Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
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Ditemukan 263 artikel.
Analisis komponen bioaktif dan atribut sensori seduhan kopi Arabika Kalosi Enrekang dengan pengolahan pascapanen berbeda [Analysis of bioactive compounds and sensory attributes of Kalosi-Enrekang Arabica coffee prepared different postharvest processing]
Oleh: Yulianti, Yulianti, Adawiyah, Dede Robiatul, Herawati, Dian
Postharvest processing affects the chemical components and sensory attributes of coffee beans. This study aimed to evaluate the effect of postharvest processing on caffeoylquinic acids and alkaloids (bioactive compounds) and sensory attributes (aroma and taste) of brewed coffee. Coffee beans of Ka...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 28 No. 2 (2023): Jurnal Teknologi & Industri Hasil Pertanian; 163-173
Pengaruh suhu sterilisasi pada sifat morfologis dan mekanik kemasan fleksibel retort produk empal gentong siap saji [The effect of sterilization temperature on morphological and mechanical properties of retort flexible packaging for ready to eat “empal gentong” product ]
Oleh: Kusumaningrum, Annisa, Febrisiantosa, Andi, Amri, Aldicky Faizal
Thermal food sterilization is the preservation technology to extend packaged food shelf life. The properties of packaging materials that change after thermal sterilization are morphological, mechanical, and color properties. This study aimed to observe the effect of sterilization temperature on the ...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 28 No. 2 (2023): Jurnal Teknologi & Industri Hasil Pertanian; 90-98
Pengaruh lama pengeringan ampas tahu menggunakan oven dryer terhadap mutu tempe ampas tahu [The effect of drying time of tofu dregs using an oven dryer on the quality of its tempeh]
Oleh: Yarfaryh, Uswatun Hasanah, Handayani, Baiq Rien, Ariyana, Mutia Devi
Tofu dregs tempeh is tempeh made from by-products of tofu processing. Tofu dregs tempeh contains high water content to exceed the SNI standard. The objective of this research was to determine the effect and the best result of drying time using an oven dryer at 60oC on the quality of tofu dregs tempe...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 28 No. 2 (2023): Jurnal Teknologi & Industri Hasil Pertanian; 120-128
Pengaruh penambahan tepung biji durian sebagai bahan penstabil terhadap kualitas es krim susu kambing etawa [Effect of durian seed flour addition as a stabilizer on the quality of Etawa goat’s milk ice cream]
Oleh: Susilawati, Susilawati, Rizal, Samsul, Murhadi, Murhadi
Utilization of durian seed flour (DSF) in the manufacture of Etawa goat milk ice cream has the potential to be developed. This study aimed to study the effect of DSF as a stabilizer on the quality of Etawa goat milk ice cream. The study used a completely randomized block design with a single factor ...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 28 No. 1 (2023): Jurnal Teknologi & Industri Hasil Pertanian; 66-75
Application of ethylene adsorber by active charcoal for extending the banana shelf life [Penggunaan etilen adsorber yang terbuat dari arang aktif untuk memperpanjang umur simpan buah pisang]
Oleh: Sari, Vonny Indah, Putri, Vivin Jenika, Rahmah, Anania
Bananas is a tropical fruit that is quite popular because of their freshness and can be consumed directly or processed as a snack. Banana cultivation is increasing along with the increasing demand for bananas in the market. As a climacteric fruit, bananas ripen quickly so they spoil quickly and have...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 29 No. 1 (2024): Jurnal Teknologi & Industri Hasil Pertanian; 44-55
Kelayakan daun keluak (Pangium edule Reinw) sebagai pengawet alami produk perikanan berdasarkan profil mutu sensoris dan keamanan mikrobiologi [The appropriateness of Pangi (Pangium edule Reinw) leaves as natural preservative based on sensory quality and microbiological safety profile]
Oleh: Candra, Krishna Purnawan, Setiawan, Agus, Yuliani, Yuliani
Daun keluak (Pangium edule Rinew) digunakan oleh masyarakat suku Dayak Ahoeng untuk mengawetkan daging dan ikan sebagai wujud dari kearifan lokal. Daun ini diketahui mengandung senyawa antibakteri yaitu tanin, fenol dan asam sianida. Sebuah percobaan faktor tunggal (lama pengawetan) yang disusun dal...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 29 No. 1 (2024): Jurnal Teknologi & Industri Hasil Pertanian; 35-43
Aktivitas antidiabetes dan antioksidan pati jagung yang dikonjugasi dengan katekin [Antidiabetic and antioxidant activities of catechin conjugated corn starch]
Oleh: Nurdin, Samsu Udayana, Salita, Siti Restia, Oktaviani, Celly
High levels of carbohydrate consumption, especially starch, are considered to be an important risk factor for diabetes mellitus (DM). Conjugation of starch with phenolic compounds those have antidiabetic activity such as catechin is suggested increase health benefit of the starch. Objective of thi...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 28 No. 2 (2023): Jurnal Teknologi & Industri Hasil Pertanian; 129-139
Karakterisasi asap cair dari serasah daun kering di lingkungan Universitas Lampung [Characterization of liquid smoke from dry leaf litter in Lampung University]
Oleh: Suroso, Erdi, Al Rasyid, Harun, Utomo, Tanto Pratondo
One solution to reduce leaf litter is to process it into liquid smoke. This study aimed to determine the characteristics of liquid smoke from various types of dry leaves. The type of leaves used in this study were teak, fern, Spanish cherry, and crepe myrtle-dried leaves. Treatment of pyrolysis gave...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 28 No. 2 (2023): Jurnal Teknologi & Industri Hasil Pertanian; 110-119
Postharvest evaluation, characteristics of yellow oyster mushroom (Pleurotus citrinopileatus): Physicochemical properties and antioxidant activity [Evaluasi pascapanen, karakteristik jamur tiram kuning (Pleurotus citrinopileatus): sifat fisikokimia dan aktifitas antioksidan]
Oleh: Tafzi, Fitry Tafzi, AR, Nur hasnah, Indriyani, Indriyani Indriyani
The level of physiological maturity of the plant, productivity at harvest, and content in the material are all determined by harvest age, which is a component that is strongly tied to the phase of plant growth. Oyster mushrooms will undergo biochemical changes as they mature, but they will also chan...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 29 No. 1 (2024): Jurnal Teknologi & Industri Hasil Pertanian; 14-21
Pendugaan umur simpan kerupuk sagu goreng dengan pendekatan kurva isoterm sorpsi air [Shelf-life estimation of fried sago crackers by water sorption isotherm curve approach]
Oleh: Ayu, Dewi Fortuna, Situmorang, Budi Lambok, Efendi, Raswen
Fried sago crackers are dry local foods easily damaged by moisture during storage. To increase economic value and open commercialization opportunities, a study aimed to estimate the shelf life of white and red fried sago crackers using an acceleration method based on the water sorption isotherm curv...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 29 No. 1 (2024): Jurnal Teknologi & Industri Hasil Pertanian; 22-34