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POTENCY OF THE INDONESIAN MEDICINAL PLANTS AS ANTIMALARIAL DRUGS Subeki, Subeki
Jurnal Teknologi & Industri Hasil Pertanian Vol 13, No 1 (2008): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The Indonesian traditional herbal medicine has been practiced for many centuries in Indonesia to treat malaria diseases. Although modern medicine is becoming increasingly important, herbal medicine is still very popular. In order to select raw material for preparation of safety herbal medicines, forty five medicinal plants have been tested for acute toxicity in mouse at a dose 715 mg/kg body weight. The extracts of Asclepias curassavica leave, Alstonia scholaris leave, Decospermum fruticosum leave, Elaocarpus petiolatus bark, Elaocarpus parvifolius bark, Eurycoma longifolia root, Garcinia rigida bark, Nephelium lappaceum bark, Pentaspodan motleyi leave, Picrasma javanica leave, Phyllanthus niruri whole, Quassia indica leave, Syzygium pycnanthum bark, Tetrasera scandens leave, Cratoxylum glaucum bark, Sandoricum emarginatum bark, Mallotus paniculatus leave, Microcos ovatolanceolata bark, Poikilospermum suaveolens leave, Fibraurea chloroleuea leave, Tetrasera scandens root, and Timonius billitonensis bark showed toxicity with mortality level of 20-100%. The remaining 32 plant extracts were not toxic at dose tested. The toxic plant species should be considered in the preparation of herbal medicines. Of the safety extracts were tested for their antimalarial activity against Plasmodium berghei in vivo at a dose 715 mg/kg body weight. Extract of Carica papaya leave was most active than other plant extracts with parasitemia 1.13%, while control showed 17.21%. More research is needed to scientifically prove efficacy and to identity antimalarial constituents in the plant extracts. Key words: Indonesian medicinal plant, jamu, toxicity, antimalarial activity, Plasmodium berghei.

SIFAT ORGANOLEPTIK MIE BERBAHAN DASAR TEPUNG JAGUNG (Zea mays L.) TERNIKSTAMALISASI Nastri Dila Saniati; Siti Nurdjanah; Susilawati -; Nanti Musita
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 dedicated to study the organoleptic properties of nixtamalized corn starch noodles and to find the best result from the duration needed in steeping process (0, 8, 16, 24, and 32 hours). The research was a single factor, arranged in a Complete Randomized Design (RAKL) with five replications. The data were analyzed using ANOVA and further tested with LSD at 5% level of of significance. The result showed that duration of nixtamalization had significant effects on color and overall acceptance of dry noodles as will as color of wet noodles. The best result was found on 8 hour of the steeping. This noodle had moisture content of 10.8% in the form of dry noodles and 62.1% in the form of wet noodles. It also contained 1.7% ash, 1.1% fat, 3.7% protein, 82.8% carbohydrate, 8.7% non starch polysaccharide, and 3.5% cooking loss. Keywords: corn noodles, nixtamalized corn flour

EFISIENSI ENERGI PRODUKSI BIOGAS AIR LIMBAH PABRIK KELAPA SAWIT PADA SUHU TERMOFILIK Fiqih Pertiwi; Sarono -; Udin Hasanudin; Tanto Pratondo Utomo
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 1 (2014): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Palm oil mill effluent treatment using anaerobic pond system was not effective because it needs large area and causes greenhouse gas emission. Thermophilic anaerobic digestion system can make hydraulic retention time of palm oil mill effluent becomes shorter. The purposes of this research were to determine the optimum temperature, net energy balance of the utilization from palm oil mill effluent at thermophilic temperature, and study the possibility of its application on palm oil mill. Palm oil mill effluent and sludge characterization were determined by analyzing pH and COD (Chemical Oxygen Demand), then 40 L palm oil mill effluent and 10 L sludge were fermented in the bioreactor stirred at temperature 45oC and 55oC. The data were presented in tables and graphs then analyzed descriptively. The Results showed that for 50 L palm oil mill effluent at 45oC needed 113,906 J/57 days and produced net energy value 22,078 MJ/57 days, while at 55oC needed 113,934 J/43 days and produced net energy value 23,622 MJ/43 days. Based on the calculation palm oil mill with capacity of 60 tonnes FFB/hour, will produce electrical energy equivalent to 1,654 MW and produce extra energy value 13.699,32 MJ/hour in the processing of FFB into CPO. Keywords : Energy efficiency, thermophilic anaerobic digestion system

PRODUKSI BIOETANOL DARI KULIT PISANG MELALUI HIDROLISIS ASAM SULFAT [The Production of Bioetanol from Banana Peel Trough Sulphuric Acid Hidrolisis] Asih Sukowati; Sutikno Sutikno; Samsul Rizal
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 3 (2014): Jurnal Teknologi Industri & Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Banana fruit is one of main product of Lampung Province. Banana is commonly utilized as raw material of banana chip production and its peel can be converted into bioethanol. The Objectives of this study were to find out the optimum treatments of hydrolysis and fermentation for producing bioetanol. Two steps, namely hydrolysis and fermentations, were carried out in this study. In the hydrolysis step, two treatments - H2SO4 consentration and hydrolysis duration – were implemented. The H2SO4 concentration treatment consisted of five level (0, 0.025, 0.050, 0.075, and 0,100 M); and the hydrolysis period treatment consisted of two level (15 dan 30 minutes). Bioethanol fermentation was carried out at room temperature for 72 hours with Saccharomyces cerevisiae as starter at concentration of 0%, 5%, 10%, and 15% (w/v). The treatments were arranged in Randomized Complete Block Design (RCBD) with three replications. Before and after hydrolysis, the cellulose, hemicellulose, and lignin contents of banana peel were determined. The reducing sugar concentrations were measured after hydrolysis, and bioethanol concentrations were measured after fermentation. The data of the cellulose, hemicellulose, lignin, reduced sugar, and bioethanol were tabulated and analyzed descriptively. The results of this study showed that the optimum treatment for hydrolysis was H2SO4 solution at a concentration of 0.050 M at 1210C for 15 minutes. The treatment yielded reduced sugar at a concentration of 11,26mg/100 mL. The optimum treatment for fermentation was a starter concentration of 10% (w/v) which produced bioethanol at a concentration of 0.03% (v/v). Keywords : banana peel, bioethanol, hydrolysis, H2SO4, reducing sugar.

PROFIL DEPOT AIR MINUM ISI ULANG DAN PENERAPAN ANALISIS TOC PADA PEMERIKSAAN KUALITAS AIR MINUM BERDASARKAN SUMBER AIR YANG DIGUNAKAN DI BANDAR LAMPUNG [Profile of drinking water refill depot and application of TOC Analyisis as drinking water quality assessment based on water resources used in Bandar Lampung] Azhari Rangga; Harun Al Rasyid; neti yuliana; Gilang Muhammad E
Jurnal Teknologi & Industri Hasil Pertanian Vol 20, No 2 (2015): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

This study aimed to get a profile of the drinking water refill depots in Bandar Lampung and determined the relationship between total organic carbon (TOC) with the parameters required to analyze drinking water. This study was consisted of two stages. The first stage was a survey, and the second stage was analysis of water samples in the laboratory. The survey form was direct observation in the field and filled a questionnaire which addressed to some places that produce drinking water refill in Bandar Lampung. Laboratory testing was consisted of a sample of the quality testing of physical, chemical, and microbiological properties. Physical quality testing included testing of odor, turbidity, taste, temperature, total dissolved solid (TDS), and color. Chemical quality testing included test of pH, total organic carbon (TOC), inorganic carbon (IC), and total carbon (TC). For the microbiological quality testing included test contamination of total plate count and coliform contamination. Data were analyzed with SPSS program. The results showed that 86% depot of drinking water refill still using standard refining technology that used multiple micro filter and silica sand media filtration and activated carbon, while 14% drinking water refill depot had used reverse osmosis technology. All samples of water from various sources of drinking water refill depots in the city of Bandar Lampung had met the requirements of drinking water quality. The high value of the parameter TOC will be followed by high value of the parameter of pH and color as well, because the parameters of color and pH were positively correlated with TOC parameter.Keywords : drinking water, total organic carbon, water quality.

INDEKS GLIKEMIK OYEK DAN TIWUL DARI UMBI GARUT (Marantha arundinaceae L.), SUWEG (Amorphallus campanullatus BI) dan SINGKONG (Manihot utillisima) Verawati Hasan; Sussi Astuti; Susilawati Susilawati
Jurnal Teknologi & Industri Hasil Pertanian Vol 16, No 1 (2011): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Tubers are believed to have functional properties because of their fiber (dietary fiber). Utilization of minor tubers like suweg and arrowroot as a raw material of oyek and tiwul is not yet widely applied. This study was aimed to indentfy glycemic index of oyek and tiwul made from arrowroot, suweg and cassava. The results showed that glycemic indexs of arrowroot , suweg and cassava oyek were 41, 42, and 30 respectively. While glycemic index of arroroot, suweg and cassava were 40, 40, and 29. These results indicates that oyek and tiwul from arrowroot, suweg and cassava can be classified as food that has low (<55) glycemic index.

PENGARUH PENAMBAHAN UBI JALAR UNGU TERHADAP SIFAT ORGANOLEPTIK ES KRIM SUSU KAMBING PERANAKAN ETAWA [The Influence of Purple Sweet Potato Increment og Organoleptic Characteristic of Goat Milk Ice Cream of Etawa Generation] Susilawati Susilawati; Fibra Nurainy; Aditya Wahyu Nugraha
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

Goat milk is perishable foodstuffs and has low shelf life. One way to preserve it is process goat milk into ice cream. This is usefulforreducingthe damagenutritiongoat milk. Purple sweet potatoes which contain some anthosianin can be added to inprove the texture. However, the amount of purple sweet potato added will affect the texture and body of icecream. Therfore this research is needed. This research was purposed to find concentration of purple sweet potato that will produce the best ice cream especially on organoleptic characteristic. The experiment was arranged in Latin Square design in single factor that consist of 5 levels concentrations of purple sweet potato paste. There were 0% (reference), 10%, 20%, 30%, and 40% (b/b) with 5 replications. Data were analyzed using analysis of variance . furtehre tested using the HSD Test in 5% level of signiificance. The The results showed that addition of 30% sweet potato paste produced the best quality of goat milk ice cream of Etawa . The score of aroma was 3,5 (not specific goat milk), the taste’s score was 3,47 (sweet), color’s score was 2,8 (rather purple), texture’s score was 3,5 (soft), and the overall of acceptance was 3,203 (rather like). This ice cream contained water, protein, fat, ash, crude fiber, and total carbohidrate as amuch as 66,98%, protein was 5,5%, 11,86%, 1,34%, 0,3% and 14,2%. Keyword : goat milk, ice cream, purple sweet potato

FORTIFIKASI JAGUNG MANIS DAN KACANG HIJAU TERHADAP SIFAT FISIK, KIMIA DAN ORGANOLEPTIK SUSU JAGUNG MANIS KACANG HIJAU Sri Setyani; Medikasari Medikasari; Wahyu Indra Astuti
Jurnal Teknologi & Industri Hasil Pertanian Vol 14, No 2 (2009): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Sweet corn-mung bean milk can be used to helping increasing the nutrition status of the society . This research was aimed to find the formulation of sweet corn and mung bean that produce sweet corn-mung bean milk with the best physical, chemical and sensory characteristics and is accepted by consument. The experiment was arranged in a completely block randomized design (CBRD) withy one factor and three replications. The treatments were five formulations of sweet corn and mung bean , they were 3:1 (F1), 2:1 (F2), 1:1 (F3), 1:2 (F4), and 1:3 (F5) (w/w). The data were analysed using analysis of variance, and then continued with 1 % and 5 % Least Significant Different Test. The determinination of the water addition that produced mung bean-sweet corn milk that is compliance with the total solid in SNI (11.5 %) was done in the preliminary research. The preliminary research result showed that mung bean sweet corn milk has total solid of 15-19% for all of formulations, while the best favorable milk was milk with the formulation: water that is at 1:10. The result of the main research showed that the stabilityobjectively, protein content, and organoleptic characteristic were not significanly different among sweet corn and mung bean formulations, but the stability visually, the viscosity, soluble total solid and fat content were significanltly different among sweet corn and mung bean formulation. According to the SNI (soluble total solid, protein and fat contents) are the formulation that have met the soy milk quality standard, but the best formulation was found in F2, with the protein content of 3,183% , fat content of 3,667%, and the most favourable formulation was F2 formulation with 1, 893 score. The result of amino acid analysis on the best mung bean-sweet corn milk showed that five types of essential amino acid (threonine, valine, isoleucine, leucine and lysine) have not met the amino acid standard yet by FAO (1973). In conclusion, the combination of sweet corn and mung bean become mung bean sweet corn milk has not overcome the lack of lysine on corn and methionine on mung bean yet. Keywords : ,Amino acid, sweet corn, mung bean

KAJIAN CARA PENJEMURAN TERHADAP MUTU BIJI KEDELAI Ratna Wylis Arief; Dewi Rumbaina Mustikawati
Jurnal Teknologi & Industri Hasil Pertanian Vol 13, No 1 (2008): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Drying of soybean plants have some problems, because its volume is big and so needed big place to drying. Generally, the farmers drying their soybeans with traditional methode with energy of sunrise or aeration without cover and it caused high losses and persentage of waste. The experiment was conducted at Kalirejo Subdistrict, Central Lampung residence on June 2004. The teratments is drying methode such as: on the ground without cover (J1); on the floor without cover (J2); on the ground with cover (J3); on the floor with cover (J4); piled on the floor (J5); and roll back on the floor (J6) with 3 replications. Parameters of observation were persentage of filled out seed, broken seed, grapeseed, and waste. Analyze of data with DMRT at 5% level. The result showed that the soybean dried with cover on the ground and on the floor has highest persentage of filled out seed and lowest waste; the soybean that dried with piled on the floor has highest persentage of broken seed; and drying methode did not influenced on the grapeseed. Key words: soybean, drying, quality

PRODUKSI DEKSTRIN UBIKAYU MELALUI METODE GELATINISASI SEBAGIAN MENGGUNAKAN ROTARY DRUM Surfiana Surfiana; Siti Nurdjanah; Nurbani Kalsum; Liana Verdini
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 1 (2013): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

This research was aimed to obtain the optimum condition and characteristics of dextrin processed from tapioca(cassava starch) by using partial gelatinization using drum dryer. This experiment was arranged in randomized compelete block design with three factors and three replications. The first factor was (V) cassava varieties, which consisted of Cassesart/UJ-5 (V1) and Thailand/UJ-3 (V2). The second factor (K) was the concentration which consisted of three levels : 30 % (K1), 35 % (K2), and 40 % (K3). The third factor (T) was the temperature of the partial gelatinization which consisted of three temperature levels that were 80o C (T1), 90oC(T2), and 100oC(T3). Characterization was conducted on dextrin processed from tapioca included chemical and physical characteristics (water absorption, and water solubility). The results showed that the varieties of cassava, concentration, and temperature have significant effect on dextrin saccharide composition, solubility in water, and swelling power. Thailand variety, 35 % concentration, and processing temperature of 90o C produced dextrin with better functional characteristics , which were 24 % of dextrin composition, 77,15 % of solubility, and 6,89 % of swelling power. Key words : Cassava, dextrin, parsial gelatinazation, rotary drum.

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