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Jurnal Teknologi & Industri Hasil Pertanian

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Published by Universitas Lampung

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Core Subject : Science, Agriculture, Engineering,

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

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Articles 9 Documents

Search results for , issue "Vol 19, No 1 (2014): Jurnal Teknologi " : 9 Documents clear

KAJIAN STRATEGI KEBIJAKAN INDUSTRI OLAHAN KARET RIBBED SMOKED SHEET (RSS) BERBAHAN BAKU LATEKS KEBUN DALAM UPAYA PENINGKATAN MUTU PRODUK Garli Marsantia; Erdi Suroso; Tanto Pratondo Utomo
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 1 (2014): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Natural rubber processing demand has increased every year because of the demand from tire industries and other rubber based industries. The problem of RSS industries with raw material of field latex was low quality of final products. The purposes of this study were to identify factors that affected quality of RSS (Ribbed Smoked Sheet) product and to construct strategies to improve the quality of RSS (Ribbed smoked sheet) products. Data were collected in two ways, there were primary data and secondary data. Data were analyzed using SWOT method and continued using qualitative (descriptive) method. Weighting results showed for internal factors had strength value of 2,879, and weaknesses value of 2,705 then the difference value +0.174. While the weighting for external factors had opportunities value of 2,410, and threats value was 1.306. then the difference value was +1,433 . The conclusion that could be drawn from this research is that The quality of RSS product can be improved by strictly implementing the standard operating procedure , developing human resource abilities, collaborating research with other institutions , implementing and monitoring the use of SNI 06-2047-2002 for latex raw materials. Keywords : Ribbed Smoked Sheet, SWOT

PENGARUH PENAMBAHAN SARI BUAH TERTENTU TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN SENSORI SARI TOMAT Riyan Arip Wibowo; Fibra Nurainy; Ribut Sugiharto
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 1 (2014): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The objectives of this research were to find out the physical, chemical, and sensory characteristics of the mixed tomato juice produced and to determine the suitable fruit for tomato mixed juice. The experiment was arranged in a completely randomized block design with 4 replications. The fruit mixed with the tomato juice was either peanapple, orange, red guava, mango, passion fruit, or soursop. The formulation of mixture contained of 60 % of tomato juice and of 40 % added fruits juice. The result showed that the addition of fruits juice to the tomato juice significanty affected color, flavor, taste, overall acceptance, pH, total dissolved solid, vitamin C, and stability of mixed juice. More over the addition of red guava resulted in the best characteristic of mixed tomato juice. The formulation of tomato juice mixed with red guava gave the most acceptable. The mixed juice of guava and tomato had pH of 4,4, total dissolved solid of 6,90 Brix, level stability of 0,53, antioxidant activity of 87,727%, and vitamin C of 60,4 mg/100g . Keywords: antioxidant activity, mixed-fruit juice, red guava, tomato.

KAJIAN NILAI BIOLOGIS DAN TOTAL BAKTERI ASAM LAKTAT DARI MP-ASI BERBAHAN BAKU JAGUNG FERMENTASI Ayu Kusuma Wardhani; Renny Ivanova; Sri Setyani; Neti Yuliana; Sussi Astuti
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 1 (2014): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The objective of this research was to study the effect of tempeh yeast concentration and the lenght of corn fermentation on the biological value (BV) and NPU of complementary feeding with fermented corn. A factorial e xperiment was arranged in a Completely Randomized Design (RAL) and replicated four times. The factors studied were yeast concentration (2% and 3%) and the length of fermentation (48 and 72 h). Data were analyzed using ANOVA and further tested using LSD at 5% level of signification . The value of pH and total lactic acid bacteria were peported as means of six replications. The best treatment was found on tempeh yeast treatment at concentration of 2% , fermented for 72 hour (K1L2) with the biological value, NPU, pH and total LAB were 88,58% , 67,69%, 3.07 , and 8.84 cfu/g. Keywords: complementary infant food (MP-ASI), fermented corn flour, soybean tempeh flour

SIFAT SENSORY DAN FUNGSIONAL BERAS ANALOG DARI CAMPURAN ONGGOK TERFERMENTASI DAN KETAN HITAM Siti Nurdjanah; Fibra Nurainy; Redy Destian Revialdy
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 1 (2014): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

There are a lot variety of products can be used for rice substitute as a staple food. One of them is analog rice processed from onggok (solid waste from tapioca production) formulated mixed with black waxy rice (BWR). Onggok has poor quality when applied on food products, therefore natural fermentation and addition of BWR can be used as an alternative to improve it. The objective of this research was to find out the proportion of onggok and BWR in producing analog rice that has the best organoleptic and contains functional food. This research was conducted within a complete randomized block design with a single factor and four replications. The single factor was the formulation of onggok and BWR consisted of 6 levels: 100:0 (F0), 90:10 (F1), 80:20 (F2), 70:30 (F3), 60:40 (F4), 50:50 (F5) The results showed that the best formulation was found on F3 (70% onggok and 30% BWR). The best analog rice had the characteristics of purple, a mild BWR aroma, and slightly liked in overall acceptance of raw sample. The cooked rice had the characteristics of black-purple in color, mild BWR in aroma, slightly chewy in texture, mild BWR in taste, and slightly liked in overall acceptance. The moisture, ash, lipid, protein and carbohydrate contents were 3.0%, 0.9%, 1.4%, 6.2%, and 86.3% . The conversion of rice to glucose as hidrolyzed using α amylase was 12.4%, and total phenolic content was 14,5 mg/g. Keywords: analog rice, black waxy rice, onggok, total phenolic

PENGARUH PENAMBAHAN GLUKOSA DAN SARI BUAH JERUK (Citrus sinensis) TERHADAP KARAKTERISTIK MINUMAN SINBIOTIK CINCAU HIJAU (Premna oblongifolia Merr.) Anjelia Putri; Tirza Hanum; Samsul Rizal; Sri Setyani
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 1 (2014): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

This study was aimed to determine the concentration of orange juice (Citrus sinensis) and glucose which produce green cincau sinbiotic beverage with the best characteristics, has high concentration of lactic acid bacteria and antioxidant activity as well as good sensory properties. Factorial treatment was arranged in a Complete Randomized Block Design with two factors and three replications. The first factor was the concentration of orange juice (J), consisted of 5 levels (0%, 5%, 10%, 15%, and 20%), and the second factor was the concentration of glucose (K) that consisted of 3 levels (2%, 3%, and 4%). The homogeneity and additivity of the data were analyzed using Barlett and Tuckey tests. Then the ata were analyzed with Analysis of Varians, and further analyzed using orthogonal polynomials on the significant level of 5% or 1%. The results showed that the addition of 2% glucose and 0% orange juice produced the best characteristics of green cincau sinbiotic beverage with concentration of lactic acid bacteria 4,59 x 1010 colonies/ml, total acid 0,29%, pH 4,13, antioxidant activity of 54,88% RSA, taste of 3,52 (like), colors of 2,87 (rather like), and flavor of 2,95 (rather like). Keyword : antioxidant, green cincau, sinbiotic

EFISIENSI ENERGI PRODUKSI BIOGAS AIR LIMBAH PABRIK KELAPA SAWIT PADA SUHU TERMOFILIK Fiqih Pertiwi; Sarono -; Udin Hasanudin; Tanto Pratondo Utomo
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 1 (2014): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Palm oil mill effluent treatment using anaerobic pond system was not effective because it needs large area and causes greenhouse gas emission. Thermophilic anaerobic digestion system can make hydraulic retention time of palm oil mill effluent becomes shorter. The purposes of this research were to determine the optimum temperature, net energy balance of the utilization from palm oil mill effluent at thermophilic temperature, and study the possibility of its application on palm oil mill. Palm oil mill effluent and sludge characterization were determined by analyzing pH and COD (Chemical Oxygen Demand), then 40 L palm oil mill effluent and 10 L sludge were fermented in the bioreactor stirred at temperature 45oC and 55oC. The data were presented in tables and graphs then analyzed descriptively. The Results showed that for 50 L palm oil mill effluent at 45oC needed 113,906 J/57 days and produced net energy value 22,078 MJ/57 days, while at 55oC needed 113,934 J/43 days and produced net energy value 23,622 MJ/43 days. Based on the calculation palm oil mill with capacity of 60 tonnes FFB/hour, will produce electrical energy equivalent to 1,654 MW and produce extra energy value 13.699,32 MJ/hour in the processing of FFB into CPO. Keywords : Energy efficiency, thermophilic anaerobic digestion system

STUDI KELAYAKAN AGROINDUSTRI FILLET IKAN NILA (Oreochromis niloticus) DI KABUPATEN MESUJI Masithoh Priyantini; Neti Yuliana; Sri Hidayati
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 1 (2014): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

This study was carried out to examine the feasibility of tilapia’s fillet agroindustry in Mesuji District. A series of analysis including the determination of agroindustry location, feasibility analysis in terms of market, technique and technology, management aspects, as well as the financial aspects, and added value analysis has been done. The results showed that this agroindustry was feasible to be developed in Mesuji District based on significant increasing demand for export every year and great potential of tilapia production as raw material of fillet in Mesuji District. Financially, This fillet industry met all the criteria of feasibility such as NPV value was Rp. 1.601.906.357, break even point was reached on the sale of 34.785 kg, with 2,68 year payback period, IRR was greater than the discount factor of 12.75%, that was 39,85%, and the B/C ratio was 1,12. Based on Hayami Methods, processing of tilapia into fillet gave Rp.10.264 of added value. Keywords : agroindustry, tilapia, fillet, feasibility.

EVALUASI MUTU DAN ANALISIS USAHA SUSU KEDELAI (Glicine max L. Merr) KEMASAN PLASTIK DI BANDAR LAMPUNG Prayuga, Nur; Hanum, Tirza; Rangga, Azhari
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 1 (2014): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The purposes of this study were to determine the quality diversity of plastic- packed Â soy milk sold in Bandar Lampung, and business analysis of production of soy milk plastic package.Â The data of soy milk quality were collected from 8 vendors and 6 producers which determined using purposive sampling method.Â The data were tested using ANOVA and continued tested using Duncan multiple range test.Â The business analysis were discussed descriptively.Â The results showed that the quality of soy milk packed in a plastic bag sold by different vendors were significantly different. The Â protein contents ranged from 0,78 â 2,58% w/w; pHÂ 6,32 â 6,78; total solid 10,10 â 15,98% w/w, and total microbial content Â 5,07 â 5,70 log CFU/ml. The colors ranging from yellowish white â brownish white; the overall acceptance ranged from neutral âlike; taste ranged from less sweet â sweet, and Â the flavor of soy milk samples were not different which wasÂ described asÂ as slightly unpleasant.Â The business analysis of soy milk packed in a plastic bag which had Â NPV = Rp 40.079.472,73; B/C = 1,38; IRR = 485,72%; Pb = 0,21; BEP of fix cost = 711,74; and Production of BEP = 114, showed that the businesses are profitable and proper to be developed (NPV > 0, B/C ratio > 1, IRR > discount factor 11.00%, payback period < the economic period (4 years), fix cost > BEP of fix cost, and total production > production of BEP). Keywords : business analysis, milk, quality evaluation, soybean

PENGGUNAAN ASAM PERASETAT PADA PROSES DELIGNIFIKASI PULP ACETOSOLV DARI AMPAS TEBU DAN BAMBU BETUNG Ahmad Sapta Zuidar; Sri Hidayati; Surya Baskita Barus
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 1 (2014): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Acetosolv process produced dark pulp because of the high lignin content. Therefore , delignification process is needed. This process uses peracetic acid to improve pulp qualities. The objective of this research was to determine the effect of different concentrations of peracetic acid against the characteristics of pulp acetosolv from bagasse and bamboo betung. The research was arranged in a Complete Randomized Block Design with a single treatment and 4 replications. The treatment used peracetic acid with six levels concentration (9%, 11%, 13%, 15%, 17%, 19%) at a temperature of 85oC for 3 hours. The homogenity and additivity of the data were analyzed using Bartlett and Tuckey Tests, then they were analyze for ANOVA to see if there is any difference among means, and then processed further using Least Significant Difference at level of 1% and 5%. The results showed that the concentration of peracetic acid had significant effect on yield, cellulose, hemicellulose, lignin, and organoleptic color pulp from bagasse and bamboo betung. The best results showed that the concentration of peracetic acid 15% with cooking duration of 3 hours gave the best pulp. The pulp contained 85.837% of cellulose , 7.757% of hemicellulose , 1.758% of lignin , 73.048% of yield and the average organoleptic score for the pulp color was 4.3. Keywords: acetosolv pulp, baggase, bamboo, delignification, paracetic acid

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