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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 JUMLAH TEPUNG KETAN DAN TERUNG BELANDA TERHADAP KARAKTERISTIK DODOL. Enda Yudhi P Bangun; Imaculata Subardjiati; Ni Putu Timur Ina
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 1 No 1 (2012): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

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Abstract

The aim of this research is to determine the effect of comparison between amount of stickyrice flour and tamarillo on the characteristics of dodol and to know the right comparison betweenamount of sticky rice flour and tamarillo to produce dodol with the best characteristics. The researchdesign with used is randomized group design with comparisons between the amount of sticky riceflour and tamarillo were: 100%:0%, 85%:15%, 70%:30%, 55%:45%, and 40%:60%. Treatments wererepeated three times to obtain 15 units of the experiment and the data were analyzed by varianceanalysis. If there was any impact on the treatment, analysis was followed by Duncan’s test. The resultof the research have shown that comparison between the amount of sticky rice flour and tamarillo hadsignificant affects on water content, total sugar content, acidity (pH), fat content, antocyanin content,color, texture, flavor, taste, and overall acceptance. The best characteristics of dodol tamarillo wasfound on comparison between 55% sticky rice flour and 45% tamarillo with the following criteria:water content 16,45% wb, total sugar content 45,98% wb, acidity (pH) 4,66, fat content 7,18% wb,antocyanin content 8,05mg/100g, protein content 4,29% wb, texture slightly elastic, and theacceptance of color, aroma, taste, overall acceptance are like
COVER, EDITORIAL TEAM, DAFTAR ISI Editorial Team ITEPA
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 5 No 2 (2016): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

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Abstract

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PENGARUH JENIS PELARUT TERHADAP KANDUNGAN SENYAWA KURKUMIN DAN AKTIVITAS ANTIOKSIDAN EKSTRAK KUNYIT (Curcuma domestica Val.) Sasy Eka Putri Wahyuningtyas; I Dewa Gede Mayun Permana; AAI. Sri Wiadnyani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 6 No 2 (2017): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

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Abstract

This research was conducted to determine effect of type of solvent to curcumin content and antioxidant activity of turmeric extract. The experimental design used in this study a randomized block design with 4 different types of solvent (96% ethanol, 95% methanol, acetone 90% and isopropanol 96%). The whole treatment was repeated four times to get 16 results of experimental. Data were analyzed by analysis of variance (ANOVA) and if treatments have effect on the observed parameters, followed by Duncan test. Parameters observed were yield, curcumin content, total phenols, antioxidant capacity, and antioxidant activity.The results showed that the type of solvent significant effect on curcumin content, total phenols, antioxidant capacity and antioxidant activity, but did not significantly effect the yield. Solvent of ethanol showed the best results with the yield of 14.90%, curcumin content of 1.90%, total phenols of 51.56 mg GAE/100 g sampels, the antioxidant capacity of 5.49 mg GAEAC/100 g sampels, and antioxidant activity (IC 50) of 51.17 mg/l.
STABILITAS MIKROEMULSI VCO DALAM AIR PADA VARIASI HLB DARI TIGA SURFAKTAN SELAMA PENYIMPANAN Natalie Indirasvari K. S.; I Dewa Gede Mayun Permana; I Ketut Suter
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 4 (2018): 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 | Full PDF (312.208 KB) | DOI: 10.24843/itepa.2018.v07.i04.p05

Abstract

Microemulsion is a dispersion system developed from emulsions, which is an oil dispersion system in water, stabilized by a surfactant. Oil-in-water (o/w) microemulsion is an emulsion system suitable for encapsulation and carrier of lipophilic components in the beverage industry. The food grade microemulsion formulation is limited by the type of surfactant that can be used. This research aims to obtain an o/w microemulsion formulation which is stable during storage using three surfactants. In this study, 3 types of food grade surfactants were used, Tween 80, Tween 20, and Span 80, and the oil used is Virgin Coconut Oil (VCO). This research is done in two stages. The first stage of research was the determination of the best microemulsion of 5 variations of HLB: 11, 12, 13, 14, and 15. The second stage is the storage stability test of the microemulsion chosen in the first stage for 7 weeks with observation every week. The data obtained were analyzed by ANOVA. The results of the study shows that HLB 11, 12, 13, 14, and 15 obtained by using 3 surfactants can produce microemulsions. The optimum HLB to obtain the best microemulsion stability is HLB 13. The microemulsion with HLB 13 obtained using 3 surfactants is stable during time of 7 weeks storage.
KAJIAN KANDUNGAN ZAT GIZI DAN SIFAT SENSORIS LEDOK DARI BEBERAPA JENIS UMBI-UMBIAN I Wayan Suarta; Ni Made Yusa; I Ketut Suter
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 2 No 1 (2013): 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 | Full PDF (96.677 KB)

Abstract

The aim of the study was to determine the nutrition content and sensory properties of ledokwhich made from various types of tubers. Experiments designed randomized block design whichcontains of six tubers treatment: yellow sweet cassava, yellow sweet potato varieties papua selulosa,purple sweet potato varieties RIS 03065-03, orange sweet potato varieties sari, white sweet potatovarieties sukuh, and white sweet potato varieties cengkuang. Each treatment was repeated three timesacquired 18 units of the experiment. The observation of parameters in this study were the moisturecontent, ash content, fat content, protein content, carbohydrate content, antioxidant capasity, sensoryproperties including color, aroma, taste, texture and overall acceptance. The data obtained wereanalyzed by analysis of variance, and if there are significant differences between treatments followedby Duncan Multi Range Test (DMRT).The results showed that, the use of types of tubers have significant effect on the content of fat,protein, carbohydrate, antioxidant capasity and sensory properties of the color, flavor, and texture, andwas not significant on the moisture content, ash content and sensory properties of the flavor andoverall acceptance. The best ledok was produced from purple sweet potato varieties RIS 03065-03with the following characteristics: moisture content 73,91% , ash content 0,69%, 3,14% fat content,protein content 10,58%, carbohydrate content 11,67%, antioxidant capasity 91,26% and overallacceptance (rather like)
CEMARAN ASPERGILLUS FLAVUS PENGHASIL AFLATOKSIN B1 PADA JAGUNG MANIS(ZEA MAYS SACCHARATA) SELAMA PENYIMPANAN Ni Putu Dewi Aristyawati; Ni Made Indri Hapsari A.; Agus Selamet Duniaji
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 6 No 2 (2017): 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 | Full PDF (560.21 KB)

Abstract

Corn is one of the commodities that have high contamination of molds specifically A.flavus. This study aims to determine the contamination of A.flavus in sweet corn during storage, to determine the population of A.flavus that contaminate sweet corn during storage, and to find out if A.flavus that contaminates sweet corn during storage can produce aflatoxin B1. This research uses experimental method. Corn samples were stored at room temperature (300C ± 10C) and low temperature (70C ± 10C) wrapped with PE plastic stored from day 0 to day 6. The results of this study indicate that sweet corn stored at room temperature was contaminated with yeast mold on day 0 5,2 x 108 CFU/g and day 6 2,5 x 108 CFU/g and sweet corn stored at low temperature was contaminated on day 0 4,0 x 107 CFU/g and day 6 4,0 x 108 CFU/g. Sweet corn stored at room temperature contaminated with mold on day 0 1,0 x 106 CFU/g and day 6 is 3,5 x 106 CFU/g and sweet corn stored at low temperature was contaminated on 0 1,0 x 106 CFU/g and day 6 4,0 x 106 CFU/g. The sweet corn that was stored at low temperature was contaminated by A.flavus on day 3 1,2 x 106 CFU/g and day 6 <1.0 x 106 CFU / g and at low temperature was contaminated on day 2 1,0 x 106 CFU/g and day 6 1.0 x 106 CFU/g. Aflatoxin B1 day 0 at room temperature was 29.40 ppb and on day 6 29.08 ppb. Aflatoksin B1 day 0 at low temperature was 30.03 ppb and on day 6 was 29.97 ppb.
PENGARUH LAMA FERMENTASI OLEH Bacillus subtilis TERHADAP KARAKTERISTIK SERE KEDELE Sri Madiarti Sipayung; I Wayan Rai Widarta; I Desak Putu Kartika Pratiwi
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 3 (2019): 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 | Full PDF (254.052 KB) | DOI: 10.24843/itepa.2019.v08.i03.p01

Abstract

This research aims to find out the effect of soybean fermentation time by Bacillus subtilis to produce sere kedele with the best characteristics. This research used completely randomized design (CRD) with one treatment factor of the fermentation time with 5 period of fermentation time (12, 18, 24, 30 and 36h). Each treatment was repeated 3 times, resulted 15 experimental units. The data were then analyzed with Analysis of Variance method and if the treatment had an effect on the variable, followed by the Duncan test. The result show that fermentation times had significant effect to moisture, ash, protein, fat, carbohydrate, crude fiber content, total acid, pH value, the number microbes, hedonic test for taste, scoring test for taste and overall acceptance of sere kedele. Fermented by B. subtilis for 12h resulted in the best characteristic under the following criteria : 58.05% moisture content, 2.39% ash content, 15.79% protein content, 14.39% fat contetnt, 9,38% carbohydrate content, 6.1 pH value, 0.11% total acid, 9.59log cfu/g the number microbes, color, flavour, texture liked, normal taste with sour taste and overall acceptance liked. Keyword : soybean, sere kedele, Bacillus subtilis, fermentation, traditional food .
PENGARUH PERBANDINGAN BERAS DAN PASTA UBI JALAR UNGU (Ipomoea batatas var Ayamurasaki) TERHADAP KARAKTERISTIK NASI SEHAT I Kadek Arif Arif Widyasnawan; Putu Timur Ina; I Wayan Rai Widarta
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 5 No 1 (2016): 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 | Full PDF (64.708 KB)

Abstract

This study aims to determine the effect of rice comparison with purple sweet potato pasta on the characteristics of healthy rice and precise comparison between rice with purple sweet potato pasta capable of producing healthy rice with the best characteristics. This study used a Randomized Block Design (RBD) with treatment combination of  rice with purple sweet potato pasta : 100: 0%; 90: 10%; 80: 20%; 70: 30%; and 60: 40%. Each treatment was repeated 3 times to obtain 15 experiment units. Data were analyzed using analysis of variance, if there is an effect on the treatment, then continued with Duncan test. The results showed that the ratio of rice on purple sweet potato pasta affect the moisture content, ash content, fat content, protein content, carbohydrate content, antioxidant activity, color, texture, aroma, flavor and overall acceptance from healthy rice. The comparison of 70% rice to 30% purple sweet potato pasta is able to produce healthy rice with the water content 60.69%, ash content 1.02%, 1.09% fat, 1.56% protein content, carbohydrate content 35.64%, 9.91% antioxidant activity and sensory evaluation includes color (very like), texture (like), aroma (rather like), taste (like) and overall acceptance (like).
PENGARUH PERBANDINGAN TERIGU DAN PASTA BROKOLI (Brassica oleraceae L.) TERHADAP KARAKTERISTIK DONAT Adryan Adhitama Shahrirputra; Putu Timur Ina; I Ketut Suter
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 4 (2019): 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 | Full PDF (375.42 KB) | DOI: 10.24843/itepa.2019.v08.i04.p11

Abstract

This research was conducted with the aims to determine the effect of wheat flour and broccoli paste to the characteristics of donut and obtain a ratio of wheat flour and broccoli paste which able to produce donut with the best characteristics. This research used randomized block design with the treatment of wheat flour and broccoli paste ratio 100%:0%; 90%:10%; 80%:20%; 70%:30%; 60%:40%. The treatment was repeated 3 times to obtain 15 units of experiment. The data were then analyzed by Analysis of Variance and if the treatment had an significant effect, the Duncan test were performed. The results showed that the ratio of wheat and broccoli paste had an significant effect on water content, fat content, crude fiber content, vitamin C content, chlorophyll content, swelling ability, flavor (hedonic), texture (scoring) of donut. Ratio of 60% wheat : 40% broccoli paste is the best donut characteristic with 18.80% water content, 17.30% fat content, 4.92% crude fiber content, 2.93 mg/g vitamin C content, 3.97 mg/kg chlorophyll content, 27.20% swelling ability, rather liked color, ordinary flavor, soft and rather liked texture, rather liked taste, and overall acceptance is rather liked. Keywords : wheat flour, broccoli paste, donut
PENGARUH SUBSTITUSI TERIGU DENGAN TEPUNG KECAMBAH KACANG MERAH (Phaseolus vulgaris L) TERHADAP KARAKTERISTIK COOKIES I GAM. Nadya Citra Dewantari; Ni Wayan Wisaniyasa; I Ketut Suter
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 6 No 1 (2017): 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 | Full PDF (187.281 KB)

Abstract

This study aims to determine the effect of wheat flour substitution with red bean sprouts flour to cookies characteristics and to find out the exact concentration of red bean sprouts flour were produce the best cookies characteristics. This study used a completely randomized design with respectively wheat and red bean sprouts flour comparison (100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 20% : 80%), the treatment was performed for three times thus obtained 15 experimental units. Data were analyzed by analysis of variance and if there was a treatment effect, then will be continue with Duncan test. The results showed that the treatment of red beans sprouts flour substitution effected on moisture content, ash content, protein content, fat content, fiber content, color, aroma, flavor, texture, and overall for cookies acceptance. Treatment was produced the best cookies characteristics were 40% wheat flour: 60% red bean sprouts flour, with characteristics were 3.27% moisture content, 2.29% ash content, 31.19% fat content, 7.26 % protein content, 55.96% carbohydrate content, 20.95% crude fiber content, light brown color (like), red beans typical aroma and liked, crunchy texture and liked, red beans typical flavor and liked, and overall acceptance and liked.

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