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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 467 Documents

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PENGARUH PENAMBAHAN SARI BUAH SIRSAK (Annona muricata L.) TERHADAP KARAKTERISTIK YOGURT EDAMAME (Glycine max L.) Dina Puti Kartika; I Dewa Gde Mayun Permana; Komang Ayu Nocianitri
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

This study aims to determine the effect of soursop juice on the characteristics of edamame yogurt and to determine the optimal concentration of soursop juice to produce edamame yogurt with the best characteristics. This study used a Randomized Block Design (RBD) with the treatment of soursop fruit juice concentration consisting of 5 levels, namely 0%, 5%, 10%, 15% and 20%. Each treatment was repeated 3 times, resulted in 15 experimental units. The data were analyzed by the Analysis of Variance (ANOVA) and if the treatment significantly affected the variables, the Duncan Multiple Range Test (DMRT) was performed. The results showed that the concentration of soursop juice significantly affected total LAB, total acid, pH, antioxidant activity, viscosity, sensory hedonic test on texture and sensory scoring test on texture and taste. The edamame yogurt with 15% soursop juice had the best characteristics with the following characteristics: total LAB 1.01 x 1011 CFU/ml, total acid 0.86%, viscosity 310 cP, antioxidant activity 35.47%, pH 3.72 and the sensory properties of neutral scents, neutral appearance, a rather thick texture, a rather like taste, a slightly sour taste and a rather like overall reception. Keywords: edamame yogurt, soursop juice, antioxidant activity

PENGARUH JENIS PELARUT DAN WAKTU MASERASITERHADAP KANDUNGAN SENYAWA FLAVONOID DAN AKTIVITAS ANTIOKSIDAN EKSTRAK DAUN ALPUKAT (Persea Americana Mill) Nico Kemit; I Wayan Rai Widarta; Komang Ayu Nocianitri
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 (499.9 KB)

This research was conducted to determine effect of the kinds solvent and maceration time on flavonoid content and antioxidant activity of avocado leaf extract and to obtain maceration conditions that can produce flavonoid extract with the highest antioxidant activity. The experimental design used in this research was a randomize block design, which consisted of two factors. The first factor was the kinds of solvent, which consisted of 4 kinds namely aquades, acetone 90%, ethanol 90% and methanol 90%. The second factor was the time of maceration, which consisted of 4 level namely 18, 24, 30 and 36 hours. The treatment was repeated twice to obtain 32 units of the experiment. Data were analyzed with analysis of variance, followed by Duncan test. The results showed that the best treatment of avocado leaf extract is maceration by ethanol 90% for 30 hours which the highest resulted rendemen was 27,84%, total flavonoid was 64,12 mgQE/g dry weight sampel, antioxidant activity was 82,75%, and the IC50 value 417 mg/L.

PENGARUH SUHU PENGERINGAN TERHADAP AKTIVITAS ANTIOKSIDAN TEH HERBAL KULIT KAKAO (Theobroma cacao L.) I Gusti Ngurah Sujana Kusuma; I Nengah Kencana Putra; Luh Putu Trisna Darmayanti
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

This study aims to determine the effect of drying temperature on the antioxidant activity of cocoa peels and obtain drying temperature that can produce herbal tea of cocoa peels with the highest antioxidant activity. The experimental design used was a Completely Random Design with drying temperature treatment which consist of 4 level ie : 65ºC, 75ºC, 85ºC and 95ºC. The treatment was repeated 4 times to obtain 16 experimental units. The results showed that drying temperature had a very significant effect on moisture content, ash content, crude fiber content, juice content, total phenol, antioxidant activity, taste (scoring) and no significant effect on panelists' preference for color, aroma, taste and overall acceptance. The drying temperature of 65ºC was the best treatment that produced herbal tea with the highest antioxidant activity (IC50 456.21 ppm), water content of 11.07%, ash content 8.17%, coarse fiber content 23.89%, extract content 19.90%, total phenol 0,0626%, aroma ordinary, color ordinary, taste not bitter and ordinary, overall acceptance ordinary.

KAJIAN MUTU DAN KEAMANAN PANGAN TRADISIONAL SATE BULAYAK DI TAMAN WISATA SURANADI, KECAMATAN NARMADA, KABUPATEN LOMBOK BARAT Misbah A; I Ketut Suter; I Desak Putu Kartika Pratiwi
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 4 No 2 (2015): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

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This study aimed to determine the nutritional and sensory quality, and safety level of microbiological aspects of the traditional food satay bulayak in the Suranadi Tourism Park, West Lombok. This study used a completely randomized design (CRD) in analyzing sensory evaluation and descriptive analysis in analyzing the quality and food security. A total of 6 samples of satay bulayak each was analyzed in terms of its quality and safety with 2 time repetitions. In the sensory test, the data were analyzed by means of analysis of variance and if they had a significant effect then they were followed by Duncan test. The results of this study showed that satay bulayak in Suranadi Tourism Park, Sub-district of Narmada, West Lombok was safe to be consumed bey the highest average values as follows: moisture content of 69.60%, ash content of 0.03%, 6.61% protein content, 15.37% fat, and carbohydrate content of 19.91%. The results of sensory test on bulayak satay with the highest average value of color contained in the Sarillah sample with a value of 5.3 (slightly liked), texture of Sarifah sample of 5.7 (liked), aroma present in the Sarifah sample with a value of 5.2 (slightly liked), there was a sense/taste in Sarillah and Diah samples with values of 5.2 (slightly liked), while the highest overall acceptance was Sarillah samples with values of 5.4 (slightly liked). Total microbial test results obtained the highest score of 2.59 x 10g cfu / g, and negative on Coliform.

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.

PENGARUH PERBANDINGAN MOCAF (Modified Cassava Flour) DENGAN TEPUNG KACANG HIJAU (Vigna radiata) TERHADAP KARAKTERISTIK TUILE I Made Dwi Purnama Rianta; Putu Timur Ina; 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

This research was conducted with the aims to determine the effect of mocaf and mung bean flour to the characteristics of tuile and get a certain ratio of mocaf and mung bean flour which able to produce tuile with the best characteristics. This research used randomized block design with treatment factor is the ratio of mocaf and mung bean flour which consist of 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 were 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 the ratio of mocaf and mung bean flour had an effect on water content, ash content, protein content, crude fiber content, carbohydrate content, color, taste (hedonic test), texture (hedonic test and scoring test) and overall acceptance (hedonic test). Ratio of 70% mocaf : 30% mung bean flour is the best characteristic with 1,16% water content, 1,46% ash content, 8,54% protein content, 15,49% fat content, 73,33% carbohydrate content, 5,36% crude fiber content, rather liked color, rather liked flavor, crunchy and liked texture, rather liked taste, and overall acceptance is rather liked. Keyword: mocaf, mung bean flour, tuile

KAJIAN PENGARUH JENIS JAHE (Zingiber officinale Rosc.) DAN WAKTU PENGERINGAN DAUN TERHADAP KAPASITAS ANTIOKSIDAN SERTA SENSORIS WEDANG UWUH Kadek Danthiswara Gelgel; Ni Made Yusa; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (195.688 KB)

This research has conducted to determine the effect of ginger types (Zingiber officinale Rosc.) increment and drying time of leaves to antioxidant capacity of wedang uwuh. This research used factorial randomized block design, each treatment repeated twice to get 18 result of experimental units. The data was analyzed using analysis of variance and if there was real effect, it would be followed by Duncan test. This research using 3 kinds of ginger types, that are small ginger, red ginger, giant ginger and drying time of leaves (nutmeg leaves, clove leaves, and cinnamon leaves) that are 1 hours, 2 hours, and 3 hours. The result of this research showed that the interaction between type of ginger and drying time of leaves gave an impact to the total phenolic, antioxidant capacity, color, aroma, flavor and overall acceptance towards wedang uwuh. The best result obtained by red ginger and 2 hours drying time of leaves with total phenolic 88.36 mg/kg; antioxidant capacity 112.22 mg/kg GAEAC; sensorys test such as color, flavor, aroma and overall acceptance that liked by the panelists.

PENGARUH PENAMBAHAN SARI BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP KARAKTERISTIK YOGHURT CAMPURAN SUSU SAPI DAN KACANG MERAH (Phaseolus vulgaris) Dewi Citra Laksmi Agung Putri; I Nengah Kencana Putra; I Putu Suparthana
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

The aim of this research was to know the effect of adding red dragon fruit juice (RDFJ) for the characteristics of yoghurt mixed milk and red bean. Research design used a randomized complete design (RAL) with the concentration 0 %, 5 %, 10 %, 15 %, 20 %, and 25 % of RDFJ. Each treatment repeated three times to obtain 18 units of sample. The data was analyzed by ANOVA and if it had effect on variabel then continued by Duncan Test. Sensory was analyzed by hedonic and scoring test for color, flavor, taste, texture and overall acceptance of the resulting product using 15 trained panelists. The result showed that adding RDFJ had very significant effects (P < 0,01) for total acid, Vitamin C, antioxidant activity, total lactic acid bacteria (BAL) and had significant effect (P < 0,05) for pH. The best treatment was on 15 % of RDFJ with value 1.22 % of total lactic acid, 4.41 of pH, 1.11 mg/100g of Vitamin C, 48.40 % of antioxidant activity, 1.87 x 108 CFU/ml of total lactic acid bacteria (BAL), color (red and liked), flavor (pleasant and liked), taste (sour and liked), texture (aqueous) and overall acceptance (liked).

PENGARUH WAKTU PENGUKUSAN DAN FERMENTASI TERHADAP KARAKTERISTIK TAPE UBI JALAR UNGU (Ipomoea batatas var. Ayamurasaki) Secretly Galih Aditya; Ni Made Yusa; Ni Luh Ari Yusasrini
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 1 No 1 (2012): 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 (51.013 KB)

The aim of this research is to know the time influence of steam and fermentation on thecharacteristic of purple sweet potato tape. This research used Randomized Group Design (RGD) with2 factors. The first factor was the steam duration (20, 30 and 40 minutes) and the second was thefermentation duration (48, 60 and 72 hours). The result of this research showed that the duration ofsteam and fermentation gave highly significant effect on texture, color, taste, texture (score test),overall acceptance and non-significant effect on reducing sugar value, etanol value, starch value, pHlevel, aroma and texture (hedonic test). Thirty minutes of steam duration and 48 hours fermentationcould produce purple sweet potato tape with the best characteristics and could be accepted by thepanelist with texture 1.97 N, reducing sugar value 3.20%, starch value 4.30%, pH level 4.74, ethanolvalue 0.75%, the color was rather like, taste was like, the texture was rather soft and rather like,neutral flavor and overall acceptance was rather liked

PENGARUH WAKTU MASERASI TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK RIMPANG TEMULAWAK (Curcuma xanthorriza Roxb.) Ega Amelinda; I Wayan Rai Widarta; Luh Putu Trisna Darmayanti
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 research aimed to find effect of maceration time on antioxidant activity of java turmeric rhizome extract and to get the right maceration time with highest antioxidant activity of java turmeric rhizome extract. This study used The Completely Randomized Design with the treatment of maceration time of 6 levels: 18 hours, 24 hours, 30 hours, 36 hours, 42 hours and 48 hours. The experiment was repeated in three replication, so that 18 experimental units were obtained. Data were analyzed by Analysis of Variance (ANOVA) and then continued with Duncan Multiple Range Test (DMRT). The result showed that the treatment of maceration time had very significant effect on extraction yield, total curcumin, total phenol and antioxidant activity of java turmeric rhizome extract. The best treatment was 24 hours with extraction yield was 18.88%, total phenol 205.86 mg GAE/g, total curcumin 21.22 mg/g extract, antioxidant activity 84.45% and IC50 36.96 mg/L.

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I Desak Putu Kartika Pratiwi

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I Desak Putu Kartika Pratiwi

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itepa@unud.ac.id

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+6281805636209

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itepa@unud.ac.id

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Program Studi Ilmu Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana

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Kota denpasar,

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INDONESIA