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INDONESIA
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 7, No 1 (2025): Jurnal Teknologi Pengolahan Pertanian" : 5 Documents clear
Konjac Glucomannan: A Functional Dietary Fiber for Gut Health, Metabolic Regulation, and Clinical Applications – A Comprehensive Review Rustan M, Nurchalisah; Wahyuni, Sri; Baihaqi, Baihaqi; Massinai, Rustan; Pagala, Febryansyah
Jurnal Teknologi Pengolahan Pertanian Vol 7, No 1 (2025): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v7i1.12080

Abstract

This study aims to review the potential of Konjac Glucomannan (KGM) as a functional dietary fiber in improving digestive health, regulating metabolism, and its clinical applications. The focus is on KGM's benefits in weight management, glycemic control, and modulation of gut microbiota. A comprehensive literature review was conducted to examine various studies on KGM's extraction methods, structural composition, physiological effects, and clinical uses. The review also addresses KGM’s regulatory status and safety to ensure appropriate dosing standards and long-term efficacy. Results demonstrate that KGM forms a gel matrix in the gastrointestinal tract, promoting satiety, reducing glucose absorption, and influencing lipid metabolism. Additionally, KGM exhibits prebiotic properties that support beneficial gut microbiota and enhance gut barrier integrity through the production of short-chain fatty acids (SCFAs). KGM's role in improving metabolic health and digestive function highlights its potential as a promising dietary fiber. Future research should focus on optimizing KGM formulations, exploring its role in personalized nutrition based on microbiome composition, and investigating its impact on neurological and metabolic disorders. This review emphasizes the need for further clinical trials to better understand KGM's therapeutic applications and long-term effects in promoting health and preventing disease.
Optimization of Chitosan Production from Mangrove Crab Shell Waste Using Response Surface Methodology (RSM) Rosalina, Dian; Wijayanti, Willy
Jurnal Teknologi Pengolahan Pertanian Vol 7, No 1 (2025): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v7i1.12305

Abstract

This study optimized chitin extraction into chitosan from mangrove crab shells using the Response Surface Methodology (RSM) approach. Three independent factors were used: NaOH concentration (A), deacetylation temperature (B), and deacetylation time (C) at five levels (-α, -1, 0, +1, α). The NaOH concentration ranged from 43.2% to 78.8%, the deacetylation temperature ranged from 83.2°C to 116.8°C, and the deacetylation time ranged from 0.4 hours to 3.6 hours. The dependent variables were yield (Y1), degree of deacetylation (Y2), intrinsic viscosity (Y3), and molecular weight (Y4). The results of chitin deacetylation to chitosan optimization using the Design Expert program with the RSM approach led to 42 optimization formulas. The formula with the highest desirability value of 0.927 was the extraction condition using a 50% NaOH concentration, 110°C deacetylation temperature, and 1 hour deacetylation time. Chitosan obtained under these extraction conditions yielded 33.61%, a deacetylation degree of 79.2%, an intrinsic viscosity of 34.96 ml/g, and a molecular weight of 9.25 kDa. The deacetylation of the chitosan produced met the quality standards from Protan Laboratory, as deacetylation was ≥70%.
Pemanfaatan Pati Limbah Biji Rambutan (Nephelium Lappaceum L.) Sebagai Edible Coating Untuk Memperpanjang Umur Simpan Buah Langsat (Lansium Domesticum L.) Febriaty, Irma Ramadhani; Utami, Naniek Tri; santoso, Hendi; Munandar, Rizqan Khairan
Jurnal Teknologi Pengolahan Pertanian Vol 7, No 1 (2025): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v7i1.11999

Abstract

Indonesia dikenal sebagai negara dengan keanekaragaman hayati tertinggi di dunia, khususnya buah-buahan tropis seperti langsat. Namun, buah langsat memiliki umur simpan yang sangat pendek dengan perubahan warna kulit menjadi coklat setelah 3 hari penyimpanan pada suhu ruang. Penelitian ini bertujuan memanfaatkan limbah biji rambutan sebagai bahan edible coating untuk memperpanjang umur simpan buah langsat. Metode penelitian mencakup preparasi biji rambutan, pembuatan pati, formulasi edible coating dengan berbagai konsentrasi (0-5%), dan aplikasinya pada buah langsat. Parameter yang diamati selama 7 hari penyimpanan meliputi padatan terlarut, susut bobot, kadar air, dan uji organoleptik, serta karakterisasi FTIR untuk analisis gugus fungsi. Hasil penelitian menunjukkan perlakuan P2 menunjukkan performa optimal dalam mempertahankan padatan terlarut dengan nilai tertinggi (28,90635%) pada hari ke-7. Perlakuan P1 terbukti paling efektif dalam menghambat susut bobot (4,95840%) dibandingkan perlakuan lainnya yang berkisar antara 23,89951-29,55146%. Untuk kadar air, perlakuan P2 memiliki kemampuan terbaik mempertahankan kadar air (64,94%) pada hari ke-7, jauh lebih tinggi dibandingkan kontrol (56,20%). Uji organoleptik menunjukkan konsentrasi 3-4% memberikan hasil optimal dalam mempertahankan kualitas warna, bau, tekstur, dan rasa hingga hari ke-5. Analisis FTIR mengonfirmasi adanya gugus hidroksil (-OH) pada 3313.33 cm⁻¹, gugus karbonil (C=O) pada 1636.82 cm⁻¹, dan gugus C-O pada kisaran 1000-1200 cm⁻¹, yang membuktikan kemiripan struktur dengan pati kentang. Penelitian ini membuktikan potensi pemanfaatan limbah biji rambutan sebagai bahan edible coating yang efektif untuk memperpanjang umur simpan buah langsat.
Karakteristik Fisik dan Kimia Kecap Ikan Kuniran (Upeneus sulphureus) dengan Penambahan Sari Nanas (Ananas comosus) Rosita, Wiwit; Haryati, Sakinah; Aditia, Rifki Prayoga
Jurnal Teknologi Pengolahan Pertanian Vol 7, No 1 (2025): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v7i1.11939

Abstract

Kecap ikan merupakan salah satu produk perikanan hasil fermentasi dengan bahan baku ikan. Ikan yang digunakan pada penelitian ini yaitu ikan kuniran yang merupakan salah satu jenis ikan rucah yang mempunyai nilai ekonomis rendah. Penelitian ini bertujuan untuk mengetahui karaktersitik fisik dan kimia dari kecap ikan kuniran dengan penambahan sari nanas. Metode penelitian yang digunakan yaitu eksperimental laboratorium dengan menggunakan Rancangan Acak Lengkap Faktorial (RALF) dengan faktor pertama yaitu A1( penambahan sari nanas 15%)  dan faktor kedua waktu fermentasi (0, 7, 14, 21 dan 28 hari) dan garam 10%. Hasil penelitian menunjukkan bahwa penambahan sari nanas 15% dan lama fermentasi memiliki pengaruh yang nyata (p<0,05) terhadap rendemen, pH, kadar garam dan kadar amino nitrogen. Karakteristik asam amino didominasi oleh asam glutamat sebesar 0,72% dan leusin 0,49%. Kecap ikan dengan penambahan sari nanas 15% pada hari ke-14 lebih disukai oleh panelis dan telah memenuhi standar SNI kecap ikan.
Kelayakan Ekonomis Penerapan Teknologi Pengolahan Jeruk Nipis Sebagai Bahan Dasar Sabun Cuci Skala UMKM di Kecamatan Kuala Kabupaten Nagan Raya Safrika, Safrika; Darma, Rizki Muthiara; Atikah, Qhisthina; Malia, Rezqi; Maliza, Noer Octaviana; Bagio, Bagio
Jurnal Teknologi Pengolahan Pertanian Vol 7, No 1 (2025): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study analyzes the feasibility of a lime-based dishwashing soap business developed by the Women's Entrepreneur Group (KWW) Makmue Beujaya in Kuta Makmue Village, Nagan Raya Regency. Using a case study approach and quantitative analysis, the research examines production aspects, costs, and business profitability. The results show that this business has a Revenue-Cost Ratio (R/C Ratio) of 1.94, indicating excellent financial feasibility according to UNIDO standards (2022). Profit per production cycle reaches IDR 581,000 with a 48.4% profit margin, significantly exceeding the average for similar MSMEs (25-30%) based on data from the Ministry of Cooperatives and SMEs (2023). The cost structure is dominated by variable costs (96.9%), primarily for packaging materials (40.2%) and texapon (30%). Further analysis reveals that this business model is not only financially viable but also has development potential through production scale-up and supply chain optimization. These findings make an important contribution to the development of micro-enterprises based on local commodities in rural areas.

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