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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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Pengaruh Suhu Penyimpanan Pada Perubahan Kualitas Tiga Varietas Tomat Indonesia Berdasarkan Proses Pematangan Ciptaningtyas, Drupadi; Putri, Cyrille Nailah Rifda; Thoriq, Ahmad; Yulni, Tri
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.v17i2.46845

Abstract

Tomato (Solanum lycopersicum) is one of the major horticultural commodities in Indonesia, possessing not only high economic value but also highly perishable, thus requiring optimal postharvest handling to maintain its quality. This study aims to examine the effect of storage temperature on the quality changes of three Indonesian tomato varieties (beef, blazer, and mahira) during the ripening process. The study was conducted at the Agricultural Industry Technology Laboratory, University of Padjadjaran, using tomatoes at the mature green stage. Each variety was stored at three different temperatures15C, 20C, and 25Cfor 30 days. The parameters observed included physical properties (fruit skin color using the CIE L*, a*, b* color model), mechanical properties (hardness measured in kgf), and chemical properties (total soluble solids or TSS measured in percent). The results showed that storage at 15C maintained tomato quality better than at 20C and 25C. At 25C, there was accelerated ripening, characterized by a decrease in firmness to 0.5 kgf in the beef variety and a decrease in TSS to 1.0%. The Mahira variety demonstrated the best stability in maintaining color, firmness, and TDS during storage. This study confirms that appropriate storage temperature plays a crucial role in maintaining the physical and chemical quality of tomatoes during the post-harvest period and extending the shelf life of this horticultural product.
Analisis Kelayakan Penerapan Produksi Bersih Pada Industri Amplang (Studi Kasus UMKM Risma Amplang Desa Takisung) Darmawan, Muhammad Indra; Ulimaz, Almira; Cahyani, Nuraini Dwi
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.v17i2.31781

Abstract

Amplang processing produces waste in the form of solid and liquid waste that can cause environmental pollution, including the UMKM Risma Amplang owned by Mrs. Faridatul Aina in Desa Takisung. This study aims to analyze the potential and alternative proposed implementation of cleaner production in UMKM Risma Amplang and determine alternative priorities for implementing cleaner production based on technical aspects and economic potential. The method used in this study is to use material balance and quick scanning to identify the process flow of amplang processing and alternative applications of cleaner production. Furthermore, the alternative clean production is carried out by technical analysis using a pairwise comparison questionnaire and Expert Choice. The technically selected alternative will be analyzed for its economic potential. Based on several eligibility criteria, an alternative to the proposed implementation of cleaner production that can be done at UMKM Risma Amplang is to make crackers from the skin and bones of mackerel fish, buy ingredients (sugar, salt, flavoring, baking soda) with a larger size, replacing the use of packaged tapioca flour brands with sacks of tapioca flour brands, making bath soap using used cooking oil, replacing the use of cloves of garlic with garlic powder. The priority of alternative clean production in terms of technical and economic aspects is the manufacture of crackers with a profit of Rp.452,000 in 1 month.

Page 19 of 19 | Total Record : 182

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