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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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APLIKASI TEPUNG UBI JALAR UNGU TERMODIFIKASI PADA PEMBUATAN BOLU I Wayan Wirakerti Nugraha; Anak Agung GN Anom Jambe; I Gusti Ayu Ekawati
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 4 No 2 (2015): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

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Abstract

Research on application of purple sweet potato modified flour in cake making aims to obtain the optimum concentration of the use of purple sweet potato modified flour, which the resulting the best characteristics of cake. The experimental design used in this study was a randomized block design, with concentration of purple sweet potato modified flour as follows: 0%, 25%, 50%, 75%, and 100%. Treatment was repeated three times to obtain 15 units experiment. The study states that a concentration of 75% purple sweet potato modified flour has taked a cake with the best characteristics with swelling was 36,90%, moisture content was 29,21%, ash content was 1,79%, fat content was 16,19%, protein content was 9,13%, carbohydrate was 43,68%, anthocyanin total was 0,63 mg/100g, the antioxidant activity was 61,57%, color was liked, flavour was liked, texture was rather like, taste was liked, and overall acceptance was liked.
PENGARUH PERBANDINGAN TEPUNG UBI JALAR UNGU DAN TEPUNG KEDELAI TERHADAP KARAKTERISTIK COOKIES Putu Andi Sri Utami; I Made Sugitha; Ni Made Indri Hapsari Arihantana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 3 (2018): 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 (168.731 KB) | DOI: 10.24843/itepa.2018.v07.i03.p01

Abstract

This study aims to determine the effect of purple sweet potato flour and soybean flour to the characteristics of cookies produced and the ratio of purple sweet potato flour and soybean flour so that it can produce cookies with the best characteristics. The experimental design used was Completely Randomized Design with the ratio of purple sweet potato flour and soybean flour which consists of 6 levels: 100%:0%; 90%:10%; 80%:20%; 70%:30%; 60%:40%; and 50%:50%. The treatment was repeated 3 times to obtain 18 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with The Duncan Multiple Range Test. The research showed that 70% of purple sweet potato flour with 30% of soybean flour produced the best cookies with characteristics of water content 3.37%, ash content 1.43%, protein content 12.73%, lipid content 24.89%, carbohydrate content 57.58%, antioxidant activity 10.09%, color rather liked, rather liked and very crispy texture, taste liked, aroma liked, and overall acceptance liked.
PENGARUH JENIS RAGI PADA FERMENTASI KAKAO TERHADAP KARAKTERISTIK CUKA KAKAO Nur Wienda Permata Wulandari; Dewa Gde Mayun Permana; Agus Selamet Duniaji
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 3 (2019): 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 (259.344 KB) | DOI: 10.24843/itepa.2019.v08.i03.p11

Abstract

This research was aimed to determine the effect type of “ragi” on the fermentation process of cocoa and to determine type of “ragi” that can produce vinegar with the best characteristics. This research used Randomized Block Design (RBD) with four types treatment of “ragi”, these are: without the addition of “ragi”, addition of bread yeast, addition of “tape ragi”, and addition of combination “ragi”. “Ragi” additions were carried out as much as 1% in each treatment. This research was repeated three times, resulting in 12 experimental units. The data was analyzed with Anova test and continued with Duncan test if the treatment had a significant effect (P<0.05) on the observed variable. This research showed that the treatment fermentation addition of tape ragi was the best treatment with characteristic 5.05 pH, 0.88% total acid, 3.33% total soluble solids, 0.59% total sugar and 0% alcohol. Keyword: cocoa, ragi, vinegar, fermentation
PENGARUH PENAMBAHAN BEKATUL BERAS MERAH TERHADAP SIFAT FISIK, KIMIA, DAN SENSORIS ES KRIM Fransiska Ni Made Lisdyareni; I Wayan Rai Widarta; I Made Sugitha
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 (225.492 KB)

Abstract

Milk is a food that is consumed by people around the world. Some dairy products that were encountered include ice cream, yogurt, butter, cheese, and others. Ice cream is one type of food that is highly preferred by consumers all ages. The addition of red rice bran is the manufacture of ice cream expected to equip the nutritional content of ice cream, particularly fiber and antioxidants. This research is aimed to determine the effect of red rice bran on physical, chemical, and sensory evaluation of the ice cream. This research used a completely randomized design (CRD) by treatment with the addition of red rice bran (0%, 1,5%, 3%, 4,5%, and 6%) were repeated three times. Data were analyzed by analysis of variance and continued with Duncan’s Multiple Range Test. The result of research showed that the addition of 1,5% red rice bran is the best treatment that gave average value of protein content 2,23%, fat 15,66%, total solid 44,78%, crude fiber content 1,44%, IC50 0,34 g/kg, overrun 72,85%, resistance 17,79 minutes/10 gram, aroma score rather typical milk, hedonic aroma rather like, color score chocolate of white, color hedonic rather like, texture rather like, flavor score rather sweet, hedonic flavor like, and overall acceptance rather like.
PENGARUH KONSENTRASI ETANOL TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK RIMPANG ILALANG (Imperata cylindrica (L) Beauv.) PADA EKSTRAKSI MENGGUNAKAN GELOMBANG ULTRASONIK Corry Permatasari Suhendra; I Wayan Rai Widarta; Anak Agung Istri Sri Wiadnyani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 1 (2019): 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 (207.269 KB) | DOI: 10.24843/itepa.2019.v08.i01.p04

Abstract

This research porpose to determine the appropiate concentration of ethanol to obtain the highest antioxidant activity of cogon grass rhizome (Imperata cylindrica (Linn.) Beuv.) extract using ultrasonic wave. This research used a completely randomized design method with the treatment of concentration ethanol which consisted of six levels : 40, 50, 60,70, 80 and 90%. The whole treatment was repeated three times to obtain 18 units of the experiment. The data were analyzed by ANOVA, if the treatment showed the influenced then it continued by Duncan test. The result showed that the best treatment is using ethanol 70% with characteristic extract : yield was 14.13%, total phenolic was 129.57 mgGAE (Gallic Acid Equivalent)/g extract, total flavonoid was 90.91 mgQE (Quercetin Equivalent)/g extract and antioxidant activity was 56.03% with the IC50 value 0.098 mg/ml
PENGARUH SUBSTITUSI TEPUNG BERAS DENGAN UBI JALAR UNGU TERHADAP KARAKTERISTIK “KLEPON” YANG DIHASILKAN Debora Febrina Sari; I Made Sugitha; AAI Sri Wiadnyani
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 (46.378 KB)

Abstract

The aim of this research was to determine the effect of the substitution between rice flour withpurple sweet potato to characteristics of “klepon” and to determine the best comparison to produce thebest characteristics of “klepon”. The design of research was Randomized Block Design. Ratio of riceflour and purple sweet potato were : 100% : 0%, 90% : 10%, 80%: 20%, 70% : 30%, 60% : 40%, 50%: 50%, respectively. The treatments were replicated three times. Data were analyzed with ANOVAand if the was treatment effect on the observed variables, further analyzed by Duncan’s test. The bestcharacteristics of “klepon” was indicated by application of ratio of rice flour 60% : purple sweetpotato 40%. The following criteria water content 24,25 (% wb); ash 0,56 (% wb); protein 2,48 (%wb); fat 1,34 (% wb); carbohydrate 71,37 (% wb); and anthocyanin 0,08%, while the sensoryevaluation criteria normal color, normal texture, normal aroma, taste rather liked, dan the overallacceptance criteria rather liked
COVER, EDITORIAL TEAM, DAFTAR ISI Editorial Team ITEPA
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 6 No 1 (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 (342.549 KB)

Abstract

PENGARUH JENIS ASAM DAN pH PELARUT TERHADAP KARAKTERISTIK PEKTIN DARI KULIT LEMON (Citrus limon) Ni Kadek Yuli Kesuma; I Wayan Rai Widarta; I Dewa Gede Mayun Permana
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (192.562 KB) | DOI: 10.24843/itepa.2018.v07.i04.p06

Abstract

This research was conducted with the aim to know the influence of acid and solvent pH on the extraction of pectin from lemon peel and find the right kind of acid and solvent pH to produce pektin of lemon peel with the best characteristics. The experimental design used in this research was a factorial Completely Randomized Design (CRD), which consisted of two factors. The first factor was a type of acid consisting of chloride acid and citric acid. The second factor was a solvent pH consisting of a pH 1,5; 2; 2,5 and 3. All treatments were repeated twice to obtain 16 units of experiments. The data were analyzed with analysis of variance and followed by Duncan test. The best results showed that extraction using chloride acid and pH of solvent 1,5 resulted in 22,35% of pectin yield, 11, 55% of water content, 22,11% of ash content, 1052,47% of equivalent weight, 10,81% of methoxyl content, 78,07% of galacturonic content, and 78,58% of esterification degree.
ISOLASI DAN IDENTIFIKASI KAPANG PADA KACANG TANAH (Arachis hypogaea L.) YANG DIJUAL DI BEBERAPA PASAR TRADISIONAL DI PROVINSI BALI I Made Kartana; Ni Wayan Wisaniyasa; Agus Selamet Duniaji
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 (229.256 KB)

Abstract

The aims of this study are to determine the contamination of fungi in peanuts, to find out whatkinds of fungi that contaminated of peanuts, and to know the populations of each kind of fungi inpeanuts are sold in some traditional markets in the province of Bali. This research used descriptiveanalysis where displaying the results of the study in the form of images and tables. The sampling wasQuota Sampling method by taking samples at several largest traditional markets in the province ofBali. The number of samples required 36 samples of local varieties peanut and 36 samples of rabbitvarieties peanut which taken from some of traditional markets in the province of Bali. Samples wereisolated using a PDA (Potato Dextro Agar). The incubation period of 5 days (120 hours) at roomtemperature (29 ° C). The identification and the purification were done until get the pure result withPDA (Potato Dextro Agar). The result showed that rabbit varieties peanut 80.56% were contaminatedby fungi, while, 19.44% of rabbit varieties peanut were not contaminated. Whereas, the result of localvarieties peanut 66.67% were contaminated and 33.33% were not contaminated by fungi. Each ofrabbit varieties peanut and local varieties peanut was contaminated by four kinds of fungi such as:Aspergillus Niger, Aspergillus flavus, Aspergillus parasiticus, Penicillium sp
PENGARUH pH EKSTRAKSI TERHADAP RENDEMEN, SIFAT FISIKO-KIMIA DAN FUNGSIONAL KONSENTRAT PROTEIN KACANG GUDE (Cajanus cajan (L.) Millsp.) Hesti Pratiwi; Ni Luh Ari Yusasrini; I Nengah Kencana Putra
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (220.575 KB) | DOI: 10.24843/itepa.2018.v07.i01.p01

Abstract

The purpose of this research are to know the effect of pH extraction on yield, physico-chemical and functional properties of pigeon pea protein concentrate, and also to know the appropriate pH extraction to obtain the best yield and properties of pigeon pea protein concentrate. The research was using Randomized Complete Design with pH extraction treatment which consist of five levels were 9; 9,5; 10; 10,5; and 11. The parameters were observed consist of yield, physical properties (lightness), chemical properties (protein and moisture), and protein’s functional properties (water holding capacity, oil holding capacity, emulsion capacity and stability, and foaming capacity and stability). The result showed that pH extraction gave a significant effect to protein and moisture, and gave very significant effect to yield, lightness (L), water holding capacity, oil holding capacity, emulsion capacity, emulsion stability, foaming capacity and foaming stability of pigeon pea protein concentrate. The best properties of protein concentrate was found at sample which treatment of pH 10 with a yield 17,29% (db), lightness (L) 18,84, protein 86,15% (db), moisture 7,96% (db), water holding capacity 1,96 ml H2O/g solid, oil holding capacity 2,62 ml oil/g solid, emulsion capacity 54,67%, emulsion stability 54,83%, foaming capacity 100%, and foaming stability 38,19%.

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