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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 Karagenan Terhadap Karakteristik Fisikokimia dan Sensoris Permen Jeli Loloh Cem-cem Ni Komang Diah Ernawati; I Desak Putu Kartika Pratiwi; Ni Made Yusa
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.p04

Abstract

Jelly candy is a type of soft candy made from fruit or vegetable juice, diversification of jelly candy can use loloh as the main ingredient. Loloh cem-cem has a sweet and sour taste so it is suitable as a raw material for jelly candy, in making jelly candy it is necessary to add gelling agents to form a chewy texture. This study aims to determine the effect of carrageenan concentration on the physicochemical and sensory characteristics of jelly candy and to obtain the most appropriate carrageenan concentration to produce jelly candy with the best physicochemical and sensory characteristics. The design used in this study was a completely randomized design with treatment consisted of 5 levels of carrageenan concentration; 2%, 3%, 4%, 5%, and 6%. Each treatment was repeated 3 times to obtain 15 experimental units. The data obtained were analyzed by analysis of variance and continued with Duncan's Multiple Range Test for the treatments that had a significant effect. The results showed that concentration of carrageenan on loloh cem-cem jelly candy had a significant effect on texture, water content, crude fiber, sensory texture and overall acceptance. Concentration of 6% carrageenan produced loloh cem-cem jelly candy with the best characteristics i.e: texture 5.11 N, water content 15.75%, crude fiber 1.23%, antioxidant activity 34.15%, texture very chewy and liked, color, aroma, taste, overall acceptance was liked by the panelists.
Pengaruh Perbandingan Terigu dan Tepung Ampas Tahu Terhadap Karakteristik Donat Hafizh Alfarisi; I Dewa Gde Mayun Permana; 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.p23

Abstract

Donuts are a snack food made from wheat. The availability of wheat in Indonesia is entirely supplied from abroad, so it is necessary to reduce the use of wheat by finding alternatives to the use of other flours that can replace wheat flour, one of them is tofu dregs flour because it has high nutritional and fiber content.This study was aimed to determine the effect of comparison of wheat and tofu dregs flour on the characteristics of donuts and to determine the right ratio of wheat and tofu dregs flour to produce donuts with the best characteristics. This study used a completely randomized design with treatment ratio of wheat and tofu dregs that consist of 5 levels, namely 100:0, 95:5, 90:10, 85:15, 80:20 percent. The data were analyzed using variance analysis and if the treatment had a significant effect then it was continued with Duncan's test. The results showed that the ratio of wheat and tofu dregs flour had a significant effect (P<0.05) on moisture, protein content, fat content, carbohydrate content, crude fiber content, volume of development, hardness, and sensory properties of the product, but had no significant effect ( P>0.05) on the ash content of the product. The treatment ratio of 95 percent wheat and 5 percent tofu dregs flour produced donuts with the best characteristics, namely with moisture content 26.34 percent, ash content 1.95 percent, protein content 8.96 percent, fat content 27.65 percent, carbohydrate content 35.10 percent, crude fiber content 1.65 percent, volume of development 210.29 percent, hardness 2.43 N, with color, aroma, taste, texture and overall acceptance preferred by the panelists.
Pengujian Daya Hambat Ekstrak Bubuk Temu Putih (Curcuma zedoaria (Berg.) Roscoe) Terhadap Aspergillus flavus Hana Kusuma Brahmasari; Luh Putu Trisna Darmayanti; I Putu Suparthana
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.p18

Abstract

This study aimed to determine the extract of concentration of white turmeric powder in inhibiting the growth of the fungus A. flavus and to determine of active substances contained in the white turmeric powder. The parameters bioactive compounds observed total phenol contains, total flavonoids contains, and curcumin contains. White turmeric powder was extracted using 96% ethanol. The extraction method used is maceration. This study used a Completely Randomized Design with several concentrations of concentrated extract of white turmeric powder consisting of 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100%. All treatments were repeated twice to obtain 20 experimental units and the data obtained were analyzed by descriptive analysis and interpreted with tables and figures.. The test results showed that the concentrated extract of white turmeric powder was not effect to inhibit the growth of the fungus A. flavus. The results showed that white turmeric powder contained phenol 576.225 mg GAE/100g, flavonoids 1.090.65 mg/100g, and curcumin 14.35 mg CE/100g.
Karakteristik Fisik, Kimia, dan Sensoris Siomay Ayam dengan Penambahan Bayam (Amaranthus tricolor L.) Michelle Anabelle Christantio; Ni Luh Ari Yusasrini; Luh Putu Trisna Darmayanti
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.p15

Abstract

Chicken shumai is dim sum made by mixing chicken meat with tapioca and seasonings, then wrapped in wonton skins and cooked through a steaming process. Chicken shumai is high in carbohydrates, protein, and fat, but lacks fiber and bioactive compounds. Thus, it is needed to add other ingredients such as spinach to increase the fiber content and bioactive compounds of shumai, along with following the trend of a healthy lifestyle in society. This study aims to determine the effect of spinach addition on the characteristics of chicken dumplings and to determine the amount of spinach addition that can produce chicken shumai with the best characteristics. This study used a completely randomized design with spinach addition treatment consisting of 7 levels, namely 0, 10, 20, 30, 40, 50, and 60 percent. Data were then analyzed by variance analysis and if the treatment had a significant effect, it was continued with the Duncan Multiple Range Test. The results showed that the addition of spinach had a significant effect (P<0.05) on moisture content, ash content, protein content, crude fiber content, antioxidant capacity, texture, and sensory properties of the product, but no significant effect (P>0.05) on product fat content. The treatment of adding 10 percent spinach produced shumai with the best characteristics, namely with criteria of water content 55,41 percent, ash content 1,18 percent, protein content 10,51 percent, fat content 3,72 percent, crude fiber content 1,99 percent, antioxidant capacity 16,69 mg/L GAEAC, texture or hardness 6,53 N, with color, aroma, taste, texture, and overall acceptance preferred by the panelists.
Pengaruh Konsentrasi Kopi Robusta (Coffea canephora) Sebagai Bahan Marinasi Terhadap Karakteristik Daging Sapi Juan Carlos Daniel; Ni Made Indri Hapsari Arihantana; 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.p09

Abstract

This study was aimed to determine the effect of the concentration of robusta coffee as a marinating material on the characteristics of beef and to determine the right concentration of robusta coffee as a marinating material to produce beef with the best characteristics. This study used a complete randomized design with treatment with the addition of robusta coffee concentration towards beef that consists of 5 levels namely 0%, 20%, 40%, 60%, and 80%. The treatment was repeated 3 times to obtain 15 experimental units. The data obtained were analyzed by variance and if the treatment had a significant effect then it was followed by the Duncan's Multiple Range Test (DMRT). The results of this research showed that concentration of robusta coffee as a marinating material had a significant effect (P<0,05) on moisture content, protein content, pH score, water holding capacity (WHC), texture (hardness), hedonic test (color, aroma, texture, flavor, and overall acceptance) and scoring test (aroma and texture). The concentration of 80% robusta coffee as a marinating material towards beef had the best characteristics with 77.16% moisture content, 21.45% protein content, 5.67 pH content, 32.70% water holding capacity, 8.36N texture (hardness), color was neutral, preferred aroma strong was rather liked, preferred texture rather firm was rather liked, preferred flavor was neutral, and overall acceptance was neutral.
Pengaruh Suhu dan Waktu Pengeringan Terhadap Karakteristik Teh Herbal Daun Matoa (Pometia pinnata J.R. Forst. & G. Forst.) Melania Veronika Samosir; Ni Luh Ari Yusasrini; I Dewa Gde Mayun Permana
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.p03

Abstract

Herbal tea is an efficacious herbal drink that is generally made from one or several ingredients made from dried leaves, seeds, wood, fruit, flowers, apart from the tea plant (Camellia sinensis). One of the plants that can be used as herbal tea is matoa leaves (Pometia pinnata). There are important stages in herbal tea processing that can affect the quality of herbal teas, namely drying which includes temperature and drying time. This study aimed to determine the effect of temperature and drying time on the characteristics of matoa leaf herbal tea and to obtain the right temperature and drying time that can produce matoa leaf herbal tea with the best characteristics. The experimental design used in this study was a factorial Complete Randomized Design (CRD) with 2 factors consisting of 3 levels each. The first factor is the drying time (W1 = 1 hour, W2 = 2 hours, W3 = 3 hours). The second factor of drying temperature (T1= 50oC, T2= 60oC, T3=70oC). The above treatments were repeated 2 times so that 18 experimental units were obtained. Analysis of variance was used to assess the data that were acquired and if the treatment had a noticeable effect, it was continued with the Duncan Multiple Range Test (DMRT). The results showed that the interaction of temperature and drying time had a significant effect on water content, extract content in water, total phenols, tannin content and antioxidant levels of herbal tea matoa leaves. Temperature and drying time had a significant effect on ash content, total flavonoids, taste (based on scoring and hedonic tests) and overall acceptance of herbal tea matoa leaves. The best treatment was obtained at drying with a temperature of 70oC and drying time of 3 hours with a characteristic moisture content of 5.10%, ash content of 6.29%, water extract content of 76.04%, total phenols content of 108.36 mgGAE/g, total flavonoids content of 9.52 mgQE/g, tannin content of 0.67 mgTAE/g, antioxidant content of 78.03%, neutral color, neutral aroma, dislike taste with bitter taste score, and neutral overall approval. Keywords: drying temperature, drying time, herbal tea, matoa leaf
Pengaruh Penambahan Karagenan Terhadap Karakteristik Permen Jelly Rujak Mengkudu Ni Luh Putu Desy Melinia Sari; I Gusti Ayu Ekawati; Ni Luh Ari Yusasrini
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.p09

Abstract

Noni is a fruit that has many benefits and is also famous for its distinctive pungent odor. One way to reduce the odor of noni is to make it into a salad which can then be used as a base for jelly candy. Making noni salad jelly candy using carrageenan as a gel material. The purpose of this study was to determine the effect of the addition of carrageenan on the characteristic of noni salad jelly candy and the right amount of carrageenan to produce noni salad jelly candy with the best characteristics. The design used in this study was a completely randomized design (CRD) with the addition of carrageenan which consisted of 5 treatment levels, namely: 1%, 2%, 3%, 4% and 5%, each treatment was repeated 3 times to obtain 15 experimental units. The data were analyzed by analysis of variance and if the treatment had a significant effect (P<0.05) on the observed variables, then it was continued with Duncan's Multiple Range Test (DMRT). The results showed that the addition of carrageenan had a significant effect on water content, reduction sugar content, level of elasticity, color sensory, texture, aroma, taste, and overall acceptance of noni salad jelly candy. The treatment with the addition of 4% carrageenan produced noni salad jelly candy with the best characteristics, namely water content 18.75%, ash content 0.92%, reduction sugar content 30.82%, texture 18.06 N, brown color were liked, neutral aroma, taste were liked, chewy texture were liked, and overall acceptance were liked.
Pengaruh Suhu Pengeringan terhadap Karakteristik Kimia, Fisik dan Sensoris Dendeng Ikan Lemuru (Sardinella lemuru) Flora Anggreni Sitinjak; I Putu Suparthana; 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.p20

Abstract

Lemuru fish (Sardinella lemuru) is susceptible to spoilage, especially when its abundance is high, requiring processing. One form of processing is to turn it into lemuru fish jerky.Tthe production of lemuru fish jerky still faces challenges in achieving satisfactory product quality due to the varying meat characteristics of different fish types, necessitating diverse drying temperatures. The aim of this research was to investigate the effect of drying temperature on the chemical, physical, and sensory properties of lemuru fish jerky and to obtain the optimal drying temperature for producing jerky with the best quality. The experiment followed a Randomized block design with five treatment levels: 50°C, 55°C, 60°C, 65°C, and 70°C. Drying was carried out until the moisture content reached a maximum of 12%. All treatments were repeated three times, resulting in 15 experimental units. The data were analyzed using analysis of variance, and treatments showing significant effects were further tested using Duncan's Multiple Range Test. The results showed that drying temperature significantly influenced (P<0,05) the moisture content, fat content, protein content, ash content, hardness, water activity (Aw), color values (L, a*, and b*) and sensory characteristics (color, odor, texture, and overall acceptance) of lemuru fish jerky. Drying at 65°C for 7 hours resulted in lemuru fish jerky with the best chemical, physical, and sensory characteristics, including moisture content of 11.51%, fat content of 6,01%, protein content of 49,61%, ash content of 11,04%, insoluble ash content of 0.07%, Aw value of 0.55, hardness value of 69,25 N, L value of 26.50, a* value of 5.00, b* value of 4.87, and preferred sensory properties of color, odor, texture, and overall acceptance by the panelists.
Jurnal ITEPA JURNAL ITEPA
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

Abstract

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Pengaruh Perbandingan Kecambah Kacang Merah dengan Kacang Merah Terhadap Karakteristik Fisikokimia dan Sensoris Susu Nabati Risanti Naomi; Ni Wayan Wisaniyasa; I Wayan Rai Widarta
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.p07

Abstract

Kidney bean sprouts have a higher nutritional value than red beans; however, when used as vegetable milk, they have a weakness, namely low consistency, so it is necessary to add red beans to produce a better consistency. This research was conducted to determine the right ratio of red bean sprouts to red beans to produce vegetable milk with the best characteristics. The design used in this study was a completely randomized design with a comparison of red bean sprouts and red bean sprouts, which consisted of 6 levels: 100:0, 90:10, 80:20, 70:30, 60:40, and 50:50. This research was repeated three times to obtain 18 experimental units. The data obtained was analyzed using ANOVA, and if it affected the observed parameters, it was continued with the Duncan multiple range test. The ratio of red bean sprouts to red beans had an effect on total dissolved solids, viscosity, ash content, protein, fat, color, aroma, texture, taste, and overall acceptability but had no significant effect on the pH of vegetable milk. Vegetable milk with the best treatment was obtained at a ratio of 80 percent red bean sprouts and 20 percent red beans with characteristics of total dissolved solids 12.03 Brix, viscosity 27.20 cPs, pH value 6.74, ash content 1.30 percent, protein 3, 38 percent, and 1.48 percent fat with preferred color, preferred aroma, highly preferred texture, highly preferred taste, and highly preferred overall acceptability.

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