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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 8 Documents
 1 
Search results for , issue "Vol 18, No 1 (2013): Jurnal Teknologi " : 8 Documents clear
PENYUSUNAN DRAFT STANDARD OPERATING PROCEDURE PROSES PENGOLAHAN TAHU - STUDI KASUS DI SENTRA PRODUKSI TAHU GUNUNG SULAH BANDAR LAMPUNG Muhammad Iqbal Meyza; Otik Nawansih; Fibra Nurainy
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 1 (2013): 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 (283.297 KB) | DOI: 10.23960/jtihp.v18i1.62 - 77

Abstract

A standard operating procedure (SOP) is a procedure or a sequence of steps which is standardized and must be passed to complete a particular work process (U.S. EPA., 2007). Arranging SOP draft is based on a review of Good Manufacture Practice. SOP is made for a guide line in doing process in an industry. In this research, a drafting SOP of the tofu industry was done by observating and recording every detail of the process. The research was conducted through four steps. Firstly, field observation to observe the process, this includes sanitation, tools specification, and description about step of processing the tofu. The Second step was determining the critical point and optimating the condition. The next step was arranging the SOP draft. The last step was testing of the SOP draft. Then the data were compared and discussed descriptively.  The result showed that the implementation of SOP draft in Tofu Production gave tofu with better characteristic in flavor, aroma, color, compactness, appearance and texture which were prefered than the products made without using reference of the SOP draft. Key words: good manufacturing process standard operating procedure (SOP), tofu
KAJIAN KARAKTERISTIK FUNGSIONAL PRODUK ETANOLISIS CAMPURAN CPO (CRUDE PALM OIL) DAN PKO (PALM KERNEL OIL) PADA REAKSI ETANOLISIS TINGKAT DUA Fizzaria Khasbullah; Murhadi Murhadi; Suharyono A.S. Suharyono A.S.
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 1 (2013): 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 (671.937 KB) | DOI: 10.23960/jtihp.v18i1.13 - 27

Abstract

The  objectives of this study were to determine the concentration of NaOH and ethanol containing NaOH to the weight of the media on level two ethanolysis reaction CPO-PKO mixture that produces the highest of antimicrobial activity, emulsifying properties and to investigate the distribution patterns of glyceride compounds.  The treatments were ratio of ethanol containing NaOH to the weight of the media of level two ethanolysis reaction of CPO-PKO mixture, which were 1,20; 1,60 and 2,00 (v/w) and NaOH concentration to the weight of the media of ethanolysis reaction CPO-PKO mixture level two is 0,75; 1,0 and 1,25% (w/w).  The results showed that the highest treatment was on treatment with ethanol at a ratio of 1,20 with NaOH concentration of 0,75%. The antimicrobial activities of Bacillus cereus, Salmonella typhimurium and  natural microbial culture were 12,36%, 16,76 mm, 20,75 mm ​, 12,98 mm, and  the highest emulsion stability power was found on 6% and 16,04% concentration.  The  level  two  ethanolysis product of CPO-PKO mixture showed a uniform distribution pattern on the the TLC plates in a row from the nearest to the farthest was the MG, DG, ALB and TG with Rf value of 0,03; 0,15; 0,43 and 0,74. Keywords: CPO (Crude Palm Oil), ethanolysis, PKO (Palm Kernel Oil)
PENGARUH KONSENTRASI CaCl2 DAN LAMA PERENDAMAN TERHADAP SIFAT ORGANOLEPTIK KERIPIK PISANG MULI (Musa paradisiaca L.) DENGAN PENGGORENGAN VAKUM (VACUUM FRYING) Nurainy, Fibra; Nurdjanah, Siti; Nawansih, Otik; Hidayat, Rahmad
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 1 (2013): 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 (98.893 KB) | DOI: 10.23960/jtihp.v18i1.%p

Abstract

The ripe muli banana is very sensitive to high temperatures, therefore this type banana cannot be fried at normal atmosphere pressur. Therefore , a frying process at low temperature and low pressureis needed. The objective of this research was to determine the best CaCl2 concentration, soaking time, and the interaction between  them in producing the best muli banana cracker using vacuum frying. The factorial experiment was arranged  in a complete randomized block design with three replications. The first factor was the CaCl2 (K) concentration and the second factor was soaking time (T). The CaCl2 concentration consisted of three levels: 1% (K1), 2% (K2), and 3% (K3). The soaking times were 10 minutes (T1), 20 minutes (T2), and 30 minutes (T3). Weight of each sample processed was 2 kg. The sensory evaluation data homogeneity  and additivity were  tested using Bartlet  and Tuckey tests.  Then the data were analyzed using ANOVA, and further analyzed using honest significant difference with significant level of 5%. The best organoleptic properties of vacuum fried muli banana cracker was found on the treatment of  1% CaCl2 soaked for10 minutes (K1L1) with characteristics of typical banana aroma, yellow brownish color, sweet and a little bit sour taste, no after taste, and crunchy. The overall acceptance was favorable. Keywords: CaCl2, cracker, crunchiness, muli banana, vacuum frying
FORMULASI TEPUNG LABU KUNING (Cucurbita maxima) DAN TERIGU TERHADAP DERAJAT PENGEMBANGAN ADONAN DAN SIFAT ORGANOLEPTIK ROTI MANIS Susilawati Susilawati; Subeki Subeki; Indra Pratama Putra Azis
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 1 (2013): 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 (72.453 KB) | DOI: 10.23960/jtihp.v18i1.1 - 12

Abstract

The aim of the research was to determine the formulation of pumpkin flour and wheat flour for producing the best of dough improvement and organoleptic properties of sweet bread. The research was carried out in a complete randomized block design, single factor with 8 treatments and 3 replications. The 8 formulations of pumpkin flour and wheat flour  were: (F) consisted of F1 (0:100), F2 (5:95), F3 (10:90), F4 (15:85), F5 (20:80), F6 (25:75), F7 (30:70), and F8 (35:65). The results showed that F3 was the best formulation to produce sweet bread with a dough improvement  2.51% and organoleptic with score of color 4.07 (yellow), texture 3.43 (somewhat soft), taste 3.50 (sweet), flavor 3.00 (somewhat typical pumpkin), and overall acceptance 3.70  (like). The sweet bread of F3 contained moisture 18.90%, ash 1.18%, fat 8.63%, protein 9.47%, crude fiber 3.11%, and carbohydrate (by difference )58.71%. Keywords:  Cucurbita maxima, pumpkin flour, sweet bread, wheat flour
PRODUKSI DEKSTRIN UBIKAYU MELALUI METODE GELATINISASI SEBAGIAN MENGGUNAKAN ROTARY DRUM Surfiana Surfiana; Siti Nurdjanah; Nurbani Kalsum; Liana Verdini
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 1 (2013): 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 (114.486 KB) | DOI: 10.23960/jtihp.v18i1.28 - 41

Abstract

This research was aimed to obtain the optimum  condition and characteristics of  dextrin processed  from tapioca(cassava starch) by using partial gelatinization using  drum dryer. This experiment was arranged in randomized compelete block design with three factors and three replications. The first factor was (V) cassava varieties, which consisted of Cassesart/UJ-5 (V1) and Thailand/UJ-3  (V2). The second factor (K) was the concentration which consisted of three levels : 30 % (K1), 35 % (K2), and 40 % (K3). The third factor (T) was the temperature of the partial gelatinization which consisted of three temperature levels that were 80o C (T1), 90oC(T2), and 100oC(T3). Characterization was conducted on dextrin  processed from tapioca  included chemical and physical characteristics (water absorption, and water solubility). The results showed that the varieties of cassava, concentration, and temperature have significant effect on dextrin saccharide composition, solubility in water, and swelling power.  Thailand variety, 35 % concentration, and processing temperature of    90o C  produced dextrin with better functional characteristics , which were  24 % of dextrin composition, 77,15 % of solubility, and 6,89 %  of swelling power. Key words : Cassava, dextrin, parsial gelatinazation, rotary drum.
PENGUJIAN ASAM LEMAK BEBAS DAN AKTIVITAS MIKROBA PADA BMC-MP-ASI BUAH SUKUN DAN KACANG BENGUK SELAMA PENYIMPANAN Wisnu Satyajaya; Sri Setyani; Muhammad Nur
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 1 (2013): 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 (95.924 KB) | DOI: 10.23960/jtihp.v18i1.91 - 100

Abstract

Free fatty acid and microbial activity of weaning food from bread fruit (Atocarpus communis) and surly bean (Mucuna pruriens L) during storage was evaluated in this research. Variables of research were consisted of duration of storage on 2, 4, 6 and 8 weeks and also the using of polyetylene and alumunium foil. The result showed that product has fulfilled the SNI standard with level of : protein 15.42%, fat 6.74%, fiber 3.375%, water 3.63%, ash content 3.576% and carbohydrate 72.25. During storage, free fatty acid (FFA) level and microba  increased and had significant effects between two kinds of packaging material where alumunium foil tended to have a better effect than that of polyetylene. Keywords : weaning food, bread fruit, slury bean, storage
PENGARUH KONSENTRASI GARAM TERHADAP WARNA, TOTAL ASAM DAN TOTAL BAKTERI ASAM LAKTAT PIKEL UBI JALAR UNGU (Ipomoea batatas var Ayamurasaki) SELAMA FERMENTASI Setiawan Setiawan; Neti Yuliana; Sri Setyani
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 1 (2013): 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 (589.585 KB) | DOI: 10.23960/jtihp.v18i1.42 - 51

Abstract

The objective of this research was to investigate the influence of salt concentration during fermentation towards color stability of purple swee tpotato pickle. This experiment was arranged as a factorial design in completely randomized group design with two factors and three replications. The first factor was salt concentration (G) consisted of four levels: 3%, 6%, 9%, and 12%. The second factor was the fermentation duration (H) consisted of five levels; 0, 3, 6, 9, and 12 days. Data were analyzed using ANOVA further tested using polynomial orthogonal test at 1% and 5% level of significance. The results showed that the salt concentration and fermentation duration influenced total acid, pH and color stability. The best product was resulted from treatment of 3% salt concentration and 12 days fermentation duration with the characteristic as follows: total lactate acid bacteria (0.3 x 104 colony/mL), 1.6% total acid and the stable color score 4 (pink). Keywords: fermentation, pickle, purple sweet potato, salt
PENGARUH RAGI TEMPE DAN FERMENTASI JAGUNG TERHADAP SIFAT ORGANOLEPTIK DAN FISIKOKIMIA FORMULA MP-ASI DENGAN TEPUNG TEMPE Sri Setyani; Noventi Riana Sari; Eni Kuswandari; Neti Yuliana
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 1 (2013): 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 (96.189 KB) | DOI: 10.23960/jtihp.v18i1.52 - 61

Abstract

The objectives of this research were to investigate the effect of tempeh yeast concentration and fermentation time of corn on organoleptic and physicochemical properties of complementary feeding formula with tempeh flour. The other objective was to obtain the concentration of tempeh yeast and fermentation time of corn starch for the formula of complementary feeding with tempeh flour that produces the best organoleptic and physicochemical properties. This study used a Complete Randomized Design (RAKL) with two factors and five replications. The first factor was the concentration of tempeh yeast that consists of 2 levels (2% and 3%) while the second factor was the length of fermentation which consists of 2 standard (48 hours and 72 hours). Data were analyzed using ANOVA and used LSD test of 5% level of significance. The organoleptic properties observed were; texture, flavor, color, and taste, whereas the physicochemical properties observed were foaming capacity and viscosity. The results showed that the concentration of tempeh yeast and fermentation time of corn gave a significant effect on texture and flavor, but gave no significant effect on the color, taste, foaming capacity and viscocity of complementary feeding. The treatment which had the best organoleptic and physicochemical properties was the treateament using tempeh yeast concentration of 3% and fermentation time of 48 hours with an average value of 3,19 colors (amber), 2,86 aroma (neutral), 3,14 texture (medium), 2,64 sense (neutral), 2,12% foaming and  viscosity of 9,50 BU Key words: complementary feeding (MP-ASI), fermented corn flour, tempeh flour.

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