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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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Identifikasi Senyawa Metabolit Sekunder Pada Rumput Laut Coklat (Sargassum plagyophyllum) Dengan Metode Fraksinasi Fatma Eka Putri; Andarini Diharmi; Rahman Karnila
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 15, No 1 (2023): Vol. (15) No. 1, April 2023
Publisher : Agricultural Faculty

Seaweed has potential as a source of bioactive compounds, food and medicine. One of the seaweeds that has the potential to be used for its bioactive compounds is the brown seaweed Sargassum plagyophyllum. Fractionation is a technique of separating and grouping the chemical content of extracts based on their polarity. This study aims to determine the bioactive components (secondary metabolites) of flavonoids, alkaloids, steroids/terpenoids, saponins and phenols qualitatively and quantitatively from the extract of S. plagyophyllum by fractionation method. The research method used was experimental. S. palgyiophyllum was extracted using the fractionation method. The treatment given by different polarity solvents consisted of methanol, was done fractionation with using n-hexane, ethyl acetate, and butanol. Extraction of samples the first used methanol, after that methanol extract was diffracted with n-hexane, ethyl acetate and butanol. Parameter analysis was consisted of phytochemical test (qualitative analysis) and quantitative analysis of total phenol, flavonoid, and saponin content. The results showed that qualitative testing of the secondary metabolites of S. plagyophyllum contained in the methanol extract were steroids/terpenoids, saponins and phenols, the positive hexane fraction contained steroids/terpenoids, saponins, the ethyl acetate fraction positively contained alkaloids, flavonoids, steroids/terpenoids, and saponins. and phenol while the butanol fraction contains steroids/terpenoids, saponins. While quantitative secondary metabolites were tested on the hexane fraction (0.18% saponins), then the ethyl acetate fraction (0.14% flavonoids, 0.11% saponins, 0.12% total phenol) and butanol fraction (0.05% saponins).

Ekstraksi Pektin dari Kulit Kakao (Theobroma cacao L.) Menggunakan Amonium Oksalat Cut Erika
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 5, No 2 (2013): Vol.(5) No.2, June 2013
Publisher : Agricultural Faculty

Cocoa (Theobroma cocoa L) is one of the local superior commodities in Aceh Province. The production of cocoa continues to increase significantly every year. Cocoa Pod husk is a waste product of cocoa beans industry, which is containing pectin with concentration ranged between 2-10%. Pectin extraction is one of the potential researches to increase economic value of cocoa pod husks. This study aimed to determine the effect of extraction time and pH on the characteristics of cocoa pod husk pectin. Pectin was extracted from cocoa pod husks using ammonium oxalate, extraction time (60 and 120 min) and pH (2.6, 3.6 and 4.6). The use of ammonium oxalate produced high yield of pectin ranged from 6.63 to 12.75%, moisture content was 7,36 to 10,77%, methoxyl content was 5.19 to 5.70%, anhydrogalacturonic acid of 59.84 to 63.14%, the esterification degree was 48.43 to 51.43 % and relative viscosity was 40 – 186,6 cP. The extraction time for 60 minutes at pH 3,6 showed a higher yield compared to 120 min at pH 4,6. Pectin on the extraction time of 60 minutes at pH 3.6 had the highest relative viscosity was 186,6 cP, and the lowest viscosity of pectin obtained at pH 2.6 and extraction time of 60 min which was 40 cP.Keywords: cocoa pod husks, ammonium oxalate, extraction time, pH

Pengaruh Penambahan Tepung Rumput Laut (Eucheuma sp.) Terhadap Mutu dan Karakteristik Amplang Ikan Tongkol (Euthynnus affinis) Weni Kurnia Sari; N Ira Sari; Tjipto Leksono
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 13, No 1 (2021): Vol. (13) No. 1, April 2021
Publisher : Agricultural Faculty

Seaweed flour is a potential source of dietary fiber expected to improve the quality of fishery products. The purpose of this study was to determine the effect of addition of seaweed flour (Eucheuma sp.) on the quality and characteristics of tuna fish amplang. The research method was using a non-factorial completely randomized design (CRD) consisting of five treatments of varied amount of seaweed flour added (0, 0.5%, 1%, 1.5%, and 2% from the total dough weight). The variables to assess the quality were the organoleptic quality and characteristics (appearance, aroma, taste and texture), swelling degree, and proximate content. The results showed that the addition of seaweed flour can improve the proximate composition of fish amplang, especially the increase in crude fiber content. The addition of seaweed flour has an optimum concentration point of 1% to produce the best tuna fish amplang with the characteristic of bright colors, clean, smooth surface, not cracked, savory taste and a crunchy and dense texture. The score of the appearance was 8.3; aroma was 7.7, taste 8.2, texture 8.5, and the swelling degree was 384%. The best product was containing water 1.14%, ash 3.82%, protein 39.59%, fat 12.92%, and fiber 5.79%. The product quality assessed was met the quality requirements as regulated by Indonesia National Standard for fish amplang (SNI 7762:2013).

Produksi dan Karakterisasi Enzim Selulase Ekstrak Kasar dari Bakteri yang Diisolasi dari Limbah Rumput Laut Isna Rahma Dini; Ifah Munifah
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 6, No 3 (2014): Vol.(6) No.3, October 2014
Publisher : Agricultural Faculty

Seaweed waste is a source of bacteria that can produce cellulase enzyme. PMP 0126w isolate is one collection isolate of BBP4BKP obtained from seaweed Glacilaria sp. waste from Pameungpeuk area, Garut, West Java. The aims of this research were to produce and characterize the cellulase enzyme. PMP 0126w isolate was a Gram-positive rod shape bacteria. The isolate had 0.8 cellulolytic index on Carboxymethyl Cellulose (CMC) agar medium. The highest cellulase activity obtained on the third day of fermentation time with a cellulase activity of 0,074 U/mL and specific activity of 0.092 U/mg. Optimum activity of the cellulase enzyme crude extract was pH 5 and 300C. The activity of the cellulase was increased by addition of 5 mM CaCl2 and 10 mM FeCl3 ions and decreased by the addition of 10 mM ZnCl2 ions. The cellulase with the highest activity of 0.237 U/mL was obtained from Glacilaria sp. seaweed waste treated with NaOH 6%. Keywords: cellulose, characterization, production, seaweed waste

Pengendalian Mutu Crude Palm Oil (CPO) Dengan Metode Control Chart dan Failure Mode and Effect Analysis (FMEA) Pada Pabrik Kelapa Sawit PT.XYZ Rozza Zara Syafira; Sri Haryani Anwar; Zalniati Fonna Rozali
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 14, No 2 (2022): Vol. (14) No. 2, Oktober 2022
Publisher : Agricultural Faculty

The purpose of this research is to analyze the consistency of daily CPO quality at the palm factory PT. XYZ for the last 3 months, that is January, February and March 2021. Based on three quality parameters, that is free fatty acids (FFA), water content and dirt content. The data is evaluated by the I-MR chart method and then compared with the quality specifications of the company and the buyer. Meanwhile, critical points and critical conditions that most influence the quality of palm oil were identified using the FMEA method. The results showed that FFA and water content of CPO were still not statistically controlled, which was indicated by the presence of data points that were outside the control limits. The parameter of FFA CPO quality in January 2021 is the highest with an average of 3.91%. The highest water content quality parameter is in March 2021 with an average 0.398%. And the highest dirt quality parameter was in February 2021 with an average 0.039%. The cause of the variation in the quality CPO was identified from 5 critical conditions where the highest RPN value is the use of restant fresh fruit bunch in the palm oil processing process. The proposed improvement that can be given to palm factory PT.XYZ is to implement a fast processing system using the FIFO (First In First Out) system so that the raw materials that is fresh fruit bunch are not too long and pile up at the loading ramp.

Perancangan dan Pengujianalat Pemetik Pepaya Tipe Semi Mekanis Mustaqimah Mustaqimah
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 4, No 3 (2012): Vol.(4) No.3, October 2012
Publisher : Agricultural Faculty

To harvest papaya by using a long pole may break it. It can influence the price reduction or even it cannot be sold if it drops to the ground. Harvesting by using hand is also possible but this methode could cause injury due to harvester fingers. So, it was required to design a tool for harvesting papaya in order to keep the high quality, increase the quantity and introduce a convenient method in harvesting papaya for farmers. A semi mechanical papaya harvester was designed at Agricultural Machinery and Equipment Laboratory, Syiah Kuala University and then it was evaluated at papaya farming in Alue Rindang Village, Seulimum Sub district, Aceh Besar District from January until March 2010. The tool has dimension by 335 cm in length, 23 cm in width and 5.5 kg in weight. The tool could harvest 222 papaya fruits per hour whereas by using traditional method the farmers could harvest only 133 papaya fruits per hour. Therefore, the use of papaya harvester is promising to improve the quantity and quality of papaya fruits. Keywords: papaya, harvester

Kajian Pemanfaatan Limbah Kertas Percetakan untuk Pembuatan Bokasi Irfan Irfan; Ismail Sulaiman; M. Odit Werdana
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 12, No 1 (2020): Vol. (12) No. 1, April 2020
Publisher : Agricultural Faculty

Organical material such as animal dung, husk ash, bran, and sawdust is often used in bocation production. In this study, the paper waste of printing company at Syiah Kuala University was enriched in the raw material of bocation production. This study was aimed to determine the proportion of paper waste that can be added and the duration of fermentation process in order to produce a good bocation. The method used was a factorial Completely Randomized Design (CRD) which consisting of 2 factors. The first factor was the proportion of paper waste (K) with 4 levels: K1 = 15%, K2 = 25%, K3 = 35%, and K4 = 45%. The second factor was the fermentation duration (L) with 3 levels: L1 = 0 day, L2 = 10 days, and L3 = 15 days. Each treatment was repeated twice so that there were 24 experimental units. The analysis included: water content, total microorganisms, temperature, pH, C element, N element, C/N ratio, organoleptic (texture, aroma, color) and plant growth test. The result showed that additional paper waste with a proportion of up to 35% generally has a positive effect on the quality of the location in terms of water content, pH, nitrogen, texture, aroma, color, and plant growth. The longer the fermentation took place (up to 15 days) the better was the quality of the bocation produced, especially regarding C element, N element, C/N ratio, texture, aroma, color and plant growth. There were 3 interactions with the best plant height namely K3L3 (112.5cm), K3L2 (104 cm) and K2L3 (104 cm). The K3L3 bocation (35% paper waste proportion, 15 days fermentation) was better than the other two interactions in term of highest water content, N, and color value, and the lowest C/N ratio.

Ergonomi Digital untuk Sistem Kerja Agroindustri Indonesia mirwan Ushada
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 11, No 1 (2019): Vol. (11) No. 1, April 2019
Publisher : Agricultural Faculty

Makalah ini bertujuan untuk melakukan analisis potensi ergonomi digital sebagai teknologi tepat guna untuk sistem kerja agroindustri Indonesia. Proses penelaahan dilakukan terhadap beberapa invensi paten sensor ergonomi yang telah granted atau status terdaftar. Di Indonesia, penulis dan tim peneliti telah mengajukan Paten nomor P00201601182 dan P00201703623. Invensi nomor P00201601182 telah mengembangkan alat penilai beban kerja terpadu untuk sistem produksi agroindustri. Invensi nomor P00201703623 mengembangkan alat penentu untuk menentukan suhu acuan lingkungan kerja ergonomis. Hasil survei menunjukkan ketertarikan agroindustri terhadap ergonomi digital. Berdasarkan hasil analisis, dirumuskan sejumlah rekomendasi terkait karakterisasi invensi ergonomi digital yang bisa diterapkan sebagai teknologi tepat guna untuk sistem kerja agroindustri Indonesia, berupa:1) Pengumpulan data; 2)Perancangan konsep sistem; 3) Pembuatan model jaringan syaraf tiruan; 4) Transformasi bobot model jaringan syaraf tiruan menjadi perangkat keras; 5) Perancangan dan pengembangan produk sensor. Digitalisasi agroindustri melalui penerapan ergonomi digital diharapkan dapat mengintegrasikan data beban kerja, peralatan pendukung dan kondisi lingkungan kerja untuk mempermudah penilaian ergonomi sistem kerja.

Kajian Penggunaan Bahan Penstabil CMC (Carboxyl Methyl Cellulose) dan Karagenan dalam Pembuatan Velva Buah Naga Super Merah (Hylocereus costaricensis) Basito Basito; Bara Yudhistira; Dara Audina Meriza
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 10, No 1 (2018): Vol.(10) No.1, April 2018
Publisher : Agricultural Faculty

Tujuan dari penelitian ini adalah mengetahui pengaruh kombinasi bahan penstabil CMC dan karagenan terhadap karakteristik sensori velva dan mengetahui karakteristik fisik (daya leleh, overrun, viskositas) dan kimia (total padatan terlarut, kadar air, aktivitas antioksidan dan serat pangan) velva buah naga super merah. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan satu faktor yaitu variasi kombinasi bahan penstabil CMC dengan karagenan menggunakan 2 ulangan sampel dan 3 ulangan analisa. Data yang diperoleh pada pengujian sensori dianalisis dengan menggunakan one way ANOVA pada tingkat α = 0,005. Jika terdapat perbedaan nyata, maka kemudian dilanjutkan dengan uji Duncan Multiple Range Test (DMRT) pada α = 0,05. Sedangkan data yang diperoleh pada pengujian fisik dan kimia dianalisis menggunakan Paired Sample t-Test pada tingkat α = 0,05.Hasil penelitian ini menunjukan bahwa, kombinasi kulit dan daging buah naga super merah untuk dijadikan puree velva terbaik dengan perbandingan 1:4. Selanjutnya kombinasi bahan penstabil CMC dan karagenan mempengaruhi karakteristik sensori terhadap parameter tekstur dan overall. Tingkat penerimaan velva dengan kombinasi penstabil terbaik pada kombinasi CMC dan karagenan 1:1. Pengaruh penggunaan bahan penstabil CMC dan karagenan terhadap sampel kontrol terlihat pada karakteristik fisik seperti daya leleh, overrun dan viskositas. Selain itu pada karakteristik kimia seperti total padatan terlarut, aktivitas antioksidan dan serat pangan. Tetapi tidak berpengaruh terhadap kadar air velva. Penggunaan bahan penstabil CMC dan karagenan 1:1 menunjukkan nilai daya leleh, overrun, viskositas, aktivitas antioksidan dan serat pangan semakin tinggi.

Carbon Monoxide Modified Atmosphere Packaging Beef Shelf Life Studies Rini Ariani Basyamfar
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 6, No 1 (2014): Vol.(6) No.1, February 2014
Publisher : Agricultural Faculty

The combination of O2, CO2, and low concentrations of CO in CO-MAP has repeatedly been shown to increase the shelf-life of red meat products. Concentrations of CO2 of 30% has been shown to slow microbial growth while O2 preserves the natural color of red meat. The addition of low concentrations of CO (0.4%) preserves the color stability of the meat while allowing for lower levels of O2 which reduces the oxidative spoilage of the product. Shelf-life extension of 5 to 10 days above traditional MAP has been seen with CO-MAP technologies. The addition of active/smart films such as antimicrobial films and/or the combination of irradiation further extends the shelf-life of red meat. Undetectable levels of E. coli at storage temperatures as high as 10oC at 28 days have been shown with CO-MAP and irradiation.

Page 11 of 19 | Total Record : 182

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Home Page

OAI Link

Editorial Team

Contact

Reviewer

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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

Abstract

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Abstract

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Abstract

Abstract

Abstract

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