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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 Penambahan Ekstrak Meniran (Phyllantus niruri L.) terhadap Karakteristik Kimia dan Sensoris Hard Candy Enrica Balanzi, Dhenabe; Suparthana, Putu; Diah Puspawati, Gusti Ayu Kadek
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 13 No 2 (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.i02.p16

Abstract

The meniran plant is a medicinal plant that has many ingredients that are good for the body. One use of the meniran plant is to process it into hard candy. This study aims to determine the effect of adding meniran extract on the characteristics of hard candy, and determining the correct addition of meniran extract so that it can produce hard candy with the best characteristics. The experimental design used was a Completely Randomized Design (CRD) with additional extract treatment consisting of 5 levels: 0%; 0.30%; 0.60%; 0.90%; 1.20%. The treatment was repeated 3 times to obtain 15 experimental units. Data were analyzed using variance and treatments that had a significant effect were followed by Duncan's Multiple Range Test (DMRT). The addition of meniran extract to hard candy has a significant effect on water content, ash content, antioxidant activity, and hedonic tests (color, aroma, texture, taste, and overall acceptability). Hard candy that has the best characteristics is obtained by adding 0,90% meniran extract with a water content value of 1,83%; ash content 0,14%; antioxidant activity 63,50%; texture, aroma, taste, color, and overall acceptability are favorable.
Pengaruh Perbandingan Konsentrasi Tepung Agar-Agar dan Biji Chia (Salvia Hispanica L.) terhadap Sifat Fisikokimia dan Sensori Fruit Leather Terong Belanda (Solanum Betaceum Cav.) Anggraini, Fitri Dwi; Puspawati, Gusti Ayu Kadek Diah; Nocianitri, Komang Ayu
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 13 No 2 (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.i02.p05

Abstract

Fruit leather is a processed dried fruit in the form of thin sheets that can be rolled up. One of the fruits that can be processed into fruit leather is dutch eggplant. The elasticity of fruit leather is influenced by the binder used. The use of seaweed pulp binder in dutch eggplant fruit leather requires a long preparation time. One of the natural ingredients that has the potential to be used as a binder and is easy to prepare is chia seeds and agar-agar. The research was aimed to determine the effect of the concentration ratio of agar-agar powder and chia seeds on the physicochemical and sensory characteristics of dutch eggplant fruit leather and to determine the appropriate concentrations of agar-agar powder and chia seeds to produce dutch eggplant fruit leather with the best physicochemical and sensory characteristics. This study used a completely randomized design with a comparison of the concentrations of agar powder and chia seeds consisting of 6 levels: 100%:0%, 80%:20%, 60%:40%, 40%:60%, 20% :80%, and 0%:100% treatment was repeated 3 times. The data was analyzed with analysis of variance, and if the treatment had a significant effect, then followed by the Duncan's Multiple Range Test. The results showed that the concentration of agar-agar and chia seeds had a significant effect on tensile strength, L,a*,b* values, water content, crude fiber, flavonoids content, antioxidant activity, and sensory including hedonic tests (color, texture, overall acceptance). and scoring (texture). The best dutch eggplant fruit leather was treated with a ratio of agar- agar powder and chia seeds concentration of 40%:60% with a tensile strength value 2.18 MPa, L value 19.6, a* 15.36, b* 13.16, water content 13.55%, crude fiber 7.47%, flavonoids content 3.41mgQE/g, antioxidant activity 53.93%, color, taste, plastic texture and overall acceptance liked.
Pengaruh Penambahan Kombinasi Tepung Sorgum (Sorghum Bicolor L. Moench) dan Tepung Daun Kelor (Moringa Oleifera) terhadap Karakteristik Mie Basah Mahira Oktaviana, Ni Luh Gede; Kartika Pratiwi, I Desak Putu; Kencana Putra, I Nengah
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 13 No 2 (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.i02.p01

Abstract

Noodles are an alternative food product made from wheat flour to replace rice. The addition of moringa leaf flour in noodle production is expected to enhance nutritional value while maintaining sensory acceptability. This research aimed to determine the effect of adding a combination of sorghum flour and moringa leaf flour to wet noodles on their attributes and to identify the optimal combination to enhance the characteristics of wet noodles. The experimental method used was a completely randomized design with five combination treatments: 30% sorghum flour with 0% moringa leaf flour, 26% with 4%, 24% with 6%, 22% with 8%, and 20% with 10%. The data were analyzed using analysis of variance (ANOVA), and if significant results were found, the Duncan Multiple Range Test was applied. The results indicated that the addition of a combination of sorghum flour and moringa leaf flour significantly affected (P<0.05) moisture content, ash content, total chlorophyll, crude fiber content, antioxidant activity, color (hedonic test), aroma (scoring test), and overall acceptability. The combination of 22% sorghum flour with 8% moringa leaf flour resulted in the best characteristics of wet noodles, with 63.81% moisture content, 0.71% ash content, 10.24 mg/L total chlorophyll, 2.39% crude fiber content, 13.99% antioxidant activity, and preferred sensory evaluation results in terms of taste, color, aroma, texture, and overall acceptability.
Pengaruh Perbandingan Tepung Pisang Kepok (Musa paradisiaca normalis) dan Tepung Wortel (Daucus carota) Terhadap Karakteristik Kukis Kusumaning Ayu, Made Ardha; Yusasrini, Ni Luh Ari; Kartika Pratiwi, I Desak Putu
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 13 No 2 (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.i02.p08

Abstract

Cookies are cakes made from a mixture of wheat flour, powdered sugar, margarine and egg yolks, then baked. Usually dry cakes have a soft texture with a sweet or salty taste. Compared to cookies, cookies have a different shape, cookies are also softer because of the use of butter and eggs. There are many types of biscuits on the market with flour substitutes made from local raw materials such as mocaf flour and tapioca flour, but the use of kepok banana flour and carrot flour as substitute ingredients for biscuits has not yet been discovered. This research aims to determine the effect and correct comparison between Banana Kepok flour and Carrot flour to get the best properties in cookies. The model used in this research was a Completely Randomized Design (CRD) with a comparison treatment between banana flour and carrot flour consisting of 6 levels, namely 100%:0%, 90%:10%, 80%:20%, 70%:30 %, 60%:40% and 50%:50%. All treatments were repeated three times to produce 18 experimental units. The data obtained were analyzed using Anova and then using Duncan's Multiple Range Test (DMRT). The analysis results showed that the comparison of banana flour and carrot flour had a significant effect on the properties of cookies (P<0.05), especially ash content, water content, protein content, fat content, carbohydrate content, firmness, and beta-carotene content. , aroma, taste, color, texture and overall acceptability. The best biscuit properties were obtained by processing 80% banana powder and 20% carrot powder with a hardness value of 20.79 N, ash content of 2.56%, water content of 1.40%, fat content of 26.53%, protein content of 3.0, 90%, carbohydrate content 65.61 % and beta-carotene content 1.79 mg/100 g and the sensory characteristics of aroma, color Color, taste, texture and overall acceptability are all liked.
Jurnal ITEPA ITEPA, JURNAL
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 13 No 2 (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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Karakteristik Pencernaan Makanan Fermentasi oleh Bakteri Asam Laktat dan Manfaatnya Bagi Kesehatan Wijaya, Putu Austin Widyasari; Pharmawati, Made; Gde Evayanti, Luh
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 13 No 2 (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.i02.p12

Abstract

Nowadays fermented foods are increasingly consumed by the public. Fermentation is a food processing process by breaking down organic compounds carried out by microorganisms, especially lactic acid bacteria (LAB). Various types of LAB-fermented foods comes both from local and foreign countries such as kefir; dairy product such as yogurt, and cheese; plant-based food such as sauerkraut, kimchi, pickles, fermented cassava, and tempe. This type of food is believed to have various health benefits such as improving digestive health through maintaining control of pathogenic intestinal microflora, helping the absorption of certain nutrients, and improving the immune system. Previous studies have shown that fermented foods affect the absorption of protein and minerals (iron, zinc). Some study has shown that exopolysaccharides (EPS) from LAB has an antioxidant effect. Therefore, this review study aims to determine the absorption characteristics of nutrients from LAB fermented foods and how they affect digestive health.
Pengaruh Perbandingan Daging Sapi dan Ubi Ungu (Ipomoea Batatas Blackie) Terhadap Karakteristik Patty Burger Felicia, Michelle; Indri Hapsari Arihantana, Ni Made; Puspawati, Ni Nyoman
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 13 No 2 (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.i02.p04a

Abstract

Burgers are one of the most popular fast foods among the public. Fast food generally contains large amounts of fat, sugar, salt and calories, but is low in vitamins, minerals and fiber. Therefore, an innovation is needed for the hamburger patty product with the addition of purple sweet potato to increase the nutritional content which is rich in fiber and good compounds such as antioxidants. This study aimed to determine the comparison of the effects of beef and sweet purple potato on the chemical characteristics of the hamburger patty. The design method used was a completely randomized design with one treatment factor, namely the comparison between beef patty and purple sweet potato 100%:0%, 90%:10%, 80%:20%, 70%: 30%, 60%:40% and 50%:50%. This search was repeated 3 times, resulting in 18 experiments. The data obtained were analyzed with the Analysis of Variance and, if the treatments had a significant effect, the Duncan Multiple Range Test was continued. The result showed that the comparison between beef and purple sweet potato had a significant effect on water content, protein content, fat content, crude fiber content, pH level, water holding capacity, cooking loss, anthocyanin value, antioxidant activity, color, aroma, texture, taste and general acceptance. The 70%:30% ratio produced the best hamburger patty characteristics with 25.38% water content, 13.97% protein content, 11.87% fat content, 5.65% crude fiber, pH level 5.77, 37.63% water holding capacity, 22.59% cooking loss, anthocyanin value of 17.14 mg/L and antioxidant activity of 27.21%. The color sensory characteristics were liked, the aroma was mildly liked, the texture was tender and liked, the taste was typical of beef and liked, and the overall acceptance was liked.
Pengaruh Suhu dan Lama Pengeringan terhadap Sifat Kimia dan Fungsional Tepung Kecambah Kacang Merah (Phaseolus Vulgaris L.) Widiantini, Ni Luh Putu Mayra Putri; Wisaniyasa, Ni Wayan; Sugitha, I Made
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 13 No 2 (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.i02.p09

Abstract

Red beans are a source of vegetable protein. One of the processes for handling red beans is germination. Red sprouts can be turned into flour to extend their shelf life and reduce the unpleasant odor that is usually present in legume products. The quality of flour products is greatly influenced by temperature and drying time, because inappropriate conditions can cause microbial growth and undesirable reactions. The main objective of this study was to assess how temperature and drying time affect the chemical and functional properties of red bean sprout flour. Apart from that, this research also aims to identify the optimal temperature and drying time required to produce red bean sprout flour with the desired characteristics. This research used a Randomized Block Design with a factorial pattern. The first factor investigated was the drying temperature, which was divided into three different levels: 50, 60, and 70°C. The next factor considered is drying time which is also categorized into three levels: 14 hours, 16 hours, and 18 hours. The data that was collected underwent analysis through variance. If the treatment had an impact on the observed variables, the analysis proceeded with a Duncan Multiple Range Test. The research results showed that the most effective treatment for producing red bean sprout flour was achieved with a drying temperature of 70oC and a drying time of 16 hours. This treatment produces red bean sprout flour with the following characteristics; water content 5.16% protein content 22.8%, wettability 142.385 seconds, water absorption capacity 211.35%, water solubility index 50.39%, oil absorption capacity 96.584%, and swelling power 388.20%.
Higiene, Sanitasi, dan Cemaran Escherichia Coli pada Serombotan di Pasar Senggol Kecamatan Klungkung, Kabupaten Klungkung Ni Wayan Arya, Utami; A.A Bulan, Ginitri; I Made, Subrata; Wijaya Putra, Anak Agung Ngurah Dwi Ariesta
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 13 No 2 (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.i02.p14

Abstract

Food safety issues are the most common in traditional foods. The application of sanitation and hygiene is very important in creating healthy and safe food for humans. The culinary sector must pay attention to hygiene and sanitation to maintain public health. Food contamination can cause food to become a source of dangerous diseases and diseases caused by food are called foodborne-disease. Serombotan is one of the traditional Balinese culinary delights that is popular with the community. As a traditional culinary, there is no SOP (Standard Operating Procedure) in terms of raw materials and the process of making Serombotan. This makes hygiene and sanitation in Serombotan important. This study aims to determine the relationship between hygiene, sanitation and E.coli contamination with Serombotan which is sold in the senggol market, Klungkung sub- district, Klungkung regency. The research method used was an analytic research design with a cross sectional approach. In this study, laboratory tests were carried out on E.coli contamination on Serombotan and traders' handswabs. Laboratory tests showed that all Serombotan and Handswab samples contained E.coli bacteria. The Chi-Square test on the hygiene of traders with E.coli contamination in Serombotan showed no relationship. Observations made on the hygiene of traders showed that 91.67% of traders had clean and short nails and did not use nail polish. Sanitation of trade locations with E.coli contamination in Serombotan shows no relationship. The sanitation of Serombotan trading locations shows that all trade routes that allow traders to access safe water as well as latrines/toilets that can be used by traders as well as trading locations are flood free. Storage and packaging equipment sanitation with E.coli contamination in Serombotan also showed no relationship. Observations on the sanitation of storage and packaging equipment showed that 100% of the conveyances/carts and storage containers were in good condition, clean and able to protect food. There is a significant relationship between E.coli contamination in group traders and E.coli contamination in Handswabs. Hand hygiene is very influential against various contaminants. In this study, 91.67% of Serombotan traders did not use gloves or tools such as spoons or tongs to pick up cooked food.
Isolasi dan Karakterisasi Bakteri Asam Laktat (BAL) pada Sere Kedele di Kabupaten Gianyar Sandhi Wipradnyadewi, Putu Ari; Sugitha, I Made; Wayan Gunam, Ida Bagus; Nocianitri, Komang Ayu
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 13 No 2 (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.i02.p11

Abstract

Lactic acid bacteria (LAB) are found in many fermented food products. Sere kedele is a fermented soybean food produced by the people of Gianyar Regency. This study aims to isolate and characterize LAB on sere kedele in Gianyar Regency. Saturated sampling technique was used in sampling Sere Kedele in Gianyar Regency. The research results showed that there were 24 isolates that were purple in color and were LAB isolates in the form of cocci and bacilli.

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