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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 18 Documents
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Search results for , issue "Vol 12 No 1 (2023): Jurnal ITEPA" : 18 Documents clear
Pengaruh Substitusi Parsial Tepung Beras dengan Tepung Ubi Jalar Cilembu (Ipomea batatas (L). Lam Cv. Cilembu) terhadap Karakteristik Kue Apem Kukus Ni Putu Suriani; I Nengah Kencana Putra; Sayi Hatiningsih
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 1 (2023): 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 | DOI: 10.24843/itepa.2023.v12.i01.p17

Abstract

Apem is a traditional Indonesian food known to the public as a snack made from rice flour. This study aimed to determine the effect of partial substitution of rice flour with cilembu sweet potato flour on the characteristics of apem cake and to know the best partial substitution to produce the best characteristics of apem cake. The design used in this study was a completely randomized design with a partial substitution treatment of rice flour and cilembu sweet potato flour which consists of 6 levels such as: 0%:100%, 10%:90%, 20%:80%, 30%:70%, 40%:60%, and 50%:50%. The treatment was repeated 3 times to obtain 18 units of the experiment. The data were analyzed by analyzed of variance and if the treatment affected on the variable significantly, then continued with the Duncan Multiple Range Test (DMRT). The result showed that partial substitution of rice flour with cilembu sweet potato flour had a significant effect on the content of moisture, ash, protein, fat, carbohydrate, crude fiber, swelling power, criteria hedonic of color, aroma, taste, and overall acceptance and criteria skor of color, aroma, texture and taste. The partial substitution of 50% produced apem cake with the best characteristics with moisture content 29.12%, ash content 0.51%, fat content 3.13%, protein content 2.85%, carbohydrate content 64.43%, crude fiber content 6.29%, swelling power 55.30%, score of color yellow, strong cilembu sweet potato scented, soft texture, sweet taste and overall acceptance liked.
Pengaruh Konsentrasi Sukrosa terhadap Karakteristik Susu Kacang Merah (Phaseolus vulgaris L.) Terfermentasi dengan Isolat Lactobacillus rhamnosus SKG34 Luh Komang Puspa Handayani; Komang Ayu Nocianitri; I Putu Suparthana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 1 (2023): 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 | DOI: 10.24843/itepa.2023.v12.i01.p08

Abstract

This research aims to identify the effect of sucrose concentration on the characteristics of fermented red bean (Phaseolus vulgaris L.) milk with isolate of Lactobacillus rhamnosus SKG34 and knowing the right amount of sucrose concentration to produce fermented red bean milk as probiotic drink with the best characteristics. This research used a completely randomized design (CRD) with concentration of sucrose as the main factor which consists of 6 levels including 0%, 2.5%, 5%, 7.5%, 10%, and 12.5%. The treatment was repeated 3 times to obtain 18 experimental units. The data were analyzed by analysis of variance (ANOVA) and if the treatment had a significant effect (P<0.05) on the observed variables, it was continued with Duncan New Multiple Range Test (DNMRT). The results showed that the treatment of sucrose concentration had a significant effect on the total LAB, total sugar, total acid, pH, preference value for taste, aroma, texture, sweet and sour taste score, and overall acceptance of fermented red bean milk but had no significant effect to the value of color preference. The 10% sucrose concentration produced a fermented red bean milk with the best characteristics that including the criteria for total LAB 11.54 Log CFU/ml, total sugar 14.72%, total acid 0.57%, pH value 4.67, the color was liked, taste sweet and slightly sour were liked, the aroma was slightly liked, slightly thick texture and overall acceptance were liked.
Pengaruh Konsentrasi Susu Skim terhadap Karakteristik Minuman Probiotik Sari Tomat Terfermentasi dengan Isolat Lactobacillus rhamnosus SKG34 Ni Luh Putu Gita Darmasari; Komang Ayu Nocianitri; Agus Selamet Duniaji
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 1 (2023): 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 | DOI: 10.24843/itepa.2023.v12.i01.p13

Abstract

Tomato is one of the food commodities that have the potential to be developed as probiotic drinks. This research aims to identify the effect of skimmed milk concentration on the characteristics of fermented tomato juice and to identify the proper concentration of skimmed milk in producing fermented tomato juice with the best characteristics. Fermentation of tomato juice used Lactobacillus rhamnosus SKG34 as isolates. The research was designed using Completely Randomized Design (CRD) with concentration of skimmed milk as treatment (0%, 2%, 4%, 6%, 8%, 10%). The data were analyzed by ANOVA and if the treatment affected the variable, then proceed with the Duncan test. The results showed that skimmed milk concentration had a significant effect on total LAB, total acid, pH, hedonic of color and skoring test (color, sour taste and sweet taste). The concentration of 4% skimmed milk produceded the best characteristic of fermented tomato juice with total LAB 1.04 x 1012 CFU/ml, total sugar 6.02%, total acid 1.49%, pH 4.01, preferred orange color, preferred aroma, preferred sour and slightly sweet taste, and preferred overall acceptance.
Pengaruh Lama Fermentasi menggunakan Isolat Lactobacillus rhamnosus MY2 terhadap Karakteristik Susu Kacang Tanah (Arachis hypogaea L.) Erza Aulia; I Made Sugitha; Agus Selamet Duniaji
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 1 (2023): 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 | DOI: 10.24843/itepa.2023.v12.i01.p04

Abstract

This research aims to identify the effect of fermentation time with Lactobacillus rhamnosus MY2 isolate on the characteristics of peanut milk and determine the right fermentation time to produce fermented peanut milk with the best characteristics. This research used a completely randomized design (CRD) with variations in fermentation time which consisted of 3, 6, 9, 12, and 15 hours. The treatment was repeated 3 times to produce 15 experimental units. The data obtained were analyzed using the analysis of variance (ANOVA) method and if the treatment had a significant effect (P<0.05) on the observed variables, then continued with Duncan New Multiple Range Test (DNMRT). The results showed that the treatment of fermentation time had a significant effect on the pH, total LAB, total acid, the value of preference for aroma and taste, the value of score for sour taste and viscosity, and overall acceptance but had no significant effect on protein content, fat content, the value of preference for color and texture of fermented peanut milk. The 6 hours fermentation time produce the best characteristics of fermented peanut milk with criteria pH 5.43, total LAB 8.52 Log CFU/ml, total acid 0.13%, protein content 3.27%, fat content 22.78%, the color, aroma, sour taste, texture, and overall acceptability was liked.
Jurnal ITEPA Jurnal ITEPA
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 1 (2023): 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

Abstract

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Pengaruh Konsentrasi Ragi Rhizopus oligosporus DP02 Bali Terhadap Karakteristik Tempe Kacang Gude (Cajanus cajan (L) Millsp) Anisha Nathania Saraswati; Agus Selamet Duniaji; Luh Putu Trisna Darmayanti
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 1 (2023): 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 | DOI: 10.24843/itepa.2023.v12.i01.p09

Abstract

The research was conducted with the aims to determine the effect of mold concentration with Rhizopus oligosporus DP02 Bali on the characteristic of pigeon peas tempeh and to determine the appropriate yeast concentration to produce tempeh with the best characteristic. The experimental design that used in this research was a completely randomized design with the treatment consisting of 5 levels of mold concentration, namely: 1%, 2%, 3%, 4%, and 5%. Each treatment was repeated 3 times to obtain 15 experimental units. The data were analyzed by analysis of variance and if there was a significant effect, the Duncan Multiple Range Test were perfomed. The results showed the yeast concentration had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, color (hedonic and scoring test), taste (hedonic test), texture (hedonic and scoring test), and overall acceptance (hedonic test) and had no effect on the aroma (hedonic test). The result show that the tempeh with a concentration of 5% yeast resulting the best tempeh characteristic with the criteria of 62.64% water content, 0.69% ash content, 9.66% protein content, 3.31% fat content, 23.70% carbohydrate content, 11.13% crude fiber content, color sensory test, aroma, taste, texture, overall acceptance are liked.
Karakteristik Tepung Premiks Berbahan Terigu dan Tepung Millet (Panicum miliaceum L.) Kecambah-Fermentasi pada Pembuatan Bolu Kukus Regine Dian Prativi; I Desak Putu Kartika Pratiwi; Ni Made Yusa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 1 (2023): 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 | DOI: 10.24843/itepa.2023.v12.i01.p14

Abstract

Millet flour produced by germination-fermentation method has been developed as substitute for wheat flour. This study was aimed to find out the characteristics of steamed cake premix flour made from wheat flour and GF millet flour, and to determine the exact ratio between wheat flour and GF millet flour to produce steamed cake with the best sensory characteristics. This research used Complete Randomized Design with a treatment of ratio between wheat flour and millet flour that consisted of 5 levels: 100%:0%, 85%:15%, 70%:30%, 55%:45%, and 40%:60%. The treatment was repeated three times to obtain 15 experimental units. The data obtained were analyzed by analysis of variance, if the treatment had a significant effect, then followed by Duncan Multiple Range Test. The result showed that the ratio between wheat flour and GF millet flour had a significant effect on ash content, fat content, and crude fiber for the premix flour, also had significant effect on swelling power, color intensity (scoring test), softness texture (scoring test), sandy texture (scoring test), texture (hedonic test), and overall acceptance for the steamed cake. The ratio 70:30 of wheat flour and GF millet flour had the best characteristics with moisture content 7.65%, ash content 1.08%, protein content 7.07%, fat content 3.04%, carbohydrate content 81.16%, crude fiber 3.29%, swelling power 153.48%, with sensory characteristics of steamed cake are lighted colors, soft and sandy texture, hedonic for color, aroma, texture, taste, overall acceptance is liked.
Pengaruh Suhu Perendaman Dalam Larutan Garam Terhadap Kandungan Kalsium Oksalat Tepung Keladi (Xanthosoma Sagittifolium) Putri Nathasya br Lahi; I Putu Suparthana; I Nengah Kencana Putra
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 1 (2023): 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 | DOI: 10.24843/itepa.2023.v12.i01.p05

Abstract

The potential for the use of taro as a food ingredient and raw material for the food industry has enormous opportunities, given the very affordable price of taro and its processing into flour which is quite simple for the community and industry to do. This study aims to determine the effect of salt (NaCl) solution temperature which used for immersion of the corms (Xanthosoma sagitifolium) to decrease the oxalate compound. The experiment was designed as a Completely Randomized Design with 28°C (room temp.), 60°C, 70°C, 80°C and 90°C as the treatments. All treatments were repeated 3 times so that 15 experimental units were obtained. The data were analyzed by using a variance analysis tool, and for the treatment showing significant effect was continued to be analyzed by using Duncan Multiple Range Test. The results indicated that temperature of salt solution has a significant effect on water content, calcium oxalate, yield and color of the flour which proceed from the corms. The flour produced from the corm which previously immersed in salt solution with temperature of 90°C has calcium oxalate content of 0.38%.
Pengaruh Konsentrasi Ragi Rhizopus oligosporus DP02 Bali Terhadap Karakteristik Tempe Kacang Hijau (Vigna radiata, L.) Karimatul Izzah; Agus Selamet Duniaji; I Gusti Ayu Ekawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 1 (2023): 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 | DOI: 10.24843/itepa.2023.v12.i01.p10

Abstract

The research was conducted with the aims to determine the effect of yeast concentration with Rhizopus oligosporus DP02 Bali on the characteristics of green bean tempeh and to determine the righ yeast concentration to produce green bean tempeh with the best characteristic. The research used completely randomized design with yeast concentration consisting of 5 different levels as the treatment, namely 1%, 1,5%, 2%, 2,5%, and 3%. Each levels was repeated 3 times to obtain 15 experimental units. The data were analyzed using ANOVA, and if there was a significant effect, the Duncan Multiple Range Test were perfomed. The results showed that the treatment had a significant effect on the green bean tempeh water content, ash content, protein content, fat content, carbohydrate content, curd fiber content, aroma, taste, texture, color, and overall acceptance. Yeast concentration of 3% produced the green bean tempeh with the best characteristics with water content of 54.17%, ash content of 0.60% , protein content of 8.22%, fat content of 2.53%, carbohydrate content of 33.79%, curd fiber content of 9.48%, and characteristics of color was liked, taste was liked, texture was liked, and overall acceptance was liked.
Pengaruh Perbandingan Tepung Okara dan Tepung Beras Terhadap Karakteristik Kue Apem Wirda Insani; Ni Made Yusa; Sayi Hatiningsih
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 1 (2023): 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 | DOI: 10.24843/itepa.2023.v12.i01.p01

Abstract

This study aimed to determine the effect of okara flour and rice flour ratio on the characteristics of apem cake and to determine the right of okara flour and rice flour to produce apem cake with the best characteristics. The experimental design used in this study was a Completely Randomized Design (CRD) with treatment that is the ratio of okara flour with rice flour which consist of 5 levels there is ( 0% : 100%; 10% : 90%; 20% : 80%; 30% : 70%; 40% : 60% ). The treatment was repeated 3 times to obtain 15 experimental units. The data obtained were analyzed by variance test and if the treatment had a significant effect with observed parameters, it was continued with Duncan Multiple Range Test (DMRT). The result showed that the ratio of okara flour with rice flour had significant effect on water content, ash content, protein content, crude fiber content, swellability, hedonic test color, aroma, texture, taste and overall acceptance and scoring test such as color and texture. The addition 30% of okara flour with 70% rice flour ratio produces apem cake with the best characteristics with water content 38.42%, protein content 6.04%, crude fiber content 9.99%, ash content 0.71%, swellability 3.47%, the color was brown and liked, the aroma liked, the texture was soft and liked, the taste liked and the overall acceptance liked.

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