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Jurnal Teknologi & Industri Hasil Pertanian

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Agriculture, Biological Sciences & Forestry Computer Science & IT Industrial & Manufacturing Engineering

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Articles 277 Documents

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PENGGABUNGAN PENERAPAN SISTEM JAMINAN MUTU ISO 9001:2008 DAN SISTEM HACCP KE DALAM SISTEM MANAJEMEN KEAMANAN PANGAN ISO 22000:2009 (STUDI KASUS DI PT INDOKOM SAMUDRA PERSADA) [The Merger of Quality Assurance System ISO 9001:2008 and HACCP system into Food Novri Ilmiawan; Sussi Astuti; Otik Nawansih
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 3 (2014): Jurnal Teknologi Industri & Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The object of this research was to merge the application of HACCP system and ISO 9001:2008 in ISP company into ISO 22000:2009. The research method used was case study method. The study was conducted on three stages. The first was the arrangement gap analysis conducted by comparing the conditions of the company with ISO 22000:2009 standards. The second was by observing sanitation and pre requisite programs. The third was by observing traceability system. The data in this research were reported descriptively, consisted of ISO 9001:2008 and HACCP application in the company and the gaps of principles in ISO 22000:2009 toward ISO 9001:2008 and HACCP. The result showed that ISP company has applied 12 steps which covered in HACCP system, and also the ISO 9001 system were appropriate with ISO 9001:2008 standards in every clauses. Pre requisite program (GMP and SSOP) have been effectively applied. GMP in ISP company is categorized on the first spot (excellent). The eight keys of SSOP have been fulfilled. ISP company has been fulfilling 54 from 57 (94.74%) criteria in ISO 22000:2009 standards, yet there still several things needed to be improved, which are the quality manual content and HACCP table plan and its monitoring. The traceability system has been applied well in ISP. Keywords : HACCP, ISO 9001, ISO 22000, GMP, SSOP.

STUDI PENENTUAN JENIS OUTLET LIMBAH CAIR KARET REMAH UNTUK PERTUMBUHAN MIKROALGA DENGAN SISTEM OPEN PONDS [Study of determination the type of crumb rubber waste water outlet for the growth of microalgae with open ponds system] Tanto Pratondo Utomo; Otik Nawansih; Anggun KOmalasari
Jurnal Teknologi & Industri Hasil Pertanian Vol 20, No 2 (2015): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Waste water of crumb rubber industry is originated from coagulation, milling and leaching stage contains organic material that is derived from serum and rubber particles which haven’t been coagulated yet. The materials are potential to pollute the water therefore the crumb rubber industry must be treated through the wastewater plant. However, the characteristics of waste water are predicted suitable for the cultivation of Nannochloropsis sp. media a biofuel feedstock, especially biodiesel that can be used as an energy source. The purpose of this study was to determine the kind of the outlet of the crumb rubber waste water suitable for growth microalgae with open ponds system. This study was conducted in two phases: the first is the characterization of wastewater. Waste water used is waste water crumb rubber derived from Facultative ponds II (F2), an Aerobic I pond (Ae1), and an Aerobic II pond (Ae2) with a working volume of each 5 L as a three-stage treatment of growth Nannochloropsis sp. media. The second phase is the cultivation of Nannochloropsis sp. as much as 25% v / v of work. The observations those have been done are: microalgae density (OD), analysis of N-NH3, N-total, P-PO4, pH, temperature, content of Chemical Oxygen Demand (COD), Dissolved Oxygen (DO) and dried Yield acquisition. The optimum result of Nannochloropsis sp. growth is on waste water Facultative II pond media with density of cell is about 3.3 x 107 cells / mL. Moreover, it can degrade the organic matter content of waste water crumb rubber in the form of N-NH3 reaches 98%, P-PO4 89%, N-total 92%, and the dry yield of micro algae 0.87g /L.Keywords: waste water, Nannochloropsis sp., microalgae cultivation.

ANALISIS TEKNIS DAN FINANSIAL AGROINDUSTRI SKALA KECIL PADA BERBAGAI PROSES PEMBUATAN KERIPIK TALAS DI KABUPATEN LAMPUNG BARAT Ermayuli Ermayuli; Hanung Ismono; Sri Setyani
Jurnal Teknologi & Industri Hasil Pertanian Vol 16, No 1 (2011): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Taro (Xanthosoma spp.) is widely grown in West Lampung area. The average productivity one 40 ton per hectare per year. The best technique to process taro crisp on a small scale in West Lampung regency, based on consumer preference, was Tiga Putra. If based on the yield, Kelompok Maju Tani was found the best, in addition , the traditional method was found more efficient if compared to semi-modern method. The analysis of financial showed that small scale talas crisp industry at West Lampung regency was considered to be feasible both processed using traditional and semi-modern methods. This was based on the fact that all criteria required for financial aspects met with positive results NPV, IRR resulting discount factor is greater than the bank discount factor, Pay back period (PP) is faster than the set time (10 years), and the Net B / C greater than 1 (one).

ANALISIS KEBUTUHAN KONSUMEN DALAM PENGEMBANGAN JENANG DENGAN METODE FUZZY QUALITY FUNCTION DEPLOYMENT (FQFD) [Analysis of Consumer Needs for Jenang Development with Fuzzy Quality Function Deployment (FQFD) Method] Mas'ud Effendi; Luluk Mei Arifa; Siti Asmaul Mustaniroh
Jurnal Teknologi & Industri Hasil Pertanian Vol 23, No 1 (2018): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

UD. Bu Sulasmi is one of the business units that produce jenang in Blitar regency. The problem of the company was the marketing activity that has not been maximally indicated by the low sales of jenang which was 60% of the expected target. The low sales of jenang was due to competition with other jenang entrepreneurs. The purpose of this study was to determine the priority needs of consumers and improvements that need to be done by the company in increasing sales of jenang. The method used in this research was Fuzzy Quality Function Deployment (FQFD). The result of research indicated that attribute which become priority of consumer requirement were list of expiration date with a value of 0.0796, packaging design with a value of 0.0714, and accuracy of net weight of jenang with information contained in packaging with a value of 0.0665. Improvements that can be done by the company was to design a more attractive packaging design by including quality information on the packaging.

KARAKTERISASI TEPUNG UBI KAYU MODIFIKASI YANG DIPROSES MENGGUNAKAN METODE PRAGELATINISASI PARSIAL Beni Hidayat; Nurbani Kalsum; Surfiana Surfiana
Jurnal Teknologi & Industri Hasil Pertanian Vol 14, No 2 (2009): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

This research was aimed to characterize modified cassava flour processed through partial pregelatinisation method compared to sawut cassava flour as a control. The results showed the application of partial pregelatinization method produced cassava flour that has different characters compared to sawut cassava flour. The characters were different in the term of color reaction complex with iodine (redish purple compared to blue), the microscopic apearance of starch granules (swelling condition compared to not swelling/native condition), gelatinization temperature (87.0oC compared to 75.0oC), maximum viscosity (965 BU compared to 900 BU), whiteness degree (86.20% compared to 78.76%), water absorption (2.36 g/g compared to 0.13 g/g), water solubility (0.25 g/ml compared to 0.13 g/ml), amylose content (32.67% compared to 15.32%), and odour (3.85 compared to 2.37). Key words : Modified cassava flour, pregelatinisation method, sawut

PENGARUH KONSENTRASI CHITOSAN SEBAGAI BAHAN PENGAWET TERHADAP MASA SIMPAN MIE BASAH Wisnu Satyajaya; Otik Nawansih
Jurnal Teknologi & Industri Hasil Pertanian Vol 13, No 1 (2008): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The objective of this research was to asses the optimal chitosan concentration as wet noodle preservative. The study conducted two stage 1) . to know the best concentration and storage duration of wet noodle. The first factor was chitosan concentration (K) K0 (0 ppm), K1 (50 ppm), K2 (100 ppm), K3 (150 ppm), K4 (200 ppm) and the second factor was storage duration H0 (0 hour), H1( 24 hours), H2 (48 houurs) and H3 (72 hours). 2). To know the best chitosan concentration’s compared with using of formalin. The result shows that higher chitosan concentration will give higher quality wet noodle which was showed by parameter microba total account, texture, rancidity, and overall acceptance. Optimal chitosan concentration was 150 ppm with optimal storage duration 24 hours. Chitosan can be developed and used to avoid formalin and the other kinds of hazard material using for food product. Keywords : Chitosan, formalin. antibacterial activities

PENGARUH KONSENTRASI CaCl2 DAN LAMA PERENDAMAN TERHADAP SIFAT ORGANOLEPTIK KERIPIK PISANG MULI (Musa paradisiaca L.) DENGAN PENGGORENGAN VAKUM (VACUUM FRYING) Nurainy, Fibra; Nurdjanah, Siti; Nawansih, Otik; Hidayat, Rahmad
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 1 (2013): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The ripe muli banana is very sensitive to high temperatures, therefore this type banana cannot be fried at normal atmosphere pressur. Therefore , a frying process at low temperature and low pressureis needed. The objective of this research was to determine the best CaCl2 concentration, soaking time, and the interaction betweenÂ them in producing the best muli banana cracker using vacuum frying. The factorial experiment was arrangedÂ in a complete randomized block design with three replications. The first factor was the CaCl2 (K) concentration and the second factor was soaking time (T). The CaCl2 concentration consisted of three levels: 1% (K1), 2% (K2), and 3% (K3). The soaking times were 10 minutes (T1), 20 minutes (T2), and 30 minutes (T3). Weight of each sample processed was 2 kg. The sensory evaluation data homogeneityÂ and additivity wereÂ tested using BartletÂ and Tuckey tests.Â Then the data were analyzed using ANOVA, and further analyzed using honest significant difference with significant level of 5%. The best organoleptic properties of vacuum fried muli banana cracker was found on the treatment ofÂ 1% CaCl2 soaked for10 minutes (K1L1) with characteristics of typical banana aroma, yellow brownish color, sweet and a little bit sour taste, no after taste, and crunchy. The overall acceptance was favorable. Keywords: CaCl2, cracker, crunchiness, muli banana, vacuum frying

SIFAT SENSORY DAN FUNGSIONAL BERAS ANALOG DARI CAMPURAN ONGGOK TERFERMENTASI DAN KETAN HITAM Siti Nurdjanah; Fibra Nurainy; Redy Destian Revialdy
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 1 (2014): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

There are a lot variety of products can be used for rice substitute as a staple food. One of them is analog rice processed from onggok (solid waste from tapioca production) formulated mixed with black waxy rice (BWR). Onggok has poor quality when applied on food products, therefore natural fermentation and addition of BWR can be used as an alternative to improve it. The objective of this research was to find out the proportion of onggok and BWR in producing analog rice that has the best organoleptic and contains functional food. This research was conducted within a complete randomized block design with a single factor and four replications. The single factor was the formulation of onggok and BWR consisted of 6 levels: 100:0 (F0), 90:10 (F1), 80:20 (F2), 70:30 (F3), 60:40 (F4), 50:50 (F5) The results showed that the best formulation was found on F3 (70% onggok and 30% BWR). The best analog rice had the characteristics of purple, a mild BWR aroma, and slightly liked in overall acceptance of raw sample. The cooked rice had the characteristics of black-purple in color, mild BWR in aroma, slightly chewy in texture, mild BWR in taste, and slightly liked in overall acceptance. The moisture, ash, lipid, protein and carbohydrate contents were 3.0%, 0.9%, 1.4%, 6.2%, and 86.3% . The conversion of rice to glucose as hidrolyzed using α amylase was 12.4%, and total phenolic content was 14,5 mg/g. Keywords: analog rice, black waxy rice, onggok, total phenolic

PENGARUH KONSENTRASI PENAMBAHAN TEPUNG TEMPE TERHADAP KARAKTERISTIK TORTILLA LABU KUNING (The Effect of Tempe Flour Addition Concentration on Pumpkin Tortilla Characteristics) Merynda Indriyani Syafutri; Eka Lidiasari
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 3 (2014): Jurnal Teknologi Industri & Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The objective of this research was to observe the physical and chemical characteristics of pumpkin tortilla with tempe flour addition. The experiment was designed using non Factorial Randomized Design with six treatments and each treatment was replicated three times. The treatments were 5%, 10%, 15%, 20%, 25% and 30% addition of tempe flour per 90 g of tapioca. Texture, moisture content, ash content, and protein content were analyzed. The results showed that the addition of tempe flour had significant effect on protein content. Pumpkin tortilla with tempe flour addition had 830.70 mm/s to 1316 mm/s of texture, 3.97% to 4.92% of moisture content, 1.22% to 1.48% of ash content, and 8.96% to 13.22% of protein content. Keywords : pumpkin, tempe flour, tortilla

PROFIL CEMARAN Pb, FORMALDEHID DAN MIKROBA PADA IKAN ASIN KEPALA BATU, IKAN ASAP DAN TERASI DI KECAMATAN DENTE TELADAS KABUPATEN TULANG BAWANG [Contamination Profileof Pb, Formaldehyde and Microbes in Products Kepala Batu Salted Fish, Smoked Fish and Shrimp Paste in District DenteTeladas TulangBawang] Febrinawati, Febrinawati
Jurnal Teknologi & Industri Hasil Pertanian Vol 22, No 1 (2017): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

This study was aimed to determine the contamination level of Pb, formaldehyde and microbes in fish product (kepala batu salted fish, smoked fish and shrimp paste) of District Dente Teladas Tulang Bawangâ€™s producer.Â Results showed that Pb contamination in shrimp paste was high (1.47 - 2.18 mg/kg) and exceeded standard maximum limit of SNI 7387:2009.Â The SNI exceeded maximum limit of microbial contamination was found in kepala batu salted fish from the 3rd producer in the amount of 6.43 log colony/ml.Â However, there was no formaldehyde found in all of the samples.Keywords : contamination, fish product, formaldehyde, microbe, Pb.

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