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Jurnal Teknologi & Industri Hasil Pertanian

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Agriculture, Biological Sciences & Forestry Computer Science & IT Industrial & Manufacturing Engineering

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Articles 277 Documents

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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

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

The Formulation of Corn Tempeh Flour (Zea Mays L.) and Wheat Flour toward Chemical, Physical and Sensory Characteristics of Baked Brownies ayud pratiwi
Jurnal Teknologi & Industri Hasil Pertanian Vol 22, No 2 (2017): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The objective of this research was to obtain different chemical, physical and sensory characteristics of baked brownies from various formulations of corn tempeh flour and wheat flour, and to obtain the formulation of corn tempeh flour and wheat flour which produces brownies with the best chemical, physical and sensory properties. The research was arranged in a Complete Randomized Block Design with six treatments and four replications. The treatments used were A1 (100%: 0%), A2 (90%: 10%), A3 (80%: 20%), A4 (70%: 30%), A5 (60%: 40%) and A6 (50%:50%). The data were analyzed using ANOVA and further tested using Honestly Significance Difference (HSD) at levels 5%. The results showed that the best treatment was on A6 (50% corn tempeh flour : 50% wheat flour) with moisture of 17,14%, ash content of 1,96%, protein content of 8,54%, fat content of 13,60%, carbohydrate content of 58,77%, development degree of 77,83%, the resulted color blackish brown with RGB (Red, Green, Blue) index value with 0,293 of red, 0,240 of green and 0,467 of blue, an aroma score was slightly typical of corn (2,61), a taste score was slightly taste typical of corn (3,02), a texture score was slightly tender (3,21) and an acceptance of overall score was like (3,63). Keywords: brownies baked, corn tempeh flour, wheat

PENGARUH CARA PENGEMASAN, JENIS BAHAN PENGEMAS, DAN LAMA PENYIMPANAN TERHADAP SIFAT KIMIA, MIKROBIOLOGI, DAN ORGANOLEPTIK SATE BANDENG (Chanos chanos) Muhammad Nur
Jurnal Teknologi & Industri Hasil Pertanian Vol 14, No 1 (2009): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Sate bandeng is a perishable product which has a short shelf life time (about 3 day). It is particularly couse by the contamination of the environment. Thus, packaging is need to reduce contamination and retain destruction to prolong the storage time. This research was aimed to determine the best. Packaging technique materials and also maximum storage time so that sate bandeng has chemical, microbial, and organoleptic characteristics which is still consumtable. The result of the research shower that the vacuum packaging with polypropylene was the best treatment with maximum storage time within 6 day with 46,31% of water content; 55,53 mg/100 g of TVN content, total aerobic microbe 2,6x105colony/g, total anaerobic facultative microbe 2,1 x 104colony/g and has rather specific aroma of sate bandeng, compact and hard texture. Meanwhile the total acceptance of the product is rather liked by the panelist. Key words: sate bandeng, vacuum packaging, polypropylene

PENGARUH PERBANDINGAN BUBUK COKLAT DAN TEPUNG KETAN TERHADAP SIFAT KIMIA DAN SENSORI DODOL COKLAT [Effect of the Comparison of Cocoa Powder and Glutinous Rice Flour on the Chemical and Sensory Properties of Chocolate Dodol] Fibra Nurainy; Otik Nawansih; Merry Monika Sitanggang
Jurnal Teknologi & Industri Hasil Pertanian Vol 23, No 1 (2018): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Chocolate dodol is one of food product made from cocoa beans processingtoincrease the economic value. Chocolate dodol processing technology is simple enough to be made in small scale industry (home industry). The research was purposedto obtain a formulation of glutinousriceflour andcocoapowderto getthe best physical, chemical and sensory characteristics of chocolate dodol. The research was designed in a Completely Randomized Block Design in 4 replication. The treatments had 6 levels of comparison of cocoa powder and glutinous rice flour, that were L1 (5%:95%); L2 (10%:90%); L3 (15%:85%); L4 (20%:80%); L5 (25%:75%); L6 (30%:70%%), respectively. Data were analyzed with analysis of variant to find the treatment effects, and the data were further analyzed with Honestly Significant Difference (HSD) test on level of 5% to find the best treatment. The research showed that the best chocolate dodol was made of 25%-30% cocoa powder and 70%-75% glutinous rice flour. The best chocolate dodol had a plastic texture, tasteand flavor of chocolate, dark brown in color, water content of 3,49%-3,86%, fat content of 2,61%-3,00%, protein content of 0,27%, ash content of 0,69% and carbohydrate content of 92,16%.

SIFAT AMILOGRAFI PASTA PATI SUKUN TERMODIFIKASI MENGGUNAKAN SODIUM TRIPOLIFOSFAT Medikasari, Medikasari; Nurdjanah, Siti; Yuliana, Neti; Lintang C S, Naomi
Jurnal Teknologi & Industri Hasil Pertanian Vol 14, No 2 (2009): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Breadfruit (Artocarpus communis) could be used asÂ foodÂ subtitute which currently is quite popular . Breadfruit is generally consumed as snack foodÂ in the form of boiled or fried chips. One effort to widen utilization of breadfruit as a source of food, it can be processed into natural starch as well as modified starch. The objective of this research was to observe the pasting properties of the modified breadfruit starch treated withd fifferent concentration of sodium tripolyphosphate The experiment consisted of four levels of STPP concentrations : control, 1%, 3% and 5% starch (db).Â All tsamples were replicated three times Keywords: breadfruit, sodium tripolyphosphate, pasting properties.

FLAVOR FORMATION IN FRUIT AND VEGETABLES Kustyawati, Maria Erna
Jurnal Teknologi & Industri Hasil Pertanian Vol 13, No 1 (2008): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Flavor is an important sensory aspect of the overall acceptability of food. The sensation of flavor is comprised of aroma, taste, which are most affecting the sensation of flavor, texture and psychological perception. Determination of flavor is most emphasized on the constituents flavor rather than the mechanism and metabolic pathway. However, this paper will have a discussion on the flavor formation in fruit and vegetables. Key words: Flavor, flavor chemistry, flavor formation, aroma, taste.

PENGUJIAN ASAM LEMAK BEBAS DAN AKTIVITAS MIKROBA PADA BMC-MP-ASI BUAH SUKUN DAN KACANG BENGUK SELAMA PENYIMPANAN Wisnu Satyajaya; Sri Setyani; Muhammad Nur
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 1 (2013): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Free fatty acid and microbial activity of weaning food from bread fruit (Atocarpus communis) and surly bean (Mucuna pruriens L) during storage was evaluated in this research. Variables of research were consisted of duration of storage on 2, 4, 6 and 8 weeks and also the using of polyetylene and alumunium foil. The result showed that product has fulfilled the SNI standard with level of : protein 15.42%, fat 6.74%, fiber 3.375%, water 3.63%, ash content 3.576% and carbohydrate 72.25. During storage, free fatty acid (FFA) level and microba increased and had significant effects between two kinds of packaging material where alumunium foil tended to have a better effect than that of polyetylene. Keywords : weaning food, bread fruit, slury bean, storage

STUDI KELAYAKAN AGROINDUSTRI FILLET IKAN NILA (Oreochromis niloticus) DI KABUPATEN MESUJI Masithoh Priyantini; Neti Yuliana; Sri Hidayati
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 1 (2014): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

This study was carried out to examine the feasibility of tilapia’s fillet agroindustry in Mesuji District. A series of analysis including the determination of agroindustry location, feasibility analysis in terms of market, technique and technology, management aspects, as well as the financial aspects, and added value analysis has been done. The results showed that this agroindustry was feasible to be developed in Mesuji District based on significant increasing demand for export every year and great potential of tilapia production as raw material of fillet in Mesuji District. Financially, This fillet industry met all the criteria of feasibility such as NPV value was Rp. 1.601.906.357, break even point was reached on the sale of 34.785 kg, with 2,68 year payback period, IRR was greater than the discount factor of 12.75%, that was 39,85%, and the B/C ratio was 1,12. Based on Hayami Methods, processing of tilapia into fillet gave Rp.10.264 of added value. Keywords : agroindustry, tilapia, fillet, feasibility.

PENGARUH KONSENTRASI GLISEROL DAN TAPIOKA TERHADAP KARAKTERISTIK BIODEGRADABLE FILM BERBASIS AMPAS RUMPUT LAUT Eucheuma cottonii [The effects of glycerol and tapioca concentration on the characteristics of Eucheuma cottonii seaweed dreg-based biodegradabl Zulferiyenni Zulferiyenni; Marniza Marniza; Erli Novida Sari
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 3 (2014): Jurnal Teknologi Industri & Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

This research was aimed to find the appropriate combination of glycerol and tapioca concentration in the production of Eucheuma cottonii seaweed dreg-based biodegradable films. A two factors experiment was arranged in a Complete Randomized Design with three replications. The first factor was three levels of glycerol concentration : 0.25%; 0.5% and 0.75%. The second factor was three levels of tapioca concentration: 5%; 6% and 7%. The data of visual observation, Fourier transform infra red analysis, biodegradability and water vapor permeability were analyzed descriptively. The tensile strength, elongation and solubility of biodegradable films were analyzed using by ANOVA. The homogenity was use barlett test and the aditivity was use Tukey test. The data were continue by HSD test at 5% level of significant. The concentration of glycerol and tapioca significant effects on tensile strength and percent elongation, but not on solubility. The best characteristics of the Eucheuma cottonii seaweed dreg-based biodegradable film was produced from a combination of 0.25% of glycerol and 7% of tapioca concentration. The best biodegradabe film had characteristic of an f 53.92 MPa tensile strength, an 3.647 % elongation, 86.17% solubility, 14 day biodegradability, 6.13 g/(m2/day) water vapor permeability . The addition of glycerol and tapioca concentration in producting of Eucheuma cottonii seaweed dreg-based biodegradable film has caused the film characteristics more plastic and homogeneous. Keywords: Biodegradable film, Fourier transform infra red, percent elongation, seaweed dreg, tensile strength, water vapor permeability

KAJIAN PENGEMBANGAN STRATEGI POTENSIAL INDUSTRI TEPUNG TAPIOKA RAKYAT (ITTARA) DI KABUPATEN LAMPUNG TIMUR [A Study of Potential Strategy Development on Small Scale Tapioca Industry (ITTARA) in East Lampung District] Muhadi Muhadi
Jurnal Teknologi & Industri Hasil Pertanian Vol 22, No 1 (2017): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The objective of this research was to find out the weakness and the strength of ITTARA located in East Lampung, as a basis to develop the potential strategy of ITTARA so that it could be sustainable and economically improved. Analysis methods used were the SWOT analysis (strength, weakness, opportunity, and threat) and Analytical Hierarchy Process (AHP), while the potential strategy concept was adapted from existing ITTARA conditions. The SWOT analysis showed that there was weakness aspect that dominated the strength aspect in internal factor of ITTARA, nevertheles there was opportunity from external factor that could be optimized. These strategies should be developed were diversifying final product, conducting side business of by product, and improving technology use, as well as efficiency of production cost. These business strategy improvements were then analyzed using AHP to choose one strategy by using criteria of market potential, production cost, product added value, technology and competitor. The result showed the most potential to be developed was improving tehcnology use by conducting the two times milling tapioca production. Keywords: AHP, ITTARA, SWOT analysis, two times milling

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