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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 ALMOND DAN EDAMAME TERHADAP KARAKTERISTIK SUSU ALMOND EDAMAME Novia Hasanah; I Dewa Gede Mayun Permana; Ni Wayan Wisaniyasa
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.p09

Abstract

This research aimed to determine the effect of almond and edamame characteristics against almond edamame milk and to determine the best ratio of almond and edamame to generate the best characteristic almond edamame milk. The experimental design of this research is using Completely Randomized Design (CRD) with five levels of ratio treatment almond and edamame, which are 100%:0%, 90%:10%, 80%:20%, 70%:30%, and 60%:40%. The treatment was repeated three times to obtain 15 experimental units. The obtained data analyzed by variance analysis, and the treatment affecting the observed parameters, the test continue with Duncan test. The result showed that the ratio of almond and edamame had a significant effect in protein content, fat content, total solids, viscosity, pH level, and the scoring test (color, flavor, and taste), but insignificantly on the hedonic test (color, flavor, taste, and overall acceptance) of almond edamame milk. The best almond edamame milk obtained from 60% of almond and 40% of edamame with 6.39% of protein content, 5.57% of fat content, 16.52% of total solid, 246.67 cPs of viscosity, pH 6.57, the sensory test in color (hedonic) was liked, color (scoring) was very greenish-white, in flavor (hedonic) was rather liked, flavor (scoring) was rather typical of edamame, in taste (hedonic) was rather liked, taste (scoring) was rather typical of edamame, and overall acceptance was liked.
Pengaruh Penambahan Bubuk Jahe Emprit (Zingiber officinale var. Amarum) Terhadap Karakteristik Teh Celup Herbal Daun Ciplukan (Physalis angulata L.) I Gede Widiyana; Ni Made Yusa; I Made Sugitha
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 1 (2021): 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.2021.v10.i01.p05

Abstract

This study aims to determine the effect of the addition of emprit ginger powder and the right addition to getting the best ciplukan leaf herbal characteristics. The design used in this study was a Completely Randomized Design with the treatment of the addition of emprit ginger powder consisting of 5 levels, namely 0%, 10%, 20%, 30%, and 40%. This study was repeated three times to obtain 15 experimental units. The data obtained were analyzed by analysis of variance and if the treatment had a significant effect it was followed by Duncan's Multiple Range (DMRT) test. The results showed that ciplukan leaf herbal tea with the addition of 20% emprit ginger powder was the best treatment with the criteria of water content value of 7.84%, total phenol 1.18 mgGAE/g, total flavonoid 0.56 mgQE/g, antioxidant activity 58.02%, IC50 812.96 ppm, yellowish-brown color, somewhat distinctive flavor of ciplukan tea leaves and somewhat dislike, rather bitter taste, and overall rather dislike reception.
Pengaruh Lama Perkecambahan terhadap Karakteristik Fisik, Kimia dan Fungsional Tepung Kecambah Jagung Pulut (Zea mays ceratina L.) Gery Hartawan; Ni Wayan Wisaniyasa; Anak Agung Istri Sri Wiadnyani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 2 (2021): 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.2021.v10.i02.p13

Abstract

This study aims to know the effect of time on the germinated waxy corn flour characteristics and to know which time that can produce a germinated waxy corn flour with the best characteristics. This research used a Complete Randomized Design with a different germination time as the treatment, which is 0 hour, 24 hour, 36 hour and 48 hour. The experimentation was repeated 4 times resulting 16 experimental units. The data obtained were analyzed using an analysis of variance and if the treatment had a significant effect, it was followed by a Duncan Multiple Range Test (DMRT). The results showed that the effect of time had a very significant effect on total rendement, L’ value (brightness), b’ value (green-yellow), protein content, water absorption capacity, swelling power, solubility of germinated waxy corn flour. This research also resulting a significant effect on moisture content and carbohydrate content, but resulting a non-significant effect on bulk density, a’ value (blue-red), ash content, fat content, crude fiber content and oil absorption capacity. The best characteristic of the flour in this study was the waxy corn flour that has been germinated for 48 hours with 79.44% rendement, 0.50 g/ml bulk density, L’:54.34, a’: 6.90, b’: 22,89 color, 7.15% water content, 1.56% ash content, 6.36% fat content, 9.66% protein content, 82.31% carbohydrates content, 2.39% fiber content, 1.55 ml/g water absorption, 1.81 ml/g oil absorption, 6.70 g/g swelling power, and 51.72% solubility.
Pengaruh Penambahan Bubuk Jahe Emprit (Zingiber officinale var. Amarum) Terhadap Karakteristik Teh Herbal Celup Kulit Jeruk Manis (Citrus sinensis L.) Ni Putu Vida Indriani P.; Putu Timur Ina; Ni Wayan Wisaniyasa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 2 (2021): 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.2021.v10.i02.p04

Abstract

This study aimed to determine the effect of emprit ginger powder (Zingiber officinale var. Amarum) on the characteristic of sweet orange peel herbal tea (Citrus sinensis L.) as well as the appropriateness of emprit ginger powder for the best characteristic. This study was designed using an experimental method which is Completely Randomized Design with the treatment of adding emprit ginger powder (0%, 5%, 10%, 15%, 20%) that was repeated 3 times to obtain 15 experimental units. Observed variabels were water content, extract water content, vitamin C, total phenolic, total flavonoid, antioxidant activity, scoring test, and hedonic test. The obtained data were analyzed by using the analysis of variance. If it had a significant effect, it was continued to be tested by using the Duncan Multiple Range Test. The results showed that the addition of emprit ginger powder had a very significant effect on the water content, vitamin C, total phenolic, total flavonoid, antioxidant activity, aroma (scoring and hedonic test), taste (scoring and hedonic test), and overall acceptance, while extract levels in the water had a significant effect and color (hedonic test) had a non significant effect. Furthermore, it showed that the addition of 20% emprit ginger powder extract was the best treatment with the characteristic as follows: 8.13% w / w water content, 26.93% w / d extract water content, vitamin C 25.56 mg / g tea powder, total phenol 17.86 mg GAE / g tea powder, total flavonoids 1.17 mg QE / g tea powder, and antioxidant activity 56.89%. The characteristics of the tea brewing water involves the distinctive aroma of ginger emprit which is very liked, the color is liked, the taste is not bitter and liked, and overall acceptance is liked.
Pengaruh Penambahan Buah Asam (Tamarindus indica L.) Terhadap Karakteristik Loloh Don Teter (Solanum erianthum) I Wayan Ryantama Swastika Braja; I Dewa Gede Mayun Permana; I Ketut Suter
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 1 (2021): 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.2021.v10.i01.p10

Abstract

Loloh teter leaf is one of the traditional drinks in Bali, it made from raw material of teter leaf and other matter such as tamarind fruit, sugar and salt. The study aims to determine the effect of additional tamarind fruit (Tamarindus indica L.) to produce Loloh Teter leaf (Solanum erianthum) with the best characteristics. The experimental design used was a Completely Randomized Design (CRD) with the addition of tamarind fruit treatment consisting of 6 levels, namely : 0%, 0.5%, 1%, 1.5%, 2% and 2.5%. The treatment was repaeated 3 times for abtaining obtained 18 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan Multiple Range Test (DMRT). The results of this study indicate that the treatment of tamarind fruit addition has a very significant effect (P<0,01) on total phenolics, total flavonoids, vitamin C, antioxidant activity, total solids, color (hedonic test) and taste (scoring test). The best treatment in this study was the addition of 2,5% tamarind fruit with the total phenolics 0.86 GAE/100ml, total flavonoids 0.48 QE/100ml, vitamin C 26.39 mg/100ml, antioxidant activity 47.05% with IC50 valued 271,382.73 ppm, total solids 7.44%, the color is usual as well as, the aroma is rather liked, the teste is sour and rather liked and overall acceptance is rather liked.
Optimasi Konsentrasi Etanol Dan Perbandingan Bahan Dengan Etanol Terhadap Aktivitas Antioksidan Ekstrak Daun Beluntas (Pluchea Indica Less) Menggunakan Response Surface Methodology (RSM) I Gusti Ngurah Bagus Pranantha Bistara K; I Ketut Suter; Gusti Ayu Kadek Diah Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 1 (2021): 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.2021.v10.i01.p01

Abstract

The research was conducted to obtain the optimum of ethanol concentration and comparison of material with ethanol to produced beluntas leaves extract that had the highest antioxidant activiy. Response Surface Methodology (RSM) was used for optimization of extraction conditions with experimental design was a Central Composite Design (CCD) in two factors, namely ethanol concentration and comparison of material with ethanol. The results showed that the optimum conditions of beluntas leaves extraction were at ethanol concentration 62.71% and the comparison of material with ethanol 1:10.14. In this condition, the highest antioxidant activity was obtained at 65.80% with IC50, extract yield, total flavonoid content, and total tannin content were 3.87 ppm, 18.20% dry weight extract, 47.05 mg QE/g dry weight extract, and 9.11 mg TAE/g dry weight extract, respectively.
Pengaruh Perbandingan Mocaf Dengan Tepung Daun Papasan (Coccinia Grandis) Terhadap Karakteristik Kue Stik Ni Kadek Ayu Puspitayanti; Ni Luh Ari Yusasrini; I Gusti Ayu Ekawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 2 (2021): 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.2021.v10.i02.p09

Abstract

This study aims to determine the effect of mocaf comparison with papasan leaf flour on the characteristics of stick cake and to find out the proper mocaf comparison with papasan leaf flour so as to produce the best stick cake characteristics. The Completely Randomized Design (CRD) was used a with the treatment of mocaf comparison and papasan leaf flour which consists of 5 levels, namely: 100% mocaf: 0% papasan leaf flour, 95% mocaf: 5% papasan leaf flour, 90% mocaf: 10 % papasan leaf flour, 85% mocaf: 15% papasan leaf flour, and 80% mocaf: 20% papasan leaf flour. The research data were analyzed of variance (ANOVA) and if the treatment had a significant effect it was continued with Duncan's Multiple Range Test (DMRT). The results showed that the comparison of mocaf and papasan leaf flour to the resulting sticks had a very significant effect on water content, ash content, antioxidant activity, total chlorophyll, calcium levels, breaking strength of cake sticks and sensory properties including texture, taste, color, aroma , and overall acceptance. The best characteristics produced in the treatment of 95% mocaf: 5% papasan leaf flour that produces a water content of 1.70%, ash content of 4.24%, antioxidant activity of 11.39%, total chlorophyll content of 89.52 mg / L , calcium content of 238.73 mg /g, fracture power of 13.07 N, and sensory characteristics include greenish brown color and like, aroma like, taste rather typical of papasan leaves and very like, crispy and like texture, overall acceptance of likes.
Pengaruh Perbandingan Terigu Dengan Puree Labu Kuning (Cucurbita moschata) Terhadap Karakteristik Kue Nastar I Gede Priyatna Putra; Putu Timur Ina; Ni Made Indri Hapsari Arihantana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 1 (2021): 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.2021.v10.i01.p06

Abstract

This research aims to determine the effect of the comparison of wheat flour with puree of pumpkin on the characteristics of nastar cake and to find out the right comparison of wheat flour with puree of pumpkin to produced nastar cake with the best characteristics. The experimental design used in this research was a Completely Randomized Design (CRD) with a comparison of wheat flour and puree of pumpkin consisting of 5 treatments namely 100% : 0%, 95% : 5%, 90% : 10%, 85% : 15%, and 80% : 20%. All treatments were repeated four times so that they were obtained 20 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect then followed by Duncan’s Multiple Range Test. The results showed that the comparison of wheat flour and puree of pumpkin had a significant effect on the water content, total carotene content, antioxidant activity (?-carotene bleaching), color, texture, flavor, taste, and overall acceptance. Ratio of 80% wheat flour and 20% puree of pumpkin had the best characteristics with water content of 2.55%, ash content of 0.75%, ?-carotene content of 4.63 mg/100g, antioxidant activity of 1.71 mg/ml, color liked, texture rather liked, flavor liked, taste liked, and overall acceptance liked.
Pengaruh Perbandingan Tepung Singkong (Manihot esculenta Cranz) Dan Puree Wortel (Daucus carota L) Terhadap Karakteristik Kue Stik I Made Askara Diputra; Putu Timur Ina; Gusti Ayu Kadek Diah Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 2 (2021): 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.2021.v10.i02.p14

Abstract

This research aims to identify the effect of cassava flour and puree of carrot ratio on the characteristic of stick cake and to find out the ratio of cassava flour and puree of carrot to produce stick cake with the best characteristics. This research used a completely randomized design with the treatment ratio of cassava flour and puree of carrot consisted of three levels such as 90% : 10%, 80% : 20%, and 70% : 30%. The treatment was repeated 3 times so that it is obtained 15 experimental units. The parameters observed were water content, ash content, crude fiber content, beta carotene content and the sensory characteristics (color, texture, aroma, taste and overall acceptability) using hedonic tests. The data were analyzed by analysis of variance and the treatment had a significant effect, followed by the Duncan Multiple Range Test. The results showed that the ratio of cassava flour and puree of carrot had a significant effect on the water content, the ash content, the crude fiber content, beta carotene content but did not significantly affect the sensory characteristics. Ratio of 70% cassava flour and 30% puree of carrot had the best characteristics that were water content of 1.96%, ash content of 2.01%, crude fiber content of 2.29%, beta carotene content of 6.77 mg/100g, color, texture, aroma, taste, and overall acceptance was liked.
Pengaruh Metode Pengolahan Terhadap Aktivitas Antioksidan Dan Karakteristik Teh Herbal Daun Matoa (Pometia pinnata) Putu Liana Dewi; Ni Luh Ari Yusasrini; Ni Wayan Wisaniyasa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 2 (2021): 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.2021.v10.i02.p05

Abstract

This study aims to determine the effect of processing methods on antioxidant activity and characteristics of matoa leaf herbal tea (Pometia pinnata) as well as to obtain the right processing method which produces matoa leaf herbal tea (Pometia pinnata) with the antioxidant activity and the best characteristics. The design used in this study was a Completely Randomized Design with the treatment of method processing consisting of 4 levels, method A (oven drying), method B (steaming and oven drying), method C (withening and roasting), and method D (steaming and roasting). This study was repeated 4 times to obtain 16 trial units. The data obtained were analyzed by analysis of variance and if the treatment had a significant effect it was followed by Duncan's test. The results showed that the processing method significantly affected the water content, crude fiber content, extract content in water, total flavonoids, total phenols, antioxidant activity, IC50, the sensory characteristics include color, aroma, taste and overall acceptance, and color objectively, but the treatment method has no significant effect on the ash content. The matoa leaf herbal tea with method A (oven drying) had the highest antioxidant activity and the best sensory characteristics with a water content of 8.46%, ash content of 4.64%, crude fiber content of 53.17%, extract content in water 5.25%, total flavonoids 0.87mgQE/g, total phenols 17.35mgGAE/g, antioxidant activity 87.50%, IC50 57.94ppm and color determination l, a, b (18.33: 12.02: 10.48) as well as yellowish color sensory characteristics, very typical aroma of matoa leaf herbal tea, taste rather bitter, and overall acceptance likes.

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