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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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Evaluasi Profil Sensori Abon Ikan Jenis Pelagis Besar Menggunakan Metode Rate-All-That-Apply (RATA) Ni Made Inten Kusuma Dewi; I Putu Suparthana; I Desak Putu Kartika Pratiwi
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.p01

Abstract

This research aims to determine the sensory profile of commercial shredded large pelagic fish based on consumer acceptance and the intensity of sensory attributes that determine consumer preference using the Rate All That Apply (RATA) method. Six shredded products that were used as samples were tested in one sampling session by 65 panelists. This research was designed to create a sensory profile using principal component analysis (PCA) and analysis of variance (ANOVA) followed by the Duncan test, determining consumer preferences using Preference Mapping, and then making target market predictions using least square partial regression. The results showed that all products have similarities based on PCA but have different intensity based on ANOVA. The results of the preference mapping panelist analysis showed that Q products had the highest level of preference with the attributes favored by consumers such as sweet aroma and spices, fibrous and dry texture, and sweet taste.
Pengaruh Jenis Pelarut pada Metode Microwave Assisted Extraction (MAE) terhadap Karakteristik Ekstrak Daun Singkong (Manihot utilissima Pohl.) Yustika Ayu Tri Wahyuni; Gusti Ayu Kadek Diah Puspawati; 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.p03

Abstract

Cassava leaf has bioactive components, such as flavonoids and chlorophyll pigments, but the information on cassava leaf extract is still limited and needs development on the using extraction method of microwave. The type of solvent is an important factor in the success of extracting the material. This research was conducted to determine the effect of the solvent using Microwave Assisted Extraction (MAE) method on the characteristics of cassava leaf extract (Manihot utilissima Pohl.) and to find the right type of the solvent using Microwave Assisted Extraction (MAE) to produce the best cassava leaf extract. The research design used was a Completely Randomized Design with a solvent type treatment consisting of five types of solvents, namely aquades, ethanol 90%, acetone 90%, methanol 90%, and ethyl acetate 90%. The treatment was repeated three times to obtain 15 experimental units. The data obtained were analyzed by the analysis of variance and if the treatment had a significant effect to variable observed, it was continued with Duncan’s Multiple Range Test. The parameters observed in this study were yield, total chlorophyll content, total flavonoids content, antioxidant activity, IC50, and L*, a*, b* values. The result showed that the type of solvent had a very significant effect (P<0,01) on yield, total chlorophyll content, total flavonoids, antioxidant activity, IC50, and L*, a*, b* values. The best treatment was found in ethanol 90% which produced a yield 19.84%, total flavonoids 74.90 mg QE/g, total chlorophyll 9.98 mg/g, antioxidant activity 83.67%, and L*: 44.83, a*: -9.97, b*: 20.27.
Pengaruh Perbandingan Terigu Dengan Tepung Kecambah Kacang Merah (Phaseolus vulgaris L.) Terhadap Karakteristik Kue Lumpur Abiburrahim Abiburrahim; Ni Wayan Wisaniyasa; I Gusti Ayu Ekawati
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.p15

Abstract

The purpose of this study was to determine the effect of wheat flour comparison with red bean sprout flour on the characteristics of lumpur cakes and to determine the ratio of wheat flour to red bean sprouts flour which can produce mud cakes with the best characteristics.This research used a Completely Randomized Design (CRD) with a comparison of flour and red bean sprouts as treatment. Treatment consisting of 6 levels (100%: 0%, 80%: 20%, 60%: 40%, 40%: 60%, 20%: 80%, and 0%: 100%). The experimentation was repeated 3 times So that it is obtain 18 experimental units. Observed variables of moisture content, ash content, protein content, fat content, crude fiber content, color, aroma, taste, texture, and overall acceptance of lumpur cakes. The data obtained were then analyzed by variants and if there was any effect on the treatment, then continued with Duncan test. The results showed that the addition of red bean sprout affected moisture content, ash content, protein content, fat content, crude fiber content, color, aroma, taste, texture, and overall acceptance of lumpur cakes. The best characteristic of lumpur cake substitution was 60% wheat flour and 40% red bean sprouts flour that produced moisture content of 35,62%, an ash content of 0,78%, protein content of 11,09%, a fat content of 36,67%, crude fiber content of 16,47%, regular color (normal), aroma (like), soft texture (like), taste (like), and overall acceptance (like).
Pengaruh Penambahan Blondo Terhadap Karakteristik Flakes Tepung Beras Merah Ridha Aulia Adha; Ni Wayan Wisaniyasa; Ni Made Yusa
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.p17

Abstract

This study aims to determine the effect of addition of blondo on the characteristics of brown rice flakes and determine the appropriate addition of blondo to get the best brown rice flakes characteristics. The design used in this study was Completely Randomized Design with the treatment of adding blondo consisting of 6 levels, namely 0%, 30%, 40%, 50%, 60% and 70%. This study was repeated three times to obtain 18 experimental units. The data obtained were analyzed by analysis of variance and if the treatment had a significant effect it was followed by DMRT (Duncan Multiple Range Test). The results showed that the addition of blondo had a significant effect on water content, protein content, fat content, carbohydrate content, crude fiber content, water absorption, aroma scoring test, taste scoring test and texture scoring test. Brown rice flakes with the addition of 40% blondo was the best treatment with characteristics water content 3.58%, ash content 1.62%, protein content 10.97%, fat content 13.76%, carbohydrate content 70.07%, crude fiber content 4.21%, water absorption 43.25%, and color rather liked, aroma rather typical coconut and rather liked, taste rather typical coconut and rather liked, texture crispy and rather liked and overall acceptance rather liked.
Pengaruh Suhu Pengeringan Terhadap Aktivitas Antioksidan Dan Karakteristik Teh Celup Herbal Daun Mint (Mentha piperita L.) Asti Sucianti; Ni Made Yusa; I Made Sughita
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.p06

Abstract

This study aims to find out the effect of drying temperature on antioxidant activity and characteristics of mint leaf herbal tea bags and to know the drying temperature that can produce herbal tea bags mint leaves with the highest antioxidant activity and best characteristics. The design used in this study is a Complete Randomized Design with drying temperature treatment consisting of 5 levels of 5 levels namely 50oC, 55oC, 60oC, 65oC, and 70oC. This study was repeated three times so that 15 experimental units were obtained. The data obtained were analyzed with fingerprints and if the treatment had any real effect continued with Duncan's test. Parameters tested in this study include water content, yield, total phenol levels, total flavonoid levels, antioxidant and IC50 activity, and sensory characteristics. The results showed herbal teabag mint leaves with a drying temperature of 50oC is the best treatment based on water content value of 7,52%, yield 14,16%, total phenol 6,50 mgGAE/g, total flavonoids 5,15 mgGAE/g, antioxidant activity 54,55% with IC50 value of 86,18 ppm, yellow color, very characteristic aroma of mint leaf tea and preferred, fresh mint flavor, and overall acceptance preferred.
Pola Pertumbuhan Lactobacillus sp. F213 Selama Fermentasi Pada Sari Buah Terung Belanda (Solanum betaceum Cav.) Puspasecca Wya Saraswati; Komang Ayu Nocianitri; Ni Made Indri Hapsari Arihantana
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.p08

Abstract

The objective of this research was to determine the growth pattern of Lactobacillus sp. F213 during fermentation in tamarillo juice (Solanum betaceum Cav.) and to obtain the fermentation time that showed optimal growth. This research used a Completely Randomized Design with fermentation time (0 hours, 4 hours, 8 hours, 12 hours, 16 hours, 20 hours, 24 hours, 28 hours and 32 hours) as a treatment. Each treatment was repeated 2 times to obtain 18 experimental units. Variable observed were total LAB, total sugar, total acid and pH. The data results were analysed with quantitative descriptive methods The results of this study indicated that the growth pattern of Lactobacillus sp. F213 in tamarillo juice during fermentation in 0–4 hours was in the lag phase, fermentation time of 8-12 hours was in an exponential growth phase or log phase, fermentation time of 16–20 hours was in the stationary phase and at the fermentation time of 24–32 hours was in the death phase. The optimal growth was obtained at 20 hours of fermentation time with a total value of LAB 9,08 Log CFU/ml.
Pengaruh Perbandingan Tepung Kacang Merah (Phaseolus vulgaris. L) dan Tepung Daun Pegagan(Centella asiatica (L.) Urban) Terhadap Karakteristik Cookies Bobby Frans Siahaan; Ni Made Yusa; I Desak Putu Kartika Pratiwi
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.p20

Abstract

This research was aimed for determine the effect of comparison red bean flour and Centella leaf flour on the characteristics of cookies produced and the comparison red bean flour and Centella leaf that is able to produced cookies with the best characteristics. The research based on a Completely randomized design (CRD) with treatment the ratio of red bean flour and Centella leaf flour consisting of 5 levels: 97%: 3%; 94%: 6%; 91%: 9%; 88%: 12%; 85%: 15%. Each treatment was replicated 3 times to obtain 15 experimental units. Data was analyzed using analysis of variance and if the treatment had a significant effect, its followed by the Duncan multiple range test (DMRT). The results showed that the comparison of red bean flour and Centella leaf flour has a significant effect to crude fiber content, protein content, and antioxidant capacity, colour, texture, taste and overall acceptance (hedonic), colour, texture and taste (skoring). Ratio of 91% red bean flour and 9% Centella leaf flour for producing cookies the best characteristics with a moisture content 4.28%, crude fiber content 19.87%, protein content 9.33% and antioxidant capacity 85.60%, color is greenish brown and liked, texture is crunchy and liked, taste is somewhat distinctive of Centella leaf and very liked, aroma and overall acceptance were liked.
Pengaruh Penambahan Puree Buah Nangka (Artocarpus heterophyllus Lamk.) Terhadap Karakteristik Permen Karamel Susu Vina Prilatmi Anggraeni; Putu Timur Ina; I Desak Putu Kartika Pratiwi
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.p11

Abstract

Milk caramel candy is a confectionary product made from milk, sugar, glucose syrup, and fat. This research was aimed for determining the effect of jackfruit puree addition on the characteristics of milk caramel candy and ascertained the addition of jackfruit puree to produce the best characteristic of milk caramel candy. The research based on a Completely randomized design (CRD) containing 5 levels jackfruit puree addition, namely 0%; 5%; 10%; 15% and 20%. Each treatment was replicated 3 times to obtain 15 experimental units. Data was analyzed using analysis of variance and if the treatment had a significant effect, its followed by the Duncan multiple range test (DMRT). The results showed that the addition of jackfruit puree had a significant effect to moisture content, ash content, reducing of sugar, crude fiber, the value of L*, a*, b*, colour, flavor, texture, taste and overall acceptance (hedonic) and taste (skoring). The addition of 15% jackfruit puree for producing milk caramel candy the best characteristics with moisture content 7.29%, ash content 1.65%, reducing sugar 16.26%, total sugar 66.36%, sucrose content 47.59%, crude fiber 3.75%, value of L* 57.20, value of a* 17.17, value of b* 49.30. Colour, flavor, texture, overall acceptance is liked and taste strong and liked.
Pengaruh Jenis Pelarut Terhadap Aktivitas Antioksidan Ekstrak Daun Tenggulun (Protium javanicum Burm. F) Menggunakan Metode Maserasi Agnes Citra Yolanda Simamora; 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.p13

Abstract

This study was conducted to determine the effect of different solvents on the antioxidant activity of tenggulun leaf extract with the maceration method and to find out the right type of solvent used to extract tenggulun leaf with the highest antioxidant activity. The experimental design used in this study was a Completely Randomized Design (CRD) with various types of solvents as a treatment using maceration method. The treatment consisting of four levels, namely ethanol 90%, aquades, methanol 90%, and acetone 90%. All treatments were repeated four times so that they were obtained 16 experimental units. The data obtained were analyzed by variance and if the treatment affected the observed variables, it was continued with the Duncan’s Multiple Range Test (DMRT). The results showed that the various types of solvent treatments had a very significant effect on antioxidant activity, yields, total phenols, total flavonoids, and total tannins of tenggulun leaf extract. Methanol solvent had the best treatment which produced the highest antioxidant activity 82,36%, IC50 13,52 ppm, yields 7,94%, total phenols 38,56 mg GAE/g, total flavonoids 10,75 mg QE/g, total tannins 5,65 mg TAE/g.
Pengaruh Penambahan Isolat Cair Terhadap Karakteristik Kedelai Terfermentasi Ni Made Susi Kartika; 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.p02

Abstract

This research aims to determine the effect of adding different amounts of liquid isolate with fermentation time of 24 hours and to obtain the correct addition of liquid isolate to produce fermented soybeans with the best characteristics. Completely Randomized Design (CRD) was used in this research with the addition of liquid isolate treatment consisting of 5 levels namely 1%, 2%, 3%, 4%, 5%. Each treatment was repeated 3 times, resultd 15 experimental units. The data were analyzed using the Analysis of Variance (ANOVA) and if the treatment affected the observed variable, it was followed by the Duncan’s Multiple Range Test. The results showed that the addition of a liquid isolate had a very significant effect on moisture, ash, protein, fat, carbohydrate, total bacteria content, hedonic test color, aroma, texture and overall acceptance of fermented soybeans. The best characteristics were obtained from the addition of 1% liquid isolate with the criteria : 18,13% moisture content 2,39% ash content, 11,81% carbohydrate content, total bacteria 9,01log cfu/g, with like color, aroma, texture and overall acceptance.

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