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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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Pemanfaatan ampas batang kelapa sawit tua bebas nira sebagai bahan baku biopelet [Utilization of sap free old palm dregs as raw material for biopellets] Utomo, Tanto Pratondo; Hasanudin, Udin; Hidayati, Sri; Widaputri, Silaturahmi
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.v29i1.100-108

Abstract

Palm oil plants, after reaching the end of their productive life, need to be rejuvenated with proper handling to prevent old palm trunks, which have been cut down, from being infested by beetles and the growth of Ganoderma sp. fungus, which can damage productive palm oil plants in the vicinity. The old oil palm trunks contain sap and have been utilized. The residue of the oil palm trunk after sap extraction contains carbon compounds that can be used as raw material for bio-pellets, representing an added value potential.  In this study, the composition of sap-free palm trunk dregs as raw material for bio pellets and the manufacture of bio pellets using sap-free palm dregs with a combination of particle size treatment and pressing pressure of T1M1 (0.4882 kg/cm2; 10 mesh); T1M2 (0.4882 kg/cm2; 20 mesh); T1M3 (0.4882 kg/cm2; 40 mesh); T2M1 (0.9764 kg/cm2; 10 mesh); T2M2 (0.9764 kg/cm2; 20 mesh); T2M3 (0.9764 kg/cm2; 40 mesh); T3M1 (1.4647 kg/cm2; 10 mesh); T3M2 (1.4647 kg/cm2; 20 mesh); and T3M3 (1.4647 kg/cm2; 40 mesh) using a hydraulic shop press to produce bio-pellets with a length of 2.5 cm and a diameter of 1.2 cm. The research used a descriptive method by presenting data as diagrams and tables. The results showed that the nira-free palm dregs used as raw material for the best bio-pellets in the T2M1 treatment (0.9764 kg/cm2; 10 mesh) contained 25.7% hemicellulose, 47.6% cellulose, and 7.2% lignin. The pellets produced contained 6.50% moisture content, 5.01% ash content, and 4416.93 cal/g heating value.
KAJIAN PROSES HIDROLISIS ENZIMATIK PATI DALAM TEPUNG SORGUM MANIS [Study of Enzymatic Hydrolysis of Sweet Sorghum Strach] Triwiyono, Bambang; supriyanto, Supriyanto; Setiadi, Sigit; Sabirin, Sabirin
Jurnal Teknologi & Industri Hasil Pertanian Vol 1, No 2 (1997): 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.v1i2.8-14

Abstract

Sweet Sorghum strach (Sorghum bicolor, L. Moench) was hydrolyzed for substituing the molasses on fermentation industry, i.e. ethanol and glutamic acid production. Pretreatment for strach conversion of the different stored strach by means of athmospheric batch cooking process presented the contradictive result. The amylases dosage for strach conversio of the stored sweet sorghum seem to be equal to the fresh cassava processing. Both total sugar (20 to 28% w/v) and te screened meal size (20-100 mesh) had a litlle effect on the rate of strach hydrolysis. After 24 hours of incubation, the strach was converted to the reducing sugar up to 85% dextrose equivalent. On the contrary, strach of fresh seet sorghum could not be liquified as the concentration of total sugar was reduced to 15% (w/v). The matrix protei of glutelin in which this protein bids the strach granules contributes to the diffficulty of digesting sweet sorgum meal.
Formula optimization of herbal drink based on coconut sugar and ginger using the Taguchi method [Optimasi formula minuman herbal berbasis gula merah dan jahe menggunakan metode Taguchi] Niha, Aevita Ainun; Khuriyati, Nafis; Guritno, Adi Djoko
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.v29i2.176-189

Abstract

Increasingly positive public consumption trends have increased demand for functional products such as ginger sugar herbal drinks. However, Micro, Small, and Medium Enterprises (MSMEs) producing ginger sugar herbal drinks still face production challenges, such as relying on traditional recipes passed down through generations with inconsistent processes, which affect quality uniformity. This study aimed to redesign the optimal formulation of ginger sugar herbal drinks based on parameters that affect the process. The method used is the Taguchi method with 4 (four) factors and 3 (three) levels with an L9 (34) orthogonal array matrix. Then, quality parameters were tested to determine the best ginger sugar herbal drink product. The combination of level factors in the optimal formula of ginger sugar herbal drink is the composition of ginger juice 300 mL, brown sugar 700 grams, granulated sugar 500 grams, and cooking time 45 minutes. The results of testing the quality characteristics of the confirmation experiment were following SNI requirements, namely water-insoluble part content 0.84%; water content 4.99%; ash content 1.65%; reducing sugar content 2.48%; sucrose sugar content 81.15%; dissolving time 29.93 seconds; antioxidant activity 67.13 ppm; color sensory properties 5.43; aroma sensory properties 5.32; taste sensory properties 5.16; aftertaste sensory properties 5.53; and overall sensory properties 5.21.Keywords: coconut sugar, ginger, herbal drink, quality, Taguchi method
Physicochemical and sensory analysis of instant corn porridge made from nixtamalized waxy corn [Analisis sifat fisikokimia dan sensoris bubur jagung instan berbahan dasar jagung pulut nikstamal] Nunu, Nirmawaty; Ahmad, Lisna; Liputo, Siti Aisa
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.v29i2.122-131

Abstract

Waxy corn is a commodity that can be developed into various food products; one is instant porridge, which only requires a short cooking preparation process because it has undergone previous processing. This research aimed to determine the physicochemical and sensory properties of instant porridge made from nixtamalized waxy corn. This research used a completely randomized factorial design (CRFD). The first factor was soaking time (30, 60, and 90 minutes), and the second was pregelatinization time (5, 10, and 15 minutes). The results showed that soaking and pregelatinization time significantly affected rehydration capacity, rehydration time, and viscosity. In contrast, the effect on syneresis and sensory properties was only affected by one of the factors. Instant nixtamalized corn porridge with a soaking time of 90 minutes and a pregelatinization time of 15 minutes was the best instant nixtamalized corn porridge with highest rehydration capacity (5.78 ml/g), calcium content (66.80 mg/L), and viscosity (3850 cP), smallest syneresis value (29.94%), and shortest rehydration time (2.19 minutes), with a neutral taste preference, while the panelists somewhat preferred color, texture, and aroma. 
Evaluasi profil sensori produk sate Rembiga menggunakan metode flash profile dan rate-all-that-apply (RATA) [Sensory profile evaluation of Rembiga satay using flash profile and rate all that apply (RATA) method] Arzani, Lalu Danu Prima; Putri, Destiana Adinda; Salsabilah, Aziza; Ulpiana, Mia
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.v29i1.65-74

Abstract

Rembiga satay is an indigenous processed beef product from West Nusa Tenggara. It undergoes marination with distinctive spices before grilling, contributing to its unique flavor profile. The product's specialty lies in its sensory attributes, distinctly reflecting the characteristic traits of the Lombok region, making it irreplaceable by comparable products from other regions. This study's objective was to thoroughly examine the sensory profile attributes of Rembiga satay using Quantitative Descriptive Analysis. Two methods, namely Rate All That Apply and Flash Profile, were employed for this evaluation. The research involved the engagement of 100 consumer panelists assigned to evaluate the sensory characteristics of four different Rembiga satay products, considering aspects such as taste, aroma, flavor, and texture. Results from the Flash Profile and Rate All That Apply methods consistently indicated that panelists discerned analogous sensory attributes in Rembiga satay. Specifically, Rembiga satay Ririn showed a sensory profile characterized by grilled meat flavor, Rembiga satay Lomboku featured grilled meat flavor, grilled meat aroma, and smoky aroma, and Rembiga satay Napisah presented attributes such as fibrous texture, sweetness, juiciness, spicy aroma, and meat flavor. Meanwhile, Rembiga satay Sinasih exhibited a sensory profile inclusive of umami, chili spiciness, black pepper spiciness, smoky flavor, grilled meat aroma, and chewiness
Analisis prospektif pengembangan agrotechnopreneurship berbasis potensi sektor pertanian di Kabupaten Jember [Prospective analysis of potential-based agrotechnopreneurship development in the agricultural sector in Jember Regency] Wibowo, Yuli; Soekarno, Siswoyo; Wiyono, Andi Eko; Fajriyah, Ajeng Afriska Lailatul; Windiari, Eva Yulia
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.v29i1.1-13

Abstract

The pandemic several years ago has impacted employment problems with the increase in the number of unemployed in Jember Regency. One effort can be made to develop agrotechnopreneurship as a community business.  This study aims to analyze the prospects for developing agrotechnopreneurship by utilizing the potential of the agricultural sector in Jember Regency.  The analysis focused on potential agrotechnopreneurship products developed in Jember Regency today: mocaf, chili sauce, coconut briquettes, shredded catfish, and cow's milk kefir.  This research uses a prospective analysis method structured based on states that may occur in the future.  The results showed several scenarios for developing potential agrotechnopreneurship in Jember Regency, generally including optimistic and pessimistic scenarios.  The development of agrotechnopreneurship in chili sauce, coconut briquettes, shredded catfish, and cow's milk kefir has an optimistic scenario, indicating a promising potential for future growth. This optimistic scenario can be realized if the key factors in the development of agrotechnopreneurship can be improved as expected. Meanwhile, the development of mocaf agrotechnopreneurship has a pessimistic scenario. Keywords: agrotechnopreneurship, Jember Regency, prospective analysis, the agricultural sector
Characteristics of liquid sugar from old oil palm trunk sap as affected by processing methods Nurdjanah, Siti; Hasanudin, Udin; Setiyoko, Febri; Yuliandari, Puspita; Nawansih, Otik; Utomo, Tanto Pratondo
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.v29i2.190-199

Abstract

The sap of old oil palm trunks contains appreciable sugar, but it has not been considered a potential sugar source. This study aimed to find the best method for producing oil palm liquid sugar that complies with the Indonesian National Standard (SNI) The non-factorial experiment was arranged in a Completely   Randomized Block Design (CRBD) with 6 replications. The treatments were a combination of lime-rotary vacuum evaporation (P1), without lime-vacuum rotary evaporation (P2), lime-atmospheric evaporation (P3); without lime-atmospheric evaporation (P4).  The parameters observed were pH, °brix, reducing sugar, color,  aroma, and overall acceptance. The data were subjected to ANOVA to determine the effects of the treatments and then, continued testing using HSD at α 0,05 for means separation.  The best treatment was found on liquid sugar processed using lime, and atmospheric evaporation with brix of 68.75%, pH of 5.4, moisture content of 17.74, ash content of 0.86%, reducing sugar of 44.31%, sensory score of color, aroma, and overall acceptance were f 3.42 (brownies yellow), 4.4 (like), and 4.04 (like).Keywords: lime, liquid sugar, old oil palm trunk, sensory, vacuum rotary evaporator
Improving efficiency in green tea production time using lean manufacturing approach with value stream mapping: A case study at PT Candi Loka [Perbaikan efisiensi waktu produksi teh hijau menggunakan pendekatan produksi ramping dengan value stream mapping: Studi kasus di PT Candi Loka] Purnomo, Bambang Herry; Suryaningrat, Ida Bagus; Rachman, Ilham Aulia
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.v29i2.132-143

Abstract

Green tea production activities at PT Candi Loka indicated a time-consuming, which caused process efficiency to be less than optimal. Process efficiency improvements must be made to increase company competitiveness and consumer satisfaction. This research aimed to analyze the efficiency of green tea production time at PT Candi Loka by identifying the processing time required in each production activity, including the time consumption and formulating recommendations for improvement using a lean manufacturing approach using the VSM (Value Stream Mapping) method. There were 30 activities in 6 processes consisting of receiving raw materials, withering, rolling, drying, and packaging. Identification of value streams using the PAM (Process Activity Mapping) tool produced 9 Value added (VA) activities, 19 Necessary but Non-Value Added (NNVA) activities, and 2 Non-Value Added (NVA) activities in the form of delays in the withering and drying processes. In the current state map analysis, the production lead time value was 315.286 seconds. Recommended improvements to eliminate delays in the withering process were to set up the rotary panner machine earlier and increase the number of supervisors, while to eliminate delays in the drying process were to implement a piece rate system. Increasing efficiency was also carried out by improving NNVA activities by adding weighbridge facilities and using a conveyor system. The future state map proposed by implementing recommended improvements resulted in an increase in production time efficiency to 222.356 seconds and an increase in the process cycle efficiency value from 58.95% to 84.85%.
Formulasi campuran olein minyak sawit untuk memproduksi shortening bebas lemak trans [Formulation of palm oil olein mixture to produce trans-fat-free shortening] Mursalin, Mursalin; Yernisa, Yernisa; Hizazi, Achmad
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.v29i1.75-85

Abstract

Shortening is a solid fat with the functional properties needed to produce a better texture and appearance for bakery or confectionery products, as well as frying and cooking media. Shortening is made by mixing two or more vegetable oils and then modifying them through a chemical or enzymatic interesterification process. In this research, the raw material for shortening was prepared from a mixture of 2 types of palm oil olein: refined olein (ROL) and mid olein (MOL). This research aimed to determine the optimal ROL and MOL mixture ratio in the chemical interesterification process, which produces shortening with the best quality and specifications. Five levels of ROL/MOL comparison consisting of (100/0), (95/5), (90/10), (85/15), and (80/20) were chemically inter-esterified using a sodium methoxide catalyst under a vacuum of 0.8 bar at a temperature of 110 oC and speed of 500 rpm. The results showed that the increase of MOL in the ROL/MOL formulation tends to increase the shortening melting point. However, increasing MOL did not change the iodine value, and all the ROL/MOL ratios produced shortening with specifications that met the SNI 3718:2018 requirement, and the best ROL/MOL ratio was 80/20.
Quality and consumer preferences on Gayo Arabica coffee brew based on the blending formulation and brewing method [Mutu dan konsumen terhadap seduhan kopi Arabika Gayo berdasarkan formulasi pencampuran bubuk kopi dan metode penyeduhan] Hasni, Dian; Hidayanti, Nori Asri; Rahmany, Mahathir; Widayat, Heru Prono; Muzaifa, Murna; Rahmad, Dedy
Jurnal Teknologi & Industri Hasil Pertanian Vol 30, No 1 (2025): 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.v30i1.1-11

Abstract

Gayo Arabica coffee has three cultivars that farmers in the Gayo Highlands commercially manage: Timtim, Borbor, and Ateng Super. Coffee blending is necessary to optimize the quality of Gayo Arabica coffee brews. In addition to the blend formulation, the brewing method also affects the quality of the brew. This study aims to understand the quality of coffee brews and consumer acceptance of two blending formulations optimized from previous research, brewed using four different brewing methods. The research used a factorial randomized block design with two factors. The first factors were the Gayo coffee blend formulation, 25% Timtim + 50% Borbor + 25% Ateng Super and 50% Borbor + 50% Ateng Super. The second factor was the coffee brewing method consisting of 4 levels: manual brew, French press, V60, and espresso. Brew quality parameters included pH, total dissolved solids, antioxidant activity, and sensory attributes such as aroma, flavor, body, aftertaste, and overall. The results showed that the interaction between the coffee blend formulation and the brewing method did not significantly affect the flavor in the sensory test. The coffee blend formulation significantly affected aroma, aftertaste, body, and overall but did not significantly affect antioxidant activity (65.87-65.42%), total dissolved solids (1.35°Brix), and pH. The Simple Additive Weighing method ranking test indicated that the best treatment combination was found in the formulation of 25% Timtim + 50% Borbor + 25% Ateng Super brewed using the French press method.

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