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Jurnal Teknologi Pengolahan Pertanian
Published by Universitas Teuku Umar
ISSN : -     EISSN : 27235157     DOI : -
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology
Jurnal Teknologi Pengolahan Pertanian (JTPP) focuses on publishing original research manuscripts and reviewing manuscripts dealing with food science, food technology, food nutrition, the application in the food industry, and other related topics. The JTPP welcomes research manuscripts as follows: Food science (including food chemistry, food microbiology, and food biochemistry), Food technology, Food processing, Food engineering, Food safety, Food nutrition and quality, Postharvest technology, Their application in the food industry
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 5 Documents
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Search results for , issue "Vol 3, No 2 (2021): Jurnal Teknologi Pengolahan Pertanian" : 5 Documents clear
Kajian Pembuatan Kelapa Parut Kering (Desiccated Coconut) Di PT. Rejeki Bersamah, Kabupaten Simeulue Suci Rahmi; Safrizal Safrizal; Yusmanizar Yusmanizar; Desi Susanti
Jurnal Teknologi Pengolahan Pertanian Vol 3, No 2 (2021): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

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Abstract

Dessicated coconut is a product that is processed from the flesh of old and fresh coconuts without the epidermis. The manufacture of dry grated coconut, there are several stages including the removal of coir, coconut shell, release of testa, washing, boiling, grating, drying, sifting, and packaging. The method used in this research is a study of processing processes, calculation of mass balance flow, yield, and measurement of the moisture content of dry grated coconut. Processing of dry grated coconut using coconut as raw material as much as 15,000 Kg/process at PT. Rejeki Bersamah The dry grated coconut produced is 2000 kg/process. The average yield of dry grated coconut produced ranged from 46-100% with an overall average yield of 13.3%. The water content of each processing of dry grated coconut produced by PT. Rejeki Bersamah, the average ranged from 1.3% - 69.66 %. The water content obtained from dry grated coconut at PT. Rejeki Bersamah of 1.3%. This percentage indicates that dry grated coconut meets quality standards.Keywords: Dry Grated Coconut, Mass Balance, Moisture Content, PT. Rejeki Bersamah. 
Application of Pectin Extracted from Pomelo Peel in Making of Pomelo Jam (Citrus maxima L.) Humairah H; Mulyati M Tahir
Jurnal Teknologi Pengolahan Pertanian Vol 3, No 2 (2021): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

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Abstract

Pomelo has many benefits as a potential fruit in South Sulawesi therefore they can be processed into a variety of products; one of them is pomelo jam. In this research, pomelo peel was utilized into pectin then applied on to a pomelo jam. The aim of this study was to determine characteristics of pectin from pomelo peel, by looking at the effect of pomelo peel pectin on a pomelo jam, and selected formulation in making of pomelo jam. Pectin was extracted from pomelo peel powder using distilled water and HCl. The filtrate was precipitated using 95% ethanol, rinsed, then dried. Pectin was characterized and applied to pomelo jam. Pomelo jam was made with soaking, boiling, and pulverization. Pomelo pulp was heated then sugar and pectin were added according to the formulation. Parameters on jam observed included organoleptic aspects, spreadability, moisture content, total soluble solids (TSS), vitamin C, and crude fiber. Pectin from pomelo was typically low methoxyl pectin and low degree of esterification (<50%). Panelists were preferred pomelo jam for G1P1 formulation (33% sugar; 0.3% pectin) with a score of 5 (slightly liked) out and  score 3 (smooth) for spreadability. The water content of pomelo jam was 23-30%, TSS was 39.47-560Brix, vitamin C ranged from 0.004-0.006%, and crude fiber was 0.96%-1.20%. Characteristics of pomelo peel were low methoxyl, low methyl ester, the equivalent weight of 627.64 mg, and galacturonic acid 212.61%. Interaction between concentration of sugar and pectin had a significant effect on TSS, while the concentration of sugar had a significant effect on aroma, spreadability, and moisture content, whereas the concentration of pectin had no significant effect on jam parameters. A combination of 0.3% pectin and sugar 33% was the selected formulation in making pomelo jam.
Pengaruh Penggunaan Tepung Pisang (Musa paradisiaca) Dan Lama Fermentasi Terhadap Sifat Fisikokimia Roti Utti Nurhilmi Halisa R Halisa R; Zainal Zainal
Jurnal Teknologi Pengolahan Pertanian Vol 3, No 2 (2021): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

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Abstract

Roti utti merupakan salah satu jenis kue tradisional yang berasal dari suku bugis dan diolah dari pisang utuh yang dicampur dengan tepung beras. Roti utti dapat menjadi alternatif produk pangan dengan serat yang mencukupi. Diperlukan inovasi untuk memperbaiki sifat fisikokimia roti utti guna meningkatkan daya tariknya. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan tepung pisang tingkat kematangan 2 dan 6 serta lama fermentasi terhadap sifat fisikokimia dan organoleptik roti utti, dan untuk mengetahui formulasi terbaik dalam pembuatan roti utti. Penelitian dilakukan dengan menggunakan rancangan acak lengkap faktorial dengan perlakuan terdiri dari penggunaan pisang, tepung pisang dengan kematangan 2, tepung pisang dengan kematangan 6 dan lama fermentasi yaitu 30 menit, 60 menit dan 90 menit. Parameter yang diamati meliputi volume spesifik, tekstur, porositas roti, kadar air, kadar abu, kadar serat kasar dan organoleptik. Pemilihan perlakuan terbaik dilakukan dengan melihat parameter hasil analisis fisik dan dilanjutkan dengan analisis organoleptik metode perbandingan jamak. Perlakuan roti utti terbaik adalah roti utti dari tepung pisang kematangan 2 dengan lama fermentasi 60 menit dengan nilai volume spesifik 3.78 ml/g, porositas roti 38.42 cm-2 dan tekstur 4.33 N. Nilai organoleptik yaitu 3.9 yang menunjukkan lebih baik dari sampel pembanding (roti utti komersial). Hasil analisis kimia roti utti yaitu kadar air 47.62%, kadar abu 4.98% dan kadar serat kasar 3.27%. Kata kunci: Pisang; Tepung Pisang; Fermentasi; Roti Utti; Tingkat Kematangan
Ulasan Ilmiah : Antosianin dan Manfaatnya untuk Kesehatan Raida Amelia Ifadah; Pinasthika Rizkia Warapsari Wiratara; Chairul Anam Afgani
Jurnal Teknologi Pengolahan Pertanian Vol 3, No 2 (2021): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

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Abstract

Antosianin merupakan senyawa turunan polifenol yang keberadaannya sangat melimpah di alam dengan keanekaragaman dalam berbagai jenis tumbuhan. Antosianin merupakan kelompok pigmen larut air pada tanaman yang paling banyak ditemukan disamping klorofil. Senyawa ini adalah komponen alami yang terakumulasi pada vakuola dan  bertanggungjawab untuk warna merah, biru dan ungu pada buah, sayur, bunga dan tumbuhan lainnya. Antosianin disusun dari sebuah aglikon (antosianidin) yang teresterifikasi dengan satu atau lebih gugus gula (glikon). Terdapat sekitar 700 jenis antosianin yang telah diekstrak dari tanaman. Perbedaan utama dari berbagai jenis antosianin adala pada jumlah gugus hidroksil dan gugus gula yang terikat pada struktur molekul ataupun posisi dari ikatannya. Antosianin memiliki berbagai manfaat untuk kesehatan tubuh diantaranya adalah sebagai antioksidan, pencegah penyakit kardiovaskular, meningkatkan daya penglihatan, anti diabetes, anti inflamasi dan anti kanker. Dalam proses pengolahannya, untuk mempertahankan kestabilan dan kandungan antosianin perlu memperhatikan beberapa karakteristiknya yakni antosianin rentan terhadap suhu tinggi, cahaya, lebih stabil pada pH rendah dan dapat dipertahankan kestabilannya dengan cara ko-pigmentasi.
Studi Literatur; Analisis Kadar Logam Berat Pada Susu Kental Manis Kemasan Kaleng Cukri Rahma; Itza mulyani; Safrida S
Jurnal Teknologi Pengolahan Pertanian Vol 3, No 2 (2021): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

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Abstract

Research has been carried out on the analysis of heavy metal content in canned sweetened condensed milk. This research aims to determine whether the levels of heavy metals in canned sweetened condensed milk have met the heavy metal quality standards set by BPOM regulations No.23:2017 and SNI-7387:2009. This study uses a literature review method with data collection and screening that has inclusion and exclusion criteria. The results obtained were the levels of heavy metals identified in canned sweetened condensed milk of 76.19% from 21 samples which included Pb 66.66%, Sn metal 33.33% and cadmium metal 19.04%. From the identified data, 85.71% Pb metal and 14.28% Sn metal did not meet the quality standards set by BPOM No.23:2017 and SNI-7387:2009.

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