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I Desak Putu Kartika Pratiwi
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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
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KARAKTERISASI SIFAT FISIKO - KIMIA PATI TALAS KIMPUL (Xanthosoma sagittifolium) TERMODIFIKASI DENGAN METODE ASETILASI I Made Edi Widiawan; K.A Nocianitri; Nengah Kencana Putra
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 (180.924 KB)

Abstract

Research aims to find the effects of acetic anhydride concentration and soaking time on thephysico-chemical properties of modified cocoyam starch and to determine the optimal concentration ofacetic anhydride and a soaking time that can produced the best physico – chemical properties of modifiedcocoyam starch.This study was an experimental study designed by Randomized Block Design (RBD), with afactorial experiment, comprised of two factors there was acetic anhydride concentration (factor I)consisting three levels (1%, 2% and 3%), and soaking time (factor II) consisting three levels (95, 105,and 115 minutes. Parameters observed were substitution degree, starch content, amylose content, swellingpower, solubility and clarity of pasta.The results showed that concentration of acetic anhydride and a soaking time highly significanteffeted the physico-chemical properties of modified cocoyam starch. Acetylation modifications improvedthe characteristics of modified cocoyam starches such as degree of substitution, starch content, amylosecontent, solubility, and swelling power. The best physico chemical properties of modified cocoyam starchwas produced by 3% of acetic anhydride concentration, and soaking time for 115 minutes with a degreeof substitution of 1.0585, starch content of 91.82%, amylose content of 34.82%, solubility of 29.80%,swelling power of 21.57 %, clarity of pasta on the first day was 0.66, and clarity of pasta on eighth daywas 0.23.
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

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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.
KANDUNGAN SENYAWA FLAVONOID DAN ANTOSIANIN EKSTRAK KAYU SECANG (Caesalpinia sappan L.) SERTA AKTIVITAS ANTIBAKTERI TERHADAP Vibrio cholerae Ni Made Gress Rakasari Nomer; Agus Selamet Duniaji; Komang Ayu Nocianitri
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 (268.945 KB) | DOI: 10.24843/itepa.2019.v08.i02.p12

Abstract

The aim of this research to determine the concentration of flavonoid and anthocyanin compounds in sappan wood extract (Caesalpinia sappan L.), as well as to determine the concentration of inhibitory power against the growth of Vibrio cholerae. This experimental design study uses 5 kind of concentration, which are 20%, 40%, 60%, 80%, 100%. The analysis were repeated 3 times and resulting in 15 experimental units. The data were presented in descriptive statistic with tables, drawings and discussed. The results showed that the extract of sappan wood contained flavonoid compounds of 6,02%, anthocyanin compounds of 2,43% and was able to inhibit the growth of Vibrio cholerae with optimal concentration at a concentration of 80% with an average 20,1 mm and very strong inhibition categories.
PENGARUH JENIS PELARUT TERHADAP KANDUNGAN TOTAL FLAVONOID DAN AKTIVITAS ANTIOKSIDAN EKSTRAK DAUN MATOA (Pometia pinnata) Nyoman Citra Suryani; Dewa Gde Mayun Permana; AA GN Anom Jambe
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 (373.908 KB)

Abstract

This research was conducted to determine effect the kinds of solvent to antioxidant activity and total flavonoid of the extract matoa leaf. The experimental design used in this research was a randomized block design with 5 treatments (water, methanol 95%, ethanol 95%, acetone 90% and isopropanol 96%). The treatment was repeated three times to obtain 15 experimental units. The data were analyzed by randomized block design. If there was a significant effect on the observed parameters, then followed by Duncan multiple range test. The result showed that the treatment significantly effected (P<0.01) on antioxidant activity and total flavonoid. The highest of antioxidant was obtained on acetone that was  27.526  mg/100gram GAEAC and IC 50 of 43,53 ppm. The highest of total flavonoid 1,99 % was obtain on methanol treatment.
PENGARUH UMUR PANEN TERHADAP KARAKTERISTIK TEPUNG JAGUNG PULUT PUTIH (Zea mays var. ceratina) Ferdinandus Otniel Sahilatua; I Ketut Suter; A.A.I Sri Wiadnyani
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 (319.611 KB) | DOI: 10.24843/itepa.2019.v08.i04.p09

Abstract

The purpose of this research is to know how the age of harvest effecting the characteristic of white waxy corn flour, and to determine the exact age of harvest to be able to produees the best charasteristic of white waxy corn flour. The experiment was used complete randomized design which the ages of harvest were on day 65th, day 69th, day 73rd, day 77th, day 81st, day 85th, day 89th an day 93rd, and the experiment was repeated twice so there will be 16 samples. After that, the white waxy corn flour will be examined for their chemical contents, it covers the water content, ash content, protein content, fat content, crude fiber, starch content, amylose content, acid degree, the color and the sensory levels. The results show that age of harvest was significantly effecting the charasteristic of white waxy corn flour. Proper harvest age is on day 85th with the characteristic that consist of 7,75% of water, 2,64% of ash, 18,67% of protein, 11,61% of fat, 4,29% of crude fiber, 3,62% of amylose, 61,28% of starch, 1,09% of acid, yellowish white color score, rather liked hedonic color, typical of corn scoring aroma, rather liked hedonic aroma and liked overall acceptance. Keywords: white waxy corn, age of harvest, charasteristic of white waxy corn
PENGARUH PERBANDINGAN KONSENTRASI ASAM ASETAT DAN ASAM SITRAT TERHADAP KARAKTERISTIK PIKEL CABAI PIMIENTO (Capsicum chinense) AA. Devi Pradnyanita; I Dewa Gede Mayun Permana; I Putu Suparthana
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 (200.073 KB)

Abstract

This study was aimed to combination effect of acetic acid and citric acid concentrations on the chili pimiento pickle characteristics and to obtain optimum concentrations which produce the best characteristics. This study was designed using randomized block factorial with two factors, the first factor was concentration of acetic acid (1%, 1.5%, 2%), and the second factor was concentration of citric acid (0.1%, 0.15 %, 0.2%) and all data were analyzed statistically using ANOVA and continued by DMRT (Duncan Multiple Range Test). The result showed that the acetic acid factor influenced vitamin C and sensory characteristics (taste and aroma). Citric acid influenced vitamin C antioxidant activity and sensory characteristics (taste and aroma) in pickle pimiento. The best characteristics was found on treatment 1.5% actic acid and 0.15%citric acid with vitamin C 25.14%, antioxidant activity 58.68%, pH 3.35, with color L*a*b* , L * indicates Light / light, a * are the coordinates of red / green, and b * are the coordinates of the yellow / blue (15.99, 6.67, 55.16) was red and liked, aroma was slightly vinegar and liked, taste was typical pickle and liked, texture was slightly hard and slightly liked, and overall acceptance was liked.
STUDI SIFAT FUNGSIONAL DAN KIMIA TEPUNG KECAMBAH KACANG KORO BENGUK (Mucuna pruriens L.) Vivian Citra Liadi; Ni Wayan Wisaniyasa; Ni Nyoman Puspawati
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 (173.458 KB) | DOI: 10.24843/itepa.2019.v08.i02.p03

Abstract

The purpose of this study was to determine the functional and chemical properties of mucuna bean sprout flour. This study was conducted using 48 hour germination and without germination of mucuna bean, and each treatment was repeated three times. Mucuna bean flour and mucuna bean sprouts flour were tested for rendemen, functional properties (water absorption, oil absorption, swelling volume, and solubility), and chemical properties (moisture content, ash content, protein content, fat content, carbohydrate content, and HCN content). The results showed that germination of mucuna bean had a very significant effect on rendemen, water absorption, oil absorption, ash content, moisture content, a significant effect on fat content, carbohydrate content, and had no significant effect on swelling volume, solubility, protein content, and HCN content. The results showed that rendemen of mucuna bean sprout flour was 63.93% (db), the functional properties of mucuna bean sprout flour were water absorption 1.67 ml H2O/g solid, oil absorption 2.17 ml oil/g solid, swelling volume 8.68 ml/g, and solubility 25.76%, while the chemical properties of mucuna bean sprout flour were water content 8.10%, ash content 2.87%, protein content 36.33%, fat content 10.77%, carbohydrate content 41.92%, and HCN content 5.39 mg/kg.
KAJIAN KANDUNGAN KAFEIN KOPI BUBUK, NILAI pH DAN KARAKTERISTIK AROMA DAN RASA SEDUHAN KOPI JANTAN (Pea berry coffee) DAN BETINA (Flat beans coffee) JENIS ARABIKA DAN ROBUSTA I Wayan Aditya; Komang Ayu Nocianitri; Ni Luh Ari Yusasrini
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 (70.081 KB)

Abstract

The aims this research was to determine the caffeine content of coffee powder, pH value and characteristics flavor and aroma steeping pea berry coffee and flat beans coffee type arabica and robusta. The research is an experimental research and the data were analyzed with descriptive method and variance, if significantly different to the observed variable, then continued with Duncan test. Description method used to reviewing the differences between caffeine content of coffee powder, pH value, flavor characteristics steeping pea berry coffee and flat beans coffee from arabica and robusta. The results showed that caffeine content of arabica coffee powder lower than robusta coffee powder, which 1.20 % in pea berry arabica coffee powder and 1.77 % in flat beans arabica coffee powder, whereas 2.01 % in pea berry robusta coffee powder and 1.99 % in flat beans robusta coffee powder. The pH value of the steeping coffee arabica lower than steeping coffee robusta, which pea berry Arabica coffee 5.23 and flat beans arabica coffee 5.16, whereas pea berry robusta coffee 5.69 and flat beans robusta coffee 5.61. Pea berry Arabica coffee flavor best compared with flat beans Arabica coffee, pea berry robusta coffee and flat beans robusta coffee.
PENGARUH KONSENTRASI GULA DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK SARI KACANG HIJAU (Phaseolus radiatus L.) PROBIOTIK DENGAN PENAMBAHAN Lactobacillus rhamnosus SKG 34 Yemima Dwi Gita Sembiring; Komang Ayu Nocianitri; Agus Selamet Duniaji
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 (181.611 KB) | DOI: 10.24843/itepa.2018.v07.i03.p03

Abstract

This research was conducted to determine the effect of sugar contentration and fermentation time to the charateristics of mung bean probiotic drink with the addition of Lactobacillus rhamnosus SKG 34. The Randomized Complete Block Design (RCBD) with two factors was used in this research. First factor was the sugar concentration which consists of three levels 2.5%, 5%, 7.5%. Second factor was the fermentation time which consists of five levels 8 hours, 10 hours, 12 hours, 14 hours and 16 hours. The parameters observed in this research were sugar level, total lactic acid, pH, total lactic acid bacteria (LAB), and sensory acceptances such as colour, flavor, taste and overall acceptance. The result of this research showed that the sugar concentration had significant effect to the total sugar but had no significant effect to the total lactic acid and pH. The fermentation time had significant effect to the pH, total lactic acid and total sugar. The interaction of sugar concentration and fermentation time had no significant effect to the characteristic of pH, total lactic acid, total sugar, color, flavor, taste and overall acceptance. Mung bean probiotic drink with the best characteristic was obtained at 5% of sugar concentration and 8 hours fermentation time with criteria sugar concentration levels at 8.06 %, total lactic acid 0.27 %, pH at 5.29, and 1.6 x 108 CFU/ml total LAB with sensory results state that the colour was slightly liked, the flavor was slightly liked, the taste was preferred and slightly sweet, and overall acceptance was preferred.
PENGARUH KETUAAN DAUN DAN METODE PENGOLAHAN TERHADAP AKTIVITAS ANTIOKSIDAN DAN KARAKTERISTIK SENSORIS TEH HERBAL BUBUK DAUN ALPUKAT (Persea americana Mill.) Naomi Felicia; I Wayan Rai Widarta; Ni Luh Ariyusasrini
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

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Abstract

The objective of this study is to observe the influence of leaves maturity and processing methods to produce herb tea powder from avocado leaves with the best antioxidant activity and sensory characteristics. The treatments consisted of leaves maturity including young and old leaves, and processing methods including A method (steaming and drying) and B method (withering and pan firing). This study was designed using randomized block factorial and all data were analyzed statistically using ANOVA. The result of this study showed that old avocado leaves with A method had the best antioxidant activity and characteristics with moisture content 8,08%, total phenolic 21,48 mg GAE/g dry weight, total flavonoid 61,83 mg QE/g dry weight, antioxidant activity 84,89%, and sensory characteristics color was liked, flavor was slightly typical powdered tea and slightly liked, taste was slightly bitter and slightly liked, and overall acceptance was liked.

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