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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 3 Documents
 1 
Search results for , issue "vol 6 no 1 (2026)" : 3 Documents clear
Pengolahan Abon Ikan Tongkol (Euthynnus affinis) Sebagai Sumber Protein Alternatif Tinggi Dengan Penambahan Daun Jeruk Purut Untuk Meningkatkan Kualitas Sensori Atika Ulfiya Adlina; Kurnia Latifatun Nikmah; Wahyu Qomaruddin; Shofwatun Nada
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 6 No 1 (2026)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/g2nay963

Abstract

This study aims to develop tuna fish floss (Euthynnus affinis) as an alternative high-protein food with the addition of kaffir lime leaves (Citrus hystrix) to improve sensory quality. The research method used a Simple Randomized Design (RAS) with two treatments, namely control (0%) and the addition of 5% kaffir lime leaves. The stages of the study included preparation of materials, making floss, and organoleptic testing by 20 panelists based on color, taste, aroma, and texture. The results showed that the addition of kaffir lime leaves significantly improved the taste, aroma, and texture of tuna fish floss, while the color was preferred in the treatment without kaffir lime leaves. This product has the potential to be a source of nutritious alternative protein with added economic value and business opportunities in the field of fishery product processing.
Persepsi Dan Daya Terima Masyarakat Terhadap Cookies Gluten-Free Dibandingkan Cookies Konvensional Hana Laili Nabila Artanti; Agus Ridwan Misbahudin; Rina Asmaul
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 6 No 1 (2026)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/y3a75j66

Abstract

This study discusses the comparison of perceptions and acceptance of gluten-free cookies and conventional cookies as an alternative to gluten-free food. The formulation of the problem in this study is how the initial perception and final acceptance of the community towards both types of cookies. The purpose of this study was to determine the extent of the differences in perception and acceptance of the community before and after being given education and kissing the two products. The method used is a quantitative approach with a pretest-posttest design using a closed questionnaire distributed to 60 respondents of various ages. Data were analyzed using a paired T-test. The results showed that conventional cookies were superior in taste and texture, while gluten-free cookies were preferred in terms of color, aroma, and health perception. After education and tasting, there was a significant increase in the acceptance of gluten-free cookies, especially in terms of health and purchasing interest. The conclusion of this study is that gluten-free cookies have high potential to be accepted by the community if accompanied by education about their benefits as healthy products and the right development formula so that they can increase positive perceptions and acceptance of the community towards this product.
Skrining Fitokimia Senyawa Metabolit Sekunder Pada Ekstrak Bunga Telang Clitoria ternatea Wita Oileri Tikirik; Arifah Arifah; Askur Askur; Nasrullah Nasrullah
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 6 No 1 (2026)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/tg6p3c88

Abstract

The telang flower (Clitoria ternatea) is a medicinal plant with various pharmacological activities. The aim of this study is to identify the phytochemical profile of the ethanol extract of Telang flowers grown in Mamuju City, West Sulawesi, using a qualitative method. The extraction was carried out using the maceration method with a 70% ethanol solution (1:10, b/v ratio) at room temperature for 72 hours, resulting in a yield of 12.8%. Phytochemical screening was conducted using the standard color test method to detect alkaloids (Mayer's, Wagner's, and Dragendorff's reagents), flavonoids (Shinoda's test), terpenoids/steroids (Liebermann-Burchard's test), saponins (foam test), and tannins (FeCl₃). The results showed that the ethanol extract of the Mamuju telang flower tested positive for alkaloids (positive with Wagner's reagent), flavonoids (reddish-yellow), terpenoids (yellowish-red), saponins (stable foam), and tannins (blue-black). This research is expected to provide material for further research on the benefits and uses of telang flowers in Mamuju.

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