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 467 Documents
 8   9   10   11   12 
PENGARUH PENAMBAHAN BUBUK JAHE EMPRIT (Zingiber officinale Var. Amarum) TERHADAP KARAKTERISTIK TEH DAUN KELOR (Moringa oleifera) Ni Putu Ayu Wisakarani; Putu Timur Ina; I Gusti Ayu Ekawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 5 No 1 (2016): 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 (228.571 KB)

Abstract

This research has been conducted in order to know the effect of ginger powder (Zingiber officinale Var. Amarum) addition on the characteristic tea of Moringa oleifera leaves. The experimental design used in this research was a completely randomized design with the treatment of 5 levels of percentage of ginger powder which consist of 0%, 2%, 4%, 6%, and 8%. The whole treatment was repeated three times to obtain 15 units of experiment. Data were analyzed by analysis of variance and if there significant effect on the observed variables, then followed by Duncan multiple range test. The result showed that the treatment of ginger powder effected significantly (P<0,01) on antioxidant capacity, Vitamin C, color, aroma and flavor (by score test). The best result was obtained on treatment of addition of ginger powder with concentration of 8% with the characteristic of product such as :  5.53% moisture, 26,82  mg/100g GAEAC, 5,42 mg/100 ascorbic acid, aroma on hedonic test is slightly like, aroma on scoring test is ginger flavor, taste on hedonic test is like, taste on scoring test is ginger taste, color and the overall acceptance are like.
PENGARUH PERBANDINGAN TEH HITAM (Camellia sinensis) DAN JAHE MERAH (Zingiber officinale var. Rubrum) TERHADAP KARAKTERISTIK TEH CELUP Komang Ayu Melinda Savitri; I Wayan Rai Widarta; Anak Agung Gede Ngurah Anom Jambe
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 4 (2019): 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 (260.15 KB) | DOI: 10.24843/itepa.2019.v08.i04.p08

Abstract

This study aims to determine the effect of the comparison of black tea and red ginger to the characteristics of teabags and know the comparison of black tea and red ginger to get the best characteristics of tea bags. The experimental design used was Completely Randomized Design with comparison treatment of black tea and red ginger which consist by 6 levels : 100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40% and 50%:50%. The treatment was repeated 3 times to obtain 18 units of experiment.. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan test. The result showed that tea bags with comaparions of 80% black tea powder and 20% red ginger powder is the best treatments with a water content of 7,78%, extract content of 27,13%, total phenol 247,10 mgGAE/g extract, flavonoids 401,72 mgQE/g extract, antioxidant activity 74,68%, color was liked, distinctive aroma of ginger and rather liked, distinctive taste of ginger and rather liked, overall acceptance was rather like. Keywords : black tea, red ginger, teabag
PENGARUH PENAMB AHAN SODIUM TRIPOLIFOSFAT (STPP) TERHADAP KARAKTERISTIK PATI SENTE (Alocasia macrorrhiza (L.) Schoot) YANG DIMODIFIKASI DENGAN METODE CROSS-LINKING Silvia Novitasari; I Wayan Rai Widarta; AA Istri Sri Wiadnyani
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (292.177 KB)

Abstract

Sente (Alocasia macrorrhiza (L.) Schoot) is one of minor tuber. Sente containing a lot of nutrition such us carbohydrates 23,16%, so sente is can be used as alternative food. The research aimed to find effect substitution sodium tripoliphosphate (STPP) to the characteristic of modified sente starch and to determine the optimal concentration of STPP, to produce the best characteristic of modified sente starch. This study used experimental design by Completely Randomized Design (CRD). The experiment consisted of six levels concentrations: 0%, 1%, 3%, 5%, 7% and 9%. The whole treatment was replicated three time to obtain 18 unit experiment. Data was analyzed by analysis of variance and the treatment show effect is observed by Duncan Multiple Range Test (DMRT) . The results showed that consentration STPP influences of characteristic sente starch. The best characteristic modified sente starch was produced by 9% STPP concentration with phosphate content 0,33%, degree of substitution 0,0172, amylose content 16,13%, starch content 72,60%, swelling power 11,61 g/g, solubility 5,73%, gelatinization temperature at 85,1oC and final viscosity 1130 Cp. The amilography profile results showed that STPP can change the properties of native starch paste gelatization of type B into type C, the modified starch having a high stability on the heating process.
SUBSTITUSI TEPUNG ALMOND DENGAN TEPUNG KEMIRI (Aleurites moluccana Wild) TERHADAP KARAKTERISTIK KULIT MACARON Ida Ayu Ganitri Adnyasuari; I Gusti Ayu Ekawati; Ni Made Indri Hapsari Arihantana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 2 (2019): 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 (172.381 KB) | DOI: 10.24843/itepa.2019.v08.i02.p02

Abstract

This research aims to identify the substitution of almond flour with candlenut flour on the characteristics of macaron shell, and to identify the right concentration of almond flour with candlenut flour on the characteristics of macaron shell. This research used randomized block design with the treatment ratio of almond flour with candlenut flour, which consists of 6 levels such as: 100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 20% : 80%, and 0% : 100%. Each treatment was repeated 3 times, resulting in 18 experimental units. The data were then analyzed using Analysis of Variance and if the treatment had an effect on the parameter, the Duncan test was performed. The result showed that substitution of almond flour with candlenut flour had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, swelling, flavor (hedonic), texture (hedonic), taste (scoring) and overall acceptance (hedonic). Substitution of almond flour with candlenut flour 40% had the best characteristics, with 2,40% water content, 2,51% ash content, 9,40% protein content, 18,98% fat content, 66,70% carbohydrate content, 130,81% swelling, color, flavor, taste, and overall acceptance liked, taste candlenut medium and texture very soft.
PENGARUH PERBANDINGAN TERIGU DENGAN TEPUNG KECAMBAH KACANG GUDE (Cajanus cajan (L.) Millsp.) TERHADAP KARAKTERISTIK ROTI TAWAR Dewa Gede Sayang Putra; Ni Wayan Wisanyasa; Luh Putu Trisna Darmayanti
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 4 No 1 (2015): 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

Abstract

This study aims to determine the effect of wheat flour and sprout pigeonpea flour on the characteristic of white bread and to find out the best ratio of wheat flour and sprout pigeonpea flour to produce white bread with the best characteristic. The design of research was Completely Random Design (CRD). The treatment factor was ratio of wheat flour and sprout pigeonpea flour with 5 level: 100%:0%, 95%:5%, 90%:10%, 85%:15% and 80%:20%. Each treatment was repeated three times in order to obtain 15 experimental units. The results showed that the ratio of wheat and sprouts pigeon pea flour in the production of white bread has siginificant effect on the moisture content, ash content, protein content, crude fiber, bread improver, color, texture, flavor, taste, pores uniformity and overall acceptability. The best characteristic of white bread was indicated by application of ratio wheat flour and sprout pigeon pea flour is 85%:15%. The characteristic were 29.58% for moisture content, 1.54% for ash content, 10.44% for protein content, 9.04% for crude fiber, 384.55% for bread volume, color was liked, slightly soft texture, flavor was liked, taste was liked, pores uniformity of bread was mostly uniform and liked the overall acceptance.           
KARAKTERISTIK KUE PUKIS DARI PERBANDINGAN MODIFIED CASSAVA FLOUR (MOCAF) DAN PASTA LABU KUNING (Cucurbita moschata Durch) Ni Kadek Maya Purnamasari; Putu Timur Ina; A.A.I. Sri Wiadnyani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 3 (2018): 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 (167.07 KB) | DOI: 10.24843/itepa.2018.v07.i03.p02

Abstract

The purposes of this research were to know the effect of mocaf and pumpkin pasta ratio on the characteristics of pukis and to know the right ratio from mocaf and pumpkin pasta to produce pukis with the best characteristics. The experimental design was used randomized block design with the treatment’s factor is ratio of mocaf with pumpkin pasta that is 90% : 10%; 80% : 20%; 70% : 30%; 60% : 40%; 50% : 50%; dan 40% : 60%. The treatment was repeated as many as 3 repetitions then obtained 18 units. The data obtained were analyzed by variance and if the treatment had an effect on the variable then continued with Duncan test. The results showed that mocaf and pumpkin pasta ratio had significant effect to water content, ash content, total caroten, skoring test (colour, aroma, texture, taste), and hedonic test (colour, aroma, texture, taste, and overall acceptance). Ratio from mocaf and pumpkin pasta (60 % : 40%) is the best characteristic with water content is 57,62%, ash content is 0,84%, total caroten is 2779,97 ?g/g, color orange and liked, flavor typical pumpkin and liked, texture soft and liked, taste rather typical pumpkin and liked and overall acceptance liked.
PENGARUH SUHU DAN WAKTU EKSTRAKSI DAUN BELIMBING WULUH (Averrhoa bilimbi L.) TERHADAP AKTIVITAS ANTIOKSIDAN DENGAN METODE ULTRASONIC ASSISTED EXTRACTION (UAE) Meysi Andriani; I Dewa Gde Mayun Permana; I Wayan Rai Widarta
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 3 (2019): 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 (242.557 KB)

Abstract

This research was conducted to determine the effect of temperature and time of extraction wuluh starfruit leaves on antioxidant activity using the ultrasonic assisted extraction method and to get the right temperature and time to produce extracts of wuluh starfruit leaf extract had highest antioxidant activity. Experiment used in this study is a Completely Randomized Design of factorial pattern with two factors, namely temperature and time. The first factor is the extraction temperature consisting of 3 levels, namely 30°C, 40°C, and 50°C. The second factor is the extraction time consisting of 3 levels, namely 10 minutes, 20 minutes, and 30 minutes. The research was repeated twice for obtaining 18 experimental units. The parameters observed in this study included yield, total phenol, total flavonoids, total tannin and antioxidant activity. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan test. The results showed that the treatment of temperature and extraction time had a significant effect (P<0.05) on total phenol, total flavonoids, total tannin and antioxidant activity, but no significant effect (P>0.05) on yield. The best results showed a temperature of 40°C with a time of 20 minutes having the highest antioxidant activity based on the percentage of free radical inhibition of 89.66% with an IC50 value of 25.74 mg/L, a yield of 15.49%, a total phenol of 437.79 mgGAE/g extract, total flavonoids was 393.00 mgQE/g extract, and total tannins was 402.27 mgTAE/g. Keywords : wuluh starfruit leaves, temperature, time, ultrasonics, antioxidant
PENGARUH KONSENTRASI SUKROSA TERHADAP KARAKTERISTIK YOGHURT DARI SUSU KULIT PISANG KEPOK (Musa paradisiaca formatypica) DAN KACANG HIJAU (Phaseolus radiatus L.) Laura J. Christy Dante; I Ketut Suter; Luh Putu Trisna Darmayanti
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (232.06 KB)

Abstract

This research was conducted to determine the best sucrose concentration of the best yoghurt characteristic that was made by banana peeled and mung bean milk. The research was using complete randomized block design (CRBD) with sucrose concentration as the treatment which consists of seven levels, there were 0%, 2.5%, 5%, 7.5%, 10%, 12.5%, and 15%. The parameters observed were total sugar, lactic acid bacteria population, lactic acid (titrable acidity), pH, and sensory characteristics, such as color, flavor, taste, texture, consistency, and overall acceptance. The results showed that the characteristics of banana peeled and mung bean yogurt was affected by sucrose concentration. The best treatment was 7.5% sucrose concentration which had total sugars at 1,71%, lactic acid bacteria populations at 7.3x109 CFU/ml, lactic acid acidity at 0.89%, pH at 3.56, color were slightly like, the flavor were slightly like, the taste were slightly sour and slightly like, the texture were thick, the consistency were homogeny, and overall acceptance were like.
PENGARUH SUHU PENGERINGAN TERHADAP KANDUNGAN KOMPONEN BIOAKTIF DAN KARAKTERISTIK SENSORIS TEH WHITE PEONY Dewa Ayu Tri Ulandari; Komang Ayu Nocianitri; Ni Made Indri Hapsari Arihantana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 1 (2019): 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 (197.802 KB) | DOI: 10.24843/itepa.2019.v08.i01.p05

Abstract

This study aims to determine the effect of drying temperature on the bioactive component contents of white peony tea and to know the proper drying temperature in white peony tea to produce the highest bioactive component contents and the best sensory characteristics. The experimental design used was Completely Randomized Design with a drying temperature as the treatment consisting of five levels: 60oC, 70oC, 80oC, 90oC, and 100oC. The treatment was repeated 3 times to obtain 15 experiment units. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with The Duncan Multiple Range Test. The results showed that the 90oC drying temperature treatment produced white peony tea with the highest bioactive component contents and the best sensory characteristics with water content 4,06% (wet basis), yield 52,54%, total phenolic 211,01 mg GAE/g tea, flavonoid 10,90 mg CE/g tea, catechin 3,55 mg/g tea, antioxidant activity 50,20%, brew color yellow and liked, astringent taste and usual, aroma liked and overall acceptance rather liked.
OPTIMASI WAKTU PRODUKSI DAN PENGHAMBATAN BAKTERIOSIN DARI BAKTERI ASAM LAKTAT YANG DIISOLASI DARI AIR SUSU IBU (ASI) TERHADAP BAKTERI Escherichia coli ATCC 25922 AA. Ngurah Dwi Ariesta Wijaya Putra; I Gusti Ayu Ekawati; Ni Nyoman Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 4 No 1 (2015): 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

Abstract

Bacteriocin is an antimicrobial peptide that is produced by bacteria that kills or inhibits the growth of other bacteria. This study aims to determine the optimum time production of bacteriocin and determine the inhibitory of LAB bacteriocin isolated from breast milk to the bacterium Escherichia coli ATCC 25922. This study consists of three stages: the first is a confirmatory test, the second is the antimicrobial activity of Cell-free Supernatant (CFS) containing bacteriocins, and the third is a bacteriocin antimicrobial activity. Bacteriocin production was performed by incubating 9 isolates of LAB in various times of 12, 24, 36, 48, and 60 hours. Metabolites produced were tested for inhibitory by well-agar diffusion method. The positive results were continued with the isolation of bacteriocin and then re-tested for the inhibitors against Escherichia coli ATCC 25922. The research data was analyzed descriptively. Confirmation test results showed that the isolates of LAB and Escherichia coli used are suitable with the characteristics of the bacteria. The results of the antimicrobial activity of CFS containing bacteriocin showed that the B10b isolate has the highest inhibition with incubation time of 36 hours with the zone inhibition of 6.20 mm, and the B8 isolate has the lowest inhibition with incubation time of 48 hours with the zone inhibition of 0.10 mm. The results of the antimicrobial activity of bacteriocin showed that the B10b isolate has the highest inhibition with incubation time of 36 hours with the zone inhibition of 3.46 mm and the A1 isolate has the lowest inhibition with incubation time of 60 hours with the zone inhibition of 1.10 mm.

Page 10 of 47 | Total Record : 467

 8   9   10   11   12 

Filter by Year

2012 2024


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