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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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Pembuatan Sabun Cair Berbasis Minyak Kelapa Dengan Proses Saponifikasi Untuk Menghambat Pertumbuhan Bakteri Dengan Penambahan Minyak Zaitun (Pure Olive Oil) Untuk Pelembap Kulit Syamsul Bakhri; Amirullah Amirullah; Muhammad Ridha Kasim
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 14, No 1 (2022): Vol. (14) No. 1, April 2022
Publisher : Agricultural Faculty

This research was conducted to produce and determine liquid soap products that function as skin moisturizers and can inhibit microbial growth. In the process of making this liquid soap, two formulas are used, namely formula 1 which is made from coconut oil and alkali of KOH with the addition of olive oil and formula 2 which is made from coconut oil and alkali of KOH without the addition of olive oil . The manufacture of liquid soap in this study was carried out experimentally using the hot process method. Organoleptic testing with parameters of foam, skin dryness, and skin moisture was carried out using analytical observational and questionnaire methods involving fifteen correspondents. Testing the inhibition of microbial growth using Staphylococcus aureus bacteria contamination. The results obtained from this research are liquid soap formula 1 and formula 2 have a lot of foam and a very strong microbial growth retardant power, liquid soap formula 1 can moisturize the skin, and liquid soap formula 2 dries the skin. The results of this research, God willing, will be a reference for the author to continue this research to the stage of perfection and it is hoped that the results of this research can also be useful for the ummah and the nation in realizing a healthy life .

KARAKTERISTIK BIODIESEL HASIL TRANSESTERIFIKASI MINYAK JELANTAH MENGGUNAKAN TEKNIK KAVITASI HIDRODINAMIK Satriana Satriana; Nida El Husna; Desrina Desrina; Muhammad Dani Supardan
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 4, No 2 (2012): Vol.(4) No.2, June 2012
Publisher : Agricultural Faculty

This study undertakes the transesterification process of used cooking oils that have undergone a process of esterification. The transesterification process carried out by reacting methanol and esterified used cooking oil using KOH as catalyst. Stirring technique used is based on hydrodynamic cavitation. This research aims to study the characteristics of biodiesel that made from transesterified used cooking oil with different concentrations of methanol. The concentration of methanol used consists of 5 (five) level are: 99.9%, 95%, 90%, 80%, and 70%. The transesterification process using hydrodynamic cavitation technique with a 99.9% concentration of methanol result in biodiesel with characteristics consistent by Indonesian National Standard (SNI). In this condition, biodiesel produced 92.93% of the yield which has characteristics of acid number 0.80 mg KOH / g, total glycerol 0.045%, alkyl ester 99.45%, iodine number 14.92 g I2/100 g, viscosity 2,35 mm2 / s , density 0.87745 g/cm3 and pH value 4.885. Based on research, the concentration of methanol lower than 99.9% not yet can produce biodiesel from used cooking oil that have characteristics according to Indonesian National Standard (SNI).

Pemanfaatan Lactobacillus plantarum 1 dan Pewarna Alami Berbahan Nabati Dalam Pembuatan Tapai Probiotik Yusmarini Yusmarini; Shanti Fitriani; Vonny Setiaries Johan; Rahmayuni Rahmayuni; Vita F. Artanti
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 12, No 1 (2020): Vol. (12) No. 1, April 2020
Publisher : Agricultural Faculty

Tapai is one of the typical Indonesian fermented products. This research utilized Lactobacillus plantarum 1 RN2-53 and natural dyes made from plants in the production of cassava tapai. The objectives of this research were to improve the quality of probiotic cassava tapai and to obtain the chemical, microbiological and sensory characteristics of the cassava tapai. Natural dyes used were purple sweet potato extract, red dragon fruit extract and narrow-leaf pleomele extract. The results showed that cassava tapai made with the addition of Lactobacillus plantarum 1 RN2-53 and the addition of natural dyes from plants had different chemical and microbiological characteristics. Tapai made with the addition of red dragon fruit extract generally had a lower pH value and a higher total titrated acid compared to tapai made with the addition of purple sweet potato extract and narrow-leaf pleomele extract, but the alcohol content of tapai made with the addition of purple sweet potatoes extract was higher than the others. The number of lactic acid bacteria was around 109 and had met the probiotic food criteria.

Pemodelan Sistem Penelusuran Daging Sapi Potong Menggunakan Metode Unified Modeling Language Paramita Setyaningrum
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 10, No 2 (2018): Vol. (10) No. 2, Oktober 2018
Publisher : Agricultural Faculty

Isu mengenai beredarnya produk daging sapi yang dicampur daging babi celeng semakin marak akhir ini. Pemicu utama adalah ketidakmampuan pedagang membeli harga daging sapi yang mahal sehingga mendatangkan keuntungan yang sedikit. Isu ini tentunya cukup meresahkan bagi konsumen karena kandungan yang ada pada babi celeng membahayakan bagi kesehatan dan menurut aturan Islam produk daging babi celeng haram hukumnya. Penelitian ini membahas tentang pemodelan sistem penelusuran (traceability system) daging sapi potong menggunakan Unified Modeling Language dengan tujuan agar mampu mengidentifikasi kecurangan yang dilakukan oleh para pedagang daging sapi. Keluaran dari penelitian ini adalah dasar model sistem informasi yang akan digunakan untuk menerapkan sistem penelusuran daging sapi potong. Manfaat dari penelitian ini adalah mampu mengidentifikasi kecurangan yang dilakukan oleh penjual dan produsen mampu menyediakan produk yang sehat dan halal bagi konsumen.

Sifat Kimia dan Organoleptik Brownies Kukus dari Proporsi Tepung Mocaf dan Terigu Sutrisno Adi Prayitno; Restu Tjiptaningdyah; Fadjar Kurnia Hartati
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 10, No 1 (2018): Vol.(10) No.1, April 2018
Publisher : Agricultural Faculty

The purpose of this research is to know the response of mocaf flour and wheat flour ratio to the chemical and organoleptic properties of steamed brownies cake. The research method used is experimental method, using Completely Randomized Design with 1 factor and 5 repetition, that are the ratio factor of mocaf flour and wheat flour are 5 levels, so the total replication becomes 25 times. The results showed that the ratio of mocaf and wheat flour did not have a significant effect on water content but had a very significant effect on crude fiber content. While the ratio of mocaf and wheat flour have no significant effect on organoleptic taste, color and flavor but have a very real effect on the tenderness of steamed brownies cake. The results of effectiveness test of mocaf and wheat flour efficacy ratio of 40:60 is the best treatment with the result value of 0.72 whereas the lowest treatment is the treatment of mocaf and wheat flour ratio of 100:0 with the result value of 0.37.

Pemanfaatan Ragi Tapai dan Getah Buah Pepaya pada Ekstraksi Minyak Kelapa secara Fermentasi Cut Erika; Yunita Yunita; Normalina Arpi
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 6, No 1 (2014): Vol.(6) No.1, February 2014
Publisher : Agricultural Faculty

(The Use of Tapai Yeast and Papaya Fruit Sap on Coconut Oil Extraction By Fermentation)ABSTRACT. In Aceh, coconut oil extraction is traditionally done through a natural fermentation of fresh coconut meat to produce simplah and pliuk u oil. Simplah oil and pliek u oil have high level of moisture content, free fatty acids, and peroxide value due to long fermentation process. The study was conducted by using the fresh shredded coconut meat. Then mixed with tapai yeast and papain from immature papaya fruit sap and were fermented for 48, 72, and 96 hours respectively. The yield of coconut oil produced in this study was from 8.53 % - 19.0 %, moisture content 12.58 - 2.66 %, free fatty acid content 3.29 % - 11:55 %, and peroxide value 0.76 - 1.75 mg O2/g of oil sample. The highest yield of coconut oil was obtained in the control treatment which significantly different from other treatments. The highest moisture content and free fatty acid were obtained on the treatment of using tapai yeast during fermentation process of coconut oil and did not meet the requirements set by the Indonesian National Standard (SNI 01-2902-1982), while the peroxide value of coconut oil produced in various treatment have met the criteria of SNI. The average organoleptic score of coconut oil color 3.38 (from moderate to clear) which the highest score was obtained on fermented coconut oil with the addition of tapai yeast. The highest hedonic score of aroma was found in the coconut oil fermented with the addition of papain from papaya fruit sap with fermentation time of 48 hours is 2.9 (from dislike to moderate).

Pengaruh Formulasi Bahan Baku dan CMC (Carboxy Methyl Cellulose) Terhadap Mutu dan Penerimaan Konsumen Susu Nabati Dian Hasni; Irfan Irfan; Rina Saputri
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 13, No 2 (2021): Vol. (13) No. 2, Oktober 2021
Publisher : Agricultural Faculty

Nowadays, consumers tend to search for additional source of protein and energy for their dietary consumption, for instance from legumes and nuts. This trend is getting more common since the increase case of lactose intolerance. This study aims to study the effect of the formulation of materials consisting of a mixture of two or three types of nuts and the CMC (Carboxy Methyl Cellulose) on the quality characteristics of plant milk and consumer preferences towards the produced plant milk. The method used in this study was a factorial completely randomized design (FCRD). This study were used combination of two or three types of beans, namely soybeans (KK), peanuts (KT), green beans (KH). The first factor was formulation of raw materials (K1 = 50% KK: 50% KT: 0% KH, K2 = 50 % KK: 0% KT: 50% KH, K3 = 0% KK: 50% KT: 50% KH, and K4 = 33.3% KK: 33.3% KT: 33.3% KH). In addition, CMC was used as a stabilizer by treating different concentrations of CMC (C1 = 0.20% and C2 = 0.40%). Anova continued with DMRT0.05 determined that plant milk with the best treatment is K1C2 with the formulation of 50% peanut: 50% soybean and the addition of 0.4% CMC. The KIC2 treatment had values: protein content 3.87%, fat content 14.74%, pH 6.62, total dissolved solids 11.47oBrix. For consumer acceptance with RATA (Rate All That Apply) method, researchers found out that K1C2 has milky white color (89% of respondents), peanut aroma flavour (78% respondents), sweet (48%) and savory (37%) taste, thick and homogenous texture (44% respondents) with overall hedonic liking 3.11 or neutral. Protein content, fat content, and pH of vegetable milk meet the quality requirements of soy milk based on SNI No. 01-3830-1995.

Pengaruh Konsentrasi Minyak Kelapa Murni (Virgin Coconut Oil) dan Minyak Jarak (Castor Oil) terhadap Sifat Fisikokimia dan Organoleptik Sabun Mandi Cair Asri Widyasanti; Shayana Junita; Sarifah Nurjanah
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 9, No 1 (2017): Vol.(9) No.1, April 2017
Publisher : Agricultural Faculty

VCO contains of lauric acid that perform to smooth and to moisturize the skin. Castor oil has ricinoleic acid that serves to protect the skin. Therefore, both of the oil are suitable to be the raw material for liquid soap making. This study aimed were to produce a liquid soap, to determine the exact concentration of VCO and castor oil for liquid soap and to find out the effect of VCO and Castor Oil concentrations to the characteristics of liquid soap. The method used was laboratory experimental method with descriptive analysis. The treatments in this study were A =concentrations of VCO 100 %, B = concentrations of VCO 80 % and castor oil 20 %, C = concentrations of VCO 50 % and castor oil 50 %, D = concentrations of VCO 20 % and castor oil 80 %, and E = concentrations of castor oil 100 %, from 200 gram soap base. The parameter observed for liquid soap included chemical properties, physical properties of soap, and organoleptic test. The result shows that all treatments complies the requirement SNI 06-4085-1996. The formula of liquid soap with treatment B was revealed as the best product with 0.01 % of total alkali content, pH value of 9.16 , specific gravity 1.06, and total plate count 5colonies/g. This technology process of natural liquid soap production with the VCO and castor oil could be develop and apply in industrial scale.

Pemanfaatan Tepung Biji Labu Kuning Dalam Pembuatan Pie Susu Sebagai Alternatif Camilan Sumber Zink Iswahyudi Iswahyudi; Selva Mahlinasha Arindani; Izna Nurdianty Muhdar
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 15, No 1 (2023): Vol. (15) No. 1, April 2023
Publisher : Agricultural Faculty

The purpose of this study was to examine the chemical and organoleptic properties of milk pie substituted with pumpkin seed flour as a snack SOURCE of zinc. This study used a completely randomized design (CRD) with 1 factor and 2 replications. The factor in this study was the addition of pumpkin seed flour as a substitute for wheat flour which consisted of 3 levels, namely F1 (50% : 50%), F2 (40% : 60%), F3 (30% : 70%), and F0 (100% : 0%) as control. Analysis of physical and chemical properties includes water content, ash content, protein content, fat content, carbohydrate content, total energy, and zinc content. The best milk pie formula was selected based on the hedonic test and the hedonic quality test using 50 untrained panelists. The results showed that the addition of pumpkin seed flour as a substitute for wheat flour in milk pie formulation had a significant effect on ash content (p=0,000), fat (p=0,000), carbohydrates (p=0,000), zinc (p=0,000), and energy total (p=0,001). The results hedonic and hedonic quality test showed that the addition of pumpkin seed flour as a substitute for wheat flour in milk pie formulation had a significant effect on hedonic texture (p=0,005), hedonic color (p=0,000), hedonic taste (p=0,002), overall (p=0,022), quality of texture (p=0,003), and quality of color (p=0,000). F1 (50% : 50%) become the selected milk pie formula with nutritional content per 100 g, 454 kcal energy, 11 g protein, 25,8 g fat, 44,3 g carbohydrate, and 2,05 mg zinc. The nutritional content of selected milk pie in one serving size is 140 kcal of total energy, 3 g of protein, 8 g of total fat, 13 g of total carbohydrates, 7 g of sugar, and 4% of zinc from the RDA.

Perubahan Karakteristik Fisik Belimbing Wuluh selama Fermentasi Asam Sunti Murna Muzaifa
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 5, No 2 (2013): Vol.(5) No.2, June 2013
Publisher : Agricultural Faculty

Asam sunti is a product of bilimbi (Averrhoa bilimbi L.) fermentation, traditional ingredient from Nanggroe Aceh Darussalam, used as flavor, particularly to provide sour taste and specific aroma in Acehnese cuisine. Scientific studies of asam sunti are relatively limited, while study of change on physical and chemical characteristics of asam sunti does not exist. The objective of this research was to study the change of physical characteristics of bilimbi during fermentation. This study used explorative laboratory design. Asam sunti was produced in laboratory scale with three times repetition and sample was taken three times in stages, i.e., before sun-drying and salting (stage 1), after repeated sun-drying and salting (stage 2), and fermentation for 1 month (stage 3). Parameters analyzed on physic characteristics included aw, texture and color. Significant change on physic characteristics were found during the processing of bilimbi to become asam sunti. The value of aw of the bilimbi was found to decrease after processing (sun-drying and salting) and fermentation for 1 month. Texture of the bilimbi increased at stage 2 and decreased at the last of fermentation. The colour of the bilimbi changed from green to brown after the whole processing (salting, drying and fermentation).

Page 13 of 19 | Total Record : 182

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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

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Contact Name
Yuliani Aisyah

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yuliani.aisyah@usk.ac.id

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+6281269808015

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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