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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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Pengaruh Substitusi Tepung Beras dengan Tepung Jagung (Zea mays.L) terhadap Karakteristik Kimia dan Mutu Organoleptik Kue Onde-onde. Adimarta, Trian; Nopriyanti, Marisa; Sapitri, Lisa
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 3 No 2 (2023)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v3i2.1427

Abstract

His study aims to determine the value of water content and ash content in ondeonde and to determine the level of panelist acceptance of the manufacture of ondeonde substitution of rice flour with corn flour (Zea Mays.L) based on organoleptic tests of color, texture and taste. The method of making onde-onde is with 3 treatments. Treatment 1 (75% rice flour: 25% corn flour), treatment 2 (50% rice flour: 50% corn flour), treatment 3 (25% rice flour: 75% corn flour) ), while glutinous rice flour is a fixed variable, namely 200 grams of glutinous rice flour, then mixing the ingredients, and frying at ± 170°C for 5 minutes. The results of the analysis of water content and ash content in onde-onde products showed that the best treatment was found in treatment 1 substitution of 75% rice flour: 25% corn flour with a water content value of 23.73% and an ash content of 0.22%, p. has complied with the stipulated SNI. Based on the results of organoleptic tests with 30 untrained panelists on the parameters of color, texture, and taste, it was found that the best treatment was in treatment 3, namely with a ratio of 25% rice flour: 75% corn flour with a brownish color, very soft texture, very soft texture, and very strong taste. Like.
Pengaruh Perbedaan Bahan Pengemas Terhadap Mutu Sensoris Amplang Selama Penyimpanan Nova Zulfahmi, A.; Martanto, Martanto; Cholid, Irfan; Dwi Hastuti, Ningrum
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 2 (2021)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v1i2.1430

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.
Observasi Penerapan Sanitasi dan Higiene Karyawan pada Produksi Susu Pasteurisasi di UMKM X di Kota XX Ayu Pradnya Paramitha, Dyah; Mar’ie Sirajuddin, Muhammad
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.v3i1.1431

Abstract

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 Luthfi Khairunnisa, Hanindya; Mar’ie Sirajuddin, Muhammad
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.v3i1.1432

Abstract

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 Rianda Toni, Denna; Mar’ie Sirajuddin, Muhammad
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.v3i1.1433

Abstract

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).
Uji Preferensi Terhadap Produk Abon Sukun (Artocarpus altilis) Berdasarkan Atribut Sensoris Desita Jumiar, Alfath; Pratomo Sibuea, Budi; Rabbani, Fikri
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 3 No 2 (2023)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v3i2.1443

Abstract

Shredded food is a type of dry food with a distinctive shape whose processing is done by boiling, shredding, mixing spices, frying and pressing. The basic ingredients for shredded meat are not only sourced from animal fiber, but can also be sourced from vegetable fiber, one of which is breadfruit. Young breadfruit has enough fiber content that it meets the requirements for making vegetable shredded meat. This research aims to determine the level of panelists preference for breadfruit floss. Making shredded breadfruit is done using two treatments, namely shredded breadfruit with coconut milk and without coconut milk. Preference testing uses a hedonic test, with 30 panelis. The test result showed that the panelists tended to slightly prefer shredded breadfruit with coconut milk based on aroma, taste, and texture parameters with value respectively 6,43, 6,33, and 6,77, while shredded breadfruit without coconut milk obtained a neutral preference based on aroma, taste, and texture parameters with values respectively 5,97, 5,67, and 5,90. The yield of shredded breadfruit with coconut milk treatment was 51,2% higher than the treatment without coconut milk.
Karakteristik Kimia dan Organoleptik Sabun Padat Dengan Penambahan Serbuk Daun Ketepeng Cina (Cassia alata L.) Eko Rifkowaty, Encik; Nopriyanti, Marisa; Kholil, Munawar; Novitasari, Dhea; Septiana, Emi
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 3 No 2 (2023)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v3i2.1458

Abstract

The raw material for making solid soap in this research was coconut oil which was then added with ketepeng leaf powder. The purpose of adding ketepeng leaf powder to soap is easy to use of ketepeng leaves as a skin medicine. Ketepeng leaves have the function of treating skin diseases because its contain secondary metabolite compounds. The treatment in this study consisted of three variations were the addition of 2, 4 and 6 grams of ketepeng leaf powder. The organoleptic characteristics tested in this research were color, aroma, amount of foam, and irritation test, while chemical characteristics included hardness level, water content, pH, and free alkali. Based on the research results, it is known that solid soap with the addition of ketepeng leaf powder meets the quality requirements of the Indonesian National Standard for solid bath soap based on the parameters of water content, pH and free alkali, and does not cause irritation. The color parameters and amount of foam in the 2 gram treatment were significantly different from the other two treatments, while the aroma parameters were not significantly different between the three treatments.
Uji Kualitatif Kandungan Asam Pada Kosmetik dan Bahan Pangan Menggunakan FeCL3 Oileri Tikirik, Wita; Fakhrurosi, Fakhrurosi; Ibrahim, Ibrahim; Mijra, Mijra; Erza Rahma Kartini, Ade; Yunika, Hilma; Ayu Lestari, Nesti
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 3 No 2 (2023)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v3i2.1464

Abstract

This research aims to carry out qualitative tests on the acid content of four different samples, namely MBK Powder, Salicyl Powder, Citric Acid, and Soy Sauce, using FeCl3 as a reagent. This method is used to identify the presence of certain acid compounds in these samples. The samples were tested by adding FeCl3 solution to the sample solution. Color changes that occur are observed and recorded. The observed reactions are considered indicators of the presence of certain acids in the sample. The results of the study showed that MBK powder, salicyl powder and soy sauce showed significant color changes after being reacted with FeCl3. This color change indicates the presence of phenolic compounds, including salicylic acid in these samples. However, in the Citric Acid sample, there was no significant color change, indicating that citric acid does not react typically with FeCl3 in the context of this qualitative test. This research provides an important contribution in understanding the chemical content of various types of samples and shows that qualitative tests using FeCl3 can be an effective method for detecting the presence of phenolic compounds in samples of MBK Powder, Salicyl Powder and Soy Sauce.
Evaluasi Penerapan Cara Produksi Pangan Olahan yang Baik (CPPOB) di Departemen Bakery PT XYZ Ketapang Panca Wardanu, Adha; Andriani, Sri; Uliyanti, Uliyanti
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 3 No 2 (2023)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v3i2.1469

Abstract

This study aims to evaluate the implementation of CPPOB at PT XYZ in improving product quality and safety. This qualitative descriptive study consists of several stages: planning, data collection, analysis, and reporting. The collected data consists of primary and secondary data obtained through interviews and observations. Interviews were conducted with PT XYZ management, production personnel, and quality staff to identify the main aspects evaluated. In contrast, observations were conducted directly at the company's premises to monitor the production process from raw material acceptance to final product packaging. Assessment of CPPOB implementation is based on compliance with the Regulation of the Minister of Industry of the Republic of Indonesia Number: 75/M-IND/PER/2010 regarding guidelines for good manufacturing practices for processed foods. The results of the CPPOB implementation evaluation at PT XYZ have been conducted well, with a compliance percentage reaching 98% and non-compliance at 2%.
Uji Kualitatif Kandungan Rhodamin-B Dalam Saus Sambal Yang Beredar Di Pasar Baru (Regional) Mamuju Oileri Tikirik, Wita; Afdaliah, Zulfah; Nur, Akbar; Tarnoto, Tenny; Sahrianti S, Nini
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 1 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i1.1471

Abstract

Rhodamin-B is harmfrul to human health because of its chemical properties and heavy metal contains chlorine compounds (Cl).Cholorine compounds are halogen compounds that are dangeraous and reactive if ingested, these commpounds will try to achieve stabiliy un the body by binding to other compounds in the body, this is what is toxis to the body. This resereach is a qualitative descriptive study with laboratory testing using the Rhodamin test kit Rhodamin-B to determine the presence or absence of Rhodamin-B content in chill sauce circulationg in the baru mamuju market. The results of this study indicate that 4 sampels of chili sauce circulationg in baru (Regional) mamuju were declared not no contain Rhodamin-B. It is recommended that furthere research be investigated by further testing method namely quantitative test.

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