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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 Konsentrasi Penambahan Ekstrak Daun Belimbing Wuluh (Averrhoa Bilimbi L.) Terhadap Aktivitas Antioksidan Dan Sensoris Mayones Muhammad Eriansyah Al-Hakim; Gusti Ayu Kadek Diah Puspawati; I Nengah Kencana Putra
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.p08

Abstract

Mayonnaise is a processed product that commonly used as a dressing on a food such as salad or sandwiches. Oil is the main structure in making mayonnaise and easily oxidated that can spoil mayonnaise, commonly synthethic antioxidant is added to mayonnaise to prevent spoilage of mayonnaise. Synthetic antioxidants is known have a bad effects to human body compared to natural antioxidant, one of it are belimbing wuluh leaf extract,but extract concentration is need to be studied further. This research aimed to find out the effect of adding wuluh starfruit leaf extract on antioxidant activities and sensory of mayonnaise and determine the best concentration of belimbing wuluh extract. The research method used completely randomized design (CRD) with concentration addition consisting of five levels, 0%, 0,25%, 0,75%, and 1%. Each concentration is repeated three times to 15 experimental units. The data then analyzed using analysis of variance, if the treatment had a significant effect on the parameters, then continued with the Duncan Multiple Range Test (DMRT). The results showed that addition belimbing wuluh leaf extract in mayonnaise has significant effect in antioxidant activities, peroxides value, total phenolic content, water content, and color test L*,a*, b*, The best addition of belimbing wuluh leaf extract is at 1% concentration with 69,99% antioxidant activities, 111,27 mg GAE/g total phenolic content, 16,16 mg MDA/kg TBA values, 1344,4 meq peroxides/kg of peroxides values, water content at 11,8%, L* colour at 56,0, a* colours at -2,10, b* colours at 43,6, sensory characteristic color neutral, aroma neutral, texture neutral, flavor neutral, and overall acceptance neutral.
Evaluasi Profil Sensori Produk Kopi Instan Starbucks VIA Ready Brew Unflavored Menggunakan Metode CATA (Check-All-That-Apply) Reza Ardiansyah Saputra; I Desak Putu Kartika Pratiwi; 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.p02

Abstract

Coffee has a distinctive aroma and taste, and it is usually served in the form of drinks. This study aimed to determine the sensory profile of Starbucks instant coffee VIA ready brew unflavored based on consumer acceptance by CATA (Check All That Apply) method and to identify the consumer preferences maps. There were three variant of Starbucks instant coffee VIA ready brew unflavored as follows: VIA colombia, VIA pike place and VIA italian roast that tested on 34 panelists. Each panelist gave response of CATA acceptance with the attribute that already issued. The data analyzed by XLSTAT 2021 software with sensory data analysis and preference mapping (PREFMAP) features. Sensory profile were interpreted through three analyzes such as Cochran’s Q test, Correspondence Analysis and Principal Coordinate Analysis (PCoA). The ideal instant coffee based on biplot map were the attributes of a bitter taste, smoky aroma, viscosity mouthfeel and bitter aftertaste. The sensory profile evaluation results from the 3 variants of VIA ready brew unflavored were as follows: VIA colombia has the attributes of sour taste, fruity aroma, nutty aroma, watery mouthfeel and sour aftertaste, VIA pike place has the attributes of bitter taste, nutty aroma, viscosity mouthfeel and bitter aftertaste, VIA italian roast has the attributes of bitter taste, smoky aroma, viscosity mouthfeel and bitter aftertaste. The result of preference mapping showed that VIA italian roast had the ideal sensory profile with the highest level of preference.
Perbandingan Tepung Talas Alami (Xanthosoma sagittifolium) dan Termodifikasi dengan Metode Autoclaving-Cooling Terhadap Karakteristik Kimia dan Sensoris Kue Lidah Kucing Eva Nisaul Mufida; Anak Agung Istri Sri Wiadnyani; Ni Wayan Wisaniyasa
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.p02

Abstract

Lidah kucing is a cookies made of flour, egg white, powdered sugar and margarine. This cake have a form like a cat's tongue, thin, lightweight and has a crunchy texture. This study aims to determine the comparison of taro flour and modified taro flour (Xanthosoma sagittifolium) with autoclaving-cooling method on chemical and sensory properties of the lidah kucing cookies. The design used in this study was a completely randomized design (CRD). Comparative treatment of taro flour and modified taro flour with 6 treatment levels: 100:0, 80:20, 60:40, 40:60, 60:40, 80:20, 0:100. All treatments were repeated three times to obtain 18 experimental units. The data obtained were analyzed statistikally using analysis of variance and if there was a significant effect, it would be continued with the Duncan Multiple Range Test (DMRT). The results showed that the comparison of taro flour and modified taro flour in lidah kucing cookies had a significant effect (P<0.05) on water content, ash content, protein content, fat content and carbohydrate content. Comparison of 20% taro flour and 80% modified taro flour had the best characteristic of lidah kucing cookies with the criteria of water content 1.71%, ash content 1.22%, fat content 45.32%, protein content 5.14%, carbohydrate content 45.91%, the color was brown and liked, the aroma liked, the texture was slightly crunchy and liked, the taste was a bit typical of taro and liked and the overall acceptance was liked.
Pengaruh Perbandingan Tepung Talas Beneng (Xanthosoma undipesh K. Koch) dan Tepung Kacang Hijau (Vigna radiate) Terhadap Karakteristik Kukis Bebas Gluten Ni Luh Gde Amritasya Mutiara; I Nengah Kencana Putra; Gusti Ayu Kadek Diah Puspawati
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.p10

Abstract

Cookies is a type of pastry made of a soft dough, a crunchy texture, and is less dense. In general, the ingredient to make cookies is flour which contains gluten, so some people, especially people with gluten intolerance, cannot consume it. Beneng taro flour can be used as an alternative which can produce gluten-free cookies. However, beneng taro flour has a low protein content, so mung bean flour must be added to the cookies to make up for this. In order to create gluten-free cookies with the best qualities, this study compares beneng taro flour and mung bean flour to see what effect it has. The completely randomized design (CRD) used in this study had a comparison treatment of beneng taro flour and mung bean flour that included 6 levels (100%:0%), (90%:10%), (80%:20%), (70%:30%), (60%:40%), and (50%:50%) that were repeated three times, resulting in 18 experimental units. The received data was examined using variance, and if it had a large impact, DMRT was then used. The best characteristics of gluten-free cookies were obtained from the treatment of 70% beneng taro flour and 30% mung bean flour with the criteria of protein content 9.32%, ash content 2.14%, water content 1.89%, fat content 34.53%, carbohydrates 52.12%, crude fiber content 4.83%, hardness 18.94 N, and sensory properties of liking aroma, slightly liking color, liking taste, liking texture, and overall acceptance of liking. The comparison of taro beneng flour and mung bean flour had a significant impact on the protein, ash, water, fat, carbohydrate, crude fiber, hardness, and hedonic tests on aroma, taste, color, texture, and overall acceptability (P 0.05), according to the results.
Studi Keberadaan Escherichia coli dan Staphylococcus aureus pada Pangan Tradisional Lawar Putih di Destinasi Wisata Pura Uluwatu Ezra Agitian; Luh Putu Trisna Darmayanti; Sayi Hatiningsih
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.p16

Abstract

Lawar is a traditional Balinese food made from vegetables, minced meat, and grated coconut with Balinese spices. Most of the processed lawar use meat as the main raw material. On the other hand, meat is one of the foodstuffs that have high water content and a neutral pH which is prone to contamination with Escherichia coli and Staphylococcus aureus bacteria. The aim of this study was to determined microbial contamination of Balinese food pork and sanitation practices in several restaurants that sell pork lawar in the tourist destination area Uluwatu Temple. This study used simple random sampling and survey techniques. The results of this study served in data tables and the data ware analyzed descriptively. Parameters observed were total microbes, coliform, E. coli, and S. aureus. The results showed that 100% of pork lawar met the requirements for the total microbes of processed meat with heat treatment (<1x106 cfu/g), all pork lawar were positive for coliforms, 87.5% pork lawar did not met the requirements processed meat with heat treatment for E. coli (<1x102 cfu/g), and 100% of pork lawar had met the requirements processed meat with heat treatment for S. aureus (<1x102 cfu/g). Sanitation practices at the pork lawar restaurant in the tourist area Uluwatu Temple include traders bought raw materials at the local market, 50% of raw materials are directly processed, 50% of raw materials did not use directly, 50% of producers processed lawar in the morning, 62.5% of traders took lawar without wearing gloves, cleanliness of traders and personal hygiene were still not good.
Perbandingan Tepung Talas Kimpul (Xanthosoma sagittifolium) Termodifikasi dan Tepung Kacang Merah (Phaseolus vulgaris) Terhadap Karakteristik Non-Flaky Crackers Anna Yasmin Saragih; Anak Agung Istri Sri Wiadnyani; I Wayan Rai Widarta
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.p12

Abstract

Non-flaky crackers are crackers that are not layered inside. Generally, crackers which are made from wheat flour have a low fiber content, cocoyam autoclaving-cooling modified flour can be used as a substitute for wheat flour to increase dietary fiber. Cocoyam modified flour has a low protein content, so red bean flour needs to be added to increase protein content of crackers. The purpose of this study is to determine the effect of the ratio of modified cocoyam flour and red bean flour on non-flaky crackers and to obtain non- flaky crackers with the best characteristic. The research design of this study is completely randomized design with 5 treatment levels, 90:10, 80:20, 70:30, 60:40, and 50:50 repeated 3 times to obtain 15 experimental units. The data obtained was analyzed by ANOVA, then proceed with DMRT test. The results showed that the comparison of modified cocoyam flour and red bean flour had a significant influence (P<0,05) on chemical properties including water content, texture tests including hardness, fracture, crunchiness, chewiness, cohesiveness, color test including L*, a*, b*, browning index, hedonic test including color, texture, taste, overall acceptance. The best treatment was the comparison of 70% modified cocoyam flour and 30% red bean flour with hardness 75,70 N, fracture 4,87 N, crunchiness 37,50 Nmm, chewiness 27,88 N, cohesiveness 0,45, water content 2,71%, ash content 3,89%, protein content 9,74%, fat content 0,17%, carbohydrate content 83,49%, dietary fiber content 4,88%, resistant starch content 3,95%, browning index 68,55 (L* 48,00; a* 7,30; b* 34,83), the color is like slightly, the aroma is neutral, the texture is like slightly, the taste is like slightly, and the overall acceptance is like slightly.
Pengaruh Lama Penyajian dan Konsentrasi Madu terhadap Kadar Vitamin C Minuman Air Jeruk Nipis (Citrus aurantifolia S.) Nathania Pusparani Nur; I Dewa Gde Mayun Permana; I Putu Suparthana
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.p01

Abstract

Lime is a fruit that contains high vitamin C. Holding time could decreased the vitamin C, and to prevent that, the addition of honey is needed. The aim of this study is to determine the effect of holding time and honey concentration on vitamin C content, and to determine the holding time and honey concentration that can produce the lime water beverage with the best characteristics. This study used a completely randomized block design with 2 factors, which are holding time with 3 levels of treatment 0, 30, and 60 minutes, and honey concentration with 3 levels of treatment 0, 5 and 10%. All treatments were combined and repeated 3 times to obtain 27 experimental units. The data was analysed by analysis of variance and the treatment that had a significant effect on the parameters was continued with DMRT. The results showed that the interaction of both factors had a significant effect on vitamin C, antioxidant activity, reducing sugar and total acid. Holding time caused decreased in vitamin C, antioxidant activity, total acid, reducing sugar, hedonic and scoring of taste. Whereas, honey concentration caused increased in all parameters except total acid that experience a degradation. Lime water beverage with the best characteristic is the lime water beverage with 30 minutes of holding time and 10% of honey concentration with the characteristics of vitamin C 1112.95 mg/100g, antioxidant activity 86.57%, reducing sugar 4.93%, total acid 1.97%, sweet taste, yellow brownish colour, taste was liked and colour was liked. Keywords: lime, honey, holding time, vitamin c, reducing sugar
Pengaruh Penambahan Sari Wortel (Daucus carrota L.) terhadap Karakteristik Marshmallow Novia Rofianatul Jannah; I Gusti Ayu Ekawati; I Desak Putu Kartika Pratiwi
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.p07

Abstract

Marshmallows, a chewy candy made from sugar, water, flavoring, and gelatin, are traditionally manufactured using artificial coloring. To enhance their safety for consumption, there's a shift towards natural ingredients as replacements for artificial dyes. Among these ingredients, carrots stand out as a potential source of natural dye. This study aims to investigate the optimal concentration of carrot puree addition to marshmallow production for desired characteristics. A Complete Randomized Design was employed, involving six carrot juice addition levels: P1 (50% carrot juice), P2 (60% carrot juice), P3 (70% carrot juice), P4 (80% carrot juice), P5 (90% carrot juice), and P6 (100% carrot juice). Each treatment was replicated three times, resulting in 18 experimental units. The collected data were subjected to analysis of variance using the SPSS program at a significance level of ?=5%. Post hoc analysis was conducted using Duncan's Multiple Range Test if significant effects were observed. The findings highlighted the substantial impact of carrot juice addition on various marshmallow attributes, including ash and moisture content, reduction sugar content, beta carotene content, color and texture analysis, as well as sensory characteristics like taste and overall acceptance. The optimal treatment emerged as 70% carrot juice (P3), exhibiting key attributes such as moisture content (18.45%), ash content (0.39%), reduction sugar content (10.93%), total beta carotene (254.70 mg/100g), L value* (64), a* (31.40), and b* (49.10). The marshmallow's chewiness texture was rated at 2.10 N, displaying a preferred orange color, desired chewy texture, favored carrot flavor, distinct carrot aroma, and overall acceptance were liked.
Pengaruh Suhu dan Waktu Pengeringan Terhadap Karakteristik Serbuk Pewarna Instan Daun Singkong (Manihot utilissima Pohl.) Yustina Andini; Gusti Ayu Kadek Diah Puspawati; I Dewa Gde Mayun Permana
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.p07

Abstract

Natural dyes can be used as an alternative to minimize the negative effects of using synthetic dyes. One type of natural dye that can be used is cassava leaves, because cassava leaves have a fairly high chlorophyll, namely 27.446 mg/g. The purpose of this study was to determine the effect temperature and time of drying to produce instant dye powder from cassava leaves. The research design used was factorial completely randomized design with drying temperature treatment consisting of 3 levels: (50 ?C, 60 ?C and 70 ?C) and drying time treatment with 3 levels: (4 hours, 5 hours and 6 hours). This study was repeated 2 times to produce 18 experimental units. The data were analyzed by analysis of variance, if the treatment had a significant effect, it was continued with Duncan's Multiple Range Test. The results showed that the interaction of temperature and drying time significantly affected the yield, moisture content, ash content, total chlorophyll, solubility, solubility time and brightness level (L*) of cassava leaf instant dye powder. The characteristics of the best cassava leaf instant dye powder were obtained at a drying temperature of 50 ?C and a drying time of 4 hours with a yield of 9.73%, water content 7.29%, ash content 0.75%, total chlorophyll 9.86 mg/g, solubility 42.96%, and color with criteria of brightness (L) 27.10, greenish (a*) - 33.80 and yellowish (b*) 9.00.
Pengaruh Konsentrasi Asam Jawa (Tamarindus indica L.) Terhadap Karakteristik Permen Keras Rendah Kalori Nois Brenda Avista; I Desak Putu Kartika Pratiwi; Anak Agung Istri Sri Wiadnyani
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.p18

Abstract

Low-calorie hard candy is a type of candy that has a low-calorie content and generally uses sugar substitutes such as stevia and isomalt to provide sweetness without adding significant calories. This research was aimed to determine the effect of tamarind concentration and to obtain the concentration of tamarind which produces low-calorie hard candy with the best characteristics. This study used a completely randomized design with five levels of tamarind concentration, such as 0%, 5%, 10%, 15%, and 20%, with three replications. The variables observed were water content, total acid, total sugar, sensory hedonic test (color, texture, taste, and overall acceptance) and intensity test (stickiness). The data was analyzed by analysis of variance and if the treatment had a significant effect, then it was continued with Duncan multiple range test. The results showed that the concentration of tamarind had a significant effect on water content, total acid, total sugar, color, taste, texture, stickiness and overall acceptance of the hard candy. The best characteristic of low-calorie hard candy was the addition of 5% tamarind with a water content of 0.80%, total acid of 1.02%, total sugar of 24.54%, and sensory color was liked, taste was liked, texture was liked, adhesiveness was slightly non-sticky, vitamin C of 7,56 mg/100g and antioxidant activity of 17.16%.

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