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All Journal Jurnal Dinamika Penelitian Industri JURNAL KESEHATAN LINGKUNGAN: Jurnal dan Aplikasi Teknik Kesehatan Lingkungan Jurnal Agro Industri Perkebunan Jurnal Teknologi Agro-Industri Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Agritrop : Jurnal Ilmu-Ilmu Pertanian (Journal of Agricultural Science) G-Tech : Jurnal Teknologi Terapan
maryanti, Maryanti
Politeknik Negeri Lampung
Agriculture, Biological Sciences & Forestry Computer Science & IT Decision Sciences, Operations Research & Management Energy Engineering Industrial & Manufacturing Engineering Public Health

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Rendemen dan Mutu Lateks Pekat dengan Kombinasi Teknologi Penggetaran dan Pendadihan Maryanti; Febrina Delvitasari; Widia Rini Hartari; Sintya Widianti
G-Tech: Jurnal Teknologi Terapan Vol 8 No 1 (2024): G-Tech, Vol. 8 No. 1 Januari 2024
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33379/gtech.v8i1.3785

Abstract

Concentrated latex is a processed natural rubber product with a dry rubber content of 60-64%. Making concentrated latex by centrifugation requires investment in expensive equipment, while making concentrated latex by creaming takes a long time, around 2-3 weeks. One way to speed up the production of concentrated latex is by using a simple tool, namely an orbital vibrator. This research used a Randomized Block Design with 2 factors. Factor I is Vibration Time (V) and factor II is creaming Time (T). The results of the research showed that the length of shaking and creaming time in making concentrated latex had an influence on the yield and quality of concentrated latex except for the pH value, but there was no interaction between these two factors. The quality of concentrated latex that meets ISO 2004 standards is pH (10.1-10.83) and WKM (564.33-618.17 seconds) while KKK (53.74 - 57.64%) and KJP (50.58 – 53.29 %), not yet meeting ISO 2004 standards.
Physical and Chemical Characteristics of Cookies Based on Modified Janten Banana Flour with Cassava Starch Substitution Zukryandry Zukryandry; Widia Rini Hartari; Maryanti Maryanti; Febrina Delvitasari
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.v15i1.445-455

Abstract

Cookies are one of the most popular food products, widely favored for their crunchy texture and distinctive taste. However, their formulation generally relies on wheat flour, which limits the diversification of local food resources. This study was conducted to evaluate the effect of substituting modified janten banana flour with cassava starch on the physicochemical characteristics of cookies. Treatments consisted of various proportions of banana flour and cassava starch. Analyses included moisture, ash, protein, fat, carbohydrate, and dietary fiber contents, while the physical properties examined were texture (hardness) and color (L, a, b*, and whiteness index). The results showed that increasing the proportion of banana flour significantly affected the quality of cookies. Physically, higher banana flour substitution resulted in darker cookie color, lower whiteness index values, and increased hardness. Chemically, the use of banana flour increased ash, dietary fiber, and carbohydrate contents but reduced fat content, while protein content remained relatively stable. Formulations with 40% cassava starch + 60% banana flour and 20% cassava starch + 80% banana flour provided the best balance of quality and thus have potential for consumer acceptance. These findings emphasize the attractiveness of modified banana flour as an alternative raw feed-stock for healthy and functional cookies, while contributing to local food diversification too.
Co-Authors Delvitasari, Febrina Ersan Ersan Ersan Ersan Ersan Febrina Delvitasari Febrina Delvitasari Hesti Hertika Sari Dewi Imam Fatoni Rachmad Edison Rachmad Edison Rijadi Subiantoro Sarono . Sintya Widianti Tia Thalia Undadraja, Bigi Widia Rini Hartari Winarto Winarto Winarto, Winarto Yasinta Yasinta Zukryandry Zukryandry