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Jurnal Teknologi Hasil Pertanian
Published by Universitas Sebelas Maret
ISSN : 19790309     EISSN : 26147920     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Jurnal “Teknologi Hasil Pertanian”, publishes original articles, review articles, and short communications on the fundamentals, applications and management of Agricultural Product Technology areas. The journal's aim is to offer scientist, researchers and other related professionals the opportunity to share their finding and disseminate knowledge in all the related topics of biotechnology, quality management, and technologies associated with production or product development.
Arjuna Subject : -
Articles 7 Documents
 1 
Search results for , issue "Vol 11, No 2 (2018): Agustus" : 7 Documents clear
POTENSI ANTIOKSIDAN PADA BUAH LOKAL PAPUA Inna Martha Rumainum; Veronica Tuhumena
Jurnal Teknologi Hasil Pertanian Vol 11, No 2 (2018): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (396.329 KB) | DOI: 10.20961/jthp.v11i2.29060

Abstract

The aim of this article is to review the phytochemical compounds in three local fruits from Papua, i.e., redfruit, mahkota dewa and matoa, and to analyze their potential as antioxidant source. Fruit is known to containvarious beneficial nutrients. Antioxidant compounds that contained in fruit have important function againstcardiovascular diseases. Red fruit contains tocopherol and carotenoid compounds that actively act asantioxidant. Polyphenols that found in mahkota dewa and matoa also have important rules in free radicalsscavenging. These compounds have been demonstrated to suppress cancer cells in vitro.
PENGARUH PENGEMASAN VAKUM TERHADAP KUALITAS BANDENG PRESTO SELAMA PENYIMPANAN Lukita Purnamayati; Ima Wijayanti; Apri Dwi Anggo; Ulfah Amalia; Sumardianto Sumardianto
Jurnal Teknologi Hasil Pertanian Vol 11, No 2 (2018): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (377.939 KB) | DOI: 10.20961/jthp.v11i2.29052

Abstract

Softbone milkfish is a fishery product that easily damaged during storage. One of the efforts to inhibit thedamage of softbone milkfish was using vacuum packaging. The purpose of this study was to determine thechanges quality of softbone milkfish which were vacuum packed during storage at room temperature. Freshmilkfish was heating with high pressure by using a pressure cooker. Softbone milkfish was then stored at roomtemperature for six days. Analysis was carried out every three days for the parameters of free fatty acids, TVBN,and organoleptics. The results showed that the number of free fatty acids and TVBN increased during storage.Free fatty acids and TVBN of softbone milkfish with vacuum packaging after sixth days of storage were 2.95%and 15.95 mgN/100g, respectively. This value was lower than the non-vacuum softbone milkfish. Based onorganoleptic analysis, softbone milkfish with vacuum packaging was still suitable for consumption until the thirdday of storage. This showed that vacuum packaging can extend the shelf life of softbone milkfish.
APLIKASI MESIN SPINNER BERKECEPATAN RENDAH UNTUK MENURUNKAN KADAR AIR DAN MINYAK KERIPIK IKAN UKURAN BESAR DI UKM BERKAH Rianingsih, Laras; Amalia, Ulfah; Wijayanti, Ima; Suharto, Slamet
Jurnal Teknologi Hasil Pertanian Vol 11, No 2 (2018): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (470.222 KB) | DOI: 10.20961/jthp.v11i2.29054

Abstract

Rawa pening is a water area located in the Banyubiru area of Semarang Regency. Aside from being usedas a place for fish farming, the area around Rawa Pening is used as a tourist spot for example “Bukit Cinta”.Around the location it will be easy to find entrepreneurs who provide souvenirs typical of these tourist locations.The typical Bukit Cinta souvenirs is a variety of chips, including fish chips. There are 2 fish chips in Bukit Cinta,small size chips and large size chips. The problem was the shelf life of large size chips is short because theycannot be spinered so that the oil content is still high and than pronoun to oxidation. Low speed spiner tools canbe a solution to overcome existing problems. The results of the spinner machine application are obtained lowermoisture content and lipid content than products without being spinnered. Moisture content after the spinningprocess using spiner machine, the wader chips was 3.25% and tilapia chips were 3.97%. While the wader chipslipid content was 31.16% (bk) and tilapia chips 3.97% (db).
PENGARUH WAKTU INKUBASI DAN KONSENTRASI SUKROSA TERHADAP KARAKTERISTIK MINUMAN PROBIOTIK DARI WHEY HASIL SAMPING KEJU Edhi Nurhartadi; Asri Nursiwi; Rohula Utami; Erina Widayani
Jurnal Teknologi Hasil Pertanian Vol 11, No 2 (2018): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1083.383 KB) | DOI: 10.20961/jthp.v11i2.29056

Abstract

lactose, proteins and minerals. This study aims to determine the effect of variations in incubation time andsucrose concentration on the probiotic drink characteristics made from whey. This study uses CompletelyRandomized Design (CRD) with two factors, variation of incubation time (24 and 36 hours) and sucroseconcentration of (8%; 10%; 12%) on the probiotic whey drink. Probiotic starter cultures used are Lactobacillusacidophillus and Bifidobacterium longum IFO ATCC 13951 15 708 with ratio of 1: 1. Analysis was performedon viscosity, lactic acid levels, pH, antioxidant activity, total lactic acid bacteria and sensory characteristics.The results showed that the selected formula based on hedonic test is probiotic whey drink with 36-hourincubation time and 12% sucrose concentration. Probiotic whey drink has characteristics namely viscosity 6.578cP, 0.453% lactic acid levels, pH 4.36, the antioxidant activity of 19.409%, and total lactic acid bacteria 7.4 x109 cells / ml.
KAJIAN KARAKTERISTIK KIMIA, FISIK, DAN SENSORIS KERIPIK SIMULASI BERBAHAN DASAR IKAN BANDENG (Chanos chanos) DAN TEPUNG KACANG HIJAU (Vigna radiata L.) SEBAGAI MAKANAN RINGAN SUMBER PROTEIN Arrosyid, Fadlilah; Yudhistira, Bara; Atmaka, Windi
Jurnal Teknologi Hasil Pertanian Vol 11, No 2 (2018): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (113.371 KB) | DOI: 10.20961/jthp.v11i2.36091

Abstract

Diversification of food products one of which can be applied to snacks.. One type of snack that is quitesuccessful in the market is the chips. To improve the value of the nutritive value of these chips is by makingsimulation chips. Based on protein content of milkfish and mung beans are high then used as raw material forthe manufacture of simulated chips.This study aims to determine the best simulation of milkfish and mung beansflour based on characteristics of chemical, physical, and sensory. Experimental design using in this researchwas Completely Randomized Design (CRD) with one factor, that was ratio variation of milkfish and mung beanflour. Based on the results of chemical, physical, and sensory analyzes obtained were analyzed statistically byusing one way ANOVA method, if there was a difference, it was followed with significance test using Duncan?sMultiple Range Test (DMRT) at significance level of ? = 0,05.Based on the results of the study showed the best formulation results on F3 (20% milled milkfish meat +80% mung beans flour). Result of chemical analysis of simulation chips at F3 that is moisture content 3,53% wb;ash content 3,44% db, fat content 25,78% db; protein content 18,84% db; carbohydrate content 51,93% db;FFA content of 0.45% db; crude fiber content 5,57% db; and total calories 527.17 kcal / 100gram. Result ofphysical analysis of simulation chips on F3 that is hardness 7,95 N and wholeness 92,97%. While on the sensoryanalysis the highest F3 value on parameters of color, texture, and overall.
KARAKTERISTIK TABLET EFFERVESCENT LABU SIAM (Sechium edule Sw.) DAN EKSTRAK SECANG (Caesalpinia sappan L.) DENGAN FILLER LAKTOSA-MANITOL Natalia Datik Sulistiani; Choirul Anam; Bara Yudhistira
Jurnal Teknologi Hasil Pertanian Vol 11, No 2 (2018): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (301.959 KB) | DOI: 10.20961/jthp.v11i2.40086

Abstract

Produk effervescent disukai konsumen karena memiliki keuntungan yaitu praktis, mudah dilarutkan dan mempunyai sensasi menyegarkan ketika diminum. Dalam pembuatannya, bahan pengisi juga menentukan karakteristik tablet yang dihasilkan. Bahan utama yang bisa digunakan dalam pembuatan effervescent yaitu labu siam dan ekstrak secang. Labu siam maupun secang mempunyai senyawa antioksidan. Penelitian ini bertujuan untuk mengetahui pengaruh bahan pengisi yaitu laktosa-manitol terhadap sifat kimia, fisik granul, fisik tablet serta sensoris effervescent labu siam dan ekstrak secang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu penggunaan laktosa-manitol sebagai bahan pengisi dengan variasi konsentrasi laktosa-manitol sebesar 100:0%, 80:20%; 50:50%; 20:80% dan 0:100%. Data yang diperoleh dianalisis statistik dengan metode One Way Analysis of Varians (ANOVA). Apabila menunjukkan hasil yang siginifikan, maka dilakukan pengujian lanjutnya dengan menggunakan analisis Duncan’s Multiple Range Test (DMRT) pada taraf signifikansi α=0,05. Hasil menunjukan penggunaan laktosa-manitol sebagai bahan pengisi berpengaruh terhadap porositas, kompresibilitas, kecepatan alir, sudut diam granul, kekerasan, kerapuhan, waktu larut tablet, warna dan kenampakan tablet serta rasa dan overall minuman effervescent, namun tidak berpengaruh secara signifikan terhadap kadar air, pH, aktivitas antioksidan, kenampakan dan aroma minuman effervescent. Formulasi terpilih berdasarkan uji pembobotan yaitu effervescent labu siam dan ekstrak secang dengan pengisi laktosa 20% : manitol 80% dimana memiliki aktivitas antioksidan sebesar 3,385% dan waktu larut tablet 1,779 menit.
KOMBINASI ENZIM POLIGALAKTURONASE DAN SELULASE PADA KLARIFIKASI SARI BUAH NAGA SUPER MERAH (Hylocereus costaricensis) DALAM PEMBUATAN SIRUP Esti Widowati; Ardhea Mustika Sari; Fitriana Husnayaini
Jurnal Teknologi Hasil Pertanian Vol 11, No 2 (2018): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (495.587 KB) | DOI: 10.20961/jthp.v11i2.40949

Abstract

Buah naga super merah (Hylocereus costaricensis) mempunyai umur simpan 7-14 hari pada suhu 14-20°C. Umur simpan buah naga relatif singkat disebabkan karena kandungan air yang tinggi sebesar 90% sehingga perlu dilakukan pengolahan lanjutan menjadi sirup. Karakteristik sirup yang dihasilkan keruh, berkabut dan tidak jernih karena pektin dan selulosa. Kekeruhan tersebut dapat diatasi dengan enzim poligalakturonase dan selulase sehingga dihasilkan sirup yang jernih.  Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penggunaan variasi konsentrasi enzim poligalakturonase Bacillus licheniformis GD2A AR2 dan selulase Bacillus subtilis Krakarya_1S6 terhadap kualitas sirup, mendapatkan  konsentrasi  terbaik  dari  kombinasi  kedua  enzim  tersebut terhadap efektivitas klarifikasi dalam pembuatan sirup buah naga super merah berdasarkan pH, viskositas, total padatan terlarut dan transmitansi. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RALF) dengan dua faktor. Faktor  pertama  yaitu  jenis  enzim  terdiri  atas  poligalakturonase  dan  selulase. Faktor kedua konsentrasi enzim yang digunakan yaitu 0%; 0,06%; 0,09%; 0,1% (poligalakturonase) dan 0%; 0,1%; 0,13%; 0,16% (selulase). Penelitian ini dilakukan dengan tiga kali ulangan sampel dan satu kali ulangan analisis. Data yang diperoleh dianalisis secara statistik dengan SPSS menggunakan two way Analysis of Varian (ANOVA) dan dilanjutkan dengan Duncan Multiple Range Test (DMRT) pada tingkat signifikansi 5%. Hasil penelitian menunjukkan bahwa enzim poligalakturonase dan selulase mempunyai   aktivitas enzim 0,32 U/ml dan 0,06 U/ml. Penambahan enzim poligalakturonase dan selulase serta kombinasinya berpengaruh nyata terhadap penurunan pH dan viskositas dna peningkatan total padatan terlarut dan transmitansi sirup yang dihasilkan. Perlakuan terbaik terdapat pada penambahan enzim poligalakturonase 0,09% dan selulase 0,1% karena dapat menurunkan pH (4,24) dan viskositas (10,6 cP) serta meningkatkan total padatan terlarut (43,5°brix) dan transmitansi (66,2%T).

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