cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
I Desak Putu Kartika Pratiwi
Contact Email
itepa@unud.ac.id
Phone
+6281805636209
Journal Mail Official
itepa@unud.ac.id
Editorial Address
Program Studi Ilmu Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana
Location
Kota denpasar,
Bali
INDONESIA
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
 7   8   9   10   11 
PERUBAHAN KANDUNGAN NUTRISI ASPARAGUS HIJAU (Asparagus officinalis L.) SELAMA PENYIMPANAN PADA SUHU DINGIN I Nyoman Yana Putra Swija; I Made Sugitha; Luh Putu Trisna Darmayanti
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 4 No 1 (2015): 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

Abstract

The aim of this study was to determine changes nutrients content of green Asparagus (Asparagus officinalis L.) from Pelaga village at the time of harvest and during storage at cold temperatures. Completely Randomized Design (CRD) with single factor was used in this research. The factor was days of storage which consist of 9 level i.e.: 0, 3, 5, 7, 9, 11, 13, 15, and 17 days. The treatment repeated four times. The variables observed were moisture, ash, vitamin C, crude fiber, and sensory analysis (texture, visibility and overall acceptance). The result showed that the nutrition content of green asparagus decreased during storage 17 days. The decline occurred in the moisture content (93.90% (w / w) - 92.66% (w / w)), vitamin C (16.81 mg/100 g - 9.15 mg/100 g), crude fiber (2.03% - 0.29%) and sensory characteristics. Increasingly green asparagus stored, further decreased the nutritional content, as well as sensory characteristics. Green asparagus sensory is still acceptable for up to 9 days storage with water content of 93.12% w / w, ash content of 0.66%, vitamin C was 13.48 mg/100 g, and crude fiber by 0.57%.
PENGARUH PENAMBAHAN KARAGENAN TERHADAP KARAKTERISTIK PERMEN JELLY KULIT ANGGUR HITAM (VITIS VINIFERA) Luh Dian Rna Fajarini; I Gusti Ayu Ekawati; Putu Timur Ina
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 2 (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 (201.226 KB) | DOI: 10.24843/itepa.2018.v07.i02.p05

Abstract

This study aims to determine the effect of thecarrageenan on the characteristics of grape skins jelly candy and to find the right carrageenan concentration to produce jelly candy with the best characteristics. The experimental design used was randomized block design by treatment with carrageenan concentration of 1.0%, 1.5%, 2.0%, 2.5%, 3.0% and 3.5%. The treatment was repeated as many as 3 repetitions then obtained 18 units of the experiment, the data obtained from the result research were analyzed by variance and if the treatment had an effect on the variable then continued with Duncan test. The results showed that the addition of carrageenan with a concentration of 2.0% was the best characteristic of grape skins jelly candy with 18.01%moisture content, 0.82%ash content, 2.62 mg/100g anthocyanin, 16.07% sugar reduction content, color liked, flavor grape skins medium and liked, texture very chewy and liked, strong sweet taste and rather liked and overall acceptance liked.
PENGARUH PENAMBAHAN EKSTRAK KULIT BUAH MANGGIS (Garcinia mangostana L.) TERHADAP KARAKTERISTIK JELLY DRINK Nada Ulfa; Ni Luh Ari Yusasrini; Putu Timur Ina
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 (220.165 KB) | DOI: 10.24843/itepa.2019.v08.i03.p07

Abstract

This research aimed was to identify the effect of mangosteen skin extract addition towards the characteristics of jelly drink and also to identify the precise of jelly drink with the best characteristics. This reseach used Completely Randomized Design (CRD) with the treatment of adding mangosteen skin which consists of six levels; 10g, 20g, 30g, 40g, 50g, 60g. Each treatment was repeated 3 times, so it resulted in 18 experimental units. The data were then analyzed with the Analysis of Variance method and if the treatment had an effect on the variable, the Duncan test was performed. The results showed that mangosteen skin extract siginificantly affected the level of vitamin C, antioxidant activity, hedonic (color and overall acceptance), scor (color and taste), Non significant effect to taste and the overall acceptance of mangosteen skin extract jelly drink. The addition of 60g mangosteen skin resulted in the best characteristic according the following criteria: 54;85 mg AAE/g vitamin C, 96;81% antioxidant activity, red color and liked, texture liked, taste netral and rather tight, and overall acceptance liked. Keyword: mangosteen skin, jelly drink, characteristics, antioxidant
PENGARUH LAMA PERENDAMAN SORGUM MANIS (Sorghum biocolor(L) Moench) DAN KONSENTRASI PENAMBAHAN KACANG TUNGGAK (Vigna unguiculata,(L) Walp) TERHADAP KARAKTERISTIK JAJA BANTAL Ni Luh Putu Evi Cahyani P; Ni Made Yusa; I Ketut Suter
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 (219.85 KB)

Abstract

This research is aimed o determine the effect of sweet sorghum immersion and cowpea concentration to jaja bantal characteristics. This research divied into two steps. At the fisrt step, sweet sorghum soaked in 4 treatment immersion time i.e 30,60,90, and 120 minutes were repeated 3 times. At this step, sensory’s score of the taste, colour, aroma, texture, and overall acceptance. Sweet sorghum with the best sensory’s score was continued into the second step. At the second step, sweet sorghum with the best sensory’s score added cowpea in making jaja bantal with 4 variant of concentration i.e 0, 0,06, 0,12, and 0,18% were repeated 3 times. Data were analyzed by analysis of variance and if there was a treatment effect on the observed parameters, then followed by duncan test. The best treatment showed 0,18% concentration of cowpea with water content 51,14%, ash content 3,32%, fat content 7,18%, protein content 8,48%, carbohydrate content 29,88% antioxidant capacity 2,58 (ppm), tanin 5,43 (ppm) and the best organoleptic second steps by 0,18 % concentration of cowpea with taste, colour, aroma, texture, and overall acceptance that liked by the panelist.
PENGARUH KONSENTRASI ASAM SITRAT DAN GULA TERHADAP KARAKTERISTIK JELI TERUNG BELANDA Bonar Cius Sinaga; Imaculata S; I Ketut Suter
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 (58.61 KB)

Abstract

This study aimed to determine the concentration of citric acid and sugar to produce jellytamarillo with the best characteristics. Experimental design used was Randomized Block Designfactorial with factors I is the concentration of citric acid that consists of four levels; 1. 0% (w/v)concentration of citric acid from volume of friut juice, 2. 2 % (w/v) concentration of citric acid fromvolume of fruit juce, 3. 4 % (w/v) concentration of citric acid from volume of fruit juice, 4. 6 %citric acid (w/v) concentration of citric acid from volume of fruit juice and the second factor is theconcentration of sugar that consists of three levels such as: 1. the sugar concentration of 45 g in 45ml of fruit juice, 2. 55 g in 45 ml of fruit juice, 3. 65 g in 45 ml of fruit juice. The treatment wasrepeated 2 times to obtained 24 units of the experiment and the data were analyzed by analysis ofvariance. If there is any effect of the treatment, the analysis followed by Duncan's Multiple RangeTest. The results showed that the treatment of the interaction between citric acid and sugar very realeffect on the moisture content, anthocyanin content, total sugars, and total dissolved solids, whilethe treatment of acid concentration was highly significant to the degree of acidity (pH) and citricacid and sugar treatment had no effect significant effect on the color, texture, aroma, flavor, overallacceptance. Treatment concentration of citric acid 2% of the volume of fruit juice and sugar 65 g in45 ml of fruit juice produces jelly with the best characteristics with the criteria: water content of65.60% w / w, 0.42 mg/100g anthocyanin content, total sugar 31.31%, 2.75 pH, total dissolvedsolids 17.10 oBrix, color rather like, chewy texture, aroma rather like, flavor rather like and overallacceptance rather like
COVER, EDITORIAL TEAM, DAFTAR ISI Editorial Team ITEPA
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 (1010.918 KB)

Abstract

PENGARUH PERBANDINGAN TERIGU DAN BEKATUL BERAS MERAH TERHADAP KARAKTERISTIK MIE KERING Ni Komang Sri Budihartini; I Dewa Gede Mayun Permana; Putu Timur Ina
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 (187.244 KB) | DOI: 10.24843/itepa.2018.v07.i04.p02

Abstract

The purpose of study were to find the optimum ratio of wheat flour with red rice bran to produce the best characteristics of dry noodle. The Completely Randomized Design was used in the research with treatment that is the ratio of flour with red rice bran which consist of 6 levels: 100%:0%; 95%:5%; 90%:10%; 85%:15%; 80%:20%; 75%:25%. 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 Duncan Multiple Range Test (DMRT) test. The ratio of flour to red rice bran significantly influenced moisture, ash , fat, protein, carbohydrate, curde fiber content, inhibitor concentration (IC50), water absorption, color (scoring test), flavor (hedonic test), texture (hedonic test and scoring), taste (hedonic test) as well as overall acceptance (hedonic test) dry noodle.The ratio of wheat flour and red rice bran flour (80%:20%) produces dry noodle with the best characteristics namely: 10.67% moisture content, ash content 2.91%, 1.09% fat content, 13.52% protein content, 71.80 % carbohydrate content, 4.15% crude fiber content, IC50 149.35 mg/ml, water absorption 223.23%, dark red color and rather liked color, rather liked flavor, elastic and rather liked texture, rather liked taste and rather liked overall acceptability.
FORMULASI TERIGU DAN TEPUNG KELADI PADA PEMBUATAN ROTI TAWAR I Gusti Putu Bayu Bramtarades; I Nengah Kencana Putra; Ni Nyoman Puspawati
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 (64.785 KB)

Abstract

This research aims to investigate the effect of formulations of wheat and cocoyam flour usedin bread making and to know the comparison of wheat and cocoyam flour that produce bread withgood characteristics. This research used Randomized Block Design with a comparisons of wheat andcocoyam flour as follows: 100% : 0%, 95% : 5%, 90% : 10%, 85% : 15%, 80% : 20%, 75 % : 25%and 70% : 30%. The treatments was repeated twice, so there were 14 experiment units. The data wasanalyzed by analysis of variance, if there were significant effects then followed by Duncan's test.Result of the research shown that formulation of wheat and cocoyam flour on the bread making hadsignificant effects on bread volume, water content, ash content, crude fiber content, protein content, fatcontent, flavor, color, texture and overall acceptance, but had not significant effects on taste and poresuniformity of the bread. The formulation of 85% wheat and 15% cocoyam flour, produced bread withgood characteristics by: swelling degree of 129.87%; water content of 32.13%, ash content of 1.43%,protein content of 16.42%, fat content of 10.09%, crude fiber content of 6.33%, carbohydrate contentof 39.92%, pores uniformity of bread was mostly uniform, color was mostly liked, flavor was mostlyliked, taste was mostly liked, texture was mostly liked, and overall acceptance was mostly liked.
PENGARUH PERBANDINGAN TERIGU DENGAN PUREE LABU KUNING (Cucurbita moschata ex. Poir) TERHADAP KARAKTERISTIK KUE LUMPUR Vennyta Agustin; I Made Sugitha; Putu Ari Sandhi W
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 (218.508 KB)

Abstract

The research aims to determine the effect of the comparison ofwheat flour with pumpkin (Cucurbita moschata ex. Poir) puree on the characteristics of “kue lumpur” and to determine the right ratio of pumpkin puree and wheat flour to produce “kue lumpur” with the best characteristics. The research using Completely Randomized Design with 5 treatments of ratio between pumpkin puree with wheat flour, namely : 100% wheat flour and 0% pumpkin puree, 90% wheat flour and 10% pumpkin puree, 80% wheat flour and 20% pumpkin puree, 70% wheat flour and 30% pumpkin puree, and 60% wheat flour and 40% pumpkin puree. Each treatment was repeated three times to obtain 15 experimental units. Data being acquired would be analyzed with variance analysis and if there was an effect to the variables being examined, then it would be continued with Duncan test. The result of research showed that the ratio of 70% wheat flour and 30% pumpkin puree resulted in the best “kue lumpur” characteristic with 43,33% water content, 0,70% ash, 3,88% protein, 28,67% fat, 23,42% carbohydrate, and 142,21 ?g/gbeta carotene. For sensory evaluation, thecolor scoring (yellow rather orange), color hedonic (like), flavor scoring (rather typical pumpkin), flavor hedonic (like), texture scoring (soft), texture hedonic (like), taste scoring (typical pumpkin), taste hedonic (like) and overall acceptance (like).
PENGARUH PERBANDINGAN TEPUNG BERAS HITAM (Oryza sativa L. indica) DENGAN TERIGU TERHADAP KARAKTERISTIK BAKPAO Rizky Rahmat Hidayat; I Made Sugitha; Anak Agung Istri Sri Wiadnyani
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (183.965 KB) | DOI: 10.24843/itepa.2019.v08.i02.p11

Abstract

The purpose of study was to find the optimum ratio of black rice flour (Oryza sativa L. indica) with wheat to produce bakpao with the best characteristics. The Randomized Block Design (RBD) was used in the research with treatment that is the ratio of black rice flour with wheat which consist of 6 levels: 0%:100%, 5%:95%, 10%:90%, 15%:85%, 20%:80%, 25%:75%. 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 Duncan Multiple Range Test (DMRT) test. The ratio of black rice flour to wheat had significant effect to protein content, fat content, IC50, texture, color (hedonic and scoring), texture (hedonic), taste (scoring) and overall acceptance (hedonic). Not Significant effect to moisture content, ash content, carbohydrate content, crude fiber content, texture (scoring) and taste (hedonic). The ratio of black rice flour and wheat (10%:90%) produces bakpao with the best characteristics namely: 37.44% moisture content, 0.85% ash content, 7.46% protein content, 6.10% fat content, 48.15% carbohydrate content, 2.42% crude fiber content, swelling power 52.41%, IC50 41,48 g/100g, texture 9.87 N/mm, grey color, rather soft texture, tasted rather like black rice, rather liked color and flavor, liked texture, taste and overall acceptability.

Page 9 of 47 | Total Record : 467

 7   8   9   10   11 

Filter by Year

2012 2024


Reset
Filter By Issues
All Issue Vol 13 No 2 (2024): Jurnal ITEPA Vol 13 No 1 (2024): Jurnal ITEPA Vol 12 No 4 (2023): Jurnal ITEPA Vol 12 No 3 (2023): Jurnal ITEPA Vol 12 No 2 (2023): Jurnal ITEPA Vol 12 No 1 (2023): Jurnal ITEPA Vol 11 No 4 (2022): Jurnal ITEPA Vol 11 No 3 (2022): Jurnal ITEPA Vol 11 No 2 (2022): Jurnal ITEPA Vol 11 No 1 (2022): Jurnal ITEPA Vol 10 No 4 (2021): Jurnal ITEPA Vol 10 No 3 (2021): Jurnal ITEPA Vol 10 No 2 (2021): Jurnal ITEPA Vol 10 No 1 (2021): Jurnal ITEPA Vol 9 No 4 (2020): Jurnal ITEPA Vol 9 No 3 (2020): Jurnal ITEPA Vol 9 No 2 (2020): Jurnal ITEPA Vol 9 No 1 (2020): Jurnal ITEPA Vol 8 No 4 (2019): Jurnal ITEPA Vol 8 No 3 (2019): Jurnal ITEPA Vol 8 No 2 (2019): Jurnal ITEPA Vol 8 No 1 (2019): Jurnal ITEPA Vol 7 No 4 (2018): Jurnal ITEPA Vol 7 No 3 (2018): Jurnal ITEPA Vol 7 No 2 (2018): Jurnal ITEPA Vol 7 No 1 (2018): Jurnal ITEPA Vol 6 No 2 (2017): Jurnal ITEPA Vol 6 No 1 (2017): Jurnal ITEPA Vol 5 No 2 (2016): Jurnal ITEPA Vol 5 No 1 (2016): Jurnal ITEPA Vol 4 No 2 (2015): Jurnal ITEPA Vol 4 No 1 (2015): Jurnal ITEPA Vol 2 No 1 (2013): Jurnal ITEPA Vol 1 No 1 (2012): Jurnal ITEPA More Issue