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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 Tepung Pisang (Musa paradisiaca L.) dan Tepung Kacang Merah (Phaseolus vulgaris L.) Terhadap Karakteristik Brownies Kukus Tri Ayu Malissa; I Gusti Ayu Ekawati; 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.p21

Abstract

This research was to determine the effect comparison of banana flour and red bean flour on the charateristics of steam brownies and to determine the best ratio of banana flour and red bean flour to produce steam brownies with the best characteristics. The experimental design used in this study was a Completely Randomized Design (CRD) with the comparison treatment of banana flour and red bean flour which consists of 6 levels ratio: 100%:0%, 96%:4%, 92%:8%, 88%:12%, 84%:16%, and 80%:20%. The treatment was repeated 3 times to obtain 18 experimental units. The data obtained were then analyzed by the Analysis of Variance (ANOVA) and if the treatment had a significant effect on the observed parameter, it would be continued with the Duncan’s Multiple Range Test (DMRT). The results showed that the comparison of banana flour and red bean flour had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, hedonic test on color, aroma, texture, taste, and overall acceptance and scoring test such as texture and taste. The comparison of 84% banana flour and 16% red bean flour had the best characteristic of steam brownies with the criteria of water content 34.72%, ash content 2.90%, fat content 34.21%, protein content 8.40%, carbohydrate content 19.83%, crude fiber content 5.96%, color was liked, aroma was liked, soft texture was liked, banana taste was liked, and overall acceptance was liked.
Pengaruh Lama Perendaman dengan Sari Labu Siam (Sechium edule) Terhadap Penurunan Kafein Biji Kopi Arabika (Coffea arabica) Kintamani Komang Puspita Dewi; Komang Ayu Nocianitri; Sayi Hatiningsih
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.p19

Abstract

The process of decaffeination involves reducing the caffeine content in coffee and other substances containing caffeine using various methods, such as immersing them in siamese pumpkin extract. Siamese pumpkin extract contains protease enzymes that aid in the decaffeination process. This research aims to investigate the impact of soaking time with siamese pumpkin extract on decreasing the caffeine content of Kintamani arabica coffee beans and to determine the appropriate soaking duration for reducing the caffeine content of Kintamani arabica coffee. In this study, a Completely Randomized Design was employed with five levels of soaking time treatments, namely 0 hours, 12 hours, 24 hours, 36 hours, and 48 hours, which were repeated three times, resulting in 15 experimental units. The parameters observed included water content, protein content, caffeine content, and sensory evaluation, including aroma, taste, and overall acceptance. The data were analyzed using analysis of variance (ANOVA), and if there was a significant effect of the treatment, Duncan's multiple range test was applied. The duration of soaking Arabica Kintamani coffee beans with siamese pumpkin extract had a significant influence on the water content, protein content, caffeine content, and sensory attributes of the coffee. The optimal soaking time for producing decaffeinated coffee was found to be 24 hours, resulting in a caffeine content of 0.3% and a water content of 2.72%, with a protein content of 22.14%. The sensory evaluation revealed that the coffee had a light coffee aroma and a light bitter taste, which was preferred overall.
Pengaruh Penambahan Daging Buah Anggur (Vitis Vinivera L.) Terhadap Karakteristik Sari Buah Anggur Berbulir I Made Dwi Wikananta; I Gusti Ayu Ekawati; Ni Wayan Wisaniyasa
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.p12

Abstract

This study aims to determine the effect of adding fruit flesh to the characteristics of grape juice drinks and knowing the addition pulpy grape juice that can produce grainy grape juice with the best characteristics.. The design method used Completely Randomized Design with one treatment factor, namely the treatment of the addition of concentration of pulp grape (5%, 10%, 15%, 20%, 25%). Each treatment was repeated as many as 3 replays so that 15 experimental units were obtained. The results showed that different treatment of grape meat affects the pH value, total sugar, total solids, vitamin C, antioxidant activity, total anthocyanins as well as sensory properties of color, aroma, taste and overall acceptance of characteristics of pulpy grape juice. The best characteristic of the pulpy grape juice is in the treatment of pulp grape 25% with a pH of 3,37, total sugar 42,57%, total solids 31,01%, vitamin C 6,64 mg/ml, antioxidant activity 90,21%, total anthocyanins 249,95 mg/L as well as sensory properties of color and aroma (hedonic) liked, taste (hedonics) very like, sour taste (scoring) as well as overall acceptance of liked.
Pengaruh Jenis Hidrokoloid Terhadap Karakteristik Fisik Dan Sensoris Roti Tawar Bebas Gluten Komang Triani Utami; I Putu Suparthana; Anak Agung Istri Sri Wiadnyani
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.p06

Abstract

Fresh bread is generally made from wheat flour but it cannot be consumed by people with coeliac or those with gluten sensitivity. Rice flour can be used as a substitute for wheat flour because it has physico-chemical characteristics in the form of amylose and amylopectin which are similar to wheat, as well as the role of rice and its processed foods in the consumption of Asian society, especially Indonesia. This study aims to determine the effect of hydrocolloid addition on the physical and sensory quality of gluten-free white bread and to determine the type of hydrocolloid that has the best effect on the physical and sensory quality of gluten-free white bread. The experiment used a completely randomized design with the treatment of hydrocolloid types consisting of 6 levels (Xanthan Gum, Konjac, Pectin, Carboxymethyl Celulose, Hydroxypropyl Methyl Celulose, and Psyllium Husk). Each treatment was repeated three times resulting in a total of 21 experimental units. Parameters observed were moisture content, hardness, volume development, and sensory tests on pore uniformity, texture, mouthfeel, and overall acceptance using a hedonic scale. Data were analyzed using Analysis of Variance and on treatments that showed a significant effect is then continued with DMRT (Duncan Multiple Range Test) test. The results showed that the addition of various hydrocolloids significantly affected the physical characteristics of fresh bread compared to those without hydrocolloids. Among the hydrocolloids tested, the addition of xanthan gum showed the best results in physical and sensory characteristics, namely with a moisture content value of 39.25 percent, a volume development value of 24.5 percent, with a sensory assessment of pore uniformity, texture, value, mouthfeel and overall acceptance rather like. However, xanthan gum has a texture analysis value of 12.58N. It can be concluded that the addition of hydrocolloids affects the physical characteristics (moisture content, hardness, and development volume) and sensory (pore uniformity, texture, mouthfeel, and overall acceptance) of gluten-free white bread for the better. Keywords: Gluten Free Bread, Hydrocolloids, Physical Characteristics, Sensory Characteristics.
Pengaruh Penambahan Tepung Daun Kelor (Moringa Oleifera L) terhadap Kadar Protein, Kapasitas Antioksidan dan Sensori Kukis Bebas Gluten Maria Reynadia Binvenianinda Harsitaning Adi; Gusti Ayu Kadek Diah Puspawati; Ni Made Indri Hapsari Arihantana
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.p15

Abstract

Cookies are one of the most popular snack types because of their crunchy, sweet, and delicious taste. Cookies are generally made from wheat flour, meanwhile not everyone can consume wheat flour because of the gluten content in it, so it is necessary to make gluten-free cookies. Gluten-free cookies can be made from MOCAF and partly from composite flour with MOCAF and mung bean flour, but the protein content of the cookies produced is still below SNI. One of the local food ingredients that can be used to increase the protein content of cookies is Moringa leaf flour. Moringa leaves are known to be rich in protein and have antioxidant compounds necessary for health. The purpose of this study was to determine the effect of moringa flour addition on protein content, antioxidant capacity, and sensory of gluten-free composite cookies and to determine the right amount of moringa flour addition to produce cookies with the best characteristics. This study used a completely randomized design (CRD) with the treatment of moringa flour addition (K) with 8 levels, namely: 0%, 1.5%, 3%, 4.5%, 6%, 7.5%, 9%, and 10.5%. Each treatment was repeated 2 times to obtain 16 experimental units. The data obtained were then analyzed using variance analysis and if a significant effect was found, it was continued with Duncan's multiple range test. The results showed that the addition of moringa flour to the cookies was significant. The data obtained was then analyzed using variance analysis and if a significant effect was found, it was continued with Duncan's multiple range test. The results showed that the addition of moringa flour to gluten-free cookies had a significant effect (P<0.05) on protein content, antioxidant capacity, hardness, hedonic test of color, aroma, taste, overall acceptance, and taste scoring test. Treatment the addition of 3% moringa leaf powder gave the best cookies characteristic with the sensory criteria of color was slightly liked, aroma was liked, taste was liked, texture was slightly liked, typical moringa taste was slightly distinctive moringa, overall acceptance was liked. The protein of cookies gluten free with the addition of 3% moringa flour has met the SNI with a protein content of 8.69% and antioxidant capacity of 8.12 ppm of GAEAC.
Pengaruh Persentase Cabai Patah Terhadap Mutu Fisik dan Laju Respirasi Cabai Merah Keriting (Capsicum annuum L.) Selama Masa Penyimpanan Jordan Dandy Prayoga; I Dewa Gde Mayun Permana; Komang Ayu Nocianitri
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.p03

Abstract

Red curly chili (Capsicum annuum L.) is a commodity that has a high use value for the life of the Indonesian people, but is very susceptible to damage due to fracture while handled in the supply chain system. This is thought to be the main factor that causes a decrease in the shelf life of curly red chili. This study aims to determine the effect of the percentage of fractured chilies on the physical quality and respiration rate of curly red chilies, and also to determine the minimum percentage of fractured chilies that can affect the physical quality and respiration rate of curly red chilies during storage period. The experimental design used in this study was a completely randomized factorial design (CRD-factorial), with the first factor being the percentage of fractured chilies consisting of 0%, 4%, 8%, and 12%, and the second factor being the length of storage time consisting of 0, 2, 4, and 6 days. All treatments were repeated 2 times so that 32 experimental units were obtained. Data were analyzed by analysis of variance (ANOVA) and if the treatment had an effect on the parameters, it was continued with Duncan's Multiple Range Test (DMRT). Parameters observed were weight loss, moisture content, color, texture and respiration rate. The results showed that the interaction between the percentage treatment of fractured chili and storage time had a significant effect on weight loss and respiration rate, and had no significant effect on water content, color, and texture of curly red chili. The minimum percentage of fractured chilies that could have a significant effect on the physical quality and respiration rate of curly red chilies during the storage period was 4%, with a quality that is close to the control treatment until the 4th day of storage which are: 22.36% weight loss; 72.26% water content; 33.1 L* value; 48.3 a* value; 34.1 b* value; 34.08 N texture, and 17.46 mgCO2/kg.hour respiration rate. Keywords: curly red chili, physical quality, respiration rate
Pengaruh Penambahan Tepung Biji Nangka (Artocarpus Heterophyllus) Terhadap Karakteristik Bakso Ikan Tongkol (Euthynnus Affinis) Lenovia Idhapola Sitohang; Ni Made Yusa; I Made Sugitha
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.p03

Abstract

The purpose of this research was to know the effect of jackfruit seeds flour addition on tuna fish meatball characteristic and to determine the right amount of jackfruit seeds flour addition that produced tuna fish meatball with the best characteristics. This research used a completely randomized design with treatment consisting of 6 levels of concentration ratio of jackfruit seeds flour (0%, 5%. 10%, 15%, 20%, 25%). Each treatment repeated 3 times in order to obtain 18 experimental units. The data obtained were analysed by analysis of variance and if there was an effect, then it will be followed by the Duncan Multiple Range Test (DMRT). The result showed that the addition of jackfruit seeds flour had significant effect (p<0.05) on water content, carbohydrate content, crude fiber content, taste, texture score, and overall acceptance. The 10% addition of jackfruit seeds flour produced the best characteristics with 54.60% water content; 2.31% ash content; 21.68% protein content; 3.53% fat content; 17.89% carbohydrate content; 2.56% crude fiber content; the color, flavor, texture, taste and overall acceptance were slightly liked; and the texture was dense, compact, chewy.
Pengaruh Penambahan Bubuk Kulit Biji Kakao (Theobroma cacao L.) Terhadap Sifat Fisikokimia Dan Organoleptik Brownies Crispy I Dewa Gde Mayun Permana; Komang Jyoti Mutyasih; Sayi Hatiningsih
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.p24

Abstract

Brownies crispy are chocolate cakes that have a crunchy texture so they are quite popular as a snack, but based on the formulation brownies crispy have a fairly low fiber content. The addition of cocoa bean husk powder to crispy brownies can increase the fiber content of the product. This study aims to determine the effect of adding the right cocoa bean husk powder (Theobroma cacao L.) to produce brownies crispy with the best physicochemical and organoleptic properties. The design used in this study was a Completely Randomized Design consisting 6 concentration levels of cocoa bean husk powder, namely: 0%, 5%, 10%, 15%, 20%, and 25% with three replications. Parameters tested were water content, crude fiber content, antioxidant activity, texture (hardness), color intensity (L, a*, and b*), and hedonic sensory evaluation (color, aroma, texture, taste, and overall acceptability). The data were analyzed using variance and if the treatment had a significant effect then it was continued with the Duncan Multiple Range Test (DMRT) at 5% level using Statistical Product and Service Solution (SPSS). The results showed that the concentration of cocoa bean husk powder had a significant effect on water content, crude fiber content, antioxidant activity, hardness texture profile, color intensity (L, a*, and b*) and had no significant effect on hedonic sensory analysis on parameters of color, aroma, texture, taste, and overall acceptability. The best characteristics of brownies crispy was the addition of 25% cocoa bean husk powder with a moisture content value of 1.38%, 4.15% crude fiber content, 48.38% antioxidant activity, 32 hardness texture profile 32,24 N, color intensity L 23.03, a* 9.20, b* 14.20, and sensory acceptability was liked.
Pengaruh Perbandingan Mocaf (Modified Cassava Flour) Dan Tepung Kecambah Kacang Merah (Phaseolus vulgaris L.) Terhadap Karakteristik Flakes Delvi Sembiring; Ni Wayan Wisaniyasa; Anak Agung Istri Sri Wiadnyani
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.p17

Abstract

This study was aiming to determine the effect comparison of mocaf and red bean sprout flour on the characteristics of flakes and find out the best comparison of mocaf and red bean sprout flour to obtain the best characteristics of the flakes. The experimental used completely randomized design with the comparison of mocaf and red bean sprout flour as a treatment which consists of 5 levels: 100%:0%, 90%:10%, 80%:20%, 70%:30%, and 60%:40%. The treatment was repeated three times, resulting in 15 experimental units. The data obtained were analyzed using an analysis of variance and if the treatment had a significant effect, it was followed by a Duncan Multiple Range Test (DMRT). The results showed that the comparison of mocaf and red bean sprout flour had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, endurance time crispness in milk, hedonic test of colour, aroma, texture, taste, and overall acceptance and scoring test of colour and texture. Flakes from comparison of 80% mocaf and 20% red bean sprout flour had the best characteristics, with a water content 2.35%, ash content 2.90%, protein content 8.40%, fat content 4.96%, carbohydrate content 81.38%, crude fiber content 4.38% and endurance time crispness in milk for 2.38 minutes, the color was cream and liked, the aroma liked, the texture was crispy and liked, the taste liked, and overall acceptance liked.
Pengaruh Waktu Ekstraksi dengan Metode Microwave Assisted Extraction (MAE) terhadap Aktivitas Antioksidan Ekstrak Daun Belimbing Wuluh (Averrhoa Bilimbi L.) I Made Arya Bhaskara Swara; Gusti Ayu Kadek Diah Puspawati; 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.p14

Abstract

Wuluh starfruit leaves have a very high antioxidant content. Antioxidants are substances that can reduce speed, postpone, or stop lipids from oxidizing or other easily oxidized components from oxidizing. The precise extraction time can have an impact on antioxidant activity. The purpose of this study was to investigate the effect of extraction time in the Microwave Assisted Extraction (MAE) technique on the antioxidant activity of wuluh starfruit leaf extract, as well as the precise extraction time in the MAE technique for producing the highest antioxidant activity starfruit leaf extract. The study employed a fully randomized design (CRD) with extraction time treatment levels of 3,5,7,9,11, and 13 minutes. There were 18 experimental units with three repetitions of each treatment. The Duncan Multiple Range Test (DMRT) was used to determine if the therapy had any impact on the parameters after the data were subjected to analysis of variance. The findings demonstrated that the yield, total phenol contents, total flavonoids contents, total tannin contents, total vitamin C contents, and IC50 were significantly influenced by the extraction duration. The best extraction time for wuluh starfruit leaves extract used the MAE method was 5 minutes with a yield of 26.75%, total phenol 621.60 mg GAE/g, total flavonoids 321.52 mg QE/g, total tannins 298.83 mg TAE/g, total vitamin C 595.44 mg AAE/g and IC50 28.35 ppm.

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