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Itepa : Jurnal Ilmu dan Teknologi Pangan

itepa
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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 SUHU DAN LAMA PENYEDUHAN TERHADAP AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORIS TEH HERBAL DAUN ALPUKAT (Persea americana Mill.) I Putu Dewata; Putu Ari Sandhi W; I Wayan Rai Widarta
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 6 No 2 (2017): 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 | Full PDF (229.559 KB)

Avocado leave (Persea americana Mill) is one from nature that can be used as herbal tea. This research aimed to acknowledge the temperature and the length of brewing effect on antioxidants reaction and sensory properties of the avocado leave herbal tea, with the best charateristics. This research applied Completely Randomized Design (Rancangan Acak Lengkap/ RAL) with two factors factorial pattern, which were three levels of the water temperature; 70oC, 85oC, 100oC and three different length of brewing times, which were 1 minute, 3 minutes and 5 minutes. The experiment was done two times and there were 18 unit of experiments were done in total. The data taken from the experiment were analyzed with variance and the experiment was continued with DMRT test. The results show that the temperature and length of brewing affect highly on total phenol, flavonoid, antioxidants activity, and sensory properties of the avocado leave herbal tea. The best result is the experiment with 100oC water temperature in 5 minutes of brewing that produce total phenol 291,63mg/100g, total flavonoid 16,71mg/g, antioxidants reaction 18,55% and green brown sensory properties, specific avocado leave herbal tea smell, a bit bitter, and overall beloved result.

PENGARUH LAMA PEREBUSAN TERHADAP KARAKTERISTIK LOLOH DON PIDUH (Centella asiatica L.) I Gusti Ngurah Arry Putra; Ni Luh Ari Yusasrini; I Wayan Rai Widarta
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 2 (2019): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

This study aims to determine the effect of boiling time to the characteristics of loloh don piduh (Centella asiatica L.) and the appropriate boiling time to produce loloh don piduh with the best characteristics. The experimental design used was a complete randomized design with 6 treatment levels: T1 (25 minutes), T2 (40 minutes), T3 (55 minutes), T4 (70 minutes), T5 (85 minutes) and T6 (100 minutes). The treatment was repeated 3 times to obtain 18 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan test. The boiling time had a very significant effect on antioxidant activity, vitamin C levels, and the level of panelist preferences for taste and overall acceptance of loloh don piduh. Boiling time had a significant effect on total soluble solids (TSS) of loloh don piduh. Boiling time had no significantly affect on panelist preferences for the color and flavor of loloh don piduh. 25 minutes boiling time had produced loloh don piduh with the best characteristics of: antioxidant activity 90,82%, vitamin C levels 0,11%, total soluble solids (TSS) of 2o brix, panelist preferences for color, flavor, taste, and overall acceptance was preferred.

PENGARUH LAMA PERENDAMAN DALAM LARUTAN Ca(OH)2 JENUH TERHADAP KANDUNGAN GIZI DAN KARAKTERISTIK SENSORIS JAMUR TIRAM CRISPY Ferino Fuadi; Ni Wayan Wisaniyasa; Ni Nyoman Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 5 No 1 (2016): 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 | Full PDF (321.077 KB)

This study aims to determine the effect of the length of soaking time in Ca(OH)2 saturated solution on the nutrient content and sensory characteristics of crispy oyster mushrooms and determine the length of time of soaking in a saturated solution of Ca(OH)2 right to produce a crispy oyster mushroom with best characteristics. The experimental design used was Completely Random Design (CRD) with treatment duration of soaking that consists of 5 levels: T0= without soaking, T1= 15 minutes, T2= 30 minutes, T3= 45 minutes, T4= 60 minutes. Each treatment was repeated three times to obtain 15 experimental units. The results showed that treatment duration of soaking in a saturated solution of Ca(OH)2 affect the ash content, protein content, fat content, crude fiber content, colour, texture and overall acceptance, but has no effect on the moisture content, carbohydrate content, taste, and aroma. Characteristics of the best crispy oyster mushroom soaking time was obtained in the treatment of saturated solution Ca(OH)2 15 minutes with 26.82% moisture, 0.68% ash content, 6.73% protein, 2.32% fat, 63.18 carbohydrate, 9.45% crude fiber content with sensory evaluation that consists of color with score test 4,75 (rather tawny) and hedonic test 5.15 (rather like), aroma 5.13 (rather like), taste 5.25 (rather liked), texture with score test 3,50 (normal) and hedonic test 3.75 (normal) and 5.00 over all acceptance (rather like).

PENGARUH PERBANDINGAN JAGUNG MANIS DAN EDAMAME TERHADAP KARAKTERISTIK SUSU JAGUNG MANIS EDAMAME Jeany Tio Larosta; I Dewa Gde Mayun Permana; I Made Sugitha
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 4 (2019): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

This study aimed to determine effect of ratio sweet corn and edamame to characteristic of sweet corn edamame milk, also to know the best ratio from sweet corn and edamame to produce the best characteristic of sweet corn edamame milk. The experimental design used was completely randomized design with different ratio of sweet corn and edamame which consist by 5 level : 300:0, 250:50, 200:100, 150:150, and 100:200. The treatment was repeated 3 times to obtain 15 experimental units. The result of the research show that ratio of sweet corn and edamame had very significant effect on total solid, fat content, protein content, calcium content, viscosity, scoring test, and had no significant effect panelist preference for color, flavor, taste, and overall acceptance. Ratio 150:150 (P3) is the best treatment that produced sweet corn edamame milk with total solid 12.36%, fat content 6.34%, protein content 3.70%, calcium content 243.19 mg/L, and viscosity 613.33 cps. The result for sensory test color is yellowish green (liked), flavor is typical edamame (rather liked), taste is typical edamame (rather liked), and overall acceptance is rather liked. Keywords : sweet corn, edamame, corn milk

PENGARUH PERBANDINGAN PUREE LABU KUNING (Cucurbita moschata ex. Poir) DAN TAPIOKA TERHADAP KARAKTERISTIK BIKA AMBON Hindun Tristya Zumrotin; I Made Sugitha; Ni Made Indri Hapsari A.
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 5 No 2 (2016): 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 | Full PDF (213.742 KB)

This study aims to determine the effect of the puree pumpkin and tapioca comparison on the characteristics of bika ambon and to determine the right ratio of it to produce of the best characteristics. The experimental design used was completely randomized design (CRD) by treatment with puree pumpkin and tapioca as follows : 0%:100%, 20%:80%, 40%:60%, 60%:40%, 80%:20%. Each treatment was repeated three times to obtain 15 experimental units. The results showed that the treatment was significant effected to water, protein, fat, carbohydrate, and beta carotene contens includes sensory evaluation (colour, texture, and overall acceptance) of bika ambon. Except for the ash content, aroma, cavity cake, and flavor. The best characteristic of bika ambon (38.71% water, 0.76% ash, 5.05% protein, 14.05% fat, 41.43% carbohydrate, 4.65 mg/100g beta carotene contens, 5.55 color (like), 5.70 aroma (like), 5.30 texture (rather like), 3.80 cavity cake (hollows), 6.15 flavor (like) and 5.85 overall acceptance (like)) was produced by ratio of 40% puree pumpkin and 60% tapioca.

PENGARUH PERBANDINGAN SEMOLINA DAN TEPUNG BERAS HITAM TERHADAP KARAKTERISTIK PASTA FETTUCINE BASAH Ni Kadek Nova Wulandari; I Gusti Ayu Ekawati; I Nengah Kencana Putra
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 1 (2019): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

This study aims to determine the effect ratio of semolina and black rice flour to the characteristics of wet fettucine paste and to know the right ratio for semolina and black rice flour to produce wet fettucine paste with the best characteristics. This study used a Completely Randomized Design (RAL) with a comparison treatment of semolina and black rice flour : 100% : 0%; 90% : 10%; 80% : 20%; 70% : 30%; 60% : 40%; and 50% : 50%. The treatment was repeated 3 times to obtain 18 units of the experiment. The data obtained were analyzed by variance and if there was influence between treatments followed by Duncan test. The results showed that the use of semolina and black rice flour had significant effect on water content, ash content, antioxidant capacity, total anthocyanin, flavor, taste, texture, and overall acceptance of wet fettucine pasta. Ratio of 50% semolina and 50% black rice flour had the best characteristics with 56,49% water content, 0.69% ash content, 2.26 mg/100g total anthocyanin, 23.02% antioxidant capacity, color purplish black and ordinary, texture rather supple and rather liked, flavor rather liked, taste rather liked and overall acceptance ordinary.

PENGARUH PERBANDINGAN UBI JALAR UNGU (Ipomoea batatas var Ayamurasaki ) DAN TERIGU TERHADAP KARAKTERISTIK KUE PIA Maya Anita Putri; Agus Selamet Duniaji; Ni Luh Ari Yusasrini
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 4 No 1 (2015): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

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This study aims to determine the effect of the comparison of purple sweet potato and wheat on characteristics of pia cake and to determine the right ratio of purple sweet potato and wheat to produce pia cake with the best characteristics. The experimental design used was completely randomized design (CRD) by treatment with purple sweet potato in a row as follows: 15%, 20%, 25%, 30%. Each treatment was repeated four times to obtain 16 experimental units. The variables measured in this study include water content, ash content, protein content, fat content, carbohydrate content and sensory evaluation which includes the texture is done with test scores, as well as color, flavor, aroma and overall acceptance. From the analysis of the above variables, the best treatment is taken and analyzed the levels of anthocyanins with a pH differential method. The results showed that the treatment comparison purple sweet potato and wheat effect on water content, protein content, fat content, and carbohydrate content and the sensory properties of pia cake (color, flavor, texture, and overall acceptance). ). However, did not found any significant effect on ash content, aroma and flavor. The best characteristic of pia cake was obtained on treatment of purple sweet potato and wheat ratio of 25% : 75% with 23.12% moisture content, ash content of 0.77%, 8.09% protein content, fat content 8.78%, 58.80% carbohydrate levels and levels of 0.51% anthocyanins. Sensory properties of the pia cake were color of 5.8 (like), aroma of 5.2 (rather like), taste of 5.6 (like), texture of 6.05 (like) and overall acceptance of 6,55 (really like).

PENGARUH PENAMBAHAN ISOLAT PROTEIN KEDELAI TERHADAP KARAKTERISTIK KAMABOKO IKAN BARRAMUNDI (Lates calcalifer) Praniti Radya Andana Ilma; Komang Ayu Nocianitri; Ni Made Indri Hapsari
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 3 (2019): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

The aim of this study was to know the effect of adding soy protein isolate (ISP) to the characteristics of kamaboko barramundi fish (Lates calcalifer) and to know the right addition of ISP that can produce kamaboko with the best characteristics. The study used a completely randomized design with the addition treatment of ISP that consists of 5 levels: 0%, 4%, 8%, 12%, and 16%. The treatment was repeated 3 times to obtain 15 experimental units. The data was analyzed by variance and if it influential to the variable then continued with the Duncan test. The results showed that the addition of ISP on the producing of kamaboko had a highly significant effect to texture (gel strength), moisture content, protein content, ash content, hedonic test (color, texture, taste, overall acceptance) and scoring test (folding test and bite test). The addition of 12% ISP produced kamaboko with the best characteristics with gel strength 1404.76 gf/cm2, water content 74.42%, protein content 15.40%, fat content 3.64%, ash content 3.55%, color, texture, taste, and overall acceptances were liked, aroma rather liked, appearance of meat without fiber and without foreign things, folding test does not crack if folded 4 times, and bite test rather strong specific product elasticity. Keywords : soy protein isolate, barramundi fish, kamaboko, characteristics

PENGARUH SUBSTITUSI TERIGU DENGAN BUAH LINDUR (Bruguiera gymnorrhiza L.) TERHADAP KARAKTERISTIK FLAKES Desty Aldila Prianggi; Putu Ari Sandhi Widpradnyadewi; Ni Wayan Wisaniyasa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 5 No 2 (2016): 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 | Full PDF (319.359 KB)

The aims of this research is to determine the substitution effect of wheat with lindur fruit (Bruguiera gymnorrhiza L.) againts to the characteristics of the flakes, and to know the comparison lindur fruit and wheat that produce flakes with the best characteristics. This research used completely randomized design with the comparison of wheat with lindur fruit treatments, there are : 100% for wheat with 0% for pulp lindur, 85% for wheat with 15% for pulp lindur, 70% for wheat with 30 % for pulp lindur, 55% for wheat with 45% pulp lindur, and 40% for wheat with 60% for pulp lindur. Each treatment was repeated 3 times to obtained 15 experimental units. Data being acquired would be analyzed with variance analysis and if there was an effect to the variables being examined, then it would be continued with Duncan test. The result of research showed that the ratio between 40% wheat flour and 60% lindur fruit resulted in the best flakes characteristic with water content of 5.18%, ash content of 2.57%, protein content of 5.25%, fat content of 9.66%, carbohydrate content 77.38%, crude fiber of 6.07%, tensile strength of 4.52 N, color rather like, texture like, aroma rather like, taste like, and the overall acceptance like.

PENGARUH SUHU PENCELUPAN TERHADAP KARAKTERISTIK MINUMAN TEH HERBAL KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) I Komang Ardianta; Ni Made Yusa; I Nengah Kencana Putra
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 1 (2019): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

This research aimed to find out effect of the dipping water temperature on characteristics of herbal tea drink from red dragon fruit peel. This study used the completely random design of treatment with dipping temperature treatment 50oC, 60oC, 70oC, 80oC, 90oC and 100oC. The treatment was repeated in 3 replications, resulting in 18 experimental units. Data were analyzed by variance analysis and continued with Duncan's test. The results showed that the dipping temperature of herbal tea drink from red dragon fruit peel affected the total phenol, antioxidant activity, color taste and overall appearance. The best treatment was obtained with temperature of 100oC which produced herbal tea drinks with antioxidant activity (IC50) which was 8.50 mg/ml, juice content 1.94%, total phenol 0.83 g/100g, and sensory characteristics of color was very red color and liked, ordinary aroma, taste liked and overall acceptance liked.

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I Desak Putu Kartika Pratiwi

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itepa@unud.ac.id

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+6281805636209

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itepa@unud.ac.id

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Program Studi Ilmu Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana

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Bali

INDONESIA

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Editorial Address Program Studi Ilmu Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana

Location Kota denpasar, Bali INDONESIA

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Contact Name
I Desak Putu Kartika Pratiwi

Contact Email
itepa@unud.ac.id

Phone
+6281805636209

Journal Mail Official
itepa@unud.ac.id

Editorial Address
Program Studi Ilmu Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana

Location
Kota denpasar,

Bali

INDONESIA