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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 PERBANDINGAN TEPUNG SUWEG (Amorphophallus campanulatus) DAN TEPUNG KACANG HIJAU (Vigna radiate) TERHADAP KARAKTERISTIK COOKIES Putu Ayu Gaudiya Waisnawi; Ni Luh Ari Yusasrini; Putu Timur Ina
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 purpose of this study was to determine the ratio effect of suweg flour and mung bean flour to produce the best characteristics of cookies. The Completely Randomized Design was used in this study with a comparison of suweg flour with mung bean flour consisting of 5 levels: 90%: 10%; 80%: 20%; 70%: 30%; 60%: 40%; 50%: 50% The treatment was repeated 3 times for obtain 15 experimental units. Comparison of suweg flour and mung bean flour has a highly significant effect on fat content and crude fiber content and has a significant effect on protein content and carbohydrate levels of cookies. The comparison ratio of 60% suweg flour and 40% mung bean flour produces cookies with the best characteristics, namely: 1.37% moisture content, 2.29% ash content, 24.44% fat content, 8.89% protein content, carbohydrate content 63.01%, crude fiber content 21.78%, color, aroma, texture crispy, preference and overall acceptance were liked.

PENGARUH PERBANDINGAN TEPUNG BEKATUL BERAS MERAH DENGAN TERIGU TERHADAP KARAKTERISTIK BISKUIT i Made Dwi Cahyadi Putra; Ni Wayan Wisaniyasa; I Wayan Rai Widarta
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 aims was to determine the effect of wheat flour and red rice bran flour ratio on the characteristic of biscuit and to find out the best ratio of wheat flour and red rice bran flour that produce biscuit with the best characteristic. The design of research was Completely Random Design (CRD). The treatment factor was ratio of wheat flour and red rice bran flour with 6 level: 100%:0%, 95%:5%, 90%:10%, 85%:15%, 80%:20% and 75%:25%. Each treatment was repeated three times in order to obtain 18 experimental units. The results showed that the ratio of wheat and red rice bran flour in the production of biscuit has effect on the water content, ash content, protein content, fat content, carbohydrate content, crude fiber, IC50 value, color, texture, flavor, taste, and overall acceptability. Ratio of 90% wheat flour and 10% red rice bran flour produced biscuit with the best characteristic with characteristic 3.14% water content, 1.22% ash content, 24.26% fat content, 11.09% protein content, 60.29% carbohydrate, 3.50 % grunge fiber content, 2.22% IC50, yellowish brown, rather liked color, rather liked texture, rather liked flavor, rather liked taste and rather liked overall acceptability.

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 TEPUNG KIMPUL (Xanthosoma sagittifolium) DAN PASTA DAUN PEGAGAN (Centella asiatica) TERHADAP KARAKTERISTIK COOKIES I Kadek Ariyasa; Putu Timur Ina; Ni Made Indri Hapsari Arihantana
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 comparison of Xanthosoma flour with Centella leaf paste to the characteristics of cookies produced and the comparison between Xanthosoma flour with Centella leaf paste that is able to produce cookies with the best characteristics. The experimental design used was Block Randomized Design with treatment factor that is the comparison of Xanthosoma flour and Centella leaf paste consisting of 6 levels: 95%:5%; 92%:8%; 89%:11%; 86%:14%; 83%:17%; 80%:20%. The treatment was repeated 3 times to obtain 18 units of experiment. The data obtained were analyzed by ANOVA and if the treatment had a significant effect on the observed variables then continued with Duncan test. The comparison of Xanthosoma flour with Centella leaf paste affected the content of water, coarse fiber, total chlorophyll, vitamin C, antioxidant activities, texture (hedonic and scoring test), aroma (hedonic test), taste (hedonic test) and overall acceptance (hedonic test) and also had no significant effect on color (hedonic test) of cookies. Comparison of 89% Xanthosoma flour : 11% Centella leaf paste had the best characteristics of cookies with content of water 4.41%, coarse fiber 7.21%, total chlorophyll 2.51 mg/kg, vitamin C 1.54 mg/g, antioxidant activities (based on IC50’s value) 65.61%, the aroma was rather liked, the texture was rather liked and crunchy, the color, taste, and overall acceptance liked.

PENGARUH PERBANDINGAN TERIGU DAN TEPUNG KELADI TERHADAP KARAKTERSTIK MIE BASAH Aditya Degita Rizal; I Nengah Kencana Putra; Ni Wayan Wisaniyasa
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

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This research aims to find out the effect of the comparison between wheat flour and caladiumflour used in moist noodle to produce moist noodle with the best quality requirements. The researchdesign used for this research is randomized block design with comparisons between of wheat flourand caladium flour as follows: 100%:0%, 95%:5%, 90%:10%, 85%:15%, 80%:20%, 75%:25%,70%:30% respectively. Treatments were repeated three times to obtain 21 units of the experiment andthe data were analyzed by variance analysis. If there was any impact on the treatment of the analysiswas followed by Duncan’s test. The result of the research have shown that comparison between ofwheat flour and caladium flour had significant affects on water content, ash content, protein content,color, taste, texture, and overall acceptance, but have not significant effect on fat content,carbohydrate content and aroma. The best characteristics of moist noodle which made withcomparison between of 80% terigu and 20% keladi flour with the following criteria : water content59,82%, ash content 1,12%, protein content 4,66%, fat content 5,59%, carbohydrate content 25,65%,aroma (mostly like), color (like), taste (mostly like), texture (elastic), overall acceptance (mostly like).

PENGARUH PENAMBAHAN TERUNG BELANDA (Solanum betaceum Cav.) TERHADAP KARAKTERISTIK MARSHMALLOW Ni Putu Anita Devi; Putu Ari Sandhi W; Ni Made Yusa
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

The aim of this research is to know the effect of the addition of tamarillo (Solanum betaceum Cav) to marshmallow characteristic, and to determine the addition of the best tamarillo to produce the best characteristic marshmallow. The experimental design used was Completely Randomized Design (RAL) by treatment with fruit pulp tamarillo as follows: 30 %, 40 %, 50 %, 60 %, 70 % and 80 %. Each treatment was repeated three times to obtain 18 experimental units. The results showed that the addition of tamarillo showed significant effect on water content, ash content, total anthocyanin, vitamin C, total sugar, elasticity, color score test, taste score test, texture score test, aroma and overall acceptance and no significant effect on color hedonic test and taste hedonic test. The best characteristic of marshmallow was obtained from the addition of tamarillo of 30 g with water content of 19.44%, ash content of 0.08%, total anthocyanin 0.44 mg / L, vitamin C 8.20 mg / 100g, total sugar 75.15%, elasticity of 1.47 N, color (rather pink and rather like), aroma (rather like), texture (very chewy and like), taste (sweet and rather like), overall acceptance (like).

DAYA HAMBAT EKSTRAK BUAH ANDALIMAN (Zanthoxylum acanthopodium DC) DALAM ETIL ASETAT TERHADAP PERTUMBUHAN Escherichia coli Fitri Maria Clarensia Sitanggang; Agus Selamet Duniaji; I Desak Putu Kartika Pratiwi
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 study aims to determine the Minimum Inhibitory Consentration (MIC) of andaliman fruit extract (Zanthoxylum acanthopodium DC) in ethyl acetate against the growth of Escherichia coli bacteria. The design of this study used an experimental method with 10 extract concentrations for MIC testing, namely 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% and 100% with 2 repetitions so that they were obtained 20 experimental units. The variables observed were the formation of clear zones, namely the inhibition produced by the presence of antimicrobial activity from andaliman fruit extract in ethyl acetate against the growth of Escherichia coli. Data from research results are presented in the form of tables, figure and discussed descriptively. Andaliman fruit extracts in ethyl acetate have varying inhibitory forces, namely at the concentrations of concentrations of 10% to 20% was 0.65 mm to 3.15 mm with weak inhibition categories, concentrations of 30% to 50% was 5.25 mm to 6, 60 mm in the moderate inhibition category and concentrations of 60% to 100% showed strong inhibition categories with inhibition diameters of 7.20 mm to 9.60 mm. Minimum Inhibitory Concentration (MIC) for the growth of Escherichia coli was at the concentration of 60% with a clear zone diameter of 7.2 mm with a strong category. Keywords : Andaliman fruit, Escherichia coli, antibacterial.

COVER, EDITOR, DAN DAFTAR ISI Redaksi Jurnal Itepa
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

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PENGARUH PERBANDINGAN TEPUNG KETAN DENGAN LABU KUNING (Cucurbita moschata) TERHADAP KARAKTERISTIK KLEPON I Kadek Dede Pranata; I Made Sugitha; Luh Putu Trisna Darmayanti
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 (204.8 KB)

The aims of this research to determine the effect of ratio of glutinous rice flour with pumpkin on klepon characteristics and to find the right ratio between the amount of glutinous rice flour and pumpkin to produce klepon with the best characteristics. The research used completely random design, with the ratio of between the treatment of glutinous rice flour and pumpkin are as follows: (100: 0, 90:10, 80:20, 70:30, 60:40 50:50). The treatment was repeated three times to producing 18 units of the experiment. Data were analyzed by analysis of variance and if there is an influence on the treatment, then continued by Duncan Multiple Range Test (DMRT). The results show ratio of glutinous rice flour with pumpkin significance effects on the, of protein content, of fat content, of ?-carotene content, color, aroma, flavor, texture (test score and hedonic test) experiment and the entrie acceptance. Klepon with the best results and acceptable that glutinous rice flour ratio of 60%:40% pumpkin with the criteria were, 49.82% of water content, 0.40% of ash content, 6.08% of protein content, 8.20% of fat content 35.47% of carbohydrate content, 0.1608%, of ?-carotene content and result of sensory test color hedonic, usual, aroma, rather like, texture hedonic usual, the texture score usual, taste, usual the whole acceptance, rather like.

PENGARUH LAMA FERMENTASI KACANG GUDE (Cajanus cajan L.) TERHADAP KARAKTERISTIK “SERE UNDIS” Ni Luh Cintya Febriani; I Putu Suparthana; Anak Agung Istri Sri Wiadnyani
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 effect of fermentation time pigeon pea on the characteristics of sere undis and determine the optimum fermentation time in making sere undis with the best characteristics. The design used in this research is Completely Randomized Design (RAL) with one factor that is fermentation time which consisting of 5 experimental levels that were 12,18,24,30 and 36 hours. The treatment was repeated 3 times to obtain 15 units of experiment. Fermentation time of pigeon pea influenced the content of water, ash, protein, fat, carbohydrate, and antioxidant capacity but did not affect crude fiber, sensory character of sere undis has significant effect on aroma and taste but no significant effect on color, texture and the fermentation time of 24 hour pigeon pea produced sere undis with the best characteristic: water content 26,36%, ash content 0,95%, protein content 8,24%, fat content 16,67%, carbohydrate 47,78%, crude fiber 9,52%, antioxidant capacity 83,49% and sensory properties were ordinary for color, like for texture, rather like for aroma, sense, and overall acceptance.

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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

Location
Kota denpasar,

Bali

INDONESIA