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  • 1
    Online Resource
    Online Resource
    PENGARUH PENAMBAHAN TERUNG BELANDA (Solanum betaceum Cav.) TERHADAP KARAKTERISTIK MARSHMALLOW
    Universitas Udayana ; 2018
    In:  Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol. 7, No. 1 ( 2018-01-22), p. 23-
    Details
    In: Jurnal Ilmu dan Teknologi Pangan (ITEPA), Universitas Udayana, Vol. 7, No. 1 ( 2018-01-22), p. 23-
    Abstract: The aim of this research is to know the effect of the addition of tamarillo (Solanum betaceum Cav) to marshmallow characteristic, and to determine the addition of the best tamarillo to produce the best characteristic marshmallow. The experimental design used was Completely Randomized Design (RAL) by treatment with fruit pulp tamarillo as follows: 30 %, 40 %, 50 %, 60 %, 70 % and 80 %. Each treatment was repeated three times to obtain 18 experimental units. The results showed that the addition of tamarillo showed significant effect on water content, ash content, total anthocyanin, vitamin C, total sugar, elasticity, color score test, taste score test, texture score test, aroma and overall acceptance and no significant effect on color hedonic test and taste hedonic test. The best characteristic of marshmallow was obtained from the addition of tamarillo of 30 g with water content of 19.44%, ash content of 0.08%, total anthocyanin 0.44 mg / L, vitamin C 8.20 mg / 100g, total sugar 75.15%, elasticity of 1.47 N, color (rather pink and rather like), aroma (rather like), texture (very chewy and like), taste (sweet and rather like), overall acceptance (like).
    Type of Medium: Online Resource
    ISSN: 2527-8010
    URL: Issue
    URL: Article
    DOI: 10.24843/itepa.2018.v07.i01
    DOI: 10.24843/itepa.2018.v07.i01.p03
    Language: Unknown
    Publisher: Universitas Udayana
    Publication Date: 2018
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  • 2
    Online Resource
    Online Resource
    Pengaruh Penambahan Puree Kecipir (Pshophocarpus tetragonolobus L.) Terhadap Karakteristik Bakso Ayam
    Universitas Udayana ; 2021
    In:  Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol. 10, No. 3 ( 2021-09-30), p. 389-
    Details
    In: Jurnal Ilmu dan Teknologi Pangan (ITEPA), Universitas Udayana, Vol. 10, No. 3 ( 2021-09-30), p. 389-
    Abstract: This research was aimed to determine the effect of winged bean puree additions on the characteristic of chicken meatball and to find out the best additions winged bean puree to produce chicken meatball with the best characteristics. The experimental design used in this research was a Completely Randomized Design (CRD) with a additional of winged bean puree consisting of 5 treatments namely: 0%; 10%; 20%; 30%; 40%. The treatment was repeated 3 times so that they were obtained 15 experimental units. The data obtained were analyzed by variance and if the treatment had a significant effect on the treatment, then followed by Duncan’s Multiple Range Test (DMRT). The results showed that the addition of winged bean puree had a significant effect on moisture content, ash content, protein content, crude fiber content, hedonic test (color, aroma, taste, texture and overall acceptance) and scoring test (taste and texture). The addition 40% concentration of winged bean puree resulted the best characteristics with moisture content 68.00%, ash content 2.05%, protein content 14.40%, crude fiber 4.87%, level of elasticity 4.49 N, color was liked, aroma was liked, very typical taste of winged bean and liked, chewy texture and liked, and overall acceptance was liked.
    Type of Medium: Online Resource
    ISSN: 2527-8010
    URL: Issue
    URL: Article
    DOI: 10.24843/itepa.2021.v10.i03
    DOI: 10.24843/itepa.2021.v10.i03.p07
    Language: Unknown
    Publisher: Universitas Udayana
    Publication Date: 2021
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  • 3
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    Online Resource
    Pengaruh Penambahan Bubuk Jahe Emprit (Zingiber officinale var. Amarum) Terhadap Karakteristik Teh Celup Herbal Daun Ciplukan (Physalis angulata L.)
    Universitas Udayana ; 2021
    In:  Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol. 10, No. 1 ( 2021-03-31), p. 44-
    Details
    In: Jurnal Ilmu dan Teknologi Pangan (ITEPA), Universitas Udayana, Vol. 10, No. 1 ( 2021-03-31), p. 44-
    Abstract: This study aims to determine the effect of the addition of emprit ginger powder and the right addition to getting the best ciplukan leaf herbal characteristics. The design used in this study was a Completely Randomized Design with the treatment of the addition of emprit ginger powder consisting of 5 levels, namely 0%, 10%, 20%, 30%, and 40%. This study was repeated three times to obtain 15 experimental units. The data obtained were analyzed by analysis of variance and if the treatment had a significant effect it was followed by Duncan's Multiple Range (DMRT) test. The results showed that ciplukan leaf herbal tea with the addition of 20% emprit ginger powder was the best treatment with the criteria of water content value of 7.84%, total phenol 1.18 mgGAE/g, total flavonoid 0.56 mgQE/g, antioxidant activity 58.02%, IC50 812.96 ppm, yellowish-brown color, somewhat distinctive flavor of ciplukan tea leaves and somewhat dislike, rather bitter taste, and overall rather dislike reception.
    Type of Medium: Online Resource
    ISSN: 2527-8010
    URL: Issue
    URL: Article
    DOI: 10.24843/itepa.2021.v10.i01
    DOI: 10.24843/itepa.2021.v10.i01.p05
    Language: Unknown
    Publisher: Universitas Udayana
    Publication Date: 2021
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  • 4
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    Online Resource
    Pengaruh Lama Fermentasi Terhadap Karakteristik Minuman Probiotik Jus Pepaya (Carica papaya L.) dengan Isolat Weissella confusa. F213
    Universitas Udayana ; 2022
    In:  Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol. 11, No. 2 ( 2022-06-30), p. 362-
    Details
    In: Jurnal Ilmu dan Teknologi Pangan (ITEPA), Universitas Udayana, Vol. 11, No. 2 ( 2022-06-30), p. 362-
    Abstract: The aim of this research was to determine the effect of fermentation time on the characteristics of papaya juice probiotic with Weissella confusa. F213 and knowing the right fermentation time to produce papaya juice probiotic drink products with the best characteristics. This study used a completely randomized design (CRD) with treatment duration of fermentation consisting of 16 hours, 20 hours, 24 hours, 28 hours, 32 hours and 36 hours. Each treatment was repeated 3 times to obtain 18 experimental units. Total data of lactic acid bacteria were analyzed descriptively and other data were analyzed statistically by analysis of variance (ANOVA) and continued with Duncan multiple range test (DMRT), if there was an effect between treatments. The results showed that the fermentation time significantly affected the total acid, pH and texture scoring. Fermentation for 16 hours resulted papaya juice probiotic with the best characteristics with a total LAB of 8.08 x106cfu/ml, total sugar 15.94%, total acid 0.65%, acidity (pH) 4.64, color preferred, smell slightly liked, texture slightly liked, slightly sour taste and the overall reception a slightly liked.
    Type of Medium: Online Resource
    ISSN: 2527-8010
    URL: Issue
    URL: Article
    DOI: 10.24843/itepa.2022.v11.i02
    DOI: 10.24843/itepa.2022.v11.i02.p17
    Language: Unknown
    Publisher: Universitas Udayana
    Publication Date: 2022
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  • 5
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    Online Resource
    Pengaruh Penambahan Blondo Terhadap Karakteristik Flakes Tepung Beras Merah
    Universitas Udayana ; 2021
    In:  Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol. 10, No. 4 ( 2021-12-30), p. 722-
    Details
    In: Jurnal Ilmu dan Teknologi Pangan (ITEPA), Universitas Udayana, Vol. 10, No. 4 ( 2021-12-30), p. 722-
    Abstract: This study aims to determine the effect of addition of blondo on the characteristics of brown rice flakes and determine the appropriate addition of blondo to get the best brown rice flakes characteristics. The design used in this study was Completely Randomized Design with the treatment of adding blondo consisting of 6 levels, namely 0%, 30%, 40%, 50%, 60% and 70%. This study was repeated three times to obtain 18 experimental units. The data obtained were analyzed by analysis of variance and if the treatment had a significant effect it was followed by DMRT (Duncan Multiple Range Test). The results showed that the addition of blondo had a significant effect on water content, protein content, fat content, carbohydrate content, crude fiber content, water absorption, aroma scoring test, taste scoring test and texture scoring test. Brown rice flakes with the addition of 40% blondo was the best treatment with characteristics water content 3.58%, ash content 1.62%, protein content 10.97%, fat content 13.76%, carbohydrate content 70.07%, crude fiber content 4.21%, water absorption 43.25%, and color rather liked, aroma rather typical coconut and rather liked, taste rather typical coconut and rather liked, texture crispy and rather liked and overall acceptance rather liked.
    Type of Medium: Online Resource
    ISSN: 2527-8010
    URL: Issue
    URL: Article
    DOI: 10.24843/itepa.2021.v10.i04
    DOI: 10.24843/itepa.2021.v10.i04.p17
    Language: Unknown
    Publisher: Universitas Udayana
    Publication Date: 2021
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  • 6
    Online Resource
    Online Resource
    Pengaruh Suhu Pengeringan Terhadap Aktivitas Antioksidan Dan Karakteristik Teh Celup Herbal Daun Mint (Mentha piperita L.)
    Universitas Udayana ; 2021
    In:  Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol. 10, No. 3 ( 2021-09-30)
    Details
    In: Jurnal Ilmu dan Teknologi Pangan (ITEPA), Universitas Udayana, Vol. 10, No. 3 ( 2021-09-30)
    Abstract: This study aims to find out the effect of drying temperature on antioxidant activity and characteristics of mint leaf herbal tea bags and to know the drying temperature that can produce herbal tea bags mint leaves with the highest antioxidant activity and best characteristics. The design used in this study is a Complete Randomized Design with drying temperature treatment consisting of 5 levels of 5 levels namely 50oC, 55oC, 60oC, 65oC, and 70oC. This study was repeated three times so that 15 experimental units were obtained. The data obtained were analyzed with fingerprints and if the treatment had any real effect continued with Duncan's test. Parameters tested in this study include water content, yield, total phenol levels, total flavonoid levels, antioxidant and IC50 activity, and sensory characteristics. The results showed herbal teabag mint leaves with a drying temperature of 50oC is the best treatment based on water content value of 7,52%, yield 14,16%, total phenol 6,50 mgGAE/g, total flavonoids 5,15 mgGAE/g, antioxidant activity 54,55% with IC50 value of 86,18 ppm, yellow color, very characteristic aroma of mint leaf tea and preferred, fresh mint flavor, and overall acceptance preferred.
    Type of Medium: Online Resource
    ISSN: 2527-8010
    URL: Issue
    URL: Article
    DOI: 10.24843/itepa.2021.v10.i03
    DOI: 10.24843/itepa.2021.v10.i03.p06
    Language: Unknown
    Publisher: Universitas Udayana
    Publication Date: 2021
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  • 7
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    Online Resource
    PENGARUH PENGGUNAAN TEPUNG LABU KUNING (CUCURBITA MOSCHATA DURCH) TERHADAP KARAKTERISTIK CHIFFON CAKE BERBAHAN DASAR MODIFIED CASSAVA FLOUR (MOCAF)
    Universitas Udayana ; 2018
    In:  Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol. 7, No. 2 ( 2018-07-29), p. 53-
    Details
    In: Jurnal Ilmu dan Teknologi Pangan (ITEPA), Universitas Udayana, Vol. 7, No. 2 ( 2018-07-29), p. 53-
    Abstract: The purpose of this research is to know the effect of pumpkin flour and ratio mocaf on the characteristics of chiffon cake and to know the right ratio for pumpkin flour and mocaf to produce chiffon cake with the best characteristics. The experimental design used is randomized block design with the treatment ratio of pumpkin flour with mocaf 10% : 90%; 20% : 80%; 30% : 70%; 40% : 60%; 50% : 50%; and 60% : 40%. The treatment was repeated 3 times to get 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 ratio of pumpkin flour and mocaf had significant effect on water and ash content, total carotenoid, unfolding factor, hedonic test (colour, aroma, texture, taste, pores uniformity and overall acceptance), and scoring test (colour, aroma, taste, pores uniformity) of chiffon cake. Ratio of 30% pumpkin flour : 70% mocaf has the best characteristic with 36.65% water content, 1.38% ash content, 511.65% unfolding factor, 27.39 ?g/g total carotenoid, pores uniformity is uniform and liked, color yellow and liked, flavor pumpkin medium and rather liked, texture soft and liked, taste rather typical pumpkin and liked and overall acceptance liked.
    Type of Medium: Online Resource
    ISSN: 2527-8010
    URL: Issue
    URL: Article
    DOI: 10.24843/itepa.2018.v07.i02
    DOI: 10.24843/itepa.2018.v07.i02.p06
    Language: Unknown
    Publisher: Universitas Udayana
    Publication Date: 2018
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  • 8
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    Online Resource
    Pengaruh Perbandingan Tepung Kacang Tunggak (Vigna unguiculata (L.) Walp) Dengan Buah Anggur Bali (Vitis vinifera) Kering Terhadap Karakteristik Snack Bar
    Universitas Udayana ; 2022
    In:  Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol. 11, No. 2 ( 2022-06-30), p. 237-
    Details
    In: Jurnal Ilmu dan Teknologi Pangan (ITEPA), Universitas Udayana, Vol. 11, No. 2 ( 2022-06-30), p. 237-
    Abstract: The purpose of this study was to determine the effect of cowpea flour and dried grape to the characteristics of snack bar and the right ratio of cowpea flour and dried grape that was able to produce snack bar with the best characteristics. The Completely Randomized Design was used in the research with treatment ratio of cowpea flour and dried grape which consisted of 5 levels: 90%:10%; 80%:20%; 70%:30%; 60%:40%; and 50%:50%. The treatment was repeated 3 times to obtain 15 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’s Multiple Range Test. The result showed that cowpea flour and dried grape had a significant effect on water content, ash content, fat content, protein content, carbohydrate content, crude fiber content, total energy, antioxidant activity, color (hedonic), texture (hedonic and scoring), aroma (hedonic), taste (hedonic), and overall acceptance (hedonic). Comparison of 50% cowpea flour : 50% dried grape produced snack bar with the best characteristics, specifically: water content 10.18%, ash content 2.22%, fat content 17.83%, protein content 8.83%, carbohydrate content 60.94%, crude fiber content 8.95%, total energy 439.56 kcal, antioxidant activity 53.62%, color liked, texture tender and liked, aroma liked, taste liked and overall acceptance liked.
    Type of Medium: Online Resource
    ISSN: 2527-8010
    URL: Issue
    URL: Article
    DOI: 10.24843/itepa.2022.v11.i02
    DOI: 10.24843/itepa.2022.v11.i02.p06
    Language: Unknown
    Publisher: Universitas Udayana
    Publication Date: 2022
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  • 9
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    Online Resource
    Pengaruh Penambahan Ekstrak Kulit Buah Naga Merah (Hylocereus polyrhizus) terhadap Karakteristrik Jelly Drink
    Universitas Udayana ; 2023
    In:  Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol. 12, No. 1 ( 2023-03-30), p. 145-
    Details
    In: Jurnal Ilmu dan Teknologi Pangan (ITEPA), Universitas Udayana, Vol. 12, No. 1 ( 2023-03-30), p. 145-
    Abstract: This study aims to determine the effect of the comparison between red dragon fruit skin extract on the characteristics of jelly drink and to get the right red dragon fruit skin extract ratio to produce jelly drink with the best characteristics. The design used in this study was a completely randomized design with treatment consisting of 5 levels of concentration ratio of red dragon fruit skin extract namely: 20%, 24%, 28%, 32%, dan 36%. Each was repeated 3 times in order to obtain 15 experimental units. The data obtained were analyzed by analysis of variance and the treatment had a significant effect, then followed by the Duncan Multiple Range Test. The result showed that ratio of red dragon fruit skin extract had a significant effect on moisture content, color intensity (l,a,b), scor color, hedonic color, texture, overall acceptance, non significant effect to total anthocyanin, antioxidant capacity, aroma, and taste. The ratio of red dragon fruit skin extract concentrations of 32% produced the best characteristics, moisture content 88.02%, color intensity l* 40.83, a* 58.86, dan b* 33.36, total anthocyanin 0.98 mg/L, antioxidant capacity 9.95 mg GAEAC/100g, color liked and carmine, aroma, texture, taste, overall acceptance is liked.
    Type of Medium: Online Resource
    ISSN: 2527-8010
    URL: Issue
    URL: Article
    DOI: 10.24843/itepa.2023.v12.i01
    DOI: 10.24843/itepa.2023.v12.i01.p12
    Language: Unknown
    Publisher: Universitas Udayana
    Publication Date: 2023
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  • 10
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    Online Resource
    Pengaruh Perbandingan Tepung Kacang Merah (Phaseolus vulgaris. L) dan Tepung Daun Pegagan(Centella asiatica (L.) Urban) Terhadap Karakteristik Cookies
    Universitas Udayana ; 2021
    In:  Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol. 10, No. 3 ( 2021-09-30), p. 536-
    Details
    In: Jurnal Ilmu dan Teknologi Pangan (ITEPA), Universitas Udayana, Vol. 10, No. 3 ( 2021-09-30), p. 536-
    Abstract: This research was aimed for determine the effect of comparison red bean flour and Centella leaf flour on the characteristics of cookies produced and the comparison red bean flour and Centella leaf that is able to produced cookies with the best characteristics. The research based on a Completely randomized design (CRD) with treatment the ratio of red bean flour and Centella leaf flour consisting of 5 levels: 97%: 3%; 94%: 6%; 91%: 9%; 88%: 12%; 85%: 15%. Each treatment was replicated 3 times to obtain 15 experimental units. Data was analyzed using analysis of variance and if the treatment had a significant effect, its followed by the Duncan multiple range test (DMRT). The results showed that the comparison of red bean flour and Centella leaf flour has a significant effect to crude fiber content, protein content, and antioxidant capacity, colour, texture, taste and overall acceptance (hedonic), colour, texture and taste (skoring). Ratio of 91% red bean flour and 9% Centella leaf flour for producing cookies the best characteristics with a moisture content 4.28%, crude fiber content 19.87%, protein content 9.33% and antioxidant capacity 85.60%, color is greenish brown and liked, texture is crunchy and liked, taste is somewhat distinctive of Centella leaf and very liked, aroma and overall acceptance were liked.
    Type of Medium: Online Resource
    ISSN: 2527-8010
    URL: Issue
    URL: Article
    DOI: 10.24843/itepa.2021.v10.i03
    DOI: 10.24843/itepa.2021.v10.i03.p20
    Language: Unknown
    Publisher: Universitas Udayana
    Publication Date: 2021
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