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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 114 Documents
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Kualitas Organoleptik Tempe Dari Kacang Tanah, Kacang Hijau, dan Kacang Komak Azizah, Riana; Purwati, Nining
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.) Dwi Musyadi, Indar; Husna Herlianti, Zyahdatul; Rismawati, Lia; Kaiye, Elis; Catherine Watulingas, Maasje
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) Nur Oktaviani, Riskha
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 Muflihah, Neli; Sutiknyawati Kusuma Dewi, Yohana; Anandika Lestari, Oke
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%.

Page 12 of 12 | Total Record : 114

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