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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 17 Documents
 1   2 
Search results for , issue "Vol 2 No 2 (2022)" : 17 Documents clear
Pembuatan Tepung Labu Kuning (Kajian Penggunaan Suhu dan Lama Pengeringan) Trian Adimarta; Marisa Nopriyanti; Irianto SP; Defi
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 2 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (750.856 KB) | DOI: 10.58466/lipida.v2i2.372

Abstract

Pumpkin (Cucurbita moschata Duch) is a type of vegetable plant and can be used for various types of food, Pumpkin that has been cut has a lower shelf life than in its whole state so it needs to be processed so it is not easily damaged so it needs to be processed into flour so that it can be processed into flour. durable. The purpose of this study was to determine how to make pumpkin flour and to find out the best treatment variations in making pumpkin flour. The research method in making flour uses variations in temperature and different drying times. Parameters to determine the difference from flour include water content, yield, and color. The results showed that the production of pumpkin flour started from cleaning the skin and seeds, washing, weighing, cutting into thin slices, drying, and sifting. The results of the analysis of the water content of 40oC treatment for 48 hours is 19.92%, 50oC treatment for 36 hours is 11.63%, and 60oC treatment for 24 hours is 10.36%, pumpkin flour yield is 51.56%, 17, 71%, and 14.63%, while the color analysis of the 40oC treatment was significantly different from the 50oC and 60oC treatment. Of the three treatments, 60oC was the best treatment.
Pareira, Elisabeth Michaela KAJIAN TERHADAP PERUBAHAN FISIK UMBI KENTANG (Solanum tuberosum L.) SELAMA PENYIMPANAN DI SUHU RUANG: Perubahan Sifat Fisik Kentang selama Penyimpanan Danella Nabila Balqis Balqis; Elisabeth Michaela Pareira; Nezly Nurlia Putri; Muhamad Rezka Fathan4; Anisa Lismianisarie
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 2 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (832.492 KB) | DOI: 10.58466/lipida.v2i2.451

Abstract

Damage to horticultural commodities after harvest is around 20-40%. This is due to ongoing respiration and metabolism processes, inaccuracy of harvest time, mechanical, physical and physiological damage. Damage to potato tubers that are often encountered in the field is generally caused by the transportation of results and improper post-harvest handling. One of the handling efforts in anticipating damage to potato tubers is using packaging. PP plastic packaging and cardboard are the most popular packaging materials and are very widely used. The purpose of this study was to determine the physical changes of potato tubers during storage at room temperature using PP plastic packaging and cardboard. The method used is descriptive trial and error with the main raw material of local potatoes. Observations were made for 14 days in the form of physical condition of potato tubers in the form of color, shape or texture, measurement of weight and diameter. Observations on the inside of the tuber and dissolved solids were carried out on the 11th day. The results showed that potato tubers stored in PP plastic packaging did not experience many physical changes compared to cardboard packaging. Where potato tubers stored using PP plastic packaging only experienced physical texture softening. Potato tubers stored in cardboard packaging, one of which experienced decay on the 11th day while the other potato tubers were physically still in a fresh condition although the texture was soft on the 14th day. The total value of dissolved solids on day 11 in PP plastic potato tubers was 6% while in cardboard packaging was 5.2%. The longer the storage of potatoes, the more carbohydrates are converted into simple sugars so that the total soluble solids in potato tubers will continue to increase.
Respon Penerimaan Gula Stevia Sebagai Pengganti Gula Tebu dan Gula Jawa Pada Proses Pengolahan Jamu Tradisional Kunyit Asam Lucky Damayanti; Triadinda Yudha Wardani2; Chrystia Aji Putra
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 2 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (622.917 KB) | DOI: 10.58466/lipida.v2i2.456

Abstract

come from many enthusiasts. Herbal drink is an ancestral heritage recipe for the people of Indonesia which is still preserved and developed to this day. The ingredients used in making herbal medicine are herbal plants that can be found in the surrounding environment. This research was conducted using a quasi-experimental design method. The results of the organoleptic test of traditional herbal medicine with the addition of 30 grams of palm sugar resulted in an average respondent's answer, namely having the aroma of turmeric, Javanese sugar, sweet taste, dark yellow color, and a liquid texture. Stevia Sugar The results of the organoleptic test of herbal medicine with the addition of traditional stevia sugar as much as 30gr have results with - the average respondent's answer is that it has a taste like tea leaves, sweet taste tends to be bitter, dark brown in color, and has a thick texture. From the results of this study, it can be seen that the addition of stevia sugar to the sour turmeric herbal medicine is considered ineffective. The addition of palm sugar to the traditional herbal medicine turmeric acid is considered more effective.
PENGARUH PENAMBAHAN TEPUNG DAUN KELOR TERHADAP KANDUNGAN NILAI GIZI COOKIES KACANG HIJAU Krisjayanti; Wadli; Yan El Rizal Unzilatirrizqi D
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 2 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (711.336 KB) | DOI: 10.58466/lipida.v2i2.729

Abstract

Cookies are pastry products made from wheat flour which have a sweet taste and long shelf life cookies, to add good nutritional value by adding the formulation of mung bean flour and moringa leaf flour. The purpose of this study was to determine the effect of the formulation of mung bean cookies with Moringa leaf flour (Moringa oleifera L.) and on the organoleptic and nutritional values . This study used a completely randomized design (CRD) consisting of 5 treatments with concentrations of wheat flour: mung bean flour: moringa leaf flour (100 %: 0 %: 0 %), ( 50 % : 10 % : 40 %) , ( 50 % 35 % : 15 % ) , ( 50 % 25 % -25 % ) , and ( 50 % : 15 % : 35 % ) . The observed variables consisted of organoleptic properties : color , aroma , taste and texture and properties of water content , ash content , protein content , fat content and carbohydrate content , in order to conform to the sni standard for cookie quality . The data was processed using one way ANOVA test, and if it had a significant effect, it was continued to Duncan's follow-up test. The results showed the addition of Moringa leaf flour to cookies had a significant effect on the chemical properties of water content, ash content, protein content, fat content and carbohydrate content, and organoleptic properties. . The results selected by the panelists on the organoleptic test of cookies were in the P3 treatment with the composition of wheat flour: mung bean flour: ng Moringa leaves (50%: 25%: 25%) with organoleptic test value of taste = 5.93, color = = 5.80 , aroma 5,68 , texture = 6,28 and liking = 6,20 . With carbohydrate nutrient content of 46.87 % , nutritional content of water content of 4.15% , ash content of 3.61% , protein content of 9.35% and fat content of 36.02 %.
ANALISIS KELAYAKAN FINANSIAL USAHA ROTI LABU KUNING DI KABUPATEN KETAPANG KALIMANTAN BARAT Ira Arianti; Ningrum Dwi Hastuti; Irfan Cholid; Jovan Mamel Lahagu
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 2 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (637.013 KB) | DOI: 10.58466/lipida.v2i2.780

Abstract

The addition of yellow pumpkin to the bread making process is a form of product innovation aimed at reducing the use of flour and increasing the use of pumpkin and adding nutritional value to the product. Therefore the financial analysis of the yellow pumpkin bread business is of particular important. It was revealed that the Break Even Points was 4155 packs. the Net Present Value was positive of Rp 104.917.412, the Internal Rate of Return was 39% greater than the MARR, The B/C Ratio was 1.46 and the Payback Period of 2.2 years did not exceed the planned business period.. Therefore, based on the financial analysis, the yellow pumpkin bread business is feasible and worth to develop.
Karakteristik Kimia dan Analisis Sensori Pada Dodol Nanas Dengan Perbandingan Tepung Ketan dan Tepung Beras Erick Radwitya; Marisa Nopriyanti; Trian Adimarta; Ely Ernayani
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 2 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (603.107 KB) | DOI: 10.58466/lipida.v2i2.794

Abstract

Dodol made from pineapple fruit ingredients is likely to add to the diversity of dodol that already exists in the market. In addition, it can also increase the economic value of pineapple fruit. The goal to be achieved is to determine the influence of various differences in the addition of glutinous rice flour and rice flour on the chemical and organoleptic properties of pineapple dodol. This type of research is to use an experimental method using a list of fingerprint analysis. The process of making pineapple dodol is made with four variations of the ratio of ingredients, namely the first addition of glutinous rice flour 15 gr and rice flour 5 gr, the second addition of glutinous rice flour 5 gr and rice flour 15 gr, the third addition of glutinous rice flour 20 gr and the fourth addition of rice flour. 20 gr. The water content contained in the D treatment (rice flour 20%) has a higher water content of 33.86% this is due to the increasing concentration of rice flour, there is an increase in the water content of pineapple dodol. This is due to the addition of rice flour. because of the starch property that is to like water.
A Making Cheese Sticks from Tapioca Flour Substitution with Corn Flour: Cheese Sticks Trian Adimarta
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 2 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (705.724 KB) | DOI: 10.58466/lipida.v2i2.851

Abstract

This study aims to determine the value of moisture content and ash content, as well as determine the organoleptic test on cheese stick products with the addition of corn flour. The method used in this study was mixing all the ingredients, 25%, 50%, 75% tapioca flour and 75%, 50%, 25% corn flour, kneading the dough, milled until thin, cut, and fried. Furthermore, organoleptic tests were carried out, namely preferences for taste, color, and texture, while chemical tests used the parameters of moisture content and ash content. The results of the organoleptic test of cheese sticks with the addition of corn flour were for a sample of 25% tapioca flour: 75% corn flour the average values ​​for taste, color and texture were 6.3, 6.3 and 7.4, for a sample of 50 % tapioca flour: 50% corn flour the average values ​​for taste, color and texture preferences were 7.7, 7.2 and 7.6 respectively, while for the sample 75% tapioca flour: 25% corn flour the average value there are preferences for taste, color and texture respectively 7.3, 6.97 and 6.4. The best results of the three treatments were cheese sticks with 50% tapioca flour: 50% corn flour. Then the results of chemical analysis of the 3 treatments showed that the cheese sticks had a moisture content value of 7.27%, 6.98% and 9.23%, respectively. Meanwhile, the ash content of the 3 treatments was 1.425%, 1.445% and 1.255%, respectively.
ANALISIS SENSORI TERHADAP SIRUP BUAH PEDADA (Sonneratia caseolaris) DI KABUPATEN KETAPANG: SIRUP BUAH PEDADA Isye Selvianti
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 2 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (507.722 KB) | DOI: 10.58466/lipida.v2i2.869

Abstract

Penelitian ini bertujuan untuk mengetahui proses perebusan dengan metode tanpa diblender dan proses pemanasan dengan metode diblender dalam pembuatan sirup buah pedada serta untuk mengetahui tingkat penerimaan konsumen terhadap produk sirup buah pedada. Proses pembuatan sirup pedada (Sonneratia caseolaris) dengan metode tanpa diblender  yaitu dengan cara buah pedada yang sudah dibersihkan dan di potong beberapa bagian kemudian ditambahkan gula 65% dan air 1000 ml, untuk kemudian dilakukan proses perebusan selama 30 menit dengan suhu kompor ±100°C. Adapun metode diblender dilakukan dengan cara buah pedada yang sudah bersih dihaluskan dan ditambah air 1000 ml kemudian disaring untuk diambil sarinya, setelah itu tambahkan 65% gula, kemudian lakukan proses pemanasan selama 30 menit dengan suhu kompor ±100°C hingga mengental. Analisa yang dilakukan dalam penelitian ini adalah uji sensori dengan menggunakan 30 panelis agak terlatih. Hasil analisa Uji sensori sirup buah pedada terhadap parameter warna, rasa, dan aroma, perlakuan yang  terbaik adalah perlakuan buah pedada yang diblender, penilaian uji skoring yaitu berwarna  coklat  kemerahan, uji hedonik aroma khas buah pedada  agak di sukai, serta memiliki rasa yang disukai.
Karakteristik Kimia dan Analisis Sensori Pada Dodol Nanas Dengan Perbandingan Tepung Ketan dan Tepung Beras Erick Radwitya; Marisa Nopriyanti; Trian Adimarta; Ely Ernayani
Jurnal Teknologi Pangan dan Industri Perkebunan Vol 2 No 2 (2022)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Dodol yang dibuat dari bahan buah nanas kemungkinan dapat menambah keanekaragaman dodol yang telah ada dipasaran. Selain itu juga dapat menaikkan nilai ekonomis buah nanas. Tujuan yang akan dicapai adalah untuk mengetahui pengaruh berbagai perbedaan penambahan tepung ketan dan tepung beras terhadap sifat kimia dan organoleptik dodol nanas. Jenis penelitian ini adalah menggunakan metode eksperimen dengan menggunakan daftar analisa sidik ragam. Proses pembuatan dodol nanas dibuat dengan empat variasi perbandingan bahan yaitu yang pertama penambahan tepung ketan 15 gr dan tepung beras 5 gr, kedua penambahan tepung ketan 5 gr dan tepung beras 15 gr, ketiga penambahan tepung ketan 20 gr dan ke empat penambahan tepung beras. 20 gr. Kadar air yang terkandung dalam perlakuan D (tepung beras 20%) mempunyai kadar air lebih tinggi yaitu 33,86% hal ini disebabkan karena semakin meningkatnya konsentrasi tepung beras maka terjadi peningkatan kadar air dodol nanas. Hal ini disebabkan karena penambahan tepung beras. karena sifat pati yaitu suka air.
Pembuatan Tepung Labu Kuning (Kajian Penggunaan Suhu dan Lama Pengeringan) Adimarta, Trian; Nopriyanti, Marisa; SP, Irianto; Defi, Defi
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 2 (2022)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v2i2.1391

Abstract

Pumpkin (Cucurbita moschata Duch) is a type of vegetable plant and can be used for various types of food, Pumpkin that has been cut has a lower shelf life than in its whole state so it needs to be processed so it is not easily damaged so it needs to be processed into flour so that it can be processed into flour. durable. The purpose of this study was to determine how to make pumpkin flour and to find out the best treatment variations in making pumpkin flour.The research method in making flour uses variations in temperature and different drying times. Parameters to determine the difference from flour include water content, yield, and color.The results showed that the production of pumpkin flour started from cleaning the skin and seeds, washing, weighing, cutting into thin slices, drying, and sifting. The results of the analysis of the water content of 40oC treatment for 48 hours is 19.92%, 50oC treatment for 36 hours is 11.63%, and 60oC treatment for 24 hours is 10.36%, pumpkin flour yield is 51.56%, 17, 71%, and 14.63%, while the color analysis of the 40oC treatment was significantly different from the 50oC and 60oC treatment. Of the three treatments, 60oC was the best treatment

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