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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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Analisis Kepuasan Konsumen Terhadap Kue Baytat Bengkulu Eka Kurniati; Evanila Silvia; Zulman Efendi
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 8, No 2 (2016): Vol.(8) No.2, October 2016
Publisher : Agricultural Faculty

The aim of research was to identify the attributes that baytat consumers want, determine the customer satisfaction of baytat cake and get a map attributes of baytat cake. Locations were selected intentionally (purposive). Variables and attributes used are: 1) quality of product (color of cake, aroma of cake, texture of cake, taste of cake, and the shelf life of product), 2) packaging products (appeal illustration, color packaging, capabilities of packaging to protect the product, practicality packaging) and 3) price of product. Identify the attributes that consumers want analyzed by validity and reliability test; used 22 respondents. Level of customer satisfaction was analyzed by CSI (Customer Satisfaction Index) and map attributes were analyzed using Importance Performance Analysis (IPA); total respondents are 100 consumers with convenience sampling technique. The results showed that the attributes that consumers want baytat is an attraction illustration, color packaging, packaging capabilities protect products, practical packaging, the color of the cake, cake aroma, the texture of the cake, cake flavor, shelf life of products and product prices. CSI analysis results indicate the level of customer satisfaction with cake baytat of 80.41%. Map quadrant of the following attributes: quadrant 1 (the color of the cake and the price of the product), Quadrant II (cake flavor, aroma of cookies and texture of the cake), Quadrant III (packaging capabilities, appeal of the packaging and packaging color) and Quadrant IV (the shelf life of product and practicality packaging).

Pengembangan Produk Inovasi Pengharum Mobil Berbasis Nilam Berdasarkan Respon Pelanggan dan Analisis SWOT Raihan Dara Lufika; Friesca Erwan; Sanusi Iswandi; Al Hilal Bakri; Ayi Wahyuni; Della Ayu Nadia; Wilda Diva Kartika; Syaifullah Muhammad; Elly Sufriadi; Ernawati Ernawati
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 15, No 1 (2023): Vol. (15) No. 1, April 2023
Publisher : Agricultural Faculty

This study aims to observe customer's responses toward car fragrance products, examine the volatility and properness of the essential oil-based product. Essential oil is a group of vegetable oil in form of liquid that easily evaporated at room temperature. Hence it gives unique scents. This research is carried out with a descriptive method using a qualitative approach. The data analysis technique of this research is using SWOT analysis (Strength, Weakness, Opportunity, and Threat) and calculation of Cost of Goods Sold to compare the two samples of car freshener. The result of this research showed that product A which is based on patchouli essential oil, citronella, coffee, and gadenza essential was more preferable by the customer with the range of selling price in IDR 19.000 – IDR 22.000 than product B. SWOT analysis explained that the product's strength is the multifunction of the product as aromatherapy and the opportunity of the product to compete in a wider market; while the weakness of the product is the high labour of production process. The total calculation of the Cost of Goods Sold for product A is IDR 15.440 and product B is IDR 15.960.

Karakteristik Fisik Bubuk Kopi Arabika Hasil Penggilingan Mekanis dengan Penambahan Jagung dan Beras Ketan Hendri Syah; Yusmanizar Yusmanizar; Oki Maulana
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 5, No 1 (2013): Vol.(5) No.1, February 2013
Publisher : Agricultural Faculty

Size reduction applied on Arabica Coffee bean may change its physical properties, where these properties are utilized for designing process including packaging and appliances for further processes. This research aims to investigate physical characteristics of Arabica coffee powder with addition of corn and rice milled through mechanical process. This experiment used two mechanical mills including hammer mill and disc mill. Before it is milled, coffee was mixed with other materials including corn and rice. Parameters observed were yield, moisture content, bulk density, and angle of respose, particle uniformity index, fineness modulus, and the average particle dimensions. Based on the results obtained, it was revealed that moisture content of each test still meet SNI standard with the maximum of 7%. Bulk density of coffee powder resulted using disc mill was higher compared with hammer mill. However, particle generated from milling process may be categorized as powder with medium cohesiveness based on its angle of repose. Dimensional average particle is proportional to the fineness modulus of coffee powder produced. Highest fineness modulus obtained from coffee powder without additives, and using a hammer mill is equal to 4.37 with the highest average dimensions of 2.05 mm, while the lowest fineness modulus that the coffee powder without any additional ingredients milled with a hammer mill is equal to 4.22, with the lowest average dimensions of 1.94 mm.

Pendugaan Umur Simpan Rendang Telur yang Dikemas Plastik High Density Polyetilen (HDPE) dan Aluminium Foil dengan Teknik Pengemasan Berbeda Menggunakan Metode Akselerasi Raswen Efendi; Dewi Fortuna Ayu; Nadya Nofaren
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 13, No 1 (2021): Vol. (13) No. 1, April 2021
Publisher : Agricultural Faculty

The purpose of this research is to estimate the shelf life of egg rendang that is packed with High Density Polyetilen (HDPE) plastic, aluminium foil, and vacuum aluminium foil. Estimation of shelf life using the acceleration method by storing the egg rendang for 30 days at three different temperatures, i.e, 30°C, 35°C, and 40°C. The parameters observed during the storage process were sensory assessments of rancidity and thiobarbituric acid (TBA) values of egg rendang. Data were analyzed using linear regression and the equations obtained were used to calculate the shelf life of egg rendang at normal temperature, which is 27°C. The egg rendang stored using vacuum aluminium foil packaging have a longer shelf life compared to HDPE packaging and non vacuum aluminum foil. The egg rendang shelf life packed with aluminium foil vacuum based on rancidity sensory test was 100 days, with the regression equation y =-7241,9x+20,317, an activation energy (Ea) of 14.382,4 kal.mol-1, and the value of quality degradation (k) was 0.021 quality unit per day. The egg rendang shelf life packed with aluminium foil vacuum based on the TBA value was 99.50 days, with the regression equation y =-6995,3x+18,577, the activation energy (Ea) of 13.892.7 kal.mol-1, and the value of quality degradation (k) was 0.008 quality unit per day.

Kajian Fisiko Kimia dan Daya Terima Organoleptik Selai Nenas yang Menggunakan Pektin dari Limbah Kulit Kakao Fahrizal Fahrizal; Rahmad Fadhil
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 6, No 3 (2014): Vol.(6) No.3, October 2014
Publisher : Agricultural Faculty

Cacao (Theobroma cacao) is one of the product commodities in Aceh and its production continues to increase every year. Parts of cocoa that have economic value are the seed, while the skin that is a waste of processing cocoa beans is often not utilized. Cocoa skin can cause environmental pollution problems. One way of handling waste is to extract cocoa skin becomes pectin. Known in the food industry pectin compounds is very important adjuvant because it is able to increase the viscosity of the fluid and form a gel with sugar and acid. The aim of this research was to determine the effect of pectin addition from cacoa skin waste on the quality of pineapple jam. There are four levels of the pectin addition in this study; 0, 0.5, 1.0 and 1.5%. Then the resulted pineapple jam was analysed; moisture content, total of dissolved solids, acidity, a smear of jam and hedonic sensory evaluation for appearance, aroma, flavor, texture and all vallue. The addition of pectin from cocoa waste have effects on moisture content, total of dissolved solids, pH value and a smear of jam of pineapple jam. In general, panelists like pineapple jam with the addition of 1% pectin from cocoa skin waste

Pengaruh Jenis Kentang dan Konsentrasi Asam Sitrat terhadap Mutu Tepung Kentang Irfan Irfan; Zaidiyah Zaidiyah; Nadia Fitri
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 14, No 2 (2022): Vol. (14) No. 2, Oktober 2022
Publisher : Agricultural Faculty

Potato is a horticultural product which is easily damaged so that it needs to be handled properly or further processed. One of them is to process it into flour. Potato flour is one of the recommended alternatives to semifinished products because of its longer shelf life, ease of use and rich in nutrients. One of the problems that often occurs in the manufacture of potato flour is the occurrence of browning. To prevent this, soak in citric acid. Citric acid is an anti browning agent that functions as chelating agent and is able to lower the pH below the optimum so that the enzyme is denatured and it safer to use than other anti browning substances. The purpose of this study was to determine the effect of potato type and citric acid concentration on the quality of potato flour based on yield, moisture content, ash content, starch content and flour brightness. Potato flour was made from three types of potato, namely yellow-, white- and red potatoes and these potatoes were immersed in different concentrations of citric acid solution, namely 0,5%, 1% and 1,5%. This study used a factorial completely randomized design with two treatments and three replications. The best result for making potato flour is from the interaction of K2A3 (raw material of white potato type and 1,5% citric acid solution) because it produces highest yield and best brightness of potato flour, as well as lower water and ash contents. K2A3 potato flour meets the standard set by the Directorate of Nutrition of the Ministry of Health the Republic of Indonesia.

Pengaruh Pelapisan Kitosan terhadap Sifat Fisik dan Kimia Tomat Segar (Lycopersicum pyriforme) pada Berbagai Tingkat Kematangan Melly Novita; Satriana Satriana; Martunis Martunis; Syarifah Rohaya; Etria Hasmarita
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 4, No 3 (2012): Vol.(4) No.3, October 2012
Publisher : Agricultural Faculty

Tomato fruit undergoes many physicochemical changes after harvest caused by the process of metabolism. The method used to inhibit the metabolic processes in tomatoes can be overcome by controlled atmosphere storage. However, this method requires a high cost. Therefore there is another method that is more practical and economical to imitate the mechanism of the controlled atmosphere is by the use of coating materials (coating). Coating material must be able to form a barrier layer of the loss of water content and can maintain fruit quality and does not pollute the environment. Chitosan is a natural alternative as a coating material that is non-toxic and safe for health. This study aimed to observe the effect of chitosan coating on quality and shelf life of fresh tomatoes at different maturity levels. The study design used was completely randomized design (CRD) factorial with two factors. The factor I was the maturity stages which consisted of 3 (three) levels : K1 = full green (0-10% red skin), K2 = light red (30-60% red skin), K3 = ripe ( 70% red skin). Factor II is storage duration which consisted of 5 (five) level : P1 = 0 day, P2 = 5 days, P3 = 10 days, P4 = 15 days, P5 = 20 days, with 2 (two) replications. The analysis conducted on tomatoes were weight loss, solusble solids concentration, total acid, and vitamin C. The results showed that the tomatoes were coated chitosan could inhibit weight loss, soluble solids concentration, total acid, and vitamin C than untreated tomatoes (control). Chitosan coating with a concentration of 1% and a long soaking for 10 minutes on the tomatoes with the maturity stages of 0-10% skin red and 30-60% skin red could maintain in good condition for 20 days of storage. But the tomatoes with the maturity stage 70% red skin only able to survive 10 days of storage.

Karakteristik Kimia Biskuit dari Tepung Ubi Jalar Ungu dan Terigu Yerika Putri; Elisa Julianti; Ridwansyah Ridwansyah
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 12, No 1 (2020): Vol. (12) No. 1, April 2020
Publisher : Agricultural Faculty

Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan tepung ubi jalar ungu dan terigu terhadap karakteristik kimia biskuit. Penelitian ini terdiri dari dua tahap, yaitu pembuatan tepung ubi jalar ungu dan pembuatan biskuit. Penelitian ini menggunakan rancangan acak kelompok (RAL) non faktorial dalam pembuatan biskuit, yaitu perbandingan tepung ubi jalar ungu dan terigu (100:0, 70:30, dan 0:100). Hasil penelitian menunjukkan bahwa biskuit dengan perbandingan tepung ubi jalar ungu dan terigu 70:30 memiliki pengaruh berbeda tidak nyata terhadap kadar air, kadar abu, kadar lemak, total karbohidrat, total flavonoid, serat pangan total, serat pangan larut, serat pangan tidak larut, AKG serat pangan biskuit dengan perbandingan tepung ubi jalar ungu dan terigu 100:0 namun memiliki pengaruh berbeda nyata terhadap kadar protein, kalori, kalori per sajian, dan pemenuhan kecukupan energi hariannya. Hasil penelitian juga menunjukkan bahwa biskuit dengan perbandingan tepung ubi jalar ungu dan terigu 70:30 memiliki pengaruh berbeda tidak nyata terhadap kadar abu, kadar protein, kadar lemak, serat pangan total, serat pangan larut, AKG serat pangan, kalori, kalori per sajian, dan pemenuhan kecukupan energi harian biskuit dengan perbandingan tepung ubi jalar ungu dan terigu 0:100 namun memiliki pengaruh berbeda nyata terhadap kadar air, total karbohidrat, dan serat pangan tidak larutnya.

Utilization of Siwalan (Borassus flabellifer L.) Plantation Waste for Kraft Paper Production Azmi Alvian Gabriel; Yunita Siti Mardhiyyah
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 11, No 1 (2019): Vol. (11) No. 1, April 2019
Publisher : Agricultural Faculty

Borassus flabellifer L., one of the palm-based commodities in Indonesia which is grows in dry areas especially around the north coast of Java Island. An abundant waste of this plant is a leaf midrib and fruit fiber have an opportunity as a source of lignocellulose for the paper industry. In this study, Kraft paper production was conducted to know the influence of the proportion of Borassus flabellifer L. leaf midrib pulp and fruit fiber pulp, and the concentration of Polyvinyl Acetate (PVAc) adhesives on the sensory and physical quality of kraft paper. The research method used was Randomized Block Design (RBD) with two factors. The Friedman test was used to determine the sensory quality of kraft paper. The physical quality of kraft paper was used ANOVA analysis. The results showed that the treatment of raw material proportion and PVAc adhesive concentration had significant effect on color, surface texture, yield, and tensile resistance, but not significantly different between treatment of gramature and tear resistance. The best treatment of sensory tests was kraft paper with proportion of leaf midrib pulp 50% and fruit fiber pulp 50% and a 7.5% PVAc adhesive concentration. It has a yield value of 72.11%, gramature of 162.80 g/m2, tensile strength of 1.70 %, and tear resistance of 197.6 gf.

Evaluasi Nilai Gizi Masakan Daging Khas Aceh (Sie Reuboh) Berdasarkan Variasi Penambahan Lemak Sapi dan Cuka Aren Novia Mehra Erfiza; Dian Hasni; Ulva Syahrina
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 10, No 1 (2018): Vol.(10) No.1, April 2018
Publisher : Agricultural Faculty

Sie reuboh merupakan olahan daging yang diolah secara tradisional dengan merebus daging menggunakan garam, asam cuka, lemak, dan beberapa jenis rempah-rempah. Perubahan selera dan pola konsumsi masyarakat Aceh menyebabkan formulasi sie reuboh menjadi bervariasi. Keanekaragaman formulasi menyebabkan takaran dan jenis bahan yang digunakan dalam pengolahan sie reuboh ikut bervariasi terutama lemak sapi dan cuka aren. Variasi takaran penambahan lemak sapi dan cuka aren dapat mempengaruhi komposisi nilai gizi sie reuboh. Untuk itu perlu dilakukan pengkajian lebih lanjut terkait tentang penelitian dari pengaruh penambahan lemak dan cuka aren terhadap nilai gizi dari sie reuboh sehingga didapatkan standar formulasi sie reuboh yang mempunyai kandungan gizi yang baik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial yang terdiri atas dua factor, jumlah lemak yang ditambahkan yang terdiri dari tiga taraf yaitu 0% (L1), 25% (L2) dan 50% (L3) dari jumlah daging sapi, dan jumlah cuka aren yang ditambahkan yang terdiri dari dua taraf yaitu 2,5% (C1) dan 5% (C2) dari jumlah daging sapi. Data yang diperoleh dianalisis dengan menggunakan analisis sidik ragam (ANOVA). Uji lanjut BNT dilakukan jika perlakuan berpengaruh nyata. Analisis yang dilakukan pada penelitian ini meliputi kadar air, kadar abu, kadar protein dengan metode Kjeldahl, dan kadar lemak dengan metode Soxhlet, kadar karbohidrat by difference dan total kalori. Hasil penelitian menunjukkan bahwa Penambahan lemak sapi hingga 50% dapat mempertahankan kadar air sie reuboh yang dihasilkan. Kemudian penambahan cuka 2,5% dan 5% dapat meningkatkan kadar protein yang terkandung di dalam sie reuboh, sedangkan penambahan cuka aren hingga 5% dapat menurunkan kadar lemak di dalam sie reuboh jika dibandingkan dengan penambahan 2,5%. Sie reuboh yang dihasilkan dari penelitian ini mempunyai komposisi nilai gizi yang terdiri atas 52,62% air, 3.14% mineral, 24,50% protein, 14,67% lemak dan 4.95% karbohidrat. Kemudian setiap 100 g sie reuboh hasil penelitian ini mengandung 249.81 kkal.

Page 8 of 19 | Total Record : 182

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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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Kab. aceh besar,

Aceh

INDONESIA

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Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

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

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

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