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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 26 Documents
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Search results for , issue "Vol 12 No 4 (2023): Jurnal ITEPA" : 26 Documents clear
Pengaruh Konsentrasi Glukomanan (Amorphophallus Konjac) Terhadap Karakteristik Jelly Drink Wedang Jahe (Zingiber Officinale) Melly Karmila; I Desak Putu Kartika Pratiwi; I Wayan Rai Widarta
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 4 (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.i04.p10

Abstract

Ginger wedang was a traditional drink from Indonesia which can be further processed into jelly drink. Jelly drink are different from other types of gel products because jelly drink products are consumed by aspiration (flow) and immediately swallowed like a drink. Jelly drinks generally used carrageenan as a gelling agent but carrageenan has a weakness because has a high syneresis value, the addition of glucomannan can improve the gel properties that are formed into a strong and elastic gel and able to reduce gel syneresis. This research was conducted to determine the effect of adding glucomannan and to obtain the concentration of glucomannan which produces ginger wedang jelly drink with the best characteristics. The experimental design was a complete randomized design with one factor which are consisting 5 levels of glucomannan concentration, namely: 0.05%, 0.075%, 0.10%, 0.125%, 0.15% with three replications. The parameters tested are total soluble solids, syneresis, dietary fiber, and hedonic sensory test (taste, texture, easiness to swallowed, easiness consumed using straw, and overall acceptance). The data analyzed using Analysis of Variance (?=0.05) and continued by Duncan Multiple Range Test (?=0.05). The results showed that the concentration of glucomannan had a significant effect the total soluble solids, syneresis, dietary fiber, taste, texture, easiness to swallowed, easiness consumed using straw, and overall acceptance. The best characteristic of ginger wedang jelly drink was addition 0.1% glucomannan with the total soluble solids of 4.1%, syneresis of 3.91%, dietary fiber of 6.46%, and sensory acceptability are liked.
Pengaruh Perbandingan Puree Pepaya (Carica papaya L.) dan Puree Jeruk Manis (Citrus Sinensis L.) Terhadap Karakteristik Selai I Putu Angga Satria Prananda; I Made Sugitha; Ni Made Indri Hapsari Arihantana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 4 (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.i04.p05

Abstract

This research aimed to measure the effect of papaya and sweet orange ratio on the characteristics of the jam and to determine the exact ratio of papaya and sweet orange to produce jam with the best characteristics which is liked by panelists. This research used a completely randomized design with papaya and sweet orange ratio treatment consisting of 5 levels, such as 100%: 0%, 80%: 20%, 60%: 40%, 40%: 60%, and 20%: 80%. Each treatment was repeated three times, so that 15 experimental units were obtained. The data obtained were analyzed by analysis of variance and if there is a treatment effect, it will be further tested with Duncan's test. The results showed that the papaya and sweet orange ratio had a very significant effect on water content, total soluble solids, reducing sugar, beta carotene, vitamin C, viscosity, and pH, had a very significant effect on texture, color and aroma characteristics, had a significant effect on preference color and aroma, and did not significantly affect the preference for texture, taste, and overall acceptance. The ratio of 80% papaya and 20% sweet orange is the best treatment with chemical characteristics of water content 45.948%, reducing sugar 30.478%, beta carotene 1.503%, vitamin C 1.0833%, total soluble solids 53.0% brix, viscosity 1766.66 mPa.s, and pH 3,056, as well as sensory characteristics which include texture was slightly liked, color was slightly liked, aroma was slightly liked, taste was slightly liked, and overall acceptance was slightly liked.
Pengaruh Perbandingan Ampas Kelapa (Cocos nucifera L.) dengan Jeruk Siam Kintamani (Citrus nobilis Lour.) Terhadap Karakteristik Selai Aulia Rahayu Ramadhani Satyaningtyas Sudrajat; I Dewa Gde Mayun Permana; Ni Nyoman Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 4 (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.i04.p06

Abstract

This study aims to determine the effect of the ratio of coconut pulps on the characteristics of Kintamani Siamese Orange jam, as well as to determine the optimal ratio between coconut pulps and kintamani siamese orange to produce jam with desirable characteristics amd preference. This study was an experimental study using a Randomized Block Design consisting of six treatments, namely the ratio of coconut pulps and kintamani siamese orange 0: 100, 5: 95, 10: 90, 15: 85, 20: 80, and 25: 75. Each treatment was repeated 3 times, resulting in total of 18 experimental units. The obtained data were analyzed using Analysis Of Variance (ANOVA) and is there were significant effects, the Duncan Multiple Range Test (DMRT) was conducted. The results of the study showed that the ratio of coconut pulps and kintamani siamese orange in jam had a significant effect (P<0.05) on water content, viscosity, syneresis, vitamin C content, crude fiber content, total dissolved solids, and hedonic tests on color, aroma, taste and overall acceptance. The ratio of coconut pulp and Kintamani siam orange 5 : 95 has the best jam characteristics with a water content 17,24 %, total dissolved solids 51,66 %, vitamin C content 51,47 mg/g, syneresis 0%, viscosity 4.66 Pa.S, crude fiber content 1,86%, with orange color, aroma, taste, texture, and overall acceptance preferred by the panelists
Perbandingan Tepung Ubi Jalar Ungu (Ipomoea batatas L.) Pragelatinisasi dan Tepung Kacang Merah (Phaseolus vulgaris L.) Terhadap Karakteristik Biskuit Gluten Free Kadek Hita Cahyani; Anak Agung Istri Sri Wiadnyani; I Desak Putu Kartika Pratiwi
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 4 (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.i04.p16

Abstract

Biscuits are a dry folold prolduct with a crunchy texture that has a lolw water colntent, high carbolhydrate, and fat colntent. Generally, biscuits are made frolm wheat flolur which colntains gluten hence it is nolt safe tol colnsume folr peolple with gluten intolerance. The use olf pregelatinized moldified purple sweet poltatol flolur can be an alternative tol wheat flolur and improlve the characteristics olf noln-wheat biscuits. Purple sweet poltatol flolur is moldified tol have a lolw proltein colntent, thus red bean flolur needs tol be added tol increase the proltein colntent olf the biscuit. This study aimed tol determine the effect olf the ratiol olf pregelatinized moldified purple sweet poltatol flolur and red bean flolur oln the characteristics olf biscuits and determine the right ratiol olf pregelatinized moldified purple sweet poltatol flolur and red bean flolur tol prolduce biscuits with the best characteristics. This research uses the design olf colmpletely randolmized design (CRD) with 6 treatment levels, the ratiol olf moldified purple sweet poltatol flolur and red bean flolur: 100:0, 90:10, 80:20, 70:30, 60:40, 50:50 which was repeated 3 times tol olbtain 18 experimental units. The data olbtained was analyzed by analysis olf variance (ANOlVA), if there is significant effects therefolre it woluld be colntinued with Duncan's Multiple Range Test (DMRT). The results sholwed that the colmparisoln olf moldified purple sweet poltatol flolur and red bean flolur had significant effects (P<0.05) oln water colntent, proltein colntent, fat colntent, carbolhydrate colntent, hardness and hedolnic test including cololr, texture, taste, and olverall acceptance. Colmparisoln olf 80% moldified purple sweet poltatol flolur and 20% red bean flolur had the best characteristics olf biscuits with water colntent 2.90%, ash colntent 3.65%, proltein colntent 5.10%, fat colntent 28.85 %, carbolhydrate colntent 59.51%, hardness (hardness) 14.80 N, the cololr is like, the arolma is slightly like, the texture is like, the taste is like, olverall acceptance is like and antiolxidant activity 23.07%.
Pengaruh Penambahan Pati Ganyong (Canna Edulis K.) Termodifikasi Secara Heat Moisture Treatment (HMT) Terhadap Karakteristik Bakso Ayam Qoriatul Hafifa; Anak Agung Istri Sri Wiadnyani; Gusti Ayu Kadek Diah Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 4 (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.i04.p01

Abstract

Chicken meatballs are commonly made of chicken meat and flour with various seasonings. This study aimed to determine the effect of heat-moisture treatment (HMT) modified canna starch addition on the characteristics of chicken meatballs and also to determine the right amount of heat-moisture treatment (HMT) modified starch addition to produce chicken meatballs with the best characteristics. A Completely Randomized Design (CRD) were used, with HMT addition treatment consisting of 6 types: P0: control (tapioca 25%), P1:5%, P2:10%, P3:15%, P4:20%, P5:25%. The treatment was repeated 3 times, so 15 experimental units were obtained. The obtained data were analyzed by analyzed of varian (ANOVA) on the SPSS program which was followed by Duncan’s Multiple Range Test (DMRT). The observed parameters in this study are water absorption content, elasticity level, water content, ash content, protein content, fat content, carbohydrate content, sensory test (hedonic and scoring), and resistant starch content. The result showed that the addition of HMT-modified canna starch had a significant effect on water absorption content, elasticity level, water content, protein content, fat content, carbohydrate content, color (hedonic and scoring), and resistant content. Chicken meatballs with the best characteristics were obtained from the addition of modified canna starch by heat moisture treatment (HMT) 25% with water absorption capacity of 33.82%, elasticity 7.57 N, moisture content 64.33%, ash content 0.79% , protein content 13.36%, fat content 5.24%, carbohydrate content 16.25%, and resistant starch content 3.00% as well as sensory assessment of color, namely dark ash and preferred, ordinary aroma, slightly chewy texture and preferred, ordinary taste and overall acceptance is preferred.
Karakteristik dan Potensi Pangan Fungsional Flakes dengan Perbandingan Tepung Keladi Alami (Xanthosoma sagittifolium) dan Termodifikasi Heat Moisture Treatment (HMT) Komang Manik Kumala Dewi; Anak Agung Istri Sri Wiadnyani; Gusti Ayu Kadek Diah Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 4 (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.i04.p11

Abstract

Flakes are instant cereal in the form of thin crumbs with a crunchy texture and rich in carbohydrates which are practical and nutritious. Generally, flakes are made from cereals. Utilization of cocoyam flour can be used as an alternative because it is rich in carbohydrates. The use of cocoyam flour requires a breakthrough to improved the characteristics and functional properties by utilizing heat moisture treatment (HMT) modified flour which can improved the nutritional value of flakes and its potential as a functional food. The design study used in this study was a completely randomized design (CRD) with 6 treatment levels: 100:0, 80:20, 60:40, 40:60, 20:80, 0:100. All treatments were repeated three times to obtain 18 experimental units. The data obtained was analyzed by Anova, and if there was a significant effect, it would be continued with DMRT. The results showed that the comparison of cocoyam flour and modified HMT in flakes had a significant effect (P<0,05) on water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, crunch time, color content and hedonic test on color (L a b), aroma, taste and overall acceptance. Comparison of 60% cocoyam flour and 40% modified cocoyam flour had the best characteristics of flakes with criteria of water content 2.15%, ash content 1.80%, protein content 3.39%, fat content 17.21%, carbohydrate content 71.80%, crude fiber content 1.16%, crunch time 2.06 minutes, color content L* 51.93, a* 7.90, and b* 22.07, the color is liked slightly, the aroma is liked slightly, the texture is liked slightly and crunchy, the taste is liked slightly, and the potential as a functional food with resistant starch content and food fiber content are 3.80% and 4.53%.
Pengaruh Proporsi Terigu dan Tepung Sukun (Artocarpus altilis) Terhadap Karakteristik Brownis Panggang Ketut Ayurina Singarsari Diasaputri; Ni Nyoman Puspawati; Putu Suparthana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 4 (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.i04.p25

Abstract

Brownies is a soft textured cake with a distinctive chocolate flavor. This study aims to determine the effect of adding breadfruit flour on the characteristics of brownies and determine the right proportion ofbreadfruit flour to produce brownies with the best characteristics. The experimental design used in this study was a completely randomized design (CRD) with the addition of breadfruit flour consisting of 6 treatment levels: 0%, 5%, 10%, 15%, 20% and 25%. Each treatment was repeated 3 times to obtain 18 experimental units. Data were analyzed using variance and in the treatment which showed a significant effect followed by the Duncan Multiple Range Test (DMRT). The results showed that the addition of breadfruit flour had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, hedonic tests (color, texture, taste and aroma) and scoring tests (texture and taste). The addition of breadfruit flour as much as 15% produces the best product with the characteristics of a moisture content of 17.19%, ash content of 1.55%, protein content of 4.46%, fat content of 27.40%, carbohydrate content of 49.38%, crude fiber content of 8 .50%, preferred color, preferred soft texture, preferred brownie distinctive taste, preferred aroma and preferred overall acceptability.
Pengaruh Lama Fermentasi terhadap Karakteristik Minuman Probiotik Sari Buah Mangga Arumanis (Mangifera indica L. Var Arumanis) dengan Lactobacillus rhamnosus SKG 34 Ni Wayan Dewi Ardiani; Komang Ayu Nocianitri; Sayi Hatiningsih
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 4 (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.i04.p13

Abstract

Mango fruit is a local fruit with the third highest production level in Indonesia, one of the varieties is Arumanis mango. The increase in production during the season causes the market price of mangoes to be low, besides that arumanis mangoes have a short shelf life and have perishable properties, so processing is needed to increase economic value and maintain its shelf life by doing diversification into probiotic drinks. Fermentation time is an important factor in the growth of probiotic bacteria and affects product characteristics. This study aims to determine the effect of fermentation time on the characteristics of arumanis mango probiotic drink with Lactobacillus rhamnosus SKG34 and to determine how much fermentation time to produce arumanis mango probiotic drink with the best characteristics. This study used a Completely Randomized Design (CRD) with fermentation time as treatment factor, namely 0 hours, 6 hours, 12 hours, 18 hours, 24 hours, and 30 hours. Each treatment was repeated 3 times to obtain 18 experimental units. The data were analyzed by Analysis of Variance and if the treatment had a significant effect, then continued with the Duncan Multiple Range Test. The results showed that fermentation time had a significant effect on total LAB, total acid, pH, total sugar, hedonic of taste, sour taste score, sweet taste score and overall acceptance, but had no significant effect on hedonic of color and aroma. Fermentation for 18 hours produced of arumanis mango juice probiotic drink with the best characteristics, with total LAB of 10.28 Log CFU/ml, total acid 0.22 percent, total sugar 12.70 percent, pH 4.28, color, taste, overall acceptance is preferred, with the criteria of slightly sour and slightly sweet taste, and slightly preferred of aroma.
Pengaruh Lama Penyimpanan pada Chiller terhadap Zat Gizi dan Karakteristik Sensoris Menu Hot Plate Choice A di PT. Aerofood ACS Denpasar Ni Putu Dewi Kusuma Wardani; Gusti Ayu Kadek Diah Puspawati; Ni Luh Ari Yusasrini
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 4 (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.i04.p17

Abstract

Hot plate choice A is a type of main course produced by PT. Aerofood ACS Denpasar. The components of the Hot Plate Choice A menu are stored for 72 hours in a chiller at 5oC. Storage in cold (chilled) or frozen (frozen) conditions can affect the nutritional quality, decrease the quality, and sensory characteristics. This study aimed to determine the effect of storage time in the chiller on nutrients and sensory characteristics of the hot plate choice A menu and to determine the appropriate storage time for the hot plate choice A menu, which still has nutritional value and sensory characteristics suitable for consumption. The research method used a completely randomized design (CRD) with storage time treatments consisting of 8 levels, namely: (0 hours, 12 hours, 24 hours, 36 hours, 48 hours, 60 hours, 72 hours, and 84 hours). Each treatment was repeated 2 times to obtain 16 experimental units. The data obtained were analyzed using variance and if the treatment had a significant effect, then it was continued with the Duncan Multiple Range Test (DMRT). The results showed that storage time had a significant effect on moisture content, ash content, content fat, protein content, carbohydrate content, calorie content, and free fatty acid content Storage time in the chiller significantly affects moisture content, ash content, fat content, protein content, carbohydrate content, caloric value, and free fatty acid content, sensory preferences color, aroma, taste, texture, overall acceptability, colour, and textured scoring. The proper storage time to produce nutrients and sensory characteristics that are suitable for consumption in this study is at a storage time range of 0 hours to 24 hours with an average nutrient value at 24 hours storage, namely 56.069% water content, 1.101% ash content , protein content 38.999%, fat content 26.598%, free fatty acid content 0.020%, protein content 50.273%, caloric value 578.160 kcal, the color is liked slightly, color scoring with slightly, aroma is liked slightly, the texture is liked slightly, scoring texture with normal texture, the overall acceptance is liked slightly.
Perbandingan Tepung Talas Alami (Xanthosoma sagittifolium) dan Termodifikasi dengan Metode Autoclaving-Cooling Terhadap Karakteristik Kimia dan Sensoris Kue Lidah Kucing Eva Nisaul Mufida; Anak Agung Istri Sri Wiadnyani; Ni Wayan Wisaniyasa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 4 (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.i04.p02

Abstract

Lidah kucing is a cookies made of flour, egg white, powdered sugar and margarine. This cake have a form like a cat's tongue, thin, lightweight and has a crunchy texture. This study aims to determine the comparison of taro flour and modified taro flour (Xanthosoma sagittifolium) with autoclaving-cooling method on chemical and sensory properties of the lidah kucing cookies. The design used in this study was a completely randomized design (CRD). Comparative treatment of taro flour and modified taro flour with 6 treatment levels: 100:0, 80:20, 60:40, 40:60, 60:40, 80:20, 0:100. All treatments were repeated three times to obtain 18 experimental units. The data obtained were analyzed statistikally using analysis of variance and if there was a significant effect, it would be continued with the Duncan Multiple Range Test (DMRT). The results showed that the comparison of taro flour and modified taro flour in lidah kucing cookies had a significant effect (P<0.05) on water content, ash content, protein content, fat content and carbohydrate content. Comparison of 20% taro flour and 80% modified taro flour had the best characteristic of lidah kucing cookies with the criteria of water content 1.71%, ash content 1.22%, fat content 45.32%, protein content 5.14%, carbohydrate content 45.91%, the color was brown and liked, the aroma liked, the texture was slightly crunchy and liked, the taste was a bit typical of taro and liked and the overall acceptance was liked.

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