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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
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Search results for , issue "Vol 2 No 1 (2013): Jurnal ITEPA" : 8 Documents clear
ANALISIS MUTU AIR MINUM ISI ULANG DI KECAMATAN KUTA SELATAN, KABUPATEN BADUNG, BALI I Dewa Gede Natih Kacu Putra; K.A Nocianitri; Putu Ari Sandhi Wipradnyadewi
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 2 No 1 (2013): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

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Abstract

The aim of the study is to determine the quality of refill drinking water in district of KutaSelatan, Badung regency, Bali which includes smell, taste, color, pH, turbidity, hardness, amount ofdissolved solids, contamination of Coliform and Salmonella. The data obtained are presenteddescriptively in the form of table and compared to SNI standard quality of drinking water. Thedetermination depot sampling of drinking water refill is done by simple random sampling method.Population depot refill drinking water amount to 22 depots and 10 depots were taken as samples bylottery and analyzed in the laboratory. The results showed refill drinking water in the District of SouthKuta not meet drinking water quality standards and there are 8 depot refill drinking water that is notsafe for the health of depot A and B were contaminated by Salmonella, whereas, depot D, F, G, H, Iand J were contaminated by Coliform and Salmonella.
MEMPELAJARI PENGARUH KONSENTRASI EKSTRAK RIMPANG LENGKUAS (Alpinia galanga) TERHADAP PERTUMBUHAN Aspergillus flavus PADA KACANG TANAH Anak Agung Made Dharma Puthera; I Gusti Ngurah Agung; Agus Selamet Duniaji
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 2 No 1 (2013): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

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Abstract

This study conducted to determine the optimal concentration of galangal rhizome extract(Alpinia galanga) for inhibiting the growth of A. flavus in peanuts. The concentration of Alpiniagalanga extract used in this study were 0.1%, 0.2%, 0.3%, and 0.4%. In this study using a descriptiveanalysis and displaying the results of the research presented in images and tables. While quantitativedata were also analyzed by the method of completely randomized design (CRD) analyzed by analysisof variance and continued with different test by Least Significant Difference test (LSD 5%).The results showed that the crude extract of (Alpinia galanga) had the ability to inhibit thegrowth of A. flavus, with very strong categorized on PDA. At a concentration of 0.4% did not findany growth of A. flavus, whereas the largest population grows at a concentration of Alpinia galangaekstract 0.0% (without the exstract Alpinia galanga) that was 121.33 x 103 cfu / g. At a concentrationof 0.4% was also able to inhibit the growth of A. flavus that contaminate peanuts with the inhibition ofup to 100%.
KAJIAN KANDUNGAN ZAT GIZI DAN SIFAT SENSORIS LEDOK DARI BEBERAPA JENIS UMBI-UMBIAN I Wayan Suarta; Ni Made Yusa; I Ketut Suter
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 2 No 1 (2013): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

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Abstract

The aim of the study was to determine the nutrition content and sensory properties of ledokwhich made from various types of tubers. Experiments designed randomized block design whichcontains of six tubers treatment: yellow sweet cassava, yellow sweet potato varieties papua selulosa,purple sweet potato varieties RIS 03065-03, orange sweet potato varieties sari, white sweet potatovarieties sukuh, and white sweet potato varieties cengkuang. Each treatment was repeated three timesacquired 18 units of the experiment. The observation of parameters in this study were the moisturecontent, ash content, fat content, protein content, carbohydrate content, antioxidant capasity, sensoryproperties including color, aroma, taste, texture and overall acceptance. The data obtained wereanalyzed by analysis of variance, and if there are significant differences between treatments followedby Duncan Multi Range Test (DMRT).The results showed that, the use of types of tubers have significant effect on the content of fat,protein, carbohydrate, antioxidant capasity and sensory properties of the color, flavor, and texture, andwas not significant on the moisture content, ash content and sensory properties of the flavor andoverall acceptance. The best ledok was produced from purple sweet potato varieties RIS 03065-03with the following characteristics: moisture content 73,91% , ash content 0,69%, 3,14% fat content,protein content 10,58%, carbohydrate content 11,67%, antioxidant capasity 91,26% and overallacceptance (rather like)
PENGARUH PERBANDINGAN JUMLAH TEPUNG KETAN DENGAN LIDAH BUAYA (Aloe Barbandesis Miller) TERHADAP KARAKTERISTIK DODOL LIDAH BUAYA I Gusti Ngurah Antawinarya; Imacullata Subarjiati; I Gst. Ngr. Agung
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 2 No 1 (2013): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

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Abstract

The aims of this research are to determine the effects of comparison between the amount ofsticky rice flour with aloe on the characteristics of dodol and to find the right comparison between theamount of sticky rice flour and aloe to produce dodol with the best characteristics. The research designused is randomized group design with comparison between the amount of sticky rice flour and aloerespectively as follows: 100%: 0%, 85%:15%, 70%:30%, 55%:45%, and 40%:60%. The result wasrepeated three times producing 15 units of the experiment and the data was analyzed by varianceanalysis. If there was impact on the research, the analysis will be followed by Duncan’s test.The result of the research showed that comparison between the amount of sticky rice flour andaloe had significance effects on the content of water, dust, fat, protein, total sugar, antioxydantcapacity, colour, aroma, taste, texture and overall acceptance. The best characteristics of dodol aloewas found on comparison between 40% sticky rice flour and 60% for aloe with the folowing criteria :water content 17,89%, ast content 0,53%, 11, 47%, fat content, protein content 7,34%, total sugar45,80%, power antioxydant 50, 62%, texture elastic and overall acceptance is like.Keyword : sticky rice flour, aloe, dodol.
ISOLASI DAN IDENTIFIKASI KAPANG PADA KACANG TANAH (Arachis hypogaea L.) YANG DIJUAL DI BEBERAPA PASAR TRADISIONAL DI PROVINSI BALI I Made Kartana; Ni Wayan Wisaniyasa; Agus Selamet Duniaji
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 2 No 1 (2013): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

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Abstract

The aims of this study are to determine the contamination of fungi in peanuts, to find out whatkinds of fungi that contaminated of peanuts, and to know the populations of each kind of fungi inpeanuts are sold in some traditional markets in the province of Bali. This research used descriptiveanalysis where displaying the results of the study in the form of images and tables. The sampling wasQuota Sampling method by taking samples at several largest traditional markets in the province ofBali. The number of samples required 36 samples of local varieties peanut and 36 samples of rabbitvarieties peanut which taken from some of traditional markets in the province of Bali. Samples wereisolated using a PDA (Potato Dextro Agar). The incubation period of 5 days (120 hours) at roomtemperature (29 ° C). The identification and the purification were done until get the pure result withPDA (Potato Dextro Agar). The result showed that rabbit varieties peanut 80.56% were contaminatedby fungi, while, 19.44% of rabbit varieties peanut were not contaminated. Whereas, the result of localvarieties peanut 66.67% were contaminated and 33.33% were not contaminated by fungi. Each ofrabbit varieties peanut and local varieties peanut was contaminated by four kinds of fungi such as:Aspergillus Niger, Aspergillus flavus, Aspergillus parasiticus, Penicillium sp
FORMULASI TERIGU DAN TEPUNG KELADI PADA PEMBUATAN ROTI TAWAR I Gusti Putu Bayu Bramtarades; I Nengah Kencana Putra; Ni Nyoman Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 2 No 1 (2013): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

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Abstract

This research aims to investigate the effect of formulations of wheat and cocoyam flour usedin bread making and to know the comparison of wheat and cocoyam flour that produce bread withgood characteristics. This research used Randomized Block Design with a comparisons of wheat andcocoyam flour as follows: 100% : 0%, 95% : 5%, 90% : 10%, 85% : 15%, 80% : 20%, 75 % : 25%and 70% : 30%. The treatments was repeated twice, so there were 14 experiment units. The data wasanalyzed by analysis of variance, if there were significant effects then followed by Duncan's test.Result of the research shown that formulation of wheat and cocoyam flour on the bread making hadsignificant effects on bread volume, water content, ash content, crude fiber content, protein content, fatcontent, flavor, color, texture and overall acceptance, but had not significant effects on taste and poresuniformity of the bread. The formulation of 85% wheat and 15% cocoyam flour, produced bread withgood characteristics by: swelling degree of 129.87%; water content of 32.13%, ash content of 1.43%,protein content of 16.42%, fat content of 10.09%, crude fiber content of 6.33%, carbohydrate contentof 39.92%, pores uniformity of bread was mostly uniform, color was mostly liked, flavor was mostlyliked, taste was mostly liked, texture was mostly liked, and overall acceptance was mostly liked.
MEMPELAJARI PENGARUH PERBANDINGAN TERIGU DAN UBI JALAR UNGU (Ipomoea batatas var ayamurasaki) TERHADAP KARAKTERISTIK BAKPAO Yohana Christiani Ayu; Putu Timur Ina; IG Ayu Ekawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 2 No 1 (2013): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

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Abstract

The aims to investigate the effect of comparisons of wheat with purple sweet potato on thecharacteristics of “bakpao” and determine rate comparison of wheat with purple sweet potato with thebest characteristics of “Bakpao”. The method of the research used Randomized Block Design bytreatment of the comparisons of wheat with purple sweet potato it consisted six levels such as 1)(100% : 0%); 2) (90% : 10%); 3) (80% : 20%); 4) (70% : 30%); 5) (60% : 40%) and 6) (50% : 50%).Each treatments was repeated 3 times to obtain 18 units, the datas were analyzed by analysis ofvariance. If there were any effect of the treatment, the analysis followed by Duncan's Multiple RangeTest. The results showed the comparisons of wheat with purple sweet potato a very significant effecton the moisture content, fat content, protein content, ash content, carbohydrate content, anthocyanincontent, colour, flavor, taste, texture, and overall acceptance . Comparison of wheat with purple sweetpotato at a rate comparisons of wheat 50% and purple sweet potato 50% produce the bestcharacteristics with moisture content 41.181%, ash content 0.008%, protein content 10.220%, fatcontent 7.276%, carbohydrate content 41.314%, anthocyanin content 2.417 mg / 100g, colour :purple, flavour : rather like, taste : like, texture : soft and overall accepted : like.
KARAKTERISASI SIFAT FISIKO - KIMIA PATI TALAS KIMPUL (Xanthosoma sagittifolium) TERMODIFIKASI DENGAN METODE ASETILASI I Made Edi Widiawan; K.A Nocianitri; Nengah Kencana Putra
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 2 No 1 (2013): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

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Abstract

Research aims to find the effects of acetic anhydride concentration and soaking time on thephysico-chemical properties of modified cocoyam starch and to determine the optimal concentration ofacetic anhydride and a soaking time that can produced the best physico – chemical properties of modifiedcocoyam starch.This study was an experimental study designed by Randomized Block Design (RBD), with afactorial experiment, comprised of two factors there was acetic anhydride concentration (factor I)consisting three levels (1%, 2% and 3%), and soaking time (factor II) consisting three levels (95, 105,and 115 minutes. Parameters observed were substitution degree, starch content, amylose content, swellingpower, solubility and clarity of pasta.The results showed that concentration of acetic anhydride and a soaking time highly significanteffeted the physico-chemical properties of modified cocoyam starch. Acetylation modifications improvedthe characteristics of modified cocoyam starches such as degree of substitution, starch content, amylosecontent, solubility, and swelling power. The best physico chemical properties of modified cocoyam starchwas produced by 3% of acetic anhydride concentration, and soaking time for 115 minutes with a degreeof substitution of 1.0585, starch content of 91.82%, amylose content of 34.82%, solubility of 29.80%,swelling power of 21.57 %, clarity of pasta on the first day was 0.66, and clarity of pasta on eighth daywas 0.23.

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