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Jurnal Teknologi & Industri Hasil Pertanian

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Published by Universitas Lampung

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Agriculture, Biological Sciences & Forestry Computer Science & IT Industrial & Manufacturing Engineering

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Search results for , issue "Vol 18, No 2 (2013): Jurnal Teknologi " : 12 Documents clear

SIFAT ORGANOLEPTIK MIE BERBAHAN DASAR TEPUNG JAGUNG (Zea mays L.) TERNIKSTAMALISASI Nastri Dila Saniati; Siti Nurdjanah; Susilawati -; Nanti Musita
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 2 (2013): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

This research was dedicated to study the organolepticproperties of nixtamalized corn starch noodles and to find thebest result from the duration needed in steeping process (0, 8,16, 24, and 32 hours). The research was a single factor,arranged in a Complete Randomized Design (RAKL) with fivereplications. The data were analyzed using ANOVA andfurther tested with LSD at 5% level of of significance. Theresult showed that duration of nixtamalization had significanteffects on color and overall acceptance of dry noodles as willas color of wet noodles. The best result was found on 8 hour ofthe steeping. This noodle had moisture content of 10.8% in theform of dry noodles and 62.1% in the form of wet noodles. Italso contained 1.7% ash, 1.1% fat, 3.7% protein, 82.8%carbohydrate, 8.7% non starch polysaccharide, and 3.5%cooking loss.Keywords: corn noodles, nixtamalized corn flour

PEMANFAATAN Lactobacillus casei DAN TAPIOKA DALAM UPAYA MENGHAMBAT KERUSAKAN TEMPE KEDELAI Lidya Tri Aptesia; Suharyono -; Harun Al Rasyid
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 2 (2013): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The objective of this research was to test the effectivenes on the use of L.casei and tapioca as the addition nutrition to prevent the damage of soy tempeh. The experiment was arranged in a complete randomized block design consisted of two factors and 3 replications. The first factor was the concentration of L.casei (0%, 1%, 1,5%, and 2%), the other factor was the concentration of tapioca (0%, 0,4%, 0,8%, and 1,2%). The data were analyzed with analysis of variance then continued with Honestly Significant Differences Test (HSD Test) with significance level of 5% and 1%. The result showed that the concentration of L.casei 2% and tapioca 0,8% was able to prevent the tempeh deterioration. The shelf-life reached 9 days of storage, the product had a longer shelf-life compared to that of the control (soy tempeh with no treatment) which only had 3 days of shelf life. Key word : Lactobacillus casei, soybean, tapioca, tempeh

KAJIAN PENGGUNAAN KATALISATOR ASAM SULFAT DAN LAMA PEMASAKAN PADA PROSES PRODUKSI PULP ACETOSOLVE DARI AMPAS TEBU DAN BAMBU BETUNG Ahmad Sapta Zuidar; Sri Hidayati; Jamhuri -
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 2 (2013): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Pulp production requires raw materials that have high cellulose and hemicellulose content. Alternative materials that can be used in the production of pulp are sugarcane bagasse and betung bamboo. The production process of pulp used in this study was the acetosolve. Acetosolve process was pulp production processes that use acetic acid as an organic solvent. The objectives of this research were to find out the H2SO4 concentration and duration of pulp cooking to produce acetosolve pulp that have the highest yield, cellulose, hemicellulose, and lignin. The research was arranged within a Complete Randomized Block Design in factorial with three replications. The first factor was five levels of the concentration catalyst (H2SO4): (K1) 0,125%, (K2) 0,25%, (K3) 0,5%, (K4) 1%, and (K5) 2%; and the second factor was two levels of the cooking duration: (L1) 2 hours and (L2) 4 hours. Data were analyzed using ANOVA and further tested using LSD at 5% level ofsignificance. The results showed that the best pulping condition was found at 0,5% H2SO4 and two hours cooking duration. The highest yield of pulp acetosolve was 81,42%, and its characteristics were: 83,57% of cellulose, 5,43% of hemicellulose, and 9,52% of lignin. Keywords: acetosolve pulp, betung bamboo, sugarcane bagasse.

PENGARUH KONSENTRASI GELATIN TERHADAP SIFAT ORGANOLEPTIK PERMEN JELLY SUSU KAMBING Eletra, Yuka; -, Susilawati; Astuti, Sussi
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 2 (2013): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

This research was conducted to find out the effect of gelatin concentration on the sensory characteristic of goat milk jelly candy.Â The research was designed using a Completely Randomized Block Design with gelatin concentration as a single factor consisting of five levels, namely 5%, 10%, 15%, 20%, and 25%. The research was repeated 5 times.Â Â Data were analyzed with Analysis of Varians to find out the treatment effects, then continued tested using Least Significant Difference (LSD) test to find out the best treatment which was determined by the highest score of flavor, elasticity, color, and overall acceptance.Â Chemical composition analysis was conducted on the best treatment product. The result showed that gelatin concentration had significant effect on flavor and highly significant effect on elasticity, color, and overall acceptance of the goat milk jelly candy.Â The best treatment was gelatin addition at a concentration of 10%.Â The candy had a flavor score of 3.35 (rather typical of goat milk), an elasticity score of 3.55 (elastic), and hedonic score for color of 3.66 (like) and an overall acceptance of 3.73 (like). Its water, ash, reduced sugar, protein, and fat contents were 18.01%, 1.60%, 13.56%, 5.65%, and 0.21%, respectively. Keywords: gelatin, goat milk, jelly candy.

PENYUSUNAN DRAFT STANDARD OPERATING PROCEDURE (SOP) PENGOLAHAN KERIPIK PISANG (STUDI KASUS DI SALAH SATU INDUSTRI RUMAH TANGGA KERIPIK PISANG BANDAR LAMPUNG) Haryanto, Didit; Nawansih, Otik; Nurainy, Fibra
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 2 (2013): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Standard operating procedure (SOP) is a procedure or steps which is standardized and must be passed to complete a particular work process. Arranging SOP draft is based on a review of Good Manufacture Practice. SOP is made for being a guide line in doing process in an industry. Purposes of this research is arranging SOP draft for home industries of banana chips making, so the product will meet the standard. In this research, drafting standard operating procedure (SOP) of the banana chips industry was begun with observating and recording every detail process. The research was conducted through four steps. Firstly, field observation to observateÂ process, including sanitation, tools specification, and description about step of processing banana chips. Second step was determining the critical point and optimating the condition. The next step was arranging the SOP draft. The last was the testing of SOP draft. Then the data were compared and discussed descriptively. Â The result was a SOP draft which was used as in processing banana chips the products consistenly had meet the standard quality of SNI 01-4315-1996, they include moisture content, ash content, fat content, wholeness, with flavor, aroma, color, and texture. Â The analysis data are, Moisture content (0,17%), ash content (1,35%), fat content (27,90%) and wholeness (88,00%). Otherwise the data analysis for banana chips that produce without SOP are, moisture content (0,15%), ash content (1,88%), fat content (39,41%) and wholeness (83,00%). Keywords: standard operating procedure (SOP), banana chips, consistency of quality

PENGARUH KONSENTRASI TAPIOKA TERHADAP SIFAT FISIK BIODEGRADABLE FILM DARI BAHAN KOMPOSIT SELULOSA NANAS Diana Fransisca; Zulferiyenni -; Susilawati -
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 2 (2013): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

This research was aimed to find the right concentration of tapioca to produce biodegradable films from composite materials of pineapple cellulose with the best physical characteristic. The research was designed using a Completely Randomized Block Design with starch concentration as the single factor. It was consisted of five levels 1%, 2%, 3%, 4% and 5% (w/v) with 5 replications. The data of visual observation and water vapor permeability were analyzed descriptively, while data of tensile strength were processed by analysis of variance. Data homogenity and additivity were tested using Barlett and Tuckey tests. The data were analyzed further by LSD test at 5% level of significance. The best result was the biodegradable film from composite material of pineapple cellulose with 4% tapioca which produced 5228, 59 Mpa for tensile strength and 9.11 g/(m2/hr) for the water vapor permeability. The addition of tapioca in producing biodegradable film from composite material of pineapple cellulose could eliminate floc or the heterogen clump-forming film materials. Keywords: Biodegradable film, tapioca, tensile strength.

PENGARUH PENAMBAHAN SARI BUAH JAMBU BIJI MERAH (Psidium guajava L.) DAN GLUKOSA TERHADAP TOTAL BAKTERI ASAM LAKTAT DAN KARAKTERISTIK ORGANOLEPTIK MINUMAN SINBIOTIK CINCAU HIJAU (Premna oblongifolia Merr) Rizal, Samsul; Nurainy, Fibra; Fitriani, Melza
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 2 (2013): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The purpose of this research was to determine the concentration of guava concentrate (Psidium guajava L.) and glucose which produce green cincau sinbiotic beverage with the best sensory characteristics. Factorial treatment was arranged in a Complete Randomized Design (RAKL) with two factors and three replications. The first factor was the concentration of guava concentrate (K), consisted of 5 levels (0%, 5%, 10%, 15%, and 20%), and the second factor was the addition of glucose (G) that consisted of Â 3 levels (2%, 3%, and 4%). Data homogeneity and additivity Â were analyzed by Barlett and Tuckey tests. Â Data were analyzed with Analysis of Varians,Â then the data were further analyzed with orthogonal polynomial at significant level of 5% or 1%. The results showed that the addition of 15% guava concentrate and 2% of glucose produced the best characteristic of green cincau sinbiotic beverage with concentration of lactic acid bacteria 11.209 log colonies / ml, taste of 3.48 (rather like), flavor 3.35 (rather like), the appearance of 3.18 (rather like) and 3.57 overall acceptance (like), and antioxidant activity of 67.14%. Keywords: Glucose, green cincau sinbiotic baverage, guava concentrate

This research was dedicated to study the organoleptic properties of nixtamalized corn starch noodles and to find the best result from the duration needed in steeping process (0, 8, 16, 24, and 32 hours). The research was a single factor, arranged in a Complete Randomized Design (RAKL) with five replications. The data were analyzed using ANOVA and further tested with LSD at 5% level of of significance. The result showed that duration of nixtamalization had significant effects on color and overall acceptance of dry noodles as will as color of wet noodles. The best result was found on 8 hour of the steeping. This noodle had moisture content of 10.8% in the form of dry noodles and 62.1% in the form of wet noodles. It also contained 1.7% ash, 1.1% fat, 3.7% protein, 82.8% carbohydrate, 8.7% non starch polysaccharide, and 3.5% cooking loss. Keywords: corn noodles, nixtamalized corn flour

KAJIAN EFEKTIFITAS PENGGUNAAN TANAMAN ECENG GONDOK (Eichornia crassipes) DALAM MENURUNKAN BEBAN PENCEMAR AIR LIMBAH INDUSTRI GULA TEBU Hasanudin, Udin; Suroso, Erdi; -, Hartono
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 2 (2013): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Sugarcane industries produce wastewater with high levels of pollution load. Wastewater pollutant load can be lowered by treating wastewater in the WWTP. Wastewater treatment process using Biological conventional system still has the disadvantage of increasing the pH of the waste water at a given time. It causes algae blooming. Algae population levels increases due to nutrients in wastewater. To prevent algae Â from blooming, nutrient concentration in the waste water should be reduced. This study was aimed to measure the effectiveness of Waterhyacinth in lowering pollutant load of sugar cane industrial wastewater. The method used was to plant Waterhyacinth in aeration pond number 2 of WWTP and then taking samples at four locations and consists of point I (inlet pond aeration 2), point A (before the water hyacinth plant), point B (after the water hyacinth plant), the point C (waste pond outlet monitor). Parameters measured included pH, TSS, COD, NH4, and NO3. The result showed the wastewater treatment system using water hyacinth plant reduced the pollutant load sugar cane industrial wastewater at the rate of Â 0,000858%/m2 day, 0,010997%/m2 day, 0,008691%/m2 day, 0,005936%/m2 day, and 0,015016%/m2 day, respectively. These conditions indicate planting hyacinth was effective in lowering the level of industrial wastewater pollutant load of sugar cane. Keywords: algae bloom, sugarcane industry wastewater, waterhyacinth

KAJIAN PRODUKSI MINUMAN CAMPURAN SARI WORTEL DENGAN BERBAGAI BUAH Ikrar Triastuti; Fibra Nurainy; Otik Nawansih
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 2 (2013): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

This research was aimed to find the most preferred fruitto be mixed with carrot juice, to determine the formulation ofcarrot and the chosen fruit that give the best mixed juice, andto elucidate the physical and chemical characteristics of thechosen juice stored at 10°C for 6 days. The fruits to be chosenwere pineapple, orange, red guava, mango, passion fruit. Theformulations carrot and the chosen fruit used were 50%: 50%,60%: 40%, 70%: 30%, 80%: 20%, 90%, 10%, and 100%: 0%.The results showed that the most preferred fruit to be mixedwith carrot was soursop. Selected formula that gave the bestsensory properties was 80% carrot : 20% soursop. This mixedjuice had scores for aroma, taste, color, and overall acceptanceof 3 (like slightly), 3.600 (like), and 3.240 (like slightly) .During 6- days of cold storage there was a slight decrease invitamin C, total soluble solid, and cloud stability, but there wasa slight increase in pH.Keywords: carrot, cloud stability, mixed juice, soursoup

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