cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
I Desak Putu Kartika Pratiwi
Contact Email
itepa@unud.ac.id
Phone
+6281805636209
Journal Mail Official
itepa@unud.ac.id
Editorial Address
Jl. Kampus Bukit Jimbaran 80361 Bali, Indonesia
Location
Kota denpasar,
Bali
INDONESIA
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
 1   2 
Pengaruh Perbandingan Air dengan Jagung Manis (Zea mays saccharata) dan Penambahan Susu Skim Terhadap Karakteristik Yoghurt Jagung Manis Probiotik Adena Chara Andisa; Ni Nyoman 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.p11

Abstract

Abstract Yogurt is one of the most widely consumed fermented dairy products due to its distinctive taste and aroma. The utilization of sweet corn milk in yogurt production can optimize the use of sweet corn varieties. The appropriate use of water can influence the nutritional content and sediment formation in sweet corn milk. Meanwhile, sweet corn has a relatively low protein content, so the addition of skim milk can improve the texture formation of yogurt. This study aims to determine the effect of the water-to-sweet corn ratio and the addition of skim milk, as well as to identify the optimal water-to-sweet corn ratio and skim milk addition on the characteristics of probiotic sweet corn yogurt. A factorial completely randomized design was used, with two factors: water-to-corn ratio (4:1 and 5:1) and skim milk addition (5%, 7.5%, 10%, and 12.5%), resulting in 8 treatment combinations with 2 replications, totalling 16 experimental units. Data were analyzed using ANOVA followed by DMRT if significant. Observed parameters included total lactic acid bacteria (LAB), total acidity, pH, viscosity, protein content, and sensory evaluation (hedonic and scoring tests). The results showed no significant interaction between the two factors on all parameters. The water-to-corn ratio significantly affected viscosity, protein content, aroma (hedonic and scoring), taste (hedonic), and color (scoring). Skim milk addition significantly influenced total acidity, pH, viscosity, protein content, texture (hedonic and scoring), taste (hedonic), overall acceptance, and aroma (scoring). The best results were obtained from the treatment with a 5:1 water-to-sweet corn ratio and 10% skim milk addition (A2S3), which produced yogurt with LAB count of 9.22 log CFU/g (1.65 × 10⁹ CFU/g), 0.57% total acidity, pH 3.6, viscosity of 10.5 Pa·s, protein content of 5.66%, and favorable sensory acceptance, characterized by a light yellow color, slightly non-corn-like aroma, slightly corn-like taste, and slightly firm texture. Keywords : Lacticaseibacillus paracasei RB210, probiotics, skim milk, sweet corn, yogurt Abstrak Yoghurt merupakan salah satu produk fermentasi susu yang banyak dikonsumsi karena rasa dan aromanya yang khas. Pemanfaatan susu jagung manis dalam pembuatan yoghurt dapat memaksimalkan penggunaan varietas jagung manis. Penggunaan air yang tepat dapat mempengaruhi kandungan nutrisi dan pembentukan endapan pada susu jagung manis. Sementara itu, jagung manis memiliki kandungan protein yang rendah sehingga penambahan susu skim akan mempengaruhi pembentukan tekstur yoghurt yang lebih baik. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan air dengan jagung manis dan penambahan susu skim serta perbandingan air dengan jagung manis dan penambahan susu skim yang tepat terhadap karakteristik yoghurt jagung manis probiotik. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial dengan dua faktor, yaitu perbandingan air dengan jagung manis (4:1 dan 5:1), dan penambahan susu skim (5%, 7,5%, 10%, dan 12,5%). Terdapat 8 kombinasi perlakuan dengan 2 ulangan sehingga diperoleh 16 unit percobaan. Data dianalisis menggunakan ANOVA dan apabila berpengaruh nyata, dilanjutkan dengan DMRT. Parameter yang diamati meliputi total bakteri asam laktat (BAL), total asam, pH, viskositas, protein, serta evaluasi sensoris (hedonik dan skoring). Hasil penelitian menunjukkan bahwa interaksi antar faktor perlakuan tidak berpengaruh nyata terhadap seluruh parameter pengamatan. Faktor perlakuan perbandingan air dengan jagung manis berpengaruh nyata terhadap viskositas, protein, hedonik aroma, dan rasa serta skoring aroma dan warna. Sementara, faktor perlakuan penambahan susu skim berpengaruh nyata terhadap total asam, pH, viskositas, protein, hedonik tekstur, rasa, dan penerimaan keseluruhan serta skoring tekstur dan aroma. Hasil terbaik diperoleh pada perlakuan perbandingan air dengan jagung manis (5:1) dan penambahan susu skim 10% (A2S3) dengan karakteristik total BAL 9,22 log (; total asam 0,57%; pH 3,6; viskositas 10,5 pa.s; protein 5,66%; hedonik warna, aroma, rasa, dan tekstur disukai ; skoring warna kuning muda, aroma agak tidak khas jagung, rasa agak khas jagung, tekstur agak padat dan penerimaan keseluruhan disukai. Kata kunci : jagung manis, Lacticaseibacillus paracasei RB210, probiotik, susu skim, yoghurt
Karakteristik Fisikokimia dan Sensoris Bakso Ikan Tenggiri (Scomberomorus commerson) Melalui Substitusi Tapioka dengan Tepung Kacang Merah (Phaseolus vulgaris L.) Emily C. Sitohang; Ni Wayan Wisaniyasa; Luh Putu Trisna Darmayanti
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.p12

Abstract

Abstract Fish meatballs are fishery products made from a mixture of fish meat and binding agents. Tapioca is the most common binder, yet its low nutritional value limits its functional benefits. Partial substitution with red kidney bean (Phaseolus vulgaris L.) flour, which contains amylopectin similar to tapioca, can enhance nutritional value while maintaining binding and textural properties. This study aimed to determine the effect of tapioca substitution with red kidney bean flour on the physicochemical and sensory characteristics of Spanish mackerel (Scomberomorus commerson) fish meatballs and to identify the optimal substitution level. A completely randomized design (CRD) with five substitution levels—P0 (100% tapioca), P1 (75% tapioca : 25% red kidney bean flour), P2 (50% : 50%), P3 (25% : 75%), and P4 (100% red kidney bean flour)—was applied, with three replications (15 units). Parameters measured included moisture, ash, protein, crude fiber, antioxidant activity, cooking yield, texture (hardness), and sensory evaluation (hedonic attributes: color, aroma, texture, taste, overall acceptability; and scoring of taste and texture). Data were analyzed by Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT) when significant. Substitution significantly affected moisture, ash, protein, crude fiber, antioxidant activity, cooking yield, and texture. All hedonic attributes were rated like to very like without significant differences. Taste scores increased with higher substitution levels, while texture scores ranged from slightly chewy to chewy. The best result was P4, with 64.4% moisture, 1.34% ash, 22.25% protein, 4.31% crude fiber, 21.94% antioxidant activity, 12.26% cooking yield, 6.28 N texture, and sensory acceptability well-received by panelists. Keywords: Fish balls, spanish mackerel, red bean flour Abstrak Bakso ikan termasuk produk olahan perikanan yang tersusun atas ikan dan bahan pengikat. Bahan pengikat yang umum digunakan adalah tapioka, namun karena kandungan gizinya rendah, sebagian penggunaannya disubstitusi dengan tepung kacang merah. Tepung kacang merah juga mengandung amilopektin seperti pada tapioka, sehingga tetap dapat berfungsi sebagai pengikat dalam pembentukan kekenyalan bakso ikan. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tapioka dengan tepung kacang merah (Phaseolus vulgaris L.) terhadap karakteristik fisikokimia dan sensoris bakso ikan tenggiri (Scomberomorus commerson) serta mengetahui konsentrasi substitusi tapioka dengan tepung kacang merah yang tepat untuk menghasilkan bakso ikan tenggiri dengan karakteristik fisikokimia dan sensoris terbaik. Metode yang dipakai ialah Rancangan Acak Lengkap (RAL) dengan perlakuan substitusi tapioka dengan tepung kacang merah dalam lima taraf. yaitu P0 (100% tapioka), P1 (75% tapioka : 25% tepung kacang merah), P2 (50% tapioka : 50% tepung kacang merah), P3 (25% tapioka : 75% tepung kacang merah), dan P4 (100% tepung kacang merah), masing‐masing diulang tiga kali sehingga diperoleh 15 unit percobaan. Parameter yang diukur dalam penelitian ini meliputi kadar air, abu, protein, serat kasar, aktivitas antioksidan, cooking yield, tekstur, uji sensoris kesukaan warna, aroma, tekstur, rasa, penerimaan keseluruhan, serta skoring rasa dan tekstur. Analisis data dilakukan menggunakan Analysis of Variance (ANOVA), dan jika berpengaruh nyata dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT). Substitusi tapioka dengan tepung kacang merah berpengaruh signifikan terhadap komposisi kimia, aktivitas antioksidan, cooking yield, dan tekstur produk. Seluruh atribut hedonik berada pada kategori suka hingga sangat suka meskipun perbedaannya tidak signifikan, sedangkan skoring rasa meningkat. Perlakuan terbaik adalah P4 dengan kadar air 64,4%, abu 1,34%, protein 22,25%, serat kasar 4,31%, aktivitas antioksidan 21,94%, cooking yield 12,26%, tekstur 6,28 N, dan penerimaan sensoris yang dapat diterima panelis. Kata kunci: Bakso ikan, ikan tenggiri, tepung kacang merah, fisikokimia, sensoris.
Karakteristik Fisik dan Sensoris Keju Tomme Probiotik dengan Variasi Perbandingan Kultur Probiotik Lokal Kadek Ratih Paramita Wulandari; Komang Ayu Nocianitri; I Putu Suparthana
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 14 No. 3 (2025): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2025.v14.i03.p13

Abstract

Abstract Tomme cheese is a type of ripened cheese with a semi-hard texture and is covered by mold and has the characteristics of a yellowish cheese rind, a dense structure with an elastic texture, an earthy aroma and a predominantly salty taste. Tomme cheese is suitable as a probiotic food because it can maintain sufficient probiotic cell viability. The types of local probiotic cultures that can be used are Lactiplantibacillus plantarum subs. plantarum Dad-13 and pH-lowering bacteria, namely Streptococcus thermophilus Dad-11. The purpose of this study was to determine the effect of the ratio of Lactiplantibacillus plantarum subs. plantarum Dad-13 and S. thermophilus Dad-11 on the physical and sensory characteristics of probiotic tomme cheese and to determine the ratio that produces the best physical and sensory characteristics. This study used a Randomized Block Design (RBD) with a treatment comparison of Lactiplantibacillus plantarum subs. plantarum Dad-13 and S. thermophilus Dad-11 cultures. plantarum Dad-13 and S. thermophilus Dad-11 with 3 levels, namely 1:1, 1:2, and 1:3. The treatment was then repeated 3 times, so that 9 experimental units were obtained. The data obtained were analyzed using Kruskal Wallis and continued with the Dunn test (with Bonferroni correction) in the SPSS application. The results showed that the comparison of local starter cultures affected the yield, hardness value, color intensity, and sensory characteristics of tomme cheese. Probiotic tomme cheese with a starter culture ratio of 1:3 had the best physical and sensory characteristics with a yield value of 10.63%, a hardness value of 33.89 N, color intensity L* 71.67, a* value of 0.97, b* value of 23.5 which indicated a yellowish cream color with the name butterscotch, with sensory characteristics of color that was very liked, aroma, texture, and taste that was liked with a very hard texture and a very salty taste and overall acceptance was liked. Keywords: tomme cheese, probiotic, Streptococcus thermophilus Dad-11, and Lactiplantbacillus plantarum subs. plantarum Dad-13 Abstrak Keju tomme merupakan jenis keju peram dengan tekstur semi-keras dan diselimuti oleh jamur dan memiliki karakteristik kulit keju berwarna kekuningan, struktur padat dengan tekstur elastis, aroma earthy dan didominasi oleh rasa asin. Keju tomme cocok dijadikan sebagai pangan probiotik karena dapat menjaga viabilitas sel probiotik yang cukup. Jenis kultur probiotik lokal yang dapat digunakan adalah Lactiplantibacillus plantarum subs. plantarum Dad-13 dan bakteri penurun pH yaitu Streptococcus thermophilus Dad-11. Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh perbandingan Lactiplantibacillus plantarum subs. plantarum Dad-13 dan S. thermophilus Dad-11 terhadap karakteristik fisik dan sensoris keju tomme probiotik serta untuk mengetahui perbandingan yang menghasilkan karakteristik fisik dan sensoris terbaik. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan perlakuan perbandingan kultur Lactiplantibacillus plantarum subs. plantarum Dad-13 dan S. thermophilus Dad-11 dengan 3 taraf yaitu 1:1, 1:2, dan 1:3. Perlakuan kemudian diulang sebanyak 3 kali, sehingga diperoleh 9 satuan percobaan. Data yang diperoleh dianalisis dengan Kruskal Wallis dan dilanjutkan dengan uji Dunn (dengan koreksi Bonferroni) pada aplikasi SPSS. Hasil penelitian menunjukkan perbandingan kultur starter lokal berpengaruh terhadap rendemen, nilai kekerasan, intensitas warna, dan karakteristik sensoris keju tomme. Keju tomme probiotik dengan perbandingan kultur starter 1:3 memiliki karakteristik fisik dan sensoris terbaik dengan nilai rendemen 10,63%, nilai kekerasan 33,89 N, intensitas warna L* 71,67, nilai a* 0,97, nilai b* 23,5 yang menunjukkan warna krem kekuningan dengan nama butterscotch, dengan karakteristik sensoris warna sangat disukai, aroma, tekstur, dan rasa disukai dengan tekstur sangat keras dan rasa sangat asin serta penerimaan keseluruhan disukai. Kata Kunci: keju tomme, probiotik, Streptococcus thermophilus Dad-11, dan Lactiplantbacillus plantarum subs. plantarum Dad-13

Page 2 of 2 | Total Record : 13

 1   2 

Filter by Year

2025 2025


Reset
Filter By Issues
All Issue Vol. 14 No. 3 (2025): ITEPA