cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota bandar lampung,
Lampung
INDONESIA
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
Arjuna Subject : -
Articles 5 Documents
 1 
Search results for , issue "Vol 21, No 1 (2016): Jurnal Teknologi " : 5 Documents clear
PENGARUH KONSENTRASI ENZIM SELULASE, α–AMILASE DAN GLUKOAMILASE TERHADAP KADAR GULA REDUKSI DARI ONGGOK (Effects Of Cellulase, α–Amylase, and Glucoamylase Enzyme Concentrations On Reduced Sugar From Solid Cassava Waste) Sutikno Sutikno; Marniza Marniza; Nanti Musita
Jurnal Teknologi & Industri Hasil Pertanian Vol 21, No 1 (2016): 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 (548.111 KB) | DOI: 10.23960/jtihp.v21i1.1 - 12

Abstract

Solid cassava waste, by product of tapioca industries, contains fiber and starch which can be used as raw materials of bioethanol production.  Both fiber and starch of the cassava solid waste are able to be enzymatically hydrolyzed into reduced sugar.  The fiber is hydrolyzed with cellulase and the starch is hydrolyzed with α–amylase and glucoamylase.  Objectives of this research were to find out cellulase, α–amylase, and glucoamylase concentrations yielding the highest concentration of reduced sugar.  To achieve the objectives, the fiber of the cassava solid waste was hydrolyzed with 5, 10, 15, 20, and 25 FPU cellulase enzyme at 40oC,  pH 4,8, and 200 rpm for 20 minutes.  The cassava solid waste, which has been hydrolyzed with the best concentration of cellulase enzyme, was then hydrolyzed with 0,58; 1,15; and 1,37 µl α-amylase and 1,1 µl enzyme glucoamylase/g the cassava waste dry weight.  The result showed that the best cellulase concentration was 25 FPU and yileded 32,19 mg reduced sugar / 100 mL.  A combination of  1,15 µL α-amylase dan 1,10 µL glucoamylase/g the cassava waste dry weight was the best concentration of  the enzymes and yielded 62,21 mg reduced sugar/100mL. Key words : cellulase, α-amylase, glucoamylase, cassava solid waste.
FORMULASI VIRGIN COCONUT OIL(VCO) DAN PENGEMULSI LESITIN KEDELAI TERHADAP STABILITAS EMULSI DAN SIFAT ORGANOLEPTIK PASTA KACANG MERAH [Formulation of Virgin Coconut Oil (VCO)and emulsifier lechitin of soy on the emultion stability and sensory characteristic of red beans paste Susilawati Susilawati; Ribut Sugiharto; Suci Marita Damaiyanti
Jurnal Teknologi & Industri Hasil Pertanian Vol 21, No 1 (2016): 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 (342.099 KB) | DOI: 10.23960/jtihp.v21i1.42 - 50

Abstract

Red beans and VCO are  produced abundantly in Indonesia, but are not fully utilized.  In this research, red beans and VCO were processed into red beans paste product as food diversification efforts.  The objective of this research was to obtain the best formulationof VCO and lechitin addition to produce the best emultion stability and sensory characteristic the red beans paste.  The experiment was arranged in a Complete Randomized Block Design (CRBD) with one factor and four repetitions.  The treatments had 6 levels comparison of VCO and lechitin (K), that were K1 (30%:0,25%), K2 (45%:0,25%), K3 (60%:0,25%), K4 (30%:0,5%), K4 (45%:0,5%), K6 (60%:0,5%).  The data were analyzed using Barlett test to find homogenity, furthermore the Tuckey test was used to test the additivity, then  analyzed using ANOVA to test the  effect of the treatments further analyzed with Least Significant Difference (LCD) test at 5% and 1% level.  The results showed that K4 are the best formulation to produce red beans paste with the score of texture was 3,45 (somewhat like), the score of color was 3,68 (like), the score offlavor was 3,65 (like),the score of taste was 3,78 (like), the score ofspreadability was 3,38 (like), the emulsion stability was 0,247%.  The proximate analyzed of K4 resulted that the moisture, fat, carbohydrate, protein, ashes, and crude fiber contents were 30,01%, 11,57%, 50,45%,6,48%, 1,49 %, and 8,97%.Keywords: emultion stability, red bean pastes, VCO.
PENGARUH EKSTRAK DAUN SALAM (Syzygium polyanthum (Wight.) Walp.) TERHADAP TINGKAT HIDROLISIS PATI, AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORI NASI INSTAN [The Effect of Extract Bay Leaf (Syzygium polyanthum (Wight.) Walp.) on the Level of Starch Hydrolysis, Antioxidant Activity and Sensory Properties of Instant Rice] Rahmadi, Isnaini; Nurdin, Samsu Udayana; Astuti, Sussi
Jurnal Teknologi & Industri Hasil Pertanian Vol 21, No 1 (2016): 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 (409.29 KB) | DOI: 10.23960/jtihp.v21i1.28 - 41

Abstract

In some Asian countries, diabetes mellitus (DM) is suggested to be close related to their rice daily intake as rice intake contributes significantly into their blood glucose level. Threrefore, for patient of DM or people who has high risk of digestibility of starch should be lowered. This research was aimed to obtain an optimal concentration of bay leaf extract that produces instant rice with low levels of starch hydrolysis, the high antioxidant activity and sensory properties are preferred. The experiment was arranged in a Complete Randomized Block Design (CRBD) with six bay leaf extract concentrations which were 0%, 5%, 10%, 15%, 20% and 25% of the solution volume for cooking. The results showed the addition of the bay leaf extract did not affect the rate of starch hydrolysis and total phenol of instant rice, but it effected on antioxidant activity and sensory properties of instant rice. The best treatment of the instant rice with the addition of bay leaf extract at 0 % who has the degree of hydrolysis of starch by 15.21 %, the antioxidant activity by 79.44 %, total of phenol about 0.19 ppm GAE, the percentage of panelists with like criteria to odor about 49.52 %, the taste 59.05 %, color 86.67 % and fluffier 41.90%.Keywords: antioxidants, bay leaves, hydrolysis of starch, instant rice
TINJAUAN NERACA MASSA PADA PROSES PENGOMPOSAN TANDAN KOSONG KELAPA SAWIT DENGAN PENAMBAHAN AIR LIMBAH PABRIK KELAPA SAWIT [A Review of Mass Balances in Composting Process of Empty Fruit Bunches by Addition of Palm Oil Mill Effluent] Ribut Sugiharto; Erdi Suroso; Budi Dermawan
Jurnal Teknologi & Industri Hasil Pertanian Vol 21, No 1 (2016): 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 (395.729 KB) | DOI: 10.23960/jtihp.v21i1.51 - 62

Abstract

The waste generated from oil palm mills in the form of empty fruit bunches (EFB) and palm oil mill effluent (POME) can be used utilized to be processed into compost, which is beneficial for treating waste from palm oil mills as well as generate organic fertilizer that can be applied to land.  The research was conducted to determine the mass balance in the form of input and output during the compost production process and carried out in a pilot scale in order to give an idea if composting is done on a large scale.  This research aimed to analyze the mass balance of composting process of EFB and POME and calculate C/N ratio of EFB and compost, respectively.  The research was conducted in a descriptive experimental method and data were presented in tables and graphs.  The composting is carried out in two replications and without treatment.  The composting was carried out for 54 days,  during the research, temperature, pH and water content were monitored.  The results showed that the maximum temperature during the composting process were 49.9 to 50.90 °C, the pH value were 6.85 to 7.94, the water content during were 76.81 to 77.88%.  Overall, the input as EFB and POME were 34.91 to 37.33% and POME 62.67 to 65.09%, respectively.  The Output in form of leachate and compost were about 27.02 to 27.58%, and 24.04 to 26.09%, respectively, and evaporated materials were about 46.33 to 48.94%.  For composing, 1.0 ton EFB required POME about 1.57 to 1.74 m3, produced compost about 688.62 to 698.85 kg, leachate about 0.724 to 0.758 m3 (density = 1.02 kg/dm3), and evaporated material about 1241.26 to 1401.95 Kg.  The C/N ratio on EFB was 28.86 and C/N ratio of the compost was 8.91.Keywords:  empty fruit bunches, mass balance, palm oil mill effluent
PENGARUH FORMULASI PASTA LABU KUNING DAN TEPUNG BERAS KETAN PUTIH TERHADAP SIFAT KIMIA DAN SENSORI DODOL [The Effect of Formulation Pumpkin Paste and White Glutinous Rice Flour on Chemical and Sensory Properties Dodol] Hadi Hanggara; Sussi Astuti; Sri Setyani
Jurnal Teknologi & Industri Hasil Pertanian Vol 21, No 1 (2016): 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 (364.514 KB) | DOI: 10.23960/jtihp.v21i1.13 - 27

Abstract

The objective of this research was to study the effect formulation between pumpkin pasta and white glutinous rice flour on chemical and sensory properties of dodol. The research was a single factor, arranged in a Complete Randomized Design with six replications. The factor was the formulation of pumpkin pasta and white glutinous rice flour consisted of four levels, i.e. 10 : 90 (L1); 20 : 80 (L2); 30 : 70 (L3); 40 : 60 (L4); 50 : 50 (L5); and 60 : 40 (L6).  The data were analyzed by using ANOVA and were further tested with LSD test at 5% level of significant. The results showed that the ratio of pumpkin paste and white glutinous rice flour significantly affected the chemical (moisture and sucrose contents) and  sensory properties (texture, color, taste, flavor and overall acceptance) of dodol.  The best formulation was found on dodol produced from 50% pumpkin paste and 50% white glutinous rice flour (L5) with the moisture content of 22,51%, sucrose content of 33,67%, total carotenoids content of 1,16 µg/g, fat content of 23,12%, with the texture score of 2,71 (rather elastic), color score of  3,97 (yellow-brown), taste score of 3,75 (feel pumpkin), flavor score of 3,50 (flavorful pumpkin) and the overall acceptance of 3,51 (like).Keywords:  dodol, pumpkin, white glutinous rice

Page 1 of 1 | Total Record : 5

 1 

Filter by Year

2016 2016


Reset
Filter By Issues
All Issue Vol. 30 No. 2 (2025): Jurnal Teknologi & Industri Hasil Pertanian Vol 30, No 2 (2025): Jurnal Teknologi & Industri Hasil Pertanian Vol 30, No 1 (2025): Jurnal Teknologi & Industri Hasil Pertanian Vol. 30 No. 1 (2025): Jurnal Teknologi & Industri Hasil Pertanian Vol. 29 No. 2 (2024): Jurnal Teknologi & Industri Hasil Pertanian Vol 29, No 2 (2024): Jurnal Teknologi & Industri Hasil Pertanian Vol 29, No 1 (2024): Jurnal Teknologi & Industri Hasil Pertanian Vol. 29 No. 1 (2024): Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 2 (2023): Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 1 (2023): Jurnal Teknologi & Industri Hasil Pertanian Vol 27, No 2 (2022): Jurnal Teknologi & Industri Hasil Pertanian Vol 27, No 1 (2022): Jurnal Teknologi & Industri Hasil Pertanian Vol 26, No 2 (2021): Jurnal Teknologi & Industri Hasil Pertanian Vol 26, No 1 (2021): Jurnal Teknologi & Industri Hasil Pertanian Vol 25, No 2 (2020): Jurnal Teknologi dan Industri Hasil Pertanian Vol 25, No 2 (2020): Jurnal Teknologi & Industri Hasil Pertanian Vol 25, No 1 (2020): Jurnal Teknologi & Industri Hasil Pertanian Vol 24, No 2 (2019): Jurnal Teknologi & Industri Hasil Pertanian Vol 24, No 1 (2019): Jurnal Teknologi & Industri Hasil Pertanian Vol 24, No 1 (2019): Jurnal Teknologi & Industri Hasil Pertanian Vol 23, No 2 (2018): Jurnal Teknologi & Industri Hasil Pertanian Vol 23, No 1 (2018): Jurnal Teknologi & Industri Hasil Pertanian Vol 22, No 2 (2017): Jurnal Teknologi & Industri Hasil Pertanian Vol 22, No 2 (2017): Jurnal Teknologi & Industri Hasil Pertanian Vol 22, No 1 (2017): Jurnal Teknologi & Industri Hasil Pertanian Vol 21, No 2 (2016): Jurnal Teknologi & Industri Hasil Pertanian Vol 21, No 2 (2016): Jurnal Teknologi & Industri Hasil Pertanian Vol 21, No 1 (2016): Jurnal Teknologi & Industri Hasil Pertanian Vol 20, No 2 (2015): Jurnal Teknologi & Industri Hasil Pertanian Vol 20, No 1 (2015): Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 3 (2014): Jurnal Teknologi Industri & Hasil Pertanian Vol 19, No 3 (2014): Jurnal Teknologi Industri & Hasil Pertanian Vol 19, No 2 (2014): Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 1 (2014): Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 1 (2014): Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 2 (2013): Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 2 (2013): Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 1 (2013): Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 1 (2013): Jurnal Teknologi & Industri Hasil Pertanian Vol 16, No 1 (2011): Jurnal Teknologi & Industri Hasil Pertanian Vol 14, No 2 (2009): Jurnal Teknologi & Industri Hasil Pertanian Vol 14, No 1 (2009): Jurnal Teknologi & Industri Hasil Pertanian Vol 14, No 1 (2009): Jurnal Teknologi & Industri Hasil Pertanian Vol 13, No 2 (2008): Jurnal Teknologi & Industri Hasil Pertanian Vol 13, No 2 (2008): Jurnal Teknologi & Industri Hasil Pertanian Vol 13, No 1 (2008): Jurnal Teknologi & Industri Hasil Pertanian Vol 12, No 2 (2007): Jurnal Teknologi & Industri Hasil Pertanian Vol 1, No 2 (1997): Jurnal Teknologi & Industri Hasil Pertanian More Issue