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INDONESIA
Jurnal Teknologi & Industri Hasil Pertanian
Published by Universitas Lampung
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Core Subject : Science, Agriculture, Engineering,
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Articles 277 Documents
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Karakteristik fisiko-kimia dan sensori mayones dari minyak sawit merah dengan penambahan ekstrak jahe var. Rubrum [Characteristic physicochemical and sensory red palm oil mayonnaise addition extract ginger var. Rubrum] Farida Hanum Hamzah; Dewi Fortuna Ayu; Evy Rossi; Yossie Kharisma Dewi; Arya Dika
Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 1 (2023): 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.v28i1.18-29

Abstract

Mayonnaise is an oil in water (O/W) emulsion despite containing 70–80% fat and egg yolk.  The addition of extract ginger var. Rubrum serves as an ingredient that is able to cover the characteristic of mayonnaise of red palm oil taste and aroma and also contains high antioxidants.  The aim was to find the best mayonnaise of red palm oil with extract ginger var. Rubrum addition according to the SNI.  The experimental was arranged in a completely randomized design (CRD) with 3 treatments and replicated 3 times then continued tested using DNMRT at a 5% level.  The treatment was five-level extract ginger var. Rubrum addition: 0.5%, 1%, 1.5%, 2%, and 2.5%.  Parameters observed were moisture content, antioxidant activity, color with a colorimeter, and sensory evaluation on mayonnaise.  The result showed that the addition of extract ginger var. Rubrum significantly affected color, descriptive sensory assessments such as aroma, taste, and viscosity, hedonic assessments such as aroma and taste.  Whereas moisture content, color sensory assessment and hedonic viscosity were not significantly affected.  The best treatment was 2.5% addition of extract ginger var. Rubrum with a value of 25.83% moisture content, 87.45 ppm (strong) antioxidant activity, color with colorimeter L*: 55.27; a*: 11.36; and b*: 48.86 and preferred overall acceptance.
Aplikasi response surface methodology pada optimalisasi proses direct acidification terhadap karakteristik produk keju lunak dari penggunaan air lemon [Application of response surface methodology to optimize direct acidification using lemon juice process for soft cheese properties] Winda Septiana; Sukarno Sukarno; Slamet Budijanto
Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 1 (2023): 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.v28i1.30-42

Abstract

Lemon juice can be used as an acidifier to separate curd and whey from milk by decreasing the pH until it reaches the isoelectric point. This study observed the effect of lemon juice as a coagulant for soft cheese-making characteristics using direct acidification that variates the temperature point and the level of lemons maturity classify by the fruit-peel color ratio between yellow and green. Response surface methodology was used in this experimental design with 29 total runs by Design Expert 13 software to search for the optimum formula for the soft cheese-making process. The result shows that the optimum formula reached 70% yellow and 30% green lemon-peel color of fruit maturity, several lemon juice concentrations at 5%, 10%, and 15, and the coagulation temperature point at 30 °C. This research showed that there was an effect of using lemon juice as an acid coagulant in the soft cheese-making process based on the concentration added as an acidifying agent on the characteristic results.
Pengaruh konsentrasi minyak sereh wangi, nisbah surfaktan-kosurfaktan, dan kecepatan homogenisasi terhadap karakteristik nanoemulsi minyak sereh wangi [Effect of citronella oil concentration, surfactant-cosurfactant ratio, and speed of homogenization on caracteristics of citronella oil nanoemulsion] Asmawati Asmawati; Irfan Irfan; Fathia Bilatul Izzah; Agus Riski Anuardi
Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 1 (2023): 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.v28i1.43-53

Abstract

Lemongrass is a plant that produces essential oils, which contain citronellal, citronellol, and geraniol. These compounds are known to be used as antimicrobials and antioxidants. Nanotechnology is one of the technological innovations that can be used as a medium for sending non-polar active components, such as essential oils. The research was to study the effect of citronella oil concentration, surfactant-cosurfactant ratio, and speed of homogenization on the characteristics of citronella oil nanoemulsion. The research was designed using the Factorial Completely Randomized Design, which consisted of 3 factors. The first factor was the concentration of citronella oil (M1 = 2.5%, M2 = 5%, and M3 = 7.5%). The second factor was the surfactant-cosurfactant ratio (S1 = 1:0, S2 = 3:2, and S3 = 2:3), and the third factor was the homogenization speed (K1 = 6000 rpm and K2 = 12000 rpm). The evaluation research outcome included pH, viscosity, stability, antimicrobial activity, and antioxidant activity. The results showed that the pH value was 4.39 to 5.03 and the viscosity value was 1.00 to 1.28 cP. The resulting nanoemulsion showed no phase separation for 10 days of storage at room temperature. The antimicrobial activity was 6.07 to 6.65 mm. The antioxidant activity of citronella oil nanoemulsion ranged from 74.60-86.73%. Increasing the concentration of citronella oil increased the value of pH, viscosity, antimicrobial activity and antioxidant activity. The highest antimicrobial activity was obtained at the surfactant:cosurfactant ratio (3:2). The antimicrobial activity of the nanoemulsion homogenized at a speed of 12,000 rpm was higher than that of the nanoemulsion homogenized at a speed of 6,000 rpm (P<0.05).
Enkapsulan ekstrak liang teh hasil seduhan pada berbagai pH sistem sebagai bahan inti: karakteristik fisikokimia [Physicochemical Characteristic of liang tea extract encapsulation on various pH] Sherlirianti Sherlirianti; Yohana Sutiknyawati Kusuma Dewi; Dzul Fadly
Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 1 (2023): 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.v28i1.54-65

Abstract

Liang tea is a traditional drink made from herbal ingredients and tea ingredients which are functional as antioxidants. The use of a cup of tea leaves produces an interesting red-purple color, partly because it contains brazilin pigment. The color of the liang infusion is affected by pH but it is not yet known whether it has an effect on its physicochemical characteristics. The obstacle faced is because the form of the drink in the form of steeping becomes impractical so it needs modification, one of which is in the form of an encapsulant. One of the conditions for the steeping pH is achieved by using citrate buffer. Our study aimed to obtain the steeping pH conditions that produce liang tea extract as the core ingredient to obtain the best encapsulant based on physicochemical characteristics. The research design used complete randomization with 4 treatment levels, namely the addition of citrate buffer to pH 4.25; 5.07; 6.06 and without administration of citrate buffer (pH 6.37). The physicochemical characteristics of the encapsulant were observed for pH, water content, solubility, polyphenol content and antioxidant activity in liang tea extract as the core and encapsulant material. The results showed that liang tea extract brewed at system pH 4.25 had antioxidant activity (70.48 ± 0.81 %), produced encapsulants with highest total polyphenols (493.75 ± 12.50 mg GAE/g encapsulant) and antioxidant activity (72.24 ± 3.56 %) but also highest water content (10.76 ± 0.08 %) while the highest solubility was obtained in the encapsulant with the main ingredient of liang tea extract which was brewed at a system pH of 6.37.
Pengaruh penambahan tepung biji durian sebagai bahan penstabil terhadap kualitas es krim susu kambing etawa [Effect of durian seed flour addition as a stabilizer on the quality of Etawa goat’s milk ice cream] Susilawati Susilawati; Samsul Rizal; Murhadi Murhadi; Muhammad Nur Faza Taqiyyuddin
Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 1 (2023): 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.v28i1.66-75

Abstract

Utilization of durian seed flour (DSF) in the manufacture of Etawa goat milk ice cream has the potential to be developed. This study aimed to study the effect of DSF as a stabilizer on the quality of Etawa goat milk ice cream. The study used a completely randomized block design with a single factor in the form of five DSF concentration levels, namely 0, 1.5, 3, 4.5, and 6% with 5 replications and 0.5% gelatin as a control. Parameters of ice cream quality analyzed include physical characteristics such as overrun, melting speed, and emulsion stability and sensory characteristics such as color, texture and overall acceptability. The variance tests were carried out on the research data, followed by the Honest Significant Difference (BNJ) test at the 5% level. The results showed that DSF concentration significantly affected the physical properties of overrun, melting speed, and emulsion stability and affected the sensory characteristics of color, texture, and overall acceptability of Etawa goat's milk ice cream. TDSF concentration of 3% produces goat's milk ice cream with the best characteristics which has an overrun value of 33.40%, melting speed of 25 minutes, 83% emulsion stability with a soft texture, yellowish white color, and protein, fat and total solids content according to SNI no. 01-3713-2018.
Pengaruh suhu sterilisasi pada sifat morfologis dan mekanik kemasan fleksibel retort produk empal gentong siap saji [The effect of sterilization temperature on morphological and mechanical properties of retort flexible packaging for ready to eat “empal gentong” product ] Kusumaningrum, Annisa; Febrisiantosa, Andi; Amri, Aldicky Faizal; Amdani, Rima Zuriah; Nurhikmat, Asep; Prayogi, Siswo; Dewandaru, Bayu Murti
Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 2 (2023): 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.v28i2.90-98

Abstract

Thermal food sterilization is the preservation technology to extend packaged food shelf life. The properties of packaging materials that change after thermal sterilization are morphological, mechanical, and color properties. This study aimed to observe the effect of sterilization temperature on the morphological, mechanical, and color properties of flexible retort pouch packaging. The food product sample processed in retort packaging was Indonesian traditional food, “empal gentong”. The retort package was composed of PET/Al/Nylon/CPP and processed at 121 °C 0,8 bar for 9 min, with an unprocessed sample was as a control. Three replications of mechanical and color results were analyzed using T-test with p<0.05 significance level to determine the significant difference. The retort pouch sample showed visual and microscopic defects in the form of separation between the PET layer and aluminum foil after being processed at 121 °C 0,8 bar for 9 minutes. In addition, temperature processing at 121 °C influenced the tear strength results and color significantly (p<0,05). Color changes was occured on the inside of the packaging contacting with the food. Each layer in multilayer packaging is interrelated and supports one another. Multilayer flexible packaging combines the different properties of a single monolayer material, so it is suitable for commercial sterile food packaging.                                              
Profil gelatinisasi, karakteristik mikrobiologi dan sifat fungsional pati jagung ketan terfermentasi [Gelatinization profile, microbiological characteristics and funtional properties of fermented waxy corn starch] Suryani Une; Rizky Killa; Lisna Ahmad; Zainudin Antuli; Husain Panggi
Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 2 (2023): 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.v28i2.99-109

Abstract

Waxy corn (AJU1) is widely cultivated in Gorontalo Province, but its utilization is limited to corn on cobs.  A potential diversified product of processed waxy corn to be developed is waxy corn starch. One simple method to improve the functional properties of waxy corn starch is fermentation. This study aimed to determine the effect of different fermentation conditions and fermentation times on the gelatinization profile and functional properties of waxy  corn starch. The research method used a completely randomized factorial design with two treatment factors namely fermentation conditions (aerobic and anaerobic) and fermentation time (3, 6, and 9 days).  Results showed that the fermentation conditions significantly affected property of waxy corn starch.  During fermentation, there was a change in the number of cells of lactic acid bacteria, yeast, and mold. The gelatinization profile of  fermented waxy corn starch was to have resistant to stirring and high temperatures and reduced its retrogradation tendency. The fermentation process also changed the functional properties of glutinous corn starch, namely an increase in solubility, swelling, and acidity (decrease in pH).Keywords: aerobic, anaerobic, fermentation, starch, glutinous corn [AJU1]
Pengaruh penambahan tepung kulit ari kedelai dan tepung wortel terhadap sifat fisikokimia dan sensori mie kering [Effect of the soybean husk and carrot flour addition on the physicochemical and sensory properties of dry noodles] Prayitno, Sutrisno Adi; Utami, Dwi Retnaningtyas; Ningrum, Sugiyati; Patria, Domas Galih; Putri, Silvy Novita Antrisna; Puspita, Rizqa Arya; Niam, Muhammad Khoirun
Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 2 (2023): 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.v28i2.76-89

Abstract

Noodles are generally made from wheat flour which is only high in carbohydrates. Meanwhile, noodle products are needed sholud have others nutritional compound that can be used as daily needs consumption. One of them is the utilization of soybean husk which has been only discardes or used as animal feed.  The utilazation of soybean husk waste has not been widely used for the food products. Noodles product can be susbtituted for carrots which are rich ini vitamins and carotenoids. Between of them can be substituted into noodle product proccesed.   The purpose of this study was to analyze dry noodle products on the effect of soybean epidermis and carrot flour addition on physicochemical and sensory properties. These dry noodles could be used for a healthy menu as an alternative to carbohydrates in rice.  There are some previous study  about the effect of soybean husk added to the making of biscuit and cookies products that increase status of nutrition, however it was rarely utilized to substitute on the noodle making. Hence, the aim of this study were to utilize of the soybean husk and to analyze dry noodle products on the effect of soybean husk and carrot flour addition on physicochemical and sensory properties. The method of this study was carried out using quantitatve descriptive with prameters analyzed were moisture content, rehydration power, swelling power, and elasticity as well assensory. While the sensory data were examined by the Kruskal Wallis test. The physicochemical analysis properties test results showed that significant differences in rehydration power, swelling power, and water content, while the product elasticity showed no significant difference. The rehydration power, swelling power, elasticity,and water content showed that 86.67-133.34%;10-20%; 29.80-48.21% and1.19-1.95%, respectively. Furthermore, the sensory test results showed that there were significant differences in aroma and taste, while no significant differences in color and texture. The evaluation sensory of color and texture showed sig>α (0.88>0.05; 0.62>0.05), it mean that there was no difference, while in aroma and taste there were differences with sig<α (0.01<0.05). It can be concluded that the addition of soybean husk and carrot flour had an effect on the chemicals and organoleptic properties of dry noodle. To distguise the aroma of soybean husk other ingredients such as ginger or can be added.  Hence,, the further research was necessary conducted in order to obtain strongly attractive color and aroma in dry noodle and to get rid of the unpleasant aroma optimally.
Karakterisasi asap cair dari serasah daun kering di lingkungan Universitas Lampung [Characterization of liquid smoke from dry leaf litter in Lampung University] Suroso, Erdi; Al Rasyid, Harun; Utomo, Tanto Pratondo; Ritonga, Dinda Nur Annisa; Anungputri, Pramita Sari
Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 2 (2023): 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.v28i2.110-119

Abstract

One solution to reduce leaf litter is to process it into liquid smoke. This study aimed to determine the characteristics of liquid smoke from various types of dry leaves. The type of leaves used in this study were teak, fern, Spanish cherry, and crepe myrtle-dried leaves. Treatment of pyrolysis gave three types of products. The smoke liquid yields of dried teak leaves were 12,44%, dried Spanish cherry leaves were 12.92%, dried fern leaves were 13,39%, and dried crape myrtle leaves were 35.22%. The charcoal yields from teak, fern, Spanish cherry, and crape myrtle-dried leaves were 40.585%, 35.871%, 40.723%, and 18.797%. While the rest was tar with yields of 0.820% from dried teak leaves, 0.869% from dried fern leaves, 0.790% from dried Spanish cherry leaves, and 1.774% from dried crape myrtle leaves. The residual dry leaf debris of dried teak was 53.938%, dried fern leaves 51.385%, dried Spanish cherry leaves 54.326%, and dried crape myrtle leaves 54.210%. The pH of smoke liquor from dried teak was 5.11, dried fern leaves 5.75, dried Spanish cherry leaves 5.43, and dried crape myrtle leaves 7.80.  The dominant active compounds in the liquid smoke produced were phenolic components. Each liquid smoke contained carbonyl and acid compounds, while liquid smoke from teak-dried leaves also contained alkaloids and alcohol.   
Pengaruh lama pengeringan ampas tahu menggunakan oven dryer terhadap mutu tempe ampas tahu [The effect of drying time of tofu dregs using an oven dryer on the quality of its tempeh] Yarfaryh, Uswatun Hasanah; Handayani, Baiq Rien; Ariyana, Mutia Devi; Perdhana, Firman Fajar; Namira, Afrisha Sekar
Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 2 (2023): 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.v28i2.120-128

Abstract

Tofu dregs tempeh is tempeh made from by-products of tofu processing. Tofu dregs tempeh contains high water content to exceed the SNI standard. The objective of this research was to determine the effect and the best result of drying time using an oven dryer at 60oC on the quality of tofu dregs tempeh. The method used in this research was a Completely Randomized Design (CRD) with seven treatments drying times 0, 15, 30, 45, 60, 7, and 90 minutes at 60oC. Significant difference data were tested for parameters of chemical quality (water content and water activity), and microbial quality (total microbial, mold mass, and mycelium area).  A drying time of 60 minutes is recommended as the best treatment to produce tofu dregs tempeh with the following characteristic of 61.77% water content which has met the requirement of SNI No. 3144:2015; 0.82 water activity (Aw); 5.89 log CFU/g total microbial; 1.72% mold mass and; 30.66% mycelium area.

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