Garuda - Garba Rujukan Digital

Analisis Produktifitas Pada Mesin Empty Bunch Press Untuk Menaikkan Jumlah Oil Extraction Rendemen (OER) Minyak Kelapa Sawit Radwitya, Erick; Nopriyanti, Marisa; Septiani, Nica
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 3 No 1 (2023)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v3i1.1141

Empty Palm Oil Bunches (TTKS) or empty fruit bunches are one of the solid wastes produced by palm oil mills. Judging from the oil content, TTKS has the potential to be re-quoted. Empty Bunch Press machine, so as to produce oil before being pressed (oil before press) and oil after being pressed (oil after press) produced using this machine and knowing the factors that cause OER or low oil yields. The analysis of this calculation can result in an average % OER empty bunch press of 0.16% and a total % OER from the addition of an empty bunch press machine of 21.91% where in this case there is an additional OER using an empty bunch press machine. Without the use of an empty bunch press machine,%OER 21.17%. The results of the analysis show that extracting oil obtained from TTKS using an empty bunch press machine can increase the factory's OER of about 0.16% to processed FFB. The results of the analysis from June 14 to June 27 2022 OER of palm oil has decreased or is low due to factors such as the maturity level of the fruit, processing at the factory, and poor fruit quality

PEMANFAATAN LIMBAH KULIT PISANG KEPOK SEBAGAI BAHAN DASAR DALAMPEMBUATAN PUPUK CAIR (KAJIAN PENAMBAHAN EM4 DENGAN METODE AN AEROB) Nopriyanti, Marisa; Umi Kalsum, Syarifah
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 1 (2021)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v1i1.1367

Liquid fertilizer is a fertilizer whose basic ingredients come from animals or plants that have undergone fermentation and the form of the product is in the formof a liquid. Kepok banana peel is one of the basic ingredients used for the manufacture of liquid fertilizer because it contains macro elements N, P, and K. this study aimed to determine the nutrients contained in the liquid fertilizer from barangan banana peels. This research was conducted by mixing brown sugar, water, and the effectiveness of microorganisms (EM4) with the fixed variables used were banana peels. The method used in this study was to mix 80 grams of brown sugar, 1 liter of water, and the effectiveness of microorganisms (EM4) with a variation of the composition of 200 ml, 300 ml and 400 ml with the fixed variable used was banana peels. The parameters observed were pH, yield, and total N. The results showed that the liquid fertilizer produced had a pH of 4 liquid fertilizer, the yields obtained from the 3 treatments were 2.4%, 2.5%, and 2.6%. While the total N content from the analysis process was 1.26%, 2.38, and 4.48.

KARAKTERISTIK KIMIA DAN UJI ORGANOLEPTIK BERAS (STUDI KASUS DI KECAMATAN BENUA KAYONG KABUPATEN KETAPANG) Selvianti, Isye; Nopriyanti, Marisa; Azhari, Aas
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 1 (2022)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v2i1.1388

The purpose of this research is to find out the chemical characteristics of the rice moisture contents as well as consumer's acceptance of Agro rice, Siam rice, and coriander rice in Benua Kayong district, Ketapang regency. The method used in this research is the usage of the Grain Moisture Tester device, which serves as a tool for measuring moisture content, and also aid in analysis of organoleptic scoring tests on color observation parameters done by 25 untrained panelists. According to the analysis results of the moisture contents, the rice that scored the lowest in terms of moisture content is coriander rice sold in Mr. Zain's shop (11,1%), and the highest is Pulen Kampung rice sold in Mrs. Noliya's shop (15,4%). Meanwhile, the results of the organoleptic scoring test on the parameters for observing the color of rice, the best result was found in Agro rice sold in Ari's shop with the score of 7,92 (bright white), and the rice with the lowest score is Sumpit rice sold in Nando's shop with the score of 5,68 (light gray).

Pembuatan Tepung Labu Kuning (Kajian Penggunaan Suhu dan Lama Pengeringan) Adimarta, Trian; Nopriyanti, Marisa; SP, Irianto; Defi, Defi
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 2 (2022)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v2i2.1391

Pumpkin (Cucurbita moschata Duch) is a type of vegetable plant and can be used for various types of food, Pumpkin that has been cut has a lower shelf life than in its whole state so it needs to be processed so it is not easily damaged so it needs to be processed into flour so that it can be processed into flour. durable. The purpose of this study was to determine how to make pumpkin flour and to find out the best treatment variations in making pumpkin flour.The research method in making flour uses variations in temperature and different drying times. Parameters to determine the difference from flour include water content, yield, and color.The results showed that the production of pumpkin flour started from cleaning the skin and seeds, washing, weighing, cutting into thin slices, drying, and sifting. The results of the analysis of the water content of 40oC treatment for 48 hours is 19.92%, 50oC treatment for 36 hours is 11.63%, and 60oC treatment for 24 hours is 10.36%, pumpkin flour yield is 51.56%, 17, 71%, and 14.63%, while the color analysis of the 40oC treatment was significantly different from the 50oC and 60oC treatment. Of the three treatments, 60oC was the best treatment

Karakteristik Kimia dan Analisis Sensori Pada Dodol Nanas Dengan Perbandingan Tepung Ketan dan Tepung Beras Radwitya, Erick; Nopriyanti, Marisa; Adimarta, Trian; Ernayani, Ely
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 2 (2022)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v2i2.1393

Dodol made from pineapple fruit ingredients is likely to add to the diversity of dodol that already exists in the market. In addition, it can also increase the economic value of pineapple fruit. The goal to be achieved is to determine the influence of various differences in the addition of glutinous rice flour and rice flour on the chemical and organoleptic properties of pineapple dodol. This type of research is to use an experimental method using a list of fingerprint analysis. The process of making pineapple dodol is made with four variations of the ratio of ingredients, namely the first addition of glutinous rice flour 15 gr and rice flour 5 gr, the second addition of glutinous rice flour 5 gr and rice flour 15 gr, the third addition of glutinous rice flour 20 gr and the fourth addition of rice flour. 20 gr. The water content contained in the D treatment (rice flour 20%) has a higher water content of 33.86% this is due to the increasing concentration of rice flour, there is an increase in the water content of pineapple dodol. This is due to the addition of rice flour. because of the starch property that is to like water.

Analisis Mikrobiologi Sirup Buah Pedada (Sonneratia caseolaris) Di kabupaten Ketapang Nopriyanti, Marisa; Adimarta, Trian; Sapitri, Lisa
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 3 No 1 (2023)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v3i1.1420

This study aims to determine the boiling process in the manufacture of broiler syrup using the unblender method, to determine the heating process in the preparation of broiler syrup using the blended method and to determine the APM/ml of Coliform and E.coli contamination in broiler syrup. The process of making pedada fruit syrup (Sonneratia caseolaris) includes two methods, namely without blending and blending. The pedada fruit with the method without blending, namely the pedada fruit that has been cleaned and cut into pieces, then added 65% sugar and 1000 ml of water and then boiled, while the blended method of pedada is mashed and added 1000 ml of water then filtered to extract the juice, after that added 65 % sugar. The syrup is heated for ± 30 minutes with a stove temperature of ± 100°C, that is, by stirring it until it thickens slightly, then cools it and puts it in a bottle. This research method uses the MPN method using lactose broth media. The results of the analysis of contamination of Coliform bacteria and E.coli syrup of breast milk (Sonneratia caseolaris) were carried out using two processes and the method of broiler fruit with the boiling process and the non-blender method and the heating process in the blender method. Analysis of Coliform contamination used series 3, namely using 3 tubes for each dilution, after incubation for 24 hours each series was negative, there were no bubbles and gas. Analysis of E.coli contamination used 6 tubes, after incubation for 24 hours each tube was negative for no bubbles and no gas.

Pengaruh Substitusi Tepung Beras dengan Tepung Jagung (Zea mays.L) terhadap Karakteristik Kimia dan Mutu Organoleptik Kue Onde-onde. Adimarta, Trian; Nopriyanti, Marisa; Sapitri, Lisa
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 3 No 2 (2023)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v3i2.1427

His study aims to determine the value of water content and ash content in ondeonde and to determine the level of panelist acceptance of the manufacture of ondeonde substitution of rice flour with corn flour (Zea Mays.L) based on organoleptic tests of color, texture and taste. The method of making onde-onde is with 3 treatments. Treatment 1 (75% rice flour: 25% corn flour), treatment 2 (50% rice flour: 50% corn flour), treatment 3 (25% rice flour: 75% corn flour) ), while glutinous rice flour is a fixed variable, namely 200 grams of glutinous rice flour, then mixing the ingredients, and frying at ± 170°C for 5 minutes. The results of the analysis of water content and ash content in onde-onde products showed that the best treatment was found in treatment 1 substitution of 75% rice flour: 25% corn flour with a water content value of 23.73% and an ash content of 0.22%, p. has complied with the stipulated SNI. Based on the results of organoleptic tests with 30 untrained panelists on the parameters of color, texture, and taste, it was found that the best treatment was in treatment 3, namely with a ratio of 25% rice flour: 75% corn flour with a brownish color, very soft texture, very soft texture, and very strong taste. Like.

Karakteristik Kimia dan Organoleptik Sabun Padat Dengan Penambahan Serbuk Daun Ketepeng Cina (Cassia alata L.) Eko Rifkowaty, Encik; Nopriyanti, Marisa; Kholil, Munawar; Novitasari, Dhea; Septiana, Emi
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 3 No 2 (2023)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v3i2.1458

The raw material for making solid soap in this research was coconut oil which was then added with ketepeng leaf powder. The purpose of adding ketepeng leaf powder to soap is easy to use of ketepeng leaves as a skin medicine. Ketepeng leaves have the function of treating skin diseases because its contain secondary metabolite compounds. The treatment in this study consisted of three variations were the addition of 2, 4 and 6 grams of ketepeng leaf powder. The organoleptic characteristics tested in this research were color, aroma, amount of foam, and irritation test, while chemical characteristics included hardness level, water content, pH, and free alkali. Based on the research results, it is known that solid soap with the addition of ketepeng leaf powder meets the quality requirements of the Indonesian National Standard for solid bath soap based on the parameters of water content, pH and free alkali, and does not cause irritation. The color parameters and amount of foam in the 2 gram treatment were significantly different from the other two treatments, while the aroma parameters were not significantly different between the three treatments.

Pembuatan Keripik Dari Pelepah Pisang Kepok (Kajian Konsentrasi Kapur Sirih dan Lama Perendaman) Nopriyanti, Marisa; Arahman, Emy; Adimarta, Trian; Doni Idola, Antonius
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 1 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i1.1661

This research aims to determine the results of chemical analysis (water content and ash content tests) and organoleptic tests (hedonic test and ranking test) of chips from Kepok banana stems. The method for making kepok banana frond chips is washing, slicing, soaking, frying and packaging with a comparison of the effect of whiting concentration (5%, 7.5% and 10%) and soaking time (48 hours, 36 hours and 24 hours) on results of chemical analysis and physical analysis of kepok banana stem chips. The results of the research showed that the chemical test for water content in treatment 1 with a 5% whiting concentration and a soaking time of 48 hours was 5.65%. The results of water content analysis in treatments 2 and 3 with whiting concentration (7.5% and 10%) and soaking time (36 hours and 24 hours) were 9.9923 and 8.1286. The results of the ash content test using the concentration of betel lime (5%, 7.5% and 10%) and the soaking time (48 hours, 36 hours and 24 hours) resulted in ash content of 1.02%, 0.86% and 1.49 % already meets SNI for Banana Chips ash content. The results of the physical analysis of the organoleptic test (Hedonic Test) of taste parameters were very significantly different at the 0.5% and 0.1% levels so it was necessary to carry out further Duncan tests. The results of the organoleptic test (Rank Test) produced color and texture parameters that were not significantly different at the 0.5% and 0.1% levels.

Analisis Tingkat Penerimaan Snack Chips Berbahan Tepung Kulit Ari Kedelai (Glycine max) Dari Limbah Industri Tempe Di Kabupaten Ketapang Jumiar, Alfath Desita; Verawati, Nenengsih; Nopriyanti, Marisa; Anafsih, Kholifatul
JUSTER : Jurnal Sains dan Terapan Vol. 4 No. 2 (2025): JUSTER: Jurnal Sains dan Terapan
Publisher : Jompa Research and Development

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57218/juster.v4i2.1720

Penelitian ini bertujuan untuk memanfaaatkan limbah kulit ari kedelai dari industri tempe di Kabupaten Ketapang untuk diolah menjadi tepung yang akan digunakan dalam pembuatan produk makanan ringan chips, dan melakukan analisis tingkat kesukaan produk snack chips. Metode pembuatan snack chips dilakukan dengan mengolah kulit ari kedelai menjadi tepung, selanjutnya dihomogenkan dengan bahan tambahan lainnya seperti tepung terigu, tepung tapioka, bawang putih, ketumbar, garam, margarin dan air. Penelitian ini merupakan penelitian kualitatif dengan menggunakan metode eksperimental dalam pembuatan snack chips yang terdiri dari 3 perlakuan yaitu: P1 penambahan tepung kulit ari kedelai 400g dengan tepung terigu 500g; P2 penambahan tepung kulit ari kedelai 500g dengan tepung terigu 500g; dan P3 penambahan tepung kulit ari kedelai 600g dengan tepung terigu 500g. Analisis tingkat kesukaan terhadap snack chips menggunakan uji hedonik, dengan sampel panelis sebanyak 30 orang. Hasil uji hedonik menunjukkan bahwa snack chips dengan perlakuan P1 banyak disukai panelis berdasarkan rasa, tekstur, aroma, dan warna dengan nilai berturut-turut sebesar 5,65; 5,84; 5,30; dan 5,30. Pada penelitian ini P1 merupakan perlakuan terbaik dalam pembuatan snack chips.

Title

Found 10 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 10 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 10 Documents
Search