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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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Pengembangan Dadih Sebagai Pangan Fungsional Hasil Fermentasi Berbagai Kultur Starter Lactobacillus Indigenus Ni Nyoman Puspawati; Ni Made Indri Hapsari Arihantana; I Made Sugitha
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 2 (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.i02.p16

Abstract

Fermented milk is milk that is fermented by lactic acid bacteria. Fermented milk containing live lactic acid bacteria is very good for the health of the digestive system. One example of a very well-known fermented milk product is dadih. Dadih is a traditional Minangkabau yogurt made from buffalo milk. Dadih is made traditionally and there is no standard manufacturing process, so the quality of dadih varies in terms of taste, aroma and texture. Traditional production of dadih without starter causes the consistency of taste, aroma and texture to be difficult to maintain. The controlled fermentation process in the manufacture of dadih uses probiotic bacteria so that it has the opportunity to be developed as a functional food. The purpose of this study was to determine the potential of Indigenous Lactobacillus isolated from bamboo as a starter culture in the development of dadih as a functional food. Lactobacillus isolates used in this study were isolates ML7, MR2, RL2, RL4, RM1 and RN9. The results showed that the use of various types of Lactobacillus isolates had a very significant effect (P>0.01) on yield, moisture content, ash content, protein content, pH, total acid, total LAB and sensory evaluation of the dadih produced. The use of Lactobacillus RN9 isolate as a starter culture produced the best dadih with yield characteristics of 78.33%, moisture content 78.94%, ash content 1.09%, protein content 6.74%, pH 4.75, total titrated acid 0.56 %, total LAB 8.70 log CFU/g and yellowish white color typical of milk, slightly sour milk aroma, savory like cheese aroma, sour milk taste and no bitter aftertaste, soft to slightly hard texture, soft and compact or not sandy.
Karakteristik Teh Oolong Organik Celup (Camellia sinensis) dengan Perbedaan Waktu Oksidasi Enzimatis Komang Ayu Sri Dewi; Ni Luh Ari Yusasrini; Sayi Hatiningsih
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 2 (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.i02.p04

Abstract

This research aimed to identify the effect of differences in enzymatic oxidation time on the characteristics of organic oolong tea bags and to obtain the right enzymatic oxidation time to produce organic oolong tea bags with the best characteristics. This study used a completely randomized design (CRD) with the enzymatic oxidation time as the treatment which consist of 6 levels oxidation time for 15, 30, 45, 60, 75 and 90 minutes. The treatment was repeated 3 times to produce 18 experimental units. The data obtained by analysis of variance and if the treatment had a significant effect (P<0.05) on the observed variables, it was continued with Duncan’s Multiple Range Test. The results showed that the treatment of enzymatic oxidation time had a very significant effect on water content, extract content in water, total phenolic content, total flavonoid content, tannin content, antioxidant activity, color, taste, flavor, overall acceptance, color score and bitter taste score of organic oolong tea bags. The best treatment was 30 minutes enzymatic oxidation time that produced organic oolong tea bags with the characteristics 2.59% of water content, extract content in water 87.31%, total phenolic content 405.07 mgGAE/g, total flavonoid content 7.83 mgQE/g, tannins content 119.75 mgTAE/g, antioxidant activity 54.45%, the color was liked with brownish yellow color, aroma was liked, taste was liked with slightly bitter, flavor was liked, and overall acceptance was liked.
Pengaruh Konsentrasi Susu Skim terhadap Karakteristik Minuman Probiotik Sari Tomat Terfermentasi dengan Isolat Lactobacillus rhamnosus SKG34 Ni Luh Putu Gita Darmasari; Komang Ayu Nocianitri; Agus Selamet Duniaji
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.p13

Abstract

Tomato is one of the food commodities that have the potential to be developed as probiotic drinks. This research aims to identify the effect of skimmed milk concentration on the characteristics of fermented tomato juice and to identify the proper concentration of skimmed milk in producing fermented tomato juice with the best characteristics. Fermentation of tomato juice used Lactobacillus rhamnosus SKG34 as isolates. The research was designed using Completely Randomized Design (CRD) with concentration of skimmed milk as treatment (0%, 2%, 4%, 6%, 8%, 10%). The data were analyzed by ANOVA and if the treatment affected the variable, then proceed with the Duncan test. The results showed that skimmed milk concentration had a significant effect on total LAB, total acid, pH, hedonic of color and skoring test (color, sour taste and sweet taste). The concentration of 4% skimmed milk produceded the best characteristic of fermented tomato juice with total LAB 1.04 x 1012 CFU/ml, total sugar 6.02%, total acid 1.49%, pH 4.01, preferred orange color, preferred aroma, preferred sour and slightly sweet taste, and preferred overall acceptance.
Pengaruh Konsentrasi Ragi Terhadap Karakteristik Tempe Jagung (Zea Mays L.) I Ketut Peri Andika; Agus Selamet Duniaji; Komang Ayu Nocianitri
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 2 (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.i02.p12

Abstract

This study aims to determine the effect of yeast concentration on the characteristics of corn tempeh and to determine the concentration of yeast to produce corn tempeh with the best characteristics. This study used a completely randomized design (CRD) with yeast concentration treatment consisting of 5 levels: 0.2%, 0.4%, 0.6%, 0.8%, 1%. The treatment was repeated 3 times to obtain 15 units of experiment. The data obtained were analyzed by analysed by variance and if the treatment had an effect on the observed variables, it was continued with Duncan's Multiple Range Test (DMRT). The concentration of yeast in the making of corn tempeh has a very significant effect on water content, ash content, protein content, fat content, carbohydrate content, aroma, color, taste, texture, and overall acceptance. The yeast concentration of 0.8% produced corn tempeh with the best characteristics, namely: water content 65.6%, ash content 0.05%, fat content 6.91%, protein content 9.57%, carbohydrate content 17.9%, color , taste, aroma, texture, overall acceptance was very like, the color is white, the texture is compact and the aroma and taste are typical of tempeh.
Pengaruh Lama Fermentasi menggunakan Isolat Lactobacillus rhamnosus MY2 terhadap Karakteristik Susu Kacang Tanah (Arachis hypogaea L.) Erza Aulia; I Made Sugitha; Agus Selamet Duniaji
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.p04

Abstract

This research aims to identify the effect of fermentation time with Lactobacillus rhamnosus MY2 isolate on the characteristics of peanut milk and determine the right fermentation time to produce fermented peanut milk with the best characteristics. This research used a completely randomized design (CRD) with variations in fermentation time which consisted of 3, 6, 9, 12, and 15 hours. The treatment was repeated 3 times to produce 15 experimental units. The data obtained were analyzed using the analysis of variance (ANOVA) method and if the treatment had a significant effect (P<0.05) on the observed variables, then continued with Duncan New Multiple Range Test (DNMRT). The results showed that the treatment of fermentation time had a significant effect on the pH, total LAB, total acid, the value of preference for aroma and taste, the value of score for sour taste and viscosity, and overall acceptance but had no significant effect on protein content, fat content, the value of preference for color and texture of fermented peanut milk. The 6 hours fermentation time produce the best characteristics of fermented peanut milk with criteria pH 5.43, total LAB 8.52 Log CFU/ml, total acid 0.13%, protein content 3.27%, fat content 22.78%, the color, aroma, sour taste, texture, and overall acceptability was liked.
Pengaruh Perbandingan Terigu dan Tepung Kacang Merah (Phaseolus vulgaris L) terhadap Karakteristik Kue Semprit Wanda Aprissa Erina Putri; Ni Made Yusa; I Made Sugitha
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 2 (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.i02.p14

Abstract

The use of wheat flour as a raw material in the making of Semprit cookies creates new problem, such as the high quantity of wheat flour is not comparable with the nutritional quality like fiber and protein. It is necessary to diversify food using flour from local commodities such as red bean flour in order to meet fiber and protein needs, and also to reduce wheat flour dependence. This research aimed to determine the effect of the comparison of wheat flour and red bean flour on the characteristics of semprit cookies and to find out the right comparison to produced a semprit cookies with the best characteristics. The experimental design used was a Completely Randomized Design (CRD) with a comparison of wheat flour and red bean flour consisting of 5 treatments, namely: 100%: 0%, 80%: 20%, 60%: 40%, 40%: 60%, and 20%:80%. All treatments was repeated 3 times so that 15 experimental units were obtained. The data obtained were analyzed by variance and if the treatment had a significant effect, it was continued with Duncan Multiple Range Test (DMRT). The results showed that the comparison of wheat flour and red bean flour had a significant effect on water content, ash content, protein content, fat content, carbohydrates content, crude fiber content, hedonic test for color, aroma, taste, texture, and overall acceptance, and scoring test for color and taste. Comparison of 60% wheat flour and 40% red bean flour had the best characteristics of with moisture content 7.17%, ash content 1.08%, protein content 11.10%, fat content 33.54%, carbohydrate content 51.89 %, crude fiber content 6.26%, color liked, aroma liked, taste liked, texture liked, overall acceptance liked, light brown color, and a slightly distinctive taste of red bean.
Jurnal ITEPA Jurnal ITEPA
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

Abstract

-
Pengaruh Konsentrasi Ragi Rhizopus oligosporus DP02 Bali Terhadap Karakteristik Tempe Kacang Gude (Cajanus cajan (L) Millsp) Anisha Nathania Saraswati; Agus Selamet Duniaji; Luh Putu Trisna Darmayanti
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.p09

Abstract

The research was conducted with the aims to determine the effect of mold concentration with Rhizopus oligosporus DP02 Bali on the characteristic of pigeon peas tempeh and to determine the appropriate yeast concentration to produce tempeh with the best characteristic. The experimental design that used in this research was a completely randomized design with the treatment consisting of 5 levels of mold concentration, namely: 1%, 2%, 3%, 4%, and 5%. Each treatment was repeated 3 times to obtain 15 experimental units. The data were analyzed by analysis of variance and if there was a significant effect, the Duncan Multiple Range Test were perfomed. The results showed the yeast concentration had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, color (hedonic and scoring test), taste (hedonic test), texture (hedonic and scoring test), and overall acceptance (hedonic test) and had no effect on the aroma (hedonic test). The result show that the tempeh with a concentration of 5% yeast resulting the best tempeh characteristic with the criteria of 62.64% water content, 0.69% ash content, 9.66% protein content, 3.31% fat content, 23.70% carbohydrate content, 11.13% crude fiber content, color sensory test, aroma, taste, texture, overall acceptance are liked.
Kajian Blansing dan Metode Pengeringan Terhadap Komponen Bioaktif dan Aktivitas Antioksidan Sayuran Kering Gonda (Spenoclea zeylanica) Putu Julyantika Nica Dewi; Anak Agung Istri Sri Wiadnyani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 2 (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.i02.p17

Abstract

The urgency of this research is that dried gonda vegetables can support the potential of gonda vegetables as a functional food in addition to modernization demands that want to enjoy fresh vegetables at any time because they have been made in the form of dried vegetables which are certainly more extractive, efficient and have a longer shelf life. This study was designed with a Complete Randomized Design with two factors. The first factor is the preliminary treatment (blanching and without blanching), and the second is the drying method (oven (temperature 50OC for 2 hours) and microwave oven (power 350 watts – 800watts for 5 minutes)). The treatment was repeated 3 times so that 12 experimental units were obtained. The data were analyzed statistically using the variance test and if the treatment had a significant effect on the observed variables, it was continued with Tukey Multiple Range Test. The results showed that the preliminary treatment had a very significant effect (P?0.01) on flavonoids, vitamin C, tannins, and antioxidant activity, and had a significant effect (P?0.05) on yield. The drying method treatment had a very noticeable effect (P?0.01) on tannins, and had a significant effect (P?0.05) on flavonoids. The interaction between the preliminary treatment and the drying method significantly affected tannins and antioxidant activity (P?0.01). The results showed that blanching treatment with oven drying method (temperature 50OC for 2 hours) was the best treatment with water content 13.34%, yield 12.84%, rehydration ratio 115.49%, flavonoids 0.0569 mg/g, vitamin C 0.1734 mg/g, tannins 0.45 mg/g, the antioxidant activity of 62.64 mg/g, as well as the sensory assessment of color are normal with bright characteristics, texture normal with slightly soft characteristics, and overall acceptability was normal.
Pengaruh Penambahan Ubi Jalar Cilembu (Ipomoea batatas (L) Lam Cv. Cilembu) Terhadap Nilai Gizi Dan Sifat Sensoris Puding Kholista Samsara Kurnia; I Nengah Kencana Putra; Anak Agung Istri Sri Wiadnyani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 2 (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.i02.p08

Abstract

Pudding contains a fairly low nutritional value. Therefore, the addition of Cilembu sweet potatoes containing high nutritional values is needed to increase the nutritional value of pudding. This study aimed to find out the effect of the addition of Cilembu sweet potatoes on the nutritional value with sensory properties of pudding and determine the proper addition of Cilembu sweet potatoes in order to produce puddings with the best nutritional value with sensory properties. The experimental design used in this study is a Completely Randomized Design with the treatment of the addition of Cilembu sweet potatoes consisted of 5 levels: P1 (15%), P2 (30%), P3 (45%), P4 (60%), and P5 (75%). The treatment was repeated 3 times resulting in 15 experimental units. The data obtained were analyzed by Analysis of variance variety and if the treatment had a significant effect is continued with the Duncan Multiple Range Test (DMRT). The results showed that the treatment of Cilembu sweet potato addition had a real effect on water content, ash content, fat, protein, ?-carotene, color sensory, texture, taste, and overall reception. The addition of Cilembu sweet potatoes 45% produces the best characteristics which is water content 68.77%, ash content 0.48%, fat 19.59%, protein 0.98%, carbohydrate 10.15%, ?-carotene 1.20mg/100g, slightly yellow color, slightly chewy texture, sweet taste, and overall acceptance likes.

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