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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 4 Documents
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Search results for , issue "Vol 4 No 2 (2015): Jurnal ITEPA" : 4 Documents clear
APLIKASI TEPUNG UBI JALAR UNGU TERMODIFIKASI PADA PEMBUATAN BOLU I Wayan Wirakerti Nugraha; Anak Agung GN Anom Jambe; I Gusti Ayu Ekawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 4 No 2 (2015): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

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Abstract

Research on application of purple sweet potato modified flour in cake making aims to obtain the optimum concentration of the use of purple sweet potato modified flour, which the resulting the best characteristics of cake. The experimental design used in this study was a randomized block design, with concentration of purple sweet potato modified flour as follows: 0%, 25%, 50%, 75%, and 100%. Treatment was repeated three times to obtain 15 units experiment. The study states that a concentration of 75% purple sweet potato modified flour has taked a cake with the best characteristics with swelling was 36,90%, moisture content was 29,21%, ash content was 1,79%, fat content was 16,19%, protein content was 9,13%, carbohydrate was 43,68%, anthocyanin total was 0,63 mg/100g, the antioxidant activity was 61,57%, color was liked, flavour was liked, texture was rather like, taste was liked, and overall acceptance was liked.
KAJIAN MUTU DAN KEAMANAN PANGAN TRADISIONAL SATE BULAYAK DI TAMAN WISATA SURANADI, KECAMATAN NARMADA, KABUPATEN LOMBOK BARAT Misbah A; I Ketut Suter; I Desak Putu Kartika Pratiwi
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 4 No 2 (2015): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

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Abstract

This study aimed to determine the nutritional and sensory quality, and safety level of microbiological aspects of the traditional food satay bulayak in the Suranadi Tourism Park, West Lombok. This study used a completely randomized design (CRD) in analyzing sensory evaluation and descriptive analysis in analyzing the quality and food security. A total of 6 samples of satay bulayak each was analyzed in terms of its quality and safety with 2 time repetitions. In the sensory test, the data were analyzed by means of analysis of variance and if they had a significant effect then they were followed by Duncan test. The results of this study showed that satay bulayak in Suranadi Tourism Park, Sub-district of Narmada, West Lombok was safe to be consumed bey the highest average values as follows: moisture content of 69.60%, ash content of 0.03%, 6.61% protein content, 15.37% fat, and carbohydrate content of 19.91%. The results of sensory test on bulayak satay with the highest average value of color contained in the Sarillah sample with a value of 5.3 (slightly liked), texture of Sarifah sample of 5.7 (liked), aroma present in the Sarifah sample with a value of 5.2 (slightly liked), there was a sense/taste in Sarillah and Diah samples with values of 5.2 (slightly liked), while the highest overall acceptance was Sarillah samples with values of 5.4 (slightly liked). Total microbial test results obtained the highest score of 2.59 x 10g cfu / g, and negative on Coliform.
PENGARUH PERBANDINGAN TEPUNG BEKATUL BERAS MERAH DENGAN TERIGU TERHADAP KARAKTERISTIK BISKUIT i Made Dwi Cahyadi Putra; Ni Wayan Wisaniyasa; I Wayan Rai Widarta
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 4 No 2 (2015): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

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Abstract

This study aims was to determine the effect of wheat flour and red rice bran flour ratio on the characteristic of biscuit and to find out the best ratio of wheat flour and red rice bran flour that produce biscuit with the best characteristic. The design of research was Completely Random Design (CRD). The treatment factor was ratio of wheat flour and red rice bran flour with 6 level: 100%:0%, 95%:5%, 90%:10%, 85%:15%, 80%:20% and 75%:25%. Each treatment was repeated three times in order to obtain 18 experimental units. The results showed that the ratio of wheat and red rice bran flour in the production of biscuit has effect on the water content, ash content, protein content, fat content, carbohydrate content, crude fiber, IC50 value, color, texture, flavor, taste, and overall acceptability.  Ratio of 90% wheat flour and 10% red rice bran flour produced biscuit with the best characteristic with characteristic 3.14% water content, 1.22% ash content, 24.26% fat content, 11.09% protein content, 60.29% carbohydrate, 3.50 % grunge fiber content, 2.22% IC50, yellowish brown, rather liked color, rather liked texture, rather liked flavor, rather liked taste and rather liked overall acceptability.
AKTIVITAS ANTIMIKROBA BAKTERI ASAM LAKTAT YANG DIISOLASI DARI AIR SUSU IBU (ASI) TERHADAP BAKTERI PATOGEN Vibrio cholerae Putu Vinanta Agus Putra; I Gusti Ayu Ekawati; Komang Ayu Nocianitri
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 4 No 2 (2015): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

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Abstract

This study aims to determine the antimicrobial activity produced by lactic acid bacteria isolated from breast milk (ASI) against pathogenic bacteria Vibrio cholerae. The research design used in this study is the experimental method with 3 treatments, antimicrobial activity FCS (Free Cell Supernatant), FCSN (Free Cell Supernatant Neutral), and FCSHN (Free Cell Supernatants were Heated Neutral). The variables measured were the formation of inhibition zones produced by the presence of the antimicrobial activity of 9 isolates of LAB against pathogenic bacteria Vibrio cholerae. Data were presented in tables and figure and descriptive discussed. The results showed that the inhibitory activity against pathogenic bacteria Vibrio cholerae on FCS to isolate the A1, A3, A6, and B10b each produce inhibition diameter is 2.35 mm, 2.95 mm, 2.75 mm and 1.90 mm. the treatment FCSN inhibitory activity shown by A1 isolates diameter is 1.40 mm inhibition, and isolates A6 inhibition diameter is 1.00 mm. whereas the inhibitory activity on FCSHN treatment indicated by A1 isolates inhibition diameter is 0.40 mm.

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