Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
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PENGARUH PENAMBAHAN SARI BUAH TERTENTU TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN SENSORI SARI TOMAT
Oleh: Wibowo, Riyan Arip, Nurainy, Fibra, Sugiharto, Ribut
The objectives of this research were to find out the physical, chemical, and sensory characteristics of the mixed tomato juice produced and to determine the suitable fruit for tomato mixed juice. The experiment was arranged in a completely randomized block design with 4 replications. The fruit m...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 19 No. 1 (2014): Jurnal Teknologi & Industri Hasil Pertanian; 11 - 27
SIFAT SENSORY DAN FUNGSIONAL BERAS ANALOG DARI CAMPURAN ONGGOK TERFERMENTASI DAN KETAN HITAM
Oleh: Nurdjanah, Siti, Nurainy, Fibra, Revialdy, Redy Destian
There are a lot variety of products can be used for rice substitute as a staple food. One of them is analog rice processed from onggok (solid waste from tapioca production) formulated mixed with black waxy rice (BWR). Onggok has poor quality when applied on food products, therefore natural ferme...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 19 No. 1 (2014): Jurnal Teknologi & Industri Hasil Pertanian; 28 - 41
EFISIENSI ENERGI PRODUKSI BIOGAS AIR LIMBAH PABRIK KELAPA SAWIT PADA SUHU TERMOFILIK
Oleh: Pertiwi, Fiqih, -, Sarono, Hasanudin, Udin
Palm oil mill effluent treatment using anaerobic pond system was not effective because it needs large area and causes greenhouse gas emission. Thermophilic anaerobic digestion system can make hydraulic retention time of palm oil mill effluent becomes shorter. The purposes of this research were to de...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 19 No. 1 (2014): Jurnal Teknologi & Industri Hasil Pertanian; 42 - 53
STUDI KELAYAKAN AGROINDUSTRI FILLET IKAN NILA (Oreochromis niloticus) DI KABUPATEN MESUJI
Oleh: Priyantini, Masithoh, Yuliana, Neti, Hidayati, Sri
This study was carried out to examine the feasibility of tilapia’s fillet agroindustry in Mesuji District. A series of analysis including the determination of agroindustry location, feasibility analysis in terms of market, technique and technology, management aspects, as well as the financial aspe...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 19 No. 1 (2014): Jurnal Teknologi & Industri Hasil Pertanian; 54 - 69
EVALUASI MUTU DAN ANALISIS USAHA SUSU KEDELAI (Glicine max L. Merr) KEMASAN PLASTIK DI BANDAR LAMPUNG
Oleh: Prayuga, Nur, Hanum, Tirza, Rangga, Azhari
The purposes of this study were to determine the quality diversity of plastic- packed soy milk sold in Bandar Lampung, and business analysis of production of soy milk plastic package. The data of soy milk quality were collected from 8 vendors and 6 producers which determined using purposive samp...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 19 No. 1 (2014): Jurnal Teknologi & Industri Hasil Pertanian; 70 - 83
KAJIAN STRATEGI KEBIJAKAN INDUSTRI OLAHAN KARET RIBBED SMOKED SHEET (RSS) BERBAHAN BAKU LATEKS KEBUN DALAM UPAYA PENINGKATAN MUTU PRODUK
Oleh: Marsantia, Garli, Suroso, Erdi, Utomo, Tanto Pratondo
Natural rubber processing demand has increased every year because of the demand from tire industries and other rubber based industries. The problem of RSS industries with raw material of field latex was low quality of final products. The purposes of this study were to identify factors that aff...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 19 No. 1 (2014): Jurnal Teknologi & Industri Hasil Pertanian; 84 - 95
KAJIAN NILAI BIOLOGIS DAN TOTAL BAKTERI ASAM LAKTAT DARI MP-ASI BERBAHAN BAKU JAGUNG FERMENTASI
Oleh: Wardhani, Ayu Kusuma, Ivanova, Renny, Setyani, Sri
The objective of this research was to study the effect of tempeh yeast concentration and the lenght of corn fermentation on the biological value (BV) and NPU of complementary feeding with fermented corn. A factorial e xperiment was arranged in a Completely Randomized Design (RAL) and repli...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 19 No. 1 (2014): Jurnal Teknologi & Industri Hasil Pertanian; 96 - 103
PENGARUH PENAMBAHAN GLUKOSA DAN SARI BUAH JERUK (Citrus sinensis) TERHADAP KARAKTERISTIK MINUMAN SINBIOTIK CINCAU HIJAU (Premna oblongifolia Merr.)
Oleh: Putri, Anjelia, Hanum, Tirza, Rizal, Samsul
This study was aimed to determine the concentration of orange juice (Citrus sinensis) and glucose which produce green cincau sinbiotic beverage with the best characteristics, has high concentration of lactic acid bacteria and antioxidant activity as well as good sensory properties. Factorial t...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 19 No. 1 (2014): Jurnal Teknologi & Industri Hasil Pertanian; 104 - 116
PENGARUH PERLAKUAN AWAL TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK TEPUNG JAMUR TIRAM (Pleurotus oestreatus)
Oleh: -, Ardiansyah, Nurainy, Fibra, Astuti, Susi
Oyster mushroom (Pleuorutus ostreatus) is one of healthy vegetables and widely consumed. Oyster mushroom is very perishable. When stored at cool temperatur, oyster mushroom only stands for 3-5 days, although it has been packed in polyethylene plastic bags. To extend its shelf life , oyster mushr...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 19 No. 2 (2014): Jurnal Teknologi & Industri Hasil Pertanian; 117 - 126
SIFAT SENSORY BISKUIT BERBAHAN BAKU TEPUNG JAGUNG TERNIKSTAMALSASI DAN TERIGU
Oleh: Nurdjanah, Siti, Astuti, Sussi, Musita, Nanti
The objective of this research was to find the the best ratio between nixtamalized corn flour and wheat flour to produce biscuits with the best sensory properties. The experiment was a single factor, arranged in a complete randomized block design with five replications. The the treatment was...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 19 No. 2 (2014): Jurnal Teknologi & Industri Hasil Pertanian; 127 -136