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Journal Cover
itepa : Jurnal Ilmu dan Teknologi Pangan
Number of Followers: 0  

  This is an Open Access Journal Open Access journal
ISSN (Online) 2527-8010
Published by Universitas Udayana Homepage  [72 journals]
  • COVER, EDITORIAL TEAM, DAFTAR ISI

    • Authors: Editorial Team ITEPA
      Abstract: -
      PubDate: 2018-10-30
      Issue No: Vol. 7, No. 3 (2018)
       
  • PENGARUH PERBANDINGAN TEPUNG UBI JALAR UNGU DAN TEPUNG KEDELAI TERHADAP
           KARAKTERISTIK COOKIES

    • Authors: Putu Andi Sri Utami, I Made Sugitha, Ni Made Indri Hapsari Arihantana
      Pages: 76 - 84
      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.
      PubDate: 2018-10-01
      Issue No: Vol. 7, No. 3 (2018)
       
  • KARAKTERISTIK KUE PUKIS DARI PERBANDINGAN MODIFIED CASSAVA FLOUR (MOCAF)
           DAN PASTA LABU KUNING (Cucurbita moschata Durch)

    • Authors: Ni Kadek Maya Purnamasari, Putu Timur Ina, A.A.I. Sri Wiadnyani
      Pages: 85 - 92
      Abstract: The purposes of this research were to know the effect of mocaf and pumpkin pasta ratio on the characteristics of pukis and to know the right ratio from mocaf and pumpkin pasta to produce pukis with the best characteristics. The experimental design was used randomized block design with the treatment’s factor is ratio of mocaf with pumpkin pasta that is 90% : 10%; 80% : 20%; 70% : 30%; 60% : 40%; 50% : 50%; dan 40% : 60%. The treatment was repeated as many as 3 repetitions then obtained 18 units. The data obtained were analyzed by variance and if the treatment had an effect on the variable then continued with Duncan test. The results showed that mocaf and pumpkin pasta ratio had significant effect to water content, ash content, total caroten, skoring test (colour, aroma, texture, taste), and hedonic test (colour, aroma, texture, taste, and overall acceptance). Ratio from mocaf and pumpkin pasta (60 % : 40%) is the best characteristic with water content is 57,62%, ash content is 0,84%, total caroten is 2779,97 'g/g, color orange and liked, flavor typical pumpkin and liked, texture soft and liked, taste rather typical pumpkin and liked and overall acceptance liked.
      PubDate: 2018-10-01
      Issue No: Vol. 7, No. 3 (2018)
       
  • PENGARUH KONSENTRASI GULA DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK SARI
           KACANG HIJAU (Phaseolus radiatus L.) PROBIOTIK DENGAN PENAMBAHAN
           Lactobacillus rhamnosus SKG 34

    • Authors: Yemima Dwi Gita Sembiring, Komang Ayu Nocianitri, Agus Selamet Duniaji
      Pages: 93 - 101
      Abstract: This research was conducted to determine the effect of sugar contentration and fermentation time to the charateristics of mung bean probiotic drink with the addition of Lactobacillus rhamnosus SKG 34. The Randomized Complete Block Design (RCBD) with two factors was used in this research. First factor was the sugar concentration which consists of three levels 2.5%, 5%, 7.5%. Second factor was the fermentation time which consists of five levels 8 hours, 10 hours, 12 hours, 14 hours and 16 hours. The parameters observed in this research were sugar level, total lactic acid, pH, total lactic acid bacteria (LAB), and sensory acceptances such as colour, flavor, taste and overall acceptance. The result of this research showed that the sugar concentration had significant effect to the total sugar but had no significant effect to the total lactic acid and pH. The fermentation time had significant effect to the pH, total lactic acid and total sugar. The interaction of sugar concentration and fermentation time had no significant effect to the characteristic of pH, total lactic acid, total sugar, color, flavor, taste and overall acceptance. Mung bean probiotic drink with the best characteristic was obtained at 5% of sugar concentration and 8 hours fermentation time with criteria sugar concentration levels at 8.06 %, total lactic acid 0.27 %, pH at 5.29, and 1.6 x 108 CFU/ml total LAB with sensory results state that the colour was slightly liked, the flavor was slightly liked, the taste was preferred and slightly sweet, and overall acceptance was preferred.
      PubDate: 2018-10-01
      Issue No: Vol. 7, No. 3 (2018)
       
  • PENGARUH WAKTU MASERASI TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK KULIT BUAH
           JERUK LEMON (Citrus limon Linn)

    • Authors: Dyta Aprida Asendy, I Wayan Rai Widarta, Komang Ayu Nocianitri
      Pages: 102 - 109
      Abstract: This research aimed to find effect of maceration time on antioxidant activity of lemon peel extract and to knew the best maceration time with highest antioxidant activity of lemon peel extract. This study used a Randomized Completly Design with treatment of maceration time of 6 levels: 18 hours, 24 hours, 30 hours, 36 hours, 42 hours and 48 hours. The experiment was repeated in three replication, so that 18 experimental units were obtained. The data were analyzed by ANOVA and then continued with DMRT. The results showed that the treatment of maceration time had significant effect on extraction yield, vitamin C, total phenol, total flavonoids and antioxidant activity of lemon peel extract. The best treatment was 36 hours with extraction yield was 26.96%, vitamin C was 5.22 mg AA/g, total flavonoids was 69.64 mg QE/g, total phenol was 16.73 mg GAE /g and antioxidant activity was 94.08%.
      PubDate: 2018-10-01
      Issue No: Vol. 7, No. 3 (2018)
       
  • OPTIMASI SUHU DAN WAKTU MENGGUNAKAN RESPONSE SURFACE METHODOLOGY (RSM)
           PADA EKSTRAKSI OLEORESIN LIMBAH KULIT JERUK LEMON (Citrus limon (Linn.)
           Burm.F.) DENGAN BANTUAN GELOMBANG ULTRASONIK

    • Authors: I Gede Arie Mahendra Putra, I Wayan Rai Widarta, Putu Timur Ina
      Pages: 110 - 119
      Abstract: This study was aimed to determine the optimum temperature and extraction time of citrus lemon peel (Citrus limon (Linn.) Burm.F.) oleoresins by using Response Surface Methodology (RSM). The results showed that the optimum temperature and time of extraction with ultrasonic waves to produced oleoresins were 59,28ºC and 72,57 minutes. The extraction process with optimum temperature and time produced citrus lemon peel oleoresin with yield and refractive index respectively 32,47% and 1,4923. Meanwhile, the value of the density is equal to 1,3740 g/cm3 and the chemical compound was identified by GC-MS instrument. The component that was found in the citrus lemon peel oleoresin were 1-propanone, 1,3,6 Octratriene, Propanoic Acid, 2-Furancarboxaldehyde, 4-Vinyl-2-Methoxy-Phenol, 1-Pentene, Neryl Acetate, Geranic Acetate, '-Bergamotene, Limonene, 2-Hexenal, 2-Bornanone, 2-Decyn-1-ol, Methyl Eugenol, Cis-P-Mentha-1(7),8-dien-2-ol, 1,4 Naphthalendione, Undecanal, Octadecanoic Acid, Pentadecanoic Acid, Decanoic Acid, 11-Octadecanoic Acid,GeranylButirate, Geranyl Propionate and 1,2-Benzenedicarboxylic Acid.
      PubDate: 2018-10-01
      Issue No: Vol. 7, No. 3 (2018)
       
  • PENGARUH PERBANDINGAN TERIGU DENGAN TEPUNG KECAMBAH KACANG TUNGGAK (Vigna
           unguiculata, (L.) Walp) TERHADAP KARAKTERISTIK COOKIES

    • Authors: I Ketut Triya Winata, Ni Wayan Wisaniyasa, Putu Timur Ina
      Pages: 120 - 129
      Abstract: The purpose of this research was to know the effect of comparison wheat flour with cowpea sprout flour to the characteristics of cookies and to know the right comparison between wheat flour with cowpea sprout flour that was able to produce cookies with the best characteristics. The experimental design used Completely Randomized Design with the treatment comparison of wheat flour and cowpea sprout flour consisting of 6 levels: 100%:0%; 90%:10%; 80%:20%; 70%:30%; 60%:40%; 50%:50%. The treatment was repeated 3 times to obtain 18 units of experiment. The data obtained were analyzed by ANOVA and if the treatment had an effect on the variable then continued with Duncan test. The comparison of wheat flour with cowpea sprout flour significantly affected the content of water, ash, fat, protein, carbohydrate, coarse fiber, color, aroma, texture, taste as well overall acceptance of cookies. Comparison of 80% wheat flour:20% cowpea sprout flour had the best characteristics of cookies the content of water 2.41%, ash 1.26%, fat 23.44%, protein 11.38%, carbohydrate 61.51%, crude fiber 8.94%, the color, flavor, texture, taste, overall acceptance liked, had brown color and very crunchy texture.
      PubDate: 2018-10-01
      Issue No: Vol. 7, No. 3 (2018)
       
  • PENGARUH PENAMBAHAN PUREE KULIT BUAH APEL (Malus sylvestris Mill) TERHADAP
           KARAKTERISTIK FRUIT LEATHER NANAS (Ananas comosus Merr)

    • Authors: Dhia Salsabila Zahrah, Putu Timur Ina, A.A.G.N. Anom Jambe
      Pages: 130 - 139
      Abstract: This research aims to identify the effect of apple peels puree consentrations on the characteristics of pineapple fruit leather and to identify the right consentration of apple peels puree to produce pineapple fruit leather with the best characteristics. This research used randomized block design with one treatment factor of the addition of apple peels with the consentrations of 5%, 10%, 15%, 20%, 25% and 30%. Each treatment was repeated 3 times, resulting in 18 experimental units. The data were then analyzed with Analysis of Variance method and if the treatment had an effect on the variable, the Duncan test were performed. The results showed that apple peels had significant effect to crude fiber content, antioxidant activity, vitamin C, color, texture and overall acceptance of pineapple fruit leather. The addition of 30% apple peels puree consentration resulted in the best characteristic under the following criteria: 10.73% water content, 8.33% crude fiber content, 2.55% antioxidant activity with the IC50 value, 3.03 mg AAE/g vitamin C, brown to yellow and indifferent color, texture flexible and rather liked, flavor and taste rather liked, and overall acceptance liked.
      PubDate: 2018-10-01
      Issue No: Vol. 7, No. 3 (2018)
       
  • KARAKTERISTIK BISKUIT DENGAN PEMANFAATAN UMBI DAN PASTA DAUN SINGKONG
           (Manihot esculenta Cranz)

    • Authors: Ni Kadek Diah Ayu Paramitha, Putu Timur Ina, I Desak Putu Kartika Pratiwi
      Pages: 140 - 147
      Abstract: The purposes of this research were to know the effect comparation of cassava flour and cassava leaves paste on the characteristics of biscuit and to know the right comparation from cassava flour and cassava leaves paste to produce biscuit the best characteristics. The experimental design was used randomized block design with the treatment comparation of cassava flour and cassava leaves paste that 95% : 5%, 92% : 8%, 89% : 11%, 86% : 14%, 83% : 17%; and 80% : 20%. The treatment was repeated as many as 3 times so that 18 experimental units were obtained. The data was analyzed with ANOVA and if the influential on variable observed continued with the Duncan test. The results showed that the comparation of cassava flour and cassava leaves paste significantly affected to water content, ash content, crude fiber content, chlorofil total, beta karoten total, and hedonic test (colour, aroma, texture, taste, and overall acceptance) and scoring test (texture). Comparation from cassava flour and cassava leaves paste (92% : 8%) is the best characteristics with water content is 2,77%, ash content was 2,58%, crude fiber content is 15,39%, chlorofil total is 22,93%, beta karoten total is 434,96% , color liked, flavor of cassava leaves liked, texture very crispy and liked, taste liked, and overall acceptance liked.
      PubDate: 2018-10-01
      Issue No: Vol. 7, No. 3 (2018)
       
 
 
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