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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 Maltodekstrin dan Tween 80 Terhadap Karakteristik Bubuk Minuman Instan Bunga Gumitir (Tagetes erecta L.) Ni Komang Ayu Nila Ratna; Gusti Ayu Kadek Diah Puspawati; I Dewa Gde Mayun Permana
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.p07

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.
Pengaruh Penambahan Puree Daun Kelor (Moringa oleifera Lamk.) Terhadap Karakteristik Nugget Ikan Kembung (Rastrelliger kanagurta) Komang Ayu Puspa Hapsari; I Made Sugitha; I 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.p13

Abstract

This study aims to determine the effect of addition Moringa leaf puree on the characteristics of mackerel nuggets, and to find out the right addition of Moringa leaf puree to produce mackerel nuggets with the best characteristics. This research was based on completely randomized design (CRD) with by addition treatment of Moringa leaf puree consisting of 6 levels: 0%, 10%, 20%, 30%, 40% and 50%. Each treatment was repeated 3 times to obtain 18 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan Multiple Range Test (DMRT). The results showed that the effect of adding Moringa leaf puree had a significant effect on water content, fat content, protein content, crude fiber content, antioxidant activity, taste, aroma, texture (hedonic and scoring), and overall acceptance. The addition of 20% Moringa leaf puree produced with the best characteristics with water content criteria of 44,18%, ash content of 1.47%, fat content of 11.49%, protein content of 8.85%, crude fiber content of 9.26%, antioxidant activity of 67.32%, IC50 3757.486 ppm, ordinary aroma, taste like, texture and overall acceptance liked.
Pengaruh Penambahan Kencur (Kaempferia galanga L.) Terhadap Karakteristik Kimia Dan Sensori Hard Candy Beras Kencur Yeni Lesmana; I Desak Putu Kartika Pratiwi; I Gusti Ayu Ekawati
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.p03

Abstract

This study was aimed to determining the effect of adding galangal on the characteristics of beras kencur hard candy and to get the right amount of galangal to produce the best characteristics beras kencur hard candy.This study used a completely randomized design (CRD), with the addition of galangal treatment which consisted of 5 levels (10%; 20%; 30%, 40%; 50%). The treatment was repeated 3 times to obtain 15 experimental units. The data were analyzed by analysis of variance if the treatment had a significant effect, then followed by the Duncan’s Multiple Range Test (DMRT). The result showed, the addition of galangal in beras kencur had a significant effect on antioxidant activity IC50, flavor and taste (scoring).Addition beras kencur with concentration galangal 50% produced the best characteristic of beras kencur hard candy with criteria: water content 1.79%, ash 0.52%, total of sugar 4.46%, reducing of sugar 3.05%, sucrose 1.35%, and antioxidant activity IC50 9383.62 ppm.Sensory properties obtained are the color, texture, odor, taste, and overall acceptance is slightly liked. As well as the sharp odor and taste of galangal.
Pengaruh Penambahan Tepung Ubi Jalar Ungu dengan Campuran Tepung Beras dan Ketan Terhadap Karakteristik Cimpa Enita Berena Br Karo; I Ketut Suter; I Nengah Kencana Putra
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.p08

Abstract

This study aimed to determine the effect of addition purple sweet potato flour to rice flour and glutinous rice on Cimpa, and to determine the most appropriate treatment so as to produce the best Cimpa. The experimental design used was a completely randomized design with a ratio of rice flour to glutinous rice and purple sweet potato flour consisting of 7 levels: 100%: 0%; 90%: 10%; 80%: 20; 70%: 30%; 60%: 40%; 50%: 50%; 40%: 60%. The treatment was repeated 3 times so that it is obtained 21 experimental units. The data obtained was analyzed with the analysis of variance and if the variables had a significant effect, followed by The Duncan Multiple Range Test. The parameters observed are water content, ash content, protein content, fat content, carbohydrate content and accessory properties including color, aroma, texture, taste and overall acceptance. The results showed that the addition of purple sweet potato flour to mixed rice flour had an effect on moisture content, fat content, color, aroma, taste, and overall acceptance. The best treatment was a composite flour with a ratio of rice flour and glutinous rice to purple sweet potato flour 40%: 60%.
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 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.p13

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 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 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.p04

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).
Pengaruh Perbandingan Tepung Ketan (Oriza sativa L. Var glutinosa) dan Tepung Labu Kuning (Curcubita moschata D.) Terhadap Karakteristik Lappet Royulinar Eksanty Khayrany Sinaga; Gusti Ayu Kadek Diah Puspawati; I Made Sugitha
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.p07

Abstract

This study aimed to determine the effect of comparison of glutinous rice flour and pumpkin flour on the characteristics of lappet and to get the right ratio of glutinous rice flour and pumpkin flour on the characteristics of the lappet to produce lappet with the best characteristic. The design used in this study was a completely randomized design with a comparison treatment of glutinous rice flour and pumkin flour consisting of 5 levels, namely: L1 (100%: 0%), L2 (95%: 5%), L3 (90%: 10%), L4 (80%: 20%), and L5 (60%: 40%). Each treatment was repeated 3 times to obtain 15 experimental units. The data were analyzed by analysis of variance and if there was a significant effect, the Duncan Multiple Range Test was perfomed. The results showed that ratio of glutinous rice flour and pumpkin had a significant effect (P<0,05) on ash content, protein content, fat content, carbohydrate content, crude fiber content, beta carotene content, color, aroma, texture, taste, and overall acceptability and had no effect on the moisture content. The ratio glutinous rice flour and pumpkin flour of 60%: 40% produced the best characteristics, water content of 25.59%, ash content of 0.77%, protein content of 1.45%, fat content of 21.70%, carbohydrate content of 50.48%, crude fiber content of 10.78%, beta carotene content of 1467.25 mg/100g and characteristics hedonic brown orange colorand liked, aroma liked, texture liked, taste liked, and overall acceptance liked.
Pengaruh Perbandingan Terigu dan Pati Garut (Maranta arundinacea L.) Termodifikasi Autoclaving-Cooling Terhadap Karakteristik Mi Basah Agnes Monika Gandhes Sekarjati; Gusti Ayu Kadek Diah Puspawati; Anak Agung Istri Sri Wiadnyani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 2 (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.i02.p12

Abstract

This study aimed to determine the ratio effect of wheat flour and autoclaving-cooling modified arrowroot starch on the characteristics of wet noodle and to obtain the correct comparison of wheat flour and autoclaving-cooling modified arrowroot starch to produce wet noodle with the best characteristics. The research method used a Randomized Block Design with comparison treatment of wheat flour and autoclaving-cooling modified arrowroot starch consisted in 6 levels (100:0, 90:10, 80:20, 70:30, 60:40, 50:50). The treatment was repeated 2 times to obtain 12 experimental units. The data were analyzed statistically using the 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 the comparison of wheat flour and autoclaving- cooling modified arrowroot starch has a significant effect (P<0.05) on moisture content, ash content, protein content, elasticity, water absorption, and cooking loss. The best treatment was the 70:30 comparison of wheat flour and autoclaving-cooling modified arrowroot starch with the characteristics 34.59% of moisture content, 0.33% of ash content, 6.12% of protein content, 13,00% of elasticity, 425,26% of water absorption, 11,47% of elasticity, also sensory evaluation color was liked, aroma was liked, texture was chewy and liked, taste was liked, and overall acceptance was liked.
Pengaruh Konsentrasi Sukrosa Terhadap Karakteristik Minuman Probiotik Sari Buah Naga Merah (Hylocereus polyrhizus) Terfermentasi dengan Isolat Lactobacillus sp. F213 Ni Komang Dewi Cinderela; Komang Ayu Nocianitri; Sayi Hatiningsih
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 2 (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.i02.p03

Abstract

This research was aimed to determine the effect of sucrose on the characteristics of fermented red dragon fruit (Hylocereus polyrhizus) probiotic juice with Lactobacillus sp. F213 isolates and to determine the right concentration of sucrose that produced the best characteristics of fermented red dragon fruit probiotic juice. This research used a Completely Randomized Design (CRD) with a concentration of sucrose as treatments, which consisted of five levels: 0%, 3%, 6%, 9%, dan 12%. Each treatment was repeated 3 times to obtain 15 units of samples. The data of total LAB, total sugar, total acid, pH shown in the table and figures which analyzed descriptively. Sensory properties were analyzed by analysis of variance followed by Duncan Multiple Range Test if the treatment has a significant effect. The results showed that the addition of sucrose concentration can increase the total LAB, total sugar, total acid and decrease pH. Concentration of sucrose affected taste (hedonic), sour taste (score), sweet taste (score), and overall acceptance (hedonic). The 9% sucrose concentration produced the best fermented red dragon fruit probiotic juice with the characteristics of total LAB 10.05 log CFU/ml, total sugar 13.52%, total acid 0.21%, pH 3.98, the color and the aroma were preferred, with slightly sour and sweet taste were preferred, and overall acceptance was preferred.
Pengaruh Lama Fermentasi Terhadap Karakteristik Minuman Probiotik Jus Pepaya (Carica papaya L.) dengan Isolat Weissella confusa. F213 Noval Wahyu Adi; Ni Made Yusa; Komang Ayu Nocianitri
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 2 (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.i02.p17

Abstract

The aim of this research was to determine the effect of fermentation time on the characteristics of papaya juice probiotic with Weissella confusa. F213 and knowing the right fermentation time to produce papaya juice probiotic drink products with the best characteristics. This study used a completely randomized design (CRD) with treatment duration of fermentation consisting of 16 hours, 20 hours, 24 hours, 28 hours, 32 hours and 36 hours. Each treatment was repeated 3 times to obtain 18 experimental units. Total data of lactic acid bacteria were analyzed descriptively and other data were analyzed statistically by analysis of variance (ANOVA) and continued with Duncan multiple range test (DMRT), if there was an effect between treatments. The results showed that the fermentation time significantly affected the total acid, pH and texture scoring. Fermentation for 16 hours resulted papaya juice probiotic with the best characteristics with a total LAB of 8.08 x106cfu/ml, total sugar 15.94%, total acid 0.65%, acidity (pH) 4.64, color preferred, smell slightly liked, texture slightly liked, slightly sour taste and the overall reception a slightly liked.

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