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INDONESIA
Jurnal Teknologi & Industri Hasil Pertanian
Published by Universitas Lampung
ISSN : -     EISSN : -     DOI : -
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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ATRIBUT KEPUASAN KONSUMEN PRODUK MINUMAN RINGAN COCA COLA DI KOTA BANDARLAMPUNG Adrina Yustitia
Jurnal Teknologi & Industri Hasil Pertanian Vol 14, No 1 (2009): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (116.245 KB) | DOI: 10.23960/jtihp.v14i1.45 - 54

Abstract

The Objective of this research is to analyze the attributes that influence Coca Cola customer satisfaction. Gap analysis shows that the priority attributes must be improved performance were: interesting promotion (-0.83), color of the product (0.61), attractive design (-0.59), refill packaging (-0.58) and product safety (-0.08) while the other attributes have accordanced with customer expectations. Importance-Performance Analysis showed the top priority attributes (quadrant A) were an interesting campaign, the next priority for the enhanced importance (quadrant C) were the product color, attractive design, packaging, rechargeable and affordable prices. Coca Cola has been able to meet consumer expectations in reaching the level of satisfaction ( multi-attribute test : 1.78, total value of satisfaction (13,508). Keywords: attributes, coca cola, consumer expectations
PENGARUH PENAMBAHAN INOKULUM CAMPURAN TERHADAP PERUBAHAN KIMIA DAN MIKROBIOLOGI SELAMA FERMENTASI COKLAT Maria Erna Kustyawati; Sri Setyani
Jurnal Teknologi & Industri Hasil Pertanian Vol 13, No 2 (2008): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (122.545 KB) | DOI: 10.23960/jtihp.v13i2.73 - 84

Abstract

The effects of the addition of mixed inoculums consisted of Saccharomyces cerevisiae, Lactobacillus lactis and Acetobacter aceti on the chemical and microbial changes during cacao fermentation were investigated. The fermentation conditions were designed as natural fermentation (without any inoculum addition), fermentation added with mixed inoculums at zero fermentation time, and fermentation added with S. cerevisiae, L. lactis, and A. aceti at the zero, first, and second day of fermentation, respectively. The fermentation was conducted in the sweat box of 5 kg for 5 days and sampling was done at every 12 hours. The result showed that the addition of mixed inoculums at zero time speeded the optimum fermentation time. Microbial inoculums added at the first or second day of fermentation are not recommended. Keywords: Cacao bean, chemical and microbial changes, fermentation, mixed inoculums
VALIDASI PERSAMAAN BATAS KERUSAKAN MANGGA ARUMANIS BERDASARKAN ZERO MOMENT POWER Warji Warji; Suroso Suroso; Rokhani Hasbullah
Jurnal Teknologi & Industri Hasil Pertanian Vol 12, No 2 (2007): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (977.584 KB) | DOI: 10.23960/jtihp.v12i2.53 - 59

Abstract

The objectives of this research were to validate the border equation of arumanis mangoes damage caused by fruit fly using zero moment power (Mo) number. The method is based on measurement of zero moment power ultrasonic wave in arumanis mangoes. Results showed that mean of Mo number normal arumanis mangoes was 4,58 and Mo number arumanis mangoes damage caused by fruit fly was 6,40. Prediction equation was Mo number more than 5,60  for normal mango and Mo number less than or same 5,60 for mangoes invested by fruit fly. Keywords: ultrasonic, arumanis mangoes, fruit fly, Mo number, validation.
PENGARUH PENAMBAHAN SARI BUAH JAMBU BIJI MERAH (Psidium guajava L.) DAN GLUKOSA TERHADAP TOTAL BAKTERI ASAM LAKTAT DAN KARAKTERISTIK ORGANOLEPTIK MINUMAN SINBIOTIK CINCAU HIJAU (Premna oblongifolia Merr) Rizal, Samsul; Nurainy, Fibra; Fitriani, Melza
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 2 (2013): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (475.715 KB) | DOI: 10.23960/jtihp.v18i2.144 - 156

Abstract

The purpose of this research was to determine the concentration of guava concentrate (Psidium guajava L.) and glucose which produce green cincau sinbiotic beverage with the best sensory characteristics. Factorial treatment was arranged in a Complete Randomized Design (RAKL) with two factors and three replications. The first factor was the concentration of guava concentrate (K), consisted of 5 levels (0%, 5%, 10%, 15%, and 20%), and the second factor was the addition of glucose (G) that consisted of  3 levels (2%, 3%, and 4%). Data homogeneity and additivity  were analyzed by Barlett and Tuckey tests.  Data were analyzed with Analysis of Varians,  then the data were further analyzed with orthogonal polynomial at significant level of 5% or 1%. The results showed that the addition of 15% guava concentrate and 2% of glucose produced the best characteristic of green cincau sinbiotic beverage with concentration of lactic acid bacteria 11.209 log colonies / ml, taste of 3.48 (rather like), flavor 3.35 (rather like), the appearance of 3.18 (rather like) and 3.57 overall acceptance (like), and antioxidant activity of 67.14%. Keywords: Glucose, green cincau sinbiotic baverage, guava concentrate
PENGARUH PENAMBAHAN GLUKOSA DAN SARI BUAH JERUK (Citrus sinensis) TERHADAP KARAKTERISTIK MINUMAN SINBIOTIK CINCAU HIJAU (Premna oblongifolia Merr.) Anjelia Putri; Tirza Hanum; Samsul Rizal; Sri Setyani
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 1 (2014): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (167.227 KB) | DOI: 10.23960/jtihp.v19i1.104 - 116

Abstract

This study  was aimed to determine the concentration of orange juice (Citrus sinensis) and glucose which produce green cincau sinbiotic beverage with the best characteristics,  has  high concentration of lactic acid bacteria and antioxidant activity as well as good sensory properties. Factorial treatment was arranged in a Complete Randomized Block Design with two factors and three replications. The first factor was the concentration of orange juice (J), consisted of 5 levels (0%, 5%, 10%, 15%, and 20%), and the second factor was the concentration of glucose (K) that consisted of 3 levels (2%, 3%, and 4%). The homogeneity and additivity  of the data were analyzed using Barlett and Tuckey tests.  Then the ata were analyzed with Analysis of Varians, and  further analyzed using  orthogonal polynomials on the significant level of 5% or 1%. The results showed that the addition of 2% glucose and 0% orange juice produced the best characteristics of green cincau sinbiotic beverage with concentration of lactic acid bacteria 4,59 x 1010 colonies/ml, total acid 0,29%, pH 4,13, antioxidant activity of 54,88% RSA, taste of 3,52 (like), colors of 2,87 (rather like), and flavor of 2,95 (rather like). Keyword : antioxidant, green cincau, sinbiotic
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (288.726 KB) | DOI: 10.23960/jtihp.v19i3.218 - 228

Abstract

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 fish sellers in 5 traditional market in Bandar Lampung (29 sellers). By conducting a laboratory test using Formaldehyde Test Kit, there were 2 samples that were purple (positively contain formaldehyde), which were taken from 2 boats in fish landing port of Lempasing. Then the assertion test was carried out to the positive samples using chromotropic acid (SNI 01 – 2894 – 1992). The results showed that the samples positively contained formaldehyde indeed, which was characterized by a bluish purple color. Based on the survey results and tracking, there was a distortion of formaldehyde distribution in Bandar Lampung, where domestic industries (including fisherman) obtained formaldehyde illegally, either from End Users, a local manufacturer or drugstore/hospital/other health care facilities. Keywords: formaldehyde, fresh fish storage water, distribution distortion.
FORMULASI VIRGIN COCONUT OIL(VCO) DAN PENGEMULSI LESITIN KEDELAI TERHADAP STABILITAS EMULSI DAN SIFAT ORGANOLEPTIK PASTA KACANG MERAH [Formulation of Virgin Coconut Oil (VCO)and emulsifier lechitin of soy on the emultion stability and sensory characteristic of red beans paste Susilawati Susilawati; Ribut Sugiharto; Suci Marita Damaiyanti
Jurnal Teknologi & Industri Hasil Pertanian Vol 21, No 1 (2016): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (342.099 KB) | DOI: 10.23960/jtihp.v21i1.42 - 50

Abstract

Red beans and VCO are  produced abundantly in Indonesia, but are not fully utilized.  In this research, red beans and VCO were processed into red beans paste product as food diversification efforts.  The objective of this research was to obtain the best formulationof VCO and lechitin addition to produce the best emultion stability and sensory characteristic the red beans paste.  The experiment was arranged in a Complete Randomized Block Design (CRBD) with one factor and four repetitions.  The treatments had 6 levels comparison of VCO and lechitin (K), that were K1 (30%:0,25%), K2 (45%:0,25%), K3 (60%:0,25%), K4 (30%:0,5%), K4 (45%:0,5%), K6 (60%:0,5%).  The data were analyzed using Barlett test to find homogenity, furthermore the Tuckey test was used to test the additivity, then  analyzed using ANOVA to test the  effect of the treatments further analyzed with Least Significant Difference (LCD) test at 5% and 1% level.  The results showed that K4 are the best formulation to produce red beans paste with the score of texture was 3,45 (somewhat like), the score of color was 3,68 (like), the score offlavor was 3,65 (like),the score of taste was 3,78 (like), the score ofspreadability was 3,38 (like), the emulsion stability was 0,247%.  The proximate analyzed of K4 resulted that the moisture, fat, carbohydrate, protein, ashes, and crude fiber contents were 30,01%, 11,57%, 50,45%,6,48%, 1,49 %, and 8,97%.Keywords: emultion stability, red bean pastes, VCO.
PENGARUH BERBAGAI MERK DRIED YEAST (Saccharomyces sp.) DAN pH AWAL FERMENTASI TERHADAP KARAKTERISTIK WINE SALAK Ida Bagus Wayan Gunam
Jurnal Teknologi & Industri Hasil Pertanian Vol 22, No 2 (2017): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (255.558 KB) | DOI: 10.23960/jtihp.v22i2.63-72

Abstract

The purpose of this research were to find out the effect of different of dried yeast and initial pH of fermentation on the characteristic of salacca wine, and to determine the appropriate of kind of dried yeast and initial pH of fermentation to produce salacca wine with the best characteristic. This research used Randomized Block Design with factorial pattern. The first factor was the kind of dried yeast brand that consisted of 3 kinds namely Lalvin, Levure and Alcotec. The second factor consisted of 5 levels of initial pH, namely 3.5; 4; 4.5; 5; and 5.5. Each treatment was done 2 times, in order to obtain 30 trial units. The data obtained was analyzed using ANOVA followed by Duncans test. Interactions between treatments had very significant effect on the ethanol content, reduction sugar content, and pH, but had significant effect on acid total content. The best treatment was to use the Alcotec brand dried yeast with a treatment of initial pH as 4, with the following characteristics: ethanol content 12.40%, negative content of methanol, reduction sugar content 5.87%, acid total content 0.20%, pH 3.5 after the fermentation, the color was enough pure yellow, the flavor was strong enough, the taste was strong enough, and rather liked over all acceptance.
OPTIMASI PROTEIN DAN TOTAL PADATAN TERLARUT DALAM EKSTRAK CACING TANAH (Lumbricus rubellus)[Optimization of Protein and Total Soluble Solids in Earthworm (Lumbricus rubellus) Extract] Hidayat, Nur; Aminah, Siti; Rahmah, Nur Lailatul
Jurnal Teknologi & Industri Hasil Pertanian Vol 23, No 1 (2018): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (322.213 KB) | DOI: 10.23960/jtihp.v23i1.13-20

Abstract

This study aimed to obtain N-Amino and Total Soluble Solids (TSS) in the extract earthworms. The material used is earthworm type Lumbricus rubellus with age about 40 days. The design used in this study was Response Surface Methods (RSM) with the Central Composite Design, consisting of two factors: the incubation time (2, 4, and 6 days) and the percentage of basic material (10, 15, and 20 %). This research was conducted by incubating earthworm juice with 4% NaCl solution in accordance with treatment of incubation time and percentage of basic material. The results showed that the optimal results obtained were soluble protein 7.51% and TPT 48.90% using 2 days incubation time and 15% earthworms.
OPTIMASI PROSES PEMBUATAN METIL ESTER SULFONAT (MES) DARI MINYAK JARAK PAGAR (Jatropha Curcas L.) DAN PENGARUHNYA TERHADAP NILAI TEGANGAN ANTARMUKA MENGGUNAKAN METODE PERMUKAAN RESPON Hidayati, Sri; Zuidar, A. Sapta; Yanto, Ferdi
Jurnal Teknologi & Industri Hasil Pertanian Vol 14, No 2 (2009): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (153.834 KB) | DOI: 10.23960/jtihp.v14i2.160 - 172

Abstract

The objectives of this research were to obtain the optimum condition for processing of MES from methyl ester of jatropha oil, and to characterize MES processed at its  optimum condition.  The experiment was designed in a factorial 24 with four free variables: temperatures of sulfphonation (X1) consisted of : 60oC, 80oC, 100oC, 120oC, and 140oC;  the length  of sulfonation (X2) consisted of :  1,5 hours, 3 hours, 4,5 hours, 6 hours, and 7,5 hours;  methanol concentrations (X3) consisted of :  10%, 20%, 30%, 40%, and 50%;  purification temperatures (X4) consist of :  30oC, 40oC, 50oC, 60oC, and 70oC.  Data were analysed using response surface methodology of Minitab 14 software. The results showed that combination condition of the optimum treatment for interfacial tension was achieved when the process was carried out at temperature of sulphonation (X1) 102oC, time of sulphonation (X2) 3,9 hour, methanol concentration (X3) 38%, and temperature of purification (X4) 50oC with the IFT value stationer point at 3,418457 dyne/cm.  MES from methyl ester of jatropha oil processed at the optimum condition has the characteristics of  absorbance value  of 0,3 and emulsion stability  of 45%. Key words:  surfactant, methyl ester sulphonate, interfacial tension.

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