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Yuliani Aisyah
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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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Skrining Fitokimia dan Aktivitas Antioksidan pada Kijing (Pylsbryoconcha Sp) dengan Pelarut Berbeda Yasti Sari; Syahrul Syahrul; Dian Iriani
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 13, No 1 (2021): Vol. (13) No. 1, April 2021
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (794.12 KB) | DOI: 10.17969/jtipi.v13i1.18324

Abstract

Kijing (Pilsbryoconcha sp) is a type of freshwater mussel that has 2 shells (Bivalvia), and its existence as a good source of animal protein at a relatively cheap price. The water of the Paku River is one of the kijing producers located in the Kampar Kiri sub-district Kampar Riau Province. The types of solvents used in the extraction process consist of n-hexane (non-polar), ethyl acetate (semi-polar) and methanol (polar). The purpose of this study was to determine the most suitable type of solvent to extract bioactive compounds. The parameters were yield, identification of active compounds and antioxidant activity. The results showed the highest yield of kijing was found using methanol (1.29%). The active compounds of kijing were alkaloids, steroids, flavonoids and phenolic. The methanol extract had a moderate antioxidant activity with an IC value of 215,62 ppm.
Pemilihan Supplier Apel Berbasis Green Procurement dengan Metode AHP (Studi Kasus: Toko Malang Strudel) Abdul Rahim; Armey Marsusvita; Sesmita Sari
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 15, No 2 (2023): Vol. (15) No. 2, Oktober 2023
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v15i2.28750

Abstract

The development of industry and consumer concern for the environment is increasing as well as the issue of industrial concepts that are environmentally sound. So that forces the industry to make adjustments to the concept of green industries in every business, including procurement, which is better known as green procurement. Supplier selection is an important decision-making problem in order to get suppliers who can increase the company's competitiveness. This research was conducted at the Strudel cake shop in Malang to evaluate and select suppliers of apples based on green procurement with the AHP method. The criteria used are 6 criteria, namely quality, technology capability, pollution control, environment management, green product, and green competence. Each criterion has sub-criteria between 3 or 4 sub-criteria. The number of sub-criteria is used to determine the RI value. The RI value is used to calculate the CR value of each criterion. The results of data processing show that the highest CR value is on the technology capability criteria and the lowest CR value is environment management.
Pengaruh Penambahan Daun Stevia (Stevia rebaudiana) Terhadap Aktivitas Antioksidan, Kadar Air, Kadar Abu, dan Organoleptik Teh Daun Pegagan (Centella asiatica L. Urban) Siringoringo, Rohayana; Abduh, Setya Budi Muhammad; Bintoro, Valentinus Priyo
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 15, No 2 (2023): Vol. (15) No. 2, Oktober 2023
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v15i2.26478

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh ekstrak daun stevia terhadap sifat serbuk dari daun pegagan. penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 20 percobaan yang terdiri dari 5 Rancangan dan 4 ulangan dengan variasi penambahan serbuk daun stevia yaitu 0%, 5%, 15%, 25% dan 35%. Bahan baku yang digunakan adalah teh daun pegagan segar dengan tambahan daun stevia berkisar antara 68,23% 77,14%; kadar udara 5,14% 13,52%; kadar abu 11,67% 13,52%; warna 1,80% 4,20%; wewangian 2,24% 3,24%; rasa 2,16% 4,08%; konsumen secara keseluruhan menyukai 2,48% 3,80%.Penambahan daun stevia meningkatkan aktivitas antioksidan, rasa dan kesukaan konsumen secara keseluruhan, tetapi tidak berpengaruh nyata (p0,05) terhadap kadar air, kadar abu dan aroma.Kata kunci: antioksidan , pegagan, stevia, teh.
Efektivitas Suhu dan Waktu Pengeringan Terhadap Aktivitas Antioksidan dan Sensori Teh Herbal Daun Kirinyuh (Chromolaen odorata L.) Rahmi, Suci; Susanti, Desi
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 15, No 2 (2023): Vol. (15) No. 2, Oktober 2023
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v15i2.29404

Abstract

Kirinyuh leaves (Chromolaen odorata L) contain several main compounds such as tannins, phenols, flavonoids, saponins and steroids. This plant is a wild plant and is easily found in the south west area of the Aceh region, however the kirinyuh leaf has not been used optimally as a functional food ingredient. Therefore, this study will utilize kirinyuh leaves as a dry product, one of which is processing into herbal teas. The drying process of kirinyuh leaves affects the content of chemical compounds contained in a plant, especially compounds that are efficacious as antioxidants. This study aims to obtain the effective temperature and time for drying herbal tea from kirinyuh leaves so as to produce the highest antioxidant activity and sensory quality. The research method used in this study is an experimental method using Completely Randomized Design (CRD) with 2 factors as treatment. Factor I is drying temperature (T) with 3 treatments (40 oC, 50 oC, 60 oC). while factor II is drying time (t) with 3 treatments (1 hour, 2 hours, 3 hours). The treatment was repeated 3 times to obtain 27 observational data. The data obtained were analyzed by means of variance, if there was a significant treatment effect (p 0.05), then continued with Duncan's test or BNT on the average treatment. The results showed that the drying temperature of 60oC has a very strong antioxidant value, the IC50 value is less than 50 ppm (48.08-49.21). The results of the water content test were obtained in the range of 4.90% - 6.33%. The results of the pH test are 5.3 5.5. The results of the sensory analysis showed that the panelists' overall preference (color, taste, aroma) ranged from 2.5 3 (liked enough).
Ekstraksi dan Purifikasi Protease Sulfhidril Batang Kamboja (Plumeria obtusa) Sebagai Rennet Keju Lunak Laksanawati, Trias Ayu; Khirzin, Muhammad Habbib; Shinta, Kiky Mey
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 15, No 2 (2023): Vol. (15) No. 2, Oktober 2023
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v15i2.26934

Abstract

This study aims to determine the optimal pH and temperature values for the sulfhydryl protease enzyme from Cambodian stems Plumeria obtusa, obtain pure protease enzymes through the purification process and determine the yield of curd obtained from the use of sulfhydryl protease enzymes in the cheese-making process. The variables used are the independent variables pH (7, 7.5, 8, 8.5 and 9), and temperature (50, 55, 60, 65, 70 and 75) oC. The research began with the extraction of the crude extract of the sulfhydryl protease enzyme from the Plumeria obtusa frangipani stems, characterization of the optimal pH and temperature of the crude extract of the enzyme. Data were statistically analyzed using analysis of variance (ANOVA) and then continued with Duncan`s New Multiple Range Test (DNMRT). Analysis of the data used to compare the yield of cheese curd using T test data analysis. The best temperature for the activity of the sulfhydryl protease enzyme from Plumeria obtusa frangipani stems was 55oC and pH was 7.5. The results of the final purification of dialysis using ammonium sulfate gradually. The result showed that the sulfhydryl protease enzyme from the cambodia stem Plumeria obtusa had a specific activity of 1.7765 10-3 mol/ml, which was 1.0730 times purer than the initial extract. The use of the sulfhydryl protease enzyme from the stems of frangipani Plumeria obtusa as a coagulant in cheese making produced 19.880% curd, greater than the use of animal rennet.
Karakterisasi Mesin Perajang Porang (Amorphophallus meullleri) Berdasarkan Variasi Kecepatan Putaran Mesin dan Karakteristik Fisik Chip Porang Amrullah, Shafwan; Oktaviananda, Cyrilla; Asruldin, Asruldin
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 15, No 2 (2023): Vol. (15) No. 2, Oktober 2023
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v15i2.28162

Abstract

Porang tubers or in Latin Amorphallus meulleri is a type of tuber plant that is currently getting special attention from the world. Indonesia is one of the largest suppliers. The benefits of porang tubers, apart from being a supplier of starch, are also a source of medicine. Porang tubers are currently an Indonesian export commodity, but in the form of chips. The existence of this condition certainly forces these exporters to innovate to develop porang products in the form of chips. Therefore, in this study, the design and manufacture of a porang chopper machine into chips was carried out. The research continued by testing the characteristics of the machine by testing variations in engine speed (600, 700, and 800 rpm) on engine performance (cutting capacity, average thickness, percentage of damage, percentage of material left behind, and energy, and cost), one of which was marked with the machine's success in creating perfect porang chips based on export standards. The results of this study show the best average cutting capacity at 700 rpm is 917,113 kg/hour. The best average thickness is also at 700 rpm which is 5,9991 mm. The best percentage of damaged material is 600 rpm, which is the smallest with a value of 15,53%. The smallest amount of material left behind is 600 rpm, which is 7.2%. The lowest energy use in this variation is at 800 rpm, which is 0.346 mL, so the smallest cost in terms of fuel consumption is at 800 rpm, which is Rp. 3,460.
Pengaruh Metode Blanching Terhadap Kualitas Tepung Jamur Tiram Putih Khathir, Rita; Yunita, Yunita; Ratna, Ratna; Elviana, Safira
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 15, No 2 (2023): Vol. (15) No. 2, Oktober 2023
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v15i2.28377

Abstract

The study aimed to evaluate the influence of blanching methods to the quality of oyster mushroom flour. The treatments were non-blanching, hot water blanching and steam blanching at 3 replications. The amount of mushroom used for each treatment was about 500g. The mushroom was cut into cube shape sizing approximately 1cm. The drying process was conducted by using solar tunnel dryer type Hohenheim Aceh. The temperature and relative humidity were recorded by using proportional integral derivative (PID) controller connected to the outlet fans. The moisture was analyzed by using a moisture analyzer XY105MW, while color was examined by using a colorimeter LS171. The protein content of mushroom flour was determined by Kjeldahl method, and the ash content was identified by dry ashing method at temperature of 400-550C. Data were analyzed by using analysis of variance (ANOVA). Results showed that the blanching method could cut the drying time approximately for 3h. The ANOVA had shown a significant influence of blanching methods to the moisture, yield, ash content and whitness index (WI). However, there is no significant influence of treatments to the protein content. This study suggests the hot water blanching in processing the oyster mushroom flour because it produced the best performance of oyster mushroom flour i.e moisture of 5.78%, yield of 6.26%, protein content of 19.32%, ash content of 4.99% and whitness index of 63.88. Further study is necessary to determine the best combination of temperature and drying time in order to increase the yield.
Karakteristik dan Uji Sensori Edible Cup dari Rumput Laut Eucheuma Cottonii Indarti, Eti; Nafis, Azizul; Sulaiman, Muhammad Ikhsan
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 15, No 2 (2023): Vol. (15) No. 2, Oktober 2023
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v15i2.25242

Abstract

The enormous use of plastic has a negative impact on environmental sustainability because the current plastic circulating is synthetic plastic that cannot be decomposed quickly in nature. To overcome this problem, the implementation of edible materials becomes necessary to reduce the use of less degradable plastic. Edible packaging on food ingredients is divided into several forms such as edible film, edible coating, encapsulation, and edible cups. Edible cup is one of the innovations in a cup-shaped wrap that can be safely and directly consumed. Edible cups can be produced from agricultural products that contain hydrocolloids such as seaweed. This study aims to produce edible cups from Euchuma cottonii seaweed and determine its characteristics. In this study, edible cups were made with the type of seaweed, namely Eucheuma cottonii with concentrations of 10%, 15%, and 20%. The resulting edible cup will then be subjected to a character, hedonic test and a description test. FTIR analysis show the character spectra of seaweed spectrum. The hardness of edible cup showed at concentration of 20% resulted the higher value (1.5 Kg/cm2), meanwhile the morphology of edible cup at 10% concentration showed the smooth surface. The hedonic test (color, aroma, and taste) on the edible cup showed that the concentration of 10% treatment exhibited the best edible cup with the most preferred hedonic score.
Karakteristik Rempah dan Tantangannya Dalam Pengembangan Bumbu Basah Instan: Sebuah Review Singkat Rezeki, Kartika Sri; Candra, Krishna Purnawan; Saragih, Bernatal
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 16, No 2 (2024): Vol. (16) No. 2, Oktober 2024
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v16i2.32203

Abstract

Seasonings are various plant products with a fragrant aroma, such as galangal, turmeric, ginger, cinnamon, nutmeg, and pepper, and are used to flavor dishes. A more practical lifestyle and an increasing culinary industry have led to the development of the culinary industry to open business opportunities for processing instant wet spices to shorten cooking time. Instant seasoning is a mixture of various spices and seasonings that are mashed and processed into one. Instant seasoning processing requires safe and healthy handling, including freedom from pathogenic microbial contamination. Even though the spices have various functional activities including antibacterial, the development of instant wet seasonings is still facing a handicap of its microbiology safety. A broad contamination of bacteria, yeast and mold are still detected in the instant wet seasoning.
Edible Coating Pati Jagung dengan Penambahan Ekstrak Jahe Merah untuk Memperpanjang Umur Simpan Tomat (Lycopersicum esculentum) Putri, Desi Septia; Harun, Noviar; Efendi, Raswen; Dewi, Yossie Kharisma
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 16, No 2 (2024): Vol. (16) No. 2, Oktober 2024
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v16i2.31832

Abstract

This research aims to obtain the best addition of red ginger extract in corn starch edible coating to extend the shelf life of tomatoes. This research method used an experimental method, obtaining 15 experimental units by using a fully randomized design (CRD) with five treatments and three replications. The treatments used include P0 (without addition of red ginger extract), P1 (1% addition of red ginger extract), P2 (3% addition of red ginger extract), P3 (5% addition of red ginger extract), and P4 (7% addition of red ginger extract) in edible coating of corn starch with addition red ginger extract to extend shelf life tomatoes and stored for 21 days. The results showed that the addition of red ginger extract affected weight loss, hardness, total dissolved solids, pH, vitamin C and total microbes. Data were analyzed statistically using analysis of variance (ANOVA) and continued with DMRT at 5% level. The best treatment of this research was P4 with a 14.71% weight loss value, 5.58 kgf hardness, 1.413Brix total dissolved solids, 4.92 pH, 27.41 mg/100g vitamin C and 4.46 log CFU/g total microbes.

Page 14 of 19 | Total Record : 182

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