Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
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EFEK FORTIFIKASI MINYAK IKAN TERHADAP KADAR OMEGA-3 DAN SIFAT SENSORI ROTI TAWAR SELAMA PENYIMPANAN [The Effect of Fish Oil Fortification on the Omega-3 Fatty Acids and Sensory Properties of White Bread during Storage]
Oleh: Sugiharto, Ribut, setyani, sri, Rikafilanti, Nevy
White bread is one type of bread that contains low amount of sugar and generally consumed daily. So far, white bread is used as a source of carbohydrates only, since other nutrients present in very small amounts. One effort to improve the nutritional value of white bread is fortified with omega-...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 20 No. 1 (2015): Jurnal Teknologi & Industri Hasil Pertanian; 38 - 50
PENGARUH JENIS PELARUT TERHADAP AKTIVITAS ANTIBAKTERI EKSTRAK DAGING DAN BIJI BUAH BINTARO (Cerbera manghas L.) (Effect of Solvent Types On Antibacterial Activity of Bintaro (Cerbera mangas L.) Meat and Seeds Extract)
Oleh: Rizal, Samsul, Dewi, Hartami, Utomo, Tanto Pratondo
Bintaro fruit is a tropical plant that is widely grown in Indonesia, but it has not been utilized optimally. Seed of bintaro fruit contains saponin steroids and fatty acids such as palmitat, stearat, oleat, miristat, linolenat, and linoleat fatty acid. Kernel of bintaro fruit contains saponin an...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 20 No. 1 (2015): Jurnal Teknologi & Industri Hasil Pertanian; 51 - 64
SIFAT FISIK DAN ORGANOLEPTIK MI BASAH DARI PATI SAGU DENGAN PENAMBAHAN EKSTRAK DAUN KELOR (Moringa oleifera)
Oleh: Husna, Nida El
Sago starch as local food rich in carbohydrates and crude extract of moringa leaves that rich in protein have potential to be developed as a raw material for wet noodle. The objective of this research was to determine the effect of percentage of moringa leaf extract (5%, 10%, 15%) and the filtering ...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 22 No. 2 (2017): Jurnal Teknologi & Industri Hasil Pertanian; 99-106
IDENTIFIKASI CEMARAN Salmonella sp. PADA AYAM POTONG DENGAN METODE KUANTIFIKASI DI TIGA PASAR TRADISIONAL DAN DUA PASAR MODERN DI KOTA BANDAR LAMPUNG [Identification of Salmonella Sp. Contamination on Broilers with Quantification Method at Three Traditional Markets and Two Modern Markets in Bandar Lampung]
Oleh: Sartika, Dewi, Susilawati, Susilawati, Arfani, Gusman
Salmonella sp. is a bacteri that causes of contamination on broilers and salmonellosis in humans. The acording of SNI 7388 (2009), chicken meat safety for comsumption is must be negative Salmonella sp content. The porpuse of this research was to identify Salmonella sp. contamination on boilers a...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 21 No. 2 (2016): Jurnal Teknologi & Industri Hasil Pertanian; 89 - 96
PENGARUH WAKTU REAKSI ETANOLISIS PADA SUHU RUANG TERHADAP RENDEMEN DAN STABILITAS EMULSI PRODUK ETANOLISIS Palm Kernel Oil (PKO) [The Effect of Ethanolisis Reaction Time at Room Temperature on Yield and Emulsion Stability Ofproduct of Ethanolisis Palm Kernel Oil (PKO)]
Oleh: Yunggo, Jessica, murhadi, murhadi, Hidayati, Sri
PKO (palm kernel oil) is made from palm kernel of Elaesis gueneensis Jacq, which is a mixture of triglycerides. Triglycerides can be converted into a number of derivative products such as mono-diglycerides (MG-DG). MG-DG can be formed by ethanolisis reaction. In this study ethanolisis reaction of PK...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 21 No. 2 (2016): Jurnal Teknologi & Industri Hasil Pertanian; 97 -106
EFEK PENAMBAHAN ANTIOKSIDAN TERHADAP SIFAT SENSORI DAN LAMA SIMPAN ROTI TAWAR YANG DIFORTIFIKASI DENGAN MINYAK IKAN [The Effect of Addition of Antioxidant to Sensory Characteristic and Shelf Life of Bread Fortified by Fish Oil]
Oleh: Sugiharto, Ribut, Koesoemawardhani, Dyah, Apriyani, Tias
White bread is the kind of food which contains high carbohydrates content, but it does not have omega-3 fatty acids. The composition of omega-3 fatty acids can be increased by fortification with fish oil, as a source of omega-3 fatty acids. However, the fish oil is very susceptible to oxidation,...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 21 No. 2 (2016): Jurnal Teknologi & Industri Hasil Pertanian; 107 - 120
PROFIL DEPOT AIR MINUM ISI ULANG DAN PENERAPAN ANALISIS TOC PADA PEMERIKSAAN KUALITAS AIR MINUM BERDASARKAN SUMBER AIR YANG DIGUNAKAN DI BANDAR LAMPUNG [Profile of drinking water refill depot and application of TOC Analyisis as drinking water quality assessment based on water resources used in Bandar Lampung]
Oleh: Rangga, Azhari, Al Rasyid, Harun, yuliana, neti
This study aimed to get a profile of the drinking water refill depots in Bandar Lampung and determined the relationship between total organic carbon (TOC) with the parameters required to analyze drinking water. This study was consisted of two stages. The first stage was a survey, and the second ...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 20 No. 2 (2015): Jurnal Teknologi & Industri Hasil Pertanian; 86 - 96
TEKNIK PEMANENAN MIKROALGA NANNOCHLOROPSIS sp. YANG DIKULTIVASI DALAM MEDIA LIMBAH CAIR KARET REMAH DENGAN FLOKULAN ALUMINIUM SULFAT [Harvesting Techniques Microalgae Nannochloropsis sp. Cultivated in Liquid Waste Rubber Crumb Media by AluminiumSulphate Floccullant]
Oleh: Hidayati, Sri, Nawansih, Otik, Febiana, Via
This study was aimed to determine the best dosage for harvesting algaeusing Aluminium Sulfat. This research done by harvesting microalgae Nannochloropsis sp. which cultivated in the medium crumb rubber industrial wastewater (75% v/v) in an open reactor with a working volume of 5L for 8 days with flo...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 20 No. 2 (2015): Jurnal Teknologi & Industri Hasil Pertanian; 97 - 108
STUDI PENENTUAN JENIS OUTLET LIMBAH CAIR KARET REMAH UNTUK PERTUMBUHAN MIKROALGA DENGAN SISTEM OPEN PONDS [Study of determination the type of crumb rubber waste water outlet for the growth of microalgae with open ponds system]
Oleh: Utomo, Tanto Pratondo, Nawansih, Otik, KOmalasari, Anggun
Waste water of crumb rubber industry is originated from coagulation, milling and leaching stage contains organic material that is derived from serum and rubber particles which haven’t been coagulated yet. The materials are potential to pollute the water therefore the crumb rubber industry must be ...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 20 No. 2 (2015): Jurnal Teknologi & Industri Hasil Pertanian; 109 - 120
THE EVALUATION OF CHEMICAL AND SENSORY PROPERTIES OF SOYBEAN-CORN TEMPEH FERMENTED WITH VARIOUS RAPRIMA YEAST CONCENTRATION AND VARIOUS FORMULATION
Oleh: yana, Eli
The purposes of research were to obtain the changes of chemical and sensory properties due to differences in yeast concentration and defferent of formulatation, the best of yeast concentration and formulation soybean-corn that produced the soybean-corn tempeh with the best chemical and sensory prope...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 22 No. 2 (2017): Jurnal Teknologi & Industri Hasil Pertanian; 85-98