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 99 Documents
 6   7   8   9   10 
Pengaruh Lama Pengeringan Terhadap Karakteristik Organoleptik Teh Herbal Kulit Pala (Myristica fragrans Houtt.) Palijama, Syane
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.v4i1.1499

Abstract

The aim of this research was to determine the appropriate drying time for the organoleptic characteristics of nutmeg peels herbal tea. This research used a completely randomized design with 4 levels of drying time treatment, namely: T1 = 3 hours, T2 = 6 hours, T3 = 9 hours, T4 = 12 hours, and repeated 3 times. The results of the research showed that the 12 hour drying treatment with organoleptic characteristics, both hedonic test and hedonic quality test, respectively, included: color with a scale value of 4.45 (like) and 4.19 (brownish yellow), taste with a scale value of 4.49 ( like) and 4.82 (very nutmeg-tasted) and overall acceptance of 4.68 (very like). The drying time of 3 hours has an effect on the flavour of nutmeg peels herbal tea with an assessment score of 4.08 (like it) and 4.67 (very nutmeg-flavored).
Karakteristik Sari Buah Mangga Dengan Penambahan Konsentrasi Lemon Cina (Citrus microcarpa) Breemer, Rachel
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.v4i1.1500

Abstract

Mango is one of the perishable agricultural products, so good handling is needed. One of the treatments that can be done is processed into fruit juice beverage products, where citric acid is needed in making fruit juice. One fruit that has a high acid content is lemon cina. So in this study used lemon cina as a substitute for citric acid. The purpose of this study was to determine the right concentration in making mango juice. The design used in this study was a Complete Randomized Design with one factor, namely the concentration of Chinese lemon consisting of 3 treatment levels, namely 0.5% concentration; 1% and 1.5% and repeated 3 times. The parameters observed in this study are chemical parameters namely vitamin C, total dissolved solids and pH. In addition, a test of the level of liking for color, aroma, taste and overalls was also carried out. The results showed that the treatment of adding Chinese lemon concentration of 1.5% was the best treatment with vitamin C of 64.33; dissolved solids of 16.3 and pH of 3.1. In the hedonic test and hedonic quality, the likes (3.4) and yellow (3.1) colors, like aromas (3) and Chinese lemon flavors (3), likes (3.4) and Chinese lemon flavors (3), and overall likes (3.2).
Identifikasi Keselamatan dan Kesehatan Kerja Pada Rumah Pemotongan Ayam Dengan Metode Job Safety Analysis di PT XYZ Titah Amalia, Sabila; Fatimah, Fatimah
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.v4i1.1501

Abstract

PT XYZ is one of the companies engaged in slaughtering poultry, especially chickens according to Indonesian national standards (SNI). Identification of problems in the chicken slaughtering production area process aims to control the risks and dangerous factors that occur so as to ensure occupational health and safety (OHS) of employees at PT XYZ. The analysis technique used is the Job Safety Analysis (JSA) method which consists of determining the type of work, identifying hazards and the impacts they cause, and how to control hazards. Controls carried out in general at the chicken processing stage include wearing personal protective equipment (PPE) when carrying out work, complying with existing SOPs and providing training to workers in the field they work in.
Pengaruh Suhu dan Lama Penyimpanan Terhadap Mutu Buah Alpukat (Parsea americana) Breemer, Rachel; Palijama, Syane; Pattiruhu, Gysberth
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.v4i1.1508

Abstract

This research aims to determine the appropriate temperature and storage time to maintain the quality of avocados. In this study, a Completely Randomized Design (CRD) was used, arranged factorially with 2 replications. The first treatment is the storage temperature which consists of 3 levels, namely 10°C (T1), AC temperature (T2), and room temperature (T3). Meanwhile, the second treatment was the storage time, namely 4 days (W1), 8 days (W2), 12 days (W3) and 16 days (W4). Storing avocados at a temperature of 10°C and a storage period of 12 days is the best treatment combination because the fruit has not shriveled and can maintain the quality of the avocado with a fat content of 16%, vitamin C of 0.10%, water content of 71.92% , pH of 6.35, weight loss of 19.18 and texture of 0.25 mm/second.
Strategi Pengembangan Komoditas Buah Nanas Lokal di Kecamatan Matan Hilir Selatan Kabupaten Ketapang Arianti, Ira; Cholid, Irfan
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.v4i1.1543

Abstract

This study aims to formulate a strategy for developing local pineapple commodities in Matan Hilir Selatan Subdistrict, Ketapang District. The research method employed is qualitative, utilizing qualitative descriptive analysis to comprehend the potential and obstacles of local pineapple commodity development, and SWOT analysis to formulate development strategies. The research findings indicate that the position of local pineapple commodities in Matan Hilir Selatan Subdistrict lies within Quadrant I, with the S-O strategy being the most effective and efficient for its development. The implementable S-O strategies encompass the development of local pineapple farming by optimizing farmer expertise, maintaining pineapple as a superior product, and encouraging innovation in other processed products.
Analisis Kelayakan Usaha Pada Keripik Nangka UMKM Sang Bintang Kabupaten Ketapang Indriawan, Rois
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.v3i2.1544

Abstract

This research was conducted to evaluate the income level and feasibility of the micro, small, and medium enterprise (UMKM) "Sang Bintang" based on Return on Investment (ROI). The study employed purposive sampling method. Data collection techniques included primary data (through interviews, observations, and documentation with the business owner) as well as secondary data. The research findings revealed that the Return on Investment (ROI) from the jackfruit chips business is approximately 0.0195%. This indicates that the profit obtained is slightly higher than the initial investment costs, albeit within a very small range. A low ROI like this suggests that the investment yielded relatively modest profits compared to the amount of money invested.
Pengaruh Penambahan CMC (Carboxy Methyl Cellulose) Pada Pembuatan Sirup Sirih Cina (Peperomia pellucida L. Kunth) Jahe Putih (Zingiber officinale) Terhadap Karakteristik Fisik dan Sensoris Zulfahmi, A.Nova; Jumisah, Jumisah; Dwi Hastuti , Ningrum; Cholid, Irfan; Indriawan, Rois
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 2 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i2.1513

Abstract

The aim of this research was to determine the effect of adding CMC (Carboxyl Methyl Cellulose) on the characteristics (physical and sensory) of Chinese betel syrup. This research was conducted at the TEFA Lab, and the Sensory Laboratory of the Department of Agriculture and Business, Ketapang State Polytechnic, from April 2024 to July 2024. The research used the addition of CMC (0%, 0.25%, 0.50%, 0.75%). The parameters observed include physical characteristics (viscosity) and organoleptic tests (hedonic tests including aroma, taste and color). The research results showed that the CMC addition treatment had a significant effect on viscosity and organoleptics (hedonic taste test). C3 treatment (addition of 0.50% CMC) was the best treatment.
Pengaruh Sistim Penyimpanan dan Lama Penyimpanan Terhadap Mutu Fisik Tomat (solanum lycopersicum) Breemer, Rachel; Pattiruhu, Gysberth
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 2 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i2.1586

Abstract

Tomatoes are one of the crops that can grow in both highland and lowland areas and have high economic value. This study aims to analyze the effects of storage systems and storage duration on the physical quality of tomatoes (Solanum lycopersicum). The physical quality of tomatoes observed includes weight loss, firmness, and color. This study used stretch film packaging, stretch film modified with the addition of 6% O2 and 8% CO2 gas, and no packaging, with storage durations of 4, 8, 12, 16, and 20 days. The results showed that the modified packaging could maintain the quality of fresh tomatoes for 20 days with a weight loss increase of 2.38%, firmness level of 0.85 kg/cm, and color change of 16.46.
Karakteristik Sensoris Selai Karendang (Carissa carandas) Dengan Penambahan Konsentrasi Gula Pattiruhu, Gysberth; Mustamu, Sofia
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 2 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i2.1587

Abstract

Karendang is one of the thorny shrubs that has a dark red color and has a slightly sour taste. Karendang has a high moisture content, so it will quickly decay, so further processing into jam is needed. Jam is one of the semi-wet foods made from a mixture of sugar. The purpose of this study was to determine the concentration of sugar in making karendang jam against the sensory characteristics of karendang jam. The design used is a Complete Random Design (RAL) with a treatment of adding sugar concentration consisting of 4 levels, namely the addition of sugar 25%, 50%, 75% and 100% and repeated 3 times. Hedonic observations made consisting of color, taste, aroma, texture and smearing power were carried out by 30 rather trained panelists. The results showed that the G2 treatment (50% added sugar) had the color, taste, aroma, texture and spreadability preferred by the panelists and was the best treatment for making karendang jam.
Pembuatan Keripik Dari Pelepah Pisang Kepok (Kajian Konsentrasi Kapur Sirih dan Lama Perendaman) Nopriyanti, Marisa; Arahman, Emy; Adimarta, Trian; Doni Idola, Antonius
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.v4i1.1661

Abstract

This research aims to determine the results of chemical analysis (water content and ash content tests) and organoleptic tests (hedonic test and ranking test) of chips from Kepok banana stems. The method for making kepok banana frond chips is washing, slicing, soaking, frying and packaging with a comparison of the effect of whiting concentration (5%, 7.5% and 10%) and soaking time (48 hours, 36 hours and 24 hours) on results of chemical analysis and physical analysis of kepok banana stem chips. The results of the research showed that the chemical test for water content in treatment 1 with a 5% whiting concentration and a soaking time of 48 hours was 5.65%. The results of water content analysis in treatments 2 and 3 with whiting concentration (7.5% and 10%) and soaking time (36 hours and 24 hours) were 9.9923 and 8.1286. The results of the ash content test using the concentration of betel lime (5%, 7.5% and 10%) and the soaking time (48 hours, 36 hours and 24 hours) resulted in ash content of 1.02%, 0.86% and 1.49 % already meets SNI for Banana Chips ash content. The results of the physical analysis of the organoleptic test (Hedonic Test) of taste parameters were very significantly different at the 0.5% and 0.1% levels so it was necessary to carry out further Duncan tests. The results of the organoleptic test (Rank Test) produced color and texture parameters that were not significantly different at the 0.5% and 0.1% levels.

Page 8 of 10 | Total Record : 99

 6   7   8   9   10 

Filter by Year

2021 2025


Reset
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)