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Jurnal Teknologi & Industri Hasil Pertanian

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KAJIAN KARAKTERISTIK FUNGSIONAL PRODUK ETANOLISIS CAMPURAN CPO (CRUDE PALM OIL) DAN PKO (PALM KERNEL OIL) PADA REAKSI ETANOLISIS TINGKAT DUA Fizzaria Khasbullah; Murhadi Murhadi; Suharyono A.S. Suharyono A.S.
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 1 (2013): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The objectives of this study were to determine the concentration of NaOH and ethanol containing NaOH to the weight of the media on level two ethanolysis reaction CPO-PKO mixture that produces the highest of antimicrobial activity, emulsifying properties and to investigate the distribution patterns of glyceride compounds. The treatments were ratio of ethanol containing NaOH to the weight of the media of level two ethanolysis reaction of CPO-PKO mixture, which were 1,20; 1,60 and 2,00 (v/w) and NaOH concentration to the weight of the media of ethanolysis reaction CPO-PKO mixture level two is 0,75; 1,0 and 1,25% (w/w). The results showed that the highest treatment was on treatment with ethanol at a ratio of 1,20 with NaOH concentration of 0,75%. The antimicrobial activities of Bacillus cereus, Salmonella typhimurium and natural microbial culture were 12,36%, 16,76 mm, 20,75 mm , 12,98 mm, and the highest emulsion stability power was found on 6% and 16,04% concentration. The level two ethanolysis product of CPO-PKO mixture showed a uniform distribution pattern on the the TLC plates in a row from the nearest to the farthest was the MG, DG, ALB and TG with Rf value of 0,03; 0,15; 0,43 and 0,74. Keywords: CPO (Crude Palm Oil), ethanolysis, PKO (Palm Kernel Oil)

PENGARUH KONSENTRASI GELATIN TERHADAP SIFAT ORGANOLEPTIK PERMEN JELLY SUSU KAMBING Eletra, Yuka; -, Susilawati; Astuti, Sussi
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 2 (2013): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

This research was conducted to find out the effect of gelatin concentration on the sensory characteristic of goat milk jelly candy.Â The research was designed using a Completely Randomized Block Design with gelatin concentration as a single factor consisting of five levels, namely 5%, 10%, 15%, 20%, and 25%. The research was repeated 5 times.Â Â Data were analyzed with Analysis of Varians to find out the treatment effects, then continued tested using Least Significant Difference (LSD) test to find out the best treatment which was determined by the highest score of flavor, elasticity, color, and overall acceptance.Â Chemical composition analysis was conducted on the best treatment product. The result showed that gelatin concentration had significant effect on flavor and highly significant effect on elasticity, color, and overall acceptance of the goat milk jelly candy.Â The best treatment was gelatin addition at a concentration of 10%.Â The candy had a flavor score of 3.35 (rather typical of goat milk), an elasticity score of 3.55 (elastic), and hedonic score for color of 3.66 (like) and an overall acceptance of 3.73 (like). Its water, ash, reduced sugar, protein, and fat contents were 18.01%, 1.60%, 13.56%, 5.65%, and 0.21%, respectively. Keywords: gelatin, goat milk, jelly candy.

KAJIAN SELEKSI SUMBER MIKROORGANISME PEMBENTUK BIOGAS DARI AIR LIMBAH INDUSTRI SAGU Yuliastini, Siluh Made; Hasanudin, Udin; Suroso, Erdi
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 2 (2014): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Sago industry is one of the industries that generate wastewater with high levels of pollution load. High load of the wastewater can be reduced by anaerobic digestion methods. However, phenolic compounds derived from the sago trunk cause problems on the activity of microorganisms in anaerobic digestion. The purposes of this research were to select source of microorganisms which capable to decompose organic matter and to know their capabilities on biogas production from sago industrial wastewater. Sources of microorganisms used in this study were sludge from WWTP of sago industry, andÂ microorganism, commercially known as Activated Growth and BioCK. Â Sago industry wastewater were fermented in stirred bioreactor. Each bioreactor contained 20% source of microorganisms and 80% of sago industry wastewater.Â Each treatment was adapted for 7 days and value of pH, SCOD, Total Suspended Solid (TSS), Volatile Suspended Solid (VSS) and the gas volume was analyzed on the eight day. The result showed that the best source of microorganisms which was capable of degrading organic matter from sago industry wastewater Â into biogasÂ was the sludge from WWTP of sago industry. With Â the Hydraulic Retention Time (HRT) of 66 days, the sludge from WWTP of sago industry was able to Â reach 55.79% SCOD removal, biogas production of 200 mL, pH value of 5.75, TSS 17 187 mg / L, VSS 12 296 mg / L, ratio of VSS / TSS 0.7129 mgVSS / mgTSS, Keywords : biogas, phenolic, sago, SCOD removal, sludge, wastewater

PENGARUH PERBANDINGAN TEPUNG TAPIOKA DAN TEPUNG JAMUR TIRAM PUTIH (Pleurotus Oestreatus) TERHADAP VOLUME PENGEMBANGAN, KADAR PROTEIN DAN ORGANOLEPTIK KERUPUK [Effect of tapioca and white oyster mushroom (Pleurotus oestreatus) flour comparison on expansion volume, protein content and sensoric characteristics of crakers] Fibra Nurainy; Ribut Sugiharto; Dewi Wulan Sari
Jurnal Teknologi & Industri Hasil Pertanian Vol 20, No 1 (2015): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Oyster mushroom flour (Pleurotus oestreatus) is an alternative form of half end product from oyster mushroom, due its durability in storage and can be applied in varous processed food such as cracker. This flour can be used for food crakers which contains high protein and fiber content since it contains. 17,50% of protein and 14,12% of fiber. This condition is suitable for producing crackers. The research was conducted to find out the best comparison of tapioca and oyster mushroom flour to produce the best characteristics of oyster mushroom flour crackers. The characteristics include expansion volume, sensory, and protein content. This research was designed in a Completely Randomized Block Design with 4 replication. The treatments had 6 levels comparison of tapioca and oyster mushroom flour: L1 (0%: 100%), L2 (5%: 95%), L3 (10%: 90%), L4 (15%: 85% ), L5 (20%: 80%); L6 (25%: 75%). respectively data were analiyzed with Anova to find out the treatment effects, then the data were further analyzed with Honestly Significant Difference (HSD) test on level of 5% to find the best comparison. The best comparison was L5 (20% oyster mushroom flour and 80% tapioca) which resulted crackers, with expansion volume of 272.063%, and protein content 7.636% respectively. The crackers also had a crunchy texture and rather-typical of oyster mushroom flour aroma.Keywords: crakers, oyster mushroom flour, sensory

ANALISIS JENIS AGROINDUSTRI DAN KELAYAKAN PENDIRIAN AGROINDUSTRI BERBASIS IKAN DI KABUPATEN TULANG BAWANG Moralita Tauhid
Jurnal Teknologi & Industri Hasil Pertanian Vol 22, No 2 (2017): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

This study aims to get the kind of fish-based agroindustry potential to be developed in Tulang Bawang, determine the location of fish-based agroindustry and the feasibility of establishing fish-based agroindustry. This research was determination of agroindustry based potential comodity by using Analitycal Hierarchy Process (AHP) methode and the feasibility of establishing fish-based agroindustry selected from financial aspect and sensitivity analysis. The result showed nugget agroindustries will be developed. Bandeng nugget agroindustry meet the eligibility criteria that NPV positive value of Rp. 1.275.965.898.978, the IRR is greater than the discount factor of 12,75%, ie 55%, the value of B/C ratio is greater than 1 is 1,3 and the payback period of 7 years and 9 months, and based on sensitivity analysis to the increase of raw material is obtained that the feasibility of agroindustry maximum on the increase in raw materials of 12% per year.

PENGARUH RASIO MOL, SUHU DAN LAMA REAKSI TERHADAP TEGANGAN PERMUKAAN DAN STABILITAS EMULSI METIL ESTER SULFONAT DARI CPO Sri Hidayati
Jurnal Teknologi & Industri Hasil Pertanian Vol 14, No 1 (2009): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

A surfactant is a surface-active agent that can be produced by chemical or biochemical synthesis. The main characteristic of a surfactant is having polar and non polar groups at the same molecule (amphiphilic molecules) and forming head-tail configuration. This research is aimed to obtain the optimum conditions (reaction temperature, sulphonation reaction and molar ratio) of sulphonation process in producing MES from CPO methyl ester and to investigate the characteristic of MES produced. Measurements conducted include surface tension and emulsion stability. Experimental design used was Response Surface Method (RSM) and Central Composite Design (CCD) with three factors. Result showed that MES characteristic include surface tension of 33-34,9 dyne/cm and ability to increase emulsion stability of 55-80,3%. It was also shown that the best condition of sulphonation process was obtained with the ratio of reactant of 1:1,5, reaction time of 4,5 hour and reaction temperature of 106oC. MES resulted from best condition had following characteristics of surface tension of 33 dyne/cm and ability to increase emulsion stability of 70%. Keywords: metil ester sulfonat, surface tension, emulsion stability

KARAKTERISTIK SIFAT FISIK DAN KIMIA UBI KAYU (Manihot esculenta) BERDASARKAN LOKASI PENANAMAN DAN UMUR PANEN BERBEDA Susilawati Susilawati; Siti Nurdjanah; Sefanadia Putri
Jurnal Teknologi & Industri Hasil Pertanian Vol 13, No 2 (2008): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Cassava (Manihot esculenta) is the third primary food in Indonesia after rice and corn. Cassava doesn’t have distinctive harvest period, therefore the harvesting period can be varied and resulting differences physical and chemical properties. Production rate and physical and chemical properties will vary due to soil fertility of cassava plantation. The purpose of this study is to analysis physical and chemical properties at Gunung Agung village Sekampung Udik district and Sinar Baru village Marga Tiga district, at Lampung Timur regency with different harvesting periods. The method used in this study was a descriptive method with two factors : harvesting age and plant location. The results show that Kasetsart variety with ten month of harvesting age at location A (Gunung Agung village Sekampung Udik) had better physical and chemical properties, and these can be seen from the fresh cassava water content (60,67%), cassava density (1,15 g/mL), starch content (35,93%), starch yield (18,94%), starch moisture (8,17%), amilose content (18,03%) and amylopectin content (81,97%) and enzymaticly conversion of starch to glucose (64,92%). Different plan locations and harvesting periods resulted in different physical and chemical properties. These indicated that Kasetsart variety grown at location A is more suitable to be converted to bioethanol compared to those of at location B. Keywords: Bioethanol, harvesting period, Kasetsart cassava, physical and chemical properties.

PENGARUH MINUMAN FUNGSIONAL MENGANDUNG TEPUNG KEDELAI KAYA ISOFLAVON DAN SERAT PANGAN LARUT TERHADAP KADAR TOTAL KOLESTEROL DAN TRIGLISERIDA SERUM TIKUS PERCOBAAN Nirmagustina, Dwi Eva
Jurnal Teknologi & Industri Hasil Pertanian Vol 12, No 2 (2007): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The objective of this research was to evaluate the effect of functional drink that containe soybean flour rich in isoflavone, soluble dietary fiber, and other ingredients on the level of total cholesterol, HDL, LDL, and trigliseride in rat blood serum.Â The formulation of functional drink consisted of soybean flour rich in isoflavone (0,115 g), soluble dietary fiber (fibergum) (3 g), vitamine C (0,06 g); sucrosa (6,605 g); aspartam (0,02 g); and flavour (orange) (0,2 g) in 200 ml functional drink.Â The total concentration of soybean flour rich in isoflavone, soluble dietary fiber (fibergum), and vitamine C was based on optimation of human need.Â Whereas the concentration of sucrosa, aspartam, and flavour (orange) based on organoleptic evaluation.Â The result showed that functional drink caused a decrease the level of total blood serum rat colesterol after 1 and 2 month.Â The HDL level of serum rat fed with standard ransum contain cholesterol was lower than the rat fed with sandard ransum only after 1 and 2 month because this was probably due to regulation feedback colesterol making in heart by enzim reductase HMG CoA. The functional drink caused decrease HDL level after 2 month . The functional drink also caused decrease the level of LDL and trigliseride after 2 month Keyword: functional drink, soy flour, isoflavon, soluble fiber, cholesterol, triglyseride

PENYUSUNAN DRAFT STANDARD OPERATING PROCEDURE (SOP) PENGOLAHAN KERIPIK PISANG (STUDI KASUS DI SALAH SATU INDUSTRI RUMAH TANGGA KERIPIK PISANG BANDAR LAMPUNG) Haryanto, Didit; Nawansih, Otik; Nurainy, Fibra
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 2 (2013): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Standard operating procedure (SOP) is a procedure or steps which is standardized and must be passed to complete a particular work process. Arranging SOP draft is based on a review of Good Manufacture Practice. SOP is made for being a guide line in doing process in an industry. Purposes of this research is arranging SOP draft for home industries of banana chips making, so the product will meet the standard. In this research, drafting standard operating procedure (SOP) of the banana chips industry was begun with observating and recording every detail process. The research was conducted through four steps. Firstly, field observation to observateÂ process, including sanitation, tools specification, and description about step of processing banana chips. Second step was determining the critical point and optimating the condition. The next step was arranging the SOP draft. The last was the testing of SOP draft. Then the data were compared and discussed descriptively. Â The result was a SOP draft which was used as in processing banana chips the products consistenly had meet the standard quality of SNI 01-4315-1996, they include moisture content, ash content, fat content, wholeness, with flavor, aroma, color, and texture. Â The analysis data are, Moisture content (0,17%), ash content (1,35%), fat content (27,90%) and wholeness (88,00%). Otherwise the data analysis for banana chips that produce without SOP are, moisture content (0,15%), ash content (1,88%), fat content (39,41%) and wholeness (83,00%). Keywords: standard operating procedure (SOP), banana chips, consistency of quality

KAJIAN NILAI BIOLOGIS DAN TOTAL BAKTERI ASAM LAKTAT DARI MP-ASI BERBAHAN BAKU JAGUNG FERMENTASI Ayu Kusuma Wardhani; Renny Ivanova; Sri Setyani; Neti Yuliana; Sussi Astuti
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 1 (2014): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The objective of this research was to study the effect of tempeh yeast concentration and the lenght of corn fermentation on the biological value (BV) and NPU of complementary feeding with fermented corn. A factorial e xperiment was arranged in a Completely Randomized Design (RAL) and replicated four times. The factors studied were yeast concentration (2% and 3%) and the length of fermentation (48 and 72 h). Data were analyzed using ANOVA and further tested using LSD at 5% level of signification . The value of pH and total lactic acid bacteria were peported as means of six replications. The best treatment was found on tempeh yeast treatment at concentration of 2% , fermented for 72 hour (K1L2) with the biological value, NPU, pH and total LAB were 88,58% , 67,69%, 3.07 , and 8.84 cfu/g. Keywords: complementary infant food (MP-ASI), fermented corn flour, soybean tempeh flour

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