cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
I Desak Putu Kartika Pratiwi
Contact Email
itepa@unud.ac.id
Phone
+6281805636209
Journal Mail Official
itepa@unud.ac.id
Editorial Address
Program Studi Ilmu Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana
Location
Kota denpasar,
Bali
INDONESIA
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
 1 
Search results for , issue "Vol 6 No 2 (2017): Jurnal ITEPA" : 8 Documents clear
KARAKTERISTIK SMOOTHIE CAMPURAN BUAH JAMBU BIJI MERAH (Psidium guajava L.) DAN JERUK MANIS (Citrus sinensis) DENGAN PENAMBAHAN WHEY PROTEIN CONCENTRATE 80 (WPC 80) Nidaul Ainiyah; I Ketut Suter; Ni Wayan Wisaniyasa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 6 No 2 (2017): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (291.788 KB)

Abstract

This research was conducted to determine the effect of additional WPC 80 to the red guava and sweet orange blend on characteristics smoothie. The completely randomized block design was used in the research with the treatment of WPC 80 additional in different concentration level (0%, 0,5%, 1%, 1,5% and 2%). The treatment repeated 3 times for producing 15 experimental units. Data were analyzed with variance analysis followed by Duncan multiple range test, if they were significant different effect (P<0,05). The result of this research showed that the additional of 2% WPC 80 produce the best smoothie characteristics (water content 89,13 %, protein content 6,35 %, total soluble solids 11,40 °brix, pH 4,54, vitamin C 64,05 mg/100 ml, viscositas 288 m.Pas, dietary fiber 1,37%), with color rather like, flavour like, taste creamy and like, texture thick and rather like.
PENGARUH SUHU DAN LAMA PENYEDUHAN TERHADAP AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORIS TEH HERBAL DAUN ALPUKAT (Persea americana Mill.) I Putu Dewata; Putu Ari Sandhi W; I Wayan Rai Widarta
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 6 No 2 (2017): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (229.559 KB)

Abstract

Avocado leave (Persea americana Mill) is one from nature that can be used as herbal tea. This research aimed to acknowledge the temperature and the length of brewing effect on antioxidants reaction and sensory properties of the avocado leave herbal tea, with the best charateristics. This research applied Completely Randomized Design (Rancangan Acak Lengkap/ RAL) with two factors factorial pattern, which were three levels of the water temperature; 70oC, 85oC, 100oC and three different length of brewing times, which were 1 minute, 3 minutes and 5 minutes. The experiment was done two times and there were 18 unit of experiments were done in total. The data taken from the experiment were analyzed with variance and the experiment was continued with DMRT test. The results show that the temperature and length of brewing affect highly on total phenol, flavonoid, antioxidants activity, and sensory properties of the avocado leave herbal tea. The best result is the experiment with 100oC water temperature in 5 minutes of brewing that produce total phenol 291,63mg/100g, total flavonoid 16,71mg/g, antioxidants reaction 18,55% and green brown sensory properties, specific avocado leave herbal tea smell, a bit bitter, and overall beloved result.
PENGARUH JENIS PELARUT TERHADAP KANDUNGAN SENYAWA KURKUMIN DAN AKTIVITAS ANTIOKSIDAN EKSTRAK KUNYIT (Curcuma domestica Val.) Sasy Eka Putri Wahyuningtyas; I Dewa Gede Mayun Permana; AAI. Sri Wiadnyani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 6 No 2 (2017): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (474.841 KB)

Abstract

This research was conducted to determine effect of type of solvent to curcumin content and antioxidant activity of turmeric extract. The experimental design used in this study a randomized block design with 4 different types of solvent (96% ethanol, 95% methanol, acetone 90% and isopropanol 96%). The whole treatment was repeated four times to get 16 results of experimental. Data were analyzed by analysis of variance (ANOVA) and if treatments have effect on the observed parameters, followed by Duncan test. Parameters observed were yield, curcumin content, total phenols, antioxidant capacity, and antioxidant activity.The results showed that the type of solvent significant effect on curcumin content, total phenols, antioxidant capacity and antioxidant activity, but did not significantly effect the yield. Solvent of ethanol showed the best results with the yield of 14.90%, curcumin content of 1.90%, total phenols of 51.56 mg GAE/100 g sampels, the antioxidant capacity of 5.49 mg GAEAC/100 g sampels, and antioxidant activity (IC 50) of 51.17 mg/l.
CEMARAN ASPERGILLUS FLAVUS PENGHASIL AFLATOKSIN B1 PADA JAGUNG MANIS(ZEA MAYS SACCHARATA) SELAMA PENYIMPANAN Ni Putu Dewi Aristyawati; Ni Made Indri Hapsari A.; Agus Selamet Duniaji
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 6 No 2 (2017): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (560.21 KB)

Abstract

Corn is one of the commodities that have high contamination of molds specifically A.flavus. This study aims to determine the contamination of A.flavus in sweet corn during storage, to determine the population of A.flavus that contaminate sweet corn during storage, and to find out if A.flavus that contaminates sweet corn during storage can produce aflatoxin B1. This research uses experimental method. Corn samples were stored at room temperature (300C ± 10C) and low temperature (70C ± 10C) wrapped with PE plastic stored from day 0 to day 6. The results of this study indicate that sweet corn stored at room temperature was contaminated with yeast mold on day 0 5,2 x 108 CFU/g and day 6 2,5 x 108 CFU/g and sweet corn stored at low temperature was contaminated on day 0 4,0 x 107 CFU/g and day 6 4,0 x 108 CFU/g. Sweet corn stored at room temperature contaminated with mold on day 0 1,0 x 106 CFU/g and day 6 is 3,5 x 106 CFU/g and sweet corn stored at low temperature was contaminated on 0 1,0 x 106 CFU/g and day 6 4,0 x 106 CFU/g. The sweet corn that was stored at low temperature was contaminated by A.flavus on day 3 1,2 x 106 CFU/g and day 6 <1.0 x 106 CFU / g and at low temperature was contaminated on day 2 1,0 x 106 CFU/g and day 6 1.0 x 106 CFU/g. Aflatoxin B1 day 0 at room temperature was 29.40 ppb and on day 6 29.08 ppb. Aflatoksin B1 day 0 at low temperature was 30.03 ppb and on day 6 was 29.97 ppb.
KEMAMPUAN DAYA HAMBAT EKSTRAK DAUN PEGAGAN (Centella asiatica (L.) Urban) TERHADAP PERTUMBUHAN Escherichia coli ATCC 8739 Tanzila Agvadila; Putu Ari Sandhi W; Ni Nyoman Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 6 No 2 (2017): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (202.749 KB)

Abstract

This study aims to determine the inhibition of leaf extract of pegagan (Centellla asiatica (L.) Urban) on the growth of Escherichia coli ATCC 8739 and to know its best contact time which can inhibit the growth of Escheriachia coli ATCC 8739 bacteria. The experimental metode was used in this research with consisting of 4 level in 0 hours, 6 hours, 12 hours and 24 hours. Data of research result presented in table and picture form. The data obtained were analyzed using descriptive analysis. The results showed that pegagan leaf extract contain flavonoids, tannins and saponins. Based on quantitative analysis pegagan leaf extract obtained flavonoids of 0.09% and tannin of 0.10%. Leaf extract of pegagan can inhibit the growth of Escherichia coli ATCC 8739 but less than one log cycle and contact time of pegagan extract with Escherichia coli most precisely is 12 hours with decrease of bacteria equal to 1.3 x 101 and 40.62% of bacteria test.
COVER, EDITORIAL TEAM, DAFTAR ISI Editorial Team ITEPA
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 6 No 2 (2017): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1010.918 KB)

Abstract

PENGARUH PERBANDINGAN TERIGU DENGAN PUREE LABU KUNING (Cucurbita moschata ex. Poir) TERHADAP KARAKTERISTIK KUE LUMPUR Vennyta Agustin; I Made Sugitha; Putu Ari Sandhi W
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 6 No 2 (2017): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (218.508 KB)

Abstract

The research aims to determine the effect of the comparison ofwheat flour with pumpkin (Cucurbita moschata ex. Poir) puree on the characteristics of “kue lumpur” and to determine the right ratio of pumpkin puree and wheat flour to produce “kue lumpur” with the best characteristics. The research using Completely Randomized Design with 5 treatments of ratio between pumpkin puree with wheat flour, namely : 100% wheat flour and 0% pumpkin puree, 90% wheat flour and 10% pumpkin puree, 80% wheat flour and 20% pumpkin puree, 70% wheat flour and 30% pumpkin puree, and 60% wheat flour and 40% pumpkin puree. Each treatment was repeated three times to obtain 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 of 70% wheat flour and 30% pumpkin puree resulted in the best “kue lumpur” characteristic with 43,33% water content, 0,70% ash, 3,88% protein, 28,67% fat, 23,42% carbohydrate, and 142,21 ?g/gbeta carotene. For sensory evaluation, thecolor scoring (yellow rather orange), color hedonic (like), flavor scoring (rather typical pumpkin), flavor hedonic (like), texture scoring (soft), texture hedonic (like), taste scoring (typical pumpkin), taste hedonic (like) and overall acceptance (like).
DAYA HAMBAT EKSTRAK DAUN CABE JAWA (Piper retrofractum Vahl.) TERHADAP PERTUMBUHAN Staphylococcus aureus I Putu Gede Krisnawan; Putu Ari Sandhi W; Agus Selamet Duniaji
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 6 No 2 (2017): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (297.965 KB)

Abstract

The research aimed to test the inhibition of javaneese pepper leaf extract (Piper retrofractum Vahl.) using distilled solvent to the growth of Staphylococcus aureus and to determine the best concentration of the javaneese pepper leaf extract can inhibit the growth of S.aureus. This research uses a Completely Randomized Design (RAL) using 5 treatments javaneese pepper leaf extract concentration of 20%, 35%, 50%, 65%, and 80% with 3 repetitions. Inhibition testing method using the discs to determine the diameter of the growth inhibition of S.aureus. The results of this research showed that all treatments give an inhibition effect 1.40; 2.38; 2.88; 3.76 and 4.4 mm respectivily. The best consentration treatment uses produced 4.49 mm diameter inhibition of 80% extract.On findings candidate phytochemical screening test showed that the leaf extract of javaneese pepper has active compounds such as saponins and flavonoids, as well as the findings Testing The levels of flavonoids have the highest levels of flavonoids are at treatment concentrations of 80% is equal to 222. 567 ppm.

Page 1 of 1 | Total Record : 8

 1 

Filter by Year

2017 2017


Reset
Filter By Issues
All Issue Vol 13 No 2 (2024): Jurnal ITEPA Vol 13 No 1 (2024): Jurnal ITEPA Vol 12 No 4 (2023): Jurnal ITEPA Vol 12 No 3 (2023): Jurnal ITEPA Vol 12 No 2 (2023): Jurnal ITEPA Vol 12 No 1 (2023): Jurnal ITEPA Vol 11 No 4 (2022): Jurnal ITEPA Vol 11 No 3 (2022): Jurnal ITEPA Vol 11 No 2 (2022): Jurnal ITEPA Vol 11 No 1 (2022): Jurnal ITEPA Vol 10 No 4 (2021): Jurnal ITEPA Vol 10 No 3 (2021): Jurnal ITEPA Vol 10 No 2 (2021): Jurnal ITEPA Vol 10 No 1 (2021): Jurnal ITEPA Vol 9 No 4 (2020): Jurnal ITEPA Vol 9 No 3 (2020): Jurnal ITEPA Vol 9 No 2 (2020): Jurnal ITEPA Vol 9 No 1 (2020): Jurnal ITEPA Vol 8 No 4 (2019): Jurnal ITEPA Vol 8 No 3 (2019): Jurnal ITEPA Vol 8 No 2 (2019): Jurnal ITEPA Vol 8 No 1 (2019): Jurnal ITEPA Vol 7 No 4 (2018): Jurnal ITEPA Vol 7 No 3 (2018): Jurnal ITEPA Vol 7 No 2 (2018): Jurnal ITEPA Vol 7 No 1 (2018): Jurnal ITEPA Vol 6 No 2 (2017): Jurnal ITEPA Vol 6 No 1 (2017): Jurnal ITEPA Vol 5 No 2 (2016): Jurnal ITEPA Vol 5 No 1 (2016): Jurnal ITEPA Vol 4 No 2 (2015): Jurnal ITEPA Vol 4 No 1 (2015): Jurnal ITEPA Vol 2 No 1 (2013): Jurnal ITEPA Vol 1 No 1 (2012): Jurnal ITEPA More Issue