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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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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.v30i1.64-77

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. 
Development of antibacterial dual active food packaging based on super water absorbent and ethanol emitter: Pengembangan kemasan pangan aktif ganda antibakteri berbasis super water absorbent dan etanol emitter Nilatany, Asti; Kusumaningrum, Harsi Dewantari; Suyatma, Nugraha Edhi; Mulyanto, Rizky Nuur Berlianni; Yunus, Ade Lestari; Pratama, Indra Mustika; Sasmita, Hadian Iman; Lukitowati, Fajar; Benita, Ashri Mukti; Syahputra, Akhmad Rasyid; Oktaviani, Oktaviani; Nuryanthi, Nunung
Jurnal Teknologi & Industri Hasil Pertanian Vol. 30 No. 2 (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.v30i2.133-143

Abstract

One way to extend shelf life and maintain the quality of fresh chicken meat is to implement an active packaging system. This research aimed to develop active packaging in the form of pads used in chicken meat with dual functions: Super Water Absorbent (SWA) as an adsorbent system and Ethanol Emitter (EE) as an antibacterial release system. The packaging in this study was first carried out by making SWA/EE with a ratio of 0, 4, and 2 (b/v). Furthermore, SWA/EE granules were inserted into non-woven PP bags to form an adsorbent active packaging pad. The experimental design used was a Randomized Group Design (RGD) with 2 factors, namely SWA/EE pad ratio 0, 4, and 2 (b/v) with non-pad as control and storage time (0, 1, 3, 5, and 7 days). Each treatment was repeated 3 times. The results showed that the SWA/EE ratio 4 (w/v) had better ethanol release and water absorption rate compared to other treatments. SWA/EE treatment with SWA/EE ratio of 4 (b/v) showed a significant difference on the anti-bacterial activity of S. aureus (34.58 mm) and total bacterial growth on storage days 3, 5, and 7, with the lowest value on day 3 (1.52 log CFU/g). SWA/EE treatment did not significantly different on the antibacterial activity of E. coli and total bacterial growth at day 1 storage. Packaging with an SWA-EE ratio of 4 (w/v) has the potential to be a double active packaging that can be used on fresh chicken meat.
Identification of aroma, bioactive, and chemical compounds of red and black glutinous rice after processing using a rice cooker: Identifikasi senyawa aroma, bioaktif dan kimia beras ketan merah dan hitam setelah pengolahan menggunakan rice cooker Kiay, Nancy; Riastutik, Desak Nyoman
Jurnal Teknologi & Industri Hasil Pertanian Vol. 30 No. 2 (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.v30i2.154-166

Abstract

Glutinous rice has different aroma compounds according to its type and variety. Aroma compounds are volatile, especially during the heating process, which causes the loss of some aroma components, alters the chemical composition, and reduces antioxidant activity. This study aimed to identify aroma compounds, chemicals, and antioxidant activity of red and black glutinous rice processed into rice using the rice cooker method. The parameters observed in this study included the identification of aroma compounds, bioactives consisting of total phenols, anthocyanins, and  antioxidant activity.  Chemical contents of red and black glutinous rice, including amylose content, water content, ash, fat, protein, and carbohydrates were aslo anaalyzed. The results showed that the aromas compounds found in red and black glutinous rice after cooking were dominantly hydrocarbons, aldehydes, and alcohols. The results of the study showed that the highest  anthocyanins  content and  antioxidant activity were found in black glutinous rice, with values of  17.60 ± 0.78 mg/100g and 51.03 ± 1.01%. Meanwhile, the results of chemical parameter observed showed significant differences (p< 0.05) in water content and ash content, with the highest values in black glutinous rice, namely 43.47 ± 0.01% for water and 0.96 ± 0.02% for ash. Red and black glutinous rice had protein contents of 4.84±0.64% and 4.76±0.03%, respectively, and fat contents of 1.44±0.03% and 1.14±0.01%, respectively. Carbohydrate contents were 51.93±0.06 % and 49.71±0.03 %. In comparison, the amylose content of red and black glutinous rice were 1.18 ± 0.06% and 1.22 ± 0.04%. Black glutinous rice processed using a rice cooker has a higher nutritional content compared to that of red glutinous rice.
Innovation in the use of mung bean flour and wheat flour with the addition of Pak choy puree to chicken gyoza skin as a high-protein food Abdi, Yenny Febriana Ramadhan; Maynar, Angel Lestari; Rochmah, Alfi Nur; Suleman, Dininurilmi Putri; Nadhilah, Dini
Jurnal Teknologi & Industri Hasil Pertanian Vol. 30 No. 2 (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.v30i2.101-110

Abstract

The utilization of mung bean flour as a nutritional enhancer in food processing can serve as a preference for increasing protein content. One type of food product that can incorporate mung bean flour is gyoza. Gyoza wrappers are typically made from wheat flour with low protein content. Mung bean flour can be added to improve its protein content. Additionally, mung bean flour in gyoza wrappers can be combined with fresh antioxidant-rich ingredients, such as Pak choy, to enhance antioxidant activity. This study aimed to determine the effect of using mung bean flour and wheat flour with the addition of Pak choy puree on chicken gyoza's sensory and chemical quality. The research employs a Completely Randomized Design (CRD) with a non-factorial approach, using four formulations: F0 (150 g wheat flour), F1 (100 g wheat flour and 50 g mung bean flour), F2 (75 g wheat flour and 75 g mung bean flour), and F3 (50 g wheat flour and 100 g mung bean flour). The obtained data were analyzed using ANOVA (analysis of variance) followed by the DMRT test at a 5% significance level. The results from the sensory evaluation indicate that the best formulation was the chicken gyoza sample with 50 g of mung bean flour and 100 g of wheat flour. The chemical analysis results for this formulation include moisture content (53.3%), protein content (11.23%), fat content (2.63%), and antioxidant activity (4.83%).
Physicochemical characteristics of beef meatballs fortified with edamame flour (Glycine max (L.) Merrill): Karakteristik fisikokimia bakso daging sapi dengan penambahan tepung edamame (Glycine max (L.) Merrill) Nugroho, Wahid Yulianto; Hardianto, Yanuar Dandy; Rahayu, Premy Puspitawati
Jurnal Teknologi & Industri Hasil Pertanian Vol. 30 No. 2 (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.v30i2.123-132

Abstract

Meatballs are a popular processed meat product made from minced meat combined with various additional ingredients, commonly including flour. Tapioca flour is often used, although it has relatively low nutritional content. Edamame flour, by contrast, offers enhanced nutritional value. The study aimed to determine the optimal percentage of edamame flour addition to improve the physicochemical properties of beef meatballs. The experimental method involved processing back leg beef meatballs with varying levels of edamame flour. A Completely Randomized Design (CRD) was used, consisting of four treatments and five replications: T0 (control), T1 (3% edamame flour), T2 (6% edamame flour), and T3 (9% edamame flour). The results revealed highly significant differences (P<0.01) in protein content and water-holding capacity (WHC), significant differences (P<0.05) in water content and texture, and no significant differences (P>0.05) in pH and fat content. The addition of 9% edamame flour (T3) yielded the best outcomes: pH (6.58), WHC (54.72%), texture (4.54 N), protein (16.32%), water content (67.42%), and fat content (8.14%). These results indicate improvements in the nutritional and physicochemical quality of beef meatballs. Therefore, edamame flour can be recommended as a functional ingredient to enhance meatball quality. The 9% level appears optimal for increasing protein and moisture retention, contributing to better texture and overall product quality. Future research should investigate sensory properties and consumer acceptance to support the potential for commercial application.    
Estimation of the shelf life of red chili sauce with the addition of Onggok cassava flour using the Extended Storage Studies method: [Pendugaan umur simpan saus cabai merah dengan penambahan tepung onggok menggunakan metode Extended Storage Studies] Renate, Dharia; Lavlinesia, Lavlinesia; Surhaini, Surhaini
Jurnal Teknologi & Industri Hasil Pertanian Vol. 30 No. 2 (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.v30i2.144-153

Abstract

Chili sauce is a semi-solid product made from high-quality, fresh chili peppers (with a moisture content of 90%) as the main ingredient. The raw material for chili sauce has a high moisture content, is thin, and easily spoils, so a thickening agent is needed to stabilize the sauce, prevent separation between the liquid and solid components, and achieve the desired viscosity. The use of cassava flour in chili sauce formulation can enhance resistance to storage processes, making it more stable during storage. The objective of this study was to determine the shelf life of red chili sauce with onggok cassava flour as a filler using the Extended Storage Studies (ESS) method. The parameters tested to estimate the shelf life of the sauce were moisture content, pH, viscosity, and color, stored for 20 days, with testing conducted every 4 days. The results of the study indicate that using the Extended Storage Studies method, chili sauce with the addition of 2.25% cassava flour has a shelf life of up to 44 days under specific storage conditions with quality criteria of moisture content 83%, pH 3.5, viscosity 1,200-2,400 cP, and color 34.9 °Hue. The results of the study indicate that onggok cassava flour has potential as an effective natural thickening agent to improve the quality and stability of red chili sauce products over a specific storage period.
Implementing biogas technology as a liquid waste management strategy in palm oil mills to promote a circular economy: Penerapan teknologi biogas sebagai strategi pengelolaan limbah cair di pabrik kelapa sawit untuk mendorong ekonomi sirkular Agustina, Lya; Suprihatin, Suprihatin; Indrasti, Nastiti Siswi; Prasetya, Hermawan
Jurnal Teknologi & Industri Hasil Pertanian Vol. 30 No. 2 (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.v30i2.167-177

Abstract

Liquid waste management in the palm oil industry plays an essential role in minimizing environmental impacts and promoting the application of the circular economy concept. This research analyzed effective strategies for liquid waste management through a case study at two palm oil mills in Riau Province. Both mills implemented palm oil mill effluent (POME) treatment technology by converting it into renewable energy in the form of biogas, which was utilized either in biogas power plants (PLTBg) or directly as boiler fuel (co-firing). The results indicated that this technology was effective in reducing environmental impacts, particularly through lowering greenhouse gas emissions, while also improving energy use efficiency in both mills. The applied waste management strategy was based on the principles of reduce, reuse, recycle, and recovery, consistent with the circular economy framework. The environmental, financial, and social benefits derived from this approach are expected to encourage and serve as a reference for the broader adoption of this technology in other palm oil mills, thereby contributing to the realization of a circular economy in the palm oil industry. Keywords: Biogas power plant, circular economy, palm oil mill, POME, wastewater management

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