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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 99 Documents
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ANALISIS KELAYAKAN FINANSIAL USAHA ROTI LABU KUNING DI KABUPATEN KETAPANG KALIMANTAN BARAT Ira Arianti; Ningrum Dwi Hastuti; Irfan Cholid; Jovan Mamel Lahagu
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 2 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (637.013 KB) | DOI: 10.58466/lipida.v2i2.780

Abstract

The addition of yellow pumpkin to the bread making process is a form of product innovation aimed at reducing the use of flour and increasing the use of pumpkin and adding nutritional value to the product. Therefore the financial analysis of the yellow pumpkin bread business is of particular important. It was revealed that the Break Even Points was 4155 packs. the Net Present Value was positive of Rp 104.917.412, the Internal Rate of Return was 39% greater than the MARR, The B/C Ratio was 1.46 and the Payback Period of 2.2 years did not exceed the planned business period.. Therefore, based on the financial analysis, the yellow pumpkin bread business is feasible and worth to develop.
DAYA HAMBAT EKSTRAK DAUN PEGAGAN (Centella asiatica) TERHADAP BAKTERI (Vibrio harveyii) SECARA IN VITRO Zainuddin Zainuddin
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 1 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (541.848 KB) | DOI: 10.58466/lipida.v2i1.785

Abstract

Vibriosis disease is caused by Vibrio harveyii becteria attact. Use of antibiotics is prohibited because it has a negative impact on shrimp larvae because it will leave the residue in the body and cause resistence to V.harveyii. pegagan leaf (Centella asiatica) contains antibacterial active substances that can inhibit the growth of V.harveyii bacteria In Vitro. The purpose of this study is to determine the effectiveness of leaf extract of C.asiatica can inhibit thegrowth of V.harveyii bacteria In Vitro. The antibacterial test was performed by disc diffusion method, which consisted of 5 treatments, 5% 8% and 10% and 2 control, is positive control (Tetracycline 0,01%) and negative control (aquades). The result of secondary metabolite compound of C.asiatica extract was analyzedqualitively. In leaf extract of gotu kola contains bioactive compounds such as alkaloids, phenols, saponins and tannins. In the antibacterial test of C.asiatica extract was able to inhibit the growth of bacteria with the average diameter of inhibit zone formed from each concentration of extract that is 5% = 14,16 mm concentration 8% = 16,63 mm concentration 10% = 21,44. From the result, obtained leaf extract of C.asiatica showed the abilityto inhibit the growth of V.harveyii bacteria close to the drag in the positive control (tetracycline).
POTENSI PENGOLAHAN DAN PENGELOLAAN BUDIDAYA RUMPUT LAUT (Kappaphycus alvarezii) DI WILAYAH PROVINSI KALIMANTAN UTARA Zainuddin Zainuddin
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 3 No 1 (2023)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (922.916 KB) | DOI: 10.58466/lipida.v3i1.793

Abstract

Provinsi Kalimantan Utara menyatakan bahwa rata-rata produktivitas rumput laut dari tahun 2015-2019 mencapai 256.900,5 ton/hektar/tahun. Provinsi Kalimantan Utara merupakan salah satu lokasi penghasil rumput laut dengan karakteristik wilayah kepulauan kepulauan. Tujuan dari penelitian ini untuk mengetahui potensi pengolahan budidaya rumput laut di wilayah Provinsi Kalimantan Utara, Metode yang digunakan untuk pengambilan data dalam penelitian ini adalah metode survei, data yang digunakan dalam penelitian berupa data sekunder dimana data tersebut berupa data yang diperoleh dari studi kepustakaan, hasil penelitian, lembaga-lembaga dan instansi terkait yang mendukung penelitian, analisis data yang digunakan dalam penelitian ini berupa analisis deskriptif. Berdasarkan hasil yang diperoleh dari penelitian tersebut menunjukan bahwa produktivitas budidaya rumput laut di Kalimantan Utara masih sangat rendah yaitu hanya 311.037 ton/tahun. budi daya rumput laut di Provinsi Kalimantan Utara disebabkan oleh terbatasnya aksesibilitas dan sarana produksi adanya permasalahan-permasalahan tesebut, pengembangan budi daya rumput menjadi tidak optimal baik secara kuantitas maupun rendah, hal ini merupakan sarana pendukung produksi yang tidak optimal sehingga mengurangi kapasitas produksi , maupun pemasaran produk yang tidak luas sehingga potensi penjualan kurang optimal
Karakteristik Kimia dan Analisis Sensori Pada Dodol Nanas Dengan Perbandingan Tepung Ketan dan Tepung Beras Erick Radwitya; Marisa Nopriyanti; Trian Adimarta; Ely Ernayani
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 2 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (603.107 KB) | DOI: 10.58466/lipida.v2i2.794

Abstract

Dodol made from pineapple fruit ingredients is likely to add to the diversity of dodol that already exists in the market. In addition, it can also increase the economic value of pineapple fruit. The goal to be achieved is to determine the influence of various differences in the addition of glutinous rice flour and rice flour on the chemical and organoleptic properties of pineapple dodol. This type of research is to use an experimental method using a list of fingerprint analysis. The process of making pineapple dodol is made with four variations of the ratio of ingredients, namely the first addition of glutinous rice flour 15 gr and rice flour 5 gr, the second addition of glutinous rice flour 5 gr and rice flour 15 gr, the third addition of glutinous rice flour 20 gr and the fourth addition of rice flour. 20 gr. The water content contained in the D treatment (rice flour 20%) has a higher water content of 33.86% this is due to the increasing concentration of rice flour, there is an increase in the water content of pineapple dodol. This is due to the addition of rice flour. because of the starch property that is to like water.
A Making Cheese Sticks from Tapioca Flour Substitution with Corn Flour: Cheese Sticks Trian Adimarta
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 2 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (705.724 KB) | DOI: 10.58466/lipida.v2i2.851

Abstract

This study aims to determine the value of moisture content and ash content, as well as determine the organoleptic test on cheese stick products with the addition of corn flour. The method used in this study was mixing all the ingredients, 25%, 50%, 75% tapioca flour and 75%, 50%, 25% corn flour, kneading the dough, milled until thin, cut, and fried. Furthermore, organoleptic tests were carried out, namely preferences for taste, color, and texture, while chemical tests used the parameters of moisture content and ash content. The results of the organoleptic test of cheese sticks with the addition of corn flour were for a sample of 25% tapioca flour: 75% corn flour the average values ​​for taste, color and texture were 6.3, 6.3 and 7.4, for a sample of 50 % tapioca flour: 50% corn flour the average values ​​for taste, color and texture preferences were 7.7, 7.2 and 7.6 respectively, while for the sample 75% tapioca flour: 25% corn flour the average value there are preferences for taste, color and texture respectively 7.3, 6.97 and 6.4. The best results of the three treatments were cheese sticks with 50% tapioca flour: 50% corn flour. Then the results of chemical analysis of the 3 treatments showed that the cheese sticks had a moisture content value of 7.27%, 6.98% and 9.23%, respectively. Meanwhile, the ash content of the 3 treatments was 1.425%, 1.445% and 1.255%, respectively.
ANALISIS SENSORI TERHADAP SIRUP BUAH PEDADA (Sonneratia caseolaris) DI KABUPATEN KETAPANG: SIRUP BUAH PEDADA Isye Selvianti
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 2 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (507.722 KB) | DOI: 10.58466/lipida.v2i2.869

Abstract

Penelitian ini bertujuan untuk mengetahui proses perebusan dengan metode tanpa diblender dan proses pemanasan dengan metode diblender dalam pembuatan sirup buah pedada serta untuk mengetahui tingkat penerimaan konsumen terhadap produk sirup buah pedada. Proses pembuatan sirup pedada (Sonneratia caseolaris) dengan metode tanpa diblender  yaitu dengan cara buah pedada yang sudah dibersihkan dan di potong beberapa bagian kemudian ditambahkan gula 65% dan air 1000 ml, untuk kemudian dilakukan proses perebusan selama 30 menit dengan suhu kompor ±100°C. Adapun metode diblender dilakukan dengan cara buah pedada yang sudah bersih dihaluskan dan ditambah air 1000 ml kemudian disaring untuk diambil sarinya, setelah itu tambahkan 65% gula, kemudian lakukan proses pemanasan selama 30 menit dengan suhu kompor ±100°C hingga mengental. Analisa yang dilakukan dalam penelitian ini adalah uji sensori dengan menggunakan 30 panelis agak terlatih. Hasil analisa Uji sensori sirup buah pedada terhadap parameter warna, rasa, dan aroma, perlakuan yang  terbaik adalah perlakuan buah pedada yang diblender, penilaian uji skoring yaitu berwarna  coklat  kemerahan, uji hedonik aroma khas buah pedada  agak di sukai, serta memiliki rasa yang disukai.
ANALISIS PRODUKTIFITAS PADA MESIN EMPTY BUNCH PRESS UNTUK MENAIKKAN JUMLAH OIL EXTRACTION RENDEMEN (OER) MINYAK KELAPA SAWIT Erick Radwitya; Marisa Nopriyanti; Nica Septiani
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 3 No 1 (2023)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (615.192 KB) | DOI: 10.58466/lipida.v3i1.1021

Abstract

Empty Palm Oil Bunches (TTKS) or empty fruit bunches are one of the solid wastes produced by palm oil mills. Judging from the oil content, TTKS has the potential to be re-quoted. Empty Bunch Press machine, so as to produce oil before being pressed (oil before press) and oil after being pressed (oil after press) produced using this machine and knowing the factors that cause OER or low oil yields. The analysis of this calculation can result in an average % OER empty bunch press of 0.16% and a total % OER from the addition of an empty bunch press machine of 21.91% where in this case there is an additional OER using an empty bunch press machine. Without the use of an empty bunch press machine, %OER 21.17%. The results of the analysis show that extracting oil obtained from TTKS using an empty bunch press machine can increase the factory's OER of about 0.16% to processed FFB. The results of the analysis from June 14 to June 27 2022 OER of palm oil has decreased or is low due to factors such as the maturity level of the fruit, processing at the factory, and poor fruit quality.
ANALISIS MIKROBIOLOGI SIRUP BUAH PEDADA (sonneratia caseolaris) DIKABUPATEN KETAPANG Marisa Nopriyanti; Trian Adimarta; Lisa Sapitri
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 3 No 1 (2023)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (361.984 KB) | DOI: 10.58466/lipida.v3i1.1022

Abstract

This study aims to determine the boiling process in the manufacture of broiler syrup using the unblender method, to determine the heating process in the preparation of broiler syrup using the blended method and to determine the APM/ml of Coliform and E.coli contamination in broiler syrup. The process of making pedada fruit syrup (Sonneratia caseolaris) includes two methods, namely without blending and blending. The pedada fruit with the method without blending, namely the pedada fruit that has been cleaned and cut into pieces, then added 65% sugar and 1000 ml of water and then boiled, while the blended method of pedada is mashed and added 1000 ml of water then filtered to extract the juice, after that added 65 % sugar. The syrup is heated for ± 30 minutes with a stove temperature of ± 100°C, that is, by stirring it until it thickens slightly, then cools it and puts it in a bottle. This research method uses the MPN method using lactose broth media. The results of the analysis of contamination of Coliform bacteria and E.coli syrup of breast milk (Sonneratia caseolaris) were carried out using two processes and the method of broiler fruit with the boiling process and the non-blender method and the heating process in the blender method. Analysis of Coliform contamination used series 3, namely using 3 tubes for each dilution, after incubation for 24 hours each series was negative, there were no bubbles and gas. Analysis of E.coli contamination used 6 tubes, after incubation for 24 hours each tube was negative for no bubbles and no gas.
PENGARUH PERBEDAAN BAHAN PENGEMAS TERHADAP MUTU SENSORIS AMPLANG SELAMA PENYIMPANAN A. Nova Zulfahmi; Martanto Martanto; Irfan Cholid; Ningrum Dwi Hastuti
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 2 (2021)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v1i2.1041

Abstract

The decrease in purchasing power of the community has led to many unsold amplang crackers, which often suffer from physical and sensory damage. Physical damage includes a loss of crispy texture, while sensory damage includes a stale aroma and taste, as well as a brownish appearance. To prolong the shelf life of amplang crackers, packaging is needed. The packaging materials used in this study are PP, PET, and aluminum foil. The objective of this research is to determine the effect of different packaging materials on the sensory quality of amplang crackers during storage. The results show that in the sensory test, aluminum foil packaging received the highest score for aroma, which was 6.5, indicating a preference. The taste parameter also scored the highest with aluminum packaging, at 6.5. Meanwhile, the texture and color parameters obtained the best scores with aluminum packaging, with scores of 6.8 and 7.5, respectively. In conclusion, the research finds that aluminum foil packaging is the best way to maintain the sensory quality of amplang crackers during a 40-day storage period.
ANALISIS MUTU MARGARIN DENGAN PERBANDINGAN BAHAN BAKU MINYAK GORENG KELAPA : MINYAK GORENG SAWIT Encik Eko Rifkowaty; Irianto SP; Budi Pratomo Sibuea; Devi Sariyanti; Shelvy Antika Sari
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 2 (2021)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v1i2.1043

Abstract

Margarine is an emulsion (w/o), made from vegetable oil. This experimental consisted of three oil comparison treatments was coconut cooking oil : palm cooking oil 50:50 ; 70:30 ; and 90:10. Parameter to be estimated were water content, free fatty acids, organoleptic tests, and pair comparison tests. Based on the pair comparison test, the color attribute for the 50:50 treatment is the same as the color of margarine on the market, while the aroma and taste attribute of the three treatments are different from the aroma and taste of margarine on the market. The results of the hedonic test had the higest score is 50:50 treatment (most preferred). Based on ANOVA on the three treatments the color and aroma attributes were significantly different, while the taste attributes were not significantly different. The result of this research was found that the water content of 50:50, 70:30, and 90:10 treatments were 5.30, 6.37 and 6.95% respectively, while the free fatty acids were 1.17, 1.47 and 1.83%. The percentage of water content complies with SNI 01-3541-2002, but this is not the case for free fatty acids.

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