Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
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Ditemukan 263 artikel.
Pendugaan umur simpan coklat instan kemasan plastik polipropilen menggunakan pendekatan model Arrhenius [Shelf life prediction of instant chocolate in poly propylene (PP) plastic packaging using Arrhenius model approach]
Oleh: Hidayati, Sri, Sartika, Dewi, Suharyono, Suharyono
The research aimed to predict instant chocolate's shelf life using the Accelerated Shelf Life Test (ASLT) method with the Arrhenius equation. Instant chocolate was stored at 30oC, 40oC, and 50oC in polypropylene plastic packaging for 42 days and observed changes in water content, free fatty acids, a...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 26 No. 1 (2021): Jurnal Teknologi & Industri Hasil Pertanian; 1-10
KARAKTERISTIK FISIKOKIMIA MIKROENKAPSULAN ANTOSIANIN DARI LIMBAH CAIR PENGOLAHAN PATI UBI JALAR UNGU (Physicochemical Characteristics of Anthocyanin Microencapsulant from Wastewater of Purple Sweet Potato Starch Processing)
Oleh: Wiriani, Dessy, Julianti, Elisa, Sinaga, Hotnida
Wastewater from starch processing of purple sweet potato (PSP) was rich in anthocyanin, so it can be used as raw material for natural pigments. Anthocyanin pigments are unstable under processing conditions so microencapsulation is carried out to maintain their stability. This study aims to evaluate ...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 25 No. 2 (2020): Jurnal Teknologi & Industri Hasil Pertanian; 98-109
IDENTIFIKASI MINYAK CITRONELLA DENGAN GCMS DAN APLIKASINYA SEBAGAI MINYAK ANGIN AROMATERAPI [Identification of Citronella Oil With GCMS and Its Application In Aromatherapy Medicated Oil Formulation]
Oleh: Shintawati, Shintawati, Zulfahmi, Zulfahmi
This study aimed to identify citronella oil and find its application as safe aromatherapy medicated oil preferred by consumers. Medicated oil was made in 4 formulas with the ratio of menthol crystals, white oil, gandapura oil, citronella oil, peppermint oil and lemon oil 6: 1: 5: 2: 2: 4; 6: 1: 5: 0...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 25 No. 2 (2020): Jurnal Teknologi & Industri Hasil Pertanian; 62-70
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]
Oleh: 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...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 26 No. 1 (2021): Jurnal Teknologi & Industri Hasil Pertanian; 25-36
Karakteristik berbagai jenis tepung ubi jalar termodifikasi dengan metode autoclaving retrogradation [Characteristics of various sweet potato flour modified by autoclaving retrogradation method]
Oleh: 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...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 26 No. 2 (2021): Jurnal Teknologi & Industri Hasil Pertanian; 83-90
Efek anthiperkolesterol snack bars beras ketan hitam (Oryza sativa var. glutinosa) labu kuning (Cucurbita moschata) pada tikus Sprague dawley
Oleh: 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...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 26 No. 1 (2021): Jurnal Teknologi & Industri Hasil Pertanian; 37-44
Masa simpan tempe dalam pengemas edible film tapioka termodifikasi [Shelf life of tempe wrapped by modified-tapioca edible film]
Oleh: 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...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 26 No. 1 (2021): Jurnal Teknologi & Industri Hasil Pertanian; 45-55
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]
Oleh: 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...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 26 No. 1 (2021): Jurnal Teknologi & Industri Hasil Pertanian; 56-64
KARAKTERISTIK PATI BERPORI MIKRO DARI TAPIOKA HASIL PERLAKUAN AMILASE SEBAGAI AGEN PENJERAPAN MINYAK [The Characteristic of Microporous Tapioca Starch After Amylase Treatment For Oil Adsorbent Agent]
Oleh: Pramasari, Dwi Ajias, Sondari, Dewi, Adi, Danang Sudarwoko
Microporous starch can be used as oil adsorbent agent. The microporous starch can be produced through partial hydrolysis at temperature below gelatinization point using amylase. On the other hand, the study of amylase produced from Indonesian sea microbe, especially Brevibacterium sp. was rarely stu...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 25 No. 2 (2020): Jurnal Teknologi & Industri Hasil Pertanian; 71-80
KARAKTERISTIK FISIKO-KIMIA JAMUR TIRAM PUTIH (Pleurotus ostreatus) SELAMA PENYIMPANAN
Oleh: Siregar, Ias Marroha Doli, Pratama, Filli, Hamzah, Basuni
White oyster mushroom is a type of food that is easily damaged (a highly perishable food). This study aimed to determine the rate of change in texture, color, volatile compounds, and amino acid composition in white oyster mushrooms during storage at various temperatures and CO2 concentrations. The r...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 25 No. 2 (2020): Jurnal Teknologi & Industri Hasil Pertanian; 129-138