cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
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
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
 28   29   30   31   32 
Pengaruh Penambahan Puree Buah Nangka (Artocarpus heterophyllus) Terhadap Karakteristik Marshmallows Dewa Ayu Putu Kartika Dewi; I Gusti Ayu Ekawati; 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.p09

Abstract

Marshmallows are fluffy, foamy candies that come in a variety of shapes, aromas, flavors, and colors. The aim of this study is to determine the impact of adding jackfruit puree on marshmallows characteristics, as well as the amount of jackfruit puree that produces the best marshmallows. The Complete Randomized Design (CRD) was used in this analysis, and it included 5 levels of jackfruit puree addition: 0%, 20%, 40%, 60%, and 80%. To acquire 15 experimental units, each procedure was repeated 3 times. The data was analyzed using analysis of variance, and the Duncan Multiple Range Test (DMRT) was used if the procedure had a major impact. Water content, ash content, reduced sugar content, aroma, texture, taste, overall acceptance (hedonic test), aroma and taste (skoring test). The addition of 60% jackfruit puree produces marshmallows with the best characteristics, namely water content of 33.07%, ash content of 0.20%, reduced sugar content of 64.64%, color liked, aroma liked and strong jackfruit aroma, texture liked and slightly chewy, taste liked and taste strong jackfruit, and overall acceptance liked.
Pengaruh Jenis Ragi dan Lama Fermentasi terhadap Karakteristik Virgin Coconut Oil (VCO) Yossinta C.C. Kusuma; I Dewa Gde Mayun Permana; 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.p08

Abstract

Virgin coconut oil (VCO) is oil obtained from fresh old coconut and processed by squeezing with or without the addition of water, without heating or heating no more than 60oC and safe for consumption. This research was aimed for determining the effect of yeast type and fermentation time on the characteristics of virgin coconut oil and decided yeast type and fermentation time to produce the best characteristics of virgin coconut oil. The research based on a factorial Randomized block design (RBD) with the first factor was the type of yeast, namely bread yeast and tempeh yeast, and the second factor is the fermentation time, namely 24 hours, 36 hours, and 48 hours. Each combination treatment was replicated 3 times to obtain 18 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 variables observed in this research were yield, moisture content, turbidity, free fatty acids (FFA), peroxide number, and flavor (hedonic and scoring). The results showed that interaction of yeast type and fermentation time had a significant effect (P<0.05) to yield and moisture content VCO. Types of bread yeast and tempeh yeast with 24 hours, 36 hours, and 48 hours of fermentation have a significant effect (p<0.05) on the aroma of VCO (hedonic and scoring). Type of tempeh yeast with a fermentation time of 36 hours for producing virgin coconut oil the best characteristics with yield 36.67%, moisture content 0.16%, turbidity 0.08%, free fatty acids 0.10%, peroxide number was not detected, coconut scent and liked.
Pengaruh Jenis Pelarut dan Waktu Ekstraksi Pada Metode Microwave Assisted Extraction Terhadap Karakteristik Pewarna Ekstrak Kulit Buah Naga Kuning (Selenicereus megalanthus) Gusti Ayu Ita Purnami; Gusti Ayu Kadek Diah Puspawati; I Desak Putu Kartika Pratiwi
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.p13

Abstract

This study aimed to determine the effect of the type of solvent and extraction time using the extraction method of Microwave Assisted Extraction (MAE) on the pigment characteristics of the yellow pitaya peel extract and to find the right type of solvent and extraction time to produce yellow pitaya peel extract with the best colorant characteristics. The research design used was a randomized block design with 2 factors. First factor was type of solvent (ethanol, ethyl acetate, and n-hexane). Second factor in extraction time of MAE (6,8, and 10 minutes). The treatment was repeated twice to get 18 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 results showed that the interaction of the type of solvent and extraction time had a very significant effect (P<0.01) on yield, total carotenoids, total suspended solids (TSS), L *, a *, b * values, total phenolic, antioxidant activity, and IC50. The best treatment was found in n-hexane and 10 minutes extraction time with characteristics yield 10.00%, total carotenoids 33.40 mg/g, total dissolved solids 19.54%, the brightness (L*) 41.25, redness (a*) 19.86, yellowness (b*) 53.87, total phenolic 3.09 mg GAE/g, antioxidant activity 65.97%, and IC50 777.773 ppm.
Pengaruh Perbandingan Tempe dan Puree Daun Kelor (Moringa Oleifera L.) Terhadap Karakteristik Nugget Rut Elisabet Sianturi; I Dewa Gde Mayun Permana; Putu Timur Ina
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.p04

Abstract

This research was conducted with the aim of knowing the effect of the comparison of tempeh and puree moringa leaves on the characteristics of the nuggets and to find out the correct ratio so as to be able to produced nuggets with the best characteristics. The Completely Randomized Design (CRD) was used in the research with a treatment ratio of tempeh and puree moringa leaves wich consist of 5 levels: 100%: 0%; 95%: 5%; 90%: 10%; 85%: 15%; 80%: 20%. The treatment was repeated 3 times to obtain 15 units of the experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan’s Multiple Range Test (DMRT). The result showed data that tempeh and puree moringa leaves had a very significant effect on water content, ash content, fat content, protein content, carbohydrate content, vitamin C, antioxidant activity, color (hedonic), texture (hedonic and scoring), aroma (hedonic), taste (hedonic and scoring), and overall acceptance (hedonic) of nuggets. Comparison of 80% tempeh: 20% puree moringa leaves produced nuggets with the best characteristics, specifically: water content 54.62%, ash content 2.37%, fat content 11.57%, protein content 15.13%, carbohydrate content 16.32%, Vitamin C 4.67 mg/g, antioxidant activity 50.78%, color liked, texture mushy and liked, aroma normal, taste liked and overall acceptance liked.
Analisis Kadar Kafein dan Antioksidan Kopi Robusta (Coffea canephora) Terfermentasi Saccharomyces cerevisiae I Gusti Agung Yogi Rabani RS; Pande P. Elza Fitriani
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.p18

Abstract

Robusta coffee is one of Indonesia's premier commodities known both domestic and international markets. Coffee beans are known to contain polyphenol, a flavonoid substance listed as one of the strong antioxidants, particularly chlorogenic acid (cholorogenic acid), which is one of the known resistance to free radical conditions. The study is aimed at recognizing the effect of increasing yeast and optimizing time fermentation on caffeine content and antioxidant activity on robusta coffee beans. The study is an experimental study aimed at recognizing the effects of increased yeast and longer fermentation on the characteristics of pubic coffee covering acidity (ph), total caffeine, total phenol, and antioxidal activity. Research design is a complete random design (ral). The factors noted are the five degrees of yeast concentration (k), the concentration of leaven 0% (k0), the concentration of leaven 1% (k1), the concentration of leaven 2% (k2), the concentration of yeast 3% (k3), and the concentration of yeast 4% (k4). Analysis of each treatment involves degrees of acidity, total caffeine, water level, and phytocyination test. Fingerprint analysis will show the best treatment of the effects of yeast increases and longer fermentation. Studies are expected to provide information on the best quality of fermented robusta coffee. Based on research that has been compared to the conditions of the characteristic characteristic of fermented arabic-ground coffee using s. cerevisiae with a concentration of 0%, 1%, 2%, 3% and 4% according to coffee characteristics 01-3542-2004 based on water sni 2.33-1.68% b/b, the coffee saris 301-30%35% b/b and caffeine level 1.18-1,01% b/b. The fermentation process reduces the pH and sugar reduction and the formation of ethanol.
Pengaruh Jenis Kemasan Terhadap Karakteristik Cookies Ampas Tahu Selama Penyimpanan Putu Risma Dewi; Luh Putu Trisna Darmayanti; 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.p08

Abstract

This study aims to determine the effect of the type of packaging on tofu dregs cookies during storage and the best type of packaging alarm that can maintain the balance of tofu dregs cookies during storage. The experimental design used was factorial Completely Randomized Design (CRD) with 2 factors. The first factor was the type of packaging with 3 levels, namely K1 = Polypropylene, K2 = Polyethylene, K3 = Aluminum Foil. The second factor, namely storage time with 5 stages, namely P0 = 0 weeks, P1 = 1 week, P2 = 2 weeks, P3 = 3 weeks, and P4 = 4 weeks. The treatment was repeated 2 times in order to obtain 30 experimental units. The data obtained were analyzed using Analysis of Variance (ANOVA). If the influence affects the test parameters, then test with Duncan's Multiple Range Test. The type of packaging during storage affects water content, texture, crude fiber content, TBA number, hedonic test (aroma, texture, color, taste and overall acceptance). This type of aluminum foil packaging can maintain the characteristics of tofu dregs cookies for up to 3 weeks with the following characteristics: moisture content of 3.73%, texture 51.90 N, crude fiber content 4.20%, TBA number 0.32 mg malonaldehyde / kg, for preference tests such as color, aroma, texture, taste and overall acceptance is preferred.
Pengaruh Waktu dan Daya Microwave pada Metode Microwave Assisted Extraction (MAE)Terhadap Aktivitas Antioksidan dan Pigmen Ekstrak Daun Ubi kayu (Manihot Utilissima Pohl.) Putu Ayu Nadyasari Putri Hidayat; Gusti Ayu Kadek Diah Puspawati; 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.p14

Abstract

Cassava leave is a plant that is considered an important ingredient in food products because it has bioactive components such as chlorophyll and flavonoids. Extraction time and power are important factors in Microwave Assisted Extraction (MAE) method. This research was conducted to determine the effect of time and power using microwave essisted extraction method on the characteristic of cassava leaf extract and to find the right of time and power in the MAE method to produce the best cassava leaf extract. The research design used was a factorial Completely Randomized Design (CRD) with the first factor, namely microwave power consisting of 3 levels: 100 watts, 180 watts and 300 watts. The second factor the extraction time consisted of 3 levels: 5 minutes, 9 minutes and 13 minutes. The treatment was repeated 2 times to get 18 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 water content, yield, total chlorophyll, total flavonoids, antioxidant activity and IC50 as well as L *, a *, b * values. The results showed that theinteraction of time and microwave power had a significant effect (P<0.05) on, yield, total chlorophyll, total flavonoids, antioxidant activity and IC50 as well as L* and a* values. The extraction time of 13 minutes and power of 300 watts showed the best treatment with water content of 15.72%; yield of 30.16%; total chlorophyll of 4.17 mg / g; total flavonoids were 66.96 mg QE / g; antioxidant activity was 87.27% and L* values was 31.2; a* value was -13.55; b* value was 19.36.
Pengaruh Perbandingan Ikan Tuna (Thunnus sp.) Dengan Puree Jantung Pisang (Musa Paradisiaca sp.) Terhadap Karakteristik Nugget Dwi Ilma Daroyani; Ni Luh Ari Yusasrini; I Made Sugitha
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.p14

Abstract

This study was aimed to determine the effect ratio tuna and banana blossom puree on the characteristics of nuggets, and to determine which ratio of tuna and banana blossom puree that can produce nuggets with the best characteristics. The experimental design used was Completely Randomized Design (CRD) with 5 different treatments ratio of tuna and banana blossom puree, namely 100%: 0%; 90%: 10%; 80%: 20%; 70%: 30%; and 60%: 40%. Each treatment was repeated 3 times to obtain 15 experimental units. The data obtained were analysed using Analysis of Variance (ANOVA) and if the treatment affects the variables, the analysis will be continued using The Duncan's Multiple Range Test (DMRT). The results showed that the ratio of tuna and banana blossom puree had a very significant effect to the water content, ash content, protein content, fat content, total dietary fiber, colour and taste (hedonic test), taste and texture (score test), and gave a significant effect to hedonic of the overall acceptance. Ratio of tuna and banana blossom puree 90%:10% produce the best characteristic nuggets which were: water content of 62,89%; ash content of 2,07%; protein content of 18,26%; fat content of 2,78%; total dietary fiber of 6,74%; slightly solid texture, slightly fishy taste, and preferred colour, flavour, texture, taste, and overall acceptance.
Pengaruh Jenis Salak (Salacca edulis R.) dan Konsentrasi Gula Terhadap Karakteristik Wine Ni Putu Sonya Purnama Sari; Ni Wayan Wisaniyasa; 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.p05

Abstract

Wine was a fermented drink made of grapes extract. However, wine could be made from other fruits that contain glucose, such as snake fruit. Making wine from snack fruit was an alternative to overcome the abundance of snake fruit at its harvest time. The making of snake fruit wine was done by giving treatment about different types of snake fruit and sugar concentration that was used to produce wine with the best characteristics. The purpose of this research was to determine the effect of different types of snake fruit and sugar concentration on the characteristics of snake fruit wine, as well as to determine the different types of snake fruit and sugar concentration that can produce snake fruit wine with the best characteristics. This research used Factorial Completely Randomized Design with two factors. The first factor was the type of snake fruit, namely: Salak Gula Pasir, Salak Nangka, and Salak Pondoh. The second factor was sugar concentration, namely: 20%, 25%, and 30%. The result of this snake fruit wine tested for its alcohol level (ethanol), reducing sugar, total acid, acidity (pH), total soluble solid, sensory assessment including color, taste, smell, and overall acceptance. The result showed that interaction of the types of snake fruit and sugar concentration had a significant effect (P<0,05) on alcohol level (ethanol), reducing sugar, total acid, total soluble solid, also taste and overall acceptance (hedonic). The best characteristics of the wine was obtained from the treatment of Salak Pondoh type and the concentration of sugar 30% with 10,86% ethanol level, 0,94% reducing sugar, 0,33% total acid, pH 3,47, total soluble solid 13,65 °Brix, sensory assessment of color was preferred, the aroma was ordinary with characteristic slightly distinctive aroma of snake fruit, the taste was preferred, and the overall acceptance was preferred.
Jurnal ITEPA Editorial Team
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

Abstract

-

Page 30 of 47 | Total Record : 467

 28   29   30   31   32 

Filter by Year

2012 2024


Reset
Filter By Issues
All Issue Vol 13 No 2 (2024): Jurnal ITEPA Vol 13 No 1 (2024): Jurnal ITEPA Vol 12 No 4 (2023): Jurnal ITEPA Vol 12 No 3 (2023): Jurnal ITEPA Vol 12 No 2 (2023): Jurnal ITEPA Vol 12 No 1 (2023): Jurnal ITEPA Vol 11 No 4 (2022): Jurnal ITEPA Vol 11 No 3 (2022): Jurnal ITEPA Vol 11 No 2 (2022): Jurnal ITEPA Vol 11 No 1 (2022): Jurnal ITEPA Vol 10 No 4 (2021): Jurnal ITEPA Vol 10 No 3 (2021): Jurnal ITEPA Vol 10 No 2 (2021): Jurnal ITEPA Vol 10 No 1 (2021): Jurnal ITEPA Vol 9 No 4 (2020): Jurnal ITEPA Vol 9 No 3 (2020): Jurnal ITEPA Vol 9 No 2 (2020): Jurnal ITEPA Vol 9 No 1 (2020): Jurnal ITEPA Vol 8 No 4 (2019): Jurnal ITEPA Vol 8 No 3 (2019): Jurnal ITEPA Vol 8 No 2 (2019): Jurnal ITEPA Vol 8 No 1 (2019): Jurnal ITEPA Vol 7 No 4 (2018): Jurnal ITEPA Vol 7 No 3 (2018): Jurnal ITEPA Vol 7 No 2 (2018): Jurnal ITEPA Vol 7 No 1 (2018): Jurnal ITEPA Vol 6 No 2 (2017): Jurnal ITEPA Vol 6 No 1 (2017): Jurnal ITEPA Vol 5 No 2 (2016): Jurnal ITEPA Vol 5 No 1 (2016): Jurnal ITEPA Vol 4 No 2 (2015): Jurnal ITEPA Vol 4 No 1 (2015): Jurnal ITEPA Vol 2 No 1 (2013): Jurnal ITEPA Vol 1 No 1 (2012): Jurnal ITEPA More Issue