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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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Identifikasi Senyawa Penyusun Minuman Herbal Serai-Gula Lontar Menggunakan Gas Chromatography-Mass Spectrometry I Gede Arie Mahendra Putra; Luh Putu Wrasiati; Dewa Ayu Anom Yuarini
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.p01

Abstract

This study aims to identify the components in the ethanol extract of the lemongrass-sugar palm herbal drink using the Gas Chromatography- Mass Spectrometry (GC-MS) method. The stages of this research include the extraction process of lemongrass stalk powder using hexane solvent, palm sugar powder using ethanol solvent and lemongrass-sugar palm herbal drink powder using ethanol solvent. Lemongrass-sugar herbal drink powder is a powder with the addition of 10% lemongrass stalks. Furthermore, all of the prepared samples were extracted using the soxhletation method for 5 hours with a ratio of 1:20 (w/v). Extracts from each sample obtained were analyzed with the GC-MS instrument. The compounds identified in the samples of the lemongrass-sugar palm herbal drink powder were 7 compounds such as Methanol (CAS) Carbinol, Ethanol (CAS) Ethyl Alcohol, Pentane, 2-methyl-(CAS) 2-Methylpentane, Pentane, 3-methyl-(CAS) 3- Methylpentane, Hexane (CAS) n-Hexane, Cyclopentane, methyl-(CAS) Methylcyclopentane and Nonadecan,1,2-EPOXI-. These results are almost similar with compounds identified in the sampel of palm sugar powder, except Nonadecan,1,2-EPOXI-, which is thought it come from the lemongrass stalk powder. while in the hexane extract of lemon grass stalk powder, 22 compounds were identified that could be classified as scents component. The conclusion of this study is that palm sugar has a great influence on the components that were thought to be present in the lemongrass-palm sugar herbal drink, which can be seen from the components identified, most of which are components contained in the ethanol extract of palm sugar powder. All the compounds thought to be present in the herbal drink have similarities with the Similarity Index (SI) above 90%.
Pengaruh Konsentrasi Carboxyl Methyl Cellulosa (CMC) Terhadap Karakteristik Bubuk Daun Singkong (Manihot esculenta Crantz) Dengan Metode Foam Mat Drying Ni Putu Intariani; Gusti Ayu Kadek Diah Puspawati; Ni Wayan Wisaniyasa
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.p14

Abstract

The cassava leaves (Manihot esculenta Crantz) is a type of green vegetable that contains nutrients and contains chlorophyll and flavonoids which are good for consumption, but the utilization of cassava leaves is still minimal and food diversification is needed. This study aimed to determine the concentration effect of CMC toward characteristics of cassava leaf powder with foam mat drying method and determine the appropriate concentration of CMC to produce cassava leaf powder with the best characteristics by foam mat drying method. The research used a completely randomized design (CRD) with CMC concentration treatment consisting of seven levels (0%, 0.5%, 1.0%, 1.5%, 2.0%, 2.5%, and 3.0%). The treatment was repeated twice, so that 14 experimental units were obtained. The data obtained were analyzed of variance and if the treatment had an effect on the observed parameters, it was continued with Duncan's Multiple Range Test (DMRT). The results showed that the concentration of CMC had a significant effect (P<0.05) on the observed parameters, namely water content, ash content, yield, total chlorophyll, flavonoid content, solubility, soluble time, and L*, a*, b* values. The best treatment was obtained at 3.0% CMC concentration with the following characteristics: water content of 1.53%, ash content of 5.77%, yield of 11.09%, total chlorophyll of 9.29 mg/g, flavonoid content of 11.39 mg QE/g, solubility of 82.82%, dissolving time of 28.85 s, L* value of 13.45, a* value of -36.15, and b* value of 10.55.
Pengaruh Perbandingan Tepung Sagu Dengan Tepung Ulat Sagu (Rhynchophorus ferruginenus) Terhadap Karakteristik Kerupuk Adina Juniati Vortina Panggabean; Ni Made Yusa; 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.p04

Abstract

This study aims to determine the effect of the ratio of sago flour with sago caterpillar flour (Rhynchophorus ferruginenus) on the characteristics of crackers and to determine the ratio of sago flour to sago caterpillar flour which produces crackers with the best characteristics. This study used a completely randomized design consisting of 5 levels of treatment, namely the ratio (100: 0), (90: 10), (80: 20), (70: 30), (60: 40). The formula of sago flour with sago caterpillar flour has not been used for the manufacture of processed products, therefore this formula is used as an ingredient for making crackers. Parameters observed were proximate analysis (moisture content, ash content, fat content, protein content, carbohydrate content), swellability and sensory properties (color, aroma, texture, taste, overall acceptance). The results showed that treatment (90: 10) was the best treatment, with the characteristics of light brown and very attractive, smelled of sago caterpillar, very crunchy and tasted better, while the proximate value, water content of 8,72%, content of ash content is 1,65%, fat content is 0,94%, protein content is 5,25%, carbohydrates are 82,20% and swellability is 10,60%.
Pengaruh Lama Fermentasi Terhadap Karakteristik Minuman Probiotik Sari Buah Nanas (Ananas comosus L.) dengan Isolat Lactobacillus rhamnosus SKG34 Jimmy Fernando Pangaribuan; Komang Ayu Nocianitri; Luh Putu 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.p10

Abstract

This study aims to determine the effect of fermentation time on the characteristics of pineapple probiotic juice with Lactobacillus rhamnosus SKG34 isolate and determine the appropriate fermentation time to produce the best probiotic pineapple juice characteristics. This study used a Completely Randomized Design (CRD) with treatment duration of fermentation, namely 0 hours, 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 analyse of variance and if the treatment had a significant effect, then continued with the Duncan Multiple Range Test (DMRT). The results showed that the duration of fermentation affected the total sugar, total acid, acidity (pH), color hedonic, aroma hedonic, taste hedonic, sour and sweet taste scoring, and overall acceptance, but had no effect on total LAB. The 24-hour fermentation treatment resulted in the best characteristic of probiotic pineapple juice with total LAB 9.8 x 109 CFU/ml, total sugar 13.81%, total acid 0.54%, pH 3.47, liked color, aroma liked, slightly sour and slightly sweet flavors were liked, and overall acceptance was liked.
Pemanfaatan Kacang Mete Sisa Sortir Sebagai Mentega Kacang Dengan Perbedaan Metode Pengeringan Dan Konsentrasi Minyak Karina Bianca Lewerissa; Binardo Adiseno Mawarno; Mentari Wahyu Lestari
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.p02

Abstract

Cashew nuts are one of the most popular foodstuffs and have a fairly high selling value. However, the high or low selling value of cashews is influenced by the quality of the raw materials. In general, whole form cashew nuts have a high selling value. On the other hand, cashew nuts left over from sorting which are not whole/broken have low selling value. The purpose of this research is to make butter from broken (second grade) cashew nuts. In this study, cashew butter was made by two different treatments, namely: drying methods (roast and oven) and different concentrations of oil, i.e (7,5%, 10%, 12.5%, and 15%). The physicochemical properties of the product were tested by proximate analysis, viscosity test, and organoleptic test. The results showed that the drying method affected the moisture content and color of the product. The oil concentrations affect the fat content, aroma, taste, and texture of the product. The best product is obtained by using roasted method with 7.5% oil. The resulting product has a pale brown color, strong nutty aroma, a savory taste, and a dense texture.
Pengaruh Perbandingan Tepung Millet Kecambah Fermentasi dan Maizena Terhadap Karakteristik Brownies Ni Putu Kharismawati; I Desak Putu Kartika Pratiwi; Gusti Ayu Kadek Diah 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.p15

Abstract

The research aimed to determine the effect comparison of fermented sprouts millet flour with corn starch to the characteristics of brownies and to find out the best comparison of fermented sprouts millet flour with corn strach to produce brownies with the best characteristics. This study used a completely randomized design with a comparison of fermented sprouts millet flour with corn starch treatment, consisting of 6 levels namely: 100%:0%, 95%:5%, 90%:10%, 85%:15%, 80%:20%, 75%:25%. The treatment was repeated 3 times to obtain 18 experimental units. The data was analyzed with analysis of variance and if the treatment had a significant effect, then followed by the Duncan Multiple Range Test. The results showed that the comparison of millet flour and cornstarch in brownies had a significant effect (P<0.05) on the moisture content, ash content, protein content, crude fiber content, tannin content, color, aroma, taste, overall acceptance of brownies. The comparison of fermented sprouts millet flour and cornstarch 80%:20% was the best characteristics of brownies with a water content 15.13%, ash content 1.59%, protein 8.78%, crude fiber 12.74%, and tannin 4.91%, color and texture slightly liked, odor, taste, and overall acceptance liked, brown color, soft and not crumbly.
Karakterisasi Bahan Pewarna Tinta Termokromik Leuco Dye System Pada Produk Pempek Ikan Elfa Susanti Thamrin; Endang Warsiki; Yazid Bindar; Ika Amalia Kartika
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.p05

Abstract

Good product packaging is one of the fundamental factors in determining the quality of a product. Along with the development of science and technology, modern packaging has evolved into intelligent packaging, which can directly communicate with consumers about the quality and quality of the packaged products without opening the package. One of the smart packaging trends being developed is thermochromic ink, or thermochromic ink that can be applied in the form of films or packaging labels. Thermochromic inks change color as processing and storage temperatures change. Smart packaging in the form of thermochromic ink (Thermochromic ink) uses one of the ingredients, namely the leuco dye system. The leuco dye system consists of 3 main components, namely dye, developer and solvent. Limitations in manufacturing thermochromic ink are that the dyes and developer materials used are toxic, which can pose a risk to human health when these materials migrate from packaging to packaged food products. Therefore, it is necessary to characterize the dye (dye) against temperature and pH changes. The purpose of this study was to characterize the dye used to produce thermochromic ink with the best color change. Characterization of dyes using pH indicator dyes include Bromothymol Blue, Bromophenol Blue, Bromocresol Purple, Bromocresol Green, and Methyl Red. 15 mg of pH indicator of each dye was dissolved in 10 ml of 97% ethanol and then immobilized on filter paper at room temperature for 24 hours. Test the indicator dye's sensitivity to NH3 vapor by simulating NH3 vapor from NH4OH evaporating in a closed, airtight container. 10 mL of 1N NH4OH solution and 5 mL of each dye solution were placed in the same closed glass container. The variables observed were color changes and pH changes at 0, 5, 10 and 15 minutes.
Pengaruh Perbandingan Susu Kacang Tanah (Arachis hypogeae) Dan Susu Skim Terhadap Karakteristik Fisik Dan Kimia Susu Modifikasi Fidel Arnett Paput; I Made Sugitha; Anak Agung Istri Sri Wiadnyani
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.p11

Abstract

This study aimed to determine the effect of comparison of peanut milk and skimmed milk towards physical and chemical characteristics of modified milk and to find out the right amount of peanut milk and skimmed milk to obtain the best characteristics of the modified milk. Peanuts that were used to make peanut milk were de-skinned, while skimmed milk used as cow milk. The experimental design used was Completely Randomized Design with the comparison of peanut milk and skimmed milk as a treatment which consist of 6 levels: 0%:100%, 10%:90%, 20%:80%. 30%:60%, and 50%:50%. The treatment was repeated three times, resulting in 18 experimental units. The data obtained than analyzed by Analysis of Variance, and if the treatments had a significant effect, continued with the Duncan Multiple Range Test. The result showed that the comparison of peanut milk and skimmed milk are significant effect on protein content, crude fiber, total ash content, fat, taste (scoring test), aroma (scoring test), and overall acceptance. The comparison of 30% peanut milk and 70% skimmed milk resulted in best characteristic with the criteria of: moisture content 87.88%, total ash content 0.59%, protein 3.81%, fat 3.43%, carbohydrate content 4.17%, crude fiber 3.34%, slightly peanut aroma, slightly peanut taste, and slighty liked overall acceptance
Pengaruh Substitusi Parsial Tepung Beras dengan Tepung Ubi Jalar Cilembu (Ipomea batatas (L). Lam Cv. Cilembu) terhadap Karakteristik Kue Apem Kukus Ni Putu Suriani; I Nengah Kencana Putra; Sayi Hatiningsih
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 1 (2023): 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.2023.v12.i01.p17

Abstract

Apem is a traditional Indonesian food known to the public as a snack made from rice flour. This study aimed to determine the effect of partial substitution of rice flour with cilembu sweet potato flour on the characteristics of apem cake and to know the best partial substitution to produce the best characteristics of apem cake. The design used in this study was a completely randomized design with a partial substitution treatment of rice flour and cilembu sweet potato flour which consists of 6 levels such as: 0%:100%, 10%:90%, 20%:80%, 30%:70%, 40%:60%, and 50%:50%. The treatment was repeated 3 times to obtain 18 units of the experiment. The data were analyzed by analyzed of variance and if the treatment affected on the variable significantly, then continued with the Duncan Multiple Range Test (DMRT). The result showed that partial substitution of rice flour with cilembu sweet potato flour had a significant effect on the content of moisture, ash, protein, fat, carbohydrate, crude fiber, swelling power, criteria hedonic of color, aroma, taste, and overall acceptance and criteria skor of color, aroma, texture and taste. The partial substitution of 50% produced apem cake with the best characteristics with moisture content 29.12%, ash content 0.51%, fat content 3.13%, protein content 2.85%, carbohydrate content 64.43%, crude fiber content 6.29%, swelling power 55.30%, score of color yellow, strong cilembu sweet potato scented, soft texture, sweet taste and overall acceptance liked.
Pengaruh Konsentrasi Sukrosa terhadap Karakteristik Susu Kacang Merah (Phaseolus vulgaris L.) Terfermentasi dengan Isolat Lactobacillus rhamnosus SKG34 Luh Komang Puspa Handayani; Komang Ayu Nocianitri; I Putu Suparthana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 1 (2023): 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.2023.v12.i01.p08

Abstract

This research aims to identify the effect of sucrose concentration on the characteristics of fermented red bean (Phaseolus vulgaris L.) milk with isolate of Lactobacillus rhamnosus SKG34 and knowing the right amount of sucrose concentration to produce fermented red bean milk as probiotic drink with the best characteristics. This research used a completely randomized design (CRD) with concentration of sucrose as the main factor which consists of 6 levels including 0%, 2.5%, 5%, 7.5%, 10%, and 12.5%. The treatment was repeated 3 times to obtain 18 experimental units. The data were analyzed by analysis of variance (ANOVA) and if the treatment had a significant effect (P<0.05) on the observed variables, it was continued with Duncan New Multiple Range Test (DNMRT). The results showed that the treatment of sucrose concentration had a significant effect on the total LAB, total sugar, total acid, pH, preference value for taste, aroma, texture, sweet and sour taste score, and overall acceptance of fermented red bean milk but had no significant effect to the value of color preference. The 10% sucrose concentration produced a fermented red bean milk with the best characteristics that including the criteria for total LAB 11.54 Log CFU/ml, total sugar 14.72%, total acid 0.57%, pH value 4.67, the color was liked, taste sweet and slightly sour were liked, the aroma was slightly liked, slightly thick texture and overall acceptance were liked.

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