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I Desak Putu Kartika Pratiwi
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Itepa : Jurnal Ilmu dan Teknologi Pangan
Published by Universitas Udayana
ISSN : -     EISSN : 25278010     DOI : https://doi.org/10.24843/itepa
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology
Jurnal ITEPA adalah media publikasi ilmiah yang diterbitkan oleh Program Studi Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana yang terbit 4 kali dalam setahun. Jurnal ITEPA memuat hasil penelitian dosen dan mahasiswa internal dari Program Studi Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 8 Documents
 1 
Search results for , issue "Vol 1 No 1 (2012): Jurnal ITEPA" : 8 Documents clear
BEKATUL BERAS MERAH SEBAGAI SALAH SATU ALTERNATIF SUMBER ANTIOKSIDAN Putu Adiyasi Wulandari; I Ketut Suter; I Nengah Kencana Putra
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 1 No 1 (2012): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (334.67 KB)

Abstract

Red rice bran is a waste of cendana red rice mill which is widely available inTabanan regency, Bali. Red rice bran which produced rarely used as feed products. Thered rice bran has good nutrition such as anthocyanins, phenolics and antioxidant activityrespectively 109.33 mg/100 g rice bran, rice bran 4.38 mg/100 g, and 88.10%. Based onthe nutrient content and the high antioxidant activity showed that the red rice bran hasgreat potential to be used as functional foods
PENGARUH PERBANDINGAN JUMLAH TEPUNG KETAN DAN TERUNG BELANDA TERHADAP KARAKTERISTIK DODOL. Enda Yudhi P Bangun; Imaculata Subardjiati; Ni Putu Timur Ina
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 1 No 1 (2012): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (51.066 KB)

Abstract

The aim of this research is to determine the effect of comparison between amount of stickyrice flour and tamarillo on the characteristics of dodol and to know the right comparison betweenamount of sticky rice flour and tamarillo to produce dodol with the best characteristics. The researchdesign with used is randomized group design with comparisons between the amount of sticky riceflour and tamarillo were: 100%:0%, 85%:15%, 70%:30%, 55%:45%, and 40%:60%. Treatments wererepeated three times to obtain 15 units of the experiment and the data were analyzed by varianceanalysis. If there was any impact on the treatment, analysis was followed by Duncan’s test. The resultof the research have shown that comparison between the amount of sticky rice flour and tamarillo hadsignificant affects on water content, total sugar content, acidity (pH), fat content, antocyanin content,color, texture, flavor, taste, and overall acceptance. The best characteristics of dodol tamarillo wasfound on comparison between 55% sticky rice flour and 45% tamarillo with the following criteria:water content 16,45% wb, total sugar content 45,98% wb, acidity (pH) 4,66, fat content 7,18% wb,antocyanin content 8,05mg/100g, protein content 4,29% wb, texture slightly elastic, and theacceptance of color, aroma, taste, overall acceptance are like
STABILISASI BEKATUL DALAM UPAYA PEMANFAATANNYA SEBAGAI PANGAN FUNGSIONAL Ni Made Ayuk Puspita Dewi; I Ketut Suter; I Wayan Rai Widarta
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 1 No 1 (2012): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

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Abstract

Rice bran has a high fat content so prone to rancidity. Therefore, it is necessary toinactivate lipase stabilization process which is the cause of rancidity. Factors affecting therice bran stabilization is temperature and time. Appropriate stabilization method canminimize the damage as well as bioactive components of rice bran lipase inactivatesimultaneously. Bran stabilization at low temperature (100 ° C) within a longer time (15min) was able to inactivate lipase contained in the bran and maintain the composition ofbioactive components and antioxidant activity of rice bran
PENGARUH SUBSTITUSI TEPUNG BERAS DENGAN UBI JALAR UNGU TERHADAP KARAKTERISTIK “KLEPON” YANG DIHASILKAN Debora Febrina Sari; I Made Sugitha; AAI Sri Wiadnyani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 1 No 1 (2012): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (46.378 KB)

Abstract

The aim of this research was to determine the effect of the substitution between rice flour withpurple sweet potato to characteristics of “klepon” and to determine the best comparison to produce thebest characteristics of “klepon”. The design of research was Randomized Block Design. Ratio of riceflour and purple sweet potato were : 100% : 0%, 90% : 10%, 80%: 20%, 70% : 30%, 60% : 40%, 50%: 50%, respectively. The treatments were replicated three times. Data were analyzed with ANOVAand if the was treatment effect on the observed variables, further analyzed by Duncan’s test. The bestcharacteristics of “klepon” was indicated by application of ratio of rice flour 60% : purple sweetpotato 40%. The following criteria water content 24,25 (% wb); ash 0,56 (% wb); protein 2,48 (%wb); fat 1,34 (% wb); carbohydrate 71,37 (% wb); and anthocyanin 0,08%, while the sensoryevaluation criteria normal color, normal texture, normal aroma, taste rather liked, dan the overallacceptance criteria rather liked
PENGARUH KONSENTRASI ASAM SITRAT DAN GULA TERHADAP KARAKTERISTIK JELI TERUNG BELANDA Bonar Cius Sinaga; Imaculata S; I Ketut Suter
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 1 No 1 (2012): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (58.61 KB)

Abstract

This study aimed to determine the concentration of citric acid and sugar to produce jellytamarillo with the best characteristics. Experimental design used was Randomized Block Designfactorial with factors I is the concentration of citric acid that consists of four levels; 1. 0% (w/v)concentration of citric acid from volume of friut juice, 2. 2 % (w/v) concentration of citric acid fromvolume of fruit juce, 3. 4 % (w/v) concentration of citric acid from volume of fruit juice, 4. 6 %citric acid (w/v) concentration of citric acid from volume of fruit juice and the second factor is theconcentration of sugar that consists of three levels such as: 1. the sugar concentration of 45 g in 45ml of fruit juice, 2. 55 g in 45 ml of fruit juice, 3. 65 g in 45 ml of fruit juice. The treatment wasrepeated 2 times to obtained 24 units of the experiment and the data were analyzed by analysis ofvariance. If there is any effect of the treatment, the analysis followed by Duncan's Multiple RangeTest. The results showed that the treatment of the interaction between citric acid and sugar very realeffect on the moisture content, anthocyanin content, total sugars, and total dissolved solids, whilethe treatment of acid concentration was highly significant to the degree of acidity (pH) and citricacid and sugar treatment had no effect significant effect on the color, texture, aroma, flavor, overallacceptance. Treatment concentration of citric acid 2% of the volume of fruit juice and sugar 65 g in45 ml of fruit juice produces jelly with the best characteristics with the criteria: water content of65.60% w / w, 0.42 mg/100g anthocyanin content, total sugar 31.31%, 2.75 pH, total dissolvedsolids 17.10 oBrix, color rather like, chewy texture, aroma rather like, flavor rather like and overallacceptance rather like
PENGARUH WAKTU PENGUKUSAN DAN FERMENTASI TERHADAP KARAKTERISTIK TAPE UBI JALAR UNGU (Ipomoea batatas var. Ayamurasaki) Secretly Galih Aditya; Ni Made Yusa; Ni Luh Ari Yusasrini
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 1 No 1 (2012): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (51.013 KB)

Abstract

The aim of this research is to know the time influence of steam and fermentation on thecharacteristic of purple sweet potato tape. This research used Randomized Group Design (RGD) with2 factors. The first factor was the steam duration (20, 30 and 40 minutes) and the second was thefermentation duration (48, 60 and 72 hours). The result of this research showed that the duration ofsteam and fermentation gave highly significant effect on texture, color, taste, texture (score test),overall acceptance and non-significant effect on reducing sugar value, etanol value, starch value, pHlevel, aroma and texture (hedonic test). Thirty minutes of steam duration and 48 hours fermentationcould produce purple sweet potato tape with the best characteristics and could be accepted by thepanelist with texture 1.97 N, reducing sugar value 3.20%, starch value 4.30%, pH level 4.74, ethanolvalue 0.75%, the color was rather like, taste was like, the texture was rather soft and rather like,neutral flavor and overall acceptance was rather liked
PENGARUH PERBANDINGAN TERIGU DAN TEPUNG KELADI TERHADAP KARAKTERSTIK MIE BASAH Aditya Degita Rizal; I Nengah Kencana Putra; Ni Wayan Wisaniyasa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 1 No 1 (2012): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (54.72 KB)

Abstract

This research aims to find out the effect of the comparison between wheat flour and caladiumflour used in moist noodle to produce moist noodle with the best quality requirements. The researchdesign used for this research is randomized block design with comparisons between of wheat flourand caladium flour as follows: 100%:0%, 95%:5%, 90%:10%, 85%:15%, 80%:20%, 75%:25%,70%:30% respectively. Treatments were repeated three times to obtain 21 units of the experiment andthe data were analyzed by variance analysis. If there was any impact on the treatment of the analysiswas followed by Duncan’s test. The result of the research have shown that comparison between ofwheat flour and caladium flour had significant affects on water content, ash content, protein content,color, taste, texture, and overall acceptance, but have not significant effect on fat content,carbohydrate content and aroma. The best characteristics of moist noodle which made withcomparison between of 80% terigu and 20% keladi flour with the following criteria : water content59,82%, ash content 1,12%, protein content 4,66%, fat content 5,59%, carbohydrate content 25,65%,aroma (mostly like), color (like), taste (mostly like), texture (elastic), overall acceptance (mostly like).
PENGARUH KONSENTRASI ASAM SITRAT TERHADAP KARAKTERISTIK EKSTRAK PIGMEN LIMBAH SELAPUT LENDIR BIJI TERUNG BELANDA (Cyphomandra beatacea S.) DAN AKTIVITAS ANTIOKSIDANNYA Nengah Sri Surianti; I Gusti Ngurah Agung; GAK Diah Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 1 No 1 (2012): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (105.767 KB)

Abstract

This research aimed to determine the influence of citric acid concentration on characteristic ofthe pigment extract of seed jelly tamarillo waste and to determine the exact concentration of citric acidto produce the best characteristic of pigment extracts of seed jelly tamarillo waste. This research useda randomized block design with treatments concentration of citric acid concentration on five levels,such as: 2%, 4%, 6%, 8%, and 10%. The treatment was repeated 3 times in order to get 15 unitsexperimntal. Vareabel observed were the yield, moisture content, anthocyanin total, phenol total andantioxidant activity. The results showed that the treatment is very significant on yield, totalanthocyanin, and total phenols, dan significantly on water content. The best results were obtainedfrom the treatment of citric acid concentration of 10% with characteristic yield of 42.29%, watercontent of 13.23%bk, anthocyanin total of 82.38 mg/100g, and phenols total of 33976.20 mg/100g.The best results pigment extract had antioxidant activity at IC50 on concentrations of 75.15 ppm.

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