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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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Optimasi Proses Ekstraksi Bunga Telang (Clitoria ternatea) Berbantu Gelombang Mikro Menggunakan Aplikasi Response Surface Methodology Rini Azharini; Asri Widyasanti; Siti Nurhasanah
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 14, No 2 (2022): Vol. (14) No. 2, Oktober 2022
Publisher : Agricultural Faculty

Butterfly pea (Clitoria ternatea) had a variety of active compounds that was the potential an alternative source of natural antioxidants. Procedures for isolating active compounds could been through microwave-assisted extraction. The purpose of this research was to found out the combination of solvent volume treatment, extraction time, and microwave power that produces optimum yield and analysis of extract quality characteristics. Microwave-assisted extraction process used 10 g of butterfly pea powder with a solvent volume of 150 ml to 250 ml, extraction time of 3 minutes to 7 minutes, and power by 30% to 70%. This study used the experimental methods and optimization processes with The Respon Surface Methodology (RSM) type Box-Behnken Design (BBD). Optimum conditions of the extraction process were obtained with a solvent volume of 196 ml for 3 minutes, and microwave power of 30%. The yield optimal response result was obtained by 53.39%, residual ethanol was 30.17%, total flavonoid compounds was 60.77 mgQE/g, specific gravity 1.082, pH 4.33 and color analysis L* 14.93, a* 0.14, b* -0.56, chromatic 0.56, hue 284.63 (Blue Purple), and TCD was in very different categories. This study analyzed that microwave-assisted extraction with variable solvent volume, time, and power affects the yield and quality characteristics of the extracts.

Efektivitas Penggunaan Jenis Pelarut dan Asam dalam Proses Ekstraksi Pigmen Antosianin Kelopak Bunga Rosella (Hibiscus sabdariffa L) Ryan Moulana; Juanda Juanda; Syarifah Rohaya; Ria Rosika
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 4, No 3 (2012): Vol.(4) No.3, October 2012
Publisher : Agricultural Faculty

Anthocyanin is pigments are red, purple and blue that commonly found in plants and can be used as a natural dye. One kind of plant that can be extracted as a source of natural dyes and contain anthocyanin is rosella petals flower. The use of solvents and acids are the factors that determine the quality and quantity of anthocyanin that extracted from rosella petals flower. Therefore in this study will be assessed the influence of the use of appropriate solvents and acids in the process of extraction of anthocyanin from rosella petals flower. Types used are varieties rosella sabdariffa. This research was conducted using Randomized Block Design Factorial consisting of 2 factors that is the type of solvent (J) consisting of ethanol and methanol, as well as the second factor which is the type of acid (P) consisting of tartaric acid, citric acid, and acid acetate. Based on the analysis it was found that the anthocyanin pigment (in red) in rosella petals flower is more stable in the acidic conditions (low pH). Type of acid (P) gives a very significant influence (P ≤ 0.01) toward pH values and significant influence (P ≤ 0.05) toward the intensity of the color. Type of solvent (J) that used gives a very significant influence (P ≤ 0.01) toward the intensity of the color, as well as a significant influence (P ≤ 0.05) on yield and levels of anthocyanin

Analisis Struktur dan Nilai Tambah Pada Rantai Pasok Beras di Kabupaten Aceh Timur Muammar Aris Munandar; Irfan Irfan; Rachman Jaya
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 12, No 2 (2020): Volume 12, No. 2, Oktober 2020
Publisher : Agricultural Faculty

The development of the agricultural sector is faced with the challenges in increasing of production and farmers' welfare. In addition to technical problems, the factor of supply chain must be considered properly because it is related to other social problems. This study discussed the structure of the rice supply chain in East Aceh District. The added value wich was gained by rice refineries in processing of paddy into rice was also examined by using Hayami method. The results showed that the rice supply chain in East Aceh involved several parties, namely farmers, collecto rs, rice refineries, large traders (districts), and retailers in and outside of East Aceh District as well as consumers as the last link. The added value generated from the processing of paddy into rice , bran and groats as a whole was able to provide a positive added value for rice refineries in East Aceh. The value of rice processing output was Rp. 6,304.5/kg. From the results of this output value, the rice refineries can produce an added value of Rp. 829 kg with a ratio of 13.14% in one processing period.

Kombinasi Antioksidan Alami α-tokoferol dengan Asam Askorbat dan Antioksidan Sintetis BHA dengan BHT dalam Menghambat Ketengikan Kelapa Gongseng Giling (U Neulheu) selama Penyimpanan Normalina Arpi
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 6, No 2 (2014): Vol.(6) No.2, June 2014
Publisher : Agricultural Faculty

Roasted coconut paste (Acehnese: u neulheu) containing high fat (± 70 %) which can cause rancidity. The purpose of this research is to determine the appropriate antioxidant, and the combination of antioxidants to inhibit rancidity of roasted coconut paste during storage. The experiment was conducted using a randomized block design (RBD) with 3 factors. Factor A is a combination of antioxidants, there are two levels ie α-tocopherol : ascorbic acid (A1), and BHA : BHT (A2). Factor K is the concentration of antioxidants, there are 3 levels ie 0.02 % : 0 % (K1), 0.01 % : 0.01 % (K2), and 0 % : 0.02 % (K3). Factor P is the storage time, there are two levels ie 0 months (P1) and 2 months (P2). The results showed that the antioxidant α-tocopherol, BHA, and BHT, singly or not combined, function equivalently to inhibit the increase of free fatty acids and peroxide number. All three of these antioxidants function better than ascorbic acid. Synergism effect was seen in ascorbic acid in combination with α-tocopherol, but not in BHA with BHT. After stored for 2 months, there were an increase (P≤0,01) in water content, acid number, and peroxide number of roasted coconut paste. Natural antioxidant α-tocopherol (0.02 %), the combination of α-tocopherol with ascorbic acid (0.01 % : 0.01 %), and the synthetic antioxidants BHA with BHT (single or in combination ) can inhibit fat oxidation and rancidity of roasted coconut paste up to 2 months of storage.

Karakteristik Teh Herbal Daun Kalistemon (Melaleuca viminalis) Berdasarkan Variasi Suhu dan Waktu Pengeringan Pinasthika Rizkia Warapsari Wiratara; Raida Amelia Ifadah
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 14, No 1 (2022): Vol. (14) No. 1, April 2022
Publisher : Agricultural Faculty

Tea is one of the beverages that widely recognized by people in the world. The use of callistemon or commonly known as weeping bottlebrush leaves (Melaleuca viminalis) as herbal tea is a new innovation. Callistemon leaves have functional properties as antioxidants, antibacterial, antifungal and anti-platelet aggregation. The availability of callistemon leaves is quite abundant. The process of callistemon leaves herbal tea using the drying method can affect the quality characteristics. This study has purpose to determine the effect of drying temperature and drying time variation on the quality characteristics of callistemon leaves herbal tea in the form of yield, moisture content, ash content, total phenolic, and antioxidant activity. The research method used was a completely randomized design (CRD) with two factors, namely the drying temperature (50 and 60⁰C) at three levels of drying time, namely 5, 6, and 7 hours. The results showed that the interaction between drying temperature and drying time had a significant effect (P0,01) on the quality characteristics of yield, water content, total phenolic and antioxidant activity of callistemon leaves herbal tea. Meanwhile, the ash content had no significant difference. The best result was obtained from drying treatment at 60 ° C for 7 hours with the characteristics of yield 46.26 ± 1.00%, the water content quality of 6.96 ± 0.62%, ash content of 7.00 ± 0.43%, total phenolic 6.20 ± 0.44 mg AGE/g berat kering matter and antioxidant activity 94.00 ± 0.11%.

Karakteristik Fisik dan Kimia Konsentrat Protein Kerang Darah (Anadara granosa) N. Ira Sari; Edison Edison; M. Lahmudin Nor
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 11, No 2 (2019): Vol. (11) No. 2, Oktober 2019
Publisher : Agricultural Faculty

Penelitian ini bertujuan untuk mengetahui karakteristik fisik dan kimia konsentrat protein kerang darah dengan menggunakan bagian tubuh yang berbeda. Metode yang digunakan dalam penelitian ini adalah eksperimen yaitu melakukan pembuatan konsentrat protein kerang darah dengan menggunakan bagian tubuh kerang darah berbeda. Rancangan yang digunakan adalah rancangan acak lengkap (RAL), non faktorial dengan 3 taraf perlakuan yaitu A1 (menggunakan daging kerang yang di buang isi perut dan mantel), A2 (menggunakan daging kerang yang di buang isi perut), A3 (menggunakan daging kerang utuh). Berdasarkan hasil uji mutu organoleptik perlakuan terbaik adalah A1 (bagian daging yang di buang isi perut dan mantel) dengan krakteristik warna kuning keemasan, aroma sedikit bau kerang darah, dan tekstur agak halus dan lembut. Sedangan hasil uji kimia perlakuan terbaik pada A3 (daging kerang utuh), dengan kadar air (7,96%), protein (78,06%), lemak (0,27%), abu (5,11%).

Perubahan Karakteristik Kimia dan Mikrobiologis Jruek Drien (Durian Fermentasi Khas Aceh) selama Fermentasi Murna Muzaifa; Ryan Moulana; Yuliani Aisyah; Zainuddin Zainuddin; Faidha Rahmi
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 10, No 2 (2018): Vol. (10) No. 2, Oktober 2018
Publisher : Agricultural Faculty

Jruek drien is one of traditional fermented food of Aceh. This product made from flash of durio that fermented without starter addition. Explorative research has been conducted to examine the change of chemical and microbiological characteristics of jruek drien during fermentation. This study used completely randomized design with single factor (length of fermentation: 1,3,5 and 7 days). The parameters analyzed were water content, pH, total acid, total sugars, total lactic acid bacteria and yeast. The results showed that water content and acid total were increased while pH and sugar content were decreased. The highest total of lactic acid bacteria was found on day 3. Yeast detected only on early fermentation and no detected on 7th day.

Kajian Pembuatan Permen Jelly dari Buah Tanjung (Mimusops elengi L) Nida El Husna; Cut Nilda; Sakirin Manik
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 10, No 1 (2018): Vol.(10) No.1, April 2018
Publisher : Agricultural Faculty

Tanaman tanjung (Mimusops elengi L.) merupakan tanaman pelindung yang banyak ditanam diperkarangan kantor, sekolah maupun dipingir-pinggir jalan dan hutan kota. Bagian tanaman tanjung yang biasa dimanfaatkan yaitu bunga, daun, akar dan kulit batang sedangkan buahnya tidak termanfaatkan sama sekali. Buah tanjung memiliki rasa sepat sehingga masyarakat tidak menyukainya. Rasa sepat pada buah bisa dikurangi dengan merendam buah dengan larutan kapur sirih. Salah satu cara yang dilakukan agar buah tanjung tidak terbuang yaitu dengan mengolahnya menjadi permen jelly. Penelitian ini bertujuan untuk mengetahui pengaruh lama perendaman buah tanjung dengan larutan kapur dan konsentrasi gula terhadap karakteristik permen jelly yang dihasilkan. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK Faktorial) dengan 2 faktor. Faktor pertama yaitu lama perendaman buah tanjung dengan larutan kapur (J) dengan 3 taraf yaitu 12 jam (J1), 24 jam (J2) dan 36 jam (J3). Faktor kedua yaitu konsentrasi gula (G) dengan 3 taraf yaitu 70% (G1), 90% (G2) dan 110% (G3). Setiap perlakuan diulang sebanyak 3 kali ulangan sehingga diperoleh 27 satuan percobaan. Hasil penelitian lama perendaman buah tanjung berpengaruh sangat nyata terhadap rasa dan berpengaruh nyata terhadap tekstur permen jelly yang dihasilkan. Semakin lama perendaman buah tanjung maka rasa kelat pada buah tanjung akan semakin berkurang. Konsentrasi gula yang berpengaruh sangat nyata terhadap kadar air permen jelly buah tanjung. Semakin besar konsentrasi gula yang ditambahkan maka kadar air permen jelly yang dihasilkan semakin rendah. Interaksi lama perendaman buah tanjung dan konsentrasi gula berpengaruh nyata terhadap rasa permen jelly yang dihasilkan. Berdasarkan nilai organoleptik, buah tanjung yang direndam dengan larutan kapur sirih selama 24 jam dan konsentrasi gula 90% merupakan kombinasi perlakuan terbaik dalam pembuatan permen jelly buah tanjung, yang menghasilkan permen jelly dengan kadar air 10,58%, pH 4,42, organoleptik warna 3,63 (suka), aroma 3,77 (suka), rasa 4,33 (suka) dan tekstur 4,66 (sangat suka).Kata kunci: buah tanjung, konsentrasi gula, lama perendaman, larutan kapur, permen jelly

Studi Performansi Alat Pemanas Air dengan Menggunakan Kolektor Surya Plat Datar Darwin Darwin; Hendri Syah; Sujan Yadi
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 5, No 3 (2013): Vol.(5) No.3, October 2013
Publisher : Agricultural Faculty

This study aims to analyze the performance of the water heater using solar collector flat plate type. Efficiency performance of solar collectors in the process of heating the water also becomes the main focus in this study. This study was conducted with two experiments consisting of a flat plate solar collector with horizontal and flat plate solar collector with tilt angle 22o. Experiments carried out with 8 hours of testing within 6 days. Water was circulated into the collector pipe using a pump capacity of 125 Watts. From the research it is known that the amount of electrical energy required by pump for 6 days with 8 -hour time trial experiment, was about 21.6 MJ. The rate of flow of the fluid in the collector pipe is 2x10 - 5 m3/s. The plate solar collector with a slope of 22o reached the highest average temperature in the third experiment, which was about 64.7 ° C; however, the lowest average temperature was found in the horizontal collector (0o) at the third experiment, which was about 47.5 ° C. It was found that the highest efficiency obtained at the collector plate with 22o tilt angle was equal to 76 % while the lowest efficiency was obtained at a horizontal collector with an efficiency of 53.6 %. Keywords: solar collectors, flat plate, water heater

Pengaruh Suhu dan Lama Pengeringan Terhadap Sifat Kimia dan Fisik Serbuk Bit Merah (Beta vulgaris L.) Harmaili Sangga; Nugraheni Widyawati
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 13, No 2 (2021): Vol. (13) No. 2, Oktober 2021
Publisher : Agricultural Faculty

Beetroot plant or Beta vulgaris L. is one of the horticultural plants which is widely cultivated in various regions of Indonesia. It is because the advantage of the beet plant and its use as a natural red dye powder for food ingredients. Beetroot powder can be produced through the drying or withering method using a draying oven and the use of a drying agent to maintain the quality product during drying. This study aims to determine the effect of temperature treatment and drying time on betasianin,% water level,% yield, vitamin C and organoleptic tests (color and aroma) for the natural dye of beetroot powder. This research used a randomized block design with two (2) factors treatment with 4 replications in order to obtain 24 trials. The treatment factors used were (S) temperature (60°C and 70°C) and (T) drying time (10, 11, and 12 hours). The results of the research of the treatment interaction between temperature and drying time obtained the yield content of the average value was 13% with the water level for the material with the highest average value of 7% at 600C for 10 hours and the lowest was 5% at 700C for 12 hours. For the vitamin C content of beet powder obtained the highest average value on 1.35 mg at 600C for 10 hours. At 600C for 10, the highest betasianin content was 0.151 mg / L. From the organoleptic results, the preferred color of beet powder was at 600C (11 hours) and the preferred aroma was 700C (10 hours).

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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

Journal Mail Official
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