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Teknologi dan Industri Pertanian Indonesia

TIPI
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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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Kajian Mutu Ikan Lele (Clarias batrachus) Asap Kering Raida Agustina; Hendri Syah; Muhammad Ridha
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 5, No 3 (2013): Vol.(5) No.3, October 2013
Publisher : Agricultural Faculty

Catfish is health food which contains good nutritional values. Aceh people frequently consume this fish in fresh with complicated special recipe, so that the rate consumption of this fish is still low. Therefore, it is important to find the method for preserving this fish to improve its consumption. Liquid smoke can be used as one method to prepare the fish. The purpose of this study is to assess the quality of catfish under the treatments with and without soaking the fish in liquid smoke.Catfish was cleaned and washed, then it was dipped in solution with 2% salt for 30 min. Afterthat, catfish were air-dried for about 1 hour. About 200 ml of liquid smoke was diluted in 9800 ml water. After soaking in solution with 2% liquid smoke for 10min, catfish were dried by using a cabinet dryer which has three layers. The parameters observed were moisture content and sensory analysis. About 25 panelists had evaluated the samples for appearance, flavor, taste, texture, and color.The results showed that the combination process of smoking and drying might maintain the product quality. The moisture contents of all products were still in appropriate amount as required by the Indonesian Standar (SNI). According to organoleptic test, the smoke-dried catfish was preferred by panelist than the unsmoked-dried one. Therefore, soaking catfish in liquid smoke can be used to improve the taste of the fish. Further study is recommended to evaluate the shelf life of smoke-dried catfish.

Active Packaging System from Activated Oil Palm Shells Charcoal Shaped Sachet on Cassava Chips Jabal Nursito; Rini Hustiany; Alan Dwi Wibowo
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 13, No 2 (2021): Vol. (13) No. 2, Oktober 2021
Publisher : Agricultural Faculty

Cassava chips are a type of snack that is fried and prone to rancidity if stored for a while. Cassava chips are added to the material that can adsorb gases, such as oxygen and water vapor, to reduce the occurrence of rancidity using a sachet-shaped adsorbent material. Activated charcoal is one of the gas adsorbents. Activated charcoal used is activated charcoal made from oil palm shells and activated with 20% phosphoric acid. This study aims to analyze the decrease in the quality of cassava chips with an active packaging system during storage for 30 days at 45oC. A total of 30 g cassava chips were packed with a standing pouch in polypropylene type and added activated charcoal from oil palm shells activated by 20% phosphoric acid as much as 1.5 g or 0.75 g which was packed with metalized aluminum plastic or LDPE plastic in the form of sachets. Storage of cassava chips with an active packaging system for 30 days and stored at a temperature of 45oC with a humidity of about 60% and observations are every 3 days in aroma and texture scoring test, moisture content, free fatty acid levels, fat content, and peroxide number. During storage from day 0 to day 30, the cassava chips have decreased the quality of the aroma from typical cassava chips to slightly rancid and the texture from crisp to somewhat not crisp. Moisture content, free fatty acid levels, and peroxide numbers during storage have increased. The fat content has decreasedduring storage. Based on this, cassava chips with the addition of 1.5 g activated charcoal and packaged with metalized aluminum plastic become the best active packaging system.

Chemical, Physical, and Sensory Characteristics of Simulation Chips Based Milkfish (Chanos chanos) and Kidney Beans Flour (Phaseolus Vulgaris L.) as a Protein Sources Snack Bara Yudhistira; Danang Eristanto; Sigit Prabawa
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 11, No 2 (2019): Vol. (11) No. 2, Oktober 2019
Publisher : Agricultural Faculty

Chips is one of the most popular snack foods in the community. Chips still have some drawbacks in terms of uniformity of size and made from one type of raw material only, so it has not been able to increase the nutritional value. Protein is needed for growth especially in children. It needs diversification of food products to meet protein needs for children. Based on high protein content of milkfish and kidney bean flour then used as raw material in making simulation chips. This research use Completely Randomized Design (CRD) with one factor that is variation of milkfish and kidney bean flour formulation. The data were analyzed by One Way Anova with 95% significance level. The results of research showed the best formulation on F2 (35% milkfish meat : 65% kidney bean flour). The result of chemical analysis on F2 is moisture 3,44 %wb, ash 3,84 %db, fat 23,22 %db, protein 23,01 %db, carbohydrate 51,01 %db, FFA 0,39 %db, total calories 5,30 kcal/g and crude fiber 4,40 %db. While physical analysis at F3 that is hardness 7,61 N and wholeness 96,74 %. While on sensory analysis the most preferred value is F2

Kualitas Bokasi dari Kotoran Berbagai Jenis Hewan Irfan Irfan; Rasdiansyah Rasdiansyah; Mahlil Munadi
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 9, No 1 (2017): Vol.(9) No.1, April 2017
Publisher : Agricultural Faculty

Cow manure, different to other manures, has been frequently used as raw material of bokasi along with other organic waste materials such as sawdust, rice husk ash, and bran. This study aimed to utilize various livestock manures as one of the organic material in the production of bokasi. A completely randomized design with 2 replications was used in this study, which consisted of two factors: type of livestock manure (J) and proportion of livestock manure (P) of the total bokasi raw material. Factor J consisted of 3 levels: J1 (cow manure), J2 (goats manure), and J3 (chicken manure), while factor P consisted of 4 levels: P1 (35%), P2 (45%), P3 (55%), and P4 (65%). Analysis of the bokasi quality included: total microorganisms, moisture content, pH, temperature, C element, N element N, C/N ratio, organoleptic (texture, smell and color), and the plants growth (height) test. The results showed that the type of livestock manure (J) effected very significant on total microorganisms, C, N and C/N ratio of bokasi, as well as significant on plant height. Based on the results of the C, N and C/N ratio it was known that the best bokasi resulted by chicken manure. It met the standard of INS (Indonesian National Standard). The proportion of manure affected very significant on water content as well as significant on N and plant height.

Stragtegi Pengembangan Klaster Industri Keripik Singkong Di Kabupaten Bojonegoro Menggunakan Metode K-Means Clustering dan Fuzzy AHP Sudirman Sudirman; Lorine Tantalu
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 15, No 1 (2023): Vol. (15) No. 1, April 2023
Publisher : Agricultural Faculty

Bojonegoro Regency has excellent agro-industry potential, namely cassava. These commodities can be processed into superior regional products, namely cassava chips. The center of the cassava chip industry is in the Gayam sub-district and the Kalitidu sub-district. The problems faced by the cassava chip industry in Bojonegoro Regency are currently in the raw materials, technology, product quality, business capital, marketing, and there is still no cluster division. This study aimed to determine clusters and improvement strategies in each cluster of the cassava chip industry. The method used is the K-means Clustering method and Fuzzy AHP. The study's results determined 2 clusters of cassava chips industry based on the performance of the cassava chips industry and the quality of their products. Cluster 1 consists of 3 cassava chip industries, and cluster 2 consists of 4 cassava chip industries. The strategy for developing the cassava chip industry in cluster 1 is to establish partnerships with raw materials suppliers, plant cassava on private land, and manage the handling and supply of raw materials. The development strategy for cluster 2 is to innovate products, innovate packaging designs and conduct comparative studies in other cassava chips industries.

Pembuatan Minyak Kemenyan (Minyak Obat Tradisional Khas Aceh) dengan Variasi Jenis Bahan Baku Minyak dan Konsentrasi Bahan Pewangi Normalina Arpi
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 5, No 1 (2013): Vol.(5) No.1, February 2013
Publisher : Agricultural Faculty

“Minyak kemenyan” is one of Aceh’s unique products made from “pliek u” oil that is coconut oil produced traditionally from fermented coconut. Process in making minyak kemenyan is still traditional using main raw material pliek u oil, benzoe, and pleasant smell herbal which resulted in specific scent of minyak kemenyan. The oil is believed by Acehnese can cure some diseases and often use as a medicinal oil.The aim of this research is to study effects of using variety of vegetable oils (pliek u oil, hot extracted copra oil, and palm oil), and scented herbal concentration on the quality of minyak kemenyan. A randomized block design arranged factorially with three replicates was used. Product analysis were acid value, peroxide value, ester value, and sensory evaluation on smell and color of minyak kemenyan.Traditional purifying process of pliek u oil, and copra oil decreased the acid, peroxide, and iodine values of the oils. Whereas scented herbal concentration caused no significant effect on any quality values of minyak kemenyan. Processing the vegetable oils into minyak kemenyan caused slightly increased in the acid and iodine values, but significantly decreased the peroxide value of that made from pliek u oil. The best treatment was minyak kemenyan produced using pliek u oil with acid value of 6.20 mg KOH/g, peroxide value of 18,20 mgO2/100g sampel, iodine value of 4.53 Iod/100 g, ester value of 173.96 mg NaOH/g, smell and color prefered by panelist with scores of 3.0 (=ordinary) and 3.6 (=like), respectively.Keywords: traditional product, “minyak kemenyan”, “pliek u oil”, benzoe, scented herbal

Analisis Kualitas Minyak Nilam dan Faktor yang Mempengaruhi Keputusan Petani Dalam Memilih Ketel Penyulingnya Tomi Mukhtar; Heru Prono Widayat; Yusya Abubakar
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 12, No 2 (2020): Volume 12, No. 2, Oktober 2020
Publisher : Agricultural Faculty

Aceh Province (as one of the major producer in Indonesia) produces about 423 tons of patchouli oil yearly, harvested from about 2.041ha patchouli farm. One of problems faced by patchouli farmer is related to post-harvest handling process, especially during distillation. Many farmers still use simple distillation equipment made from used drums, so that the quality of the oil is relatively low. In the meantime, equipment made from better materials (such as stainless steel) is already available commercially, but farmer has not yet willing to adopt the technology. The aims of this study are to determine the percentage of farmers who still use the distillation unit made from used drum, analyze the yield and quality of patchouli oil at the farm level, and analyze the factors that influence the farmer decision in choosing the type of distillation unit. Respondents in this study came from three sub-districts of patchouli producers in South Aceh District. Data was collected by means of interviews, distribution of questionnaires, and observation. Patchouli oil samples were taken from farmers' patchouli distillation unit to be analyzed. The results showed that the majority of farmers still used distillation unit made from used drums (79%), while those who use stainless steel distillation unit is very small (21%). The laboratory analysis (by GC-MS) showed that the quality of patchouli oil from stainless steel distillation unit is better than patchouli oil from used-drum distillation unit. The factors that influence farmer’s decision in choosing type of distillation units are the initial investment costs and operational costs of distillation unit. Many farmers find it difficult to get enough initial capital to buy the stainless steel unit, therefore the majority of farmers choose to use used-drum distillation unit (which is cheaper) instead of stainless steel unit.

Optimasi Proses Pembuatan Karbon Aktif dari Ampas Bubuk Kopi Menggunakan Aktivator ZnCl2 Rasdiansyah Rasdiansyah; Darmadi Darmadi; Muhammad Dani Supardan
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 6, No 3 (2014): Vol.(6) No.3, October 2014
Publisher : Agricultural Faculty

Activated carbon can be manufactured from a variety source materials containing element carbon. Dregs of coffee grounds is one of abundant and promising activated carbon raw materials. This study was conducted to assess optimization process of activated carbon production from dregs of coffee grounds by using ZnCl2 as an activator. The optimization process is performed by using Response Surface Method to optimize factors that affected quality of the activated carbon using Box-Behnken design. The factors used were carbonation temperature (T) with a level of 400 oC, 500 oC and 600 °C; concentration of ZnCl2 (K) with a level of 30%, 40%, 50%; and mass ratio of ZnCl2 to activated carbon with level of 2:1, 3:1 and 4:1. A second order regression model of iodine absorption of activated carbon was Y = 626,2 - 36,5T + 28,6K - 36,5R + 31,2T2 + 47,1K2 - 0,5R2 - 19,0TK + 15,9TR + 101,5KR. Results of optimization process showed that optimum iodine absorption of 799.659 mg/g was obtained at the following conditions, i.e. carbonation temperature of 400 oC, ZnCl2 concentration of 30% and mass ratio of ZnCl2 to activated carbon of 2:1.

Pengaruh Penambahan Jahe Merah (Zingiber officinale var. rubrum) Terhadap Mutu Organoleptik dan Biokimia Ikan Bandeng (Chanos chanos) Presto Selama Penyimpanan Dingin Dian Iriani; Tjipto Leksono; Wika Romauli br Hutahayan
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 14, No 2 (2022): Vol. (14) No. 2, Oktober 2022
Publisher : Agricultural Faculty

Red ginger is a spice that can extend the shelf life of fish because it contains an antibacterial compound. This study was aimed to determine the effect of red ginger on the organoleptic and biochemical quality of presto milkfish during cold storage. The method used in this research was an experimental method, which was processing milkfish presto with the addition of red ginger with different concentrations (0% (J0), 60% (J1), 70% (J2), and 80% (J3)) during cold temperature storage using a non-factorial randomized block design with the length of storage (0, 3, 6, and 9 days) as replication group. The parameters observed were organoleptic analysis (appearance, odor, taste, and texture), microbiological analysis (total plate count and viability of Staphylococcus aureus) and chemical analysis (moisture content, water activity, and pH). Based on the result, the addition of 70% of the red ginger extract was the best treatment (J2) with the characteristics of hedonic quality are appearance 7,3 (neat, clean, and have a luminous golden yellow color), odor 7,5 (very fresh and fragrant odor of red ginger), taste 7,2 (tasty, savory, soft spines), texture 7,6 (flexible texture, dense, and compact). Meanwhile, the total plate count was 3,7 x 105 colonies/gram and there were no Staphylococcus aureus bacteria during 6 days storage. Moreover, it had 58,72% of moisture content, 0.70 of water activity and 6.15 of pH.

PENGARUH PENGGUNAAN LAPISAN EDIBEL (EDIBLE COATING), KALSIUM KLORIDA, DAN KEMASAN PLASTIK TERHADAP MUTU NANAS (Ananas comosus Merr.) TEROLAH MINIMAL Indera Sakti Nasution; Yusmanizar Yusmanizar; Kurnia Melianda
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 4, No 2 (2012): Vol.(4) No.2, June 2012
Publisher : Agricultural Faculty

The problem that often occurs before consuming fresh pineapple is it takes a long time to peel the pineapple. Minimal processing of pineapple is one of the solutions for practical use by consumers who would like to consume it fresh. However, minimally processed pineapple will be easily damaged and has short shelf life. The aims of this study are to determine the quality of minimally processed pineapple coated with edible coating, effect of calcium chloride dipping, as well as plastic packaging at low temperatures storage. Combination of Cassava starch and glycerol used as edible coating for pineapple dipped in CaCl2for 1 minute and 2 minutes, respectively. Products were packaged using polyethylene, polypropylene, and without packaging. It is obtained that dipping the product in CaCl2 for 2 minutes and packaging it using polypropylene (plastic) can prolong the shelf life of minimally processed pineapple stored at 5°C up to 8 days.

Page 2 of 19 | Total Record : 182

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Home Page

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Contact Name Yuliani Aisyah

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Editorial Address Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala Jl. Tgk Hasan Krueng Kalee No. 3 Darussalam Banda Aceh, Indonesia 23111

Location Kab. aceh besar, Aceh INDONESIA

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Contact Name
Yuliani Aisyah

Contact Email
yuliani.aisyah@usk.ac.id

Phone
+6281269808015

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jtipi@usk.ac.id

Editorial Address
Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala Jl. Tgk Hasan Krueng Kalee No. 3 Darussalam Banda Aceh, Indonesia 23111

Location
Kab. aceh besar,

Aceh

INDONESIA