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)
Formula optimization of herbal drink based on coconut sugar and ginger using the Taguchi method [Optimasi formula minuman herbal berbasis gula merah dan jahe menggunakan metode Taguchi]
Niha, Aevita Ainun, Khuriyati, Nafis, Guritno, Adi Djoko
Increasingly positive public consumption trends have increased demand for functional products such as ginger sugar herbal drinks. However, Micro, Small, and Medium Enterprises (MSMEs) producing ginger sugar herbal drinks still face production challenges, such as relying on traditional recipes passed...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 29 No. 2 (2024): Jurnal Teknologi & Industri Hasil Pertanian; 176-189 | 2024
Microencapsulation of probiotic lactic acid bacteria using freeze-drying with isolated whey protein and trehalose as coating material [Mikroenkapsulasi bakteri asam laktat probiotik menggunakan pengeringan beku dengan protein whey isolat dan trehalosa sebagai material pelapis]
Parhusip, Adolf Jan Nexson
Microencapsulation could be employed to coat bacteria with protective compounds to enhance their viability. The freeze-drying method uses low temperatures, thereby reducing heat damage. Bifidobacterium breve was used as a probiotic along with Streptococcus thermophilus and Lactobacillus bulgaricus, ...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 29 No. 2 (2024): Jurnal Teknologi & Industri Hasil Pertanian; 168-175 | 2024
Implementation of the marketing mix and selection of chocholate marketing strategy priorities in a chocolate company in Bali [Implementasi marketing mix serta pemilihan prioritas strategi pemasaran cokelat pada perusahaan cokelat di Bali]
Sukanteri, Ni Putu, Amaral, Putu Anglila, Lestari, Putu Fajar Kartika
Chocolate is a processed product derived from cocoa beans that has undergone fermentation, drying, roasting, and grinding to produce high-quality cocoa powder. The processing of chocolate in a company involves many lengthy stages. Implementing a marketing mix is used as a technique to increase sales...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 29 No. 2 (2024): Jurnal Teknologi & Industri Hasil Pertanian; 157-167 | 2024
Improving efficiency in green tea production time using lean manufacturing approach with value stream mapping: A case study at PT Candi Loka [Perbaikan efisiensi waktu produksi teh hijau menggunakan pendekatan produksi ramping dengan value stream mapping: Studi kasus di PT Candi Loka]
Purnomo, Bambang Herry, Suryaningrat, Ida Bagus, Rachman, Ilham Aulia
Green tea production activities at PT Candi Loka indicated a time-consuming, which caused process efficiency to be less than optimal. Process efficiency improvements must be made to increase company competitiveness and consumer satisfaction. This research aimed to analyze the efficiency of green tea...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 29 No. 2 (2024): Jurnal Teknologi & Industri Hasil Pertanian; 132-143 | 2024
Optimization of the use of sorghum flour, peanuts, and moringa leaves in the making of high-protein gluten-free biscuits [Optimasi penggunaan tepung sorgum, kacang tanah dan daun kelor pada pembuatan biskuit non-gluten tinggi protein]
Wulandari, Endah, Indiarto, Rossi, Arifin, Heni Radiani
Protein is one of the macronutrients that the body needs in large quantities in addition to carbohydrates and fats. Eating high-protein biscuits can be one way to meet daily protein needs. Biscuits made from sorghum flour, peanuts, and Moringa leaves can produce non-gluten biscuits high in protein. ...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 29 No. 2 (2024): Jurnal Teknologi & Industri Hasil Pertanian; 144-156 | 2024
Physicochemical and sensory analysis of instant corn porridge made from nixtamalized waxy corn [Analisis sifat fisikokimia dan sensoris bubur jagung instan berbahan dasar jagung pulut nikstamal]
Nunu, Nirmawaty, Ahmad, Lisna, Liputo, Siti Aisa
Waxy corn is a commodity that can be developed into various food products; one is instant porridge, which only requires a short cooking preparation process because it has undergone previous processing. This research aimed to determine the physicochemical and sensory properties of instant porridge ma...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 29 No. 2 (2024): Jurnal Teknologi & Industri Hasil Pertanian; 122-131 | 2024
Optimization of antioxidant activity and characterization of probiotic cascara beverage fermented using water kefir grain [Optimasi aktivitas antioksidan dan karakterisasi minuman probiotik cascara hasil fermentasi menggunakan bibit kefir air]
Putri, Destiana Adinda, Nalurita, Indah, Heldiyanti, Rina
Cascara is a beverage derived from dried coffee cherry pulp, known to have good functional value but with a short shelf life. Fermentation is a technique that can enhance cascara beverages' shelf life and quality and their functional value due to the presence of probiotics and increased antioxidant ...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 29 No. 2 (2024): Jurnal Teknologi & Industri Hasil Pertanian; 109-121 | 2024
Pemanfaatan ampas batang kelapa sawit tua bebas nira sebagai bahan baku biopelet [Utilization of sap free old palm dregs as raw material for biopellets]
Utomo, Tanto Pratondo, Hasanudin, Udin, Hidayati, Sri
Palm oil plants, after reaching the end of their productive life, need to be rejuvenated with proper handling to prevent old palm trunks, which have been cut down, from being infested by beetles and the growth of Ganoderma sp. fungus, which can damage productive palm oil plants in the vicinity. The ...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 29 No. 1 (2024): Jurnal Teknologi & Industri Hasil Pertanian; 100-108 | 2024
Pengembangan roti berbahan pati jagung dengan modifikasi enzimatis & pemanas ohmik (Kajian: pengaruh variasi tegangan dan transglutaminase terhadap karakteristik produk) [Development of corn starch-based bread with enzymatic modification & ohmic heating: study effect of voltage and transglutaminase variations on product characteristics]
Hutasoit, Jenri Parlinggoman, Ariskanopitasari, Ariskanopitasari, Khamidah, Aniswatul
The main challenges in producing gluten-free bread are closely related to its development, texture, and nutrition. This research consisted of 2 stages.  Stage 1 was aimed to determine the effect of voltage variations (70 V, 80 V, 90 V, 100 V, 110 V, 120 V, and conventional baking as a control) on b...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 29 No. 1 (2024): Jurnal Teknologi & Industri Hasil Pertanian; 86-99 | 2024
Formulasi campuran olein minyak sawit untuk memproduksi shortening bebas lemak trans [Formulation of palm oil olein mixture to produce trans-fat-free shortening]
Mursalin, Mursalin, Yernisa, Yernisa, Hizazi, Achmad
Shortening is a solid fat with the functional properties needed to produce a better texture and appearance for bakery or confectionery products, as well as frying and cooking media. Shortening is made by mixing two or more vegetable oils and then modifying them through a chemical or enzymatic intere...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 29 No. 1 (2024): Jurnal Teknologi & Industri Hasil Pertanian; 75-85 | 2024