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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
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Pengaruh Konsentrasi Maltodekstrin dan Glukomanan Terhadap Karakteristik Serbuk Minuman Instan Daun Jeruju (Acanthus ilicifolius L.) Ida Ayu Ambararacmi Padangratha; Gusti Ayu Kadek Diah Puspawati; I Gede Arie Mahendra Putra
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.p04

Abstract

Jeruju leaves are types of mangrove plants that contain phenolic compounds and have been developed as powdered instant drink using maltodextrin encapsulant. Maltodextrin has poor viscosity after applied as encapsulant so it can be combined with encapsulants like glucomannan. The used material can affect the concentration of maltodextrin and glucomannan needed to achieve the product with best characteristics. This research aims to know the effects of maltodextrin and glucomannan concentration on the characteristics of jeruju leaves instant drink powder, and the right maltodextrin and glucomannan concentration to achieve the product with the best characteristics. This research uses Completely Randomized Design Factorial with two factors namely: 1) maltodextrin concentrations (10%; 20%) and 2) glucomannan concentrations (0%; 0.5%; 0.75%; 1%), the repetitions were done twice. The data was analyzed using an Analysis of Variance, if the treatment affects the observed variable, it will be continued with Duncan Multiple Range Test. The result shows that the interaction between maltodextrin and glucomannan had real impact on total phenolic compound, encapsulation efficiency, and antioxidant activity. Each maltodextrin and glucomannan concentration had real impact on yield, meanwhile maltodextrin concentration individually had real impact on ash content and dissolving time. The concentration of  20% maltodextrin and 0.75% glucomannan results in jeruju leaves instant drink powder with the best characteristics: yield 18.48%, water content 3.99%, ash content 1.54%, total phenolic compound 9.19 mg GAE/100g, encapsulation efficiency 84.09%, antioxidant activity 66.38%, dissolving time of 2.54 minutes, color, aroma, taste, and overall acceptance showed slightly liked score.
Pengaruh Penambahan High Fructose Corn Syrup terhadap Sifat Fisikokimia dan Sensoris Selai Edamame Ni Luh Gede Wiradani Luhde; I Dewa Gde Mayun Permana; I Desak Putu Kartika Pratiwi
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.p05

Abstract

Edamame jam is a jam made from edamame pulp with the addition of sugar, then cooked until thickened. The use of sand sugar in the processing of jam can result in a less smooth texture, making it difficult to apply to bread. A sand sugar concentration of more than 55% can result in crystallization of the jam after the heating process so that the resulting jam texture becomes hard. High Fructose Corn Syrup (HFCS) has a liquid texture so it is expected to be easier to process and at a certain concentration does not result in crystallization on the jam. The purpose of this study is to determine the effect of the addition of HFCS on the physiochemical and sensory properties of edamame jam and to obtain the right addition of HFCS in order to produce the best edamame jam characteristic. This research is an experimental study with a complete random design consisting of one factor, namely the concentration of HFCS addition of 25%, 30%, 35%, 40%, and 45%. All treatment was repeated 3 times so that 15 units of experiment were obtained. The data obtained is then analyzed using variance analysis and if there is an influence on the observed parameters, it will be continued with Duncan's Multiple Range Test. The results of the research showed that the concentration of HFCS in edamame jam had a significant influence (P<0,05) on moisture content, protein content, total sugar, antioxidant activity, total soluble solidity, viscosity, and sensory tests (hedonic and scoring). Edamame jam with the addition of 40% HFCS had the best jam characteristics with moisture content 23.68%, protein content 9.32%, total sugar 34.00%, antioxydant activity 10.98%, total solute solidity 60.10%brix, viskosity 35.06 Pa.s, spreadability 4.40 with criteria easy to spread, preferred color, aroma with preferred criteria, preferred sweet taste, preferred texture, and overall acceptance with preferred criteria that was acceptable to the panelists.
Kandungan Gizi Dan Asam Glutamat Sere Kedele Dengan Perlakuan Lama Perebusan Kedele Putu Ari Sandhi Wipradnyadewi -; Ida Bagus Wayan Gunam; Komang Ayu Nocianitri; Luh Dian Rna Fajarini
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.p11

Abstract

Sere kedele is a traditional food made from fermented soybeans, which is usually made by people on the southeast coast of Bali Island. In making soybean sere, the boiling time for soybeans ranges from 2 to 3 hours, which will affect the nutritional content and glutamic acid levels. This research aims to determine the optimal boiling time for nutritional content and glutamic acid levels. Soybean boiling time is 2 hours (P1) and 3 hours (P2). The design used was the T-test with 7x repetitions. The analysis showed that the 2-hour boiling treatment yielded the best water 59.65%, ash 2.29%, soluble protein 2.99%, and glutamic acid contents 2.46% compared to the 3-hour boiling treatment.
Aktivitas Antioksidan dan Profil Fitokimia Daun Kopi Kering Coffea arabica L. Ni Luh Putu Ravi Cakswindryandani; Ryan Pieter I Nalle; Zainal Abidin; Yuliana Tandi Rubak
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.p02

Abstract

Arabica coffee is one of the mainstay commodities in the Manggarai region Nusa Tenggara Timur and has been widely known for its distinctive taste. Arabica coffee produced in the Manggarai region consists of three types, namely Manggarai arabica coffee, Yellow caturra coffee, and Juria coffee. While the utilization of Arabica coffee plants in Manggarai primarily focuses on coffee beans, other parts, such as leaves, have not been widely processed. Coffee leaves are rich in antioxidants, including phenols, flavonoids, saponins, tannins, and caffeine, which can provide functional benefits if processed. One potential use for coffee leaves is as an ingredient in herbal drinks. The drying process is crucial in herbal drink production as it affects the antioxidant and phytochemical content of coffee leaves. Therefore, this study aims to assess the antioxidant activity, antioxidant capacity, total phenolic content, tannin, and caffeine levels in dried coffee leaves from the three coffee variants for use in herbal drinks. Results showed that drying fresh of three variants of Manggarai arabica coffee in an oven at 60°C for 8 hours increased their antioxidant activity and capacity, as well as total phenol, tannin, and caffeine levels. The IC50 values (a measure of antioxidant activity) for Manggarai arabica coffee, Yellow caturra, and Juria dried leaves were 1121.43 ppm, 1423.66 ppm, and 1798.12 ppm, respectively. These results indicate that while processing fresh coffee leaves enhances their antioxidant activity, Manggarai coffee leaves exhibit weak antioxidant activity. Furthermore, the different coffee leaves variants did not significantly affect (P > 0.05) antioxidant activity, antioxidant capacity, or total phenolic content in dried coffee leaves. However, the tannin and caffeine levels in dried Manggarai arabica coffee leaves were significantly different (P < 0.05) compared to those in dried Juria coffee leaves.
Pengaruh Konsentrasi Sukrosa Terhadap Karakteristik Minuman Probiotik Susu Almon Dengan Isolat Lactobacillus rhamnosus SKG34 Bayu Setiawan; Komang Ayu Nocianitri; Ni Nyoman Puspawati
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.p03

Abstract

Probiotic drinks contain a number of good bacteria that are beneficial for the body. Plant-based probiotic drinks are an alternative that is not widely known. The aim of this research was to determine the effect of sucrose concentration on the characteristics of probiotic almond milk drinks fermented with Lactobacillus rhamnosus SKG34 and to determine the appropriate sucrose concentration to produce probiotic almond milk with the best characteristics. This research used a Completely Randomized Design (CRD) that consists of 5 levels sucrose concentration 0, 3 6, 9, and 12 percents. Each treatment was repeated 3 times to obtained 15 experimental units. The data were analyzed by Analysis of Variance (ANOVA) and if there was a significant effect (P<0,05), then proceed with the Duncan Multiple Range Test (DMRT) at 5 percents error. The results showed that sucrose concentration had a very significant effect (P<0.01) on sugar total, aroma, taste, sweetness and overall acceptability. Sucrose concentration of 6 percent produced the best probiotic almond milk drinks characteristics with LAB total of 8.76 log cfu/ml, acidity degree of 6.22, acid total of 0.15 percent, sugar total of 6.51 percent, sensory characteristic showed that color was liked, aroma rather was liked, preferred sweet and not sour taste, and overall acceptance was liked.
Pengaruh Perbandingan Tepung Kacang Koro (Canavalia ensiformis L.) dan Tepung Tapioka Terhadap Karakteristik Fisikokimia dan Sensoris Nugget Jamur Tiram Virginia Putri Dangga; Ni Wayan Wisaniyasa; I Nengah Kencana Putra
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.p09

Abstract

Nuggets are processed meat food product made with added binding agents, fillers, and coatings. Potentiality as filler is possessed by jack bean meal, yet utilizing this powder devoid of diverse flour categories shall yield end commodities featuring fragile, marginally rigid, and diminished elastic mouthfeel. Cassava starch represents the most frequently applied substance for cohesive purposes. The current investigation was executed to establish the influence concerning the proportion of jack bean meal plus tapioca starch toward the physicochemical and organoleptic properties of oyster mushroom croquettes and to identify the supreme balance of jack bean meal and tapioca starch for fabricating oyster mushroom nuggets with the finest physicochemical and sensory attributes. This inquiry utilized twin categories of experimental frameworks, specifically Completely Randomized Design (CRD) along with Randomized Block Design (RBD). Five separate concentration levels constituted the experimental ratio of jack bean powder and manioc flour, namely: (100:0), (80:20), (60:40), (40:60), (20:80). The researchers repeated each trial three times, generating fifteen individual laboratory samples. We analyzed the acquired statistics through (ANOVA) and if significant differences appeared (p<0.05), proceeded with (DMRT). Data revealed that the mixture of sword bean flour and cassava powder had a measurable consequence (P<0.05) on fat, protein, total carbohydrates, dietary fiber, rigidity, and sensory qualities including preference testing (hue, savor, texture, and collective approval) and ranking analysis (elasticity) of Pleurotus-based nuggets. The treatment with a percentage of 60% sword bean flour: 40% tapioca flour produced nuggets with the best characteristics, with a water content of 66.39%, ash 2.16%, fat 4.10%, protein 5.51%, carbohydrate 22.10%, crude fiber 3.44%, hardness 2.57N, and sensory characteristics that were liked, including hedonic aroma, color, taste, texture, and overall acceptance, as well as a slightly chewy texture score.
Pengaruh Perbandingan Tepung Ketan (Oriza sativa L. Var glutinosa) dan Tepung Porang (Amorphophallus oncophyllus) Terhadap Karakteristik Lappet Renty E.S.Lumbantobing; Putu Suparthana; 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.p08

Abstract

Lappet is a traditional food of the Batak Toba ethnic group characterized by a chewy texture. It is typically made from glutinous rice flour with unti filling, which consists of grated coconut mixed with palm sugar, shaped into a cone and wrapped in banana leaves. The nutritional content of lappet is predominantly composed of non-fiber carbohydrates. Porang flour has the potential to increase dietary fiber content and enhance the functional nutritional value of lappet. This study aimed to examine the effect of different proportions of glutinous rice flour and porang flour on the chemical and sensory characteristics of lappet and to determine the optimum ratio. The research was conducted using a Completely Randomized Design with treatments consisting of combinations of glutinous rice flour (%) and porang flour (%) arranged in five levels, namely P0 (100:0), P1 (90:10), P2 (80:20), P3 (70:30), and P4 (60:40). Each treatment was repeated three times, resulting in a total of 15 experimental units. The collected data were analyzed using analysis of variance, followed by Duncan’s Multiple Range Test (DMRT). The results indicated that variations in the proportion of glutinous rice flour and porang flour had a significant effect (P < 0.05) on moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber, calcium oxalate levels, as well as sensory evaluation parameters including color,aroma, taste, texture, overall acceptability, and the scoring of lappet color and texture. The treatment using a 90:10 proportion of glutinous rice flour to porang flour (P1) produced lappet with the most optimal characteristics. The product contained 32.80% moisture, 0.46% ash, 3.20% protein, 9.82% fat, 53.87% carbohydrates, 1.82% crude fiber, and 0.003% calcium oxalate. From the sensory evaluation, the lappet was characterized by a light brown color and a chewy texture, while its taste and aroma were rated as favorable, resulting in a high level of overall acceptance among panelists.
Optimasi Konsentrasi Pati Biji Alpukat (Persea Americana M.) Dan Kitosan Menggunakan RSM Terhadap Sifat Barrier Edible Film Indira Andria Putri; Anak Agung Istri Sri Wiadnyani; I Nengah Kencana Putra
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.p07

Abstract

Edible films are thin, consumable layers used as food packaging, typically made from starch. One of high-amylose starch source is avocado seed starch. However, starch-based films generally exhibit high water vapor transmission rate and water uptake, which are indicators of edible film with poor barrier properties because the film becomes more easily permeated by water vapor and absorbs excess water, making it unable to protect the product effectively. Therefore, chitosan incorporation is required to reduce both WVTR and water uptake in the edible film by forming a denser film matrix. This interaction reduces overall porosity and effectively decreases permeability to water vapor. With an experimental strategy based on Central Composite Design (CCD), this study aimed to ascertain the optimum concentrations of chitosan and avocado seed starch using Response Surface Methodology (RSM) in connection to the water barrier properties of edible films. The result showed that 3.93 percent avocado seed starch and 0.41 percent chitosan were the optimum conditions. According to a validation test of the optimum condition carried out under these circumstances. After testing, the edible film with the best barrier properties had a tensile strength of 3,90 MPa, elongation at break of 32 percent, thickness of 0.15 mm, and a light reddish-brown color characterized by L*=68.91, a*=7.94, and b*=17.65.

Page 5 of 5 | Total Record : 48

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