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Jurnal Teknologi & Industri Hasil Pertanian

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KARAKTERISTIK BISKUIT COKLAT DARI CAMPURAN TEPUNG PISANG BATU (Musa balbisiana colla) DAN TEPUNG TERIGU PADABERBAGAI TINGKAT SUBSTITUSI Siti Nurdjanah; Nanti Musita; Dwi Indriani
Jurnal Teknologi & Industri Hasil Pertanian Vol 16, No 1 (2011): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The use of wheat flour as a main ingredient in processed food products in Indonesia will increase the dependence of wheat flour import. This can be reducedpartly by using local foodsource such as balbisiana banana (pisang batu). The purpose of this research was to obtain formulation of balbisiana banana flour and wheat flour to produce biscuit with the best organoleptic propeties. The experiment was arranged in a Random Complete Block Design (RCBD) , non factorial with three replications. The single factor used was the formulation of balbisiana banana flour and wheat, consisted of six levels 90:10 (F1), 85:15 (F2), 80:20 (F3), 75:25 (F4), 70:30 (F5) dan 65 : 35 (F6). The data were analyzed using Barlett test to find homogenity, furthermore the Tuckey test was used to test the additivity, and then tested using ANOVA. The mean separation was further analysis using Honest Significant Difference test (HSD) at 5% level of significance. The results showed that the substitution of wheat ffour with balbisiana banana flour had significant effect on color, texture, overall acceptance and commercial potential, but i had no significant effect on the taste. The best biscuit was found in F2 treatment (85% balbisiana banana flour : 15% wheat flour) with the criteria: water , ash, fat, protein, and , carbohydrate contents were 1,4%, 2,6%, f 20,7%, 5,7%, 69,6% respectively. The glycemic index (GI) , total dietary fiber and total phenol were 21,1%, 32,3% and 2,8 ppm.

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 biodegradable films 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v19i3.%p

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

SENSORI PIKEL UBIJALAR UNGU (Ipomoea batatas L.) YANG DIFERMENTASI SPONTAN PADA BERBAGAI TINGKAT KONSENTRASI GARAM Neti Yuliana; Siti Nurdjanah
Jurnal Teknologi & Industri Hasil Pertanian Vol 14, No 2 (2009): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

This research was aimed to determine the sensory properties of purple sweet potato pickles which was spontaneously fermented for12 days at various salt concentrations (1%, 2%, 3%, 4%, 5% and 6%). The results showed that the increase of salt concentrations from 1% to 6% significantly increased sensory acceptability of purple sweet potato pickles. The best sensory properties were obtained from pickle with salt concentrations of 5% - 6%. The score of the color approaching 5 (somewhat like, and described as pink). The score of the texture was close to 3 (somewhat like, and described as hard). The score of the taste close to 4 (moderate, and described as salty). The score of the aroma close to 4 (moderate, and described as slightly acid to acid. The score of the overall acceptance was close to 4 (moderate). Keywords : pickles, purple sweet potato

KARAKTERISTIK FUNGSIONAL POLISAKARIDA PEMBENTUK GEL DAUN CINCAU HIJAU (Premna Oblongifolia Merr.) Samsu Udayana Nurdin; Suharyono A.S Suharyono A.S; Samsul Rizal
Jurnal Teknologi & Industri Hasil Pertanian Vol 13, No 1 (2008): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The effect of citric acid concentration on functional characteristics of polysaccharide forming gel (PFG) of green cincau leaves (Premna Oblongifolia Merr.) were evaluated. PFG of green cincau leaves were extracted through the use of citric acid (0,0%, 0,1%, 0,2%, 0,3%, 0,4%, and 0,5% w/v) solution, precipitated using ethanol, and followed by drying of the extracts. The results showed that increasing of citric acid levels reduced the viscosity, water holding capacity, and bulking capacity of the PFGs. Oil holding capacity and water solubility were not affected by citric acid addition. The addition of 0.0% citric acid produced the highest viscosity, water holding capacity, and bulking capacity suggesting possible uses of the extract as dietary fibre with good laxative effect. Key Words: Green cincau leaves, functional characteristic, dietary fibre.

PENGARUH KONSENTRASI GARAM TERHADAP WARNA, TOTAL ASAM DAN TOTAL BAKTERI ASAM LAKTAT PIKEL UBI JALAR UNGU (Ipomoea batatas var Ayamurasaki) SELAMA FERMENTASI Setiawan Setiawan; Neti Yuliana; Sri Setyani
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 1 (2013): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The objective of this research was to investigate the influence of salt concentration during fermentation towards color stability of purple swee tpotato pickle. This experiment was arranged as a factorial design in completely randomized group design with two factors and three replications. The first factor was salt concentration (G) consisted of four levels: 3%, 6%, 9%, and 12%. The second factor was the fermentation duration (H) consisted of five levels; 0, 3, 6, 9, and 12 days. Data were analyzed using ANOVA further tested using polynomial orthogonal test at 1% and 5% level of significance. The results showed that the salt concentration and fermentation duration influenced total acid, pH and color stability. The best product was resulted from treatment of 3% salt concentration and 12 days fermentation duration with the characteristic as follows: total lactate acid bacteria (0.3 x 104 colony/mL), 1.6% total acid and the stable color score 4 (pink). Keywords: fermentation, pickle, purple sweet potato, salt

PENGENALAN PENGOLAHAN SUSU KAMBING DI KECAMATAN SUKADANA KABUPATEN LAMPUNG TIMUR [Introduction of Goat Milk Processing in Sub-district of Sukadana, District of East Lampung of the Lampung Province] Ratna Wylis; Novilia Santri; Robet Asnawi
Jurnal Teknologi & Industri Hasil Pertanian Vol 23, No 1 (2018): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Milk is easily damaged when handling is poor, so it has a relatively short shelf life. To handle the excess milk production, the most appropriate step is to preserve milk to extend the shelf life through processing, and at the community level the consumption of processed milk is higher than the consumption of fresh milk. This research was conducted in Muara Jaya Village, Sukadana District, East Lampung Regency, from June to August 2016 with Mentari’s women farmer group as cooperator. The types of processed goat milk introduced are goat’s milk with spice flavoured, goat's milk ice cream with strawberry tasted, goat's milk ice cream with kweni tasted, and goat's milk caramel candy. The products of goat’s milk are tested on consumer preference and its counted breakeven price for each kind of product, so it is known how much the price of kind of processed goat’s milk if it want to commercialized. Observation parameters included, proximate analysis for fresh goat’s milk, consumer acceptance rate and break even price of each kind of product. Observation of consumer acceptance level is done by using hedonic scale (scale 1-5) from 20 panelists and breakeven price is calculated by comparing total production cost with yield produced. The collected data were analyzed statistically and if there was difference of the mean value was continued with DMRT test at 5% level. The results showed that the development of goat’s milk preparation is very pospective because goat’s milk has high protein content and low fat content so good for health; Processed goat’s milk produced introduced by the consumer, with a mean score> 3; The result of break even analysis shows that goat milk processing has prospect to be developed, because the price of its break even point is still reached by consumer that is: Rp.45.500, -/ liter goat’s milk spice flavoured; Rp. 61.267/liter goat's milk ice cream strawberry tasted, Rp.55.933, -/ liter goat's milk ice cream kweni tasted, and Rp. 1.479 /goat's milk caramel candy.

KAJIAN DELIGNIFIKASI PULP FORMACELL DARI TANDAN KOSONG KELAPA SAWIT MENGGUNAKAN HIDROGEN PEROKSIDA (H2O2) DALAM MEDIA ASAM ASETAT Ahmad Sapta Zuidar; Sri Hidayati; Rafma Junita Ariana Pulungan
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 2 (2014): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The waste of palm oil industry that can be used as raw materials for pulp making industry is palm oil empty fruit bunches. The common method used in the pulp production process is Formacell. However, formacell process produced dark pulp because of high lignin content. Therefore it needs further process called delignification. This process utilized H2O2 in acetic acid media to improve pulp qualities. The aim of this research was to determine the effect of different concentrations of H2O2 in acetic acid media on the characteristics of pulp formacell from palm oil empty fruit bunches. The experiment was arranged in a Complete Randomized Block Design with a single treatment and 3 replications. The treatment was nine levels of H2O2 concentration ( 0%, 3%, 6%, 9%, 12%, 15%, 18%, 21%, 24%) in acetic acid media at a temperature of 85oC for 3 hours. The data homogenity and additivity were analyzed using Berlett and Tuckey Tests, then they were analyze for ANOVA to see any difference in the data and then tested further using Ortogonal Polinomial. The results showed that the concentration of H2O2 in acetic acid media had significant effect on yield, cellulose, hemicellulose, lignin, and color of pulp from palm-oil empty fruit bunches. The result of ortogonal polynomial test showed the increase in concentrations of H2O2 in acetic acid media linearly decreased yield and hemicellulose, linearly increased organoleptic color score, quadratically decreased lignin content , and quadratically increased cellulose until concentration 50% of H2O2 in15% acetic acid media, beyond that, the cellulose content decreased. The best results showed that 50% of H2O2 in 15% of acetic acid media cooked for 3 hours gave the best pulp. This pulp contained cellulose, hemicelluloses and lignin of 84.494% 6.319% and 5.691% . The yield was 84.85%, and the average organoleptic score for color was 4. Keywords: acetic acid, delignification, formacell pulp, H2O2, oil palm empty fruit bunches

ANALISIS PERILAKU MAHASISWA DALAM PROSES KEPUTUSAN PEMBELIAN PRODUK PANGAN HALAL: Studi Kasus Mahasiswa Universitas Lampung [The Student’s Behavior Analysis in The Buying Process for Halal Food Products: Case Study of The University Lampung] Andi Antonika; azhari rangga; Fibra Nurainy
Jurnal Teknologi & Industri Hasil Pertanian Vol 20, No 2 (2015): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

This research was aimed to analyze student’s behavior and dominant factors in the buying decision for halal food product. The research was conducted by survey method using quisioner to 100 responden. The data were analyzed using descriptive analysis and factor analysis using a Kaiser Meyer Olkin (KMO) method and principal component analysis. The research showed stages in decisions process to purchase of halal food product were need assesment (hunger 30% and life style 30%), information retrieval (directly see 41% and meeting religion 19,9%), alternative evaluation (looking the expiration date 34% and not consume food comes from pork 29%), the purchase decision (always see halal label 85% and not so buy without halal label 51%) and post purchase of food product halal (uncertain eat at canteen college 54% and need to be given a halal certificate any campus canteen 93%). The result of factor analysis showed that there were four factors which affecting the decision. These factors were product’s attributes (product label, making process ingredient and production date); internal factor (income, motivation and lifestyle); religion/culture (halal label and certificate) and the external factor (seller, place and price)Keyword : behavior, halal food, purchasing and student

KAJIAN PRODUKSI MINUMAN CAMPURAN SARI WORTEL DENGAN BERBAGAI BUAH Ikrar Triastuti; Fibra Nurainy; Otik Nawansih
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 2 (2013): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

This research was aimed to find the most preferred fruitto be mixed with carrot juice, to determine the formulation ofcarrot and the chosen fruit that give the best mixed juice, andto elucidate the physical and chemical characteristics of thechosen juice stored at 10°C for 6 days. The fruits to be chosenwere pineapple, orange, red guava, mango, passion fruit. Theformulations carrot and the chosen fruit used were 50%: 50%,60%: 40%, 70%: 30%, 80%: 20%, 90%, 10%, and 100%: 0%.The results showed that the most preferred fruit to be mixedwith carrot was soursop. Selected formula that gave the bestsensory properties was 80% carrot : 20% soursop. This mixedjuice had scores for aroma, taste, color, and overall acceptanceof 3 (like slightly), 3.600 (like), and 3.240 (like slightly) .During 6- days of cold storage there was a slight decrease invitamin C, total soluble solid, and cloud stability, but there wasa slight increase in pH.Keywords: carrot, cloud stability, mixed juice, soursoup

KAJIAN KANDUNGAN DAN KARAKTERISIK PATI RESISTEN DARI BERBAGAI VARIETAS PISANG Musita, Nanti
Jurnal Teknologi & Industri Hasil Pertanian Vol 14, No 1 (2009): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Banana production in Indonesia at this time is about 50 % from total production in Asia.In addition. It also has the immeasurable banana types. Banana represents a potential source dietary fibre. Dietary fibre including resistant starch has a very good contribution in keeping health. Eleven banana types werenused in this experiment, they were banana of ambon, batu, janten, kapas, kepok manado, kepok kuning, muli, nangka, raja bulu, raja sereh, and tanduk.Â The results indicate that (1) The starch yield and Â resistant starch banana of ambon were 8,58 % and 29,37 %, batu were 0,87 % and 39,35 %, janten were Â 3,95 % and 26,17 %, kapas were 5,08 % and 26,55 %, kepok kuning were 22,01 % and Â 27,70 %, kepok manado were 12,24 % and 27,21 %, muli were 6,62 % and 26,42 %, nangka were 3,12 % and 26,28 %, raja bulu were 24,12 % and 30,66 %, raja sereh were 2,32 % and 25,63 %, and tanduk were 2,07 % and 29,60 %, (2) Water absorpsion and swelling power banana of ambon were 1,44 ml/g and 2,53 g/g), batu were 0,80 ml/g and 1,76 g/g, kepok kuning were 1,49 ml/g and 2,58 g/g, raja bulu were 0,89 ml/g and 2,11 g/g, and tanduk were 1,32 ml/g and 2,23 g/g. It was also observed that the resistant starch was type 2 resistant starch. Keywords:Â Resistant starch, banana, swelling power

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