Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
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VOLUME KEMBANG ADONAN DAN SENSORY ROTI MANIS YANG DIBUAT DARI MODIFIED TALIPUK FLOUR (MOTAF) [Dought Volume and Sensory Properties of Sweet Bread made from Modified Talipuk Flour (Motaf)]
Oleh: Lestari, Ema, Sandri, Dwi, Fatimah, Fatimah
Modified talipuk flour (motaf) can reduce the amount of wheat flour utilization as the main ingredient in making sweet bread. This study was aimed to determine the dough volume and organoleptic properties of sweet bread made from modified talipuk flour (motaf) with 6 formulations namely 0%, 5%, 10%,...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 24 No. 2 (2019): Jurnal Teknologi & Industri Hasil Pertanian; 113-120
SENSORI, KADAR ASAM OKSALAT DAN KALSIUM OKSALAT BUBUR INSTAN TALAS-IKAN CAKALANG YANG DISUPLEMENTASI TEPUNG LABU KUNING [The Sensory, Oxalate Acid and Calcium Oxalate Content of Taro- Skipjack Fish Porridge Instant Supplemented by Pumpkin Flour]
Oleh: Yulianti, Yulianti, Basri, Bayu ST
The development of taro flour as raw material for instant porridge requires the addition of other constituents to improve the quality of sensory and nutrition. The research aimed to determine the effect of the addition of pumpkin flour to the level of preference and content of oxalic acid and calciu...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 25 No. 1 (2020): Jurnal Teknologi & Industri Hasil Pertanian; 19-26
A synergistic of pectinase, cellulase, and glucoamylase on anthocyanin content and extraction yield of roselle petals (Hibiscus sabdariffa L.)
Oleh: 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...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 26 No. 2 (2021): Jurnal Teknologi & Industri Hasil Pertanian; 65-71
PENERAPAN SIX SIGMA DAN KAIZEN UNTUK MEMPERBAIKI KUALITAS ROTI DI UD. CJ BAKERY[Application of six sigma and kaizen to improve the bread quality In UD. CJ Bakery]
Oleh: Hairiyah, Nina
Sweet bread produced by UD. CJ Bakery has defects in the form of size, texture and color. In this study the process of improving the quality of sweet bread in UD. CJ Bakery was done by application of the six sigma and kaizen methods. The results showed that the cause of bread size defects was a less...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 25 No. 1 (2020): Jurnal Teknologi & Industri Hasil Pertanian; 35-43
PROFIL TEKSTUR DAN HEDONIK PEMPEK LENJER BERBAHAN LOKAL TEPUNG TALAS BOGOR (Colocasia esculenta L. Schott) DAN IKAN LELE DUMBO (Clarias gariepinus)The Texture and Hedonic Profiles of Pempek Lenjer Made from Local Commodities of Bogor Taro Flour (Colocasia esculenta L. Schott) and African Catfish (Clarias gariepinus)]
Oleh: Aminullah, Aminullah, Daniel, Daniel, Rohmayanti, Titi
Pempek merupakan salah satu jenis makanan tradisional masyarakat Sumatera Selatan dengan bahan utama daging ikan dan tepung tapioka serta ditambahkan air dan garam. Penelitian ini bertujuan untuk mempelajari pengaruh penambahan bahan lokal tepung talas Bogor dan penggunaan ikan lele dumbo terhadap p...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 25 No. 1 (2020): Jurnal Teknologi & Industri Hasil Pertanian; 7-18
EFFEKTIVITAS MIKROKAPSUL OLEORESIN FULI PALA (Myristica fragrans HOUTT) SEBAGAI PENGAWET DAGING AYAM BROILER
Oleh: Millan, Alston
Nutmeg oleoresin microcapsule is the solid, liquid, and gas coating technology of the nutmeg fruit. The purpose of this study was to know how mace nutmeg oleoresin microcapsules could preserve the broiler chicken meat at room temperature during 4 days of observation. The experimental design used w...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 25 No. 1 (2020): Jurnal Teknologi & Industri Hasil Pertanian; 52-61
Application of Mono-Diacylglycerol from Fully Hydrogenated Palm Kernel Oil for making Ice Cream
Oleh: mursalin, mursalin
The quality of ice cream is largely determined by the type of emulsifier used. The utilization of an appropriate emulsifier will produce ice cream with good quality. A mixture of Mono-Diacylglycerol made from fully Hydrogenated Palm Kernel Oil (furthermore in this paper we named it as MDAG) and Tw...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 25 No. 1 (2020): Jurnal Teknologi & Industri Hasil Pertanian; 44-51
KARAKTERISTIK FISIK COOKIES PADA BERBAGAI RASIO TERIGU DENGAN TEPUNG UMBI DAHLIA DAN PENAMBAHAN MARGARIN [Physical Properties of Cookies Made from Different Ratio of Wheat with Dahlia Tuber Flours and Addition of Margarine]
Oleh: Mubarok, Ahmad Zaki, Sembiring, Solisa Vania Joelita
Cookies are one of the snacks, usually made from wheat flour and have high carbohydrate and fat but low fiber contents. In the present study, dahlia tuber flour was used to substitute wheat flour to produce fiber-rich cookies. The effect of dahlia tuber flour and wheat flour ratio and the addition o...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 25 No. 2 (2020): Jurnal Teknologi & Industri Hasil Pertanian; 90-97
PENGARUH GLUKOSA DAN JAHE MERAH TERHADAP KARAKTERISTIK MINUMAN PROBIOTIK DARI KULIT NANAS MADU
Oleh: Rizal, Samsul, Suharyono, Suharyono, Nurainy, Fibra
The availability of sufficient energy sources to grow lactic acid bacteria and spices addition can influence probiotic drinks' characteristics. This study aimed to study the effect of glucose and red ginger extract on honey pineapple skin probiotic drinks' characteristics. This study used a Complete...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 25 No. 2 (2020): Jurnal Teknologi & Industri Hasil Pertanian; 110-119
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]
Oleh: 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...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 26 No. 2 (2021): Jurnal Teknologi & Industri Hasil Pertanian; 91-98