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Teknologi dan Industri Pertanian Indonesia

TIPI
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Published by Universitas Syiah Kuala

ISSN : 20854927 EISSN : 24427020 DOI : https://doi.org/10.17969/jtipi

Core Subject : Science, Agriculture, Social, Engineering,

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

Jurnal Teknologi dan Industri Pertanian Indonesia is dedicated to publish highest quality of research paper and review on all aspects of technology processing of agricultural products. Special emphasis is given to research that discusses postharvest technology, food chemistry and technology that is industrial relevance and offers industry and academia strategies to develop quality food and agricultural based products.

Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan

Articles 182 Documents

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Dendeng Ikan Leubiem (Canthidermis maculatus) dengan Variasi Metode Pembuatan, Jenis Gula, dan Metode Pengeringan Nida El Husna; Asmawati Asmawati; Gunawan Surwajana
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 6, No 3 (2014): Vol.(6) No.3, October 2014
Publisher : Agricultural Faculty

Leubiem fish (Canthidermis maculatus) is one of marine species in Aceh. As a perishable food product, this fish is needed to be processed becoming jerky products to prevent the damage. Jerky is a semi-moist food which is usually made from meat or fish, slab, wide and dried with additional of sugar, salt, spices and others. This study aims to determine the effect of jerk’s making methods (sliced and milled), types of sugars (white sugar and brown sugar), and drying methods (cabinet and sun drying) on the quality of the fish jerky. This study was conducted using a randomized block design (RBD) factorial with three replications. Analysis of the products includes of yields, moisture content, protein content, insoluble acid ash content, and organoleptic test. The results showed that the milled jerky had a higher yield and higher organoleptic texture score than sliced jerky. However, sliced jerky had a lower moisture content and higher protein content than milled jerky. The best quality of leubiem fish jerky was obtained in milled jerky, using white sugar, and sun drying method with the characteristics: yield 51.81%, moisture content 8.20%, protein content 53.94%, insoluble acid ash content 0.36%, and organoleptic tests scores: color 3.28 (neutral), flavor 3.35 (neutral), taste 3.33 (neutral), and texture 3.15 (neutral).

Pendugaan Umur Simpan Ikan Patin Salai Menggunakan Metode Akselerasi Dengan Kemasan HDPE dan Teknik Pengemasan Aluminium Foil Dewi Fortuna Ayu; Raswen Efendy; Yanti Nopiani; Edo Saputra; Syafitri Haryani
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 14, No 2 (2022): Vol. (14) No. 2, Oktober 2022
Publisher : Agricultural Faculty

The goal of this research was to estimate the shelf life of salai catfish using the ASLT (Accelerated Shelf-Life Testing) method with high-density polyethylene (HDPE) plastic, vacuum aluminum foil, and non-vacuum aluminum foil. By storing the salai catfish for thirty days at different temperature levels, namely 30, 35, and 40°C, the acceleration method was used to predict the shelf life. Changes in rancidity sensory and thiobarbituric acid (TBA) levels were observed. The obtained data were analyzed using linear regression to show the relationship between storage time and the measured variables. Furthermore, the Arrhenius method was used to calculate the shelf life of salai catfish in order to compare the quality degradation of salai catfish. The best result was obtained in the treatment of salai catfish with vacuum aluminum foil was 32,56 days at 30°C based on the TBA test. The regression equation were y= -2875,7x + 5,2812, R2= 0,9855.

Pengaruh Suplementasi Tepung Terigu terhadap Pertumbuhan dan Laju Pengasaman Probiotik Lactobacillus acidophilus Elmy Mariana; Hilda Susanti
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 4, No 3 (2012): Vol.(4) No.3, October 2012
Publisher : Agricultural Faculty

This study aimed to determine the effect of the addition of wheat flour as a potential prebiotic on growth and acidification rate of probiotic Lactobacillus acidophilus (L. acidophilus) in fermented milk. The study was conducted by adding the flour with concentrations 1, 3 and 5% in the fermentation medium with 15% skim milk. Observed growth parameters including the total number of probiotic bacteria, decreasing pH and increasing acidity during the fermentation process. The results showed that the addition of wheat flour speed up the fermentation time, accelerate the process of decline in pH, increasing the acidity and increase the total number of probiotic bacteria.This study shows that wheat flour supplemented in fermented milk could enhance the growth characteristics of probiotics L. acidophilus. Keywords: probiotics, L. acidophilus, growth, wheat flour

Karakteristik Mutu dan Sensori Nugget Ikan Patin (Pangasius hypopthalmus) dan Nangka (Artocarpus heterophyllus) Muda Dewi Fortuna Ayu; Diana Sari Sormin; Rahmayuni Rahmayuni
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 12, No 2 (2020): Volume 12, No. 2, Oktober 2020
Publisher : Agricultural Faculty

The purpose of this research was to study the effect of catfish and young jackfruit ratio on quality and sensory nuggets. A completely randomized design with four treatments and four replications was conducted in the research. The treatments were PN1 (70 catfish meat: 30 young jackfruits), PN2 (60 catfish meat: 40 young jackfruits), PN3 (50 catfish meat: 50 young jackfruits), and PN4 (40 catfish meat: 60 young jackfruits). Data obtained were statistically analyzed using analysis of variance and continued with Duncan's New Multiple Range Test (DNMRT) at a 5% level. The results showed that the combination ratio of catfish and young jackfruit significantly affected water, ash, fat, protein, and crude fiber content, as well as descriptive sensory assessments such as color, aroma, taste, texture, and hedonic assessment of the nugget. The best treatment was PN1 (70 catfish meat: 30 young jackfruit) which had fulfilled quality requirements of fish nuggets (SNI 7758-2013) i.e. 58.36% moisture content with a maximum value of 60%, 1.81% ash content with a maximum value of 2,5%, 4.94% fat content with a maximum value of 15%, 14.38% protein content with a minimum value of 5%, and 5.14% crude fiber content. The overall sensory assessment of the nugget was a yellow color, flavorful of patins fish aroma, the very taste of patin fish (according to typical raw materials), and rather hard texture.

Pembuatan Sabun Cair dengan Menggunakan Bahan Baku Minyak Jarak (Castor Oil) dengan Variasi Konsentrasi Infused Oil Teh Putih (Camellia sinensis) Asri Widyasanti; Asep Slamet Septianur; Sarinarulita Rosalinda
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 11, No 1 (2019): Vol. (11) No. 1, April 2019
Publisher : Agricultural Faculty

Sabun cair adalah sabun berbentuk cairan, memiliki keunggulan seperti mudah dibawa berpergian dan lebih higienis. Sabun dibuat dengan mereaksikan minyak/lemak bersama alkali. Pada penelitian ini sabun dibuat dari bahan utama yaitu minyak jarak yang sebelumnya ditambahkan teh putih menggunakan metode heat infusions, KOH dan beberapa bahan pendukung lainnya. Penelitian ini menggunakan metode eksperimental laboratorium dengan analisis deskriptif dan analisis korelasi-regresi yang bertujuan untuk mengetahui mutu sabun cair yang dihasilkan. Perlakuan pada penelitian ini yaitu perbandingan antara minyak jarak dengan teh putih pada pembuatan infused oil, perlakuan A = 400:0 (b/b), B = 400:12,5 (b/b), C = 400:16,6 (b/b), D = 400:25 (b/b), dan E = 400:50 (b/b). Pengujian sampel sabun dilakukan terhadap bobot jenis, pH, Angka Lempeng Total sesuai dengan SNI sabun cair 06-4085-1996, uji organoleptik dan aktivitas antibakteri. Menurut analisis, sabun cair yang dihasilkan dari semua perlakuan sudah sesuai dengan syarat mutu SNI sabun cair 06-4085-1996. Menurut analisis uji organoleptik, dari total 30 panelis sebanyak 37% panelis menempatkan sabun perlakuan E pada peringkat 1. Sabun terbaik menurut aktivitas antibakteri adalah sabun perlakuan E dengan diamater daya hambat sebesar 16,92 mm yang memiliki nilai bobot jenis sebesar 1,0245; nilai Angka Lempeng Total sebesar 0,525 × 105 dan nilai pH sebesar 9,63.

Analisis Nilai Tambah dan Kelayakan Non Finansial Minuman Teh Celup Kahwa Cassia Vera (Studi Kasus CV. Tiga Berlian) Ruri Wijayanti; Dewi Arziyah; Malse Anggia
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 14, No 1 (2022): Vol. (14) No. 1, April 2022
Publisher : Agricultural Faculty

West Sumatra is one of the coffee-producing areas. Product development is not only from the seeds but the leaves have also been used in the form of processed drinks known as kawa (leaf kawa) drinks. The high benefits of cassia vera which are supported by its potential and development prospects are good opportunities, coupled with the application of post-harvest technology, it can make the selling value of a product more value-added. The objectives of the research were: to analyze the added value of the Kahwa Casia vera tea bag industry, to analyze the non-financial feasibility of the Kahwa Casia vera tea bag industry, and to calculate the Break-Even Point (BEP) value of the Kahwa Casia vera tea bag industry. The research method used is a case study. The data collection process was carried out through observation, surveys, and interviews. The types of data needed in this research are qualitative data and quantitative data. The results showed that the Kahwa Casia vera tea beverage business provided an increase in added value for the Kahwa Casia vera tea beverage business per kg of 73.65% of the product value. Based on the analysis of non-financial aspects which include marketing plans, engineering, and technology plans, as well as organizational and management plans, the Kahwa Casia Vera Tea beverage business is considered feasible to run. Then the Kahwa Casia vera tea beverage business is above its break-even point (BEP) in rupiah of IDR 95,903,577, while the BEP in units is 2,559 units.

Analisis Organoleptik (Aroma dan Warna) dan Nilai TBA dalam Pendugaan Umur Simpan Bumbu Mi Aceh dengan Metode Accelarated Shelf-Life Testing (ASLT) Menggunakan Persamaan Arrhenius Muhammad Nazly Hasibuan; Eti Indarti; Novia Mehra Erfiza
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 11, No 2 (2019): Vol. (11) No. 2, Oktober 2019
Publisher : Agricultural Faculty

Aceh noodle seasoning was made from red chili, red onion, garlic, cardamom, turmeric, ginger, cumin, candlenut, coriander and pepper. All ingredients were mashed and then sauteed in a frying pan with the addition of cooking oil. In the food industry it is necessary to determine the shelf life so the consumers know the quality of the product. Shelf life is the periode of a product from the production process until the product has decreased in quality or is not suitable to consumption. This research was conducted using a semi-empirical accelerated shelf-life testing method with the Arrhenius equation. The estimation of shelf life was determined through the quality change of Aceh noodle seasoning which packed with aluminum foil packaging and stored based on temperature factor (room temperature, 40o C, and 50o C). Each sample was analyzed of thiobarbituric acid test, flavour and descriptif test in duplicate. The results show that Aceh noodle seasoning shelf life based on the critical parameters stored at room temperature (27-30oC) was 71 days, at 40oC was 49 days, and at 50oC was 35 days.

Analisis Kelayakan Finansial Agroindustri Bubuk Cincau Hitam (Mesona palustris) Irvan Adhin Cholilie
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 10, No 2 (2018): Vol. (10) No. 2, Oktober 2018
Publisher : Agricultural Faculty

Potensi tanaman cincau hitam atau janggelan di Indonesia sangat prospektif. Tanaman ini banyak tumbuh di daerah Jawa Timur seperti Malang, Magetan, Ponorogo, dan Pacitan. Pada tahun 2010 hasil produksi cincau hitam kering (janggelan) sebesar 568 ton dengan produktivitas total sebesar 8,6 ton/tahun. Selain itu, tanaman ini juga dapat selalu tersedia sepanjang tahun karena bermitra dengan para petani. Aspek finansial merupakan bagian terpenting yang harus diperhatikan dalam studi kelayakan bisnis. Analisa terhadap aspek finansial dari suatu studi kelayakan proyek bertujuan untuk menentukan rencana investasi berdasarkan perhitungan biaya dan manfaat yang di harapkan. Hal ini dilakukan dengan cara membandingkan antara pengeluaran dan pendapatan, seperti ketersediaan dana, biaya modal awal, kemampuan proyek untuk membayar kembali dana tersebut dalam waktu yang telah ditentukan dan menilai apakah proyek akan dapat berkembang terus. Dari hasil perhitungan analisis finansial diperoleh bahwa pendirian pabrik bubuk cincau hitam dengan beberapa kriteria kelayakan. Hasil perhitungan menunjukkan bahwa dengan menggunakan daun cincau hitam kering dapat menghasilkan nilai B/C ratio sebesar 2,01. Dengan umur proyek selama 20 tahun, dibutuhkan total modal investasi sebesar Rp 72.641.348.806,03 dan biaya produksi pada tahun pertama sebesar Rp 25.644.493.112,79. Dari hasil perhitungan didapatkan harga pokok produksi sebesar Rp 1.043,48/sachet kemudian produk dijual dengan harga senilai Rp 2.000,- termasuk PPN 10%. Besarnya modal investasi pendirian pabrik dapat ditutupi dalam masa pengembalian selama 3 tahun 5 bulan. Total pendapatan yang diperoleh perusahaan mencapai Rp 49.152.000.000,- dengan nilai Net Present Value (NPV) sebesar Rp 124.948.645.377,15; Internal Rate of Return (IRR) sebesar 44%; dan Profitability Index sebesar 3,54. BEP dicapai pada tingkat produksi bubuk cincau hitam sebesar 849.831 sachet atau senilai Rp 1.699.661.968,36. Berdasarkan keseluruhan kriteria-kriteria kelayakan tersebut, maka unit agroindustri bubuk cincau hitam ini dapat dikatakan layak untuk direalisasikan.

Pengaruh Pemanasan terhadap Aktivitas Antioksidan pada Beberapa Jenis Sayuran Yuliani Aisyah; Rasdiansyah Rasdiansyah; Muhaimin Muhaimin
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 6, No 2 (2014): Vol.(6) No.2, June 2014
Publisher : Agricultural Faculty

Vegetables is one of popular food for people in Indonesia. It is usually consumed in the form of fresh plant or after going through the process of cooking such as boiling, steaming and stirring-fry. Vegetable also contains many antioxidant components such as ascorbic acid, carotenoids, flavonoids, melanoidin, certain organic acids, reducing agents, peptides, tannin and tocopherol. Factor in this study is a type of vegetable and method of heating. Types of vegetable used i.e. S1 = Eggplant, S2 = Carrots, S3 = Broccoli and heating method comprising: P1 = without heating, P2 = boiling, P3 = steaming and P4 = stirring-fry. The results showed that the type of vegetable and methods of heating, as well as the interaction between the type of vegetable and method of heating gave very real effect on antioxidant activity. Effect of heating (boiling, steaming and stirring-airy) in some vegetables (eggplant, carrots and broccoli) gave different antioxidant activity.

Kajian Prospek Agroindustri Fillet Ikan Patin di Kabupaten Mesuji, Provinsi Lampung Neti Yuliana; Sri Hidayati; Masithoh Priyantini
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 9, No 2 (2017): Vol.(9) No.2, October 2017
Publisher : Agricultural Faculty

This study aimed to identify the type of catfish commodity based-Agroindustry that are potential to be developed in Mesuji Regency and to know the value added potential commodity processing into agro-industry products. The methods used in this research were survey and interview method. Data analysis at the research stage consists of determining the types of processed products using Analytical Hierarchy Process devices and determination of added value using Hayami method. The results showed that catfish was a potential fishery commodity to be developed in Mesuji District with an alternative processing in the form of fillets. Processing of catfish into fillet gives added value of Rp. 12,355 and profit of Rp. 10.242 per kg of raw material.

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Home Page

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Contact Name Yuliani Aisyah

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Editorial Address Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala Jl. Tgk Hasan Krueng Kalee No. 3 Darussalam Banda Aceh, Indonesia 23111

Location Kab. aceh besar, Aceh INDONESIA

Abstract

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Contact Name
Yuliani Aisyah

Contact Email
yuliani.aisyah@usk.ac.id

Phone
+6281269808015

Journal Mail Official
jtipi@usk.ac.id

Editorial Address
Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala Jl. Tgk Hasan Krueng Kalee No. 3 Darussalam Banda Aceh, Indonesia 23111

Location
Kab. aceh besar,

Aceh

INDONESIA