Penerbit: Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung
P-ISSN: 28288531
E-ISSN: 28288531
DOI: http://dx.doi.org/10.23960/jab.v3i2.9401
Fakultas Pertanian Umum Arsitektur
Artikel (121)
PENGARUH PERBANDINGAN TEPUNG MOCAF (Modified Cassava Flour) DAN TAPIOKA SEBAGAI BAHAN PENGISI TERHADAP SIFAT KIMIA, FISIK, DAN SENSORI NUGGET IKAN BAJI-BAJI (Grammoplites Scaber)
Jayanti, Khoti, Suroso, Erdi, Astuti, Sussi
Mocaf flour and tapioca have potential as a filler to produce baji-baji fish nuggets. The purpose of this study was to determine the effect of adding mocaf flour and tapioca on chemical, physical and sensory characteristcs of baji-baji fish nuggets, and to obtained the best ratio of mocaf flour and ...
Jurnal Agroindustri Berkelanjutan; Vol. 2 No. 2 (2023); 250-263 | 2023
PENDUGAAN MASA SIMPAN UDANG KEMAS BERBUMBU PADA SUHU DINGIN DENGAN METODE ARRHENIUS SHELF LIFE OF SPICED PACKED SHRIMP AT COLD TEMPERATURES WITH ARRHENIUS METHOD
Kuncoro, Bagus Wahyu, Kustyawati, Maria Erna, Koesoemawardani, Dyah
Vannamei shrimp (Litopenaeus vannamei) are easily damaged after harvesting. Processing shrimp in a variety of ways, including dried and frozen whole, processed heads, and peeled. Immersty of things into  seasoning liquid, which can result in seasoned instant shrimp products. The purpose of this stu...
Jurnal Agroindustri Berkelanjutan; Vol. 2 No. 2 (2023); 241-249 | 2023
STRATEGI PEMASARAN JAMUR TIRAM (Pleurotus Ostreatus) (Studi Kasus: Usaha Jamur Tiram Kus Mushroom di Kecamatan Seputih Surabaya Kabupaten Lampung Tengah) THE MARKETING STRATEGY OF OYSTER MUSHROOM (Pleurotus Ostreatus) (Case Study: Kus Mushroom Oyster Mushroom Business, in Seputih Surabaya District, Lampung Tengah Regency)
Fitriana, Elly, Suroso, Erdi, Nur, Muhammad
Kus Mushrooms is a business that produces oyster mushrooms. This study aims to analyze internal and external factors that influence the marketing strategy of Kus Mushroom oyster mushrooms, formulate alternatives, and determine marketing strategy priorities for Kus Mushroom oyster mushrooms. The stud...
Jurnal Agroindustri Berkelanjutan; Vol. 2 No. 2 (2023); 326-340 | 2023
POTENSI MADU MURNI HETEROTRIGONA ITAMA SEBAGAI SUBSTITUSI GULA KRISTAL PUTIH PADA PEMBUATAN TEH LEMON DINGIN POTENTIAL OF Heterotrigona itama PURE HONEY AS A SUBSTITUTE FOR WHITE CRYSTAL SUGAR IN COLD LEMON TEA
Riyanto, Exeldo, Sapta Zuidar, Ahmad, Herdiana, Novita
Today, there are still very few product variations for product development from Heterotrigona itama pure honey, so it is necessary to develop Heterotrigona itama pure honey products. This study aims to determine the best Heterotrigona itama pure honey formulation for making cold lemon tea. The resea...
Jurnal Agroindustri Berkelanjutan; Vol. 2 No. 2 (2023); 315-325 | 2023
PURPLE SWEET POTATO BARS DENGAN PENAMBAHAN PISANG AMBON DAN KACANG HIJAU : EVALUASI SIFAT KIMIA, FISIK, DAN SENSORI Purple Sweet Potato Bars with Addition of Ambon Banana and Mung Beans: Evaluation of Chemical, Physical and Sensory Properties
Sussi Agustin, Dieffa, Astuti, Sussi, Sugiharto, Ribut
The research aimed to obtain the formulation of additional ambon banana and mung beans in purple sweet potato bars with chemical, physical, and sensory properties that can accepted by consumers. The research was arranged in a Complete Randomized Block Design (CRBD) with nine treatments and three rep...
Jurnal Agroindustri Berkelanjutan; Vol. 2 No. 2 (2023); 298-314 | 2023
FORMULASI TEPUNG KACANG HIJAU DAN TEPUNG TAPIOKA TERHADAP SIFAT SENSORI NUGGET IKAN SWANGGI (Priacanthus tayenus) Formulation of Mung Bean Flour and Tapioca Flour on Sensory Swanggi Fish (priacanthus tayenus) Nugget
Putri Utami, Sella, Astuti, Sussi, Herdiana, Novita
The aim of the study was to obtain a formulation of mung bean flour and tapioca flour nugget swanggi fish (Priacanthus tayenus) with sensory properties according to SNI-7758-2013. The study was arranged in a Completely Randomized Block Design (RAKL) with one factor and four replications. The compari...
Jurnal Agroindustri Berkelanjutan; Vol. 2 No. 2 (2023); 284-297 | 2023
FORMULASI GLISEROL DAN CMC DALAM PEMBUATAN BIODEGRADABLE FILM BERBASIS SELULOSA DAUN NANAS (Ananas comosus) FORMULATION OF GLYCEROL AND CMC IN MAKING BIODEGRADABLE FILM PINEAPPLE LEAF BASED (Ananas comosus)
Zulferiyenni, Zulferiyenni, Melvina Putri, Maulida, Suharyono, Suharyono
Pineapple leaves contain 69.5-71.5% cellulose, which can be used as raw material to make biodegradable films. This study aimed to obtain the best formulation of glycerol and CMC for biodegradable films of pineapple leaves. This research used the triplo method to collect data three times in one sampl...
Jurnal Agroindustri Berkelanjutan; Vol. 2 No. 2 (2023); 274-283 | 2023
PENGARUH PENAMBAHAN GLISEROL DAN CMC (Carboxyl Methyl Cellulose) TERHADAP KARAKTERISTIK BIODEGRADABLE FILM BERBASIS SELULOSA KULIT BUAH PINANG (Areca catechu L) EFFECT OF GLYCEROL AND CMC (Carboxyl Methyl Cellulose) ADDITION ON BIODEGRADABLE FILM CHARACTERISTIC OF ARECA NUT-PEEL (Areca catechu L) CELLULOSE BASED
Julita, Sela, Zulferiyenni, Zulferiyenni, Sartika, Dewi
Biodegradable film is an environmentally friendly plastic replacement packaging. Areca fruit peel has the potential to make biodegradable film because it contains high cellulose, which is 34.18%. This study aims to determine the effect of glycerol addition on the characteristics of areca nut peel-ba...
Jurnal Agroindustri Berkelanjutan; Vol. 2 No. 2 (2023); 264-273 | 2023
ANALISIS STRATEGI PEMASARAN PRODUK BAKERY (STUDI KASUS PADA USAHA NADIA ROTI) ANALYSIS OF MARKETING STRATEGY FOR BAKERY PRODUCTS (CASE STUDY ON NADIA ROTI BUSINESS)
Kamilah Hafsah, Latifah, Nurainy, Fibra, Pratondo Utomo, Tanto
This study aims to analyze internal and external factors that influence the formulation of marketing strategies, formulate alternative strategies and recommend appropriate marketing strategies to be implemented by Nadia Roti's business. The data used in this study were primary data and secondary dat...
Jurnal Agroindustri Berkelanjutan; Vol. 2 No. 2 (2023); 254-263 | 2023
FORMULASI TEPUNG JAGUNG DAN IKAN LELE DUMBO (Clarias gariepinus) PADA PEMBUATAN NUGGET FORMULATION OF CORN FLOUR AND AFRICAN CATFISH (Clarias gariepinus) IN THE MAKING OF NUGGETS
Indah, Widoretno, Nawansih, Otik, Yuliana, Neti
The study aimed to determine the effect of the formulation of corn meal and catfish on the sensory and chemical characteristics of fish nuggets and to obtain the best formulation of corn flour and catfish on fish nugget products. This study was arranged in a Completely Randomized Block Design with a...
Jurnal Agroindustri Berkelanjutan; Vol. 2 No. 2 (2023); 244-253 | 2023