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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 6 Documents
 1 
Search results for , issue "Vol 27, No 2 (2022): Jurnal Teknologi " : 6 Documents clear
Perubahan karakteristik fisikokimia dan mikrobiologi ketupat selama penyimpanan suhu dingin [Changes on physicochemical and microbiological characteristics of ketupat during storage at cold temperature] Isnaini Rahmadi; Sugiyono Sugiyono; Nugraha Edhi Suyatma
Jurnal Teknologi & Industri Hasil Pertanian Vol 27, No 2 (2022): 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.v27i2.71-80

Abstract

Ketupat is an Indonesian indigenous food made from rice which is wrapped by young coconut leaves and cooked into the boiling water. Storage temperatures might affect the physicochemical and microbiological characteristics of ketupat. The objective of this research was to observe the effect of 2 rice varieties with different amylose content and the percentage of ketupat filling on the change of physicochemical and microbiological characteristics of ketupat during storage at cold temperature (T= 5 oC; RH= 19,2 %). Ketupat was produced by using two rice varieties, namely IR 64 and Pandan Wangi. The percentage of ketupat filling resulted in higher ketupat hardness during storage. In addition, the hardness of ketupat increased during storage. The percentages of ketupat filling did not affect pH and aw of the ketupat during storage; however, the higher the percentages of ketupat filling resulted in the lower water content. The water content and pH did not change during storage. Ketupat stored at cold temperature was able to maintain the microbiological quality until the 9th day.
Prediksi masa simpan kerupuk ikan Palembang melalui pendekatan angka total oksidasi (totox) dengan metode Accelerated Self-life Test (ASLT) [Prediction of the shelf-life of Palembang fish crackers through the total oxidation number (totox) approach with the Accelerated Self-Life Test (ASLT) method] Aldila Din Pangawikan; Retno Cahya Mukti; Dwi Inda Sari; Sherly Ridhowati
Jurnal Teknologi & Industri Hasil Pertanian Vol 27, No 2 (2022): 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.v27i2.81-89

Abstract

Fish crackers have a short shelf life due to rancidity produced by oxidation damage. This study aims to determine the shelf life of fish crackers using the total oxidation number (Totox) approach. The shelf life test was carried out using the accelerated shelf-life test (ASLT) technique following the Arrhenius model. The experiment was carried out using stratified storage temperatures ranging from 25 °C, 35 °C, and 45 °C for 15 days to follow the level of oxidation damage through Totox numbers. The results of this study indicate that the ASLT technique can be used to predict the shelf life of fish crackers whose core damage is due to oxidation reactions. The prediction of the shelf life based on the Totox number is 118 days; for that, it is recommended to consume Palembang fish crackers below that time.
Optimasi bubuk bunga telang, enzim transglutaminase, dan bread improver untuk meningkatkan fungsionalitas dan kualitas roti manis [Optimizing the butterfly pea powder, transglutaminase enzyme, and bread improver to improve the functionality and quality of sweet bread] Endah Wulandari; Safri Ishmayana; Herlina Marta; Muhammad Fadhlillah; Nurisa Fadillah Isnaeni
Jurnal Teknologi & Industri Hasil Pertanian Vol 27, No 2 (2022): 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.v27i2.108-117

Abstract

Sweet bread with moderate functional properties can be enhanced with tertiary function by adding telang flower, a natural ingredient rich in antioxidants, natural blue in color derived from anthocyanins. In addition, bread volume enhancers, such as transglutaminase enzymes and bread improvers are also needed to improve the quality of bread. The purpose of this study was to determine the optimum formulation of telang flower sweet bread using Response Surface Method (RSM)-Central Composite Design (CCD) with telang flower powder (2-6%), transglutaminase enzyme (0.027-0.083 U/g protein), and breading agent (3-9 U/g flour) as an independent variable, and produces a response in the form of specific volume and antioxidant activity. The optimum formula was obtained with a combination of 4.71% telang flower powder formula, transglutaminase enzyme 0.055 U/g flour protein, and 5.23 U/g flour bread improver which resulted in a specific volume of 3.15 ± 0.05 cm3/g and activity antioxidant amounted to 388.372 ± 13.11%. The characteristics of the optimum bread had firmness values of 629.77±39.23 g.f, springiness 42.14±0.87%, sweet bread crumbs were dark blue, but the butterfly  pea flower sweet bread's quality was not as well accepted as the control sweet bread with the exception of how the bread feels when bitten.
Aktivitas antibakteri sabun transparan dengan penambahan ekstrak kulit nanas [Antibacterial activity of transparent soap with addition of pineapple peel extract] Dewi Fortuna Ayu; Adeline Palma Sari; Yelmira Zalfiatri
Jurnal Teknologi & Industri Hasil Pertanian Vol 27, No 2 (2022): 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.v27i2.118-130

Abstract

The ability of pineapple peel extract to inhibit Staphylococcus aureus thus it can be applied to a transparent soap.  The effect of pineapple peel extract addition in the inhibitory effect on the growth of Staphylococcus aureus bacteria and quality of transparent soap was studied.  The study used a complete randomized design with five treatments and three replications.  The data was statistically analyzed using ANOVA and continued with DNMRT at the level of 5%.  The treatments were different concentrations of pineapple peel extract addition: 0%, 1,5%, 2%, 2,5%, and 3% in the transparent soap.  The result showed that the variations of pineapple peel extract addition in the making of the transparent soap significantly affected antibacterial activity, water content, amount of fatty acids, free alkali, pH, foam stability, and sensory test.  The selected treatment from this study was 3% addition of pineapple peel extract.  Transparent soap from this treatment had 11.47% water content, 35.35% total fatty acid, 0.22% free alkali, 10.07 degree of acidity, 73.30% foam stability, and 26.36 mm antibacterial activity against S. aureus.  The descriptive test showed that the transparent soap had hard texture, dark brown color, pineapple flavor, and rather transparent.
Karakteristik fisikokimia tepung rebung terfermentasi dan pati rebung terfermentasi dari bambu ampel kuning (bambusa vulgaris schrad var. striata) serta potensinya sebagai pengental [Physicochemical characteristics of fermented bamboo shoot flour and fermented bamboo shoot starch from yellow ampel bamboo (Bambusa vulgaris schrad var. striata) and their potential as thickeners] Rohadi Rohadi; Adi Sampurno; Bambang Kunarto
Jurnal Teknologi & Industri Hasil Pertanian Vol 27, No 2 (2022): 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.v27i2.90-98

Abstract

This study aimed to characterize the physical and chemical properties of fermented bamboo shoot flour (TRF) and fermented bamboo shoot starch (PRF) and to test their potential as thickeners. The research was carried out in 4 stages: sample authentication, TRF preparation and characterization, PRF preparation and characterization, and PRF gelling testing at various pH. The results showed that TRF contained 23.92±0.33% insoluble fiber, 6.03±0.10% cellulose, 1.85±0.01% hemicellulose, 15.87±0.10% lignin, and soluble fiber. 2.91±0.03%. PRF had a density of 707 kg/m3, slightly dull color, and reddish brown. TRF cannot be used as a thickener due to it does not form a stable suspension and does not form a gel when heated, but it has potential as an animal feed with a value of acid detergent fiber (ADF) 22.18 and neutral detergent fiber (NDF) 2. 40. Meanwhile, PRF-tapioca has potential as a thickening agent because it formed a stable suspension and formed a gel when heated. Adding 0.5-2.5% PRF to 1%, tapioca suspension produced a gel viscosity of 6.4 – 8.5 cP., similar to 3 g/25 mL modified cassava flour gel formation. 
Pengaruh penambahan kacang merah dan ketan hitam terhadap sifat sensori dan gizi minuman berbasis jamur tiram dan wijen hitam[[The effect of the addition of red beans and black glutinous rice on the sensory and nutritional properties of oyster mushroom and black sesame-based drinks] Anisa Yustiana; Siti Nurdjanah; Samsu Udayana Nurdin; Murhadi Murhadi; Dewi Sartika
Jurnal Teknologi & Industri Hasil Pertanian Vol 27, No 2 (2022): 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.v27i2.99-107

Abstract

One example of a plant-based product is mixed grain-based milk. Mixing various types of grains such as red beans, black glutinous rice, black sesame, and oyster mushrooms is expected to complement the nutritional content and improve the sensory properties of the final product. This research was aimed to determine the effect of the proportion of red beans and black glutinous rice on the mixture of grains and oyster mushrooms on the  sensory quality of mixed grain milk and find the best proportion of red beans and black glutinous rice in the mixture of grains and oyster mushrooms that produce plant-based milk with the best sensory quality. This research was conducted in a Randomized Complete Block Design (RCBD) with a single treatment in the form of a comparison of red beans, and black glutinous rice consisting of 6 formulations with 4 replications. Parameters observed were sensory properties (aroma, taste and aftertaste). The sample with the best sensory properties was further analyzed proximate content and amino acid profile. The results showed that addition of red beans and black glutinous rice to plant-based milk on oyster mushrooms and black sesame affected sensory qualities (taste, aroma, and aftertaste).  The best treatment was the proportion of 60:30 with a taste score of 7.49 (tends to be savory sweet), an aroma score of 7.73 (tends to be pleasant), an aftertaste score of 7.11 (tends to be normal); a moisture content of 85.29%; a protein content of 1.72%;  fat content 0.88%; carbohydrates 11.77%; ash 0.34%; and 61.88 kcal of calories per 100 mL.

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