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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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Sifat Kimia dan Sensori Teh Celup Cascara Stevia dengan Metode Pengeringan Kulit Kopi dan Persentase Gula Stevia (Stevia rebaudiana Bertoni) yang Berbeda Murlida, Eva; NIlda, Cut; Safriani, Novi; Aliansyah, Aliansyah
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.v16i2.34411

Abstract

Cascara is a dry tea made from coffee husk waste. Cascara is prepared in the shape of dip packets to make it easier for customers, and stevia (Stevia rebaudiana Bertoni) is added since consumers like sweet drinks and to promote consumer preference. The purpose of this study is to investigate the influence of the coffee skin drying process and cascara and stevia ratio on the physicochemical and sensory qualities of cascara tea bags. This research used a factorial completely randomized design where the first factor is the drying method, and the second is the percentage of added stevia. The research data obtained is then analyzed using Analysis of Variance (ANOVA) and followed with Duncan's Multiple Range Test (DMRT) if there are differences between treatments. The drying technique treatment variance influenced pH, total dissolved solids, and color hedonic. The research revealed that the pH of cascara dried in the oven was higher than that of sun drying, while the total soluble solids of sun drying were higher than that of oven drying. The pH and total soluble solids increased as the proportion of stevia added increased. The hedonic test mean result for fragrance was 3.49 (neutral), color was 3.47 (neutral), and taste was 3.13 (neutral). The cascara scent description test had a mean value of 2.74 (neutral), a cascara color description of 2.74 (light), a sweet taste description of 2.81 (neutral), a sour taste description of 2.24 (weak), a bitter taste description of 1.81 (weak), and an astringent taste description of 2.24 (weak). The total phenols value in sun drying with a 20% stevia addition yielded 139 mg GAE/mL
Penilaian Penerapan Good Manufacturing Practices (GMP) pada Proses Produksi Dimsum (Studi Kasus : UMKM XYZ) Arpi, Normalina; Eliza, Tasya; Aisyah, Yuliani
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.v16i2.36351

Abstract

Dimsum is a high-risk food category because it uses basic ingredients of chicken meat and these ingredients have a water content of around 65-80% and a high pH of around 6-7, as well as easily degraded and easy to grow microorganisms. This study aims to assess the application of GMP in the production process in Aceh Dimsum Micro, Small and Medium Enterprises (UMKM) and the application of GMP is the basic requirement for granting a distribution permit certificate for the Deep Food (MD) category by the Food and Drug Supervisory Agency (BPOM). In this study, the assessment of the application of GMP in dimsum production process was carried out using the Gap Assessment method by assessing the suitability and non-conformity of the GMP aspects applied. The assessment is carried out by giving value weight to the finding of nonconformity based on the category of nonconformity. From the results of the research that has been carried out, conformity findings, nonconformity findings, and GMP aspect findings that are not applied to the production process are obtained. There are 17 points of conformity findings applied from 12 aspects of GMP. There were 51 points of nonconformity findings found from 21 aspects of GMP. There are 2 points of aspects that do not apply or are not used to UMKM from 2 aspects of GMP (aspects of internal testing laboratories and aspects of water, ice, gas and energy (electricity, fuel). Based on the amount of value weighted obtained from the findings of nonconformity, the score obtained by UMKM is around a score of 78. Based on this score, the level (rating) of UMKM is rating D. The conclusion that can be drawn is that UMKM need to make improvements to the discrepancies found in the production process.
Karakteristik Fisik dan Kimia Edible Film Maizena dengan Penambahan Ekstrak Kayu Secang (Caesalpinia Sappan L.) Ayudianty, Laras; Dewi, Yohana Sutiknyawati Kusuma; Priyono, Suko
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.v16i2.32699

Abstract

The purpose of this research was to obtain the concentration of secang wood extract that produces the best physcochemical characteristics of maizena edible fim. This study used randomized block design (RBN) with one factor and five replications. The factor of this study was the addition of secang wood extract into maizena edible film which consisted of five levels, namely s0 (0%); s1 (1%); s2 (3%); s3 (5%); and s4 (7%). Analysis of physical and chemical characteristics include thickness, solubility, water holding capacity, antioxidant activity, and total flavonoid compound. The best edible film was selected by De Garmo test. The result showed that 7% of secang wood concentration made the best physcochemical characteristics of maizena edible film with 0,154 mm of thickness, 43,253% of solubility, 4,111 (g/g) of Water Holding Capacity (WHC), 96,485% of antioxidant activity, 252,727 mg QE/g extract of total flavonoid compound.
Karakteristik Fisikokimia dan Sensori Fruit Leather dari Campuran Buah Sirsak dan Buah Nangka Handarbeni, Rifqi Gusti; Rahmayuni, Rahmayuni; Rossi, Evy
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.v16i2.32962

Abstract

Fruit leather is a processed food derived from dried pulp, so it is a thin sheet that can be rolled up and has a distinctive flavor depending on the fruit as the raw material. This study aimed to obtain the best ratio of soursop and jackfruit on fruit leather's physicochemical and sensory characteristics. The fruit leather treatment in this study was the ratio of soursop pulp and jackfruit pulp, namely SN (80:20), SN (70:30), SN (60:40), and SN (50:50). The data obtained were statistically analyzed using ANOVA test. If the calculated F value is greater than or equal to the F table, proceed with Duncan's Multiple Range Test (DMRT) at the 5% level. The results of variance analysis showed that the ratio of soursop pulp and jackfruit pulp had a significant effect on moisture content, ash content, acidity (pH), fiber content, total sugar content, color test, and sensory assessment consisting of descriptive test and hedonic test. This study's selected fruit leather treatment was SN treatment of soursop pulp and jackfruit pulp (70:30). 11,47% moisture content, 0,49% ash content, 3,68 pH value, 0,38% crude fiber content, 51,73% total sugar content, color test L* value 58,68, a* value 10,94, and b* value 22,94. The descriptive test obtained yellow color, a slight jackfruit scent, a slight jackfruit taste, and a chewy texture. Assessment of color, taste, chewiness, and overall assessment was liked, and the panelists slightly liked the scent.
Ekstraksi Komponen Fenolat dari Liang Teh Pontianak Perisa Jahe Secara Partisi Nada, Geri; Dewi, Yohana Sutiknyawati Kusuma; Fadly, Dzul
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.v16i2.32729

Abstract

Liang Teh Pontianak (LTP) is one of the beverages traditionally consumed as a functional drink. Liang teh is an herbal drink composed of various plant ingredients including secang stem bark, muje leaves, nanas kerang leaves, oregano leaves, pandan leaves, and lidah buaya mid rib, which known for their medicinal and health benefits. The aim of this study was to identify the phenolic components of ginger-flavored LTP through partition extraction. The plant materials were processed into powder and formulated to a total of 21 grams, consisting of 10 g of muje leaves, 1 g of oregano leaves, 1 g of aloe vera mid rib, 2.5 g of nanas kerang leaves, 4.5 g of secang stem bark, 1 g of pandan leaves, and 1 g of ginger as the tea flavor. The mixture of Liang teh powder then partitioned using various solvents in order of increasing polarity, namely n-hexane, ethyl acetate, ethanol, methanol, 70:30 methanol-water (v/v) mixture, and water. The research results showed that extracts from all solvent types contained alkaloids, phenols, flavonoids, and tannins. The highest yield was obtained from the ethanol extract (6.100.35) %, while the highest antioxidant activity was found in the methanol extract (84.431.38) %.
Pengaruh Konsentrasi Ragi dan Metode Pemasakan Terhadap Karakteristik Fisikokimia dan Organoleptik Tapai Pisang Janten (Musa acuminata colla) Putri, Ririn Chania; Marvie, Ilham; Wahyuningtyas, Amalia
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.v16i2.33521

Abstract

Tapai is a traditional food obtained from a fermentation process using yeast. The material used in the manufacture of tapai is a material that contains starch. One of the starchy ingredients that can be processed into tapai is the janten banana. Quality tapai has a distinctive taste, sweet and sour, producing an alcoholic aroma. Tapai quality can also be determined based on its physicochemical characteristics. Tapai fermentation is influenced by several factors, namely the yeast concentration and the cooking method used. This study aims to prove the effect of yeast concentration with various cooking methods on the physicochemical and organoleptic characteristics of Janten banana tapai. The yeast concentrations were 0.5% and 2%, while the cooking methods used were steaming and boiling. This experiment used a completely randomized design (CRD) with two factorials and two repetitions. The data were analyzed using a two-way ANOVA test with a level of =5%, and if there was a significant effect, then a DMRT follow-up test was carried out with a level of =5%. Treatment of 2% yeast concentration using the steam cooking method produced the best janten banana tapai with a texture value of 2.93 mm/g/s, 68.03% moisture content, 1.61% ash content, 3.25% alcohol content, pH 4 .78 and 25.55% total titrated acid.
Identifikasi Zat Pewarna Rhodamin B pada Sampel Makanan Menggunakan Metode Rapid Test di Loka POM di Kota Surakarta Prastiwi, Salma Maulidya
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.v16i2.33630

Abstract

There are many problems regarding cases of misuse of hazardous substances in food carried out by business actors by adding Rhodamine B dye. Therefore, the Government, in this case, BPOM and its staff, namely BBPOM/BPOM/Loka POM, routinely supervise and secure, including sampling samples suspected of containing hazardous materials. In carrying out its duties of supervising processed food, the POM Workshop in Surakarta City in its supervision area, the POM Workshop in Surakarta City conducts cross-sectoral guidance to business actors not to resell products that positively contain Rhodamin B. The purpose of carrying out practical work is to find out the Rhodamin B dye test on samples obtained from traditional markets in Surakarta City, Central Java. The sample testing method was carried out using the Rhodamin B Rapid Test. Nine samples were tested: rengginang crackers, cleret crackers, gado-gado crackers, chili powder, cenil, kueku, sentiling, chili sauce, and tomato sauce. The results of the Rhodamin B test on nine samples showed that two of the samples tested were suspected of containing Rhodamin B dye. So it can be concluded that there are still foods on the market using Rhodamin B dye.
Pengaruh Jenis dan Konsentrasi Anti-Browning Agent Terhadap Mutu Fisik Tepung Jewawut (Foxtail Millet) Islamiyah, Syahmidarni Al; Samang, Andi Marlisa Bossa; Nurhafnita, Nurhafnita
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.v16i2.34009

Abstract

The purpose of this research was to determine the effect of the type and concentration of anti-browning agents (sodium metabisulfit and citric acid) on the physical quality of millet flour, especially the degree of whitness and calor (lightness, redness, yellowness) and determine the best treatment. This study used experimental method. The reseach design used was a Completely Randomized Factorial Design (RALF) with two factors, namely faktor A was the type of anti-browning agent consisting two levels (sodium metabisulfite and citric acid), faktor B was concentration of the anti-browning agent consisting three levels (1,5%, 2%, 2,5%). Fromthe two factors, six treatments were obtained, and each treatment was repeated three times. Data were statistically analyzed using analysis of variance (ANOVA) and then continued with Duncan`s New Multiple Range Test (DNMRT) at 5% level. Results of the research showed that the type of anti-browning agent significantly affected the degree of whiteness, lightness, redness, and yellownes of millet flour. Concentrasion has a significant effect on the lightness value and redness value, but doesnt have a significat effect on the degree of whitness and yellowness value. The interaction of the two factors (type and concentration) has a significant effect on the lightness value, redness value, and yellowness value, but has no significant effect on the degree of whitness. Based on the physical quality of millet flour produced in this study, namely the degree of whiteness, lightness, redness, and yellowness, the best treatment is sodium metabisulfite soaking.
Pemanfaatan Sari Tapai Ketan Hitam dalam Pembuatan Cocoghurt yang Dibuat dengan Penambahan Lactobacillus plantarum 1 R.1.3.2 Atasyavira, Nadya; Yusmarini, Yusmarini
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.v16i2.35282

Abstract

Cocoghurt is processed coconut milk fermented using lactic acid bacteria. One of the food products that can improve the quality of cocoghurt is the addition of black glutinous rice tapai juice. The purpose of this research was to obtain the right concentration of black glutinous rice tapai juice. The research was conducted experimentally using a completely randomized design with four treatments and four replicates. The treatments consisted of TKH1 (without addition of black glutinous rice tapai juice), TKH2 (addition of 10% black glutinous rice tapai juice), TKH3 (addition of 20% black glutinous rice tapai juice), and TKH4 (addition of 30% black glutinous rice tapai juice). Data were analyzed statistically using analysis of variance (ANOVA), if F count F table, it was continued with duncan's multiple range test (DMRT) at the 5% level. The results showed that the addition of black glutinous rice tapai juice had a significantly affected the degree of acidity (pH), total lactic acid, total LAB, protein content, sensory analysis (color, aroma, taste, viscosity) but did not significantly influence the ash content and fat contents. The selected treatment obtained was TKH3 = addition of 20% black glutinous rice tapai juice with a pH value 4.52, total lactic acid of 0.83%, total LAB of 10.28 log CFU/ml, ash content of 0.87%, protein content of 6.78%, fat content of 13.23%, with a description of whitish purple color, coconut milk and tapai aroma, tapai taste, and watery, as well as the overall hedonic assessment liked by panelists.
Fortifikasi Chlorella Pada Roti Manis Sebagai Inovasi Makanan Sehat Iriani, Dian; Putri Alvin, Okthavia; W Sidauruk, Santhy; Hasan, Bustari; Sari, N Ira
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.v16i2.36204

Abstract

Bread is a processed food made from wheat flour fermented with yeast and processed by baking. There are various types of bread, one of which is sweet bread. Sweet bread is bread that is consumed more often, has a sweet taste, and is easy to consume anytime and anywhere. This research aims to determine the effect of Chlorella sp powder fortification on the organoleptic and chemical quality characteristics of sweet bread. The research method used was an experimental method with 4 levels of treatment, namely without Chlorella powder (C0), 0,5 % Chlorella powder. (C0,5), 1,0% Chlorella powder. (C1,0), and 1,5% Chlorella powder. (C1,5). The parameters tested in this study were organoleptic and proximate tests (moisture, ash, protein, fat, carbohydrate, and crude fiber). Based on organoleptic testing, the addition 1,0% of chlorella powder in the making of chlorella sweet bread was the best treatment, with the characteristics of a non-mouldy, attractive, and green appearance (6,95), a rather strong bread aroma and a slight aroma typical of Chlorella (7,56), the taste is quite sweet, typical of sweet bread and slight taste of Chlorella (7,99), soft texture (6.79) and the bread development volume was 1.47 cm3. Meanwhile, the proximate values of chlorella sweet bread in 1,0% fortification of chlorella powder were moisture (25,38%), ash (1,15%), protein (5,68%), fat (4,58%), carbohydrates (61,01%), and crude fiber (2,21%).

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