Penerbit: Universitas Lampung
P-ISSN: 14103044
E-ISSN: 23024399
DOI: https://doi.org/10.23960/jtihp.vxix.x-x
Fakultas Pertanian Umum Arsitektur
Artikel (13)
Characteristics of the quality of Brahman Cross (BX) steer and heifer beef at various aging periods: Karakteristik kualitas daging sapi Brahman Cross (BX) steer dan heifer pada berbagai periode aging
Alwinda, Tri Avianti, Priyanto, Rudy , Nuraini, Henny
The consumption of premium beef in Indonesia has shown an increasing trend in line with the growth of meat-based restaurants Brahman Cross (BX) cattle are considered a potential source of premium beef due to their high growth rate, although meat tenderness remains a challenge. This study aimed to im...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 31 No. 1 (2026): Jurnal Teknologi & Industri Hasil Pertanian ; 134-145 | 2026
Optimization of bioplastic production from nano-crystalline cellulose (NCC) oil palm empty fruit branch with sago starch matrix: Optimasi pembuatan bioplastik dari nano-crsytalline cellulose (NCC) tandan kosong kelapa sawit (TKKS) dengan matriks pati sagu
Luthfi, Muhammad Zulfikar, Maryam, Rahayu, Puji
The development of the bioplastics industry addresses critical global challenges, specifically environmentalpollution and food safety concerns. Despite their potential, commercial applications of bioplastics remain limiteddue to suboptimal physical and mechanical characteristics compared to syntheti...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 31 No. 1 (2026): Jurnal Teknologi & Industri Hasil Pertanian ; 123-133 | 2026
Formulation of a tempeh and mocaf flour-based analog nugget with the addition of red spinach: Formulasi dan karakterisasi fisikokimia serta sensori nugget analog berbasis tempe dan tepung mocaf dengan penambahan bayam merah
Lubis, Yanti Meldasari, Asmawati, Aisyah, Yuliani
Tempeh, a protein-rich ingredient, and mocaf flour and red spinach, which are high in dietary fiber, have potentialas functional food ingredients. This study aimed to determine the optimal ratio of tempeh to mocaf flour and theappropriate concentration of red spinach to produce an analog nugget with...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 31 No. 1 (2026): Jurnal Teknologi & Industri Hasil Pertanian ; 51-63 | 2026
Optimization of maltodextrin concentration in improving the stability and quality of instant butterfly pea flower powder beverage: Optimalisasi konsentrasi maltodekstrin dalam peningkatan stabilitas dan kualitas minuman serbuk instan bunga telang
Sabariyah, Siti , Padlia, Lia, Indriasari, Yuanita
As consumer awareness of health issues increases, demand for products that are not only tasty but also nutritiousis on the rise. Instant powdered butterfly pea flower drinks have attracted attention due to their appealing colorand potential health benefits, as they contain bioactive compounds such a...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 31 No. 1 (2026): Jurnal Teknologi & Industri Hasil Pertanian ; 113-122 | 2026
The application of portable NIR spectroscopy for food authentication and quality control: Aplikasi spektroskopi Near-Infrared (NIR) portabel untuk autentikasi dan pengendalian mutu pangan
Widyaningrum, Dahlan, Sakinah Ahyani
Food authentication and quality control have become major challenges in the global food industry, particularlydue to issues of food adulteration that impact consumer health and product integrity in the market. PortableNear-Infrared (NIR) spectroscopy has emerged as a rapid, non-destructive, and envi...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 31 No. 1 (2026): Jurnal Teknologi & Industri Hasil Pertanian ; 99-112 | 2026
Evaluation of physical, chemical, and microbiological characteristics of retort pouch packaged Malbi from Palembang under different storage conditions: Evaluasi karakteristik fisik, kimia, dan mikrobiologi Malbi khas Palembang dalam kemasan retort pouch pada berbagai kondisi penyimpanan
Syahfitri, Aulia, Suryati, Tuti, Wulandari, Zakiah
Malbi, a traditional beef dish from Palembang, was packaged using retort pouches to maintain its quality duringstorage. This study aimed to evaluate the physicochemical characteristics (pH value and texture profile),antioxidant activity, malondialdehyde (MDA) content, and microbiological quality of ...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 31 No. 1 (2026): Jurnal Teknologi & Industri Hasil Pertanian ; 30-39 | 2026
Development of dadih powder through spray drying using maltodextrin and gum Arabic encapsulation: Pengembangan dadih bubuk dengan spray drying melalui enkapsulasi maltodekstrin dan gum Arab
Khairani, Mahfuzatul, Novelina, Novelina, Syukri, Daimon
Traditional fermented products such as dadih have great potential in addressing malnutrition among vulnerablepopulations, including children, the elderly, and individuals with special nutritional needs. This study aimed todevelop dadih powder using the spray drying method with maltodextrin and gum a...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 31 No. 1 (2026): Jurnal Teknologi & Industri Hasil Pertanian ; 1-11 | 2026
Physical and mechanical properties of egg tray made from rosella plant stems (Hibiscus sabdariffa): Karakteristik fisik dan mekanik nampan telur berbahan dasar batang tanaman rosella (Hibiscus sabdariffa)
Sanjaya, I Gusti Agus Maha Putra, Suriati, Luh, Defy Janurianti, Ni Made
Roselle stems contain natural fibers that are rich in cellulose, which can be processed into pulp, which is the basicingredient in making egg trays. This research aims to determine the characterization of egg trays made from rosellastem fiber at different concentrations of glue. The study uses six t...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 31 No. 1 (2026): Jurnal Teknologi & Industri Hasil Pertanian ; 40-50 | 2026
The influence of consumer perceptions, preferences and purchase intentions deciding on purchasing organic rice in Pati District, Pati Regency: Pengaruh persepsi, preferensi dan niat beli konsumen terhadap pengambilan keputusan pembelian beras organik di Kecamatan Pati, Kabupaten Pati
Isabella, Mesiastri Prisnia, Setiawan, Budi, Isaskar, Riyanti
Demand for organic products, particularly organic rice, has been increasing as consumers increasingly pursuehealthier and more sustainable lifestyles. Organic rice, which is cultivated without the use of chemical fertilizers orpesticides, is favored for its superior attributes, including a fluffier ...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 31 No. 1 (2026): Jurnal Teknologi & Industri Hasil Pertanian ; 74-86 | 2026
Texture profile of jelly agar cup products and evaluation of recommendation and warning labels related to choking risk: Profil tekstur produk jeli agar cup serta evaluasi terhadap label saran dan peringatannya terkait risiko tersedak
Wulandari, Nur, Hade, Firanindyta, Indrasti, Dias
Jelly agar in plastic cup packaging (jelly agar cup) is a practical, economical dessert with a chewy texture, but it cancause choking. The texture profile of commercial jelly agar cups needs to be studied to obtain an overview of chokingrisks that may occur. This risk is informed to consumers throug...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 31 No. 1 (2026): Jurnal Teknologi & Industri Hasil Pertanian ; 87-98 | 2026