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Emy Arahman
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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 14 Documents
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Search results for , issue "Vol 5 No 2 (2025)" : 14 Documents clear
Pengaruh Konsentrasi Natrium Metabisulfit Terhadap WarThe Effect of Sodium Metabisulfite Concentration on the Color of Champignon Mushrooms in Pouch Packaging on the Color of Champignon Mushrooms in Pouch Packaginga Jamur Champignon Pada Kemasan Pouch Khilyatun Nisak, Yunita; Trilistyadi, Affandi
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 5 No 2 (2025)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v5i2.1808

Abstract

Champignon mushrooms (Agaricus bisporus) are highly perishable due to their highwater content and rapid respiration rate, which accelerates browning reactions. One method to maintain their quality is by applying sodium metabisulfite (Na₂S₂O₅). This study aimed to investigate the effect of different concentrations of sodium metabisulfite on the color of champignon mushrooms. The research was conducted using a Completely Randomized Design (CRD) with one factor and four treatment levels: 0.1%, 0.15%, 0.2%, and 0.25%. Data were analyzed using one-way ANOVA in Minitab with a 95% confidence interval (α = 0.05). The results showed that sodium metabisulfite had a significant effect on brightness (L*) and yellowness (b*) values. The best treatment was observed at the 0.25% concentration, which produced the brightest mushroom color with a brightness value (L*) of 98.54, a redness value (a*) of 1.2, and a yellowness value (b*) of 6.74.
Pengaruh Konsentrasi Gula Terhadap Karakteristik Fisikokimia dan Organoleptik Marmalade Pisang Tongka Langit Picauly, Priscillia; J. Marshadu, Mahfud; Auratu, Brihilda; Andries, Yunitha; J. Rumahrenu, Meigrendi; Siatam, Lea; Erubun, Belsy; Hamzah, Wahyuningsi; Wailisa, Aulia
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 5 No 2 (2025)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v5i2.1903

Abstract

Marmalade is a food product made from fruit juice and has a semi-solid texture. Marmalade can be made from tongka langit banana fruit with the addition of sugar, citric acid, pectin, and pieces of fruit skin. This study aims to determine the right sugar concentration in making tongka langit banana marmalade. This study used a Completely Randomized Design (CRD) with sugar concentration treatments of 50%, 55%, and 60%. Observations made included physicochemical tests of water content, total solids, vitamin C, and organoleptic tests including color, taste, texture, and spreadability. The results showed that the best 50% sugar concentration treatment with physicochemical characteristics of water content of 34.43%, total dissolved solids of 48.50 brix0, vitamin C 1.51 mg/100g, and organoleptic characteristics of color, taste, texture, and spreadability, which were preferred by panelists.
Pengaruh Rasio Penambahan Stevia dan Gula Aren Terhadap Karakteristik Kimia Fisik dan Organoleptik Dodol Susudap karakteristik Kimia Fisik Dan Organoleptik Dodol Susu Tri Wahendra, Kiki; Nurhayati, Anis
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 5 No 2 (2025)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/m6je1d37

Abstract

Milk dodol is a traditional food made from glutinous rice flour, granulated sugar, palm sugar with a taste that tends to be sweet and has a chewy texture. The high sugar content in milk dodol if consumed excessively can have an impact on body health, such as causing obesity and diabetes. Alternative natural sweeteners stevia can be used to replace granulated sugar in making milk dodol. This study aims to evaluate the effect of the ratio of stevia and palm sugar addition on the physical and organoleptic chemical characteristics of milk dodol with a ratio of stevia (60%, 70%, 80%, 90%, 100%) and palm sugar (40%, 30%, 20%, 10%, 100%). The parameters analyzed include sugar content, water content and organoleptic tests. The results showed that increasing the percentage of stevia had a significant effect on decreasing sugar content and increasing water content. The 80:20 formulation (stevia: palm sugar) was organoleptically very popular in terms of taste and texture. This combination is recommended as a sweet and healthy milk dodol formulation.
Analisis Kimia dan Organoleptik Pada Pembuatan Abon Dari Jamur Tiram Dengan Penambahan Kepah Bakau Dari Jamur Tiram Dengan Penambahan Kepah Bakau Adimarta, Trian; Nopriyanti, Marisa; Hamzah, Hamim
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 5 No 2 (2025)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/rrayxq09

Abstract

This study aims to determine the process of making oyster mushroom floss with the addition of mangrove fronds, to determine the quality of oyster mushroom floss with the addition of mangrove fronds in terms of color, aroma, texture, and taste, as well as chemical properties such as water content and ash content. The implementation of making oyster mushroom floss with the addition of mangrove fronds with a ratio of oyster mushroom: mangrove fronds is 75%: 25%, 50%: 50%, and 25%: 75% with a mixing and oven processing method. Furthermore, product testing is carried out, using chemical analysis such as water content and ash content as well as organoleptic tests. The best treatment is determined based on organoleptic tests, namely in the treatment with a ratio of 75%: 25% followed by chemical analysis in the oven treatment of 3, 6, and 9 hours at a temperature of 60 ° C, with a water content of 10.73%, 9.73%, and 9.39%. Ash content 6.05%, 6.05%, and 6.30%.

Page 2 of 2 | Total Record : 14

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