cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Emy Arahman
Contact Email
emyarahman12@gmail.com
Phone
+6289530821490
Journal Mail Official
lipida.jurnal@politap.ac.id
Editorial Address
Jl. Rangga Sentap-Dalong, Kabupaten Ketapang 78813, Kalimantan Barat Surel : lipida.jurnal@politap.ac.id Telpon : (0534) 3030686, Kab. Ketapang, Provinsi Kalimantan Barat, 78816
Location
Kab. ketapang,
Kalimantan barat
INDONESIA
Jurnal Teknologi Pangan dan Industri Perkebunan
Published by Politeknik Negeri Ketapang
ISSN : -     EISSN : 27764044     DOI : https://doi.org/10.58466/lipida
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Jurnal Teknologi Pangan dan Industri Perkebunan atau disingkat LIPIDA adalah jurnal ilmiah berkala yang diterbitkan oleh Pengelola Jurnal Politeknik Negeri Ketapang dua kali dalam setahun. Proses pengiriman naskah terbuka sepanjang tahun. Semua manuskrip yang dikirimkan akan ditinjau secara cermat dan teliti sebelum diterima untuk publikasi. Jurnal Teknologi Pangan dan Industri Perkebunann adalah media untuk menerbitkan artikel penelitian dan studi kasus (terbatas pada beberapa kasus yang menarik dan memiliki nilai baru). urnal Teknologi Pangan dan Industri Perkebunan menerima manuskrip dari pertanian dengan berbagai disiplin ilmu: pegolahan produk pangan,biokimia pangan, mikrobiologi pangan, bioteknologi pangan, hasil analisa pangan, keamanan pangan, dan manajemen agroindustri
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 10 Documents
 1 
Search results for , issue "Vol 1 No 2 (2021)" : 10 Documents clear
DETERMINASI DAYA SAING AGROINDUSTRI LIDAH BUAYA DI KOTA PONTIANAK Alfath Desita Jumiar Alfath; Heny K. Daryanto; Lukman M. Baga
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 2 (2021)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (424.253 KB) | DOI: 10.58466/lipida.v1i2.181

Abstract

This research aims to identify the determinant factors of the competitiveness of aloe vera agroindustry and formulate priority strategies to improve the competitiveness of aloe vera agroindustry in Pontianak Municipality. The study was conducted in Pontianak Municipality as a center of production of Aloe vera in Indonesia. Primary data were collected from processing aloe vera in the packaging and experts from academia and bureaucracy by conducting interviews and questionnaires, while secondary data sourced from CBS, Ministry of Industry, Department of Agriculture, and Aloe Vera Center. The research objectives were answered by using Analytical Hierarchy Process (AHP) with used Porter's Diamond approaches. Data was obtained from expert by filling out a questionnaire in the form of pairwise comparisons assessment, and it was processed by using Expert Choice software. The AHP analysis results showed that the factors determining the competitiveness of aloe vera the agroindustries with the highest weight are the demand condition factor (0.420) and the condition of resources (0.300). Priority strategies that can be done is to manufacture products in accordance with market demand for quality local, national and international (0.196), and creating innovation products for all segments of demand (0.190). Actors who play role directly in an attempt to increase the competitiveness of the aloe vera agroindustries in Pontianak Municipality is private sector such as entrepreneurs and aloe vera farmers (0.634). To achieved the competitiveness improvement of aloe vera agroindustry in Pontianak Municipality, can be repairs such as the quality and type of product, packaging design, and market segments, with the way local government is actively provide guidance and training to the processing of aloe vera and support the establishment of cooperative aloe vera in Pontianak
ANALISIS PINDAH PANAS PADA STERILISASI MINUMAN SUSU ULTRA HIGH TEMPERATURE (UHT) DI PT.ZYX Reza Widyasaputra; Badrut Tamam; Novan Nandiwilastio; Citra Defira
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 2 (2021)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (439.757 KB) | DOI: 10.58466/lipida.v1i2.261

Abstract

As perishable food, the sterilization process in milk was essential to obtain long shelf life. In industry, sterilization process was performed using high temperature in very short time. This process was known as Ultra High Temperature (UHT). UHT sterilization process could be done with Tubular Heat Exchanger (THE) or Plate Heat Exchanger (PHE). This research was aimed to compare the heat transfer rate from THE and PHE in PT.ZYX milk sterilization plant. Based on analysis, heat transfer rate of PHE was higher than THE. Both of them were using hot water as medium. The simulation with steam as heat transfer medium showed that the heat transfer rate was not much different with hot water in THE.
PENGARUH PENAMBAHAN IKAN RUCAH PADA PEMBUATAN OPAK SINGKONG TERHADAP SIFAT FISIKOKIMIA A. Nova Zulfahmi; Yuyun Yuniarti; Assrorudin Assrorudin; Ningrum Dwi Hastuti; Irfan Cholid
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 2 (2021)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (601.287 KB) | DOI: 10.58466/lipida.v1i2.320

Abstract

Opak (cassava crackers) in general contains a lot of carbohydrates. To increase the nutritional value of opak, one of them is by adding trash fish which is quite rich in protein. This study aims to determine the effect of adding trash fish with different concentrations in the manufacture of opak crackers on the physicochemical properties. This study used an experimental method with a RAL experimental design in a laboratory. Sensory testing found that the more concentration of trash fish added, the more favored the panelists with the R3 treatment on average received. Tests for protein and water content produced linear data. The more fish content, the higher the protein content and water content. The highest water and protein content in the R4 treatment was 12.58% and 6.91%, respectively. The highest swelling power (except the control) in treatment R2 was 81.16%, while the least absorption in treatment R4 was 14.11%. These results indicated that the addition of trash fish had a significant effect on the physicochemical properties of opak
PENGARUH PERBEDAAN BAHAN PENGEMAS TERHADAP MUTU SENSORIS AMPLANG SELAMA PENYIMPANAN A. Nova Zulfahmi; Martanto Martanto; Irfan Cholid; Ningrum Dwi Hastuti
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 2 (2021)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v1i2.1041

Abstract

The decrease in purchasing power of the community has led to many unsold amplang crackers, which often suffer from physical and sensory damage. Physical damage includes a loss of crispy texture, while sensory damage includes a stale aroma and taste, as well as a brownish appearance. To prolong the shelf life of amplang crackers, packaging is needed. The packaging materials used in this study are PP, PET, and aluminum foil. The objective of this research is to determine the effect of different packaging materials on the sensory quality of amplang crackers during storage. The results show that in the sensory test, aluminum foil packaging received the highest score for aroma, which was 6.5, indicating a preference. The taste parameter also scored the highest with aluminum packaging, at 6.5. Meanwhile, the texture and color parameters obtained the best scores with aluminum packaging, with scores of 6.8 and 7.5, respectively. In conclusion, the research finds that aluminum foil packaging is the best way to maintain the sensory quality of amplang crackers during a 40-day storage period.
ANALISIS MUTU MARGARIN DENGAN PERBANDINGAN BAHAN BAKU MINYAK GORENG KELAPA : MINYAK GORENG SAWIT Encik Eko Rifkowaty; Irianto SP; Budi Pratomo Sibuea; Devi Sariyanti; Shelvy Antika Sari
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 2 (2021)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v1i2.1043

Abstract

Margarine is an emulsion (w/o), made from vegetable oil. This experimental consisted of three oil comparison treatments was coconut cooking oil : palm cooking oil 50:50 ; 70:30 ; and 90:10. Parameter to be estimated were water content, free fatty acids, organoleptic tests, and pair comparison tests. Based on the pair comparison test, the color attribute for the 50:50 treatment is the same as the color of margarine on the market, while the aroma and taste attribute of the three treatments are different from the aroma and taste of margarine on the market. The results of the hedonic test had the higest score is 50:50 treatment (most preferred). Based on ANOVA on the three treatments the color and aroma attributes were significantly different, while the taste attributes were not significantly different. The result of this research was found that the water content of 50:50, 70:30, and 90:10 treatments were 5.30, 6.37 and 6.95% respectively, while the free fatty acids were 1.17, 1.47 and 1.83%. The percentage of water content complies with SNI 01-3541-2002, but this is not the case for free fatty acids.
DETERMINASI DAYA SAING AGROINDUSTRI LIDAH BUAYA DI KOTA PONTIANAK Desita Jumiar, Alfath; K. Daryanto, Heny; M. Baga, Lukman
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 2 (2021)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v1i2.1363

Abstract

This research aims to identify the determinant factors of the competitiveness of aloe vera agroindustry and formulate priority strategies to improve the competitiveness of aloe vera agroindustry in Pontianak Municipality. The study was conducted in Pontianak Municipality as a center of production of Aloe vera in Indonesia. Primary data were collected from processing aloe vera in the packaging and experts from academia and bureaucracy by conducting interviews and questionnaires, while secondary data sourced from CBS, Ministry of Industry, Department of Agriculture, and Aloe Vera Center. The research objectives were answered by using Analytical Hierarchy Process (AHP) with used Porter's Diamond approaches. Data was obtained from expert by filling out a questionnaire in the form of pairwise comparisons assessment, and it was processed by using Expert Choice software. The AHP analysis results showed that the factors determining the competitiveness of aloe vera the agroindustries with the highest weight are the demand condition factor (0.420) and the condition of resources (0.300). Priority strategies that can be done is to manufacture products in accordance with market demand for quality local, national and international (0.196), and creating innovation products for all segments of demand (0.190). Actors who play role directly in an attempt to increase the competitiveness of the aloe vera agroindustries in Pontianak Municipality is private sector such as entrepreneurs and aloe vera farmers (0.634). To achieved the competitiveness improvement of aloe vera agroindustry in Pontianak Municipality, can be repairs such as the quality and type of product, packaging design, and market segments, with the way local government is actively provide guidance and training to the processing of aloe vera and support the establishment of cooperative aloe vera in Pontianak
ANALISIS MUTU MARGARIN DENGAN PERBANDINGAN BAHAN BAKU MINYAK GORENG KELAPA : MINYAK GORENG SAWIT Eko Rifkowaty, Encik; SP., Irianto; Pratomo Sibuea, Budi; Sariyanti, Devi; Antika Sari, Shelvy
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 2 (2021)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v1i2.1371

Abstract

Margarine is an emulsion (w/o), made from vegetable oil. This experimental consisted of three oil comparison treatments was coconut cooking oil : palm cooking oil 50:50 ; 70:30 ; and 90:10. Parameter to be estimated were water content, free fatty acids, organoleptic tests, and pair comparison tests. Based on the pair comparison test, the color attribute for the 50:50 treatment is the same as the color of margarine on the market, while the aroma and taste attribute of the three treatments are different from the aroma and taste of margarine on the market. The results of the hedonic test had the higest score is 50:50 treatment (most preferred). Based on ANOVA on the three treatments the color and aroma attributes were significantly different, while the taste attributes were not significantly different. The result of this research was found that the water content of 50:50, 70:30, and 90:10 treatments were 5.30, 6.37 and 6.95% respectively, while the free fatty acids were 1.17, 1.47 and 1.83%. The percentage of water content complies with SNI 01-3541-2002, but this is not the case for free fatty acids.
ANALISIS PINDAH PANAS PADA STERILISASI MINUMAN SUSU ULTRA HIGH TEMPERATURE (UHT) DI PT.ZYX Widyasaputra, Reza; Tamam, Badrut; Nandiwilastio, Novan; Defira, Citra
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 2 (2021)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v1i2.1389

Abstract

As perishable food, the sterilization process in milk was essential to obtain long shelf life. In industry, sterilization process was performed using high temperature in very short time. This process was known as Ultra High Temperature (UHT). UHT sterilization process could be done with Tubular Heat Exchanger (THE) or Plate Heat Exchanger (PHE). This research was aimed to compare the heat transfer rate from THE and PHE in PT.ZYX milk sterilization plant. Based on analysis, heat transfer rate of PHE was higher than THE. Both of them were using hot water as medium. The simulation with steam as heat transfer medium showed that the heat transfer rate was not much different with hot water in THE.
PENGARUH PENAMBAHAN IKAN RUCAH PADA PEMBUATAN OPAK SINGKONG TERHADAP SIFAT FISIKOKIMIA Nova Zulfahmi, A.; Yuniarti, Yuyun; Assrorudin, Assrorudin; Dwi Hastuti, Ningrum; Cholid, Irfan
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 2 (2021)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v1i2.1392

Abstract

Opak (cassava crackers) in general contains a lot of carbohydrates. To increase the nutritional value of opak, one of them is by adding trash fish which is quite rich in protein. This study aims to determine the effect of adding trash fish with different concentrations in the manufacture of opak crackers on the physicochemical properties. This study used an experimental method with a RAL experimental design in a laboratory. Sensory testing found that the more concentration of trash fish added, the more favored the panelists with the R3 treatment on average received. Tests for protein and water content produced linear data. The more fish content, the higher the protein content and water content. The highest water and protein content in the R4 treatment was 12.58% and 6.91%, respectively. The highest swelling power (except the control) in treatment R2 was 81.16%, while the least absorption in treatment R4 was 14.11%. These results indicated that the addition of trash fish had a significant effect on the physicochemical properties of opak
Pengaruh Perbedaan Bahan Pengemas Terhadap Mutu Sensoris Amplang Selama Penyimpanan Nova Zulfahmi, A.; Martanto, Martanto; Cholid, Irfan; Dwi Hastuti, Ningrum
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 2 (2021)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v1i2.1430

Abstract

The decrease in purchasing power of the community has led to many unsold amplang crackers, which often suffer from physical and sensory damage. Physical damage includes a loss of crispy texture, while sensory damage includes a stale aroma and taste, as well as a brownish appearance. To prolong the shelf life of amplang crackers, packaging is needed. The packaging materials used in this study are PP, PET, and aluminum foil. The objective of this research is to determine the effect of different packaging materials on the sensory quality of amplang crackers during storage. The results show that in the sensory test, aluminum foil packaging received the highest score for aroma, which was 6.5, indicating a preference. The taste parameter also scored the highest with aluminum packaging, at 6.5. Meanwhile, the texture and color parameters obtained the best scores with aluminum packaging, with scores of 6.8 and 7.5, respectively. In conclusion, the research finds that aluminum foil packaging is the best way to maintain the sensory quality of amplang crackers during a 40-day storage period.

Page 1 of 1 | Total Record : 10

 1 

Filter by Year

2021 2021


Reset
Filter By Issues
All Issue Vol 5 No 2 (2025) Vol 5 No 1 (2025) Vol 4 No 2 (2024) Vol 4 No 1 (2024) Vol 3 No 2 (2023) Vol 3 No 1 (2023) Vol 2 No 2 (2022) Vol 2 No 1 (2022) Vol 1 No 2 (2021) Vol 1 No 1 (2021)