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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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Pemanfaatan -Karoten dan -Tokoferol pada Red Palm Oil sebagai Bahan Fortifikasi Vitamin Produk Fungsional Sidik, Gusmon
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 16, No 1 (2024): Vol. (16) No. 1, April 2024
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v16i1.30590

Abstract

Minyak sawit memiliki potensi besar untuk dimanfaatkan karena Indonesia merupakan produsen minyak sawit terbesar di dunia dengan produk akhir Crude Palm Oil (CPO) di industri hulu. Red Palm Oil (RPO) merupakan hasil pemurnian dari CPO yang mengandung karotenoid, tokoferol, dan tokotrienol. Pemanfaatan RPO sebagai minyak sawit merah belum banyak dimanfaatkan oleh masyarakat meskipun mengandung bahan-bahan yang menyehatkan bagi manusia. Review artikel ini bertujuan untuk mengetahui potensi kandungan RPO sebagai fortifying agent pada beberapa produk fungsional. Metode yang digunakan dalam review artikel ini dilakukan dengan melakukan literature review jurnal terkait fortifikasi RPO beberapa jenis produk fungsional. Hasil review artikel menunjukkan bahwa RPO berpotensi sebagai sumber vitamin A yang berasal dari kandungan -karoten. Tambahan,
Proses Saponifikasi Minyak Kelapa dan Ekstrak Kulit Pisang untuk Pembuatan Handsoap Antibakteri dan Penyembuhan Luka Bakhri, Syamsul; Suryanto, Andi; Zainal, Zakinah; Fidya, Nurul
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 16, No 1 (2024): Vol. (16) No. 1, April 2024
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v16i1.31920

Abstract

This banana peel can be used as a raw material for antiseptic drugs and can also be used as an extract in the manufacture of liquid anti-bacterial soap and wound healing. This study aims to determine the effect of coconut oil and banana peel extract in inhibiting microbial growth, and the effectiveness of hand soap in wound healing. And to determine the effect of coconut oil and banana peel extract on hand soap on organoleptic tests, irritation tests, moisture tests, pH tests and foam tests. This research was started by preparing banana peel extract by maceration method, then coconut oil was heated to a temperature of 70C. KOH solution is added to the coconut oil mixture. After a solid mixture, the soap base is heated by steaming for 3 hours until it becomes clear. After neutral hand soap, citric acid was added to the hand soap, then added banana peel extract formulations with concentrations of (K-) 0, (F1) 100, (F2) 126, (F3) 150 and (F4) 175 grams in each formula. This hand soap has an inhibitory effect on Staphylococcus Epidermidis (SE) bacteria 20 mm which is categorized as very strong, and in terms of wound removal, this liquid soap has the potential to be good at removing wounds. The hand soap produced has a distinctive color and smell, and has a liquid texture. Does not cause irritation to the skin, has a moisturizing effect on the skin, has a pH according to SNI where the set pH range is 8-10, and has foam according to SNI, namely 13-220 mm
Optimasi Kondisi Proses Pengeringan Kulit Kopi (Cascara) Terhadap Karakteristik Warna dengan Respon Surface Methodology Widyasanti, Asri; Maharani, Shintya Devita
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 17, No 1 (2025): Vol. (17) No. 1, April 2025
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v17i1.41694

Abstract

Coffee peel, a by-product of coffee beverage production, is an underutilized resource despite its potential health benefits, particularly its antioxidant content. This by-product can be repurposed as a raw material for cascara, a drink made from dried coffee peel. The aim of this research is to determine the optimal drying conditions for cascara production and to analyze the effect of varying temperature and drying time using a food dehydrator on the color parameters L*, a*, and b* of the dried coffee peel. The experimental design includes temperature settings of 40C, 50C, and 60C, and drying durations of 2, 3, and 4 hours. The study employed an experimental approach with optimization using the response surface methodology (RSM) based on a central composite design (CCD), utilizing the Design Expert 13 software. The optimum drying condition for Arabica coffee peel was found to be 60C for 2 hours, resulting in an L* value of 29.36, an a* value of 10.96, and a b* value of 17.30, respectively.
Karakteristik Sensoris dan Sifat Fisiko Kimia Kopi Arabika Sidikalang dari Variasi Proses Pascapanen yang Berbeda Mulyara, Budi; Rangkuti, Ika Ucha Pradifta; Siregar, Arfan Kirana
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 17, No 1 (2025): Vol. (17) No. 1, April 2025
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v17i1.37650

Abstract

Indonesia is a large world coffee producer, which is currently followed by the proliferation of coffee shops that provide specialty coffee. Arabica coffee is a type of coffee that is considered to have the better taste among other types of coffee. Sidikalang is one of the coffee producing areas in North Sumatra but has not been fully explored. Traditional processes are still widely used, even though the standard post-harvest process for Arabica coffee is divided into two, namely the wet process and the dry process. This research aims to analyze and compare the sensory and physicochemical characteristics of traditional processing with standard processing of Arabica coffee, especially Sidikalang Arabica coffee. The physical quality of the traditional process and natural process is in category 2 while the wet process is in category 1 based on the Indonesian National Standards (SNI) 2008 for coffee beans. The caffeine content of all treatments meets the 2004 SNI standard of below 2%. Carbohydrate levels are relatively low, with an average value below 30%. The Percent Extraction (PE) in espresso meets standard values ranging from 18% to 22%. Wet processes tend to be very popular in terms of fragrance, acidity, bitterness, and body, while natural processes and traditional processes are dominant in terms of fragrance.
Pengaruh Derajat Sangrai Biji Kopi Arabika (Coffea arabica) dengan Penambahan Bubuk Serai Dapur (Cymbopogon citratus) terhadap Sifat Kimia dan Sensori Kopi Celup Murlida, Eva; Hamdi, Miftahul; Yusriana, Yusriana
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 17, No 1 (2025): Vol. (17) No. 1, April 2025
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v17i1.34432

Abstract

The coffee brewing that is most often found in the community is manual or brewing coffee. However, this method is considered to still have weaknesses and is less practical because it leaves coffee grounds in the drink. One effort to overcome this problem is coffee in pouch packaging, and the addition of spices to diversify products. This research aims to study the effect of the degree of roasting of Arabica coffee beans and the percentage of added lemongrass powder on the chemical and sensory properties of coffee bag products. This research used a factorial completely randomized design (RAL). Experimental factors used in this study are the degree of roasting of Arabica coffee beans (D) which consists of 3 levels including 1900C (light) (D1), 2100C (medium) (D2) and 2400C (dark)(D3). The second factor is the concentration of kitchen lemongrass powder (S) which consists of 2 levels, namely 8% (S1) and 10% (S2). 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 results of various types of roasting degree treatments had an effect on reducing water content, ash content, and total dissolved solids. The value of water content and ash content decreases as the degree of roasting increases, the value of total dissolved solids increases as the degree of roasting increases. The percentage of adding kitchen lemongrass powder also has an effect on reducing the ash content. The ash content value increased as the percentage of lemongrass powder was added. The interaction between the degree of roasting and the addition of lemongrass powder affects pH and hedonics (aroma, color and taste). The pH value increases as the degree of roasting increases and the addition of lemongrass powder. The average value of the aroma hedonic test was 3.55 (neutral), color hedonic 3.62 (liked) and taste hedonic 3.35 (neutral). The best treatment was obtained at a light roast level with an additional percentage of 8% kitchen lemongrass powder (D1S1) followed by antioxidant activity testing with a result of 52%.
Pengaruh Substitusi Tepung Biji Nangka Terhadap Sifat Fisik, Kimia, dan Organoleptik Chiffon Cake Alfarisi, Muhammad Salman; Wahyono, Agung
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 17, No 1 (2025): Vol. (17) No. 1, April 2025
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v17i1.40283

Abstract

Tepung biji nangka merupakan salah satu bahan alternatif dalam pembuatan produk pangan inovatif dan sehat. Chiffon cake merupakan salah satu jenis cake yang memiliki tekstur lembut, berpori halus, ringan dan memiliki tampilan yang menarik. Tepung terigu berperan penting dalam pembuatan chiffon cake karena membentuk struktur dan tekstur adonan. Penggunaan tepung biji nangka dalam pembuatan chiffon cake didasarkan pada kandungan tepung biji nangka yang tidak kalah dengan tepung terigu dan sebagai pemanfaatan bahan pangan yang masih kurang pemanfaatannya. Sehingga dapat mengurangi ketergantungan terhadap tepung terigu dalam pembuatan produk roti. Penelitian ini dilakukan dengan tujuan untuk mengetahui pengaruh dan persentase penambahan tepung biji nangka yang terbaik terhadap sifat fisik, kimia dan organoleptik chiffon cake . Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan 8 taraf perlakuan penambahan tepung biji nangka (0%, 10%, 15%, 20%, 25%, 30%, 35%, dan 40%) dan 3 kali ulangan. Analisis data menggunakan uji ANOVA satu arah dan dilanjutkan dengan Uji Jarak Berganda Duncan (DMRT). Hasil penelitian menunjukkan bahwa penambahan tepung biji nangka memberikan pengaruh yang nyata terhadap daya kembang, volume spesifik, tekstur, warna ( L, a, b), penampakan irisan, kadar serat kasar, kadar air dan hedonik. Persentase penambahan tepung biji nangka terbaik pada chiffon cake dihasilkan oleh perlakuan N8 (tepung biji nangka 40%) namun penambahan tepung biji nangka dapat menurunkan sifat fisik dan daya terima panelis terhadap chiffon cake.
Pembuatan Minuman Kombucha dengan Mengkaji Perbandingan Bunga Telang dengan Sari Buah Nanas dan Konsentrasi Starter Scoby Anwar, Chairil; Irhami, Irhami; Aprita, Ika Rezvani
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 17, No 1 (2025): Vol. (17) No. 1, April 2025
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v17i1.42170

Abstract

Kombucha bunga telang drink is a fermented drink that can be categorized as a functional drink and has many benefits that greatly play a role in boosting the immune system. This study aims to determine the concentration of SCOBY starter culture and the ratio between the solution of telang flower and pineapple juice added to the functional drink of telang flower kombucha. This research was carried out in a laboratory with a Complete Random Design (RAL) research design with two factors studied. The first factor was the ratio between the solution of telang flower and pineapple fruit extract (85:15; 75:25; and 65:35) while the second factor studied was the concentration of SCOBY stater which consists of 3 (three) levels, namely: 5%, 10%, and 15%. The results showed that the comparison treatment of telang flowers with pineapple juice had a very real influence on the pH value, organoleptic aroma, taste, and color of kombucha drinks. The concentration of SCOBY starter culture had a very real effect on pH and organoleptic taste but had no real effect on aroma and color. The interaction between the ratio of telang flowers to pineapple juice and the concentration of SCOBY starter culture had a real effect on the organoleptic aroma and taste but had no real effect on the pH and color of kombucha tea. From the study, it can be concluded that kombucha tea with the best organoleptic quality was obtained by comparing telang flowers with pineapple juice 85:15 and a starter culture concentration of 5% SCOBY (N1S1) with product characteristics: pH 2.55; aroma score 3.61; taste score 3.91; and a color score of 4.07.
Aktivitas Antioksidan Minuman Serbuk Instan Kombucha Sari Kulit Nanas (Ananas Comosus L. Merr) Budiandari, Rahmah Utami; Azara, Rima; Hudi, Lukman; Hikmah, Allysa Rowihatunnufus
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 17, No 1 (2025): Vol. (17) No. 1, April 2025
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v17i1.40323

Abstract

The purpose of this research was to determine the effect of tween 80 concentratin and drying temperature on the antioxidant activity of Kombucha Pineapple skin juice instan drink powder. This study used a Completely Randomized Block Design (CRD) factorial with nine treatments and three replications. First factor was tween 80 concentration (0,5%; 1%; 1,5%) and Second factor was drying temperature (50C, 60C, 70C). Data were statistically analyzed using analysis of variance (ANOVA) and then continued with Honestly Significantly Differential at 5% level. Results of the research showed that the increasing the concentration of tween 80 resulted in increasing antioxidant activity values, while the higher drying temperature resulted in decreasing antioxidant activity. The highest IC 50 value was in the 50C drying treatment with a tween 80 concentration of 1.5% with an antioxidant activity value of 45.40 ppm, the powder drink yield reached 22.59%.
Karakteristik Mutu Nuget Tempe dengan Fortifikasi Tepung Cangkang Telur Ayam Ras Pato, Usman; Prihartini, Asti Dian Ramadhani; Riftyan, Emma
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 17, No 1 (2025): Vol. (17) No. 1, April 2025
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v17i1.37723

Abstract

Some previous studies have utilized egg shell powder as a fortification of food products made which aims to see the effect of egg shell powder addition on the calcium content and quality of the product. Nuggets is a product that really consume by society at this time, but widely circulated nuggets in the market are generally high in fat and low calcium. Chicken egg shell powder contains a farly high calcium. The purpose of this research is to obtain the best concentration of chicken egg shell powder on calcium content and quality of tempeh nugget. The treatment in this research was addition of egg shell powder in different concentrations, namely TC0 without egg shell powder, TC1 5% addition of shell powder, TC2 10% addition of shell powder, TC3 15% addition of shell powder. The data obtained were analyzed statistically using the ANOVA test. If the calculated F value is greater than or equal to the F table, then continue with Duncan's New Multiple Range Test (DNMRT) at the 5% level. The results showed that the addition of egg shell powder significantly affected moisture, ash, protein, fat, and calcium content. The optimal concentration of chicken egg shell powder on calcium content and quality of tempeh nugget was TC1 with moisture content of 49.69%, ash of 4.81%, protein of 13.54%, fat of 2.38%, calcium of 421.87 mg/100 g nugget. The descriptive sensory test results had a yellow color, smelled of tempeh, tasted of tempeh, and had a bit sandy texture
Penambahan Buah Jambu Biji Merah dalam Pembuatan Dodol Tepung Ketan dan Biji Nangka Rahmayuni, Rahmayuni; Ayu, Dewi Fortuna; Ashadi, Yahya Riski
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 17, No 1 (2025): Vol. (17) No. 1, April 2025
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v17i1.35104

Abstract

The purpose of this research was to get the best quality dodol based on the level use of red guava. The addition of red guava serves to increase the added value and benefits of the red guava and add flavor to dodol. This research was conducted experimentally using a completely randomized design (CRD) with four treatments and four replications. The data obtained were analyzed statistically using analysis of variance and continued with the Duncans Multiple Range Test (DMRT) at the 5% level. The treatments in this study were the addition of red guava based on total flour used with four levels; P1, P2, P3, and P4 (20%, 30%, 40%, and 50% of the total flour used). Parameters observed were moisture content, ash content, crude fiber content, total sugar content and sensory evaluation. The results showed that the use of red guava had a significant effect on all parameters. The best treatment in this study was P4 (the addition of red guava 50% of the total flour used) with a moisture content of 19.61%, ash content of 1.15%, fiber content of 12.72% and sucrose content 41.13% and the overall sensory assessment was favored by the panelists.

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