Penerbit: Universitas Lampung
P-ISSN: 14103044
E-ISSN: 23024399
DOI: https://doi.org/10.23960/jtihp.vxix.x-x
Fakultas Pertanian Umum Arsitektur
Artikel (263)
EFFEKTIVITAS MIKROKAPSUL OLEORESIN FULI PALA (Myristica fragrans HOUTT) SEBAGAI PENGAWET DAGING AYAM BROILER
Millan, Alston
Nutmeg oleoresin microcapsule is the solid, liquid, and gas coating technology of the nutmeg fruit.  The purpose of this study was to know how mace nutmeg oleoresin microcapsules could preserve the broiler chicken meat at room temperature during 4 days of observation. The experimental design used w...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 25 No. 1 (2020): Jurnal Teknologi & Industri Hasil Pertanian; 52-61 | 2020
Application of Mono-Diacylglycerol from Fully Hydrogenated Palm Kernel Oil for making Ice Cream
mursalin, mursalin
The quality of ice cream is largely determined by the type of emulsifier used.  The utilization of an appropriate emulsifier will produce ice cream with good quality. A mixture of Mono-Diacylglycerol made from fully Hydrogenated Palm Kernel Oil (furthermore in this paper we named it as MDAG) and Tw...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 25 No. 1 (2020): Jurnal Teknologi & Industri Hasil Pertanian; 44-51 | 2020
PENERAPAN SIX SIGMA DAN KAIZEN UNTUK MEMPERBAIKI KUALITAS ROTI DI UD. CJ BAKERY[Application of six sigma and kaizen to improve the bread quality In UD. CJ Bakery]
Hairiyah, Nina
Sweet bread produced by UD. CJ Bakery has defects in the form of size, texture and color. In this study the process of improving the quality of sweet bread in UD. CJ Bakery was done by application of the six sigma and kaizen methods. The results showed that the cause of bread size defects was a less...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 25 No. 1 (2020): Jurnal Teknologi & Industri Hasil Pertanian; 35-43 | 2020
Kajian Konsentrasi Etanol dan Metode Ekstraksi Propolis dari Lebah Jenis Trigona sp. Terhadap Aktivitas Antimikroba Bakteri Escherichia coli dan Beberapa Karakteristik Ekstrak Propolis [Study of Ethanol Concentration, Propolis Extraction Method and Characteristics of Propolis extract of Trigona sp. bees to Antimicrobial Activity of Escherichia coli]
Yarlina, Vira Putri
Propolis is one of the natural products from Trigona sp. containing flavonoid compounds which have antimicrobial, antifungal, and antioxidant activity.  The purpose of this research was to determine the ethanol concentration, extraction methods, and characteristics of propolis extract that can inhi...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 25 No. 1 (2020): Jurnal Teknologi & Industri Hasil Pertanian; 27-34 | 2020
SENSORI, KADAR ASAM OKSALAT DAN KALSIUM OKSALAT BUBUR INSTAN TALAS-IKAN CAKALANG YANG DISUPLEMENTASI TEPUNG LABU KUNING [The Sensory, Oxalate Acid and Calcium Oxalate Content of Taro- Skipjack Fish Porridge Instant Supplemented by Pumpkin Flour]
Yulianti, Yulianti, Basri, Bayu ST
The development of taro flour as raw material for instant porridge requires the addition of other constituents to improve the quality of sensory and nutrition. The research aimed to determine the effect of the addition of pumpkin flour to the level of preference and content of oxalic acid and calciu...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 25 No. 1 (2020): Jurnal Teknologi & Industri Hasil Pertanian; 19-26 | 2020
PROFIL TEKSTUR DAN HEDONIK PEMPEK LENJER BERBAHAN LOKAL TEPUNG TALAS BOGOR (Colocasia esculenta L. Schott) DAN IKAN LELE DUMBO (Clarias gariepinus)The Texture and Hedonic Profiles of Pempek Lenjer Made from Local Commodities of Bogor Taro Flour (Colocasia esculenta L. Schott) and African Catfish (Clarias gariepinus)]
Aminullah, Aminullah, Daniel, Daniel, Rohmayanti, Titi
Pempek merupakan salah satu jenis makanan tradisional masyarakat Sumatera Selatan dengan bahan utama daging ikan dan tepung tapioka serta ditambahkan air dan garam. Penelitian ini bertujuan untuk mempelajari pengaruh penambahan bahan lokal tepung talas Bogor dan penggunaan ikan lele dumbo terhadap p...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 25 No. 1 (2020): Jurnal Teknologi & Industri Hasil Pertanian; 7-18 | 2020
ANALISIS KADAR KAFEIN, ANTIOKSIDAN DAN MUTU BUBUK KOPI BEBERAPA INDUSTRI KECIL MENENGAH (IKM) DI KABUPATEN TANAH DATAR [Analysis of Cafein, Antixidant and Quality Levels Coffee Powder of Some Medium Small Industries (IKM) In the Tanah Datar Regency]
Wijayanti, Ruri, Anggia, Malse
The caffeine, antioxidant levels, and the quality of coffee powder produced by some small and medium industries in Tanah Datar District were determined in this study. The results of this study are expected to be a reference for the public regarding the caffeine and antioxidants content, as well as t...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 25 No. 1 (2020): Jurnal Teknologi & Industri Hasil Pertanian; 1-6 | 2020
VOLUME KEMBANG ADONAN DAN SENSORY ROTI MANIS YANG DIBUAT DARI MODIFIED TALIPUK FLOUR (MOTAF) [Dought Volume and Sensory Properties of Sweet Bread made from Modified Talipuk Flour (Motaf)]
Lestari, Ema, Sandri, Dwi, Fatimah, Fatimah
Modified talipuk flour (motaf) can reduce the amount of wheat flour utilization as the main ingredient in making sweet bread. This study was aimed to determine the dough volume and organoleptic properties of sweet bread made from modified talipuk flour (motaf) with 6 formulations namely 0%, 5%, 10%,...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 24 No. 2 (2019): Jurnal Teknologi & Industri Hasil Pertanian; 113-120 | 2019
PENERAPAN 12 TAHAPAN HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SEBAGAI SISTEM KEAMANAN PANGAN PADA PRODUK UDANG (PANKO EBI) [The Twelve Stage Implementation of The Hazard Analysis and Critical Control Point (HACCP) as Food Safety System on The Fishery Products (Panko Ebi)]
Prayitno, Sutrisno Adi, S, M. Bambang Sigit
To produce a quality product and to keep food safety, a producer needs to imple-ment the management system known as HACCP (Hazard Analysis and Critical Control Point). The purpose of the study was to evaluate the application of HACCP at Fishery Company producing frozen shrimp wrapped in bread (Panko...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 24 No. 2 (2019): Jurnal Teknologi & Industri Hasil Pertanian; 100-112 | 2019
MODIFIKASI BAHAN BAKU PERMEN KALAMANSI DENGAN PENAMBAHAN BUAH NAGA MERAH [Modification of Calamansi Candy Raw Material with Addition of Red Dragon Fruit]
Dewi, Kurnia Harlina, Bernita, Valentina, Mujiharjo, Sigit
The red dragon fruit is a highly nutritious fruit that can enrich the weakness of the nutritional value of calamansi candy. The purpose of this study was to know the effect of the red dragon fruit with and without seeds to the properties of calamansi candy, as well as to determine the best percentag...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 24 No. 2 (2019): Jurnal Teknologi & Industri Hasil Pertanian; 89-99 | 2019