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Jurnal Teknologi & Industri Hasil Pertanian
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Articles 277 Documents
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Application of Mono-Diacylglycerol from Fully Hydrogenated Palm Kernel Oil for making Ice Cream mursalin mursalin
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.v25i1.44-51

Abstract

The quality of ice cream is largely determined by the type of emulsifier used.  The utilization of an appropriate emulsifier will produce ice cream with good quality. A mixture of Mono-Diacylglycerol made from fully Hydrogenated Palm Kernel Oil (furthermore in this paper we named it as MDAG) and Tween-80 in various comparisons was used as an emulsifier in ice cream making and their effects were analyzed. The composition of the mixture was determined based on 5 types of HLB values, namely 4.5 (E1); 5.3 (E2); 6.1 (E3); 6.9 (E4); and 7.7 (E5); obtained from a mixture of MDAG and Tween-80 (87.5: 12.5); (80.8: 19.2); (74.2: 25.8); (67.5: 32.5); and (60.8: 39.2), respectively. The five treatment levels of the mixture composition of the two types of emulsifiers were arranged in a completely randomized design with 4 replications. The parameters observed were overrun, melting time, texture, and consumer preferences for taste and overall acceptance. The data obtained were statistically analyzed using ANOVA, followed by Duncan New Multiple Range Test (DNMRT) . The results showed that the composition of the mixture of MDAG and Tween-80 had a very significant effect on overrun, melting time, texture, taste, and overall acceptance of the ice cream produced. The best quality ice cream was obtained from the mixture composition of MDAG and Tween-80 at HLB 6.1 with MDAG: Tween-80 (74.2: 25.8) with an overrun value of 68.43%, melting time of 21.13 minutes, texture score of 4.76 (as good as a local commercial ice cream produced in Kumpeh District, Muaro Jambi), preferences score of taste was 5.92 (from a score interval of 1-7), and an overall acceptance score was 5.56 (from a score interval of 1-7).
IDENTIFIKASI MINYAK CITRONELLA DENGAN GCMS DAN APLIKASINYA SEBAGAI MINYAK ANGIN AROMATERAPI [Identification of Citronella Oil With GCMS and Its Application In Aromatherapy Medicated Oil Formulation] Shintawati Shintawati; Zulfahmi Zulfahmi
Jurnal Teknologi & Industri Hasil Pertanian Vol 25, No 2 (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.v25i2.62-70

Abstract

This study aimed to identify citronella oil and find its application as safe aromatherapy medicated oil preferred by consumers. Medicated oil was made in 4 formulas with the ratio of menthol crystals, white oil, gandapura oil, citronella oil, peppermint oil and lemon oil 6: 1: 5: 2: 2: 4; 6: 1: 5: 0: 2: 6; 6: 1: 5: 0: 8: 0 and 6: 1: 5: 8: 0: 0. GCMS results showed that there were 60 volatile organic compounds in citronella oil with alcohol as the most abundant component and contained several compounds that play a role in the development of aromatherapy wind oil products, namely cyclopropane, geraniol, and nerol. The four aromatherapy formulas with a pH of 4.96-5.37, were safe for the skin, non-irritating, stable, and complied with BPOM Head Regulation No. 12 of 2014 with total microbial content of 0-4.5 x 103 colonies/ml. Based on color, natural fragrance, freshness, the warmth, texture and over all likeness, formula with menthol crystal, white oil, gandapura oil, citronella oil, peppermint oil and lemon oil with ratio of 6: 1: 5: 2: 2: 4 and 6: 1: 5: 8: 0: 0 have the highest value of the preference.Keywords: GCMS, aromatherapy and citronella oil 
KARAKTERISTIK FISIKOKIMIA MIKROENKAPSULAN ANTOSIANIN DARI LIMBAH CAIR PENGOLAHAN PATI UBI JALAR UNGU (Physicochemical Characteristics of Anthocyanin Microencapsulant from Wastewater of Purple Sweet Potato Starch Processing) Dessy Wiriani; Elisa Julianti; Hotnida Sinaga
Jurnal Teknologi & Industri Hasil Pertanian Vol 25, No 2 (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.v25i2.98-109

Abstract

Wastewater from starch processing of purple sweet potato (PSP) was rich in anthocyanin, so it can be used as raw material for natural pigments. Anthocyanin pigments are unstable under processing conditions so microencapsulation is carried out to maintain their stability. This study aims to evaluate the effect of maltodextrin concentration as an encapsulant agent on the physical and chemical characteristics of microencapsulant of anthocyanin derived from wastewater of PSP starch processing. Wastewater from PSP starch processing was concentrated using a water bath at 10 oC for 10 hours.  The crude extract of anthocyanin obtained then was microencapsulated by spray drying technique using maltodextrin as an encapsulant agent. Maltodextrin was added at concentration 15%, 25%, and 35% (w/w). The anthocyanin microencapsulants produced then were evaluated for their physical and chemical characteristics. The results showed the increasing of maltodextrin concentration will increase the L* value (lightness), b* value (greenness), ohue, solubility, hygroscopicity, but decrease the anthocyanin content, a* value (redness) and and antioxidant activity (IC50). The microstructure of anthocyanin microencapsulant has a spherical shape with a curve on its surface. The addition of 15% maltodextrin produces the best characteristics of anthocyanin microencapsulant with anthocyanin content 40.80 ppm, IC50 36.27 ppm, solubility 52.80% and color value (oHue) 11.17 (red purple). These characteristics indicate that anthocyanin microencapsulant from wastewater of PSP starch processing can be applicated as natural food colorant.Keywords: anthocyanin microencapsulant, purple sweet potato, wastewater, maltodextrin 
AKTIVITAS ANTIOKSIDAN DAN ANALISIS KOMPOSISI SENYAWA AKTIF MIKROKAPSUL OLEORESIN FULI PALA (MYRISTICA FRAGRANS HOUTT) YANG DIENKAPSULASI DENGAN GUM ARAB Millan, Alston
Jurnal Teknologi & Industri Hasil Pertanian Vol 25, No 2 (2020): Jurnal Teknologi dan 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.v25i2.%p

Abstract

Tujuan penelitian ini adalah untuk mengetahui pengaruh formulasi berbagai total padatan yang terdiri dari gum Arab sebagai enkapsulan dan oleoresin fuli pala sebagai core terhadap karakteristik mikrokapsul yang dihasilkan. Variasi formulasi oleoresin fuli pala dan gum arab yang dicobakan adalah (5%), (10%), (15%), (20%) dan (20%). Pembentukan emulsi dilakukan dengan Turrax homogenizer dengan kecepatan 4000 rpm selama 5 menit. Pembentukan mikrokapsul dilakukan dengan menggunakan pengering semprot (spray dryer) dengan suhu inlet dan outlet masing-masing 1100C dan 620C. Mikrokapsul yang dihasilkan dianalisis karakteristiknya yang meliputi, aktivitas antioksidan dengan metode RSA (radikal scavenging activity) DPPH (2-2Dhpypenil-2 Picrylhydrazil) dan kromatografi gas-spektrometri massa (GC-MS). Sifat mikrokapsul yang diperoleh aktivitas antioksidan (IC50) 1032 ppm dan kromatografi gas-spektrometri massa (GC-MS) dengan komponen terbesar penyusun mikrokapsul oleoresin fuli pala yaitu sabinene hexane, 4-methylene-1-, myristycin, phenol 2,6 dimetoksi-4-2 (2-peopenil), phenol, 2-metoksi-4-(propennyl).Dziezak, D. J., 1998. Mikroencapsulation and encapsulated Ingrediente. Food Tecnology:136-138.Efendi, 2000. Mikroenkapsulasi Minyak Atsiri Jahe Dengan Dengan Campuran Gum Arab-Maltodekstrin Dan Variasi Suhu Inlet Spray Dryer. Tesis Program Pasca Sarjana UGM Yogyakarta.Kunarto B. 2008. Peningkatan Daya Simpan Bandeng Presto  Menggunakan Mikrokapsul Oleoresin Fuli Pala (Myristica Fragrans Houtt). Fakultas Teknologi Pertanian dan Peternakan. Universitas Semarang.Nanasombat S. dan P Lohasupthawee. 2005. Antibacterial Activity of Crude Ethanolic Extracts and Essential Oils of Against Salmonellae and Other Enterobacteria. KMITL Sci. Tech.J. 5(3):527-538.Oiye, S. O. Dan N. M.  Muroki.2002. Use of Spices in Foods.  The Journal of Food Technology in Africa. Vol. 7:. 39-44Olaleye, M. T., C. Afolabi, Akinmoladun dan A. A. Akindahunsi. 2006. Antioxidant Properties of Myristica Fragrans (Houtt) And Its Effect On Selected Organs of Albino Rats. African Journal of Biotechnology Vol. 5 (13): 1274-1278.Onwulata, C., P.W. Smith dan V. H. Holsinger. 1995. Flow and Compaction of Spray-Dried Powders of Anhidrous Butter Oil and High Melting Milk Fat Encapsulated in Disaccarides. J. Agric. Food Chem. 60. (4): 836-840.Rani, R dan N. Khular. 2004. Antimicrobial Evaluation of Some Medical Plants For Their Anti ?Anteric Potential Against Multi Drug Resistanct Salmonella typhi. Phytother Res.18(8):670-673Wagner, L. A. dan J. J. Warthesen, 1995. Stability of Spray Dried Incapsulated Carrot Carotenes. J. of Food Science 60 (5):1048-1053.
PENERAPAN SIX SIGMA DAN KAIZEN UNTUK MEMPERBAIKI KUALITAS ROTI DI UD. CJ BAKERY[Application of six sigma and kaizen to improve the bread quality In UD. CJ Bakery] Nina Hairiyah
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 (1444.323 KB) | DOI: 10.23960/jtihp.v25i1.35-43

Abstract

Sweet bread produced by UD. CJ Bakery has defects in the form of size, texture and color. In this study the process of improving the quality of sweet bread in UD. CJ Bakery was done by application of the six sigma and kaizen methods. The results showed that the cause of bread size defects was a less efficient cutting technique with a defect percentage of 28.97%. Color defects were caused by the length of the curing process and too high heating temperature with a defect percentage value of 20.51%, while texture defects were caused by a prolonged proofing process with a defect percentage value of 50.51%. Actions to reduce the value of product size, color and texture defects were by using good and correct cutting techniques, taking into account the time and temperature of the oven, and making a simple proofing cabinet. The sigma level before the improvement was 2.24 with a DPMO value of 259,333. After improvement, the sigma level value was 2.38 and the DPMO value was 115,600. These results showed that UD. CJ Bakery has improved its quality after implementing Six Sigma and Kaizen. 
EFFEKTIVITAS MIKROKAPSUL OLEORESIN FULI PALA (Myristica fragrans HOUTT) SEBAGAI PENGAWET DAGING AYAM BROILER Alston Millan
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 (424.315 KB) | DOI: 10.23960/jtihp.v25i1.52-61

Abstract

Nutmeg oleoresin microcapsule is the solid, liquid, and gas coating technology of the nutmeg fruit.  The purpose of this study was to know how mace nutmeg oleoresin microcapsules could preserve the broiler chicken meat at room temperature during 4 days of observation. The experimental design used was a Completely Randomized Design (CRD) consisting of 5 treatments with mace concentration of nutmeg microcapsules oleoresin (0, 50, 100, 150, and 200) ppm. The variables observed were water content, pH value, total microbes, and organoleptic properties (color, aroma, and texture). The results showed that mace nutmeg oleoresin microcapsules did not affect (p> 0.05)  water content and sensory properties of broiler chicken meat, but had a significant effect (p <0.05) on the pH value and total microbe at the same day of room temperature storage. Panel organoleptic test results on the level of preference for meat color, aroma, and texture of chicken meat were in the range score of 3 (somewhat like) to 4 (somewhat dislike). The treatments of nutmeg oleoresin did not affect (p> 0.05) on color, the aroma, and the texture of broiler chicken meat. This research shows that marinating using oleoresin microcapsules has not been effective as a preservative to broiler chicken meat at room temperature. Keywords: chicken meat, mace nutmeg oleoresin microcapsules
Pendugaan umur simpan coklat instan kemasan plastik polipropilen menggunakan pendekatan model Arrhenius [Shelf life prediction of instant chocolate in poly propylene (PP) plastic packaging using Arrhenius model approach] Hidayati, Sri; Sartika, Dewi; Suharyono, Suharyono; Sutoyo, Sutoyo
Jurnal Teknologi & Industri Hasil Pertanian Vol 26, No 1 (2021): 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.v26i1.1-11

Abstract

The research aimed to predict instant chocolate's shelf life using the Accelerated Shelf Life Test (ASLT) method with the Arrhenius equation. Instant chocolate was stored at 30oC, 40oC, and 50oC in polypropylene plastic packaging for 42 days and observed changes in water content, free fatty acids, and aroma. The results showed an increase in temperature and storage time resulted in an increase in moisture and FFA content but decreased the aroma score of instant chocolate stored using polypropylene packaging. Shelf life estimates were based on free fatty acids and first-order reactions. The shelf life of instant chocolate stored at 30oC  was 214 days, at 40oC was 140.79 days, and at 50oC condition was 113 days.  
KARAKTERISTIK FISIK COOKIES PADA BERBAGAI RASIO TERIGU DENGAN TEPUNG UMBI DAHLIA DAN PENAMBAHAN MARGARIN [Physical Properties of Cookies Made from Different Ratio of Wheat with Dahlia Tuber Flours and Addition of Margarine] Mubarok, Ahmad Zaki; Sembiring, Solisa Vania Joelita
Jurnal Teknologi & Industri Hasil Pertanian Vol 25, No 2 (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.v25i2.90-97

Abstract

Cookies are one of the snacks, usually made from wheat flour and have high carbohydrate and fat but low fiber contents. In the present study, dahlia tuber flour was used to substitute wheat flour to produce fiber-rich cookies. The effect of dahlia tuber flour and wheat flour ratio and the addition of margarine were studied. The optimum formulation was obtained by Derringer’s desirability function, by comparing the closeness value of the physical properties of cookies made from dahlia tuber flour with control cookies made from wheat flour as a target. The result showed that optimum formulation to produce fiber-rich cookies obtained by using dahlia tuber flour and wheat flour ratio of 30:70 and margarine 75%, with total desirability (D) value of 0.84.
Pengaruh keberadaan logo halal dan kualitas keripik tempe terhadap keputusan pembelian konsumen [Influence of halal logo existence and quality of tempe chips on consumer purchasing decisions] Sucipto, Sucipto; Kusumastuti, Nastiti Putri Ayu; Islami, Fenti Nur Addina; Septifani, Riska
Jurnal Teknologi & Industri Hasil Pertanian Vol 26, No 1 (2021): 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.v26i1.11-24

Abstract

Halal food demand rises in line with the increasing Muslim population. Sanan Industrial Center in Malang City produces tempe chips, both halal- certified and not halal-certified. Generally, the purchase of a product is influenced by the halal logo and its quality. The research objective was to determine halal logo existence and tempe chips' quality on purchasing decisions and provide alternative improvements. The research used the Partial Least Square (PLS) method. The results showed that the existence of the halal logo and product quality affected the purchase decision of both halal-certified and not halal-certified tempe chips. The most influencing variables on halal-certified tempe chips' purchase decision were conformance, aesthetics, halal logo, and performance. The order of the most influencing variables on purchasing decisions for tempe chips products that were not certified halal was conformance, performance, and the existence of a halal logo. Tempe chips business needed to carry out halal certification or halal recertification to include the halal logo on the packaging. Product performance could be improved by innovation and packaging design to make it more attractive.
SIFAT TRANSPARANSI DAN PERMEABILITAS FILM BIONANOKOMPOSIT POLYLACTIC ACID DAN POLYCAPROLACTONE DENGAN PENAMBAHAN NANOCRYSTALLINE CELLULOSE SEBAGAI PENGISI [Transparency and permeability properties of Bionanocomposite Film of Polylactic Acid and Polycaprolactone, and Nanocrystalline Cellulose as a Filler] Eti Indarti; Arisa Sri Marlita; Zaidiyah Zaidiyah
Jurnal Teknologi & Industri Hasil Pertanian Vol 25, No 2 (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.v25i2.81-89

Abstract

Production of Polylactic acid (PLA)/Polycaprolactone (PCL) bionanocomposite films with various ratios was done by adding nanocrystalline celullose (NCC) from oil palm empty fruit bunches (OPEFB) as a filler. The aim of the research was to find out the effect of PLA/PCL ratio on film thickness, transparency of bionanocomposite films and water vapor permeability or WVP of the film bionanocomposite with addition of the 3% NCC.  The PLA/PCL ratio are 1.0/0.0; 0.8/0.2; 0.6/0.4; 0.5/0.5; 0.4/0.6; 0.2/0.8; and 0.0/1.0, prepared with solvent casting method. Characterization of PLA/PCL bionanocomposites film performed was thickness, transparency test and water vapor permeability (WVP) test. The thickness of bionanocomposites film produced were around are about 0.036-0.053 mm, results show that the lower PLA/PCL ratio the thicker film obtained. The highest value of film transparency was obtained at a ratio of 1.0 / 0.0 (81.4% at a wavelength of 550 nm), the smaller the PLA / PCL ratio, the lower the value of transparency. The WVP value of PLA/PCL bionanocomposite films gives a lower value than the WVP value of pure PLA film and pure PCL film. The best WVP was obtained at a PLA/PCL ratio of 0.8/0.2 which was 1.49x10-16kg.m/(m2.s.Pa).  

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