cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Emy Arahman
Contact Email
emyarahman12@gmail.com
Phone
+6289530821490
Journal Mail Official
lipida.jurnal@politap.ac.id
Editorial Address
Jl. Rangga Sentap-Dalong, Kabupaten Ketapang 78813, Kalimantan Barat Surel : lipida.jurnal@politap.ac.id Telpon : (0534) 3030686, Kab. Ketapang, Provinsi Kalimantan Barat, 78816
Location
Kab. ketapang,
Kalimantan barat
INDONESIA
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 120 Documents
 8   9   10   11   12 
Kualitas Organoleptik Tempe Dari Kacang Tanah, Kacang Hijau, dan Kacang Komak Riana Azizah; Nining Purwati
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/bg3rmj93

Abstract

Organoleptic quality evaluation of tempeh made from groundnut, mung bean and komak bean was conducted to compare it with soybean tempeh. The research process involved tempeh making methods and organoleptic testing conducted by 10 panelists via Google Form. Tempeh from peanuts received the highest rating, with 70% of the panelists liking the color and texture, and 60% giving a positive rating for the taste. Meanwhile, mung bean tempeh only received 40% positive ratings for taste and 50% for color. Tempeh from komak beans showed similar results, with 50% of panelists dissatisfied with the color and aroma. Soybean tempeh remains the highest quality benchmark. Groundnut tempeh showed better potential in consumer acceptance, while tempeh from mung bean and komak need further evaluation and improvement to attract the public to accept the different raw materials.
Pemanfaatan Limbah Kulit Pisang dengan Tingkat Kematangan Berbeda Sebagai Pupuk Cair pada Pertumbuhan Tanaman Cabai Rawit (Capsicum frutescens L.) Indar Dwi Musyadi; Zyahdatul Husna Herlianti; Lia Rismawati; Elis Kaiye; Maasje Catherine Watulingas
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/dfvn4488

Abstract

Banana peel waste is one of the organic materials that has high potential to be processed into liquid fertilizer because it contains macronutrients such as nitrogen (N), phosphorus (P), and potassium (K). This study aims to examine the effect of banana peel ripeness on the quality of liquid organic fertilizer (POC) produced and its effect on the growth of cayenne pepper plants (Capsicum frutescens L.). POC is made through fermentation of ripe and unripe banana peels with the addition of granulated sugar or EM4 for more than seven days. The parameters observed include plant height, number of leaves, and pH of the fertilizer solution. The results showed that the treatment of ripe banana peels with added sugar (P1) gave the best results, with plant height growth reaching 5.2 cm and the number of leaves as many as 5 strands on the 25th day. The increase in fertilizer pH from week 1 to 5 indicated the success of fermentation and transformation of organic compounds into inorganic ionic forms such as NO₃⁻, H₂PO₄⁻, and K⁺ which are easily absorbed by plants. This research proves that the principles of inorganic chemistry can be applied practically in the management of organic waste into effective and environmentally friendly liquid fertilizer.
Subtitusi Tepung Ubi Jalar Ungu (Ipomoea batatas L.) Dalam Pembuatan Mantau Dengan Penambahan Tepung Beras Merah (Oryza nivara) Riskha Nur Oktaviani
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/m8ayas54

Abstract

Mantau generally contains a lot of carbohydrates. To add nutritional value to mantau, one of them is by adding purple sweet potato flour and brown rice flour which is quite rich in fiber and antioxidants. This study aims to determine the effect of substitution of purple sweet potato flour with different concentrations in making mantau on its physicochemical properties. This study used an experimental method in the laboratory with the design of a RAK experiment. Sensory testing found that the higher the concentration of purple sweet potato flour added, the more the panelists liked with treatment P4 being the most acceptable on average. Testing the moisture content and expandability produced data that the higher the concentration added, the moisture content and expandability decreased. The lowest moisture content and expandability were found in treatment P1, which were 29.48% and 52.16%, respectively. These results indicate that the addition of purple sweet potato flour has a significant effect on the physicochemical properties of mantau.
Pemanfaatan Tepung Cangkang Kerang Simping (Amusium pleuronectes) sebagai Pensubstitusi Tepung Terigu dalam Pembuatan Mantau Neli Muflihah; Yohana Sutiknyawati Kusuma Dewi; Oke Anandika Lestari
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: 10.58466/5hpv6m74

Abstract

Bread is a food made from wheat flour and water that is fermented with yeast. In Indonesia, bread has been varied in shape, taste, color, and variety, one of which is mantau. Mantau is rich in nutrients, including protein, carbohydrates and fat, but the calcium content of mantau is still low. Utilization of scallop shell waste in the form of flour as a natural source of calcium in making mantau. This study aimed to obtain the concentration of wheat flour substitution with scallop shell flour needed to produce mantau with the best physicochemical and sensory characteristics. This study used a one-factor Randomized Group Design (RAK), namely scallop shell flour consisting of six levels, namely 0%, 5%, 10%, 15%, 20%, 25% of total flour. The results showed that 5% concentration produced the best sensory characteristics, namely color 3.20 (white), aroma 1.83 (not fishy), texture 3.53 (soft), taste 2.57 (slightly sweet) and overall liking 3.60 (like), and the best physicochemical characteristics with a moisture content value of 31.31% and expandability of 111.41%.
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.
Pemanfaatan Sabut Kelapa Sebagai Bahan Dasar Tinta Batik Hitam Melalui ProsesPirolisis: Analisis Kepekatan Warna dan Potensi Ramah Lingkungan Hitam Melalui Proses Pirolisis: Analisis Kepekatan Warna dan Potensi Ramah Lingkungan PUTRI UNIQA HAPSARI; Heribertus Rudi Kusumantoro; Emmidia Djonaedi
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: 10.58466/4zxk6w11

Abstract

Batik is a world-recognized cultural heritage of Indonesia, but the batik industry stillrelies on synthetic dyes that pollute the environment, especially water pollution. Thisstudy aims to develop natural black batik ink from coconut fiber through pyrolysis andanalyze its color density. The process is carried out by heating coconut fiber at 150-250°C to produce charcoal, which is then pulverized into pigments. The pigments weremixed with distilled water (variation of 1-7 g pigment and 6-12 mL distilled water) andtested for density using a spectrodensitometer. The results showed that the formulationof 6 grams of pigment and 11 mL of distilled water produced the highest concentration(2.68). The average concentration of all samples reached 2.57, indicating theconsistency of pigment quality. This study proves that the ratio of pigment and solventaffects color density, while providing an environmentally friendly solution by utilizingcoconut fiber waste as a natural dye with economic value.
Pengaruh Komposisi Gum Arabic Terhadap Konsistensi Padatan Tinta Organik Batang Kayu Secang Dalam Uji Solid Content Zain Sultan Sultan Mahmuda; Heribertus Rudi Kusumantoro; Yoga Putra Pratama
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: 10.58466/1tw6fp28

Abstract

This study investigates the effect of gum arabic composition on the solid content of organic ink made from sappan wood (Caesalpinia sappan) as a natural dye. The study uses a quantitative method with an experimental approach. The main focus of this research is the solid content test, which is important for determining the quality and durability of organic inks. Variations of gum arabic were used as a binder in the ink formulation, with the tests conducted using screen printing on cotton combed fabric. The results indicate that the lower the composition of gum arabic used, the higher the solid content obtained. The ink with the lowest gum arabic composition (5 grams) produced the highest solid content at 78.79%, compared to 75.00% for 10 grams and 60.00% for 15 grams of gum arabic. Additionally, physical characteristics such as color intensity and viscosity were also influenced by the solid content, with darker colors and thicker textures observed as the solid content increased. These findings contribute to the development of more eco-friendly organic inks with improved stability and performance, supporting the sustainability trend in the printing industry.
Studi Pengaruh Pengujian Solid Content Terhadap Karakteristik Tinta Sablon Alami Berbahan Dasar Kulit Buah Naga Meraheristik Tinta Sablon Alami Berbahan Dasar Kulit Buah Naga Merah Fadhil Sukma Ramadhan; Emmidia Djonaedi; Rachmah Nanda Kartika
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/rdv5dc51

Abstract

Red dragon fruit peel contains betacyanin pigment, which has the potential as a natural colorant. This study aims to evaluate the effect of solid content on the characteristics of screen printing ink made from red dragon fruit peel. Solid content plays a crucial role in determining ink quality, particularly in terms of coverage and colorfastness. Three samples were prepared with varying pigment amounts: 10 grams (A1), 15 grams (A2), and 25 grams (A3), while the gum arabic content remained constant at 20 grams. The analysis showed that sample A2 had the highest solid content at 77.29%, followed by A3 (65.27%) and A1 (64.81%). Weight loss after oven drying showed A1 had the greatest reduction (1.33 grams), while A2 had the smallest (0.72 grams). These findings indicate that increasing pigment amounts enhances solid content, positively impacting coverage and color durability in natural screen printing ink.
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.

Page 12 of 12 | Total Record : 120

 8   9   10   11   12 

Filter by Year

2021 2026


Reset
Filter By Issues
All Issue Vol 6 No 1 (2026) Vol 5 No 2 (2025) Vol 5 No 1 (2025) Vol 4 No 2 (2024) Vol 4 No 1 (2024) Vol 3 No 2 (2023) Vol 3 No 1 (2023) Vol 2 No 2 (2022) Vol 2 No 1 (2022) Vol 1 No 2 (2021) Vol 1 No 1 (2021) More Issue