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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 19, No 2 (2014): Jurnal Teknologi " : 8 Documents clear
PROFIL PROSES FERMENTASI RUSIP DENGAN PENAMBAHAN GULA AREN CAIR Susilowati, Rukmini; Koesoemawardani, Dyah; Rizal, Samsul
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 2 (2014): 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 (206.604 KB) | DOI: 10.23960/jtihp.v19i2.137 - 148

Abstract

This research was aimed to determine the microbiological and chemical characteristics of rusip with the addition of liquid palm sugar during fermentation.  Fermentation was carried out for 7 days and the observation was done after fermentation time of 0 hours (H1), 12 hours (H2), 24 hours (H3), 36 hours (H4), 2 days (H5), 3 days (H6), 4 days (H7), 5 days (H8), 6 days (H9) and 7 days (H10).  To obtain rusip fermentation profiles, the data were presented descriptively in tables and graphs.  Total lactic acid bacteria and lactic acid of rusip increased during fermentation, while pH, total fungi and total microbial decreased during fermentation. The chemical and microbiological characteristics of rusip on the seventh day of fermentation was : pH of 5.97, total lactic acid bacteria of 8.04 log CFU/g, total fungi  of 2.60 log CFU/g, total microbial of 9.87 log CFU/g, total lactic acid of 5.64% and total volatile nitrogen (TVN)  of 109.07 mg N/100 g. Keywords : liquid palm sugar, profil fermentation, rusip
KAJIAN SELEKSI SUMBER MIKROORGANISME PEMBENTUK BIOGAS DARI AIR LIMBAH INDUSTRI SAGU Yuliastini, Siluh Made; Hasanudin, Udin; Suroso, Erdi
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 2 (2014): 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 (157.264 KB) | DOI: 10.23960/jtihp.v19i2.149 - 160

Abstract

Sago industry is one of the industries that generate wastewater with high levels of pollution load. High load of the wastewater can be reduced by anaerobic digestion methods. However, phenolic compounds derived from the sago trunk cause problems on the activity of microorganisms in anaerobic digestion. The purposes of this research were to select source of microorganisms which capable to decompose organic matter and to know their capabilities on biogas production from sago industrial wastewater. Sources of microorganisms used in this study were sludge from WWTP of sago industry, and  microorganism, commercially known as Activated Growth and BioCK.  Sago industry wastewater were fermented in stirred bioreactor. Each bioreactor contained 20% source of microorganisms and 80% of sago industry wastewater.  Each treatment was adapted for 7 days and value of pH, SCOD, Total Suspended Solid (TSS), Volatile Suspended Solid (VSS) and the gas volume was analyzed on the eight day. The result showed that the best source of microorganisms which was capable of degrading organic matter from sago industry wastewater  into biogas  was the sludge from WWTP of sago industry. With  the Hydraulic Retention Time (HRT) of 66 days, the sludge from WWTP of sago industry was able to  reach 55.79% SCOD removal, biogas production of 200 mL, pH value of 5.75, TSS 17 187 mg / L, VSS 12 296 mg / L, ratio of VSS / TSS 0.7129 mgVSS / mgTSS, Keywords : biogas, phenolic, sago, SCOD removal, sludge, wastewater
OPTIMASI PELAPISAN KITOSAN UNTUK MENINGKATKAN MASA SIMPAN PRODUK BUAH-BUAHAN SEGAR POTONG Nurhayati -; Tirza Hanum; Azhari Rangga; Husniati -
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 2 (2014): 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 (152.542 KB) | DOI: 10.23960/jtihp.v19i2.161 -178

Abstract

This study was aimed to obtain the optimal concentration of chitosan and the longest shelf life of melon, watermelon and pineapple slices. The experiment was factorial, and arranged in a completely randomized block design  with 3 replications. The first factor: the concentration of chitosan consisted of 5 levels (0%, 0.5%, 1%, 1.5% and 2%). The second factor was 4 level duration of storage  (0 day, 4 days, 8 days and 12 days). Homogenity and additivity of the data were tested using Bartlet and Tukey tests, then they  were analyzed using     analysis of variance and followed by least significant difference test (LSD). The best results for melon fruit slices  were obtained at a concentration of 1% chitosan 4 days of storage with the number of yeast and mold plate count  8.03 x 102 colonies/g and 9.03 x 103 colonies/g respectively. The best results for watermelon fruit slices were at a concentration of 1.5% chitosan 4 days storage time with the number of yeast and mold plate count 6.06 x 102 colonies/g and 6.66 x 102 colonies/g respectively. The best results of pineapple fruit slices obtained at a concentration of 1.5% chitosan 4 days storage time with the number of yeast and mold plate count  9.56 x 102 colonies/g and 1.76 x 102 colonies/g respectively. Keywords: fruit slices, melon, mold, pineapple , storage time, yeast, water melon
STRATEGI OPTIMALISASI BAHAN BAKU LATEKS PADA INDUSTRI KARET JENIS RIBBED SMOKED SHEET (RSS) Vevi Oktavia; Erdi Suroso; Tanto Pratondo Utomo
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 2 (2014): 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 (99.815 KB) | DOI: 10.23960/jtihp.v19i2.179 - 193

Abstract

One of the problems in the ribbed smoked sheet (RSS) production  is low quality of field latex, used as a raw material.  The objective of this research was to identify issues that affect the  latex qualities and  to analize optimization strategy for  improving its quality for RSS raw material.  The study was conducted by using survey method to collect primary and secondary data, then the data were  analyzed descriptively.  The results showed that the weighting values for the strength factor was 2,431 and 2,394  for weakness factor, the difference obtained was 0,037.  Meanwhile,  the opportunity factor was 2,794 and the threat factor was2,134,  the difference was obtained by 0,659.  Predominant issues affected field latex quality were rubber tree clones,  plant treatment, the pracoagulation of latex and the latex bubble at the time of testing.  Optimization strategies that can be applied include: planting the recommended and certified rubber clones , which bring  benefit both in terms of wood and rubber qualities, to maintain  the country performance  as the second largest production area by intensifying  the maintenance,  and scheduling the fertilizing time of the plants, encouraging  people to replant with high resistant and recommended clones, and to improve the field latex qualities as determined in  SNI 06-2047-2002 in order to compete along with increasing demand for rubber. Keywords : optimization strategy of latex, ribbed smoked sheet
PENGARUH PERLAKUAN AWAL TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK TEPUNG JAMUR TIRAM (Pleurotus oestreatus) -, Ardiansyah; Nurainy, Fibra; Astuti, Susi
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 2 (2014): 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 (81.39 KB) | DOI: 10.23960/jtihp.v19i2.117 - 126

Abstract

Oyster mushroom (Pleuorutus ostreatus) is one of healthy vegetables and  widely consumed. Oyster mushroom is very perishable. When stored at cool temperatur, oyster mushroom only stands for 3-5 days, although it has been packed in  polyethylene plastic bags. To extend its shelf life , oyster mushroom can be processed ​​into flour. This study  was aimed  to find  the best treatment to produceoyster mushroom flour that has the best chemical and organoleptic properties. The  experiment was arranged in a Completely Randomized Block Design with single factor and 4 replications. The single factor was consisted of six levels pretreatment : control, blanching, soaking in 0.5% citric acid for 10 minutes, blanching + soaking in 0.5% citric acid for 10 minutes, soaking in 2500 ppm sodium bisulphite for 10 minutes, and blanching + soaking in 2500 ppm sodium bisulphite for 10 minutes. The parameters observed : chemical characteristics (water,  ash,  protein, fat, carbohydrate contents) and organleptic property of color.  ANOVA was used to analyse the data, and then continued using Honestly Significant Difference test (HSD) at 5% level of significance. The results showed that pretreatment significantly affected the moisture, fat, protein, ash, carbohydrate contents and color  of oyster mushroom flour. The best  oyster mushroom flour was found in the  control  flour (with no pre-treatment) with chemical characteristics: water content 7.29%, ash content 8.01%,  protein content 17.50%, fat content 1,93% and carbohydrate content of 73.68%., and organoleptic characteristic of color was scored as white (4.3). Keywords :citric acid,  blanching, flour,  oyster mushroom, sodium bisulphite
KAJIAN DELIGNIFIKASI PULP FORMACELL DARI TANDAN KOSONG KELAPA SAWIT MENGGUNAKAN HIDROGEN PEROKSIDA (H2O2) DALAM MEDIA ASAM ASETAT Ahmad Sapta Zuidar; Sri Hidayati; Rafma Junita Ariana Pulungan
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 2 (2014): 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 (129.914 KB) | DOI: 10.23960/jtihp.v19i2.194 - 204

Abstract

The waste of  palm oil industry that can be used as raw materials for pulp making industry is palm oil empty fruit bunches. The common method used in the pulp production process is Formacell.  However, formacell process produced dark pulp because of high lignin content.  Therefore it needs further process called delignification.  This process utilized H2O2 in acetic acid media to improve pulp  qualities. The aim of this research was to determine the effect of different concentrations of H2O2 in acetic acid media on the characteristics of pulp formacell from palm oil empty fruit bunches.  The experiment was arranged in a Complete Randomized Block Design with a single treatment and 3 replications.  The treatment was nine levels  of  H2O2 concentration ( 0%, 3%, 6%, 9%, 12%, 15%, 18%, 21%, 24%) in acetic acid media at a temperature of 85oC for 3 hours. The data homogenity and additivity were  analyzed using  Berlett and Tuckey Tests, then they were analyze for ANOVA to see any difference in the data and then tested further using Ortogonal Polinomial. The results showed that the concentration of H2O2 in acetic acid media had significant effect on yield, cellulose, hemicellulose, lignin, and color of pulp from  palm-oil empty fruit bunches.  The result of ortogonal polynomial test showed the increase in concentrations of H2O2 in acetic acid media linearly decreased yield and hemicellulose, linearly increased organoleptic color score,  quadratically decreased lignin content , and quadratically increased cellulose until concentration 50% of H2O2 in15% acetic acid media, beyond that,  the  cellulose content decreased.  The best results showed that 50% of H2O2 in 15% of acetic acid media cooked for 3 hours gave the best pulp. This pulp contained cellulose, hemicelluloses and lignin of 84.494% 6.319% and  5.691% .  The yield   was 84.85%, and the average organoleptic score for color was  4. Keywords:   acetic acid, delignification, formacell pulp, H2O2, oil palm empty fruit bunches
SIFAT SENSORY BISKUIT BERBAHAN BAKU TEPUNG JAGUNG TERNIKSTAMALSASI DAN TERIGU Siti Nurdjanah; Sussi Astuti; Nanti Musita; Tri Febriyaningsih
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 2 (2014): 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 (77.271 KB) | DOI: 10.23960/jtihp.v19i2.127 -136

Abstract

The objective of this research was to find the  the best ratio between nixtamalized corn flour and wheat flour to produce biscuits with the best sensory properties.  The experiment was a single factor, arranged in a complete randomized block design  with five replications.  The the treatment was the formulation nixtamalized of corn flour and wheat flour, consisted of 5 levels: 100:0 (F1), 90:10 (F2), 80:20 (F3), 70:30 (F4), and 60:40 (F5).  The data were analyzed using ANOVA and further tested with LSD at 5% level of significance. The results showed that the proportion of nixtamalized corn flour and wheat flour significanly influenced the flavor, color, texture, and overall acceptance of biscuits.  The best treatment was found biscuits in the produced from 100% nixtamalized corn flour (F1) with flavor score of 3.67 (typical corn), color score of 4.30 (yellow), texture score of 3.94 (compact), and overall acceptance score at 3:58 (like). These results indicated that nixtamalized corn flour could be used  to replace 100% of wheat flour in the manufacture of biscuits. Keywords: biscuits, nixtamalized corn flour
PENYUSUNAN DRAFT STANDARD OPERATING PROCEDURE (SOP) PEMBUATAN GULA MERAH KELAPA (STUDI KASUS DI PENGRAJIN GULA MERAH KELAPA DESA PURWOREJO KEC. NEGERI KATON KAB. PESAWARAN) Yusuf Muchaymien; Azhari Rangga; Fibra Nuraini
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 2 (2014): 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 (91.919 KB) | DOI: 10.23960/jtihp.v19i2.205 - 217

Abstract

The objective of this research was to improve coconut brown sugar quality produced by coconut sugar farmers in Purworejo Village Negeri Katon , District in Pesawaran Regency by composing SOP draft. This research was conducted through five stages: (1) field observations to collect the data form coconut sugar farmers and coconut sugar producers using  interviews and questionnaires; (2) determination of critical point and optimal conditions of processing stage; (3) composing of SOP draft; (4) testing SOP draft, and (5) observations to products after SOP draft implementations on particular coconut brown  sugar producers. The data were analyzed descriptively. The results showed that the moisture contents of coconut sugar before and after SOP draft implementations were 9.47% and 7.12% respectively. This  indicates that coconut sugar product after SOP draft implementation contained lower moisture content compared to those without SOP draft implementation, and the product had fulfilled SNI requirement for moisture content.  The implementation of SOP draft had also caused decreased in ash content from  2.22% to 5,7% in those without SOP draft and it was close to SNI quality requirements (maximum 2.0%).  The average  content of reducing sugar of the product implementing SOP draft was 3.39% compared to those without SOP draft implementation (5.46%), and it met the SNI quality requirement (maximum 10%). Organoleptically, coconut brown  sugar produced after SOP draft implementation had less bitter taste, harder texture and brown yellowish or brighter color , whereas the ones without SOP draft implementation  had darker color.  The overall acceptance of  coconut sugar products after SOP draft implementation was more desirable  compared to those of without SOP draft implementation. Keywords         : coconut sugar,  Pesawaran, SOP draft.

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