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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia JURNAL SOSIOLOGI Journal of Food and Life Sciences Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Agroindustri OPERATION EXCELLENCE: Journal of Applied Industrial Engineering Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Ilmu dan Teknologi Kayu Tropis Jurnal Agroekoteknologi dan Agribisnis Jurnal Inovasi Pembangunan Jurnal Pengabdian dan Pemberdayaan Masyarakat Inovatif Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Jurnal Agroindustri Berkelanjutan
Wisnu Satyajaya
Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Transportation Other

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ANALISIS KADAR ASAM KLOROGENAT DAN KAFEIN BERDASARKAN PERBEDAAN LOKASI PENANAMAN DAN SUHU ROASTING PADA KOPI ROBUSTA (C. canephora Pierre) Virhananda, M Rakha Pradipta; Suroso, Erdi; Nurainy, Fibra; Suharyono, Suharyono; subeki, subeki; Satyajaya, Wisnu
Jurnal Agroindustri Berkelanjutan Vol. 1 No. 2 (2022)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v1i2.6361

Abstract

Kopi memiliki senyawa kimia seperti kafein dan asam klorogenat. Kandungan senyawa kimia dalam kopi dipengaruhi oleh beberapa faktor seperti tingkat kematangan, tempat tanam, dan penanganan pasca panen. Tujuan penelitian ini adalah untuk mengetahui perbedaan ketinggian lokasi tanam terhadap kadar senyawa asam klorogenat dan kadar kafein kopi robusta serta untuk mengetahui perbedaan suhu roasting terhadap kadar asam klorogenat dan kadar kafein kopi robusta. Penelitian disajikan secara deskriptif dengan menggunakan 2 faktor. Faktor pertama yaitu perbedaan ketinggian lokasi tanam, yang terdiri K1 (Lampung Barat), K2 (Tanggamus), dan K3 (Way Kanan). Faktor kedua adalah suhu roasting, yang terdiri dari 2 level yaitu T1 (180oC), dan T2 (240oC). Hasil penelitian menunjukan bahwa semakin tinggi lokasi penanaman maka akan semakin tinggi kandungan kafein dan asam klorogenat biji kopi yang dihasilkan, sedangkan semakin tinggi suhu penyangraian maka kandungan kafein dan asam klorogenat biji kopi yang dihasilkan akan semakin rendah
Sensory Study and Financial Feasibility Analysis of Alpinia galangal Fish Shredded Products Alamsyah, Fadli; Sartika, Dewi; Astuti, Sussi; Satyajaya, Wisnu; Hidayati, Sri; Ayunisa, Puan Mutia
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.
Effect of Packaging on Protein Content, pH, and Sensory of Probiotic Tempeh Juice During Cold Storage Sahara, Nur Aini; Aisah, Attika Nur; Kustyawati, Maria Erna; Astuti, Sussi; Satyajaya, Wisnu
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 6 (2025): December 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i6.2229-2238

Abstract

Tempeh juice with probiotics is considered as functional probiotic foods with health benefits. This study aimed to evaluate the effect of packaging type (glass bottle and aluminum foil), and cold storage duration on chemical, microbial and sensory properties of probiotic tempeh juice. The research used a two-factorial Randomized Complete Block Design with three replications. ANOVA was used to analyze the data and it was followed by DMRT test at 5% significance level. The results showed that storage duration had no significant effect on viscosity and other chemical analysis, but was significant on sensory attributes of color, aroma, taste, and overall acceptability. Protein decreased on the 8th day probably due to protein hydrolysis by microbial activity, but increased on the 12th day of storage due to the accumulation of microorganism cell walls during storage. However, sensory changes included a paler color, a stronger fermentation aroma, an acidic alcoholic taste, and overall acceptance was acceptable. It was concluded that glass bottle packaging was more effective in maintaining the stability of protein content, pH, and sensory of probiotic tempeh juice beverage compared to the aluminum foil standing pouch with a spout, with the estimated shelf life was 8 days in cold storage.
Co-Authors Adam Jordan Agus Saptomi Aisah, Attika Nur Alamsyah, Fadli Anty Ummiyati AS, suharyono Ayunisa, Puan Mutia Azhari Rangga Azhari Rangga Christine Wulandari Deni Setiawan DEWI SARTIKA DEWI SARTIKA Erdi Suroso Esa Ghanim Fadhallah Fadli Alamsyah Fauzi Febrianto Fibra Nurainy Haidawati, Haidawati Harun Al Rasyid Harun Al Rasyid Harun Al Rasyid Harun Al Rasyid Harun Al-Rasyid Herdiana, Novita Herdiana, Novita Herdiana, Novita Indra G Febryano Indraningtyas, Lathifa Intan F Suri Jordan, Adam lestari, puput M Rakha Pradipta Virhananda Maria Erna Kustyawati Marniza Marniza Muhammad Nur Muhammad Nur Neti Yuliana Novita Herdiana Novita Herdiana Nurwijayanti Oktabriyana, Tiara Otik Nawansih Otik Nawansih Puan Mutia Ayunisa Rahmat Safe'i RIBUT SUGIHARTO Sahara, Nur Aini Samsul Rizal Sasmita, Cindy Sri Hidayati Sri Hidayati Sri Hidayati Sri Setyani Subeki Subeki Suharyono Suharyono Suharyono, Suharyono Sussi Astuti Tanto Pratondo Utomo Teguh Setiawan Ummiyati, Anty Virhananda, M Rakha Pradipta Wahyu Hidayat Widaputri, Silaturahmi Wijaya, Emerson Suta Yuliandari, Puspita Zulferiyenni, Zulferiyenni