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)
STUDI KELAYAKAN AGROINDUSTRI FILLET IKAN NILA (Oreochromis niloticus) DI KABUPATEN MESUJI
This study was carried out to examine the feasibility of tilapia’s fillet agroindustry in Mesuji District. A series of analysis including the determination of agroindustry location, feasibility analysis in terms of market, technique and technology, management aspects, as well as the financial aspe...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 19 No. 1 (2014): Jurnal Teknologi & Industri Hasil Pertanian; 54 - 69 | 2014
EFISIENSI ENERGI PRODUKSI BIOGAS AIR LIMBAH PABRIK KELAPA SAWIT PADA SUHU TERMOFILIK
Palm oil mill effluent treatment using anaerobic pond system was not effective because it needs large area and causes greenhouse gas emission. Thermophilic anaerobic digestion system can make hydraulic retention time of palm oil mill effluent becomes shorter. The purposes of this research were to de...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 19 No. 1 (2014): Jurnal Teknologi & Industri Hasil Pertanian; 42 - 53 | 2014
SIFAT SENSORY DAN FUNGSIONAL BERAS ANALOG DARI CAMPURAN ONGGOK TERFERMENTASI DAN KETAN HITAM
There are a lot variety of products can be used for rice substitute as a staple food. One of them is analog rice processed from onggok (solid waste from tapioca production) formulated mixed with black waxy rice (BWR).  Onggok has poor quality when applied on food products, therefore  natural ferme...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 19 No. 1 (2014): Jurnal Teknologi & Industri Hasil Pertanian; 28 - 41 | 2014
PENGARUH PENAMBAHAN SARI BUAH TERTENTU TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN SENSORI SARI TOMAT
The objectives of this research were to find out the physical, chemical, and sensory characteristics of the mixed tomato juice produced and to determine the suitable fruit for tomato mixed juice. The experiment was arranged in a  completely randomized block design with 4 replications.  The fruit m...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 19 No. 1 (2014): Jurnal Teknologi & Industri Hasil Pertanian; 11 - 27 | 2014
KASUS DISTRIBUSI DAN PENGGUNAAN FORMALIN DALAM PENGAWETAN KOMODITI IKAN LAUT SEGAR (STUDI KASUS DI KOTA BANDAR LAMPUNG) [Formaldehyde Distribution and Using for Preserving Fresh Fish (A Case Study in Bandar Lampung City)]
The purpose of this study was to identify the presence of formaldehyde in some fresh fish commodities and to trace formaldehyde distribution in Bandar Lampung City. The  formadelhyde tests were done  on the storage water of fresh fish samples. The study conducted in July to October 2013 was devide...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 19 No. 3 (2014): Jurnal Teknologi Industri & Hasil Pertanian; 218 - 228 | 2014
SIFAT ORGANOLEPTIK MIE BERBAHAN DASAR TEPUNG JAGUNG (Zea mays L.) TERNIKSTAMALISASI
This research was dedicated to study the organolepticproperties of nixtamalized corn starch noodles and to find thebest result from the duration needed in steeping process (0, 8,16, 24, and 32 hours). The research was a single factor,arranged in a Complete Randomized Design (RAKL) with fivereplicati...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 18 No. 2 (2013): Jurnal Teknologi & Industri Hasil Pertanian; 114 - 122 | 2013
PENGARUH KONSENTRASI TAPIOKA TERHADAP SIFAT FISIK BIODEGRADABLE FILM DARI BAHAN KOMPOSIT SELULOSA NANAS
This research was aimed to find the right concentration of tapioca to produce  biodegradable films from composite materials of pineapple cellulose with the best physical characteristic. The research was designed using a Completely Randomized Block Design with starch concentration as the single fact...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 18 No. 2 (2013): Jurnal Teknologi & Industri Hasil Pertanian; 196 - 205 | 2013
PENGARUH KONSENTRASI GELATIN TERHADAP SIFAT ORGANOLEPTIK PERMEN JELLY SUSU KAMBING
This research was conducted to find out the effect of gelatin concentration on the sensory characteristic of goat milk jelly candy.  The research was designed using a Completely Randomized Block Design with gelatin concentration as a single factor consisting of five levels, namely 5%, 10%, 15%, 20%...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 18 No. 2 (2013): Jurnal Teknologi & Industri Hasil Pertanian; 185 - 195 | 2013
PEMANFAATAN Lactobacillus casei DAN TAPIOKA DALAM UPAYA MENGHAMBAT KERUSAKAN TEMPE KEDELAI
The objective of  this research was to test the effectivenes on the use of L.casei and tapioca as the addition nutrition to prevent the damage of soy tempeh.  The experiment was arranged in a complete randomized block design consisted of  two factors and 3 replications.  The first factor was the...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 18 No. 2 (2013): Jurnal Teknologi & Industri Hasil Pertanian; 175 - 184 | 2013
PENGARUH JENIS KEDELAI DAN JUMLAH AIR TERHADAP SIFAT FISIK, ORGANOLEPTIK DAN KIMIA SUSU KEDELAI
Soybean milk,  a highly nutritious drink especially in protein content, is made ​​from soybean.  Some of the benefits of soybean milk are relatively low price , suitable to be consumed by people with lactose intolerant and for people with diabetes mellitus, favored by children, and easy to man...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 18 No. 2 (2013): Jurnal Teknologi & Industri Hasil Pertanian; 168 - 174 | 2013