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Itepa : Jurnal Ilmu dan Teknologi Pangan

itepa
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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 7 Documents

Search results for , issue "Vol 7 No 2 (2018): Jurnal ITEPA" : 7 Documents clear

PENGARUH JENIS PELARUT DAN RASIO BAHAN DENGAN PELARUT TERHADAP KANDUNGAN SENYAWA FENOLIK DAN AKTIVITAS ANTIOKSIDAN EKSTRAK BIJI ALPUKAT (PERSEA AMERICANA MILL.) Ginanjar Rifai; I Wayan Rai Widarta; Komang Ayu Nocianitri
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 2 (2018): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

This research was conducted in order to determine the type of solvent and ratio between sample and solvent to produce extract avocado seed with the highest antioxidant activity. The experimental design used in this research was a factorial completely randomized design which consisted of two factors. The first factor was the type of solvent consisting of ethanol, methanol, and acetone. The second factor was ratio between sample and solvent of 1:5, 1;10, and 1:15. The treatment was repeated three time to obtain 27 units of the experiment. Data were analyzed with analysis of variance, followed by Duncan test. The results show that the solvent of acetone and ratio between sample and solvent of 1:15 was highest antioxidant activity with total phenolic 803.60 mg/100g, IC50 was 540.95 ppm, and yield 41.36%.

PENGARUH PENAMBAHAN KARAGENAN TERHADAP KARAKTERISTIK FRUIT LEATHER KULIT BUAH NAGA MERAH (HYLOCEREUS POLYRHIZUS) Heni Monaria Tondang; I Gusti Ayu Ekawati; AAI. Sri Wiadnyani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 2 (2018): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

This study aims to determine of various carrageenan concentrations that affect the characteristics from fruit leather of red dragon fruit peel and find out the exact carrageenan concentration to produce fruit leather of red dragon fruit peel with the best characteristics. The experiment used Completely Randomized Design (RAL) with 5 levels of carrageenan concentration treatment ie 0 ; 0.3% ; 0.6% ; 0.9% ; 1.2% of 100 g of red dragon fruit peel. Each treatment was repeated 3 times to obtain 15 units of experiment. The resulting data is then analyzed using anova, and if there is significant effect of the treatment on the observed parameters, then it will be followed by Duncan test.The results showed that the addition of carrageenan treatment had a significant effect on the water content, crude fiber, tensile strength, color, texture. The best treatment was obtained at the treatment of 1,2% of carrageenan with water content of 10.41%, crude fiber 7.02%, antioxidant capacity 0.74%, total sugar 54.24%, tensile strength 2.19 MPa, Sensory evaluation with scores and hedonic test is color very red and liked, texture is chewy and rather liked, aroma and flavor rather liked, overall acceptance liked.

PENGARUH PENAMBAHAN KARAGENAN TERHADAP KARAKTERISTIK PERMEN JELLY KULIT ANGGUR HITAM (VITIS VINIFERA) Luh Dian Rna Fajarini; I Gusti Ayu Ekawati; Putu Timur Ina
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 2 (2018): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

This study aims to determine the effect of thecarrageenan on the characteristics of grape skins jelly candy and to find the right carrageenan concentration to produce jelly candy with the best characteristics. The experimental design used was randomized block design by treatment with carrageenan concentration of 1.0%, 1.5%, 2.0%, 2.5%, 3.0% and 3.5%. The treatment was repeated as many as 3 repetitions then obtained 18 units of the experiment, the data obtained from the result research were analyzed by variance and if the treatment had an effect on the variable then continued with Duncan test. The results showed that the addition of carrageenan with a concentration of 2.0% was the best characteristic of grape skins jelly candy with 18.01%moisture content, 0.82%ash content, 2.62 mg/100g anthocyanin, 16.07% sugar reduction content, color liked, flavor grape skins medium and liked, texture very chewy and liked, strong sweet taste and rather liked and overall acceptance liked.

PENGARUH JENIS TEH TERHADAP KARAKTERISTIK TEH KOMBUCHA Ketut Ita Purnami; AAGN. Anom Jambe; Ni Wayan Wisaniyasa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 2 (2018): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

This study aims to know the influence of tea type on the characteristics of kombucha tea and determine the kind of tea that can produce kombucha tea with the best characteristics. This study used Completely Randomized Design (CRD) with the treatment of four types of tea were white tea, green tea, black tea and mixed tea (white tea, green tea and black tea). Each treatment was repeated four times to obtain 16 experimental units. The result of research showed that the best kombucha tea was white tea with characteristics: antioxidant capacity 807.86 ppm GAEAC, total acid 3.58%, pH 4.14, total dissolved solids 10.000Brix, and total sugar 2.08 mg/100g, color (hedonic) rather like, aroma (hedonic) neutral, aroma (scores) kinda typical kombucha tea, taste (hedonic) neutral, taste (scores) tasted kombucha tea, overall acceptance rather like.

PENGARUH PENGGUNAAN TEPUNG LABU KUNING (CUCURBITA MOSCHATA DURCH) TERHADAP KARAKTERISTIK CHIFFON CAKE BERBAHAN DASAR MODIFIED CASSAVA FLOUR (MOCAF) Komang Biandari Devi Permatasari; Putu Timur Ina; Ni Made Yusa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 2 (2018): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

The purpose of this research is to know the effect of pumpkin flour and ratio mocaf on the characteristics of chiffon cake and to know the right ratio for pumpkin flour and mocaf to produce chiffon cake with the best characteristics. The experimental design used is randomized block design with the treatment ratio of pumpkin flour with mocaf 10% : 90%; 20% : 80%; 30% : 70%; 40% : 60%; 50% : 50%; and 60% : 40%. The treatment was repeated 3 times to get 18 units of the experiment. The data obtained from the result research were analyzed by variance and if the treatment had an effect on the variable then continued with Duncan test. The results showed that the ratio of pumpkin flour and mocaf had significant effect on water and ash content, total carotenoid, unfolding factor, hedonic test (colour, aroma, texture, taste, pores uniformity and overall acceptance), and scoring test (colour, aroma, taste, pores uniformity) of chiffon cake. Ratio of 30% pumpkin flour : 70% mocaf has the best characteristic with 36.65% water content, 1.38% ash content, 511.65% unfolding factor, 27.39 ?g/g total carotenoid, pores uniformity is uniform and liked, color yellow and liked, flavor pumpkin medium and rather liked, texture soft and liked, taste rather typical pumpkin and liked and overall acceptance liked.

CEMARAN ASPERGILLUS FLAVUS PENGHASIL AFLATOKSIN B1 PADA JAGUNG MANIS (ZEA MAYS SACCARATA) YANG DIJUAL DI PASAR TRADISIONAL DAN PASAR MODERN DI KECAMATAN DENPASAR BARAT, KOTA MADYA DENPASAR – BALI Alief Akbar Napitupulu; Ni Nyoman Puspawati; I Desak Putu Kartika Pratiwi
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 2 (2018): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

This study aims to determine contamination, Aspergillus flavus in sweet corn sold in traditional and modern markets in West Denpasar district and to know whether A. flavus contaminating sweet corn can produce aflatoxin B1. The design of this study applied survey methods with sampling techniques of purposive sampling. Sampling determination was conducted on a number of markets, which were Traditional Markets and Modern Markets in West Denpasar District. West Denpasar District has 7 traditional markets and 3 modern markets. The variables observed were total mold of yeast, total mold, total of A. flavus, and aflatoxin content of B1. The results showed that the lowest A, flavus population was found on sweet corn sold in the traditional market sample which was <1 x 106 CFU/g. and the highest population was in the PKP sample of 7.0 x 106 CFU/g. The population of A. flavus in sweet corn sold in the modern market was <1 x 106 CFU/g. The result of aflatoxin test showed that the total samples taken in sweet corn merchants in traditional markets and modern markets in West Denpasar, 11 samples (34,37%) did not contain aflatoxin while 16 samples < 20 ppb (50%) contained aflatoxin B1 which was on samples of PBP1, PBP2, PPK, PKM1, PKM2, PBM1, PBM2, PBM3, PAS1, PAS2, PAS3, TD, GSR, SE, PKP, PBM2 and 5 samples (15,63%) were declared in accordance with BPOM and FDA regulations which was on samples PKM1, PAS1, PKP, GSR, and SE.

PENGARUH PERBANDINGAN TERONG BELANDA (SOLANUM BETACEUM CAV.) DENGAN RUMPUT LAUT (EUCHEUMA COTTONII) TERHADAP KARAKTERISITIK LEATHER Ni Putu Yuni Wulan Sari; I Dewa Gede Mayun Permana; I Made Sugitha
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 2 (2018): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

This study aimed to determine the effect of tamarillo and seaweed ratio on the characteristics of tamarillo leather and to know the optimum ratio of tamarillo and seaweed on the characteristics of leather. The experimental design was used completely randomized design with the ratio of tamarillo and seaweed as treatment, which consist of 6 levels such as: 100% : 0%, 95% : 5%, 90% : 10%, 85% : 15% : 80% : 20%, and 75% : 25%. The treatment was repeated as many as 3 times then obtained 18 units of the experiment, the data obtained from the result research were analyzed by variance and if the treatment had an effect on the variable then continued with Duncan test. The results showed that tamarillo and seaweed ratio had a significant effect on moisture content, total sugars, vitamin C, curde fiber content, color (score), texture and taste level (hedonic and score), and overall acceptance (hedonic) of leather. Ratio 75% : 25% is produce best characteristic with 12.61% moisture content, 23.93% total sugars, 33.70 mg/100g vitamin C, 21.81% curde fiber content, color rather orange and liked, typical aroma of tamarillo and liked, very elastic texture and very liked, typical of tamarillo taste and very liked, and overall acceptance of very liked.

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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

Abstract

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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

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

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