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Jurnal Teknologi & Industri Hasil Pertanian
Published by Universitas Lampung
ISSN : -     EISSN : -     DOI : -
Core Subject : Science, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Computer Science & IT Industrial & Manufacturing Engineering
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Articles 9 Documents
 1 
Search results for , issue "Vol 16, No 1 (2011): Jurnal Teknologi " : 9 Documents clear
PENGARUH JENIS KEMASAN DAN LAMA PENYIMPANAN TERHADAP SIFAT KIMIA, MIKROBIOLOGI DAN ORGANOLEPTIK PERMEN KARAMEL SUSU KAMBING Susilawati Suslawati; Putri Cyntia Dewi
Jurnal Teknologi & Industri Hasil Pertanian Vol 16, No 1 (2011): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (171.849 KB) | DOI: 10.23960/jtihp.v16i1.1 - 13

Abstract

Caramel candy is a kind of toffee classified into  soft candies, and  processed using milk and sugar as the main ingredients. One way to prevent food spoilage is to use suitable packaging as well as storage system. This study was aimed to determine the effects of  packaging materials and storage time until 28 days at room temperature  and their interaction effects on the the chemical, microbiological, and organoleptic properties , and its accordance with SNI 3457.2 caramel candy standard. The study was conducted in two groups of factors and arranged in Complete Randomized Design with three replications. The first factor was the type of packaging (P) consisted of polyethylene plastic (P1), aluminum foil (P2), and oil paper packaging (P3). The second factor was the duration of storage (L) consisted of 0 days (L1), 7 days (L2), 14 days (L3), 21 days (L4), and 28 days (L5).  The homogenity and additivity  of  the data were tested using Barlett  and Tuckey tests, continued using ANOVA ,  and then further tested using  comparison and orthogonal polynomials at of 1% or 5% level of significance.  The results showed the samples wrapped in aluminum foil  and stored for 28 days at room temperature, was found to be the best type of packaging. The criteria of the best goat’s milk caramel candies were:  water content of 5,81% w/w, ash content of 0,95% w/w, reducing sugar content 2,26% w/w, total molds and yeasts 0,49x102 colonies/gram, a total microbial of 2,83 colonies/gram, and the color, texture, taste, and aroma were brown, soft, sweet, and neutral. these criteria met the SNI 3547.2 (2008) quality standard for  caramel candies.
PRODUKSI TEPUNG UBI KAYU BERPROTEIN: KAJIAN PEMANFAATAN TEPUNG KACANG BENGUK SEBAGAI SUMBER NITROGEN RAGI TEMPE Marniza, Marniza; Medikasari, Medikasari; Nurlaili, Nurlaili
Jurnal Teknologi & Industri Hasil Pertanian Vol 16, No 1 (2011): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (64.063 KB) | DOI: 10.23960/jtihp.v16i1.73 - 81

Abstract

Cassava roots  have low protein content and short storage life. Fermentation of cassava using tempeh innoculum is one way to increase the protein content of cassava.  Cassava has low protein content therefore it  needs to add nitrogen for ragi tempeh  to grow. Velvet bean could be used to enrich  nitrogen source for the growth of tempeh mold in cassava fermentation. The objectives of this research was to determine the influence of addition of velvet bean flour iton cassava fermentation using ragi tempeh which  will increase protein content  of the cassava and meet  SNI standard.  The experimental design used was a Completely Group Randomized Design, single factor with six concentration level : 0%;  6%;  8%;  10%;  12%;  14% with three replications. Data was evaluated using Bartlett test, Tukey test and BNT 5%.  The high protein content 11,51%  was obtained from the addition of  velvet bean flour at concentration  of 12%. The mousture and HCN content in all treatments have meet the  SNI 01-2997-1992  standard for cassava flour, but not for  minerals and starch contents.
PENENTUAN AGROINDUSTRI BERBASIS JAGUNG TERPILIH DI PROVINSI LAMPUNG Sri Mulyani Widyanti; Hanung Ismono; Sri Hidayati
Jurnal Teknologi & Industri Hasil Pertanian Vol 16, No 1 (2011): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (64.599 KB) | DOI: 10.23960/jtihp.v16i1.14 - 21

Abstract

Most of the corn produced in Lampung Province is utilized for feed. The farmers sell the corn seed in  a market where the price is fluctuated. So far, the  number of business people in feed industry are still low, therefore the corn itself is still not fully exploited. This study was aimed to select the proper type of agro-industry for Lampung Province which was analyzed using Hierarchy Analysis Process, specifying the location of selected agro-industries by using Exponential Comparative Method. In this research, we used the research survey, data collected includes primary data and secondary data by the method of quantitative analysis and qualitative descriptive. By using hierarchy analysis process, the proper agro-industry for Lampung province is corn flour. Then, by using exponential comparison method, the proper place for developing the corn flour industry is in East Lampung regency specifically in Sribhawono. Corn flour industry viable market assessed with consideration of market opportunities to reach 35% corn flour that is equal to 1.533 million tones. The production process is done using wet and dry production methods. Based on the calculation of costs and production capacity , the sale price of the corn flour is Rp. 5800, - per kilogram.
ANALISIS TEKNIS DAN FINANSIAL AGROINDUSTRI SKALA KECIL PADA BERBAGAI PROSES PEMBUATAN KERIPIK TALAS DI KABUPATEN LAMPUNG BARAT Ermayuli Ermayuli; Hanung Ismono; Sri Setyani
Jurnal Teknologi & Industri Hasil Pertanian Vol 16, No 1 (2011): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (127.37 KB) | DOI: 10.23960/jtihp.v16i1.82 - 90

Abstract

Taro (Xanthosoma spp.) is widely grown in  West Lampung  area.  The average productivity one 40 ton per hectare per year. The best technique to process taro crisp on a small scale in West Lampung regency, based on consumer preference, was Tiga Putra. If  based on the yield, Kelompok Maju Tani was found the best, in addition , the traditional method was found more efficient if compared to semi-modern method. The analysis of financial showed that   small scale talas crisp industry at  West Lampung regency was considered  to be feasible both processed using  traditional and  semi-modern methods.  This was based on the fact that all criteria required  for financial aspects met with positive results NPV, IRR resulting discount factor is greater than the bank discount factor, Pay back period (PP) is faster than the set time (10 years), and the Net B / C greater than 1 (one).
SIFAT ORGANOLEPTIK DAN KANDUNGAN TOTAL FENOL MINUMAN REMPAH TRADISONAL (MINUMAN SECANG) Dwi Eva Nirmagustina; Zulfahmi Zulfahmi; Oktafrina Oktafrina
Jurnal Teknologi & Industri Hasil Pertanian Vol 16, No 1 (2011): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (259.944 KB) | DOI: 10.23960/jtihp.v16i1.22 - 33

Abstract

Secang drink is an Indonesian traditional drink, especially from Yogyakarta and Central Jawa, that is made from secang wood (Caesalpinia sappan L) which gives red color like wine.  Except secang wood in secang drink, there are also other spices, such as ginger, clove, lemongras, cinnamon bark, cardamon, and nutmeg.  The active component of spices mostly from phenolic compound, including brazilin dan brazilein (secang wood), zingiberen, gingerol, dan shogaol (ginger), eugenol (clove), geraniol, citronellal, citronellol, lemonene (lemongrass), sineol dan sinamaldehida (cinnamon bark), cineol dan pinen (kapulaga), myristicin dan safrol (nutmeg).  This research objectives were to investigate the effect of various types of phenols in the spices of the organoleptic properties and phenol total content of secang drink. The treatments were the formulation of secang drink, secang wood (F1), secang wood and red ginger (F2), secang wood, red ginger, lemongrass (F3), secang wood, red ginger, lemongrass, clove (F4), secang wood, red ginger, lemongress, clove, cinnamon bark (F5), secang wood, red ginger, lemongrass, clove, cinnamon bark, cardamon (F6), secang wood, red ginger, lemongrass, clove, cinnamon bark, cardamon, nutmeg (F7).  The formulation of secang drink were 1 liter water, 5 stalk secang wood (1 cm), 100 gram red ginger, 2 clove, 2 lemongrass, 2 stalk cinnamon bark (1 cm), 2 cardamon, 1/3 nutmeg, 100 gram sugar, 1 tablespoon.  Based on the average value of the panelist's favorite degree on color, aroma, flavor, and overall appearance of the most high secang drinks in a row is the formulation 1 (3,4), formulation 2 (3.0), formulation 2 (2.8 ), and the formulation of 2, 4, 5, and 6 (2.8). There were differences between the treatment of color and aroma, but nots between the treatment of taste and overall appearance.  The formulation 1 of secang drinks contained the lowest total phenol (117.989 mg/L) and the  formulation 7 of secang drinks contained the highest total phenol (186.055 mg/L). There was not any difference between the treatment of total phenol content of secang drinks.
INDEKS GLIKEMIK OYEK DAN TIWUL DARI UMBI GARUT (Marantha arundinaceae L.), SUWEG (Amorphallus campanullatus BI) dan SINGKONG (Manihot utillisima) Verawati Hasan; Sussi Astuti; Susilawati Susilawati
Jurnal Teknologi & Industri Hasil Pertanian Vol 16, No 1 (2011): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (119.687 KB) | DOI: 10.23960/jtihp.v16i1.34 - 50

Abstract

Tubers   are  believed  to have functional   properties because of their fiber (dietary fiber). Utilization of minor tubers like suweg and arrowroot as a raw  material of oyek  and tiwul is not yet widely applied. This study was aimed  to  indentfy   glycemic  index of oyek  and tiwul made from  arrowroot, suweg and cassava. The results showed that  glycemic indexs of arrowroot , suweg and cassava oyek were 41, 42, and 30 respectively. While glycemic index of arroroot, suweg and cassava were 40, 40, and 29.  These results indicates that oyek and tiwul from arrowroot, suweg and cassava  can be classified as food that has low (<55) glycemic index.
KARAKTERISTIK BISKUIT COKLAT DARI CAMPURAN TEPUNG PISANG BATU (Musa balbisiana colla) DAN TEPUNG TERIGU PADABERBAGAI TINGKAT SUBSTITUSI Siti Nurdjanah; Nanti Musita; Dwi Indriani
Jurnal Teknologi & Industri Hasil Pertanian Vol 16, No 1 (2011): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (91.496 KB) | DOI: 10.23960/jtihp.v16i1.51 - 62

Abstract

The use of wheat flour as a main ingredient in processed food products in Indonesia will increase the dependence of wheat flour import. This can be reducedpartly by using local foodsource such as balbisiana banana (pisang batu). The purpose of this research was to obtain  formulation of balbisiana banana flour and wheat flour to produce biscuit with the best organoleptic propeties. The experiment was arranged in  a Random Complete Block Design (RCBD) , non factorial with three replications.  The single factor used was the formulation of balbisiana banana flour and wheat, consisted of six levels 90:10 (F1), 85:15 (F2), 80:20 (F3), 75:25 (F4), 70:30 (F5) dan 65 : 35 (F6). The data were analyzed using Barlett test to find homogenity, furthermore the Tuckey test was used to test  the additivity, and then tested using ANOVA.  The mean separation was further analysis using Honest Significant Difference test (HSD) at 5%  level of significance. The results showed that the substitution of  wheat ffour with balbisiana banana flour had significant effect on color, texture, overall acceptance and commercial potential, but i had no significant effect on the taste. The best biscuit was found in  F2 treatment (85% balbisiana banana flour : 15% wheat flour) with the criteria: water , ash, fat, protein, and  , carbohydrate contents were 1,4%, 2,6%, f 20,7%, 5,7%, 69,6% respectively. The  glycemic index (GI) , total dietary fiber and total phenol were 21,1%, 32,3% and 2,8 ppm.
KELAYAKAN AGROINDUSTRI KOPI LUWAK DI KABUPATEN LAMPUNG BARAT Febrianti, Febrianti; Utomo, Tanto Pratondo; Nugraha, Adia
Jurnal Teknologi & Industri Hasil Pertanian Vol 16, No 1 (2011): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (78.83 KB) | DOI: 10.23960/jtihp.v16i1.63 - 72

Abstract

West Lampung is one of coffee production center in Lampung. Some farmers have began to ferment their coffee bean  biologically using Luwak .This project was aimed to study whether the establishment of ‘Luwak’ coffee industry  at West Lampung will bring benefit to farmers. The result of the study shows that the market for ‘LUWAK’ coffee is very potential because the plantation/production area at West Lampung is widely available. By using CAMCE China technology it can be estimated that the total production  of 3200 kg per year will be achieved.  CAMCE was chosen because it uses latest technology, needs lower investing cost in equipment , and offers a complete factory construction. In addition there are plenty of human resources available to be involved in establishing this industry.
UJI KINERJA MESIN PENIRIS MINYAK GORENG PADA PENGOLAHAN KERIPIK Hamimi Hamimi; Tamrin Tamrin; Sri Setyani
Jurnal Teknologi & Industri Hasil Pertanian Vol 16, No 1 (2011): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (183.306 KB) | DOI: 10.23960/jtihp.v16i1.91 - 100

Abstract

This study was aimed to test the performance of ‘AGROWINDO’ cooking oil spinner by determining  the best spinning rate  and spinning duration on several types of chips processed at home-industry scale. The research was  conducted in two factors : the spinning rate (rpm) 1: 4 = 400, 1:5 = 450, and 1:6 = 500 rpm, and the duration of spinning time: 40, 60, and 80 seconds; cassava chips, banana chips, and sweet potato chips were used as materials. The treatments were replicated  three times.  The data of cooking oil drained or removed from the chips and  the amount of rejected chips were analyzed descriptively, while the data obtained from organoleptic test  of the chips were analyzed using ANOVA, then continued tested using orthogonal polynomials at 1% and 5% levels. The results of this study indicated that: the spinning rate (rpm) and spinning duration had an effect on level of disposal cooking oil and amount of rejected chips. The highest  level of cooking oil  removed from the chips was found at sweet potato chips with value of 19.5%. This value was obtained through  spinning rate of 500 rpm  and  spinning duration of 80 seconds.

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