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I Desak Putu Kartika Pratiwi
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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 Talas Beneng (Xanthosoma Undipes K.Koch) dan Tepung Kacang Merah (Phaseolus Vulgaris L.) terhadap Karakteristik Snack Bar Dewi, Ni Made Nia Kartika; Putra, I Nengah Kencana; Wisaniyasa, Ni Wayan
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.p15

Abstract

Snack bars are practical and nutritious snacks. Generally, snack bars are made from various mixtures of flour and dry ingredients such as cereal, nuts, and dried fruit. The use of taro beneng and red bean flour in this research aims to tap into local food potential and enhance the nutritional value of the snack bar. The purposes of this research are to determine the effect of the taro beneng and red bean flour ratio on the characteristics of snack bars and to identify the optimal ratio for producing a high-quality snack bar. This study employed a Completely Randomized Design (CRD) with the treatment ratios of taro beneng and red bean flour, consisting of 5 levels as follows: 70%:30%; 60%:40%; 50%:50%; 40%:60%; 30%:70% with 3 replications for each, producing a total of 15 sample units. Analysis of Variance (ANOVA) was conducted, and if a significant effect was observed, the Duncan Multiple Range Test (DMRT) was used to analyze the data. The results demonstrated that the ratio of taro beneng flour to red bean flour significantly influenced the protein, water, ash, fat, carbohydrate, rough fiber, hardness, and the hedonic characteristics for aroma, taste, color, texture, and overall acceptance. The snack bar exhibiting the best characteristics was produced with a ratio of taro beneng and red bean flour of 50%:50%. This formulation yielded a snack bar containing 12.31% protein, 12.94% water, 2.64% ash, 17.22% fat, 53.89% carbohydrate, 5.99% rough fiber, and a hardness of 67.90 N. The overall acceptance of this snack bar was liked.
Identifikasi Bakteri Salmonella sp pada Bakso Ayam yang Dijual di Pasar Tradisional Kecamatan Denpasar Selatan Dominika Siahaan, Graciella Tio; Sugitha, I Made; Indri Hapsari Arihantana, Ni 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.p02

Abstract

Indonesia is a country that is rich in various kinds of food products, one of which is meatballs. Meatballs are food products made from crushed meat, mixed with flour and some complementary spices, formed into rounds, and boiled. Meatballs can be found in almost all cities in Indonesia because this product is much- loved by the community, one of which can be found in traditional markets in the South Denpasar district. The market is very vulnerable and has quite a high risk of pathogenic microbial contamination. Improper processing of meatballs and low sanitation of the environment where they sell and personal hygiene of traders can increase bacterial contamination. This study aims to determine the contamination of Salmonella sp bacteria in chicken meatballs and the application of sanitation and hygiene to chicken meatballs sold in traditional markets in the South Denpasar district. This study used survey methods and sampling techniques with saturated sampling methods. The total samples used in this study were 10 samples which were tested with SSA media, gram staining, and TSIA test. The data obtained were presented in the form of tables and pictures and analyzed descriptively. The results showed that 7 samples of chicken meatballs sold in traditional markets in the South Denpasar District contained Salmonella sp. These results indicate that chicken meatballs sold at traditional markets in South Denpasar District have not met the requirements of the Food and Drug Supervisory Agency Regulation No. 13 of 2019 concerning the maximum limit of microbial contamination in processed food, Salmonella sp. in meatballs is negative/25g and some traders have not implemented good hygiene and sanitation practices.
Pengaruh Perbandingan Tepung Ubi Jalar Ungu (Ipomoea batatas L.) dan Tepung Beras (Oryza sativa L.) terhadap Karakteristik Kue Putu Mayang Davita Putri, Ni Putu Amanda; Permana, I Dewa Gde Mayun; Trisna Darmayanti, Luh 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.p07

Abstract

Putu mayang cake is a traditional Indonesian snack originating from the Betawi. In general, putu mayang cakes are made from rice flour, but in terms of its benefits it is still lacking, so it is necessary to add other raw materials such as purple sweet potato. Purple sweet potato contains high fiber, and contains anthocyanin which acts as an antioxidant. The aim of this study was to determine the effect of the ratio of purple sweet potato flour to rice flour on the characteristics of putu mayang cakes, and to determine the best characteristics of putu mayang cakes. This study used a randomized block design (RBD) with 6 levels of treatment between of purple sweet potato flour and rice flour, namely P0 (0%:100%), P1 (4%:96%), P2 (8%:92%), P3 (12%:88%), P4 (16%:84%), P5 (20%:80%). Each treatment was repeated 3 times to obtain 18 experimental units. The data obtained will then be analyzed using ANOVA, and if it has a significant effect then it will be continued with Duncan's multiple range test. Based on the results of the comparison of purple sweet potato flour and rice flour on the characteristics of putu mayang cake. The best physicochemical characteristics in the treatment with a ratio of purple sweet potato flour (TUU) and rice flour (TB) were (12% TUU: 88% TB). The resulting characteristics are moisture content 51.79%, ash content 0.72%, crude fiber content 2.87%, total anthocyanin 1,89 mg/100g, antioxidant activity 27.20%, total phenol 0,73 mg/100mg, elasticity 19.39% , color test (L* 59.70; a* 11.37; b*-12.40), rather like color, rather like taste, rather like texture, slightly chewy texture intensity, and rather like overall acceptance.
Pengaruh Perbandingan Modified Cassava Flour (Mocaf) dan Puree Nanas (Ananas Comocus) terhadap Karakteristik Sponge Cake Valantino Soumokil, Rivaldo Socrates; Ari Yusasrini, Ni Luh; Wisaniyasa, Ni Wayan
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.p13

Abstract

This study aims to determine the effect of the ratio of mocaf with pineapple puree on the chemical and sensory characteristics of sponge cake and to determine the proper ratio of mocaf with pineapple puree to produce steamed sponge cake with the best characteristics. The addition of pineapple to the process of making sponge cake from mocaf can be in the form of pineapple puree, because it will be easier to apply and the nutritional content of pineapple can be maintained. This experimental design used a completely randomized design with a comparison treatment between mocaf and pineapple puree, which consisted of 4 types of comparisons, the comparisons are 100%:0% (P0), 95%:5% (P1), 90%:10% (P2), and 85:15% (P3). This research was repeated four times, resulting in 16 trial experiments. The data obtained were then analyzed by means of variance, and if the treatment had a significant effect, it would be continued with Duncan's Multiple Range Test. The results of this study indicate that the comparison of mocaf with pineapple puree has a significant effect on moisture content, ash content, vitamin C content, crude fiber content, total carotenoids, antioxidant activity, expanding/raising power, aroma (hedonic test), color (hedonic test), taste (scoring and hedonic test), texture (score and hedonic test), and overall acceptance. The best content characteristics obtained in the comparison between mocaf with pineapple puree were 85%:15%, with characteristics of the moisture content of 29.80%, ash content of 0.35%, vitamin C content of 11.65 mg/g, crude fiber content of 7.5%, total carotenoids of 0.40 mg/g, antioxidant activity of 45.44%, and expanding/raising power of 62.16%. Sensory characteristics of the treatment with 15% pineapple puree sponge cake included preferred aroma, preferred color, slightly distinct pineapple taste, liked, soft texture, disliked, and overall acceptability.
Pengaruh Perbandingan Kulit Biji Kakao (Theobroma cacao) dan Daun Mint (Mentha piperita L.) Terhadap Karakteristik Teh Herbal Purba, Melini Pazyanita; Permana, I Dewa Gde Mayun; Yusasrini, Ni Luh Ari
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.p06

Abstract

The processing of chocolate produces waste in the form of unused cocoa bean shells that can be used for making tea products. Astringent from theobromine compounds can be covered by adding the mint leaves that have menthol compound and can give a minty and fresh effect to the product. The research has been done to determine the effect of cocoa bean shells and mint leaves on herbal tea characteristics and find the best comparison of cocoa bean shells and mint leaves in producing the best characteristics of herbal tea. The analysis used a randomized group design with 5 comparison treatments of cocoa bean shells and mint leaves as follows: 100%:0%; 80%:20%; 60%:40%; 40%:60%; 20%:80%, with 3 repetitions to obtain 15 experimental units. The data was analyzed with ANOVA and if the treatment had a significant effect, then followed by a test of Duncan's Multiple Range Test (DMRT) at a 5% significant level. Parameters of this research observed moisture content, extract content, theobromine content, tannin content, antioxidant activity, and sensory evaluation consisting of color, taste, aroma, and overall acceptance with the hedonic test, and taste scoring test for taste. The comparison of cocoa bean shells and mint leaves affected the herbal tea characteristics. The best comparison with sensory criteria showed that herbal tea with 40% cocoa bean shells and 60% mint leaves was the best treatment with moisture content (7.03%), extract content (10.15%), total flavonoid content (18.80 mgQE/g), theobromine content (2.04%), tannin content (11.90 mgTAE/g), antioxidant activity (28.56%), color was liked, the taste was slightly astringent and slightly liked, aroma slightly liked, and overall acceptance slightly liked.
Pengaruh Lama Perkecambahan terhadap Karakteristik Fisikokimia dan Fungsional Tepung Kecambah Kacang Komak (Lablab Purpureus (L.) Sweet) Cahayani Putri, Ni Ketut Emi; Wisaniyasa, Ni Wayan; Sri Wiadnyani, Anak Agung Istri
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.p03

Abstract

Komak beans are one type of legume that has a fairly high nutritional content such as carbohydrates, protein and crude fiber. One of the efforts to improve the quality of the komak bean is through the germination process. Fresh sprouts have a very low shelf life and a limited variety of consumption. Processing sprouts into sprout flour is an alternative to extend the shelf life of sprouts. This research aims to determine the effect of germination time on the characteristics physicochemical and functional of Komak Bean flour ((Lablab purpureus (L.) sweet), as well as to determine the germination time that can produce characteristics. This research used a Complete Randomized Design. with germination duration treatment consisting of 4 levels, which is 0 hours, 24 hours, 36 hours, 48 hours, and 60 hours. The experimental was repeated 3 times to resulting 15 experimental units. The data obtained were analyzed using an analysis of variance and if treatment had a significant effect, it was followed by a Duncan Multiple Range Test.The results showed that germination time had a very significant effect on rendement, L value (brightness level), a value (green-red color), moisture content, ash content, protein content , and crude fiber. Germination time also had a significant effect on b value (blue-yellow color), fat content, carbohydrate content, water absorption, swelling power and solubility, but had no significant effect on bulk density and oil absorption. The best characteristic of the flour in this study was komak bean sprout flour that has been germination time of 60 hours with rendement 75.38%, bulk density 0.61 g/ml, L* value 38.92, a* value 9.03, value b* 17.94, moisture content 2.71%, ash content 3.68%, fat content 5.34%, protein content 23.75%, carbohydrate content 35.48%, crude fiber 8.45%, absorption water 2.64 ml/g, oil absorption 3.41 ml/g, swelling power 18.32 g/g, and solubility 19.50%.
Pengaruh Substitusi Terigu dengan Tepung Talas Beneng (Xanthosoma Undipes K. Koch) Sebagai Bahan Pengisi Terhadap Karakteristik Nugget Ayam Utomo, Najmia Ulil Amriyati; Putra, I Nengah Kencana; 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.p10

Abstract

Nugget production requires a filler. The filler most often used in chicken nugget production is wheat flour. Wheat flour is an imported foodstuff, so domestic demand for wheat flour depends on wheat flour- producing countries. On the other hand, there are several types of local flour in Indonesia that can be used to replace wheat flour, notably Talas Beneng flour. The purpose of this study is to determine the impact of replacing wheat flour with Talas Beneng flour on the characteristics of chicken nuggets, and to create the best possible chicken nuggets. A completely randomized design was employed in this study, with the treatment of wheat flour replacement by Talas Beneng flour comprising 6 levels of treatment, namely: 100%:0%; 80%:20%; 60%:40%; 40%:60%; 20%:80%; 0%:100%. Parameters observed were crude fiber content, protein content, water content, water holding capacity, cooking loss, hardness and sensory analysis, including color, aroma, texture, taste and overall acceptability. The data obtained were tested using analysis of variance (? = 0.05) and, where a significantt effect was observed, it was followed up using Duncan's multiscale test (? = 0.05). The results showed that replacing wheat flour with Talas Beneng flour had a significant effect on water content, protein content, crude fiber content, water-holding capacity, loss on cooking, hardness, color, texture, taste and overall acceptability, but no significant effect on the taste of chicken nuggets. The best nuggets were obtained when treated with a 40% substitution of Talas-Beneng flour, with the following characteristics: crude fiber content 6.10%; protein content 28.37%; water content 49.93%; water retention 17.75%; cooking loss 10.77%; hardness 5.09 N; color is like, aroma, texture, taste and general acceptability are slightly like.

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