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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 Sensori Terhadap Sirup Buah Pedada (Sonneratia Caseolaris) Di Kabupaten Ketapang Selvianti, Isye
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 2 (2022)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v2i2.1401

Abstract

This study seeks to identify the non-blended boiling process and the blended heating process in the manufacturing of mangrove apple syrup, as well as to identify the rate at which the mangrove apple syrup product is accepted by consumers. Non blended method on mangrove apple (Sonneratia caseolaris) syrup production process is a method in which the mangrove apple that have been cleaned and chopped into parts, with the addition of 65% of sugars and 100ml of water, therefore the boiling process started for 30 minutes with the temperature of ±100°C. While the blended method done by blending the cleaned mangrove apple with 1000ml of water and then filtered in order to obtain the exact, after that add 65% of sugars, therefore begin the heating process for 30 minutes with the temperature of ±100°C until it thickened. Analysis that will be ran is a sensory test by 30 partially trained panelists. Analysis result of mangrove apple syrup sensory test for the color, flavor, and smell, the best version of mangrove apple jam is the one with the blended method, with the testing score of brownish red colored,a hedonic test of iconic smell of mangrove apple that is tolerable, and a pleasant taste.
Pengaruh Penambahan Tepung Daun Kelor Terhadap Kandungan Nilai Gizi Cookies Kacang Hijau Ataqwa, Krisjayanti; Wadli, Wadli; El Rizal Unzilatirrizqi D, Yan
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 2 (2022)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v2i2.1402

Abstract

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 %.
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 : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v2i1.1411

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 : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v3i1.1412

Abstract

North Kalimantan province states that the average seaweed productivity from 2015-2019 reached 256,900.5 tons/hectare/year. North Kalimantan province is one of the seaweed producing locations with the characteristics of the archipelago-shaped region. The purpose of this research to know the potential processing of seaweed cultivation in the region of North Kalimantan Province, The method used for data collection in this study is the survey method, the data used in the research in the form of secondary data where the data is in the form of data obtained from literature studies, research results, institutions and related agencies that support the research, data analysis used in this study in the form of descriptive analysis. Based on the results obtained from research shows that the productivity of seaweed cultivation in North Kalimantan is still very low which is only 311,037 tons/year. The low cultivation of seaweed in North Kalimantan Province due to limited accessibility and production facilities is mentioned, causing the development of seaweed cultivation to be not optimal both in quantity and quality, this is due to non-optimal production support facilities thus reducing production capacity, as well as the marketing of products that are not wide so that the potential for sales is less optimal
Kajian Terhadap Perubahan Fisik Umbi Kentang (Solanum tuberosum L.) Selama Penyimpanan Di Suhu Ruang Michaela Pareira, Elisabeth; Nurlia Putri, Nezly; Nabila Balqis, Danella; Rezka Fathan, Muhamad; Lismianisarie, Anisa
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 2 (2022)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v2i2.1413

Abstract

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.
Pengaruh Bauran Pemasaran Terhadap Minat Beli Ulang Konsumen Gerai Es Teh Indonesia Di Kota Serang Nurlia Putri, Nezly; Alkhaliq, Barkah; Cendana Kusuma, Aria
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 1 (2022)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v2i1.1415

Abstract

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.
Analisis Mikrobiologi Sirup Buah Pedada (Sonneratia caseolaris) Di kabupaten Ketapang Nopriyanti, Marisa; Adimarta, Trian; Sapitri, Lisa
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 3 No 1 (2023)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v3i1.1420

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.
Pengamatan Pengendalian Berat Susu Kambing Etawa Bubuk Di CV TSR Menggunakan Metode Control Chart Dan Diagram Fishbone Fahira Islami, Iasha; Nurindra Rahmadi, Safinta
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 1 (2022)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v2i1.1424

Abstract

CV TSR is one of the industries that produces Etawa goat's milk with some processing carried out manually, especially in the drying process when milk is mixed with sugar and heated in the traditional way, because it does not involve a heating process with a machine so there will be a possibility of uneven heat, skill differences between workers can also cause the rate of evaporation from one pan to another is different. Therefore, it is necessary to carry out heavy observations in order to guarantee product quality and minimize non-conformance to the SOPs that have been determined, especially in the process of receiving raw materials up to the production process. In analyzing the data, the methods used are control charts and fishbone diagrams. The results show that 5 data experienced out of control in observations for 15 days using the batch system and the results of the fishbone diagram that human factors greatly influence the discrepancy in the final results of powdered Etawa goat milk production so it is necessary to pay attention and disseminate knowledge of SOPs in handling fresh goat milk as the main raw material.
Analisa Organoleptik Produk Es Krim Kedelai Hitam Dengan Penambahan Lidah Buaya Eka Sari, Afrinia; Eka Nur Oktantia, Dela; Kusumowati, Dwi; Dhanisa Minati, Shafiah
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 1 (2022)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v2i1.1425

Abstract

Ice cream is a dairy product that is based on milk and has a high fat and protein content, but low in fiber. Therefore, in this study, black soybeans and aloe vera were added as a source of fiber. This study used an experimental descriptive design using 3 formulas with differences in the addition of aloe vera, namely F1 (3 g), F2 (5 g) and F3 (7 g), where the test conducted in this study was an organoleptic test using 35 panelists. The results of the Anova test for the third hedonic test of the formula obtained the results of No Real Difference, where all three formulas were favored by panelists. From this study, it is expected that there will be further tests related to fiber analysis in black soybean ice cream and aloe vera.
Aplikasi Berbagai Koagulan Alami Serta Kajian Terhadap Kualitas Slab Yang Dihasilkan Rusiardy, Iwan; Hendro, Marselus; Beni, Yulius
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 1 (2022)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v2i1.1426

Abstract

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%.

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