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JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Published by Universitas PGRI Banyuwangi
ISSN : -     EISSN : 2686004X     DOI : -
Core Subject : Science, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Energy Industrial & Manufacturing Engineering
IPANG adalah jurnal ilmiah yang mempublikasikan penelitian dan ulasan terkait bioteknologi pertanian, penanganan pasca panen, sistem produksi dan rekayasa proses pengolahan hasil pertanian(peternakan, perikanan, dan hasil perkebunan), ilmu pangan dan gizi. sumber artikel berasal dari penelitian mahasiswa Teknologi Hasil Pertanian Universitas PGRI Banyuwangi, akademisi, praktisi dan stakeholder yang berkecimpung dalam teknologi hasil pertanian.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 6 Documents
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Search results for , issue "Vol. 3 No. 1 (2021): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)" : 6 Documents clear
PROSES PENDISTRIBUSIAN SAYURAN DAN BUAH DI AGROWISATA PUNCAK BUKIT CATU TABANAN-BALI: The Distribution Processing of Vegetables and Fruit in Agrowisata Puncak Bukit Catu Tabanan-Bali Lailansia Wahyu Prasiwi, Rosiana Ulfa, Bagus Setyawan
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 3 No. 1 (2021): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (153.962 KB) | DOI: 10.36526/jipang.v3i1.2141

Abstract

Fruit and vegetable commodities are one source of accelerated growth in the agricultural sector due to the elastic nature of demand for income. Based on the availability of land, this commodity in the Puncak Bukit Catu Bedugul Agrowisata is still possible to be developed on a wider scale. The large number and types of products produced, cause increased competition among companies producing similar products, so companies are also encouraged to be able to improve the quality and quantity of their products and carry out marketing concepts quickly and precisely. The purpose of this study is to determine the process of packaging vegetables and fruit to the distribution site. The method used by collecting data through direct observation, namely direct interviews with all related parties, direct practice, and documentation. The result obtained from this study is that the packaging of vegetables and fruit is carried out using PE plastic of the LDPE type and the distribution process uses box cars and pick-ups equipped with tarpaulins to avoid the sun.
TEKNIK PASCA PANEN PAPRIKA (Capsicum annum var. grossum L) DI AGROWISATA PUNCAK BUKITCATU BEDUGUL-BALI: Post-Harvesting Technique of Paprica (Capcisum annum var. grossum L) at Bukitcatu Peak Agritourism, Bedugul Bali Yasinta Wonga Ngandhe, Rosiana Ulfa, Bagus Setyawan
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 3 No. 1 (2021): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (112.302 KB) | DOI: 10.36526/jipang.v3i1.2142

Abstract

Fruit and vegetable commodities are very easily damaged when harvested because of the respiration and transpiration processes in the fruit. The most effective way to reduce respiration rate is by lowering the product temperature and packaging method. One way of packaging using plastic packaging. The selection of the thickness of the plastic packaging is critical because it is related to the permeability of the plastic to environmental conditions. The purpose of this fieldwork practice is to find out good post-harvest techniques for paprika plants in Agrowisata Puncak Bukit Catu Tabanan, Bali. The method used is a field study by collecting data through direct observation, namely direct interviews with all relevant parties, practice, and documentation, as well as literature study by taking data from the company and comparing it with theory. The result of this study are post-harvest handling of paprika commodities including sorting, namely separating damaged fruit, grading, namely separating paprika according to its size, washing, storing, packaging, and transporting.
ANALISA CRITICAL CONTROL POINT (CCP) PADA PRODUKSI IKAN KALENG DI PT. PERMATA BAHARI MALINDONESIA: Analisys of Critical Control Point (CCP) on Canned Fish Production at PT. Permata Bahari Malindonesia Moh.Rizki Aziz, Rosiana Ulfa, Bagus Setyawan
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 3 No. 1 (2021): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (297.422 KB) | DOI: 10.36526/jipang.v3i1.2143

Abstract

Food quality is the main key to improving the safety of food products. Consumers today are smarter in choosing food products, the food quality assurance logo is a benchmark that influences purchases. The concept of food quality control has changed, from initially only analyzing the final product to product analysis at every critical stage of its processing. Hazard Analysis Critical Control Point (HACCP) is one method to identify each critical point in the processing process. The purpose of this fieldwork practice is to know, study, understand, and analyze Hazard Analysis Critical Control Point HACCP which has been apply at the fish canning process at PT. Permata Bahari Malindonesia. This study uses a survey method, primary data is collected through observation, documentation, interviews and direct participation in lemuru fish canning activities. The result obtained from this study is that PT. Permata Bahari Malindonesia implements GMP, SSOP, and traceability in each canning process as the basic feasibility of implementing HACCP.
KADAR AIR DAN NILAI pH PINDANG TONGKOL TERAWETKAN SERBUK BIJI PICUNG (Pangium edule Reinw) DAN GARAM SELAMA PENYIMPANAN: Moisture content and pH Boiled Salted Tuna Preserved by Picung Seeds Powder (Pangium edule Reinw) during Storage Yuvita Lira Vesti Arista, Yuli Witono, Mukhammad Fauzi
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 3 No. 1 (2021): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (474.917 KB) | DOI: 10.36526/jipang.v3i1.2144

Abstract

Boiled salted tuna is one of the processed fish products that are very popular with the public but has a relatively short shelf life. Therefore, this research was conducted to extend the shelf life of boiled salted tuna by adding picung seed powder (Pangium edule Reinw) (3% and 5%) and salt at various concentrations (15% and 20%). Boiled salted tuna was made using tuna with a weight range of ±200 g and picung seed powder was made using the freeze-dried method. Observations were made during storage on days 0, 3, 6, and 9 days covering moisture content and pH values. The results showed that the addition of picung seed powder at a concentration of 5% (P5) and the use of salt at a concentration of 20% (G 20) was considered to be able to maintain the quality of boiled salted tuna in terms of moisture content and pH value until the 9th day of storage.
PROSES PEMBUATAN KRIPIK BUAH NANGKA (Artocarpus heterophyllus) Di CV. SARI AGUNG KECAMATAN GENTENG KABUPATEN BANYUWANGI: The Process of Making Jackfruit Chips at CV. Sari Agung Genteng Banyuwangi Gabrielia Aling Sucianti Rosiana Ulfa, Bagus Setyawan
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 3 No. 1 (2021): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (209.732 KB) | DOI: 10.36526/jipang.v3i1.2145

Abstract

Jackfruit chips are chips processed by jackfruit that are fried specially, usually using a vacuum fryer. If using the usual frying method, namely with the skillet, the jackfruit will not turn into chips because the fruit will be damaged by excessive heat. By using a vacuum fryer, the jackfruit is fried at a lower temperature of around 50-60°C so as not to damage the jackfruit. The purpose of this study is to know the process of processing fruit chips at CV. Sari Agung Genteng Banyuwangi. The method used by collecting data through direct observation of the object of observation, namely direct interviews with all related parties, direct practice, and secondary data collection. The results obtained from this study are the packaging of jackfruit chips is done using aliminum foil so that product quality is maintained and during the drying process, the jackfruit is frozen first to maintain the color and texture.
SMART WASTE MANAGEMENT BASED ON ARTIFICIAL INTELIGENCE PADA SAMPAH DI BANYUWANGI : Smart Waste Management Based on Artificial Intelligence on Waste in Banyuwangi Megandhi Gusti Wardhana, Adi Pratama Putra, Bagus Setyawan
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 3 No. 1 (2021): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jipang.v3i1.2575

Abstract

The Banyuwangi government has problems with waste management, operational costs, and management facilities, the budget spent by the goverment is around 7 billion. Integrated Waste Disposal Sites and Landfills have 1 unit each. TPA should have 12 units and TPST 24 units based on Banyuwangi Regional Regulation. Based on the background, the researcher conducted a study on two systems in the management of waste and waste in Banyuwangi. First, Smart Waste Management (SWM) is based on Artificial Intelligence (AI). SWM integrates the Internet of Things (IoT) and AI for a waste monitoring platform in each sub-district. The algorithm consists of identification, automation, display, and Arduino Uno communication. The tools and materials used in this research include a shredderArduino Uno, GSM Module, etc, and several other electrical devices that support the operation of the system. Some of the support obtained from the local government and the environmental agency produced maximum results, where the smart technology system for waste and waste management designed by the UNIBA research team was maximized. Monitoring provides very accurate information about garbage and waste in Banyuwangi. With the monitoring system, the performance of waste officers will be maximized and efficient. In addition, the waste monitoring platform can be viewed on a smartphone. Based on the results of the above research, it can be concluded that waste in the Banyuwangi is only part of the area that uses Smart Waste and was successfully tested simultaneously. SWM provides information about garbage and waste in Banyuwangi very accurately.

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