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Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala Jl. Tgk Hasan Krueng Kalee No. 3 Darussalam Banda Aceh, Indonesia 23111
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INDONESIA
Teknologi dan Industri Pertanian Indonesia
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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Seleksi Bakteri Berpotensi Probiotik dari Ikan Mas (Cyprinus Carpio) Indegenous Jantho Berdasarkan Aktivitas Antibakteri secara In Vitro Cut Yulvizar; Irma Dewiyanti; Cut Nanda Devira
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 6, No 2 (2014): Vol.(6) No.2, June 2014
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (615.473 KB) | DOI: 10.17969/jtipi.v6i2.2066

Abstract

One of the alternatives to antimicrobials in disease control is probiotic bacteria as microbial control agents. This research was carried out to obtain indegenous isolates of probiotic bacteria from digestive tract Cyprinus carpio. Selection criteria were appointed based on the capacity to produce the antibacterial compound against the pathogen and grow at pH 2. The research was conducted from May to July 2014 at Microbiology Laboratory, Biology Department, UNSYIAH. The research was carried out by experiment laboratories. The planting of the bacteria was carried out with the pour-plate method in nutrient agar medium. The result show that there are six bacterial isolates varied morphological colony and cell and able to produce antibacterial compounds for active against A.hydrophila and E. tarda.
Pemanfaatan Lactobacillus plantarum 1 dalam Pembuatan Es Krim Sinbiotik dari Bengkuang dan Buah Naga Merah Ismi Ilaika Sitompul; Yusmarini Yusmarini; Usman Pato
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 14, No 1 (2022): Vol. (14) No. 1, April 2022
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (312.84 KB) | DOI: 10.17969/jtipi.v14i1.21861

Abstract

Es krim sinbiotik merupakan makanan fungsional berbentuk semi padat yang dapat dibuat dari bahan susu dengan penambahan bakteri probiotik serta bahan yang tergolong prebiotik.  Salah satu bakteri probiotik adalah bakteri asam laktat. Bakteri asam laktat yang bersifat probiotik dapat ditambahkan dalam pembuatan es krim sinbiotik dan salah satunya adalah Lactobacillus plantarum 1.  Selain probiotik, diperlukan kandungan prebiotik dalam pembuatan es krim sinbiotik. Bengkuang merupakan bahan pangan tinggi karbohidrat dan mengandung inulin yang dapat digolongkan sebagai prebiotik.  Es krim yang dibuat dari bengkuang memiliki warna produk yang kurang menarik.  Bahan pangan alami yang dapat memperbaiki kenampakan produk es krim sinbiotik dari bengkuang yaitu buah naga merah.  Penelitian bertujuan untuk menentukan strain Lactobacillus plantarum 1 yang sesuai untuk memproduksi es krim sinbiotik dari bengkuang dan buah naga merah yang memenuhi standar mutu.Metode penelitian menggunakan rancangan acak lengkap (RAL) dengan empat perlakuan dan empat kali ulangan sehingga diperoleh 16 unit percobaan.  Perlakuan dalam penelitian ini adalah penambahan strain berbeda dari Lactobacillus plantarum 1 bersifat probiotik yang diperoleh dari limbah industri pengolahan pati sagu, yaitu BN0 (tanpa penambahan Lactobacillus plantarum 1), BN1 (penambahan Lactobacillus plantarum 1 RN1-23121), BN2 (penambahan Lactobacillus plantarum 1 RN2-53), dan BN3 (penambahan Lactobacillus plantarum 1 RN2-12112). Hasil penelitian menunjukkan bahwa penambahan strain berbeda Lactobacillus plantarum 1 bersifat probiotik yang diperoleh dari limbah industri pengolahan pati sagu memberikan pengaruh nyata terhadap overrun, waktu leleh, total BAL, derajat keasaman (pH), total padatan, kadar lemak, kadar protein, dan penilaian sensori secara deskriptif maupun hedonik meliputi warna, aroma, rasa, kelembutan, serta keseluruhan.  Perlakuan terpilih pada penelitian ini adalah perlakuan BN1 (penambahan Lactobacillus plantarum 1 RN1-23121) dengan overrun 29,61%, waktu leleh 11,32 menit, total BAL 9,02 log CFU/ml, pH 4,41, total padatan 27,58%, kadar lemak 3,48%, kadar protein 2,11% dengan karakteristik es krim sinbiotik yang berwarna merah muda keunguan, beraroma agak asam, berasa manis sedikit asam, dan kelembutan yang lembut serta secara keseluruhan disukai panelis.  
PEMBUATAN MEUSEUKAT MENGGUNAKAN TEPUNG KOMPOSIT DARI SUKU (Artocarpus altilis) DAN TERIGU SERTA PENAMBAHAN NENAS (Ananas comosus L.) Yanti Meldasari Lubis; Syarifah Rohaya; Huri Afrina Dewi
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 4, No 2 (2012): Vol.(4) No.2, June 2012
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (208.923 KB) | DOI: 10.17969/jtipi.v4i2.266

Abstract

This study aimed to determine the effect of composite flour ratio and the pineapples percentage that is added to the meuseukat produced. Based on the results, meseukat has a value of 34.30% moisture content, ash content of 0.52%, 22.98% of sucrose levels, fat of  82%, crude fiber content of 2.22%, hardness 0.0043 kg / cm2, organoleptic values of color 3.19 (neutral), aroma from 3.07 to 3.43 (neutral), taste of 3.16 to 3.63 (neutral), the texture of 3.23 (neutral). The best treatment of meusekat was proportion of  breadfruit flour and wheat flour (30: 70) and the addition of pineapple 60% . The addition of breadfruit flour causes aroma of  meuseukat less preferred by the panelists as the aroma of breadfruit more specific but the taste of meusekat with the addition of breadfruit flour is preferred 
Penambahan Sari Lengkuas Merah (Alpinia purpurata) Dalam Edible Coating Pati Sagu Meranti Terhadap Sifat Kimia, Mikrobiologi dan Kesukaan Buah Tomat (Lycopersicum esculentum Mill) Dewi Fortuna Ayu; Raswen Efendi; Vonny Setiaries Johan; Lutfi Habibah
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 12, No 1 (2020): Vol. (12) No. 1, April 2020
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1024.575 KB) | DOI: 10.17969/jtipi.v12i1.15521

Abstract

This research aim was to study the application of red galanga juice addition in meranti sago starch edible coating on chemical, microbiology, and hedonic properties of tomatoes during storage.  The study used a Completely Randomized Design (CRD) with 5 treatments and 3 replications so that 15 (fifteen) experimental units were obtained.  The treatments used were P0 (without addition of red galangal juice), P1 (1% addition of red galangal juice), P2 (3% addition of red galangal juice), P3 (5% addition of red galangal juice), and P4 (7 % addition of red galangal juice) in formulation of sago starch edible coating which applicated on tomatoes during 21 days storage.  The data obtained were statistically analyzed using Anova and DNMRT at a 5% level.  The results showed that the addition of red galangal juice significantly affected weight loss, total dissolved solids, hardness, total microbes, and hedonic organoleptic assessment of the tomato texture.  The addition of red galangal juice in edible coating didn’t significantly affect the organoleptic assessment of the tomato color.  The best treatment of this research was P4 which showed on tomatoes after 21 days storage that had 16.38% weight loss, 1.39 °Brix total dissolved solids, 5.83 kg/f hardness, 5.52 log CFU/g total microbes, and overall hedonic assessment of color was 2,70 (somewhat like), and 3.26 texture (somewhat like).
Pemanfaatan Bentonit sebagai Penyerap Air pada Proses Transesterifikasi Minyak Jelantah Menjadi Biodiesel Andesta Yulanda; Lisna Wahyuni; Rahmi Safitri; Abu Bakar; Muhammad Dani Supardan
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 10, No 2 (2018): Vol. (10) No. 2, Oktober 2018
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (789.11 KB) | DOI: 10.17969/jtipi.v10i2.10577

Abstract

ABSTRAK. Transesterifikasi merupakan salah satu proses dalam pembuatan biodiesel. Metode transesterifikasi secara konvesional tanpa penambahan adsorben memiliki kekurangan pada rendemen dan mutu biodiesel sehingga dikembangkan metode transesterifikasi menggunakan adsorben secara simultan. Penelitian ini bertujuan untuk pemanfaatan bentonit sebagai penyerap air untuk meningkatkan rendemen biodiesel pada proses transesterifikasi minyak jelantah. Pertama dilakukan pengecilan ukuran bentonit menjadi 100 hingga 120 mesh dan dilanjutkan dengan aktivasi bentonit menggunakan asam sulfat 98% pada suhu 80oC. Hasil analisis Scanning Electron Microscope menunjukkan bentonit aktivasi memiliki permukaan yang lebih halus dan bersih dibandingkan dengan bentonit tanpa aktivasi. Selanjutnya, bentonit digunakan pada proses transesterifikasi minyak jelantah dengan variasi massa adsorben (1, 2, 3 dan 4 %-berat minyak) dan kadar air minyak jelantah (2, 3, 5 dan 6 %-berat minyak). Hasil penelitian menunjukkan bahwa penggunaan bentonit teraktivasi menghasilkan rendemen yang lebih tinggi dibandingkan bentonit tanpa aktivasi dan proses tanpa menggunakan bentonit. Hasil penelitian terbaik diperoleh pada massa adsorben 3% dan kadar air 2% yaitu rendemen biodiesel sebesar 81%, massa jenis 865 kg/m3, viskositas 2,90 mm2/s, angka asam 0,1675 mg KOH/gram dan kadar air 0,70%.ABSTRACT.Transesterification is one of process in production of biodiesel. Conventional transterification method without adding adsorbent has deficiency in the yield and quality of biodiesel, therefore transesterification using adsorbent simultaneously is developed. The purpose of this research is to utilize bentonit as the adsorbent of water to increase yield of biodiesel in the waste cooking oil transesterication process. The first step to do in this research was bentonite crushing to the size of 100 to 120 mesh and then bentonite activation using sulfuric acid 98% at 80 oC. The result of SEM analysis showed that activated bentonite surface was smoother  and more clean than bentonite without activation. Bentonite is used to transesterification process by varying mass of adsorben (1, 2, 3 and 4 %-wt. of waste cooking oil) and water content (2, 3, 5 and 6 %-wt. of waste cooking oil). The result of this research showed that activated bentonite has better yield than without adsorbent and activation. The best result from this research is at adsorbent mass 3% and water content 2% with biodiesel yield 81%. The biodiesel produced have density of 865 kg/m3, viscosity of 2.90 mm2/s, acid number of 0.1675 mg KOH/gram and water content of 0.7%.
Aktivitas Antioksidan Sirup Buah Karamunting (Rhodomyrtus Tomentosa) dengan Variasi Penambahan Asam Sitrat Encik Eko Rifkowaty; Adha Panca Wardanu; Ningrum Dwi Hastuti
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 10, No 1 (2018): Vol.(10) No.1, April 2018
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (868.829 KB) | DOI: 10.17969/jtipi.v10i1.9768

Abstract

Karamunting (Rhodomyrtus Tomentosa)merupakan salah satu tanaman yang tumbuh liar di daerah kabupaten Ketapang Kalimatan Barat. Tanaman ini memiliki buah yang terasa manis dan mengandung antioksidan tinggi karena memiliki warna buah masak merah hingga kehitam-hitaman. Buah karamunting belum termanfaatkan secara optimal, sehingga dengan diolah menjadi produk sirup dapat meningkatkan nilai ekonomis secara kualitas maupun secara kuantitas. Pada penelitian ini dilakukan pembuatan sirup dari buah karamunting dengan variasi penambahan asam sitrat 0, 0,05, 0,1%. Asam sitrat diharapkan mampu meningkatkan ekstraksi kandungan antioksidan sirup buah karamunting. Sirup yang dihasilkan kemudian dilakukan analisa gula reduksi dan antioksidan menggunakan DDPH. Persentase antioksidan tertinggi dilakukan uji lanjutan menggunakan GC-MS. Kandungan antioksidan buah, sirup karamunting variasi penambahan asam sitrat 0%, 0,05%, dan 0,1% dengan pengujian menggunakan DPPH berturut-turut 98,84%, 43,87%, 81,99%, dan 86,47%, sedangkan gula reduksi 0,21%, 3,62%, 4,11%, dan 11,90%. Berdasarkan GC-MS senyawa yang paling dominan dari bahan baku buah karamunting adalah hydroxy methyl furfurole (41,14%), dan senyawa-senyawa yang dihasilkan dari sirup karamunting dengan konsentrasi asam sitrat 0,1%  adalah acetil acid 4,5% dan hydroxy methyl furfurole 3,5%. 
Model Pengelolaan Pasokan dan Risiko Mutu Rantai Pasok Kopi Gayo Rachman Jaya
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 5, No 3 (2013): Vol.(5) No.3, October 2013
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (179.563 KB) | DOI: 10.17969/jtipi.v5i3.1981

Abstract

A factual problem in the coffee agroindustry at Gayo highlands Aceh Province is the utilization requirement of raw material supply and quality which inaccordance with procesor demand. The purposes of the study are to develop model of supply utilization and to determine alternative of risk management quality of Gayo coffee in the agroindustry at the Gayo Highlands of Aceh Province. Requirement of utilization supply solved by ARIMA technique, risk management quality by Multi Expert Multi Criteria Decison Making, aggregation criteria with OWA. The result of the study shows that utilization rate was 4.052 tons/years. The alternatives of quality risk management are improvement of human resources, transportation system and drying technology applications with high assessment criteria so the agroindustry must focus on this dimension.
Kajian Pembuatan MOL (Mikroorganisme Lokal) Spesifik dengan Variasi Jenis dan Konsentrasi Bahan Tambahan Irfan Irfan; Dewi Yunita; Fitriani Fitriani
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 13, No 2 (2021): Vol. (13) No. 2, Oktober 2021
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (970.499 KB) | DOI: 10.17969/jtipi.v13i2.19912

Abstract

This study aims to determine the effect of type and concentration of additives in production of local microorganisms (MOL) on overall qualities (physical, chemical, sensory, and microbiological). The method used in this study was a factorial completely randomized design (CRD) consisting of two factors. The first factor was the type of additive (J) which consisted of 4 levels, namely rice (J1), soil (J2), leaf bokashi (J3), and leaf compost (J4). The second factor was the concentration of additives (K) which consisted of 2 levels, namely 7.5% (K1) and 10% (K2). The product was analysed total cell counts (TCC), pH, temperature, and organoleptic tests (hedonic test) on color and organoleptic (descriptive test) on aroma. The best MOL was J4K2 (combination between leaf compost and 10%). The J4K2 MOL had the following characteristics: TCC of 9.6x107 CFU / ml, pH value of 3.7, color hedonic test of 4.3 (preferred by panelists) and aroma descriptive test of 4.3 (tape aroma / medium acid).
Karakteristik Kimia Biskuit dari Tepung dan Serat Ubi Jalar Ungu Stefani Limanto; Elisa Julianti; Zulkifli Lubis
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 11, No 2 (2019): Vol. (11) No. 2, Oktober 2019
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (556.018 KB) | DOI: 10.17969/jtipi.v11i2.14854

Abstract

Purple sweet potato is one type of tuber that is rich in carbohydrates in the form of starch and fiber. It also contains purple anthocyanin pigments. In this research, purple sweet potato was processed into flour and starch. Starch processing solid waste can be utilized by processing it into fiber flour. Purple sweet potato flour and fiber were then used as the basis for making biscuits at a ratio of 75: 25 and compared to biscuits made from 100% purple sweet potato flour and wheat flour. The resulting biscuits were then analyzed for their chemical characteristics. The results showed that the ratio of flour gave a very significantly different effect on the value of water content, total dietary fiber content, insoluble dietary fiber content and % nutritional adequacy rate of food fiber, and had no significant effect on the value of ash content, protein content, fat content, content carbohydrates, total flavonoids, insoluble dietary fiber content, calorie intake and fulfillment of daily energy adequacy.
Profil Pertumbuhan Mikroorganisme pada Fermentasi Biji Kakao Aceh Murna Muzaifa; Yusya Abubakar; Faitzal Haris
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 9, No 2 (2017): Vol.(9) No.2, October 2017
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (818.236 KB) | DOI: 10.17969/jtipi.v9i2.5975

Abstract

Fermentation process is the most crucial step in the formation of the flavor and aroma of the cocoa bean. Cocoa bean fermentation triggers an array of chemical changes within the bean.These chemical changes are vital to the development of the complex and much-loved flavour known as “chocolate”. Fermentation involves a number of specific microorganisms that play a role during fermentation. The aim of this research was to analized microorganism growth profil of Aceh cacao during fermentation. Fermentation was conducted on 6 days with  different aerations (agitation every 24 and 48 hours). The result showed that growth profile of microorganism during fermentation relatively  had similar trend. Yeast dominated on the early fermentation, lactid bacteria reached the higest population on day 3 and acetic acid bacteria on day 4. Better quality of fermented cacao was resulted on every 48 hours of agitation  that reached 70,19% of full fermentation.

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