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)
IDENTIFIKASI SENYAWA ANTIMIKROBA ALAMI PANGAN PADA EKSTRAK KULIT BUAH NAGA MERAH DENGAN MENGGUNAKAN GC-MS [Identification of Food Natural Antimicrobe Compound from Red Dragon Fruit Peel Extract by GC-MS]
Sartika, Dewi, Sutikno, Sutikno, Yuliana, Neti
The peel of red dragon fruit have a natural antimicrobe potency. This research have aim to explore the peel of red dragon fruit as an antimicrobe with used GC-MS. The result of research showed that content of the peel of red dragon fruit was dominated by ascorbic acid 2,6-dihexadecanoate (26,56%), o...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 24 No. 2 (2019): Jurnal Teknologi & Industri Hasil Pertanian; 67-76 | 2019
PERILAKU DAN KEPUASAN KONSUMEN MAHASISWA UNIVERSITAS LAMPUNG TERHADAP MAKANAN CEPAT SAJI MENU UTAMA AYAM BAKAR [Customer Behavior and Satisfaction of the University of Lampung Students on Fast Food Grilled Chicken as the Main Menu]
Nurainy, Fibra, Rangga, Azhari, Prayoga, Mahesa Reyhan
This study aimed at knowing the behavior and consumer satisfaction of students at the University of Lampung on fast food products, and determining the level of importance and performance of attributes that influence the marketing mix recommendations. The study used a behavioral survey and customer s...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 24 No. 2 (2019): Jurnal Teknologi & Industri Hasil Pertanian; 77-88 | 2019
SIFAT ORGANOLEPTIK DAN NILAI TAMBAH YOGURT BEKU DENGAN PENAMBAHAN EKSTRAK KULIT BUAH NAGA MERAH (Hyloceneus polyrhizus) [Organoleptics Properties and Value Added of Frozen Yoghurt with Addition of Red Dragon Fruit Skin Extracts (Hylocereus polyrhizus)]
Analianasari, Analianasari, Apriyani, Marlinada
Frozen yoghurt is a frozen food product fermented milk by Streptococcus thermophillus bacteria and Lactobacillus bulgaricus which contain protein, vitamins, minerals, and low fat. This study aimed to determine the organoleptic of frozen yoghurt enriched with red dragon fruit skin extract. The design...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 24 No. 1 (2019): Jurnal Teknologi & Industri Hasil Pertanian; 59-66 | 2019
PENGARUH PENAMBAHAN CMC TERHADAP KARAKTERISTIK ES KRIM JUS BUAH PEDADA DAN KELAPA MUDA [CMC Addition Effect on Characteristics of Ice Cream Made from Pedada Fruit and Young Coconut Juices]
Jariyah, Jariyah, Nurismanto, Rudi, Pratiwi, Nur Fitri Dian
Pedada fruit contains 56.74 mg/100 g of vitamin C and 79% of water.  One of the uses of this fruit is for a raw material of fruit ice cream. Objectives of this research was to evaluate quality of fruit ice cream made from padada fruit and young coconut juice with addition of Carboxy Methyl Celulose...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 24 No. 1 (2019): Jurnal Teknologi & Industri Hasil Pertanian; 51-58 | 2019
PENGARUH PREPARASI DAN BLANCHING TERHADAP MUTU REBUNG IKAN TERFERMENTASI (LEMEA) [The Effect of Preparation and Blanching to Quality of Fermented Bamboo Shoots and Fish (Lemea)]
Zuidar, Ahmad Sapta, Rizal, Samsul, Hadi, Jessica Puteri Octavia
Quality is one of the important factors in producing lemea - a fermented bamboo shoots and fish. Objectives of this research were to find out effects of preparation and their interaction to produce the best quality of lamea. This research used randomized complete block design with two factors and th...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 24 No. 1 (2019): Jurnal Teknologi & Industri Hasil Pertanian; 39-50 | 2019
PENENTUAN PENERAPAN PRODUKSI BERSIH TERBAIK DI UKM KUE SERABI “APEN JULIT GETTAS” KARANGANYAR-SUMENEP DAN ANALISIS NILAI TAMBAHNYA [Determination of the Best Application for Clean Production in the SME of Pancake "Apen Julit Gettas" Karanganyar-Sumenep and Its Value Added Analysis]
Prastika, Yuni Dwi, Ulya, Millatul, Mu'tamar, Mohammad Fuad Fauzul
Small and Medium Enterprises (SME) such as the processing of pancakes "Apen Julit Gettas" in Sumenep Regency need to be studied in terms of implementing clean production, because the waste produced is quite large. There are 4 alternative businesses that can be applied for clean production, that are ...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 24 No. 1 (2019): Jurnal Teknologi & Industri Hasil Pertanian; 31-38 | 2019
PENERAPAN HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) PADA PROSES PRODUKSI WAFER ROLL [Implementation of Hazard Analysis and Critical Control Point (HACCP) in Production of Wafer Roll]
Citraresmi, Ardaneswari Dyah Pitaloka, Putri, F. P.
The purpose of this study was to determine the application of Hazard Analysis and Critical Control Points (HACCP) to identify and prevent potential hazards in the production process of chocolate roll wafers at PT. X.  The production process of wafer roll at PT. X consisted of mixing raw materials, ...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 24 No. 1 (2019): Jurnal Teknologi & Industri Hasil Pertanian; 1-14 | 2019
PENGELOLAAN RISIKO RANTAI PASOK SAYURAN ORGANIK (STUDI KASUS: PT. X, CISARUA, KABUPATEN BOGOR, JAWA BARAT) [Organic Vegetables Supply Chain Risk Management (Case Study: PT. X, Cisarua, District of Bogor, West Java)]
Kamal, Muhammad Arif, Djatna, Taufik, Sukardi, Sukardi
Achievement of the efficiency of the supply chain of organic vegetables PT. X needs to consider output in the form of added value and profit margins obtained from the input of delivery, fulfillment of requests, and risks faced by each actor.  The purpose of this study was the management of supply c...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 24 No. 1 (2019): Jurnal Teknologi & Industri Hasil Pertanian; 15-30 | 2019
EVALUASI NILAI CACAT DAN CITA RASA KOPI ROBUSTA (Coffea canephora L.) YANG DIPRODUKSI IKM KOPI DI KABUPATEN TANGGAMUS [Evaluation of Defect Value and Flavour of Robusta Coffee (Coffea canephora L.) Produced by Small and Medium Industry Sector of Coffee in Tanggamus District]
Setyani, Sri, Subeki, Subeki, Grace, Henrica Agustina
The purpose of this study was to evaluate the defects, moisture content, flavor, and overall acceptance of Robusta coffee from 20 coffee producers in Tanggamus Regency. Taste testing involved some expert panelists. The data were analyzed descriptively. The results showed that as much as 70% of coffe...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 23 No. 2 (2018): Jurnal Teknologi & Industri Hasil Pertanian; 103-114 | 2018
OPTIMALISASI SEL Saccharomyces cerevisiae UNTUK MENINGKATKAN PRODUKTIVITAS DAN EFISIENSI INDUSTRI ETANOL [Optimization of Saccharomyces cerevisiae Cell to Increase Productivity and Efficiency of Ethanol Industry]
Rustiaty, Banon
The development of bioethanol as fuel substitution is believed to overcome the potency of the world energy crisis including Indonesia. The bioethanol development can be done by increasing the production capacity of the existing bioethanol factory plant by improving yeast culture for enhancing the pe...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 23 No. 2 (2018): Jurnal Teknologi & Industri Hasil Pertanian; 97-102 | 2018