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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 9 Documents
 1 
Search results for , issue "Vol 4 No 1 (2024)" : 9 Documents clear
Uji Kualitatif Kandungan Rhodamin-B Dalam Saus Sambal Yang Beredar Di Pasar Baru (Regional) Mamuju Oileri Tikirik, Wita; Afdaliah, Zulfah; Nur, Akbar; Tarnoto, Tenny; Sahrianti S, Nini
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 1 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i1.1471

Abstract

Rhodamin-B is harmfrul to human health because of its chemical properties and heavy metal contains chlorine compounds (Cl).Cholorine compounds are halogen compounds that are dangeraous and reactive if ingested, these commpounds will try to achieve stabiliy un the body by binding to other compounds in the body, this is what is toxis to the body. This resereach is a qualitative descriptive study with laboratory testing using the Rhodamin test kit Rhodamin-B to determine the presence or absence of Rhodamin-B content in chill sauce circulationg in the baru mamuju market. The results of this study indicate that 4 sampels of chili sauce circulationg in baru (Regional) mamuju were declared not no contain Rhodamin-B. It is recommended that furthere research be investigated by further testing method namely quantitative test.
Pengaruh Lama Pengeringan Terhadap Karakteristik Organoleptik Teh Herbal Kulit Pala (Myristica fragrans Houtt.) Palijama, Syane
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 1 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i1.1499

Abstract

The aim of this research was to determine the appropriate drying time for the organoleptic characteristics of nutmeg peels herbal tea. This research used a completely randomized design with 4 levels of drying time treatment, namely: T1 = 3 hours, T2 = 6 hours, T3 = 9 hours, T4 = 12 hours, and repeated 3 times. The results of the research showed that the 12 hour drying treatment with organoleptic characteristics, both hedonic test and hedonic quality test, respectively, included: color with a scale value of 4.45 (like) and 4.19 (brownish yellow), taste with a scale value of 4.49 ( like) and 4.82 (very nutmeg-tasted) and overall acceptance of 4.68 (very like). The drying time of 3 hours has an effect on the flavour of nutmeg peels herbal tea with an assessment score of 4.08 (like it) and 4.67 (very nutmeg-flavored).
Karakteristik Sari Buah Mangga Dengan Penambahan Konsentrasi Lemon Cina (Citrus microcarpa) Breemer, Rachel
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 1 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i1.1500

Abstract

Mango is one of the perishable agricultural products, so good handling is needed. One of the treatments that can be done is processed into fruit juice beverage products, where citric acid is needed in making fruit juice. One fruit that has a high acid content is lemon cina. So in this study used lemon cina as a substitute for citric acid. The purpose of this study was to determine the right concentration in making mango juice. The design used in this study was a Complete Randomized Design with one factor, namely the concentration of Chinese lemon consisting of 3 treatment levels, namely 0.5% concentration; 1% and 1.5% and repeated 3 times. The parameters observed in this study are chemical parameters namely vitamin C, total dissolved solids and pH. In addition, a test of the level of liking for color, aroma, taste and overalls was also carried out. The results showed that the treatment of adding Chinese lemon concentration of 1.5% was the best treatment with vitamin C of 64.33; dissolved solids of 16.3 and pH of 3.1. In the hedonic test and hedonic quality, the likes (3.4) and yellow (3.1) colors, like aromas (3) and Chinese lemon flavors (3), likes (3.4) and Chinese lemon flavors (3), and overall likes (3.2).
Identifikasi Keselamatan dan Kesehatan Kerja Pada Rumah Pemotongan Ayam Dengan Metode Job Safety Analysis di PT XYZ Titah Amalia, Sabila; Fatimah, Fatimah
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 1 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i1.1501

Abstract

PT XYZ is one of the companies engaged in slaughtering poultry, especially chickens according to Indonesian national standards (SNI). Identification of problems in the chicken slaughtering production area process aims to control the risks and dangerous factors that occur so as to ensure occupational health and safety (OHS) of employees at PT XYZ. The analysis technique used is the Job Safety Analysis (JSA) method which consists of determining the type of work, identifying hazards and the impacts they cause, and how to control hazards. Controls carried out in general at the chicken processing stage include wearing personal protective equipment (PPE) when carrying out work, complying with existing SOPs and providing training to workers in the field they work in.
Pengaruh Suhu dan Lama Penyimpanan Terhadap Mutu Buah Alpukat (Parsea americana) Breemer, Rachel; Palijama, Syane; Pattiruhu, Gysberth
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 1 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i1.1508

Abstract

This research aims to determine the appropriate temperature and storage time to maintain the quality of avocados. In this study, a Completely Randomized Design (CRD) was used, arranged factorially with 2 replications. The first treatment is the storage temperature which consists of 3 levels, namely 10°C (T1), AC temperature (T2), and room temperature (T3). Meanwhile, the second treatment was the storage time, namely 4 days (W1), 8 days (W2), 12 days (W3) and 16 days (W4). Storing avocados at a temperature of 10°C and a storage period of 12 days is the best treatment combination because the fruit has not shriveled and can maintain the quality of the avocado with a fat content of 16%, vitamin C of 0.10%, water content of 71.92% , pH of 6.35, weight loss of 19.18 and texture of 0.25 mm/second.
Strategi Pengembangan Komoditas Buah Nanas Lokal di Kecamatan Matan Hilir Selatan Kabupaten Ketapang Arianti, Ira; Cholid, Irfan
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 1 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i1.1543

Abstract

This study aims to formulate a strategy for developing local pineapple commodities in Matan Hilir Selatan Subdistrict, Ketapang District. The research method employed is qualitative, utilizing qualitative descriptive analysis to comprehend the potential and obstacles of local pineapple commodity development, and SWOT analysis to formulate development strategies. The research findings indicate that the position of local pineapple commodities in Matan Hilir Selatan Subdistrict lies within Quadrant I, with the S-O strategy being the most effective and efficient for its development. The implementable S-O strategies encompass the development of local pineapple farming by optimizing farmer expertise, maintaining pineapple as a superior product, and encouraging innovation in other processed products.
Pembuatan Keripik Dari Pelepah Pisang Kepok (Kajian Konsentrasi Kapur Sirih dan Lama Perendaman) Nopriyanti, Marisa; Arahman, Emy; Adimarta, Trian; Doni Idola, Antonius
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 1 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i1.1661

Abstract

This research aims to determine the results of chemical analysis (water content and ash content tests) and organoleptic tests (hedonic test and ranking test) of chips from Kepok banana stems. The method for making kepok banana frond chips is washing, slicing, soaking, frying and packaging with a comparison of the effect of whiting concentration (5%, 7.5% and 10%) and soaking time (48 hours, 36 hours and 24 hours) on results of chemical analysis and physical analysis of kepok banana stem chips. The results of the research showed that the chemical test for water content in treatment 1 with a 5% whiting concentration and a soaking time of 48 hours was 5.65%. The results of water content analysis in treatments 2 and 3 with whiting concentration (7.5% and 10%) and soaking time (36 hours and 24 hours) were 9.9923 and 8.1286. The results of the ash content test using the concentration of betel lime (5%, 7.5% and 10%) and the soaking time (48 hours, 36 hours and 24 hours) resulted in ash content of 1.02%, 0.86% and 1.49 % already meets SNI for Banana Chips ash content. The results of the physical analysis of the organoleptic test (Hedonic Test) of taste parameters were very significantly different at the 0.5% and 0.1% levels so it was necessary to carry out further Duncan tests. The results of the organoleptic test (Rank Test) produced color and texture parameters that were not significantly different at the 0.5% and 0.1% levels.
Pengaruh Penambahan Serbuk Daun Kelor (Moringa oleifera) Terhadap Komposisi Proksimat, Kadar Fenol, dan Evaluasi Sensoris Selai Daun Kelor Fitriarni, Dian; Nova Zulfahmi, A.; Assrorudin, Assrorudin; Ramadani, Dila
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 1 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i1.1665

Abstract

A healthy lifestyle prioritizes nutritious sources to be processed into products that are common and liked by the public, such as processing Moringa leaves into jam. This is an effort to reduce malnutrition rates. The method for processing Moringa leaf jam refers to the general jam processing process, but is quite difficult because of the different characteristics of Moringa leaves and fruit. This experimental research aims to develop techniques for processing jam made from Moringa leaves, evaluating proximate tests, phenol content and sensory properties. The test samples consisted of jam with different percentages of Moringa leaf powder P0 (control), P1 (1%), P2 (1.5%), and P3 (2%). Data processing uses ANOVA (p>0.05). There was an increase in ash content, protein, fat and fiber content although there was no significant difference. Ash content increased from control 0.847% to 3.65% (P3) as well as protein from 1.323% (control) to 2.078% (P3). Fat increased from 1.121% (P1) to 1.126% (P3), the fiber percentage showed the lowest control value changed to 1.22% (P1) to 1.54% (P3). There is a decrease in water content and carbohydrate content. Water content from 34.19% (P1), 33.86% (P2), to 33.43% (P3) while carbohydrates from 58.86% (P1), 58.98% (P2), and 56.79 % (P3) with the highest value in controls (62.65%). Overall acceptance of Moringa leaf jam products by panelists received a score between 4.2-6.95 in terms of aroma, taste, texture and taste, getting a response of liking to very liking, while the color decreased with increasing percentage of Moringa leaf powder.
Uji Organoleptik (Sensori) dan Kadar Air Pembuatan Cookies dengan Penambahan Tepung Biji Nangka (Artocaprus heteroypllus) Selvianti, Isye; Dwi Hastuti, Ningrum; Indriawan, Rois
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 1 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i1.1670

Abstract

Cookies are cakes made from flour which are generally made from wheat flour, powdered sugar, chicken eggs, vanilla, margarine, cornstarch, baking powder and instant milk powder, but often along with the increasing need for wheat flour it has an impact on the level of consumption of wheat. in Indonesia is not sufficient. Efforts are being made to minimize the use of wheat flour by means of substitution, one of which is by substituting jackfruit seed flour. The purpose of this research is to determine the level of preference for cookies with the addition of jackfruit seed flour and water content using various methods (p0= 100g : 0g), (P1= 100g: 40g), (P2= 100g : 50g) and (P3= 100g: 60g). The results obtained using the organoleptic test for color, aroma, taste and texture. In color, the best value was found in treatment P2, namely 7.32%, aroma was found in treatment P3, namely 7.24%, taste was found in treatment P1, namely 7.96%, and on the texture the highest value was found in treatment P2, namely 7.68%. In the water content test, the highest value was found in treatments P1 and P2, namely 16%.

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