cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Prof. Dr. Ir. Yuliani Aisyah, S.TP., M.Si.
Contact Email
yuliani.aisyah@usk.ac.id
Phone
+6281269808015
Journal Mail Official
jtipi@usk.ac.id
Editorial Address
Department of Food and Agricultural Processing Technology, Jl. Tgk Hasan Krueng Kalee No. 3 Darussalam, Universitas Syiah Kuala, Banda Aceh, Indonesia 23111.
Location
Kab. aceh besar,
Aceh
INDONESIA
Teknologi dan Industri Pertanian Indonesia
Published by Universitas Syiah Kuala
ISSN : 20854927     EISSN : 24427020     DOI : https://doi.org/10.17969/jtipi
Core Subject :
The scope of the journal includes postharvest technology, food chemistry and technology that is industrial relevance and offers industry and academia strategies to develop quality food, and agricultural based products.
Arjuna Subject : -
Articles 7 Documents
 1 
Physicochemical sensory, and antioxidant properties of hard candy fortified with Chlorella vulgaris powder Dian Iriani; Yanas Andhika; N Ira Sari
Jurnal Teknologi dan Industri Pertanian Indonesia Vol. 18 No. 1 (2026): April
Publisher : Food and Agricultural Product Technology Department, Faculty of Agriculture, Univerisitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v18i1.671

Abstract

Chlorella vulgaris is a microalga increasingly recognized as a promising source of natural bioactive compounds for functional food development. This study analyzed the physicochemical, organoleptic, and antioxidant properties of hard candy fortified with Chlorella vulgaris powder. A Non-Factorial Completely Randomized Design was used with four treatments: 0%, 0.5%, 0.75%, and 1% Chlorella vulgaris (C0–C3), triplicate. Parameters included color and taste (IRIS Visual Analyzer and ASTREE Electronic Tongue), hardness, protein, reducing sugar, crude fiber, and DPPH antioxidant activity. Increasing concentration produced darker green color, clearly separated from control, and altered taste, with the highest overall taste score at 1% (3511). Hardness varied significantly among treatments, with the highest value observed at 0.5% Chlorella vulgaris addition (C1) and a sharp decrease at 1%, while protein increased from 3.54% to 4.51%, reducing sugar from 15.64% to 20.39% (within SNI 3547.1:2008 limit of 24%), and fiber from 0.06% to 0.33%. Antioxidant activity improved substantially, with IC₅₀ decreasing from 943.88 mg/L (very weak) to 116.83 mg/L (moderate). The 0.75% formulation was selected as the most balanced treatment because it maintained hardness close to the control while improving nutritional and antioxidant properties without excessive softening, confirming Chlorella vulgaris as a promising natural functional ingredient for hard candy.
Risk mitigation atrategies for MSME-based chili sauce industry development in Jember Regency using FMEA and AHP Suwita Tri Prihani; Yuli Wibowo; Herlina Herlina; Siswoyo Soekarno; Andi Eko Wiyono
Jurnal Teknologi dan Industri Pertanian Indonesia Vol. 18 No. 1 (2026): April
Publisher : Food and Agricultural Product Technology Department, Faculty of Agriculture, Univerisitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v18i1.1020

Abstract

The MSME-based chili sauce industry has strong potential to support horticultural agrotechnopreneurship in Jember Regency, Indonesia, but its development is constrained by raw material, production, market, and financial risks. This study aimed to identify, assess, and formulate priority mitigation strategies for the main risks affecting chili sauce industry development. A mixed-methods approach was applied through interviews, questionnaires, field observations, literature review, and secondary data collection. Risk assessment was conducted using Failure Mode and Effect Analysis, while mitigation priorities were determined using the Analytical Hierarchy Process involving four experts from MSMEs, local government institutions, and academia. The study identified ten potential risks, with four categorized as critical because their Risk Priority Number values exceeded the critical threshold of 34.69. The highest-priority risk was fluctuating chili prices, with an RPN of 80.00, followed by raw material damage and short shelf life, product shelf-life limitation, and unstable profit. The recommended mitigation strategies were establishing partnerships with chili farmers, modifying raw material storage conditions, implementing demand-driven production management, and improving production efficiency. These findings provide a structured risk mitigation framework for strengthening supply stability, product quality, operational efficiency, and business sustainability in MSME-based chili sauce agrotechnopreneurship.
Implementation of six sigma with DMAIC approach for quality improvement of milk chocolate bar Dian Hasni; Julius Sihotang; Pharmayeni Pharmayeni; Maryam Maryam; Wahyu Fitrianda Mufti; Kushisa Atta Jaeba; Nadhilah Zahrina; Dedy Rahmad
Jurnal Teknologi dan Industri Pertanian Indonesia Vol. 18 No. 1 (2026): April
Publisher : Food and Agricultural Product Technology Department, Faculty of Agriculture, Univerisitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v18i1.1064

Abstract

Milk chocolate bar production requires consistent control of product appearance, weight, surface quality, and food safety. This study aimed to apply the Six Sigma Define, Measure, Analyze, Improve, and Control approach to reduce finished goods defects in milk chocolate bar production at PT. XYZ, West Sumatra, Indonesia. A mixed-methods design was used by combining production data, direct observation, measurement, structured interviews, and focus group discussion with production and quality control personnel. Defect data were analyzed using defect classification, Pareto analysis, defects per million opportunities calculation, sigma level measurement, fishbone analysis, and control planning. The results showed that finished goods defects reached 5.00%, exceeding the company tolerance limit of 3.00%. During eight months of observation, finished goods defects ranged from 3.90% to 6.00%, with total production of 4,135 kg and total defects of 204 kg. Non-standard shape was the dominant defect, contributing 62.96%, followed by blooming defects at 25.92%, insufficient weight at 7.41%, and physical hazards at 3.70%. Root causes were associated with operator skills, raw material particle size, foreign material inspection, demolding procedures, and unstable conching temperature. After gradual improvement, defects decreased to 20 kg from 520 kg production, defects per million opportunities decreased from 12,333 to 9,615, and sigma level increased from 3.7 to 3.9. The study demonstrates that Six Sigma-DMAIC can improve chocolate manufacturing quality, strengthen process control, and support food safety management in local food company.
Java plum (Syzygium cumini) puree as a functional ingredient for improving the physicochemical, microbiological, and nutritional quality of soygurt Noer Octaviana Maliza; Syarifah Rohaya; Novi Safriani; Dewi Yunita
Jurnal Teknologi dan Industri Pertanian Indonesia Vol. 18 No. 1 (2026): April
Publisher : Food and Agricultural Product Technology Department, Faculty of Agriculture, Univerisitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v18i1.1145

Abstract

Soygurt is a promising plant-based fermented product, but its acceptance is limited by beany flavor and insufficient functional diversification. This study evaluated java plum (Syzygium cumini) puree as a local fruit ingredient to improve the quality of functional fruit soygurt. The experiment used a block randomized design with two factors: java plum-to-water ratio (1:0, 1:0.5, and 1:1) and puree concentration (30% and 60%). Soygurt was produced from soy milk standardized to 16% solid non-fat, inoculated with Lactobacillus bulgaricus and Streptococcus thermophilus at 3% (v/v), and incubated at 43°C for 16 h. Soluble protein, total titratable acidity, pH, lactic acid bacteria count, and viscosity were measured to select the best treatment, followed by ash, fat, anthocyanin, and antioxidant analyses. The best formulation was soygurt with 60% undiluted java plum puree. This treatment showed soluble protein inhibition above 90%, pH 4.25, total acidity 0.82%, lactic acid bacteria count of 9.20 × 10⁹ cfu/g, and viscosity of 602.3 cP. The product contained 0.84% ash, 0.41% fat, 317.3 mg/g anthocyanin, and 52.49% antioxidant activity. Java plum puree improved soygurt functionality through natural purple coloration, antioxidant enrichment, and probiotic viability.
Regulation on the biosynthesis of patchouli alcohol (pa) in Pogostemon cablin and its implications for patchouli oil quality enhancement strategies Natasha Florenika; Ni Luh Eka Savitri; Aloysia Sri Pujiyanti; Annisa Nurul Ilmi
Jurnal Teknologi dan Industri Pertanian Indonesia Vol. 18 No. 1 (2026): April
Publisher : Food and Agricultural Product Technology Department, Faculty of Agriculture, Univerisitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v18i1.1669

Abstract

Patchouli (Pogostemon cablin) is a valuable essential oil crop, with its commercial quality predominantly determined by patchouli alcohol (PA), a sesquiterpene that contributes to the oil's distinctive fragrance and stability. Nonetheless, PA content exhibits considerable variability attributable to genotypic variation, developmental stage, growth conditions, in vitro culture systems, and postharvest treatment, leading to varying oil quality. This review sought to consolidate existing knowledge regarding the jasmonate–Jasmonate ZIM-domain–transcription factor regulatory network implicated in PA biosynthesis and to assess its implications for systematic production enhancement. An integrative literature analysis framed as a narrative was performed utilizing peer-reviewed papers from prominent scientific databases, of the references included in this review, approximately 90% were published between 2015 and 2025. The investigation concentrated on the interconnections between jasmonate signaling, the transcriptional regulation of patchoulol synthase, precursor availability, and quantified PA accumulation. The review indicates that jasmonate indirectly promotes PA biosynthesis by degrading Jasmonate ZIM-domain repressors and activating transcription factors that govern biosynthetic genes. Nevertheless, elevated expression of terminal pathway genes is inadequate without sufficient precursor availability, especially farnesyl diphosphate. In vitro culture and temporary immersion systems offer regulated environments for optimization based on elicitation. Comprehensive improvement of PA necessitates the coordinated management of signaling, transcriptional mechanisms, precursor flow, and cultivation conditions.
Areca nut (Areca chatechu L.) tannin-based colorimetric indicator for intelligent palm oil packaging: RGB monitoring of acid and peroxide values Novia Mehra Erfiza; Nova Yanti; Ismail Sulaiman; Fachrul Razi
Jurnal Teknologi dan Industri Pertanian Indonesia Vol. 18 No. 1 (2026): April
Publisher : Food and Agricultural Product Technology Department, Faculty of Agriculture, Univerisitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v18i1.2382

Abstract

Intelligent packaging can provide real-time information on food deterioration, but sustainable indicators for monitoring edible oil oxidation remain limited. This study developed a paper-based colorimetric indicator from areca nut tannin and evaluated its ability to monitor palm oil quality. Tannin was extracted with ethanol at 60°C for 5 h, immobilized on Whatman No. 42 paper at 1%, 3%, and 5%, and characterized by Fourier transform infrared spectroscopy. The 1% indicator was applied inside palm oil packages stored for 0, 1, 5, and 10 days. Indicator color was quantified through Red-Green-Blue image analysis and compared with acid and peroxide values. The indicator retained phenolic hydroxyl, aromatic, and ether-related functional groups after immobilization. Increasing tannin concentration produced darker initial colors, while the 1% formulation provided the clearest visual response. During storage, the Red-Green-Blue coefficient declined from 349.1 to 291.9, whereas acid value increased from 1.187 to 4.769 mg KOH/g and peroxide value from 8.88 to 20.65 meq O₂/kg. Red-Green-Blue values correlated strongly and inversely with acid value and peroxide value, with correlation coefficients of −0.922 and −0.920, respectively. These findings demonstrate that areca nut tannin can support low-cost, renewable, and non-destructive intelligent packaging for quantitative palm oil oxidation monitoring
Analysis of rice purchasing decision-making by food vendors in Kopelma Darussalam, Banda Aceh Yulia Annisa; Syawal Sitepu; Martunis
Jurnal Teknologi dan Industri Pertanian Indonesia Vol. 18 No. 1 (2026): April
Publisher : Food and Agricultural Product Technology Department, Faculty of Agriculture, Univerisitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v18i1.3081

Abstract

Rice is a critical daily staple and a primary raw material for commercial food enterprises. This study aims to analyze the purchasing decision-making process of rice among food vendors in Kopelma Darussalam, Banda Aceh, by evaluating the simultaneous and partial effects of physical quality, price and brand, and supplier performance. A quantitative approach was conducted involving 30 food vendors using validated questionnaires and analyzed via multiple linear regression. The simultaneous test demonstrated that physical quality, price and brand, and supplier performance collectively exert a statistically significant influence on rice purchasing decisions (p=0.008, R^2=0.358). However, partial evaluation revealed that price and brand was the sole factor significantly driving purchase decisions (p=0.028), whereas physical quality and supplier performance showed no significant partial impacts. In conclusion, commercial rice procurement in this student-oriented culinary hub tends to be notably influenced by pricing competitiveness and brand trust, although the evaluated factors account for 35.8% of the decision-making process, leaving a substantial portion of variance to unmeasured external market dynamics.

Page 1 of 1 | Total Record : 7

 1 

Filter by Year

2026 2026


Reset
Filter By Issues
All Issue Vol. 18 No. 1 (2026): April