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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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Mi Instan Gluten Free Kaya Serat Pangan Berbasis Tepung Komposit Mocaf Dan Tepung Talas (Xantosoma L.) Putu Supartini; Anak Agung Istri Sri Wiadnyani; I Gusti Ayu Ekawati
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.p08

Abstract

Instant noodles are generally made used wheat flour. The use of wheat in the manufacture of noodles can be replaced with mocaf and taro flour. This research aimed to determine the effect of the comparison of mocaf and taro flour on the characteristics of instant noodles gluten-free so as to obtain the best results. This research used a Complete Randomized Design with 6 levels ratio of composite flour of mocaf and taro flour: 100:0, 90:10, 80:20, 70:30, 60:40, 50:50. Each treatment was repeated 3 times so obtain 18 experimental units. The data obtained were analyzed using analysis of variance and if the treatment had an significant effect on the test parameters, then continued with the Duncan Multiple Range Test (DMRT). The results of the research showed that the comparison of mocaf composite flour and taro flour had a significant effect on water content, elongation, tensile strength, cooking loss, water absorption, hedonic taste, and hedonic overall acceptance. The best treatment in this research is the ratio of mocaf composite flour and taro flour of 60:40. With a characteristic water content 10,18%, optimum time of ripening 236 second, texture 2,37 N, elongation 29,64%, tensile strength 0,026 Mpa, cooking loss 14,51%, dan water absorption 98,91%, ash content 2,76%, fat content 3,57%, protein content 4,15%, carbohydrates 79,34%, and dietary fiber 7,62%, as well as texture assessment, namely slightly chewy and somewhat like, color slightly like, aroma like, taste normal, and overall rating somewhat like.
Pengaruh Lama Perebusan Terhadap Kandungan Kafein Kopi Arabika (Coffea arabica L.) Kintamani Karmando Jaya Kusuma; I Made Sugitha; I Desak Putu Kartika Pratiwi
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.p02

Abstract

Decaf coffee is coffee with a very low caffeine content and is different from normal coffee in general, the caffeine content is around 0.1% -0.3%. Decaffeination is the process of reducing the caffeine content in rice coffee prior to the roasting process. This study aims to determine the effect of boiling time on the caffeine content of Kintamani Arabica coffee and to determine the proper boiling time to obtain the low-caffeine Arabica Kintamani coffee. This study used a completely randomized design with boiling duration consisting of 5 levels, namely: 0 minutes, 30 minutes, 60 minutes, 90 minutes and 120 minutes and was repeated 3 times to obtain 15 experimental units. Parameters observed were moisture content, ash content, pH, caffeine content, sensory including bitter taste, sour taste, aroma, taste, color and overall acceptance. The data obtained were analyzed using variance and continued with Duncan's Multiple Range Test. Based on the results of the analysis, the boiling treatment of Kintamani arabica coffee beans had a significant effect on the moisture content, ash content, pH value, caffeine content and sensory value of the coffee. The best boiling time for Kintamani Arabica green bean is 90 minutes with the characteristics of ground coffee produced by a water content of 1.95%, ash content of 3.02%, pH of 5.57 and caffeine content of 1.66%, color, aroma, taste, overall reception favored with a bitter and sour taste. Keyword: Kintamani arabica coffee, boiling time, caffeine
Pengaruh Penambahan Puree Wortel (Daucus Carota L.) Terhadap Karakteristik Manisan Paladang Asri Andriani; Putu Suparthana; 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.p08

Abstract

Candied paladang is a dried candied fruit made from grated nutmeg and grated papaya shaped like balls. This research was aimed to determining the effect of carrot puree addition on the characteristics of candied paladang and determining the concentration of adding the carrot puree to produce the best characteristics of candied paladang. The research based on a Completely randomized design (CRD) with the addition of carrot puree concentration treatment with 6 levels: 0%; 5%; 10%; 15%; 20% and 25%. Each treatment was replicated 3 times to obtain 18 experimental units. Data was analyzed using analysis of variance and if treatment had a significant effect, its followed by the Duncan multiple range test (DMRT). The results showed that the addition ofcarrot puree had a significant effect (P<0.05) to the moisture content, ?-carotene content, ?-carotene bleaching, value of L*, a*, b*, colour (hedonic and scoring), flavour (hedonic), texture (hedonic and scoring), taste (hedonic)and overall acceptance. The addition of 25% carrot puree for producing candied paladang the best characteristics with moisture content 32.21%, ?-carotene content 3.36% mg/100g, ?-carotene bleaching 0.09 mg/ml, value of L* 30.74, value of a* 22.23, value of b* 25.58. Colour reddish orange and liked, flavour is normal, very soft texture and normal, taste is normal, and overall acceptance is normal.
Pengaruh Penambahan Puree Kecipir (Psophocarpus tetragonolobus L.) Terhadap Karakteristik Nugget Ikan Lele (Clarias gariepinus B.) Putu Meta Pradnyani Putri; Ni Made Indri Hapsari Arihantana; 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.p22

Abstract

This study was aimed to determine the effect addition of winged bean puree on the characteristics of catfish nugget and determine the best addition of winged bean puree to produce catfish nugget with the best characteristics. The experiment used is completely Randomized Design with addition of winged bean puree treatment consisting of 6 levels: 0%, 10%, 20%, 30%, 40%, and 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 a Duncan Multiple Range Test (DMRT). The results showed that the addition of winged bean puree had a significant effect on water content, ash content, crude fiber content, color, aroma, taste, texture (hedonic), and color (intensities). Catfish nugget produced from the addition of 50% winged bean puree had the best characteristics, with 58,66% of water content, 1,58% of ash content, 16,58% of protein content, 4,54% of crude fiber content, the aroma was very liked and the color intensities was very green.
Jurnal ITEPA JURNAL ITEPA
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

Abstract

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Peningkatan Kadar Serat Brownies Kukus dengan Penggunaan Tepung Kacang Merah (Phaseolus vulgaris L.) Sandina Febryanti Ompusunggu; Ni Wayan Wisaniyasa; 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.p21

Abstract

Brownies are a type of dark brown cake with a soft texture, a distinctive chocolate aroma and a sweet taste. Generally, flour-based brownies have a low fiber content. Therefore, red bean flour is expected to be used to increase fiber content. The purpose of this study was to determine the effect of using red bean flour on the fiber content of steamed brownies and produce steamed brownies with high fiber content and the best characteristics. This study used a completely randomized design (CRD) with the treatment ratio of wheat flour and red bean flour, namely: 100:0, 90:10, 80:20, 70:30, and 60:40 repeated 3 times to obtain 15 experimental units. The data obtained were analyzed by Analysis of Variance (ANOVA), followed by the Duncan Multiple Range Test (DMRT). The results showed that the use of red bean flour had a significant effect (P<0.05) on crude fiber content, moisture content, ash content, protein content, fat content, carbohydrate content, and sensory properties of steamed brownies, but had no significant effect (P > 0.05) on the sensory properties of the color of steamed brownies. Treatment of 70 percent wheat flour and 30 percent red bean flour was the best treatment with 5.08 percent crude fiber content, 23.66 percent moisture content, 2.20 percent ash content, 8.84 percent protein content, 33.81 percent fat content, carbohydrate content of 31.46 percent with color, aroma, texture, taste and overall acceptance favored by the panelists.
Pengaruh Penambahan Maltodekstrin dan Tween 80 terhadap Karakteristik Bubuk Minuman Instan Daun Jeruju (Acanthus Ilicifolius L.) Sang Made Adi Mahendra; Gusti Ayu Kadek Diah Puspawati; Putu Timur Ina
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.p13

Abstract

Abstract The purpose of this research was to determine the concentration effect of maltodextrin and tween 80 on the characteristics of the jeruju leaf instant drink powder and to proper concentration of maltodextrin and tween 80 to get the jeruju leaf instant drink powder with the best characteristics. The research used a factorial randomized block design with 2 factors. First factor was concentration of maltodextrin that consisting of 3 levels (10%, 15% and 20%) and second factor was concentration of tween 80 that consisting of 3 levels (0.3%, 0.4% and 0.5%) so there were 9 treatment combinations. The repetition of each treatment combination was carried out 2 times, in order there were 18 experimental units. The data were analyzed statistically using the variance test and if the treatment had a significant effect to observed of parameters, it was continued with Duncan's Multiple Range Test. The result showed that interaction of the concentration of maltodextrin and tween 80 had a significant effect (P<0,05) on the moisture content, ash content, solubility, solubility time, total phenol, and antioxidant activity.Each concentration of maltodextrin and tween 80 had a very significant effect (P<0.01) on yield. The concentration of 20% maltodextrin and 0.5% tween 80 it was the best treatment to produce jeruju leaf instant drink powder with a yield of 11.81%, water content of 4.7%, ash content of 1.25%, solubility of 92.55%, dissolving time of 16.42 seconds, total phenol 19.27 mgGAE/g powder, antioxidant activity of 66.25%, sensory assessment of color was liked, aroma that was kinda of liked with a somewhat distinctive aroma characteristic of jeruju leaf, taste that was kinda of liked with a somewhat distinctive taste characteristic of jeruju leaf, and the overall acceptance was liked.
Jurnal ITEPA JURNAL ITEPA
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

Abstract

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Studi Perbandingan Mocaf dengan Tepung Hanjeli (Coix Lacryma Jobi L.) Terhadap Karakteristik Sponge Cake Gluten Free Hossiana Hariputeri; Anak Agung Istri Sri Wiadnyani; 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.p12

Abstract

Sponge cake is a type of pastry product that is widely consumed because of its soft and light texture, and sponge-like shape. The basic ingredient for making sponge cake is wheat flour, but wheat imports are high and not everyone can tolerate gluten. Mocaf can be used as a flour substitute however mocaf-based sponge cake have a low protein levels. Therefore, it is necessary to add other ingredients such as adlay flour to increase the protein content in the sponge cake. The aim of this study was to determine the effect different mocaf and adlay flour ratios have on sponge cake characteristics as well as to determine the ideal ratio to produce sponge cake with the most favorable attributes. The study used completely randomized design (CRD), with the treatment of the ratio of mocaf to adlay flour 100:0, 90:10, 80:20, 70:30, 60:40, and 50:50 repeated 3 times which resulted in 18 experimental units. Data were analyzed using Analysis of Varians (ANOVA) and further analyzed using Duncan Multiple Range Test if the treatment had a significant effect. The results showed that different ratios produced significant effect (P <0.05) on moisture, protein, fat, carbohydrate and crude fiber contents, texture and baking expansion, and product sensory properties, but had no significant effect (P>0.05) on product ash content. The best sponge cake was produced when mocaf and adlay flour were combined in a 60:40 ratio, which had a moisture content of 36.89%, ash of 0.89%, protein of 7.07%, fat of 27.45%, carbohydrate of 27.7%, texture of 1.2 N, baking expansion of 39.81%, with color liked, aroma somewhat liked, taste liked, texture liked, and overall acceptance liked by panelists.
Pengaruh Perbandingan Terigu dan Tepung Millet (Panicum miliaceum L.) Termodifikasi Heat Moisture Treatment Terhadap Karakteristik Roti Manis Ni Made Weresni; I Desak Putu Kartika Pratiwi; Luh Putu Trisna Darmayanti
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.p04

Abstract

Sweet bread is a type of flour-processed product that has a sweet taste, soft texture, and a variety of shapes. This study was aimed to determine the effect of ratio of wheat and millet flour modified by heat moisture treatment on characteristic of sweet bread and to find out the right of the ratio to produce sweet bread with the best characteristic. This research used Completely Randomized Design with a treatment of ratio between wheat flour and millet HMT flour that consisted of 6 levels namely 100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%, 50%:50%. The data obtained were analyzed by variance at 95% confidence level, and if the treatment had a significant effect then it was followed by the Duncan's Multiple Range Test (DMRT). The result showed that the ratio between wheat and millet HMT flour had a significant effect on moisture content, protein content, and crude fiber content for the sweet bread, also had significant effect on swelling power, color intensity, scoring test (color and texture), hedonic test (color, texture, taste, and overall acceptance) for the sweet bread. The ratio of 80% wheat and 20% millet HMT flour had the best characteristic of sweet bread with moisture content 23.39%, protein content 9,24%, crude fiber content 4,28%, swelling power 194.59%, color intensity L* 70.63, a* 4.33, b* 25.00, with sensory characteristic of sweet bread browny-yellow color, soft texture, and hedonic for aroma, texture, taste, and overall acceptance is liked. Keywords: Millet HMT flour, wheat, sweet bread

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