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All Journal Jurnal Penelitian Pertanian Terapan Jurnal Teknologi & Industri Hasil Pertanian
Otik Nawansih
Dosen Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung
Agriculture, Biological Sciences & Forestry Computer Science & IT Industrial & Manufacturing Engineering

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PENYUSUNAN DRAFT STANDARD OPERATING PROCEDURE (SOP) PENGOLAHAN KERIPIK PISANG (STUDI KASUS DI SALAH SATU INDUSTRI RUMAH TANGGA KERIPIK PISANG BANDAR LAMPUNG) Haryanto, Didit; Nawansih, Otik; Nurainy, Fibra
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 2 (2013): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (264.483 KB) | DOI: 10.23960/jtihp.v18i2.%p

Abstract

Standard operating procedure (SOP) is a procedure or steps which is standardized and must be passed to complete a particular work process. Arranging SOP draft is based on a review of Good Manufacture Practice. SOP is made for being a guide line in doing process in an industry. Purposes of this research is arranging SOP draft for home industries of banana chips making, so the product will meet the standard. In this research, drafting standard operating procedure (SOP) of the banana chips industry was begun with observating and recording every detail process. The research was conducted through four steps. Firstly, field observation to observate  process, including sanitation, tools specification, and description about step of processing banana chips. Second step was determining the critical point and optimating the condition. The next step was arranging the SOP draft. The last was the testing of SOP draft. Then the data were compared and discussed descriptively.  The result was a SOP draft which was used as in processing banana chips the products consistenly had meet the standard quality of SNI 01-4315-1996, they include moisture content, ash content, fat content, wholeness, with flavor, aroma, color, and texture.  The analysis data are, Moisture content (0,17%), ash content (1,35%), fat content (27,90%) and wholeness (88,00%). Otherwise the data analysis for banana chips that produce without SOP are, moisture content (0,15%), ash content (1,88%), fat content (39,41%) and wholeness (83,00%). Keywords: standard operating procedure (SOP), banana chips, consistency of quality
PENGARUH KONSENTRASI CaCl2 DAN LAMA PERENDAMAN TERHADAP SIFAT ORGANOLEPTIK KERIPIK PISANG MULI (Musa paradisiaca L.) DENGAN PENGGORENGAN VAKUM (VACUUM FRYING) Nurainy, Fibra; Nurdjanah, Siti; Nawansih, Otik; Hidayat, Rahmad
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 1 (2013): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (98.893 KB) | DOI: 10.23960/jtihp.v18i1.%p

Abstract

The ripe muli banana is very sensitive to high temperatures, therefore this type banana cannot be fried at normal atmosphere pressur. Therefore , a frying process at low temperature and low pressureis needed. The objective of this research was to determine the best CaCl2 concentration, soaking time, and the interaction between  them in producing the best muli banana cracker using vacuum frying. The factorial experiment was arranged  in a complete randomized block design with three replications. The first factor was the CaCl2 (K) concentration and the second factor was soaking time (T). The CaCl2 concentration consisted of three levels: 1% (K1), 2% (K2), and 3% (K3). The soaking times were 10 minutes (T1), 20 minutes (T2), and 30 minutes (T3). Weight of each sample processed was 2 kg. The sensory evaluation data homogeneity  and additivity were  tested using Bartlet  and Tuckey tests.  Then the data were analyzed using ANOVA, and further analyzed using honest significant difference with significant level of 5%. The best organoleptic properties of vacuum fried muli banana cracker was found on the treatment of  1% CaCl2 soaked for10 minutes (K1L1) with characteristics of typical banana aroma, yellow brownish color, sweet and a little bit sour taste, no after taste, and crunchy. The overall acceptance was favorable. Keywords: CaCl2, cracker, crunchiness, muli banana, vacuum frying
KAJIAN PRODUKSI MINUMAN CAMPURAN SARI WORTEL DENGAN BERBAGAI BUAH Triastuti, Ikrar; Nurainy, Fibra; Nawansih, Otik
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 2 (2013): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (87.598 KB) | DOI: 10.23960/jtihp.v18i2.%p

Abstract

This research was aimed to find the most preferred fruit  to be mixed with carrot juice, to determine the formulation of carrot and the chosen fruit that give  the best mixed juice, and to elucidate the physical and chemical characteristics of the chosen juice  stored at 10°C for 6 days. The fruits to be chosen were pineapple, orange, red guava, mango, passion fruit. The formulations carrot and the chosen fruit used were 50%: 50%, 60%: 40%, 70%: 30%, 80%: 20%, 90%, 10%, and 100%: 0%. The results showed that the most preferred fruit to be mixed with carrot  was soursop. Selected formula that gave the best sensory properties was 80% carrot : 20% soursop.  This mixed juice  had scores for aroma, taste, color, and overall acceptance of 3 (like slightly), 3.600 (like), and 3.240 (like slightly) . During  6- days of cold storage there was a slight decrease in vitamin C, total soluble solid, and cloud stability, but there was a slight increase in pH. Keywords: carrot, cloud stability, mixed juice, soursoup
Analisis Finansial dan Sensitivitas Usaha Kecil Menengah Dodol Coklat Nurainy, Fibra; Nawansih, Otik; Sitanggang, Merry Monika
Jurnal Penelitian Pertanian Terapan Vol 15, No 3 (2015)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (219.897 KB) | DOI: 10.25181/jppt.v15i3.133

Abstract

This research was purposed to determine financial aspects of chocolate dodol home industry. The result of investment feasibility are reasonable to continue (NPV>0, Net B/C >1,IRR> 22% discount rate and raw?s material (cocoa beans) as many as 10%-50% and the fuel as many as 15%-90 PP< 5 years of economical?s age. The result of sensitivity variable cost increase likes % still reasonable to continue (NPV>0, Net B/C >1,IRR> 22% discount rate and PP< 5 years of economical?s age). Keywords: Chocolate dodol, Financial Analysis, Sensitivity.
Co-Authors Didit Haryanto Fibra Nurainy Ikrar Triastuti Merry Monika Sitanggang, Merry Monika Rahmad Hidayat Siti Nurdjanah