Publisher: Universitas Udayana (Total: 68 journals)   [Sort alphabetically]

Showing 1 - 68 of 68 Journals sorted by number of followers
E-J. of Tourism     Open Access   (Followers: 11)
E-Jurnal Manajemen Universitas Udayana     Open Access   (Followers: 10)
Matrik : Jurnal Manajemen, Strategi Bisnis dan Kewirausahaan     Open Access   (Followers: 7)
Sport and Fitness J.     Open Access   (Followers: 5)
Advances in Tropical Biodiversity and Environmental Sciences     Open Access   (Followers: 5)
e-J. of Linguistics     Open Access   (Followers: 4)
Buletin Studi Ekonomi     Open Access   (Followers: 4)
Buletin Veteriner Udayana     Open Access   (Followers: 3)
J. of Marine and Aquatic Sciences     Open Access   (Followers: 2)
Agrotrop : J. on Agriculture Science     Open Access   (Followers: 2)
J. of Food Security and Agriculture     Open Access   (Followers: 2)
Majalah Ilmiah Peternakan     Open Access   (Followers: 2)
Simbiosis : J. of Biological Sciences     Open Access   (Followers: 2)
E-Jurnal Medika Udayana     Open Access   (Followers: 2)
Jurnal Master Pariwisata (J. Master in Tourism Studies)     Open Access   (Followers: 2)
Jurnal Ergonomi Indonesia (The Indonesian J. of Ergonomic)     Open Access   (Followers: 2)
E-J. of Cultural Studies     Open Access   (Followers: 2)
Majalah Ilmiah Teknologi Elektro : J. of Electrical Technology     Open Access   (Followers: 2)
J. of Veterinary and Animal Sciences     Open Access   (Followers: 1)
Linguistika : Buletin Ilmiah Program Magister Linguistik Universitas Udayana     Open Access   (Followers: 1)
E-Jurnal Ekonomi dan Bisnis Universitas Udayana     Open Access   (Followers: 1)
COPING (Community of Publishing in Nursing)     Open Access   (Followers: 1)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access   (Followers: 1)
Humanis : J. of Arts and Humanities     Open Access   (Followers: 1)
E-Jurnal Agroekoteknologi Tropika (J. of Tropical Agroecotechnology)     Open Access   (Followers: 1)
J. of Health Sciences and Medicine     Open Access   (Followers: 1)
E-Jurnal Ekonomi Pembangunan Universitas Udayana     Open Access   (Followers: 1)
Jurnal Ilmiah Akuntansi dan Bisnis     Open Access   (Followers: 1)
Archive of Community Health     Open Access   (Followers: 1)
Jurnal Matematika     Open Access   (Followers: 1)
Jurnal Ekonomi Kuantitatif Terapan     Open Access   (Followers: 1)
Indonesia Medicus Veterinus     Open Access   (Followers: 1)
Jurnal Veteriner     Open Access   (Followers: 1)
Jurnal Magister Hukum Udayana (Udayana Master Law J.)     Open Access   (Followers: 1)
Jurnal Spektran     Open Access   (Followers: 1)
Jurnal Ilmu dan Kesehatan Hewan (Veterinary Science and Medicine J.)     Open Access   (Followers: 1)
Public Health and Preventive Medicine Archive     Open Access   (Followers: 1)
Bumi Lestari J. of Environment     Open Access  
E-Jurnal Akuntansi     Open Access  
Jurnal Biologi Udayana     Open Access  
Jurnal Farmasi Udayana     Open Access  
Jurnal BETA (Biosistem dan Teknik Pertanian)     Open Access  
Jurnal Rekayasa dan Manajemen Agroindustri     Open Access  
Piramida     Open Access  
Jurnal Kimia (J. of Chemistry)     Open Access  
Indonesian J. of Legal and Forensic Sciences     Open Access  
Kertha Patrika     Open Access  
Jurnal Destinasi Pariwisata     Open Access  
Lingual : J. of Language and Culture     Open Access  
Jurnal Arsitektur Lansekap     Open Access  
Buletin Fisika     Open Access  
Intl. J. of Engineering and Emerging Technology     Open Access  
Jurnal Analisis Pariwisata     Open Access  
Udayana J. of Law and Culture     Open Access  
J. of Electrical, Electronics and Informatics     Open Access  
Jurnal IPTA     Open Access  
Jurnal Kepariwisataan dan Hospitalitas     Open Access  
Jurnal Ilmu Komputer     Open Access  
Lontar Komputer : Jurnal Ilmiah Teknologi Informasi     Open Access  
JBN (Jurnal Bedah Nasional)     Open Access  
Jurnal Ilmiah Merpati (Menara Penelitian Akademika Teknologi Informasi)     Open Access  
Intisari Sains Medis     Open Access  
Jurnal Energi Dan Manufaktur     Open Access  
Jurnal Ilmiah Mahasiswa SPEKTRUM     Open Access  
Jurnal Udayana Mengabdi     Open Access  
Ecotrophic : J. of Environmental Science     Open Access  
Ruang-Space: Jurnal Lingkungan Binaan (J. of The Built Environment)     Open Access  
Cakra Kimia (Indonesian E-J. of Applied Chemistry)     Open Access  
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itepa : Jurnal Ilmu dan Teknologi Pangan
Number of Followers: 1  

  This is an Open Access Journal Open Access journal
ISSN (Online) 2527-8010
Published by Universitas Udayana Homepage  [68 journals]
  • Pengaruh Konsentrasi Etanol Pada Metode Ultrasonikasi Terhadap Aktivitas
           Antioksidan Ekstrak Daun Gonda (Sphenoclea zeylanica)

    • Authors: Anisa Intan Hartanti, I Dewa Gede Mayun Permana, Gusti Ayu Kadek Diah Puspawati
      Pages: 163 - 171
      Abstract: This study research aimed to determine the concentration of ethanol solvent affects the antioxidant activity of gonda leaf extract and determine the correct ethanol concentration to produce gonda leaf extract with the highest antioxidant activity using the ultrasonication method. This study used a Completely Randomized Design with ethanol concentration treatment consisting of five levels, namely 50%, 60%, 70%, 80%, and 90%. All treatments were repeated three times in order to obtain 15 experimental units. The parameters observed included yield, total phenol, total flavonoids, total tannins and antioxidant activity. The data obtained were analyzed by analysis of variance, if the treatment had a significant effect it would be followed by Duncan Multiple Range Test. The results showed that the ethanol concentration had a significant effect on yield, total phenol, total flavonoids, total tannins, and antioxidant activity. The results showed that 70% ethanol concentration was the best treatment with the highest antioxidant activity of 75.75 % with IC50 value of 123.38 mg/L, yield 22.86 %, total phenol extract GAE/g 40.94 mg, flavonoids. total 23.48 mg QE/g, total tannins 82.10 mg TAE/g.
      PubDate: 2021-06-30
      DOI: 10.24843/itepa.2021.v10.i02.p01
      Issue No: Vol. 10, No. 2 (2021)
       
  • Pengaruh Perbandingan Puree Belimbing Manis (Averrhoa carambola L.) Dan
           Dami Nangka (Artocarpus heterophyllus L.) Terhadap Karakteristik Fruit
           Leather

    • Authors: Ita ., Ni Luh Ari Yusasrini, I Gusti Ayu Ekawati
      Pages: 172 - 184
      Abstract: This study aims to determine the effect of the comparison of sweet star fruit puree and jackfruit straw on the characteristics of fruit leather and find  the comparison of sweet star fruit puree and jackfruit straw to produce fruit leather with the best characteristics. This research used Completely Randomized Design (CRD) with a comparison treatment of sweet star fruit puree and jackfruit straw as treatments consisting of 5 levels, namely comparison of 95% sweet star fruit puree : 5% jackfruit straw (P1), 90% sweet star fruit puree : 10% jackfruit straw (P2), 85% sweet star fruit puree : 15% jackfruit straw (P3), 80% sweet star fruit puree : 20% jackfruit straw (P4), 75% sweet star fruit puree : 25% jackfruit straw (P5). Each treatment was repeated 3 times resulting in 15 experimental units. The parameters observed included water content, ash content, crude fiber content, pectin content, vitamin C content, total sugar, and sensory properties including color, texture, flavor, taste and overall acceptance. The data generated is then analyzed with Analysis of Variance method and if the treatment affects the observed parameters, followed by the Duncan Multiple Range Test (DMRT). The results showed that the comparison of sweet star fruit puree and jackfruit straw affected the water content, ash content, crude fiber content, pectin content, vitamin C content, color, texture and flavor test. Comparison of 75% sweet star fruit puree : 25% jackfruit straw produce the best characteristic fruit leather with water content characteristics of 10,85%, ash content of 0,86%, crude fiber content of 3,42%, pectin content of 3,03%, vitamin C content 3,68 mg AAE / g, total sugar 82,37%, brownish yellow color and preferred, slightly clay and neutral texture, taste, flavor and overall acceptance are preferred.
      PubDate: 2021-06-30
      DOI: 10.24843/itepa.2021.v10.i02.p02
      Issue No: Vol. 10, No. 2 (2021)
       
  • Variasi Perbandingan Terigu Dan Tepung Millet (Panicum milliaceum)
           Terhadap Karakteristik Donat

    • Authors: Yuliana ., I Desak Putu Kartika Pratiwi, Ni Made Indri Hapsari Arihantana
      Pages: 185 - 199
      Abstract: Donuts are flour based foods. The weakness of donuts is that the basic ingredients used are still imported, so there is an increase in the use of alternative flour, namely millet flour. The research aims to find out the ratio effect of wheat and millet flour to the characteristic of donut, and to determine the precise ratio between wheat and millet  flour which can produce donuts with the best characteristic. This research used a Completely Randomized Design with a treatmen of ratio between wheat flour and  millet  flour which consist by 6 levels: 100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%, and 50%:50%. The treatment was repeated 3 times to obtain 18 experimental units. The data obtained were analyzed by variance and if treatment had a significant effect then followed by duncan test. The result of research showed that the ratio of 80% wheat and 20%  millet flour resulted in the best characteristic of donut with expand power of 116,69%, colour quantity L 52,77, a* 9,51, b*34,37, water content of 25.88% (wb),  protein content of 8.17% (wb), crude fiber content of  5,06% (wb), tannin content of 0,15% (wb), colour golden yellow,  flavor rather liked, texture rather liked and soft, appearance of rather large pores, taste rather liked and overall acceptance rather liked.
      PubDate: 2021-06-30
      DOI: 10.24843/itepa.2021.v10.i02.p03
      Issue No: Vol. 10, No. 2 (2021)
       
  • Pengaruh Penambahan Bubuk Jahe Emprit (Zingiber officinale var. Amarum)
           Terhadap Karakteristik Teh Herbal Celup Kulit Jeruk Manis (Citrus sinensis
           L.)

    • Authors: Ni Putu Vida Indriani P., Putu Timur Ina, Ni Wayan Wisaniyasa
      Pages: 200 - 211
      Abstract: This study aimed to determine the effect of emprit ginger powder (Zingiber officinale var. Amarum)  on the characteristic of sweet orange peel herbal tea (Citrus sinensis L.) as well as the appropriateness of emprit ginger powder for the best characteristic. This study was designed using an experimental method which is Completely Randomized Design with the treatment of adding emprit ginger powder (0%, 5%, 10%, 15%, 20%) that was repeated  3 times  to obtain 15 experimental units. Observed variabels were water content, extract water content, vitamin C, total phenolic, total flavonoid, antioxidant activity, scoring test, and hedonic test. The obtained data were analyzed by using the analysis of variance. If it had a significant effect, it was continued to be tested by using the Duncan Multiple Range Test. The results showed that the addition of  emprit ginger powder had a very significant effect on the water content, vitamin C, total phenolic, total flavonoid, antioxidant activity, aroma (scoring and hedonic test), taste (scoring and hedonic test), and overall acceptance, while extract levels in the water had a significant effect and color (hedonic test) had a non significant effect. Furthermore, it showed that the addition of 20% emprit ginger powder extract was the best treatment with the characteristic as follows: 8.13% w / w water content, 26.93% w / d extract water content, vitamin C 25.56 mg / g tea powder, total phenol 17.86 mg GAE / g tea powder, total flavonoids 1.17 mg QE / g tea powder, and antioxidant activity 56.89%. The characteristics of the tea brewing water involves the distinctive aroma of ginger emprit which is very liked, the color is liked, the taste is not bitter and liked, and overall acceptance is liked.
      PubDate: 2021-06-30
      DOI: 10.24843/itepa.2021.v10.i02.p04
      Issue No: Vol. 10, No. 2 (2021)
       
  • Pengaruh Metode Pengolahan Terhadap Aktivitas Antioksidan Dan
           Karakteristik Teh Herbal Daun Matoa (Pometia pinnata)

    • Authors: Putu Liana Dewi, Ni Luh Ari Yusasrini, Ni Wayan Wisaniyasa
      Pages: 212 - 224
      Abstract: This study aims to determine the effect of processing methods on antioxidant activity and characteristics of matoa leaf herbal tea (Pometia pinnata) as well as to obtain the right processing method which produces matoa leaf herbal tea (Pometia pinnata) with the antioxidant activity and the best characteristics. The design used in this study was a Completely Randomized Design with the treatment of method processing consisting of 4 levels, method A (oven drying), method B (steaming and oven drying), method C (withening and roasting), and method D (steaming and roasting). This study was repeated 4 times to obtain 16 trial units. The data obtained were analyzed by analysis of variance and if the treatment had a significant effect it was followed by Duncan's test. The results showed that the processing method significantly affected the water content, crude fiber content, extract content in water, total flavonoids, total phenols, antioxidant activity, IC50, the sensory characteristics include color, aroma, taste and overall acceptance, and color objectively, but the treatment method has no significant effect on the ash content. The matoa leaf herbal tea with method A (oven drying) had the highest antioxidant activity and the best sensory characteristics with a water content of 8.46%, ash content of 4.64%, crude fiber content of 53.17%, extract content in water 5.25%, total flavonoids 0.87mgQE/g, total phenols 17.35mgGAE/g, antioxidant activity 87.50%, IC50 57.94ppm and color determination l, a, b (18.33: 12.02: 10.48) as well as yellowish color sensory characteristics, very typical aroma of matoa leaf herbal tea, taste rather bitter, and overall acceptance likes.
      PubDate: 2021-06-30
      DOI: 10.24843/itepa.2021.v10.i02.p05
      Issue No: Vol. 10, No. 2 (2021)
       
  • Pengaruh Penambahan Puree Labu Kuning (Cucurbita moschata) Terhadap
           Karakterisitik Siomay Udang

    • Authors: Ni Putu Candra Utami, I Dewa Gede Mayun Permana, Agus Selamet Duniaji
      Pages: 225 - 234
      Abstract: This study aims to determine the effect of adding puree of pumpkin on the characteristics of shrimp dumplings and to determine the appropriate addition puree of pumpkin to produce shrimp dumplings with the best characteristics. The experimental design used in this study was a completely randomized design (CRD) consisting of 5 treatments, namely 0%, 10%, 20%, 30%, and 40%. All treatments were repeated 3 times in order to obtain 15 experimental units. The data obtained were analyzed by means of variance and if the treatment had a significant effect, then proceed with the Duncan Multipe Range Test (DMRT). The results showed that the addition of pumpkin pulp had a very significant effect on moisture content, crude fiber content, total '-carotene, and antioxidant activity using the '-Bleaching method. Has no significant effect on ash content, hedonic test on color, aroma, texture, taste, overall acceptance, and scoring test on color and texture. The addition of pumpkin pulp 40% had the best characteristics with water content of 61.22%, ash content of 2.59%, crude fiber content of 1.96%, total '-carotene 0.98 mg / 100 g and antioxidant activity of 5.31%. , by the criteria of yellow color and liked, flavor liked, chewy texture and liked, taste liked and overall acceptance liked.
      PubDate: 2021-06-30
      DOI: 10.24843/itepa.2021.v10.i02.p06
      Issue No: Vol. 10, No. 2 (2021)
       
  • Pengaruh Penambahan Puree Daun Kelor ( Moringa oleifera ) Terhadap
           Karakteristik Siomay Ayam

    • Authors: Putu Yumiko Murdiasa, I Putu Suparthana, Putu Timur Ina
      Pages: 235 - 245
      Abstract: Dumpling is one type of dimsum, wich is a food that originates from China.The purpose of adding moringa leaf puree to chicken dumplings is to add antioxidant, vitamin C and crude fiber content to dumplings. The purpose of this research is to obtain the concentration of the addition of the appropriate Moringa leaf puree to produce chicken dumplings with the best characteristics. This research design used was a Completely Randomized Design with adding Moringa leaf puree wich consist by 5 levels: 0%, 10%, 20%, 30% and 40%. Each treatment was repaeat 3 times so that obtained 15 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan multiple range test. The results showed that the effect of adding moringa leaf puree had a significant effect (P<0,01) on moisture content, crude fiber, vitamin C, antioxidant activity, significant effect on ash content, color hedonic test, texture scoring test. The best treatment in this research was the addition of 40% moringa leaf puree with the following characteristics: 58.95% moisture content, 1.97% ash content, 2.18% crude fiber content, vitamin C 0.22 mg / g and antioxidant activity 38.30% with IC50 value 12342.28 ppm, the texture are very chewy and rather liked, the, the aroma, the taste and overall reception are  rather liked.
      PubDate: 2021-06-30
      DOI: 10.24843/itepa.2021.v10.i02.p07
      Issue No: Vol. 10, No. 2 (2021)
       
  • Pengaruh Perbandingan Modified Cassava Flour (Mocaf) dan Puree Labu Kuning
           (Cucurbita Moschata) Terhadap Karakteristik Brownies Kukus

    • Authors: I Gusti Agung Anggi Putri Arina, Putu Timur Ina, I Gusti Ayu Ekawati
      Pages: 246 - 255
      Abstract: The study aims to determine the effect comparison of mocaf with pumpkin puree to the characteristics of steamed brownies and to find out the best comparison mocaf with  pumpkin puree to produce brownies with the best characteristics. The experimental design used in this research was a Completely Randomized Design (CRD) with a comparison of mocaf and puree of pumpkin consisting of 5 treatments namely: 100%: 0%; 90%: 10%; 80%: 20%; 70%: 30%; 60%: 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 significant effect then followed by Duncan’s Multiple Range Test (DMRT). Comparison of mocaf and pumpkin puree affected water content, '-carotene, '-carotene bleaching, hedonic test (color, texture, aroma, taste and overall rate) and scoring test (texture). Ratio of 60% mocaf and 40% puree of pumpkin had the best characteristics with water content of 34,49%, ash content of 1,10%, '-carotene of 6,82 mg/100g, '-carotene bleaching of 1,34 mg/ml, the texture was liked and very soft, the color, aroma, taste and the fullness of acceptance was liked.
      PubDate: 2021-06-30
      DOI: 10.24843/itepa.2021.v10.i02.p08
      Issue No: Vol. 10, No. 2 (2021)
       
  • Pengaruh Perbandingan Mocaf Dengan Tepung Daun Papasan (Coccinia Grandis)
           Terhadap Karakteristik Kue Stik

    • Authors: Ni Kadek Ayu Puspitayanti, Ni Luh Ari Yusasrini, I Gusti Ayu Ekawati
      Pages: 256 - 267
      Abstract: This study aims to determine the effect of mocaf comparison with papasan leaf flour on the characteristics of stick cake and to find out the proper mocaf comparison with papasan leaf flour so as to produce the best stick cake characteristics. The Completely Randomized Design (CRD) was used a with the treatment of mocaf comparison and papasan leaf flour which consists of 5 levels, namely: 100% mocaf: 0% papasan leaf flour, 95% mocaf: 5% papasan leaf flour, 90% mocaf: 10 % papasan leaf flour, 85% mocaf: 15% papasan leaf flour, and 80% mocaf: 20% papasan leaf flour. The research data were analyzed of variance (ANOVA) and if the treatment had a significant effect it was continued with Duncan's Multiple Range Test (DMRT). The results showed that the comparison of mocaf and papasan leaf flour to the resulting sticks had a very significant effect on water content, ash content, antioxidant activity, total chlorophyll, calcium levels, breaking strength of cake sticks and sensory properties including texture, taste, color, aroma , and overall acceptance. The best characteristics produced in the treatment of 95% mocaf: 5% papasan leaf flour that produces a water content of 1.70%, ash content of 4.24%, antioxidant activity of 11.39%, total chlorophyll content of 89.52 mg / L , calcium content of 238.73 mg /g, fracture power of 13.07 N, and sensory characteristics include greenish brown color and like, aroma like, taste rather typical of papasan leaves and very like, crispy and like texture, overall acceptance of likes.
      PubDate: 2021-06-30
      DOI: 10.24843/itepa.2021.v10.i02.p09
      Issue No: Vol. 10, No. 2 (2021)
       
  • Pengaruh Perbandingan Tepung Ubi Jalar Ungu Dan Tepung Kedelai Terhadap
           Karakteristik Flakes Sebagai Pangan Fungsional

    • Authors: Ratna Mei Rani, I Gusti Ayu Ekawati, Anak Agung Istri Sri Wiadnyani
      Pages: 268 - 280
      Abstract: The research aim to determine the effect of ratio purple sweet potato flour and soybean flour on characteristics functional flakes and determine the exact ratio of purple sweet potato flour and soybean flour which can produce functional flakes with the best characteristics. The Completed Randomized Design was used in this research consisting ratio of purple sweet potato flour and soybean flour including (P1) 90% : 10%, (P2) 80% : 20%, (P3) 70% : 30%, (P4) 60% : 40%, (P5) 50% : 50%. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan Multiple Range Test (DMRT). The result showed that flakes with comparison of 70% purple sweet potato flour and 30% soybean flour is the best treatments with criteria moisture content of 3.05%, ash content of 2.09%, protein content of 17.04%, crude fiber 3.76%, anthocyanin total 21.07 mg/100g, antioxidant activity 39.55%, water absorption 165.66% and color is purple and like, aroma is like, texture is crispy and like, taste is like and overall acceptance is like.
      PubDate: 2021-06-30
      DOI: 10.24843/itepa.2021.v10.i02.p10
      Issue No: Vol. 10, No. 2 (2021)
       
  • Pengaruh Pengeringan terhadap Karakteristik Teh Herbal Celup Rimpang Temu
           Putih (Curcuma zedoaria Rosc.)

    • Authors: Risti Komariah, Luh Putu Trisna Darmayanti, Ni Made Indri Hapsari Arihantana
      Pages: 281 - 292
      Abstract: The purpose of this research was to find out the effect of drying on the characteristics of zedoary rhizome herbal tea bag (Curcuma zedoaria Rosc.) and to determine of drying that able to produce zedoary rhizome herbal tea bag with the best characteristics. The Completely Randomized Design (CRD) was used in this research with four drying treatments such as, drying using an oven at 50 oC for 24 hours, drying using sunlight at ± 40 oC for three days, drying using room temperature or dry wind at ± 26 oC for six days, and drying by roasting at ±50 oC for 45 minutes. All of the drying were repeated four times to obtain 16 units of experiment. The analysis of variance (ANOVA) used to get data and if the drying had a significant effect, it was followed by the Duncan Multiple Range Test. The results showed that drying had a significant effect (P <0,01) on total curcuminoids, total phenols, total flavonoids, and sensory analysis of colour (scoring test). Drying using room temperature or dry wind had the best characteristic of zedoary rhizome herbal tea bag with content: total curcuminoid of  29,10 mg CE / g, total phenol of 167,51 mg GAE / g, and total flavonoid of 41,47 mg QE / g. The characteristics of the brewed water of zedoary rhizome herbal tea bag were dark yellow color and liked, the flavour distinctive of herbal tea zedoary rhizome and liked, the taste was bitter and usual, and overall acceptance was usual.
      PubDate: 2021-06-30
      DOI: 10.24843/itepa.2021.v10.i02.p11
      Issue No: Vol. 10, No. 2 (2021)
       
  • Pengaruh Konsentrasi Garam Dan Lama Fermentasi Terhadap Karakteristik
           Pikel Cabai Pimiento (Capsicum chinense)

    • Authors: Amelia Mardhatillah, I Gusti Ayu Ekawati, Ni Made Indri Hapsari Arihantana
      Pages: 293 - 303
      Abstract: The research was conducted for the purpose of know the effect concentration of salt and fermentation time against the characteristic of pimiento pickle. The design used in this research was completely randomized design (RAL) factorials pattern, consisting of two factors .The first was the concentration of salt with concentration of 3 % , 6 % , and 9 % .The second factor was time consisting of two and three weeks .The whole treatment repeated three times to obtain 18 unit experiment .The data was analyzed with duncan test. The results of the study showed that the treatment of salt with 6 % concentration with 3 weeks fermentation was capable of producing pimento pickle with the best characteristic total criteria of  lactic acid bacteria 4.8x10-6 CFU/ ml, pH 4.89, total acid 0.576 % and total dissolved solids 9.670 Brix.
      PubDate: 2021-06-30
      DOI: 10.24843/itepa.2021.v10.i02.p12
      Issue No: Vol. 10, No. 2 (2021)
       
  • Pengaruh Lama Perkecambahan terhadap Karakteristik Fisik, Kimia dan
           Fungsional Tepung Kecambah Jagung Pulut (Zea mays ceratina L.)

    • Authors: Gery Hartawan, Ni Wayan Wisaniyasa, Anak Agung Istri Sri Wiadnyani
      Pages: 304 - 314
      Abstract: This study aims to know the effect of time on the germinated waxy corn flour characteristics and to know which time that can produce a germinated waxy corn flour with the best characteristics. This research used a Complete Randomized Design with a different germination time as the treatment, which is 0 hour, 24 hour, 36 hour and 48 hour. The experimentation was repeated 4 times resulting 16 experimental units. The data obtained were analyzed using an analysis of variance and if the treatment had a significant effect, it was followed by a Duncan Multiple Range Test (DMRT). The results showed that the effect of time had a very significant effect on total rendement, L’ value (brightness), b’ value (green-yellow), protein content, water absorption capacity, swelling power, solubility of germinated waxy corn flour. This research also resulting a significant effect on moisture content and carbohydrate content, but resulting a non-significant effect on bulk density, a’ value (blue-red), ash content, fat content, crude fiber content and oil absorption capacity. The best characteristic of the flour in this study was the waxy corn flour that has been germinated for 48 hours with 79.44% rendement, 0.50 g/ml bulk density, L’:54.34, a’: 6.90, b’: 22,89 color, 7.15% water content, 1.56% ash content, 6.36% fat content, 9.66% protein content, 82.31% carbohydrates content, 2.39% fiber content, 1.55 ml/g water absorption, 1.81 ml/g oil absorption, 6.70 g/g swelling power, and 51.72% solubility.
      PubDate: 2021-06-30
      DOI: 10.24843/itepa.2021.v10.i02.p13
      Issue No: Vol. 10, No. 2 (2021)
       
  • Pengaruh Perbandingan Tepung Singkong (Manihot esculenta Cranz) Dan Puree
           Wortel (Daucus carota L) Terhadap Karakteristik Kue Stik

    • Authors: I Made Askara Diputra, Putu Timur Ina, Gusti Ayu Kadek Diah Puspawati
      Pages: 315 - 323
      Abstract: This research aims to identify the effect of cassava flour and puree of carrot ratio on the characteristic of stick cake and to find out the ratio of cassava flour and puree of carrot to produce stick cake with the best characteristics. This research used a completely randomized design with the treatment ratio of cassava flour and puree of carrot consisted of three levels such as 90% : 10%, 80% : 20%, and 70% : 30%. The treatment was repeated 3 times so that it is obtained 15 experimental units. The parameters observed were water content, ash content, crude fiber content, beta carotene content and the sensory characteristics (color, texture, aroma, taste and overall acceptability) using hedonic tests. The data were analyzed by analysis of variance and the treatment had a significant effect, followed by the Duncan Multiple Range Test. The results showed that the ratio of cassava flour and puree of carrot had a significant effect on the water content, the ash content, the crude fiber content, beta carotene content but did not significantly affect the sensory characteristics. Ratio of 70% cassava flour and 30% puree of carrot had the best characteristics that were water content of 1.96%, ash content of 2.01%, crude fiber content of 2.29%, beta carotene content of 6.77 mg/100g, color, texture, aroma, taste, and overall acceptance was liked.
      PubDate: 2021-06-30
      DOI: 10.24843/itepa.2021.v10.i02.p14
      Issue No: Vol. 10, No. 2 (2021)
       
 
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