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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 Lama Perebusan Kedelai Terhadap Karakteristik Kedelai Terfermentasi Betari Nurrachmah Kusuma Putri; I Putu Suparthana; Luh Putu Trisna Darmayanti
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 3 (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.i03.p16

Abstract

This study aims to determine the effect of boiling time of soybean to getting the best fermented soybean characteristics. The design used in this study was a Completely Randomized Design (CRD) with duration of boiling soybeans consisting of 5 levels; 60 minutes, 90 minutes, 120 minutes, 150 minutes, and 180 minutes. This reserach 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 continued with the Duncan Multiple Range (DMRT) test. The results showed that 150 minutes of boiling soybean was the best treatment with the criteria of 31,02% mositure content, 1,41% ash content, 18,00% protein content, 15,08% fat content, 34,02% carbohydrate content, light brown color, has a distinctive odor of fermented soybean, has a soft texture, and overall like reception.
Pengaruh Penambahan Puree Kecipir (Pshophocarpus tetragonolobus L.) Terhadap Karakteristik Bakso Ayam Marcelyna Lucia; Putu Timur Ina; Ni Made Yusa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 3 (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.i03.p07

Abstract

This research was aimed to determine the effect of winged bean puree additions on the characteristic of chicken meatball and to find out the best additions winged bean puree to produce chicken meatball with the best characteristics. The experimental design used in this research was a Completely Randomized Design (CRD) with a additional of winged bean puree consisting of 5 treatments namely: 0%; 10%; 20%; 30%; 40%. The treatment was repeated 3 times so that they were obtained 15 experimental units. The data obtained were analyzed by variance and if the treatment had a significant effect on the treatment, then followed by Duncan’s Multiple Range Test (DMRT). The results showed that the addition of winged bean puree had a significant effect on moisture content, ash content, protein content, crude fiber content, hedonic test (color, aroma, taste, texture and overall acceptance) and scoring test (taste and texture). The addition 40% concentration of winged bean puree resulted the best characteristics with moisture content 68.00%, ash content 2.05%, protein content 14.40%, crude fiber 4.87%, level of elasticity 4.49 N, color was liked, aroma was liked, very typical taste of winged bean and liked, chewy texture and liked, and overall acceptance was liked.
Ketahanan Isolat Bakteri Asam Laktat Indigenus Kombucha dan Dadih Terhadap Antibiotik Ida Bagus Jaya Sukarya; I Desak Putu Kartika Pratiwi; Ni Made Indri Hapsari Arihantana; Ni Nyoman Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 4 (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.i04.p18

Abstract

Lactic Acid Bacteria must pass several tests to increase their potential as probiotics, one of which is to test their resistance to antibiotics. This study was aimed to determine the resistance of the indigenous lactic acid bacteria (LAB) isolates from kombucha and dadih against amoxicillin, tetracycline, and chloramphenicol, and measure their levels of resistance against amoxicillin, tetracycline, and chloramphenicol. There were 2 treatments that are done in this study such as the type of isolates, and the type of antibiotics used. LAB growth inhibition zones against antibiotics were tested using disk diffusion method and analyzed using quantitative descriptive method. Based on the result of this study, it was found that L. plantarum RN9, L. plantarum I MK2, and L. plantarum I ML7 had an intermediate resistance against amoxicillin, while all the isolates tested are resistant to tetracycline and chloramphenicol. L. pentosus MS21 had the most resistance against amoxicillin. L. plantarum I MK2 had the most resistance against tetracycline. and L. plantarum I ML7 had the most resistance against chloramphenicol.
Pengaruh Suhu dan Waktu Pengeringan terhadap Aktivitas Antioksidan Teh Herbal Celup Daun Belimbing Wuluh (Averrhoa bilimbi L.) Ariani Nisfin Kholifah; I Dewa Gde Mayun Permana; Ni Luh Ari Yusasrini
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 4 (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.i04.p09

Abstract

This research aimed to determine the effect of temperature and drying time on antioxidant activity of starfruit leaf herbal tea bags and to obtain the best drying temperature and time that can produce starfruit leaf herbal tea with the best antioxidant activity. This research was conducted by using experimental design with Complete Randomized Design factorial pattern of two factors which are drying temperature (50oC, 60oC, 70oC) and drying time (120 minutes, 180 minutes, 240 minutes). There were 9 treatment combinations, each treatment combination was repeated 2 times so that the number of treatment combinations was 18 experimental units. The data obtained were analyzed by analysis of variance. If the treatment had a significant effect, it would be followed by the Duncan Multiple Range Test. The results showed that interaction beetwen drying temperature and time treatment had a very significant effect on antioxidant activity, total phenol, total flavonoids, water content of starfruit leaf herbal tea, and bitter flavor, and had no significant effect) on color, aroma, taste and overall acceptance. The drying temperature of 50oC with a drying time of 120 minutes was the best temperature and drying time to produce herbal tea bags of starfruit leaves with an antioxidant activity of 87.8049% and based on the IC50 value of 10595.95 ppm, water content of 9.53%, the total phenol content was 1.38 mg GAE / g, the total flavonoid level was 0.94 mg QE / g, and sensory properties of color (liked), aroma (slight liked), flavor (slight bitter, slight liked) and overall acceptance (slightly liked).
Perubahan Karakteristik Pangan Tradisional Pesan Tlengis Selama Penyimpanan Suhu Ruang Desak Nyoman Anggreni Bhaskara; Luh Putu Trisna Darmayanti; I Putu Suparthana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 3 (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.i03.p12

Abstract

Pesan tlengis is one of Balinese foods made from tlengis or blondo, which is a waste from the process of producing coconut oil in the form of white sediment. In general, the process of producing pesan tlengis is that the tlengis was added with basa genep (complete seasoning), wrapped in banana leaves, and then roasted. Pesan Tlengis was damaged when stored at room temperature of 25oC-30oC, with storage time above 12 hours. Pesan tlengis was damaged during storage at room temperature due to the high content of nutrients such as fat, protein, and water. The high nutrient content in pesan tlengis can be reduced by adding a steaming process. This study was aimed to determine the changes in the characteristics of pesan tlengis during storage at room temperature and to find out how long pesan tlengis can still be consumed during storage at room temperature. This study used a completely randomized design (CRD) with storage time treatment consisting of 4 levels, namely T0 (0 hours), T1 (24 hours), T2 (48 hours), and T3 (72 hours). The data obtained were analyzed by analysis of variance (ANOVA) and if there was a significant effect between treatment levels, it was followed with Duncan's Multiple Range Test. The results showed that the storage time of pesan tlengis at room temperature had a significant effect on moisture content, ash content, protein content, fat content, carbohydrate content, total microbial plate, total mold and yeast, total coliform, texture and aroma. Storage time of 24 hours was the period of time when pesan tlengis can still be consumed with a moisture content value of 5.40%, ash content 3.13%, protein content 12.2%, fat content 55.08%, carbohydrate content 24.71%, total microbial plate 5.99 log cfu / ml, total mold and yeast 0 log cfu / ml, negative coliform, ordorless sour aroma , and the texture slightly slimy.
Pengaruh Konsentrasi Etanol dan Waktu Ekstraksi Terhadap Aktivitas Antioksidan Ekstrak Daun Buangit (Cleome gynandra) Dengan Metode Microwave Assisted Extraction Clara Sania Krisanta; Ni Luh Ari Yusasrini; I Nengah Kencana Putra
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 4 (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.i04.p14

Abstract

Buangit leaves (Cleome gynandra) contain bioactive components such as phenol compounds, flavonoids and vitamin C, which can act as antioxidant. This research aims were to determine the effect of ethanol concentration and extraction time using Microwave Assisted Extraction (MAE) on antioxidant activity and to obtain the appropriate ethanol concentration and extraction time that can produce the highest antioxidant activity of buangit leaves extract. The research was designed using a completely randomized factorial design, which consisted of two factor. The first factor was ethanol concentration (ethanol 60%, 70%, 80% and 90%) and the second factor was the extraction time (3, 5 and 7 minutes). The entire treatment was repeated 2 times to obtain 24 units of experiments. Data were analyzed by analysis of variance and if the treatment had a significant effect, followed by Duncan Multiple Range Test. This research showed that the interaction between ethanol concentration and time extraction had significant effects on total flavonoids and antioxidant activity, but it had non-significant effects on total phenol and total vitamin C. However, ethanol concentration and time extraction had significant effects on total phenols, total flavonoids, total vitamin C and antioxidant activity. The results showed that MAE of buangit leaves using 70% ethanol concentration for 7 minutes was the best treatment on this research, which can produce 18.52 ± 0.64 mg GAE/g of total phenols, 19.28 ± 0.18 mg QE/g of total flavonoid, 89.85 ± 5.30 mg AAE/g of vitamin C and antioxidant activity based on IC50 value at 131.85 ± 0.71 ppm
Pengaruh Tingkat Ketuaan Daun Terhadap Karakteristik Teh Herbal Matcha Tenggulun (Protium javanicum Burm.F.) Hasbi Rohiqi; Ni Luh Ari Yusasrini; GAK. Diah Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 3 (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.i03.p03

Abstract

The purpose of this study were to determine the effect of leaf maturity on the characteristics of matcha herbal tea tenggulun leaf and to determine the right level of leaf maturity which can produce matcha herbal tea tenggulun leaf with the best characteristics. This study used a completely randomized design (CRD) with, namely very young, young, a little old and old leaves. The parameters observed in this study included moisture content, ash content, crude fiber content, tannin content, total phenol, total flavonoids, antioxidant activity, color and sensory evaluation which included color, aroma, taste and overall acceptance of matcha herbal tea tenggulun leaf. The results showed that the difference in the level of leaf maturity had a very significant effect on moisture content, ash content, crude fiber content, total phenol, total flavonoids, tannin content, antioxidant activity, color and sensory characteristics including color and overall acceptance. However, the level of leaf maturity had no effect on the aroma and taste of matcha herbal tea tenggulun leaves. Matcha herbal tea tenggulun leaves processed from young leaves has the best characteristics with the criteria of water content of 7.93%, ash content of 7.07%, crude fiber content of 13.95%, total phenol 13.36%, total flavonoids 2.39%, tannin content 14.17% antioxidant activity 79.08%, color with a value of L = 21.35, a = -10.46, b = 14.58 and the sensory characteristics of color, aroma, taste and overall acceptance were rather liked.
Pengaruh Suhu dan Waktu Pengeringan Terhadap Sifat Kimia dan Sensori Teh Celup Herbal Daun Putri Malu (Mimosa pudica Linn.) Elia Agatha Christiani; I Nengah Kencana Putra; I Putu Suparthana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 4 (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.i04.p05

Abstract

The objective of this study was to know the effect of time and drying temperature on the chemical and sensory properties of herbal tea bag made from Mimosa pudica Linn. leaves and to know the right time and drying temperature to get the best chemical and sensory properties of herbal tea bag of Mimosa pudica Linn. leaves. This research used a Completely Randomized Design with two factors i.e. drying temperature (40°C, 50°C, and 60°C) and drying time (110, 130, and 150 minutes). All of the treatments were repeated two times to obtain 18 units of experiments. The data obtained were analyzed by analysis of variance (ANOVA) and if the treatment had a significant effect, then it was followed by The Duncan Multiple Range Test (DMRT). The results showed that the interaction of time and drying temperature had a significant effect (P<0,05) on total flavonoids, but no significant effect (P>0,05) on the moisture and extract content, total phenolics, and IC50 valued. The drying temperature had a significant effect on the moisture content and IC50 valued, while the time and drying temperature had a significant effect on the extract content and taste (scoring test). The results showed that the drying temperature of 50°C for 110 minutes was the best treatment, where the herbal tea produced had a criteria: moisture content 6.50%; extract content 14.70%; total phenolics 25.19 mg GAE/g dry weight; total flavonoids 16.07 mg QE/g dry weight; IC50 valued 74.45 ppm; the color, flavor, and taste were slightly liked; an overall acceptance neutral; and the taste was slightly bitter.
Pengaruh Rasio Tepung Beras dengan Tepung Labu Kuning (Cucurbita moschata durch) Terhadap Karakteristik Sumping Muhamad Mukhlis Prastianto; I Ketut Suter; Komang Ayu Nocianitri
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 3 (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.i03.p17

Abstract

The aims of this research was to determine the effect of the ratio of rice flour to pumpkin flour on sumping characteristics and to find the right ratio between the amount of rice flour and pumpkin flour to produce sumping with the best characteristics. The research design used was a completely randomized design with the treatment ratio between the amount of rice flour and pumpkin flour each as follows: 100%: 0%, 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40% and 50%; 50% The treatment was repeated three times so obtained 18 experimental units and the data were analyzed by analysis of variance. If there is an influence on the measured variable, proceed with the Duncan test. The results showed that the ratio between the amount of rice flour and pumpkin flour significantly affected the water content, fat, ?-carotene, color, aroma, taste, texture and overall acceptance. The ratio of rice flour and pumpkin flour that produces sumping with the best characteristics is P5 (50%; 50%), with the following characteristics: 39.53% moisture content 2.57%, ash content 8,16%, protein content 8.16%, fat content 7,32%, carbohydrate content 45.29%, ?-carotene content 28.04%, and sensory properties namely: color, aroma, taste, texture, and overall acceptance are accepted by liking criteria.
Pengaruh Suhu dan Lama Pengeringan Terhadap Karakteristik Teh Herbal Matcha Daun Tenggulun (Protium javanicum Burm.F.) Yohanna Mei Sarah Purba; Ni Luh Ari Yusasrini; Komang Ayu Nocianitri
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 3 (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.i03.p08

Abstract

The purpose of this research were to determine the temperature and duration of dried time on characteristics of the matcha herbal tenggulun leaves tea, as well as to determine the appropriate temperature and dried time to produce matcha herbal tenggulun leaves tea with the best characteristics. Experimental design that used on this research was Completely Randomized Design (CRD) with factorial pattern. This research was repeated 2 times so obtained 18 trial units. The parameters observed in this research were : water content, the total amount of flavonoid, fenol, and tannin, antioxidants activity based on IC50, The result of this research showed that temperature and drying time of tenggulun leaf matcha herbal tea had a significant effect on water content, the total amount of flavonoid, fenol, tannin, and antioxidants activity based on IC50 and affects of color, aroma, and overall acceptance.The best characteristic matcha herbal tenggulun leaves tea resulted from dried process at 60oC for 120 minutes with the total amount of flavonoid 0.64 mg QE/g, total amount of fenol 9.61 mg GAE/g, total amount of tannin 4.52mg TAE/g, and antioxidants activity based on IC501253.99 ppm, green color, somewhat preferred aroma, and overall acceptance liked.

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