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Articles 277 Documents

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PENGARUH NISBAH TOTAL ETANOL – PKO DAN WAKTU REAKSI TERHADAP RENDEMEN DAN AKTIVITAS ANTIBAKTERI PRODUK ETANOLISIS MINYAK INTI SAWIT (PKO) Mairisa Lestari; Murhadi Murhadi
Jurnal Teknologi & Industri Hasil Pertanian Vol 13, No 2 (2008): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The purposes of this work were to find the effects of ethanol-PKO ratio and reaction time on the yield and antibacterial activities of palm kernel oil ethanolysis products. The treatments were ratios of ethanolyisis mediums and duration of agitation. The medium treatments were ethanol 96% (NaOH 1%; w/w of oil) solution and PKO at ratio of 0,4; 0,7; 1,0; 1,3 and 1,6 (v/w) and the duration of agitation on a shaker at 300 rpm for 4, 6, 8, and 10 minutes. Antibacterial activities were tested using Staphylococcus aureus and Escherichia coli. The results showed ethanol-PKO ratio at 1,6 (v/w) effectively increased the yield of ethanolysis products for 4 up to 10 min, while the treatments at ratio of 0,4; 0,7; 1,0 (v/w) did not affect significantly, and at ratio of 1,3 (v/w) was optimum for 4 min. Ethanolysis products and their fractions for all treatments had antibacterial activities toward two bacteria (E. coli and S. aureus) with the average diameter of zone inhibition was 5,38 mm/15 mg. The optimum ethanol-PKO ratio and time of reaction were 1,3 (v/w) and 10 minutes to produce ethanolysis products, primarily for fraction 1 (uper layer after fractionation). Keywords: Antibacterial activities, ethanolysis, Palm Kernel Oil

PREDIKSI KADAR PATI UBI KAYU (Manihot esculenta) PADA BERBAGAI UMUR PANEN MENGGUNAKAN PENETROMETER Siti Nurdjanah; Susilawati Susilawati; Maya Ratna Sabatini
Jurnal Teknologi & Industri Hasil Pertanian Vol 12, No 2 (2007): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Over the years, determination of starch content by the buyers on the field is performed based on the difference between cassava’s weight on the air and that of in the water, then counted based on the formula designed by International Starch Institute (ISI). This method has been proven to be highly correlated with the starch content determined chemically such as acid hydrolysis. However, this method is less practical due to the need of a large amount of water which is rarely found on cassava plantation. The aims of this study were : 1) to find alternative way to measure cassava’s starch content on the field using penetrometer, 2) to find correlation between starch content measurement using penetrometer and weighing method as described by ISI; correlation between hardness measured using penetrometer and acid hydrolysis. The experiment was arranged as a single treatment harvesting period consisted of 7, 8, 9 and 10 month in a complete randomized design with three replications. Data were analyzed using linier regression to find correlation between hardness and starch content analyzed using acid hydrolysis ; correlation between starch yield and starch content analyzed using acid hydrolysis; correlation of starch content analyzed using acid hydrolysis and that of using ISI method. The result shows that there is a high positive correlation between cassava’s hardness using penetrometer and cassava’s starch content using acid hydrolysis method. This implies that penetrometer is a potential tool for predicting cassava’s starch content. Keywords : cassava, penetrometer, hardness, starch content

PENGARUH JENIS KEDELAI DAN JUMLAH AIR TERHADAP SIFAT FISIK, ORGANOLEPTIK DAN KIMIA SUSU KEDELAI Dwi Eva Nirmagustina; Hertini Rani
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 2 (2013): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Soybean milk, a highly nutritious drink especially in protein content, is made from soybean. Some of the benefits of soybean milk are relatively low price , suitable to be consumed by people with lactose intolerant and for people with diabetes mellitus, favored by children, and easy to manufacture. Soybean milk quality is determined by the type of soybeans and the amount of water used to dilute. The research objective was to determine the influence of the type of soybeans (Edamame var. Ryoko, Import, and Local var. Willis) and the amount of water (8, 10, 12 parts) on physical, sensory, and chemical characteristic of soybean milk. The study was conducted in a complete randomized block design with three replicatations, and replication used as a group. The data were analyzed using analysis of variance to determine various error estimators and further tested using Duncan's test find whether there is a difference between treatments. The result showed that viscosity of soybean milk did not influence by the type of soybean but it is influenced by the amount of water. The interaction between the type of soybeans and the amount of water did not affect the organoleptic properties (color, aroma, and taste) of soybean milk. Keywords: milk, soybean, sensory properties, water dilution.

SIFAT SENSORY BISKUIT BERBAHAN BAKU TEPUNG JAGUNG TERNIKSTAMALSASI DAN TERIGU Siti Nurdjanah; Sussi Astuti; Nanti Musita; Tri Febriyaningsih
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 2 (2014): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The objective of this research was to find the the best ratio between nixtamalized corn flour and wheat flour to produce biscuits with the best sensory properties. The experiment was a single factor, arranged in a complete randomized block design with five replications. The the treatment was the formulation nixtamalized of corn flour and wheat flour, consisted of 5 levels: 100:0 (F1), 90:10 (F2), 80:20 (F3), 70:30 (F4), and 60:40 (F5). The data were analyzed using ANOVA and further tested with LSD at 5% level of significance. The results showed that the proportion of nixtamalized corn flour and wheat flour significanly influenced the flavor, color, texture, and overall acceptance of biscuits. The best treatment was found biscuits in the produced from 100% nixtamalized corn flour (F1) with flavor score of 3.67 (typical corn), color score of 4.30 (yellow), texture score of 3.94 (compact), and overall acceptance score at 3:58 (like). These results indicated that nixtamalized corn flour could be used to replace 100% of wheat flour in the manufacture of biscuits. Keywords: biscuits, nixtamalized corn flour

SUBSTITUSI TEPUNG TEMPE JAGUNG PADA PEMBUATAN MIE BASAH [Substitution of Corn Tempe Flour on Wet Noodle] Sri Setyani; Sussi Astuti; Florentina Florentina
Jurnal Teknologi & Industri Hasil Pertanian Vol 22, No 1 (2017): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The purpose of this research was to find the best formulation of corn tempe flour and wheat flour to produce chemically, physicochemically and organoleptically acceptable sweet noodle. The formulation consisted of 4 levels ratio of 100% corn tempe flour and wheat flour L1 (10:90), L2 (20:80), L3 (30:70), L4 (40:60) w/w with 6 replications. The experiment was arranged in Complete Randomized Block Design (CRBD). Data were analyzed by using analysis of variance, further were tested by using the Least Significant Difference (LSD) test in 5% level of significance. The result showed that the best formula was L3 treatment (30% corn tempe flour and 70% wheat flour). The characteristic of this noodle were 23.31% moisture content, 1.55% ash, 8.50% fat, 9.11% protein, 57,2% carbohydrate, 9.85% cooking loss, and 13.50 %water absorption. The wet noodle score sensory of texture was 2,88 (rather chewy), taste’s and aroma score was 3.05 (typical corn), and the overall of acceptance was 2.93 (like).Keywords: chemical-physicochemical and organoleptic characteristics, corn tempe flour, wet noodle,wheat.

FORMULASI TEPUNG JAGUNG (Zea corn L.) TERFERMENTASI DAN TEPUNG TERIGU TERHADAP SIFAT KIMIA, FISIKOKIMIA DAN SENSORI ROTI MANIS [Formulation of Fermented Corn (Zea corn L.) Flour and Wheat Flour on The Chemical, Physicochemical and Sensory Properties of Sweet Bread] Setyani, Sri; Yuliana, Neti; Maesari, Siti
Jurnal Teknologi & Industri Hasil Pertanian Vol 21, No 2 (2016): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The purpose of this research was to find the best formulation ofÂ fermented corn flour and wheat flour to produceÂ chemically, physicochemically and organoleptically acceptable sweet breads.Â The formulationÂ consisted of 6 levels ratio of 100% corn tempe flour and wheat flour: L1 (0%: 100%); L2 (5%: 95%); L3 (10%: 90%); L4 (15%: 85%); L5 (20%: 80%); and L6 (25%: 75%) w/w with 4 replications. The experiment was Â Â arranged in a Complete Randomized Block Design (CRBD).Â Data were analysed using analysis of variance, further were tested by using Honestly Significant Difference (HSD) test in 5% level of significance. Â Â The results showed that the addition of fermented corm increased sweet breadâs levels of ash, fat, flavor and aroma values.Â While the moisture and protein contents, doughâs volume, color, texture as well as overall acceptance values decreased.Â The best formula was obtainedÂ from Â L2 (5% fermented corn : 95% wheat flour) whith the characteristics of Â 24.41% Â muoisture, 1,55% ash, 10.66% fat, 17.397% protein contents, and 65.5% Â development of dough volume. The sweet breads Â score of texture was Â 3.09 (soft), taste and aroma score was 3.02 (rather typical corn), color score was 2.05 (yellowish brown), and the overall acceptance Â score was Â 3.43 (like).Keywords :Â Â fermented corn,Â flour, sweet bread, wheat

THE EVALUATION OF CHEMICAL AND SENSORY PROPERTIES OF SOYBEAN-CORN TEMPEH FERMENTED WITH VARIOUS RAPRIMA YEAST CONCENTRATION AND VARIOUS FORMULATION yana, Eli
Jurnal Teknologi & Industri Hasil Pertanian Vol 22, No 2 (2017): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The purposes of research were to obtain the changes of chemical and sensory properties due to differences in yeast concentration and defferent of formulatation, the best of yeast concentration and formulation soybean-corn that produced the soybean-corn tempeh with the best chemical and sensory properties. Â The factorial experiment was arranged in a Complete Randomized Block Design (CRBD) with two factors and 3 replications. Â The first factor was formulation of soybean:corn P1 (90%:10%); P2 (80%:20%); P3(70%:30%); and P4 (60%:40%) w/w and the second factor was the yeast concentration with three levels; 0,5%; 1% ; and 1,5% w/w. Â The data were analyzed using ANOVA and further tested using Orthogonal Polynomials at levels of 5%. Â The results showed that the higher concentration of yeast on the soybean-corn tempeh increased the level of pH, ash content, protein content, and crude fiber soybean-corn tempeh. Â The higher concentration of corn added in the formulation has caused the increased of the moisture and flavor but decrease in the fat soybean-corn tempeh.Â The best treatment was found in yeast concentration 1,5% and formulation of soybean-corn 60%:40%. Â The tempeh recieved sensory test score of 3,37 compactness (rather compact), 3,13 for color (rather yellowish white), 3,82 for aroma (typical tempeh soybean-corn), and for acceptance of the overall 3,32 (rather like), pH was 4,62-5,10, moisture of 70,54%, ash content of 1,36%, the fat content of 11,11%, protein of 12,72 and crude fiber of 8,46%.Â Key words: Raprima, soybean-corn tempeh, yeastÂ

PROFIL KOMPOSISI DAN SIFAT FUNGSIONAL SERAT PANGAN DARI AMPAS EXTRAKSI PATI BEBERAPA JENIS UMBI Nurdjanah, Siti; Elfira, Winny
Jurnal Teknologi & Industri Hasil Pertanian Vol 14, No 1 (2009): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Indogeneous tubers such as cassava, arrow root danÂ colocasia yamÂ are widely grown in the tropics.Â Some of the tubers are waste of starch raw material, which leaves some starch residue.Â To date, although this residue contains appreciable amount of dietary fiber, research on this area has not been intensely investigated. The aims of this research were to investigate the composition and the functional properties of dietary from cassava, arrow root and colocasia yam.Â The results showed that starch residue from cassava, arrow root and colocasia yam contains dietary fiber components such as pectin, hemicellulose, and cellulose around 5-12%, 9-12%, 6-19% respectively.Â The hemicellulose of the starch residues has water uptake and oil uptake around 30-40% and 14-23%.Â The results show that the starch residue from cassava, arrow root and colocasia yam have the potential to be developed as dietary fiber. Keywords: arrow root, cassava, colocasia, dietary fiber

PENENTUAN BAHAN KERING BUAH SAWO SECARA TIDAK MERUSAK MENGGUNAKAN NIR SPECTROSCOPY Suhandy, Diding
Jurnal Teknologi & Industri Hasil Pertanian Vol 13, No 2 (2008): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

This work was conducted to develop a new measuring system for nondestructive dry matter prediction in sawo fruit using short wavelength near infrared (SW-NIR) spectroscopy. In this research, a number of 100 sawo fruits were used as samples. Spectra were acquired using a portable spectrometer (VIS-NIR USB4000, The Ocean Optics, USA) with 100 ms integration time and 50 scans for number of scanning. Dry matter was measured using oven drying. The calibration and validation model was developed using the partial least squares (PLS) regression method. The result showed that the best calibration model could be developed for original spectra in the wavelength range ofÂ 700-990 nm with F= 8, r = 0.92, SEC = 0.68 andÂ SEP = 0.86. Keywords:Â Â Absorbance mode, dry matter, nondestructive method, sawo fruit, SW-NIR spectroscopy.

KAJIAN PRODUKSI MINUMAN CAMPURAN SARI WORTEL DENGAN BERBAGAI BUAH Triastuti, Ikrar; Nurainy, Fibra; Nawansih, Otik
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 fruit Â to be mixed with carrot juice, to determine the formulation of carrot and the chosen fruit that give Â the best mixed juice, and to elucidate the physical and chemical characteristics of the chosen juiceÂ stored at 10Â°C for 6 days. The fruits to be chosen were pineapple, orange, red guava, mango, passion fruit. The formulations 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 mixed with carrot Â was soursop. Selected formula that gave the best sensory properties was 80% carrot : 20% soursop.Â This mixed juiceÂ had scores for aroma, taste, color, and overall acceptance of 3 (like slightly), 3.600 (like), and 3.240 (like slightly) . During Â 6- days of cold storage there was a slight decrease in vitamin C, total soluble solid, and cloud stability, but there was a slight increase in pH. Keywords: carrot, cloud stability, mixed juice, soursoup

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