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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi & Industri Hasil Pertanian Jurnal Agroindustri Berkelanjutan
Neti Yuliana
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Education Engineering Environmental Science Industrial & Manufacturing Engineering

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Organic acids component of Tempoyak Neti Yuliana
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 1 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (354.267 KB)

Abstract

This study was mainly conducted to identify the of organic acids component of tempoyak. Acidity and pH changes during fermentation process of fermented tempoyak were also evaluated. The results revealed that there were significant changes in pH ranging from 7 to 4 and acidity (6 mg/g- 38 mg/g) attributed to organic acids present in tempoyak. These organic acids were malic acid (145,9 mg/ml), followed by lactic acid (34,1 mg/ml), and small amount of acetic acid (14,2mg/ml). Key words: Tempoyak; organic acids; pH and acidity
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.
PROFIL DEPOT AIR MINUM ISI ULANG DAN PENERAPAN ANALISIS TOC PADA PEMERIKSAAN KUALITAS AIR MINUM BERDASARKAN SUMBER AIR YANG DIGUNAKAN DI BANDAR LAMPUNG [Profile of drinking water refill depot and application of TOC Analyisis as drinking water quality assessment based on water resources used in Bandar Lampung] Azhari Rangga; Harun Al Rasyid; neti yuliana; Gilang Muhammad E
Jurnal Teknologi & Industri Hasil Pertanian Vol 20, No 2 (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 (202.861 KB) | DOI: 10.23960/jtihp.v20i2.86 - 96

Abstract

This study aimed to get a profile of the drinking water refill depots in Bandar Lampung and determined the relationship between total organic carbon (TOC) with the parameters required to analyze drinking water.  This study was consisted of two stages.  The first stage was a survey, and the second stage was analysis of water samples in the laboratory.  The survey form was direct observation in the field and filled a questionnaire which addressed to some places that produce  drinking water refill in Bandar Lampung.  Laboratory testing was consisted of a sample of the quality testing of physical, chemical, and microbiological properties.  Physical quality testing included testing of odor, turbidity, taste, temperature, total dissolved solid (TDS), and color.  Chemical quality testing included test of pH, total organic carbon (TOC), inorganic carbon (IC), and total carbon (TC).  For the microbiological quality testing included test contamination of total plate count and coliform contamination.  Data were analyzed with SPSS program.  The results showed that 86% depot of drinking water refill still using standard refining technology that used multiple micro filter and silica sand media filtration and activated carbon, while 14% drinking water refill depot had used reverse osmosis technology.  All samples of water from various sources of drinking water refill depots in the city of Bandar Lampung had met the requirements of drinking water quality.  The high value of the parameter TOC will be followed by high value of the parameter of pH and color as well, because the parameters of color and pH were positively correlated with TOC parameter.Keywords : drinking water, total organic carbon, water quality.
PREFERENSI KONSUMEN TERHADAP PENGEMBANGAN PRODUK CAMILAN KOPI Hanifa Warda; Otik Nawansih; Neti Yuliana; Samsu Udayana Nurdin
Jurnal Agroindustri Berkelanjutan Vol 2, No 1 (2023): JURNAL AGROINDUSTRI BERKELANJUTAN
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i1.7136

Abstract

Camilan kopi terbuat dari biji kopi asli yang disangrai dan disalut dengan sirup gula aren. Penggunaan biji kopi yang diolah langsung menjadi camilan membuat produk ini masih perlu dilakukan pengembangan agar dapat lebih diterima konsumen. Penelitian ini bertujuan untuk mengetahui atribut-atribut produk camilan kopi yang dianggap penting dalam pengembangan produk, membuat produk pengembangan guna memperbaiki produk sebelumnya, serta mengetahui preferensi konsumen terhadap camilan kopi. Tahapan dalam penelitian ini yaitu dengan penyiapan kuisioner, uji validitas dan reliabilitas, formulasi produk pengembangan, serta uji kesukaan. Kuisioner dilakukan kepada 30 responden pada survei pendahuluan dan 100 responden pada survei uji kesukaan. Analisis data menggunakan metode importance performance analysis (IPA) dan model sikap fishbein. Hasil survei pendahuluan menunjukkan bahwa kinerja atribut camilan kopi yang masuk ke dalam kuadran I (prioritas utama) adalah tekstur/kerenyahan, mouthfeel, kemudahan untuk ditelan, dan aftertaste. Kuadran II (pertahankan prestasi) yaitu atribut aroma kopi. Kuadran III (prioritas rendah) yaitu rasa pahit kopi. Kuadran IV (berlebihan) yaitu rasa manis gula aren dan aroma gula aren. Formulasi produk pengembangan dilakukan dengan memodifikasi penggunaan biji kopi menjadi ekstrak kopi yang disalut dengan kacang sangrai dan sirup gula aren. Berdasarkan preferensi konsumen melalui uji kesukaan, responden lebih menyukai produk pengembangan camilan kopi dibandingkan dengan camilan kopi yang sudah ada sebelumnya dengan nilai sikap (Ao) sebesar 16,31 yaitu positif.
FORMULASI TEPUNG JAGUNG DAN IKAN LELE DUMBO (Clarias gariepinus) PADA PEMBUATAN NUGGET FORMULATION OF CORN FLOUR AND AFRICAN CATFISH (Clarias gariepinus) IN THE MAKING OF NUGGETS Widoretno Indah; Otik Nawansih; Neti Yuliana
Jurnal Agroindustri Berkelanjutan Vol 2, No 2 (2023): Jurnal Agroindustri Berkelanjutan
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i2.8019

Abstract

The study aimed to determine the effect of the formulation of corn meal and catfish on the sensory and chemical characteristics of fish nuggets and to obtain the best formulation of corn flour and catfish on fish nugget products. This study was arranged in a Completely Randomized Block Design with a single factor of six levels and four replications. The formulations of corn flour and catfish in the manufacture of fish nuggets were P0 (10 g and 190 g as controls), P1 (10 g and 190 g), P2 (20 g and 180 g), P3 (30 g and 170 g), P4 (40 g and 160 g), and P5 (50 g and 150 g). Sensory observations were carried out by scoring, hedonic, and chemical properties tests. The Bartlett test and the addition of the data by the Tuckey test tested the homogeneity of the data. The data were analyzed by variance to determine the effect between treatments. If there was a significant effect, the data was further analyzed with the Least Significant Difference (L.S.D.) test at a 5% level. The results showed that the formulation of corn flour and catfish significantly affected sensory properties (texture, taste, and overall acceptability) and chemical properties (ash, fibre, fat, protein, and carbohydrate content) but not significantly on colour parameters alongside the scent and moisture content of the nuggets. The formulation of corn flour and catfish that produced the best fish nuggets was the P3 treatment (30 g corn flour and 170 g catfish) on cooked nuggets having a texture score of 7.62 (slightly dense and somewhat compact, taste score 7.08 (typical of fish), score colour 6.64 (yellow-brown) aroma score 6.88 (less typical of fish) and overall acceptance of 7.27 (like), and the best half-cooked nugget chemical properties resulted in water content of 74.70%, ash content of 1.27%, 8.61% protein content, 2.08% fat content, 1.22% crude fibre content and 12.09% carbohydrate content.
Co-Authors Azhari Rangga DEWI SARTIKA Gilang Muhammad E Hanifa Warda Harun Al Rasyid Otik Nawansih Samsu Udayana Nurdin Sutikno Sutikno Syarifah R M Widoretno Indah