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)
Evaluasi mutu susu segar dari peternak berbeda di provinsi Lampung sebagai bahan baku keju [The quality of fresh milk from different farmers in Lampung as a raw material for cheese]
Yuliana, Neti, Indrawan, Iyan, Wirawati, Chandra Utami
The objective of this study was to evaluate the quality of fresh cow’s milk from different farmers in Lampung Province as a raw material for cheese in view of the Indonesian National Standard SNI 31411 (2011) regulation.  Twelve fresh milk samples from four different districts (Tanggamus, Metro, ...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 26 No. 2 (2021): Jurnal Teknologi & Industri Hasil Pertanian; 109-114 | 2021
Penerapan produksi bersih dan penilaian daur hidup industri kecil menengah pengolahan kopi CV. Gunung Betung [Cleaner production implementation and life cycle assessment in a small and medium coffee industry CV Gunung Betung]
Adiwinata, Febilian, Suprihatin, Suprihatin, Rahayuningsih, Mulyorini
Coffee is one of Indonesia's leading commodity that has the potential to be developed for agro-industry. High coffee production has encouraged the establishment of a small and medium coffee industry. The purpose of this study is to analyze possible strategies for implementing cleaner production and ...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 26 No. 2 (2021): Jurnal Teknologi & Industri Hasil Pertanian; 99-108 | 2021
Investigasi pengaruh pengenceran sampel madu pada proses klasifikasi madu menggunakan uv spectroscopy dan kemometrika [Investigation on the influence of dilution of honey samples for honey classification using uv spectroscopy and chemometrics]
Suhandy, Diding, Yulia, Meinilwita, Kusumiyati, Kusumiyati
One form of honey adulteration is label adulteration for some premium honey such as uniflora honey from the honeybee species Trigona sp. One of the analytical methods that are currently developing and have the potential to perform the classification of premium honey in Indonesia is the UV spectrosco...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 26 No. 2 (2021): Jurnal Teknologi & Industri Hasil Pertanian; 72-82 | 2021
Karakteristik berbagai jenis tepung ubi jalar termodifikasi dengan metode autoclaving retrogradation [Characteristics of various sweet potato flour modified by autoclaving retrogradation method]
Putri, Sefanadia, Muliani, Usdeka
Sweet potato has great potency to be developed as an alternative carbohydrate source in the form of modified sweet potato flour. Autoclaving retrogradation is a physical modification method to improve the physicochemical characteristics of flour. The purpose of this study was to determine the effect...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 26 No. 2 (2021): Jurnal Teknologi & Industri Hasil Pertanian; 83-90 | 2021
Daya terima dan zat gizi almond crispy coklat sebagai camilan alternatif berserat tinggi [Acceptability and nutrient content of chocolate crispy almond as an alternative high fiber snack]
Widiyawati, Evajune, Ratnaningsih, Nani, Lastariwati, Badraningsih
This study aimed to determine the acceptability of the product and the nutritional content of the chocolate crispy almond product. This study used the Research and Development (R&D) method with a 4D model (define, design, development, disseminate). Data analysis used descriptive statistics and p...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 26 No. 2 (2021): Jurnal Teknologi & Industri Hasil Pertanian; 91-98 | 2021
A synergistic of pectinase, cellulase, and glucoamylase on anthocyanin content and extraction yield of roselle petals (Hibiscus sabdariffa L.)
Mardiah, Mardiah, Novidahlia, Noli, Khoirunnisa, Ma’rifat
The Roselle petals contain anthocyanin pigment which functions as an antioxidant and a natural food colorant. The objective of this research was to study the effect of three enzymes: pectinase, cellulase, and glucoamylase, on the quality of the extract of the Roselle petals. The fresh and dried Rose...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 26 No. 2 (2021): Jurnal Teknologi & Industri Hasil Pertanian; 65-71 | 2021
Enkapsulasi bakteri asam laktat dari tempoyak asal Jambi: Pengaruh konsentrasi alginat [Encapsulation of lactic acid bacteria isolated from fermented durian (tempoyak) in Jambi: Influence of alginate concentration]
Nizori, Addion, Prayogi, Nanda, Gusriani, Ika
This study aimed to investigate the characteristics and the viability of encapsulated lactic acid bacteria (LAB) from fermented durian from Jambi using alginate concentration as wall material. The encapsulation method used the emulsification technique where LAB in alginate capsules was formed by the...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 26 No. 1 (2021): Jurnal Teknologi & Industri Hasil Pertanian; 56-64 | 2021
Masa simpan tempe dalam pengemas edible film tapioka termodifikasi [Shelf life of tempe wrapped by modified-tapioca edible film]
Kustyawati, Maria Erna, Manalu, Dian Santoso, Murhadi, Murhadi
Edible film made up of modified tapioca was used to wrap tempeh and its shelf life estimation was determined. The edible films must be capable of evenly aerating and maintaining moisture without causing condensation in order mycelium to be able to grow and produce high-quality tempeh. The experiment...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 26 No. 1 (2021): Jurnal Teknologi & Industri Hasil Pertanian; 45-55 | 2021
Efek anthiperkolesterol snack bars beras ketan hitam (Oryza sativa var. glutinosa) labu kuning (Cucurbita moschata) pada tikus Sprague dawley
Mustofa, Akhmad, Suhartatik, Nanik, Nugraheni, Ratna Dewi
Snack bars from black glutinous rice and yellow pumpkin powder has been developed. The aim of the research was to evaluate the effect of the snack bars to the lipid profile of white male rats Sprague dawley. The experimental design of the research was Pre-Post Test Randomized Control Group Design us...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 26 No. 1 (2021): Jurnal Teknologi & Industri Hasil Pertanian; 37-44 | 2021
Karakterisasi sifat fisiko kimia pati bengkuang (Pachirrhyzus erosus) dan pati ganyong (Canna edulis Kerr) modifikasi [Characteristization on physico-chemical properties of modified canna (Canna edulis Kerr.) and jicama (Pachirrhyzus erosus) starches]
Anwar, Sri Haryani, Dewi, Yeni Chandra, Safriani, Novi
Modification of native starch is needed mainly to increase its solubility in water thus broaden its application in food industries. On the other hand, modification of canna and jicama starches have rarely been applied. Physical and chemical modifications of starches are conducted to modify starch ch...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 26 No. 1 (2021): Jurnal Teknologi & Industri Hasil Pertanian; 25-36 | 2021