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Jurnal Teknologi & Industri Hasil Pertanian

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Agriculture, Biological Sciences & Forestry Computer Science & IT Industrial & Manufacturing Engineering

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Articles 215 Documents

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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

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, whileÂ 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: Î²-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

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

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

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

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

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

PENGOLAHAN DURIAN (Durio zibethinus) FERMENTASI (TEMPOYAK) Neti Yuliana
Jurnal Teknologi & Industri Hasil Pertanian Vol 12, No 2 (2007): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Tempoyak is fermented durian that is popular as a side dish and condiment prepared by placing durian pulp in jars to which salt is added, carefully mixed and tightly closed and kept for seven to ten days to let fermentation take place. Based on salt content, tempoyak can be categorized as tempoyak with low salt content (less than 5%) that result in sour tempoyak and tempoyak that has high salt content more than 5% (salty tempoyak). Law salt content is more favor for lactic acid bacteria (LAB) growth so the final acidity of tempoyak is higher than those with hight salt content. Durian fermentation process can be carried out trhough spontaneous fermentation or in under controlled fermentation with LAB starter addition, wet or dry starter. This last mean will shorthen the fermentation length to be 2-4 days with better microbiology quality. Tempoyak inoculated with wet starter has caharecterisitc watery concistency. Mean while, dry Pediococcus acidilactici application give tempoyak with more prefered sensory, less watery consistency and less acid taste as well as easier fermentation control. However, its adaptation time is longer than that in wet starter application. To enhance the sensory, some cane sugar can be added before tempoyak being fermented and the level of sugar added should consider the balance of the sour taste and sweet sensory of the final tempoyak. Keywords : pengolahan tempoyak, kultur cair, kultur kering, tempoyak asam dan tempoyak asin.

PEMANFAATAN Lactobacillus casei DAN TAPIOKA DALAM UPAYA MENGHAMBAT KERUSAKAN TEMPE KEDELAI Lidya Tri Aptesia; Suharyono -; Harun Al Rasyid
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 2 (2013): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The objective of this research was to test the effectivenes on the use of L.casei and tapioca as the addition nutrition to prevent the damage of soy tempeh. The experiment was arranged in a complete randomized block design consisted of two factors and 3 replications. The first factor was the concentration of L.casei (0%, 1%, 1,5%, and 2%), the other factor was the concentration of tapioca (0%, 0,4%, 0,8%, and 1,2%). The data were analyzed with analysis of variance then continued with Honestly Significant Differences Test (HSD Test) with significance level of 5% and 1%. The result showed that the concentration of L.casei 2% and tapioca 0,8% was able to prevent the tempeh deterioration. The shelf-life reached 9 days of storage, the product had a longer shelf-life compared to that of the control (soy tempeh with no treatment) which only had 3 days of shelf life. Key word : Lactobacillus casei, soybean, tapioca, tempeh

PROFIL PROSES FERMENTASI RUSIP DENGAN PENAMBAHAN GULA AREN CAIR Susilowati, Rukmini; Koesoemawardani, Dyah; Rizal, Samsul
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 2 (2014): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

This research was aimed to determine the microbiological and chemical characteristics of rusip with the addition of liquid palm sugar during fermentation.Â Fermentation was carried out for 7 days and the observation was done after fermentation time of 0 hours (H1), 12 hours (H2), 24 hours (H3), 36 hours (H4), 2 days (H5), 3 days (H6), 4 days (H7), 5 days (H8), 6 days (H9) and 7 days (H10).Â To obtain rusip fermentation profiles, the data were presented descriptively in tables and graphs.Â Total lactic acid bacteria and lactic acid of rusip increased during fermentation, while pH, total fungi and total microbial decreased during fermentation. The chemical and microbiological characteristics of rusip on the seventh day of fermentation was : pH of 5.97, total lactic acid bacteria of 8.04 log CFU/g, total fungi Â of 2.60 log CFU/g, total microbial of 9.87 log CFU/g, total lactic acid of 5.64% and total volatile nitrogen (TVN)Â of 109.07 mg N/100 g. Keywords : liquid palm sugar, profil fermentation, rusip

AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORIDARI NASI INSTAN HASIL HIDROLISIS PATI YANG DIPERKAYA DENGAN EKSTRAK PEGAGAN (Centella asiatica) [Antioxidant Activity and Sensory Properties from Starch Hydrolysis of Instant Rice Enriched with Pegagan Leaf Extract (Centella asiatica)] Sri Hidayati; Samsu Udayana Nurdin; Ryan Ajie Nugroho
Jurnal Teknologi & Industri Hasil Pertanian Vol 21, No 2 (2016): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

This aim of the research was to obtain an optimal concentration of Centella asiatica [H1] extract were added in processing instant rice in order to obtain low levels of digestibility starch, with high antioxidant activity and the best sensory properties. The results showed that the best treatment was found in instant rice with the addition of Centella asiatica [H2] leaf extract at 15%. This instant rce has the characteristics of starch hydrolysis rate of 15.50%, the antioxidant activity was 67,876%, total of phenolic content was 0,271 ppm GAE, the percentage of panelists with gave ‘like criteria’ to rice aroma, taste color and texture were 12,22%, 24,44%, 13,33% and 22,22%.Keywords : antioxidant activity, pegagan, phenolic content, starch hydrolysis. [H1]italic [H2]h4

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