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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 8 Documents
 1 
Search results for , issue "Vol 4 No 2 (2024)" : 8 Documents clear
Pengaruh Penambahan CMC (Carboxy Methyl Cellulose) Pada Pembuatan Sirup Sirih Cina (Peperomia pellucida L. Kunth) Jahe Putih (Zingiber officinale) Terhadap Karakteristik Fisik dan Sensoris Zulfahmi, A.Nova; Jumisah, Jumisah; Dwi Hastuti , Ningrum; Cholid, Irfan; Indriawan, Rois
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 2 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i2.1513

Abstract

The aim of this research was to determine the effect of adding CMC (Carboxyl Methyl Cellulose) on the characteristics (physical and sensory) of Chinese betel syrup. This research was conducted at the TEFA Lab, and the Sensory Laboratory of the Department of Agriculture and Business, Ketapang State Polytechnic, from April 2024 to July 2024. The research used the addition of CMC (0%, 0.25%, 0.50%, 0.75%). The parameters observed include physical characteristics (viscosity) and organoleptic tests (hedonic tests including aroma, taste and color). The research results showed that the CMC addition treatment had a significant effect on viscosity and organoleptics (hedonic taste test). C3 treatment (addition of 0.50% CMC) was the best treatment.
Pengaruh Sistim Penyimpanan dan Lama Penyimpanan Terhadap Mutu Fisik Tomat (solanum lycopersicum) Breemer, Rachel; Pattiruhu, Gysberth
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 2 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i2.1586

Abstract

Tomatoes are one of the crops that can grow in both highland and lowland areas and have high economic value. This study aims to analyze the effects of storage systems and storage duration on the physical quality of tomatoes (Solanum lycopersicum). The physical quality of tomatoes observed includes weight loss, firmness, and color. This study used stretch film packaging, stretch film modified with the addition of 6% O2 and 8% CO2 gas, and no packaging, with storage durations of 4, 8, 12, 16, and 20 days. The results showed that the modified packaging could maintain the quality of fresh tomatoes for 20 days with a weight loss increase of 2.38%, firmness level of 0.85 kg/cm, and color change of 16.46.
Karakteristik Sensoris Selai Karendang (Carissa carandas) Dengan Penambahan Konsentrasi Gula Pattiruhu, Gysberth; Mustamu, Sofia
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 2 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i2.1587

Abstract

Karendang is one of the thorny shrubs that has a dark red color and has a slightly sour taste. Karendang has a high moisture content, so it will quickly decay, so further processing into jam is needed. Jam is one of the semi-wet foods made from a mixture of sugar. The purpose of this study was to determine the concentration of sugar in making karendang jam against the sensory characteristics of karendang jam. The design used is a Complete Random Design (RAL) with a treatment of adding sugar concentration consisting of 4 levels, namely the addition of sugar 25%, 50%, 75% and 100% and repeated 3 times. Hedonic observations made consisting of color, taste, aroma, texture and smearing power were carried out by 30 rather trained panelists. The results showed that the G2 treatment (50% added sugar) had the color, taste, aroma, texture and spreadability preferred by the panelists and was the best treatment for making karendang jam.
SStrategi Pemasaran Stik Ale-Ale (Meretrix Spp) Produksi Kub Wida Mantolo Sebagai Produk Unggulan Kabupaten Ketapang Assrorudin, Assrorudin; Fitriarni, Dian; Indriawan, Rois; Putri Dwiyanti , Agus
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 2 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i2.1672

Abstract

This study aims to identify the factors of strengths, weaknesses, opportunities, threats, and determine an effective strategy for marketing Stick Ale-Ale produced by KUB Wida Mantolo. The research uses SWOT and QSPM analysis methods. The main strength factor is that the food product is different from other UKM, with a score of 0.137, while the biggest weakness is the lack of product variety in terms of taste, with a score of 0.135. The biggest opportunity factor is that KUB Wida Mantolo uses online order services, scoring 0.241, while the biggest threat is that  customers choose food products from KUB Wida Mantolo based on meticulousness, with a score of 0.220. Based on the analysis of internal and external factors, four  strategies are recommended for marketing Stick Ale-Ale by KUB Wida Mantolo: (1) Utilizing e-commerce applications to expand the online market. (2) Increasing product flavor variety. (3) Partnering with online transportation services. (4) Maintaining service and product quality. The top priority result from the QSPM (Quantitative Strategic Planning Matrix) analysis is utilizing e-commerce applications, with a TAS score of 5.800.  
Pengaruh Variasi Konsentrasi Natrium Benzoat Terhadap Kualitas dan Daya Simpan Sirop Nanas Tritisari, Angga; Lianto, Amir; Suhana, Suhana
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 2 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i2.1678

Abstract

Pineapple is a horticultural crop that is widely cultivated in Sambas Regency. Pineapples have limited storage time, so proper handling in processing can improve their quality. One method for preserving pineapple is to process it into syrup. Syrup is a drink consisting of a mixture of sugar with or without the addition of other ingredients, in accordance with applicable standards. This research aims to determine the effect of sodium benzoate concentration on pH levels, total dissolved solids, and shelf life of pineapple syrup. There were three treatments in this study, namely without adding sodium benzoate, adding 0.05 grams of sodium benzoate,  and adding 0.1 grams of sodium benzoate. The results showed that the concentration of sodium benzoate affected the pH, total dissolved solids, and shelf life of pineapple syrup. Syrup with a sodium benzoate concentration of 0.1 gram has the lowest pH, namely 6.7, and the highest total dissolved solids at 55%. The longest shelf life was also found in syrup with a concentration of 0.1 gram of sodium benzoate, namely 43 days. The best treatment based on this research is the use of sodium benzoate at a concentration of 0.1 gram.
Karakteristik Sensoris Cookies Pisang Nipah Pontianak (Musa paradisiaca) dengan Penambahan Tepung Tempe dan Tepung Kepala Ikan Lele Uliyanti , Uliyanti; Krisna Evania, Maria; Maulina, Fera; Panca Wardanu, Adha
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 2 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i2.1701

Abstract

This study aims to evaluate the sensory characteristics and consumer preferences of composite formulations made from nipah banana flour, tempe flour, and catfish head flour. The research design utilized a completely randomized design (CRD) with two factors: the proportion of nipah banana flour to tempe flour (100:0; 90:10; 80:20; 70:30) and variations in catfish head flour (0%, 1%, 2%), resulting in 12 experimental units with 2 replications. Evaluations included sensory analysis of texture, color, taste, aroma, and a hedonic test. The results showed color scores ranging from 2.038 to 4.077, aroma from 2.769 to 3.808, taste from 2.538 to 4.231, and texture from 2.731 to 3.731. The most preferred and accepted formulation, based on the hedonic test, was P1 cookies, with a nipah banana flour to tempe flour ratio of 100:0 and no addition of catfish head flour.
Peningkatan Kualitas Bio-Ink dengan Penambahan Pigmen Kunyit Untuk Warna Yellow pada Printer Digital Yuniarti, Endang; Djonaedi, Emmidia; Rudi Kusumantoro, Heribertus; Zahira Adni Shaffa, Ghaitsa; Salsabila, Salsabila
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 2 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i2.1717

Abstract

Improving the quality of bio-ink by adding turmeric pigment for yellow color on digital printers in Jakarta State Polytechnic. One of proper ink for food packaging is ink that made from organic materials. Organic/bio- ink is ink whose pigments come from natural materials or from living things such as animals and plants. In general, conventional digital printer ink is made from synthetic chemicals that contain hazardous and toxic materials (B3) and can have a negative impact on the environment. One of the organic ink dyes derived from plants is turmeric root as a yellow dye. Curcumin pigment has the potential as a raw material for organic inkjet ink because it is environmentally friendly, cheap, and locally available. The purpose of this study was to obtain the composition of turmeric ink to achieve a yellow color that is close to the standard of conventional ink. The method used is a mixing process between turmeric pigment powder, ethanol, aquades, and gum Arabic. The variations of pigments used are 18 g, 20 g and 22 g.
Peluang Industri Pertanian Komoditas Kopi (Coffe) Di Kecamatan Seponti Kabupaten Kayong Utara Desa Sungai Sepeti Martanto, Martanto; Nur Aisyah, Devi; Indriawan, Rois
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 2 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i2.1648

Abstract

The coffee industry in Indonesia has a strategic role in the national economy, contributing as a source of income for millions of farmers. With production reaching 794.8 thousand tons in 2022, Indonesia is one of the largest coffee producing countries in the world. This study examines the opportunities of the coffee commodity farming industry in Sponti District, North Kayong Regency, which has great potential thanks to favorable agro-climatic conditions and superior coffee varieties. Growing global demand, driven by a growing middle class in developing countries, creates vast market opportunities. However, challenges such as increasing farmers' income, production quality, and environmental concerns need to be addressed. This study aims to explore strategies for sustainable development of the coffee industry, as well as provide recommendations to improve farmers' welfare and local economic growth.

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