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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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Analisa Kelayakan Finansial Pengembangan Cold Storage Plant di Pelabuhan Perikanan Lampulo Baru Banda Aceh Juanda Juanda; Martunis Martunis
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 6, No 1 (2014): Vol.(6) No.1, February 2014
Publisher : Agricultural Faculty

The research aims to analyze financial feasibility of cold storage development in Lampulo Baru Fish Port Banda Aceh in accordance with discounted investment ctiteria; Net Present Value (NPV), Net Benefit Cost Ratio (NBCR), Gross Benefit Cost Ratio (GBCR) and payback period (PBP). The research was conducted in Lampulo Baru Fish Port on November 2013 – January 2014. Data was mainly collected by using survei and interview/ focus group discussion techniques. Data were analyzed by using financial analysis with investment criteria. The result of research showed that the development of cold storage plant in Lampulo Baru Fish Port with capacity of 80 ton fishes is financially feasible, indicated by discounted investment criteria values; NPV = IDR. 1,463,819,997,-. NBCR = 2.33, GBCR = 1.03, and PBP = 2.33 years.

Pemanfaatan Jamur Grigit Dalam Pembuatan Bakso Ikan Lele Dumbo Irene Cahya Maharani; Vonny Setiaries Johan; Rahmayuni Rahmayuni
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 14, No 1 (2022): Vol. (14) No. 1, April 2022
Publisher : Agricultural Faculty

The purpose of this research to obtain the best ratio of dumbo catfish and split gill mushrooms in making meatballs. This research used a completely randomized design with four treatments and four replications, which followed Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatments in this research was the ratio of dumbo catfish and split gill mushrooms, i.e. 90:10, 80:20, 70:30, and 60:40. The result showed that the ratio of dumbo catfish and split gill mushrooms had significantly affected moisture, ash, protein, fat, crude fiber, total plate number, as well as sensory characteristic of color, flavor, taste, and texture. Based on the result of this research the chosen treatment is 90:10 which have 64.65% moisture content, 1.21% ash content, 10.63% protein content, 0.92% fat content, 0.36% crude fiber content, 6,5 x 104 total plate number content and is preferred hedonically with a description of grayish white color, smelled of mushroom, mushroom and fish taste, and chewy texture.

Kepedulian Pekerja Penanganan Bahan di Supermarket X pada Ergonomi guntarti tatik mulyati; Makhmudun Ainuri
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 9, No 2 (2017): Vol.(9) No.2, October 2017
Publisher : Agricultural Faculty

Manual material handling activities are still widely practiced in various industries, including supermarkets. Various products in supermarkets are moved with hand truck aids. This tool is used to ease of workers to avoid the risk of MSDs (musculoskeletal disorders) and LBP (low back pain). Workers' who concerns about work ergonomics, materials handling tools and their working environments can reduce the risk of MSDs and LBPs. In this paper we will examine how much the workers care about themselves, their tools, environment and their relation to work physiology of workers.Workers' concerns were identified using a Likert scale questionnaire with 5 scale of interest. Self-awareness is linked to an understanding of ergonomics, to hand tools used everyday and to the work environment. Occupational physiology is reflected in the pain experienced by workers as job impacts identified using Nordic Body Map (NBM), and work posture using OWAS (Ovako Working Posture Analysis System).The material handling worker assigned to move the product from supplier vehicle to warehouse or to showroom by hand truck. The survey results that the worker's concerned not so high on his ergonomics. The body map shows that before working the worker felt pain all over his body and got more pain after work. Worker's work posture varies substantially in category 1-2 which means that in this musculoskeletal system the work attitude results in significant tension influences requiring future improvement.

Mi Instan Berbasis Pati Sagu dan Ikan Patin serta Pendugaan Umur Simpan dengan Metode Akselerasi Yusmarini Yusmarini; Usman Pato; S Anirwan; H Siregar
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 5, No 2 (2013): Vol.(5) No.2, June 2013
Publisher : Agricultural Faculty

Instant noodle is favorite food in Indonesia. Instant noodle generally made from wheat flour, which is not Indonesian agricultural product. Diversification was needed to solve this problem, and sago starch is potential resource to develop. The research purposed are to produce instant noodle from sago starch and catfish meat fulfilling Indonesia instant noodle quality standard (SNI 01-3551-2000) and to predict instant noodle shelf time using accelerations method. Treatments in this research were SP0 (instant noodle from 100% sago starch), SP1 (instant noodle from 97.5% sago starch and 2.5% catfish meat), SP2 (instant noodle from 95% sago starch and 5% catfish meat), SP3 (instant noodle from 92.5% sago starch and 7.5% catfish meat), SP4 (instant noodle from 90% sago starch and 10% catfish meat), and SP5 (instant noodle from 87.5% sago starch and 12.5% catfish meat). Parameters measured were moisture content before and after frying, protein content, acid value, compactness, and the best treatment continued with shelf time using accelerations method. The result showed that all treatment significantly affected moisture content before and after frying, protein content, acid value and instant noodle compactness. The best treatment was instant noodle from 90% sago starch and catfish meat 10% (SP4) with moisture content before frying 11.29%, moisture content after frying 9.32%, protein content 10.90%, acid value 1.48 mg/g and instant noodle compactness 93.86%. Shelf time for SP4 was 35.81 days.Keywords: instant noodle, sago starch, catfish, accelerated method

Pembuatan Snack Bar dari Tepung Pisang Kepok (Musa paradisiaca formatypica) dan Pure Pisang Ambon Hijau (Musa paradisiaca sapientum) George Hutapea; Noviar Harun; Shanti Fitriani
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 13, No 1 (2021): Vol. (13) No. 1, April 2021
Publisher : Agricultural Faculty

Snack bar was a solid rod-shaped food, made from a mixture of dry ingredients such as cereals, nuts, grains and fruits which can be consumed as a snack. Binder is needed in making a snack bar. Puree can be used as binder in making snack bar. The snack bar in this research was made from kepok plantain flour and ambon hijau banana puree. The purpose of this research was to obtain the best ratio of kepok plantain flour and ambon hijau banana puree in making snack bar with the best chemical and sensory characteristics. This research used a completely randomized design of one factor with four different formulations; kapok plantain flour and ambon hijau banana puree composite in the ratio of 50:50 (TP1), 40:60 (TP2), 30:70 (TP3) and 20:80 (TP4) mixed with other snack bar ingridients. Treatments with 4 replicat, which followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The result showed that the ratio of kepok plantain flour and ambon hijau banana puree significantly affected the parameters except fat content and protein content, while sensory assessment had a significantly effected except the parameters of color and density hedonic. Based on the results, the ratio of kepok banana flour : ambon hijau banana puree (40:60) was chosen as the best formula which had chemical characteristics of 25.55% moisture content, 1.33% ash content, 10.47% fat content, 1.47% protein content, crude fiber content 4.83%, and carbohydrate content of 56.35% and the panelists preferred hedonically with a description of yellowish brown, banana flavored, sweet taste and solid texture.

Karakteristik Fisikokimia dan Sensori Permen Jelly Kulit Buah Kopi dengan Penambahan Gelatin dan Sari Lemon Khalieda Zia; Yuliani Aisyah; Zaidiyah Zaidiyah; Heru Prono Widayat
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 11, No 1 (2019): Vol. (11) No. 1, April 2019
Publisher : Agricultural Faculty

In the field of food, coffee waste begins to be developed by processing it as a beverage product. The skin of coffee fruit can also be processed as a food product, one of which is jelly candy. This study aims to study jelly candy making with the addition of gelatin as a gelling agent and the addition of lemon juice to produce coffee fruit skin jelly candy that has physicochemical and sensory characteristics that meet SNI quality requirements. The design used was factorial Completely Randomized Design consisting of 2 (two) factors. Factor I concentration of gelatin (G) and Factor II is the concentration of lemon water (L). Factor I consists of 4 levels, namely G1 = 10%, G2 = 15%, G3 = 20% and G4 = 25%, while factor II consists of 3 levels, namely L1 = 5%, L2 = 10% and L3 = 15%. Each treatment was repeated 2 times to obtain 24 experimental units.The concentration of gelatin and the concentration of lemon have a very significant effect on water content and pH value. The concentration of lemon has a significant effect on the value of hedonic organoleptic taste. Both interactions have a very significant effect on the value of organoleptic hedonic texture. The results of the analysis of coffee fruit peel jelly candy have an average moisture content of 21.25%, 0.95% ash content, pH 4.53, sensory hedonic color (3.50 neutral reception), aroma (3.48 neutral acceptance), taste (3.50 neutral acceptance), texture (3.59 likes reception).The results showed that 10% gelatin concentration and 10% lemon concentration (G1L2) were the best treatments obtained through the ranking test. The jelly candy produced has 21.32% moisture content characteristics, 1.55% ash content, pH 4.71, 14.09% antioxidant activity, 3.03 mg / 100g vitamin C levels, 3.55 sensory colors (likes) , aroma 3.45 (neutral), taste 3.48 (neutral) and texture 3.43 (neutral).

Pengaruh Jenis Bunga Dan Waktu Pemetikan Terhadap Sifat Fisikokimia dan Aktivitas Antibakteri Minyak Atsiri Bunga Kenanga (Cananga odorata) Yuliani Aisyah; Sri Haryani; Rulita Maulidya
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 8, No 2 (2016): Vol.(8) No.2, October 2016
Publisher : Agricultural Faculty

Essential oil is oil produced from plant extracts which is volatile at room temperature and has a unique fragrant smell as such its plant source. Cananga flower produces essential oil. This oil has antibacterial properties since it contains karyophyllene. This kind of oil was extracted by using steam and water method. Antibacterial test was conducted against Staphylococcus aureus and Escherichia coli by using disc diffusion method with 200 uL concentration. The research design used a randomized block design (RBD) with factorial pattern containing two factors. The first factor was type of flower (Cananga) (J) with three levels, namely J1 = big flower, J2 = small flower, J3 = combination of big and small flowers. The second factor was picking time (W) with two levels; W1 = in the morning, and W2 = in the evening. Combination treatment in this study was 2 × 3 = 6 (six) treatments with three (3) repetitions, thus obtained 18 experimental units. The results showed that the type of flower and picking time had no correlation to the yield, density, refractive index, but they revealed interaction or significant effect on the antibacterial test.

Kajian Hazard Analysis Critical Control Point (HACCP) Pada Tahap Pasteurisasi II Susu ISAM Di PT Industri Susu Alam Murni Shafiyyah Dzakirah Hasna; Irfan Ardiansah
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 15, No 1 (2023): Vol. (15) No. 1, April 2023
Publisher : Agricultural Faculty

Milk is a food source that contains essential nutrients for the human body so it cannot be reduced or added to its natural content. Milk can be processed into several products, namely food, beverages, cheese, butter, yogurt, and so on. Therefore, the milk processing industry has considerable opportunities in the industrial sector because milk is one of the many food ingredients that are used as basic needs by people in all walks of life. In processing, the HACCP system is used as a tool that can maintain food safety and improve product quality. One of the stages of the milk processing process that has the potential to be dangerous is the pasteurization process. The studies of HACCP is needed to identify hazards using the 7 HACCP principles that have been issued by the Indonesian National Standard. The conclusion obtained from the study is that the pasteurization process 2 is designated as CCP because it is a sterilization process that has the potential to be dangerous, so supervision and control must be carried out. The verification process has an important role in that it can demonstrate the effectiveness of the implementation of HACCP. With HACCP, the products produced are expected to be of high quality and food safety is guaranteed

Kajian Pembuatan Cokelat Batang dengan Metode Tempering dan Tanpa Tempering Eti Indarti; Normalina Arpi; Slamet Budijanto
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 5, No 1 (2013): Vol.(5) No.1, February 2013
Publisher : Agricultural Faculty

This research is aimed to improve stability of milk chocolate bars by tempering process. The making of chocolate bars consisted of two formulations, namely a higher fat bar (40%) and low fat bar (21.5%).The study includes the chocolate bar preparation with and without tempering results. The melting point of milk chocolate bars that use cocoa butter tempering (L1) is higher than the milk chocolate bars that use fat without tempering (L2) for all treatments. Solid fat content (SFC) of F1 has higher solid phase at room temperature (55-60%) in all treatments compared with milk chocolate bar F2 (40-43%) and chocolate produced by UKM (Malaysia) 40-48 % and soccolatte 35-38% at the same temperature (350C). Blooming was not formed on the milk chocolate bars containing cocoa butter L1, while the milk chocolate bars showed blooming with L2 treatment.Keywords: chocolate bar, tempering, moulding, melting point, solid fat content, blooming

Stabilitas Emulsi dan Sensori Mayones Campuran Minyak Abdomen Ikan Patin dan Minyak Sawit Merah dengan Penambahan HPMC SS12 Sebagai Penstabil Dewi Fortuna Ayu; Tiara Septiani Lumban Gaol; Andarini Diharmi
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 12, No 2 (2020): Volume 12, No. 2, Oktober 2020
Publisher : Agricultural Faculty

The purpose of this research was to determine the effect of HPMC SS12 concentration on emulsion stability and sensory quality of mayonnaise made from patin and red palm mixture oil. This study used a Completely Randomized Design (CRD) with five treatments and three replications. The treatments performed were P0 (without addition of HPMC SS12), P1 (addition of 2% HPMC SS12), P2 (addition of 3% HPMC SS12), P3 (addition of 4% HPMC SS12), and P4 (addition of 5% HPMC SS12). Data were statistically analyzed using analysis of variance (ANOVA) and then continued with Duncan`s New Multiple Range Test (DNMRT) at 5% level. Results of the research showed that the addition of HPMC SS12 significantly affected viscosity, degree of acidity (pH), emulsion stability, and sensory test of the mayonnaise thickness, but did not significantly affect moisture content, sensory test of the mayonnaise color and flavour. The best treatment was P3 (addition of 4% HPMC SS12) which had 4.53 degree of acidity (pH), 16109.33 cP viscosity, 29.78% moisture content, 72.33% emulsion stability on the 1st day, and 71.33% emulsion stability on the 15th day. Result of the descriptive test on the mayonnaise were orange somewhat yellow color, slightly rancid in aroma, and thick texture. Result of the hedonic test on overall of the mayonnaise was rather preferred by panelists.

Page 9 of 19 | Total Record : 182

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Contact Name Yuliani Aisyah

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Phone +6281269808015

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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