Article Per Year (5 Year)
p-Index From 2019 - 2024
1.633
P-Index
This Author published in this journals
All Journal AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Warta IHP (Warta Industri Hasil Pertanian) Journal of Science and Applicative Technology Jurnal Pengolahan Pangan Jurnal Aplikasi Teknologi Pangan CARADDE: Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi Pertanian Andalas Jurnal Riset Teknologi Industri Journal of Food Technology and Health
Lasuardi Permana
Program Studi Teknologi Pangan, Institut Teknologi Sumatera Jl. Terusan Ryacudu, Way Huwi, Kec. Jati Agung, Kabupaten Lampung Selatan, Lampung 35365
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Public Health Social Sciences

Published : 10 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : Journal of Science and Applicative Technology

 1 
Young Adult Perception of Fermented Durian (Tempoyak) in Lampung Province, Indonesia Lasuardi Permana; Hesti Ayuningtyas Pangastuti; Amalia Wahyuningtyas
Journal of Science and Applicative Technology Vol 5 No 1 (2021): Journal of Science and Applicative Technology June Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM), Institut Teknologi Sumatera, Lampung Selatan, Lampung, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/jsat.v5i1.392

Abstract

Tempoyak is fermented food made from durian (Durio zibethinus) pulp. This product is popular traditional food in Indonesia and Malaysia. To ensure the current position of tempoyak and its dishes in young generation, this research was conducted to obtain young adult perception about tempoyak as traditional food in Lampung, and also discover about its potential for innovation. Method for investigate the response of young adults to tempoyak as traditional food was using direct questionnaire survey through google form. A total of 115 respondents have participated in the survey, consisted of 43 men and 72 women. The result showed that all of the respondent were familiar with tempoyak, but only three-quarter of them had ever taste of its products. Half of the respondent were preferred intermediate acidity level of tempoyak, and the rest of them preferred tempoyak with low acidity level and sweet taste. More than 95% of respondents agreed that tempoyak needs innovation to be better known in public. The innovation needed were product form (55%), packaging innovation (21%), instant product innovation (18%), others (5%), and marketing strategy (1%).
Karakterisasi Fisik, Kimia, dan Sensoris Saus Sambal Mangga Kweni (Mangifera odorata Griff) dengan Variasi Konsentrasi Asam Sitrat dan Durasi Sterilisasi Vita Fitriani; Hesti Ayuningtyas; Dea Tio Mareta; Lasuardi Permana; Amalia Wahyuningtyas
Journal of Science and Applicative Technology Vol 5 No 1 (2021): Journal of Science and Applicative Technology June Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM), Institut Teknologi Sumatera, Lampung Selatan, Lampung, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/jsat.v5i1.404

Abstract

Mangga kweni (Mangifera odorata Griff) merupakan salah satu jenis mangga yang cukup banyak dibudidayakan oleh masyarakat dan banyak dimafaatkan dalam pembuatan sambal, khususnya di daerah Lampung dan Palembang. penelitian ini bertujuan untuk mengembangkan produk saus sambal kweni instan dengan penambahan asam sitrat dan perlakuan sterilisasi. Variasi konsentrasi asam sitrat dalam penelitian ini adalah 0%, 0,1%, 0,3%, dan 0,5%, dengan durasi sterilisasi 20 menit dan 35 menit. Pengujian yang dilakukan terhadap saus sambal kweni berupa analisis sifat fisik, kimia, dan sensoris. Hasil penelitian menunjukkan bahwa variasi pemberian asam sitrat dan lama sterilisasi berpengaruh signifikan (p<0,05) terhadap kadar air, nilai pH, viskositas dan warna. hasil analisis sensoris berdasar uji tingkat kesukaan (hedonik), menunjukkan tidak ada perbedaan yang signifikan antar sampel, namun secara keseluruhan atribut (overall), sampel D yang disterilisasi 35 menit adalah yang paling disukai panelis.
Co-Authors Amalia Wahyuningtyas Arif Budiman Dea Tio Mareta Dina Fithriyani Hesti Ayuningtyas Hesti Ayuningtyas Pangastuti Hesti Pangastuti Ilham Marvie Isnaini Rahmadi Samsu Udayana Nurdin Syahrizal Nasution Vita Fitriani Vita Fitriani Vita Fitriani Vita Fitriani Vita Fitriani Woro Setiaboma