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Jurnal Teknologi & Industri Hasil Pertanian
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
 1 
Search results for , issue "Vol 25, No 2 (2020): Jurnal Teknologi " : 9 Documents clear
IDENTIFIKASI MINYAK CITRONELLA DENGAN GCMS DAN APLIKASINYA SEBAGAI MINYAK ANGIN AROMATERAPI [Identification of Citronella Oil With GCMS and Its Application In Aromatherapy Medicated Oil Formulation] Shintawati Shintawati; Zulfahmi Zulfahmi
Jurnal Teknologi & Industri Hasil Pertanian Vol 25, No 2 (2020): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v25i2.62-70

Abstract

This study aimed to identify citronella oil and find its application as safe aromatherapy medicated oil preferred by consumers. Medicated oil was made in 4 formulas with the ratio of menthol crystals, white oil, gandapura oil, citronella oil, peppermint oil and lemon oil 6: 1: 5: 2: 2: 4; 6: 1: 5: 0: 2: 6; 6: 1: 5: 0: 8: 0 and 6: 1: 5: 8: 0: 0. GCMS results showed that there were 60 volatile organic compounds in citronella oil with alcohol as the most abundant component and contained several compounds that play a role in the development of aromatherapy wind oil products, namely cyclopropane, geraniol, and nerol. The four aromatherapy formulas with a pH of 4.96-5.37, were safe for the skin, non-irritating, stable, and complied with BPOM Head Regulation No. 12 of 2014 with total microbial content of 0-4.5 x 103 colonies/ml. Based on color, natural fragrance, freshness, the warmth, texture and over all likeness, formula with menthol crystal, white oil, gandapura oil, citronella oil, peppermint oil and lemon oil with ratio of 6: 1: 5: 2: 2: 4 and 6: 1: 5: 8: 0: 0 have the highest value of the preference.Keywords: GCMS, aromatherapy and citronella oil 
KARAKTERISTIK FISIKOKIMIA MIKROENKAPSULAN ANTOSIANIN DARI LIMBAH CAIR PENGOLAHAN PATI UBI JALAR UNGU (Physicochemical Characteristics of Anthocyanin Microencapsulant from Wastewater of Purple Sweet Potato Starch Processing) Dessy Wiriani; Elisa Julianti; Hotnida Sinaga
Jurnal Teknologi & Industri Hasil Pertanian Vol 25, No 2 (2020): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v25i2.98-109

Abstract

Wastewater from starch processing of purple sweet potato (PSP) was rich in anthocyanin, so it can be used as raw material for natural pigments. Anthocyanin pigments are unstable under processing conditions so microencapsulation is carried out to maintain their stability. This study aims to evaluate the effect of maltodextrin concentration as an encapsulant agent on the physical and chemical characteristics of microencapsulant of anthocyanin derived from wastewater of PSP starch processing. Wastewater from PSP starch processing was concentrated using a water bath at 10 oC for 10 hours.  The crude extract of anthocyanin obtained then was microencapsulated by spray drying technique using maltodextrin as an encapsulant agent. Maltodextrin was added at concentration 15%, 25%, and 35% (w/w). The anthocyanin microencapsulants produced then were evaluated for their physical and chemical characteristics. The results showed the increasing of maltodextrin concentration will increase the L* value (lightness), b* value (greenness), ohue, solubility, hygroscopicity, but decrease the anthocyanin content, a* value (redness) and and antioxidant activity (IC50). The microstructure of anthocyanin microencapsulant has a spherical shape with a curve on its surface. The addition of 15% maltodextrin produces the best characteristics of anthocyanin microencapsulant with anthocyanin content 40.80 ppm, IC50 36.27 ppm, solubility 52.80% and color value (oHue) 11.17 (red purple). These characteristics indicate that anthocyanin microencapsulant from wastewater of PSP starch processing can be applicated as natural food colorant.Keywords: anthocyanin microencapsulant, purple sweet potato, wastewater, maltodextrin 
AKTIVITAS ANTIOKSIDAN DAN ANALISIS KOMPOSISI SENYAWA AKTIF MIKROKAPSUL OLEORESIN FULI PALA (MYRISTICA FRAGRANS HOUTT) YANG DIENKAPSULASI DENGAN GUM ARAB Millan, Alston
Jurnal Teknologi & Industri Hasil Pertanian Vol 25, No 2 (2020): Jurnal Teknologi dan Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v25i2.%p

Abstract

Tujuan penelitian ini adalah untuk mengetahui pengaruh formulasi berbagai total padatan yang terdiri dari gum Arab sebagai enkapsulan dan oleoresin fuli pala sebagai core terhadap karakteristik mikrokapsul yang dihasilkan. Variasi formulasi oleoresin fuli pala dan gum arab yang dicobakan adalah (5%), (10%), (15%), (20%) dan (20%). Pembentukan emulsi dilakukan dengan Turrax homogenizer dengan kecepatan 4000 rpm selama 5 menit. Pembentukan mikrokapsul dilakukan dengan menggunakan pengering semprot (spray dryer) dengan suhu inlet dan outlet masing-masing 1100C dan 620C. Mikrokapsul yang dihasilkan dianalisis karakteristiknya yang meliputi, aktivitas antioksidan dengan metode RSA (radikal scavenging activity) DPPH (2-2Dhpypenil-2 Picrylhydrazil) dan kromatografi gas-spektrometri massa (GC-MS). Sifat mikrokapsul yang diperoleh aktivitas antioksidan (IC50) 1032 ppm dan kromatografi gas-spektrometri massa (GC-MS) dengan komponen terbesar penyusun mikrokapsul oleoresin fuli pala yaitu sabinene hexane, 4-methylene-1-, myristycin, phenol 2,6 dimetoksi-4-2 (2-peopenil), phenol, 2-metoksi-4-(propennyl).Dziezak, D. J., 1998. Mikroencapsulation and encapsulated Ingrediente. Food Tecnology:136-138.Efendi, 2000. Mikroenkapsulasi Minyak Atsiri Jahe Dengan Dengan Campuran Gum Arab-Maltodekstrin Dan Variasi Suhu Inlet Spray Dryer. Tesis Program Pasca Sarjana UGM Yogyakarta.Kunarto B. 2008. Peningkatan Daya Simpan Bandeng Presto  Menggunakan Mikrokapsul Oleoresin Fuli Pala (Myristica Fragrans Houtt). Fakultas Teknologi Pertanian dan Peternakan. Universitas Semarang.Nanasombat S. dan P Lohasupthawee. 2005. Antibacterial Activity of Crude Ethanolic Extracts and Essential Oils of Against Salmonellae and Other Enterobacteria. KMITL Sci. Tech.J. 5(3):527-538.Oiye, S. O. Dan N. M.  Muroki.2002. Use of Spices in Foods.  The Journal of Food Technology in Africa. Vol. 7:. 39-44Olaleye, M. T., C. Afolabi, Akinmoladun dan A. A. Akindahunsi. 2006. Antioxidant Properties of Myristica Fragrans (Houtt) And Its Effect On Selected Organs of Albino Rats. African Journal of Biotechnology Vol. 5 (13): 1274-1278.Onwulata, C., P.W. Smith dan V. H. Holsinger. 1995. Flow and Compaction of Spray-Dried Powders of Anhidrous Butter Oil and High Melting Milk Fat Encapsulated in Disaccarides. J. Agric. Food Chem. 60. (4): 836-840.Rani, R dan N. Khular. 2004. Antimicrobial Evaluation of Some Medical Plants For Their Anti ?Anteric Potential Against Multi Drug Resistanct Salmonella typhi. Phytother Res.18(8):670-673Wagner, L. A. dan J. J. Warthesen, 1995. Stability of Spray Dried Incapsulated Carrot Carotenes. J. of Food Science 60 (5):1048-1053.
KARAKTERISTIK FISIK COOKIES PADA BERBAGAI RASIO TERIGU DENGAN TEPUNG UMBI DAHLIA DAN PENAMBAHAN MARGARIN [Physical Properties of Cookies Made from Different Ratio of Wheat with Dahlia Tuber Flours and Addition of Margarine] Mubarok, Ahmad Zaki; Sembiring, Solisa Vania Joelita
Jurnal Teknologi & Industri Hasil Pertanian Vol 25, No 2 (2020): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v25i2.90-97

Abstract

Cookies are one of the snacks, usually made from wheat flour and have high carbohydrate and fat but low fiber contents. In the present study, dahlia tuber flour was used to substitute wheat flour to produce fiber-rich cookies. The effect of dahlia tuber flour and wheat flour ratio and the addition of margarine were studied. The optimum formulation was obtained by Derringer’s desirability function, by comparing the closeness value of the physical properties of cookies made from dahlia tuber flour with control cookies made from wheat flour as a target. The result showed that optimum formulation to produce fiber-rich cookies obtained by using dahlia tuber flour and wheat flour ratio of 30:70 and margarine 75%, with total desirability (D) value of 0.84.
SIFAT TRANSPARANSI DAN PERMEABILITAS FILM BIONANOKOMPOSIT POLYLACTIC ACID DAN POLYCAPROLACTONE DENGAN PENAMBAHAN NANOCRYSTALLINE CELLULOSE SEBAGAI PENGISI [Transparency and permeability properties of Bionanocomposite Film of Polylactic Acid and Polycaprolactone, and Nanocrystalline Cellulose as a Filler] Eti Indarti; Arisa Sri Marlita; Zaidiyah Zaidiyah
Jurnal Teknologi & Industri Hasil Pertanian Vol 25, No 2 (2020): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v25i2.81-89

Abstract

Production of Polylactic acid (PLA)/Polycaprolactone (PCL) bionanocomposite films with various ratios was done by adding nanocrystalline celullose (NCC) from oil palm empty fruit bunches (OPEFB) as a filler. The aim of the research was to find out the effect of PLA/PCL ratio on film thickness, transparency of bionanocomposite films and water vapor permeability or WVP of the film bionanocomposite with addition of the 3% NCC.  The PLA/PCL ratio are 1.0/0.0; 0.8/0.2; 0.6/0.4; 0.5/0.5; 0.4/0.6; 0.2/0.8; and 0.0/1.0, prepared with solvent casting method. Characterization of PLA/PCL bionanocomposites film performed was thickness, transparency test and water vapor permeability (WVP) test. The thickness of bionanocomposites film produced were around are about 0.036-0.053 mm, results show that the lower PLA/PCL ratio the thicker film obtained. The highest value of film transparency was obtained at a ratio of 1.0 / 0.0 (81.4% at a wavelength of 550 nm), the smaller the PLA / PCL ratio, the lower the value of transparency. The WVP value of PLA/PCL bionanocomposite films gives a lower value than the WVP value of pure PLA film and pure PCL film. The best WVP was obtained at a PLA/PCL ratio of 0.8/0.2 which was 1.49x10-16kg.m/(m2.s.Pa).  
PENGARUH GLUKOSA DAN JAHE MERAH TERHADAP KARAKTERISTIK MINUMAN PROBIOTIK DARI KULIT NANAS MADU Samsul Rizal; Suharyono Suharyono; Fibra Nurainy; Merliyanisa Merliyanisa
Jurnal Teknologi & Industri Hasil Pertanian Vol 25, No 2 (2020): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v25i2.110-119

Abstract

The availability of sufficient energy sources to grow lactic acid bacteria and spices addition can influence probiotic drinks' characteristics. This study aimed to study the effect of glucose and red ginger extract on honey pineapple skin probiotic drinks' characteristics. This study used a Complete Randomized Block Design (RCBD) with two factors. The first factor was glucose concentration, namely 1%, 2%, 3%, and 4% w/v, while the second factor was the concentration of red ginger extract, namely 0%, 1%, 2%, 3%, 4%, and 5% (v/v). The data were analyzed using variance analysis (ANOVA), and the differences between means were determined using the orthogonal polynomials. The results showed that glucose increased total lactic acid bacteria and pH, but decreased the preference score of taste, color, and overall reception, but did not affect those of honey pineapple probiotic juice extract's aroma. The red ginger extract increased the taste, aroma, color, and overall acceptance scores, but did not affect the pH and total lactic acid bacteria of pineapple probiotic drinks. The best probiotic drink was from 2% glucose, and 3% red ginger extract, which had 1.3 x 109 colony lactic acid bacteria /mL; total lactic acid 0.63%; pH 3.69; somewhat like the taste, somewhat like the aroma; and somewhat like overall reception.Keywords: glucose, honey pineapple peel, lactic acid bacteria, probiotic beverage, red ginger 
KARAKTERISTIK RUSIP IKAN RUCAH DENGAN PENAMBAHAN KONSENTRASI GULA AREN CAIR DAN GARAM BERBEDA Koesoemawardani, Dyah -; Endi Hermawan, Yogi; Herdiana, Novita; Susilawati, Susilawati
Jurnal Teknologi & Industri Hasil Pertanian Vol 25, No 2 (2020): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/.v25i2.120-128

Abstract

Trash fish is a fish with low selling value that needs an increased value by processing it into rusip (fermented fish) products. The research objective was to determine the effect of liquid palm sugar and salt concentrations on the physical, chemical, and microbiological properties of trash fish rusip. The research was arranged factorial in a completely randomized block design. The concentrations of liquid palm sugar were 5%, 10%, and 15% (v/w), while concentrations of salt were 20%, 25%, and 30% (w/w).  Using LSD at level 5% showed that the concentration of liquid palm sugar had a significant effect on total lactic acid bacteria and total lactic acid, while the salt concentration had a significant effect on pH and salt content. There was an interaction between two factors on the trash fish rusip water content, where the significant effect of liquid palm sugar concentration on water content was salt concentration-dependent.Keywords: chemical, microbiological, physical, rusip, trash fish.
KARAKTERISTIK PATI BERPORI MIKRO DARI TAPIOKA HASIL PERLAKUAN AMILASE SEBAGAI AGEN PENJERAPAN MINYAK [The Characteristic of Microporous Tapioca Starch After Amylase Treatment For Oil Adsorbent Agent] Dwi Ajias Pramasari; Dewi Sondari; Danang Sudarwoko Adi; Bernadeta Ayu Widyaningrum; Anugerah Fajar; Rahmawati Putri; Witta Kartika Restu; Eka Hapsari Putri
Jurnal Teknologi & Industri Hasil Pertanian Vol 25, No 2 (2020): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v25i2.71-80

Abstract

Microporous starch can be used as oil adsorbent agent. The microporous starch can be produced through partial hydrolysis at temperature below gelatinization point using amylase. On the other hand, the study of amylase produced from Indonesian sea microbe, especially Brevibacterium sp. was rarely studied. Therefore, this paper discusses the tapioca characteristic made from Brevibacterium sp. amylase (treatment A) and commercial amylase (treatment B) as oil adsorbent agent. The result showed that the yield from treatment A and B was 74.65% and 12.75% while the starch granule size was 14.60 μm and 12,59 μm. The adsorbent test showed adsorption level of oil palm were 91,08% and 142,14% while for olive oil were 94,70% and 133,17%, for treatment A and B, respectively. The morphological test showed the presence of pori on the granule surface for both treatments with FTIR assessment showed no significant change in chemical functional group for both treatments. The color analysis showed almost similar brightness level between two treatments. In the end, microporous starch of treatment A has prospect as oil adsorbent agent like the one from commercial amylase
KARAKTERISTIK FISIKO-KIMIA JAMUR TIRAM PUTIH (Pleurotus ostreatus) SELAMA PENYIMPANAN Ias Marroha Doli Siregar; Filli Pratama; Basuni Hamzah; Wulandari Wulandari
Jurnal Teknologi & Industri Hasil Pertanian Vol 25, No 2 (2020): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v25i2.129-138

Abstract

White oyster mushroom is a type of food that is easily damaged (a highly perishable food). This study aimed to determine the rate of change in texture, color, volatile compounds, and amino acid composition in white oyster mushrooms during storage at various temperatures and CO2 concentrations. The research design used was a Factorial Complete Randomized Design (FCRD), with a storage temperature treatment (A) consisting of three levels, namely A1 (10 ± 2 °C), A2 (20 ± 2 °C), A3 (30 ± 2 °C) and treatment of adding CO2 gas (B) consisting of four levels, namely B0 (control), B1 (20%), B2 (30%), and B3 (40%). Tukey HSD carried out the treatment that was significantly different at a 5% level. The results showed that the order of the quality decline reaction of the white oyster mushrooms was order one. The best treatment for storing the white oyster mushrooms with a MAP method of PE packaging was the addition of 30% CO2 at a storage temperature of 10 °C. The major volatile compounds in fresh white oyster mushrooms were 3-Octanone (44.54%), 3-Octanol (23.24%), 3-Heptanone, 6-methyl- (10.26%), whereas after 10 days of storage were 3-Octanone (35.05%), 3-Octanol (25.89%), and 5-Ethyl-3methylhept-1-en-4-ol (8.45 ppm). The major amino acid composition in fresh white oyster mushrooms was glutamate, aspartate, and lysine, whereas after 10 days of storage were glutamate, lysine, and aspartate.Keywords : Amoni acid, White oyster mushroom

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