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Jurnal Teknologi & Industri Hasil Pertanian
Published by Universitas Lampung
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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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Efek anthiperkolesterol snack bars beras ketan hitam (Oryza sativa var. glutinosa) labu kuning (Cucurbita moschata) pada tikus Sprague dawley Mustofa, Akhmad; Suhartatik, Nanik; Nugraheni, Ratna Dewi
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.v26i1.37-44

Abstract

Snack bars from black glutinous rice and yellow pumpkin powder has been developed. The aim of the research was to evaluate the effect of the snack bars to the lipid profile of white male rats Sprague dawley. The experimental design of the research was Pre-Post Test Randomized Control Group Design using 25 male white rats. The rats were divided randomly into 5 groups, which was Group 1 as negative control (standard feed), Group 2 as positive control (feed with lard for hyper cholesterolemia condition, Group 3 was treated with simvastatin (0.18 mg / 200gBB), Group 4 treated with snack bars A (450mg / kgBB) and Group 5 was treated with snack bars B (450mg / kg BB). The differences between snack bar A and B were the proportion of black glutinous rice and yellow pumpkin powder. The snack bar was given orally. Total cholesterol, HDL, LDL, and triglycerides after 14 days of the treatment. According to the statistical analysis (p<0.05), the results showed that group with simvastatin has no significant differences with group with snack bars A.  Group with simvastatin, snack bars A, and snack bars B significantly influence blood cholesterol levels, total cholesterol, triglyceride levels, and LDL levels.  Mainly, snack bars A could decline blood cholesterol as good as simvastatin. Snack bars A have a higher portion of black glutinous rice than snack bars B.
Karakterisasi sifat fisiko kimia pati bengkuang (Pachirrhyzus erosus) dan pati ganyong (Canna edulis Kerr) modifikasi [Characteristization on physico-chemical properties of modified canna (Canna edulis Kerr.) and jicama (Pachirrhyzus erosus) starches] Sri Haryani Anwar; Yeni Chandra Dewi; Novi Safriani
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.v26i1.25-36

Abstract

Modification of native starch is needed mainly to increase its solubility in water thus broaden its application in food industries. On the other hand, modification of canna and jicama starches have rarely been applied. Physical and chemical modifications of starches are conducted to modify starch characteristics. The research aimed to investigate the physico-chemical properties of canna and jicama starches that had been modified chemically and physically. Chemical modifications which were conducted included modification via substitution with Octenyl Succinate Anhydride (OSA) and hydrolysis using hydrochloric acid (HCl), while physical modification was conducted via the Heat Moisture Treatment (HMT). The starch physico-chemical characteristics evaluated were degree of acid (DA), swelling power, degree of substitution (DS), moisture, ash, fat, and fiber contents. The analysis results showed that moisture, ash, fat, and fiber contents of native canna and jicama starches were not significantly different from those of modified ones. The result also revealed that the type of starches and modification methods increased the swelling power significantly (P≤0,05). The DS of modified canna dan jicama starches were 0.0246% and 0.0176%, respectively. While the DA of modified canna and jicama starches were 0.14% and 0.18%, respectively. This DA values of modified starches by HCL hydrolysis had meet the Indonesian National Standard (SNI 01-2593-1992) which is maximum of 5% for food application.Keywords: canna starch, jicama starch, HMT modification, modified starch, OSA modification 
PENGARUH GLUKOSA DAN JAHE MERAH TERHADAP KARAKTERISTIK MINUMAN PROBIOTIK DARI KULIT NANAS MADU Samsul Rizal; Suharyono Suharyono; Fibra Nurainy; Merliyanisa Merliyanisa
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.v25i2.110-119

Abstract

The availability of sufficient energy sources to grow lactic acid bacteria and spices addition can influence probiotic drinks' characteristics. This study aimed to study the effect of glucose and red ginger extract on honey pineapple skin probiotic drinks' characteristics. This study used a Complete Randomized Block Design (RCBD) with two factors. The first factor was glucose concentration, namely 1%, 2%, 3%, and 4% w/v, while the second factor was the concentration of red ginger extract, namely 0%, 1%, 2%, 3%, 4%, and 5% (v/v). The data were analyzed using variance analysis (ANOVA), and the differences between means were determined using the orthogonal polynomials. The results showed that glucose increased total lactic acid bacteria and pH, but decreased the preference score of taste, color, and overall reception, but did not affect those of honey pineapple probiotic juice extract's aroma. The red ginger extract increased the taste, aroma, color, and overall acceptance scores, but did not affect the pH and total lactic acid bacteria of pineapple probiotic drinks. The best probiotic drink was from 2% glucose, and 3% red ginger extract, which had 1.3 x 109 colony lactic acid bacteria /mL; total lactic acid 0.63%; pH 3.69; somewhat like the taste, somewhat like the aroma; and somewhat like overall reception.Keywords: glucose, honey pineapple peel, lactic acid bacteria, probiotic beverage, red ginger 
Masa simpan tempe dalam pengemas edible film tapioka termodifikasi [Shelf life of tempe wrapped by modified-tapioca edible film] Maria Erna Kustyawati; Dian Santoso Manalu; Murhadi Murhadi; Ahmad Sapta Zuidar; Diki Danar Tri Winanti
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.v26i1.45-55

Abstract

Edible film made up of modified tapioca was used to wrap tempeh and its shelf life estimation was determined. The edible films must be capable of evenly aerating and maintaining moisture without causing condensation in order mycelium to be able to grow and produce high-quality tempeh. The experiment was carried out in completely randomized design with two main factors of storage temperature and time. An accelerated shelf life test at 17oC, 27oC, and 37oC with an Arrhenius model was used to calculate the shelf life, and water content was used as quality parameter indicator. The result showed that modified-tapioca based edible film made from fermentation of tapioca by Saccharomyces cerevisiae was characterized as having elongation of 11.40 %, tensile strength of 408.37 MPa, thickness of 0.88 mm and WVTR of 12.60 g/m2/h. Rate constant of water content decrease in edible film wrapped tempeh based on Arrhenius model was 0.3832 % day-1 and Ea was 10.296 kkal/gmol, while that of in PP-plastic wrapped tempeh was 0.3831% day-1 and Ea was 9.998 kkal/gmol. The shelf life of edible film wrapped tempeh was 9.39 days at 27oC, 5.18 days at 27oC, and 2.96 days at 37oC, while shelf life of PP-plastic wrapped tempeh was 8.64 days at 17oC, 4.85 days at 27 oC, and 2.82 days at 37oC. Therefore, it can be concluded that modified tapioca based edible film increased the shelf life of tempeh.
KARAKTERISTIK RUSIP IKAN RUCAH DENGAN PENAMBAHAN KONSENTRASI GULA AREN CAIR DAN GARAM BERBEDA Koesoemawardani, Dyah -; Endi Hermawan, Yogi; Herdiana, Novita; Susilawati, Susilawati
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/.v25i2.120-128

Abstract

Trash fish is a fish with low selling value that needs an increased value by processing it into rusip (fermented fish) products. The research objective was to determine the effect of liquid palm sugar and salt concentrations on the physical, chemical, and microbiological properties of trash fish rusip. The research was arranged factorial in a completely randomized block design. The concentrations of liquid palm sugar were 5%, 10%, and 15% (v/w), while concentrations of salt were 20%, 25%, and 30% (w/w).  Using LSD at level 5% showed that the concentration of liquid palm sugar had a significant effect on total lactic acid bacteria and total lactic acid, while the salt concentration had a significant effect on pH and salt content. There was an interaction between two factors on the trash fish rusip water content, where the significant effect of liquid palm sugar concentration on water content was salt concentration-dependent.Keywords: chemical, microbiological, physical, rusip, trash fish.
KARAKTERISTIK PATI BERPORI MIKRO DARI TAPIOKA HASIL PERLAKUAN AMILASE SEBAGAI AGEN PENJERAPAN MINYAK [The Characteristic of Microporous Tapioca Starch After Amylase Treatment For Oil Adsorbent Agent] Dwi Ajias Pramasari; Dewi Sondari; Danang Sudarwoko Adi; Bernadeta Ayu Widyaningrum; Anugerah Fajar; Rahmawati Putri; Witta Kartika Restu; Eka Hapsari Putri
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.v25i2.71-80

Abstract

Microporous starch can be used as oil adsorbent agent. The microporous starch can be produced through partial hydrolysis at temperature below gelatinization point using amylase. On the other hand, the study of amylase produced from Indonesian sea microbe, especially Brevibacterium sp. was rarely studied. Therefore, this paper discusses the tapioca characteristic made from Brevibacterium sp. amylase (treatment A) and commercial amylase (treatment B) as oil adsorbent agent. The result showed that the yield from treatment A and B was 74.65% and 12.75% while the starch granule size was 14.60 μm and 12,59 μm. The adsorbent test showed adsorption level of oil palm were 91,08% and 142,14% while for olive oil were 94,70% and 133,17%, for treatment A and B, respectively. The morphological test showed the presence of pori on the granule surface for both treatments with FTIR assessment showed no significant change in chemical functional group for both treatments. The color analysis showed almost similar brightness level between two treatments. In the end, microporous starch of treatment A has prospect as oil adsorbent agent like the one from commercial amylase
Enkapsulasi bakteri asam laktat dari tempoyak asal Jambi: Pengaruh konsentrasi alginat [Encapsulation of lactic acid bacteria isolated from fermented durian (tempoyak) in Jambi: Influence of alginate concentration] Addion Nizori; Nanda Prayogi; Ika Gusriani; Lavlinesia Lavlinesia; Arzita Arzita
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.v26i1.56-64

Abstract

This study aimed to investigate the characteristics and the viability of encapsulated lactic acid bacteria (LAB) from fermented durian from Jambi using alginate concentration as wall material. The encapsulation method used the emulsification technique where LAB in alginate capsules was formed by the formation of water in oil emulsion. This study used a completely randomized design with various alginate concentrations as the treatments with concentrations: 1%, 3%, 5%, 7%, and 9%, respectively. The result showed that alginate concentration on LAB microcapsules was very significant in yield, pH, and heat resistance. All treatment concentrations provided high LAB viability, so alginate is effective for wall material LAB encapsulation with emulsification techniques.  The best LAB microcapsule was 7% of alginate concentration with value of yield 5,60 %, viability of LAB log 12,43 CFU/g, pH 5,22, heat resistant on 50ºC (log 12, 46 CFU/g), 60ºC (log 12,45 CFU/g), 70ºC (log 12,35 CFU/g).  
KARAKTERISTIK FISIKO-KIMIA JAMUR TIRAM PUTIH (Pleurotus ostreatus) SELAMA PENYIMPANAN Ias Marroha Doli Siregar; Filli Pratama; Basuni Hamzah; Wulandari Wulandari
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.v25i2.129-138

Abstract

White oyster mushroom is a type of food that is easily damaged (a highly perishable food). This study aimed to determine the rate of change in texture, color, volatile compounds, and amino acid composition in white oyster mushrooms during storage at various temperatures and CO2 concentrations. The research design used was a Factorial Complete Randomized Design (FCRD), with a storage temperature treatment (A) consisting of three levels, namely A1 (10 ± 2 °C), A2 (20 ± 2 °C), A3 (30 ± 2 °C) and treatment of adding CO2 gas (B) consisting of four levels, namely B0 (control), B1 (20%), B2 (30%), and B3 (40%). Tukey HSD carried out the treatment that was significantly different at a 5% level. The results showed that the order of the quality decline reaction of the white oyster mushrooms was order one. The best treatment for storing the white oyster mushrooms with a MAP method of PE packaging was the addition of 30% CO2 at a storage temperature of 10 °C. The major volatile compounds in fresh white oyster mushrooms were 3-Octanone (44.54%), 3-Octanol (23.24%), 3-Heptanone, 6-methyl- (10.26%), whereas after 10 days of storage were 3-Octanone (35.05%), 3-Octanol (25.89%), and 5-Ethyl-3methylhept-1-en-4-ol (8.45 ppm). The major amino acid composition in fresh white oyster mushrooms was glutamate, aspartate, and lysine, whereas after 10 days of storage were glutamate, lysine, and aspartate.Keywords : Amoni acid, White oyster mushroom
A synergistic of pectinase, cellulase, and glucoamylase on anthocyanin content and extraction yield of roselle petals (Hibiscus sabdariffa L.) Mardiah Mardiah; Noli Novidahlia; Ma’rifat Khoirunnisa; Hanafi Hanafi; Aminullah Aminullah
Jurnal Teknologi & Industri Hasil Pertanian Vol 26, No 2 (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.v26i2.65-71

Abstract

The Roselle petals contain anthocyanin pigment which functions as an antioxidant and a natural food colorant. The objective of this research was to study the effect of three enzymes: pectinase, cellulase, and glucoamylase, on the quality of the extract of the Roselle petals. The fresh and dried Roselle petals were extracted using distilled water in a ratio of 1:4 and divided into five parts, in which each part was added by pectinase (P) of 1000ppm; pectinase and cellulase (PC) of 500:500ppm; pectinase and glucoamylase (PG) of 500:500ppm; and pectinase, cellulase and glucoamylase (PCG) of 333:333:333ppm, and without enzyme (TE) as a control. Furthermore, 1% of citric acid was added to all treatments. Determination of the chosen treatment used was based on residue extract, anthocyanin analysis, and the pH value. The results showed that fresh Rosella extract with PC has a yield value of 7.60% and it was not significantly different from the extract with PCG which yielded 7.37%.  Dried Rosella extract with PCG had the highest yield of 22.10% compared to the control (without enzyme) of 12.96%. However, the PCG addition generated a sticky product. Both fresh and dried Roselle extracts with PC contained the highest anthocyanin content of 156.64±1.30mgL-1 and 35.09±0.04 mgL-1, respectively. The pH values of fresh and dried Roselle extracts were 2.65 and 2.24, respectively. This research showed that the treatment of fresh and dried Roselle petals with the addition of  P, PC, or PCG increased the extraction yield value. Additionally, these enzymes could also increase the anthocyanin content of the extracts.
Daya terima dan zat gizi almond crispy coklat sebagai camilan alternatif berserat tinggi [Acceptability and nutrient content of chocolate crispy almond as an alternative high fiber snack] Evajune Widiyawati; Nani Ratnaningsih; Badraningsih Lastariwati
Jurnal Teknologi & Industri Hasil Pertanian Vol 26, No 2 (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.v26i2.94-101

Abstract

This study aimed to determine the acceptability of the product and the nutritional content of the chocolate crispy almond product. This study used the Research and Development (R&D) method with a 4D model (define, design, development, disseminate). Data analysis used descriptive statistics and presented in the form of mean and standard deviation. The sensory test involved 50 panelists from the general public, while the nutritional content was carried out in the laboratory. The results showed that as many as 83% of consumer acceptance of crispy almond products was at a score of 3.30 (likes). Laboratory test results showed that crispy almond products contain 4.30% water, 1.30% ash, 10.62% protein, 19.03% fat, 46.37% carbohydrates, 396.05kcal energy, and total fiber content of 18.39%. Based on this high fiber content, crispy almond products can be categorized as fiber-rich snacks.

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