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INDONESIA
Jurnal Teknologi & Industri Hasil Pertanian
Published by Universitas Lampung
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Articles 277 Documents
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Karakteristik fisik dan komposisi kimia minyak kayu putih (Melaleuca cajuputi) asal Maluku dan Nusa Tenggara Barat [Physical characteristics and chemical composition of eucalyptus oil (Melaleuca cajuputi) from Maluku and West Nusa Tenggara] Rienoviar, Rienoviar; Smith, Husein; Assagaf, Muhammad; Pongtuluran, Olivia Bunga; Agustinisari, Iceu; Harimurti, Niken
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.v29i1.56-64

Abstract

Eucalyptus oil is an essential oil popular in Indonesia due to its ability to treat flatulence, induce a sense of warmth, and serve as an antibacterial, antiviral, antifungal, and aromatherapy agent. Melaleuca cajuputi is a species of eucalyptus plant that yields eucalyptus oil. This plant is commonly found in Central Maluku and West Nusa Tenggara. The distilling process of eucalyptus oil took four hours and involved using steam distillation. Several physical parameters, including cineole content, oil weight, specific gravity, optical rotation, and ethanol solubility, were utilized to evaluate the grade of the produced eucalyptus oil. The analysis of physical properties was conducted using SNI 06-3954-2006-compliant methodologies. The volatile compounds of eucalyptus oil were analyzed using the Gas Chromatography-Mass Spectrometry (GC-MS) technique. The test results indicated that the purity of eucalyptus oil from Maluku and NTB specifically met the requirements of SNI 06-3954-2006. GC-MS measurement revealed that eucalyptus oil from Maluku, with a yield of 1.42%, contained 26 chemical components, with 1.8-cineole comprising the highest percentage at 67.38%. In contrast, the yield of NTB eucalyptus oil was 1.84%, and it contained 21 volatile compounds of which the compound of 1.8 cineole made up 66.58% of the component composition
Marmalade’s formulation of Madu Susu Orange (Citrus reticulata) on multiple concentrations of sucrose [Formulasi marmalade jeruk madu susu (Citrus reticulata) pada berbagai konsentrasi sukrosa] Agustina, Mulya; Dewi, Yohana Sutiknyawati Kusuma; Lestari, Oke Anandika
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.v30i1.12-22

Abstract

Generally, the type of orange used in marmalade production is Sunkist oranges.  In this study, Madu Susu Oranges (Citrus reticulata), a local orange variety typically consumed fresh and rarely processed into products, were used as the raw material for making marmalade. Additionally, sucrose is a key ingredient that can influence the balance between pectin and water in marmalade, affecting its characteristics and making it a valuable topic for further research. The main objective of this research was to determine the best sucrose concentration in the Madu Susu Orange marmalade formulation based on its physicochemical and organoleptic characteristics. The research design used was a Randomized Block Design, one factor of the sucrose concentration level (75%, 80%, 85%, 90%, and 95%) in 5 repetitions. The data were analyzed using ANOVA and further tested with the HSD test at a 5% significance level. The determination of the best treatment was conducted using the effectiveness index method. The results showed that the best treatment was at a 95% sucrose concentration with a 0.77 treatment value (TTV). The physicochemical and sensory characteristics of the Madu Susu Orange marmalade at 95% sucrose concentration were: total acidity of 0.52%, pH 5.82, total soluble solids of 68.00%, moisture content of 20.87%, and color values L* 29.94, a* 9.87, b* 49.90. Sensory test results for the best treatment were color 3.80 (liked), texture 3.67 (liked), and taste 4.17 (very liked).
Optimization of antioxidant activity and characterization of probiotic cascara beverage fermented using water kefir grain [Optimasi aktivitas antioksidan dan karakterisasi minuman probiotik cascara hasil fermentasi menggunakan bibit kefir air] Putri, Destiana Adinda; Nalurita, Indah; Heldiyanti, Rina; Zulkarnaen, Zulkarnaen
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.v29i2.109-121

Abstract

Cascara is a beverage derived from dried coffee cherry pulp, known to have good functional value but with a short shelf life. Fermentation is a technique that can enhance cascara beverages' shelf life and quality and their functional value due to the presence of probiotics and increased antioxidant compounds. The study aimed to optimize the fermentation conditions of cascara tea with water kefir seeds to improve the microbiota content of Lactobacillus sp, Bifidobacterium sp, and Saccharomyces cerevisiae and the antioxidant activity of the beverage. The method in this study used Response Surface Methodology (RSM) with a design selection of Central Composite Design (CCD), using two independent variables, namely fermentation time (X1) and Grain Concentration (X2), with a response of antioxidant activity (%). The findings indicated that a fermentation period of 48 hours and a grain concentration of 8.58% resulted in a probiotic drink exhibiting the maximum antioxidant activity of 65.53%. This optimum treatment resulted in a drink with IC50 antioxidant activity of 173.66 ppm, total phenol 477.24 mg GAE/mL, brightness value (L*) 30.69, redness (a*) 14.06, yellowness (b*) 29.57, pH 3.57, TPT 8.80 (ᵒBrix), viscosity 1.62 mPa.s, total LAB 8.54 log CFU/ml, and total yeast & mold 10.93  log CFU/ml.
Microencapsulation of probiotic lactic acid bacteria using freeze-drying with isolated whey protein and trehalose as coating material [Mikroenkapsulasi bakteri asam laktat probiotik menggunakan pengeringan beku dengan protein whey isolat dan trehalosa sebagai material pelapis] Parhusip, Adolf Jan Nexson
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.v29i2.168-175

Abstract

Microencapsulation could be employed to coat bacteria with protective compounds to enhance their viability. The freeze-drying method uses low temperatures, thereby reducing heat damage. Bifidobacterium breve was used as a probiotic along with Streptococcus thermophilus and Lactobacillus bulgaricus, two common yogurt cultures. Yogurt, a nutrient-rich milk product, has the potential to be an effective probiotic carrier. This research aimed to examine how the freeze-drying process with varying ratios of coating materials affects the viability of the bacteria combination B. breve, S. thermophilus, and L. bulgaricus under acidic and bile salt conditions, as well as the microencapsulation efficiency and particle size. The treatments tested different ratios of whey protein isolate to trehalose as a coating (1:1, 1.5:1, 2:1, 2.5:1, 3:1). The 1:1 ratio yielded the best results, with lactic acid bacteria counts of 6.60 log colony/mL at pH 2.0, 6.84 log colony/mL at pH 3.0, 7.39 log colony/mL at pH 4.0, 7.47 log colony/mL at pH 5.0, 7.70 log colony/mL at pH 6.0, and 7.05 log colony/mL in a bile salt environment. This ratio demonstrated 107.96% microencapsulation efficiency and a particle size of 9.66 μm.
Antihyperglycemic and antioxidant activity of Bajakah herbal tea made from Bajakah rod-Tikung honey-Amblycarpa lime (jeruk Sambal) [Aktivitas antihiperglikemia dan antioksidan minuman teh herbal Bajakah yang dibuat dari madu Tikung-batang Bajakah-jeruk Sambal] Marina, Aristawipana; Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma
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.v30i1.23-34

Abstract

Hyperglycemia is characterized by elevated blood glucose levels, defined as instant blood glucose exceeding 200 mg/dL or fasting blood glucose surpassing 126 mg/dL. This condition has the potential to increase free radicals in the body. Using herbal ingredients or herbal drinks can also be a way to control blood glucose and free radicals. The Uncaria genus has functional anti-diabetic properties because it contains alkaloids and flavonoid compounds with antihyperglycemic and antioxidant effects. This study aimed to measure the antioxidant and antihyperglycemic potential of bajakah herbal tea with its raw materials (bajakah wood extract, honey, and Amblycarpa lime (jeruk Sambal)). The formulation of Bajakah herbal tea consists of 19.32 g Amblycarpa lime (jeruk Sambal), 46.38 g Bajakah rod extract, and 57.97 g honey. Antioxidant activity was achieved using the 2,2-diphenyl-1-picrylhydrazyl or DPPH method, and antihyperglycemic methods were used, such as the Oral Glucose Tolerance Test (OGTT). Physical characteristics are also tested for pH, color, and total dissolved solids. Data was analyzed using one-way ANOVA. The results showed that the combination of Bajakah-based herbal drinks, Bajakah herbal tea (123.67 g or equivalent to a carbohydrate content of 50 g), and the single preparation did not have antihyperglycemic activity. However, bajakah herbal tea has the highest antioxidant activity compared to its raw materials.
Application of ethylene adsorber by active charcoal for extending the banana shelf life [Penggunaan etilen adsorber yang terbuat dari arang aktif untuk memperpanjang umur simpan buah pisang] Sari, Vonny Indah; Putri, Vivin Jenika; Rahmah, Anania; Rizal, Muhammad
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.v29i1.44-55

Abstract

Bananas is a tropical fruit that is quite popular because of their freshness and can be consumed directly or processed as a snack. Banana cultivation is increasing along with the increasing demand for bananas in the market. As a climacteric fruit, bananas ripen quickly so they spoil quickly and have a low shelf life. To extend shelf life, ethylene gas in the surrounding environment must be controlled, for example, using active packaging made from ethylene gas absorbent. Several studies used activated carbon from coconut shells, chitosan, and teak leaves as ethylene absorbent material to extend the shelf life of climacteric fruit (e.g., guava, avocado, and tomato) with various types of packaging and doses of absorbent materials. This study examines the shelf life of bananas packaged in active packaging that absorbs ethylene using activated charcoal from coconut shells. As a result, activated charcoal with the addition of KMnO4 to absorb ethylene could extend the shelf life of bananas for 6 days longer than without activated charcoal.
Utilization of porang tuber starch enriched with ginger extract as an edible coating for avocado (Persea americana Mill.) storage [Pemanfaatan pati umbi porang diperkaya ekstrak jahe sebagai edible coating untuk penyimpanan buah alpukat (Persea americana Mill.)] Sabahannur, Siti; Ralle, Andi; Faiz, Muhammad
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.v30i1.50-63

Abstract

Avocado is a climacteric fruit that experiences a surge in respiration and ethylene production after harvest, which accelerates its deterioration. One method to extend its shelf-life post-harvest is using edible coatings. This study evaluated the effects of various concentrations of edible coatings made from porang tuber starch and ginger extract on avocado quality during storage. A two-factor experiment was arranged in a randomized block design with 3 replications.  The two factors studied were the concentrations of porang starch (0%, 1.5%, 2%, and 2.5%) and the concentrations of ginger extract (0%, 4%, 6%, and 8%). Observed parameters included weight loss, total soluble solids, firmness, damage percentage, and sensory color, texture, and taste evaluations. Storage was conducted at room temperature (27±2°C) for 10 days. The research results indicated that the quality of avocados was significantly affected by the single treatment using edible coatings made from porang starch or ginger extract, while the interaction between the two only had a significant effect on weight loss. The use of 2% porang starch or 6% ginger extract was able to reduce weight loss by up to 13.73%, maintain fruit firmness at 7.71±1.383 kgf.cm⁻², total soluble solids at 1.25±0.127 °Brix, and resulted in sensory scores of color 1.67±0.608 (purple), texture 1.58±0.568 (soft), and taste 2.25±0.688 (slightly liked). The damage rate of the avocados reached 47.21±16.665%. Thus, this combination of edible coating proved effective in maintaining the physical, chemical, and sensory quality of avocados during storage.
Preparation of shallot capsules with variations in the ratio and type of encapsulating materials [Produksi kapsul bawang merah dengan variasi rasio dan jenis bahan enkapsulan] Palupi, Niken Widya; Adilah, Hamasah; Giyarto, Giyarto
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.%p

Abstract

Shallots (Allium ascalonicum) are a perishable spice crop prone to rapid degradation. One method to extend their shelf life is through encapsulation. Shallot capsules possess the potential to mitigate post-harvest losses and improve the utility of shallots. The encapsulating material and its proportion significantly influence the quality of the capsules. This study employed coacervation techniques using alginate combined with oxidized starch as encapsulating materials. The objective of this research was to evaluate the effect of encapsulant-to-shallot ratios and the influence of different combinations of encapsulants on the quality of shallot capsules. The research was conducted using a Completely Randomized Design (CRD) with a factorial arrangement consisting of two factors and carried out in 3 repetitions. The first factor was the ratio of alginate and photo-oxidized starch, and the second factor was the ratio of encapsulating materials to shallot powder. The research involved the preparation of oxidized starch, shallot powder, and shallot capsules, followed by characterization of the capsules. The evaluated parameters included yield, moisture content, total polyphenol content, encapsulation efficiency, loading capacity, SEM analysis, FTIR analysis, solubility, and a triangle test. Data were analyzed using ANOVA at a significance level of ≤ 5% and the triangle test was analyzed using a one-tailed binomial table (p = 0.001). The results showed that the treatments had a significant effect on yield, moisture content, total polyphenol content, encapsulation efficiency, loading capacity, and solubility. Additionally, the triangle test revealed a statistically significant difference between the two treatments at the 0.1% significance level. 
Karakteristik warna annatto yang dihasilkan melalui metode gabungan maserasi dan microwave assisted extraction menggunakan aquades sebagai pelarut Handayani, Isti; Septiana, Aisyah Tri; Sustriawan, Budi; Sitorus, Ester Mastiur; Effendi, Nazmirafa; Geisha, Rahmania; Salsabila, Muna Verentsya
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.v30i1.78-87

Abstract

Annatto is a natural pigment that is a common ingredient in the food industry. Conventionally, extraction is performed using oil or organic solvents. This study aims to analyze the color characteristics of annatto produced using a combined maceration method and microwave-assisted extraction (MAE) using aquadest as a solvent. The pH of the aquadest was adjusted using citric acid and Ca(OH)2 to produce pH 4, 7, and 9.  The control used only maceration with distilled water without pH adjustment. Annatto extraction began with maceration using a magnetic stirrer at a temperature of 80oC for 5 minutes. Further, the MAE method used 100 W of power for 2, 4, and 6 minutes. Bixin and norbixin were analyzed to determine the pigment. Color was measured using a colorimeter to assess L (brightness), a (redness), and b (yellowness), and the maximum wavelength was determined. The results showed that extraction using the maceration or a combination of maceration and MAE produced 1.5% pigment. Higher brightness was made by the combined method using pH 4 aquadest for 2 minutes. A higher intensity of red color was created by the combined method with pH 9 aquadest for 4 minutes, while there was no difference in the intensity of yellow color between maceration and the combined method. Aquadest as a solvent is effective for annatto extraction by maceration and a combination of maceration and MAE. The annatto extract has a maximum wavelength of 300 nm.
Risk management in developing marketing strategy for organic rice in Kediri Regency [Manajemen risiko dalam pengembangan strategi pemasaran beras organik di Kabupaten Kediri] Haried, Dio Nanda; Muhaimin, Abdul Wahib; Andriani, Dwi Retno; Yulianti, Nurdiana
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.v30i1.35-49

Abstract

The current development of marketing has been experiencing growth over time. Every activity carried out by marketing efforts results in impacts or risks. Assessing marketing activity risks allows marketers to control and monitor each risk and ultimately achieve their company's strategies. This research aimed to analyze the marketing risks of organic rice in Kediri Regency and formulate risk mitigation strategies for marketing organic rice in Kediri Regency. Expert respondents in this study were seven individuals selected through a census method who were organic rice marketers in the Kediri Regency. This study used nine marketing risk variables and 22 marketing risk indicators. The methods employed included Fuzzy Failure Mode Effect Analysis (FFMEA) and Analytical Hierarchy Process (AHP). FFMEA aimed to identify risks and provide risk assessments, while AHP aimed to determine alternative strategies for marketing risks. The results of the study showed that the highest priority risk levels and marketing risks included uncertainty in organic rice demand, price competition, limitations in sales areas, consumers' lack of familiarity with the target product, limited knowledge about sustainable technology, sorting practices that did not meet standards, packaging that affected product durability, minimal knowledge related to digital payments, and lack of partnership information. Nine strategies were proposed to minimize the existing risks, namely expanding digital marketing channels, offering product bundles, strengthening sales through cooperation with local stores, creating promotional media, conducting marketing management training, optimizing existing processes, improving packaging quality according to standards, financial planning related to business development, and improving information flow between partnerships.

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