cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota bandar lampung,
Lampung
INDONESIA
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
Arjuna Subject : -
Articles 277 Documents
 20   21   22   23   24 
Analisis komponen bioaktif dan atribut sensori seduhan kopi Arabika Kalosi Enrekang dengan pengolahan pascapanen berbeda [Analysis of bioactive compounds and sensory attributes of Kalosi-Enrekang Arabica coffee prepared different postharvest processing] Yulianti, Yulianti; Adawiyah, Dede Robiatul; Herawati, Dian; Indrasti, Dias; Andarwulan, Nuri
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.v28i2.163-173

Abstract

Postharvest processing affects the chemical components and sensory attributes of coffee beans. This  study aimed to evaluate the effect of postharvest processing on caffeoylquinic acids and alkaloids (bioactive compounds) and sensory attributes (aroma and taste) of brewed coffee. Coffee beans of Kalosi-Enrekang were processed using three postharvest processing methods (honey, natural, and full-washed), roasted at a medium degree, and brewed with tubruk brewing techniques. Bioactive compounds were analyzed using UPLC-PDA and sensory attributes were analyzed using the Quantitative Descriptive Analysis method. The data were analyzed using single-factor ANOVA and Principal Component Analysis. The research showed that postharvest processing did not affect the bioactive compound of brewed coffee. Postharvest processing affected the aroma and taste attributes of brewed coffee. Natural processing had dominant attributes of fruity, spicy, sweet, and caramelized. Honey processing had dominant attributes of nutty and roasted, while full-washed processing did not have dominant attributes. The result also showed that caffeoylquinic acids and alkaloids did not affect coffee brewed's aroma and taste attributes.    
Analisis proksimat, asam lemak dan asam amino pada pangan tradisional ikan lemuru dengan proses pengeringan berbeda [Proximate analysis, fatty acids and amino acids of lemuru fish traditional foods with variation of drying processes] Singapurwa, Ni Made Ayu Suardani
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.v28i2.150-162

Abstract

Lemuru fish need preservation because it is easily damaged and only produced seasonally. Apart from its nutritional value as a source of essential protein to humans, lemuru fish is very cheap. Generally, the people of Jembrana Regency in Bali preserve it by processing it into seasoned dried fish known as “Pedetan”.  Research  carried out oven drying, sun drying, and direct sunlight to determine the best method for drying lemuru fish with and without spices. Results showed that the drying method had significant effects on proximate contents of lemuru fish. The lowest moisture content (7.31%) was obtained in the treatment of seasoned lemuru fish with oven drying. Oven-dried unseasoned fish had the highest protein content of 67.69%, while sun-dried fish, both seasoned and unseasoned samples, had the highest fat content with an average of 13.30%. The highest saturated fatty acid was palmitic acid, and the highest unsaturated fatty acid was cis-9 oleic acid. Meanwhile, the highest  amino acid was the L-glutamic acid.
Karakterisasi mutu minuman jeli okra nanas dengan kombinasi karagenan-konjak[Characterization of pineapple okra jelly drink quality with different concentrations of carrageenan-konjac combination] Amelia, Julfi Restu; Pujilestari, Shanti; Hamidatun, Hamidatun; Monica, Putri
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.v28i2.140-149

Abstract

ABSTRACTOkra-pineapple jelly drink requires hydrocolloid as a gelling agent. The combination of carrageenan-konjac hydrocolloid used was 75:25 in order to produce acceptable and good quality jelly drink characteristics. This study aimed to characterize the quality of pineapple okra jelly drink with the addition of hydrocolloid (carrageenan-konjac combination). The concentration treatments of the carrageenan-konjac combination 75: 25 in this study were 0.6%, 0.7%, 0.8%, 0.9% and 1%. The research was carried out using a completely randomized design (CRD) experimental method with one factor and 3 replications. Data were analyzed statistically with ANOVA and Duncan multiple range test. The results showed that the concentration of the carrageenan-konjac combination had a significant effect on viscosity, water content, total dissolved solids, hedonic and scoring texture quality tests, but had no significant effect on pH, hedonic and scoring tests for color, taste and aroma. The best concentration of carrageenan-konjac combination in pineapple okra jelly drink was a concentration of 0.9% which had characteristics: viscosity 2488.33 cP, pH 4.05, water content 94.22%, total dissolved solids 5.10º Brix and sensory score from 3.9-4.2 (like) for color,  aroma ,  taste and texture.   This best treatment had greenish yellow color, fragrant aroma,  sweet taste and slightly chewy texture. The supporting test in the form of antioxidant activity test (IC50) was 16.47 ppm indicated  in the very strong category. 
Aktivitas antidiabetes dan antioksidan pati jagung yang dikonjugasi dengan katekin [Antidiabetic and antioxidant activities of catechin conjugated corn starch] Nurdin, Samsu Udayana; Salita, Siti Restia; Oktaviani, Celly; Subeki, Subeki; Herdiana, Novita
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.v28i2.129-139

Abstract

High levels of carbohydrate consumption, especially starch, are considered to be an important risk factor for diabetes mellitus (DM). Conjugation of starch with phenolic compounds those have antidiabetic activity such as catechin is suggested increase health benefit of the starch.  Objective of this research was to find out optimal catechin concentration that was able to be conjugated into corn starch to produce conjugated starch with high antidiabetic and antioxidant properties. The synthesis of starch-catechin conjugates used free-radical grafting (FRG) by adding different concentration of catechin, namely 0%, 0,5%; 1%; 1,5%; and 2%. The result of the research indicates that increasing of catechin concentration grafted into starch increase the phenolic content of the starch. Conjugation of catechin into starch posed higher antidiabetic and antioxidant activities. Starch conjugated with 2.0% catechin had the best antidiabetic and antioxidant activities, therefore, it had potentiality to develop as functional starch for diabetes patients.
Evaluation on the effect of butternut pumpkin (Cucurbita moschata) maturity stage on the bioactive components and antioxidant activity of pumpkin flour Siti Nurdjanah; Nurbaiti Nurbaiti; Sussi Astuti; Tanto Pratondo Utomo; Sartika Dewi
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.v28i2.174-183

Abstract

Pumpkin flour is a processed product high in carotenoids and a good source of nutrients. This nutritional content of pumpkin flour was considered to be influenced by the fruit maturity stage. Therefore, this research aimed to evaluate pumpkin flour's chemical properties, bioactive components, and antioxidant activity at different maturity stages. This also used honey pumpkins with a maturity stage of 15, 20,25, and 30 days after fruit set( DAFS). The results showed that the maturity stage of butternut pumpkin affects the moisture content and bioactive components such as phenols, flavonoids, and carotenoids of flour produced. Furthermore, the highest antioxidant activity was found in pumpkin flour with a maturity stage of 25 DAFS with IC50 values of 85.31 µg/mL (DPPH) and 64.39 g/mL (ABTS). Therefore, butternut pumpkins with a maturity stage of 25 DAFS can be processed into flour with antioxidant properties.
Optimization of the use of sorghum flour, peanuts, and moringa leaves in the making of high-protein gluten-free biscuits [Optimasi penggunaan tepung sorgum, kacang tanah dan daun kelor pada pembuatan biskuit non-gluten tinggi protein] Wulandari, Endah; Indiarto, Rossi; Arifin, Heni Radiani; Talitha, Shabrina Gitta
Jurnal Teknologi & Industri Hasil Pertanian Vol 29, No 2 (2024): 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.v29i2.144-156

Abstract

Protein is one of the macronutrients that the body needs in large quantities in addition to carbohydrates and fats. Eating high-protein biscuits can be one way to meet daily protein needs. Biscuits made from sorghum flour, peanuts, and Moringa leaves can produce non-gluten biscuits high in protein. This study aimed to determine the optimal balance of using sorghum flour, peanuts, and moringa leaves to produce high-protein biscuits with acceptable sensory values. The research method used is an experimental method with descriptive data analysis. The optimization method uses the Response Surface Methodology (RSM) experimental design with a central composite design (CCD). The best biscuit formula, as a result of the RSM experimental design optimization, has a protein nutrient content of 8.71%, 2.60% moisture content, 2.60% ash content, 32.99% fat content, and 53.85% carbohydrate content. The combination of using flour significantly affects the texture of the biscuits but does not significantly affect the color. Using composite flour consisting of 60% sorghum flour, 37% peanuts, and 4% moringa leaves to manufacture non-gluten biscuits can produce biscuits that are high in protein and have physicochemical properties and good sensory acceptability.
Kelayakan daun keluak (Pangium edule Reinw) sebagai pengawet alami produk perikanan berdasarkan profil mutu sensoris dan keamanan mikrobiologi [The appropriateness of Pangi (Pangium edule Reinw) leaves as natural preservative based on sensory quality and microbiological safety profile] Candra, Krishna Purnawan; Setiawan, Agus; Yuliani, Yuliani; Emmawati, Aswita
Jurnal Teknologi & Industri Hasil Pertanian Vol 29, No 1 (2024): 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.v29i1.35-43

Abstract

Daun keluak (Pangium edule Rinew) digunakan oleh masyarakat suku Dayak Ahoeng untuk mengawetkan daging dan ikan sebagai wujud dari kearifan lokal. Daun ini diketahui mengandung senyawa antibakteri yaitu tanin, fenol dan asam sianida. Sebuah percobaan faktor tunggal (lama pengawetan) yang disusun dalam Rancangan Acak Lengkap telah dilakukan dengan tujuan untuk menentukan karakteristik mutu sensoris dan keamanan mikrobiologi ikan selama pengawetan menggunakan daun keluak. Perlakuan yang dicobakan adalah lama pengawetan 1 sampai 4 hari dan menggunakan ikan segar sebagai kontrol. Masing-masing perlakuan diulang sebanyak 3 kali. Parameter yang diamati adalah mutu sensoris hedonik ikan (SNI 2729:2013), ALT dan bakteri patogen (Coliform, Escherichia coli, Salmonella sp., Vibrio cholera, dan Vibrio parahaemolyticus). Hasil penelitian menunjukkan bahwa mutu sensoris hedonik ikan Lele Sangkuriang selama empat hari pengawetan menunjukkan perbedaan yang nyata (p<0,05) untuk semua atribut. Ikan lele Sangkuriang masih menunjukkan kualitas yang baik dengan skor mutu hedonik 6, 8, 7 dan 7 berturut-turut untuk kenampakan bola mata, lendir permukaan badan, bau dan tekstur pada pengawetan hari kedua. Pengawetan menggunakan daun keluak dapat mempertahankan keamanan mikrobiologi ikan lele Sangkuriang selama satu hari berdasarkan parameter ALT, Coliform, dan Salmonella sp. Cemaran V. parahaemolyticus mulai terdeteksi setelah dua hari pengawetan. Cemaran E. coli dan V. cholera mulai terdeteksi masing-masing setelah pengawetan selama 3 dan 4 hari. Pengawetan menggunakan cacahan daun keluak dapat mempertahankan mutu sensoris hedonik dan keamanan mikrobiologi ikan lele Sangkuriang sampai pengawetan hari ke satu berdasarkan syarat mutu SNI 2729:2013 tentang ikan segar.
Pengembangan roti berbahan pati jagung dengan modifikasi enzimatis & pemanas ohmik (Kajian: pengaruh variasi tegangan dan transglutaminase terhadap karakteristik produk) [Development of corn starch-based bread with enzymatic modification & ohmic heating: study effect of voltage and transglutaminase variations on product characteristics] Hutasoit, Jenri Parlinggoman; Ariskanopitasari, Ariskanopitasari; Khamidah, Aniswatul
Jurnal Teknologi & Industri Hasil Pertanian Vol 29, No 1 (2024): 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.v29i1.86-99

Abstract

The main challenges in producing gluten-free bread are closely related to its development, texture, and nutrition. This research consisted of 2 stages.  Stage 1 was aimed to determine the effect of voltage variations (70 V, 80 V, 90 V, 100 V, 110 V, 120 V, and conventional baking as a control) on bread characteristics and process parameters. The experiment was arranged as non-factorial in a completely randomized design with 3 replications. The best results of the first stage were applied in stage 2, aimed to determine the effect of various concentrations of TGase (0, 0.5, 1, 1.5, 2, and 2.5%). The data were processed using analysis of variance, then further tested using Tukey's at the 5% level. The 120 V voltage gradient treatment was found to be the best treatment. It shows specific volume 3.17±0.17 cm3/g, baking loss 14.58±1.50%, brightness 50.97±3.27, hardness 3.76±0.11, cohesive 0.34±0.03, pore density 84±2.52. In addition, baking at a higher voltage level increased the temperature rate and electrical conductivity. The 120 V voltage treatment shows the time required to reach a maximum temperature of 97°C was 3 minutes 5 seconds, and an electrical conductivity value of 0.26-0.51 S/m. Based on the TGase treatment, it was found that when bread dough was applied with a higher TGase concentration, the specific volume, hardness, chewiness, resilience, cohesiveness and springiness, average pore size, and pore porosity of the bread increased.
Pendugaan umur simpan kerupuk sagu goreng dengan pendekatan kurva isoterm sorpsi air [Shelf-life estimation of fried sago crackers by water sorption isotherm curve approach] Ayu, Dewi Fortuna; Situmorang, Budi Lambok; Efendi, Raswen; Juarsa, Rahmadini Payla
Jurnal Teknologi & Industri Hasil Pertanian Vol 29, No 1 (2024): 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.v29i1.22-34

Abstract

Fried sago crackers are dry local foods easily damaged by moisture during storage. To increase economic value and open commercialization opportunities, a study aimed to estimate the shelf life of white and red fried sago crackers using an acceleration method based on the water sorption isotherm curve. Estimating the shelf life was carried out by storing crackers in several modified jars containing different saturated salt solutions. Calculating the moisture permeability constant of polyethylene and polypropylene packaging was also carried out to support the necessary data. The results showed that sago crackers packaged in polypropylene had a longer shelf life than polyethylene plastic. The white sago crackers with polypropylene plastic had a shelf life of 19.89-69.83 days at 70-90% RH, while polyethylene was 12.02-42.21 days at 70-90% RH with 0.0434 g H2O.g solid-1 critical water content. The red sago crackers with polypropylene plastic had a shelf life of 18.26-69.93 days at 70-90% RH, while polyethylene was 11.04-42.27 days at 70-90% RH with a critical water content of 0.0455 g H2O.g solid-1. The chosen model for the water sorption isotherm curve was Hasley and GAB, with equation log (ln (1/aw)=-1.82-1.31 log Me for white sago fried crackers and Me=(0.5157aw)/(1-0.9632aw)(1+15.578aw) for red sago fried crackers, respectively. Fried sago crackers in polypropylene plastic packaging have the potential to be developed as local food products with a longer shelf life.
Implementation of the marketing mix and selection of chocholate marketing strategy priorities in a chocolate company in Bali [Implementasi marketing mix serta pemilihan prioritas strategi pemasaran cokelat pada perusahaan cokelat di Bali] Sukanteri, Ni Putu; Amaral, Putu Anglila; Lestari, Putu Fajar Kartika; Tamba, I Made
Jurnal Teknologi & Industri Hasil Pertanian Vol 29, No 2 (2024): 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.v29i2.157-167

Abstract

Chocolate is a processed product derived from cocoa beans that has undergone fermentation, drying, roasting, and grinding to produce high-quality cocoa powder. The processing of chocolate in a company involves many lengthy stages. Implementing a marketing mix is used as a technique to increase sales. The company needs to identify the superior products favored by consumers to develop priority marketing strategies. This study aims to analyze the application of the marketing mix in the chocolate industry and generate prioritized marketing strategies for the superior chocolate products produced by a company in Bali. The research method used is the Analytical Hierarchy Process (AHP). The results indicate that the marketing mix includes chocolate products such as chocolate cream, chocolate bars, and liquid chocolate. Product pricing depends on the form, with the most apparent pricing being for chocolate bars, calculated based on weight in grams. The production site is located at the main factory, which processes cocoa into chocolate cream, chocolate bars, and liquid chocolate, allowing consumers to experience the chocolate processing firsthand and try packaging chocolate at the factory. Chocolate promotion is continuously carried out through offline and online media, such as the company's website, which provides background information on chocolate production to the industry in Bali. The priority in chocolate marketing, based on the Analytical Hierarchy Process, is chocolate cream, followed by chocolate bars and liquid chocolate.

Page 22 of 28 | Total Record : 277

 20   21   22   23   24 

Filter by Year

1997 2025


Reset
Filter By Issues
All Issue Vol. 30 No. 2 (2025): Jurnal Teknologi & Industri Hasil Pertanian Vol 30, No 2 (2025): Jurnal Teknologi & Industri Hasil Pertanian Vol 30, No 1 (2025): Jurnal Teknologi & Industri Hasil Pertanian Vol. 30 No. 1 (2025): Jurnal Teknologi & Industri Hasil Pertanian Vol. 29 No. 2 (2024): Jurnal Teknologi & Industri Hasil Pertanian Vol 29, No 2 (2024): Jurnal Teknologi & Industri Hasil Pertanian Vol 29, No 1 (2024): Jurnal Teknologi & Industri Hasil Pertanian Vol. 29 No. 1 (2024): Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 2 (2023): Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 1 (2023): Jurnal Teknologi & Industri Hasil Pertanian Vol 27, No 2 (2022): Jurnal Teknologi & Industri Hasil Pertanian Vol 27, No 1 (2022): Jurnal Teknologi & Industri Hasil Pertanian Vol 26, No 2 (2021): Jurnal Teknologi & Industri Hasil Pertanian Vol 26, No 1 (2021): Jurnal Teknologi & Industri Hasil Pertanian Vol 25, No 2 (2020): Jurnal Teknologi dan Industri Hasil Pertanian Vol 25, No 2 (2020): Jurnal Teknologi & Industri Hasil Pertanian Vol 25, No 1 (2020): Jurnal Teknologi & Industri Hasil Pertanian Vol 24, No 2 (2019): Jurnal Teknologi & Industri Hasil Pertanian Vol 24, No 1 (2019): Jurnal Teknologi & Industri Hasil Pertanian Vol 24, No 1 (2019): Jurnal Teknologi & Industri Hasil Pertanian Vol 23, No 2 (2018): Jurnal Teknologi & Industri Hasil Pertanian Vol 23, No 1 (2018): Jurnal Teknologi & Industri Hasil Pertanian Vol 22, No 2 (2017): Jurnal Teknologi & Industri Hasil Pertanian Vol 22, No 2 (2017): Jurnal Teknologi & Industri Hasil Pertanian Vol 22, No 1 (2017): Jurnal Teknologi & Industri Hasil Pertanian Vol 21, No 2 (2016): Jurnal Teknologi & Industri Hasil Pertanian Vol 21, No 2 (2016): Jurnal Teknologi & Industri Hasil Pertanian Vol 21, No 1 (2016): Jurnal Teknologi & Industri Hasil Pertanian Vol 20, No 2 (2015): Jurnal Teknologi & Industri Hasil Pertanian Vol 20, No 1 (2015): Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 3 (2014): Jurnal Teknologi Industri & Hasil Pertanian Vol 19, No 3 (2014): Jurnal Teknologi Industri & Hasil Pertanian Vol 19, No 2 (2014): Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 1 (2014): Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 1 (2014): Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 2 (2013): Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 2 (2013): Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 1 (2013): Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 1 (2013): Jurnal Teknologi & Industri Hasil Pertanian Vol 16, No 1 (2011): Jurnal Teknologi & Industri Hasil Pertanian Vol 14, No 2 (2009): Jurnal Teknologi & Industri Hasil Pertanian Vol 14, No 1 (2009): Jurnal Teknologi & Industri Hasil Pertanian Vol 14, No 1 (2009): Jurnal Teknologi & Industri Hasil Pertanian Vol 13, No 2 (2008): Jurnal Teknologi & Industri Hasil Pertanian Vol 13, No 2 (2008): Jurnal Teknologi & Industri Hasil Pertanian Vol 13, No 1 (2008): Jurnal Teknologi & Industri Hasil Pertanian Vol 12, No 2 (2007): Jurnal Teknologi & Industri Hasil Pertanian Vol 1, No 2 (1997): Jurnal Teknologi & Industri Hasil Pertanian More Issue