Unila E-Journal System

Ditemukan 263 artikel.

PENGARUH KONSENTRASI ENZIM SELULASE, α–AMILASE DAN GLUKOAMILASE TERHADAP KADAR GULA REDUKSI DARI ONGGOK (Effects Of Cellulase, α–Amylase, and Glucoamylase Enzyme Concentrations On Reduced Sugar From Solid Cassava Waste)

Oleh: Sutikno, Sutikno, Marniza, Marniza, Musita, Nanti

Solid cassava waste, by product of tapioca industries, contains fiber and starch which can be used as raw materials of bioethanol production. Both fiber and starch of the cassava solid waste are able to be enzymatically hydrolyzed into reduced sugar. The fiber is hydrolyzed with cellulase and th...

Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 21 No. 1 (2016): Jurnal Teknologi & Industri Hasil Pertanian; 1 - 12

PENGARUH FORMULASI PASTA LABU KUNING DAN TEPUNG BERAS KETAN PUTIH TERHADAP SIFAT KIMIA DAN SENSORI DODOL [The Effect of Formulation Pumpkin Paste and White Glutinous Rice Flour on Chemical and Sensory Properties Dodol]

Oleh: Hanggara, Hadi, Astuti, Sussi, Setyani, Sri

The objective of this research was to study the effect formulation between pumpkin pasta and white glutinous rice flour on chemical and sensory properties of dodol. The research was a single factor, arranged in a Complete Randomized Design with six replications. The factor was the formulation of pum...

Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 21 No. 1 (2016): Jurnal Teknologi & Industri Hasil Pertanian; 13 - 27

PENGARUH EKSTRAK DAUN SALAM (Syzygium polyanthum (Wight.) Walp.) TERHADAP TINGKAT HIDROLISIS PATI, AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORI NASI INSTAN [The Effect of Extract Bay Leaf (Syzygium polyanthum (Wight.) Walp.) on the Level of Starch Hydrolysis, Antioxidant Activity and Sensory Properties of Instant Rice]

Oleh: Rahmadi, Isnaini, Nurdin, Samsu Udayana, Astuti, Sussi

In some Asian countries, diabetes mellitus (DM) is suggested to be close related to their rice daily intake as rice intake contributes significantly into their blood glucose level. Threrefore, for patient of DM or people who has high risk of digestibility of starch should be lowered. This research w...

Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 21 No. 1 (2016): Jurnal Teknologi & Industri Hasil Pertanian; 28 - 41

FORMULASI VIRGIN COCONUT OIL(VCO) DAN PENGEMULSI LESITIN KEDELAI TERHADAP STABILITAS EMULSI DAN SIFAT ORGANOLEPTIK PASTA KACANG MERAH [Formulation of Virgin Coconut Oil (VCO)and emulsifier lechitin of soy on the emultion stability and sensory characteristic of red beans paste

Oleh: Susilawati, Susilawati, Sugiharto, Ribut, Damaiyanti, Suci Marita

Red beans and VCO are produced abundantly in Indonesia, but are not fully utilized. In this research, red beans and VCO were processed into red beans paste product as food diversification efforts. The objective of this research was to obtain the best formulationof VCO and lechitin addition to ...

Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 21 No. 1 (2016): Jurnal Teknologi & Industri Hasil Pertanian; 42 - 50

TINJAUAN NERACA MASSA PADA PROSES PENGOMPOSAN TANDAN KOSONG KELAPA SAWIT DENGAN PENAMBAHAN AIR LIMBAH PABRIK KELAPA SAWIT [A Review of Mass Balances in Composting Process of Empty Fruit Bunches by Addition of Palm Oil Mill Effluent]

Oleh: Sugiharto, Ribut, Suroso, Erdi, Dermawan, Budi

The waste generated from oil palm mills in the form of empty fruit bunches (EFB) and palm oil mill effluent (POME) can be used utilized to be processed into compost, which is beneficial for treating waste from palm oil mills as well as generate organic fertilizer that can be applied to land. The r...

Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 21 No. 1 (2016): Jurnal Teknologi & Industri Hasil Pertanian; 51 - 62

FORMULASI TEPUNG JAGUNG (Zea corn L.) TERFERMENTASI DAN TEPUNG TERIGU TERHADAP SIFAT KIMIA, FISIKOKIMIA DAN SENSORI ROTI MANIS [Formulation of Fermented Corn (Zea corn L.) Flour and Wheat Flour on The Chemical, Physicochemical and Sensory Properties of Sweet Bread]

Oleh: Setyani, Sri, Yuliana, Neti, Maesari, Siti

The purpose of this research was to find the best formulation of fermented corn flour and wheat flour to produce chemically, physicochemically and organoleptically acceptable sweet breads. The formulation consisted of 6 levels ratio of 100% corn tempe flour and wheat flour: L1 (0%: 100%); L2...

Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 21 No. 2 (2016): Jurnal Teknologi & Industri Hasil Pertanian; 63 - 76

AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORIDARI NASI INSTAN HASIL HIDROLISIS PATI YANG DIPERKAYA DENGAN EKSTRAK PEGAGAN (Centella asiatica) [Antioxidant Activity and Sensory Properties from Starch Hydrolysis of Instant Rice Enriched with Pegagan Leaf Extract (Centella asiatica)]

Oleh: Hidayati, Sri, Nurdin, Samsu Udayana, Nugroho, Ryan Ajie

This aim of the research was to obtain an optimal concentration of Centella asiatica [H1] extract were added in processing instant rice in order to obtain low levels of digestibility starch, with high antioxidant activity and the best sensory properties. The results showed that the best treatment...

Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 21 No. 2 (2016): Jurnal Teknologi & Industri Hasil Pertanian; 77 - 88

PENGARUH PERBANDINGAN TEPUNG TAPIOKA DAN TEPUNG JAMUR TIRAM PUTIH (Pleurotus Oestreatus) TERHADAP VOLUME PENGEMBANGAN, KADAR PROTEIN DAN ORGANOLEPTIK KERUPUK [Effect of tapioca and white oyster mushroom (Pleurotus oestreatus) flour comparison on expansion volume, protein content and sensoric characteristics of crakers]

Oleh: Nurainy, Fibra, Sugiharto, Ribut, Sari, Dewi Wulan

Oyster mushroom flour (Pleurotus oestreatus) is an alternative form of half end product from oyster mushroom, due its durability in storage and can be applied in varous processed food such as cracker. This flour can be used for food crakers which contains high protein and fiber content since i...

Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 20 No. 1 (2015): Jurnal Teknologi & Industri Hasil Pertanian; 11 - 24

PENGARUH FORMULASI SUKROSA DAN SIRUP GLUKOSA TERHADAP SIFAT KIMIA DAN SENSORI PERMEN SUSU KEDELAI [The Effect of Sucrose and Glucose Syrup Proportion on Chemical and Sensory Properties of Soymik Candy]

Oleh: Astuti, Sussi, zulferiyenni, zulferiyenni, Yuningsih, Ni Nyoman

The objective of this research was to study the effect formulation between sucrose and glucose syrup on chemical and sensory properties of soymilk candy. The research was a single factor, arranged in a Complete Randomized Design with six replications. The factor was the formulation of sucrose and gl...

Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 20 No. 1 (2015): Jurnal Teknologi & Industri Hasil Pertanian; 25 - 37

ANALISIS PERILAKU MAHASISWA DALAM PROSES KEPUTUSAN PEMBELIAN PRODUK PANGAN HALAL: Studi Kasus Mahasiswa Universitas Lampung [The Student’s Behavior Analysis in The Buying Process for Halal Food Products: Case Study of The University Lampung]

Oleh: Antonika, Andi, rangga, azhari, Nurainy, Fibra

This research was aimed to analyze student’s behavior and dominant factors in the buying decision for halal food product. The research was conducted by survey method using quisioner to 100 responden. The data were analyzed using descriptive analysis and factor analysis using a Kaiser Meyer Olkin (...

Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 20 No. 2 (2015): Jurnal Teknologi & Industri Hasil Pertanian; 73 - 85

Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung