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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
 38   39   40   41   42 
Pengaruh Perbandingan Puree Pepaya (Carica papaya L.) dan Puree Jeruk Manis (Citrus Sinensis L.) Terhadap Karakteristik Selai I Putu Angga Satria Prananda; I Made Sugitha; Ni Made Indri Hapsari Arihantana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 4 (2023): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i04.p05

Abstract

This research aimed to measure the effect of papaya and sweet orange ratio on the characteristics of the jam and to determine the exact ratio of papaya and sweet orange to produce jam with the best characteristics which is liked by panelists. This research used a completely randomized design with papaya and sweet orange ratio treatment consisting of 5 levels, such as 100%: 0%, 80%: 20%, 60%: 40%, 40%: 60%, and 20%: 80%. Each treatment was repeated three times, so that 15 experimental units were obtained. The data obtained were analyzed by analysis of variance and if there is a treatment effect, it will be further tested with Duncan's test. The results showed that the papaya and sweet orange ratio had a very significant effect on water content, total soluble solids, reducing sugar, beta carotene, vitamin C, viscosity, and pH, had a very significant effect on texture, color and aroma characteristics, had a significant effect on preference color and aroma, and did not significantly affect the preference for texture, taste, and overall acceptance. The ratio of 80% papaya and 20% sweet orange is the best treatment with chemical characteristics of water content 45.948%, reducing sugar 30.478%, beta carotene 1.503%, vitamin C 1.0833%, total soluble solids 53.0% brix, viscosity 1766.66 mPa.s, and pH 3,056, as well as sensory characteristics which include texture was slightly liked, color was slightly liked, aroma was slightly liked, taste was slightly liked, and overall acceptance was slightly liked.
Pengaruh Perbandingan Ampas Kelapa (Cocos nucifera L.) dengan Jeruk Siam Kintamani (Citrus nobilis Lour.) Terhadap Karakteristik Selai Aulia Rahayu Ramadhani Satyaningtyas Sudrajat; I Dewa Gde Mayun Permana; Ni Nyoman Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 4 (2023): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i04.p06

Abstract

This study aims to determine the effect of the ratio of coconut pulps on the characteristics of Kintamani Siamese Orange jam, as well as to determine the optimal ratio between coconut pulps and kintamani siamese orange to produce jam with desirable characteristics amd preference. This study was an experimental study using a Randomized Block Design consisting of six treatments, namely the ratio of coconut pulps and kintamani siamese orange 0: 100, 5: 95, 10: 90, 15: 85, 20: 80, and 25: 75. Each treatment was repeated 3 times, resulting in total of 18 experimental units. The obtained data were analyzed using Analysis Of Variance (ANOVA) and is there were significant effects, the Duncan Multiple Range Test (DMRT) was conducted. The results of the study showed that the ratio of coconut pulps and kintamani siamese orange in jam had a significant effect (P<0.05) on water content, viscosity, syneresis, vitamin C content, crude fiber content, total dissolved solids, and hedonic tests on color, aroma, taste and overall acceptance. The ratio of coconut pulp and Kintamani siam orange 5 : 95 has the best jam characteristics with a water content 17,24 %, total dissolved solids 51,66 %, vitamin C content 51,47 mg/g, syneresis 0%, viscosity 4.66 Pa.S, crude fiber content 1,86%, with orange color, aroma, taste, texture, and overall acceptance preferred by the panelists
Pengaruh Suhu Dan Lama Pengeringan Terhadap Karakteristik Teh Celup Herbal Daun Gonda (Sphenoclea zeylanica Gaertn.) Christofer Audi Simbolon; Ni Made Yusa; Nengah Kencana Putra
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 3 (2023): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i03.p19

Abstract

This study aims to determine the effect of temperature and proper drying time to produce gonda leaf herbal tea bags with the best characteristics. This research used a completely randomized factorial design with two factors, namely drying temperature (50oC, 60oC, 70oC) and drying time (180 minutes, 210 minutes, 240 minutes). There are 9 treatment combinations, each treatment combination is repeated 2 times so that the number of treatment combinations is 18 experimental units. The data obtained were analyzed by analysis of variance. If the treatment had a significant effect, it would be followed by the Duncan test. The results showed that interaction beetwen drying temperature and time treatment had a very significant effect (P<0,01) on moisture content, total phenolic content, antioxidant activity and hedonic taste of gonda leaf herbal tea, have a significant effect (P<0,05) on total flavonoid content and hedonic colour and also had no significant effect (P>0, 05) to test the hedonic aroma and overall acceptance. The drying temperature of 50oC with a drying time of 240 minutes was the best temperature and drying time to produce herbal tea bags of gonda leaves with an antioxidant activity of 58.56% with IC50 1136443,36 ppm, moisture content of 6.37%, total phenolic content was 5.07 mg GAE / g, total flavonoid content was 0.84 mg QE / g, and sensory properties of colour 3.45 (slight liked), aroma 3.15 (neither like nor dislike), taste 3,65 (liked) and overall acceptance 3.15 (neither like nor dislike).
Perbandingan Tepung Ubi Jalar Ungu (Ipomoea batatas L.) Pragelatinisasi dan Tepung Kacang Merah (Phaseolus vulgaris L.) Terhadap Karakteristik Biskuit Gluten Free Kadek Hita Cahyani; Anak Agung Istri Sri Wiadnyani; I Desak Putu Kartika Pratiwi
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 4 (2023): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i04.p16

Abstract

Biscuits are a dry folold prolduct with a crunchy texture that has a lolw water colntent, high carbolhydrate, and fat colntent. Generally, biscuits are made frolm wheat flolur which colntains gluten hence it is nolt safe tol colnsume folr peolple with gluten intolerance. The use olf pregelatinized moldified purple sweet poltatol flolur can be an alternative tol wheat flolur and improlve the characteristics olf noln-wheat biscuits. Purple sweet poltatol flolur is moldified tol have a lolw proltein colntent, thus red bean flolur needs tol be added tol increase the proltein colntent olf the biscuit. This study aimed tol determine the effect olf the ratiol olf pregelatinized moldified purple sweet poltatol flolur and red bean flolur oln the characteristics olf biscuits and determine the right ratiol olf pregelatinized moldified purple sweet poltatol flolur and red bean flolur tol prolduce biscuits with the best characteristics. This research uses the design olf colmpletely randolmized design (CRD) with 6 treatment levels, the ratiol olf moldified purple sweet poltatol flolur and red bean flolur: 100:0, 90:10, 80:20, 70:30, 60:40, 50:50 which was repeated 3 times tol olbtain 18 experimental units. The data olbtained was analyzed by analysis olf variance (ANOlVA), if there is significant effects therefolre it woluld be colntinued with Duncan's Multiple Range Test (DMRT). The results sholwed that the colmparisoln olf moldified purple sweet poltatol flolur and red bean flolur had significant effects (P<0.05) oln water colntent, proltein colntent, fat colntent, carbolhydrate colntent, hardness and hedolnic test including cololr, texture, taste, and olverall acceptance. Colmparisoln olf 80% moldified purple sweet poltatol flolur and 20% red bean flolur had the best characteristics olf biscuits with water colntent 2.90%, ash colntent 3.65%, proltein colntent 5.10%, fat colntent 28.85 %, carbolhydrate colntent 59.51%, hardness (hardness) 14.80 N, the cololr is like, the arolma is slightly like, the texture is like, the taste is like, olverall acceptance is like and antiolxidant activity 23.07%.
Viabilitas Weissella confusa F213 Pada Sari Buah Terung Belanda (Solanum betaceanum Cav.) Terfermentasi dan Karakteristiknya Selama Penyimpanan Irvan Kurniawan Simatupang; Komang Ayu Nocianitri; I Nengah Kencana Putra
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 3 (2023): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i03.p10

Abstract

This research was conducted to knowing the storage time of fermented tamarillo juice with Weissella confusa F213 which still can be categorized as a probiotic drink and has good characteristics. This study used a completely randomized design (CRD) with factor treatment storage time of 0, 5, 10, 15, 20, 25, and 30 days. The treatment was repeated 3 times resulting in 21 experimental units and the data were analysed by analysis of variance followed by multiple comparison test of Duncan Multiple Range Test (DMRT). The results showed that probiotic tamarillo juice can still be categorized as a probiotic drink until 30 days of storage at cold temperatures (4oC) with good characteristics, namely total LAB 7.26 Log CFU / ml, total acid 0.379%, total sugar 15.49%, pH 4.1, TSS 10 oBrix, slightly preferred aroma and colour and preferred overall taste and acceptance.
Pengaruh Penambahan Ubi Jalar Cilembu (Ipomoea batatas (L). Lam cv. Cilembu) Terhadap Nilai Gizi dan Sifat Sensoris Dodol Ketan Melda Yanti Naibaho; I Nengah Kencana Putra; Komang Ayu Nocianitri
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 13 No 1 (2024): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2024.v13.i01.p04

Abstract

Sticky rice dodol is a traditional food that has a sweet taste and chewy texture, but low in fiber and vitamins. The addition of Cilembu sweet potatoes, which have high nutritional content, is expected to complement the nutritional value of sticky rice dodol. This study aimed to find out the effect of the addition of Cilembu sweet potatoes on the nutritional value and sensory properties of sticky rice dodol, and to determine the optimal addition of Cilembu sweet potatoes in order to produce sticky rice dodol with the best nutritional value and sensory properties. The experimental design used in this study was a Completely Randomized Design, with the treatment of the addition of Cilembu sweet potatoes consisting of 6 levels: 0%, 10%, 20%, 30%, 40%, and 50%. The treatment was repeated 3 times, resulting in 18 experimental units. The data obtained were analyzed by analysis of variance, and if the treatment had a significant effect, then it was further analyzed with the Duncan Multiple Range Test. The result showed that the treatment of Cilembu sweet potatoes addition had a significant effect on moisture content, ash, protein, carbohydrate, crude fiber, ?-carotene, color, texture, taste, and overall reception, but had no significant effect on fat content and aroma. The addition of Cilembu sweet potatoes at 30% produced the best characteristic, with a water content of 25,84%, ash content of 1,52%, protein content of 9,10%, fat content of 6,10%, carbohydrate content of 57,44%, crude fiber content of 4,45%, ?-carotene content of 898,84mg/100g, yellowish brown color, chewy texture, no Cilembu sweet potato aroma, sweet taste, and overall acceptance of “liked”. Keywords: Cilembu sweet potatoes, nutritional value, sticky rice dodol
Deteksi Cemaran Escherichia Coli Dan Staphylococcus Aureus pada Pangan Tradisional Ayam Betutu di Destinasi Wisata Pantai Seminyak Bali Melda Sari Aritonang; Luh Putu Trisna Darmayanti; I Made Sugitha
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 13 No 1 (2024): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2024.v13.i01.p09

Abstract

Abstract Betutu chicken has the potential for microbiological contamination due to the presence of pathogenic microbes. Microbiological contamination comes from equipment or a less clean environment. The purpose of the study is to confirm the presence of microbial defilement in betutu chicken and hygiene measures implemented by restaurants in Seminyak Beach, Bali. Research conducted through surveys with sampling techniques using random sampling, displayed in a table format and is analyzed in explanatory. Parameters observed include the total number of microbes, coliforms, Escherichia coli, and Staphylococcus aureus. Based on the study, 100% of betutu chickens still meet the necessities for the full number of organisms (< 1 x 106 colonies/g), 100% contain coliforms, 50% do not meet the requirements for the amount of E.coli (< 1 x 102 colonies/g), and 100% meet the requirements for the number of S. aureus (< 2 x 102 colonies/g). Sanitation practices at restaurants that sell betutu chicken in Seminyak Beach include purchasing raw materials from the local market, direct processing of 50% of raw materials, processing 65% of betutu chicken in the morning, 37.5% of sellers using hygiene tools, and personal hygienic sanitation that still needs to be improved. Keywords: Chicken betutu, Total microbes, coliform, Escherichia coli, Staphylococcus aureus.
Pengaruh Penambahan Daun Stevia (Stevia rebaudiana Bertoni) terhadap Karakteristik Teh Celup Herbal Temu Putih (Curcuma zedoaria (Berg.) Roscoe) Astria Kezia br Sinuhaji; Luh Putu Trisna Darmayanti; Ni Luh Ari Yusasrini
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 3 (2023): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i03.p01

Abstract

The objective of this study was to know the effect of stevia leaves addition on the characteristics of herbal tea bag made from white turmeric and to know the right of stevia leaves addition to get the best characteristics of herbal tea bag of white turmeric. This research used a Completely Randomized Design with the stevia leaves addition as a treatment which consist of 6 levels: 0%, 2%. 4%, 6%, 8%, and 10%. The treatment was repeated three times, resulting in 18 experimental units. The data obtained were analyzed by analysis of variance (ANOVA) and if the treatment had a significant effect, then it was followed by The Duncan Multiple Range Test (DMRT). The results showed that the stevia leaves addition had a highly significant effect (P<0,01) on the moisture content, total phenolics, antioxidant activity, and taste (scoring test), had a significant effect (P<0,05) on the ash content, and no significant effect (P>0,05) on panelists’ preference for color, taste, flavor, and overall acceptance.. The result showed that 10% concentration of stevia leaves addition was the best treatment, where the herbal tea produced had a criteria: moisture content 10.58%; ash content 7.14%; total phenolics 17.84 mg GAE/g; powder antioxidant activity 85.94%; brewed antioxidant activity 81.85%; the color, flavor, taste, and an overall acceptance were slightly liked; and the taste was sweet.
Pengaruh Penambahan Pati Ganyong (Canna Edulis K.) Termodifikasi Secara Heat Moisture Treatment (HMT) Terhadap Karakteristik Bakso Ayam Qoriatul Hafifa; Anak Agung Istri Sri Wiadnyani; Gusti Ayu Kadek Diah Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 12 No 4 (2023): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2023.v12.i04.p01

Abstract

Chicken meatballs are commonly made of chicken meat and flour with various seasonings. This study aimed to determine the effect of heat-moisture treatment (HMT) modified canna starch addition on the characteristics of chicken meatballs and also to determine the right amount of heat-moisture treatment (HMT) modified starch addition to produce chicken meatballs with the best characteristics. A Completely Randomized Design (CRD) were used, with HMT addition treatment consisting of 6 types: P0: control (tapioca 25%), P1:5%, P2:10%, P3:15%, P4:20%, P5:25%. The treatment was repeated 3 times, so 15 experimental units were obtained. The obtained data were analyzed by analyzed of varian (ANOVA) on the SPSS program which was followed by Duncan’s Multiple Range Test (DMRT). The observed parameters in this study are water absorption content, elasticity level, water content, ash content, protein content, fat content, carbohydrate content, sensory test (hedonic and scoring), and resistant starch content. The result showed that the addition of HMT-modified canna starch had a significant effect on water absorption content, elasticity level, water content, protein content, fat content, carbohydrate content, color (hedonic and scoring), and resistant content. Chicken meatballs with the best characteristics were obtained from the addition of modified canna starch by heat moisture treatment (HMT) 25% with water absorption capacity of 33.82%, elasticity 7.57 N, moisture content 64.33%, ash content 0.79% , protein content 13.36%, fat content 5.24%, carbohydrate content 16.25%, and resistant starch content 3.00% as well as sensory assessment of color, namely dark ash and preferred, ordinary aroma, slightly chewy texture and preferred, ordinary taste and overall acceptance is preferred.
Pengaruh Penambahan Sari Jeruk Nipis (Citrus aurantifolia) Terhadap Aktivitas Antioksidan Loloh Don Cemcem (Spondies pinnata (L.F) Kurz.) Ni Kadek Ayu Viranty; I Made Sugitha; Ni Wayan Wisaniyasa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 13 No 1 (2024): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2024.v13.i01.p13

Abstract

Loloh don cemcem is a traditional Balinese drink made from cemcem leaf extract with water (20%) and other additives such as sugar, salt, tamarind, cayenne pepper and coconut meat which have physiological effects on the body. Based on research conducted by Aryasa et al., (2021), loloh don cemcem is known to have antioxidant activity of 23.50 mg/L GAEAC, with an IC50 value of 471.9440 ppm which is included in the class of very weak antioxidant activity. The addition of lime juice to loloh don cemcem is known to increase its antioxidant activity, this is because lime contains organic acids such as citric acid and ascorbic acid, wich have antioxidant properties. This study aims to determine the effect of the addition of lime juice on the antioxidant activity of loloh don cemcem and to determine the appropriate addition of lime juice to produce the highest antioxidant activity. This study used a completely randomized design with the addition of lime juice, namely 0%, 1%, 2%, 3%, and 4%. All treatments were repeated 3 times to obtain 15 experimental units. The data obtained was analyzed using ANOVA, and if there is a real influence, it will be followed by DMRT. The results showed that the addition of lime juice had a significant effect (P<0.05) on total acid, total vitamin C, total flavonoids, antioxidant activity, total microbes, hedonic taste test, overall acceptance and taste score. The addition of 4% lime juice had the highest antioxidant activity with the criteria of total acid 14.03%, total vitamin C 21.17 mg/100mL, total flavonoids 10.63 mg QE/100 mL, antioxidant activity 80.29%, IC50 71.190 ppm , total negative microbes, liked color, sour and liked taste, liked aroma and liked overall acceptance.

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