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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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Komposisi dan Identifikasi Senyawa Metabolit Sekunder pada Rumput Laut Merah (Gelidium sp) dengan Metode Maserasi Salma, Putri; Edison, Edison; Diharmi, Andarini
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.v17i1.34796

Abstract

Seaweed is one of the main aquaculture commodities that has economic value and has anormous potential in Indonesian. However the use of seaweed, especially the Gelidium sp type, is still undertutilitized. This research aims to determine the chemical composition and secondary metabolite compounds contained in the red seaweed Gelidium sp. The method used was experimental with different solvents, namely metanol, ethyl acetate and n-hexane in the extraction process. The test parameter analysis carried out was proximate analysis and analysis of secondary metabolite compounds in the red seaweed Gelidium sp. The results of the research were that in the proximate analysis, the water content was 14.42% in the wet weight, the ash content was 8.94% in the dry weight, The fat content was 1.25% in the drg weight and the carbohydrate content was 58.12%. The high carbohydrate content in seaweed is related to the presence of crude fiber components contained. Analysis of secondary metabolite compounds showed the presence of alkaloids, steroids, saponins and phenolics in the methanol solvent; alkaloid and steroid content in ethyl acetate; and alkaloids and steroids in n-hexane solvent. Secondary metabolite compounds in red seaweed Gelidium sp. It can be used as an antioxidant, antibacterial or medicine in the health sector
Karakteristik Ekstrak Pewarna Alami Buah Naga Merah (Hylocereus Polyrhizus) dengan Variasi Rasio Pelarut dan Asam Wiyono, Andri Eko; Rusdianto, Andrew Setiawan; Aprilia, Anisa
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.v17i1.34107

Abstract

Dyes are materials that people use for certain purposes. However, the high use of synthetic dyes in non-food products causes environmental pollution and is toxic. Therefore it is necessary to provide another alternative in the form of natural dyes from plants, namely red dragon fruit. This fruit contains anthocyanin as a red dye. Natural dyes are obtained through an extraction process with the same solvent as their properties, such as ethanol. The choice of ethanol to be used as a solvent is usually added with acid to stabilize and optimize the extracted pigments, one of which is citric acid. This combination is useful for dissolving substances that dissolve in polar solvents such as anthocyanins. The aim of the study was to determine the effect of varying solvent and acid ratios on the physical and chemical characteristics of red dragon fruit-based natural dye extracts and to determine the best variation of solvent and acid ratios in red dragon fruit-based natural dye extracts. Data analysis used a single factor Completely Randomized Design (RAL), namely variations in the ratio of solvent and acid. The results of this study stated that variations in the ratio of solvent and acid had a significant effect on the overall characteristics of the red dragon fruit natural dye extract. Selection of the best treatment using the effectiveness index method was obtained in treatment D with a pH of 2.3; yield 24%; total dissolved solids 50.08 oBrix; color value a 27.44 and anthocyanin content 70.18 mg/100 mL.
Aktivitas Antioksidan dan Inhibitor Alfa Glukosidase dari Fraksi Berbeda Rumput Laut Cokelat (Sargassum sp.) Diharmi, Andarini; Manurung, Rahel Eriani Maria; Edison, Edison
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.v17i1.33228

Abstract

Sargassum sp. is one of the brown seaweed that contains bioactive compounds, which have antioxidant and alpha glucosidase inhibitor activity. This research aimed to determine the rendemen, secondary metabolic, total phenolic, antioxidant, and alpha glucosidase inhibitor from the extract and fractions of Sargassum sp. The research method used was an experiment by extracting Sargassum sp with methanol and the extract were fractionated with different polarity solvents (n-hexane, ethyl acetate, and ethanol). Data were analyzed descriptively. The analysis parameters consisted of rendemen, secondary metabolic (qualitative), total phenolics, antioxidants (DPPH and FRAP), and alpha glucosidase inhibitors. The results showed that the rendemen of the n-hexane, ethyl acetate, and ethanol fractions were 4,15, 5,81, and 4,94%, respectively. The secondary metabolic analysis of methanol extract were alkaloids, steroids/terpenoids, saponins, and phenolic. The n-hexane fraction were steroids/terpenoids, saponins, and phenolic. The ethyl acetate fraction were alkaloids, steroids/terpenoids, saponins, and phenolic. The ethanol and water fractions contained only saponins. The total phenolic content of the methanol extract, n-hexane, ethyl acetate, and etanol fractions were 21161,03, 7854,46, 1626,89, and 80,17 ppm. Antioxidants in methanol extract, n-hexane, ethyl acetate, ethanol fractions using DPPH were 329,42, 466,25, 535,08, and 80,17 ppm. Antioxidants in methanol extract, n-hexane, ethyl acetate, and ethanol fractions using FRAP were 196,15, 294,88, 364,26, and 492,68 ppm. Alpha glucosidase inhibitor in n-hexane fraction with an IC50 value of 538110,9 ppm. Extract and fractions of Sargassum sp. with different polarity solvents contained different secondary metabolic. Saponins were found in all solvents, phenolics and steroids/terpenoids were found in methanol extract, n-hexane, and ethyl acetate fractions, alkaloids were found in methanol exract and ethyl acetate fraction. The n-hexane fraction showed the highest activity in total phenol, antioxidant, and alpha glucosidase inhibitor.
Physicochemical and Organoleptic Properties of Crackers From Native and Heat Moisture Treatment (HMT) of Breadfruit Flour Putri, Rindika Agustalisma; Fitriani, Shanti; Dewi, Yossie Kharisma
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 17, No 2 (2025): Vol. (17) No. 2, Oktober 2025
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v17i2.33451

Abstract

Crackers are one of the biscuit are made through a fermentation process with yeast, thin in shape, salty taste, crunchy texture, and if broken the cross-section of the pieces is layered. The main ingredient of crackers is flour. The purpose of this study was to determine the effect of varying concentrations of native and HMT modification of breadfruit flour on the physicochemical and organoleptic composition of crackers and to obtain the selected concentrations. This research was conducted experimentally using a completely randomized design with six treatments and three replications. The treatment for this study were SK1 (50% native breadfruit flour), SK2 (75% native breadfruit flour), SK3 (75% native breadfruit flour), SK4 (50% modified breadfruit flour), SK5 (75% modified breadfruit flour), and SK6 (100% modified breadfruit flour). Flour physical test data were analyzed using the T-test, while the physical test data of crackers and organoleptic assessment were ANOVA and continued with duncan's multiple range test (DMRT) at the 5% level. The results showed that the percentage of native breadfruit flour and modified breadfruit flour had a significant effect on bake loss, crispness, and sensory assessment. The best treatment in this study was SK4 with bake loss value of 18.27 g, crispness of 2.13kgF, moisture content of 7.42%, ash 2.76%, protein 7.85%, fat 13.40%, carbohydrate 68.57%, and fiber 3.05%. Hedonic sensory assessment with color score 4.06 (like), aroma 3.71 (like), taste 3.74 (like), crispness 3.78 (like), and overall assessment 3.79 (like).
Keputusan Pembelian Garam Berlogo Halal Di Kecamatan Kota Juang, Kabupaten Bireuen, Provinsi Aceh Yusriana, Yusriana; Fitri, Ramziana; Rozali, Zalniati Fonna; Nilda, Cut; Erfiza, Novia Mehra
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 17, No 2 (2025): Vol. (17) No. 2, Oktober 2025
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v17i2.39729

Abstract

The purpose of this study was to determine the presence of halal labeling on salt packaging on salt purchasing decisions in Kota Juang District, Bireuen Regency, Aceh Province. This study used survey method and purposive sampling. Data sources are primary data and secondary data. Data collection techniques through recording, interview and observation. This study uses a linear regression model to determine the effect of halal labeling on consumer purchasing decisions for salt. Hypothesis proving uses statistical tests simultaneously (F test) and partially (T test). The results showed that the tcount value (14.086) ttable (1.984) with a significant value of T (0.000) 0.05, so it can be concluded that the halal label affects the decision to purchase salt in Juang City, Bireuen.
Optimalisasi Formulasi Muffin Tepung Jagung dan Tepung Labu Kuning Menggunakan Design Expert Metode Simplex Lattice Design Devitasari, Putri; Rakhmadevi, Ade Galuh; Wahyono, Agung
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 17, No 2 (2025): Vol. (17) No. 2, Oktober 2025
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v17i2.40272

Abstract

Muffin merupakan salah satu produk roti berbasis terigu yang praktis dan enak, namun memiliki kandungan serat yang rendah karena rendahnya kandungan serat pada terigu. Penelitian ini bertujuan untuk mengembangkan formula optimal muffin dengan penambahan tepung jagung dan tepung labu kuning (Cucurbita moschata) sebagai alternatif tepung terigu guna meningkatkan kandungan serat pangan. Metode Simplex Lattice Design (SLD) digunakan untuk menentukan proporsi optimal tepung jagung, tepung labu kuning, dan tepung terigu berdasarkan parameter tekstur, volume spesifik, dan kadar serat kasar. Hasil penelitian menunjukkan bahwa validasi terhadap formula optimal yang terdiri dari 60% tepung jagung dan 20% tepung labu kuning menghasilkan nilai rata-rata aktual untuk tekstur yaitu sebesar 5,10 dengan prediksi 5,16 dan akurasi 96,89%. Untuk volume spesifik, rata-rata nilai aktualnya yaitu 2,65 dengan prediksi 2,80 dan akurasi 95,71%. Kadar serat kasar memiliki rata-rata nilai aktual 9,238 dengan prediksi 9,513 dan akurasi 97,95%. Validasi menggunakan one sample t-test menunjukkan tidak adanya perbedaan signifikan antara nilai prediksi dan nilai aktual. Artinya, model prediksi yang dikembangkan mampu menghasilkan muffin dengan tekstur yang baik, volume spesifik yang tinggi, dan kadar serat yang meningkat. Untuk mengetahui penerimaan produk muffin dengan penambahan tepung jagung dan tepung labu kuning terhadap konsumen, dilakukan uji hedonik. Secara keseluruhan, hasil uji hedonik menunjukkan muffin diterima dengan baik oleh konsumen, terutama pada aspek warna, aroma, dan penampilan keseluruhan, meskipun ada variasi penilaian pada tekstur dan rasa. Produk ini menunjukkan potensi diterima oleh konsumen, sesuai tujuan diversifikasi pangan.
Modifikasi Hasil Samping Penepungan Ubi Jalar Cilembu dengan STPP dan Karakterisasi Tepung yang Dihasilkan Widyastuti, Theresia Endang Widoeri; Widjajaseputra, Anna Ingani; Soeprijono, Maria Matoetina
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 17, No 2 (2025): Vol. (17) No. 2, Oktober 2025
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v17i2.44184

Abstract

Cilembu sweet potato (UJC) is a local food source of calories that has the potential to support food security. UJC flour processing is carried out to provide added value and wider utilization, however the yield that passes the 80 mesh sieve is still low. The physicochemical properties of natural flour which determine the form of the processed product are still not suitable if it is to be used widely, so it needs modification. Modification of various flours or starches with STPP can change the physicochemical properties of the flour produced, but has never been applied to UJC flour by-products (not passing an 80 mesh sieve). This research aims to modify the by-products of UJC flour from two different methods with STPP, as well as determine the physicochemical characteristics of the modified flour. The research used a factorial randomized block design with three replications. The UJC flour type factor consists of by-products of the cabinet drying (H) and foam-mat drying (F) methods, while the STPP modification application was in the form of the 0.15% STPP wet method (B1); wet method STPP 1% (B2); dry method STPP 0.15% (K1); and dry method STPP 1% (K2). The interaction of flour type and STPP modification method increased the yield. The water content increases if the type of flour, H or F, was combined with the modified STPP wet method (B). The highest water absorption capacity was produced by UJC flour from the FK2 interaction, while the highest oil absorption capacity was obtained if STPP modification was applied to type H flour. The highest solubility of modified UJC flour was produced by HK2 flour. The modification process with STPP shifts the color of UJC flour to greenish yellow (Hue value 157.5-167.6)
Analisis Siklus Hidup dengan Metode Ekstraksi Perkolasi dan Maserasi dalam Memperkuat Keberlanjutan Usaha Industri Kopi Sohibullah, Muhammad; Utha, Maria Ariesta
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 17, No 2 (2025): Vol. (17) No. 2, Oktober 2025
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v17i2.44463

Abstract

This study evaluates the environmental impacts of coffee extract powder production using maceration and percolation methods through a Life Cycle Assessment (LCA) framework. The research identifies critical stages in the production process that contribute significantly to environmental degradation, emphasizing energy consumption, water usage, and waste generation. Comparative analyses of the two extraction methods highlight their respective environmental performance, with maceration showing lower energy consumption but higher water usage compared to percolation. The findings are aligned with ISO LCA standards and integrate Sustainable Development Goals (SDGs) principles, focusing on sustainable production practices. Additionally, the study includes a cost-benefit analysis to assess the economic feasibility of implementing LCA-based recommendations for process optimization. Results indicate that adopting energy-efficient technologies and water management strategies can significantly reduce environmental impacts while maintaining product quality. This research contributes to the growing body of literature on sustainable practices in the coffee industry and provides actionable insights for stakeholders aiming to minimize the ecological footprint of coffee extraction processes.
Penerapan Unsur Budaya pada Desain Kemasan Nasi Jagung Madura dengan Value Engineering untuk Meningkatkan Nilai Jual Makanan Tradisional Munawaroh, Solehatun; Damayanti, Indriani; Khuriyati, Nafis
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 17, No 2 (2025): Vol. (17) No. 2, Oktober 2025
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v17i2.45423

Abstract

Persaingan produk beras jagung di pasar semakin meningkat, menuntut produsen untuk lebih inovatif dalam meningkatkan daya tarik dan nilai jual produk. Salah satu strategi penting untuk meningkatkan daya saing beras jagung Madura serta memperkuat citra produk lokal sebagai makanan pokok khas daerah adalah melalui desain kemasan yang inovatif. Namun, permasalahan utama pada beras jagung Madura adalah kemasannya yang kurang menarik dan tidak memiliki identitas visual yang kuat sehingga berpotensi kalah bersaing dengan produk sejenis. Beras jagung adalah makanan pokok khas Madura dan tak terpisahkan dari kehidupan masyarakat Madura. Beras jagung telah lama dijadikan menu makanan pokok sehari-hari oleh Masyarakat Madura, baik dikonsumsi sebagai nasi jagung atau digunakan sebagai campuran dengan beras. Penelitian ini bertujuan untuk mengembangkan desain kemasan beras jagung Madura dengan penerapan unsur budaya berbasis Value Engineering (VE). Metode VE yang digunakan mencakup lima tahap, yaitu tahapan pengumpulan informasi, tahap kreatif, tahap analisis, tahap pengembangan dan tahap rekomendasi. Hasil penelitian menunjukkan bahwa value tertinggi diperoleh konsep kemasan beras jagung madura menggunakan bahan plastik standing pouch ukuran 1 kg, dilengkapi ziplock untuk kemudahan penggunaan, serta desain dengan elemen budaya madura yaitu ikon Sakera (konsep A1). Konsep ini memiliki nilai performansi tertinggi sebesar 0,0014, dengan nilai alternatif konsep terendah sebesar 0,0009 dalam rentang 0,0009-0,0014.
Formulasi Pembuatan Deodoran Spray dengan Variasi Konsentrasi Minyak Sereh Wangi dan Minyak Nilam Djailani, Irfan; Hakim, Al Matin; Fahrizal, Fahrizal; Aisyah, Yuliani
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 17, No 2 (2025): Vol. (17) No. 2, Oktober 2025
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v17i2.46409

Abstract

Deodorant is a product used to eliminate body odor caused by bacterial activity in sweat. This research aimed to formulate a natural essential oil-based deodorant spray using citronella and patchouli oils and to evaluate the effects of oils concentration on deodorant spray quality, included antibacterial activity. This research used a Completely Randomized Design with two factors: citronella oil concentration (0.5%, 1.0%, 1.5%, and 2.0%) and patchouli oil concentration (0.25%, 0.50%, 0.75%, and 1.00%), resulting in 16 experimental units with two replications. The quality of deodorant spray was measured based on pH value, antibacterial activity, organoleptic tests (hedonic and descriptive), and irritation test. The results showed that concentration treatment of both essential oils had a similar pattern of decreasing pH and increasing antibacterial inhibitory power with increasing concentration used. The preference of spray deodorants was thought to be related to the appearing of the citronella oil aroma intensity. The increasing of citronella oil concentration caused a decreasing in the intensity of the rose aroma. However, overall, panelists most preferred spray deodorants with a formulation of 1.5% citronella oil concentration, 0.25-1.0% patchouli oil and 2% rose oil. No significant effects were found in the irritation test, suggesting that this deodorant spray is safe for use. It can be concluded that the citronella and patchouli oil-based deodorant spray formulation has potential as a natural alternative to prevent body odor, with good antibacterial properties, a skin-compatible pH, and positive acceptance in the organoleptic test.

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