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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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Karakteristik Tepung Premiks Berbahan Terigu dan Tepung Millet (Panicum miliaceum L.) Kecambah-Fermentasi pada Pembuatan Bolu Kukus Regine Dian Prativi; I Desak Putu Kartika Pratiwi; Ni Made Yusa
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.p14

Abstract

Millet flour produced by germination-fermentation method has been developed as substitute for wheat flour. This study was aimed to find out the characteristics of steamed cake premix flour made from wheat flour and GF millet flour, and to determine the exact ratio between wheat flour and GF millet flour to produce steamed cake with the best sensory characteristics. This research used Complete Randomized Design with a treatment of ratio between wheat flour and millet flour that consisted of 5 levels: 100%:0%, 85%:15%, 70%:30%, 55%:45%, and 40%:60%. The treatment was repeated three times to obtain 15 experimental units. The data obtained were analyzed by analysis of variance, if the treatment had a significant effect, then followed by Duncan Multiple Range Test. The result showed that the ratio between wheat flour and GF millet flour had a significant effect on ash content, fat content, and crude fiber for the premix flour, also had significant effect on swelling power, color intensity (scoring test), softness texture (scoring test), sandy texture (scoring test), texture (hedonic test), and overall acceptance for the steamed cake. The ratio 70:30 of wheat flour and GF millet flour had the best characteristics with moisture content 7.65%, ash content 1.08%, protein content 7.07%, fat content 3.04%, carbohydrate content 81.16%, crude fiber 3.29%, swelling power 153.48%, with sensory characteristics of steamed cake are lighted colors, soft and sandy texture, hedonic for color, aroma, texture, taste, overall acceptance is liked.
Pengaruh Perbandingan Terigu Dengan Tepung Kecambah Kacang Merah (PhaseolusVulgaris L.) Terhadap Karakteristik Pie Susu Putu Rica Galicia Putri Yanti; Ni Wayan Wisaniyasa; I Nengah Kencana Putra
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.p19

Abstract

Milk pie is a wheat flour-based snack that made by baking process, which has a round crust and egg custard filling in the center. The purpose of this study was to determine the effect of the ratio of wheat flour to red bean sprout flour (Phaseolus vulgaris L.) to produce milk pie with the best characteristics. This study used a completely randomized design (CRD) with 5 levels of comparison ofwheat flour with red bean sprout flour, namely (100%: 0%, 80%: 20%, 60%: 40%, 40%: 60%, 20%: 80%), repeated 3 times so that 15 experimental units were obtained. The data obtained were analyzed by variance analysis and if the treatment had a significant effect, it was continued with Duncan Multiple Range Test (DMRT). The comparison of wheatflour with red bean sprout flour had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, fiber content, hedonic test for color, aroma, texture, taste, overall acceptance and scoring test for color and taste. The comparison of 60% wheat flour and 40% red bean sprout flour had the best milk pie characteristicswith criteria of water content 12.79%, ash content 1.41%, fat content 27.88%, protein content 8.37% carbohydrate content 49.54%, crude fiber content 2.98%, brown color and liked, aroma and liked, texture and liked, rather typical taste of red bean and liked, and overall acceptance and liked.
Pengaruh Suhu Perendaman Dalam Larutan Garam Terhadap Kandungan Kalsium Oksalat Tepung Keladi (Xanthosoma Sagittifolium) Putri Nathasya br Lahi; I Putu Suparthana; I Nengah Kencana Putra
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.p05

Abstract

The potential for the use of taro as a food ingredient and raw material for the food industry has enormous opportunities, given the very affordable price of taro and its processing into flour which is quite simple for the community and industry to do. This study aims to determine the effect of salt (NaCl) solution temperature which used for immersion of the corms (Xanthosoma sagitifolium) to decrease the oxalate compound. The experiment was designed as a Completely Randomized Design with 28°C (room temp.), 60°C, 70°C, 80°C and 90°C as the treatments. All treatments were repeated 3 times so that 15 experimental units were obtained. The data were analyzed by using a variance analysis tool, and for the treatment showing significant effect was continued to be analyzed by using Duncan Multiple Range Test. The results indicated that temperature of salt solution has a significant effect on water content, calcium oxalate, yield and color of the flour which proceed from the corms. The flour produced from the corm which previously immersed in salt solution with temperature of 90°C has calcium oxalate content of 0.38%.
Pengaruh Perbandingan Terigu dan Tepung Kacang Merah (Phaseolus vulgaris L.) Terhadap Karakteristik Kue Pukis Dwi Putri Natalia Kristina Simanullang; Ni Made Indri Hapsari Arihantana; Ni Wayan Wisaniyasa
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.p13

Abstract

Pukis cake is a food made from flour, margarine, eggs, sugar, coconut milk, and yeast which is baked in a semi-circular mold. In making pukis cake, the filling is added using chocolate, jam, and cheese, so it has a savory and sweet taste. In the making of pukis cake the raw materials used are flour. Therefore, other raw materials are needed to reduce imports of flour and increase the nutritional value of pukis cake. This study was aimed to determine the effect ratio of flour and red bean flour on the characteristics of pukis cake and determine the best comparison of flour and red bean flour to produce pukis cake with the best characteristics. This study used a Completely Randomized Design (CRD) with a comparison of flour and red bean flour treatment consisting of 6 levels: 100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%, and 50%:50%. The treatment was repeated 3 times to obtain 18 experimental units. The data was analyzed by using analysis of variance, and if the treatment had a significant effect, then followed by Duncan Multiple Range Test (DMRT). The results showed that the ratio of flour and red bean flour had a significant effect on the water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, color, aroma, texture, taste, and overall acceptance (hedonic), color and texture (scoring). Pukis cake with a ratio of 80% flour and 20% red bean flour had the best characteristics, with water content 44,51%, ash content 0,08%, protein content 11,29%, fat content 17,03%, carbohydrate content 27,06%, crude fiber content 2,62%, slightly red color was liked, aroma was liked, soft texture was liked, taste was liked, and overall acceptance was liked.
Pengaruh Perbandingan Jeruk Manis (Citrus sinensis L.) Dengan Pepaya (Carica papaya L.) Terhadap Karakteristik Marmalade I Komang Sedana Widyagana Jaya; Putu Timur Ina; Gusti Ayu Kadek Diah Puspawati
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.p09

Abstract

This research aimed to determine the effect of comparison sweet orange and papaya on characteristics of marmalade and the comparison between sweet orange and papaya that is able to produce marmalade with the best characteristics. The experimental design used was Randomized Blok Design with the treatment factor of the sweet orange with papaya that is: 100%:0; 90%:10; 80%:20%; 70%:30%; 60%:40%; 50%:50%. The treatment was repeated 3 times to obtain 18 units of experiment. The data obtained were analyzed by ANOVA and if the treatment had significant effect on the observed variables then continued with the Duncan Multiple Range Test. The result showed comparison between sweet orange with papaya haf significant effect on vitamin C, total soluble solids, viscosity, color L*a*b*, hedonic test (color, aroma, texture, taste, and overall acceptance), and scoring test (color and taste) marmalade. Comparison of 50% sweet orange : 50% papaya was the best characteristics of marmalade with vitamin C 95.23 mg/100g, total soluble solids 63.17%brix, viscosity 30,000.00 cP, color by L* value 21.00, a* value 42.13, and b* value 43.00, color reddish orange and liked, taste typical of orange and liked, aroma, texture, and overall acceptance was liked.
Pengaruh Konsentrasi Ragi Rhizopus oligosporus DP02 Bali Terhadap Karakteristik Tempe Kacang Hijau (Vigna radiata, L.) Karimatul Izzah; Agus Selamet Duniaji; I Gusti Ayu Ekawati
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.p10

Abstract

The research was conducted with the aims to determine the effect of yeast concentration with Rhizopus oligosporus DP02 Bali on the characteristics of green bean tempeh and to determine the righ yeast concentration to produce green bean tempeh with the best characteristic. The research used completely randomized design with yeast concentration consisting of 5 different levels as the treatment, namely 1%, 1,5%, 2%, 2,5%, and 3%. Each levels was repeated 3 times to obtain 15 experimental units. The data were analyzed using ANOVA, and if there was a significant effect, the Duncan Multiple Range Test were perfomed. The results showed that the treatment had a significant effect on the green bean tempeh water content, ash content, protein content, fat content, carbohydrate content, curd fiber content, aroma, taste, texture, color, and overall acceptance. Yeast concentration of 3% produced the green bean tempeh with the best characteristics with water content of 54.17%, ash content of 0.60% , protein content of 8.22%, fat content of 2.53%, carbohydrate content of 33.79%, curd fiber content of 9.48%, and characteristics of color was liked, taste was liked, texture was liked, and overall acceptance was liked.
Sifat Kimia dan Sensoris Stik Berbasis Tepung Pisang (Musa paradisiaca) dan Tepung Kecambah Kacang Merah (Phaseolus vulgaris L.) Vanesha Kinayomi; Ni Wayan Wisaniyasa; Ni Luh Ari Yusasrini
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.p18

Abstract

Stick is one of the snacks in the form of a thin long flat made of flour, has a savory taste and a crunchy texture. Banana flour and red bean sprouts flour are nutritious local food commodities and have the potential to replace wheat flour. This research aims to determine the effect of the comparison of banana flour and red bean sprouts flour and to find out the right comparison to produce the sticks with the best characteristic. Completely Randomized Design (CRD) was used with a comparison of banana flour and red bean sprouts flour which consists of 5 treatments, namely: 100%:0%, 80%:20%, 60%:40%, 40%:60%, 20%:80%. Those treatments were repeated 3 times, so 15 experimental units were obtained. The data obtained were analyzed with analysis of variance and if the treatment had a significant effect, it was continued with Duncan Multiple Range Test (DMRT). The result showed that the comparison of banana flour and red bean sprouts flour had a significant effect on water content, ash content, protein content, fat content, carbohydrates content, crude fiber content, and hedonic test (colour, aroma, taste, texture, and overall acceptance). The comparison of 40% banana flour and 60% red bean sprouts flour had the best chemical and sensory characteristics with 3,89% water content, 2,22% ash content, 13,34% protein content, 20,78% fat content, 59,75% carbohydrate content, 6,24% crude fuber content, very liked color, liked aroma, very liked taste, liked texture, also liked overall acceptance.
Pengaruh Perbandingan Tepung Okara dan Tepung Beras Terhadap Karakteristik Kue Apem Wirda Insani; Ni Made Yusa; 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.p01

Abstract

This study aimed to determine the effect of okara flour and rice flour ratio on the characteristics of apem cake and to determine the right of okara flour and rice flour to produce apem cake with the best characteristics. The experimental design used in this study was a Completely Randomized Design (CRD) with treatment that is the ratio of okara flour with rice flour which consist of 5 levels there is ( 0% : 100%; 10% : 90%; 20% : 80%; 30% : 70%; 40% : 60% ). The treatment was repeated 3 times to obtain 15 experimental units. The data obtained were analyzed by variance test and if the treatment had a significant effect with observed parameters, it was continued with Duncan Multiple Range Test (DMRT). The result showed that the ratio of okara flour with rice flour had significant effect on water content, ash content, protein content, crude fiber content, swellability, hedonic test color, aroma, texture, taste and overall acceptance and scoring test such as color and texture. The addition 30% of okara flour with 70% rice flour ratio produces apem cake with the best characteristics with water content 38.42%, protein content 6.04%, crude fiber content 9.99%, ash content 0.71%, swellability 3.47%, the color was brown and liked, the aroma liked, the texture was soft and liked, the taste liked and the overall acceptance liked.
Pengaruh Suhu dan Waktu Pengeringan terhadap Karakteristik Teh Herbal Daun Mimba (Azadirachta indica A. Juss) Kanza Alfira; Ni Luh Ari Yusasrini; I Gusti Ayu Kadek Diah Puspawati
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.p06

Abstract

This study aimed to determine the effect of drying temperature and time on the characteristics of neem leaf herbal tea and to obtain the right drying temperature and time to produce neem leaf herbal tea with the best characteristics. The experimental design used was a factorial completely randomized design (CRD) with two factors. The first treatment namely drying temperatures (50°C, 60°C, 70°C) and the second treatment namely drying time (3, 4, 5 hours). The results showed that the interaction of drying temperature and time in neem leaf herbal tea had a significant effect (P<0,05) on moisture content, ash content, extract content in water, total flavonoid content, total phenolic concent, antioxidant activity, and taste. The best treatment was drying neem leaf herbal tea at 70°C for 5 hours with the characteristics: water content 3.41%; ash content 5.93%; extract content in water 38.82%; total flavonoid content 3.79 mg QE/g; total phenolic content 6.54 mg GAE/g; antioxidant activity 62.45% and based on the IC50 of 706.65 ppm; neutral color, aroma were slight liked, taste were bitter and neutral, overall acceptance were neutral.
Pengaruh Perbandingan Terigu dan Tepung Ubi Jalar Cilembu (Ipomoea Batatas (L). Lam Cv. Cilembu) terhadap Karakteristik Kue Putu Ayu Ayu Nuriya Kiromi; I Nengah Kencana Putra; I Gusti Ayu Ekawati
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.p15

Abstract

Putu Ayu cake is a type of wet cake originated from central of java. The main ingredient for making putu ayu cake is wheat flour. Indonesia is still dependent on wheat. What needs to be done to avoid dependence on wheat flour is food diversification, one of which is using Cilembu sweet potato flour. This study aimed to determine the effect of the ratio of wheat flour and Cilembu sweet potato flour on the characteristics of the putu ayu cake and to obtain the right ratio of flour and sweet potato cilembu flour to produce the best putu ayu cake. The design used in this study was a completely randomized design (CRD) with the treatment of the ratio of wheat flour and cilembu sweet potato flour (100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%: 40%, 50%:50%). Parameters observed in this study included water content, ash content, fat content, protein content, carbohydrate content, crude fiber content, swelling power and sensory assessment including color, taste, aroma and overall acceptance. The data obtained were analyzed by the analysis of variance and if there was an effect of treatment on the observed parameters, then it was continued with the Duncan Multiple Range Test (DMRT). The ratio of 60% wheat flour with 40% cilembu sweet potato flour produced the best putu ayu cake with the characteristics: water content 44.99%, ash content 0.72%, protein content 6.42%, fat content 23.02%, carbohydrates 24.83 %, crude fiber content 5.95%, swellability 22.66%, and had sensory properties with overall acceptance criteria “like”.

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