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Itepa : Jurnal Ilmu dan Teknologi Pangan

itepa
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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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STABILISASI BEKATUL DALAM UPAYA PEMANFAATANNYA SEBAGAI PANGAN FUNGSIONAL Ni Made Ayuk Puspita Dewi; I Ketut Suter; I Wayan Rai Widarta
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 1 No 1 (2012): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (119.566 KB)

Rice bran has a high fat content so prone to rancidity. Therefore, it is necessary toinactivate lipase stabilization process which is the cause of rancidity. Factors affecting therice bran stabilization is temperature and time. Appropriate stabilization method canminimize the damage as well as bioactive components of rice bran lipase inactivatesimultaneously. Bran stabilization at low temperature (100 ° C) within a longer time (15min) was able to inactivate lipase contained in the bran and maintain the composition ofbioactive components and antioxidant activity of rice bran

PERBEDAAN KARAKTERISTIK KIMIA DAN DAYA CERNA PATI TEPUNG JAGUNG DAN TEPUNG KECAMBAH JAGUNG (Zea mays L.) Willem Kurniawan Lombu; Ni Wayan Wisaniyasa; AAI. Sri Wiadnyani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 1 (2018): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

This study aims to determine the difference of characteristic and starch digestibility of germinated and ungerminated flour. This study used randomized complete design (RCD) three repeated. The corn germinated for 36 hours. Corn germinated flour and ungerminated flour were evaluated directly of the chemical composition of the flour content, moisture content, ash content, protein, fat, carbohydrates, fiber, starch content and starch digestibility. The results showed the corn germinated flour has increased of moisture content from 9.66% into 10.38%, increased of protein into 7.22% into 8.45%, increased of fiber content from 2.28% into 2.79% and increased of starch digestibility from 57.04% into 62.43%. While were the decreased fat content from 5.17% into 4.76%, decreased of carbohydrate from 75.41% into 73.89% and decreased of starch content from 76.10% into 69.40%. The treatmented has no effect for the flour content decreased from 41.40% into 40.36% and ash content decreased from 2.52% into 2.51%. Germinated increased starch digestibility and changed the character of corn flour.

UJI FITOKIMIA EKSTRAK BUNGA LAWANG (Illicium verum Hook.f) DAN DAYA HAMBATNYA TERHADAP Staphylococcus aureus Ave Regina Rosari; Agus Selamet Duniaji; Komang Ayu Nocianitri
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 4 (2018): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

This study aims to determine the levels of tannin and flavonoid compounds, as well as to determine the concentration of the extract of star anise (Illicium verum Hook.f) was most appropriate by used aquades solvent against the growth of Staphylococcus aureus. This research used experimental method with 5 kind of concentration which are 20%, 40%, 60%, 80% and 100%, each treatment was repeated 3 times to obtain 15 experimental units. The observed variables were quantitative testing of flavonoid and tannin compounds and create an inhibition zone produced by antimicrobial activity of the extract of star anise on Staphylococcus aureus. The data of this research are presented in the form of tables, figures and analyzed descriptively. The results showed that the extract contained flavonoid compounds of 0.106% and tannins of 1.018%. The extract of star anise can inhibit Staphylococcus aureus at a concentration of 40% with an average 7.03 mm inhibition zone.

PENGARUH PERBANDINGAN JUMLAH TEPUNG KETAN DENGAN LIDAH BUAYA (Aloe Barbandesis Miller) TERHADAP KARAKTERISTIK DODOL LIDAH BUAYA I Gusti Ngurah Antawinarya; Imacullata Subarjiati; I Gst. Ngr. Agung
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 2 No 1 (2013): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (188.252 KB)

The aims of this research are to determine the effects of comparison between the amount ofsticky rice flour with aloe on the characteristics of dodol and to find the right comparison between theamount of sticky rice flour and aloe to produce dodol with the best characteristics. The research designused is randomized group design with comparison between the amount of sticky rice flour and aloerespectively as follows: 100%: 0%, 85%:15%, 70%:30%, 55%:45%, and 40%:60%. The result wasrepeated three times producing 15 units of the experiment and the data was analyzed by varianceanalysis. If there was impact on the research, the analysis will be followed by Duncan’s test.The result of the research showed that comparison between the amount of sticky rice flour andaloe had significance effects on the content of water, dust, fat, protein, total sugar, antioxydantcapacity, colour, aroma, taste, texture and overall acceptance. The best characteristics of dodol aloewas found on comparison between 40% sticky rice flour and 60% for aloe with the folowing criteria :water content 17,89%, ast content 0,53%, 11, 47%, fat content, protein content 7,34%, total sugar45,80%, power antioxydant 50, 62%, texture elastic and overall acceptance is like.Keyword : sticky rice flour, aloe, dodol.

KEMAMPUAN DAYA HAMBAT EKSTRAK DAUN PEGAGAN (Centella asiatica (L.) Urban) TERHADAP PERTUMBUHAN Escherichia coli ATCC 8739 Tanzila Agvadila; Putu Ari Sandhi W; Ni Nyoman Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 6 No 2 (2017): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (202.749 KB)

This study aims to determine the inhibition of leaf extract of pegagan (Centellla asiatica (L.) Urban) on the growth of Escherichia coli ATCC 8739 and to know its best contact time which can inhibit the growth of Escheriachia coli ATCC 8739 bacteria. The experimental metode was used in this research with consisting of 4 level in 0 hours, 6 hours, 12 hours and 24 hours. Data of research result presented in table and picture form. The data obtained were analyzed using descriptive analysis. The results showed that pegagan leaf extract contain flavonoids, tannins and saponins. Based on quantitative analysis pegagan leaf extract obtained flavonoids of 0.09% and tannin of 0.10%. Leaf extract of pegagan can inhibit the growth of Escherichia coli ATCC 8739 but less than one log cycle and contact time of pegagan extract with Escherichia coli most precisely is 12 hours with decrease of bacteria equal to 1.3 x 101 and 40.62% of bacteria test.

PEMANFAATAN ANGKAK SEBAGAI PEWARNA ALAMI DAN ANTIOKSIDAN PADA SOSIS IKAN KEMBUNG (Rastrelliger kanagurta L.) Justicia Febi Estermaria Pandiangan; I Nengah Kencana Putra; I Desak Putu Kartika Pratiwi
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 2 (2019): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

This research was conducted to identify the effect of adding angkak on the color, antioxidant content, change the number of TBA sausage for six days of storage, sensory’s characteristic of mackerel fish sausage, and to identify the right percentage to adds angkak can improve the color, antioxidant content, and change the number of TBA for six days of storage, and sensory’s characterisctic of mackerel fish sausage. The experimental design used was a completely randomized design (CRD). Treatment factor was consist of six concentrations: 0%, 0,5%, 1%, 1,5%, 2%, and 2,5%. Each treatment had three replications so that obtained 18 units of trial. Observations were made on intensity of colour, antioxidant capacity, number of TBA, and organoleptic characteristics (hedonic test and scoring test). Data were analyzed by One-Way Analysis of Variance at level of 1% and 5% and continued by Duncan. The addition of angkak has affected very significant on color intensity, antioxidant capacity, number of TBA, color, taste, and overall acceptance, also significant on texture of mackerel fish sausage. On the others hand, it has not affected on flavor of mackerel fish sausage. The right concentration is obtained from the use of 1 % angkak. It has L*’s score 31,71; a*’s score 21,10; b*’s score 21,13; antioxidant capacity 53,37 mg GAEAC/kg; number of TBA for the 6th day 0,31 g malonaldehide/kg, color rather faded red and rather liked, flavor rather liked, texture liked, taste bitter weak and liked, and overall acceptance liked.

PENGARUH LAMA FERMENTASI KEDELAI TERHADAP KARAKTERISTIK SERE KEDELE Eka Jana Walianingsih; AAGN Anom Jambe; Dewa Gde Mayun Permana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 5 No 1 (2016): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (138.08 KB)

This study was aimed to determine the effect of soybean fermentation time for producing the best characteristics of sere kedele. The Completely Randomized Design (CRD) was used for analysis the data resulted by 5 period of fermentation time (12, 18, 24, 30 and 36 h) as a treatment with 3 repetition. The results showed that fermentation time was significantly effected (P<0,05) to water, protein, fat, and carbohydrate content, except to ash content, and all sensory properties of sere kedele (color, taste, flavor, texture, and overall acceptance). The best characteristic of sere kedele was obtained by fermentation for 30 hours, with 9.07% of moisture content, 5.42% of ash content, 28.25% of protein content, 26.29% of fat content, and 30.97% of carbohydrate levels and sensory properties were 5.40 (rather like) for color, 5.40 (rather like) for aroma, 5.70 (like) for sense, 5.15 (rather like) for texture and overall acceptance of 5.20 (rather like) based on proximate analysis (water, ash, protein, fat, carbohydrate) and sensory properties.

VIABILITAS Lactobacillus sp F213 PADA BERBAGAI MINUMAN SARI BUAH PROBIOTIK SELAMA PENYIMPANAN Agnes Prina Rini; Komang Ayu Nocianitri; Ni Made Indri Hapsari
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 4 (2019): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Lactobacillus sp F213 (LbF213) is a lactic acid bacterium isolated from a healthy baby feces, which has been proven as a probiotic bacteria because it is resistant to low pH, bile salts, digestive enzymes, able to aggregate, attach and colonize the intestine, and interact against E. coli. This study aims to determine the viability of probiotic bacteria LbF213 on various juices during storage. The fruits used in this study were soursop, tamarillo, orange, and pomello. This study used a descriptive comparative method experimental design. The variables observed were total LAB, total sugar, total acid, and pH tested every 3 days from the 1st day to the 12th day in the cold storage. The results showed that the total LAB of LbF213 in tamarillo juice during 12 days of storage tend to be constant compared to soursop, orange, and grapefruit juice whereas total LAB, from the first day of storage was 1.37x106 CFU/ml to 12th day of storage was 1.81x106 CFU / ml with a total sugar value 3.13%, total acid value 1.22%, and pH 3.95. Keywords: fruit juice, Lactobacillus sp F123, cold storage

PEMANFAATAN AMPAS KELAPA SEBAGAI BAHAN PANGAN SUMBER SERAT DALAM PEMBUATAN COOKIES UBI JALAR UNGU (Utilization of Coconut Pulp as fiber source in Purple Sweet Potato Cookies) Ema Niga Wardani; I Made Sugitha; I Desak Putu Kartika Pratiwi
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 5 No 2 (2016): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (205.694 KB)

Coconut pulp is a byproduct of coconut milk product. Coconut pulp can be processed into coconut flour that used as raw materials of purple sweet potato cookies. The purpose of this research is to observe the ratio effect of purple sweet potato flour and coconut flour to produce the best characteristics of purple sweet potato cookies. This research used completely randomize design with purple sweet potato flour and coconut flour ratio 100:0, 90:10, 80:20, 70:30, 60:40, 50:50. Treatment was repeated three times to obtain 18 units experiment. The anova used to analysis of the data and followed by DMRT if there are significant effect. The best result of the research was produced by the ratio of 90:10 for purple sweet potato flour and coconut flour that contain of water 2,87%, ash 1,43%, fat 46,58%, protein 2,88%, carbohydrate 46,24%, crude fiber 7,69%, colour was purple (4,00), texture was crispy (4,07), flavour was rather like (5,40), taste was like (5,53), and overall acceptance was rather like (5,40).

IDENTIFIKASI SENYAWA FITOKIMIA DAN AKTIVITAS ANTIOKSIDAN EKSTRAK KASAR DAUN PEPE Dewa Gede Eka Prayoga; Komang Ayu Nocianitri; Ni Nyoman Puspawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 2 (2019): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

This research was conducted to identify the phytochemical compounds and antioxidant activity of pepe leaves (Gymnema reticulatum Br.) crude extract in various solvent types. The experimental design used in this research was a completely randomized design with solvent type treatments consisting of 5 types : aquadest, ethyl acetate 96%, acetone 70%, ethanol 70%, and methanol 95%. The treatment was repeated three times, so that 15 experimental units were obtained. Qualitative data obtained in this research were displayed with tables, while quantitative data were analyzed by variance and if the treatment had a significant effect, then followed by Duncan's test. The results showed that the treatment of solvent types affected phytochemical compounds that was extracted from pepe leaves and had a significant effect (P<0.01) on yield, total phenol, total flavonoids, and antioxidant activity. The best results showed that 70% acetone solvents were able to extract phytochemical compounds from alkaloids, saponins, phenols, flavonoids, and steroids in the form of sterols and had the highest antioxidant activity based on 62.06% free radical inhibition percentage with IC50 values of 200.775 mg/L, yield 32.35%, total phenol 36.14 mgGAE/g extract, and total flavonoids 50.37 mgQE/g extract.

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I Desak Putu Kartika Pratiwi

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itepa@unud.ac.id

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+6281805636209

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Program Studi Ilmu Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana

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