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
 18   19   20   21   22 
PENGARUH SUHU PENGERINGAN OVEN TERHADAP AKTIVITAS ANTIOKSIDAN BUBUK DAUN CEMCEM (Spondias pinnata (L.f) Kurz) I Putu Willigis Benito Khatulistiwa; I Dewa Gde Mayun Permana; I Gusti Ayu Kadek Puspawati
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.p11

Abstract

This study aimed to determine the effect of oven drying temperature on the antioxidant activity of cemcem leaf powder and get the rightest oven drying temperature to produce cemcem leaf powder which had the highest antioxidant activity. The experimental design used was a completely randomized design with a drying temperature treatment consisting of consisting of 4 levels including: 40oC, 50oC, 60oC and 70oC. The treatment was repeated 4 times to obtain 16 experimental units. The data obtained were analyzed using variance analysis, if it had a significant effect then it was continued with the Duncan Multiple Range Test (DMRT). The results showed the drying temperature had a very significant effect (p<0.01) on water content, total phenolic, total flavonoids and antioxidant activity. Drying temperature of 50oC is the best temperature to produce cemcem leaf powder with the highest antioxidant activity of 61.98% with IC50 79.58 ppm, total phenolic 48.03 mg GAE/g powder, total flavonoids 49.11 mg QE/g powder, water content 7.78%.
PENGARUH KONSENTRASI SUKROSA TERHADAP KARAKTERISTIK MINUMAN PROBIOTIK SARI BUAH TERUNG BELANDA TERFERMENTASI DENGAN LACTOBACILLUS RHAMNOSUS SKG34 Netta Clarita Tampinongkol; Komang Ayu Nocianitri; I Gusti Ayu Ekawati
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.p01

Abstract

This research was conducted to determine the effects of sucrose concentration on characteristics of fermented tamarillo (Solanum betaceum Cav.) probiotic juice with L. rhamnosus SKG34. The Randomized Block Design was used with 5 treatment of sucrose concentration such as (0%, 3%, 6%, 9%, and 12%). The treatment was repeated 3 times so that were obtained 15 experimental units. Data were analyzed by ANOVA and DNMRT Test. The parameters observed included total LAB, total sugar, total acid, pH, and sensory acceptance of the resulting product were analyzed by a hedonic test on color, aroma, taste, and scoring test on color, as well as sourness and sweetness of the product, and overall acceptance. The results showed that the treatment of sucrose concentration on fermented tamarillo probiotic juice significantly affected the total LAB, total sugar, total acid, pH, color (score), taste (hedonic), sour taste and sweet taste (score), and overall acceptance, but no significant effect on color (hedonic) and aroma. The concentration of 9% sucrose produced the best characteristics of fermented tamarillo probiotic juice with total LAB 1.30 x 109 cfu/ml, total sugar 12.69%, total acid 3.08%, pH 3.61, the red color was preferred, the flavor slightly liked, the taste slightly sour and sweet was slightly preferred, and overall acceptance was preferred.
PENGARUH WAKTU MASERASI TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK DAUN PEGAGAN (Centella asiatica (L.) Urban) Ni Komang Trisna Rahayu; I Dewa Gede Mayun Permana; GA. Kadek Diah Puspawati
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.p12

Abstract

This research aimed to determine the effect of maceration time on the antioxidant activity of pegagan leaf extract and to determine the best maceration time with highest antioxidant activity of pegagan leaf extract. The experimental design used was Completely Randomized Design with maceration time duration there were 18, 24, 30, 36, 42, and 48 hours. All of the treatment repeated three times to obtained 18 units of experiments. The data analyzed by analyze of variance, if the treatment had a significant effect followed by The Duncan Test. The results showed that the maceration time treatment had a significant effect on yield, total phenolik, total flavonoid, total tannin and antioxidant activity of pegagan leaf extract. The 24 hour maceration time was the best treatment with antioxidant activity 66.67%, IC50 632.82 ppm, a yield of 24.30%, a total phenolik of 57.85 mgGAE / g, a total flavonoid of 105.28 mgQE / g. total tannin 54.09 mgTAE / g.
PENGARUH LAMA PENYIMPANAN DAUN SALAM KOJA (Murraya koenigii (L) Spreng) TERHADAP TOTAL FENOL DAN AKTIVITAS ANTIBAKTERI PADA PERTUMBUHAN Salmonella enteritidis ATCC 13067 Berilin Abigail Jonathan; Gusti Ayu Ekawati; Ni Made Indri Hapsari Arihantana
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.p03

Abstract

This study aims to determine the effect of storage duration of curry leaves (Murraya koenigii (L) Spreng) on the total phenols and antibacterial activity of Salmonella enteritidis ATCC 13067, and the appropriate storage duration of curry leaves to produce the highest total phenols and the antibacterial activity. This study used a Completely Randomized Design (CRD) with treatment duration of storage that is 0, 3, 6, 9, and 12 days. The treatment was repeated 3 times to produced 15 experimental units. Data were analyzed by analysis of variance (ANOVA), if each treatment had a difference then preceded with the Duncan Test. The observed variables were total phenols and antibaterial activity S. enteritidis ATCC 13067. Qualitative testing showed that curry leaves extract positively containing phenols. The storage duration of curry leaves significantly affected the total phenols and antibaterial activity of S. enteritidis ATCC 13067. The best treatment was produced in the treatment without storage with the highest total phenols was 3,598.17 mg / 100g and the highest antibaterial activity power was -1,321 log cycles or 95.16% mortality bacteria.
PENGARUH SUHU DAN WAKTU PENGERINGAN TERHADAP AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORIS TEH HERBAL CELUP DAUN RAMBUSA (Passiflora foetida L.) Anabella Nadia Nathaniel; 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.p07

Abstract

This research aimed to determine the effect of drying temperature and time on antioxidant activity and sensory properties of herbal tea bag of rambusa leaf and to obtain the optimum temperature and drying time that can produce rambusa leaf herbal tea bag with the highest antioxidant activity and the best sensory properties. This research used a completely randomized factorial design with two treatments namely, drying temperature (40°C, 50°C, 60°C) and drying time (3 hours, 3.5 hours, 4 hours). There were 9 factorial combinations, each combination was repeated 2 times. The data obtained were analyzed by analysis of variance. If the treatment had a significant effect, it would be followed by the Duncan test. The results showed that the drying temperature and time treatment had a significant effect (P<0.05) on antioxidant activity, total phenols, total flavonoids, total tannins, water content, color (scoring test), and taste (scoring test), but no significant effect (P>0.05) on the extract content in water, color (hedonic test), taste (hedonic test), and overall acceptance. The results showed that drying temperature of 60°C with a drying time of 3 hours had an optimum drying temperature and time to produce herbal tea bag of rambusa leaf with antioxidant activity of 46.28%, total phenol level of 4.14 mg GAE/g, total flavonoids content of 26.48 mg QE/g, total tannin content of 6.23 mg TAE/g, water content of 8.38%, extract content in water of 31.96%, and sensory properties of yellow color and slight liked, bitter slightly taste and slight liked, and overall acceptance neutral.
PENGARUH JENIS PELARUT TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK DAUN UBI JALAR PUTIH (Ipomoea batatas L) MENGGUNAKAN METODE MASERASI Ade Maria Kristin Gultom; Ni Made Yusa; Anak Agung Istri Sri Wiadnyani
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.p08

Abstract

This study aims to determine the effect of solvent types on antioxidant activity of white sweet potato leaf extract (Ipomoea batatas L) and to obtain the most appropriate type of solvent to produce white sweet potato leaf extract with high antioxidant activity. The experimental design uses in this research was Completely Randomized Design (CRD) with the treatment of solvent types methanol 80%, acetone 80%, ethanol 80% and aquades. The treatment was repeated four times so obtain 16 units of the experimental. Data were analysis of variance and followed by Duncan test if the treatment has a significant effect on measured variable. The results showed that, type of solvent had an obvious effect on antioxidant activity of white sweet potato leaves. Methanol was the best solvent in extract white sweet potato leaves with followed by yield was 32.11%, total flavonoids was 226.45 mg QE / g, total tannin was 16.58 mg TAE / g, vitamin C was 119.42 mg AAE / g and antioxidant activity was 82.42%.
KEMAMPUAN DAYA HAMBAT EKSTRAK DAUN MURBEI (Morus alba) TERHADAP PERTUMBUHAN Aspergillus flavus Aditya Yusril Hidayat; Agus Selamet Duniaji; Komang Ayu Nocianitri
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.p02

Abstract

The aim of this research to determine the ability of mulberry leaf extract (Morus alba) to inhibit the growth of Aspergillus flavus. This research used completely Randomized Design with control treatment (without extract) and treatment of mulberry leaf extract concentration of 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100%. The experiment were repeated 2 times and resulting in 22 experimental units. The data were presented in descriptive statistic with tables, and figure. The results showed that the extract of mulberry leaf inhibit the growth of Aspergillus flavus with optimal concentration 80% with an average 11.95 mm and strong inhibition categories.
STUDI KADAR GIZI, SERAT DAN ANTOSIANIN TEPUNG KACANG MERAH DAN TEPUNG KECAMBAH KACANG MERAH (Phaseolus vulgaris L.) Ni Made Rizka Erwinda Sari; Ni Wayan Wisaniyasa; Anak Agung Istri 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.p04

Abstract

The purpose of this study was to determine of nutrient, crude fiber and anthocyanin of red bean flour and red bean sprout flour. This study was conducted using two treatments, the first treatment without germination and the others using germination for 48 hours. Each treatment was repeated three times, then it made into flour. Red bean flour and red bean sprout flour were analyzed by paired T test. The results showed that red bean flours had a significant difference than red bean sprouts flour on water content, ash, protein, fat, carbohydrate, crude fiber, and anthocyanin. Water content, fat, carbohydrate and anthocyanin of red bean flour higher than red bean sprouts flour, but ash content, protein, and crude fiber of red bean sprouts flour higher than red bean flour. Characteristics of red bean flour and red bean sprout flour there were water content 6.33% and 5.13%, ash content 3.67% and 3.9%, fat content 4.11% and 2.81%, protein content 22.8% and 26.41%, carbohydrate content 63.09% and 61.75%, crude fiber content 3.88% and 4.17%, anthocyanin 3.37 mg/100g and 2.76 mg/100g.
UJI DAYA HAMBAT EKSTRAK DAUN SEMBUKAN (Paederia foetida) TERHADAP Vibrio cholerae Adelya Fer Hidayat; Agus Selamet Duniaji; Ni Made Indri Hapsari Arihantana
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.p04

Abstract

Sembukan leaf (Paederia foetida) is one of a tropical Asian plant that contains bioactive compounds and often used as functional foods. The aim of this research was to determine the concentration of flavonoid compounds sembukan leaf (Paederia foetida) as well as the concentration of inhibitory against the growth of Vibrio cholerae. This study uses an experimental design with 5 kinds concentrations : 20%, 40%, 60%, 80%, and 100%, with three replications. The analysis were repeated 3 times resulting in 15 experimental units. The data were presented in descriptive statistic in the form of tables and figures. The results showed that the sembukan leaf extract contained flavonoid compounds of 1.18%. The extract concentration of 80% exerted the highest inhibitory activity against V. cholerae classified as strong with a diameter zone inhibition of 19.60 mm. The sembukan leaf has percentage inhibition in the range of 15.36% - 64.86% with bacteriostatic category.
PENGARUH LAMA EKSTRAKSI MENGGUNAKAN ULTRASONIK TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK ETANOL DAUN TEMPUYUNG (Sonchus arvensis L.) Ni Made Miradita Lestari; Ni Made Yusa; Komang Ayu Nocianitri
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.p08

Abstract

This study was conducted to determine the effect of time extraction using ultrasonic method on the antioxidant activity of tempuyung leaves ethanol extract and to find out the exact time to get tempuyung leaves ethanol extract with the highest antioxidant activity. The experimental design used in this study was a completely randomized design with time extraction as a treatment. The treatment consisting of five levels, which is 10 minutes, 20 minutes, 30 minutes, 40 minutes, 50 minutes using ultrasonic method with temperature 45oC and frequency 37 kHz. All treatments were repeated three times so that they were obtained 15 experimental units. The data obtained were analyzed of variance and if the treatment had significant effect followed by Duncan’s Multiple Ring Test. The results showed that the time extraction treatment had a very significant effect (P<0.01) on yield, total phenol, total flavonoids, total tannin, and antioxidant activity from tempuyung leaves ethanol extract. The best treatment was 30 minutes which produced highest antioxidant activity of 58,60 % with IC50 262,82 mg/L included in the weak category, yield 18,60%, total phenolic 55,05 mg GAE/g, total flavonoid 38,14 mg QE/g, total tannin 8,82 mg TAE/g.

Page 20 of 47 | Total Record : 467

 18   19   20   21   22 

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