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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 329 Documents
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KAJIAN KARAKTERISTIK LAWAR BONGGOL PISANG (Musa sp) Ni Nyoman Tribuana Komalasari; I Ketut Suter; Luh Putu Trisna Darmayanti
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

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Abstract

This study aims to gather information of various banana corm effects to the characteristics of lawar. The RBD with single factor was used in this reseach. The type of banana corm used as a treatment that, consist of 6 level ie :raja banana corm, susu banana corm, kepok banana corm, emas banana corm, klutuk banana corm, and muli banana corm. Each treatment was repeated three times to obtain 18 experimental units. The variable observed were : proximate analysis (moisture, ash, protein, fat, carbohydrate), crude fiber, tannin, and sensory analysis ( color, aroma, texture, flavor and over all acceptance).  The data ware analysed by ANOVA test with a 5% significant level. If there was impact on the research, the analysis would be followed by Duncan's Multiple Range Test (DMRT). The results showed the use of various of banana corm give the significant effect to characteristics of lawarie : proximate, crude fiber, tannin, and sensory properties. The best characteristics of lawar banana corm is resulted by klutuk banana corm (B5) which has moisture content 71.21%, ash 1.82%, protein 3.83%, fat 13.63%, carbohydrate 5.14%, crude fiber 10.33%, and tannin 0.28%. Sensory properties   color 5.7 (like), flavor 5.2 (a bit like), the texture 6.0 (like), taste 5.5 (rather like), and 6.2 overall acceptance (like).
PENGARUH RASIO TAPIOKA DENGAN RUMPUT LAUT Gracilaria sp. TERHADAP KARAKTERISTIK SOSIS IKAN LEMURU Qurotul Ilma Yaske E.; Ni Made Yusa; Ni Luh Ariyusasrini
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

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Abstract

This research was conducted to determine the effect ratio of tapioca and Gracilaria sp. to make the best characteristics of sardinella fish sausage. The research was using completely randomized design with ratio of tapioca and Gracilaria sp. as the treatment which consists of six levels, there were 100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 80% : 20%, 0% : 100%. The observed parameters were water content, ash content, protein content, lipid content, carbohydrate content, crude fiber content, and sensory characteristics such as color, flavor, taste, texture, and overall acceptance. The results showed that the treatment characteristics of sardinella fish sausage, such as water content, ash content, lipid content, carbohydrate content, crude fiber content, and sensory characteristics such as color, taste, texture, and overall acceptance. The best ratio for producing the best characteristic of sardinella fish sausage was 80% tapioca : 20% Gracilaria sp. which had water content at 63.2%, ash content 2.29%, protein content 7.24%, lipid content 10.7%, carbohydrate content 16.59%, crude fiber content 6.1%, the color were slightly like, flavor were slightly like, taste were like, texture were like, and overall acceptance were like.
PENGARUH RASIO DAGING DAN KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP KARAKTERISTIK SELAI Anindya Putri Hardita; Ni Made Yusa; Agus Slamet Djuniaji
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

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Abstract

The aim of this research was to know effect the ratio of pulp and peel of a dragon fruit to the characteristic of jam, and determine the best the ratio made by those pulp and peel, in order to able to produce a good characteristic of jam. This research used Complete Random Design with the treatment comparison of pulp and peel of dragon fruit comprised of 5 (five) treatments, such as 90% pulp : 10% peel, 70% pulp : 30% peel, 50% pulp : 50% peel, 30% pulp : 70% peel, 10% pulp : 90% peel. All of treatments were repeated for 3 times to obtain 15 research units. Data were analyzed using analysis of variance and if an influences occurred among the treatments, the research would be continued to the Duncan’s test. Results of this research had showed that the comparison ratio of pulp and peel of dragon fruits gave influences to the water content, total sugar, total soluble solid, viscosity, pH balance, antioxidant capacity, color, flavor, texture and overall acceptance of a jam. The best ratio of pulp and peel of dragon fruits showed of percentage 30% pulp : 70% peel with 33,42% water content, 31,85% total sugar, 64,80%brix total soluble solids, 0,015% antioxidant capacity, viscosity  0,053 cm/second, 3,99 pH, aroma (normal), color, flavor, texture and overall acceptance (like).
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

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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
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

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Abstract

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

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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
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

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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.
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.
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

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Abstract

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).
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

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Abstract

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.

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