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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 Perbandingan Terigu dan Tepung Sukun (Artocarpus communis) Terhadap Sifat Kimia dan Sensoris Kue Nastar Pandu Prayugo; I Nengah Kencana Putra; I Putu Suparthana
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.p16

Abstract

This study were conducted to determine the effect of wheat flour and breadfruit flour ratio on the chemical and sensory properties of nastar cakes and to obtain the right wheat flour and breadfruit flour ratio to produce nastar cakes with the best characteristics. The experiment was designed with a completely randomized design (CRD). The treatment was the ratio of wheat flour and breadfruit flour (100%: 0%, 90%: 10%, 80%: 20%, 70%: 30%, and 60%: 40%) which was repeated 3 times to produce 15 experimental units. The data obtained were analyzed by the analysis of variance and if the treatment had a significant effect, then it was continued with the Duncan Multiple Range Test. The results showed that the ratio of wheat flour and breadfruit flour had a significant effect on the ash, protein, fat, carbohydrate, and crude fiber content, and also on the hedonic test result of color, taste, aroma and overall acceptance. Base on the chemical and sensory properties, the optimum ratio of wheat flour and breadfruit flour in the making of nastar cakes was 90%: 10%. The nastar cakes produced had water, ash, protein, fat, carbohydrate, and crude fiber content of 2.28%, 1.18%, 5.76%, 25.44%, 65.32%, and 3.54% respectively. The sensory properties of the nastar cakes include the liking color, flavor, aroma, and overall acceptance, as well as the crispy texture.
The Effect of Prebiotic Types on The Metabolism of Indigenous Lactobacillus Isolates Ni Nyoman Puspawati; Nyoman Semadi Antara; I Dewa Gde Mayun Permana; I Dewa Made Sukrama
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.p06

Abstract

Prebiotik adalah komponen makanan yang tidak dapat dicerna di dalam tubuh dan mendorong pertumbuhan atau aktivitas mikroba usus yang bermanfaat seperti bakteri asam laktat (BAL). Namun, kemampuan Lactobacillus yang diisolasi untuk memanfaatkan prebiotik masih sedikit diketahui. Penelitian ini bertujuan untuk mengetahui pengaruh berbagai jenis prebiotik sebagai sumber karbon terhadap metabolisme isolat Lactobacillus indigenous dari teh kombucha, dadih (susu fermentasi tradisional) dan bambu yang digunakan untuk wadah dadih. Kemampuan isolat Lactobacillus dalam memetabolisme berbagai prebiotik sebagai sumber karbon dilakukan dengan menumbuhkan BAL dalam media MRSB dimana kandungan glukosa diganti dengan prebiotik yaitu fruktooligosakarida (FOS), galaktooligosakarida (GOS) dan inulin, kemudian penurunan kadar glukosa diukur setelah inkubasi 24 jam. Pengukuran total glukosa dilakukan dengan metode fenol sulfat. Hasil penelitian menunjukkan keseluruhan isolat Lactobacillus mengalami peningkatan jumlah sel selama inkubasi 24 jam yaitu dari 0,52 menjadi 1,26 log. Penurunan kadar glukosa berkisar antara 3,80 ± 0,44% sampai 91,33 ± 4,83%. Penurunan kadar glukosa tertinggi terjadi pada isolat L. plantarum1 RB210 yaitu 91,33 ± 4,83% dan tidak berbeda nyata (P>0,05) dengan L. paracasei RK41 dan L. paracasei RL2 yang ditumbuhkan pada media inulin. L. plantarum1 MK2 menunjukkan penurunan pH tertinggi yaitu 1,91 ± 0,08 dan tidak berbeda nyata (P>0,05) dengan L. rhamnosus MY2 pada media yang mengandung GOS. Hasil penelitian ini menunjukkan bahwa isolat Lactobacillus Indigenus secara definitif dapat menggunakan prebiotik sebagai sumber karbon untuk metabolismenya. Hasil penelitian ini memberikan dasar pengaruh penggunaan probiotik dan prebiotik untuk aplikasi sinbiotik sehingga dapat memodulasi mikrobiota usus.
Pengaruh Lama Perendaman Dalam Larutan Sukrosa Terhadap Karakteristik Osmodehidrat Buah Salak Pondoh (Salacca Zalacca) Adithia Virya Raharja; Putu Timur Ina; Ni Made Indri Hapsari Arihantana
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.p12

Abstract

This research aims to determine the effect of immersion time in sucrose solution on the osmodehydrous characteristics of pondoh snake fruit and determine the duration of immersion in sucrose solution to produce osmodehydrous of pondoh snake fruit with the best characteristics. The treatment of immersion time in 60% sucrose solution used was 9 hours, 12 hours, 15 hours, 18 hours and 21 hours. This study used a completely randomized design with three repetitions to obtain 15 experimental units. The data obtained were analyzed by means of variance and if the treatment had a significant effect, it was continued with the Duncan test. The results showed that the duration of immersion in 60% sucrose solution significantly affected moisture content, water loss, dissolved solids, weight loss, antioxidant activity and total sugar. The results showed that the immersion in 60% sucrose solution with the duration time of 21 hour had the best treatment which resulted in moisturecontent 6,34%, water loss 92,55%, solid gain 69,88%, weight loss 22,89%, antioxidant activity 3,04%, total sugar 20,15%, taste liked, color liked, texture liked, flavor liked and overall acceptance liked.
Jurnal ITEPA Editorial Team
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

Abstract

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Pengaruh Suhu Dan Lama Fermentasi Terhadap Karakteristik Kedelai Terfermentasi Dalam Tahapan Produksi Sere Kedele Nyoman Geatrin Arumsari; Putu Suparthana; Komang Ayu Nocianitri
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.p17

Abstract

This research aims to determine the effect of temperature and fermentation time on characteristics of fermented soybean in the sere kedele production and to obtain the temperature and fermentation time that can produce fermented soybeans in the sere kedele production with the best characteristics. This research used a completely randomized design with factorial pattern with two factors namely, fermentation temperature (30?C, 35?C, 40?C) and fermentation time (24 hours, 36 hours, 48 hours). There are 9 treatment combinations, each treatment combination was repeated 2 times so that the number of treatment combinations was 18 esperimental units. The data obtained were analysed by analysis of variance. For the treatment which had a significant effect, it followed by the Duncan test. The results showed that the fermentation temperature and time had a significant effect (P<0,05) on moisture, ash, protein, fat, carbohydrate, the microbe’s number, hedonic for colour and overall acceptance, but no significant effect (P>0,05) on the hedonic for flavour and texture. Temperature of 40?C with a fermentation time 24 hours is the optimum fermentation temperature and time to produce fermented soybean with moisture content 20,83%, ash content 1,28%, protein content 17,96%, fat content 11,89%, carbohydrate content 47,82%, the microbe’s number 9,97log cfu/g, and sensory properties of color, flavour, texture, and overall acceptance were liked.
Pengaruh Penggunaan Isolat Weissella confusa F213 dan Lactobacillus rhamnosus SKG34 terhadap Kandungan BAL Minuman Probiotik Sari Buah Naga Merah Kristina Wulandari; Komang Ayu Nocianitri; Luh Putu Trisna Trisna Darmayanti
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.p07

Abstract

This research was aimed to determine the effect of using lactic acid bacteria (LAB) on the LAB content of red dragon fruit (Hylocereus polyrhizus) probiotic drink and to determine the right type of LAB to produce red dragon fruit (Hylocereus polyrhizus) probiotic drink with the best characteristics. This study used a Completely Randomized Design (CRD) with treatment factors namely the type of LAB which consisted of 3 levels including Weissella confusa F213, Lactobacillus rhamnosus SKG34, and a mixture of Weissella confusa F213 and Lactobacillus rhamnosus SKG34. The treatment was repeated 5 times to obtain 15 experimental units. Data were analyzed using Analysis of Variance (ANOVA) and if the treatment had a significant effect, then continued with Duncan Multiple Range Test. The results showed that the use of different LAB types had a significant effect on total LAB, pH, total acid, sour taste scores, and sweet taste scores of red dragon fruit probiotic drink. The mixture of Weissella confusa F213 and Lactobacillus rhamnosus SKG34 treatment produced the best characteristics of red dragon fruit probiotic drink with total LAB 11,23 log cfu/ml; pH 3,90; total acid 0,2%; and total sugar 7,96% with color and taste (slightly sour and slightly sweet) liked; aroma rather liked, and overall acceptance liked.
Potensi Isolat Bakteri Asam Laktat dari Kombucha Sebagai Antihiperkolesterol Secara In Vitro Sandhika Wahyu Adhinugraha; I Dewa Gde Mayun Permana; Ni Made Indri Hapsari Arihantana; Ni Nyoman Puspawati
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.p13

Abstract

The objectives of this research were to determine the optimum incubation time of the LAB isolated from kombucha to produce the best bile salt hydrolase activity (BSH) and to better understand its in vitro cholesterol-lowering ability. The experimental design used in this research was Completely Randomized Factorial Design, with 4 isolates of LAB which were L. pentosus MB23; L. pentosus MS21; L. paracasei ssp. paracasei RK41; L. plantarum 1 RB210 and 3 levels of incubation time which were 12, 24, and 36 h were given as the treatments. The 12 combinations were obtained and were done thrice, resulting in 36 experimental units. The data obtained were analyzed using ANOVA and if it showed a significant result, the Duncan Test will be carried out. The results showed that L. plantarum 1 RB210 isolate exhibited its best anti hypercholesterolemic potential at 36 h of incubation with the total LAB of 8.47 log cfu/ml, BSH activity with precipitation diameter of 7.61 mm, and cholesterol-lowering ability of 62.33%.
Peningkatan Efisiensi Ekstraksi Madu Klanceng Melalui Diseminasi Ekstraktor Khothibul Umam Al Awwal; Siti Asmaul Mustaniroh; Nimas Mayang Sabrina S; Ria Dewi Andriani; Zaqlul Iqbal; Aniesa Samira Bafadhal; Rini Yulianingsih; Vindhya Tri Widayanti; Shafira Arini Sundari
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.p03

Abstract

Ngebel Village is a producer of Klanceng Honey and an ecotourism destination for Ngebel Adventure Park (NAP) in Ponorogo Regency. Klanceng honey produced by the endemic Klanceng bee (Trigona sp.) is the honey that has high selling value (IDR 60,000 per 100ml) and currently, there are 61 farmers with the total of 620 log beehives. So far, production capacity has only met 40% of consumer demand, so efforts to increase the capacity are needed. Efforts and support have been given by the village government to beekeepers through the increasing the number of wooden bee nests (setup) and improving the technology of the honey handling process. One of the critical processes to determine the optimization of the quantity and quality of klanceng honey is the extraction process as a process that determines the level of yield. So far, honey extraction has been done manually using a syringe or filtered with a sieve. The Trigona sp. bee, as a honey-producing bee, has a laver-shaped hive, where the shape of the hive influences its internal structure. The extraction of Klanceng honey can not be done using the existing honey extractors due to the inappropriate structure of the beehive. Dissemination of the centrifugal extractor was aimed to increase honey extraction efficiency and improve its hygiene. The Centrifugal Extractor consists of an extractor tube having a static tube and a rotating tube, a filter tube, a transmission unit and a 0.25 HP electric motor with rotary speed regulator.. The use of this machine results in an increase in yield (increasing of rendemen from 75% up to 83% Klanceng honey) and an increase in organoleptic of honey (aroma, appearance, taste and color) so that the product is competitive in the market.
Pengaruh Perbandingan Konsentrasi Asam Sitrat Dan Asam Malat Terhadap Karakteristik Granul Effervescent Bunga Telang (Clitoria ternatea L.) Audrey Sophia Rachma Putri; Ni Luh Ari Yusasrini; Putu Timur Ina
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.p18

Abstract

The purposes of this research was to determine the effect of concentration ratio of citric acid and malic acid on the characteristics of the effervescent granule of butterfly pea flower and to proper concentration ratio of citric acid and malic acid to get the effervescent granule of butterfly pea flower with the best characteristics. The research used Completely Randomized Design (CRD) with the treatment of concentration ratio of citric acid and malic acid consisting of 5 levels: 5% : 25%, 10% : 20%, 15% : 15%, 20% : 10%, dan 25% : 5%. The treatment was repeated 3 times in order to obtain 15 experimental units. The data obtained were then analyzed statistically using analysis of variance and if the treatment had a significant effect on the observed parameter, then continued with Duncan's Multiple Range Test. The results showed that the comparison of concentrations of citric acid and malic acid had a very significant effect (P < 0.01) on pH, dissolution time, flow time, foam height, total flavonoid, and antioxidant activity and significantly effect (P < 0.05) on water content. Treatment 25% citric acid : 5% malic acid was the best treatment, with the characteristics of the granul effervescent including water content 5.40%, pH 6.26, total flavonoids 7.35 mg/100g, antioxidant activity 24.15%, dissolving time 12.73 seconds, flow time 2.29 seconds, foam height 2.33 cm, as well as sensory assessments of color, aroma, taste, and overall acceptance liked.
Aktivitas Antibakteri Lactobacillus plantarum 1 RN9 Terhadap Escherichia coli ATCC 25922 Lucia Denok Wihartati; I Dewa Gde Mayun Permana; Ni Made Indri Hapsari Arihantana; Ni Nyoman Puspawati
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.p08

Abstract

The objectives of this research were to determine the antibacterial activity of Lactobacillus plantarum 1 RN9 on several metabolites with different incubation times against E. coli ATCC 25922 and to determine its optimum incubation times in producing the highest antibacterial activity against Escherichia coli ATCC 25922. This research used L. plantarum 1 RN9 which was isolated from dadih (Dadih is a typical Minang fermented milk made from buffalo milk, keep 2 nights in a bamboo tube covered with banana leaves), incubation times (12, 24, 36, and 48 hours), with three types of supernatant namely cell-free supernatant (CFS), neutral cell-free supernatant, and heated neutral cell-free supernatant. The supernatants were tested for its antimicrobial activity against E. coli ATCC 25922. There were two methods used in this research, namely agar-based disk diffusion and contact method. The highest antimicrobial activity of L. plantarum 1 RN9 against E. coli ATCC 25922 with cell-free culture supernatant was shown by isolate RN9 at incubation time of 24 hours with a decrease of 1.76 log cycle and 6.50 mm inhibition diameter.

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