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All Journal Jurnal Agroindustri Jurnal Ilmu Pangan dan Hasil Pertanian Phinisi Integration Review Jurnal Teknologi Agro-Industri AGRITROPICA : Journal of Agricultural Sciences Jurnal Humaniora Teknologi Jurnal Humaniora Teknologi
Lestari, Ema
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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POTENSI PATI TEMULAWAK SEBAGAI BAHAN PANGAN PENGGANTI TEPUNG TERIGU PADA KUE BOLU Lestari, Ema; Fatimah, Fatimah; Sandri, Dwi; Yuniarti, Retno
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 3, No 1 (2019)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v3i1.3610

Abstract

Temulawak is one of tubers plant which grows in tropical forest areas and has good benefits for health. Temulawak also contained large enough starch, making has great potential as an additive in alternative products for processed food ingredients. Processing of temulawak starch flour is done to reduce the import of wheat flour to Indonesia. The purpose of this study are get starch of temulawak from tuber of temulawak plant, substituting wheat flour with temulawak starch flour for making sponge cake and knowing the panelist's favorite level of sponge cake made from temulawak starch flour. Sponge cake created with 3 treatments, 100% wheat flour as control, 50% temulawak starch with 50% wheat flour and 100% temulawak starch, then execute organoleptic test. Preparation of temulawak starch flour produces yellowish white flour. The organoleptic test showed that sponge cake with substitution of temulawak starch was 50% and 100% preferred over sponge cake without starch flour of temulawak. Based on this research, it was found that temulawak starch flour potency as commodity source of food substitute of wheat flour in making sponge cake because it can substitute wheat flour to 100%.
Analysis of Oil Losses on Empty Bunch Press Using The Statistical Process Control (SPC) Method at PT. XYZ Puteri, Azelia; Lestari, Ema; Linangsari, Titis; Fatimah; Darma Jaya, Jaka; Nuryati, Nuryati
Jurnal Teknologi Agro-Industri Vol. 12 No. 2 (2025): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v12i2.244

Abstract

PT. XYZ is a palm oil processing enterprise.  The products produced are crude palm oil (CPO) and palm kernel oil (PKO).  The level of oil loss in PT. XYZ Empty Bunch Press should not exceed 0.90%, but there has been a significant increase in the last three months, exceeding the company's guidelines.  This disease may have an impact on CPO production output.  As a result, this study was done to investigate oil loss in empty bunch presses.  The method employed is Statistical Process Control (SPC), which employs three tools: a checksheet, histogram for data distribution, and fishbone diagram to aid in understanding and fixing the problems encountered.  The largest oil loss is 1.56%, which surpasses the Company's requirement of 0.9%. In order to achieve the required standards, suggestions for improvement must be made using a fishbone diagram that incorporates human, machine, method, and raw material aspects.
Co-Authors Agustin, Nisa Amalia, Raden Rizki Chalid, Sihabuddin Darma Jaya, Jaka Falihin, Dalilul Fatimah fatimah Fatimah Firdaus, Muhammad Reza Habidiyah, Siti Hasni Hasni Khudari, Muhammad Meldayanoor Nur Kasih, Avicenna Nurhalisa Nuryati Nuryati Puteri, Azelia Rizki Amalia, Raden Sandri, Dwi Siti Salmah Titis Linangsari Yuliana Ningsih, Yuliana Yuniarti, Retno Zein, Mufrida