuhi syarat total mikroba. Sampel sate babi tanpa bumbu sebanyak 25% yang dijual pada pagi hari memenuhi syarat total mikroba dan 100% sate babi dijual pada sore hari tidak memenuhi persyaratan total mikroba daging dengan perlakuan panas yaitu lebih besar dari 1 x 106 koloni/g. Sampel sate babi bumbu dan tanpa bumbu 100% positif mengandung koliform dan tidak memenuhi pesyaratan E. coli dalam makanan olahan dengan perlakuan panas yaitu lebih besar dari 1 x 102 koloni/g sementara 100% sampel sate babi memenuhi persyaratan cemaran S.aureus daging dengan perlakuan panas yaitu <1 x 104 koloni/g. Kata kunci: higiene sanitasi, Escherichia coli, Staphylococcus aureus, sate babi.
Efek Berbagai Perlakuan Perendaman terhadap Karakteristik Fisik dan Sensoris Keripik Kentang Lokal Varietas Granola Andriansyah Mulyadi, Muhammad Irbah; Kartika Pratiwi, I Desak Putu; Nica Dewi, Putu Julyantika
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.p09

Abstract

Abstract Potato chips are processed products that prioritise appearance. Those made from local granola potatoes tend to be brownish in colour and less crispy, so preliminary treatment is needed to improve their physical properties. This study aims to determine the effect of variations in the soaking solution used on the physical and sensory characteristics of granola potato chips. The treatments involved five levels of soaking solution: control (no soaking), and solutions containing 1.5% CaCO₃, 1.5% NaHCO₃, or 1.5% NaCl. Parameters observed included moisture content, volume shrinkage, water absorption capacity, texture profile, colour analysis and sensory evaluation. The research data were analysed using analysis of variance, and treatments with significant effects (P < 0.05) were followed by Duncan's multiple range test. The results showed that the variation in soaking solution treatments affected moisture content, volume shrinkage, texture profile, colour analysis, colour hedonic and colour intensity. The best treatment was potato granola chips soaked in a 1.5% NaHCO₃ solution, with a moisture content of 1.63%, a volume shrinkage of 22.26%, a texture of 86.65 N, a colour analysis of L* 52.67, a* 20.00 and b* 42.00 (olive copper), and sensory characteristics that were preferred by the panelists. Keywords : potato chips, NaHCO3 solution, CaCO3 solution, and NaCl solution Abstrak Keripik kentang merupakan produk olahan yang mengutamakan kenampakan. Keripik kentang yang dihasilkan dari kentang lokal varietas granola cenderung berwarna kecoklatan dan kurang renyah, sehingga diperlukan perlakuan pendahuluan untuk memperbaiki sifat fisik keripik kentang. Penelitian ini bertujuan untuk mengetahui pengaruh serta menentukan karakteristik fisik dan sensoris terbaik keripik kentang granola dari variasi larutan perendam yang digunakan. Perlakuan dalam penelitian ini yaitu variasi larutan perendam yang terdiri dari 5 taraf: kontrol (tanpa perendaman), perendaman dengan air, CaCO3 1,5 %, NaHCO3 1,5%, NaCl 1,5%. Parameter yang diamati meliputi kadar air, penyusutan volume, daya serap, profil tekstur, analisis warna, dan evaluasi sensoris. Data hasil penelitian dianalisis dengan sidik ragam, perlakuan larutan perendam yang berpengaruh nyata (P<0,05) dilanjutkan dengan uji jarak berganda Duncan. Hasil analisis data menunjukkan bahwa perlakuan variasi larutan perendam berpengaruh terhadap kadar air, penyusutan volume, profil tekstur, analisis warna, hedonik warna dan intensitas warna. Keripik kentang granola dengan perlakuan perendaman dengan NaHCO3 1,5% merupakan perlakuan terbaik dengan kadar air 1,63 persen, penyusutan volume 22,26 persen, tekstur kerenyahan 86,65 N, analisis warna L* 52,67 a* 20,00 b* 42,00 (olive copper), dan karakteristik sensoris yang disukai oleh panelis. Kata kunci : keripik kentang, larutan NaHCO3, larutan CaCO3, dan larutan NaCl
Skrining Isolat Bakteri Asam Laktat dari Feses Luwak Sebagai Kandidat Probiotik Theodore, Faustine; Ayu Nocianitri , Komang; Hatiningsih, Sayi
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.p10

Abstract

Abstract Probiotics play an important role in maintaining gut microbiota balance and supporting digestive health. They can be isolated from various natural sources, including plants, soil, water, and the digestive tracts of animals or humans. To qualify as probiotics, potential strains must meet specific criteria: they must be safe to consume, resistant to stomach acid and bile, and capable of producing antimicrobial compounds. This study evaluated the potential of lactic acid bacteria (LAB) isolates from civet feces as probiotics based on their resistance to low pH and bile salts and their inhibitory activity against Escherichia coli. Ten LAB isolates were tested for resistance at pH levels of 2, 3, and 4. Those resistant to low pH were tested for resistance to 0.3% bile salts. Those that were resistant low pH and bile salts were tested for their ability to inhibit E. coli ATCC 25922 using the disk diffusion method. The results showed that four isolates; FL 6, FL 19, FL 21, and FL 40 had resistance to low pH by 67.8% to 72.8%, and resistance to bile salts by 86% to 91%. These four isolates exhibited inhibitory activity against E. coli, with inhibition zones ranging from 6.0 to 7.3 mm. They were categorized as having moderate inhibitory activity, with isolate FL 19 exhibiting the highest activity. Lactic acid bacteria isolates from civet feces have probiotic potential because they can withstand extreme conditions in the digestive tract and inhibit the growth of pathogenic bacteria. Keywords: bile salt, civet feces, lactic acid bacteria, low pH, probiotic Abstrak Probiotik berperan penting dalam menjaga keseimbangan mikrobiota usus dan mendukung kesehatan pencernaan. Probiotik dapat diisolasi dari berbagai sumber alam, seperti tanaman, tanah, air, dan saluran pencernaan hewan ataupun manusia. Strain yang berpotensi sebagai probiotik harus memenuhi syarat, seperti aman dikonsumsi, tahan terhadap cairan lambung dan empedu, dan menghasilkan senyawa antimikroba. Penelitian ini bertujuan untuk menguji potensi isolat bakteri asam laktat (BAL) dari feses luwak sebagai kandidat probiotik berdasarkan ketahanan terhadap pH rendah, garam empedu, dan kemampuan daya hambat terhadap Escherichia coli. Sebanyak 10 isolat BAL diuji ketahanannya terhadap pH 2, 3, dan 4. Isolat yang tahan terhadap pH rendah dilanjutkan dengan uji ketahanan terhadap garam empedu 0,3 persen. Isolat yang mempunyai ketahanan terhadap pH rendah dan garam empedu dilanjutkan dengan uji daya hambat terhadap E. coli ATCC 25922 menggunakan metode difusi cakram. Hasil penelitian menunjukkan bahwa empat isolat yaitu FL 6, FL 19, FL 21, dan FL 40 mempunyai ketahanan terhadap pada pH rendah sebesar 67,8% hingga 72,8%, dan ketahanan terhadap garam empedu sebesar 86% hingga 91%. Keempat isolat tersebut juga menunjukkan aktivitas daya hambat terhadap E. coli dengan zona hambat berkisar antara 6,0 hingga 7,3 mm dengan kategori sedang dan isolat FL 19 memberikan daya hambat tertinggi terhadap bakteri E. coli. Isolat BAL dari feses luwak berpotensi sebagai probiotik karena memenuhi beberapa kriteria, yaitu tahan terhadap kondisi ekstrem di saluran pencernaan dan mampu menghambat pertumbuhan bakteri patogen. Kata kunci: bakteri asam laktat, feses luwak, garam empedu, pH rendah, probiotik

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