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 2 (2016): Jurnal Teknologi " : 5 Documents clear
AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORIDARI NASI INSTAN HASIL HIDROLISIS PATI YANG DIPERKAYA DENGAN EKSTRAK PEGAGAN (Centella asiatica) [Antioxidant Activity and Sensory Properties from Starch Hydrolysis of Instant Rice Enriched with Pegagan Leaf Extract (Centella asiatica)] Sri Hidayati; Samsu Udayana Nurdin; Ryan Ajie Nugroho
Jurnal Teknologi & Industri Hasil Pertanian Vol 21, No 2 (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 (434.786 KB) | DOI: 10.23960/jtihp.v21i2.77 - 88

Abstract

This aim of the research  was to obtain an optimal concentration of Centella asiatica [H1] extract were added in processing instant rice in order to obtain low levels of digestibility starch, with high antioxidant activity and the best sensory properties. The results showed that the best treatment was found in instant rice with the addition of Centella asiatica [H2] leaf extract at 15%. This instant rce has the  characteristics of  starch hydrolysis rate of 15.50%, the antioxidant activity was 67,876%, total of phenolic content was 0,271 ppm GAE, the percentage of panelists with  gave ‘like criteria’ to rice aroma, taste color and texture were 12,22%,  24,44%, 13,33% and 22,22%.Keywords : antioxidant activity, pegagan, phenolic content,  starch hydrolysis. [H1]italic [H2]h4
IDENTIFIKASI CEMARAN Salmonella sp. PADA AYAM POTONG DENGAN METODE KUANTIFIKASI DI TIGA PASAR TRADISIONAL DAN DUA PASAR MODERN DI KOTA BANDAR LAMPUNG [Identification of Salmonella Sp. Contamination on Broilers with Quantification Method at Three Traditional Markets and Two Modern Markets in Bandar Lampung] Sartika, Dewi; Susilawati, Susilawati; Arfani, Gusman
Jurnal Teknologi & Industri Hasil Pertanian Vol 21, No 2 (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 (144.732 KB) | DOI: 10.23960/jtihp.v21i2.89 - 96

Abstract

Salmonella sp. is a bacteri that causes of contamination on broilers and salmonellosis in humans.  The acording of SNI 7388 (2009), chicken meat safety for comsumption is must be negative Salmonella sp content.  The porpuse of this research was to identify Salmonella sp. contamination on boilers at traditional market and modern market in Bandar Lampung.  This research used samples of chicken meat from 3 traditional markets (Gintung Market, Rajabasa Market and Tamin Market) and 2 modern markets (Robinson Super Market and Chandra Super Market).  All of samples were isolated on to selective media Xylose Lysine Desoxycholate (XLD) agar with 3 replication.  The result showed that contamination of SalmonellIa sp. was identified on boilers at traditional market and modern market with the contamination level on Gintung Market was 4,80x108 CFU/g – 2,48 x109 CFU/g, Rajabasa Market was 3,68x108 CFU/g, - 1,24x109 CFU/g, Tamin Market was 3,30x108 CFU/g – 3,68x109 CFU/g, Robinson Super Market was 3,27x104 CFU/g – 1,50x105 CFU/g and Chandra Super Market was 3,30x104 CFU/g – 1,13x105 CFU/g. The conclusion was this research was the contamination level at traditional markets was higher then the modern markets.Keywords: broilers, contamination, modern market, Salmonella sp., traditional market.
PENGARUH WAKTU REAKSI ETANOLISIS PADA SUHU RUANG TERHADAP RENDEMEN DAN STABILITAS EMULSI PRODUK ETANOLISIS Palm Kernel Oil (PKO) [The Effect of Ethanolisis Reaction Time at Room Temperature on Yield and Emulsion Stability Ofproduct of Ethanolisis Palm Kernel Oil (PKO)] Yunggo, Jessica; murhadi, murhadi; Hidayati, Sri
Jurnal Teknologi & Industri Hasil Pertanian Vol 21, No 2 (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 (395.972 KB) | DOI: 10.23960/jtihp.v21i2.97 -106

Abstract

PKO (palm kernel oil) is made from palm kernel of Elaesis gueneensis Jacq, which is a mixture of triglycerides. Triglycerides can be converted into a number of derivative products such as mono-diglycerides (MG-DG). MG-DG can be formed by ethanolisis reaction. In this study ethanolisis reaction of PKO was done by adding 96% of technical ethanol containing NaOH 1% (w/w PKO) on PKO solution at a room temperature and a shorter time than the another PKO ethanolisis before. This study was aimed to find the best PKO ethanolisis reaction time in providing products of ethanolisis PKO with yield and high emulsion stability. The experiment was a nonfactorial  and arranged in a complete randomized block design (CRBD) with four replications.  The single factor studied was 7 levels of  the reaction time in which  were 1, 3, 5, 7, 9, 11 and 13 minutes.  The data  were analysed using ANOVA and  further by Orthogonal polynomial on the significant level of 1% and 5%. The results showed that the reaction time ethanolisis had no effect on the yield and stability of the emulsion of fresh coconut milk. The yield of the resulting range between 17.32% - 18.07% and the stability of emulsion ranged between 88.88% - 92.50% during one day and 85.23% - 89.50% during two days. The sensory observation indicated that PKO ethanolisis product can preserve coconut milk for 3 days of storage time with color and scent of fresh coconut milk, and  more stable compared to control.Keywords: emulsion stability, ethanolisis, PKO, time, yield
FORMULASI TEPUNG JAGUNG (Zea corn L.) TERFERMENTASI DAN TEPUNG TERIGU TERHADAP SIFAT KIMIA, FISIKOKIMIA DAN SENSORI ROTI MANIS [Formulation of Fermented Corn (Zea corn L.) Flour and Wheat Flour on The Chemical, Physicochemical and Sensory Properties of Sweet Bread] Setyani, Sri; Yuliana, Neti; Maesari, Siti
Jurnal Teknologi & Industri Hasil Pertanian Vol 21, No 2 (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 (414.161 KB) | DOI: 10.23960/jtihp.v21i2.%p

Abstract

The purpose of this research was to find the best formulation of  fermented corn flour and wheat flour to produce  chemically, physicochemically and organoleptically acceptable sweet breads.  The formulation  consisted of 6 levels ratio of 100% corn tempe flour and wheat flour: L1 (0%: 100%); L2 (5%: 95%); L3 (10%: 90%); L4 (15%: 85%); L5 (20%: 80%); and L6 (25%: 75%) w/w with 4 replications. The experiment was   arranged in a Complete Randomized Block Design (CRBD).  Data were analysed using analysis of variance, further were tested by using Honestly Significant Difference (HSD) test in 5% level of significance.   The results showed that the addition of fermented corm increased sweet bread’s levels of ash, fat, flavor and aroma values.  While the moisture and protein contents, dough’s volume, color, texture as well as overall acceptance values decreased.  The best formula was obtained  from  L2 (5% fermented corn : 95% wheat flour) whith the characteristics of  24.41%  muoisture, 1,55% ash, 10.66% fat, 17.397% protein contents, and 65.5%  development of dough volume. The sweet breads  score of texture was  3.09 (soft), taste and aroma score was 3.02 (rather typical corn), color score was 2.05 (yellowish brown), and the overall acceptance  score was  3.43 (like).Keywords :   fermented corn,  flour, sweet bread, wheat
EFEK PENAMBAHAN ANTIOKSIDAN TERHADAP SIFAT SENSORI DAN LAMA SIMPAN ROTI TAWAR YANG DIFORTIFIKASI DENGAN MINYAK IKAN [The Effect of Addition of Antioxidant to Sensory Characteristic and Shelf Life of Bread Fortified by Fish Oil] Sugiharto, Ribut; Koesoemawardhani, Dyah; Apriyani, Tias
Jurnal Teknologi & Industri Hasil Pertanian Vol 21, No 2 (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 (472.614 KB) | DOI: 10.23960/jtihp.v21i2.107 - 120

Abstract

White bread is the kind of food which contains high carbohydrates content, but it does not have omega-3 fatty acids.  The composition of omega-3 fatty acids can be increased by fortification with fish oil, as a source of omega-3 fatty acids.  However, the fish oil is very susceptible to oxidation, which causes changes in aroma and flavor, as well as affect the shelf life of the bread.  Therefore, addition of antioxidants into white bread fortified with fish oil is needed to maintain the sensory properties and extend the shelf life of the bread.  This study aimed to get the right combination of adding antioxidants to maintain the sensory properties and extend the shelf life of the white bread fortified with fish oil.  The research was arranged in Randomized Block Design Complete (RBDC) with two factors, that were combination of ascorbic acid and BHA (0% and 0,02% w/w; 0,005% w/w and 0,015% w/w; 0,01% w/w and 0,001% w/w; 0,0015% w/w and 0,005 w/w; and 0,02% w/w and 0, respectivelly), and storage time (0, 3, and 6 days).  All the data from the experiment were analyzed by Bartlett Test for equality of variance and Tukey Test for data additivity.  The data were analyzed by Analyzed of Variant to get the error variance estimators and differences between treatments.  The data were analyzed further by LSD Test to determine the best treatment.  The result showed that addition of the 0,010% w/w of ascorbic acid and 0,010% w/w of BHA into fortified bread produced the bread that had the best organoleptic properties and the lowest peroxide value.  Additionally, such treatment produced the bread that  could be stored for 3 days without changing its organoleptic properties significantly.Key words:  fish oil, fortification, omega-3, white bread.

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