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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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The Changes Of Characteristic Fermented Milk During Room Temperature Storage Hidayanti Sukmaningrum; Luh Putu Trisna Darmayanti; 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.p11

Abstract

Fermented milk is a functional food has beneficial to human health. The recommended concentration of probiotic bacteria to provide health benefits is 106-108 CFU/ml of product. The storage temperature is one of the factor that affected the characteristics of fermented milk. This research was conducted to determine the effect of storage time at room temperature to the characteristics of fermented milk product and determine the length of maximum storage at room temperature. The research design was Completely Randomized Design with storage time treatment at room temperature for 0, 2, 4, 6, 8, 10, 12, and 14 days. Each treatment was repeated 2 times so that 16 experimental units were obtainned. The variables that were observed included total LAB, total acid, pH, and sensory evaluation (aroma, taste, and overall acceptance). Data were analyzed with analysis of variance, if the treatment had an effect on the variables then followed by Duncan multiple range Test. The results showed that the treatment of fermented milk in room temperature storage significantly affected the total acid, pH, total LAB, and sensory evaluation (aroma, taste, and overall acceptance). The maximum storage of the room temperature was days with total acid of 0.5%, pH 3.63, total LAB 7.71 log cfu/ml or 5.12 x 107 cfu/ml, the sensory of aroma, taste, and overall acceptance was liked.
Pengaruh Waktu Maserasi Terhadap Aktivitas Antioksidan Ekstrak Daun Mundu (Garcinia dulcis (Roxb.) Kurz) Setyo Widodo; Ni Made Yusa; Putu Timur Ina
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.p02

Abstract

The research aimed to find effect of maceration time on antioxidant activity of mundu leaf extract and to know the best maceration time with highest antioxidant activity of mundu leaf extract. This study used a completely randomized design with treatment of maceration time 6 level: 12 hours, 24 hours, 36 hours, 48 ??hours, 60 hours, and 72 hours. The experiment was repeated in three replication, so that 18 experimental units were obtained. The variabels observed ware extraction yield, total tannin, total flavonoids, total phenol, and antioxidant activity. The data obtained were analyzed by ANOVA and if the treatment had significant effect followed by Duncan test. The result showed were maceration time has significant effect on extraction yield, total tannin, total flavonoids, total phenol, and antioxidant activity of mundu leaf extract. The best treathment was 24 hours with extraction yield was 24.67 %, total tannin was 133.04 mg.TAE/g, total flavonoids was 364.36 mg.QE/g, total phenol was 143.82 mg.GAE/g, and antioxidant activity was 86.89 % with IC50 was 47.45 mg/L.
Pengaruh Perbandingan Tepung Ubi Jalar Ungu Dan Tepung Kedelai Terhadap Karakteristik Flakes Sebagai Pangan Fungsional Ratna Mei Rani; I Gusti Ayu Ekawati; 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.p10

Abstract

The research aim to determine the effect of ratio purple sweet potato flour and soybean flour on characteristics functional flakes and determine the exact ratio of purple sweet potato flour and soybean flour which can produce functional flakes with the best characteristics. The Completed Randomized Design was used in this research consisting ratio of purple sweet potato flour and soybean flour including (P1) 90% : 10%, (P2) 80% : 20%, (P3) 70% : 30%, (P4) 60% : 40%, (P5) 50% : 50%. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan Multiple Range Test (DMRT). The result showed that flakes with comparison of 70% purple sweet potato flour and 30% soybean flour is the best treatments with criteria moisture content of 3.05%, ash content of 2.09%, protein content of 17.04%, crude fiber 3.76%, anthocyanin total 21.07 mg/100g, antioxidant activity 39.55%, water absorption 165.66% and color is purple and like, aroma is like, texture is crispy and like, taste is like and overall acceptance is like.
Pengaruh Konsentrasi Etanol Pada Metode Ultrasonikasi Terhadap Aktivitas Antioksidan Ekstrak Daun Gonda (Sphenoclea zeylanica) Anisa Intan Hartanti; I Dewa Gede Mayun Permana; 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.p01

Abstract

This study research aimed to determine the concentration of ethanol solvent affects the antioxidant activity of gonda leaf extract and determine the correct ethanol concentration to produce gonda leaf extract with the highest antioxidant activity using the ultrasonication method. This study used a Completely Randomized Design with ethanol concentration treatment consisting of five levels, namely 50%, 60%, 70%, 80%, and 90%. All treatments were repeated three times in order to obtain 15 experimental units. The parameters observed included yield, total phenol, total flavonoids, total tannins and antioxidant activity. The data obtained were analyzed by analysis of variance, if the treatment had a significant effect it would be followed by Duncan Multiple Range Test. The results showed that the ethanol concentration had a significant effect on yield, total phenol, total flavonoids, total tannins, and antioxidant activity. The results showed that 70% ethanol concentration was the best treatment with the highest antioxidant activity of 75.75 % with IC50 value of 123.38 mg/L, yield 22.86 %, total phenol extract GAE/g 40.94 mg, flavonoids. total 23.48 mg QE/g, total tannins 82.10 mg TAE/g.
Pengaruh Jenis Pelarut Terhadap Aktivitas Antioksidan Ekstrak Daun Kejompot (Crassocephalum crepidioides) Menggunakan Metode Maserasi Maria Christinela Domithesa; I Nengah Kencana Putra; Anak Agung Istri Sri Wiadnyani
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.p07

Abstract

This study aims to determine the effect of various solvent towards antioxidant activity of kejompot (crassocephalum crepioides) extract and to know the right solvent to obtained extract with the highest antioxidant activity. This study used a Completely Randomized Design Method with 4 treatment (water, methanol 70%, ethanol 70%, acetone 70%,) using maseration method. The treatment was repeated four times to obtain 16 experimental units. If there was a significant effect on the observed parameters, then followed by Duncan multipple range test. The result showed that the treatment significantly effected (P<0.05) on each of parameters such as : yield, tanin total, flavonoid, vitamin C, antioxidant activity. This study showed that methanol 70% as the best treatment that obtained yield, tannin, flavonoid, Vitamin C and antioxidant activity respectively 18.76 %, 1.05 mg TAE/g, 7.59 mg QE/g, 8.68 mg AAE/g, and 103.1 ppm antioxidant activity based on IC50 .
Pengaruh Penambahan Puree Labu Kuning (Cucurbita moschata) Terhadap Karakterisitik Siomay Udang Ni Putu Candra Utami; I Dewa Gede Mayun Permana; Agus Selamet Duniaji
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.p06

Abstract

This study aims to determine the effect of adding puree of pumpkin on the characteristics of shrimp dumplings and to determine the appropriate addition puree of pumpkin to produce shrimp dumplings with the best characteristics. The experimental design used in this study was a completely randomized design (CRD) consisting of 5 treatments, namely 0%, 10%, 20%, 30%, and 40%. All treatments were repeated 3 times in order to obtain 15 experimental units. The data obtained were analyzed by means of variance and if the treatment had a significant effect, then proceed with the Duncan Multipe Range Test (DMRT). The results showed that the addition of pumpkin pulp had a very significant effect on moisture content, crude fiber content, total ?-carotene, and antioxidant activity using the ?-Bleaching method. Has no significant effect on ash content, hedonic test on color, aroma, texture, taste, overall acceptance, and scoring test on color and texture. The addition of pumpkin pulp 40% had the best characteristics with water content of 61.22%, ash content of 2.59%, crude fiber content of 1.96%, total ?-carotene 0.98 mg / 100 g and antioxidant activity of 5.31%. , by the criteria of yellow color and liked, flavor liked, chewy texture and liked, taste liked and overall acceptance liked.
Pengaruh Perbandingan Tepung Singkong Dan Puree Daun Kelor Terhadap Karakteristik Farfalle Basah I Putu Eka Putra Sentana; Putu Timur Ina; I Dewa Gede Mayun Permana
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.p12

Abstract

The purpose of this research were to know the comparison effect of cassava flour and puree of moringa leaves on the characteristics of wet farfalle and to know the right comparison on the best characteristics of wet farfalle.The experimental design used in this research was a completely randomized design (CRD) with comparison treatment of cassava flour and puree of moringa leaves consisting of 6 level of treatment namely 95%:5%; 90%:10%; 85%:15%; 80%:20%; 75%:25%; 70%:30%. All treatments were repeated three times so that there were obtained 18 experimental units. The data obtained were analiyzed by Analysis of Variance and if the treatment had significant effect then followed by Duncan Multiple Range Test. The result showed that the comparation of cassava flour and puree of moringa leaves had significant effect on the water content, vitamin C, chlorophyll total, antioxidant activity, color preference (scoring test) and overall acceptance (hedonic test) of wet farfalle. Comparison of 70 % cassava flour and 30 % puree of moringa leaves had the best characteristics with water content of 58.62%, vitamin C of 2.57 mg.AAE/g, chlorophyll total of 9.19 mg/100g, antioxidant activity of 72.90%, and value IC50 of 40,283 ppm, dark green color and rather liked, aroma rather liked, flavour, texture and overall acceptance liked.
Pengaruh Jenis Pelarut Dan Rasio Bahan Dengan Pelarut Pada Metode Ultrasonikasi Terhadap Aktivitas Antioksidan Ekstrak Daun Beluntas (Pluchea indica Less) I Gusti Ayu Krisma Widya Saraswati; I Ketut Suter; Anak Agung Istri Wiadnyani
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.p03

Abstract

This research was to determine the effect of type of solvent and the ratio of material to the solvent with ultrasonication on antioxidant activity of beluntas leaf extract (Pluchea indica Less) and also determine the right type of solvent and the ratio of material to the solvent to extract beluntas leaves with the highest antioxidant activity. The complately Randomized Design (CRD) with 2 factors was used in this study. First factor is the types of solvents with 4 level (aquades, methanol 90%, ethanol 90%, acetone 90%) and second factor is the ratio of materials to solvent with 3 level (1:10, 1:15, 1:20). The treatment were repeated twice for obtain 24 experimental units. Variables observed were yield, total flavonoids, total tannin, antioxidant activity and IC50. The data were analyzed using variance and if the treatment had a significant effect, on was followed by the Duncan Multiple Range Test. The results showed that the interaction between the types of solvents and the ratio of material to the solvent had a very significant effect (P <0.01) on yield, total flavonoids, antioxidant activity, IC50, but the interaction have no real effect on the total tannin only show the very significant effect against solvent type and ratio on total tannin. The results showed that ethanol 90% with a ratio of 1:20 was the best treatment that produced antioxidant activity of 67.03 %, IC50 of 74.37 ppm, total flavonoid of 11.08 mg QE/g, total tannin of 7.78 mg TAE/g and yield of 4.16%.
Pengaruh Pengeringan terhadap Karakteristik Teh Herbal Celup Rimpang Temu Putih (Curcuma zedoaria Rosc.) Risti Komariah; Luh Putu Trisna Darmayanti; Ni Made Indri Hapsari Arihantana
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.p11

Abstract

Abstract The purpose of this research was to find out the effect of drying on the characteristics of zedoary rhizome herbal tea bag (Curcuma zedoaria Rosc.) and to determine of drying that able to produce zedoary rhizome herbal tea bag with the best characteristics. The Completely Randomized Design (CRD) was used in this research with four drying treatments such as, drying using an oven at 50 oC for 24 hours, drying using sunlight at ± 40 oC for three days, drying using room temperature or dry wind at ± 26 oC for six days, and drying by roasting at ±50 oC for 45 minutes. All of the drying were repeated four times to obtain 16 units of experiment. The analysis of variance (ANOVA) used to get data and if the drying had a significant effect, it was followed by the Duncan Multiple Range Test. The results showed that drying had a significant effect (P <0,01) on total curcuminoids, total phenols, total flavonoids, and sensory analysis of colour (scoring test). Drying using room temperature or dry wind had the best characteristic of zedoary rhizome herbal tea bag with content: total curcuminoid of 29,10 mg CE / g, total phenol of 167,51 mg GAE / g, and total flavonoid of 41,47 mg QE / g. The characteristics of the brewed water of zedoary rhizome herbal tea bag were dark yellow color and liked, the flavour distinctive of herbal tea zedoary rhizome and liked, the taste was bitter and usual, and overall acceptance was usual.
Pengaruh Perbandingan Puree Belimbing Manis (Averrhoa carambola L.) Dan Dami Nangka (Artocarpus heterophyllus L.) Terhadap Karakteristik Fruit Leather Ita .; 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.p02

Abstract

This study aims to determine the effect of the comparison of sweet star fruit puree and jackfruit straw on the characteristics of fruit leather and find the comparison of sweet star fruit puree and jackfruit straw to produce fruit leather with the best characteristics. This research used Completely Randomized Design (CRD) with a comparison treatment of sweet star fruit puree and jackfruit straw as treatments consisting of 5 levels, namely comparison of 95% sweet star fruit puree : 5% jackfruit straw (P1), 90% sweet star fruit puree : 10% jackfruit straw (P2), 85% sweet star fruit puree : 15% jackfruit straw (P3), 80% sweet star fruit puree : 20% jackfruit straw (P4), 75% sweet star fruit puree : 25% jackfruit straw (P5). Each treatment was repeated 3 times resulting in 15 experimental units. The parameters observed included water content, ash content, crude fiber content, pectin content, vitamin C content, total sugar, and sensory properties including color, texture, flavor, taste and overall acceptance. The data generated is then analyzed with Analysis of Variance method and if the treatment affects the observed parameters, followed by the Duncan Multiple Range Test (DMRT). The results showed that the comparison of sweet star fruit puree and jackfruit straw affected the water content, ash content, crude fiber content, pectin content, vitamin C content, color, texture and flavor test. Comparison of 75% sweet star fruit puree : 25% jackfruit straw produce the best characteristic fruit leather with water content characteristics of 10,85%, ash content of 0,86%, crude fiber content of 3,42%, pectin content of 3,03%, vitamin C content 3,68 mg AAE / g, total sugar 82,37%, brownish yellow color and preferred, slightly clay and neutral texture, taste, flavor and overall acceptance are preferred.

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