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All Journal Microbiology Indonesia agriTECH Jurnal Teknologi Agroindustri Jurnal Penelitian Pertanian Terapan Dinamisia: Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi & Industri Hasil Pertanian JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK) JPKMI (Jurnal Pengabdian Kepada Masyarakat Indonesia) Jurnal Pengabdian Kepada Masyarakat (JPKM) Tabikpun Teknologi dan Industri Pertanian Indonesia

NETI YULIANA

Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung, Jl. Sumantri Brojonegoro No. 1, Bandar Lampung, Lampung

Author-ID : 433654

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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Evaluasi mutu susu segar dari peternak berbeda di provinsi Lampung sebagai bahan baku keju [The quality of fresh milk from different farmers in Lampung as a raw material for cheese] Neti Yuliana; Iyan Indrawan; Chandra Utami Wirawati; Sumardi Sumardi
Jurnal Teknologi & Industri Hasil Pertanian Vol 26, No 2 (2021): 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.v26i2.109-114

The objective of this study was to evaluate the quality of fresh cow’s milk from different farmers in Lampung Province as a raw material for cheese in view of the Indonesian National Standard SNI 31411 (2011) regulation. Twelve fresh milk samples from four different districts (Tanggamus, Metro, Gisting, and Pesawaran) were evaluated by estimation of total protein and fat, pH, alcohol test, total plate count, antibiotic residues, and sensory. The result of the study revealed that the samples had protein and fat ranged from 2.44 to 3.90 %, and from 3.48 to 4.73% (wet basis) respectively. The fresh milks had normal sensory and pH, negative of alcohol test, and free from antibiotic residues. Total microbes were detected in log 5-6 CFU/ml. Majority of the samples screened met the Indonesian National Standard and could be used as a raw material for cheese making. Keywords: cheese, fresh milk quality, Lampung province, SNI 31411,

STUDI KELAYAKAN AGROINDUSTRI FILLET IKAN NILA (Oreochromis niloticus) DI KABUPATEN MESUJI Masithoh Priyantini; Neti Yuliana; Sri Hidayati
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 1 (2014): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

This study was carried out to examine the feasibility of tilapia’s fillet agroindustry in Mesuji District. A series of analysis including the determination of agroindustry location, feasibility analysis in terms of market, technique and technology, management aspects, as well as the financial aspects, and added value analysis has been done. The results showed that this agroindustry was feasible to be developed in Mesuji District based on significant increasing demand for export every year and great potential of tilapia production as raw material of fillet in Mesuji District. Financially, This fillet industry met all the criteria of feasibility such as NPV value was Rp. 1.601.906.357, break even point was reached on the sale of 34.785 kg, with 2,68 year payback period, IRR was greater than the discount factor of 12.75%, that was 39,85%, and the B/C ratio was 1,12. Based on Hayami Methods, processing of tilapia into fillet gave Rp.10.264 of added value. Keywords : agroindustry, tilapia, fillet, feasibility.

VIABILITAS INOKULUM BAKTERI ASAM LAKTAT (BAL) YANG DIKERINGKAN SECARA KEMOREAKSI DENGAN KALSIUM OKSIDA (CaO) DAN APLIKASINYA PADA TEMPOYAK Neti Yuliana
Jurnal Teknologi & Industri Hasil Pertanian Vol 14, No 1 (2009): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Chemoreaction drying using Calcium oxide (CaO) has potential to be applied due to its heatless effect and low cost. The aim of this research is to know the effect of CaO concentration upon chemoreaction drying on viability of lactic acid bacteria (LAB), as well as to know the effect of carboxyl methyl cellulose (CMC) as protecting agent on viability of LAB and to evaluate its application of that inoculums on fermented durian. The results showed that the higher concentration of CaO used, the faster velocity of drying. The highest viability of LAB (68%) was achieved by the treatment of CaO ratio and culture of 1:5. However, the LAB viability of this research was considered low indicated that it needs improvement in the further research. The CMC as protecting agent was able to increase viability of LAB compare to those without CMC treatment. Application of inoculums to tempoyak fermentation was comparable as it had highest sensorial score and total LAB compare to those without LAB inoculums in term of more acid. Keywords: Calcium oxide, chemoreaction, drying, tempoyak, viability.

SENSORI PIKEL UBIJALAR UNGU (Ipomoea batatas L.) YANG DIFERMENTASI SPONTAN PADA BERBAGAI TINGKAT KONSENTRASI GARAM Neti Yuliana; Siti Nurdjanah
Jurnal Teknologi & Industri Hasil Pertanian Vol 14, No 2 (2009): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

This research was aimed to determine the sensory properties of purple sweet potato pickles which was spontaneously fermented for12 days at various salt concentrations (1%, 2%, 3%, 4%, 5% and 6%). The results showed that the increase of salt concentrations from 1% to 6% significantly increased sensory acceptability of purple sweet potato pickles. The best sensory properties were obtained from pickle with salt concentrations of 5% - 6%. The score of the color approaching 5 (somewhat like, and described as pink). The score of the texture was close to 3 (somewhat like, and described as hard). The score of the taste close to 4 (moderate, and described as salty). The score of the aroma close to 4 (moderate, and described as slightly acid to acid. The score of the overall acceptance was close to 4 (moderate). Keywords : pickles, purple sweet potato

Co-Authors Ahmad Sapta Zuidar Beni Hidayat Chandra Utami Wirawati Deary Amethy Zahrotinufus Joen DEWI SARTIKA Ira Ervinda Naim Iyan Indrawan Masithoh Priyantini Masithoh Priyantini Maya Sari MIKA MARGARETA Muhammad Muslihudin Naim, Ira Ervinda RIBUT SUGIHARTO Rusita Rusita Siti Nurdjanah Sri Hidayati Sri Hidayati Sumardi, Sumardi Susilawati Susilawati Susilawati Susilawati Susilawati Sutikno Sutikno Syamsu Akmal Teguh Setiawan Tintan Noviyeziana Udin Hasanudin Yayi Suryo Prabandari Zuidar, Ahmad Sapta

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