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INDONESIA
Jurnal Teknologi Pertanian
Published by Universitas Islam Indragiri
ISSN : 23014083     EISSN : 25985132     DOI : -
Core Subject : Health, Science, Agriculture, Social,
Agriculture, Biological Sciences & Forestry Environmental Science Health Professions Immunology & microbiology
Jurnal Teknologi Pertanian ini merupakan publikasi resmi yang diterbitkan oleh Program Studi Teknologi Pangan, Fakultas Pertanian, Universitas Islam Indragiri, Tembilahan. Jurnal ini pertama kali diterbitkan pada bulan Mei Tahun 2012. Namun OJS baru diterapkan pada Tahun 2018. Jurnal ini memuat tinjauan mengenai hasil-hasil penelitian dan non penelitian tentang suatu permasalahan secara komprehensif dan prospek pengembangannya, serta bertujuan memberi informasi tentang Teknologi Pertanian Jurnal ini berfokus pada teknologi pertanian seperti sains dan teknik pangan, teknologi dan manajemen industri pangan, teknik pertanian dan rekayasa bioproses.
Arjuna Subject : -
Articles 8 Documents
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Search results for , issue "Vol. 13 No. 2 (2024)" : 8 Documents clear
UJI EFEKTIVITAS ANTIMIKROBA FORMULASI EKSTRAK DAUN PEPAYA (Carica papaya L.) DAN DAUN RAMBUTAN (Nephelium lappaceum L.) TERHADAP BAKTERI STAPHYLOCOCUS AUREUS Siregar, Muhammad Said; Erwanda, Boby Aguastian; Misril , Fuadi
JURNAL TEKNOLOGI PERTANIAN Vol. 13 No. 2 (2024)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/jtp.v13i2.3127

Abstract

Pepaya merupakan salah satu buah yang banyak tumbuh di daerah tropis seperti Indonesia. Daun pepaya memiliki manfaat yang besar antaralain sebagai sumber antioksidan, bahkan mampu berfungsi sebagai antijamur, dan antimiroba dan daun rambutan banyak ditanam sebagai pohon buah dan dapat ditemukan tumbuh liar. Daun rambutan mempunyai senyawa antibakteri yaitu flavonoid, staphylococus aureus adalah bakteri gram positif yang bersifat toksin yang dapat menghasilkan racun. Penelitian ini dilakukan dengan metode Rancangan Acak Lengkap (RAL) non faktorial yang terdiri dari 5 perlakuan yaitu 40%, 50%, 60%, 70%, 80% dan perbandingan ekstrak daun pepaya dan daun rambutan terdiri dari 5 taraf dan 2 diantaranya kontrol ekstrak daun pepaya dan daun rambutan 100%, dan formulasi ekstrak daun pepaya dan daun rambutan : A. 40% : 60%, B. 50% : 50%, C. 60% : 40%, D. 70% : 30%, E. 80% : 20%. Paramerter pengamatan meliputi Penentuan Aktivitas Antimikroba, Pengamatan dan Pengukuran Diameter Hambatan.
UMUR SIMPAN TELUR AYAM YANG DILAPISI DENGAN KAPUR (CaCO3) DAN MINYAK KELAPA Mudawaroch, Roisu Eny
JURNAL TEKNOLOGI PERTANIAN Vol. 13 No. 2 (2024)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/jtp.v13i2.3239

Abstract

Preservation of fresh eggs can be done by coating the centipede with coating material. The purpose of this study was to determine the physical quality of chicken eggs treated with centipede coating and shelf life at room temperature. The ingredients used are purebred chicken eggs, coconut oil and chalk. The parameters observed are: Egg weight, egg index, egg white index, yolk index, egg white pH, yolk pH, egg color. The study design is a complete randomized design of factorial patterns. The results showed that the type of egg centipede coating material and shelf life showed a marked difference in egg weight. The coating material and shelf life have no effect on the egg index. The treatment of centipede coating material has a very noticeable effect on the egg white index and egg yolk index. The treatment of centipede coating material and shelf life have a significant influence on the pH value of egg white and egg yolk pH. The color of the yolk of purebred chickens with the treatment of centipede coating materials and the length of storage at room temperature has a noticeable effect on the color of the yolk. The conclusion that the coating of the egg centipede using chalk and coconut oil and shelf life showed a marked difference in egg weight, egg white index, yolk index, white pH, yolk pH and egg color, while the egg index did not differ markedly.
TINGKAT MUTU HEDONIK BEKASEM IKAN NILA PADA LAMA FERMENTASI YANG BERBEDA Junianto; Elyzha, Adhinda Nurr; Marsyal, Muhammad Guntur; Hardianto, Putra Ananda Nurrafi Feryansyah
JURNAL TEKNOLOGI PERTANIAN Vol. 13 No. 2 (2024)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/jtp.v13i2.3327

Abstract

Fish is an economical food source and offers a more affordable alternative compared to beef and chicken. One of the commodities suitable as an inexpensive, easily found, and cultivated food with high protein value is tilapia. However, tilapia is perishable if not handled quickly or stored at low temperatures. To extend the shelf life of tilapia, processing is needed to maintain both the shelf life and the quality of the product, one of which is through fermentation. One traditional fermentation method frequently used by the people of South Sumatra is Bekasam. This study aims to determine the effect of the fermentation duration of Bekasam tilapia on its preference level or hedonic quality. Observations were made on days 3, 5, 7, 8, and 9 with organoleptic and hedonic tests on those days. The method used in this research is an experimental method. Non-parametric data from the organoleptic tests were analyzed using the Friedman test, followed by ANOVA. The parameters tested included pH, appearance, aroma, taste, and texture of Bekasam tilapia. The results showed that Bekasam tilapia with 3 days of fermentation provided the best results with a pH of 6.40, and the preference scores for appearance, taste, aroma, and texture were 5.00c, 4.33c, 5.91c, and 6.47c, respectively
EKSTRAKSI POLISAKARIDA MANAN DARI BUNGKIL INTI SAWIT Ihsan, Fikratul; Azzahro, Hanifah Ulfa; Anggraini, Anna; alhaviz, Alhaviz
JURNAL TEKNOLOGI PERTANIAN Vol. 13 No. 2 (2024)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/jtp.v13i2.3603

Abstract

Palm kernel cake (PKE) is a residue product of palm kernel oil whose production has increased every year. Dietary fiber in there is mannan polysaccharides in palm kernel cake. Mannan polysaccharides consist of linear mannan, glucomannan, galactomannan and glucogalactomannan have the ability to bind water, so they can be used as thickeners by the food industry. This study aims to obtain the yield of mannan polysaccharides extracted using water solvent and NaOH solvents. The design used was a Completely Randomized Design (CRD) with one factor such as temperature (60oC, 100oC and 121oC) for water solvents and NaOH concentration (6%, 12% and 18%) for NaOH solvents. The results showed that temperature treatment had a significant effect on the yield produced and NaOH concentration treatment had a significant effect on the yield produced. The temperature treatment of 121oC produced the highest yield of 0.056 g/25 g BIS and the concentration treatment of 18% NaOH produced the highest yield of 0.281 g/25 mg BIS. The FTIR spectrum shows that the extraction results have increased the number of vibrations at a wavelength of 800-900 cm-1 which is the C-H vibration region (β-pyranose bond) as a characteristic band of mannan polysaccharides. Keywords: Palm kernel cake, NaOH, mannan polyssaccharides, temperature
KAJIAN PENERAPAN PRODUKSI BERSIH PADA PT. X KOTA JAMBI Lumbantoruan, Theresia Br; Rosyani; Arisandi, Meri
JURNAL TEKNOLOGI PERTANIAN Vol. 13 No. 2 (2024)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/jtp.v13i2.3674

Abstract

Kegiatan suatu industri selain menghasilkan produk utama juga menghasilkan produk samping berupa limbah. Limbah yang tidak termanfaatkan erat kaitannya dengan potensi pencemaran lingkungan. Produksi bersih merupakan salah satu cara atau strategi untuk meminimasi adanya pencemaran lingkungan akibat hasil dari produksi oleh industri dengan mengurangi adanya limbah dari proses produksi yang dilakukan secara terus menerus dengan menerapkan pengelolaan limbah. Penelitian ini bertujuan untuk mengetahui proses produksi keripik pangsit ubi ungu, mengidentifikasi jenis dan banyaknya limbah yang dihasilkan serta menganalisis kelayakan teknis dan finansial terhadap peluang penerapan produksi bersih di PT.X. Metode yang digunakan yaitu metode analisis deskriptif dengan pendekatan kuantitatif. Produksi bersih yang ditawarkan kepada PT. X dari hasil penelitian ini yaitu ; (1)pengolahan kulit ubi ungu menjadi pakan ternak yang dapat dijual dan menghasilkan keuntungan sebesar Rp. 11.089.136/tahun, NPV (i=9%) sebesar Rp. 18.197.369, Ratio (i=9%) sebesar 1,16, dengan payback period selama 2 tahun 4 bulan (2)penghematan air sebanyak 110 liter/hari, NPV (i=9%) sebesar Rp. 3. 500.481, Ratio (i=9%) sebesar 2,18, dengan payback period selama 1 tahun 1 bulan (3) penjualan cangkang telur dengan keuntungan sebesar Rp. 295.200/tahun, NPV (i=9%) sebesar Rp. 951.187, Ratio (i=9%) sebesar 1,05, dengan payback period selama 8 bulan (4) penjualan kardus bekas dengan keuntungan sebesar Rp. 5.800/bulan, Ratio sebesar 6,8, dengan payback period selama 1 bulan (5) penjualan plastik bekas dengan keuntungan sebesar Rp. 1.800/bulan, Ratio sebesar 3,25, dengan payback period selama 4 bulan (6) penggunaan kembali sisa minyak sampai berwarna kecoklatan kemudian dibuang kelingkungan dengan penambahan oil solidifier.
ANALISIS KUANTITATIF KANDUNGAN PROTEIN PADA OLAHAN KERIPIK BUAH Kristiandi, Kiki; Yunita, Nurul Fatimah; Maryono
JURNAL TEKNOLOGI PERTANIAN Vol. 13 No. 2 (2024)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/jtp.v13i2.3693

Abstract

Fruit chips are a popular snack among the public, as they have a long shelf life and are easy to carry. This study aims to analyze the protein content in various types of fruit chips, including banana chips, papaya chips, and pineapple chips, using the Kjeldahl method. This method was chosen for its ability to measure nitrogen levels, which can be converted into protein content. The results showed that the protein content in papaya chips ranged from 5.150% to 5.462%, in banana chips from 3.250% to 3.762%, and in pineapple chips from 3.169% to 3.919%. Based on these findings, papaya chips have the highest protein content compared to banana and pineapple chips. Factors influencing the difference in protein content include the composition of the fruit, the processing methods, and the drying techniques used in making the chips. The conclusion of this study is that the Kjeldahl method is effective for analyzing the protein content in various types of fruit chips. Papaya chips have the highest protein content, making them a superior choice in terms of nutritional value compared to banana and pineapple chips. This research is expected to serve as a reference for the development of more nutritious fruit chip products.
PENERIMAAN KONSUMEN TERHADAP DODOL AIR KELAPA Pertiwi, Tiara; Novitasari, Rifni; Yulianti
JURNAL TEKNOLOGI PERTANIAN Vol. 13 No. 2 (2024)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/jtp.v13i2.3726

Abstract

Dodol merupakan makanan yang umumnya terbuat dari campuran tepung beras ketan, santan kelapa, dan gula merah, Indragiri Hilir merupakan salah satu kabupaten penghasil kelapa terbanyak khsusnya di Indonesia. Penelitian ini bertujuan untuk menghasilkan dodol dengan memanfaatkan air kelapa sebagai bahan utama dan untuk melihat tingkat kesukaan konsumen terhadap dodol yang dihasilkan. Penelitian ini melalui proses persiapan bahan baku, pengolahan dan uji organoleptik. Hasil penelitian uji organoleptik terhadap dodol air kelapa didapatkan perlakuan terbaik yaitu perlakuan B dengan nilai rata-rata pada warna 3,25% (agak suka), aroma 3,70% (suka), tekstur 3,45% (agak suka) dan rasa 3,55% (suka). Pembuatan dodol dengan air kelapa dapat meningkatkan pemanfaatan air dan menghasilkan dodol dengan cita rasa yang spesifik. Kata Kunci: Air kelapa, Dodol, Uji Organoleptik
PENGARUH PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera. L) TERHADAP KIMIA DAN ORGANOLEPTIK TTEOKBOKKI Rahmadani, Suci Adhis; Mardesci, Hermiza; Yulianti
JURNAL TEKNOLOGI PERTANIAN Vol. 13 No. 2 (2024)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/jtp.v13i2.3977

Abstract

Penelitian ini bertujuan untuk meningkatkan kandungan gizi tteokbokki, makanan populer Korea, dengan menambahkan tepung daun kelor (Moringa oleifera) yang kaya nutrisi. Latar belakang penelitian ini adalah tingginya angka stunting di Indonesia, termasuk di Provinsi Riau, meskipun daun kelor tersedia melimpah. Penelitian dilakukan untuk menentukan konsentrasi optimal tepung daun kelor yang menghasilkan tteokbokki dengan nilai gizi tinggi dan kualitas organoleptik yang baik. Hasil penelitian menunjukkan bahwa penambahan tepung daun kelor meningkatkan kadar protein, vitamin C, dan kadar abu, namun menurunkan kadar air. Konsentrasi tepung daun kelor sebesar 3,5% menghasilkan kadar protein tertinggi (7,31%). Penelitian ini memberikan informasi penting tentang pemanfaatan daun kelor dalam pengolahan pangan untuk meningkatkan gizi masyarakat

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