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 139 Documents
 10   11   12   13   14 
Penilaian Sensorik Minuman Teh Kemasan Berdasarkan Uji Skoring terhadapWarna, Kejernihan, dan Tingkat Kemanisan Adib Abdul Aziz; Moch Najmi Paiz; Mochamad Reza Awaluddin
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/zpmnfq34

Abstract

Tea is a favorite drink in Indonesia that is rich in minerals and vitamins. Packaged teais the second most consumed tea beverage after brewed tea, with consumption reaching2 billion liters per year. This practicum aims to identify consumer preferences for thesensory quality of packaged tea so that it can be a reference in the production anddevelopment of products according to market tastes. The ranking test method was usedby involving 15 untrained panelists to assess five tea samples based on the attributes ofcolor, clarity, and sweetness. The assessment uses a score of 1–5, where a higher scoreindicates lower quality. The results showed differences in panelist perceptions of thethree attributes. Sample code 681 was most preferred in terms of color, sample 857was significantly superior in clarity, and sample 472 scored the best for sweetness.Clarity and sweetness proved to be the main factors in determining the quality ofpackaged tea according to consumers. Natural color and clarity and balancedsweetness were preferred, becoming an important guide for manufacturers. Furtherresearch involving trained panelists, adding other sensory attributes, and expandingconsumer segments for more representative results is recommended.
Karakteristik Sensori Seduhan Teh Pada Berbagai Formulasi Bunga Telang dan Kayu Manis dengan Pemanis Gula Aren Rafi Awfa Pratama; Yohana Sutiknyawati Kusuma Dewi; Oke Anandika Lestari
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/k5a9ez95

Abstract

Butterfly pea flower (Clitoria ternatea) is a medicinal plant commonly used as an herbal tea due to its anthocyanin content, but its grassy aroma is generally disliked. Cinnamon (Cinnamomum burmannii) and palm sugar are added to improve its flavor and sensory quality. This study aims to determine the effect of palm sugar addition on the organoleptic characteristics of butterfly pea and cinnamon tea, and to identify the best formulation. A Randomized Block Design (RBD) was applied with five levels of palm sugar addition (0, 2, 4, 6, and 8 grams). Organoleptic testing was conducted by 30 panelists, evaluating color, aroma, taste, and overall preference. The results showed that palm sugar addition significantly affected color, taste, and overall liking, but had no significant effect on aroma. The best treatment was the addition of 6 grams of palm sugar (F3), with a color score of 2.8; aroma 3.13; taste 3.13; and overall liking 3.4. The highest effectiveness index was also recorded for this treatment, at 0.686. Thus, the best formulation of butterfly pea and cinnamon tea was 1.6 grams of butterfly pea flower, 0.4 grams of cinnamon, and 6 grams of palm sugar, producing the most preferred sensory quality by the panelists.
Minuman Isotonik Liang Teh-Air Kelapa dan Sari Jeruk Sambal dengan Pemanis Xylitol Syarifah Nayla; Yohana Sutiknyawati Kusuma Dewi; Oke Anandika Lestari
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: 10.58466/67c3as08

Abstract

Isotonic beverages function to replace body fluids and electrolytes lost during physical activity. This study aimed to formulate an isotonic drink using local natural ingredients: liang tea as an antioxidant source, coconut water as an electrolyte source, and citrus juice as a natural source of citric acid, with xylitol as a low-calorie sweetener. The study employed a Randomized Complete Block Design (RCBD) with variations in citrus juice concentration (0, 2, 4, 6, and 8 mL), each repeated five times. Organoleptic evaluation using the hedonic method was conducted by 30 panelists who assessed color, aroma, taste, and overall preference. Data were analyzed with the Kruskal-Wallis test and effectiveness index to determine the best formulation. Results showed that the addition of citrus juice had no significant effect on color, aroma, and taste but significantly influenced overall preference. The best formulation contained 4 mL of citrus juice, with average scores of color 3.4; aroma 3.57; taste 3.47; and overall preference 3.77 (categorized as “liked”). This combination produced an isotonic beverage favored by consumers and has potential as a healthy functional drink based on local ingredients.
Formulasi Nugget Jamur Tiram dengan Substitusi Tepung Tulang Ikan (Clarias sp.) sebagai Sumber Protein Alternatif Wafiqotul Isma; Khoirin Maghfiroh
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: 10.58466/4xxagf02

Abstract

This study aims to optimize the utilization of catfish (Clarias sp.) bone waste into high-protein fish bone meal as a substitute ingredient in the production of oyster mushroom nuggets. Fish bone waste is an alternative source of protein and calcium that has not been fully utilized in the food industry. The study design used a completely randomized design (CRD) with 4 treatments and 3 replicates each. The parameters observed include moisture content, ash content, protein content, calcium content, shelf life, and organoleptic testing. The result showed that treatment 1 (50 grams of mocaf flour : 25 grams of catfish bone flour) was the best formulation with a protein content of 3,49%, moisture content of 66,65%, ash content of 3,24% and shelf life up to day 20. Catfish bone flour had the highest protein and ash content, while the lowest moisture content (5,72%). This study support food sustainability and provides a new alternative for enhancing the nutritional value of processed food products.
Formulasi dan Karakterisasi Kue Lumpur Berbasis Tepung Komposit Terigu, Ubi Jalar Ungu, dan Sorgum Aida Tasyrifa; Yohana Sutiknyawati Kusuma Dewi; Suko Priyono
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: 10.58466/4vtmkx60

Abstract

Kue lumpur is a round, flat cake with a soft texture and a sweet-savory taste that is generally made from wheat flour, sugar, eggs, coconut milk, and margarine. Wheat flour is still imported because wheat is difficult to grow in Indonesia, so diversification of raw materials is carried out by utilizing local foods such as purple sweet potatoes and sorghum. This study aims to obtain a composite flour formulation of wheat, purple sweet potatoes and sorghum that produces the best physique characteristics of kue lumpur with a descriptive method. The scale used is 1-5 with the number of panelists needed for this test is 30 people. The results of the Kruskal Wallis test on kue lumpur had a significant effect on the parameters of color, aroma, and taste but did not have a significant effect on the texture parameters. The results showed that the best formulation was obtained in treatment p3 (50:30:20) with physique characteristics of purple color, aroma lacking purple sweet potato aroma, sweet taste, and soft texture.
Formulasi Komposit Tepung Terigu, Uwi Ungu dan Sorgum Terhadap Karakteristik Kue Lumpur Luthfiyyah Luthfiyyah; Yohana Sutiknyawati Kusuma Dewi; Suko Priyono
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/bqm53508

Abstract

Kue lumpur is a traditional cake that is popular among Indonesian people, this cake is often served as a snack or dessert. Kue lumpur is a flat round cake with a soft texture and a sweet and savory taste that is generally made from wheat flour, sugar, eggs, coconut milk, and margarine. Wheat flour is still imported because wheat is difficult to grow in Indonesia, so raw material diversification is carried out by utilizing local food ingredients such as purple yam and sorghum. This study aims to obtain a composite flour formulation from wheat, purple yam and sorghum that produces the best physical characteristics of kue lumpur with a descriptive method. The scale used is 1-5 with the number of panelists needed for this test is 30 people. The results of the Kruskal Wallis test on kue lumpur have a significant effect on color, aroma, and texture parameters but have no significant effect on taste parameters. The results showed that the best formulation was obtained in treatment p4 (50:20:30) with physical characteristics of a browner color, a strong purple yam aroma, a sweeter taste, and a slightly hard texture.
Pengaruh Penambahan Jus Buah Naga pada Produk Caviar Ditinjau dari Uji Organoleptik dan Daya Terima Masyarakat Khoirun Nisa; 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/v732vs21

Abstract

This study This study aimed to determine how varying concentrations of red dragon fruit juice (80 ml, 90 ml, and 100 ml) affect the organoleptic characteristics and overall consumer acceptance of dragon fruit caviar. A laboratory experiment was conducted with four treatments: no juice (X₀), 80 ml juice (X₁), 90 ml juice (X₂), and 100 ml juice (X₃). Trained panelists evaluated aroma, taste, and texture, while visual appearance was also recorded. Experimental results revealed that the 90 ml juice formulation (X₂) produced the most desirable caviar: a vivid reddish purple color, a fresh dragon fruit aroma, a balanced natural sweetness, and a tender yet elastic texture akin to genuine caviar. This treatment consistently outperformed the others in all sensory attributes. Consequently, the 90 ml juice level is recommended as the optimal formulation for commercial production of dragon fruit caviar, offering superior sensory quality and strong potential for market acceptance.
Pemanfaatan Alat Analisis Proksimat Untuk Penentuan Kualitas Nutrisi Produk Pangan Di Laboratorium Universitas Hasanuddin Yuliana Jurita Alus; Andi Nurwidah
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 6 No 2 (2026)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/sz1q8y10

Abstract

This research aims to determine the nutritional quality of food products using the proximate analysis method at the Animal Feed Chemistry Laboratory at Hasanuddin University. The samples analyzed included various types of animal feed. The proximate analysis method used includes determining water, ash, protein, fat, crude fiber and carbohydrate content. The research results show that the nutritional content of animal feed samples varies and can provide important information for the animal feed industry to improve the quality of their products.
Analisis Daya Terima Snack Bar Substitusi Tepung Daun Kelor (Moringa oliefera) Dan Tepung Kacang Hijau (Vigna radiate L) Sefia Dian Mariska; Lilia Faridatul Fauziah
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 6 No 2 (2026)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/ptpz6493

Abstract

Anemia is a common health problem experienced by many women, especially adolescents. This condition is characterized by low hemoglobin levels in the blood, making it unable to meet the body's physiological needs. The main cause of anemia in adolescents is iron deficiency due to increased nutritional requirements during the rapid growth phase. Therefore, it is necessary to consume foods rich in iron and protein to support the optimal formation of red blood cells. This study aims to determine the effect of substituting moringa leaf flour and mung bean flour in snack bar formulation on acceptability or organoleptic quality, including color, taste, aroma, and texture. The research method used was True Experimental with a Completely Randomized Design (CRD), consisting of four treatment levels and six replications. The treatments applied were the ratios of wheat flour : moringa leaf flour : mung bean flour, namely P0 (100:0:0), P1 (0:70:30), P2 (0:30:70), and P3 (0:50:50). The results showed a significant effect on organoleptic quality based on the Kruskal-Wallis test (p<0.05), and further Post Hoc Kruskal-Wallis analysis showed significant differences among treatments. In conclusion, the substitution of moringa leaf flour and mung bean flour affected the snack bar’s acceptability, particularly in color, taste, aroma, and texture.
Analisis Daya Terima Bolu Kukus Dengan Subtitusi Tepung Ubi Jalar Ungu Dan Tepung Ikan Kembung Ananda Fatimmatuzzharoq; Lilia Faridatul Fauziah
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 6 No 2 (2026)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/nssgz115

Abstract

Diabetes Mellitus (DM) is a chronic disease whose prevalence continues to increase and is related to high-sugar, low-fiber food consumption patterns. Purple sweet potato and mackerel have the potential to substitute wheat flour in steamed sponge cake, due to their fiber, protein, and omega-3 content. This study aims to analyze the macronutrient content, fiber, and the acceptability of steamed sponge cake as an alternative snack for people with Diabetes Mellitus. This research method uses a True Experimental Design with a Completely Randomized Design (CRD) with 4 levels of steamed sponge cake substitution of purple sweet potato flour and mackerel flour, namely P0 (100:0:0), P1 (45:25:30), P2 (30:45:25), and P3 (25:30:45). In this study, an acceptability test was conducted by 30 semi-trained panelists and a ranking test to determine the best formula. The results of the study showed that there was an effect of substitution on acceptability, namely on the color, taste, aroma, and texture of steamed sponge cake substitution of purple sweet potato flour and mackerel flour with P Value <0.05. The treatment most preferred by the panelists was treatment P1 with a formulation of 45% wheat flour, 25% purple sweet potato flour, and 30% mackerel flour. The conclusion of this study is that there is an effect of substitution of purple sweet potato flour and mackerel flour in making steamed sponge cake, on the level of panelists' preference.

Page 13 of 14 | Total Record : 139

 10   11   12   13   14 

Filter by Year

2021 2026


Reset
Filter By Issues
All Issue Vol 6 No 2 (2026) 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