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EVALUASI MUTU DAN ANALISIS USAHA SUSU KEDELAI (Glicine max L. Merr) KEMASAN PLASTIK DI BANDAR LAMPUNG Prayuga, Nur; Hanum, Tirza; Rangga, Azhari
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 1 (2014): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The purposes of this study were to determine the quality diversity of plastic- packed Â soy milk sold in Bandar Lampung, and business analysis of production of soy milk plastic package.Â The data of soy milk quality were collected from 8 vendors and 6 producers which determined using purposive sampling method.Â The data were tested using ANOVA and continued tested using Duncan multiple range test.Â The business analysis were discussed descriptively.Â The results showed that the quality of soy milk packed in a plastic bag sold by different vendors were significantly different. The Â protein contents ranged from 0,78 â 2,58% w/w; pHÂ 6,32 â 6,78; total solid 10,10 â 15,98% w/w, and total microbial content Â 5,07 â 5,70 log CFU/ml. The colors ranging from yellowish white â brownish white; the overall acceptance ranged from neutral âlike; taste ranged from less sweet â sweet, and Â the flavor of soy milk samples were not different which wasÂ described asÂ as slightly unpleasant.Â The business analysis of soy milk packed in a plastic bag which had Â NPV = Rp 40.079.472,73; B/C = 1,38; IRR = 485,72%; Pb = 0,21; BEP of fix cost = 711,74; and Production of BEP = 114, showed that the businesses are profitable and proper to be developed (NPV > 0, B/C ratio > 1, IRR > discount factor 11.00%, payback period < the economic period (4 years), fix cost > BEP of fix cost, and total production > production of BEP). Keywords : business analysis, milk, quality evaluation, soybean

PENGARUH PENAMBAHAN UBI JALAR UNGU TERHADAP SIFAT ORGANOLEPTIK ES KRIM SUSU KAMBING PERANAKAN ETAWA [The Influence of Purple Sweet Potato Increment og Organoleptic Characteristic of Goat Milk Ice Cream of Etawa Generation] Susilawati, Susilawati; Nurainy, Fibra; Nugraha, Aditya Wahyu
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 3 (2014): Jurnal Teknologi Industri & Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Goat milk is perishable foodstuffs and has Â low shelf life. One way to preserve it is process goat milk into ice cream. This is usefulforreducingthe damagenutritiongoat milk. Purple sweet potatoes which contain some anthosianin can be added to inprove the texture. However, the amount of purple sweet potatoÂ added will affect the texture and body of icecream.Â Therfore this research is needed. This research was purposed to find concentration of purple sweet potato that will produce the best ice cream especially on organoleptic characteristic. The experiment was arranged in Â Latin Square design in single factor that consist of 5 levelsÂ concentrations of purple sweet potato paste. There were 0% (reference), 10%, 20%, 30%, and 40% (b/b) with 5 replications. Data were analyzed using analysis of variance . further tested using the HSD Test in 5% level of signiificance. The The results showed that addition of Â 30% Â sweet potato paste produced the best quality of goat milk ice cream of Etawa . The score of aroma was 3,5 (not specific goat milk), the tasteâs score was 3,47 (sweet), colorâs score was 2,8 (rather purple), textureâs score was 3,5 (soft), and the overallÂ of acceptance was 3,203 (rather like). This ice cream contained water, protein, fat, ash, crude fiber, and total carbohidrate as amuch as 66,98%, protein was 5,5%, 11,86%, 1,34%, 0,3% and 14,2%. Keywords : goat milk, ice cream, purple sweet potato

PENGARUH PERLAKUAN AWAL BASA DAN ASAM TERHADAP KADAR GULA REDUKSI TANDAN KOSONGKELAPA SAWIT [The effect of alkali and acid pretreatment on reduced sugar of empty palm fruit bunches] Sutikno Sutikno; Marniza Marniza; Meri Fitri Yanti
Jurnal Teknologi & Industri Hasil Pertanian Vol 20, No 1 (2015): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The objective of this research was to obtain the best treatment on empty palm fruit bunch (EPFB) to produce reduced sugar. Two treatments were applied on the EPFB. The first treatment was EPFB submersion into 0 M and 0.50 M NaOH solution at a temperature of121oC for 15minutes and the second treatment was sulfuricacid concentration. After drying and grinding, 1.5 g EPFB was put into 100 mL Erlemeyer flash, added with 30 mL 1.0 M NaOH solution, and then heated at a temperature of 121oC for 15 minutes. The solution was filtered and the residue was hydrolyzed with H2SO4 solution. The residue as well as 1.5 g EPFB without treating with NaOH was hydrolyzed with 15 mL H2SO4 at concentrations of 0, 0.05, 0.10, 0.20, and 0.30 M at a temperature of 121oC for 15 minutes. After filtering the solution, the EPFB were analyzed to determine their reduced sugar contents. Reduced sugar contents of the EPFB ranged from 0.07 to 8.36 mg/100 mL. The best treatment in this research was submersion EPFB samples in 1.0 M NaOH solution and then hydrolysis with 0.05 M H2SO4 at a temperature of 121oC for 15 minutes. The treatment resulted in 8.36 mg reduced sugar /100mL. Keywords: Empty Palm Fruit Bunches, reduced sugar, lignocelluloses, sulfuric acid, NaOH

EFEK PENAMBAHAN ANTIOKSIDAN TERHADAP SIFAT SENSORI DAN LAMA SIMPAN ROTI TAWAR YANG DIFORTIFIKASI DENGAN MINYAK IKAN [The Effect of Addition of Antioxidant to Sensory Characteristic and Shelf Life of Bread Fortified by Fish Oil] Sugiharto, Ribut; Koesoemawardhani, Dyah; Apriyani, Tias
Jurnal Teknologi & Industri Hasil Pertanian Vol 21, No 2 (2016): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

White bread is the kind of food which contains high carbohydrates content, but it does not have omega-3 fatty acids. Â The composition of omega-3 fatty acids can be increased by fortification with fish oil, as a source of omega-3 fatty acids.Â However, the fish oil is very susceptible to oxidation, which causes changes in aroma and flavor, as well as affect the shelf life of the bread.Â Therefore, addition of antioxidants into white bread fortified with fish oil is needed to maintain the sensory properties and extend the shelf life of the bread.Â This study aimed to get the right combination of adding antioxidants to maintain the sensory properties and extend the shelf life of the white bread fortified with fish oil.Â The research was arranged in Randomized Block Design Complete (RBDC) with two factors, that were combination of ascorbic acid and BHA (0% and 0,02% w/w; 0,005% w/w and 0,015% w/w; 0,01% w/w and 0,001% w/w; 0,0015% w/w and 0,005 w/w; and 0,02% w/w and 0, respectivelly), and storage time (0, 3, and 6 days).Â All the data from the experiment were analyzed by Bartlett Test for equality of variance and Tukey Test for data additivity.Â The data were analyzed by Analyzed of Variant to get the error variance estimators and differences between treatments.Â The data were analyzed further by LSD Test to determine the best treatment.Â The result showed that addition of the 0,010% w/w of ascorbic acid and 0,010% w/w of BHA into fortified bread produced the bread that had the best organoleptic properties and the lowest peroxide value.Â Additionally, such treatment produced the bread thatÂ could be stored for 3 days without changing its organoleptic properties significantly.Key words:Â fish oil, fortification, omega-3, white bread.

KELAYAKAN AGROINDUSTRI KOPI LUWAK DI KABUPATEN LAMPUNG BARAT Febrianti, Febrianti; Utomo, Tanto Pratondo; Nugraha, Adia
Jurnal Teknologi & Industri Hasil Pertanian Vol 16, No 1 (2011): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

West Lampung is one of coffee production center in Lampung. Some farmers have began to ferment their coffee beanÂ biologically using Luwak .This project was aimed to study whether the establishment of â€˜Luwakâ€™ coffee industryÂ at West Lampung will bring benefit to farmers. The result of the study shows that the market for â€˜LUWAKâ€™ coffee is very potential because the plantation/production area at West Lampung is widely available. By using CAMCE China technology it can be estimated that the total productionÂ of 3200 kg per year will be achieved.Â CAMCE was chosen because it uses latest technology, needs lower investing cost in equipment , and offers a complete factory construction. In addition there are plenty of human resources available to be involved in establishing this industry.

PENGARUH KONSENTRASI PENAMBAHAN TEPUNG TEMPE TERHADAP KARAKTERISTIK TORTILLA LABU KUNING (The Effect of Tempe Flour Addition Concentration on Pumpkin Tortilla Characteristics) Syafutri, Merynda Indriyani; Lidiasari, Eka
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

The objective of this research was to observe the physical and chemical characteristics of pumpkin tortilla with tempe flour addition. The experiment was designed using non Factorial Randomized Design with six treatments and each treatment was replicated three times.Â The treatments were 5%, 10%, 15%, 20%, 25% and 30% addition of tempe flour per 90 g of tapioca. Texture, moisture content, ash content, and protein content were analyzed.Â The results showed that the addition of tempe flour had significant effect on protein content. Pumpkin tortilla with tempe flour addition had 830.70 mm/s to 1316 mm/s of texture, 3.97% to 4.92% of moisture content, 1.22% to 1.48% of ash content, and 8.96% to 13.22% of protein content. Key words : pumpkin, tempe flour, tortilla

PENGARUH PENAMBAHAN EKSTRAK CINCAU POHON (Premna oblongifolia Merr.) PADA PAKAN TERHADAP KANDUNGAN BAKTERI ASAM LAKTAT DIGESTA DAN EFEK LAKSATIFNYA PADA TIKUS PERCOBAAN Murhadi, Murhadi; Nurdin, Samsu Udayana; Aprizal, Dedy; Maryanti, Maryanti
Jurnal Teknologi & Industri Hasil Pertanian Vol 14, No 2 (2009): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Dietary fiber with a high fermentability can be considered as prebiotic.Â Inulin and Fructo-ligosaccharides has been well known as prebiotic resources. Dietary fibre with lower fermentability has a better laxative effect. Green cincau (Premna oblongifolia Merr.) as one of dietary fibre that contains pectin as itâ€™s main gel forming agent. The previous study showed that pectin has a prebiotic function because it could increase beneficial bacteria level in digestion system with fermentability between 50% to 100%. The objective of this research was to compare the prebiotic function ofÂ green cincauâ€™s gel forming agent extract in increasing the lactic acid bacteria and itâ€™s laxative effect (faecal proportion and faecal consistency) with a commercial prebiotic resource (inulin). This research was designed in a completely randomized block design, with a single treatment (different fiber resource added to the diets : green cincauâ€™s gel forming agent extract, inulin, and selulose)). The results showed that green cincauâ€™s gel forming agent extract has a lower prebiotic function but has a higher laxative effect if compared to commercial prebiotic (inulin) with total lactic acid bacteriaÂ was 11.97,Â Â the pH of the digesta wasÂ 6.27, and fecal proportion was 6.296%.

MONITORING ON PLANT LEAF WATER POTENTIAL USING NIR SPECTROSCOPY FOR WATER STRESS MANAGEMENT Diding Suhandy
Jurnal Teknologi & Industri Hasil Pertanian Vol 13, No 1 (2008): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The performance of the calibration model with temperature compensation for on-plant leaf water potential (LWP) determination in tomato plants was evaluated. During a cycle of water stress, the on-plant LWP measurement was conducted. The result showed that the LWP values under water stress and recovery from water stress could be monitored well. It showed that a real time monitoring of the LWP values using NIR spectroscopy could be possible. Keywords: water stress, real time monitoring of leaf water potential, NIR spectroscopy, plant response-based

PENGARUH RAGI TEMPE DAN FERMENTASI JAGUNG TERHADAP SIFAT ORGANOLEPTIK DAN FISIKOKIMIA FORMULA MP-ASI DENGAN TEPUNG TEMPE Sri Setyani; Noventi Riana Sari; Eni Kuswandari; Neti Yuliana
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 1 (2013): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The objectives of this research were to investigate the effect of tempeh yeast concentration and fermentation time of corn on organoleptic and physicochemical properties of complementary feeding formula with tempeh flour. The other objective was to obtain the concentration of tempeh yeast and fermentation time of corn starch for the formula of complementary feeding with tempeh flour that produces the best organoleptic and physicochemical properties. This study used a Complete Randomized Design (RAKL) with two factors and five replications. The first factor was the concentration of tempeh yeast that consists of 2 levels (2% and 3%) while the second factor was the length of fermentation which consists of 2 standard (48 hours and 72 hours). Data were analyzed using ANOVA and used LSD test of 5% level of significance. The organoleptic properties observed were; texture, flavor, color, and taste, whereas the physicochemical properties observed were foaming capacity and viscosity. The results showed that the concentration of tempeh yeast and fermentation time of corn gave a significant effect on texture and flavor, but gave no significant effect on the color, taste, foaming capacity and viscocity of complementary feeding. The treatment which had the best organoleptic and physicochemical properties was the treateament using tempeh yeast concentration of 3% and fermentation time of 48 hours with an average value of 3,19 colors (amber), 2,86 aroma (neutral), 3,14 texture (medium), 2,64 sense (neutral), 2,12% foaming and viscosity of 9,50 BU Key words: complementary feeding (MP-ASI), fermented corn flour, tempeh flour.

PENYUSUNAN DRAFT STANDARD OPERATING PROCEDURE (SOP) PEMBUATAN GULA MERAH KELAPA (STUDI KASUS DI PENGRAJIN GULA MERAH KELAPA DESA PURWOREJO KEC. NEGERI KATON KAB. PESAWARAN) Yusuf Muchaymien; Azhari Rangga; Fibra Nuraini
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 improve coconut brown sugar quality produced by coconut sugar farmers in Purworejo Village Negeri Katon , District in Pesawaran Regency by composing SOP draft. This research was conducted through five stages: (1) field observations to collect the data form coconut sugar farmers and coconut sugar producers using interviews and questionnaires; (2) determination of critical point and optimal conditions of processing stage; (3) composing of SOP draft; (4) testing SOP draft, and (5) observations to products after SOP draft implementations on particular coconut brown sugar producers. The data were analyzed descriptively. The results showed that the moisture contents of coconut sugar before and after SOP draft implementations were 9.47% and 7.12% respectively. This indicates that coconut sugar product after SOP draft implementation contained lower moisture content compared to those without SOP draft implementation, and the product had fulfilled SNI requirement for moisture content. The implementation of SOP draft had also caused decreased in ash content from 2.22% to 5,7% in those without SOP draft and it was close to SNI quality requirements (maximum 2.0%). The average content of reducing sugar of the product implementing SOP draft was 3.39% compared to those without SOP draft implementation (5.46%), and it met the SNI quality requirement (maximum 10%). Organoleptically, coconut brown sugar produced after SOP draft implementation had less bitter taste, harder texture and brown yellowish or brighter color , whereas the ones without SOP draft implementation had darker color. The overall acceptance of coconut sugar products after SOP draft implementation was more desirable compared to those of without SOP draft implementation. Keywords : coconut sugar, Pesawaran, SOP draft.

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