Subjects -> FOOD AND FOOD INDUSTRIES (Total: 400 journals)
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    - FOOD AND FOOD INDUSTRIES (277 journals)

FOOD AND FOOD INDUSTRIES (277 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 2)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 1)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 2)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 7)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 59)
Advances in Nutrition     Hybrid Journal   (Followers: 55)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 5)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 15)
Agricultural and Food Science     Open Access   (Followers: 14)
Agriculture & Food Security     Open Access   (Followers: 20)
Agriculture and Food Sciences Research     Open Access   (Followers: 9)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 12)
Agrosearch     Open Access  
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 46)
American Journal of Food Science and Technology     Open Access   (Followers: 3)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access   (Followers: 1)
Amino Acids     Hybrid Journal   (Followers: 8)
Animal Production     Open Access   (Followers: 3)
Animal Production Science     Hybrid Journal   (Followers: 8)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 13)
Anthropology of food     Open Access   (Followers: 16)
Applied Food Biotechnology     Open Access   (Followers: 4)
Applied Food Research     Open Access   (Followers: 2)
Archaeology of Food and Foodways     Full-text available via subscription   (Followers: 1)
Archiva Zootehnica     Open Access  
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 1)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 4)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 12)
Asian Journal of Crop Science     Open Access   (Followers: 3)
Asian Plant Research Journal     Open Access  
Bangladesh Rice Journal     Open Access  
Bioactive Compounds in Health and Disease     Open Access  
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 9)
British Food Journal     Hybrid Journal   (Followers: 14)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access   (Followers: 1)
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access   (Followers: 1)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 4)
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access  
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 4)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 27)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 4)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 21)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 2)
Current Research in Dairy Sciences     Open Access   (Followers: 3)
Current Research in Food Science     Open Access  
Current Research in Microbiology     Open Access   (Followers: 20)
Current Research in Nutrition and Food Science     Open Access   (Followers: 6)
CyTA - Journal of Food     Open Access  
Detection     Open Access   (Followers: 3)
EFSA Journal     Open Access   (Followers: 3)
EFSA Supporting Publications     Open Access  
Emirates Journal of Food and Agriculture     Open Access   (Followers: 1)
Enzyme Research     Open Access   (Followers: 4)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access  
EUREKA : Life Sciences     Open Access  
European Food Research and Technology     Hybrid Journal   (Followers: 8)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 1)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Hybrid Journal   (Followers: 6)
Food & Nutrition Research     Open Access   (Followers: 34)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 9)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 2)
Food Analytical Methods     Hybrid Journal   (Followers: 2)
Food and Applied Bioscience Journal     Open Access  
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 3)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 18)
Food and Ecological Systems Modelling Journal     Open Access  
Food and Energy Security     Open Access   (Followers: 3)
Food and Environment Safety     Open Access   (Followers: 3)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 24)
Food and Public Health     Open Access   (Followers: 10)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 2)
Food Bioscience     Hybrid Journal   (Followers: 1)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chemistry     Hybrid Journal   (Followers: 18)
Food Chemistry : Molecular Sciences     Open Access   (Followers: 1)
Food Chemistry : X     Open Access   (Followers: 1)
Food Control     Hybrid Journal   (Followers: 9)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 2)
Food Frontiers     Open Access   (Followers: 1)
Food Hydrocolloids     Hybrid Journal   (Followers: 2)
Food Hydrocolloids for Health     Open Access  
Food Microbiology     Hybrid Journal   (Followers: 16)
Food New Zealand     Full-text available via subscription   (Followers: 1)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 3)
Food Quality and Preference     Hybrid Journal   (Followers: 5)
Food Quality and Safety     Open Access   (Followers: 2)
Food Research International     Hybrid Journal   (Followers: 7)
Food Reviews International     Hybrid Journal   (Followers: 3)
Food Science & Nutrition     Open Access   (Followers: 59)
Food Science and Biotechnology     Hybrid Journal   (Followers: 5)
Food Science and Human Wellness     Open Access   (Followers: 4)
Food Science and Quality Management     Open Access   (Followers: 4)
Food Science and Technology     Open Access   (Followers: 2)
Food Science and Technology International     Hybrid Journal   (Followers: 3)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology and Biotechnology     Open Access  
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 11)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access   (Followers: 2)
Functional Foods in Health and Disease     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 19)
Gastroia : Journal of Gastronomy And Travel Research     Open Access  
Global Food History     Hybrid Journal   (Followers: 2)
Global Food Security     Hybrid Journal   (Followers: 2)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Open Access   (Followers: 4)
Grain & Oil Science and Technology     Open Access  
Grasas y Aceites     Open Access  
Himalayan Journal of Science and Technology     Open Access  
Indonesian Food and Nutrition Progress     Open Access  
Indonesian Food Science & Technology Journal     Open Access  
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access  
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 3)
International Journal of Agricultural Science and Food Technology     Open Access  
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 1)
International Journal of Dairy Science     Open Access   (Followers: 4)
International Journal of Food Contamination     Open Access  
International Journal of Food Design     Hybrid Journal   (Followers: 1)
International Journal of Food Microbiology     Hybrid Journal   (Followers: 16)
International Journal of Food Properties     Open Access   (Followers: 1)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 20)
International Journal of Food Science     Open Access   (Followers: 3)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 5)
International Journal of Food Science and Agriculture     Open Access   (Followers: 4)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 6)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 5)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 4)
International Journal on Food System Dynamics     Open Access   (Followers: 2)
International Journal on Food, Agriculture and Natural Resources : IJ-FANRES     Open Access  
Investigación Pecuaria     Open Access   (Followers: 1)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 1)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JDS Communications     Open Access   (Followers: 1)
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal   (Followers: 1)
Journal of Agriculture and Food Research     Open Access  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 1)
Journal of Agriculture and Natural Resources     Open Access  
Journal of Agriculture, Food Systems, and Community Development     Open Access   (Followers: 3)
Journal of AOAC International     Hybrid Journal   (Followers: 4)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 3)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 3)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 3)
Journal of Food and Drug Analysis     Open Access  
Journal of Food Biochemistry     Hybrid Journal   (Followers: 4)
Journal of Food Chemistry & Nanotechnology     Open Access   (Followers: 1)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 6)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 1)
Journal of Food Engineering     Hybrid Journal   (Followers: 5)
Journal of Food Industry     Open Access  
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 7)
Journal of Food Process Engineering     Hybrid Journal  
Journal of Food Processing & Beverages     Open Access  
Journal of Food Processing & Technology     Open Access   (Followers: 1)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 2)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 1)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 5)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 11)
Journal of Food Science     Hybrid Journal   (Followers: 10)
Journal of Food Science and Nutrition Therapy     Open Access   (Followers: 1)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 4)
Journal of Food Science and Technology Nepal     Open Access  
Journal of Food Science Education     Hybrid Journal   (Followers: 4)
Journal of Food Security     Open Access   (Followers: 2)
Journal of Food Security and Agriculture     Open Access   (Followers: 1)
Journal of Food Studies     Open Access   (Followers: 5)
Journal of Food Technology, Siam University     Open Access  
Journal of Foodservice     Hybrid Journal  
Journal of Functional Foods     Hybrid Journal   (Followers: 2)
Journal of Future Foods     Full-text available via subscription   (Followers: 2)
Journal of Halal Product and Research     Open Access  
Journal of Hydrogels     Full-text available via subscription  
Journal of Ichthyology     Full-text available via subscription   (Followers: 5)
Journal of Insects as Food and Feed     Hybrid Journal  
Journal of Maize Research and Development     Open Access   (Followers: 2)

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Similar Journals
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  [62 journals]
  • Pengaruh Perbandingan Daun Putri Malu (Mimosa pudica Linn.) dan Bunga
           

    • Authors: Michelle Olivia Isabella, I Nengah Kencana Putra, Gusti Ayu Kadek Diah Puspawati
      Pages: 548 - 557
      Abstract: This study aimed to determine the effect of the comparison of Mimosa pudica L. leaves and jasmine on the characteristics of scented tea bag and find out the comparison of Mimosa pudica L. and jasmine to obtain the best characteristics of the scented tea bag. The experimental design used was Completely Randomized Design with the comparison treatment Mimosa pudica L. leaves and jasmine as a treatment which consist of 5 levels: 100%:0%, 85%:15%, 70%:30%, 55%:45%, and 40%:60%. The treatment was repeated three times, resulting in 15 experimental units. The data obtained then analyzed by the Analysis of Variance, and if the treatments had a significant effect, continued with the Duncan Multiple Range Test. The result showed that the comparison of Mimosa pudica Linn. and jasmine had significant effect on water content, water-soluble extractive, total phenol, total flavonoid, IC50 value, taste (scoring and hedonic test), aroma (scoring and hedonic test), and overall acceptance. The comparison of 70% Mimosa pudica L. and 30% jasmine had the best characteristic, which had a water content 10.97%, water-soluble extractive 22.59%, total phenol 3.70 mg GAE/g, total flavonoids 1.05 mg QE/g, IC50 value 128.73 ppm. The brewed tea bag had a slightly liked color, a slightly liked and slightly jasmine aroma, a slightly bitter and slightly liked taste, and a slightly liked overall acceptance.
      PubDate: 2021-12-30
      DOI: 10.24843/itepa.2021.v10.i04.p01
      Issue No: Vol. 10, No. 4 (2021)
       
  • Cemaran Mikroba pada Bubuk Temu Putih (Curcuma zedoaria (Berg) Roscoe)
           dalam Kantung Teh Celup selama Penyimpanan Suhu Ruang

    • Authors: Amelia Rovina, Luh Putu Trisna Darmayanti, Agus Slamet Duniaji
      Pages: 558 - 565
      Abstract: The zedoary rizome (Curcuma Zedoaria (Berg) Roscoe) has a curcumin compound, which is one of the active compounds in the rhizome. Fresh zedoary rizome is easily damaged so it is often preserved by drying it. This research was aimed to determine the microbial contamination of the zedoary rizome packed in tea bags during storage in a room temperature. This research used Completely Randomized Design with storage at room temperature as a treatments, which consisted of 5 levels: 0 days, 7 days, 14 days, 21 days and 28 days. With 3 replication to obtain 15 units of sample. Data were analyzed by Analysis of Variance (ANOVA) and followed by multiple comparison test of Duncan Multiple Range Test (DMRT). The result showed that during storage, there were carasteristics changes in zedoary rizome powder such as increased of total plate count, total mold and yeast count, coliform and water content, but there was no E. coli growth. The zedoary rizome powder in tea bags during storage on days 0 to 28 fulfilled the requirements for food safety because microbial growth is below the maximum limit of Indonesian National Standard (SNI), but the water content on days 14 to 28 does not meet the SNI requirements.
      PubDate: 2021-12-30
      DOI: 10.24843/itepa.2021.v10.i04.p02
      Issue No: Vol. 10, No. 4 (2021)
       
  • Pengaruh Jenis Pelarut pada Metode Microwave Assisted Extraction (MAE)
           terhadap Karakteristik Ekstrak Daun Singkong (Manihot utilissima Pohl.)

    • Authors: Yustika Ayu Tri Wahyuni, Gusti Ayu Kadek Diah Puspawati, I Nengah Kencana Putra
      Pages: 566 - 578
      Abstract: Cassava leaf has bioactive components, such as flavonoids and chlorophyll pigments, but the information on cassava leaf extract is still limited and needs development on the using extraction method of microwave. The type of solvent is an important factor in the success of extracting the material. This research was conducted to determine the effect of the solvent using Microwave Assisted Extraction (MAE) method on the characteristics of cassava leaf extract (Manihot utilissima Pohl.) and to find the right type of the solvent using Microwave Assisted Extraction (MAE) to produce the best cassava leaf extract. The research design used was a Completely Randomized Design with a solvent type treatment consisting of five types of solvents, namely aquades, ethanol 90%, acetone 90%, methanol 90%, and ethyl acetate 90%. The treatment was repeated three times to obtain 15 experimental units. The data obtained were analyzed by the analysis of variance and if the treatment had a significant effect to variable observed, it was continued with Duncan’s Multiple Range Test. The parameters observed in this study were yield, total chlorophyll content, total flavonoids content, antioxidant activity, IC50, and L*, a*, b* values. The result showed that the type of solvent had a very significant effect (P<0,01) on yield, total chlorophyll content, total flavonoids, antioxidant activity, IC50, and L*, a*, b* values. The best treatment was found in ethanol 90% which produced a yield 19.84%, total flavonoids 74.90 mg QE/g, total chlorophyll 9.98 mg/g, antioxidant activity 83.67%, and L*: 44.83, a*: -9.97, b*: 20.27.
      PubDate: 2021-12-30
      DOI: 10.24843/itepa.2021.v10.i04.p03
      Issue No: Vol. 10, No. 4 (2021)
       
  • Pengaruh Suhu dan Waktu Pengeringan Terhadap Sifat Kimia dan Sensori Teh
           Celup Daun Kenikir (Cosmos caudatus Kunth.)

    • Authors: I Made Cahyana Kusuma, I Nengah Kencana Putra, Ni Made Yusa
      Pages: 579 - 588
      Abstract: This research aimed to determine the effect of drying temperature and time on the chemical and sensory properties of kenikir leaf tea bags and the optimum drying temperature and time for producing the tea bag. This research used a factorial experiment with a Completely Randomized Design (CRD) consisting of two factors. The first factor was the drying temperature (400C, 500C, and 600C), and the second was drying time (3.0, 3.5, and 4 hours). The treatment was repeated twice so that 18 experimental units were obtained. The data obtained were analyzed using the Analysis of Variance (ANOVA), and if it shows significant result, the Duncan Multiple Range Test was carried out. The results showed that the interaction between drying temperature and drying time was significant effect on water content, total phenol, total flavonoid, antioxidant activity, and sensory properties. The temperature of 500C for 3.5 hours was the best treatment, which produced the sensory properties of the brewed tea for the typical kenikir tea aroma were preferred, the rather-bitter and neutral for tastes, the greenish-yellow for color were preferred, and the overall-acceptance were neutral, with antioxidant capacity of 86.36%, water extract of 32.58%, total phenol of 1.45% mg GAE/g, flavonoid content of 0.29 mg QE/g, and water content of 9.18%.
      PubDate: 2021-12-30
      DOI: 10.24843/itepa.2021.v10.i04.p04
      Issue No: Vol. 10, No. 4 (2021)
       
  • Pengaruh Suhu dan Waktu Pengeringan Terhadap Sifat Kimia dan Sensori Teh
           Celup Herbal Daun Putri Malu (Mimosa pudica Linn.)

    • Authors: Elia Agatha Christiani, I Nengah Kencana Putra, I Putu Suparthana
      Pages: 589 - 601
      Abstract: The objective of this study was to know the effect of time and drying temperature on the chemical and sensory properties of herbal tea bag made from Mimosa pudica Linn. leaves and to know the right time and drying temperature to get the best chemical and sensory properties of herbal tea bag of Mimosa pudica Linn. leaves. This research used a Completely Randomized Design with two factors i.e. drying temperature (40°C, 50°C, and 60°C) and drying time (110, 130, and 150 minutes). All of the treatments were repeated two times to obtain 18 units of experiments. The data obtained were analyzed by analysis of variance (ANOVA) and if the treatment had a significant effect, then it was followed by The Duncan Multiple Range Test (DMRT). The results showed that the interaction of time and drying temperature had a significant effect (P<0,05) on total flavonoids, but no significant effect (P>0,05) on the moisture and extract content, total phenolics, and IC50 valued. The drying temperature had a significant effect on the moisture content and IC50 valued, while the time and drying temperature had a significant effect on the extract content and taste (scoring test). The results showed that the drying temperature of 50°C for 110 minutes was the best treatment, where the herbal tea produced had a criteria: moisture content 6.50%; extract content 14.70%; total phenolics 25.19 mg GAE/g dry weight; total flavonoids 16.07 mg QE/g dry weight; IC50 valued 74.45 ppm; the color, flavor, and taste were slightly liked; an overall acceptance neutral; and the taste was slightly bitter.
      PubDate: 2021-12-30
      DOI: 10.24843/itepa.2021.v10.i04.p05
      Issue No: Vol. 10, No. 4 (2021)
       
  • Pengaruh Waktu Pasteurisasi Terhadap Cemaran Mikrobiologis dan Aktivitas
           Antioksidan Loloh Daun Pohpohan (Pilea trinervia Wight.)

    • Authors: Icha Nabillah, I Nengah Kencana Putra, I Putu Suparthana
      Pages: 602 - 611
      Abstract: Loloh is one of the traditional beverages in Bali made from fresh leaves, root, stem, seeds or fruit without cooking treatment (cold process). Some studies showed that loloh in several area in Bali is not worth to consume because of high level of microbial contamination. This study aimed to determine the effect of pasteurization time to produce loloh pohpohan leaves with the best antioxidant activity and free from microbial contamination. This experiment used a Completely Randomized Design with 7 variations of pasteurization treatment time, namely 0, 10, 15, 20, 25 30 and 35 minutes. The treatment was repeated three time for obtain 21 experimental units. The data obtained were analyzed by analyze of variance and if the treatment had significant effect, then it was followed by Duncan Multiple Range Test (DMRT). The result of this study showed that pasteurization time has a very significant effect (P<0,01) on total microbial, total coliform and antioxidant activity. The best loloh treatment in this study was obtain with 20 minutes pasteurization time with the total plate count 0 CFU/mL (no microbes showed), negative coliform and antioxidant activity 58.39% with IC50 valued 1584.097 ppm, the color is neutral, the aroma is neutral, the taste was bitter and neutral and overall acceptance is neutral.
      PubDate: 2021-12-30
      DOI: 10.24843/itepa.2021.v10.i04.p06
      Issue No: Vol. 10, No. 4 (2021)
       
  • Pengaruh Perbandingan Tepung Sukun (Artocarpus altilis) dan Terigu
           terhadap Karakteristik Donat

    • Authors: Sazkya Dorothy Sabatini, I Made Yusa, Anak Agung Istri Sri Wiadnyani
      Pages: 612 - 620
      Abstract: This study aims to determine the effect of comparison of breadfruit flour and wheat on the characteristics of donuts and to determine the right comparison of breadfruit flour and wheat to produce donuts with the best characteristics. The experimental design used was a Completely Randomized Design (CRD) with the comparison of breadfruit flour and wheat consisting of 5 levels namely 10%:90%, 20%:80%, 30%:70%, 40%:60%, 50%:50%. The treatment was repeated 3 times in order to obtain 15 experimental units. The data obtained were analyzed by Analysis of Variance (ANOVA) and if the treatment had a significant effect then it was continued by the Duncan’s Multiple Range Test (DMRT). The comparison of breadfruit flour and wheat had a significant effect on water content, ash content, crude fiber content, swelling power, color, aroma, texture, taste, and overall acceptance. The comparison of 10% of breadfruit flour and 90% of wheat produced donuts with the best characteristics with 20.81% of water content, 1.33% of ash content, 7.86% of crude fiber content, 38.33% of swelling power, the color was liked, the aroma was rather typical of breadfruit and liked, the texture was slightly soft and rather liked, the taste was rather liked, and the overall acceptance was rather liked.
      PubDate: 2021-12-30
      DOI: 10.24843/itepa.2021.v10.i04.p07
      Issue No: Vol. 10, No. 4 (2021)
       
  • Pola Pertumbuhan Lactobacillus sp. F213 Selama Fermentasi Pada Sari Buah
           Terung Belanda (Solanum betaceum Cav.)

    • Authors: Puspasecca Wya Saraswati, Komang Ayu Nocianitri, Ni Made Indri Hapsari Arihantana
      Pages: 621 - 633
      Abstract: The objective of this research was to determine the growth pattern of Lactobacillus sp. F213 during fermentation in tamarillo juice (Solanum betaceum Cav.) and to obtain the fermentation time that showed optimal growth. This research used a Completely Randomized Design with fermentation time (0 hours, 4 hours, 8 hours, 12 hours, 16 hours, 20 hours, 24 hours, 28 hours and 32 hours) as a treatment. Each treatment was repeated 2 times to obtain 18 experimental units. Variable observed were total LAB, total sugar, total acid and pH. The data results were analysed with quantitative descriptive methods The results of this study indicated that the growth pattern of Lactobacillus sp. F213 in tamarillo juice during fermentation in 0–4 hours was in the lag phase, fermentation time of 8-12 hours was in an exponential growth phase or log phase, fermentation time of 16–20 hours was in the stationary phase and at the fermentation time of 24–32 hours was in the death phase. The optimal growth was obtained at 20 hours of fermentation time with a total value of LAB 9,08 Log CFU/ml.
      PubDate: 2021-12-30
      DOI: 10.24843/itepa.2021.v10.i04.p08
      Issue No: Vol. 10, No. 4 (2021)
       
  • Pengaruh Suhu dan Waktu Pengeringan terhadap Aktivitas Antioksidan Teh
           Herbal Celup Daun Belimbing Wuluh (Averrhoa bilimbi L.)

    • Authors: Ariani Nisfin Kholifah, I Dewa Gde Mayun Permana, Ni Luh Ari Yusasrini
      Pages: 634 - 645
      Abstract: This research aimed to determine the effect of temperature and drying time on antioxidant activity of starfruit leaf herbal tea bags and to obtain the best drying temperature and time that can produce starfruit leaf herbal tea with the best antioxidant activity. This research was conducted by using experimental design with Complete Randomized Design factorial pattern of two factors which are drying temperature (50oC, 60oC, 70oC) and drying time (120 minutes, 180 minutes, 240 minutes). There were 9 treatment combinations, each treatment combination was repeated 2 times so that the number of treatment combinations was 18 experimental units. The data obtained were analyzed by analysis of variance. If the treatment had a significant effect, it would be followed by the Duncan Multiple Range Test. The results showed that interaction beetwen drying temperature and time treatment had a very significant effect on antioxidant activity, total phenol, total flavonoids, water content of starfruit leaf herbal tea, and bitter flavor, and had no significant effect) on color, aroma, taste and overall acceptance. The drying temperature of 50oC with a drying time of 120 minutes was the best temperature and drying time to produce herbal tea bags of starfruit leaves with an antioxidant activity of 87.8049% and based on the IC50 value of 10595.95 ppm, water content of 9.53%, the total phenol content was 1.38 mg GAE / g, the total flavonoid level was 0.94 mg QE / g, and sensory properties of color (liked), aroma (slight liked), flavor (slight bitter, slight liked) and overall acceptance (slightly liked).
      PubDate: 2021-12-30
      DOI: 10.24843/itepa.2021.v10.i04.p09
      Issue No: Vol. 10, No. 4 (2021)
       
  • Pengaruh Lama Fermentasi terhadap Karakteristik Soyghurt Drink dengan
           Penambahan Lactobacillus rhamnosus SKG 34

    • Authors: Karlina Ayu Putri Dhahana, Komang Ayu Nocianitri, Agus Slamet Duniaji
      Pages: 646 - 656
      Abstract: This research aims to find out the effect of fermentation time on the characteristics of soyghurt drink which was fermented by Lactobacillus rhamnosus SKG 34 and to identify the right fermentation time to produce soyghurt drink with the best characteristics. This research uses a Completely Randomized Design (CRD) with time of fermentation as the main factor that consists of 6 levels that are 0, 5 10, 15, 20 and 25 hours. Each treatment was repeated 3 times resulting 18 experimental units. The data were analyzed by analysis of variance (ANOVA) and if the treatment has a significant effect (P<0,05), then proceed with the Duncan Multiple Range Test. The results showed that the fermentation time had a significant effect on total LAB, total acidity, pH, aroma, sweet and sour flavor, overall accaptance, but had no significant effect on total sugar and color of soyghurt drink. The 5 hours fermentation time treatment produced the best characteristics of soyghurt drink, with the following characteristics: total LAB 9.47 log CFU/ ml, total sugar 9.64%, total acid 0.45%, pH 5.17, white color, with slightly sweet and sour taste, slightly liked aroma and liked overall acceptance.
      PubDate: 2021-12-30
      DOI: 10.24843/itepa.2021.v10.i04.p10
      Issue No: Vol. 10, No. 4 (2021)
       
  • Pengaruh Konsentrasi Susu Skim Terhadap Karakteristik Minuman Probiotik
           Sari Buah Terung Belanda (Solanum betaceaum Cav.) Terfermentasi Dengan
           Lactobacillus rhamnosus SKG34

    • Authors: Novita Aristha Anggreni Nainggolan, Komang Ayu Nocianitri, I Made Sugitha
      Pages: 657 - 667
      Abstract: This research was conducted to determine the effect of skimmed milk concentration on characteristic of fermented tamarillo (Solanum betaceaum Cav.) probiotic juice with Lactobacillus rhamnosus SKG34 and the concentration of skimmed milk that produced the best characteristic. This research used a Completely Randomized Design (CRD) with factor of skimmed milk concentration that consists of 6 levels (0%, 2 %, 4%, 6%, 8%, 10%). Each treatment was repeated 3 times resulting 18 experimental units. The data were analyzed by Analysis of Variance (ANOVA) and continued with Duncan Multiple Range Test (DMRT). The results showed that skimmed milk concentration had a significant effect to total LAB, total sugar, hedonic of color, score of color, and overall acceptance. The concentration of 2% skimmed milk produced the best characteristic of fermented tamarillo (Solanum betaceaum Cav.) probiotic juice with total LAB 8,50 x 109 CFU/ml, total sugar 6,54%, total acid 0,56%, pH 3,72, preferred dark orange color, slightly likeable aroma, preferred sour and slightly sweet taste, and preferred overall acceptance.
      PubDate: 2021-12-30
      DOI: 10.24843/itepa.2021.v10.i04.p11
      Issue No: Vol. 10, No. 4 (2021)
       
  • Deteksi Keberadaan Escherichia coli dan Staphylococcus aureus pada Pangan
           Tradisional Babi Panggang Karo (BPK) di Kecamatan Kuta Selatan, Kuta dan
           Denpasar Timur

    • Authors: Lusia Septryani Sidebang, Luh Putu Trisna Darmayanti, I Ketut Suter
      Pages: 668 - 680
      Abstract: Karo roasted pork is a traditional Batak food made from roasted pork and served with a sauce made from pork blood cooked with andaliman herbs and spices. This study aims to detect the presence of microbes and the food safety of karo roasted pork sold in Batak restaurants in subdistricts of South Kuta, Kuta and East Denpasar. This study used a survey method with a saturated sampling technique. The samples were determined in all restaurants selling karo roasted pork in Badung Regency, Bali. The research data were presented in tabular form and analyzed descriptively. The variables observed were total microbes, Escherichia coli and Staphylococcus aureus. The results showed that 71% of the restaurants meet the total microbial requirements of processed meat products with heat treatment based on SNI 7388:2009 are < 5 x 105. 57% of karo roast pork has not met the requirements for E.coli contamination limits in processed meat in Indonesia, and 100% of karo roasted pork has met the S.aureus requirements for processed meat in Indonesia. As many as 57% of producers process karo roast pork if there is an order. Sanitation and hygiene practices at Batak traditional restaurants in Badung regency, Bali are quite good.
      PubDate: 2021-12-30
      DOI: 10.24843/itepa.2021.v10.i04.p12
      Issue No: Vol. 10, No. 4 (2021)
       
  • Pengaruh Jenis Pelarut Terhadap Aktivitas Antioksidan Ekstrak Daun
           Tenggulun (Protium javanicum Burm. F) Menggunakan Metode Maserasi

    • Authors: Agnes Citra Yolanda Simamora, Ni Luh Ari Yusasrini, I Nengah Kencana Putra
      Pages: 681 - 689
      Abstract: This study was conducted to determine the effect of different solvents on the antioxidant activity of tenggulun leaf extract with the maceration method and to find out the right type of solvent used to extract tenggulun leaf with the highest antioxidant activity. The experimental design used in this study was a Completely Randomized Design (CRD) with various types of solvents as a treatment using maceration method. The treatment consisting of four levels, namely ethanol 90%, aquades, methanol 90%, and acetone 90%. All treatments were repeated four times so that they were obtained 16 experimental units. The data obtained were analyzed by variance and if the treatment affected the observed variables, it was continued with the Duncan’s Multiple Range Test (DMRT). The results showed that the various types of solvent treatments had a very significant effect on antioxidant activity, yields, total phenols, total flavonoids, and total tannins of tenggulun leaf extract. Methanol solvent had the best treatment which produced the highest antioxidant activity 82,36%, IC50 13,52 ppm, yields 7,94%, total phenols 38,56 mg GAE/g, total flavonoids 10,75 mg QE/g, total tannins 5,65 mg TAE/g.
      PubDate: 2021-12-30
      DOI: 10.24843/itepa.2021.v10.i04.p13
      Issue No: Vol. 10, No. 4 (2021)
       
  • Pengaruh Konsentrasi Etanol dan Waktu Ekstraksi Terhadap Aktivitas
           Antioksidan Ekstrak Daun Buangit (Cleome gynandra) Dengan Metode Microwave
           Assisted Extraction

    • Authors: Clara Sania Krisanta, Ni Luh Ari Yusasrini, I Nengah Kencana Putra
      Pages: 690 - 701
      Abstract: Buangit leaves (Cleome gynandra) contain bioactive components such as phenol compounds, flavonoids and vitamin C, which can act as antioxidant. This research aims were to determine the effect of ethanol concentration and extraction time using Microwave Assisted Extraction (MAE) on antioxidant activity and to obtain the appropriate ethanol concentration and extraction time that can produce the highest antioxidant activity of buangit leaves extract. The research was designed using a completely randomized factorial design, which consisted of two factor. The first factor was ethanol concentration (ethanol 60%, 70%, 80% and 90%) and the second factor was the extraction time (3, 5 and 7 minutes). The entire treatment was repeated 2 times to obtain 24 units of experiments. Data were analyzed by analysis of variance and if the treatment had a significant effect, followed by Duncan Multiple Range Test. This research showed that the interaction between ethanol concentration and time extraction had significant effects on total flavonoids and antioxidant activity, but it had non-significant effects on total phenol and total vitamin C. However, ethanol concentration and time extraction had significant effects on total phenols, total flavonoids, total vitamin C and antioxidant activity. The results showed that MAE of buangit leaves using 70% ethanol concentration for 7 minutes was the best treatment on this research, which can produce 18.52 ± 0.64 mg GAE/g of total phenols, 19.28 ± 0.18 mg QE/g of total flavonoid, 89.85 ± 5.30 mg AAE/g of vitamin C and antioxidant activity based on IC50 value at 131.85 ± 0.71 ppm
      PubDate: 2021-12-30
      DOI: 10.24843/itepa.2021.v10.i04.p14
      Issue No: Vol. 10, No. 4 (2021)
       
  • Pengaruh Perbandingan Tepung Millet (Panicum milliaceum) Dan Maizena
           Terhadap Karakteristik Cookies

    • Authors: Lourent Maria Oktavia, I Desak Putu Kartika Pratiwi, Ni Made Indri Hapsari Arihantana
      Pages: 702 - 710
      Abstract: Abstract Cookies are a type of biscuit made from soft dough, high in fat, relatively crunchy when broken and has a solid texture. This research was aimed to find out the ratio effect of millet flour and cornstarch to the characteristic of cookies and to determine the exact ratio between millet flour and cornstarch to produce cookies with the best characteristic. The experimental design used in this research was a Completely Randomized Design with a treatment of ratio between millet flour and cornstasch that consisted of 5 levels: 100%:0%; 90%:10%; 80%:20%; 70%:30%; and 60%:40%. The treatments were repeated three times to obtain 15 experimental units. The data obtained were analyzed by analisis of variance and if the treatment had a significant effect then followed by duncan’s multiple range test. The result of research showed that the ratio between millet flour and cornstarch had a significant effect on water content, crude fiber content, starch content, color, texture, taste and overall acceptance (hedonic test), and texture (scoring test). The ratio 90%:10% of millet flour and corn starch had the best characteristic with moisture content of 4,31%, crude fiber content of 2,86%, starch content of 42,92%, color was liked, taste was liked, aroma was liked, texture was liked and crunchy, and overall acceptance was liked.
      PubDate: 2021-12-30
      DOI: 10.24843/itepa.2021.v10.i04.p15
      Issue No: Vol. 10, No. 4 (2021)
       
  • Pengaruh Perbandingan Daging Ayam dan Tepung Kecambah Kacang Merah
           (Phaseolus Vulgaris L.) terhadap Karakteristik Bakso

    • Authors: Arina Ulyani, Ni Wayan Wisaniyasa, I Gusti Ayu Ekawati
      Pages: 711 - 721
      Abstract: This study aimed to determine the effect of the ratio of chicken meat and red bean sprouts flour to the characteristics of the meatballs and to determine the appropriate ratio of chicken meat and red bean sprouts flour to get the best meatball characteristic. Thisstudyused the completely randomized design, with ratio of chicken meat and red bean sprout flour treatmen consisted 5 level,namely (B0) 100% : 10%, (B1) 90% : 10%, (B2) 80% : 20%, (B3) 70% : 30%, (B4) 60% : 40%. Each treatment was repeated 3 times, in order to obtain 15 experimental units. The data obtained were using analysis of varianceandif thetreatmenthada significanteffect,itwascontinuedwiththe DuncanMultiple Range Test.The results showed that the ratio of chicken meat and red bean sprouts flour had an effect on moisture content, fat content, crude fiber content, texture, hedonic, aroma, taste, texture, and overall acceptance. And scoring on color, taste, and texture. The meatball with a ratio of chicken meat and red bean sprout flour of 90%: 10% was the best meatball characteristics with the criteria: water content of 68.86%, protein content of 23.22%, fat content of 8.03%, crude fiber content of 32.35 %, texture 6.63 N, color sensory test, aroma, taste, texture, and overall acceptance are liked.
      PubDate: 2021-12-30
      DOI: 10.24843/itepa.2021.v10.i04.p16
      Issue No: Vol. 10, No. 4 (2021)
       
  • Pengaruh Penambahan Blondo Terhadap Karakteristik Flakes Tepung Beras
           Merah

    • Authors: Ridha Aulia Adha, Ni Wayan Wisaniyasa, Ni Made Yusa
      Pages: 722 - 733
      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.
      PubDate: 2021-12-30
      DOI: 10.24843/itepa.2021.v10.i04.p17
      Issue No: Vol. 10, No. 4 (2021)
       
  • Ketahanan Isolat Bakteri Asam Laktat Indigenus Kombucha dan Dadih Terhadap
           Antibiotik

    • Authors: Ida Bagus Jaya Sukarya, I Desak Putu Kartika Pratiwi, Ni Made Indri Hapsari Arihantana, Ni Nyoman Puspawati
      Pages: 734 - 745
      Abstract: Lactic Acid Bacteria must pass several tests to increase their potential as probiotics, one of which is to test their resistance to antibiotics. This study was aimed to determine the resistance of the indigenous lactic acid bacteria (LAB) isolates from kombucha and dadih against amoxicillin, tetracycline, and chloramphenicol, and measure their levels of resistance against amoxicillin, tetracycline, and chloramphenicol. There were 2 treatments that are done in this study such as the type of isolates, and the type of antibiotics used. LAB growth inhibition zones against antibiotics were tested using disk diffusion method and analyzed using quantitative descriptive method. Based on the result of this study, it was found that L. plantarum RN9, L. plantarum I MK2, and L. plantarum I ML7 had an intermediate resistance against amoxicillin, while all the isolates tested are resistant to tetracycline and chloramphenicol. L. pentosus MS21 had the most resistance against amoxicillin. L. plantarum I MK2 had the most resistance against tetracycline. and L. plantarum I ML7 had the most resistance against chloramphenicol.
      PubDate: 2021-12-30
      DOI: 10.24843/itepa.2021.v10.i04.p18
      Issue No: Vol. 10, No. 4 (2021)
       
  • Pengujian Kandungan Residu Pestisida Pada Tanaman Sayuran Di Kabupaten
           Badung Dengan Kartu Pendeteksi Pestisida (Pesticide Detection Cards) Dan
           Gas Chromatography Mass Spectrophotometry

    • Authors: Agus Slamet Duniaji, I Ketut Suter
      Pages: 746 - 752
      Abstract: Pesticides are chemical substances used to control various pests and diseases. In the field, synthetic pesticides are widely used and their use is not controlled and exceeds the permitted threshold according to the Minister of Agriculture No: 88 Permentan/PP.340/12/2011. The purpose of this study was to determine the content of pesticide residues in vegetables cultivated in Badung district. A total of 16 types of vegetables with 32 samples were tested for pesticide residues of organophosphorus and organochlorine groups (Diazinon, chlorphyrifos and Profenopos) on vegetable crops in Badung district. Qualitative testing was carried out with pesticide detection cards (Pesticide Detection Cards) and then samples contaminated with pesticides were continued by testing using Gas Chromatography Mass Spectrophotometry (GC MS) / The test results showed that as many as 30 samples of vegetables (93.75%) did not contain diazinon and as many as 2 samples (6.25%) containing diazinon, namely chinese cabbagge sample 1 of 0.015 ppm and chinese cabbagge of sample 2 of 0.024 ppm. A total of 29 samples of vegetables (90.63%) did not contain much chlorphyrifos and as many as 3 samples (9.37%) contained chlorphyrifos pesticide residues. A total of 30 samples (93.75%) contained profenofos and 2 samples of vegetables (6.25%) contained profenofos pesticide residues in the mustard greens sample 1 and chicory sample 2 were 0.048 ppm and 0.029 ppm, respectively. According to PERMENTAN No: 88 /Permentan/PP.340/12/2011, from the results of this test, all samples were below the Maximum Residue Limit (BMR) for pesticide diazinon, chlorphyrifos and profenofos
      PubDate: 2021-12-30
      DOI: 10.24843/itepa.2021.v10.i04.p19
      Issue No: Vol. 10, No. 4 (2021)
       
  • Penambahan Kayu Manis Dan Gula Merah Terhadap Kadar Vitamin C Dan Ic50
           Dalam Jus Jambu Biji Merah

    • Authors: Anak Agung Ngurah Dwi Ariesta Wijaya Putra, Putu Rima Sintyadewi
      Pages: 753 - 760
      Abstract: Indonesia as a tropical country has various kinds of fruit varieties. One of the famous fruits in Indonesia is guava. Guava fruit is popular with the public because it has a sweet taste. Ripe guava flesh can be processed into processed products such as jelly, jam, guava flour, fruit salad, fruit soup, chips, fruit juice, and fresh drinks. The benefits of guava fruit are many, such as being able to overcome several types of diseases such as diabetes, hypertension, and cancer. In addition, guava is also useful as an anti-bacterial, anti-fungal, anti-inflammatory, and can maintain skin health. Guava contains various vitamins and antioxidants that are beneficial for the body. The purpose of this study was to determine the content of vitamin C and antioxidant activity in guava juice added with cinnamon and brown sugar. This test uses 8 combinations of brown sugar and cinnamon treatments. The results showed that the best vitamin C content and antioxidant activity were found in the K2G0 treatment (4% cinnamon and 0% brown sugar) with a vitamin C content of 57,15 mg/100g and an IC50 value of 39,08 ppm.
      PubDate: 2021-12-30
      DOI: 10.24843/itepa.2021.v10.i04.p20
      Issue No: Vol. 10, No. 4 (2021)
       
  • Pengaruh Konsentrasi Maltodekstrin dan Tween 80 Terhadap Karakteristik
           Bubuk Minuman Instan Bunga Gumitir (Tagetes erecta L.)

    • Authors: Ni Komang Ayu Nila Ratna, Gusti Ayu Diah Puspawati, I Dewa Gede Mayun Permana
      Pages: 761 - 777
      Abstract: The purpose of this research was to determine the effect of the concentration of maltodextrin and tween 80 on the characteristics of the gumitir flower instant drink powder and to proper concentration of maltodextrin and tween 80 to get the gumitir flower instant drink powder with the best characteristics by foam mat drying method. The research used two factor Randomized Block Design. First factor was concentration of maltodextrin that consisting of 3 levels (10%, 15% and 20%) and second factor was concentration of Tween 80 that consisting of 3 levels (0.3%, 0.5% and 0.7%) so there were 9 treatment combinations. The repetition of each treatment combination was carried out 2 times, in order there were 18 experimental units. The data were analyzed statistically usingthe variance test and if the treatment had a significant effect to observed variables, it was continued with Duncan's Multiple Range Test. The result showed that interaction of the concentration of maltodextrin and tween 80 had a significant effect (P<0,05) on moisture content, ash content, total dissolved solids, solubility, total phenol, total carotene, antioxidant activity, hedonic of color, scoring of aroma and scoring of taste. The concentration of 10% maltodextrin and 0.7% tween 80 was the best treatment to produce gumitir flower instant drink powder with the moisture content 3.94%, ash content 1.23%, total dissolved solids 15.2oBrix, solubility 92.18%, total phenol 93.29 mg GAE/g powder, total carotene 19.2 mg/g powder, antioxidant activity of powder 78.56% with IC50 valued 1195.72 ppm, sensory assessment of the aroma was preferred with characteristic aroma of gumitir flowers, the taste was preferred with characteristic taste of gumitir flower, the color was preferred and the overall acceptance was preferred.
      PubDate: 2021-12-30
      DOI: 10.24843/itepa.2021.v10.i04.p21
      Issue No: Vol. 10, No. 4 (2021)
       
 
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