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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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Analisis Mutu Sie Reuboh Dalam Kemasan (Ready to Eat) Selama 7 Hari Penyimpanan Cut Nilda; Dian Hasni; Yusriana Yusriana; Novia Mehra Erfiza
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 12, No 2 (2020): Volume 12, No. 2, Oktober 2020
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (745.831 KB) | DOI: 10.17969/jtipi.v12i2.17342

Abstract

Sie reuboh is a traditional cuisine from Aceh Besar district which use red meat, tallow, vinegar and some blended spices. Normally, Acehnese cooks this cuisine in with traditional clay pot. As cooking utensil, clay pot is vulnerable to breakage and has slow heat propagation compared to stainless steel pot which has long usage and good heat conductor. The use of packaging such as nylon plastic and aluminum foil in storage is also expected to affect the quality of sie reuboh. This study aims to find out sensory profile of produced sie reuboh by using ten attributes (colour/brightness, aroma (sour, spicy, meaty), flavor (hot spicy, sour, salty, umami) and texture (tenderness, chewiness). Sie reuboh was cooked in two types of cooking ware (earth clay pot and stainless steel pot) and then store in nylon and aluminum foil packaging for 7 days.  The obtained data is statistical analyzed with ANOVA and DMRT. The results showed that attribute sour aroma, hot spicy flavor, umami and tenderness of sie reuboh cooked with stainless steel has higher notes, whereas other attributes showed no significant effect. Type of packaging also showed no significant effect for these ten attributes except sour aroma. As conclusion, it can be stated  that  stainless  steel  provides  sie  reuboh  with  better  sensory  properties compare to clay pot.
Formulasi Biskuit Kelapa Parut Kering dengan Perlakuan Penyangraian dan Tanpa Penyangraian Yanti Meldasari Lubis; Satriana Satriana; Fahrizal Fahrizal; Eni Darlia
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 6, No 2 (2014): Vol.(6) No.2, June 2014
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (686.333 KB) | DOI: 10.17969/jtipi.v6i2.2065

Abstract

The study of the formulation of desiccated coconut biscuits by roasting and without roasting was investigated. This research was conducted using randomized block design consisted of two factors and three replications. The first factor is the percentage of the desiccated coconut addition to wheat flour with three levels (25%, 50% and 75%). The second factor is the variation treatment of the desiccated coconut; roasting and without roasting. The result showed that the percentage of desiccated coconut addition to wheat flour has a significant effect on protein content. The treatment of roasting and without roasting has very significant effect on the peroxide number and significant effect on the moisture content, sensory test (aroma and taste). The interaction factor between the percentage of desiccated coconut addition to wheat flour and the treatment of roasting and without roasting has a very significant effect on the fat content and has a significant effect on the sensory test (aroma and taste). The best formulation of the desiccated coconut biscuits based on the sensory test was obtained from the addition of75% of desiccated coconut without roasting.
Penerapan Hazard Analysis Critical Control Point (HACCP) Pada Produksi Bontot: Pangan Lokal Banten Nia Ariani Putri; Zulfatun Najah; Winda Nurtiana; Dian Anggraeni
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 14, No 1 (2022): Vol. (14) No. 1, April 2022
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (682.842 KB) | DOI: 10.17969/jtipi.v14i1.21654

Abstract

Geographically, the province of Banten is surrounded by the ocean so that the area is rich in processed fish products such as milkfish satay, shredded milkfish, and bontot. Bontot is a Banten’s local food made from payus fish which is considered to be lacking in development. This can be seen mainly in terms of the production process which is still very simple and does not apply good manufacturing practices (GMP). The purpose of this research is to help producer to understand and apply GMP so that the quality of bontot products can be better. The research method used is by conducting a survey using the intensive interview method. The results show that some producers have not implemented GMP in their production process, so that the preparation of the HACCP draft is considered important to assist producers in the production process. Of the several raw materials and production processes that constitute CCP are fish, the process of receiving raw materials, packaging, and storage. Preventive and corrective actions are needed to minimize these hazards. Thus, the mentoring process needs to be carried out in implementing the HACCP that has been prepared to ensure the quality and food safety of the bontot product.
KATALIS BIMETAL Cu-Cr/DIATOMEA UNTUK HIDROGENASI MINYAK SAWIT Husni Husin
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 4, No 2 (2012): Vol.(4) No.2, June 2012
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (538.912 KB) | DOI: 10.17969/jtipi.v4i2.265

Abstract

A series of bimetallic Cu-Cr supported onto diatomite was synthesized using impregnation method and characterized using X-ray diffractometer (XRD) technique. The catalyst compositions were CuCrO2, Cu2O, Al2O3 and SiO2. The catalyst contained 5, 10, 20, and 30 wt.%  of Cu-Cr respectively, with Cu : Cr ratio of 1:1. The catalytic performance of the samples was evaluated based on the application to a hydrogenated  palm oil at 70oC and 7 bar of pressure by measuring its iodine number. The result showed that the bimetallic Cu-Cr deposited onto diatomite was an effective catalysts for hydrogenation of palm oils and its catalytic activity was highly dependent on the composition of metals. Iodine number of palm oil decreased to 27.2  from 43.28 by using of 30 wt.% of Cu-Cr after 120 minutes reaction   almost similar to the performance of commercial nickel catalyst that could decrease the iodine number to 26.1. Keywords: hydrogenation, palm oil, copper-chromium, diatomite, impregnation.
Kajian Pembuatan Infused Water dari Buah Kurma (Phoenix dactylifera) dengan Penambahan Jeruk Nipis (Citrus aurantiifolia) Murna Muzaifa; Yanti Meldasari Lubis; M. Arifullah
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 11, No 2 (2019): Vol. (11) No. 2, Oktober 2019
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (702.381 KB) | DOI: 10.17969/jtipi.v11i2.14656

Abstract

Research has been conducted to analyze the effect of soaking time and addition of lime slices on the characteristics of infused water dates. This research was conducted in a laboratory scale using Completely Randomized Design consisting of 2 factors, namely soaking time (P) and number of lime slices (J). The first factor, soaking time consists of 3 levels, namely P1 = 1 day, P2 = 3 days, P3 = 5 days. The second factor is the number of pieces of lime (J) consisting of 3 levels, namely J1 = 1 piece, J2 = 2 pieces and J3 = 3 pieces. There were 9 treatment combinations with 3 replications, so that as a whole 27 unit experiments were obtained. The parameters analyzed were the ethanol content, Vitamin C content and hedonic test on color, aroma and taste. Ethanol content, hedonic color and aroma of infused water dates are influenced by soaking time, while the levels of Vitamin C and hedonic taste are influenced by the addition of lime. The interaction between soaking time and addition of lime influence the levels of Vitamin C of infused water. The longer soaking and the more dates used, the higher the ethanol content produced. The highest ethanol was obtained at 5 days treatment (0.98% w / v). The more the amount of lime used, the higher the levels of vitamin C in the infused water produced. The level of preference for panelists tends to decrease with increasing immersion time and addition of lime slices. Keywords :  etanol, infosed water, lime, date, Vitamin C
Pemanfaatan Rebung Betung dalam Pembuatan Bakso Ikan Toman Sunardi Setiaries Sunardi; Vonny Setiaries Johan; Yelmira Setiaries Zalfiatri
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 10, No 2 (2018): Vol. (10) No. 2, Oktober 2018
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (459.647 KB) | DOI: 10.17969/jtipi.v10i2.11100

Abstract

Tujuan dari penelitian ini adalah untuk mendapatkan perumusan terbaik betung rebung dan ikan toman dalam membuat bakso. Penelitian ini menggunakan acak lengkap desain terdiri dari lima perawatan dan setiap perlakuan diulang tiga kali. Perawatan yang dilakukan adalah RT1 (betung rebung dan ikan toman 10:90), RT2 (betung rebung dan ikan toman 20:80), RT3 (betung rebung dan ikan toman 30:70), RT4 (betung rebung dan toman ikan 40: 60), RT5 (betung rebung dan toman ikan 50: 50). Data dianalisis statistik menggunakan Anova, diikuti oleh darichristin baru beberapa berbagai tes (DNMRT) pada tingkat 5%. Hasilnya menunjukkan bahwa perlakuan terbaik adalah RT1 (betung rebung dan ikan toman 10:90) dengan kelembaban konten 63.72%, ash content 1,53%, protein content 11.65%, lemak konten 3.66%, serat kasar content 0,98%.
Pengaruh Lama Perebusan Jagung (Zea mays. L) dengan Penambahan Konsentrasi CaCO3 pada Emping Jagung Asri Widyasanti; Safira Nurjanah
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 10, No 1 (2018): Vol.(10) No.1, April 2018
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (836.326 KB) | DOI: 10.17969/jtipi.v10i1.9931

Abstract

Emping jagung merupakan salah satu produk olahan biji jagung yang memiliki nilai jual yang tinggi. Namun dalam proses pembuatan emping jagung terdapat beberapa kendala yaitu menghilangkan perikap dan tipcap dari biji jagung. Perikap dan tipcap emping jagung dapat dihilangkan dengan cara perebusan dengan penambahan CaCO3. Penelitian ini bertujuan mengetahui pengaruh lama perebusan dan konsentrasi CaCO3 terhadap mutu produk emping jagung. Metode penelitian yang digunakan adalah eksperimental laboratorium, Rancangan Acak Lengkap (RAL) faktorial yang diharapkan dapat memberikan informasi mengenai pengaruh lama perebusan dan konsentrasi CaCO3 yang tepat sehingga menghasilkan produk emping jagung yang baik. Perlakuan pada penelitian ini terdiri dari dua faktor yaitu lama perebusan dengan suhu 950C selama 60 menit, 90 menit dan 120 menit dan penambahan CaCO3 dengan konsentrasi 1%, 1,5% dan 2 % dari berat kering jagung dan 0% sebagai kontrol dengan dua kali ulangan. Hasil penelitian menunjukkan bahwa kombinasi perlakuan emping jagung dengan lama perebusan 120 menit dengan penambahan CaCO3 sebanyak 2% merupakan perlakuan terbaik dengan paremeter yang diamati antara lain kadar air 7,53%, kadar abu 2,26%, protein 8,72%, kadar lemak 3,20%, kadar karbohidrat 84,11%, Nilai Hue 74,615, rendemen total 69,9%, Kandungan Ca 0,2321%.  
Simulation of Starch Degradation in Tobacco Leaf during Curing Yusya Abubakar
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 5, No 3 (2013): Vol.(5) No.3, October 2013
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (159.622 KB) | DOI: 10.17969/jtipi.v5i3.1980

Abstract

Simulasi penguraian pati di dalam daun tembakau dilakukan dengan mengembangkan model matematika penguraian pati (di dalam daun) sebagai fungsi dari kondisi pengeringan seperti temperatur, kadar air, waktu, dan konsentrasi awal pati. Model penguraian pati ini didasarkan pada persamaan laju orde pertama, dikombinasikan dengan persamaan sekunder. Nilai konstanta yang diperlukan dalam persamaan sekunder ditentukan melalui iterasi dan perbandingan akar dari jumlah galat kuadrat. Model tersebut dipadankan pada data dari experiment untuk menentukan nilai konstanta pada persamaan utama, dengan meminimalkan akar dari jumlah galat kuadrat. Suatu program komputer telah ditulis dan digunakan untuk mensimulasi perubahan kadar pati di dalam daun. Hasilnya menunjukkan bahwa model tersebut dapat memprediksi penguraian pati dengan baik (RMSE = 3.28).  Namun demikian, pada beberapa kasus, model penguraian pati tersebut cenderung memprediksi konsentrasi pati yang lebih tinggi dari nilai yang diperoleh dari percobaan.
Penggunaan Pektin Kulit Jeruk Kuok Kampar sebagai Edible Coating Terhadap Kualitas Buah Belimbing Manis Selama Penyimpanan Jamiatul Khairiyah; Raswen Efendi; Netti Herawati
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 13, No 2 (2021): Vol. (13) No. 2, Oktober 2021
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (948.109 KB) | DOI: 10.17969/jtipi.v13i2.19828

Abstract

Kuok orange peel was containing pectin can be used as an edible coating. This research aimed to measured pectin concentration in making of edible coating to protect the surface of the starfruit for longer storage and maintained the quality. The treatment in this research was the concentration of pectin on edible coating, such as without coating (P0), pectin concentration 1% (P1), 2% (P2), 3% (P3), 4% (P4). Sampel storaged at room temperature on 0, 4, 8, and 12 days. The results showed that the edible coating from Kuok orange peel  significantly affected weight loss, vitamin C, hardness, total dissolved solids, and sensory assessment to colour and hardness with descriptive nor hedonic. The best treatment was edible coating with pectin concentration 4%, can extended the storage up to 12 days with shrinkage weight amounted to 8.80%, can retain the vitamin C content of 20.03 mg/100g, 1.55 kgf/cm2 of hardness, 15.87% of brix total dissolved solids, and sensory assessment  in descriptive at 12 days storage time for colour 2.57(yellow), and hardness 2.60 (soft), and sensory assessment in hedonic for colour 3.17 (rather favoured), hardness 3.13 (rather favoured).
Bubur Talas Instan dengan Penambahan Tepung Ikan Cakalang dan Tepung Labu Kuning Yulianti Yulianti; Bayu ST Basri
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 11, No 2 (2019): Vol. (11) No. 2, Oktober 2019
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (441.587 KB) | DOI: 10.17969/jtipi.v11i2.14310

Abstract

Talas merupakan pangan yang mengandung karbohidrat tinggi yang kurang termanfaatkan. Salah satu produk olahan yang bisa menggunakan talas sebagai bahan baku yaitu bubur instan. Disisi lain talas mengandung komponen gizi seperti protein, vitamin dan gizi lain yang sangat sedikit sehingga perlu dilakukan penambahan dari bahan lain untuk menghasilkan produk olahan yang bergizi. Penelitian ini menggunakan metode eskperimen dengan tiga perlakuan. Perlakuan yang digunakan yaitu tepung talas 70% dan  tepung ikan cakalang 30% dengan menambahkan tepung labu kuning dengan konsentrasi berbeda. Adapun konsentrasi tepung labu kuning yang digunakan yaitu   A1 : tepung labu kuning   5%, A2 : tepung labu kuning  10%   dan A3 : tepung labu kuning 15 %. Setiap perlakuan dilakukan tiga kali ulangan dan data yang dihasilkan akan diolah dengan menggunakan Rancangan Acak Lengkap (RAL) dan dilakukan uji lanjut menggunakan uji lanjut duncan. Hasil menunjukkan bahwa perlakuan terbaik pada perlakuan A3 dengan kadar air 9,02%, kadar abu 5,39%, kadar protein 33,77%, kadar lemak 2,09%, kadar serat 1,82%, kadar karbohidrat 46,96% dan kadar provitamin A (beta karoten) 2,47 mg.

Page 7 of 19 | Total Record : 182

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