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Jurnal Teknologi Agro-Industri
Published by Politeknik Negeri Tanah Laut
ISSN : 24074624     EISSN : 25985884     DOI : 10.34128/jtai
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Jurnal Teknologi Agro-Industri diterbitkan oleh Program Studi Teknologi Industri Pertanian Politeknik Negeri Tanah Laut dan mempublikasikan hasil-hasil penelitian dalam bidang pengolahan hasil, aktivitas senyawa aktif, proses, teknik sistem, dan lingkungan industri khususnya pada bidang Agro-Industri.
Arjuna Subject : -
Articles 155 Documents
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Profil Kimiawi Makanan Pendamping asi dengan Pemanfaatan Pati Ubi Jalar Ungu Metode Modifikasi Ultrasonikasi Ira Gusti Riani; Nia Boru Ritonga; Ahlam Inayatullah; Marta Tika Handayani
Jurnal Teknologi Agro-Industri Vol. 10 No. 1 (2023): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v10i1.177

Abstract

Weaning food is given as a complement to breast milk which is helpful for babies in the process of baby led weaning. At six months, the baby's digestive tract is able to digest some food such as flour so baby can be introduced to solid food. Purple sweet potato has good nutrition such as carbohydrates, protein, fat, vitamins, minerals, and water. Ultrasound modification is considered easier, simpler, and safer because it does not use chemical additives. This research used a non-factorial completely randomized design (CRD) with one variable treatment and three replication. The variable was the ratio of sweet potato ultrasound modified starch and rice flour (0%:100%; 20%:80%; 40%:60%; 60%:40%; 80%:20%; 100%:0%). The result showed the ratio of sweet potato ultrasound modified starch and rice flour had significant effect on the chemical properties of instant weaning food. The significant result was shown by formulation of sweet potato ultrasound modified starch 100% and rice flour 0% with moisture content 3.88%, ash 0.69%, protein 16.87%, fat 1.66%, and carbohydrates 76.88%.
Perbandingan Parameter Mutu Ekstrak Bunga Telang (Clitoria ternatea) Menggunakan Metode Refluks, Sokhlet, dan Maserasi Hairiyah, Nina; Amalia, Raden Rizki; Nuryati, Nuryati; Faridah, Faridah
Jurnal Teknologi Agro-Industri Vol. 10 No. 02 (2023): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v10i02.181

Abstract

Butterfly pea flower (Clitoria ternatea) is a plant that is known to contain high levels of flavonoids, anthocyanins and antioxidants which can be used for food and non-food products. Butterfly flower extract can be used as an active ingredient in product manufacturing. This research aims to compare the quality parameters of pea flower extract (Clitoria ternatea) obtained using the reflux, sochlet and maceration methods from organoleptic, yield, water content, total ash content, acid insoluble ash content and flavonoid aspects. The research results showed that for organoleptic parameters, butterfly pea flower extract had a deep purplish blue color and a distinctive aroma of butterfly pea flower. Based on the parameters of yield value, water content, total ash content, acid insoluble ash content, and flavonoids, the best extraction method for pea flowers (Clitoria ternatea) is the heat method (reflux or sokhlet).  
Optimasi Metode Ekstraksi Terhadap Parameter Mutu Ekstrak Daun Ketepeng Cina (Senna alata) Nuryati Nuryati; Raden Rizki Amalia; Nina Hairiyah; Nanis Nurisyah
Jurnal Teknologi Agro-Industri Vol. 10 No. 02 (2023): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v10i02.183

Abstract

Ketepeng Cina (Cassia alata) is a plant that is widely used to treat various skin problems caused by bacteria or fungi. Various studies have been carried out to obtain optimal extract results such as the influence of the type of drying or solvent used. The optimal extract can be used for applications in making products based on Chinese ketepeng extract such as gel, cream or soap preparations. In this research, optimization of the extraction method will be carried out to obtain extracts with the best parameters in terms of water content, yield and flavonoid values ​​resulting from extraction methods using cold methods (maceration) and hot methods (sochlet and reflux). The research results showed that the optimal extract produced was using the reflux method with a yield value of 23,24%, water content of 4,02%, total ash content of 1,20%, non-acid ash content of 1,04%, and flavonoids of 8,78%.
Uji Hedonik Sari Kedelai dengan Penambahan Gula Aren dan Jahe Fatimah Fatimah
Jurnal Teknologi Agro-Industri Vol. 10 No. 02 (2023): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Inovasi pembuatan sari kedelai dengan penambahan gula aren dan jahe sebagai olahan minuman menyehatkan sekaligus sebagai pangan fungsional. Tujuan penelitian ini adalah untuk menganalisis daya terima produk sari kedelai dengan pemanis alami gula aren dan adanya penambahan jahe. Penelitian dirancang menggunakan perbedaan konsentrasi gula aren yaitu 3,75% (F1), gula aren 5% (F2), gula aren 6,25% (F3), dan gula aren 7,5% (F4). Uji daya terima mengunakan panelis sebanyak 25 orang dengan rentang usia 18-20 tahun dengan skor penilaian tingkat kesukaan rentang 1 (Amat sangat tidak suka) sampai 9 (Amat sangat suka) . Penentuan formulasi terbaik berdasarkan analisis data mengunakan uji de Garmo. Hasil menunjukkan minuman sari kedelai dengan pemanis gula aren sebesar 6,25% paling disukai panelis dengan nilai rata-rata warna sebesar 7,67, aroma sebesar 7,48 dan penilaian rasa sebesar 8,21 dari skala 9. Hasil uji de Garmo menunjukkan nilai produktivitas paling tinggi yaitu sebesar 0,99.
Evaluasi Sifat Kimia dan Sensoris Nata De Coco dengan Penambahan Ekstrak Buah Naga (Hylocereus polyrhizus) Meldayanoor Meldayanoor; Mariatul Kiptiah; Yuliana Ningsih; Titis Linangsari; Ema Lestari; Jesi Yardani; Almira Ulimaz; Muhammad Indra Darmawan; Mufrida Zein; Marlia Adriana; Agung Nugroho; Luthfina Ariyani
Jurnal Teknologi Agro-Industri Vol. 10 No. 02 (2023): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v10i02.185

Abstract

Nata de coco is a product resulting from a fermentation process from coconut water with the help of Acetobacter xylinum. To increase the functional value and taste of nata de coco, you can add red dragon fruit extract. This study aims to evaluate the chemical and sensory properties of nata de coco which did not have dragon fruit extract added (P0) and nata de coco which had dragon fruit extract added (P1). Parameters for observing chemical properties include water content, protein, vitamin C and fiber. Sensory evaluation was carried out using a hedonic test using 30 panelists, the parameters observed were aroma, texture, taste and color. Based on the results of the evaluation of the chemical and sensory properties of nata de coco to which dragon fruit extract was added, it can be concluded that the addition of dragon fruit extract can increase protein levels (1.57%) and vitamin C (0.25%), and reduce water content (93.16%) and fiber content (1.20%). Meanwhile, the hedonic test showed that the panelists preferred the texture, aroma and taste parameters of nata de coco without adding dragon fruit extract. In terms of color parameters, panelists preferred nata de coco with added dragon fruit extract.
Karakterisasi Sabun Padat Berbahan Dasar Minyak Jelantah Dengan Penambahan Serbuk Daun Sirih Hijau (Piper Betle L) Ika Kusuma Nugraheni; Sauqi Rahman; Yuliana Ningsih
Jurnal Teknologi Agro-Industri Vol. 10 No. 02 (2023): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v10i02.186

Abstract

Minyak jelantah adalah minyak limbah yang berasal dari tumbuh-tumbuhan yang digunakan sebagai minyak goreng. Minyak jelantah dapat dimanfaatkan kembali dengan proses pemurnian dan dimanfaatkan dalam pembuatan sabun dengan proses saponifikasi menggunakan basa (KOH atau NaOH). Berdasarkan hal tersebut dilakukan penanganan limbah minyak jelantah dengan pemanfaatan sebagai bahan baku pembuatan sabun padat. Tujuan dari penelitian ini adalah melakukan karakterisasi mutu sabun padat minyak jelantah dengan penambahan serbuk daun sirih hijau dan menganalisis kemampuan antibakterinya. Metode penelitian dilakukan melalui analisis ekperimental dengan variasi penambahan serbuk sirih dalam pembuatan sabun padat. Minyak jelantah sebagai bahan dasar dimurnikan dengan penambahan NaOH 30% serta penambahan bleaching earth. Sedangkan serbuk daun sirih diproses dengan penghalusan dan disaring dengan ukuran 500 mesh. Proses pembuatan sabun padat dengan penambahan asam stearat, propilen glikol, gliserin, etanol serta Tetra Etil Amina (TEA). Karakterisasi sabun padat dilakukan dengan pengujian yang meliputi parameterer kadar air, jumlah asam lemak, alkali bebas, asam lemak bebas, minyak mineral, stabilitas busa, uji keasaman (pH), dan uji anti bakteri. Berdasarkan hasil karakterisisasi yang dilakukan, nilai asam lemak bebas,  minyak mineral, stabilitas busa pada seluruh variasi sampel telah memenuhi SNI Sabun padat (SNI 06-3532-1994). Batas nilai alkali bebas tidak terpenuhi pada sampel dengan variasi serbuk daun sirih tertinggi, sedangkan nilai derajat keasaman (pH) menjadi meningkat hingga melebihi ambang batas dengan adanya penambahan serbuk sirih. Uji antibakteri menunjukkan semakin besar penambahan serbuk sirih, maka semakin baik dalam kemampuan antibakterinya.
Analisis Risiko dan Kelayakan Usaha Produk Wirausaha Kembang Goyang dari Daun Kelor Jaka Darma Jaya
Jurnal Teknologi Agro-Industri Vol. 10 No. 02 (2023): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v10i02.188

Abstract

Kembang goyang moringa leaves is a traditional cake that was developed as an innovation in entrepreneurship. The development of the Moringa leaf goyang flower business aims to develop the cultural heritage of traditional South Kalimantan cakes, while optimizing the use of local Moringa leaf resources. Therefore, in this research, a study was carried out on the production of the Moringa leaf rocking flower using 3 (three) different formulations, risk and business feasibility analysis, and marketing strategy analysis of Moringa leaf rocking flower. Based on the results of the hedonic test on the kembang goyang moringa leaf product, it is known that the kembang goyang K10 product containing 10 g of moringa leaf flour is the best kembang goyang product in terms of taste, appearance, aroma and texture of the product. Next, a risk analysis was carried out on the Moringa leaf goyang flower business to map and anticipate risks that might occur. It is known that business capital and the availability of Moringa raw materials occupy extreme and high risk levels. The business feasibility analysis shows that the Moringa leaf rocking flower business is feasible to run with an R/C ratio of 1.87% and a PBP of 1.15. In further development, it is necessary to optimize marketing using a segmenting, targeting and positioning approach so that the Moringa leaf goyang flower product is well received by consumers.
Kajian Pembuatan Produk Daun Mint Kering Studi Kasus Di UMKM Binaan DKPP Kota Bandung Nabila Putri, Sintia; Widyasanti, Asri
Jurnal Teknologi Agro-Industri Vol. 11 No. 1 (2024): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v11i1.189

Abstract

ABSTRACTMint leaves are one of the plants that are not widely used in Indonesia, even though their distinctive taste can be used as an additional ingredient in tea drinks. Mint leaves have quite a high water content, so one of the processing techniques is drying. Drying is one method to extend shelf life, either manually or mechanically using tools such as food dehydrator. Micro small and Medium Enterprises The Bandung City Food and Agriculture Security Service is one of the actors involved in drying mint leaves.This study aims to study the process of making mint leaf products through dryingfood dehydrator in the Micro small and Medium Enterprises.The study method used is descriptive analysis. The study results show that the process of making mint leaf products involves a series of stages, including wet sorting, washing, draining, drying, dry sorting, packaging and labeling. Treatment drying temperature at 60 oC for 5 hours produces a water content of 7.3% db in the processed mint leaf product. These results demonstrate the effectiveness of the drying method in reducing the water content of mint leaves and its potential in extending the shelf life of these agricultural products. ABSTRAK Daun mint menjadi salah satu tanaman yang permanfaatannya belum banyak di Indonesia, padahal rasanya yang khas dapat digunakan untuk bahan tambahan dalam minuman teh. Daun mint memiliki kadar air cukup tinggi, sehingga salah satu teknik pengolahannya adalah pengeringan. Pengeringan merupakan salah satu metode untuk memperpanjang umur simpan, baik secara manual maupun dengan mekanis menggunakan alat seperti food dehydrator. UMKM binaan Dinas Ketahanan Pangan dan Pertanian Kota Bandung merupakan salah satu pelaku dalam pengeringan daun mint. Kajian ini bertujuan untuk mempelajari proses pembuatan produk daun mint melalui pengeringan menggunakan food dehydrator di UMKM tersebut. Metode kajian yang digunakan adalah analisis deskriptif. Hasil kajian menunjukkan bahwa proses pembuatan produk daun mint melibatkan serangkaian tahapan, termasuk sortasibasah, pencucian, penirisan, pengeringan, sortasi kering, pengemasan, serta pelabelan. Perlakuan suhu pengeringan pada 60 oC selama 5 jam menghasilkan kadar air sebesar 7,3% db pada produk daun mint yang telah diolah. Hasil ini menunjukkan efektivitas metode pengeringan dalam mengurangi kadar air daun mint dan potensinya dalam memperpanjang umur simpan produk pertanian tersebut.
Quality Control of SIR 20 Product Using The Statistical Quality Control (SQC) At PT. WLK Hairiyah, Nina; Rizki Amalia, Raden; Nuryati, Nuryati
Jurnal Teknologi Agro-Industri Vol. 11 No. 1 (2024): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v11i1.191

Abstract

Good quality is an important requirement for companies to gain competitiveness in their products on the market. PT. WLK is a company that produces SIR 20 rubber, which is currently experiencing quality problems such as white spot product defects and contamination that does not meet established quality standards. The aim of this research is to analyze the quality control of SIR 20 products at PT.WLK using the Statistical Quality Control (SQC) approach. This quality control analysis is carried out using statistical tools in the form of check sheets, P control charts, Pareto diagrams and fishbone diagrams. The results of the research carried out show that white spots are caused by several factors, namely humans, machines, environment and methods, while contamination is caused by humans, machines and materials so that it does not meet quality standards. Good quality standards, namely the absence of product defects such as white spots and contamination. Based on the results of research carried out using cause and effect diagrams, factors that cause product defects can be identified, such as human factors that are not careful enough, raw materials that are handled poorly, machines that do not receive enough maintenance, work method factors that often occur deviations in work implementation, and weather factors that often change.
Analisis Perubahan Warna Gurita (Octopus sp.) Selama Pengeringan dengan Pengering Hibrid Bertenaga Surya Fatharani, Arina; Maissy, Faulina; Anis, Ulfah; Yuwita, Fitri; Firmansyah
Jurnal Teknologi Agro-Industri Vol. 11 No. 1 (2024): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v11i1.192

Abstract

Kabupaten Kaur, Provinsi Bengkulu merupakan salah satu daerah penghasil gurita. Salah satu produk unggulannya adalah gurita kering dan prosesnya dijemur di bawah sinar matahari langsung. Penjemuran dengan menggunakan sinar matahari langsung dapat menghasilkan warna gurita dengan kualitas rendah karena telah terpapar oleh sinar matahari secara langsung dengan durasi yang cukup lama. Diperlukan alat pengering yang dapat menjaga kualitas warna gurita selama proses pengeringan dan menghindarkan gurita dari kontaminasi di sekitarnya. Salah satu solusi yang dapat dilakukan adalah dengan menggunakan pengering hibrid bertenaga surya. Penelitian ini bertujuan untuk menganalisis dan memodelkan warna gurita selama proses pengeringan menggunakan alat pengering hibrid bertenaga surya. Rancangan percobaan yang digunakan pada penelitian ini adalah Rancangan Acak Kelompok (RAK) dengan 3 taraf perlakuan, yaitu kapasitas gurita 1, 3, dan 6 kg. Perubahan warna yang dianalisis adalah Hue Angle dan Chroma dengan analisis matematis berupa persamaan kinetika dan regresi. Nilai Hue Angle dan Chroma gurita selama proses pengeringan menggunakan pengering hibrid bertenaga surya menunjukkan perbedaan yang tidak signifikan pada setiap perlakuan. Perubahan kedua parameter tersebut kemudian dianalisis lebih lanjut dengan menggunakan persamaan kinetika dan regresi dan didapatkan nilai rerata R² sebesar 0,787. Pemodelan dapat dilakukan pada rentang perlakuan kapasitas gurita sebesar 1-6 kg.

Page 13 of 16 | Total Record : 155

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