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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 48 Documents
 1   2   3   4   5 
Karakteristik Fruit Leather Puree Jeruk Siam Kintamani (Citrus nobilis L.) dengan Perbandingan Bahan Pengikat Puree Rumput Laut (Eucheuma cottonii L.) Dan Biji Selasih (Ocimum basilicum L.) Ni Komang Legaliang Aribaten; Gusti Ayu Kadek Diah Puspawati; I Nengah Kencana Putra
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.p02

Abstract

Fruit leather is a sheet-shaped food product with a slightly tough texture, easy to roll, attractive color, and made from dried fruit puree. Kintamani Siamese orange can be processed into fruit leather, but its elasticity is lacking, so that the addition of a binder is required. The use of a combination of natural and synthetic binders in fruit leather has been widely studied, but combining natural binders is still rarely explored. Seaweed as a natural binder needs to be combined with other natural binders, such as basil seeds, to improve elasticity. This study aimed to determine the effect of the ratio of seaweed puree to basil seeds on the characteristics of fruit leather and to find the best ratio to produce Kintamani Siamese orange fruit leather with optimal characteristics. A Completely Randomized Design was used with six ratios of seaweed to basil seeds: 100%:0%, 80%:20%, 60%:40%, 40%:60%, 20%:80%, and 0%:100%, each with three replications. Data were analyzed using ANOVA at a 95% confidence level, followed by Duncan's multiple range test if significant effects were found. The results showed that the seaweed-basil seed ratio significantly affected (p<0,05) moisture content, tensile strength, elongation, elasticity, and hedonic values (appearance, overall acceptance). The best treatment was 60% seaweed and 40% basil seeds, with 12.13% moisture, 0.11 MPa tensile strength, 17.75% elongation, 0.64% elasticity, 41.55% total sugar, 4.06% crude fiber, slightly preferred texture and taste, and preferred appearance, aroma, and overall acceptance.
Deteksi Cemaran Streptococcus spp. dan Escherichia coli Pada Lawar Plek Di Desa Sukawati, Kecamatan Sukawati, Kabupaten Gianyar Ni Kadek Dwi Putri Yulia Pramesti Kastawa; I Desak Putu Kartika Pratiwi; 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.p13

Abstract

Lawar plek is a traditional Balinese food, especially in the Sukawati area, Kabupaten Gianyar. Lawar plek is made from a mixture of vegetables, chopped raw pork, spices, and the addition of raw pork blood. This lawar plek is susceptible to being contaminated with pathogenic bacteria due to the addition of raw meat and blood and a lack of hygiene and sanitation. This research aimed to determine the level of contamination of Streptococcus spp. and Escherichia coli in lawar plek in Sukawati Village, Kabupaten Gianyar. Samples were collected using the purposive sampling method. A total of six restaurants in Sukawati Village that met the sample criteria were included in this study and were coded RM1, RM2, RM3, RM4, RM5, and RM6. The lawar plek samples used in this research were taken at 11.00 and 14.00 WITA. Streptococcus spp. was detected by observing colony growth on Blood agar media, Gram staining, and catalase test, while E. coli contamination was carried out by observing the development of green metallic sheen colonies on Eosin Methylene Blue Agar (EMBA), and coliform contamination was detected through MPN calculations using media Lactose Broth (LB). The results showed that four samples (33.3%) of lawar plek were positive for containing Streptococcus spp. The E. coli test results showed that 100% of lawar plek did not meet the requirements for meat food without heat treatment (1,8 APM/gram). The detection of Streptococcus spp. and E. coli in the lawar plek samples indicates that hygiene and sanitation practices in the food processing and serving process are not being implemented, so further supervision needs to be carried out to reduce the occurrence of pathogenic bacteria contamination.
Pengaruh Perbandingan Tepung Ketan Putih dan Puree Labu Kuning (Cucurbita moschata D.) Terhadap Karakteristik Mochi Tika Martina Br Sinaga; Gusti Ayu Kadek Diah Puspawati; Putu Julyantika Nica Dewi
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.p09

Abstract

Mochi is a traditional Japanese cake that has a soft and chewy texture, usually made from white glutinous rice flour, shaped into balls but has a cloudy white color resulting from the glutinous rice flour itself. The nutritional content of mochi is mostly non-fiber carbohydrates. The addition of pumpkin puree has the potential to increase the nutritional value and color of mochi. This study was conducted to determine how the ratio of white glutinous rice flour and pumpkin puree affects the characteristics of mochi and to obtain the right combination to produce mochi with the best characteristics. This study was a laboratory study using a completely randomized design (CRD) with treatments comparing white glutinous rice flour and pumpkin puree consisting of 6 treatment levels, namely: (100%; 0%), (95%;5%), (90%;10%), (85%;15%), (80%;20%), and (75%;25%), with three replicates. The data were analyzed using analysis of variance, and if the treatment was significant (p˂0.05), it was further tested using Duncan's Multiple Range Test (DMRT). The results showed that the ratio of glutinous rice flour and yellow pumpkin puree affected the moisture content, ash, protein, fat, carbohydrates, crude fiber, β-carotene, antioxidant activity, color intensity L*, a*, b*, color preference, aroma, taste, and overall acceptance. The best results were obtained in treatment P5 (75% white glutinous rice flour: 25% yellow pumpkin puree), which produced the best mochi characteristics, including moisture content of 39.50%, ash content of 0.27%, protein content of 4.3%, fat content of 0.91%, carbohydrate content of 54.99%, crude fiber content of 0.15%, β-carotene of 19.36 mg/100g, antioxidant activity of 21.68%, L* value of 48.33; a* value of 17.00; b* value of 60, orange gold color, with a level of preference that was still acceptable to the panelists
Pengaruh Konsentrasi Carnauba Wax Sebagai Oleogelator Terhadap Oil Binding Capacity Oleogel Minyak Sawit Merah Agnes Vanessa; I Wayan Rai Widarta; I Gusti Ayu Kadek Diah Puspawati
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.p08

Abstract

Oleogel is oil structured into a semi-solid system, in which the hydrophobic liquid phase is entrapped within a three-dimensional matrix. One of the oils that can be used to produce oleogel is red palm oil (RPO). The most important factors in oleogel production are the concentration and type of oleogelator added, particularly in determining the oil binding capacity (OBC) of the oleogel. This study aimed to determine the effect of Carnauba wax (CW) concentration on the OBC of red palm oil oleogel and to identify the optimum concentration that yields an oleogel with 100% OBC, along with desirable physical characteristics and carotenoid content. The experiment was conducted using a Completely Randomized Design with five levels of CW concentration (5%, 7%, 9%, 11%, and 13%), each replicated three times, resulting in 15 experimental units. The parameters observed included OBC, carotenoid content, hardness, and color intensity (L*, a*, b* values, and descriptive color). The data obtained were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT). The results showed that increasing CW concentration significantly affected the OBC and hardness of the oleogel, altered its color, and reduced carotenoid content. The oleogel prepared with 11% CW produced the best characteristics, achieving an OBC of 100%, hardness of 1.61 N, carotenoid content of 225.97 mg/kg, L* value of 33.02, a* value of 28.05, and b* value of 43.27, with an olive sienna color.
Karakteristik Oleogel dari Campuran Minyak Sawit dengan Minyak Kanola dan Konsentrasi Oleogelator Lilin Lebah yang Berbeda Maria Virginia Myrananda Myrananda; I Wayan Rai Widarta; Ni Nyoman Puspawati
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.p11

Abstract

Shortening is made through a partial hydrogenation process that can produce trans fatty acid and is at risk of causing cardiovascular diseases. The oleogelation process serves as an alternative to produce oleogels that resemble to shortening. This research aimed to determine the effect of mixing palm oil with canola oil and beeswax concentration on the characteristics of oleogels and identify the ratio of palm oil to canola oil and beeswax concentration that yielded oleogels with the best characteristics. The experimental design employed was a Factorial Completely Randomized Design. The first factor was the mixing ratio of palm oil with canola oil consist of 5 levels: 90:10, 80:20, 70:30, 60:40, and 50:50, while the second factor was the beeswax concentration with 4 levels: 4%, 6%, 8%, and 10%. The treatments were repeated twice, resulting in a total of 40 experimental units. The data are analyzed using Analysis of Variance (ANOVA). If the treatment shows a significant effect, the data are further analyzed using the Duncan Multiple Range Test (DMRT). The data on the iodine number for the optimal oleogel treatment was analyzed using a T-Test. The results show that the mixing ratio of palm oil with canola oil and the beeswax concentration affect the hardness, oil loss, oil loss after 30 days of storage, and color. The oleogel with the best characteristics is obtained from the treatment with a palm oil with canola oil ratio of 50:50 and a beeswax concentration of 10%, with the following characteristics: iodine value of 67.61 g I₂/100g, hardness of 1.68 N, oil loss of 1.15%, oil loss after 30 days of storage of 0.77%, and color values of L* 71.78, a* 15.42, and b* 36.65, indicating a slightly yellowish white color.  
Perbandingan Whey Keju Dan Susu Segar Terhadap Karakteristik Stirred Yoghurt Probiotik Dengan Lacticaseibacillus paracasei RB210 Putri Suci Maharani; 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.p01

Abstract

The utilization of cheese whey as a raw material for stirred yoghurt production has potential as an alternative waste management solution. Whey has weak protein aggregation properties, thus it needs to be combined with fresh milk, which contains casein with stronger hydrophobic interactions, to improve yoghurt structure. This study aimed to evaluate the effect of cheese whey and fresh milk ratios on the characteristics of probiotic stirred yoghurt and to determine the optimal ratio using Lacticaseibacillus paracasei RB210. Completely Randomized Design (CRD) was used with five treatments cheese whey to fresh milk ratios of 80:20, 70:30, 60:40, 50:50, and 40:60. Each treatment was repeated three times (15 experimental units). Observed variables included total lactic acid bacteria (LAB), total acidity, pH, fat content, viscosity, and sensory attributes (color, aroma, texture, taste, and overall acceptance). Data were analyzed using Analysis of Variance (ANOVA), followed by Duncan's Multiple Range Test (DMRT) when significant effects were found. The results showed that the whey-to-milk ratio significantly affected total acidity, pH, fat content, viscosity, and sensory properties, but not total LAB. The best treatment was the 60:40 ratio, producing yoghurt with 9.32 log CFU/ml LAB, 0.51% acidity, pH 4.55, 0.15% fat, viscosity of 1.23 P.as, and favorable sensory characteristics yellowish-white color, sour taste, slightly thick texture, and good overall acceptance.
Pengaruh Perbandingan Mocaf Dan Tepung Kacang Hijau (Vigna radiata) Terhadap Karakteristik Pancake Einsteina Michelle Olga; Putu Ari Sandhi Wipradnyadewi; Anak Agung Istri Sri Wiadnyani
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.p12

Abstract

Increasing public awareness of the importance of a healthy diet encourages the development of gluten-free pancakes using modified cassava flour (mocaf). The protein content of pancakes can be enhanced by adding mung bean flour, which is rich in plant-based protein. This study aimed to determine the effect of the ratio of mocaf to mung bean flour on the characteristics of pancakes. The research employed a Completely Randomized Design (CRD) with six treatment ratios of mocaf and mung bean flour (100:0, 85:15, 70:30, 55:45, 40:60, and 25:75), with three replications. The observed parameters included moisture content, protein content, crude fiber content, fat content, ash content, carbohydrate content, hardness, and sensory evaluation (color, aroma, taste, texture, softness and chewiness, beany odor, and overall acceptability). The data were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT). The results showed that the ratio of mocaf and mung bean flour significantly affected the pancake characteristics. The best pancake characteristics were obtained at the ratio of 25% mocaf:75% mung bean flour, with moisture content of 37.20%, protein content of 24.98%, crude fiber content of 7.53%, ash content of 2.93%, fat content of 6.90%, carbohydrate content of 32.06%, hardness of 1.53 N, and sensory scores indicating a “like” category for color (overall color and color after cutting), aroma, and overall acceptability, while taste and texture were rated as “slightly like,” with a chewy and soft texture and a slightly beany odor.
Potensi Senyawa Bioaktif Daun Kersen (Muntingia calabura L.) sebagai Antioksidan dan Antiinflamasi: Sebuah Tinjauan Yuliatin Hasfiani
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 15 No. 2 (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.i02.p10

Abstract

Muntingia calabura L. leaves are tropical plant materials traditionally used as herbal remedies to treat various health conditions, particularly those associated with inflammation and oxidative stress. Numerous studies have reported that these leaves contain bioactive compounds, including phenolics, flavonoids, and terpenoids, which contribute to their biological activities by neutralizing free radicals and inhibiting the expression of pro-inflammatory cytokines. This review presents a synthesis of recent experimental and mechanistic evidence highlighting the synergistic potential of bioactive compounds from M. calabura leaves as natural antioxidants and anti-inflammatory agents for functional food applications. This review aims to comprehensively examine their antioxidant and anti-inflammatory potential based on findings from in vitro, in vivo, and mechanistic studies. The findings provide an up-to-date scientific overview of the potential of M. calabura leaves as sources of natural antioxidants and anti-inflammatory agents and support their further development in natural-based functional foods.
Karakteristik Kombucha Dengan Penambahan Kulit Jeruk Siam Kintamani (Citrus nobilis L.) Pada Fermentasi Lanjutan Kadek Ramana Sathya Pavana Wijaya; Ni Made Indri Hapsari Arihantana; Ni Wayan Wisaniyasa
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 15 No. 2 (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.i02.p01

Abstract

Kombucha is a fermented beverage made from sweet tea using a symbiotic culture of bacteria and yeast (SCOBY) that has a sour taste and distinctive aroma but is not liked by some consumers. One effort to improve the sensory quality of kombucha is to conduct further fermentation with the addition of natural ingredients. This study aims to investigate the effect of adding kintamani siamese orange peel (Citrus nobilis L.) on further fermentation and to determine the optimal concentration of kintamani siamese orange peel for producing kombucha with the best characteristics. The experimental design used was a Completely Randomized Design with five treatments of siamese orange peel concentration additions: 0%, 1.5%, 3%, 4.5%, and 6%, repeated three times, resulting in 15 experimental units. The parameters observed included total acidity, pH, alcohol content, total dissolved solids, total sugar, antioxidant activity, hedonic evaluation, and sensory scoring. The results showed that the addition of kintamani siamese orange peel significantly affected total acidity, pH, total alcohol, total dissolved solids, antioxidant activity, and total sugar. The best treatment was obtained with the addition of 1.5% kintamani siamese orange peel, resulting in kombucha with total acidity of 2%, pH of 3.2, total alcohol of 0%, total dissolved solids of 8.5°Brix, antioxidant activity of 50.93%, and total sugar of 4.90%, with a color liked, slightly strong and liked aroma of kintamani siamese orange peel, slightly strong and liked taste of kintamani siamese orange peel, and overall preferred acceptance.
Pengaruh Perbandingan Tepung Ubi Jalar Ungu (Ipomoea batatas L.) Dan Tepung Kacang Hijau (Vigna radiata) Terhadap Karakteristik Crackers Carroline Silvera Astri Sugiarto; I Nengah Kencana Putra; Ni Luh Ari Yusasrini
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 15 No. 2 (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.i02.p06

Abstract

Crackers are food products that are generally made from wheat flour, which is high in carbohydrates but low in protein and crude fiber. This study aims to determine the effect of the ratio of purple sweet potato flour and mung bean flour on the sensory, chemical, and physical characteristics, as well as the appropriate ratio to produce crackers with the best formulation. The experimental design used a completely randomized design (CRD) with five levels of purple sweet potato flour and mung bean flour ratios, namely 90:10, 80:20, 70:30, 60:40, and 50:50, and was repeated three times. The parameters observed included moisture content, protein content, crude fiber content, fat content, ash content, carbohydrate content, texture test (hardness), color test, and sensory test (texture, color, taste, aroma, overall acceptance, and crispness). The data were analyzed using ANOVA and followed by Duncan's Multiple Range Test (DMRT) if there was a significant effect. The results showed that the ratio of purple sweet potato flour to mung bean flour had a significant effect on sensory, chemical, and hardness characteristics. The best formulation was obtained in treatment P3 (70% purple sweet potato flour: 30% mung bean flour) with a moisture content of 4.97%, protein content of 13.97%, crude fiber content of 14.76%, ash content of 2.11%, fat content of 12.52%, carbohydrate content of 66.44%, and hardness of 11.13N. Sensory evaluation showed that the crackers were rated  as liked for texture, color, aroma, and overall acceptance, and slightly liked for hedonic taste, with a texture score of slightly crispy and a color test value of b* 22.00, but no effect on the L* value of 31.32 and a* value of 31.33. The best crackers excelled in protein, crude fiber, and fat content. Paired preference tests also showed that the comparison between wheat crackers and the best crackers had significant differences in color.  

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