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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 6 Documents
 1 
Search results for , issue "Vol 26, No 1 (2021): Jurnal Teknologi " : 6 Documents clear
Pendugaan umur simpan coklat instan kemasan plastik polipropilen menggunakan pendekatan model Arrhenius [Shelf life prediction of instant chocolate in poly propylene (PP) plastic packaging using Arrhenius model approach] Hidayati, Sri; Sartika, Dewi; Suharyono, Suharyono; Sutoyo, Sutoyo
Jurnal Teknologi & Industri Hasil Pertanian Vol 26, No 1 (2021): 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.v26i1.1-11

Abstract

The research aimed to predict instant chocolate's shelf life using the Accelerated Shelf Life Test (ASLT) method with the Arrhenius equation. Instant chocolate was stored at 30oC, 40oC, and 50oC in polypropylene plastic packaging for 42 days and observed changes in water content, free fatty acids, and aroma. The results showed an increase in temperature and storage time resulted in an increase in moisture and FFA content but decreased the aroma score of instant chocolate stored using polypropylene packaging. Shelf life estimates were based on free fatty acids and first-order reactions. The shelf life of instant chocolate stored at 30oC  was 214 days, at 40oC was 140.79 days, and at 50oC condition was 113 days.  
Pengaruh keberadaan logo halal dan kualitas keripik tempe terhadap keputusan pembelian konsumen [Influence of halal logo existence and quality of tempe chips on consumer purchasing decisions] Sucipto, Sucipto; Kusumastuti, Nastiti Putri Ayu; Islami, Fenti Nur Addina; Septifani, Riska
Jurnal Teknologi & Industri Hasil Pertanian Vol 26, No 1 (2021): 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.v26i1.11-24

Abstract

Halal food demand rises in line with the increasing Muslim population. Sanan Industrial Center in Malang City produces tempe chips, both halal- certified and not halal-certified. Generally, the purchase of a product is influenced by the halal logo and its quality. The research objective was to determine halal logo existence and tempe chips' quality on purchasing decisions and provide alternative improvements. The research used the Partial Least Square (PLS) method. The results showed that the existence of the halal logo and product quality affected the purchase decision of both halal-certified and not halal-certified tempe chips. The most influencing variables on halal-certified tempe chips' purchase decision were conformance, aesthetics, halal logo, and performance. The order of the most influencing variables on purchasing decisions for tempe chips products that were not certified halal was conformance, performance, and the existence of a halal logo. Tempe chips business needed to carry out halal certification or halal recertification to include the halal logo on the packaging. Product performance could be improved by innovation and packaging design to make it more attractive.
Efek anthiperkolesterol snack bars beras ketan hitam (Oryza sativa var. glutinosa) labu kuning (Cucurbita moschata) pada tikus Sprague dawley Mustofa, Akhmad; Suhartatik, Nanik; Nugraheni, Ratna Dewi
Jurnal Teknologi & Industri Hasil Pertanian Vol 26, No 1 (2021): 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.v26i1.37-44

Abstract

Snack bars from black glutinous rice and yellow pumpkin powder has been developed. The aim of the research was to evaluate the effect of the snack bars to the lipid profile of white male rats Sprague dawley. The experimental design of the research was Pre-Post Test Randomized Control Group Design using 25 male white rats. The rats were divided randomly into 5 groups, which was Group 1 as negative control (standard feed), Group 2 as positive control (feed with lard for hyper cholesterolemia condition, Group 3 was treated with simvastatin (0.18 mg / 200gBB), Group 4 treated with snack bars A (450mg / kgBB) and Group 5 was treated with snack bars B (450mg / kg BB). The differences between snack bar A and B were the proportion of black glutinous rice and yellow pumpkin powder. The snack bar was given orally. Total cholesterol, HDL, LDL, and triglycerides after 14 days of the treatment. According to the statistical analysis (p<0.05), the results showed that group with simvastatin has no significant differences with group with snack bars A.  Group with simvastatin, snack bars A, and snack bars B significantly influence blood cholesterol levels, total cholesterol, triglyceride levels, and LDL levels.  Mainly, snack bars A could decline blood cholesterol as good as simvastatin. Snack bars A have a higher portion of black glutinous rice than snack bars B.
Karakterisasi sifat fisiko kimia pati bengkuang (Pachirrhyzus erosus) dan pati ganyong (Canna edulis Kerr) modifikasi [Characteristization on physico-chemical properties of modified canna (Canna edulis Kerr.) and jicama (Pachirrhyzus erosus) starches] Sri Haryani Anwar; Yeni Chandra Dewi; Novi Safriani
Jurnal Teknologi & Industri Hasil Pertanian Vol 26, No 1 (2021): 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.v26i1.25-36

Abstract

Modification of native starch is needed mainly to increase its solubility in water thus broaden its application in food industries. On the other hand, modification of canna and jicama starches have rarely been applied. Physical and chemical modifications of starches are conducted to modify starch characteristics. The research aimed to investigate the physico-chemical properties of canna and jicama starches that had been modified chemically and physically. Chemical modifications which were conducted included modification via substitution with Octenyl Succinate Anhydride (OSA) and hydrolysis using hydrochloric acid (HCl), while physical modification was conducted via the Heat Moisture Treatment (HMT). The starch physico-chemical characteristics evaluated were degree of acid (DA), swelling power, degree of substitution (DS), moisture, ash, fat, and fiber contents. The analysis results showed that moisture, ash, fat, and fiber contents of native canna and jicama starches were not significantly different from those of modified ones. The result also revealed that the type of starches and modification methods increased the swelling power significantly (P≤0,05). The DS of modified canna dan jicama starches were 0.0246% and 0.0176%, respectively. While the DA of modified canna and jicama starches were 0.14% and 0.18%, respectively. This DA values of modified starches by HCL hydrolysis had meet the Indonesian National Standard (SNI 01-2593-1992) which is maximum of 5% for food application.Keywords: canna starch, jicama starch, HMT modification, modified starch, OSA modification 
Masa simpan tempe dalam pengemas edible film tapioka termodifikasi [Shelf life of tempe wrapped by modified-tapioca edible film] Maria Erna Kustyawati; Dian Santoso Manalu; Murhadi Murhadi; Ahmad Sapta Zuidar; Diki Danar Tri Winanti
Jurnal Teknologi & Industri Hasil Pertanian Vol 26, No 1 (2021): 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.v26i1.45-55

Abstract

Edible film made up of modified tapioca was used to wrap tempeh and its shelf life estimation was determined. The edible films must be capable of evenly aerating and maintaining moisture without causing condensation in order mycelium to be able to grow and produce high-quality tempeh. The experiment was carried out in completely randomized design with two main factors of storage temperature and time. An accelerated shelf life test at 17oC, 27oC, and 37oC with an Arrhenius model was used to calculate the shelf life, and water content was used as quality parameter indicator. The result showed that modified-tapioca based edible film made from fermentation of tapioca by Saccharomyces cerevisiae was characterized as having elongation of 11.40 %, tensile strength of 408.37 MPa, thickness of 0.88 mm and WVTR of 12.60 g/m2/h. Rate constant of water content decrease in edible film wrapped tempeh based on Arrhenius model was 0.3832 % day-1 and Ea was 10.296 kkal/gmol, while that of in PP-plastic wrapped tempeh was 0.3831% day-1 and Ea was 9.998 kkal/gmol. The shelf life of edible film wrapped tempeh was 9.39 days at 27oC, 5.18 days at 27oC, and 2.96 days at 37oC, while shelf life of PP-plastic wrapped tempeh was 8.64 days at 17oC, 4.85 days at 27 oC, and 2.82 days at 37oC. Therefore, it can be concluded that modified tapioca based edible film increased the shelf life of tempeh.
Enkapsulasi bakteri asam laktat dari tempoyak asal Jambi: Pengaruh konsentrasi alginat [Encapsulation of lactic acid bacteria isolated from fermented durian (tempoyak) in Jambi: Influence of alginate concentration] Addion Nizori; Nanda Prayogi; Ika Gusriani; Lavlinesia Lavlinesia; Arzita Arzita
Jurnal Teknologi & Industri Hasil Pertanian Vol 26, No 1 (2021): 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.v26i1.56-64

Abstract

This study aimed to investigate the characteristics and the viability of encapsulated lactic acid bacteria (LAB) from fermented durian from Jambi using alginate concentration as wall material. The encapsulation method used the emulsification technique where LAB in alginate capsules was formed by the formation of water in oil emulsion. This study used a completely randomized design with various alginate concentrations as the treatments with concentrations: 1%, 3%, 5%, 7%, and 9%, respectively. The result showed that alginate concentration on LAB microcapsules was very significant in yield, pH, and heat resistance. All treatment concentrations provided high LAB viability, so alginate is effective for wall material LAB encapsulation with emulsification techniques.  The best LAB microcapsule was 7% of alginate concentration with value of yield 5,60 %, viability of LAB log 12,43 CFU/g, pH 5,22, heat resistant on 50ºC (log 12, 46 CFU/g), 60ºC (log 12,45 CFU/g), 70ºC (log 12,35 CFU/g).  

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