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Jurnal Teknologi & Industri Hasil Pertanian

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PENGARUH WAKTU REAKSI ETANOLISIS PADA SUHU RUANG TERHADAP RENDEMEN DAN STABILITAS EMULSI PRODUK ETANOLISIS Palm Kernel Oil (PKO) [The Effect of Ethanolisis Reaction Time at Room Temperature on Yield and Emulsion Stability Ofproduct of Ethanolisis Palm Kernel Oil (PKO)] Yunggo, Jessica; murhadi, murhadi; Hidayati, Sri
Jurnal Teknologi & Industri Hasil Pertanian Vol 21, No 2 (2016): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

PKO (palm kernel oil) is made from palm kernel of Elaesis gueneensis Jacq, which is a mixture of triglycerides. Triglycerides can be converted into a number of derivative products such as mono-diglycerides (MG-DG). MG-DG can be formed by ethanolisis reaction. In this study ethanolisis reaction of PKO was done by adding 96% of technical ethanol containing NaOH 1% (w/w PKO) on PKO solution at a room temperature and a shorter time than the another PKO ethanolisis before. This study was aimed to find the best PKO ethanolisis reaction time in providing products of ethanolisis PKO with yield and high emulsion stability. The experiment was a nonfactorial Â and arranged in a complete randomized block design (CRBD) with four replications.Â The single factor studied was 7 levels of Â the reaction time in which Â were 1, 3, 5, 7, 9, 11 and 13 minutes. Â The data Â were analysed using ANOVA and Â further by Orthogonal polynomial on the significant level of 1% and 5%. The results showed that the reaction time ethanolisis had no effect on the yield and stability of the emulsion of fresh coconut milk. The yield of the resulting range between 17.32% - 18.07% and the stability of emulsion ranged between 88.88% - 92.50% during one day and 85.23% - 89.50% during two days. The sensory observation indicated that PKO ethanolisis product can preserve coconut milk for 3 days of storage time with color and scent of fresh coconut milk, andÂ more stable compared to control.Keywords: emulsion stability, ethanolisis, PKO, time, yield

SIFAT ORGANOLEPTIK DAN KANDUNGAN TOTAL FENOL MINUMAN REMPAH TRADISONAL (MINUMAN SECANG) Dwi Eva Nirmagustina; Zulfahmi Zulfahmi; Oktafrina Oktafrina
Jurnal Teknologi & Industri Hasil Pertanian Vol 16, No 1 (2011): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Secang drink is an Indonesian traditional drink, especially from Yogyakarta and Central Jawa, that is made from secang wood (Caesalpinia sappan L) which gives red color like wine. Except secang wood in secang drink, there are also other spices, such as ginger, clove, lemongras, cinnamon bark, cardamon, and nutmeg. The active component of spices mostly from phenolic compound, including brazilin dan brazilein (secang wood), zingiberen, gingerol, dan shogaol (ginger), eugenol (clove), geraniol, citronellal, citronellol, lemonene (lemongrass), sineol dan sinamaldehida (cinnamon bark), cineol dan pinen (kapulaga), myristicin dan safrol (nutmeg). This research objectives were to investigate the effect of various types of phenols in the spices of the organoleptic properties and phenol total content of secang drink. The treatments were the formulation of secang drink, secang wood (F1), secang wood and red ginger (F2), secang wood, red ginger, lemongrass (F3), secang wood, red ginger, lemongrass, clove (F4), secang wood, red ginger, lemongress, clove, cinnamon bark (F5), secang wood, red ginger, lemongrass, clove, cinnamon bark, cardamon (F6), secang wood, red ginger, lemongrass, clove, cinnamon bark, cardamon, nutmeg (F7). The formulation of secang drink were 1 liter water, 5 stalk secang wood (1 cm), 100 gram red ginger, 2 clove, 2 lemongrass, 2 stalk cinnamon bark (1 cm), 2 cardamon, 1/3 nutmeg, 100 gram sugar, 1 tablespoon. Based on the average value of the panelist's favorite degree on color, aroma, flavor, and overall appearance of the most high secang drinks in a row is the formulation 1 (3,4), formulation 2 (3.0), formulation 2 (2.8 ), and the formulation of 2, 4, 5, and 6 (2.8). There were differences between the treatment of color and aroma, but nots between the treatment of taste and overall appearance. The formulation 1 of secang drinks contained the lowest total phenol (117.989 mg/L) and the formulation 7 of secang drinks contained the highest total phenol (186.055 mg/L). There was not any difference between the treatment of total phenol content of secang drinks.

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 Safety Management SystemISO 22000:2009 (Case Study at Indoko 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v19i3.%p

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 . Key words : HACCP, ISO 9001, ISO 22000, GMP, SSOP.

SENYAWA DAN AKTIVITAS ANTIMIKROBA GOLONGAN ASAM LEMAK DAN ESTERNYA DARI TANAMAN Murhadi Murhadi
Jurnal Teknologi & Industri Hasil Pertanian Vol 14, No 1 (2009): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Problems in food preservation have grown to be more complex as new food products are continuously introduced onto the market. They require longer shelf life and greater assurance of protection from microbial spoilage. There are several chemicals that can be used as antimicrobial agents. For instance, acetic acid and sulfur dioxide are widely used as food preservatives. However, these chemicals required caution in handling since they are corrosive and their vapors can irritate the eyes and respiratory tract. Although conventional synthetic antimicrobial agents have excellent activities, their safety in human body has been considered doubtful. Since it is known that antimicrobial agents are contained in natural materials, many research studies have been carried out to improve the shelf stability of foods and cosmetics using natural antimicrobial agents. Many naturally occurring compounds found in edible and medicine plants, herbs, and spices have been shown to possess antimicrobial function and could serve as a source of antimicrobial against food pathogens. Recently the interest in the biological activities of plant extracts has been rekindled and has been the subject of intense scientific investigation. Fatty acid and its ester forms as monoglyceride and or diglyceride of plant materials, especially from palm kernel oil and coconut oil such as lauric acid (12:0), miristic acid (14:0) and capric acid (10:0) have antimicrobial function. The antimicrobial activities of monolaurin, monomiristin and or monocaprin and its diglyceride’s forms are well recognized and showed a wide spectrum of antimicrobial activities toward several microbes. Keywords: Fatty acids, monolaurin, monomiristin, monocaprin, antimicrobial activities

ISOFLAVON KEDELAI DAN POTENSINYA SEBAGAI PENANGKAP RADIKAL BEBAS Sussi Astuti
Jurnal Teknologi & Industri Hasil Pertanian Vol 13, No 2 (2008): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Improving of antioxidant status can be achieved by consuming antioxidant containing-food. Consumption of natural food that contains antioxidant will give positive effects for health if it is consumed according to regular on optimum and effective dosage. Isoflavones are the active compound in soybean. By measuring immunohistochemical technique, it was proven increasing the profile of copper, zinc-superoxide dismutase (Cu,Zn-SOD) in the liver, kidney and testis of rats that were given isoflavones by oral administration. As phenolic antioxidants, isoflavones have a potential role for protection of cells in those tissues because of the capability of isoflavone as scavenger free radicals. Keywords: antioxidant, free radical, isoflavone, soybean

FORMULASI TEPUNG LABU KUNING (Cucurbita maxima) DAN TERIGU TERHADAP DERAJAT PENGEMBANGAN ADONAN DAN SIFAT ORGANOLEPTIK ROTI MANIS Susilawati Susilawati; Subeki Subeki; Indra Pratama Putra Azis
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 1 (2013): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The aim of the research was to determine the formulation of pumpkin flour and wheat flour for producing the best of dough improvement and organoleptic properties of sweet bread. The research was carried out in a complete randomized block design, single factor with 8 treatments and 3 replications. The 8 formulations of pumpkin flour and wheat flour were: (F) consisted of F1 (0:100), F2 (5:95), F3 (10:90), F4 (15:85), F5 (20:80), F6 (25:75), F7 (30:70), and F8 (35:65). The results showed that F3 was the best formulation to produce sweet bread with a dough improvement 2.51% and organoleptic with score of color 4.07 (yellow), texture 3.43 (somewhat soft), taste 3.50 (sweet), flavor 3.00 (somewhat typical pumpkin), and overall acceptance 3.70 (like). The sweet bread of F3 contained moisture 18.90%, ash 1.18%, fat 8.63%, protein 9.47%, crude fiber 3.11%, and carbohydrate (by difference )58.71%. Keywords: Cucurbita maxima, pumpkin flour, sweet bread, wheat flour

PENGARUH KONSENTRASI TAPIOKA TERHADAP SIFAT FISIK BIODEGRADABLE FILM DARI BAHAN KOMPOSIT SELULOSA NANAS Diana Fransisca; Zulferiyenni -; Susilawati -
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 aimed to find the right concentration of tapioca to produce biodegradable films from composite materials of pineapple cellulose with the best physical characteristic. The research was designed using a Completely Randomized Block Design with starch concentration as the single factor. It was consisted of five levels 1%, 2%, 3%, 4% and 5% (w/v) with 5 replications. The data of visual observation and water vapor permeability were analyzed descriptively, while data of tensile strength were processed by analysis of variance. Data homogenity and additivity were tested using Barlett and Tuckey tests. The data were analyzed further by LSD test at 5% level of significance. The best result was the biodegradable film from composite material of pineapple cellulose with 4% tapioca which produced 5228, 59 Mpa for tensile strength and 9.11 g/(m2/hr) for the water vapor permeability. The addition of tapioca in producing biodegradable film from composite material of pineapple cellulose could eliminate floc or the heterogen clump-forming film materials. Keywords: Biodegradable film, tapioca, tensile strength.

OPTIMASI PELAPISAN KITOSAN UNTUK MENINGKATKAN MASA SIMPAN PRODUK BUAH-BUAHAN SEGAR POTONG Nurhayati -; Tirza Hanum; Azhari Rangga; Husniati -
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 2 (2014): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

This study was aimed to obtain the optimal concentration of chitosan and the longest shelf life of melon, watermelon and pineapple slices. The experiment was factorial, and arranged in a completely randomized block design with 3 replications. The first factor: the concentration of chitosan consisted of 5 levels (0%, 0.5%, 1%, 1.5% and 2%). The second factor was 4 level duration of storage (0 day, 4 days, 8 days and 12 days). Homogenity and additivity of the data were tested using Bartlet and Tukey tests, then they were analyzed using analysis of variance and followed by least significant difference test (LSD). The best results for melon fruit slices were obtained at a concentration of 1% chitosan 4 days of storage with the number of yeast and mold plate count 8.03 x 102 colonies/g and 9.03 x 103 colonies/g respectively. The best results for watermelon fruit slices were at a concentration of 1.5% chitosan 4 days storage time with the number of yeast and mold plate count 6.06 x 102 colonies/g and 6.66 x 102 colonies/g respectively. The best results of pineapple fruit slices obtained at a concentration of 1.5% chitosan 4 days storage time with the number of yeast and mold plate count 9.56 x 102 colonies/g and 1.76 x 102 colonies/g respectively. Keywords: fruit slices, melon, mold, pineapple , storage time, yeast, water melon

PENGARUH FORMULASI SUKROSA DAN SIRUP GLUKOSA TERHADAP SIFAT KIMIA DAN SENSORI PERMEN SUSU KEDELAI [The Effect of Sucrose and Glucose Syrup Proportion on Chemical and Sensory Properties of Soymik Candy] Sussi Astuti; zulferiyenni zulferiyenni; Ni Nyoman Yuningsih
Jurnal Teknologi & Industri Hasil Pertanian Vol 20, No 1 (2015): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The objective of this research was to study the effect formulation between sucrose and glucose syrup on chemical and sensory properties of soymilk candy. The research was a single factor, arranged in a Complete Randomized Design with six replications. The factor was the formulation of sucrose and glucose syrup consisted of six levels, i.e. 100:0 (F1); 90:10 (F2); 80:20 (F3); 70:30 (F4); 60:40 (F5) and 50 : 50 (F6). The data were analyzed by using ANOVA and were tested with LSD test at 5% level of significant. The results showed that the ratio of sucrose and glucose syrup significantly affected the chemical properties (moisture content, ash content and reducing sugar content) and sensory (color, odor, taste, texture, and overall acceptance) of soymilk candy. The best formulation was found on soymilk candy produced from 60% sucrose and 40% glucose syrup (F5) with the color score of 2,49 (yellow-brown), odor score of 2,34 (rather specific soymilk), taste score of 3,12 (rather sweet), texture score of 3,24 (rather soft), and the overall acceptance score at 3,05 (like). The best soymilk candy has moisture content of 8,21%, ash content of 1,38% and reducing sugar content of 8,18%.Keywords : sucrose, glucose syrup, soymilk candy.

KASUS DISTRIBUSI DAN PENGGUNAAN FORMALIN DALAM PENGAWETAN KOMODITI IKAN LAUT SEGAR (STUDI KASUS DI KOTA BANDAR LAMPUNG) [Formaldehyde Distribution and Using for Preserving Fresh Fish (A Case Study in Bandar Lampung City)] Dias Yusdianson Girsang; Azhari Rangga; Susilawati Susilawati
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 3 (2014): Jurnal Teknologi Industri & Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The purpose of this study was to identify the presence of formaldehyde in some fresh fish commodities and to trace formaldehyde distribution in Bandar Lampung City. The formadelhyde tests were done on the storage water of fresh fish samples. The study conducted in July to October 2013 was devided in two stages: a survey to fill out a questionnaire to a number of respondents, followed by sampling some storage water of fresh fish to be tested in the laboratory. The tests were carried out on 52 sampling points taken from the fishing boats in the fishing landing port (17 boats), fish supplier car from outside Bandar Lampung (6 cars) as well as some

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