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Jurnal Teknologi & Industri Hasil Pertanian
Published by Universitas Lampung
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Articles 277 Documents
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Karakteristik berbagai jenis tepung ubi jalar termodifikasi dengan metode autoclaving retrogradation [Characteristics of various sweet potato flour modified by autoclaving retrogradation method] Sefanadia Putri; Usdeka Muliani
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.v26i2.83-93

Abstract

Sweet potato has great potency to be developed as an alternative carbohydrate source in the form of modified sweet potato flour. Autoclaving retrogradation is a physical modification method to improve the physicochemical characteristics of flour. The purpose of this study was to determine the effect of the autoclaving retrogradation method on the characteristics of various sweet potato flour: dietary fiber, resistant starch, starch digestibility, nutritional content, and antioxidant, and to determine the best modified sweet potato flour. The experimental design used a non-factorial completely randomized block design with four replications. The treatment consisted of 6 types of sweet potato, namely control (purple sweet potato without treatment), orange sweet potato, purple sweet potato, honey-sweet potato, red sweet potato, and purple white sweet potato). The results showed that there were significant differences in dietary fiber, levels of resistant starch, digestibility of starch, nutritional content, and antioxidant activity amongst various types of modified sweet potato flour. The best modified sweet potato flour was found in modified red sweet potato flour which contained 44.64% dietary fiber, 19.75% resistant starch, 13.50% starch digestibility, 66.32%  antioxidant activity, with comparable nutritional content.  
Investigasi pengaruh pengenceran sampel madu pada proses klasifikasi madu menggunakan uv spectroscopy dan kemometrika [Investigation on the influence of dilution of honey samples for honey classification using uv spectroscopy and chemometrics] Diding Suhandy; Meinilwita Yulia; Kusumiyati Kusumiyati; Siti Suharyatun; Sri Waluyo
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.v26i2.72-82

Abstract

One form of honey adulteration is label adulteration for some premium honey such as uniflora honey from the honeybee species Trigona sp. One of the analytical methods that are currently developing and have the potential to perform the classification of premium honey in Indonesia is the UV spectroscopy method. In this study, an investigation was carried out on the effect of dilution on the performance of UV spectroscopy in the process of classifying Indonesian honey with different honeybees. A total of 4 types of honey samples with 10 samples each were used in this study. The honey sample was then diluted using distilled water. Each type of honey was given two dilution treatments, namely 1:20 (volume: volume) dilution of 5 samples and 1:40 (volume: volume) dilution of 5 samples. Spectral data were taken using a UV-visible spectrometer with a wavelength of 190-1100 nm (Genesys™ 10S UV-Vis, Thermo Scientific, USA) using the transmittance mode. The results of spectra analysis generally show that the sample with a 1:20 dilution has a higher absorbance intensity for both the original and modified spectra. The PCA results for each dilution showed that the honey samples could be separated into four different clusters for both 1:20 and 1:40 dilutions. The results of PCA analysis using all samples showed that the honey samples were classified into eight different clusters showing a significant effect of differences in honey sample dilution on the classification process of honey samples based on differences in the types of honeybees.
Penerapan produksi bersih dan penilaian daur hidup industri kecil menengah pengolahan kopi CV. Gunung Betung [Cleaner production implementation and life cycle assessment in a small and medium coffee industry CV Gunung Betung] Febilian Adiwinata; Suprihatin Suprihatin; Mulyorini Rahayuningsih
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.v26i2.99-108

Abstract

Coffee is one of Indonesia's leading commodity that has the potential to be developed for agro-industry. High coffee production has encouraged the establishment of a small and medium coffee industry. The purpose of this study is to analyze possible strategies for implementing cleaner production and evaluate the impact on the environment using Life Cycle Assessment (LCA) method with a gate to gate scope. The stages of cleaner production research used quick scan techniques, source identification, cause evaluation and option generation implementation. LCA research stages with the determination of the objectives and scope of research, inventory analysis, environmental impact assessment and implementation of improvements. Greenhouse gases (GHG) emission was assessed as an environmental impact parameter. The results showed the alternative potential for cleaner production that was applied the manufacture of drying domes (Payback Period/PBP) 3.18 months with an investment ofRp. 2,285,000), procurement of generator machines (PBP 1.16 months with an investment of Rp. 5,860,000), making air circulation in roasting room (PBP 0.07 months with an investment of Rp. 1,268,000), making of solid waste composting reactor (PBP 2.18 months with an investment of Rp. 3,440,000) and addition packing equipment (PBP 0.45 month with an investment of Rp. 3.057 .000). The results of the LCA analysis show that 1,000 Kg of dry-processed coffee requires energy of 869.92 MJ and produces GHG emissions of 95.58 Kg CO₂eq / ton coffee fruits or 0.42Kg CO₂eq / Kg coffee powder equal to 2.389Kg CO₂eq/month and 28.674Kg CO₂eq/year.Key words : environmental impact assessment, life cycle assessment, small coffee industries
Evaluasi mutu susu segar dari peternak berbeda di provinsi Lampung sebagai bahan baku keju [The quality of fresh milk from different farmers in Lampung as a raw material for cheese] Neti Yuliana; Iyan Indrawan; Chandra Utami Wirawati; Sumardi Sumardi
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.v26i2.109-114

Abstract

The objective of this study was to evaluate the quality of fresh cow’s milk from different farmers in Lampung Province as a raw material for cheese in view of the Indonesian National Standard SNI 31411 (2011) regulation.  Twelve fresh milk samples from four different districts (Tanggamus, Metro, Gisting, and Pesawaran) were evaluated by estimation of total protein and fat, pH, alcohol test, total plate count, antibiotic residues, and sensory. The result of the study revealed that the samples had protein and fat ranged from 2.44 to 3.90 %, and from 3.48 to 4.73% (wet basis) respectively.  The fresh milks had normal sensory and pH, negative of alcohol test, and free from antibiotic residues. Total microbes were detected in log 5-6 CFU/ml.  Majority of the samples screened met the Indonesian National Standard and could be used as a raw material for cheese making.  Keywords:  cheese,  fresh milk quality, Lampung province, SNI 31411,
Pendugaan umur simpan metode extend storage studies dan pengaruh lama penyimpanan terhadap organoleptik simplisia Mentha x piperita L Safrina, Devi; Lestari, Putri
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.v26i2.115-122

Abstract

Mentha x piperita L. simplicial  may undergo deterioration during storage, therefore it is very important to determine its shelf life. The determination of shelf life was done using Extend Storage Studies (ESS) method. This study was aimed to determine the shelf life and the effect of storage time on organoleptic simplicia M. x piperita. The sample used was simplicia that has been stored for 0, 15, 22, 30, 32, and 44 mounth in the simplicia storage warehouse with some long storage, and then the samples were subjected for moisture content analysis and organoleptic evaluation. The results showed that the shelf life of M. x piperita simplisia determined using the method of a water content parameter approach was 27 months. After 27 months of storage, although the aroma still can be preserve, there wa a decrease in the taste  and the color of simplisia.  In addition, there was increase in water content.
Analisis pengendalian kualitas produk keripik tempe Deny menggunakan pendekatan six sigma DMAIC terintegrasi fuzzy FMEA [Analysis of the quality control of Deny's tempe chips using a six sigma DMAIC-integrated fuzzy FMEA approach] Siti Asmaul Mustaniroh; Nadya Prabaningtias
Jurnal Teknologi & Industri Hasil Pertanian Vol 27, No 1 (2022): 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.v27i1.%p

Abstract

Deny Tempe Chips is one of the leading MSME chips products in Malang City. The tighter business competition encourages MSMEs to increase their competitive advantage through increasing production quality and minimizing production defects. The purpose of the study was to identify and analyze the factors causing defects in the production of tempeh chips. The research uses the six sigma DMAIC (define, measure, improve, analyze, control) method with fuzzy FMEA integration. The results showed that highest defect percentage as the main priority for improving the production process (CTQ) was oily tempe chips (82.04%). The processing capability of frying tempeh chips has a final yield value of 64.87%. The frying process sigma value of 1.88 was very uncompetitive  level and required process improvement. The sources of the problems in the frying process  were human factors, methods, and production facilities. The value of FRPN as the highest risk priority for tempe chips product defects was the limited number of skilled workers in the frying process that affected the number of defects in tempeh products. The corrective action strategy proposed was human resource planning to meet the needs of the SME workforce, including the provision of training, scheduling production supervision, and adding skilled workers in the production process.Keywords: product defects, Deny tempe chips, six sigma DMAIC method, quality control.
Potensi pengembangan produk baru onde-onde edamame [Potency of edamame onde-onde new product development] Ida Bagus Suryaningrat; Nidya Shara Mahardika; Latifatul Karimah
Jurnal Teknologi & Industri Hasil Pertanian Vol 27, No 1 (2022): 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.v27i1.1-11

Abstract

Edamame onde-onde is a new traditional food product processed using edamame soybeans. As a new product, it is necessary to know the best formulation of onde-onde edamame that potential consumers prefer. In addition, edamame onde-onde may have a risk of failure in the process of launching in the market. This study aimed to determine the formulation of edamame onde-onde products according to predetermined criteria, analyze perceptions of edamame onde-onde products, and plan marketing concepts related to segmentation, targeting, and positioning.  Perceptions and marketing plan data were analyzed using cross-tabulation, clusters, and multidimensional scaling tests. The best formulation for making edamame onde-onde was the 30% formulation, which used edamame beans to glutinous rice flour ratio of 3:1. The selected target market was female consumers aged 36-45 years, with a diploma degree, and private employees with Rp income. 5,000,000-Rp. 10,000,000 and expenses of Rp. 1,000,000-Rp. 5,000,000. Product position attributes that differentiated edamame onde-onde products were a delicious taste, easy to obtain, affordable prices, and highly nutritious.Keywords: edamame onde-onde, perception, plan marketing concept, product development
Kajian pembuatan mie basah tinggi serat dengan substitusi tepung porang dan pewarna alami [Study of making high fibre-wet noodles with porang flour substitution and natural dyes] Dian Hasni; Cut Nilda; Jihan Riska Amalia
Jurnal Teknologi & Industri Hasil Pertanian Vol 27, No 1 (2022): 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.v27i1.31-41

Abstract

Wet noodles are a type of noodles that have undergone a boiling process with a water content of cooked wet noodles reaching 52%. Porang flour substituted wet noodles contain glucomannan which is a strong hydrocolloid and low in calories. This research has objectives to determine the best combination formulation of the porang flour substitution and types of natural dyes extract on physicochemical quality and consumer acceptance of this wet noodle. The factorial experiment was arranged in a randomized block design (RBD) with 2 factors using 3 replications. Factor A was porang flour substitution with 4 levels (A0 = control, A1 = 10%, A2 = 20%, A3 = 30%. Factor B was type of natural dye extract with 2 levels (B1 = carrot extract and B2 = beetroot extract). The measured parameters were noodle yield, breaking power, crude fibers, protein, moisture, and sensory quality using hedonic tests (aroma, taste, texture, and color). Wet noodles have the average yield value 168,40%, noodle breaking power 19,79%, moisture content 54,97%, protein content 9,41%, crude fiber 1,29%. For consumer acceptance, panelists tend to give neutral acceptance toward the aroma, color, taste and texture of the wet noodles. The best formulation was found in natural dyes of beetroot extract with 20% porang flour substitution (A2B2) which produces wet noodles according to SNI with the best physicochemical quality and sensory.Keywords: beet-root, glucomannan, natural dyes, porang flour, wet noodles
Komponen bioaktif ekstrak akuades kayu manis (Cinnamomum burmanii Blume) asal Sumatra, Indonesia [Bioactive components of cinnamon aquades extract (Cinnamomum burmanii Blume) from Sumatra, Indonesia] Verdini, Liana; Setiawan, Budi; Sinaga, Tiurma; Sulaeman, Ahmad; Wibawan, I Wayan Teguh
Jurnal Teknologi & Industri Hasil Pertanian Vol 27, No 1 (2022): 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.v27i1.24-30

Abstract

Cinnamon is a type of plant that contains bioactive components and useful as a functional food used in the prevention of diabetes mellitus. The aim of this study was to identify the content of bioactive components of aquadest extract of cinnamon (Cinnamomum burmanii B.) using GC-MS. The results of the GC-MS analysis showed that there were eight different compounds contained in the aquadest cinnamon extract, namely cinnamaldehyde, coumarin, ethalic acid, phthalazinone, acetyl monoglyceride, itaconic anhydride, 3,5-dihydroxy-2-methyl-5,6-, and bis (2-ethylhexyl) platelets. The bioactive component of cinnamon identified in the Aceh region is coumarin at 37.01%. The bioactive component of cinnamon identified in the Jambi region was cinnamaldehyde of 33.50%. The bioactive component of cinnamon identified in West Sumatra is cinnamaldehyde of 17.49%. This study shows that there are different bioactive components from Sumatra, Indonesia. Chromatographic analysis using GC-MS showed that cinnamon from Sumatra, Indonesia contains bioactive components that have antihyperglycemic effects.Keywords: aquades extract, cinnamon, GC-MS, phytochemical
Evaluasi pasca panen, cacat mutu dan atribut kimia (kafein, asam klorogenat) kopi robusta Lampung Barat (studi kasus gapoktan di Lampung Barat)[Identification of post-harvest, quality defects, and chemical characteristics (caffeine, chlorogenic acids) of West Lampung robusta coffee beans (Case Study of Gapoktan in West Lampung] Analianasari Analianasari; Eko Kenali Win; Dayang Berliana; Meinilwita Yulia; Shintawati Shintawati
Jurnal Teknologi & Industri Hasil Pertanian Vol 27, No 1 (2022): 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.v27i1.42-52

Abstract

Post-harvest Robusta coffee conducted by local farmers in West Lampung consisted of two post-harvest processes: dry processing (natural, honey) and wet processing (full wash). The study aimed to identify the post-harvest process stages, the value of quality defects and to characterize the chemical composition (chlorogenic acid, caffeine) of coffee beans from different post-harvest processes produced by Gapoktan Triguna Tribudi Syukur, West Lampung. The research used survey and interview methods equipped with laboratory analysis. The research sample was determined by purposive sampling, a coffee producer (Gapoktan Triguna) who have been fostering coffee in West Lampung for 35 years. Coffee quality analysis refered to SNI 01-2907-2020. The results showed that the post-harvest process carried out by Gapoktan Triguna on honey, natural and full wash processing produced premium quality of of coffee beans (1-2 quality) with the highest number of quality defects produced were broken beans. The roasting process with semi-mechanical and mechanical machines with natural processing produced high chlorogenic acid content (>3%) and the caffeine content according to the SNI caffeine content (2%). Keywords: caffeine, chlorogenic acid, defects, post-harvest, Robusta

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