cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
I Desak Putu Kartika Pratiwi
Contact Email
itepa@unud.ac.id
Phone
+6281805636209
Journal Mail Official
itepa@unud.ac.id
Editorial Address
Program Studi Ilmu Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana
Location
Kota denpasar,
Bali
INDONESIA
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
 17   18   19   20   21 
PENGARUH SUHU DAN LAMA PENGERINGAN TERHADAP KARAKTERISTIK TEH BUNGA TELANG (Clitoria ternatea L.) Ni Ketut Ayu Martini; Ni Gusti Ayu Ekawati; Putu Timur Ina
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 3 (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.i03.p09

Abstract

This study was conducted to determine the effect of drying temperature and time on the characteristics of blue pea flower tea and obtain drying temperature and time that produce blue pea flower tea with the best characteristics. The experimental design used was a factorial Randomize Block Design consisting of 2 factors: the first factor was drying temperature, namely 50oC, 60oC, and 70oC and the second factor was drying time, namely 3 hours, 3.5 hours, and 4 hours. The treatment was repeated 2 times to obtain 18 experimental units. The data obtained were analyzed by analysis of variance (ANOVA) and if the treatment had significant effect followed by Duncan test. The results showed that interaction between drying temperature and time had a significant effect on water content, extract content, total phenol, flavonoids, anthocyanin, and antioxidant activity. Drying at a temperature of 50oC for 4 hours was produced blue pea flower tea with the highest antioxidant activity (IC50) of 128.25 ppm, water content of 10.18%, extract content of 51.60%, total phenol of 515.48 mg/100g, flavonoids of 23.99 mg/100g, and anthocyanin of 249.69 mg/100g.
PENGARUH JENIS PELARUT TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK MENIRAN (Phyllanthus niruri L.) Rizky Amalia Rachmawati; Ni Wayan Wisaniyasa; I Ketut Suter
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 4 (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.i04.p10

Abstract

This study was conducted to determine the effect of different solvents on the antioxidant activity of gale of the wind extract and to find out the right type of solvent used to extract gale of the wind with the highest antioxidant activity using maceration method. The experimental design used in this study was a completely randomized design (CRD) with a type of solvent as a treatment. The treatment consisting of four levels, namely methanol, ethanol, acetone, isopropanol. All treatments were repeated four times so that they were obtained 16 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan test. The results showed that the type of solvent treatment had a very significant effect on yield, total phenol, total flavonoids, total tannin, and antioxidant activity (IC50). The results showed that acetone solvent had the best treatment which produced a yield of 22.58%, total phenol content of 188.77 mg GAE/g, total flavonoid content of 247.60 mg QE/g, total tannin content of 297.51mg TAE/g, and antioxidant activity (IC50) of 15.19 ppm.
PENGARUH PERBANDINGAN IKAN KEMBUNG (Rastrelliger kanagurta L.) DAN BIJI NANGKA (Artocarpus heterophyllus) TERHADAP KARAKTERISTIK NUGGET Lucia Amitasya Sinaga; Luh Putu Trisna Darmayanti; I Putu Suparthana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 4 (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.i04.p01

Abstract

This research aims to determine the comparison effect of mackerel with jackfruit seeds on the characteristics of nuggets, and to find out the exact ratio of it’s to produce the best characteristics of fish nuggets. The completely Randomized Design (CRD) was used in this treatment with mackerel and jackfruit seeds ratio as a treatment consist 6 levels : 100%: 0%; 90%: 10%; 80%: 20 ; 70%: 30%; 60%: 40%; 50%: 50%. Each treatment was repeated 3 times to obtain 18 experimental units. The data obtained were analysis ANOVA and if variance nuggets effect to the variables, followed by The Duncan Multiple Range Test (DMRT). The results showed that the comparison of mackerel and jackfruit seeds give a significant effect to the water content, fat content, protein content, carbohydrate content, crude fiber content, hardness, taste (hedonic), texture (hedonic and scoring), and overall acceptance (hedonic). The 50%: 50% ratio of mackerel with jackfruit seeds produces the best characteristics of the product,contain (32,92% water content, ash content 1,90%, fat content 17,63%, protein content 4,65%, carbohydrate content 42,87%, crude fiber content 10,14%) taste liked, aroma liked, texture and overall acceptance liked.
PENGARUH KONSENTRASI ETANOL TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK DAUN RAMBUSA (Passiflora foetida L.) MENGGUNAKAN METODE ULTRASONIC ASSISTED EXTRACTION (UAE) I Made Ananta Divasti Guna; I Nengah Kencana Putra; AA. Sri Wiadnyani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 3 (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.i03.p05

Abstract

This study was conducted to determine the effect of ethanol concentration on antioxidant activity and to obtain the highest antioxidant activity in rambusa leaves extract using the UAE method. The experimental design used in this study was a completely randomized design (CRD) with an ethanol concentration treatment consisting of five levels, namely 50%, 60%, 70%, 80%, and 90%. All treatments were repeated three times to obtain 15 experimental units. The data obtained were analyzed by the analysis of variance (ANOVA) and if the treatment had a significant effect, then followed by the Duncan test. The results showed that ethanol concentration had a significant effect on yield, total phenol, total flavonoids, total tannins, and antioxidant activity. The results showed that the treatment of 70% ethanol concentration was the best. The treatment produced the extract with a yield of 25,14%, total phenol of 40,94 mg GAE/g extract, total flavonoids of 38,95 mg QE/g, total tannin of 33,49 mg TAE/g, the antioxidant activity based on free radical inhibition percentage of 70,58 %, and IC50 values of 328.20 mg/L.
PENGARUH PERLAKUAN 3 JENIS BAKTERI ASAM LAKTAT DAN KOMBINASINYA TERHADAP KARAKTERISTIK KEJU KEDELAI Nurgrahadi .; Ni Nyoman Puspawati; I Made Sugitha
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 4 (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.i04.p06

Abstract

The aims of this research was to determine the effect of using 3 different types of lactic acid bacteria and their combinations for the characteristics of soy cheese. This research used a Completely Randomized Design (CRD) with 7 treatments, namely Lactobacillus bulgaricus, Lactococcus lactis and Lactobacillus paracasei spp. paracasei 1 SKG44, which is a single starter, and several combinations consisting of L. bulgaricus with L. lactis; L. bulgaricus with L. paracasei spp. paracasei 1 SKG44; L. lactis with L. paracasei spp. paracasei 1 SKG44; and L. bulgaricus, L. lactis, and L. paracasei spp. paracasei 1 SKG44. The concentration of each treatment was 6%. The treatment was repeated 3 times to make 21 experimental units. The data was obtained by variance analysis and if there was an influence between treatments continued with the Duncan test. The results showed that the addition of different starter combinations would affected the characteristic of soy cheese. The combination treatment of L. bulgaricus, L. lactis, and L. paracasei spp. paracasei 1 SKG44 was produced the best soy cheese with a yield of 27,47%; 17, 02% protein content; 4,1 x 107 CFU/g total LAB; 0,13% total lactic acid; 79,10% moisture content; color rather white; texture soft; aroma rather typical of soybeans, flavor rather like and overall acceptance like.
PENGARUH PERBANDINGAN SEMOLINA DAN TEPUNG BERAS MERAH TERHADAP KARAKTERISTIK FETUCINI BASAH Ibrahim Kholilullah; Putu Timur Ina; Ni Wayan Wisaniyasa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 3 (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.i03.p10

Abstract

This study was conducted to determine the effect of the comparison of semolina and brown rice flour on the characteristics of fresh fettucine and to find out the comparison of semolina and brown rice flour to produce fresh fettucine with the best characteristics. The experimental design used in this study was a completely randomized design (CRD) with various types of comparative treatment of semolina and brown rice flour consisting of 6 treatments namely 100% : 0%, 90% : 0%, 80% : 20%, 70% : 30%, 60% : 40%, and 50% : 50%. All treatments were repeated three times so that they were obtained 18 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect then followed by Duncan test. The results showed that the comparison of semolina and brown rice flour had a significant effect on the ash content, total anthocyanin content, antioxidant activity, texture preferences (hedonic test), and color (scoring test). Ratio of 50% semolina and 50% brown rice flour had the best characteristics that were water content of 67.23%, ash content of 0.36%, total anthocyanin content of 1.05 mg/100g, antioxidant activity of 80.08%, purplish brown color and rather liked, rather chewy and ordinary texture, overall acceptance rather liked.
IDENTIFIKASI SAKARIN, SIKLAMAT, DAN NATRIUM BENZOAT SERTA KARAKTERISTIK SUSU KEDELAI YANG DIJUAL DI PASAR TRADISIONAL WILAYAH JIMBARAN, BALI SELAMA PENYIMPANAN Novelita Olivea Herman; NL. Ari Yusasrini; I Nengah Kencana Putra
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 4 (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.i04.p11

Abstract

This study aims to identify saccharin, cyclamate, and sodium benzoate in soy milk circulating in traditional markets in the Jimbaran region, determine the percentage of soy milk samples in traditional markets in the Jimbaran region that contain saccharin, cyclamate, and sodium benzoate, and determine the characteristic of milk soybeans in the traditional markets of the Jimbaran region, Bali during storage. This study uses a survey method with saturation sampling technique. Saccharin, cyclamate and sodium benzoate were analyzed qualitatively and quantitatively while the characteristic of soy milk were observed included pH, total plate count, and sensory assessment. Saccharin, cyclamate, sodium benzoate, pH, total plate count, and sensory assessment were analyzed using descriptive methods. The results showed that soy milk in traditional markets in the Jimbaran region did not contain saccharin, 80% used cyclamate, 100% used sodium benzoate, and characteristics of soy milk in traditional markets in Jimbaran, Bali during 8 hours storage has pH between 6.8 to 8.34, as much as 70% of soy milk has total plate count less than 106 CFU/ml, and it is still well consuming because the color has the like criteria, aroma and flavor has the neutral criteria and very not acidic.
PENGARUH KONSENTRASI SUKROSA TERHADAP KARAKTERISTIK SARI BUAH PROBIOTIK TERONG BELANDA (Solanum betaceaum Cav.) TERFERMENTASI DENGAN ISOLAT Lactobacillus sp. F213 Ida Ayu Agung Prawitasari; Komang Ayu Nocianitri; I Nengah Kencana Putra
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 4 (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.i04.p02

Abstract

This research was aimed to determine the effect of sucrose on the characteristics of tamarillo probiotic juice which was fermented by Lactobacillus sp. F213 and to determine the concentration of sucrose that produced the best characteristic of fermented tamarillo probiotic juice. This research used random block design with concentration of sucrose as treatments, which consisted of five levels: 0%, 3%, 6%, 9%, and 12%. Treatment was repeated 3 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 result showed that different concentration of sucrose significantly affected total lactic acid bacteria (LAB), total sugar, total acid, pH, color (score), flavor (hedonic), sour taste (score), sweet taste (score), overall acceptance (hedonic), but had no significant effect on color (hedonic) and aroma (hedonic). The 9% sucrose treatment produced the best fermented tamarillo probiotic juice with the characteristics of 9.31 log CFU/mL total LAB, 16.98% total sugar, 1.53% total acid, pH of 4,31, orange color, with slightly sour and sweet taste, aroma, and overall acceptance liked slightly.
PENGARUH WAKTU PERKECAMBAHAN TERHADAP TOTAL FENOL, KAROTEN DAN AKTIVITAS ANTIOKSIDAN TEPUNG KECAMBAH JAGUNG (Zea mays L.) Ni Nyoman Triana Ardi; Ni Wayan Wisaniyasa; Ni Made Yusa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 3 (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.i03.p06

Abstract

Zea mays L. is the scientific name for corn which is containing antioxidants such as carotene. Germination of corn can improve nutrition from food due to enzyme activity. This study aims to determine the effect of germination time on total phenol, carotene and antioxidant activity in corn sprouts flour. In this study, the research design used is Completely Randomized Design with five of germination time such as 24, 30, 36, 42 and 48 hours with each treatment was repeated three times. The corn sprouts obtained were then tested for total phenol, carotene and antioxidant activity. The result showed that germination time had a significant effect on total phenol, carotene and antioxidant activity (IC50 and ?-carotene bleaching). The best germination time obtained is 48 hours that had a total phenol level of 11.35 mg/100g, a total carotene level of 1.38 mg/100g, an antioxidant activity (IC50) of 1.32 mg/ml and an antioxidant activity (?-carotene bleaching) of 0.53 mg/ml.
PENGARUH PERBANDINGAN IKAN KEMBUNG (Rastrelliger kanagurta) DENGAN SAYUR GONDA (Sphenoclea zeylanica Gaertner) TERHADAP KARAKTERISTIK BAKSO Brogina Mayank Dini; Luh Putu Trisna Darmayanti; I Ketut Suter
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 4 (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.i04.p07

Abstract

This research was conducted with the aim to determine the effect of comparison of mackerel with gonda vegetable on meatballs characteristics and get a comparison of mackerel with specific gonda vegetable that can produce meatballs with the best characteristics. This study uses a Completely Randomized Design (CRD) with treatment that is the comparison of mackerel with gonda vegetable consisting of 6 levels: 100%: 0%; 95%: 5%; 90%: 10%; 85%: 15%; 80%: 20%; 75%: 25%. Each treatment was repeated 3 times so that obtained 18 units. The data is then analyzed by analysis of variance and if the treatment influences the proposed variable then it is continued by Duncan. The results showed that the comparison of mackerel and gonda vegetable had a very significant effect on water content, ash content, fat content, protein content, carbohydrate content, total chlorophyll content, antioxidant capacity, color (scoring), texture, aroma, overall acceptance and no significant effect for texture, aroma and taste. Comparison of 80% mackerel and 20% gonda vegetables had the best characteristics, with 62.99% water content, 1.56% ash content, 1.28% fat content, 8.75% protein content, 25.43% carbohydrate content, 18.39% total chlorophyll content, antioxidant capacity 25.63%. Sensory properties obtained are color (rather green, rather like), texture (rather like), flavor (liked) and overall acceptance (like).

Page 19 of 47 | Total Record : 467

 17   18   19   20   21 

Filter by Year

2012 2024


Reset
Filter By Issues
All Issue Vol 13 No 2 (2024): Jurnal ITEPA Vol 13 No 1 (2024): Jurnal ITEPA Vol 12 No 4 (2023): Jurnal ITEPA Vol 12 No 3 (2023): Jurnal ITEPA Vol 12 No 2 (2023): Jurnal ITEPA Vol 12 No 1 (2023): Jurnal ITEPA Vol 11 No 4 (2022): Jurnal ITEPA Vol 11 No 3 (2022): Jurnal ITEPA Vol 11 No 2 (2022): Jurnal ITEPA Vol 11 No 1 (2022): Jurnal ITEPA Vol 10 No 4 (2021): Jurnal ITEPA Vol 10 No 3 (2021): Jurnal ITEPA Vol 10 No 2 (2021): Jurnal ITEPA Vol 10 No 1 (2021): Jurnal ITEPA Vol 9 No 4 (2020): Jurnal ITEPA Vol 9 No 3 (2020): Jurnal ITEPA Vol 9 No 2 (2020): Jurnal ITEPA Vol 9 No 1 (2020): Jurnal ITEPA Vol 8 No 4 (2019): Jurnal ITEPA Vol 8 No 3 (2019): Jurnal ITEPA Vol 8 No 2 (2019): Jurnal ITEPA Vol 8 No 1 (2019): Jurnal ITEPA Vol 7 No 4 (2018): Jurnal ITEPA Vol 7 No 3 (2018): Jurnal ITEPA Vol 7 No 2 (2018): Jurnal ITEPA Vol 7 No 1 (2018): Jurnal ITEPA Vol 6 No 2 (2017): Jurnal ITEPA Vol 6 No 1 (2017): Jurnal ITEPA Vol 5 No 2 (2016): Jurnal ITEPA Vol 5 No 1 (2016): Jurnal ITEPA Vol 4 No 2 (2015): Jurnal ITEPA Vol 4 No 1 (2015): Jurnal ITEPA Vol 2 No 1 (2013): Jurnal ITEPA Vol 1 No 1 (2012): Jurnal ITEPA More Issue