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)
Prediksi masa simpan kerupuk ikan Palembang melalui pendekatan angka total oksidasi (totox) dengan metode Accelerated Self-life Test (ASLT) [Prediction of the shelf-life of Palembang fish crackers through the total oxidation number (totox) approach with the Accelerated Self-Life Test (ASLT) method]
Pangawikan, Aldila Din, Mukti, Retno Cahya, Sari, Dwi Inda
Fish crackers have a short shelf life due to rancidity produced by oxidation damage. This study aims to determine the shelf life of fish crackers using the total oxidation number (Totox) approach. The shelf life test was carried out using the accelerated shelf-life test (ASLT) technique following th...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 27 No. 2 (2022): Jurnal Teknologi & Industri Hasil Pertanian; 81-89 | 2022
Perubahan karakteristik fisikokimia dan mikrobiologi ketupat selama penyimpanan suhu dingin [Changes on physicochemical and microbiological characteristics of ketupat during storage at cold temperature]
Rahmadi, Isnaini, Sugiyono, Sugiyono, Suyatma, Nugraha Edhi
Ketupat is an Indonesian indigenous food made from rice which is wrapped by young coconut leaves and cooked into the boiling water. Storage temperatures might affect the physicochemical and microbiological characteristics of ketupat. The objective of this research was to observe the effect of 2 rice...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 27 No. 2 (2022): Jurnal Teknologi & Industri Hasil Pertanian; 71-80 | 2022
Aplikasi penggunaan Mono Di-Acyl Glycerol (MDAG) untuk meningkatkan stabilitas dan titik leleh dark chocolate [Application of Mono Di-Acyl Glycerol (MDAG) to Improve Stability and Melting Point of Dark Chocolate]
Mursalin, Mursalin, Hizazi, Achmad, Sahrial, Sahrial
     Chocolate is one of the processed cocoa products in the form of a water-in-oil (w/o) emulsion. In its production, cocoa powder, sugar, and vanilla are evenly dispersed in cocoa butter by using lecithin as an emulsifier. Lecithin is an effective emulsifier used to w/o emulsions due to its H...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 27 No. 1 (2022): Jurnal Teknologi & Industri Hasil Pertanian; 53-60 | 2022
Pengaruh penambahan gum arab dan suhu penyimpanan terhadap kestabilan gel lidah buaya sebagai bahan edible coating [The effect of gum arabic addition and storage temperature on the stability of aloe vera gel as an edible coating]
Janurianti, Ni Made Defy, Utama, I Made Supartha, Gunam, Ida Bagus Wayan
Aloe vera gel is a polysaccharide widely used as an edible coating because it contains glucomannan and lignin compounds that can inhibit respiration and transpiration in fruit. However, aloe vera gel has weakness such as easy to change its color, odor, and viscosity. Therefore, a stabilizer is neede...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 27 No. 1 (2022): Jurnal Teknologi & Industri Hasil Pertanian; 61-70 | 2022
Evaluasi pasca panen, cacat mutu dan atribut kimia (kafein, asam klorogenat) kopi robusta Lampung Barat (studi kasus gapoktan di Lampung Barat)[Identification of post-harvest, quality defects, and chemical characteristics (caffeine, chlorogenic acids) of West Lampung robusta coffee beans (Case Study of Gapoktan in West Lampung]
Analianasari, Analianasari, Kenali Win, Eko, Berliana, Dayang
Post-harvest Robusta coffee conducted by local farmers in West Lampung consisted of two post-harvest processes: dry processing (natural, honey) and wet processing (full wash). The study aimed to identify the post-harvest process stages, the value of quality defects and to characterize the chemical c...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 27 No. 1 (2022): Jurnal Teknologi & Industri Hasil Pertanian; 42-52 | 2022
Kajian pembuatan mie basah tinggi serat dengan substitusi tepung porang dan pewarna alami [Study of making high fibre-wet noodles with porang flour substitution and natural dyes]
Hasni, Dian, Nilda, Cut, Amalia, Jihan Riska
Wet noodles are a type of noodles that have undergone a boiling process with a water content of cooked wet noodles reaching 52%. Porang flour substituted wet noodles contain glucomannan which is a strong hydrocolloid and low in calories. This research has objectives to determine the best combination...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 27 No. 1 (2022): Jurnal Teknologi & Industri Hasil Pertanian; 31-41 | 2022
Komponen bioaktif ekstrak akuades kayu manis (Cinnamomum burmanii Blume) asal Sumatra, Indonesia [Bioactive components of cinnamon aquades extract (Cinnamomum burmanii Blume) from Sumatra, Indonesia]
Verdini, Liana, Setiawan, Budi, Sinaga, Tiurma
Cinnamon is a type of plant that contains bioactive components and useful as a functional food used in the prevention of diabetes mellitus. The aim of this study was to identify the content of bioactive components of aquadest extract of cinnamon (Cinnamomum burmanii B.) using GC-MS. The results of t...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 27 No. 1 (2022): Jurnal Teknologi & Industri Hasil Pertanian; 24-30 | 2021
Analisis pengendalian kualitas produk keripik tempe Deny menggunakan pendekatan six sigma DMAIC terintegrasi fuzzy FMEA [Analysis of the quality control of Deny's tempe chips using a six sigma DMAIC-integrated fuzzy FMEA approach]
Mustaniroh, Siti Asmaul, Prabaningtias, Nadya
Deny Tempe Chips is one of the leading MSME chips products in Malang City. The tighter business competition encourages MSMEs to increase their competitive advantage through increasing production quality and minimizing production defects. The purpose of the study was to identify and analyze the facto...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 27 No. 1 (2022): Jurnal Teknologi & Industri Hasil Pertanian; 12-23 | 2021
Potensi pengembangan produk baru onde-onde edamame [Potency of edamame onde-onde new product development]
Suryaningrat, Ida Bagus, Mahardika, Nidya Shara, Karimah, Latifatul
Edamame onde-onde is a new traditional food product processed using edamame soybeans. As a new product, it is necessary to know the best formulation of onde-onde edamame that potential consumers prefer. In addition, edamame onde-onde may have a risk of failure in the process of launching in the mark...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 27 No. 1 (2022): Jurnal Teknologi & Industri Hasil Pertanian; 1-11 | 2021
Pendugaan umur simpan metode extend storage studies dan pengaruh lama penyimpanan terhadap organoleptik simplisia Mentha x piperita L [Estimation of shelf life using extend storage studies method and effect of long storage on organoleptic Mentha x piperita L. simplicia]
Safrina, Devi, Lestari, Putri
Mentha x piperita L. simplicial  may undergo deterioration during storage, therefore it is very important to determine its shelf life. The determination of shelf life was done using Extend Storage Studies (ESS) method. This study was aimed to determine the shelf life and the effect of storage time ...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 26 No. 2 (2021): Jurnal Teknologi & Industri Hasil Pertanian; 115-122 | 2021