Garuda - Garba Rujukan Digital

Article Per Year (5 Year)

All

Itepa : Jurnal Ilmu dan Teknologi Pangan

itepa
Website

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

9 10 11 12 13

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 JENIS PELARUT PADA EKSTRAKSI MENGGUNAKAN GELOMBANG ULTRASONIK TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK KULIT BUAH LEMON (Citrus limon (Linn.) Burm F.) Melia Verdiana; I Wayan Rai Widarta; I Dewa Gede Mayun Permana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 4 (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 solvent types on antioxidant activity of lemon peel (Citrus limon (Linn.) Burm F.) extract and to obtain the right solvent types with the highest antioxidant activity of lemon peel extract. The experimental design used in this research was a completely randomized design with the treatment of solvent types (aquades, acetone 70%, ethanol 70% and methanol 70%). The treatment was repeated four times to obtain 16 units of the experiment. Data were analyzed with analysis of variance (ANOVA) and followed by Duncan test. The result showed that the best treatment was obtained extract with ethanol 70% solvent with antioxidant activity was 52.72% and the IC50 value 471.33 mg/L, followed by yield was 37.68%, vitamin C was 227.90 mg AAE/g extract and total flavonoid was 7.14 mg QE/g extract.

MEMPELAJARI PENGARUH PERBANDINGAN TERIGU DAN UBI JALAR UNGU (Ipomoea batatas var ayamurasaki) TERHADAP KARAKTERISTIK BAKPAO Yohana Christiani Ayu; Putu Timur Ina; IG Ayu Ekawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 2 No 1 (2013): 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 (169.479 KB)

The aims to investigate the effect of comparisons of wheat with purple sweet potato on thecharacteristics of “bakpao” and determine rate comparison of wheat with purple sweet potato with thebest characteristics of “Bakpao”. The method of the research used Randomized Block Design bytreatment of the comparisons of wheat with purple sweet potato it consisted six levels such as 1)(100% : 0%); 2) (90% : 10%); 3) (80% : 20%); 4) (70% : 30%); 5) (60% : 40%) and 6) (50% : 50%).Each treatments was repeated 3 times to obtain 18 units, the datas were analyzed by analysis ofvariance. If there were any effect of the treatment, the analysis followed by Duncan's Multiple RangeTest. The results showed the comparisons of wheat with purple sweet potato a very significant effecton the moisture content, fat content, protein content, ash content, carbohydrate content, anthocyanincontent, colour, flavor, taste, texture, and overall acceptance . Comparison of wheat with purple sweetpotato at a rate comparisons of wheat 50% and purple sweet potato 50% produce the bestcharacteristics with moisture content 41.181%, ash content 0.008%, protein content 10.220%, fatcontent 7.276%, carbohydrate content 41.314%, anthocyanin content 2.417 mg / 100g, colour :purple, flavour : rather like, taste : like, texture : soft and overall accepted : like.

PENGARUH PERBANDINGAN TEPUNG KACANG HIJAU (Vigna radiata) DAN TERIGU TERHADAP KARAKTERISTIK BAKSO ANALOG Utafiyani .; Ni Luh Ari Yusasrini; I Gusti Ayu Ekawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 1 (2018): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

This aims of this research was to know the effect of comparison between green bean flour and wheat flour on characteristic of analogue meatball and to know the right comparison of green bean flour and wheat flour to produce analogue meatball with the best characteristics. The design used in this research was completely randomized design (CRD) with the comparison between green bean flour and wheat flour i.e. (70 g :30 g), (60 g :40 g), (50 g :50 g), (40 g :60 g), and (30 g :70 g). Data were analysed by analysis of variance, followed by Duncan test. The result of this research showed that the comparison between green bean flours and wheat flour had no real effect on water content and aroma of analogue meatball, but significant effects were found on ash content, protein content, fat content, crude fiber content, texture, sensory characteristic such as color, flavour, texture, and overall acceptance of analogue meatball. The best characteristic of analogue meatball was comparison between green bean flour and wheat flour 30 g : 70 g i.e. 59.00 percent of water content, 1.34 percent of ash content, 6.88 percent of protein content, 1.77 percent of fat content, 1.77 percent of crude fiber content, level of elasticity 6.38 N, color (liked), aroma (neutral), texture (liked) with chewy characteristics, with the taste is rather not typical of green beans and liked, and overall acceptance (liked).

PENGARUH PERBANDINGAN TEPUNG BERAS DENGAN PASTA UBI JALAR UNGU (Ipomoea batatas L. Poir) TERHADAP KARAKTERISTIK CENDOL Putri Ayu Wulandari; I Made Sugitha; Ni Made Indri Hapsari Arihantana
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

This research was aimed to identify the comparison effect of rice flour and purple sweet potato (Ipomoea batatas L. Poir) paste on the characteristics of cendol and to identify the right ratio of rice flour and purple sweet potato paste to produce cendol with the best characteristics. Completely randomized design was used in this research with treatment ratio of rice flour and purple sweet potato paste which consisted of 6 levels : 50% : 50%, 40% : 60%, 30% : 70%, 20% : 80%, 10% : 90%, and 0% : 100 %. Each treatment was repeated 3 times, resulting in 18 experimental units. The data were then analyzed with analysis of variance and if the treatment had an effect on the variable, the Duncan test was performed. The results showed that rice flour and purple sweet potato paste ratio had significant effect on water content, ash content, crude fiber content, antioxidant activity, anthocyanin, color, texture, flavor, taste, and overall acceptance of cendol. Making purple sweet potato cendol without using rice flour resulted the best characteristic under the following criteria: 89,47% water content, 0,14% ash content, 1,44% crude fiber content, 93,42 mg/mL antioxidant activity, 1,37 mg/100g anthocyanin, dark purple and very liked color, texture chewy and liked, flavor typical of purple sweet potato and liked, taste very typical of purple sweet potato and liked, and overall acceptance very liked. Keyword : cendol, purple sweet potato paste, rice flour

PENGARUH PERBANDINGAN KENTANG KUKUS DENGAN TERIGU TERHADAP KARAKTERISTIK FLAKES Kadek Ari Rahmadani; Ni Wayan Wisaniyasa; Putu Ari Sandhi Widpradnyadewi
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 (216.495 KB)

The aims of this research was to determine the effect comparison steamed potatoes and wheat on characteristics flakes, and to know the exact comparison between steamed potatoes and wheat which is able to produce flakes with the best characteristics. This research used a completely randomized design with treatments such as comparison between steamed potatoes and wheat are 30% steamed potatoes : 70% wheat, 40% steamed potatoes : 60% wheat, 50% steamed potatoes : 50% wheat, 60% steamed potatoes : 40% wheat, and 70% steamed potatoes : 30% wheat. Each treatment was repeated three times to obtain 15 units of experiments. Data were analyzed by analysis of variance and if the treatment effect on the observed variable then followed by Duncan test. The results showed comparison of steamed potatoes with wheat highly significant effect on water content (1.87% - 2.84%), ash content (2.24% - 2.74%), fat content (7.25% - 8.11%), protein content (7.46% - 8.47%) and color (5.33 - 6.33), has significantly effect on the taste (5.86 - 6.33) and overall acceptance (5.86 - 6.40), while no significant effect on carbohydrate content, texture, and aroma. Comparison of 70% steamed potatoes with 30% wheat produce flakes with the best characteristics, water content 2.84%, ash content 2.74%, protein content 7.46%, fat content 7.25%, carbohydrate content 79.69%, color 6.13 (like), texture 5.53 (like), aroma 5.66 (like), taste 6.26 (like), and overall acceptance 6.33 (like).

PENGARUH PERBANDINGAN TERIGU DAN BUAH LINDUR (Bruguiera gymnorrhiza L.) TERHADAP KARAKTERISTIK DONAT Ni Putu Putri Swandani; Putu Ari Sandhi Widpradnyadewi; Putu Timur Ina
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 6 No 1 (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 (195.298 KB)

The research aims to find out the ratio effect of wheat and lindur fruit to the characteristic of donuts, and to determine the precise ratio between wheat and lindur fruit which can produce donuts with the best characteristic. This Completely Randomized Design (CRD) used in the research with six treatments of ratio between wheat and lindur fruit, namely: 100% wheat and 0% lindur fruit, 90% wheat and 10% lindur fruit, 80% wheat and 20% lindur fruit, 70% wheat and 30% lindur fruit, 60% wheat and 40% lindur fruit, and 50% wheat and 50% lindur fruit. Each treatment was repeated 3 times to obtain 18 experimental units. The result of research showed that the ratio between 80% wheat and 20% lindur fruit resulted in the best donut characteristic with water content of 22.91% (wb), ash content of 1.16% (wb), fat content of 20.73% (wb), protein content of 6.31% (wb), carbohydrate content of 48.90% (wb), improving degree 31.13%, texture rather like and not very soft, flavor like, taste like, not bitter, and not itchy, color like, and overall acceptance like.

PERBANDINGAN MODIFIED CASSAVA FLOUR (MOCAF) DENGAN TEPUNG KACANG HIJAU (Vigna radiate. L) TERHADAP KARAKTERISTIK SPONGE CAKE Ni Putu Riska Deyana Aprilia; Ni Made Yusa; I Desak Putu Kartika Pratiwi
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

This study aims to determine the effect of comparison between mocaf and green bean flour on the characteristics of sponge cake, and to know the better ratio between mocaf and green bean flour on the characteristics of sponge cake. The experimental design used a randomized block design with one treatment factor. The ratio of green bean flour and mocaf flour, which consists of 6 levels such as: 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, 50% : 50%, 40% : 60%. The treatment was repeated 3 times to obtained 18 units of the experiment. The data were analyzed by analyzed variance and if the treatment had an effect on the variable then continued with Duncan test. The result showed green bean flour and mocaf ratio had a significant effect on water content, ash content, fat content, protein content, carbohydrate content, crude fiber content, unfolding factor,color (hedonic), aroma (hedonic), texture (hedonic and scoring), taste (hedonic), pores uniformity (hedonic and scoring) and overall acceptance (hedonic). Ratio of 40% mocaf and 60% green bean flour had the best characteristics, with 25,65 % water content, 1,17 % ash content, 14,48% protein content, 20,84% fat content, 37,81% carbohydrate content, 5,74% crude fiber content, 44,87% developing power,color rather liked, aroma liked, texture rather soft and liked, taste liked and typical of green beans, pores uniformity liked and rather uniform, and overall acceptance liked.

SUBSTITUSI MARGARIN DENGAN MINYAK BABI PADA PROSES PEMBUATAN KUE PIA Made Meigasari; Nengah Kencana Putra; Ni Made Indri Hapsari
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 (211.678 KB)

This study aims to determine the effect of subtitution of margarine with lard on the characteristic of pia cakes and to determine the concentration substitution of margarine with lard that can produce the best characteristic of pia cakes. This study used a Randomized Block Design (RBD) with the formulation of pia cakes with margarine : lard P0 (100% : 0%), P1 (75 % : 25%), P2 (50% : 50%), P3 (25% : 75%), P4(0% : 100%). The results showed there were substitution margarine with lard in the process making of pia cakes significant effects on the moisture content, ash content, fat content and carbohydrate content but there were no significant effects on protein. Hedonic sensory evaluation substitution margarine with lard in the process making of pia cakes that includes significant effects on the color, texture, aroma, flavor, overall acceptance of test score significant effects on the level of crispness and aroma lard. The formulation of 25% margarine : 75% lard can produce the best characteristic of pia cakes with moisture content (13,60%), ash content (0,73%), protein content (9,38%), fat content (26,20%), carbohydrate (50,67%) as well as hedonic sensory evaluation that includes color 5,5 (somewhat like), texture 5,85 (like), aroma 5,45(somewhat like), flavor 6,1 (like), overall acceptance 6,10 (like) and score test on the level of crispness was 4,20 (rather crispy), aroma lard 4,45 (mildly flavored lard).

PENGARUH PENAMBAHAN PUREE KULIT BUAH APEL (Malus sylvestris Mill) TERHADAP KARAKTERISTIK FRUIT LEATHER NANAS (Ananas comosus Merr) Dhia Salsabila Zahrah; Putu Timur Ina; A.A.G.N. Anom Jambe
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

This research aims to identify the effect of apple peels puree consentrations on the characteristics of pineapple fruit leather and to identify the right consentration of apple peels puree to produce pineapple fruit leather with the best characteristics. This research used randomized block design with one treatment factor of the addition of apple peels with the consentrations of 5%, 10%, 15%, 20%, 25% and 30%. Each treatment was repeated 3 times, resulting in 18 experimental units. The data were then analyzed with Analysis of Variance method and if the treatment had an effect on the variable, the Duncan test were performed. The results showed that apple peels had significant effect to crude fiber content, antioxidant activity, vitamin C, color, texture and overall acceptance of pineapple fruit leather. The addition of 30% apple peels puree consentration resulted in the best characteristic under the following criteria: 10.73% water content, 8.33% crude fiber content, 2.55% antioxidant activity with the IC50 value, 3.03 mg AAE/g vitamin C, brown to yellow and indifferent color, texture flexible and rather liked, flavor and taste rather liked, and overall acceptance liked.

Page 11 of 47 | Total Record : 467

9 10 11 12 13

Filter by Year

2012 2024

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

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

Abstract

Abstract

Abstract

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

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