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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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Pengaruh Konsentrasi Susu Skim Terhadap Karakteristik Minuman Probiotik Sari Buah Terung Belanda (Solanum betaceaum Cav.) Terfermentasi Dengan Lactobacillus rhamnosus SKG34 Novita Aristha Anggreni Nainggolan; Komang Ayu Nocianitri; I Made Sugitha
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.p11

Abstract

This research was conducted to determine the effect of skimmed milk concentration on characteristic of fermented tamarillo (Solanum betaceaum Cav.) probiotic juice with Lactobacillus rhamnosus SKG34 and the concentration of skimmed milk that produced the best characteristic. This research used a Completely Randomized Design (CRD) with factor of skimmed milk concentration that consists of 6 levels (0%, 2 %, 4%, 6%, 8%, 10%). Each treatment was repeated 3 times resulting 18 experimental units. The data were analyzed by Analysis of Variance (ANOVA) and continued with Duncan Multiple Range Test (DMRT). The results showed that skimmed milk concentration had a significant effect to total LAB, total sugar, hedonic of color, score of color, and overall acceptance. The concentration of 2% skimmed milk produced the best characteristic of fermented tamarillo (Solanum betaceaum Cav.) probiotic juice with total LAB 8,50 x 109 CFU/ml, total sugar 6,54%, total acid 0,56%, pH 3,72, preferred dark orange color, slightly likeable aroma, preferred sour and slightly sweet taste, and preferred overall acceptance.
Cemaran Mikroba pada Bubuk Temu Putih (Curcuma zedoaria (Berg) Roscoe) dalam Kantung Teh Celup selama Penyimpanan Suhu Ruang Amelia Rovina; Luh Putu Trisna Darmayanti; Agus Slamet Duniaji
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.p02

Abstract

The zedoary rizome (Curcuma Zedoaria (Berg) Roscoe) has a curcumin compound, which is one of the active compounds in the rhizome. Fresh zedoary rizome is easily damaged so it is often preserved by drying it. This research was aimed to determine the microbial contamination of the zedoary rizome packed in tea bags during storage in a room temperature. This research used Completely Randomized Design with storage at room temperature as a treatments, which consisted of 5 levels: 0 days, 7 days, 14 days, 21 days and 28 days. With 3 replication to obtain 15 units of sample. Data were analyzed by Analysis of Variance (ANOVA) and followed by multiple comparison test of Duncan Multiple Range Test (DMRT). The result showed that during storage, there were carasteristics changes in zedoary rizome powder such as increased of total plate count, total mold and yeast count, coliform and water content, but there was no E. coli growth. The zedoary rizome powder in tea bags during storage on days 0 to 28 fulfilled the requirements for food safety because microbial growth is below the maximum limit of Indonesian National Standard (SNI), but the water content on days 14 to 28 does not meet the SNI requirements.
Pengaruh Penambahan Puree Kacang Merah (Phaseolus vulgaris) Terhadap Karakteristik Nugget Jamur Tiram (Pleurotus ostreatus) Elsa Fanora Sinaga; Putu Suparthana; Ni Made Indri Hapsari A.
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.p14

Abstract

This study was aimed to determine the effect of adding red bean (Phaseolus vulgaris) puree to oyster mushroom nugget food and to see the correct amount of addition of red bean puree in producing oyster mushroom nuggets with the best criteria. The experimental design used in this research was a Completely Randomized Design (CRD) with an addition of red bean puree that consisted of 5 treatments namely: 0%; 10%; 20%; 30%; and 40%. The treatment was repeated 3 times to obtain 15 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect then followed by Duncan’s Multiple Range Test (DMRT). The addition of red bean puree affected water content, ash content, protein content, crude fiber content, hedonic test (texture, aroma, taste and overall acceptance) and scoring test (texture). The addition of 40% red bean puree ratio of had the best characteristics with water content of 32,67%, ash content of 1,57%, protein content of 7,29%, crude fiber content of 6,47%, hedonic test (texture, taste and overall acceptance) was liked, aroma was disliked and scoring test of taste was chewy.
Pengaruh Perbandingan Daging Ayam dan Tepung Kecambah Kacang Merah (Phaseolus Vulgaris L.) terhadap Karakteristik Bakso Arina Ulyani; Ni Wayan Wisaniyasa; I Gusti Ayu Ekawati
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.p16

Abstract

This study aimed to determine the effect of the ratio of chicken meat and red bean sprouts flour to the characteristics of the meatballs and to determine the appropriate ratio of chicken meat and red bean sprouts flour to get the best meatball characteristic. Thisstudyused the completely randomized design, with ratio of chicken meat and red bean sprout flour treatmen consisted 5 level,namely (B0) 100% : 10%, (B1) 90% : 10%, (B2) 80% : 20%, (B3) 70% : 30%, (B4) 60% : 40%. Each treatment was repeated 3 times, in order to obtain 15 experimental units. The data obtained were using analysis of varianceandif thetreatmenthada significanteffect,itwascontinuedwiththe DuncanMultiple Range Test.The results showed that the ratio of chicken meat and red bean sprouts flour had an effect on moisture content, fat content, crude fiber content, texture, hedonic, aroma, taste, texture, and overall acceptance. And scoring on color, taste, and texture. The meatball with a ratio of chicken meat and red bean sprout flour of 90%: 10% was the best meatball characteristics with the criteria: water content of 68.86%, protein content of 23.22%, fat content of 8.03%, crude fiber content of 32.35 %, texture 6.63 N, color sensory test, aroma, taste, texture, and overall acceptance are liked.
Pengaruh Perbandingan Tepung Kacang Ginkgo (Ginkgo Biloba L.) Dengan Nanas Kering (Ananas Cosmosus (L) Merr.) Terhadap Karateristik Snack Bar Jason Johan; I Gusti Ayu Ekawati; Putu Timur Ina
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.p05

Abstract

This study was aimed to determine the effect of ginkgo nut powder comparison with dried pineapple to the characteristics of snack bar and the exact comparison between ginkgo nut powder with dried pineapple that was able to produce snack bar with the best characteristics.The experimental design used was Completely Randomized Design with the treatment composition of ginkgo nut powder and dried pineapple consisting of 5 levels: 70%:30%; 60%:40%; 50%:50%; 40%:60% and 30%:70%. The treatment was repeated 3 times to obtain 15 units of experiment. The obtained data was analyzed by ANOVA and if the treatment had significant effect on the observed variables then continued with Duncan,s Multiple Range Test (DMRT). The comparison of ginkgo nut powder and dried pineapple fruit significantly affected water content, ash content, fat content, protein content, carbohydrate content, total calories, antioxidant activity, color (hedonic test), aroma (hedonic test), texture (hedonic and scoring test), taste (hedonic test) and overall acceptance (hedonic test) of the snack bar. Comparison of 30% ginkgo nut powder: 70% dried pineapple had the best characteristic of snack bar with criteria water content 15.23 %, ash content 3.08 %, fat content 18.90 %, protein content 3.84 %, carbohydrate content 58.92 %, total calories 421.26 kkal, antioxidant activity 66.74 %, color was normal, aroma was normal, taste was normal, overall acceptance was moderately liked and texture was a bit hard and normal.
Pengaruh Perbandingan Tepung Sukun (Artocarpus altilis) dan Terigu terhadap Karakteristik Donat Sazkya Dorothy Sabatini; I Made Yusa; Anak Agung Istri Sri Wiadnyani
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.p07

Abstract

This study aims to determine the effect of comparison of breadfruit flour and wheat on the characteristics of donuts and to determine the right comparison of breadfruit flour and wheat to produce donuts with the best characteristics. The experimental design used was a Completely Randomized Design (CRD) with the comparison of breadfruit flour and wheat consisting of 5 levels namely 10%:90%, 20%:80%, 30%:70%, 40%:60%, 50%:50%. The treatment was repeated 3 times in order to obtain 15 experimental units. The data obtained were analyzed by Analysis of Variance (ANOVA) and if the treatment had a significant effect then it was continued by the Duncan’s Multiple Range Test (DMRT). The comparison of breadfruit flour and wheat had a significant effect on water content, ash content, crude fiber content, swelling power, color, aroma, texture, taste, and overall acceptance. The comparison of 10% of breadfruit flour and 90% of wheat produced donuts with the best characteristics with 20.81% of water content, 1.33% of ash content, 7.86% of crude fiber content, 38.33% of swelling power, the color was liked, the aroma was rather typical of breadfruit and liked, the texture was slightly soft and rather liked, the taste was rather liked, and the overall acceptance was rather liked.
Pengaruh Perbandingan Ketan Putih (Oryza sativa glutinosa) Dan Ubi Jalar Ungu (Ipomoea Batatas L.) Terhadap Karakteristik Brem Cair Bryan Bryan; Agus Slamet Duniaji; Ni Wayan Wisaniyasa
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.p19

Abstract

This study aimed to determine the effect of comparison between white glutinous rice and purple sweet potato on the chemical characteristic and sensory of brem beverage also the best ratio of white glutinous rice and purple sweet potato to produce brem beverage with the best characteristic. The design method used Completely Randomized Design with one treatment, namely the comparison of white glutinous rice and purple sweet potato (100:0%) (P0), 90%:10% (P1), 80%:20% (P2), 70%:30% (P3), 60%:40% (P4). This research repeats three times, resulting in 15 times experiments. The data obtained then analyzed with the Analysis of Variance, and if the treatments had a significant effect, continued with the Duncan Multiple Range Test. The best characteristics obtained from the comparison of white glutinous rice and purple sweet potato 80%:20% with the criteria reducing sugar value 8.57%, sugar value 28.86%, alcohol value 3.093%, pH 4.27, acid value 2.10%, antioxidant activity 32.63%, anthocyanin value 6.68 mg/L, mold/yeast value 5.67 x 101 log CFU/ml. The characteristic of the brem beverage color was violet and liked, the aroma was liked, the taste was sweet and liked, and overall acceptance was liked.
ktivitas Antioksidan Dan Sifat Sensoris Teh Herbal Celup Kulit Anggur (Vitis vinifera L.) Pada Suhu Dan Waktu Pengeringan Franscixkus Jamadin Saragih S.; I Ketut Suter; Ni Luh Ari Yusasrini
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.p10

Abstract

The research aimed to determine the effect of drying temperature and time on antioxidant activity and sensory properties of herbal tea bag of grape skin and to obtain the best of temperature and drying time that can produce grape skin herbal tea bag with highest antioxidant activity and the best sensory properties.This research used a completely randomized design with factorial pattern in two factors namely, drying temperature (50oC, 60oC, 70oC) and drying time (3.0 hours, 3.5 hours, 4.0 hours). There are 9 treatment combinatioms, each treatment combination was repeated 2 times so that it obtained 18 experimental units. Parameters observed were water content, total phenols, total falvonoids, antiokxidant activity, total anthocyanin, and sensory properties. 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 significant (P<0.01) on antioxidant activity, total phenols, total falvonoids, total anthocyanin, extract content in water, water content, and color (scoring test), but no significant (P>0.05) on the color (hedonic test), aroma (hedonic test), taste (hedonic test), and overall acceptance. The results showed a drying temperature of 60oC with a drying time of 3.0 hour was the optimum drying temperature and time to produce herbal tea bag of grape skin with antioxydant activity of (IC50 1512.17 ppm), water content of 5.60%, total phenol content 9.21 mg GAE/g, total flavonoids content of 6.15 mg QE/g, total anthocyanin content 8.39 mg/g, extract content 41.85%, dark purple color with hedonic color, taste, aroma and overall acceptance is neither like nor dislike.
Pengaruh Konsentrasi Maltodekstrin dan Tween 80 Terhadap Karakteristik Bubuk Minuman Instan Bunga Gumitir (Tagetes erecta L.) Ni Komang Ayu Nila Ratna; Gusti Ayu Diah Puspawati; I Dewa Gede Mayun Permana
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.p21

Abstract

The purpose of this research was to determine the effect of the concentration of maltodextrin and tween 80 on the characteristics of the gumitir flower instant drink powder and to proper concentration of maltodextrin and tween 80 to get the gumitir flower instant drink powder with the best characteristics by foam mat drying method. The research used two factor Randomized Block Design. First factor was concentration of maltodextrin that consisting of 3 levels (10%, 15% and 20%) and second factor was concentration of Tween 80 that consisting of 3 levels (0.3%, 0.5% and 0.7%) so there were 9 treatment combinations. The repetition of each treatment combination was carried out 2 times, in order there were 18 experimental units. The data were analyzed statistically usingthe variance test and if the treatment had a significant effect to observed variables, it was continued with Duncan's Multiple Range Test. The result showed that interaction of the concentration of maltodextrin and tween 80 had a significant effect (P<0,05) on moisture content, ash content, total dissolved solids, solubility, total phenol, total carotene, antioxidant activity, hedonic of color, scoring of aroma and scoring of taste. The concentration of 10% maltodextrin and 0.7% tween 80 was the best treatment to produce gumitir flower instant drink powder with the moisture content 3.94%, ash content 1.23%, total dissolved solids 15.2oBrix, solubility 92.18%, total phenol 93.29 mg GAE/g powder, total carotene 19.2 mg/g powder, antioxidant activity of powder 78.56% with IC50 valued 1195.72 ppm, sensory assessment of the aroma was preferred with characteristic aroma of gumitir flowers, the taste was preferred with characteristic taste of gumitir flower, the color was preferred and the overall acceptance was preferred.
Deteksi Keberadaan Escherichia coli dan Staphylococcus aureus pada Pangan Tradisional Babi Panggang Karo (BPK) di Kecamatan Kuta Selatan, Kuta dan Denpasar Timur Lusia Septryani Sidebang; Luh Putu Trisna Darmayanti; I Ketut Suter
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.p12

Abstract

Karo roasted pork is a traditional Batak food made from roasted pork and served with a sauce made from pork blood cooked with andaliman herbs and spices. This study aims to detect the presence of microbes and the food safety of karo roasted pork sold in Batak restaurants in subdistricts of South Kuta, Kuta and East Denpasar. This study used a survey method with a saturated sampling technique. The samples were determined in all restaurants selling karo roasted pork in Badung Regency, Bali. The research data were presented in tabular form and analyzed descriptively. The variables observed were total microbes, Escherichia coli and Staphylococcus aureus. The results showed that 71% of the restaurants meet the total microbial requirements of processed meat products with heat treatment based on SNI 7388:2009 are < 5 x 105. 57% of karo roast pork has not met the requirements for E.coli contamination limits in processed meat in Indonesia, and 100% of karo roasted pork has met the S.aureus requirements for processed meat in Indonesia. As many as 57% of producers process karo roast pork if there is an order. Sanitation and hygiene practices at Batak traditional restaurants in Badung regency, Bali are quite good.

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