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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 5 No 2 (2016): Jurnal ITEPA" : 18 Documents clear
OPTIMASI pH DAN SUHU PADA AKTIVITAS ENZIM LIPASE DARI BIJI KAKAO (Theobroma cacao L.) BERKAPANG Novriyanti Hutasoit; Putu Timur Ina; I Dewa Gede Mayun Permana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 5 No 2 (2016): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

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Abstract

This research was aimed to obtain lipase enzyme from mold of cacao beans and get optimum pH and temperature on lipase enzyme activity. The experimental design used Randomized Block Design (RBD) with different pH treatment as follows: pH 5, pH 6, pH 7, pH 8, and pH 9 and temperature treatment in a row as follows: 30o C, 35o C , 40o C, 45o C, and 50o C. Each treatment was repeated three times to obtain 15 experimental units. Data were analyzed using analysis of variance, when data was effected and then continued with Duncan test. The result showed that pH treatment and temperature significantly influenced the activities of lipase enzyme. The highest lipase enzyme activity was obtained at pH 6 treatment which is 0.107 U/ml and in temperature 35o C treatment 0.102 U/ml.
PENGARUH RASIO TEPUNG KETAN DENGAN TEPUNG LABU KUNING (Cucurbita moschata) TERHADAP KARAKTERISTIK DODOL I Made Adhi Dharma Parayana; I Ketut Suter; I Putu Suparthana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 5 No 2 (2016): 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 ratio sticky rice flour with pumpkin flour on the characteristics of dodol and to find the right ratio between the amount of sticky rice flour and pumpkin flour to produce dodol with the best characteristics. The research design used is randomized block design with ratio between the amount of sticky rice flour and pumpkin flour respectively as follows: 100%: 0%, 85%:15%, 70%:30% , 55%:45%, and 40%:60%. The treatment was repeated three times producing 15 units of the experiment and the data was analysis by variance analysis. If there was impact on the variable, the analysis will be followed by Duncan test. The result of the research showed that ratio between the amount of sticky rice flour and pumpkin flour had significance effects on the content of water, ash, fat, protein, ?-Carotene , IC50, colour, aroma, flavor, texture and overall acceptance. The best characteristics of dodol was found on ratio between 40% sticky rice flour and 60% for pumpkin flour with characteristic : water content 10.12%, ash content 4.99%, protein content 6.43%, fat content 13.56%, ?-Carotene 0.0340%, IC50 37.74% and results of sensoris test color, aroma, taste, texture, and overall acceptance are like.
PENGARUH PERBANDINGAN PUREE LABU KUNING (Cucurbita moschata ex. Poir) DAN TAPIOKA TERHADAP KARAKTERISTIK BIKA AMBON Hindun Tristya Zumrotin; I Made Sugitha; Ni Made Indri Hapsari A.
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 5 No 2 (2016): 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 effect of the puree pumpkin and tapioca comparison on the characteristics of bika ambon and to determine the right ratio of it to produce of the best characteristics. The experimental design used was completely randomized design (CRD) by treatment with puree pumpkin and tapioca as follows : 0%:100%, 20%:80%, 40%:60%, 60%:40%, 80%:20%. Each treatment was repeated three times to obtain 15 experimental units. The results showed that the treatment was significant effected to water, protein, fat, carbohydrate, and beta carotene contens includes sensory evaluation (colour, texture, and overall acceptance) of bika ambon. Except for the ash content, aroma, cavity cake, and flavor. The best characteristic of bika ambon (38.71% water, 0.76% ash, 5.05% protein, 14.05% fat, 41.43% carbohydrate, 4.65 mg/100g beta carotene contens, 5.55 color (like), 5.70 aroma (like), 5.30 texture (rather like), 3.80 cavity cake (hollows), 6.15 flavor (like) and 5.85 overall acceptance (like)) was produced by ratio of 40% puree pumpkin and 60% tapioca.
PENGARUH SUBSTITUSI TERIGU DENGAN BUAH LINDUR (Bruguiera gymnorrhiza L.) TERHADAP KARAKTERISTIK FLAKES Desty Aldila Prianggi; Putu Ari Sandhi Widpradnyadewi; Ni Wayan Wisaniyasa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 5 No 2 (2016): 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 is to determine the substitution effect of wheat with lindur fruit (Bruguiera gymnorrhiza L.) againts to the characteristics of the flakes, and to know the comparison lindur fruit and wheat that produce flakes with the best characteristics. This research used completely randomized design with the comparison of wheat with lindur fruit treatments, there are : 100% for wheat with 0% for pulp lindur, 85% for wheat with 15% for pulp lindur, 70% for wheat with 30 % for pulp lindur, 55% for wheat with 45% pulp lindur, and 40% for wheat with 60% for pulp lindur. Each treatment was repeated 3 times to obtained 15 experimental units. Data being acquired would be analyzed with variance analysis and if there was an effect to the variables being examined, then it would be continued with Duncan test. The result of research showed that the ratio between 40% wheat flour and 60% lindur fruit resulted in the best flakes characteristic with water content of 5.18%, ash content of 2.57%, protein content of 5.25%, fat content of 9.66%, carbohydrate content 77.38%, crude fiber of 6.07%, tensile strength of 4.52 N, color rather like, texture like, aroma rather like, taste like, and the overall acceptance like.
COVER, EDITORIAL TEAM, DAFTAR ISI Editorial Team ITEPA
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 5 No 2 (2016): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

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Abstract

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PEMANFAATAN EKSTRAK DAUN SIRSAK (Annona muricata L.) DALAM MENINGKATKAN UMUR SIMPAN DODOL Ni Made Prawitasari; I Ketut Suter; I Nengah Kencana Putra
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 5 No 2 (2016): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

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Abstract

The soursop leaves are contain antioxidants and antimicrobials to prevent the oxidation and growing fungi of food products made from oils or fats . This study aims to determine the effect of the concentration of soursop leaf extracts to shelf life, activity of water, and sensory properties of dodol and to determine the best concentration of soursop leaves in increasing the shelf life of dodol. The experimental design used in this study was completely randomized design, with 6 levels of soursop leaf extract concentration which consists of 0%, 0.2%, 0.4%, 0.6%, 0.8%, and 1%. The whole treatment was repeated three times to obtain 18 experiment units. Data were analyzed by analysis of variance, and if there was a treatment effect on the observed parameters, then followed by Duncan Multiple Range Test. The results showed that the treatment soursop leaf extract significantly effected (p<0,01) on water activity, aroma, color, taste, overall acceptance, and shelf life, while not significantly effected on texture (P>0,05). Best results was obtained on 0.2% soursop leaf extract with characteristics of dodol were shelf life of 9 days, 0.904 activity of water, 4.27 (like) colors, 4.20 (like) aroma, 3.87 (like) flavor, 3.73 (like) textures, and 3.93 (like) overall acceptance.
PENGARUH PENAMBAHAN CMC (Carboxyl Methyl Cellulose) TERHADAP KARAKTERISTIK SIRUP SALAK BALI (Salacca zalacca var. Amboinensis) SELAMA PENYIMPANAN Eka Rahmaningtyas; Ni Made Yusa; Ni Nyoman Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 5 No 2 (2016): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

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Abstract

The research was conducted to determine the effect of CMC (Carboxyl Methyl Cellulose) addition to characteristics the Bali snake fruit syrup during storage. The research was using randomized block design, with two factor, the first factor is CMC addition used was 0%, 0.25%, 0.50%, 0.75%, 1.00%, and 1.25%, the second factor is storage time used was 0 week, 2 week, 4 week, and 6 week. The parameters that was observed are viscosity, vitamin C, total sugar, total soluble solid, pH and sensory evaluation, such us taste, flavor, colour and overall acceptance. The results showed that interaction between CMC addition and storage time gave very significant effect on vitamin C. CMC addition gave very significant effect on viscosity, total sugar, and pH. Storage time gave very significant effect on vitamin C, pH, taste, flavor, colour, and overall acceptance. The best treatment Bali snake fruit syrup obtained in CMC addition 1.25% and storage time 4 week with characteristics objectif viscosity 2250.00 cP, vitamin C 12.56 mg/100g, total sugar 64.98 %, total soluble solid 38.00 oBrix, pH 3.70 and characteristics in sensory taste 5.13 (a little bit like), flavor 5.60 (like), colour 5.13 (a little bit like), overall acceptance 5.13 (a little bit like).
PEMANFAATAN AMPAS KELAPA SEBAGAI BAHAN PANGAN SUMBER SERAT DALAM PEMBUATAN COOKIES UBI JALAR UNGU (Utilization of Coconut Pulp as fiber source in Purple Sweet Potato Cookies) Ema Niga Wardani; I Made Sugitha; I Desak Putu Kartika Pratiwi
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 5 No 2 (2016): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

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Abstract

Coconut pulp is a byproduct of coconut milk product. Coconut pulp can be processed into coconut flour that used as raw materials of purple sweet potato cookies. The purpose of this research is to observe the ratio effect of purple sweet potato flour and coconut flour to produce the best characteristics of purple sweet potato cookies. This research used completely randomize design with purple sweet potato flour and coconut flour ratio 100:0, 90:10, 80:20, 70:30, 60:40, 50:50. Treatment was repeated three times to obtain 18 units experiment. The anova used to analysis of the data and followed by DMRT if there are significant effect. The best result of the research was produced by the ratio of 90:10 for purple sweet potato flour and coconut flour that contain of water 2,87%, ash 1,43%, fat 46,58%, protein 2,88%, carbohydrate 46,24%, crude fiber 7,69%, colour was purple (4,00), texture was crispy (4,07), flavour was rather like (5,40), taste was like (5,53), and overall acceptance was rather like (5,40).
PENGARUH PENAMBAHAN BEKATUL BERAS MERAH TERHADAP SIFAT FISIK, KIMIA, DAN SENSORIS ES KRIM Fransiska Ni Made Lisdyareni; I Wayan Rai Widarta; I Made Sugitha
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 5 No 2 (2016): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

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Abstract

Milk is a food that is consumed by people around the world. Some dairy products that were encountered include ice cream, yogurt, butter, cheese, and others. Ice cream is one type of food that is highly preferred by consumers all ages. The addition of red rice bran is the manufacture of ice cream expected to equip the nutritional content of ice cream, particularly fiber and antioxidants. This research is aimed to determine the effect of red rice bran on physical, chemical, and sensory evaluation of the ice cream. This research used a completely randomized design (CRD) by treatment with the addition of red rice bran (0%, 1,5%, 3%, 4,5%, and 6%) were repeated three times. Data were analyzed by analysis of variance and continued with Duncan’s Multiple Range Test. The result of research showed that the addition of 1,5% red rice bran is the best treatment that gave average value of protein content 2,23%, fat 15,66%, total solid 44,78%, crude fiber content 1,44%, IC50 0,34 g/kg, overrun 72,85%, resistance 17,79 minutes/10 gram, aroma score rather typical milk, hedonic aroma rather like, color score chocolate of white, color hedonic rather like, texture rather like, flavor score rather sweet, hedonic flavor like, and overall acceptance rather like.
DAYA HAMBAT EKSTRAK DAUN CEMCEM (Spondias pinnata (L.f) Kurz.) TERHADAP PERTUMBUHAN Escherichia coli ATCC 8739 SECARA IN VITRO Nyoman Rini Trisnawati; Putu Ari Sandhi W.; I Made Sugitha
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 5 No 2 (2016): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

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Abstract

The objective of this study is to determine the inhibition of cemcem leaf extract (Spondias pinnata (L.f) Kurz.) to the growth of Escherichia coli ATCC 8739 in vitro and to observe the type of antibacterial compounds contained in the cemcem leaf extract. This research uses a experimental method with five treatments concentration of cemcem leaf extract that is 10%, 20%, 30%, 40% and 50%. The results of experiment were presented in tables and pictures. Data were analyzed by descriptive statistic. The results showed that the cemcem leaf extract could inhibit the growth of Escherichia coli ATCC 8739 with the highest inhibition at 40% concentration (4.62 ± 1.0953 mm) and cemcem leaf extract contain antibacterial compounds such as flavonoid, tanin and saponin.

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