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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Teknologi Pertanian Andalas Jurnal Pengembangan Agroindustri Terapan
Sri Hidayati
Universitas lampung
Agriculture, Biological Sciences & Forestry Computer Science & IT Decision Sciences, Operations Research & Management Engineering Industrial & Manufacturing Engineering Other

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Analisis Nilai Tambah Agroindustri Barang Jadi Karet di Propinsi Lampung Sri Hidayati; Erdi Suroso; Teguh Setiawan; Joshua Septiyan; Agus Kurniawan
Teknotan: Jurnal Industri Teknologi Pertanian Vol 14, No 1 (2020): TEKNOTAN, Agustus 2020
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol14n1.1

Abstract

Lampung merupakan salah satu sentra perkebunan karet yang belum banyak memiliki pabrik pengolahan barang jadi karet. Harga karet yang cenderung menurun menyebabkan penurunan pendapatan petani karet. Upaya untuk mendapatkan added value karet adalah dengan mengolah karet menjadi produk barang jadi karet. Beberapa jenis agroindustri barang jadi karet yang tidak memerlukan teknologi yang tinggi seperti kasur busa, sarung tangan, selang kateter, dan dot dapat diaplikasikan di Lampung. Penelitian bertujuan untuk menentukan jenis industri barang jadi karet yang potensial di Provinsi Lampung dan lokasi yang cocok untuk pendirian agroindustri barang jadi karet. Penelitian dilakukan dengan menggunakan metode survei dan wawancara secara mendalam kepada pakar karet dan industri serta data sekunder dari literatur, artikel, jurnal dan data statistik. Pemilihan produk potensial dan lokasi usaha dilakukan dengan menggunakan metode Bayes dan menghitung nilai tambah dari produk terpilih dengan menggunakan metode Hayami. Berdasarkan hasil perhitungan dengan menggunakan metode Bayes maka pemilihan komoditas unggulan untuk di Provinsi Lampung adalah kasur busa dengan nilai Metode Bayes sebesar 4,048 dan lokasi terpilih adalah kabupaten Lampung Utara dengan nilai 3,875. Berdasarkan metode Hayami maka nilai tambah yang dihasilkan jika lateks pekat diolah menjadi kasur busa adalah Rp. 8549,56/kg lateks pekat dengan nilai rasio nilai tambah adalah sebesar 18,45%.
PEMANFAATAN LINDI HITAM HASIL ISOLASI LIGNIN DARI TANDAN KOSONG KELAPA SAWIT SEBAGAI ANTI MIKROBA Muhammad Ferdiansyah Mulya Harahap; Sri Hidayati; Subeki Subeki
Jurnal Teknologi Pertanian Andalas Vol 24, No 2 (2020)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.24.2.122-128.2020

Abstract

Telah dilakukan isolasi lignin dari lindi hitam hasil proses pulping menggunakan metode formacell dari tandan kosong kelapa sawit.  Hasil monomer dari pemecahan lignin diduga memiliki senyawa yang bersifat anti mikroba.  Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi hasil pemecahan monomer lignin dengan perlakuan 0%, 2,5%, 5%, 7,5%, 10%, 12,5%, dan 15% terhadap daya hambat sebagai antimikroba. Hasil penelitian menunjukkan bahwa proses pemurnian menggunakan fraksi 3% MeOH:CHCl3 pada konsentrasi 12,5 dan 15% memiliki aktivitas antimikroba yang sama dan tertinggi terhadap E. coli dengan diameter zona hambat sebesar 6,33 mm, sedangkan aktivitas antimikroba terendah terhadap E. coli dimiliki fraksi 3% MeOH:CHCl3 pada konsentrasi 2,5% dengan diameter zona hambat sebesar 5,17 mm.
Vegetable leather pada berbagai perbandingan rumput laut (Eucheuma cottonii) dan daun beluntas (Pluchea indica L.) : evaluasi sifat sensori dan fisik Chintia Agrefina Brilian; Sussi Astuti; Sri Hidayati; Fibra Nurainy
Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 1 (2023): 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.v28i1.9-17

Abstract

Vegetable leather can be produced from beluntas leaves which have a high crude fiber content mixed with hydrocolloid compounds such as seaweed (Eucheuma cottonii) as a binder. The purpose of the study was to obtaini a comparison ofi beluntas leavesi and seaweed E. cottonii which produced ithe bestasensory and physical properties of vegetable leather. The studye was arranged in a Completely Randomized Block Design (CRBD) withi 6 levels of treatmenti with a comparison ofi beluntas leavesi and seaweed  (Eucheuma cottonii) i.e. 30%:70%; 40%:60%; 50%:50%; 60%:40%; 70%:30% and 80%:20% and 4 repetitions. The data homogeneity and additivity were tested using Bartletti and Tukey tests, then analyzed for varianceeand further itested with LeastaSignificant Difference (LSD) at 5% level. The resultsdshowed the comparison of 30% beluntas leaves : 70% seaweed was found to be the best treatment, which resulted in a texture score of 4.55 (compact), aroma score of 4.30 (not scented with beluntas leaves), taste score of 4.83 (like), color score 4.55 (blackish green) and overall acceptance score 4.42 (like), physical test tensileestrength of 9.43 MPa, percent elongationpof 1.34% and thickness of 0.13 mm. The moisture content of the best vegetable leather was 13.34%, ash content was 19.74%, fat content was 1.29%, protein content was 13.14%, and antioxidant activity was 1576.14 ppm.
Reduction of Escherichia coli Contamination in Vannameii Shrimp (Litopenaeus vannamei) using Cassava Leaf Extract (Manihot glaziovii) and Noni Fruit (Morinda citrifolia L.) Vina Asfia Chori; Dewi Sartika; Sri Hidayati; Suharyono A. S.; Tanto P. Utomo
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 1 (2023): March 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i1.246-254

Abstract

This research is  study of  inhibition power between rubber cassava leaves extract (Manihot glaziovii) and noni (Morinda citrifolia l.) in reducing Eschericia coli contamination in vannameii shrimps (Litopenaeus vannamei). Cassava leaves contains flavonoids, saponins and tannins while noni contains antraquinone and scolopetin which has antimicrobial activity. This research aim at determine antimicrobial activity of cassava leaves extract and noni to inhibit Eschericia coli contamination in vannamei shrimps and determine the best formulation. The research use non-factorial complete randomized block design (RAKL) experimental design with three replications. The formulation in each treatment being used contained 25% (b/v) of the solvent. The treatments used in this study were M0S0 (control), M1S1 (25: 0), M2S2 (20: 5), M3S3 (15:10), M4S4 (10:15), M5S5 (5: 20), M6S6 (0:25) .Data were tested with the Barlett test and the Tuckey test to see the homogeneity. The data analysis was carried out using fingerprints to see the effect of treatment on the parameters being observed and followed with LSD test. The observations of research contained test of  amount Eschericia Coli, Antimicrobial Inhibition, Eschericia coli Total Decrease, Antimicrobial Activity Application, pH test, and Sensory Testing (Color and Appearance). The results of this research showed that the extract of noni was more effective in inhibiting the contamination of Escherichia coli in vannamei shrimps with an inhibition zone of 7.23 mm compared to cassava leaves with an inhibition zone of 0.43 mm.  The formulation has been obtained that the ratio between extracts of rubber cassava leaves and noni was  25%: 0% is best formulation to inhibit the microbial activity zwith the zone of inhibition is 7.23 mm.  Keywords: Vannameii Shrimps, Rubber Cassava Leaves, Noni, Escherichia coli
Evaluation of The Chemical Properties, Chewiness Level, and Sensory of Yellow Pumpkin (Cucurbita moschata) Jelly Candy in Various Ratios of Caragenan and Gum Arabic Sussi Astuti; Otik Nawansih; Sri Hidayati; Octavia Sopha Anggraini
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 1 (2024): March 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i1.178-187

Abstract

This study aims to determine the effect of carrageenan and gum arabic formulations on chemical properties, level of elasticity, and sensory properties of pumpkin jelly candy and to obtain the right formulation of carrageenan and gum arabic to produce good quality jelly candy. The study was arranged in a Completely Randomized Block Design with a single factor and 4 replications. The treatment was the ratio of carrageenan and gum arabic consisted of 5%:0% (K1), 4%:1% (K2), 3%:2% (K3), 2%:3% (K4), 1%:4 % (K5). The data obtained were analyzed for homogeneity with the Barlett test, ANOVA, and the Tuckey test at the 5% level.  Determination of the best treatment for pumpkin jelly candy was determined by the De Garmo method.  The results showed that the best jelly candy was the K3 treatment (3% carrageenan; 2% gum arabic) which resulted in a texture score of 3.80 (chewy), color with a score of 3.97 (dark yellow), taste with a score of 4.11 (like ), water content of 7.66%, ash content of 0.99%, reducing sugar content of 14.31%, and sucrose content of 27.7%.  Formulation of carrageenan and gum arabic significantly affected the chemical properties, level of elasticity, and sensory properties of pumpkin jelly candy. Keywords: Gum Arabic, Carrageenan, Jelly candy, Pumpkin.
DETERMINATION OF CLEAN PRODUCTION STRATEGY IN GINGER ESSENTIAL OIL AGROINDUSTRY CV.XY LAMPUNG Ailsa Azalia; Tanto Pratondo Utomo; Sri Hidayati
Jurnal Pengembangan Agroindustri Terapan Vol 2 No 1 (2023)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jupiter.v2i1.2929

Abstract

Agroindustri minyak atsiri merupakan salah satu agroindustri penyumbang devisa bagi perekonomian Indonesia. Dalam satu kali proses produksi minyak atsiri di CV. XY menghasil limbah berupa hidrosol sebesar 1,5 L dan ampas sebesar 140,37 Kg. Tujuan penelitian ini adalah menciptakan CV. XY sebagai greenindustry melakui penerapan produksi bersih. Penelitian dilakukan melalui observasi dan wawancara menggunakan metode Quick Scan dan Analytical Hierarchy Process (AHP). Hasil penelitian menunjukkan opsi srategi penerapan produksi yang utama pada kriteria bahan dengan bobot 0,607 dengan alternatif menjaga kualitas bahan baku memiliki bobot sebesar 0,652. Opsi penerapan produksi yang kedua yaitu pada tenaga kerja dengan bobot 0,139 dan alternatif menyusun SOP yang aman bagi pekerja memiliki bobot 0,650. Hidrosol dan ampas jahe yang dihasilkan masih mengandung senyawa organik yang dapat dimanfaatkan sebagai produk sampingan yang bernilai tambah tinggi.
Sensory Study and Financial Feasibility Analysis of Alpinia galangal Fish Shredded Products Fadli Alamsyah; Dewi Sartika; Sussi Astuti; Wisnu Satyajaya; Sri Hidayati; Puan Mutia Ayunisa
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 4 (2024): December 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i4.1151-1159

Abstract

Spices have always been a part of Indonesia's culinary culture. One of the spices that has high economic value and efficacy is galangal. Therefore, testing of bioactive compounds and the effect of making shredded spice fish with the addition of various concentrations of galangal needs to be further investigated in terms of sensory quality and financial feasibility. This study aims to determine the bioactive components in galangal spice, determine the best concentration of galangal addition in shredded spiced fish products, and determine the financial feasibility. The research was conducted by making galangal spice and shredded spiced fish at IDAEZ Group MSMEs. Subsequently, the galangal spice was tested for bioactive compound (GC-MS) and then, sensory tests were carried out on shredded fish spices mixed with galangal spices (1%, 2%, 3%). After that, the financial feasibility analysis was calculated. The results obtained showed that there were four main components in galangal spice, such as 5-Eicosenen, (E)-, n-Hexadecanoic acid, oleic acid, and 9-Octadecenoic acid (Z)-, oxiranylmethyl ester. Meanwhile, the best concentration of shredded spice fish was found in treatment P3 (addition of 3% galangal). Lastly, the shredded spice fish was found to be viable with an income of IDR 427,547 per production. Keywords: Financial feasibility, GC-MS, Galangal, Sensory.
Design of a Circular Economy Model for Corn by-Products Galuh Eska Mulyanto; Tanto P Utomo; Erdi Suroso; Sri Hidayati; Samsul Rizal
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 4 (2025): August 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i4.1506-1516

Abstract

The waste generated from corn cultivation remains underutilized, necessitating studies on its potential for economic value. The objective of this research was to study the cicular economi model to maximally utilize corn wastes. Corn plant samples were collected from 20 different locations. The corn plants were separated into husks, cobs, grains, leaves, and stems, then weighed to obtain physical data in the form of the percentage weight of each part. The parts of the corn plants were chemically analyzed to determine their cellulose, hemicellulose, lignin, extractable substances, ash content, and C/N ratio. In addition, interviews were conducted to assess the potential for developing derivative products and market prospects. Exponential Comparison Method (ECM) was used to determine which derivative products to be developed within the circular economy model design. The study revealed the dry weight composition of corn plant as follows: husks 6.34%, cobs 7.19%, grains 31.65%, leaves 17.24%, and stems 37.58%. The chemical composition of corn plant was hemicellulose 27.55%, cellulose 29.26%, lignin 11.51%, extractive substances 30.19%, and ash content 1.49%. The C/N ratio values of the corn plant by-products were: husks 49.79, cobs 95.11, leaves 30.99, and stems 56.21. Based on the ECM calculations, silage was selected as the top priority to be developed, with a score of 121,972,607.
Effect of Stirring Technique Variations and Roasting Time on the Chemical, Microbiological, and Sensory Characteristics of Shredded Spiced Fish Puan Mutia Ayunisa; Dewi Sartika; Gusri Akhyar; Sri Hidayati; Sussi Astuti
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 15 No. 1 (2026): February 2026
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v15i1.277-289

Abstract

Lampung Province is known as one of the producers of freshwater fish in Indonesia, with Ranau tilapia as its superior commodity. This fish is known for its thick, dense flesh and free from muddy odor, making it very suitable for use as a raw material for processed value-added products such as shredded spiced fish. However, traditional production methods still have limitations in terms of efficiency and risk of contamination. This study aims to determine the interaction and optimal results between mechanical and conventional stirring methods combined with five variations of roasting time (60, 75, 90, 105, and 120 min). Fresh Ranau tilapia was mixed with selected spices and processed based on these variations. The results showed that the interaction between stirring technique and roasting time significantly influenced the chemical, microbiological, and sensory characteristics of the final product. Optimal treatment, stirring using a machine for 105 min (M2S4), produces shredded spiced fish that meets the Indonesian National Standard (SNI), with a moisture content of 9.80%, ash content of 4.06%, protein content of 38.57%, and microbiological safety of 1.53 log CFU/g. Sensory evaluation also shows a high level of consumer acceptance. This technological innovation increases production efficiency, ensures consistent product quality, and becomes a reference model for MSMEs in developing a competitive and sustainable local food industry.
Co-Authors Agus Kurniawan Agus Kurniawan Ailsa Azalia Chintia Agrefina Brilian DEWI SARTIKA Dyah Koesoemawardani Erdi Suroso Erdi Suroso Fadli Alamsyah Fibra Nurainy Galuh Eska Mulyanto Gusri Akhyar Hotma Ria Tumanggor I Gusti Bagus Wiksuana Joshua Septiyan Muhammad Ferdiansyah Mulya Harahap Octavia Sopha Anggraini Otik Nawansih Puan Mutia Ayunisa Puan Mutia Ayunisa Samsul Rizal Subeki Subeki Suharyono A. S. Sussi Astuti Tanto P Utomo Tanto Pratondo Utomo Vina Asfia Chori Wisnu Satyajaya