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)
PENGARUH KOPIGMENTASI TERHADAP STABILITAS WARNA ANTOSIANIN EKSTRAK KULIT TERUNG BELANDA (Cyphomandra betacea Sendtn) [Copigmentation Effect on Color Stability of Anthocyanin from Epicarp Extract of Terung Belanda (Cyphomandra betacea Sendtn)]
Wahyuni, Herlina, Hanum, Tirza, Murhadi, Murhadi
Copigmentation has been suggested as a main color stabilizing mechanism of the anthocyanin. The objectives of this research were to determine type and molar ratio of copigment (catechol or tannin) to anthocyanin which most stabilize the color of anthocyanin from epicarp extract of Terung Belanda (Cy...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 22 No. 1 (2017): Jurnal Teknologi & Industri Hasil Pertanian; 40-51 | 2017
PROFIL CEMARAN Pb, FORMALDEHID DAN MIKROBA PADA IKAN ASIN KEPALA BATU, IKAN ASAP DAN TERASI DI KECAMATAN DENTE TELADAS KABUPATEN TULANG BAWANG [Contamination Profileof Pb, Formaldehyde and Microbes in Products Kepala Batu Salted Fish, Smoked Fish and Shrimp Paste in District DenteTeladas TulangBawang]
Febrinawati, Febrinawati
This study was aimed to determine the contamination level of Pb, formaldehyde and microbes in fish product (kepala batu salted fish, smoked fish and shrimp paste) of District Dente Teladas Tulang Bawang’s producer.  Results showed that Pb contamination in shrimp paste was high (1.47 - 2.18 mg/kg)...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 22 No. 1 (2017): Jurnal Teknologi & Industri Hasil Pertanian; 33-39 | 2017
INTEGRASI METODE FUZZY FMEA DAN AHP DALAM ANALISIS DAN MITIGASI RISIKO RANTAI PASOK BAWANG MERAH [Integration Fuzzy FMEA and AHP Method in Risk Management of Shallot Supply Chain]
Winanto, Erwin Arya, Santoso, Imam
This study aimed to identify, determine and formulate the mitigation strategies of shallot supply chain risk using Fuzzy FMEA and AHP. Risk identification was performed on shallot supply chain actors include farmers (suppliers), tengkulak (distributors) and pengecer (retailers). Fuzzy FMEA was used ...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 22 No. 1 (2017): Jurnal Teknologi & Industri Hasil Pertanian; 21-32 | 2017
PEMANFAATAN MINYAK SAWIT MERAH DALAM PEMBUATANBISKUIT KACANG KAYA BETA KAROTEN [Utilization of Red Palm Oil To Produce BetaCarotene-Rich Nuts Biscuit]
Robiyansyah, Robiyansyah, Zuidar, Ahmad Sapta, Hidayati, Sri
The purpose of this research was to get formulation of red palm oil and cooking oil to produce nuts biscuits with the best organoleptic properties. The formula consisted of red palm oil and cooking oil mixture with 6 comparisons: (0:100), (20:80), (40:60), (60:40), (80:20) and (100:0). These formula...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 22 No. 1 (2017): Jurnal Teknologi & Industri Hasil Pertanian; 11-20 | 2017
SUBSTITUSI TEPUNG TEMPE JAGUNG PADA PEMBUATAN MIE BASAH [Substitution of Corn Tempe Flour on Wet Noodle]
Setyani, Sri, Astuti, Sussi, Florentina, Florentina
The purpose of this research was to find the best formulation of corn tempe flour and wheat flour to produce chemically, physicochemically and organoleptically acceptable sweet noodle. The formulation consisted of 4 levels ratio of 100% corn tempe flour and wheat flour L1 (10:90), L2 (20:80), L3 (30...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 22 No. 1 (2017): Jurnal Teknologi & Industri Hasil Pertanian; 1-10 | 2017
AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORIDARI NASI INSTAN HASIL HIDROLISIS PATI YANG DIPERKAYA DENGAN EKSTRAK PEGAGAN (Centella asiatica) [Antioxidant Activity and Sensory Properties from Starch Hydrolysis of Instant Rice Enriched with Pegagan Leaf Extract (Centella asiatica)]
Hidayati, Sri, Nurdin, Samsu Udayana, Nugroho, Ryan Ajie
This aim of the research  was to obtain an optimal concentration of Centella asiatica [H1] extract were added in processing instant rice in order to obtain low levels of digestibility starch, with high antioxidant activity and the best sensory properties. The results showed that the best treatment...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 21 No. 2 (2016): Jurnal Teknologi & Industri Hasil Pertanian; 77 - 88 | 2016
FORMULASI TEPUNG JAGUNG (Zea corn L.) TERFERMENTASI DAN TEPUNG TERIGU TERHADAP SIFAT KIMIA, FISIKOKIMIA DAN SENSORI ROTI MANIS [Formulation of Fermented Corn (Zea corn L.) Flour and Wheat Flour on The Chemical, Physicochemical and Sensory Properties of Sweet Bread]
Setyani, Sri, Yuliana, Neti, Maesari, Siti
The purpose of this research was to find the best formulation of  fermented corn flour and wheat flour to produce  chemically, physicochemically and organoleptically acceptable sweet breads.  The formulation  consisted of 6 levels ratio of 100% corn tempe flour and wheat flour: L1 (0%: 100%); L2...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 21 No. 2 (2016): Jurnal Teknologi & Industri Hasil Pertanian; 63 - 76 | 2016
EFEK PENAMBAHAN ANTIOKSIDAN TERHADAP SIFAT SENSORI DAN LAMA SIMPAN ROTI TAWAR YANG DIFORTIFIKASI DENGAN MINYAK IKAN [The Effect of Addition of Antioxidant to Sensory Characteristic and Shelf Life of Bread Fortified by Fish Oil]
Sugiharto, Ribut, Koesoemawardhani, Dyah, Apriyani, Tias
White bread is the kind of food which contains high carbohydrates content, but it does not have omega-3 fatty acids.  The composition of omega-3 fatty acids can be increased by fortification with fish oil, as a source of omega-3 fatty acids.  However, the fish oil is very susceptible to oxidation,...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 21 No. 2 (2016): Jurnal Teknologi & Industri Hasil Pertanian; 107 - 120 | 2016
PENGARUH WAKTU REAKSI ETANOLISIS PADA SUHU RUANG TERHADAP RENDEMEN DAN STABILITAS EMULSI PRODUK ETANOLISIS Palm Kernel Oil (PKO) [The Effect of Ethanolisis Reaction Time at Room Temperature on Yield and Emulsion Stability Ofproduct of Ethanolisis Palm Kernel Oil (PKO)]
Yunggo, Jessica, murhadi, murhadi, Hidayati, Sri
PKO (palm kernel oil) is made from palm kernel of Elaesis gueneensis Jacq, which is a mixture of triglycerides. Triglycerides can be converted into a number of derivative products such as mono-diglycerides (MG-DG). MG-DG can be formed by ethanolisis reaction. In this study ethanolisis reaction of PK...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 21 No. 2 (2016): Jurnal Teknologi & Industri Hasil Pertanian; 97 -106 | 2016
IDENTIFIKASI CEMARAN Salmonella sp. PADA AYAM POTONG DENGAN METODE KUANTIFIKASI DI TIGA PASAR TRADISIONAL DAN DUA PASAR MODERN DI KOTA BANDAR LAMPUNG [Identification of Salmonella Sp. Contamination on Broilers with Quantification Method at Three Traditional Markets and Two Modern Markets in Bandar Lampung]
Sartika, Dewi, Susilawati, Susilawati, Arfani, Gusman
Salmonella sp. is a bacteri that causes of contamination on broilers and salmonellosis in humans.  The acording of SNI 7388 (2009), chicken meat safety for comsumption is must be negative Salmonella sp content.  The porpuse of this research was to identify Salmonella sp. contamination on boilers a...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 21 No. 2 (2016): Jurnal Teknologi & Industri Hasil Pertanian; 89 - 96 | 2016