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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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KARAKTERISTIK PATI PISANG KEPOK (Musa paradisiaca var. formatipyca) TERMODIFIKASI DENGAN METODE IKATAN SILANG MENGGUNAKAN SODIUM TRIPOLYPHOSPHAT (STPP) Putu Hetty Armayuni; Putu Timur Ina; AA Istri Sri Wiadnyani
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 (209.519 KB)

Research aims is to find the effects of sodium tripolyphosphat (STPP) concentration on the characteristic of modified kepok banana starch and to determine the optimal concentration of STPP that can produced the best characteristic of modified kepok banana starch. This study was an experimental study designed by Randomized Block Design (RBD), with the treatment given is the difference in 5 levels concentration of STPP which consist such as 0%, 1%, 3%, 5% and 7%. The whole treatment was repeated three times to obtain 15 experiment units. Data were analyzed by analysis of variance and if there was a treatment effects on observed then followed by Duncan multiple range test. The results showed that concentration of STPP significant effeted the characteristic of modified kepok banana starch. Higher the concentration of STPP added can improve the phosphate content, degree of substitution, amylose content, starch content, and swelling power. The best characteristic properties of modified kepok banana starch was produced by 7% of STPP concentration with a phosphate content of 0.283%, degree of substitution of 0.015, amylose content of 21.349%, starch content of 62.653%, swelling power of 10.374 g/g and solubility of 0.122%.

KARAKTERISTIK BISKUIT DENGAN PEMANFAATAN UMBI DAN PASTA DAUN SINGKONG (Manihot esculenta Cranz) Ni Kadek Diah Ayu Paramitha; Putu Timur Ina; I Desak Putu Kartika Pratiwi
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

The purposes of this research were to know the effect comparation of cassava flour and cassava leaves paste on the characteristics of biscuit and to know the right comparation from cassava flour and cassava leaves paste to produce biscuit the best characteristics. The experimental design was used randomized block design with the treatment comparation of cassava flour and cassava leaves paste that 95% : 5%, 92% : 8%, 89% : 11%, 86% : 14%, 83% : 17%; and 80% : 20%. The treatment was repeated as many as 3 times so that 18 experimental units were obtained. The data was analyzed with ANOVA and if the influential on variable observed continued with the Duncan test. The results showed that the comparation of cassava flour and cassava leaves paste significantly affected to water content, ash content, crude fiber content, chlorofil total, beta karoten total, and hedonic test (colour, aroma, texture, taste, and overall acceptance) and scoring test (texture). Comparation from cassava flour and cassava leaves paste (92% : 8%) is the best characteristics with water content is 2,77%, ash content was 2,58%, crude fiber content is 15,39%, chlorofil total is 22,93%, beta karoten total is 434,96% , color liked, flavor of cassava leaves liked, texture very crispy and liked, taste liked, and overall acceptance liked.

PENGARUH PENAMBAHAN HIGH FRUCTOSE SYRUP (HFS-55) TERHADAP KARAKTERISTIK RED WINE KELOPAK BUNGA ROSELA (Hibiscus sabdariffa L.) Anastasia Laksmi Pratiwi; Agus Selamet Duniaji; I Wayan Rai Widarta
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 research was aimed to determine the effect of adding high fructose syrup (HFS-55) to red wine made from roselle flower petals that can produce roselle red wine with the best characteristics. This study used a Completely Randomized Design (RAL) with a treatment of adding HFS-55 10%, 15%, 20%, 25%, 30%. This treatment was repeated 3 times, resulting in 15 experimental units. The data were analyzed by ANOVA and followed by Duncan test. The results showed that the adding of HFS-55 on roselle red wine has a significant effect on ethanol content, pH, total soluble solid, total reducing sugar, aroma, taste and overall acceptance with the best treatment was obtained from the addition of 25% HFS-55 with roselle red wine characteristics containing 10.65% ethanol content, pH 3.6, total soluble solids 10.10% Brix, total reducing sugar 10.37%, total phenolic 3.08 mg/ml and total methanol was not found, and with the panelist preference for color usual, aroma rather like, taste rather like and overall acceptance rather like. Keyword: roselle, HFS-55, red wine

PENGARUH PENAMBAHAN SUSU SKIM TERHADAP KARAKTERISTIK YOGHURT JAGUNG MANIS (Zea Mays L. Saccharata) Komang Wisesa Diputra; Ni Nyoman Puspawati; Ni Made Indri Hapsari A.
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 (212.566 KB)

This research aimed to determine the effect of skim milk on the characteristics of sweet corn yogurt and to determine the concentration of skim milk which is capable of producing sweet corn yogurt with the best characteristics. This research uses random design by treatment with the addition of skim milk, which consists of five levels, 5%, 7.5%, 10%, 12.5%, and 15%.The percentage on the addition of skim milk which is calculated from the volume of milk corn used.Treatment was repeated three times to obtain 15 units of sample. Data were analyzed by analysis of variance followed by multiple comparison test of Duncan Multiple Range Test (DMRT).The variables measured were the levels of protein, fat, ash content, total lactic acid bacteria (LAB), the degree of acidity or pH, total acid titration (TAT), flavor, color, aroma, texture and overall acceptance. The addition of 12.5% skim milk was able to produce the best characteristics of sweet corn yogurt with 2.13% protein content, 2.22% fat content, 0.91% ash content, 8.5x109 CFU/ml total lactic acid bacteria, pH 3.82, 1.63% total acid, color rather like and yellow, aroma rather like and rather typical corn, texture rather like and slightly thick, flavour like and rather typical corn and overall acceptance rather like.

PENGARUH WAKTU EKSTRAKSI DAN KONSENTRASI ETANOL MENGGUNAKAN METODE MICROWAVE ASSISTED EXTRACTION (MAE) TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK RAMBUT JAGUNG (Zea mays L.) Yessica Kristanti; I Wayan Rai Widarta; I Dewa Gede Mayun Permana
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 research was conducted to determine effect of the extraction time and ethanol concentration on antioxidant activity of corn silk extract and to obtain extraction time and ethanol concentration using Microwave Assisted Extraction (MAE) that can produce extract with the highest antioxidant activity. The experimental design used in this research was a completely randomize design, which consisted of two factors. The fisrt factor was the concentration of ethanol which consisted of 5 level that namely ethanol 30%, 45%, 60%, 75%, and 90%. The second factor was the time of extraction which consisted of 3 level namely 8, 13 and 18 minutes. Data were analyzed with analysis of variance that followed by Duncan test. The result showed that the best treatment of corn silk extract is extraction by ethanol 90% for 18 minutes using MAE which the highest resulted rendemen was 24.54%, total phenol was 159.65 mg GAE/g extract, total flavonoid was 149 mgQE/g extract, antioxidant activity was 70.18%, and the IC50 value 64.806 ppm.

AKTIVITAS ANTIMIKROBA BAKTERI ASAM LAKTAT YANG DIISOLASI DARI AIR SUSU IBU (ASI) TERHADAP BAKTERI PATOGEN Vibrio cholerae Putu Vinanta Agus Putra; I Gusti Ayu Ekawati; Komang Ayu Nocianitri
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 to determine the antimicrobial activity produced by lactic acid bacteria isolated from breast milk (ASI) against pathogenic bacteria Vibrio cholerae. The research design used in this study is the experimental method with 3 treatments, antimicrobial activity FCS (Free Cell Supernatant), FCSN (Free Cell Supernatant Neutral), and FCSHN (Free Cell Supernatants were Heated Neutral). The variables measured were the formation of inhibition zones produced by the presence of the antimicrobial activity of 9 isolates of LAB against pathogenic bacteria Vibrio cholerae. Data were presented in tables and figure and descriptive discussed. The results showed that the inhibitory activity against pathogenic bacteria Vibrio cholerae on FCS to isolate the A1, A3, A6, and B10b each produce inhibition diameter is 2.35 mm, 2.95 mm, 2.75 mm and 1.90 mm. the treatment FCSN inhibitory activity shown by A1 isolates diameter is 1.40 mm inhibition, and isolates A6 inhibition diameter is 1.00 mm. whereas the inhibitory activity on FCSHN treatment indicated by A1 isolates inhibition diameter is 0.40 mm.

PENGARUH PERBANDINGAN TERONG BELANDA (SOLANUM BETACEUM CAV.) DENGAN RUMPUT LAUT (EUCHEUMA COTTONII) TERHADAP KARAKTERISITIK LEATHER Ni Putu Yuni Wulan Sari; I Dewa Gede Mayun Permana; I Made Sugitha
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 aimed to determine the effect of tamarillo and seaweed ratio on the characteristics of tamarillo leather and to know the optimum ratio of tamarillo and seaweed on the characteristics of leather. The experimental design was used completely randomized design with the ratio of tamarillo and seaweed as treatment, which consist of 6 levels such as: 100% : 0%, 95% : 5%, 90% : 10%, 85% : 15% : 80% : 20%, and 75% : 25%. The treatment was repeated as many as 3 times then obtained 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 tamarillo and seaweed ratio had a significant effect on moisture content, total sugars, vitamin C, curde fiber content, color (score), texture and taste level (hedonic and score), and overall acceptance (hedonic) of leather. Ratio 75% : 25% is produce best characteristic with 12.61% moisture content, 23.93% total sugars, 33.70 mg/100g vitamin C, 21.81% curde fiber content, color rather orange and liked, typical aroma of tamarillo and liked, very elastic texture and very liked, typical of tamarillo taste and very liked, and overall acceptance of very liked.

PENGARUH RASIO DAGING AYAM BROILER (Gallus domesticus) DENGAN JAMUR MERANG (Volvariella volvacea S.) TERHADAP KARAKTERISTIK TUM AYAM Kiki Iqlima Rahmadaeni; I Ketut Suter; I Made Sugitha
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

The aims of this research was to determine the effect of the ratio of broiler chicken meat with straw mushroom to the characteristics of chicken tum and to determine the right comparison between chicken meat and straw mushroom that can produce chicken tum with the best characteristics. This study used a Completely Randomized Design with a treatment ratio between meat of broiled chicken and mushroom 100:0, 90:10, 80:20, 70:30, 60:40, and 50:50. This treatment was repeated 3 times so that was obtained as many as 18. Experimental units data were analyzed with Analysis of Variance (ANOVA) and then followed by Duncan's test. The ratio of broiler chicken and straw mushroom significantly influenced texture, color hedonik, fat content and crude fiber content. Not significant effect to taste hedonic, flavor hedonic, overall hedonic and cholesterol content. The best treatment was 50% of broiler chicken meat with 50% straw mushroom , with the characteristic of chicken tum the analysis of fat content 9,33%, crude fiber content 11,16%, cholesterol content 2,22%, the texture, color, taste, flavor and overall were acceptance. Keyword: chicken tum, straw mushrooms, fiber contetnt, fat contetnt.

PENGARUH SUBSTITUSI TERIGU DENGAN TEPUNG BERAS MERAH (Oryza nivara) TERHADAP KARAKTERISTIK BAKPAO Fiensa Forsalina; Komang Ayu Nocianitri; I Desak Putu Kartika Pratiwi
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 (189.68 KB)

The research aims to investigate the effect of substitution wheat flour with brown rice flour to the characteristics of bakpao and determine the rate of its which produce the best characteristics of bakpao. The Completely Randomized Design used in this research with the comparisons of wheat flour with brown rice flour which consisted of 6 levels, such as 1) 100% : 0%, 2) 95% : 5%, 3) 90% : 10%, 4) 85% : 15%, 5) 80% : 20%, 6) 75% : 25% used as treatments. Each treatments was repeated 3 times to obtain 18 units. The datas were analyzed by analysis of variance. If there were any effect of the treatment, the analysis followed by Duncan's Multiple Range Test. The results showed that substitution of wheat flour with brown rice flour highly significant effect on the moisture content, antioxidant activity, crude fiber content, strength of expands, taste, color, flavor, texture and overall acceptance of bakpao. The best substitution of wheat flour with brown rice flour is 5% brown rice flour, with characteristics moisture content 31,55%, antioxidant activity 14,61%, crude fiber content 8,71%, strength of expands 55,81%, with criteria color 1,45 (white), texture 4,25 (soft), flavor 2,50 and taste 1,90 (not the typical brown rice) and overall acceptance of bakpao 5,70 ( mostly like).

PERBANDINGAN MOCAF DENGAN TEPUNG KACANG MERAH DALAM PEMBUATAN BROWNIES KUKUS GLUTEN FREE CASEIN FREE (GFCF) Hildha Ayu Massytah; I Gusti Ayu Ekawati; Ni Wayan Wisaniyasa
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 is to know the effect of ratio between mocaf and red bean flour on the characteristics of steamed brownies Gluten Free Casein Free (GFCF) and to know the right ratio between mocaf and red bean flour to produce the best characteristic GFCF brownies. This study used a Randomized Block Design with one treatment factor. The ratio of mocaf and red bean flour (100%: 0%, 90%:10%, 80%:20%, 70%:30%, 60%:40% and 50%: 50%). The treatment was repeated three times to produce 18 experimental units. Data were analyzed by analysis of variance and continued by Duncan test. The results showed that treatment with 60% mocaf and 40% red bean flour produced gluten free casein free steamed brownies with water content of 26.60%, ash content of 2.45%, protein content of 5.82%, fat content 22.88%, carbohydrate content 42.23%, crude fiber content of 8.11% with rather liked of color, rather liked of texture, liked taste, rather liked of aroma and liked overall reception.

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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,

Bali

INDONESIA