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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 Jenis Substrat Terhadap Pertumbuhan Rhizopus oligosporus DP02 Bali dalam Pembuatan Ragi Tempe Edwin Sam Putra Surbakti; Agus Selamet Duniaji; Komang Ayu Nocianitri
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 1 (2022): 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.2022.v11.i01.p10

Abstract

This research aims to find out the effect of different types of substrates on the growth of Balinese local isolate Rhizopus oligosporus DPO2 in the making of tempeh yeast and to identify the right type of substrate for the growth of R. oligosporus DP02 in making tempeh yeast. This was an experimental research that was analyzed descriptively with type of substrates as the main factor that consists of 5 different flours including: rice, tapioca, corn, wheat and soybeans. Each treatment was repeated 3 times resulting 15 experimental units. The results showed that different types of substrate produced tempe yeast which has R. oligosporus DP02 Bali with dense to very dense mycelium, dry weight of mycelium 0.49 - 0.58 g, total mold 6.97 - 7.77 log CFU / g and water content. 4.47 - 6.01%. Corn flour produces tempeh yeast with the highest growth of R. oligosporus DP02 Bali, with the following characteristics: very dense mycelium, mycelium dry weight 0.58 g, total mold 7.77 log CFU / g and water content 4.55%.
Pengaruh Konsentrasi Sukrosa terhadap Karakteristik Minuman Probiotik Sari Buah Jambu Biji Merah dengan Isolat Lactobacillus sp. F213 Ni Komang Tri Handayani; Komang Ayu Nocianitri; Putu Suparthana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 1 (2022): 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.2022.v11.i01.p15

Abstract

This research was aimed to determine the effect of sucrose concentration on the characteristics of red guava probiotic juice with Lactobacillus sp. F213 isolates and to determine the right concentration of sucrose that produced the best characteristics of red guava probiotic juice. This research used a completely randomized design with concentration of sucrose as treatments, which consisted of six levels: 0%, 2%, 4%, 6%, 8% and 10%. Each treatment was repeated 3 times to obtain 18 units of samples. The data of lactic acid bacteria total were analyzed descriptively and the data of total sugar, total acid, pH, sensory properties were analyzed by Analysis of Variance, and if the treatment affected the observed parameters significantly (P<0,05), it was continued with Duncan Multiple Range Test. The results showed that concentration of sucrose significantly affected to total sugar, total acid, pH, taste (hedonic), sour taste (score), sweet taste (score) and overall acceptance (hedonic), but no significant effect on color (hedonic) and aroma (hedonic). The 8% sucrose concentration produced the best red guava probiotic juice with the characteristics of total LAB 8,56 Log CFU/ ml, total sugar 10,60%, total acid 0,12%, pH 4,06, the color and the aroma were preferred, with slightly sour and sweet taste were preferred, and overall acceptance was preferred.
Pengaruh Penambahan Ekstrak Bunga Telang (Clitoria ternatea Linn) Terhadap Karakteristik Marshmallow I Gusti Ayu Padmawati; I Desak Putu Kartika Pratiwi; Anak agung Istri Sri Wiadnyani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 1 (2022): 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.2022.v11.i01.p05

Abstract

This research was aimed to determine the effect of addition of blue butterfly pea extract on the characteristics of marshmallow and to determine the concentration of blue butterfly pea extract that produced the best characteristics of marshmallow. This research used completely randomized design with concentration of blue butterfly pea extract as treatments, which consisted of five levels: 0%, 0.3%, 0.6%, 0.9%, and 1.2%. The observed parameters include the physical, chemical, and sensory properties. The result showed that the five concentrations of blue butterfly pea extract had a significant effect on texture, color intensity, water content, anthocyanins, antioxidant activity, color (scoring and hedonic), flavor, texture, aroma, overall acceptance (hedonic) of the product. Selected product was marshmallow with the addition of 1.2% blue butterfly pea extract. The product has texture parameters of 1.28 N, color intensity L 16.71, a* 11.68, b* 7.62, 1.36% water, 1.48 mg/100 g anthocyanin, 43.50% antioxidant activity, blue color and liked, aroma, taste and overall acceptance were liked.
Pengaruh Lama Fermentasi dengan Lactobacillus plantarum terhadap Karakteristik Fisikokimia dan Fungsional Tepung Biji Durian (Durio zibethinus Murr) Ni Putu Ulfi Widhiastiti; Luh Putu Trisna Darmayanti; I Desak Putu Kartika Pratiwi
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 1 (2022): 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.2022.v11.i01.p11

Abstract

This research was aimed to determine the effect of fermentation time on the physicochemical and functional characteristics of fermented durian seed flour using Lactobacillus plantarum inoculum. This study used a completely randomized design with fermentation time treatment consisting of 5 levels, namely: 0 hours, 12 hours, 24 hours, 36 hours, and 48 hours. Each treatment was repeated 3 times in order to obtain 15 experimental units. Data were analyzed by analysis of variance and if the treatment had a significant effect, it the variables, it was continued with Duncan's Multiple Range test. The results showed that the fermentation time had a significant effect on yield, density of Kamba, oil absorption capacity, solubility and total lactic acid bacteria, but had no significant effect on moisture content, ash content, color density, water absorption capacity, and swelling power. Long treatment of fermentation with a time of 48 hours resulted in the best fermented durian seed flour with the characteristics of ash content of 0.67%, moisture content of 9.87%, density of kamba 0.49%, color density L 34.59, starch content, water absorption capacity 1,95%, oil absorption capacity 2.41, swelling power 45.01%, solubility, 24.30% total LAB.
Pengaruh Suhu dan Waktu Pengeringan terhadap Aktivitas Antioksidan dan Sifat Sensori Teh Herbal Bubuk Daun Pohpohan (Pilea trinervia W.) Bellariesty Kartika Dewi; I Nengah Kencana Putra; Ni Luh Ari Yusasrini
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 1 (2022): 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.2022.v11.i01.p01

Abstract

This study aimed to determine the effect of drying temperature and time on the antioxidant activity and sensory properties of pohpohan leaves herbal tea and determine the temperature and drying time that produced the highest antioxidant activity and the best sensory properties. This research was a two-factor factorial experiment with a completely randomized design (CRD). The first factor was the drying temperature (40°C, 50°C, and 60°C), and the second factor was drying time (110, 120, and 130 minutes). All treatments were repeated twice in order to obtain 18 experimental units. The data obtained were analyzed by Analysis of Variance and if the treatment had a significant effect, then continued with the Duncan Multiple Range Test. The results showed that the drying temperature of 50°C for 130 minutes was the best treatment that produced herbal tea with the following criteria: water content of 7.80%, extract content in water 22.76%, total phenol 8.65 mg GAE/g; total flavonoids 1.65, mg QE/g; IC50 value of 57.03 ppm; and panelists' acceptance for the color, aroma, taste, and overall aspects was neutral.
Komposisi Asam Amino Dari Ekstrak Kecambah Kacang Merah (Phaseolus vulgaris L) Setelah Tahap Deproteinasi N. G. A. M. Dwi Adhi Suastuti; Amanda Awalia Ramadhani; A.A. I. A Mayun Laksmiwati; Ketut Ratnayani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 1 (2022): 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.2022.v11.i01.p16

Abstract

During the germination process, there is a degradation activity of reserve proteins in the seeds and releases short peptides and free amino acids. This study aimed to determine the amino acid composition of the red bean sprout extract after the deproteination stage. The deproteination stage is the stage of eliminating protein macromolecules that are dissolved in the extract so that short peptides and free amino acids are left in the extract. Red bean seeds were first germinated, made into flour, and extracted with distilled water, then deproteinized by the isoelectric precipitation method at pH 4.5. This protein macromolecular free extract(expected to contain free amino acids and short peptides) was then analyzed for its amino acid composition by the HPLC method. The results of the analysis of the composition of 15 types of amino acids in red bean sprout extract showed that the highest amino acid content was glutamic acid (1213,305 mg/kg), while the lowest amino acid content was tyrosine (118,245 mg/kg). The results also show phenylalanine as a type of essential amino acid with the highest levels compared to other essential amino acids. This shows that red bean sprout extract has the potential as a source of essential amino acids.
Pengaruh Perbandingan Modified Cassava Flour (Mocaf) dan Tepung Kacang Merah (Phaseolus vulgaris L.) Terhadap Karakteristik Makaroni Debora Febriyani; I Gusti Ayu Ekawati; Putu Timur Ina
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 1 (2022): 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.2022.v11.i01.p06

Abstract

This study was conducted with the aims to determine the effects of mocaf and red bean flour ratio on the characteristics of macaroni and determine the right ratio of mocaf and red bean flour which produces macaroni with the best characteristics. The experimental design used was Completely Ramdomized Design (CRD) with the ratio of mocaf and red bean flour consisted of 5 treatments namely: 90%:10%, 80%:20%, 70%:30%, 60%:40%, and 50%:50%. Treatments were repeated 3 times to obtain 15 units of experiment. The data were analyzed with Analysis of Variance and if the treatment had significant effect then followed by Duncan’s Multiple Range Test (DMRT). Ratio of mocaf and red bean flour had significant effect on water content, ash content, protein content, crude fiber content, color (scoring), taste (hedonic and scoring) and overall acceptance (hedonic). Ratio of 70% mocaf and 30% red bean flour had the best characteristics with 5.59% water content, 2.28% ash content, 11.07% protein content, 18.67% crude fiber content, white brownish and liked color, rather liked aroma, liked texture, distinct red bean and rather liked taste, and liked overall acceptance.
Pengaruh Konsentrasi Tween 80 Terhadap Karakteristik Serbuk Pewarna Daun Singkong (Manihot utilissima Pohl.) Pada Metode Foam Mat Drying Debora Prisceilla Isabella; Gusti Ayu Kadek Diah Puspawati; Anak agung Istri Sri Wiadnyani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 1 (2022): 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.2022.v11.i01.p12

Abstract

Cassava leave is one type of leaf that has high chlorophyll so it can be used as a natural green dye, but using of it was still limited and needs to develop. This study aimed to determine the effect of the concentration of tween 80 on the characteristic of the pigment powder of cassava leave on foam mat drying method and to proper concentration of tween 80 to get the pigment powder of cassava leave with the best characteristic on foam mat drying method. The research design used was a Completely Randomized Design (CRD) with tween 80 concentration treatment consisting of 5 levels (0%; 0.5%; 1%; 1.5%; 2%). The experiment 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 included: yield, moisture content, total chlorophyll, solubility and L*, a*, b* values. The results showed that the concentration of tween 80 had a significant effect (P<0,05) on yield, moisture content, total chlorohyll, solubility and L*, a*, b* values. The best treatment was obtained at a concentration level of tween 80 at 1.5% with characteristic: yield of 11.51%, moisture content of 2.08%, total chlorophyll of 6.87 mg/g, solubility of 85.47%, the L* value of 11.53, the a* value of -38.30, and the b* value of 15.83.
Pengaruh Waktu Ekstraksi Dengan Menggunakan Metode Ultrasonic Assisted Extraction (UAE) Terhadap Aktivitas Antioksidan Ekstrak Daun Duwet (Syzygium cumini) Clara Vita Marlina Kristina; Ni Luh Ari Yusasrini; Ni Made Yusa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 1 (2022): 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.2022.v11.i01.p02

Abstract

This research aims to determine the effect of extraction time on the antioxidant activity of duwet leaf extract and which can produce the highest antioxidant activity in duwet leaf extract. The design used in this study was a Completely Randomized Design (CRD) with treatment consisting 6 levels; 5 minutes, 10 minutes, 15 minutes, 20 minutes, 25 minutes, and 30 minutes which was repeated 3 times so that it is obtained 18 experimental units. The parameters observed were yield, total phenol, total flavonoids, and antioxidant activity. The data obtained were analizye using variance and if there was a significant effect on the treatment of the observed variables, it was continued with the Duncan Multiple Range Test (DMRT). The results showed that the extraction time of duwet leaf extraction using the Ultrasonic Assisted Extraction method had a significant effect on total phenol, total flavonoids, and antioxidant activity of duwet leaves. The best results were obtained at the extraction time of 25 minutes which has strong antioxidant activity based on the IC50 value of 99.74 ppm, yield 30.24%, total phenol 445.78 mg GAE/g, and total flavonoids 48.90 mg QE/g.
Pengaruh Perbandingan Tepung Kecambah Kacang Merah (Phaseolus vulgaris L.) dan Tepung Beras Merah (Oryza nivara L.) Terhadap Karakteristik Snack Bar Eazy Natasya Putri; Ni Wayan Wisaniyasa; Gusti Ayu Kadek Diah Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 1 (2022): 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.2022.v11.i01.p17

Abstract

This study aims to determine the effect comparison of red bean sprouts flour with red rice flour on the characteristics of snack bar and to determine the proper concentration of red bean sprouts flour and red rice flour that was able to produce snack bar with the best characteristics. The design used in this study was a completely randomized design with treatment comparison of red bean sprouts flour and red rice flour consist of 5 levels, namely: P1 (80%: 20%), P2 (70%: 30%), P3 (60%: 40%), P4 (50%: 50%), and P5 (40%: 60%). Each treatments was repeated 3 times to obtain 15 experimental units. The data were analyzed by analysis of variance and if there treatment was a significant effect, the Duncan Multiple Range Test (DMRT) were perfomed. The result showed that ratio of red bean sprouts flour and red rice flour had a significant effect on water content, ash content, protein content, fat content, crude fiber content, sensori test color, aroma, taste, texture and overall acceptance. the best snack bar characteristics from this research was 50% red bean sprouts flour and 50% red rice flour which had 14.90% water content, 2.64% ash content, 14.16% protein content, 16.19% fat content, 6.71% crude fiber content, 52.10% carbohydrate content, color liked, aroma liked, taste liked with a slightly distinctive taste of red bean, texture liked with slightly crunchy texture and overall acceptance were liked.

Page 28 of 47 | Total Record : 467

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