Garuda - Garba Rujukan Digital

Article Per Year (5 Year)

All

Jurnal Teknologi Pangan dan Industri Perkebunan

lipida
Website

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 99 Documents

1 2 3 4 5

APLIKASI BERBAGAI KOAGULAN ALAMI SERTA KAJIAN TERHADAP KUALITAS SLAB : Koagulan alami, koagulasi lateks, jeruk sambal, mengkudu terfermentasi iwan Rusiardy; Marselus Hendro; Yulius Beni
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 1 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Rubber processing in West Kalimantan is generally into lumps and slabs using formic acid as a coagulant. The high price of formic acid, not environmentally friendly and harmful to health, it opens up opportunities for the development of natural alternative coagulation. This study used natural coagulation ingredients in the form of lime fruit, noni fruit, and tamarind fruit. The content of organic acids in each of these fruits can reduce the pH of the latex to reach an isoelectric pH so that it can help the latex to clot. The purpose of this study was to determine the effect of natural agglomerates on the quality of the slab during storage. Rubber processing was carried out in the rubber plantation of Sungai Pelanduk Hamlet, Sanggau Regency and chemical analysis was carried out at the Chemical Laboratory of Plantation Product Management Study Program (PHP) Pontianak State Polytechnic PSDKU in Sanggau Regency. The results showed that the pH of the lime fruit extract, maram acid extract, fermented noni extract (respectively) was 1.8, 2.2 and 3.4. The higher the added concentration, the faster the latex coagulation process. The fastest clotting time was the addition of orange chili extract with concentrations of 20 and 30% (respectively) for 11 and 9 minutes. There was no significant effect as a result of the treatment on the volatile matter content and the resulting slab ash content. The PRI value of the slab ranges from 65.768% to 73.214%. The PRI value has met the quality requirements of SNI SIR 10 and SIR 20, namely at least 50% and 60%

Diversifikasi Pemanfaatan Buah Sukun (Artocarpus altilis) Menjadi Sereal Sebagai Alternatif Pangan Potensial Andika Prastika; Devadha Halida Vinkarisma; Syah Sultan Ali Muzakhar
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 1 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Konsumsi pangan yang bermutu dengan nutrisi tinggi merupakan hal yang sangat penting untuk diperhatikan. Sereal gandum sebagai salah satu makanan untuk memenuhi kebutuhan karbohidrat harian. Konsumsi sereal gandum dengan bahan baku yang berasal dari luar negeri pun meningkat, jumlah impor gandum sebagai bahan sereal yang mencapai 8 Juta ton merupakan problematika yang harus diberikan solusi, salah satunya dengan diversifikasi potensi sumber daya alam. Sumber bahan pangan lokal yang belum banyak dimanfaatkan dan dikelola dengan baik adalah buah sukun. Berdasarkan data Badan Pusat Statistik Republik Indonesia, pada tahun 2020 produksi buah sukun di Indonesia sebesar 190.551 ton. Sereal sukun merupakan sebuah Inovasi pemanfaatan buah sukun yang memiliki nutrisi berupa karbohidrat, serat, protein, vitamin dan lain sebagainya, sehingga produk makanan ini potensial untuk dijadikan produk pilihan dalam menjaga ketahanan pangan

PENGARUH BAURAN PEMASARAN TERHADAP MINAT BELI ULANG KONSUMEN GERAI ES TEH INDONESIA DI KOTA SERANG Nezly Nurlia Putri; Barkah Alkhaliq; Aria Cendana Kusuma
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 1 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

The market demand for ready-to-drink beverages has increased significantly. This can be seen from the many drink outlets of various brands and types of contemporary drinks that continue to appear in the midst of Indonesian society. This study aims to determine the effect of the marketing mix on consumer repurchase intention and the most influential factors on consumer repurchase interest of Es Teh Indonesia Outlet consumers in Serang City. The variables used in this study are product, price, place, promotion, people, physical facilities and processes. All of these variables are independent variables, while as the dependent variable is the buying interest. Data collection techniques were carried out by distributing online questionnaires and had been filled out by 100 respondents. The number of respondents used was 30 respondents with the criteria of having bought and consumed Es Teh Indonesia drinks. The sampling technique used is non-probability sampling, and the sampling method used is judgmental sampling. The method used in this research is descriptive statistical analysis. The results showed that all marketing mix variables simultaneously have no significant effect on repurchase intention of Indonesian Ice Tea drinks with a significance level of 0.066 which is greater than 0.05 level of significance. Meanwhile, the marketing mix variable that has the most influence on consumers' repurchase interest at Es Teh Indonesia Outlet in Serang is the type of product offered, with a value of  = -0.176.

Pembuatan Tepung Labu Kuning (Kajian Penggunaan Suhu dan Lama Pengeringan) Trian Adimarta; Marisa Nopriyanti; Irianto SP; Defi
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 2 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Pumpkin (Cucurbita moschata Duch) is a type of vegetable plant and can be used for various types of food, Pumpkin that has been cut has a lower shelf life than in its whole state so it needs to be processed so it is not easily damaged so it needs to be processed into flour so that it can be processed into flour. durable. The purpose of this study was to determine how to make pumpkin flour and to find out the best treatment variations in making pumpkin flour. The research method in making flour uses variations in temperature and different drying times. Parameters to determine the difference from flour include water content, yield, and color. The results showed that the production of pumpkin flour started from cleaning the skin and seeds, washing, weighing, cutting into thin slices, drying, and sifting. The results of the analysis of the water content of 40oC treatment for 48 hours is 19.92%, 50oC treatment for 36 hours is 11.63%, and 60oC treatment for 24 hours is 10.36%, pumpkin flour yield is 51.56%, 17, 71%, and 14.63%, while the color analysis of the 40oC treatment was significantly different from the 50oC and 60oC treatment. Of the three treatments, 60oC was the best treatment.

Pareira, Elisabeth Michaela KAJIAN TERHADAP PERUBAHAN FISIK UMBI KENTANG (Solanum tuberosum L.) SELAMA PENYIMPANAN DI SUHU RUANG: Perubahan Sifat Fisik Kentang selama Penyimpanan Danella Nabila Balqis Balqis; Elisabeth Michaela Pareira; Nezly Nurlia Putri; Muhamad Rezka Fathan4; Anisa Lismianisarie
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 2 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Damage to horticultural commodities after harvest is around 20-40%. This is due to ongoing respiration and metabolism processes, inaccuracy of harvest time, mechanical, physical and physiological damage. Damage to potato tubers that are often encountered in the field is generally caused by the transportation of results and improper post-harvest handling. One of the handling efforts in anticipating damage to potato tubers is using packaging. PP plastic packaging and cardboard are the most popular packaging materials and are very widely used. The purpose of this study was to determine the physical changes of potato tubers during storage at room temperature using PP plastic packaging and cardboard. The method used is descriptive trial and error with the main raw material of local potatoes. Observations were made for 14 days in the form of physical condition of potato tubers in the form of color, shape or texture, measurement of weight and diameter. Observations on the inside of the tuber and dissolved solids were carried out on the 11th day. The results showed that potato tubers stored in PP plastic packaging did not experience many physical changes compared to cardboard packaging. Where potato tubers stored using PP plastic packaging only experienced physical texture softening. Potato tubers stored in cardboard packaging, one of which experienced decay on the 11th day while the other potato tubers were physically still in a fresh condition although the texture was soft on the 14th day. The total value of dissolved solids on day 11 in PP plastic potato tubers was 6% while in cardboard packaging was 5.2%. The longer the storage of potatoes, the more carbohydrates are converted into simple sugars so that the total soluble solids in potato tubers will continue to increase.

Respon Penerimaan Gula Stevia Sebagai Pengganti Gula Tebu dan Gula Jawa Pada Proses Pengolahan Jamu Tradisional Kunyit Asam Lucky Damayanti; Triadinda Yudha Wardani2; Chrystia Aji Putra
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 2 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

come from many enthusiasts. Herbal drink is an ancestral heritage recipe for the people of Indonesia which is still preserved and developed to this day. The ingredients used in making herbal medicine are herbal plants that can be found in the surrounding environment. This research was conducted using a quasi-experimental design method. The results of the organoleptic test of traditional herbal medicine with the addition of 30 grams of palm sugar resulted in an average respondent's answer, namely having the aroma of turmeric, Javanese sugar, sweet taste, dark yellow color, and a liquid texture. Stevia Sugar The results of the organoleptic test of herbal medicine with the addition of traditional stevia sugar as much as 30gr have results with - the average respondent's answer is that it has a taste like tea leaves, sweet taste tends to be bitter, dark brown in color, and has a thick texture. From the results of this study, it can be seen that the addition of stevia sugar to the sour turmeric herbal medicine is considered ineffective. The addition of palm sugar to the traditional herbal medicine turmeric acid is considered more effective.

Observasi Penerapan Sanitasi dan Higiene Karyawan pada Produksi Susu Pasteurisasi di UMKM X di Kota XX Dyah Ayu Pradnya Paramitha; Muhammad Mar'ie Sirajuddin
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 3 No 1 (2023)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Sanitation and hygiene are one of the important requirements in maintaining food quality and safety in order to produce a product that is safe, healthy and clean. Therefore, to maintain the quality and safety of pasteurized milk products, it is necessary to observe the implementation of employee sanitation and hygiene in the processing of pasteurized milk products at MSME X. The data collection method used to analyze the problem is using data collection techniques using observation, interviews, and literature studies. The problem solving methodology uses the 2012 CPPB-IRT and fishbone diagrams. The results of the analysis show that the application of the principles of sanitation and hygiene for pasteurized milk production employees at MSME X is quite good. Then, after further observation, it was concluded that the things of particular concern were the work clothes and environmental maintenance. For the sanitation of buildings and facilities, the matter of concern is in terms of waste and also building construction such as floors, walls and ventilation. In terms of equipment sanitation, attention is paid to the order in which production equipment is placed. Therefore, it is necessary to improve and implement better sanitation and hygiene for employees of the pasteurized milk production process at MSME X.

Evaluasi Pengemasan Produk Susu Pasteurisasi di UMKM X di Kota XX Hanindya Luthfi Khairunnisa; Muhammad Mar’ie Sirajuddin
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 3 No 1 (2023)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Pasteurized milk is a process of killing pathogenic bacteria that may still be present in milk and some other bacteria can still survive. The purpose of cooling milk is to prevent microbes that destroy milk from developing, so that milk does not experience defects in a relatively short time. Decay microbes cannot grow and develop at a temperature of 3-100°C. Defects in the packaging of pasteurized milk products in X SMEs are one of the problems that need to be observed for further analysis regarding the causes of the problems that occur so that process improvements can be made to minimize losses experienced by X SMEs as a result of packaging defects. Writing a practical work report with the title Packaging Evaluation of Pasteurized Milk Products at MSME X aims to analyze the number of packaging defects in pasteurized milk products, analyze the factors that cause packaging defects that occur and provide evaluation solutions or suggestions to minimize the level of defects and improve the quality of the packaging. pasteurized milk products in SMEs X. The methods used for data collection are direct observation, interviews, and literature study. Solving problems in this practical work using Pareto Diagrams and Fishbone Diagrams. The results of the observation of packaging defects of pasteurized milk products using the Pareto Diagram analysis method show that the average results of the analysis of defects in pasteurized milk packaging in UMKM X occur in dented bottles with a value of 52%. Fishbone diagram analysis shows the factors that cause defects in the packaging of pasteurized milk products which are influenced by human factors, materials, methods, and the environment.

EVALUASI PENERAPAN CARA PRODUKSI PANGAN YANG BAIK UNTUK INDUSTRI RUMAH TANGGA (CPPB-IRT) PADA PRODUKSI SUSU PASTEURISASI DI UMKM X, MAGETAN Denna Rianda Toni; Muhammad Mar'ie Sirajuddin
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 3 No 1 (2023)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Pasteurized milk can be a medium for the growth of microorganisms or other contamination, if the handling processing, and storage processes are not good. Therefore, it is necessary to evaluate Good Food Production Methods for Home Industries (CPPB-IRT) on pasteurized milk production in UMKM X in order to determine the quality assurance system and food safety for the food processing industry that has been set by government regulations. The purpose of this practical work is to find out the application of CPPB IRT in UMKM X in the production of pasteurized milk. The data were obtained by interview, observation, documentation, literature study, and check sheet methods. Then the data obtained were categorized according to their suitability and an analysis of the non-conformance aspects was carried out using a Pareto diagram. Based on the analysis that has been carried out, it is known that in the pasteurized milk production process in UMKM X are deviations from the application of CPPB-IRT aspects in 11 aspects of 14 aspects. Of the 11 aspects, there are 53 discrepancies. Based on the results of the analysis using Pareto diagrams, it is known that the cause of the problem of CPPB-IRT incompatibility in UMKM X in the production of pasteurized milk comes from the aspects of buildings and facilities; hygiene facilities and activities; and process control. X in pasteurized milk production is at IRTP level IV (four)

PENGARUH PENAMBAHAN TEPUNG DAUN KELOR TERHADAP KANDUNGAN NILAI GIZI COOKIES KACANG HIJAU Krisjayanti; Wadli; Yan El Rizal Unzilatirrizqi D
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 2 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Cookies are pastry products made from wheat flour which have a sweet taste and long shelf life cookies, to add good nutritional value by adding the formulation of mung bean flour and moringa leaf flour. The purpose of this study was to determine the effect of the formulation of mung bean cookies with Moringa leaf flour (Moringa oleifera L.) and on the organoleptic and nutritional values . This study used a completely randomized design (CRD) consisting of 5 treatments with concentrations of wheat flour: mung bean flour: moringa leaf flour (100 %: 0 %: 0 %), ( 50 % : 10 % : 40 %) , ( 50 % 35 % : 15 % ) , ( 50 % 25 % -25 % ) , and ( 50 % : 15 % : 35 % ) . The observed variables consisted of organoleptic properties : color , aroma , taste and texture and properties of water content , ash content , protein content , fat content and carbohydrate content , in order to conform to the sni standard for cookie quality . The data was processed using one way ANOVA test, and if it had a significant effect, it was continued to Duncan's follow-up test. The results showed the addition of Moringa leaf flour to cookies had a significant effect on the chemical properties of water content, ash content, protein content, fat content and carbohydrate content, and organoleptic properties. . The results selected by the panelists on the organoleptic test of cookies were in the P3 treatment with the composition of wheat flour: mung bean flour: ng Moringa leaves (50%: 25%: 25%) with organoleptic test value of taste = 5.93, color = = 5.80 , aroma 5,68 , texture = 6,28 and liking = 6,20 . With carbohydrate nutrient content of 46.87 % , nutritional content of water content of 4.15% , ash content of 3.61% , protein content of 9.35% and fat content of 36.02 %.

Page 2 of 10 | Total Record : 99

1 2 3 4 5

Filter by Year

2021 2025

Filter By Issues

All Issue 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)

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

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

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

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

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