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Karakteristik Fisikokimia dan Sensoris Bakso Ikan Tenggiri (Scomberomorus commerson) Melalui Substitusi Tapioka dengan Tepung Kacang Merah (Phaseolus vulgaris L.) Sitohang, Emily C.; Wisaniyasa, Ni Wayan; Trisna Darmayanti, Luh Putu
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 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 Paramita Wulandari, Kadek Ratih; Nocianitri, Komang Ayu; Suparthana, I Putu; Sutriswati Rahayu, Endang
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 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

Pengembangan Minuman Tradisional ‘Loloh Cemcem’ Menjadi Minuman Instan Yang Berpotensi Sebagai Pangan Fungsional Sumber Antioksidan Alit Wirastuti, Ni Kadek; Kadek Diah Puspawati, Gusti Ayu; Ari Yusasrini, Ni Luh
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 Loloh cemcem is a traditional Balinese drink made from cemcem leaves (Spondias pinnata (L.f) Kurz), commonly consumed fresh and offering health benefits. The innovation of loloh cemcem in instant powder form simplified preparation and allowed the product to be consumed over a longer period of time. However, further research was needed regarding the combination of coating agents such as maltodextrin and gum arabic, as their usage varied depending on the characteristics of each ingredient. The objective of this study was to determine the effect of the maltodextrin and gum arabic ratio on the characteristics of instant loloh cemcem powder, as well as to identify the optimal ratio of maltodextrin and gum arabic to achieve the best characteristics. The study used a completely randomized design (CRD) with maltodextrin and gum arabic ratio treatments consisting of 5 levels (5:0, 4:1, 3:2, 2:3, and 1:4), each level repeated 3 times. Data were analyzed using Analysis of Variance (ANOVA) and post-hoc tests with Duncan’s Multiple Range Test (DMRT). The analysis of loloh cemcem instant powder showed that the maltodextrin and gum arabic ratio significantly affected (P<0.05) moisture content, ash content, total phenols, antioxidant activity, encapsulation efficiency, loading capacity, and sensory acceptability. The maltodextrin and gum arabic ratio of 2:3 (P3) produced the best characteristics with moisture content of 3.70%, ash content of 1.47%, total phenols of 66.93 mg GAE/100g, antioxidant activity of 74.84%, encapsulation efficiency of 53.03%, loading capacity of 35.49%, dissolution time of 51.70 seconds, and sensory preference for color, aroma, taste, and overall acceptance with values of 5.44, 5.20, 4.96, and 5.08, respectively. Keywords: gum arabic, loloh cemcem, maltodextrin, instant powder. Abstrak Loloh cemcem merupakan minuman tradisional khas Bali yang berbahan dasar daun cemcem (Spondias pinnata (L.f) Kurz), biasa dikonsumsi dalam bentuk segar dan memiliki manfaat Kesehatan. Inovasi loloh cemcem dalam bentuk serbuk instan dapat memberikan kemudahan dalam penyajian serta memungkinkan produk dikonsumsi dalam jangka waktu yang lebih lama. Inovasi loloh cemcem dalam bentuk serbuk instan dapat memberikan kemudahan dalam penyajian dan dapat dinikmati dalam jangka lebih lama. Namun, diperlukan kajian lebih lanjut terkait kombinasi bahan penyalut seperti maltodekstrin dan gum arab, karena penggunaannya masih bervariasi tergantung pada karakteristik masing-masing bahan. Tujuan penelitian ini yaitu mengetahui pengaruh dari rasio maltodekstrin dan gum arab terhadap karakteristik serbuk instan loloh cemcem, serta menentukan rasio maltodekstrin dan gum arab yang tepat untuk menghasilkan karakteristik terbaik. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan rasio maltodekstrin dan gum arab yang terdiri dari 5 taraf (5:0, 4:1, 3:2, 2:3, dan 1:4), setiap taraf dilakukan 3 kali pengulangan. Data dianalisis menggunakan Analysis of Variance (ANOVA) dan uji lanjut dengan Duncan’s Multiple Range Test (DMRT). Hasil analisis serbuk instan loloh cemcem menunjukkan bahwa rasio maltodekstrin dan gum arab berpengaruh nyata (P<0,05) terhadap kadar air, kadar abu, total fenol, aktivitas antioksidan, efisiensi enkapsulasi, loading capacity, dan kesukaan sensoris. Rasio maltodekstrin dan gum arab 2:3 (P3) menghasilkan karakteristik terbaik dengan kadar air 3,70%, kadar abu 1,47%, total fenol 66,93 mg GAE/100g, aktivitas antioksidan 74,84 %, efisiensi enkapsulasi 53,03%, loading capacity 35,49%, waktu larut 51,70 detik serta kesukaan sensori pada warna, aroma, rasa, dan penerimaan keseluruhan disukai dengan nilai berturut-turut 5,44; 5,20; 4,96; 5,08. Kata kunci: gum arab, loloh cemcem, maltodekstrin, serbuk instan.

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 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 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 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 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 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 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 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

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I Desak Putu Kartika Pratiwi

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itepa@unud.ac.id

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Jl. Kampus Bukit Jimbaran 80361 Bali, Indonesia

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Kota denpasar,

Bali

INDONESIA

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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

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

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