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Jurnal Teknologi & Industri Hasil Pertanian
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Articles 198 Documents
MODIFIKASI BAHAN BAKU PERMEN KALAMANSI DENGAN PENAMBAHAN BUAH NAGA MERAH [Modification of Calamansi Candy Raw Material with Addition of Red Dragon Fruit] Kurnia Harlina Dewi; Valentina Bernita; Sigit Mujiharjo
Jurnal Teknologi & Industri Hasil Pertanian Vol 24, No 2 (2019): 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.v24i2.89-99

Abstract

The red dragon fruit is a highly nutritious fruit that can enrich the weakness of the nutritional value of calamansi candy. The purpose of this study was to know the effect of the red dragon fruit with and without seeds to the properties of calamansi candy, as well as to determine the best percentage of dragon fruit addition for consumers preferred calamansi candy. This research was conducted at the Laboratory of Agricultural Tech-nology and FMIPA at the Bengkulu University. Data were analyzed descritiply and pre-sented in graphical form. The results showed that the greater the concentration of the red dragon fruit in the process of calamansi candy, the higher the moisture content, ash con-tent, pH, vitamin C, and total acid. However, the greater addition of red dragon fruit without seeds, the vitamin C content decreased. The most preferred calamansi candy by consumers was those either with or without seeds of 10% red dragon fruit addi-tion. The composition of this candy was met SNI criteria with carbohydrate 7.41% and 6.59%, protein 1.79% and 1,45%, and reducing sugar 49% and 30.5% for calamansi can-dy without and with seed of red dragon, respectively.
IDENTIFIKASI SENYAWA ANTIMIKROBA ALAMI PANGAN PADA EKSTRAK KULIT BUAH NAGA MERAH DENGAN MENGGUNAKAN GC-MS [Identification of Food Natural Antimicrobe Compound from Red Dragon Fruit Peel Extract by GC-MS] Dewi Sartika; Sutikno Sutikno; Neti Yuliana; Syarifah R M
Jurnal Teknologi & Industri Hasil Pertanian Vol 24, No 2 (2019): 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 (1245.225 KB) | DOI: 10.23960/jtihp.v24i2.67-76

Abstract

The peel of red dragon fruit have a natural antimicrobe potency. This research have aim to explore the peel of red dragon fruit as an antimicrobe with used GC-MS. The result of research showed that content of the peel of red dragon fruit was dominated by ascorbic acid 2,6-dihexadecanoate (26,56%), oleic acid (24,08%), estra-1,3,4(10) trien-17 beta-ol (9,63%), 9,12-octa deca dienoic acid (Z,Z) (8,27%), and organic acid compound, phenol, flavonoid, esther (31,46%) that had an antimicrobe potency. The aplication of the red dragon fruit peel on Tongkol fish that was contaminated with E coli, showed that, there is a decrease of E coli as much as 1.47 x 109 koloni/g, significantly. The conclusion of research was the peel of red dragon fruit have a natural antimicrobe potency.
PENERAPAN 12 TAHAPAN HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SEBAGAI SISTEM KEAMANAN PANGAN PADA PRODUK UDANG (PANKO EBI) [The Twelve Stage Implementation of The Hazard Analysis and Critical Control Point (HACCP) as Food Safety System on The Fishery Products (Panko Ebi)] Sutrisno Adi Prayitno; M. Bambang Sigit S
Jurnal Teknologi & Industri Hasil Pertanian Vol 24, No 2 (2019): 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.v24i2.100-112

Abstract

To produce a quality product and to keep food safety, a producer needs to imple-ment the management system known as HACCP (Hazard Analysis and Critical Control Point). The purpose of the study was to evaluate the application of HACCP at Fishery Company producing frozen shrimp wrapped in bread (Panko ebi) located in the Central Java province. The data were obtained by observation, interview and active participation in all activities based on the company’s operational guide book and examined based on the principle of HACCP. The results of the study show that the CCP was at the incoming raw materials and checking of metal stages. Based on observations and verification, gen-erally this producer has well implemented the twelve stages of the HACCP to maintain quality and safety of the products.
PERILAKU DAN KEPUASAN KONSUMEN MAHASISWA UNIVERSITAS LAMPUNG TERHADAP MAKANAN CEPAT SAJI MENU UTAMA AYAM BAKAR [Customer Behavior and Satisfaction of the University of Lampung Students on Fast Food Grilled Chicken as the Main Menu] Fibra Nurainy; Azhari Rangga; Mahesa Reyhan Prayoga
Jurnal Teknologi & Industri Hasil Pertanian Vol 24, No 2 (2019): 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.v24i2.77-88

Abstract

This study aimed at knowing the behavior and consumer satisfaction of students at the University of Lampung on fast food products, and determining the level of importance and performance of attributes that influence the marketing mix recommendations. The study used a behavioral survey and customer satisfaction method, and was performed to survey 77 students. Data were analyzed using Importance-Performance Analysis, and Customer Satisfaction Index. The results showed that the initial motivation of consumers to buy was easy to obtain (29 people), and the benefit sought to eliminate hunger and had good taste (72 people). The main focus of the attributes was the taste (54 people) by which consumers who felt quite satisfied were 43 people and those who decided to buy back as many as 71 people. The results of the Importance-Performance Analysis showed that the main priority was the speed of preserving. Attributes that was suitable with the interests of consumers were spices, textures, product hygiene, friendliness in service and comfort of the place, while the low-performance attributes were product appearance, price discounts on specific activities, selection of advertising media used, preserving package and size per serving. The value analysis of the Customer Satisfaction Index (CSI) was 86.56%, that means the consumers feel very satisfied. Recommendations related to the marketing mix (7P) to be performed by producers were product variables improvement, namely appearance and preserving, and promotion products, such as price discounts on specific activities, as well as actively promoting on social media.
PEMANFAATAN MINYAK SAWIT MERAH DALAM PEMBUATANBISKUIT KACANG KAYA BETA KAROTEN [Utilization of Red Palm Oil To Produce BetaCarotene-Rich Nuts Biscuit] Robiyansyah, Robiyansyah; Zuidar, Ahmad Sapta; Hidayati, Sri
Jurnal Teknologi & Industri Hasil Pertanian Vol 22, No 1 (2017): 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 (118.088 KB) | DOI: 10.23960/jtihp.v22i1.11-20

Abstract

The purpose of this research was to get formulation of red palm oil and cooking oil to produce nuts biscuits with the best organoleptic properties. The formula consisted of red palm oil and cooking oil mixture with 6 comparisons: (0:100), (20:80), (40:60), (60:40), (80:20) and (100:0). These formula were then used as basis to produce nuts biscuits. Observation was done on the organoleptic properties (aroma, texture, taste and color for all biscuits) for all samples, while  proximates test (water, fat,protein,ash content) and betacarotene content were done only for the best formulation. The data were descriptively analyzed and presented in tables and graphs. The best organoleptic properties of these betacarotene rich nuts biscuits was formulation of 20:80. This biscuits had water content 1,42%, ash content 1,21%, fat content 32,60%, protein content 12,59%, and the total of beta carotene 347,15 ppm, with the less normal for aroma (4,55), less crunchy for the texture (4,40), distinctive flavor beans for the taste (4,28), and yellowish for the color (4,50).Keywords: β-carotene, nuts biscuits,red palm oil.
EFEK FORTIFIKASI MINYAK IKAN TERHADAP KADAR OMEGA-3 DAN SIFAT SENSORI ROTI TAWAR SELAMA PENYIMPANAN [The Effect of Fish Oil Fortification on the Omega-3 Fatty Acids and Sensory Properties of White Bread during Storage] Ribut Sugiharto; sri setyani; Nevy Rikafilanti
Jurnal Teknologi & Industri Hasil Pertanian Vol 20, No 1 (2015): 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 (464.958 KB) | DOI: 10.23960/jtihp.v20i1.38 - 50

Abstract

White bread is one type of bread that contains low amount of sugar and generally consumed daily.  So far, white bread is used as a source of carbohydrates only, since other nutrients present in very small amounts.  One effort to improve the nutritional value of white bread is fortified with omega-3 fatty acids, derived from fish oil.  The purpose of this study was to determine the amount of fish oil added and storage time of white bread in order to produced white bread that contained high level of omega-3 fatty acid and good sensory properties.  This research was arranged within a Complete Randomized Block Design in factorial with three replications.  The first factor was the amount of fish oil added (0%, 1%, and 2%) and the second factor was the storage time (0, 1, 2, and 3 days).  The data were analyzed using Bartlett test for homogeneity and Tuckey test for additivity.  The data then were analyzed by using ANOVA to see the differences between treatments and analyzed  further using LSD at 5% level to determine the best treatment.  The results showed that the white bread obtained by adding 1% fish oil and 0 days storage time resulted as the best treatment with total omega-3 fatty acid 1.27%, aroma 4.43 (less fishy), taste 4.02 (less taste fish oil), texture 4.23 (soft), and the overall acceptance was 3.95 (like).Keywords:  fish oil, fortification, omega-3, white bread
PENGARUH JENIS KEMASAN DAN LAMA PENYIMPANAN TERHADAP SIFAT KIMIA, MIKROBIOLOGI DAN ORGANOLEPTIK PERMEN KARAMEL SUSU KAMBING Susilawati Suslawati; Putri Cyntia Dewi
Jurnal Teknologi & Industri Hasil Pertanian Vol 16, No 1 (2011): 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 (171.849 KB) | DOI: 10.23960/jtihp.v16i1.1 - 13

Abstract

Caramel candy is a kind of toffee classified into  soft candies, and  processed using milk and sugar as the main ingredients. One way to prevent food spoilage is to use suitable packaging as well as storage system. This study was aimed to determine the effects of  packaging materials and storage time until 28 days at room temperature  and their interaction effects on the the chemical, microbiological, and organoleptic properties , and its accordance with SNI 3457.2 caramel candy standard. The study was conducted in two groups of factors and arranged in Complete Randomized Design with three replications. The first factor was the type of packaging (P) consisted of polyethylene plastic (P1), aluminum foil (P2), and oil paper packaging (P3). The second factor was the duration of storage (L) consisted of 0 days (L1), 7 days (L2), 14 days (L3), 21 days (L4), and 28 days (L5).  The homogenity and additivity  of  the data were tested using Barlett  and Tuckey tests, continued using ANOVA ,  and then further tested using  comparison and orthogonal polynomials at of 1% or 5% level of significance.  The results showed the samples wrapped in aluminum foil  and stored for 28 days at room temperature, was found to be the best type of packaging. The criteria of the best goat’s milk caramel candies were:  water content of 5,81% w/w, ash content of 0,95% w/w, reducing sugar content 2,26% w/w, total molds and yeasts 0,49x102 colonies/gram, a total microbial of 2,83 colonies/gram, and the color, texture, taste, and aroma were brown, soft, sweet, and neutral. these criteria met the SNI 3547.2 (2008) quality standard for  caramel candies.
SIFAT ORGANOLEPTIK MIE BERBAHAN DASAR TEPUNG JAGUNG (Zea mays L.) TERNIKSTAMALISASI Nastri Dila Saniati; Siti Nurdjanah; Susilawati -; Nanti Musita
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 (198.522 KB) | DOI: 10.23960/jtihp.v18i2.114 - 122

Abstract

This research was dedicated to study the organolepticproperties of nixtamalized corn starch noodles and to find thebest result from the duration needed in steeping process (0, 8,16, 24, and 32 hours). The research was a single factor,arranged in a Complete Randomized Design (RAKL) with fivereplications. The data were analyzed using ANOVA andfurther tested with LSD at 5% level of of significance. Theresult showed that duration of nixtamalization had significanteffects on color and overall acceptance of dry noodles as willas color of wet noodles. The best result was found on 8 hour ofthe steeping. This noodle had moisture content of 10.8% in theform of dry noodles and 62.1% in the form of wet noodles. Italso contained 1.7% ash, 1.1% fat, 3.7% protein, 82.8%carbohydrate, 8.7% non starch polysaccharide, and 3.5%cooking loss.Keywords: corn noodles, nixtamalized corn flour
PENGEMASAN PUREE CABE MERAH DENGAN BERBAGAI JENIS PLASTIK YANG DIKEMAS VAKUM Dharia Renate
Jurnal Teknologi & Industri Hasil Pertanian Vol 14, No 1 (2009): 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 (66.379 KB) | DOI: 10.23960/jtihp.v14i1.80 - 89

Abstract

This research was aimed to find the best type of plastic packaging to prolong the shelf life of chilli (Capsicum annuum L.) puree in the vacuum packaging system.  The research was done in the laboratorium of Rekayasa dan Proses Pengolahan Hasil Pertanian Fakultas Pertanian Universitas Jambi.  The types plastic use were thick polypropilen, thin polypropilen, and high density polyetilen. The storage time was 60 days.  The samples were analyzed for their water content, vitamin C, total soluble solid, pH, capsaicin content and total microba every 15 days (0, 15, 30, 45, 60).  The results show that the type of plastic packaging significantly affected the quality of the chilli puree stored for 60 days.  The best treatment was found in chilli puree vacuumly packed in thick polypropylene and stored for 2 months.  The puree has the characteristic of 79,10% water content, 36 mg/100 gr of vitamin C and pH of 4,14. Keywords:  red chilli, vacuum packaging, polypropilene
KINETIKA PERTUMBUHAN BAKTERI ASAM LAKTAT ISOLAT T5 YANG BERASAL DARI TEMPOYAK Neti Yuliana
Jurnal Teknologi & Industri Hasil Pertanian Vol 13, No 2 (2008): 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 (56.281 KB) | DOI: 10.23960/jtihp.v13i2.108 - 116

Abstract

The objective of this research was to study the growth kinetic of Lactic Acid Bacteria    (isolate T5) originated from tempoyak. The results revealed that isolate T5 yielded a maximum OD value of  1,434 g/l, and biomass concentration of 2,553 g/g, while optimal growth kinetic of  isolate T5 were  9 hours. Keywords: Growth kinetic, lactic acid bacteria, tempoyak

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