Itepa : Jurnal Ilmu dan Teknologi Pangan
type: channel
description: Jurnal Ilmu dan Teknologi Pangan (ITEPA) is a peer-reviewed, open-access journal that publishes research articles and scholarly reviews in the field of food science and technology. Published four times a year, the journal focuses on key areas such as food processing technology, nutritional value and nutrition, food safety, food microbiology, and food biotechnology. It serves as a platform for scientific communication, innovation, and collaboration among academics, researchers, and practitioners in the food sector.
publisher: Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University
language: en-US
publication name: Itepa : Jurnal Ilmu dan Teknologi Pangan
issn: 2527-8010
items: Pengaruh Waktu Ekstraksi Dengan Metode Microwave Assisted Extraction (Mae) Terhadap Aktivitas Antioksidan Ekstrak Daun Ungu (Graptophyllum Pictum L.Griff)
items: Pengaruh Konsentrasi Ragi Rhizopus oligosporus DP02 BALI Terhadap Karakteristik Tempe Kedelai (Glycine max (L) Merrill)
items: Studi Penerapan Higiene dan Sanitasi Terhadap Tingkat Cemaran Escherichia coli dan Staphylococcus aureus Pada Pangan Tradisional Babi Guling di Ubud, Gianyar
items: Pengaruh Perlakuan Autoclaving-Cooling Terhadap Karakteristik Tepung Kecambah Milet (Panicum miliaceum L.) Terfermentasi
items: Pengaruh Perbandingan Terigu Dengan Tepung Milet (Panicum Miliaceum L.) Kecambah Fermentasi Terhadap Karakteristik Bakpia
items: Karakteristik Fisikokimia dan Sensoris Pada Roti Tawar Bebas Gluten Berbasis Tepung Mocaf Dengan Substitusi Tepung Biji Mangga Arum Manis (Mangifera indica L.)
items: Pengaruh Perbandingan Tepung Talas Beneng (Xanthosoma undipes K.Koch) Dengan Maizena Terhadap Karakteristik Nuget Ikan Tuna (Thunnus sp.)
items: Aplikasi Oleogel dengan Oleogelator Candelilla Wax Berbasis Minyak Sawit sebagai Pengganti Margarin pada Produk Kukis
items: Karakteristik Selai Cokelat Dengan Perbandingan Bubuk Kakao (Theobroma Cacao L.) Dan Minyak Kedelai (Glyncine Max Oil)
items: Pengaruh Perbandingan Air dengan Jagung Manis (Zea mays saccharata) dan Penambahan Susu Skim Terhadap Karakteristik Yoghurt Jagung Manis Probiotik
items: Karakteristik Fisikokimia dan Sensoris Bakso Ikan Tenggiri (Scomberomorus commerson) Melalui Substitusi Tapioka dengan Tepung Kacang Merah (Phaseolus vulgaris L.)
items: Karakteristik Fisik dan Sensoris Keju Tomme Probiotik dengan Variasi Perbandingan Kultur Probiotik Lokal
items: Pengembangan Minuman Tradisional ‘Loloh Cemcem’ Menjadi Minuman Instan Yang Berpotensi Sebagai Pangan Fungsional Sumber Antioksidan

Pengaruh Waktu Ekstraksi Dengan Metode Microwave Assisted Extraction (Mae) Terhadap Aktivitas Antioksidan Ekstrak Daun Ungu (Graptophyllum Pictum L.Griff)
type: item
description: Abstract Phenolic secondary metabolite compounds such as flavonoids and anthocyanins contained in purple leaves function as antioxidants. One of the antioxidant properties of ethanol extract of purple leaves is the ability to capture DPPH free radicals. A possible method to obtain these compounds is Microwave Assisted Extraction (MAE). The MAE method is a method that utilizes rapid and efficient solvent heating involving microwave radiation. Extraction time is a factor that can affect antioxidant activity. Research on purple leaf extract using MAE method aims to determine the right extraction time in producing the highest antioxidant activity and the effect of purple leaf extraction time on antioxidant activity. This study uses a complete randomized design (CRD) with extraction time treatment consisting of five levels, namely; 1, 3, 5, 7 and 9 minutes. The treatment was repeated three times to obtain an experiment of 15 units. The data obtained were analyzed using variance analysis and the treatment influenced the test parameters followed by Duncan Multiple Range Test (DMRT). The results showed that the extraction time on purple leaves using the MAE method had a very significant effect on yield, total flavonoids, total phenols, total anthocyanins and IC50. Extraction time of 5 minutes can produce extracts with the highest antioxidant activity based on IC50 of 75.07 ppm and classified as strong antioxidants, yield of 37.74%, total phenols 56.06 mg GAE/g, total flavonoids 15.06 mg QE/g and total anthocyanins 43.29 mg/L. Keywords: Antioxidant, Purple leaves, Microwave Assisted Extraction, Time, Extraction Abstrak Senyawa metabolit sekunder golongan fenol seperti flavonoid dan antosianin yang terkandung dalam daun ungu berfungsi sebagai antioksidan. Salah satu sifat antioksidan ekstrak etanol daun ungu adalah kemampuan untuk menangkap radikal bebas DPPH. Metode yang digunakan untuk mendapatkan senyawa tersebut adalah Microwave Assisted Extraction (MAE). Metode MAE merup…
creator: I Nyoman Adi Wibawa
creator: Ni Luh Ari Yusasrini
creator: I Gede Arie Mahendra Putra
rights: Copyright (c) 2025 Itepa : Jurnal Ilmu dan Teknologi Pangan
date: 2025-09-29
publication date: 2025-09-29
volume: 14
number: 3
starting page: 433
ending page: 444
doi: 10.24843/itepa.2025.v14.i03.p01

Pengaruh Konsentrasi Ragi Rhizopus oligosporus DP02 BALI Terhadap Karakteristik Tempe Kedelai (Glycine max (L) Merrill)
type: item
description: Abstract Tempe is a fermented soybeans or other ingredients, utilizing various types of yeast including Rhizopus oligosporus and Rhizopus oryzae. This study specifically employed Rhizopus oligosporus DP02, which was derived from an inoculum and isolated from hibiscus leaves. The purpose of the research was to determine the impact of different concentrations of Rhizopus oligosporus DP02 Bali on the characteristics of soybean tempeh and to identify the optimal yeast concentration for producing tempeh with the best qualities. The experimental design used was a completely randomized design featuring five levels of yeast concentration: 1%, 2%, 3%, 4%, and 5%. Each treatment was replicated three times, resulting in 15 experimental units. The data were analyzed using analysis of variance and if a significant effect was found, further testing would be conducted using the Duncan Multiple Range Test. The results indicated that yeast concentration significantly affected water content, ash content, protein content, fat content, carbohydrate content, color, taste, texture, and overall acceptance, but did not influence aroma. The findings revealed that a 4% yeast concentration yielded soybean tempeh with a water content of 38.09%, 1.15% for ash content, 17.68% for protein content, 17.18% for fat content, and 25.71% for carbohydrate content. Additionally, sensory tests for color, smell, taste, texture, and overall acceptance were positively received by the panelists. Keywords: Tempeh, soya bean, yeast, concentration, Rhizopus oligosporus Abstrak Tempe merupakan hasil fermentasi dari kacang kedelai ataupun bahan lain dengan memanfaatkan bermacam variasi kapang antara lain Rhizopus oligosporus dan Rhizopus oryzae. Penelitian ini scara khusus menggunakan Rhizopus oligosporus DP02 yang berasal dari inokulum dan diisolasi dari daun waru. Tujuan penelitian ini guna mengetahui dampak konsentrasi Rhizopus oligosporus DP02 Bali berbeda di karakteristik tempe kedelai serta untuk mengetahui …
creator: Ni Gusti Ayu Saraswati Permatasari
creator: I Putu Suparthana
creator: Ni Wayan Wisaniyasa
rights: Copyright (c) 2025 Itepa : Jurnal Ilmu dan Teknologi Pangan
date: 2026-02-05
publication date: 2026-02-05
volume: 14
number: 3
starting page: 445
ending page: 456
doi: 10.24843/itepa.2025.v14.i03.p02

Studi Penerapan Higiene dan Sanitasi Terhadap Tingkat Cemaran Escherichia coli dan Staphylococcus aureus Pada Pangan Tradisional Babi Guling di Ubud, Gianyar
type: item
description: Abstract Roasted Pig is a Balinese dish that is highly popular in the tourist area of Ubud, Gianyar. Although Roasted Pig can be found in various regions of Bali, Ubud is known as one of the most prominent places for serving this dish. However, variations in the implementation of hygiene and sanitation practices in each restaurant may affect the safety and quality of the food, potentially leading to contamination by pathogenic microbes such as Escherichia coli and Staphylococcus aureus, which can pose risks to consumer health. This study aimed to assess hygiene and sanitation conditions and to identify the presence and quantify the levels of E. coli and S. aureus contamination in Babi Guling meat. The research employs a descriptive design presented in tabular form, using a interview method and purposive sampling method from the ten highest-rated eateries on Google Review by 2024. The parameter includes the implementation of hygiene and sanitation practices by food handlers and on eating utensils, total microbial count, coliforms, Escherichia coli, and Staphylococcus aureus. The results showed that sanitation practices at roasted pig restaurants include 70% of producers using groundwater as the water source, with none conducting accredited water quality testing. Swab tests on the hands of the food handlers and on equipment from five producers revealed that 100% were positive for E. coli. Additionally, 30% of vendors handled roasted pig without wearing gloves, and 80% did not use clean work clothing. All roasted pig samples exceeded the maximum allowable limit for total microbial count set by the Indonesian Food and Drug Authority (BPOM) (< 1 × 10⁶ CFU/g) and 100% did not meet the requirement for E. coli in heat-treated meat products (< 1 × 10² CFU/g). However, all babi guling samples were still within the safe threshold for S. aureus (< 1 × 10⁴ CFU/g).These findings highlight the importance of supervision and education on the implementation of hygiene and sanitation …
creator: Felicia Alessandra Jessie Siswanto
creator: Luh Putu Trisna Darmayanti
creator: Sayi Hatiningsih
rights: Copyright (c) 2025
date: 2026-02-05
publication date: 2026-02-05
volume: 14
number: 3
starting page: 457
ending page: 471
doi: 10.24843/itepa.2025.v14.i03.p03

Pengaruh Perlakuan Autoclaving-Cooling Terhadap Karakteristik Tepung Kecambah Milet (Panicum miliaceum L.) Terfermentasi
type: item
description: Abstract Millet (Panicum miliaceum L.) is a cereal belonging to the Poaceae family whose utilization as a food ingredient remains limited. Processing millet grains into flour and applying physical modification techniques are required to improve its chemical and functional properties. This study aimed to determine the differences in characteristics of fermented millet sprouts flour before and after autoclaving–cooling treatment and to evaluate the effect of this modification. The experiment employed a paired t-test design with two treatments: fermented millet sprouts flour without autoclaving–cooling and with autoclaving–cooling at 121°C for 15 minutes, each performed in five replications. Parameters observed included yield, moisture content, starch content, amylose content, amylopectin content, water absorption capacity, oil absorption capacity, and swelling power. The results showed that autoclaving–cooling treatment significantly affected (p<0.05) all observed parameters. The treatment increased starch content, amylose content, water absorption capacity, oil absorption capacity, and swelling power, while decreasing amylopectin content and flour yield. In conclusion, autoclaving–cooling modification effectively improved the chemical and functional characteristics of fermented millet sprouts flour, indicating its potential application in various flour-based food products. Keywords: millet flour, sprouts, fermentation, autoclaving–cooling Abstrak Milet (Panicum miliaceum L.) merupakan serealia dari famili Poaceae yang pemanfaatannya sebagai bahan pangan masih terbatas. Pengolahan biji milet menjadi tepung serta penerapan modifikasi fisik diperlukan untuk meningkatkan karakteristik kimia dan fungsionalnya. Penelitian ini bertujuan untuk mengetahui perbedaan karakteristik tepung kecambah milet terfermentasi sebelum dan sesudah perlakuan autoclaving–cooling serta mengevaluasi pengaruh perlakuan tersebut. Penelitian menggunakan uji t berpasangan dengan dua perlakuan, yai…
creator: Aurell Divas
creator: I Desak Putu Kartika Pratiwi
creator: Ni Nyoman Puspawati
rights: Copyright (c) 2025
date: 2026-02-05
publication date: 2026-02-05
volume: 14
number: 3
starting page: 472
ending page: 483
doi: 10.24843/itepa.2025.v14.i03.p04

Pengaruh Perbandingan Terigu Dengan Tepung Milet (Panicum Miliaceum L.) Kecambah Fermentasi Terhadap Karakteristik Bakpia
type: item
description: Abstract Bakpia is a traditional Chinese pastry filled with a sweet or savory filling and made with a flour-based dough. With the increasing consumption of wheat-based products, the use of fermented millet flour (FMF) has emerged as a promising alternative to reduce dependency on wheat and enhance the nutritional value of the product. This study aims to evaluate the impact of varying ratios of wheat flour to FMF on the characteristics of bakpia and determine the optimal ratio for achieving the best quality. The research employs a Completely Randomized Design (CRD) with six different ratios of wheat flour to FMF: 100:0, 90:10, 80:20, 70:30, 60:40, and 50:50. Each combination is tested three times, resulting in a total of 18 experimental units. The collected data are analyzed using analysis of variance (ANOVA), and if significant differences are found, the analysis is further extended with Duncan's Multiple Range Test (DMRT) to assess differences among treatments. The results indicate that the ratio of wheat flour to FMF significantly affects various parameters, including moisture content, protein content, crude fiber content, fat content, tannin content, hardness, and sensory evaluations such as color, aroma, texture, taste, taste scoring, and overall acceptance. The optimal ratio is found to be 80% wheat flour and 20% FMF, which produces bakpia with a moisture content of 9.93%, protein content of 9.78%, crude fiber content of 2.18%, fat content of 37.82%, tannin content of 0.09%, and a hardness level of 17.79 N. Panelists rated bakpia with this ratio as having a somewhat preferred color, a preferred aroma, a preferred texture, a slightly bitter and somewhat preferred taste, and an overall positive acceptance. Keywords : bakpia, wheat flour, fermented sprouted millet flour Abstrak Bakpia adalah kue tradisional China yang memiliki isian dan kulit berbahan dasar terigu. Dengan meningkatnya konsumsi produk berbasis terigu, penggunaan tepung millet kecambah fermentasi (T…
creator: Rachel Angel Br Hombing
creator: Ni Made Indri Hapsari Arihantana
creator: I Gede Arie Mahendra Putra
rights: Copyright (c) 2025
date: 2026-02-05
publication date: 2026-02-05
volume: 14
number: 3
starting page: 484
ending page: 498
doi: 10.24843/itepa.2025.v14.i03.p05

Karakteristik Fisikokimia dan Sensoris Pada Roti Tawar Bebas Gluten Berbasis Tepung Mocaf Dengan Substitusi Tepung Biji Mangga Arum Manis (Mangifera indica L.)
type: item
description: Abstract Gluten-free white bread not contain gluten, can consume for people with gluten intolerance. Mocaf is often used as an alternative flour in gluten-free bread but low in protein and bioactive compounds, necessitating the addition of arum manis mango seed flour. This study aims to determine the effect of substituting arum manis mango seed flour on the physicochemical and sensory characteristics of mocaf based gluten-free white bread and obtain the best characteristics of gluten-free white bread. This study used a completely randomized design with mocaf flour treatment and mango seed flour substitution at 5 levels: 100:0; 90:10; 80:20; 70:30; and 60:40, each repeated 3 times resulting 15 experimental units. The data were analyzed by variance analysis followed by Duncan's Multiple Range Test. The results showed that the substitution of arum manis mango seed flour significantly effected (P<0.05) chemical characteristics including moisture content, protein content, total phenols, antioxidant activity, physical characteristics including expansion capacity, hardness, colorimetric, sensory evaluation including hedonic aroma, texture, taste, overall acceptance, scoring texture. The best treatment was 80% mocaf flour and 20% arum manis mango seed flour, with moisture content 53.54%, ash content 1.01%, protein content 3.34%, total phenols 106.25 mg GAE/100g, antioxidant activity 15.92%, fat content 5.93%, crude fiber content 3.83%, carbohydrate content 35.15%, expansion capacity 44.20%, hardness 3.61 N, the color described as gray army brown (L* 66.0; a* 5.67; b* 20.67). The hedonic ratings for color, aroma, texture, and taste are slightly liked, with soft texture, also overall acceptance rated is slightly liked. Keywords : gluten free bread, mango seed flour, mocaf Abstrak Roti tawar bebas gluten tidak mengandung gluten sehingga dapat dikonsumsi oleh penderita gluten intolerance. Mocaf menjadi salah satu alternatif tepung pada roti bebas gluten yang banyak dimanfaatkan…
creator: Ida Ayu Agung Andina Niti Saraswati Manuaba
creator: Anak Agung Istri Sri Wiadnyani
creator: Gusti Ayu Kadek Diah Puspawati
rights: Copyright (c) 2025
date: 2026-02-05
publication date: 2026-02-05
volume: 14
number: 3
starting page: 499
ending page: 520
doi: 10.24843/itepa.2025.v14.i03.p06

Pengaruh Perbandingan Tepung Talas Beneng (Xanthosoma undipes K.Koch) Dengan Maizena Terhadap Karakteristik Nuget Ikan Tuna (Thunnus sp.)
type: item
description: Abstract Fish nuggets are a popular ready-to-eat food, usually made with wheat flour and cornstarch as fillers and binders. However, the gluten in wheat flour is known to trigger celiac disease, thus encouraging the exploration of alternative flours such as beneng taro flour. This study aims to evaluate the effect of variation in the ratio of beneng taro flour and cornstarch on the physicochemical and sensory characteristics of tuna fish nuggets and to identify the optimal ratio to produce the best nuggets. This study was designed with a simple Complete Random Design (RAL) with the ratio of beneng taro flour and cornstarch (70%:30%, 75%:25%, 80%:20%, 85%:15%, and 90%:10%) as the treatment. The results showed that the treatment significantly affected sensory properties, hardness, ash content, protein content, fat content, and carbohydrate content but did not significantly impact moisture content. The sensory test showed that the tuna fish nuggets that the panelists liked the most were those produced from the formulation of a comparison of beneng taro flour and cornstarch 80%:20% with the average preference value on the color somewhat preferred, and the aroma, taste, texture, and overall acceptance were preferred. This formulation produces tuna fish nuggets with the following characteristics: hardness 8.59 N, moisture content 21.21%, ash content 2.19%, protein content 24.98%, fat content 15.50%, and carbohydrate content 36.12%. These findings indicate that the optimal ratio of beneng taro flour and cornstarch to produce gluten-free tuna fish nuggets with the desired characteristics is 80%:20%. Keywords: cornstarch, nugget, beneng taro flour, tuna Abstrak Nugget ikan merupakan makanan siap saji yang populer, biasanya dibuat dengan tepung terigu dan tepung maizena sebagai pengisi dan pengikat. Namun, gluten dalam tepung terigu diketahui dapat memicu penyakit celiac, sehingga mendorong eksplorasi tepung alternatif seperti tepung talas beneng. Penelitian ini bertujuan unt…
creator: Ni Putu Bunga Sari Widyani
creator: I Nengah Kencana Putra
creator: Ni Luh Ari Yusasrini
rights: Copyright (c) 2025
date: 2026-02-05
publication date: 2026-02-05
volume: 14
number: 3
starting page: 521
ending page: 534
doi: 10.24843/itepa.2025.v14.i03.p07

Aplikasi Oleogel dengan Oleogelator Candelilla Wax Berbasis Minyak Sawit sebagai Pengganti Margarin pada Produk Kukis
type: item
description: Abstract Margarine is an essential ingredient in cookie production, contributing to texture and flavor, but it contains trans fats that pose health risks. Palm oil-based oleogel with candelilla wax as the oleogelator has the potential to serve as an alternative due to its similar physical characteristics to margarine. This study aimed to evaluate the effect of palm oil-based oleogel with candelilla wax on cookie characteristics and to determine the optimal oleogelator concentration. A completely randomized design was used with six treatments: margarine (control), palm oil (control), and oleogels with 3%, 5%, 7%, and 9% candelilla wax, each repeated three times for a total of 18 experimental units. Data visualization employed a spider web chart for hedonic testing, principal component analysis (PCA) for intensity attributes, and analysis of variance (ANOVA) for texture analysis, followed by Duncan's test if significant differences were found. The best cookie formulation was further compared with the control using Kruskal-Wallis and Mann-Whitney tests. Results showed that different concentrations of candelilla wax in oleogels led to variations in the sensory profile (color, aroma, taste, texture, and overall acceptance), and had a significant effect on the physical characteristics (hardness and crispness) and chemical properties (moisture content). However, there was no significant effect on other texture parameters (fracturability and cohesiveness) or chemical components (ash, protein, fat, and carbohydrate contents). The best formulation was found in oleogel with 5% candelilla wax (R2), which achieved panelist preferences ranging from rather liked to liked. R2 exhibited a sensory profile similar to the control (margarine). This formulation had a hardness of 172.02 N, fracturability of 4.01 N, cohesiveness of 0.43, crispness of 140.27 Nmm, with 7.99% moisture, 1.44% ash, 14.55% protein, 11.47% fat, and 64.22% carbohydrate. Keywords: Cookies, margarine, oleogel, cande…
creator: Hayano Ayuka Yunita Dewi
creator: I Wayan Rai Widarta
creator: Anak Agung Istri Sri Wiadnyani
rights: Copyright (c) 2025
date: 2026-02-05
publication date: 2026-02-05
volume: 14
number: 3
starting page: 535
ending page: 555
doi: 10.24843/itepa.2025.v14.i03.p08

Karakteristik Selai Cokelat Dengan Perbandingan Bubuk Kakao (Theobroma Cacao L.) Dan Minyak Kedelai (Glyncine Max Oil)
type: item
description: Abstract If chocolate jam was processed using cocoa butter, it resulted low spreadability. Therefore, it was necessary to investigate the use of liquid oils such as soybean oil as an alternative. The aim of this research was to determine the effect of ratio of cocoa powder to soybean oil and identify the optimal ratio for the best characteristics of chocolate jam. This study used Completely Randomized Design (CRD) with six treatment of cocoa powder and soybean oil ratios, 64%:36%, 61%:39%, 58%:42%, 55%:45%, 52%:48%, and 48%:52%. Each treatment was repeated three times, resulting 18 experimental. Data were analyzed using Analysis of Variance (ANOVA), and if a significant effect was observed (P<0,05), Duncan’s Multiple Range Test (DMRT) was conducted. Sensory evaluation were analyzed using Principal Component Analysis (PCA). The research results showed that the ratio of cocoa powder to soybean oil had a significant effect on the characteristics of the chocolate spread. Soybean oil improved the texture quality and spreadability of the chocolate spread without damaging the flavor and sensory acceptance. Chocolate jam with best characteristics was obtained from the formulation containing 55% cocoa powder and 45% soybean oil which corresponds to treatment P4, with characteristics of moisture content 16.79%, ash content 1.58%, fat content 25.26%, hardness 1,36 N, cohesiveness 0,31, adhesiveness 6,36 Nmm and the treatment received "liked" ratings on all hedonic attributes and was rated as "weak" in the spreadability intensity test. Keywords: chocolate jam, cocoa powder, soybean oil Abstrak Selai cokelat jika dibuat dengan lemak kakao akan menghasilkan selai dengan daya oles yang kurang baik, oleh karena itu perlu diteliti menggunakan minyak cair seperti minyak kedelai. Tujuan penelitian ini untuk mengetahui pengaruh perbandingan bubuk kakao dan minyak kedelai serta untuk mendapatkan perbandingan tepat untuk memperoleh karakteristik selai cokelat terbaik. Penelitian ini meng…
creator: I Gusti Ayu Adindari Suarasmara
creator: I Dewa Gde Mayun Permana
creator: I Wayan Rai Widarta
rights: Copyright (c) 2025
date: 2025-09-30
publication date: 2025-09-30
volume: 14
number: 3
starting page: 556
ending page: 569
doi: 10.24843/itepa.2025.v14.i03.p09

Pengaruh Perbandingan Air dengan Jagung Manis (Zea mays saccharata) dan Penambahan Susu Skim Terhadap Karakteristik Yoghurt Jagung Manis Probiotik
type: item
description: Abstract Yogurt is one of the most widely consumed fermented dairy products due to its distinctive taste and aroma. The utilization of sweet corn milk in yogurt production can optimize the use of sweet corn varieties. The appropriate use of water can influence the nutritional content and sediment formation in sweet corn milk. Meanwhile, sweet corn has a relatively low protein content, so the addition of skim milk can improve the texture formation of yogurt. This study aims to determine the effect of the water-to-sweet corn ratio and the addition of skim milk, as well as to identify the optimal water-to-sweet corn ratio and skim milk addition on the characteristics of probiotic sweet corn yogurt. A factorial completely randomized design was used, with two factors: water-to-corn ratio (4:1 and 5:1) and skim milk addition (5%, 7.5%, 10%, and 12.5%), resulting in 8 treatment combinations with 2 replications, totalling 16 experimental units. Data were analyzed using ANOVA followed by DMRT if significant. Observed parameters included total lactic acid bacteria (LAB), total acidity, pH, viscosity, protein content, and sensory evaluation (hedonic and scoring tests). The results showed no significant interaction between the two factors on all parameters. The water-to-corn ratio significantly affected viscosity, protein content, aroma (hedonic and scoring), taste (hedonic), and color (scoring). Skim milk addition significantly influenced total acidity, pH, viscosity, protein content, texture (hedonic and scoring), taste (hedonic), overall acceptance, and aroma (scoring). The best results were obtained from the treatment with a 5:1 water-to-sweet corn ratio and 10% skim milk addition (A2S3), which produced yogurt with LAB count of 9.22 log CFU/g (1.65 × 10⁹ CFU/g), 0.57% total acidity, pH 3.6, viscosity of 10.5 Pa·s, protein content of 5.66%, and favorable sensory acceptance, characterized by a light yellow color, slightly non-corn-like aroma, slightly corn-like taste, and sli…
creator: Adena Chara Andisa
creator: Ni Nyoman Puspawati
creator: Putu Ari Sandhi Wipradnyadewi
rights: Copyright (c) 2025 Itepa : Jurnal Ilmu dan Teknologi Pangan
date: 2025-09-30
publication date: 2025-09-30
volume: 14
number: 3
starting page: 570
ending page: 600
doi: 10.24843/itepa.2025.v14.i03.p10

Karakteristik Fisikokimia dan Sensoris Bakso Ikan Tenggiri (Scomberomorus commerson) Melalui Substitusi Tapioka dengan Tepung Kacang Merah (Phaseolus vulgaris L.)
type: item
description: Abstract Fish meatballs are fishery products made from a mixture of fish meat and binding agents. Tapioca is the most common binder, yet its low nutritional value limits its functional benefits. Partial substitution with red kidney bean (Phaseolus vulgaris L.) flour, which contains amylopectin similar to tapioca, can enhance nutritional value while maintaining binding and textural properties. This study aimed to determine the effect of tapioca substitution with red kidney bean flour on the physicochemical and sensory characteristics of Spanish mackerel (Scomberomorus commerson) fish meatballs and to identify the optimal substitution level. A completely randomized design (CRD) with five substitution levels—P0 (100% tapioca), P1 (75% tapioca : 25% red kidney bean flour), P2 (50% : 50%), P3 (25% : 75%), and P4 (100% red kidney bean flour)—was applied, with three replications (15 units). Parameters measured included moisture, ash, protein, crude fiber, antioxidant activity, cooking yield, texture (hardness), and sensory evaluation (hedonic attributes: color, aroma, texture, taste, overall acceptability; and scoring of taste and texture). Data were analyzed by Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT) when significant. Substitution significantly affected moisture, ash, protein, crude fiber, antioxidant activity, cooking yield, and texture. All hedonic attributes were rated like to very like without significant differences. Taste scores increased with higher substitution levels, while texture scores ranged from slightly chewy to chewy. The best result was P4, with 64.4% moisture, 1.34% ash, 22.25% protein, 4.31% crude fiber, 21.94% antioxidant activity, 12.26% cooking yield, 6.28 N texture, and sensory acceptability well-received by panelists. Keywords: Fish balls, spanish mackerel, red bean flour Abstrak Bakso ikan termasuk produk olahan perikanan yang tersusun atas ikan dan bahan pengikat. Bahan pengikat yang umum digunakan adalah tapi…
creator: Emily C. Sitohang
creator: Ni Wayan Wisaniyasa
creator: Luh Putu Trisna Darmayanti
rights: Copyright (c) 2025
date: 2025-09-30
publication date: 2025-09-30
volume: 14
number: 3
starting page: 601
ending page: 618
doi: 10.24843/itepa.2025.v14.i03.p11

Karakteristik Fisik dan Sensoris Keju Tomme Probiotik dengan Variasi Perbandingan Kultur Probiotik Lokal
type: item
description: Abstract Tomme cheese is a type of ripened cheese with a semi-hard texture and is covered by mold and has the characteristics of a yellowish cheese rind, a dense structure with an elastic texture, an earthy aroma and a predominantly salty taste. Tomme cheese is suitable as a probiotic food because it can maintain sufficient probiotic cell viability. The types of local probiotic cultures that can be used are Lactiplantibacillus plantarum subs. plantarum Dad-13 and pH-lowering bacteria, namely Streptococcus thermophilus Dad-11. The purpose of this study was to determine the effect of the ratio of Lactiplantibacillus plantarum subs. plantarum Dad-13 and S. thermophilus Dad-11 on the physical and sensory characteristics of probiotic tomme cheese and to determine the ratio that produces the best physical and sensory characteristics. This study used a Randomized Block Design (RBD) with a treatment comparison of Lactiplantibacillus plantarum subs. plantarum Dad-13 and S. thermophilus Dad-11 cultures. plantarum Dad-13 and S. thermophilus Dad-11 with 3 levels, namely 1:1, 1:2, and 1:3. The treatment was then repeated 3 times, so that 9 experimental units were obtained. The data obtained were analyzed using Kruskal Wallis and continued with the Dunn test (with Bonferroni correction) in the SPSS application. The results showed that the comparison of local starter cultures affected the yield, hardness value, color intensity, and sensory characteristics of tomme cheese. Probiotic tomme cheese with a starter culture ratio of 1:3 had the best physical and sensory characteristics with a yield value of 10.63%, a hardness value of 33.89 N, color intensity L* 71.67, a* value of 0.97, b* value of 23.5 which indicated a yellowish cream color with the name butterscotch, with sensory characteristics of color that was very liked, aroma, texture, and taste that was liked with a very hard texture and a very salty taste and overall acceptance was liked. Keywords: tomme cheese, probiotic, Stre…
creator: Kadek Ratih Paramita Wulandari
creator: Komang Ayu Nocianitri
creator: I Putu Suparthana
creator: Endang Sutriswati Rahayu
rights: Copyright (c) 2025
date: 2025-09-30
publication date: 2025-09-30
volume: 14
number: 3
starting page: 619
ending page: 631
doi: 10.24843/itepa.2025.v14.i03.p12

Pengembangan Minuman Tradisional ‘Loloh Cemcem’ Menjadi Minuman Instan Yang Berpotensi Sebagai Pangan Fungsional Sumber Antioksidan
type: item
description: Abstract Loloh cemcem is a traditional Balinese drink made from cemcem leaves (Spondias pinnata (L.f) Kurz), commonly consumed fresh and offering health benefits. The innovation of loloh cemcem in instant powder form simplified preparation and allowed the product to be consumed over a longer period of time. However, further research was needed regarding the combination of coating agents such as maltodextrin and gum arabic, as their usage varied depending on the characteristics of each ingredient. The objective of this study was to determine the effect of the maltodextrin and gum arabic ratio on the characteristics of instant loloh cemcem powder, as well as to identify the optimal ratio of maltodextrin and gum arabic to achieve the best characteristics. The study used a completely randomized design (CRD) with maltodextrin and gum arabic ratio treatments consisting of 5 levels (5:0, 4:1, 3:2, 2:3, and 1:4), each level repeated 3 times. Data were analyzed using Analysis of Variance (ANOVA) and post-hoc tests with Duncan’s Multiple Range Test (DMRT). The analysis of loloh cemcem instant powder showed that the maltodextrin and gum arabic ratio significantly affected (P<0.05) moisture content, ash content, total phenols, antioxidant activity, encapsulation efficiency, loading capacity, and sensory acceptability. The maltodextrin and gum arabic ratio of 2:3 (P3) produced the best characteristics with moisture content of 3.70%, ash content of 1.47%, total phenols of 66.93 mg GAE/100g, antioxidant activity of 74.84%, encapsulation efficiency of 53.03%, loading capacity of 35.49%, dissolution time of 51.70 seconds, and sensory preference for color, aroma, taste, and overall acceptance with values of 5.44, 5.20, 4.96, and 5.08, respectively. Keywords: gum arabic, loloh cemcem, maltodextrin, instant powder. Abstrak Loloh cemcem merupakan minuman tradisional khas Bali yang berbahan dasar daun cemcem (Spondias pinnata (L.f) Kurz), biasa dikonsumsi dalam bentuk segar dan memiliki …
creator: Ni Kadek Alit Wirastuti
creator: Gusti Ayu Kadek Diah Puspawati
creator: Ni Luh Ari Yusasrini
rights: Copyright (c) 2025
date: 2025-09-30
publication date: 2025-09-30
volume: 14
number: 3
starting page: 632
ending page: 651
doi: 10.24843/itepa.2025.v14.i03.p13