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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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OPTIMASI pH DAN SUHU PADA AKTIVITAS ENZIM LIPASE DARI BIJI KAKAO (Theobroma cacao L.) BERKAPANG Novriyanti Hutasoit; Putu Timur Ina; I Dewa Gede Mayun Permana
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 (193.124 KB)

Abstract

This research was aimed to obtain lipase enzyme from mold of cacao beans and get optimum pH and temperature on lipase enzyme activity. The experimental design used Randomized Block Design (RBD) with different pH treatment as follows: pH 5, pH 6, pH 7, pH 8, and pH 9 and temperature treatment in a row as follows: 30o C, 35o C , 40o C, 45o C, and 50o C. Each treatment was repeated three times to obtain 15 experimental units. Data were analyzed using analysis of variance, when data was effected and then continued with Duncan test. The result showed that pH treatment and temperature significantly influenced the activities of lipase enzyme. The highest lipase enzyme activity was obtained at pH 6 treatment which is 0.107 U/ml and in temperature 35o C treatment 0.102 U/ml.
PENGARUH PERBANDINGAN TEPUNG HANJELI (Coix lacryma-Jobi, L.) DENGAN BUAH SALAK KERING (Salacca edulis Reinw.) TERHADAP KARAKTERISTIK SNACK BAR Ni Putu Putri Dewanty Saraswati; I Gusti Ayu Ekawati; I Nengah Kencana Putra
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (169.59 KB) | DOI: 10.24843/itepa.2019.v08.i01.p07

Abstract

This study aims to determine the effect of hanjeli flour and dried snake fruit to the characteristics of snack bar produced and the right ratio of hanjeli flour and dried snake fruit that is able to produce snack bar with the best characteristics. The Completely Randomized Design was used in the research with treatment that is the ratio of hanjeli flour and dried snake fruit which consist of 5 levels: 90%:10%; 80%:20%; 70%:30%; 60%:40%; 50%:50%. The treatment was repeated 3 times to obtain 15 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan test. The result showed that hanjeli flour and dried snake fruit had a significant effect on water content, ash content, fat content, protein content, carbohydrate content, coarse fiber content, hardness, color (hedonic), aroma (hedonic), texture (hedonic and scoring), taste (hedonic) and overall acceptance (hedonic). Comparison of 50% hanjeli flour : 50% dried snake fruit produces snack bar with the best characteristics, namely: water content 18.43%, ash content 1,82%, fat content 16.63%, protein content 7.84%, carbohydrate content 55.29%, crude fiber content 3,14%, calori total 402,10 kcal, color liked, aroma very liked, texture little crumbly and liked, taste liked and overall acceptance liked.
PENGARUH PERBANDINGAN TEPUNG AMPAS TAHU DENGAN TERIGU TERHADAP KARAKTERISTIK FLAKES Dewa Ayu Putu Diah Ratna Sari; Ni Wayan Wisaniyasa; I Desak Putu Kartika Pratiwi
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 4 No 1 (2015): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

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Abstract

This study aims were to determine the effect of tofu waste flour and wheat flour on the characteristic of flakes and to find out the best ratio of tofu waste flour and wheat flour that produce flakes with the best characteristic. The design of research was Completely Random Design (CRD). The treatment factor was ratio of tofu waste flour and wheat flour with 5 levels : 20%:80%, 25%:75%, 30%:70%, 35%:65% and 40%:60%. Each treatment was repeated three times in order to obtain 15 experimental units. The results showed that the ratio of tofu waste flour and wheat flour in the production of flakes has effect on the water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, color, flavor, taste, texture and overall acceptability. Ratio of 40% tofu waste flour and 60% wheat flour produced flakes with the best characteristic with 1,31% water content, 2,97% ash content, 13,01% protein content, 10,73% fat content, 71,99% carbohydrate content, 7,64% crude fiber content, color (liked), flavor (liked), taste (liked), texture (liked) and overall acceptability (liked)
PENGARUH JENIS PELARUT DAN RASIO BAHAN DENGAN PELARUT TERHADAP KANDUNGAN SENYAWA FENOLIK DAN AKTIVITAS ANTIOKSIDAN EKSTRAK BIJI ALPUKAT (PERSEA AMERICANA MILL.) Ginanjar Rifai; I Wayan Rai Widarta; Komang Ayu Nocianitri
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (549.573 KB) | DOI: 10.24843/itepa.2018.v07.i02.p03

Abstract

This research was conducted in order to determine the type of solvent and ratio between sample and solvent to produce extract avocado seed with the highest antioxidant activity. The experimental design used in this research was a factorial completely randomized design which consisted of two factors. The first factor was the type of solvent consisting of ethanol, methanol, and acetone. The second factor was ratio between sample and solvent of 1:5, 1;10, and 1:15. The treatment was repeated three time to obtain 27 units of the experiment. Data were analyzed with analysis of variance, followed by Duncan test. The results show that the solvent of acetone and ratio between sample and solvent of 1:15 was highest antioxidant activity with total phenolic 803.60 mg/100g, IC50 was 540.95 ppm, and yield 41.36%.
PENGARUH SUHU DAN WAKTU EKSTRAKSI DENGAN GELOMBANG ULTRASONIK TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK DAUN JAMBU BIJI (Psidium guajava L.) Sandra Sekarsari; I Wayan Rai Widarta; Anak Agung Gede Ngurah Anom Jambe
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (204.586 KB) | DOI: 10.24843/itepa.2019.v08.i03.p05

Abstract

This research was conducted to determine temperature and time extraction with ultrasonic waves on the antioxidant activity of guajava leaf extract and obtain the temperature and extraction time with ultrasonic waves that are appropriate to produce the highest antioxidant activity. The experimental design used in this research was a Factorial Completely Randomized Design with time treatment consisting of 3 levels, namely 10 minutes, 20 minutes and 30 minutes and temperatures consisting of 3 levels, namely 40°C, 45°C and 50°C. The treatment was repeated two times, so that 18 experimental units were obtained. Data were conducted using analyzed of variance and if treatment had a significant effect, followed by Duncan's test. The results showed that the interaction between temperature and time of extraction of guajava leaves with ultrasonic waves had a very significant effect (P<0.01) on yield, total phenol, total flavonoids, total tannins and antioxidant activity of guajava leaves. The treatment of extraction temperature and extraction time of guajava leaves with ultrasonic waves had very significant effect (P<0.01) on yield, total phenol, total flavonoids, total tannins and antioxidant activity of guajava leaves. The best results showed that temperature of 45oC with time 20 minutes result antioxidant activity based on 89.03 %, free radical inhibition percentage with IC50 values 3.55 mg/L, yield 16.26 %, total phenol was 331.77 mgGAE/g extract, total flavonoids was 637.33 mgQE/g extract and total tannins were 583.75 mgTAE/g. Keywords : antioxidant, guajava leaves, temperature, time, ultrasonics
PENGARUH RASIO TEPUNG KETAN DENGAN TEPUNG LABU KUNING (Cucurbita moschata) TERHADAP KARAKTERISTIK DODOL I Made Adhi Dharma Parayana; I Ketut Suter; I Putu Suparthana
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 (225.647 KB)

Abstract

The aims of this research are to determine the effects of ratio sticky rice flour with pumpkin flour on the characteristics of dodol and to find the right ratio between the amount of sticky rice flour and pumpkin flour to produce dodol with the best characteristics. The research design used is randomized block design with ratio between the amount of sticky rice flour and pumpkin flour respectively as follows: 100%: 0%, 85%:15%, 70%:30% , 55%:45%, and 40%:60%. The treatment was repeated three times producing 15 units of the experiment and the data was analysis by variance analysis. If there was impact on the variable, the analysis will be followed by Duncan test. The result of the research showed that ratio between the amount of sticky rice flour and pumpkin flour had significance effects on the content of water, ash, fat, protein, ?-Carotene , IC50, colour, aroma, flavor, texture and overall acceptance. The best characteristics of dodol was found on ratio between 40% sticky rice flour and 60% for pumpkin flour with characteristic : water content 10.12%, ash content 4.99%, protein content 6.43%, fat content 13.56%, ?-Carotene 0.0340%, IC50 37.74% and results of sensoris test color, aroma, taste, texture, and overall acceptance are like.
PENGARUH PERBANDINGAN TALAS KIMPUL (Xanthosoma sagittifolium) DENGAN JAMUR TIRAM PUTIH (Pleurotus ostreatus) TERHADAP KARAKTERISTIK SATE LILIT KELADI Putu Lisa Adinda Putri; Ni Made Yusa; I Ketut Suter
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (227.614 KB) | DOI: 10.24843/itepa.2018.v07.i04.p07

Abstract

This study aims to determine the effect of xanthosoma and white oyster mushroom on the characteristics of sate lilit keladi, and to know the right ratio of xanthosoma and white oyster mushroom on the characteristics of sate lilit keladi. The experimental design used was completely randomized design with the treatment ratio of xanthosoma and oyster mushroom, which consists of 6 levels such as: 100% : 0%, 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, 50% : 50%. The treatment was repeated 3 times to obtained 18 units of the experiment. The data were analysed by analysis of variance and if the treatment had an effect on the variable then continued with Duncan test. The result showed xanthosoma and white oyster mushroom ratio had a significant effect on water content, ash content, fat content, protein content, carbohydrate content, coarse fiber content, hardness, color (hedonic), aroma (hedonic), texture (hedonic and scoring), taste (hedonic and scoring) and overall acceptance (hedonic). Comparison of 50% xanthosoma and 50% white oyster mushroom had the best characteristics, with 52,86 % water content, 3,31 % ash content, 6,52% protein content, 24,57% fat content, 12,74% carbohydrate content, 35,88% coarse fiber content, 0,11 kg/5mm hardness, color liked, aroma liked, texture mushy and rather liked, typical taste rather keladi and liked and overall acceptance liked.
BEKATUL BERAS MERAH SEBAGAI SALAH SATU ALTERNATIF SUMBER ANTIOKSIDAN Putu Adiyasi Wulandari; I Ketut Suter; I Nengah Kencana Putra
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (334.67 KB)

Abstract

Red rice bran is a waste of cendana red rice mill which is widely available inTabanan regency, Bali. Red rice bran which produced rarely used as feed products. Thered rice bran has good nutrition such as anthocyanins, phenolics and antioxidant activityrespectively 109.33 mg/100 g rice bran, rice bran 4.38 mg/100 g, and 88.10%. Based onthe nutrient content and the high antioxidant activity showed that the red rice bran hasgreat potential to be used as functional foods
PENGARUH KONSENTRASI JUS DAUN PEGAGAN DAN PERBANDINGAN CMC DENGAN MAIZENA TERHADAP KARAKTERITIK SORBET Ida Susilowati; Putu Ari Sandhi W; I Desak Putu Kartika Pratiwi
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (347.215 KB) | DOI: 10.24843/itepa.2018.v07.i01.p04

Abstract

This research was conducted to determine the effect of pegagan juice and the ratio of CMC with maizena to produced the best characteristics of sorbet and to know the concentration of pegagan juice and the ratio of CMC with the right maizena to produced the best characteristics of sorbet. This study used a Completely Randomized Design (CRD) factorial consisting of two factors, the first factor is concentration of pegagan juice as follow 5%, 7,5%, 10% and the second factors is ratio of CMC with maizena as follow 0:1, 0,25:0,72, 0,5:0,5, 0,75:0,25, 1:0. The data obtained were analyzed by analysis of variance and if the treatment have an effect on the parameters observed then continued with Duncan test. The results showed that the best characteristic of sorbet at 10% of pegagan juice concentration and the ratio of CMC with maizena 0.75: 0.25 with the criteria of antioxidant activity 53.50%, Total dissolved solids 210Brix, melting power 61%, green color, sweet taste and a sense of pegagan rather strong and rather soft texture.
MEMPELAJARI PENGARUH KONSENTRASI EKSTRAK RIMPANG LENGKUAS (Alpinia galanga) TERHADAP PERTUMBUHAN Aspergillus flavus PADA KACANG TANAH Anak Agung Made Dharma Puthera; I Gusti Ngurah Agung; Agus Selamet Duniaji
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 (301.946 KB)

Abstract

This study conducted to determine the optimal concentration of galangal rhizome extract(Alpinia galanga) for inhibiting the growth of A. flavus in peanuts. The concentration of Alpiniagalanga extract used in this study were 0.1%, 0.2%, 0.3%, and 0.4%. In this study using a descriptiveanalysis and displaying the results of the research presented in images and tables. While quantitativedata were also analyzed by the method of completely randomized design (CRD) analyzed by analysisof variance and continued with different test by Least Significant Difference test (LSD 5%).The results showed that the crude extract of (Alpinia galanga) had the ability to inhibit thegrowth of A. flavus, with very strong categorized on PDA. At a concentration of 0.4% did not findany growth of A. flavus, whereas the largest population grows at a concentration of Alpinia galangaekstract 0.0% (without the exstract Alpinia galanga) that was 121.33 x 103 cfu / g. At a concentrationof 0.4% was also able to inhibit the growth of A. flavus that contaminate peanuts with the inhibition ofup to 100%.

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