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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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PENGARUH PERBANDINGAN TEPUNG BERAS MERAH PREGELATINISASI DENGAN TERIGU TERHADAP KARAKTERISTIK CRACKERS I Gusti Ayu Atyantha Danawati; Anak Agung Gede Ngurah Anom Jambe; I Gusti Ayu Ekawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 1 (2020): 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 (333.264 KB) | DOI: 10.24843/itepa.2020.v09.i01.p07

Abstract

The purpose of this research to find the effect of the comparison of pregelatinization red rice flour with wheat flour on the characteristics of crackers and also to find the best ratio of red rice flour with wheat flour to the characteristics of crackers. This study used a Compeletely Randomized Design (CRD) with a comparison of red rice flour pregelatinization with wheat flour consisting of 6 treatment namely 0% : 100%;10% : 90%; 20% : 80%; 30% : 70%;40% : 60%; 50% : 50%. The treatment repeated 3 times, so that resulting in 18 experimental units. The resulting data is analyzed with variance and if the inter treatment effect on the observed variance, then continue with Duncan test. The result showed that pregelatinization red rice flour and wheat flour significantly affected to water content, protein content, total phenol, and antioxidant activity in crackers and had no significant effect on ash content. The comparison ratio of 50% pregelatinazation red rice flour with 50% wheat flour produces crackers with the best characteristics, namely: water content of 1.15%, ash content of 1.73%, 10.30% protein content, total phenol 158.83% and 45.17% antioxidant activity colour very like, texture crispy, overall liked, aroma,taste and overall acceptance like. Keywords : crackers, red rice, pregelatinized, wheat flour
AKTIVITAS ANTIMIKROBA BAKTERI ASAM LAKTAT DARI AIR SUSU IBU (ASI) TERHADAP Listeria monocytogenes FNCC 0156 Made Juli Antari; Ni Nyoman Puspawati; Putu Ari Sandhi Wipradnyadewi
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 1 (2020): 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 (387.936 KB) | DOI: 10.24843/itepa.2020.v09.i01.p12

Abstract

The aim of the research was to find the potency of Lactic Acid Bacteria isolated from breast milk on inhibiting Listeria monocytogenes FNCC 0156 and to find the magnitude of lactic acid bacteria from breast milk in inhibiting L. monocytogenes FNCC 0156. This reseach consists of two phase: antimicrobial activity of lactic acid bacteria from breast milk and activity of bacteriocin against L. monocytogenes FNCC 0156. Isolate used in this research was A1, A3, A6, A8, A9, B3, B7, B8, and B10b. Antimicrobial activity of lactic acid bacteria from breast milk against L. monocytogenes FNCC 0156 was performed cell free supernatant, cell free neutral supernatant, and cell free neutral heated supernatant. The test was performed by well-agar diffusion method and contact method. The activity of bacteriocin was carried out according to the optimum incubation time of bacteriocin production in cell free heated neutral supernatant. The highest antimicrobial activity was supernatant treatment by well-agar diffusion method and contact method showed by isolate A1 with inhibition diameter of 10.60 mm and a decrease of 1.66 log cycle. The highest antimicrobial activity was neutral supernatant treatment by well-agar diffusion method and contact method showed by isolate B8 with inhibition diameter of 5.11 mm and increased only by 0.18 log cycle. The highest antimicrobial activity on the heated neutral supernatant treatment by well-agar diffusion method and contact method showed by isolate A6 with inhibition diameter of 0.85 mm and a decrease of 0.48 log cycle. The two isolates of cell free neutral heated supernatant treatment was isolate A6 and isolate B8 suspected to have bacteriocin compounds was then continued with isolation of bacteriocin. The result of the second phase showed that optimum time for bacteriocin production of isolate A6 was 36 hours and B8 was 60 hours. The highest antimicrobial activity of bacteriocin was showen by isolate A6 with an average inhibition diameter of 5.36 mm, followed by B8 with an average inhibition diameter of 2.44 mm. Keywords: lactic acid bacteria, breast milk, Listeria monocytogenes FNCC 0156, antimicrobial activity, bacteriocin
STUDI CEMARAN MIKROBA PADA PRODUK PANGAN TRADISIONAL “LAWAR PUTIH DAGING BABI” DI KECAMATAN DENPASAR UTARA Ni Ketut Sri Agustini; I Nengah Kencana Putra; Dewa Gde Mayun Permana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 1 (2020): 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 (427.302 KB) | DOI: 10.24843/itepa.2020.v09.i01.p03

Abstract

The aim of this study was to know microbial contamination of white lawar pork and hygiene sanitation practices in some restaurants that sell white lawar pork in North Denpasar subdistrict. The study used a survey method with simple random sampling technique. Sampling was carried out in several restaurants in the North Denpasar subdistrict. The result from this research was served in table, and the data was analyzed by descriptive method. The variables observed were total microbes, E.coli, and Staphylococcus aureus. The results showed that as 45% of white lawar comply the total microbial requirements of processed meat with heat treatment in Indonesia (< 1x106 koloni/g), 100% lawar did not comply the requirements of E.coli in processed meat with heat treatment in Indonesia, and 100% white lawar had comply the requirements of Staphylococcous aureus in processed meat with heat treatment in Indonesia. 100% of lawar is processed in the morning. The practice of sanitation and hygiene at restaurants in the district of Denpasar Utara is quite good. Keywords: white lawar, microbial contamination, hygiene sanitation
PENGARUH pH LARUTAN PENGEKSTRAK TERHADAP RENDEMEN DAN KARAKTERISTIK PEKTIN ALBEDO KULIT BUAH DURIAN Alexander Nathanael Yusuf; Nengah Kencana Putra; I Ketut Suter
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 1 (2020): 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 (205.025 KB) | DOI: 10.24843/itepa.2020.v09.i01.p08

Abstract

The purposes of this research is to determine the effect of pH solution during extraction of pectin from the albedo of durian rind on its characteristic and yield resulted from the extraction which resulted with the highest amount of yield and best pectin characteristic. This research is using Randomized Block Design (RBD) with the treatment of the pH solution during the extraction with the pH being used is (2.0; 2.5; 3.0; 3.5 and 4.0),. The treatment is repeated three times so that were obtained 15 unit of experiment and data were analyzed by variance analysis. If any effect showed by the treatment then the analysis were followed by the Duncan test. The test result indicate that the pH of the solution have an effect to the yield and characteristic of pectin extracted from the albedo of durian rind. The treatment that produce pectin with the best characteristic and the most yield are obtained at solution with pH 2.0 with the result of yield (4.07%), equivalent weight (767.39 mg) level of metoksil (10.06%), ash content (4.67%). And levels of anhidrogalacturonat acid (84.04%) Keywords: pH, pectin, fruit peel durian, albedo
Pengaruh Penambahan Skim terhadap Karakteristik Dadih Susu Sapi yang Dibuat dalam Ruas Bambu Wuluh (Schizostachyum silicatum) di Bali Mariya Ulfa; I Made Sugitha; Luh Putu Trisna Darmayanti
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 2 (2020): 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 | DOI: 10.24843/itepa.2020.v09.i02.p11

Abstract

This study aims to determine the effect of skim additional on the characteristics and the amount of the right skim additional of cow milk dadih made in wuluh bamboo (Schizostachyum bluneiness) tubes. The completely randomized design with 5 levels of skim addition treatment were : 4%, 6%, 8%, 10% and 12%. The treatment was repeated 3 times for obtain 15 experimental units. The data were analyzed by variance, and the significant effect of the treatment was followed by Duncan. The additional of skim has effect to yield, water content, pH, total acid, total microbes, total lactic acid bacteria (LAB) and has effect to scoring test of aroma, taste and overall acceptance by hedonic test, but doesn’t significantly affect scoring test of color and texture. The addition of 10% skim produces the best characteritics with yield 65,31%, water content 63,72%, pH 5,50, total lactic acid 1,31%, total bacterial colony 4,38 x 109CFU/g, total lactic acid bacteria (LAB) 3,42 x 109 CFU/g, color cream, typical aroma of fermented milk, solid texture, sour taste and rather dislike on overall acceptance. Keywords : cow milk dadih, skim milk, wuluh bamboo.
Pengaruh Perbandingan Terigu Dengan Tepung Kecambah Kacang Merah (Phaseolus vulgaris (L.) Terhadap Karakteristik Pancake Lucky Arisonna Roring; Ni Wayan Wisaniyasa; I Dewa Gede Mayun Permana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 2 (2020): 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 | DOI: 10.24843/itepa.2020.v09.i02.p02

Abstract

This study was aimed to determine the effect of wheat flour comparison with red bean sprout flour on the characteristics of pancakes and to determine the exact concentration of red bean sprout flour that was able to produce pancakes with the best characteristics. This study used a randomized block design with the ratio of flour and red bean sprouts (100%: 0%, 60%: 40%, 50%: 50%, 40%: 60%, 30%: 70%), repeated three times to obtain 15 units of experiment. The data obtained were then analyzed by variants and if there was any effect on the treatment, then continued with Duncan test. The variables observed were moisture content, ash content, protein content, fat content, carbohydrate levels, coarse fiber content, and sensory characteristics. The results showed that the addition of red bean sprout effected moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content, colour, aroma, taste, texture, and overall acceptance of pancake. The best characteristic of pancake substitution was 50% wheat flour and 50% red bean sprout flour that produced moisture content 36.14%, ash content 1.86%, fat content 24.15%, protein content 8.31%, carbohydrate content 29.53 %, crude fiber content 16.81%, light brown colour (liked), typical aroma of red beans (liked), soft texture (liked), flavour of red beans (liked), and overall acceptance (liked). Keywords: wheat flour, red bean sprouts, characteristics, pancakes.
Pengaruh Lama Fermentasi Terhadap Karakteristik Minuman Probiotik Sari Buah Terong Belanda (Solanum betaceum Cav ) Dengan Lactobacillus sp F213 Gede Pracheta Febricia; Komang Ayu Nocianitri; I Desak Putu Kartika Pratiwi
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 2 (2020): 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 | DOI: 10.24843/itepa.2020.v09.i02.p07

Abstract

This research aims to identify the effect of fermentation time on the characteristics of tamarillo juice (Solanum betaceum Cav.) probiotic drinks with the addition of Lactobacillus sp F213 as well as to determine the best time of fermentation that produces the best characteristics of product. Descriptive experimental method design was used in the objective test (total LAB test, total sugar, total acid, pH) and randomized block design in subjective testing (sensory testing). This study uses a treatment that is fermentation time: (18 hours, 20 hours, 22 hours, 24 hours, and 26 hours). The treatment was repeated 3 times to produce 15 experimental units. The data results was described in tables and figures. The results showed treatment with 22 hours fermentation time produced with the best characteristics of the product, namely the total LAB value of 9.44 Log CFU / ml, total sugar 14,16%, total acid 1.50%, pH 4.32 with the preferred orange hedonic test, aroma which is rather liked, the taste scoring test with acidic criteria, and rather sweet and overall acceptance which is rather preferred Keywords: fermentation time, Lactobacillus sp F213, Probiotic drink, Tamarillo juice.
Pengaruh Konsentrasi Sukrosa Terhadap Karakteristik Minuman Sari Buah Sirsak (Annona muricata Linn) Terfermentasi Dengan Isolat Lactobacillus sp. F213 A.A. Gd. Tryadi Pradipta; Komang Ayu Nocianitri; I Dewa Gede Mayun Permana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 2 (2020): 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 | DOI: 10.24843/itepa.2020.v09.i02.p12

Abstract

Lactobacillus sp. F213 (LbF213) is a lactic acid bacteria (LAB) that has the potential as a probiotic because it can provide health effects for those who consume it, so it is necessary to make efforts to increase the application of LbF213 in the field of food processing. This study aims to determine the effect of sucrose concentration on the characteristics of fermented soursop juice with LbF213 isolates and get the right concentration of sucrose to produce fermented soursop juice with the best characteristics. The experimental design used was Randomized Block Design with sucrose treatment of 0%, 3%, 6%, 9%, and 12%. Each treatment was repeated 3 times to obtain 15 experimental units. LAB total was analyzed descriptively and the other variables were analyzed by ANOVA and if there was an influence between treatments continued with Duncan test. The results showed that sucrose treatment affected total sugar, taste (hedonic), sour taste and sweet taste (score), overall acceptance (hedonic). The 6% sucrose treatment produced the best fermented soursop juice with a total LAB 1,27 x 1010 cfu/ml, total sugar 12.91%, total acid 1.57%, pH 3.83, color and aroma rather liked, with a slight taste sour and rather sweet liked, and overall acceptance liked. Keywords: fruit juice, lactobacillus sp. F213, sucrose concentration.
Aktivitas Antijamur Ekstrak Kecombrang (Etlingera elatior) Terhadap Aspergillus Flavus FNCC 6109 Yovanda Rizky Nasution; Agus Selamet Duniaji; Ni Made Indri Hapsari Arihantana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 2 (2020): 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 | DOI: 10.24843/itepa.2020.v09.i02.p03

Abstract

The aim of this research was to determine the concentration of phenol compounds and antifungal activity of torch ginger (Etlingera elatior) on Aspergillus flavus FNCC 6109. This research was a completely randomized design with 10 concentrations of shoot, flower, and fruit extract which were 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, and 100%. The data were analyzed with variance analysis then followed by Duncan Multiple Range Test (DMRT). Analysis were repeated 2 times resulting in 20 experimental units. Result showed that each concentration of shoot, flower, and fruit extract had significantly effect (P<0,05) in inhibition of Aspergillus flavus FNCC 6109. Shoot, flower, and fruit extract of torch ginger contained phenol compounds of 154,56 mgGAE/g, 127,22 mgGAE/g, and 261,52 mgGAE/g. The best antifungal activity for shoot extract of torch ginger was at 70% concentration with a diameter inhibition of 7,9 mm category medium, for flower extract of torch ginger was at 90% concentration with a diameter inhibition of 5,65 mm category medium, and for fruit extract of torch ginger was at 80% concentration with a diameter inhibition of 13,75 mm category strong. Fruit extract of torch ginger had the highest phenol compound which could inhibit Aspergillus flavus FNCC 6109. Keywords : phenol, torch ginger, antifungal, Aspergillus flavus.
Pengaruh Lama Fermentasi Terhadap Karakteristik Fermented Rice Drink Sebagai Minuman Probiotik Dengan Isolat Lactobacillus sp. F213 Gusti Putu Adi Wira Kusuma; Komang Ayu Nocianitri; I Desak Putu Kartika Pratiwi
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 2 (2020): 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 | DOI: 10.24843/itepa.2020.v09.i02.p08

Abstract

This research aims to identify the effect of fermentation time on the characteristics of fermented rice drinks and to identify the proper fermentation time to produce fermented rice drink with the best characteristics. Fermentation of fermented rice drink used the Lactobacillus sp. F213 isolates. This research used a randomized block design (RBD) with fermentation time as treatment, namely 18, 20, 22, 24, and 26 hours. Each treatment was repeated 3 times resulting in 15 experimental units. The data were analyzed by analysis of variance (ANOVA) and if the treatment affected the variable, then proceed with the Duncan test. The results showed that the fermentation time had a significant effect on total LAB, total sugar, total acidity, pH, and sour taste score of fermented rice drink. The 22 hours fermentation time treatment produced the best characteristics of fermented rice drink, with the following criteria: total LAB 13,26 Log CFU/ml, total sugar 22, 35 %, total acidity 1,71 %, pH 3,99, the color and taste that sweet and rather sour were preferred, the aroma was rather preferred, and overall acceptance was preferred. Keywords: probiotic, fermented rice drink, Lactobacillus sp. F213.

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