Article Per Year (5 Year)
p-Index From 2019 - 2024
1.203
P-Index
This Author published in this journals
All Journal Itepa : Jurnal Ilmu dan Teknologi Pangan Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Teknologi Pertanian Andalas
Sri Hidayati
Universitas lampung
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Engineering Industrial & Manufacturing Engineering Other

Published : 6 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 6 Documents
Search

 1 
Analisis Nilai Tambah Agroindustri Barang Jadi Karet di Propinsi Lampung Sri Hidayati; Erdi Suroso; Teguh Setiawan; Joshua Septiyan; Agus Kurniawan
Teknotan: Jurnal Industri Teknologi Pertanian Vol 14, No 1 (2020): TEKNOTAN, Agustus 2020
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol14n1.1

Abstract

Lampung merupakan salah satu sentra perkebunan karet yang belum banyak memiliki pabrik pengolahan barang jadi karet. Harga karet yang cenderung menurun menyebabkan penurunan pendapatan petani karet. Upaya untuk mendapatkan added value karet adalah dengan mengolah karet menjadi produk barang jadi karet. Beberapa jenis agroindustri barang jadi karet yang tidak memerlukan teknologi yang tinggi seperti kasur busa, sarung tangan, selang kateter, dan dot dapat diaplikasikan di Lampung. Penelitian bertujuan untuk menentukan jenis industri barang jadi karet yang potensial di Provinsi Lampung dan lokasi yang cocok untuk pendirian agroindustri barang jadi karet. Penelitian dilakukan dengan menggunakan metode survei dan wawancara secara mendalam kepada pakar karet dan industri serta data sekunder dari literatur, artikel, jurnal dan data statistik. Pemilihan produk potensial dan lokasi usaha dilakukan dengan menggunakan metode Bayes dan menghitung nilai tambah dari produk terpilih dengan menggunakan metode Hayami. Berdasarkan hasil perhitungan dengan menggunakan metode Bayes maka pemilihan komoditas unggulan untuk di Provinsi Lampung adalah kasur busa dengan nilai Metode Bayes sebesar 4,048 dan lokasi terpilih adalah kabupaten Lampung Utara dengan nilai 3,875. Berdasarkan metode Hayami maka nilai tambah yang dihasilkan jika lateks pekat diolah menjadi kasur busa adalah Rp. 8549,56/kg lateks pekat dengan nilai rasio nilai tambah adalah sebesar 18,45%.
PEMANFAATAN LINDI HITAM HASIL ISOLASI LIGNIN DARI TANDAN KOSONG KELAPA SAWIT SEBAGAI ANTI MIKROBA Muhammad Ferdiansyah Mulya Harahap; Sri Hidayati; Subeki Subeki
Jurnal Teknologi Pertanian Andalas Vol 24, No 2 (2020)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.24.2.122-128.2020

Abstract

Telah dilakukan isolasi lignin dari lindi hitam hasil proses pulping menggunakan metode formacell dari tandan kosong kelapa sawit.  Hasil monomer dari pemecahan lignin diduga memiliki senyawa yang bersifat anti mikroba.  Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi hasil pemecahan monomer lignin dengan perlakuan 0%, 2,5%, 5%, 7,5%, 10%, 12,5%, dan 15% terhadap daya hambat sebagai antimikroba. Hasil penelitian menunjukkan bahwa proses pemurnian menggunakan fraksi 3% MeOH:CHCl3 pada konsentrasi 12,5 dan 15% memiliki aktivitas antimikroba yang sama dan tertinggi terhadap E. coli dengan diameter zona hambat sebesar 6,33 mm, sedangkan aktivitas antimikroba terendah terhadap E. coli dimiliki fraksi 3% MeOH:CHCl3 pada konsentrasi 2,5% dengan diameter zona hambat sebesar 5,17 mm.
Pemanfaatan Karaginan Untuk Membuat Permen Jelly Jamu Cekok Sri Hidayati; Hotma Ria Tumanggor; Fibra Nurainy; Dyah koesoemawardani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 4 (2022): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2022.v11.i04.p09

Abstract

Herbal medicine is a local wisdom that is used by some Indonesian people to treat children who lack appetite. The bitter taste is not liked by children, so efforts are needed to reduce the bitter taste and make jamu cekok liked by children by making it into candy. One of the ingredients that can be used to make jelly candy is carrageenan. The purpose of this study was to obtain the best concentration of carrageenan with sensory and chemical properties that were sensory-preferred and SNI 3547.2-2008. The results showed that the best carrageenan concentration was the addition of 14% carrageenan, which resulted in jamu Cekok jelly candy with a color score of 3.15 (slightly brownish red), aroma 3.50 (slightly typical of herbal medicine), texture 4.41 (chewy), taste 4. .34 (not bitter), overall acceptance was 4.31 (liked), water content was 9.88%, ash content was 1.59%, pH was 4.55, reducing sugar was 9.29%. All observation variables have met the SNI standard for water content, ash content and reducing sugar
Vegetable leather pada berbagai perbandingan rumput laut (Eucheuma cottonii) dan daun beluntas (Pluchea indica L.) : evaluasi sifat sensori dan fisik Chintia Agrefina Brilian; Sussi Astuti; Sri Hidayati; Fibra Nurainy
Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 1 (2023): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v28i1.9-17

Abstract

Vegetable leather can be produced from beluntas leaves which have a high crude fiber content mixed with hydrocolloid compounds such as seaweed (Eucheuma cottonii) as a binder. The purpose of the study was to obtaini a comparison ofi beluntas leavesi and seaweed E. cottonii which produced ithe bestasensory and physical properties of vegetable leather. The studye was arranged in a Completely Randomized Block Design (CRBD) withi 6 levels of treatmenti with a comparison ofi beluntas leavesi and seaweed  (Eucheuma cottonii) i.e. 30%:70%; 40%:60%; 50%:50%; 60%:40%; 70%:30% and 80%:20% and 4 repetitions. The data homogeneity and additivity were tested using Bartletti and Tukey tests, then analyzed for varianceeand further itested with LeastaSignificant Difference (LSD) at 5% level. The resultsdshowed the comparison of 30% beluntas leaves : 70% seaweed was found to be the best treatment, which resulted in a texture score of 4.55 (compact), aroma score of 4.30 (not scented with beluntas leaves), taste score of 4.83 (like), color score 4.55 (blackish green) and overall acceptance score 4.42 (like), physical test tensileestrength of 9.43 MPa, percent elongationpof 1.34% and thickness of 0.13 mm. The moisture content of the best vegetable leather was 13.34%, ash content was 19.74%, fat content was 1.29%, protein content was 13.14%, and antioxidant activity was 1576.14 ppm.
Reduction of Escherichia coli Contamination in Vannameii Shrimp (Litopenaeus vannamei) using Cassava Leaf Extract (Manihot glaziovii) and Noni Fruit (Morinda citrifolia L.) Vina Asfia Chori; Dewi Sartika; Sri Hidayati; Suharyono A. S.; Tanto P. Utomo
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 1 (2023): March 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i1.246-254

Abstract

This research is  study of  inhibition power between rubber cassava leaves extract (Manihot glaziovii) and noni (Morinda citrifolia l.) in reducing Eschericia coli contamination in vannameii shrimps (Litopenaeus vannamei). Cassava leaves contains flavonoids, saponins and tannins while noni contains antraquinone and scolopetin which has antimicrobial activity. This research aim at determine antimicrobial activity of cassava leaves extract and noni to inhibit Eschericia coli contamination in vannamei shrimps and determine the best formulation. The research use non-factorial complete randomized block design (RAKL) experimental design with three replications. The formulation in each treatment being used contained 25% (b/v) of the solvent. The treatments used in this study were M0S0 (control), M1S1 (25: 0), M2S2 (20: 5), M3S3 (15:10), M4S4 (10:15), M5S5 (5: 20), M6S6 (0:25) .Data were tested with the Barlett test and the Tuckey test to see the homogeneity. The data analysis was carried out using fingerprints to see the effect of treatment on the parameters being observed and followed with LSD test. The observations of research contained test of  amount Eschericia Coli, Antimicrobial Inhibition, Eschericia coli Total Decrease, Antimicrobial Activity Application, pH test, and Sensory Testing (Color and Appearance). The results of this research showed that the extract of noni was more effective in inhibiting the contamination of Escherichia coli in vannamei shrimps with an inhibition zone of 7.23 mm compared to cassava leaves with an inhibition zone of 0.43 mm.  The formulation has been obtained that the ratio between extracts of rubber cassava leaves and noni was  25%: 0% is best formulation to inhibit the microbial activity zwith the zone of inhibition is 7.23 mm.  Keywords: Vannameii Shrimps, Rubber Cassava Leaves, Noni, Escherichia coli
Evaluation of The Chemical Properties, Chewiness Level, and Sensory of Yellow Pumpkin (Cucurbita moschata) Jelly Candy in Various Ratios of Caragenan and Gum Arabic Sussi Astuti; Otik Nawansih; Sri Hidayati; Octavia Sopha Anggraini
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 1 (2024): March 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i1.178-187

Abstract

This study aims to determine the effect of carrageenan and gum arabic formulations on chemical properties, level of elasticity, and sensory properties of pumpkin jelly candy and to obtain the right formulation of carrageenan and gum arabic to produce good quality jelly candy. The study was arranged in a Completely Randomized Block Design with a single factor and 4 replications. The treatment was the ratio of carrageenan and gum arabic consisted of 5%:0% (K1), 4%:1% (K2), 3%:2% (K3), 2%:3% (K4), 1%:4 % (K5). The data obtained were analyzed for homogeneity with the Barlett test, ANOVA, and the Tuckey test at the 5% level.  Determination of the best treatment for pumpkin jelly candy was determined by the De Garmo method.  The results showed that the best jelly candy was the K3 treatment (3% carrageenan; 2% gum arabic) which resulted in a texture score of 3.80 (chewy), color with a score of 3.97 (dark yellow), taste with a score of 4.11 (like ), water content of 7.66%, ash content of 0.99%, reducing sugar content of 14.31%, and sucrose content of 27.7%.  Formulation of carrageenan and gum arabic significantly affected the chemical properties, level of elasticity, and sensory properties of pumpkin jelly candy. Keywords: Gum Arabic, Carrageenan, Jelly candy, Pumpkin.
Co-Authors Agus Kurniawan Agus Kurniawan Chintia Agrefina Brilian Dewi Sartika Dyah Koesoemawardani Erdi Suroso Fibra Nurainy Hotma Ria Tumanggor I Gusti Bagus Wiksuana Joshua Septiyan Muhammad Ferdiansyah Mulya Harahap Octavia Sopha Anggraini Otik Nawansih Subeki Subeki Suharyono A. S. Sussi Astuti Tanto Pratondo Utomo Vina Asfia Chori