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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 114 Documents
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Minyak Sawit Merah: Karakteristik Nutrisi, Bioaktif, Potensi Kesehatan, dan Aplikasi dalam Pangan Fungsional Sumber Antioksidan Goneril, Davin; Septi Niranti Hidayat, Dwi; Septiani, Emilia
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.v5i2.1795

Abstract

Red palm oil is reddish crude palm oil (CPO) refined olien fraction without being bleached. This commodity has the potential to be developed from the industrial to health sectors. Red palm oil can be potential antioxidant source functional food, however comprehensive reviewing chemical and bioactive profile, health evidence, and antioxidant activity in functional food never been conducted. The review is using descriptive method as narrative review, summarizing the nutritional content, bioactives, health potential, and functional foods utilization from 2015-2025. Red palm oil is dominated by saturated (37.83%-65.62%) and monounsaturated (27.30%-43.54%) fatty acids. The bioactive compounds found were carotenoids, tocopherols, phytosterols, squalene, flavonoids, and phenolics, that can act as antioxidants, anti-inflammatories, blood vitamin A enhancers, antidiabetics, and antiproliferatives. In functional food processing, such as chocolate spread, mellorine, bagelan, and ground coffee providing DPPH radicals inhibition around (7.091%-82.10%). The study shows that red palm oil is considered balanced between the contained fatty acids, while high in antioxidants (Tocotrienol, β-carotene, sitosterol, and squalene) which depended on the cultivation, post-harvest handling, and processing. The potential health function provided as a source of functional food antioxidants affected by the processing and ingredients combination, which shows the potential for diversification in the further research.
Pengaruh Lama Pengeringan Daun Beluntas dan Jahe Terhadap Karakteristik Fisikokimia dan Organoleptik Minuman Herbal Ilhami Khurniyati, Maylina; Irfan Bagus Prasetyo, Muhammad
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.v5i2.1796

Abstract

Beluntas leaves and ginger are natural ingredients rich in bioactive compounds and have the potential as functional drinks. Drying is an important step in maintaining the quality of these active compounds. This study aims to determine the effect of drying time on the characteristics of pH, antioxidant activity, and organoleptic properties of a mixture of beluntas leaves and ginger. The methodology used is an experimental design with variations in drying time, followed by pH analysis, antioxidant activity test using the DPPH method, and organoleptic tests including aroma, color, taste, and aftertaste. The results showed that drying time had a significant effect on pH values and antioxidant activity, and affected organoleptic attributes. Drying for too long reduces antioxidant activity and gives an undesirable aftertaste. The conclusion of this study is the need to determine the optimal drying time to maintain the physicochemical and sensory quality of the product.
Skrining Fitokimia Daun Binahong (Anredera cordifolia) Oileri Tikirik, Wita; Almafira, Mustika; Muchtar, Mursyid; Aminuddin, Aminuddin
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.v5i2.1798

Abstract

Plants are a source of both chemical compounds the result of primary metabolism such as carbohydrates, protein, the fat that plants use for their growth, Nor as a source of secondary metabolic compounds such as alkaloids, flavonoid, steroids/terpenoid, saponin and tannin. One of the plants that have the potential to become traditional medicine is binahong.Parts of plants which are most often used as a medicine is a foliar part.Leaves binahong active compounds containing the alkaloid, flavonoid, saponin and tannin.The use of traditional spread in various areas, both in urban and rural area. One of the areas using traditional medicine is kecamatan papalang, mamuju district.This study was conducted to obtain the secondary to extract metabolir compound leaves binahong (Anredera cordifolia) growing in Papalang Mamuju District, by using the method screening phytochemistry.Extract leaves binahong obtained through maceration use a solvent ethanol 70% and was testing on these secondary by taking into account the color change after a reagent color. Results showing that extracts leaves binahong (Anredera Cordifolia) 70% ethanol use solvents containing flavonoid, an alkaloid, tannin, steroids and terpenoid but not containing saponin. This study is expected to provide information related to the active compounds in the leaves of binahong, so it can support its use as a basic traditional medicines.
Pengaruh Rasio Daun Meniran (Phyllanthus Niruri), Teh Hijau (Camellia Sinensis) Dan Kayu Manis (Cinnamomum Burmanniic) Terhadap Kandungan Antioksidan Dalam Bentuk Herbal Badruttamam, Ahmad; Puntri Pamungkas, Pinctada
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.v5i2.1802

Abstract

Meniran (Phyllanthus niruri), green tea (Camellia sinensis), and cinnamon (Cinnamomum burmannii) are herbal ingredients known to have high antioxidant content. This study aims to determine the effect of variations in the ratio of the three ingredients on the antioxidant content in the form of herbal tea. The method used was a Completely Randomized Design (CRD) with three different formulations, namely F1 (30% meniran, 20% green tea, 50% cinnamon), F2 (20% meniran, 30% green tea, 50% cinnamon), and F3 (10% meniran, 40% green tea, 50% cinnamon). The analysis was carried out using the DPPH method to test antioxidant activity and organoleptic tests to assess taste, aroma, color, and texture. The results showed that the ratio of ingredients affected the antioxidant levels, with formulation F3 showing the highest antioxidant activity of 94.34 ppm. However, the ANOVA statistical test showed that the differences between formulations were not significant. Meanwhile, in terms of organoleptic, F1 has the highest score, especially in terms of aroma and color. The optimal combination is obtained from a balanced formulation between antioxidant effectiveness and consumer preferences.
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%.
Formulasi Snack Bar Penunda Lapar Dengan Berbagai Rasio Edamame dan Biji Labu Kuning: Karakteristik Sensori dan Kadar Lemak Rizki Aimanulhaq, Muhammad; Sutiknyawati Kusuma Dewi, Yohana; Hartanti, Lucky
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: 10.58466/7e4s1g81

Abstract

A snack bar is a bar-shaped food product designed to meet nutritional needs and serve as a snack. This study used edamame and pumpkin seeds to enhance its nutritional value. The aim of this study was to examine the sensory characteristics and fat content of hunger-delaying snack bars formulated with different ratios of edamame and pumpkin seeds. Parameters observed included color, texture, taste, aroma, overall preference, and fat content. Five formulations were used: F0 (100%; 0%), F1 (75%; 25%), F2 (50%; 50%), F3 (25%; 75%), and F4 (0%; 100%). The results showed that the formulations significantly affected color and texture, but were not significantly different in terms of taste, aroma, or overall preference. Fat content was also not significantly affected, ranging from 50.88% to 52.38%. The analysis yielded an average value for color attributes of 2.10–2.97 (slightly yellowish-brown), taste 2.73–3.07 (slightly sweet – sweet), aroma 2.27–2.93 (slightly caramel-like), texture 1.77–2.67 (not hard–slightly hard), and overall preference 3.30–3.80 (liked).
Pengaruh Variasi Daya Microwave Pada Pengeringan Cabai Merah Terhadap Karakteristik Mutu Cabai Merah Irwansyah, Irwansyah; Hakim, Syahirman; Amri, Amri; Amar, Aidil; Efendi, Rustam
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: 10.58466/8exh4650

Abstract

The research to determine a effect of microwave power on the quality of red chilies with variations in microwave power during drying. The research parameters are Moisture content, rehydration ratio and specific energy consumption (SEC), changes in color, texture and aroma. The data analysis by analysis of Variance (ANOVA). The input level of microwave power has an effect drying red chilies, which is able reduce moisture water content ranging from 9-12% bb with and time 140-180 minutes. Rehydration ratio ranges from 1.42-1.82 for dried red chilies due to good microwave power treatment for chilies at 200 Watt power treatment. The amount of energy consumption for drying red chilies is smallest in the 300 Watt treatment, which is 466.91 kWhg-1. The characteristics of red chili from organoleptic test were obtained from most color researcher (4.49) in the 250 Watt treatment, the best aroma (4.61) in the 250 Watt treatment and the best texture (4.81) in the 200 Watt treatment, but overall acceptance was most preferred panelists in the 250 Watt power treatment with an acceptance level of (3.89). From this study, it was obtained that there was a variation in the influence of microwave power variations on the quality of red.

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