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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 37 Documents
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Studi Higiene dan Sanitasi Melalui Keberadaan Escherichia coli dan Staphylococcus aureus Pada Pangan Tradisional Sate Babi di Obyek Wisata Sangeh Gusti Ayu Virga Dewi Mahayani; Luh Putu Trisna Darmayanti; Komang Ayu Nocianitri
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 Muhammad Irbah Andriansyah Mulyadi; I Desak Putu Kartika Pratiwi; Putu Julyantika Nica Dewi
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 Faustine Theodore; Komang Ayu Nocianitri; Sayi Hatiningsih
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
Pengaruh Konsentrasi Bubuk Wortel (Daucus carota L.) Terhadap Sifat Fisik, Kimia dan Sensoris Mochi Fayza Desti Maharantata; I Nengah Kencana Putra; Gusti Ayu Kadek Diah Puspawati
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.p11

Abstract

Abstract Mochi may be a conventional Japanese nourishment made from glutinous rice flour which is prevalent since of its chewy surface, the dietary substance contained in mochi is 75-90% carbohydrates so that it is wealthy in carbohydrates and moo in Β-carotene, and colors that use synthetic colors. One of the endeavors to extend the wholesome substance of Β-carotene in mochi and give common coloring is by including carrot powder which is wealthy in fiber and Β-carotene. This consider points to decide the impact of carrot powder concentration on the physical, chemical, and tangible properties of mochi and to discover out the proper concentration of carrot powder to create mochi with the most excellent characteristics. The think about utilized a Totally Randomized Plan (CRD) with a carrot powder concentration treatment comprising of 6 treatment levels: 0%, 2%, 4%, 6%, 8%, and 10% with three rehashes. Information were analyzed utilizing Examination of Fluctuation (ANOVA) when there was a critical impact (P<0.05), taken after by the Dunces Numerous Extend Test when critical impacts were found. The comes about appeared that the concentration of carrot powder had a genuine impact (P<0.05) on dampness substance, fiery remains substance, unrefined fiber substance, Β-carotene substance, color, hardness, and sensory within the shape of hedonic tests on color, taste, smell, and in general acknowledgment as well as scoring tests on color and taste. The most excellent characteristics of mochi are found within the expansion of 10% carrot powder with a dampness substance characteristic of 40.56%, Β-carotene contents of 4418.93 μg/100 g, ash contents of 2.65%, rough fiber contents of 6.70%, hardness of 0.64 N, color (L* 52.44, a* 23.67, b* 60.56) with a bronze-orange color, as well as the acknowledgment rate of panelists within the category of enjoying with a really orange color and an awfully carroty taste. In this way, the 10% concentration of carrot powder within the mochi detailing can increment the wholesome substance, particularly fiber and Β-carotene, without corrupting its tangible qualities. Keywords: Carrot powder, mochi, β-carotene Abstrak Mochi yaitu makanan tradisional khas Jepang pada bahan dasar tepung ketan yang digemari karena teksturnya yang kenyal, kandungan gizi yang ada di mochi sekitar 75-90% karbohidrat hingga kaya karbohidrat dan rendah kandungan β-karoten, serta warna yang menggunakan pewarna sintesis. Suatu upaya untuk memberi peningkatan pada kandungan gizi β-karoten pada mochi dan mamberi pewarna alami yaitu pada penambahan bubuk wortel yang kaya serat dan β-karoten. Penelitian ini mempunyai tujuannya sebagai mengetahui pengaruh konsentrasi bubuk wortel terhadap sifat fisik, kimia, dan sensoris mochi dan untuk mengetahui konsentrasi bubuk wortel yang sesuai agar menghasilkan mochi pada karakteristik terbaik. Penelitian memakai rancangan Acak Lengkap (RAL) di suatu perlakuan konsentrasi bubuk wortel yang diantaranya 6 taraf perlakuan : 0%, 2%, 4%, 6%, 8%, dan 10% pada tiga kali ulangan. Data dianalisiskan menggunakan sidik ragam apabila ada pengaruh nyata (P<0,05), dilanjutin pada uji jarak berganda Duncan. Hasil penelitian memberi petunjuk jika konsentrasi bubuk wortel mempunyai pengaruh nyata (P<0,05) pada kadar air, kadar abu, kadar serat kasar, kadar β-karoten, warna, hardnes (kekerasan), serta sensoris berupa uji hedonik pada warnanya, rasa, aroma, dan penerimaan semua serta uji skoring pada warnanya dan rasa. Karakteristik mochi terbaik ada di penambahan bubuk wortel 10% pada karakteristik kadar air 40,56%, kadar β-karoten 4418,93 µg/100 g, kadar abu 2,65%, kadar serat kasar 6,70%, hardness 0,64 N, warna (L* 52,44, a* 23,67, b* 60,56) dengan warna oranye bronze, serta tingkat penerimaan panelis pada kategori suka dengan warna sangat oranye dan rasa sangat terasa wortel. Dengan demikian, konsentrasi bubuk wortel 10% pada formulasi mochi bisa memberi peningkatan pada kandungan gizi, khususnya serat dan β-karoten, tanpa menurunkan kualitas sensorisnya. Kata Kunci: Bubuk wortel, mochi, β-karoten
Fortifikasi Daging Ikan Selar Kuning (Selaroides leptolepis) terhadap Kualitas Fisikokimia Mi Kering Jenri Parlinggoman Hutasoit; Risty Adekantari
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 15 No. 1 (2026): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2026.v15.i01.p05

Abstract

The increasing consumption of convenience foods, along with changes in modern lifestyles, has driven the need to develop noodle products with improved nutritional quality and based on local raw materials. Fortification of noodles through the substitution of animal protein offers a promising approach to enhance nutritional value while improving the physical characteristics of the final product. This study aimed to evaluate the effect of yellowstripe scad (Selaroides leptolepis) meat substitution on the nutrition composition and physical properties of dried noodles. A completely randomized design was applied with five levels of fish meat substitution, namely 0, 10, 15, 20, and 25%. Proximate parameters analyzed included moisture, protein, fat, ash, carbohydrate, and total energy contents, while physical properties comprised water absorption capacity, volume expansion, and cooking loss. Data were analyzed using analysis of variance (ANOVA) followed by Tukey’s test at a significance level of α = 5%. The results indicated that fish meat substitution significantly affected all evaluated parameters. Increasing substitution levels enhanced protein, fat, mineral, and moisture contents, while reducing carbohydrate content due to the substitution effect. These compositional changes were accompanied by improvements in noodle physical properties, as indicated by increased water absorption and volume expansion and reduced cooking loss. Despite the reduction in carbohydrate content, total energy remained relatively high due to contributions from protein and fat. The formulation with 25% fish meat substitution exhibited the most favorable nutritional quality and physical characteristics. Overall, yellowstripe scad meat substitution effectively improved the nutritional quality and cooking performance of dried noodles, indicating its potential for the development of high-nutritional-value noodle products based on local resources.  
Deteksi Cemaran Mikroba, Sanitasi, dan Higiene pada Warung Tipat Cantok di Kecamatan Kuta, Bali Maria Sandikania Mulya; Ni Luh Trisna Darmayanti; I Putu Suparthana
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 15 No. 1 (2026): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2026.v15.i01.p04

Abstract

Tipat cantok is a traditional Balinese food made from ketupat and boiled vegetables and then served with peanut sauce. Tipat cantok has a high level of starch and water so it is susceptible to being contaminated by microbes such as bacteria and fungi. Some of the microbes that can contaminate this food are Escherichia coli bacteria and yeast mold. This study aims to determine the contamination of pathogenic microbes, sanitation, and hygiene of tipat cantok traders in Kuta District, Badung Regency, Bali. The sampling method was total sampling and interviews with tipat cantok traders. The results of the study are presented in the form of data tables and analyzed descriptively. The parameters observed were total microbes, coliforms, Escherichia coli, yeast mold numbers, sanitary and hygienic practices. The results showed that 62.5 percent of the samples did not meet the requirements for total microbial contamination (<105 colonies/g) and 100 percent did not meet the requirements for yeast mold (<102 colonies/g). All samples showed positive results for coliform and as many as 100 percent of the samples met the requirements for Escherichia coli contamination (<102 colonies/g). The traders have not implemented personal hygiene practices and only implemented some sanitation practices. There are 37.5 percent of traders who store ingredients at the stall table for >4 hours, 100 percent of traders store raw materials >1 day, and 62.5 percent of traders use refillable water. Therefore, it can be concluded that tipat cantok in Kuta District, Badung Regency, Bali is still mostly poorly maintained sanitation and hygiene practices, and has a fairly high level of contamination with pathogenic microbes.
Karakteristik Es Krim Ubi Jalar Ungu (Ipomoea batatas L.) Probiotik Dan Viabilitas Lacticaseibacillus paracasei RB210 Selama Penyimpanan Gabrielle Thasya Wangsaputri; Ni Nyoman Puspawati; Sayi Hatiningsih
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 15 No. 1 (2026): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2026.v15.i01.p10

Abstract

Despite being a popular food, commercial ice cream products frequently contain synthetic colorants and flavorings. The anthocyanin pigments found in purple sweet potatoes increase the functional value of ice cream by acting as a natural substitute for artificial coloring agents and a source of antioxidant. This functional value might also be improved by adding probiotics such as Lacticaseibacillus paracasei RB210. However, probiotic viability may decrease during processing and frozen storage. The starch in purple sweet potato has the potential to protect probiotic cells and help maintain their viability during storage. The purpose of this study was to determine whether the purple sweet potato puree to milk ratito and storage time affected the viability of Lc. paracasei RB210 and to develop probiotic purple sweet potato ice cream with the best characteristics throughout four weeks of storage. This study was conduct using a Completely Randomized Design (CRD) with two factors which were puree-to-milk ratio (0:100, 5:95, 10:90, 15:85, 20:80) and storage duration (0, 2, and 4 weeks), resulting in 15 treatment combinations with two replications (30 units). Data were analyzed using ANOVA followed by DMRT when significant. Results showed that the interaction between the two factors significantly affected anthocyanin content, hedonic scores for color, aroma, taste, texture, overall acceptance, and descriptive scores for color and taste. The purée-to-milk ratio significantly affected overrun, melting time, protein content, and antioxidant activity. Storage duration significantly affected melting time, LAB count, and antioxidant activity. The best treatment (U3M4) maintained Lc. paracasei RB210 viability with 88% overrun, 8.05 minutes melting time, 3.37% protein, 8.24 log CFU/g LAB (1.83 × 10⁸ CFU/g), 41.72% antioxidant activity, and 2.55 mg/100g anthocyanins. The ice cream had a favorable purple color, mildly distinctive sweet potato taste, pleasant aroma, and was highly liked for its texture and overall acceptance.
Pengaruh Suhu dan Waktu Maserasi terhadap Aktivitas Antioksidan Ekstrak Buah Asam Gelugur (Garcinia atroviridis Griff. ex T.Anderson) Nicholas Wilbert; I Dewa Gde Mayun Permana; Luh Putu Trisna Darmayanti
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 15 No. 1 (2026): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2026.v15.i01.p03

Abstract

Asam gelugur fruit (Garcinia atroviridis Griff. ex T.Anderson) is a local commodity rich in bioactive compounds with potential as a natural antioxidant source, but its utilization remains suboptimal. Extraction of bioactive constituents from asam gelugur fruit allows its utilization as a natural source of antioxidants. This study aims to determine the effect of temperature and maceration time on antioxidant activity and to determine the optimal combination of temperature and maceration time to produce extracts with the highest antioxidant activity. A completely randomized factorial design (CRFD) was used, with two factors: maceration temperature (30, 45, 60°C) and maceration time (12, 24, 36 hours). All data were analyzed using two-way analysis of variance and Tukey’s Honestly Significant Difference (HSD) test. The results showed that the interaction of temperature and time had a highly significant (P≤0,01) effect on total phenolics content, total flavonoid content, and antioxidant activity (IC₅₀), and a significant effect (P≤0,05) on vitamin C content. The best treatment to obtain asam gelugur fruit extract with the highest antioxidant activity was maceration at 30°C for 36 hours, with total phenolics of 10.49±0.12 mg GAE/g, total flavonoids of 3.16±0.28 mg QE/g, vitamin C content of 18.92±0.54 mg AAE/g, and IC₅₀ value of 1.08±0.02 mg/mL.
Karakteristik Permen Gummy Probiotik Dengan Isolat Lokal Lacticaseibacillus paracasei RB210 Selama Penyimpanan Pada Suhu Dingin Adina Chara Andisa; Ni Nyoman Puspawati; Ni Made Indri Hapsari Arihantana
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 15 No. 1 (2026): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2026.v15.i01.p07

Abstract

Candy is a fun food enjoyed by of all ages, with gummy candy being one of the most popular due to its chewy texture. Various innovations have been made to enhance its functional value by adding nutritious ingredients such as tamarind turmeric, ginger, citrus extract, or probiotic microorganisms like Lacticaseibacillus paracasei RB210. One factor that affecting the quality of probiotic gummy candy is storage duration, which tends to reduce the number of viable probiotic bacteria. This study aims to evaluate the effect of cold storage duration on the characteristics and viability of Lacticaseibacillus paracasei RB210 in probiotic gummy candy and to evaluate its characteristics and viability over a four-week storage period. A Completely Randomized Design (CRD) was used with five treatment durations (0, 1, 2, 3, and 4 weeks), each replicated three times for a total of 15 experimental units. Data were analyzed using Analysis of Variance (ANOVA), and if significant effects were found, Duncan’s multiple range test was applied. Observed parameters included moisture content, water activity (aw), reducing sugar, chewiness, total lactic acid bacteria (LAB), total yeast and mold, and sensory evaluation. The results showed that cold storage duration significantly affected moisture content, reducing sugar, chewiness, total LAB, and sensory attributes of texture and overall acceptance, but had no significant effect on water activity, yeast and mold count, or the sensory attributes of aroma, color, and taste. Storage for up to 4 weeks was still able to maintain the characteristics and viability of Lacticaseibacillus paracasei RB210 in probiotic gummy candy, with characteristics including moisture 38.57%, aw 0.92, reducing sugar 7.37%, chewiness 66.66 N, total LAB 8.55 log CFU/g, total yeast and mold 3.43 log CFU/g, favorable acceptance for color and taste, slightly favorable for aroma and flavor, chewy texture, and favorable acceptance for overall acceptability.
Perbandingan Mocaf Dengan Tepung Kacang Merah (Phaseolus vulgaris) Terhadap Karakteristik Tortilla Bebas Gluten Andrea Rivanya Prameswary; Anak Agung Istri Sri Wiadnyani; I Putu Suparthana
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 15 No. 1 (2026): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2026.v15.i01.p06

Abstract

Tortilla is a type of flatbread commonly made from wheat flour. However, the gluten content in wheat poses health risks for individuals with celiac disease. Therefore, innovation in tortillas products with characteristics similar to wheat-based tortillas is needed. This study aimed to determine the effect of varying ratios of modified cassava flour (mocaf) and red bean flour on the chemical, physical, and sensory characteristics of gluten-free tortillas, as well as to identify the optimal formulation. The experimental design used a Completely Randomized Design (CRD) with six treatment ratios of mocaf to red bean flour (100:0, 90:10, 80:20, 70:30, 60:40, 50:50), each replicated three times. Observed parameters included moisture, protein, fiber, ash, fat, carbohydrates, antioxidant activity, texture profile (tensile strength, elongation, and hardness), and sensory evaluations (color, aroma, taste, texture, scoring, and overall acceptance). Data were analyzed using ANOVA and further tested with Duncan’s Multiple Range Test (DMRT) at a significance level of α = 0.05. The results showed that the flour ratio significantly affected all observed parameters. The best formulation was 70% mocaf:30% red bean flour, with a moisture content of 31,48%, protein 4,49%, fiber 5,02%, ash 2,99%, fat 6,95%, antioxidant activity 18,98%, tensile strength 0,06 MPa, elongation 35,66%, hardness 14,69 N. The sensory evaluation showed scores of slightly liked for color, taste, aroma, texture, and overall acceptance, while softness intensity was rated as slightly hard. Compared to wheat-based tortillas, the 70% mocaf:30% red bean flour formulation showed advantages in moisture, fiber, protein, ash, and antioxidant content.  

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