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Jurnal Teknologi & Industri Hasil Pertanian
Published by Universitas Lampung
ISSN : -     EISSN : -     DOI : -
Core Subject : Science, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Computer Science & IT Industrial & Manufacturing Engineering
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Articles 277 Documents
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PENGARUH KOPIGMENTASI TERHADAP STABILITAS WARNA ANTOSIANIN EKSTRAK KULIT TERUNG BELANDA (Cyphomandra betacea Sendtn) [Copigmentation Effect on Color Stability of Anthocyanin from Epicarp Extract of Terung Belanda (Cyphomandra betacea Sendtn)] Herlina Wahyuni; Tirza Hanum; Murhadi Murhadi
Jurnal Teknologi & Industri Hasil Pertanian Vol 22, No 1 (2017): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (165.228 KB) | DOI: 10.23960/jtihp.v22i1.40-51

Abstract

Copigmentation has been suggested as a main color stabilizing mechanism of the anthocyanin. The objectives of this research were to determine type and molar ratio of copigment (catechol or tannin) to anthocyanin which most stabilize the color of anthocyanin from epicarp extract of Terung Belanda (Cyphomandra betacea Sendtn) during 40 days storage.  Stability of anthocyanin was evaluated from changes of anthocyanin concentration and color retention during storage period and kinetic parameters. The initial anthocyanin content from epicarp extract of Terung Belanda (Cyphomandra betacea Sendtn) was 0,31 mMol/L (0,20 mg/100g).  Copigmentation with catecholwas less effectiveto stabilizethe color of anthocyanin, indicated by the concentrationof anthocyaninsat molar ratio 0:1, 50:1 and 100:1 which was not significantly different. Meanwhile, the color retentionat pH 3,5 and kinetic reaction of antocianin at 65oC with molar ratio 50:1  stabilized the anthocyanin extract of epicrap Terung Belanda (Cyphomandra betacea Sendtn) (color retention 44,35%, k 0,141 and t½ 4,91 hours).  Copigmentation with tannin at molar ratio 100:1 was more effectiveto stabilize the color of anthocyanin indicated by decreasing of concentration of anthocyanins and color retention at pH3,5 after 40 days storage which were 0,10 mMol/L (69,70%) and 63,56%.  Kinetics parameter at 65oC(k) 0,063 and t½ 11,00 hours.Keywords: anthocyanin, catechol, copigmentation, Cyphomandra betacea Sendtn, tannin.
VOLUME KEMBANG ADONAN DAN SENSORY ROTI MANIS YANG DIBUAT DARI MODIFIED TALIPUK FLOUR (MOTAF) [Dought Volume and Sensory Properties of Sweet Bread made from Modified Talipuk Flour (Motaf)] Ema Lestari; Dwi Sandri; Fatimah Fatimah; Umaira Umaira
Jurnal Teknologi & Industri Hasil Pertanian Vol 24, No 2 (2019): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1113.857 KB) | DOI: 10.23960/jtihp.v24i2.113-120

Abstract

Modified talipuk flour (motaf) can reduce the amount of wheat flour utilization as the main ingredient in making sweet bread. This study was aimed to determine the dough volume and organoleptic properties of sweet bread made from modified talipuk flour (motaf) with 6 formulations namely 0%, 5%, 10%, 15%, 20% and 25% (w/w). The hedonic sensory test was applied to 30 panelists. The results showed that the addition of motaf increased the taste and aroma scores, but decreased the volume of dough development, color score, texture, and overall acceptance of sweet bread. The highest volume of dough development was 57.17 cm found in the 5% formulation of motaf.
TEKNIK PEMANENAN MIKROALGA NANNOCHLOROPSIS sp. YANG DIKULTIVASI DALAM MEDIA LIMBAH CAIR KARET REMAH DENGAN FLOKULAN ALUMINIUM SULFAT [Harvesting Techniques Microalgae Nannochloropsis sp. Cultivated in Liquid Waste Rubber Crumb Media by AluminiumSulphate Floccullant] Sri Hidayati; Otik Nawansih; Via Febiana
Jurnal Teknologi & Industri Hasil Pertanian Vol 20, No 2 (2015): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (329.073 KB) | DOI: 10.23960/jtihp.v20i2.97 - 108

Abstract

This study was aimed to determine the best dosage for harvesting algaeusing Aluminium Sulfat. This research done by harvesting microalgae Nannochloropsis sp. which cultivated in the medium crumb rubber industrial wastewater (75% v/v) in an open reactor with a working volume of 5L for 8 days with flocculation methode using aluminium sulphate Al2(SO4)3 [H1] in dose of 50 , 100, 150, 200, 250, 300 mg/L, and 200 mg/L NaOH as a comparison (control). The results showed that microalgae Nannochloropsis sp. [H2] in the culivated medium crumb rubber industrial wastewater which was harvested using dose 150 mg/L of the flocculant agent aluminium sulphate Al2(SO4)3 [H3] by cell density 4055 x 104 sel/mL has the highest flocculation efficiency totalling 94,55%, dry biomass 0,7060 g/L, and oil content 23,24%.Keywords : Aluminium sulphate, Nannochloropsis sp, waste water
ANALISIS KADAR KAFEIN, ANTIOKSIDAN DAN MUTU BUBUK KOPI BEBERAPA INDUSTRI KECIL MENENGAH (IKM) DI KABUPATEN TANAH DATAR [Analysis of Cafein, Antixidant and Quality Levels Coffee Powder of Some Medium Small Industries (IKM) In the Tanah Datar Regency] Wijayanti, Ruri; Anggia, Malse
Jurnal Teknologi & Industri Hasil Pertanian Vol 25, No 1 (2020): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (957.739 KB) | DOI: 10.23960/jtihp.v25i1.1-6

Abstract

The caffeine, antioxidant levels, and the quality of coffee powder produced by some small and medium industries in Tanah Datar District were determined in this study. The results of this study are expected to be a reference for the public regarding the caffeine and antioxidants content, as well as the quality of the coffee powder. Samples were obtained from 3 sub-districts in Tanah Datar District, including Salimpauang District, Sungai Tarab District, and Limo Kaum District. The purposive sampling method was used in this study by considering the most famous coffee powder products and well-liked by the public. Analysis of the characteristics of the coffee powder included the caffeine and antioxidant levels, water content, and ash content, as well as organoleptic tests. The results showed that the caffeine content of the coffee powder of most SMI (4 from 6 SMI sample) in the Tanah Datar Regency met the quality standards of SNI.  The content of antioxidant was ranged from 32,79 to 39,53%. Likewise, the water (7%)  and ash (5%) content have fulfilled the SNI 01-3542-2004 quality standards. 
ANALISIS SENSORI RUSIP DARI SUNGAILIAT-BANGKA Koesoemawardani, Dyah
Jurnal Teknologi & Industri Hasil Pertanian Vol 12, No 2 (2007): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (44.261 KB) | DOI: 10.23960/jtihp.v12i2.36 - 39

Abstract

The objective of this work was to analyze the sensory properties of rusip from traditional market in Sungailiat-Bangka. Purposed sampling was used to collect the samples, and sensory analysis was done by using free choice profiling (FCP) and focus groups method. The Results shows that sensory properties of raw rusip were opaq, thick, and partly mashy.. The colors were grey, brown and very dark brown. The dominant taste were salty, sour, bitter, and the sensation to the tongue was burned and ichy. The aromas formed were fishy, acidic, and rotten. In addition it was also noticed terasi and sardine-like aromas. Keyword : rusip, Bangka, sensory, free choice profiling, focus groups
PENGGUNAAN ASAM PERASETAT PADA PROSES DELIGNIFIKASI PULP ACETOSOLV DARI AMPAS TEBU DAN BAMBU BETUNG Ahmad Sapta Zuidar; Sri Hidayati; Surya Baskita Barus
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 1 (2014): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (133.863 KB) | DOI: 10.23960/jtihp.v19i1.%p

Abstract

Acetosolv process produced dark pulp because of the high lignin content.  Therefore ,  delignification  process is needed. This process uses peracetic acid to improve pulp qualities. The objective of this research was to determine the effect of different concentrations of peracetic acid against the characteristics of pulp acetosolv from bagasse and bamboo betung.  The research was arranged in a Complete Randomized Block Design with a single treatment and 4 replications.  The treatment used peracetic acid with six levels concentration (9%, 11%, 13%, 15%, 17%, 19%) at a temperature of 85oC for 3 hours. The homogenity and additivity of the data were  analyzed using Bartlett and Tuckey Tests, then they were analyze for ANOVA to see if there is any difference among means, and then processed further using  Least Significant Difference at level of 1% and 5%.  The results showed that the concentration of peracetic acid had significant effect on yield, cellulose, hemicellulose, lignin, and organoleptic color pulp from bagasse and bamboo betung.  The best results showed that the concentration of peracetic acid 15% with cooking duration of  3 hours gave the best pulp. The pulp contained 85.837% of cellulose , 7.757% of hemicellulose , 1.758% of lignin , 73.048% of yield  and  the average organoleptic score for the pulp color was 4.3. Keywords:   acetosolv pulp,  baggase, bamboo,  delignification, paracetic acid
KAJIAN AKTIVITAS ANTIBAKTERI PRODUK ETANOLISIS DARI CAMPURAN MINYAK INTI SAWIT (Elaeis quineensis Jacq.) DAN MINYAK BIJI MENGKUDU (Morinda citrifolia L.) Murhadi Murhadi; Suharyono AS Suharyono AS
Jurnal Teknologi & Industri Hasil Pertanian Vol 13, No 2 (2008): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (94.83 KB) | DOI: 10.23960/jtihp.v13i2.47 - 58

Abstract

The objective of this research was to measure antibacterial activities of ethanolysis products that produced through ethanolysis reaction of mixture of palm kernel oil (PKO) and Morinda seeds oil (25:1 and 50:1, w/w) in ethanol solution contained 1% NaOH (v/w based on oil weight) at ratio of 5 : 6 (b/v) and shaken on a shaker (300 rpm, room temp.) for 3, 6, 9 and 12 minutes. Fractionation of ethanolysis products using absolute ethanol (1:3; v/v) and centrifuged at 4.000 rpm for 30 min, yielding Fraction 1 (upper layer) and Fraction 2 (lower layer).  Generally, all ethanolysis products showed antibacterial activities against four test bacteria (E. coli, S. aureus, B. cereus and S. enteritidis) at range of d values (mm) from 0,93 (B. cereus; 3 min) up to 3,87 (E. coli; 9 min). Fraction 1 showed the highest antibacterial activity with d values (mm) from 1,20 (B. cereus; 9 min) up to 5,63 (E. coli; 9 min), while Fraction 2 for all treatments had no antibacterial activity, relativelly.  Ethanolysis products and its fraction (Fraction 1) were resulted from ethanolysis reaction for 6 and 9 min showed higher antibacterial activities than those for 3 and 12 min. Keywords: Antibacterial activities, ethanolysis product, Morinda seeds oil, PKO  
PROFIL TEKSTUR DAN HEDONIK PEMPEK LENJER BERBAHAN LOKAL TEPUNG TALAS BOGOR (Colocasia esculenta L. Schott) DAN IKAN LELE DUMBO (Clarias gariepinus)The Texture and Hedonic Profiles of Pempek Lenjer Made from Local Commodities of Bogor Taro Flour (Colocasia esculenta L. Schott) and African Catfish (Clarias gariepinus)] Aminullah Aminullah; Daniel Daniel; Titi Rohmayanti
Jurnal Teknologi & Industri Hasil Pertanian Vol 25, No 1 (2020): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1322.942 KB) | DOI: 10.23960/jtihp.v25i1.7-18

Abstract

Pempek merupakan salah satu jenis makanan tradisional masyarakat Sumatera Selatan dengan bahan utama daging ikan dan tepung tapioka serta ditambahkan air dan garam. Penelitian ini bertujuan untuk mempelajari pengaruh penambahan bahan lokal tepung talas Bogor dan penggunaan ikan lele dumbo terhadap profil tekstur dan kesukaan pempek lenjer serta kadar protein dan seratnya. Metode penelitian yang digunakan meliputi proses pemfilletan daging ikan lele, pembuatan adonan dengan campuran tepung tapioka dan talas, pembentukan pempek lenjer, dan perebusan. Perlakuan yang digunakan adalah perbandingan tepung tapioka dan tepung talas Bogor sebesar 100g:0g, 85g:15g, dan 70g:30g serta penggunaan daging ikan lele dumbo sebanyak 90g, 100g, dan 110g. Pempek yang telah dihasilkan kemudian diuji profil tekstur yang meliputi kekerasan, kekenyalan, dan kelengketan serta uji hedonik yang meliputi warna, aroma, rasa, dan tekstur kekenyalan. Hasil menunjukkan bahwa penggunaan ikan lele dumbo dan tepung talas Bogor yang lebih banyak menyebabkan kecenderungan semakin menurunnya tingkat kekerasan dan meningkatnya tingkat kekenyalan pempek lenjer yang dihasilkan serta tidak berpengaruh secara nyata terhadap tingkat kelengketan. Uji hedonik menunjukkan bahwa penambahan tepung talas dan ikan lele cenderung memiliki nilai kesukaan yang masih rendah terhadap parameter aroma, rasa, dan tekstur kekenyalan walaupun nilai kesukaan terhadap parameter warna cenderung memiliki nilai kesukaan yang lebih tinggi. Selain itu, uji hedonik menghasilkan kombinasi perlakuan perbandingan tepung tapioka dan talas 85g:15g dan ikan lele sebanyak 100 g sebagai perlakuan terpilih dalam penelitian ini. Pempek terpilih memiliki kadar protein dan serat pangan sebesar, berturut-turut, 7,06% dan 2,16%.
SENSORI, KADAR ASAM OKSALAT DAN KALSIUM OKSALAT BUBUR INSTAN TALAS-IKAN CAKALANG YANG DISUPLEMENTASI TEPUNG LABU KUNING [The Sensory, Oxalate Acid and Calcium Oxalate Content of Taro- Skipjack Fish Porridge Instant Supplemented by Pumpkin Flour] Yulianti Yulianti; Bayu ST Basri
Jurnal Teknologi & Industri Hasil Pertanian Vol 25, No 1 (2020): 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.v25i1.19-26

Abstract

The development of taro flour as raw material for instant porridge requires the addition of other constituents to improve the quality of sensory and nutrition. The research aimed to determine the effect of the addition of pumpkin flour to the level of preference and content of oxalic acid and calcium oxalate instant taro-skipjack fish. The study used a Completely Randomized Design with the treatment of 3 concentrations of pumpkin flour (5%, 10%, 15%) applied to taro-skipjack fish-taro flour as an instant porridge material. The results showed that the level of panelists' preference increased with increasing concentrations of pumpkin flour. The treatment of pumpkin flour 15% produced the best sensory instant pulp both in terms of color, taste, aroma, and texture. The content of oxalic acid and calcium oxalate in the treatment was 0.54 mg / 100 g and 2.41 mg / 100 g, respectively.
Kajian Konsentrasi Etanol dan Metode Ekstraksi Propolis dari Lebah Jenis Trigona sp. Terhadap Aktivitas Antimikroba Bakteri Escherichia coli dan Beberapa Karakteristik Ekstrak Propolis [Study of Ethanol Concentration, Propolis Extraction Method and Characteristics of Propolis extract of Trigona sp. bees to Antimicrobial Activity of Escherichia coli] Vira Putri Yarlina
Jurnal Teknologi & Industri Hasil Pertanian Vol 25, No 1 (2020): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1389.184 KB) | DOI: 10.23960/jtihp.v25i1.27-34

Abstract

Propolis is one of the natural products from Trigona sp. containing flavonoid compounds which have antimicrobial, antifungal, and antioxidant activity.  The purpose of this research was to determine the ethanol concentration, extraction methods, and characteristics of propolis extract that can inhibit the growth of Escherichia coli bacteria.  The method used was a randomized block design with 6 treatments in 3 replications. The treatments consisted of extraction methods and ethanol concentrations of 50%, 70%, and 90%.  The best results of this study were the extraction of propolis by the maceration method at 70% ethanol concentration. This propolis extract had a value of antimicrobial activity against Escherichia coli of 4.65 mm, brownish-black color, typical aroma of strong propolis, bitter taste, and had a minimum effective value of growing bacteria of 0.20% extract. 

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