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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 22 Documents
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Search results for , issue "Vol 12 No 3 (2023): Jurnal ITEPA" : 22 Documents clear
Pengaruh Perbandingan Terigu dan Tepung Sorgum Putih Terfermentasi Terhadap Karakteristik Roti Manis Cassey Tiffany; Ni Made Indri Hapsari Arihantana; Luh Putu Trisna Darmayanti
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 3 (2023): Jurnal 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.2023.v12.i03.p14

Abstract

This study was aimed to determine the effect comparison of wheat and fermented white sorghum flour on the characteristics of sweet bread and to determine the right ratio of wheat and fermented white sorghum flour to produce sweet bread with the best characteristics. This study used a Completely Randomized Design with treatment ratio of wheat flour and fermented white sorghum flour that consists of 6 levels namely; 100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%, and 50%:50%. The treatment was repeated 3 times to produce 18 experimental units. The data obtained will be analyzed using analysis of variance, if the treatment had a significant effect, it will be continued with the Duncan's Multiple Range Test (DMRT) test. The results showed that the ratio between wheat flour and fermented white sorghum flour had a significant effect on moisture content, ash content, crude fiber content, development power, pore uniformity, bread hardness, hedonic test (color, aroma, texture, taste, and overall acceptance), and scoring test (colors and texture) for the sweet bread. The ratio of 70% wheat and 30% fermented white sorghum flour had the best characteristics of sweet bread with moisture content 22.02%, ash content 1.21%, crude fiber content 4.24%, development power 170.41%, pore uniformity 79.67, bread hardness 7.06 N, with sensory characteristics of color browny-yellow was liked, the texture was soft enough and was liked, and for aroma, taste, overall acceptance was liked.
Kajian Produksi Dan Analisis Mutu Pangan Tradisional Sere Kedele Di Kabupaten Klungkung, Bali Putri Irdayanti; I Putu Suparthana; Sayi Hatiningsih
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 3 (2023): Jurnal 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.2023.v12.i03.p05

Abstract

Sere kedele is a traditional fermented soybean product. This type of food is processed by home industries, especially in Klungkung Regency and several areas in Gianyar. This research was conducted to obtain information related to the traditional production process and analysis of the quality of sere kedele, especially in the Klungkung Regency, Bali. This research carried out in two stages, namely a survei to determine the production process, raw/additional materials used, presentation method, production area, and distribution of sere kedele in Klungkung Regency. The second stage is to analyze the chemical properties of traditional sere kedele food in Klungkung Regency. The survei results show that there are five producers of sere kedele in the villages of Tusan, Tihingan, Galiran, Tojan, Akah and Besang. The processing of sere kedele is different for each producer, such as the length of boiling, the length of fermentation, and the stage of adding seasonings. The samples used in this study is raw sere kedele and fried sere kedele. Sere kedele mentah in Klungkung Regency contains water content 56.85%-60.85%, ash content 1.21%-1.34%, protein content 14.68%-22.04%, fat content 5.69%-9.62%, and carbohydrate content of 13.64%-15.16%. Meanwhile, fried soybean sere has a water content of 1.42%-4.46%, an ash content of 1.45%-1.83%, a protein content of 13.45%-30.65%, fat content of 36.14%-42,1%, and carbohydrate content is 26.78% -41.49%. Keywords: sere kedele, Klungkung, fermentation, traditional food
Pengaruh Suhu Dan Lama Pengeringan Terhadap Karakteristik Teh Celup Herbal Daun Gonda (Sphenoclea zeylanica Gaertn.) Christofer Audi Simbolon; Ni Made Yusa; Nengah Kencana Putra
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 3 (2023): Jurnal 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.2023.v12.i03.p19

Abstract

This study aims to determine the effect of temperature and proper drying time to produce gonda leaf herbal tea bags with the best characteristics. This research used a completely randomized factorial design with two factors, namely drying temperature (50oC, 60oC, 70oC) and drying time (180 minutes, 210 minutes, 240 minutes). There are 9 treatment combinations, each treatment combination is repeated 2 times so that the number of treatment combinations is 18 experimental units. The data obtained were analyzed by analysis of variance. If the treatment had a significant effect, it would be followed by the Duncan test. The results showed that interaction beetwen drying temperature and time treatment had a very significant effect (P<0,01) on moisture content, total phenolic content, antioxidant activity and hedonic taste of gonda leaf herbal tea, have a significant effect (P<0,05) on total flavonoid content and hedonic colour and also had no significant effect (P>0, 05) to test the hedonic aroma and overall acceptance. The drying temperature of 50oC with a drying time of 240 minutes was the best temperature and drying time to produce herbal tea bags of gonda leaves with an antioxidant activity of 58.56% with IC50 1136443,36 ppm, moisture content of 6.37%, total phenolic content was 5.07 mg GAE / g, total flavonoid content was 0.84 mg QE / g, and sensory properties of colour 3.45 (slight liked), aroma 3.15 (neither like nor dislike), taste 3,65 (liked) and overall acceptance 3.15 (neither like nor dislike).
Viabilitas Weissella confusa F213 Pada Sari Buah Terung Belanda (Solanum betaceanum Cav.) Terfermentasi dan Karakteristiknya Selama Penyimpanan Irvan Kurniawan Simatupang; Komang Ayu Nocianitri; I Nengah Kencana Putra
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 3 (2023): Jurnal 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.2023.v12.i03.p10

Abstract

This research was conducted to knowing the storage time of fermented tamarillo juice with Weissella confusa F213 which still can be categorized as a probiotic drink and has good characteristics. This study used a completely randomized design (CRD) with factor treatment storage time of 0, 5, 10, 15, 20, 25, and 30 days. The treatment was repeated 3 times resulting in 21 experimental units and the data were analysed by analysis of variance followed by multiple comparison test of Duncan Multiple Range Test (DMRT). The results showed that probiotic tamarillo juice can still be categorized as a probiotic drink until 30 days of storage at cold temperatures (4oC) with good characteristics, namely total LAB 7.26 Log CFU / ml, total acid 0.379%, total sugar 15.49%, pH 4.1, TSS 10 oBrix, slightly preferred aroma and colour and preferred overall taste and acceptance.
Pengaruh Penambahan Daun Stevia (Stevia rebaudiana Bertoni) terhadap Karakteristik Teh Celup Herbal Temu Putih (Curcuma zedoaria (Berg.) Roscoe) Astria Kezia br Sinuhaji; Luh Putu Trisna Darmayanti; Ni Luh Ari Yusasrini
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 3 (2023): Jurnal 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.2023.v12.i03.p01

Abstract

The objective of this study was to know the effect of stevia leaves addition on the characteristics of herbal tea bag made from white turmeric and to know the right of stevia leaves addition to get the best characteristics of herbal tea bag of white turmeric. This research used a Completely Randomized Design with the stevia leaves addition as a treatment which consist of 6 levels: 0%, 2%. 4%, 6%, 8%, and 10%. The treatment was repeated three times, resulting in 18 experimental units. The data obtained were analyzed by analysis of variance (ANOVA) and if the treatment had a significant effect, then it was followed by The Duncan Multiple Range Test (DMRT). The results showed that the stevia leaves addition had a highly significant effect (P<0,01) on the moisture content, total phenolics, antioxidant activity, and taste (scoring test), had a significant effect (P<0,05) on the ash content, and no significant effect (P>0,05) on panelists’ preference for color, taste, flavor, and overall acceptance.. The result showed that 10% concentration of stevia leaves addition was the best treatment, where the herbal tea produced had a criteria: moisture content 10.58%; ash content 7.14%; total phenolics 17.84 mg GAE/g; powder antioxidant activity 85.94%; brewed antioxidant activity 81.85%; the color, flavor, taste, and an overall acceptance were slightly liked; and the taste was sweet.
Pengaruh Perbandingan Oat Instan dan Pisang Mas (Musa acuminata) Terhadap Karakteristik Pancake Gluten Free Levana Levana; Ni Luh Ari Yusasrini; Anak Agung Istri Sri Wiadnyani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 3 (2023): Jurnal 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.2023.v12.i03.p15

Abstract

This study was to ascertain the impact of comparing instant oats and banana (Musa acuminata) on the quality of gluten-free pancakes as well as the optimum comparison of quick oats and banana mas to generate the greatest quality of gluten-free pancakes. The experimental design was a randomized design with factors, specifically the comparison of instant oats and banana, consisting of five level, namely: 30%: 70%; 40%: 60%; 50%: 50%; 60%: 40%; and 70%: 30%. The expiremented open three repeat were given in order to get the fifteen experimental units. The data obtained were analyzed of variance (ANOVA) in the SPSS program (SPPS 25) and if there has significant effect between treatments, it was continued with Duncan's Multiple Range Test (DMRT). Parameters observed in this study include moisture content, ash content, protein content, crude fiber content, and sensory evaluation test. The treatment had a significant effect on moisture content, ash content, protein content, crude fiber content, hedonic color, texture, taste, overall acceptance, and color and taste scoring. The P4 treatment, namely the ratio of 60% instant oats and 40% banana mas, produced gluten-free pancakes with the best characteristics with the criteria of water content of 48.28%, ash content of 1.94%, protein content 7.55%, crude fiber content 3.19%, the color is slightly brown and liked, the aroma liked, the taste is slightly banana and liked, the texture is liked, and the overall reception is liked.
Pengaruh Perbandingan Jagung Manis dan Kacang Tanah Terhadap Karakteristik Susu Jagung Modifikasi Nuhayillah Urziah; Ni Made Yusa; I Made Sugitha
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 3 (2023): Jurnal 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.2023.v12.i03.p06

Abstract

This study aimed to determine the effect of the sweet corn and peanut ratio on the characteristics of modified corn milk and to find out the right amount of sweet corn and peanuts to obtain the best characteristics of the modified corn milk. The experimental design used was a completely randomized design with the comparison of sweet corn and peanuts as a treatment which consisted of 6 levels, namely: 100%:0%, 90%:10%, 80%:20%, 70%:30%, 60% :40%, and 50%:50%. The treatment was repeated 3 times, resulting in 18 experimental units. The data obtained were analyzed by analysis of Variance, and if the treatment had a significant effect, it would be continued with the Duncan Multiple Range test. The results showed that the comparison of sweet corn and peanuts had a significant effect on moisture content, ash content, protein content, fat content, carbohydrate content, total solids content, crude fiber content, beta carotene, hedonic test (color, aroma and overall acceptance) and scoring test (color, aroma and taste). However, it had no significant effect on the hedonic taste test. The best characteristics were obtained from the ratio of 70% sweet corn: 30% peanuts with the criteria of water content 85.32%, moisture content 0.11%, protein content 2.76%, fat content 6.43%, carbohydrate content 5.63%, total solids content 14.68 %, crude fiber content of 2.26% and beta carotene content of 0.08% as well as the sensory properties of the hedonic test the color was favored with the criteria of white and slightly yellow, the aroma and taste were typical of peanuts and overall acceptance was liked.
Pengaruh Perbandingan Tepung Beras dengan Tepung Pisang (Musa paradisiaca L.) Terhadap Karakteristik Kue Apem Kukus Joice Pratiwi Purnamasari Nababan; Ni Made Indri Hapsari Arihantana; Gusti Ayu Kadek Diah Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 3 (2023): Jurnal 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.2023.v12.i03.p20

Abstract

This study was aimed to determine the effect comparison of rice flour with banana flour on the characteristics of steamed apem cake and determine the best comparison of rice flour and banana flour to produce steamed apem cake with the best characteristics. The experiment used a completely Randomized Design with comparison of rice flour and banana flour treatment consisting of 6 levels: 100%: 0%, 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40%, and 50%:50%. The treatment was repeated 3 times to obtain 18 experimental units. The data was analyzed by using analysis of variance and if the treatment had a significant effect, then followed by a Duncan Multiple Range Test (DMRT). The results showed that the comparison of rice flour with banana flour had a significant effect (P<0,05) on water content, ash content, protein content, fat content, crude fiber content, texture and overall acceptability (hedonic), aroma, taste, texture, and color (scoring). Steamed apem cake produced from the comparison of 80% rice flour and 20% banana flour had the best characteristics, with water content of 36.43%, ash content of 0.57%, protein content of 2.90%, fat content of 1.72%, carbohydrate content of 58.38%, crude fiber content of 2.45% and swelling power of 32.17%, whitish brown color, very soft texture, and very sweet taste was liked, the characteristic aroma of bananas and overall acceptance was very liked.
Pengaruh Perbandingan Tepung Tulang Ikan Tuna Sirip Kuning (Thunnus albacares) dan Terigu Terhadap Karakteristik Cookies Sebagai Makanan Fungsional Tinggi Kalsium Azizah Septiyani Irawan; Ni Made Indri Hapsari Arihantana; I Made Sugitha
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 3 (2023): Jurnal 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.2023.v12.i03.p11

Abstract

The purpose of this study was to determine the effect of comparison yellowfin tuna fish bone and wheat flour on the characteristics of cookies and to determine the best comparison of yellowfin tuna fish bone to produce cookies with the best characteristics. The design used in this study was a completely randomized design (CRD) with treatment of the amount of flour and bone meal of yellowfin tuna consisting of 5 levels, that are 100%: 0%; 90%:10%; 80%:20%; 70%:30%; and 60%:40%. The treatment was repeated 3 times to obtain 15 experimental units. The data obtained were analyzed statistically using variance and if the treatment had a significant effect, it was continued with Duncan's Multiple Distance Test. The results showed that the ratio of flour and bone meal of yellowfin tuna had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, calcium content, scoring test (color, texture, aroma, and taste) and hedonic test (color, aroma, and texture) cookies. Ratio of 60% flour with 40% yellowfin tuna fish bone produced cookies with the best characteristics with the criteria of water content 6.5%, ash content 13.17%, protein content 11.54%, fat content 46.85%, carbohydrates content 21.90%, calcium content 5.91%, characteristic of colour was brownish yellow and ordinary, aroma was fishy and ordinary, texture was crunchy and ordinary, taste was slightly typical of tuna and ordinary, and overall acceptance was ordinary.
Evaluasi Profil Sensori Produk Kopi Instan Starbucks VIA Ready Brew Unflavored Menggunakan Metode CATA (Check-All-That-Apply) Reza Ardiansyah Saputra; I Desak Putu Kartika Pratiwi; Ni Luh Ari Yusasrini
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 3 (2023): Jurnal 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.2023.v12.i03.p02

Abstract

Coffee has a distinctive aroma and taste, and it is usually served in the form of drinks. This study aimed to determine the sensory profile of Starbucks instant coffee VIA ready brew unflavored based on consumer acceptance by CATA (Check All That Apply) method and to identify the consumer preferences maps. There were three variant of Starbucks instant coffee VIA ready brew unflavored as follows: VIA colombia, VIA pike place and VIA italian roast that tested on 34 panelists. Each panelist gave response of CATA acceptance with the attribute that already issued. The data analyzed by XLSTAT 2021 software with sensory data analysis and preference mapping (PREFMAP) features. Sensory profile were interpreted through three analyzes such as Cochran’s Q test, Correspondence Analysis and Principal Coordinate Analysis (PCoA). The ideal instant coffee based on biplot map were the attributes of a bitter taste, smoky aroma, viscosity mouthfeel and bitter aftertaste. The sensory profile evaluation results from the 3 variants of VIA ready brew unflavored were as follows: VIA colombia has the attributes of sour taste, fruity aroma, nutty aroma, watery mouthfeel and sour aftertaste, VIA pike place has the attributes of bitter taste, nutty aroma, viscosity mouthfeel and bitter aftertaste, VIA italian roast has the attributes of bitter taste, smoky aroma, viscosity mouthfeel and bitter aftertaste. The result of preference mapping showed that VIA italian roast had the ideal sensory profile with the highest level of preference.

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