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I Desak Putu Kartika Pratiwi
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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 Suhu Dan Waktu Proses Karboksimetilasi Terhadap Karakteristik Carboxymethyl Cellulose (CMC) dari Onggok Singkong K.G. Govardhana Sutha; I Wayan Arnata; I Gusti Putu Ganda Putra
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 3 (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.i03.p13

Abstract

Onggok is an organic waste from tapioca production rich in cellulose but has not been utilized fully for other usages. This study aimed to determine the appropriate temperature and time for the carboxylation process to produce CMC from cassava with the best characteristics. This study used a factorial randomized block design. Factor 1 was temperature (40oC, 55oC, 70oC) and factor 2 was time (2 hours, 3.5 hours, 5 hours). The observed variable was yield, water content, substitution degree, viscosity, and purity. The results showed that the interaction temperature and time affected the yield, water content, degree of substitution, viscosity, NaCl content, and purity of CMC. The best treatment was obtained from a combination of 40oC temperature treatment with a processed time of 5 hours with the yield value, moisture content, degree of substitution, viscosity, and purity of CMC 83.97±1.36%, 9.58±0.67%, 0,89±0.06, 105.00±21.21cPs, and 97.55±0.66%, respectively
Pengaruh Konsentrasi Susu Skim Terhadap Karakteristik Minuman Probiotik Susu Jagung Manis (Zea mays L. Saccharata) Terfermentasi dengan Lactobacillus rhamnosus SKG34 Fahmy Kafa Hakiki; Komang Ayu Nocianitri; Sayi Hatiningsih
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 3 (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.i03.p04

Abstract

This research was to determine the effect of skim milk concentration on the characteristics of fermented sweet corn milk probiotic drink with Lactobacillus rhamnosus SKG34, and to identify the right skim milk concentration that produced fermented sweet corn milk probiotic drink with the best characteristics. This research method used a Completely Randomized Design (CRD) with skim milk concentration as a treatment that consisted of 6 levels (0%, 3%, 6%, 9%, 12% and 15%). Each treatment was repeated 3 times resulting in 18 experimental units. The data were analyzed by Analysis of Variance (ANOVA) method and if the treatment had a significant effect, then continued with the Duncan Multiple Range Test (DMRT). The results showed that skim milk concentration had a significant effect in total LAB, total sugar, total acidity, pH, and sensory profile. The addition of 9% skim milk concentration produced the best characteristics of fermented sweet corn milk probiotic drink, with the following criteria: 14,60 Log CFU/ml or 7,64 x 1014 CFU/ml of total lactic acid bacteria, 0,63% of total acid, 11,92% of total sugar, 4,42 of pH, with sensory characteristics produced which are white and slightly yellow of colour and liked, aroma was rather liked, texture was thick and liked, taste was sour and liked, and overall acceptance was liked.
Pengaruh Konsentrasi Milk Clotting Enzyme dari Lactobacillus rhamnosus SKG34 Terhadap Kualitas Keju Lunak Jeremy Louis Adisurya; I Dewa Gde Mayun Permana; Komang Ayu Nocianitri
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 3 (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.i03.p09

Abstract

This research was conducted to determine the effect of Milk Clotting Enzyme concentration from Lactobacillus rhamnosus SKG34 on the quality of soft cheese and to determine the concentration of Milk Clotting Enzyme that produced the best quality of soft cheese. This research used a Completely Randomized Design (CRD) with single factor of Milk Clotting Enzyme concentration (16%, 18%, 20%, 22% and 24%). Each treatment was repeated 3 times resulting 15 experimental units. The data were analysed by Analysis of Variance (ANOVA) Test and if the treatment had a significant effect on the variable (P<0,05), then followed by Duncan Multiple Range Test (DMRT). The results showed that Milk Clotting Enzyme concentration had a significant effect on water content, protein content, cheese hardness, and yield. The concentration of 24% Milk Clotting Enzyme produced the best quality of soft cheese with water content of 58.01%, yield 9.34%, protein content 2.68%, cheese hardness 2.68 N, taste was slightly liked, flavour was liked, texture was liked and overall acceptance was liked.
Jurnal ITEPA Editorial Team
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 3 (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

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Pengaruh Lama Fermentasi terhadap Karakteristik Minuman Probiotik Sari Buah Jambu Biji Merah (Psidium guajava L.) dengan Isolat Weissella confusa F213 Ni Putu Ardi Ningsih Eka Putri; Komang Ayu Nocianitri; Ni Wayan Wisaniyasa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 3 (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.i03.p14

Abstract

This research was aimed to determine the effect of fermentation time on the characteristics of red guava juice as probiotic drinks and to determine the right fermentation time that produced the best characteristics of product. Fermentation of red guava juice as probiotic drink used the Weissella confusa F213 isolates. This research used a Completely Randomized Design (CRD) with fermentation time as treatment factor, namely 0 hour, 12 hours, 24 hours, 36 hours, and 48 hours. Each treatment was repeated 3 times to obtain 15 experimental units. The data were analyzed by Analysis of Variance, and continued with Duncan Multiple Range Test (DMRT) if the treatment has a significant effect (P<0,05). The results showed that fermentation time affected on total LAB, total acid, pH, sour taste (score) and sweet taste (score), but had no effect on total sugar, hedonic of color, aroma, taste, and overall acceptance. The 12 hours fermentation time produced the best characteristics of red guava juice as probiotic drink, with: total LAB 9,35 Log CFU/mL, total acidity 0,09%, pH 4,15, total sugar 10,64%, the color was preferred, the aroma was slightly preferred, slightly sour and sweet taste were preferred, also overall acceptance was slightly preferred.
Pengaruh Lama Perendaman Terhadap Karakteristik Infused Water Jeruk Limau (Citrus amblycarpa (Hassk.) Ochse) Bernard Abielius Sugiardja; I Desak Putu Kartika Pratiwi; Ni Made Indri Hapsari Arihantana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 3 (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.i03.p05

Abstract

This study aimed to determine the effect of immersion time on the characteristics of lime infused water and to determine the appropriate immersion time to produce lime infused water with the best characteristics. The method used in this study was a completely randomized design with treatment of immersion time that consistsed of 5 levels: 3 hours, 6 hours, 9 hours, 12 hours and 15 hours. The experiment was repeated in three replications to obtain 15 experimental units. The data were analyzed using Analysis of Variance (ANOVA) and if there was a significant effect of treatment on the observed variables, the Duncan Multiple Range Test (DMRT) were performed. The results showed that the treatment of immersion time had significant effect on turbidity level, degree of acidity (pH), total phenol, total flavonoid, vitamin C, antioxidant activity, aroma, color, taste and overall acceptance. The best treatment was 12 hours with 0.11 (OD600) of turbidity level, 4.29 degree of acidity (pH), 68.70 mg GAE/100 ml of total phenol, 22.70 mg QE/100 ml of total flavonoids, 8.10 mg/100 ml of vitamin C, 82.34% of antioxidant activity and 11793.46 mg/L of IC50, aroma liked, color liked, taste liked and overall acceptance liked.
Pengaruh Rasio Daging Ayam Broiler (Gallus Domesticus) Dengan Jamur Merang (Vorvariella volvacae) Terhadap Karakteristik Lawar Ayam dan Dampak Terhadap Penurunan kolesterol Ni Ketut Sri Agustini; Ni Made Yusa; I Nengah Kencana Putra
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 3 (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.i03.p10

Abstract

This study aims to determine the effect of the ratio of broiler chicken meat to merang mushrooms on the characteristics of chicken lawar, to determine the right comparison between chicken meat and merang mushrooms that can produce chicken lawar with the best characteristics and to determine the effect of adding merang mushrooms on reducing blood cholesterol levels of animals experimental wistar rats. The study is divided into two stages. The first stage of lawar making where meat and merang mushrooms are mixed with a ratio between broiler chicken meat and merang mushrooms 100: 0., 90: 10., 80: 20., 70: 30., 60: 40., and 50: 50 then followed by testing fat content, crude fiber content, and sensory evaluation carried out with a hedonic test (favorability) and scoring test. The second stage is the analysis of total cholesterol which is carried out invivo using the best treatment and chicken lawar with a concentration of P0. This type of research is experimental laboratory using the Control Group Post Test Design research design. The data were analyzed with analysis of variance (ANOVA) and continued with duncan test. The results of the phase I study showed that the ratio of broiler chicken meat to merang mushrooms had a very noticeable effect on moisture content, fat content, crude fiber content, hedonic taste, aroma, texture scoring, overall acceptance. P5 treatment with a broiler chicken meat ratio of 50% and merang mushrooms of 50% is the best treatment. The results of the phase II study showed that in the posttest of feeding treatment, namely standard feed mixed with lawar, had a very noticeable effect on the total blood cholesterol levels of rats, there was a decrease in the total blood cholesterol levels of rats in the K2 group, which was 8%, while in the K1 group there was a slight increase in cholesterol levels by 12% and the K3 group there was an increase in total cholesterol levels which was quite high, namely by 64%.
Pengaruh Konsentrasi Dan Lama Perendaman Dalam Larutan Sukrosa Terhadap Karakteristik Osmodehidrat Buah Buni (Antidesma bunius (L.) Spreng) Dara Widya Yudhistira H.S; I Desak Putu Kartika Pratiwi; Ni Made Yusa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 3 (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.i03.p01

Abstract

Buni (Antidesma bunius (L.) Spreng) is one of the local berry fruit that can be used in the food processing sector and is an annual fruit (perennial). The objective of this research is to discover the concentration of sucrose and immersion time influence to osmodehydrate buni and determine the right treatment combination from the concentration of sucrose and immersion time to characteristics of osmodehydrate buni. This research used a Completely Randomized Design with two factors, variations of sucrose concentration (40%, 50%, 60%) and immersion time (1 hour, 2 hours, 3 hours). The treatment was repeated 2 times to obtain 18 experimental units. Data was analyzed with analysis of variance and if the treatment had a significant effect, then followed by the Duncan’s Multiple Range Test. The result showed that the osmosis solution concentration of 60% with immersion time of 3 hours produce the best characteristic of osmodehydrate buni with water content of 21.97%, weight loss of 64.36%, water reduction of 69.47%, the solid gain of 5.11%, the total sugar content of 29.18%, antioxidants activity of IC50 3304.73 ppm, the color is dark red and slightly liked, flavor slightly liked, the taste is slightly sour and liked, texture hard and slightly liked, overall acceptance slightly liked. Keywords: buni, immersion time, osmodehydrate, sucrose concentration
Pengaruh Konsentrasi Starter dan Gula terhadap Karakteristik Wine Jahe Emma Rahmasari; Ni Wayan Wisaniyasa; I Nengah Kencana Putra
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 3 (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.i03.p15

Abstract

This research was aimed to determine the effect of starter and sugar concentration on the characteristics of ginger wine and to determine the optimal concentration of starter and sugar to obtain the best characteristics of ginger wine. This study used a Completely Randomized Design with two factors. The first factor was the concentration of starter namely: 10, 15, and 20% (v/v), and the second factor was sugar concentration, namely: 20, 25, and 30% (w/v). The parameter tested were alcohol (ethanol) level, reducing sugar, total acid, acidity (pH), total soluble solid, as well as the sensory evaluation with hedonic tests on the color, smell, taste, overall acceptance, and scoring tests on the sweet and bitter tasted. The results showed that the interaction between the concentration of starter and sugar had a significant effect on reducing sugar, total acid, and total soluble solids, but the interaction did not have a significant effect on the ethanol level and pH, only showed the significant effect against the concentration of starter and sugar. Ginger wine with the best characteristics was obtained from combination starter concentration of 15% (v/v) and sugar 25% (w/v) with ethanol level, reducing sugar, total acid, pH and total soluble solid of wine were 8,78%; 1,60oBrix, 0,30%, 3,54 and 7,65%, respectively; and with the color and aroma liked, ordinary taste, slightly sweet, bitter, and overall acceptance liked.
Pemanfaatan Karaginan Untuk Membuat Permen Jelly Jamu Cekok Sri Hidayati; Hotma Ria Tumanggor; Fibra Nurainy; Dyah koesoemawardani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 4 (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.i04.p09

Abstract

Herbal medicine is a local wisdom that is used by some Indonesian people to treat children who lack appetite. The bitter taste is not liked by children, so efforts are needed to reduce the bitter taste and make jamu cekok liked by children by making it into candy. One of the ingredients that can be used to make jelly candy is carrageenan. The purpose of this study was to obtain the best concentration of carrageenan with sensory and chemical properties that were sensory-preferred and SNI 3547.2-2008. The results showed that the best carrageenan concentration was the addition of 14% carrageenan, which resulted in jamu Cekok jelly candy with a color score of 3.15 (slightly brownish red), aroma 3.50 (slightly typical of herbal medicine), texture 4.41 (chewy), taste 4. .34 (not bitter), overall acceptance was 4.31 (liked), water content was 9.88%, ash content was 1.59%, pH was 4.55, reducing sugar was 9.29%. All observation variables have met the SNI standard for water content, ash content and reducing sugar

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