Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
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Ditemukan 263 artikel.
Vegetable leather pada berbagai perbandingan rumput laut (Eucheuma cottonii) dan daun beluntas (Pluchea indica L.) : evaluasi sifat sensori dan fisik
Oleh: Brilian, Chintia Agrefina, Astuti, Sussi, Hidayati, Sri
Vegetable leather can be produced from beluntas leaves which have a high crude fiber content mixed with hydrocolloid compounds such as seaweed (Eucheuma cottonii) as a binder. The purpose of the study was to obtaini a comparison ofi beluntas leavesi and seaweed E. cottonii which produced ithe bestas...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 28 No. 1 (2023): Jurnal Teknologi & Industri Hasil Pertanian; 9-17
Pengaruh konsentrasi minyak sereh wangi, nisbah surfaktan-kosurfaktan, dan kecepatan homogenisasi terhadap karakteristik nanoemulsi minyak sereh wangi [Effect of citronella oil concentration, surfactant-cosurfactant ratio, and speed of homogenization on caracteristics of citronella oil nanoemulsion]
Oleh: Asmawati, Asmawati, Irfan, Irfan, Izzah, Fathia Bilatul
Lemongrass is a plant that produces essential oils, which contain citronellal, citronellol, and geraniol. These compounds are known to be used as antimicrobials and antioxidants. Nanotechnology is one of the technological innovations that can be used as a medium for sending non-polar active componen...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 28 No. 1 (2023): Jurnal Teknologi & Industri Hasil Pertanian; 43-53
Karakterisasi mutu minuman jeli okra nanas dengan kombinasi karagenan-konjak[Characterization of pineapple okra jelly drink quality with different concentrations of carrageenan-konjac combination]
Oleh: Amelia, Julfi Restu, Pujilestari, Shanti, Hamidatun, Hamidatun
ABSTRACTOkra-pineapple jelly drink requires hydrocolloid as a gelling agent. The combination of carrageenan-konjac hydrocolloid used was 75:25 in order to produce acceptable and good quality jelly drink characteristics. This study aimed to characterize the quality of pineapple okra jelly drink with ...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 28 No. 2 (2023): Jurnal Teknologi & Industri Hasil Pertanian; 140-149
Aplikasi response surface methodology pada optimalisasi proses direct acidification terhadap karakteristik produk keju lunak dari penggunaan air lemon [Application of response surface methodology to optimize direct acidification using lemon juice process for soft cheese properties]
Oleh: Septiana, Winda, Sukarno, Sukarno, Budijanto, Slamet
Lemon juice can be used as an acidifier to separate curd and whey from milk by decreasing the pH until it reaches the isoelectric point. This study observed the effect of lemon juice as a coagulant for soft cheese-making characteristics using direct acidification that variates the temperature point ...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 28 No. 1 (2023): Jurnal Teknologi & Industri Hasil Pertanian; 30-42
Karakteristik fisiko-kimia dan sensori mayones dari minyak sawit merah dengan penambahan ekstrak jahe var. Rubrum [Characteristic physicochemical and sensory red palm oil mayonnaise addition extract ginger var. Rubrum]
Oleh: Hamzah, Farida Hanum, Ayu, Dewi Fortuna, Rossi, Evy
Mayonnaise is an oil in water (O/W) emulsion despite containing 70–80% fat and egg yolk. The addition of extract ginger var. Rubrum serves as an ingredient that is able to cover the characteristic of mayonnaise of red palm oil taste and aroma and also contains high antioxidants. The aim was to...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 28 No. 1 (2023): Jurnal Teknologi & Industri Hasil Pertanian; 18-29
Enkapsulan ekstrak liang teh hasil seduhan pada berbagai pH sistem sebagai bahan inti: karakteristik fisikokimia [Physicochemical Characteristic of liang tea extract encapsulation on various pH]
Oleh: Sherlirianti, Sherlirianti, Dewi, Yohana Sutiknyawati Kusuma, Fadly, Dzul
Liang tea is a traditional drink made from herbal ingredients and tea ingredients which are functional as antioxidants. The use of a cup of tea leaves produces an interesting red-purple color, partly because it contains brazilin pigment. The color of the liang infusion is affected by pH but it is no...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 28 No. 1 (2023): Jurnal Teknologi & Industri Hasil Pertanian; 54-65
Analisis proksimat, asam lemak dan asam amino pada pangan tradisional ikan lemuru dengan proses pengeringan berbeda [Proximate analysis, fatty acids and amino acids of lemuru fish traditional foods with variation of drying processes]
Oleh: Singapurwa, Ni Made Ayu Suardani
Lemuru fish need preservation because it is easily damaged and only produced seasonally. Apart from its nutritional value as a source of essential protein to humans, lemuru fish is very cheap. Generally, the people of Jembrana Regency in Bali preserve it by processing it into seasoned dried fish kno...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 28 No. 2 (2023): Jurnal Teknologi & Industri Hasil Pertanian; 150-162
Profil gelatinisasi, karakteristik mikrobiologi dan sifat fungsional pati jagung ketan terfermentasi [Gelatinization profile, microbiological characteristics and funtional properties of fermented waxy corn starch]
Oleh: Une, Suryani, Killa, Rizky, Ahmad, Lisna
Waxy corn (AJU1) is widely cultivated in Gorontalo Province, but its utilization is limited to corn on cobs. A potential diversified product of processed waxy corn to be developed is waxy corn starch. One simple method to improve the functional properties of waxy corn starch is fermentation. This ...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 28 No. 2 (2023): Jurnal Teknologi & Industri Hasil Pertanian; 99-109
Analisis prospektif pengembangan agrotechnopreneurship berbasis potensi sektor pertanian di Kabupaten Jember [Prospective analysis of potential-based agrotechnopreneurship development in the agricultural sector in Jember Regency]
Oleh: Wibowo, Yuli, Soekarno, Siswoyo, Wiyono, Andi Eko
The pandemic several years ago has impacted employment problems with the increase in the number of unemployed in Jember Regency. One effort can be made to develop agrotechnopreneurship as a community business. This study aims to analyze the prospects for developing agrotechnopreneurship by utilizi...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 29 No. 1 (2024): Jurnal Teknologi & Industri Hasil Pertanian; 1-13
Pengaruh penambahan tepung kulit ari kedelai dan tepung wortel terhadap sifat fisikokimia dan sensori mie kering [Effect of the soybean husk and carrot flour addition on the physicochemical and sensory properties of dry noodles]
Oleh: Prayitno, Sutrisno Adi, Utami, Dwi Retnaningtyas, Ningrum, Sugiyati
Noodles are generally made from wheat flour which is only high in carbohydrates. Meanwhile, noodle products are needed sholud have others nutritional compound that can be used as daily needs consumption. One of them is the utilization of soybean husk which has been only discardes or used as animal f...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 28 No. 2 (2023): Jurnal Teknologi & Industri Hasil Pertanian; 76-89