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)
Analisis komponen bioaktif dan atribut sensori seduhan kopi Arabika Kalosi Enrekang dengan pengolahan pascapanen berbeda [Analysis of bioactive compounds and sensory attributes of Kalosi-Enrekang Arabica coffee prepared different postharvest processing]
Yulianti, Yulianti, Adawiyah, Dede Robiatul, Herawati, Dian
Postharvest processing affects the chemical components and sensory attributes of coffee beans. This  study aimed to evaluate the effect of postharvest processing on caffeoylquinic acids and alkaloids (bioactive compounds) and sensory attributes (aroma and taste) of brewed coffee. Coffee beans of Ka...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 28 No. 2 (2023): Jurnal Teknologi & Industri Hasil Pertanian; 163-173 | 2023
Analisis proksimat, asam lemak dan asam amino pada pangan tradisional ikan lemuru dengan proses pengeringan berbeda [Proximate analysis, fatty acids and amino acids of lemuru fish traditional foods with variation of drying processes]
Singapurwa, Ni Made Ayu Suardani
Lemuru fish need preservation because it is easily damaged and only produced seasonally. Apart from its nutritional value as a source of essential protein to humans, lemuru fish is very cheap. Generally, the people of Jembrana Regency in Bali preserve it by processing it into seasoned dried fish kno...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 28 No. 2 (2023): Jurnal Teknologi & Industri Hasil Pertanian; 150-162 | 2023
Karakterisasi mutu minuman jeli okra nanas dengan kombinasi karagenan-konjak[Characterization of pineapple okra jelly drink quality with different concentrations of carrageenan-konjac combination]
Amelia, Julfi Restu, Pujilestari, Shanti, Hamidatun, Hamidatun
ABSTRACTOkra-pineapple jelly drink requires hydrocolloid as a gelling agent. The combination of carrageenan-konjac hydrocolloid used was 75:25 in order to produce acceptable and good quality jelly drink characteristics. This study aimed to characterize the quality of pineapple okra jelly drink with ...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 28 No. 2 (2023): Jurnal Teknologi & Industri Hasil Pertanian; 140-149 | 2023
Aktivitas antidiabetes dan antioksidan pati jagung yang dikonjugasi dengan katekin [Antidiabetic and antioxidant activities of catechin conjugated corn starch]
Nurdin, Samsu Udayana, Salita, Siti Restia, Oktaviani, Celly
High levels of carbohydrate consumption, especially starch, are considered to be an important risk factor for diabetes mellitus (DM). Conjugation of starch with phenolic compounds those have antidiabetic activity such as catechin is suggested increase health benefit of the starch.  Objective of thi...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 28 No. 2 (2023): Jurnal Teknologi & Industri Hasil Pertanian; 129-139 | 2023
Pengaruh lama pengeringan ampas tahu menggunakan oven dryer terhadap mutu tempe ampas tahu [The effect of drying time of tofu dregs using an oven dryer on the quality of its tempeh]
Yarfaryh, Uswatun Hasanah, Handayani, Baiq Rien, Ariyana, Mutia Devi
Tofu dregs tempeh is tempeh made from by-products of tofu processing. Tofu dregs tempeh contains high water content to exceed the SNI standard. The objective of this research was to determine the effect and the best result of drying time using an oven dryer at 60oC on the quality of tofu dregs tempe...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 28 No. 2 (2023): Jurnal Teknologi & Industri Hasil Pertanian; 120-128 | 2023
Karakterisasi asap cair dari serasah daun kering di lingkungan Universitas Lampung [Characterization of liquid smoke from dry leaf litter in Lampung University]
Suroso, Erdi, Al Rasyid, Harun, Utomo, Tanto Pratondo
One solution to reduce leaf litter is to process it into liquid smoke. This study aimed to determine the characteristics of liquid smoke from various types of dry leaves. The type of leaves used in this study were teak, fern, Spanish cherry, and crepe myrtle-dried leaves. Treatment of pyrolysis gave...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 28 No. 2 (2023): Jurnal Teknologi & Industri Hasil Pertanian; 110-119 | 2023
Profil gelatinisasi, karakteristik mikrobiologi dan sifat fungsional pati jagung ketan terfermentasi [Gelatinization profile, microbiological characteristics and funtional properties of fermented waxy corn starch]
Une, Suryani, Killa, Rizky, Ahmad, Lisna
Waxy corn (AJU1) is widely cultivated in Gorontalo Province, but its utilization is limited to corn on cobs.  A potential diversified product of processed waxy corn to be developed is waxy corn starch. One simple method to improve the functional properties of waxy corn starch is fermentation. This ...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 28 No. 2 (2023): Jurnal Teknologi & Industri Hasil Pertanian; 99-109 | 2023
Pengaruh suhu sterilisasi pada sifat morfologis dan mekanik kemasan fleksibel retort produk empal gentong siap saji [The effect of sterilization temperature on morphological and mechanical properties of retort flexible packaging for ready to eat “empal gentong” product ]
Kusumaningrum, Annisa, Febrisiantosa, Andi, Amri, Aldicky Faizal
Thermal food sterilization is the preservation technology to extend packaged food shelf life. The properties of packaging materials that change after thermal sterilization are morphological, mechanical, and color properties. This study aimed to observe the effect of sterilization temperature on the ...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 28 No. 2 (2023): Jurnal Teknologi & Industri Hasil Pertanian; 90-98 | 2023
Pengaruh penambahan tepung kulit ari kedelai dan tepung wortel terhadap sifat fisikokimia dan sensori mie kering [Effect of the soybean husk and carrot flour addition on the physicochemical and sensory properties of dry noodles]
Prayitno, Sutrisno Adi, Utami, Dwi Retnaningtyas, Ningrum, Sugiyati
Noodles are generally made from wheat flour which is only high in carbohydrates. Meanwhile, noodle products are needed sholud have others nutritional compound that can be used as daily needs consumption. One of them is the utilization of soybean husk which has been only discardes or used as animal f...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 28 No. 2 (2023): Jurnal Teknologi & Industri Hasil Pertanian; 76-89 | 2023
Pengaruh penambahan tepung biji durian sebagai bahan penstabil terhadap kualitas es krim susu kambing etawa [Effect of durian seed flour addition as a stabilizer on the quality of Etawa goat’s milk ice cream]
Susilawati, Susilawati, Rizal, Samsul, Murhadi, Murhadi
Utilization of durian seed flour (DSF) in the manufacture of Etawa goat milk ice cream has the potential to be developed. This study aimed to study the effect of DSF as a stabilizer on the quality of Etawa goat milk ice cream. The study used a completely randomized block design with a single factor ...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 28 No. 1 (2023): Jurnal Teknologi & Industri Hasil Pertanian; 66-75 | 2023