Penerbit: Universitas Lampung
P-ISSN: 14103044
E-ISSN: 23024399
DOI: https://doi.org/10.23960/jtihp.vxix.x-x
Fakultas Pertanian Umum Arsitektur
Artikel (250)
Sensory profile of five superior salak varieties in Indonesia: Profil sensori lima varietas salak unggul di Indonesia
Siregar, Lerissa Aulia, Adawiyah, Dede Robiatul, Hunaefi, Dase
Salak (Salacca zalacca) is a tropical fruit widely consumed in Indonesia. The fruit has scaly skin resembling snake scales, often referred to as snake fruit. This study aimed to describe consumer preferences through the sensory characterization of five superior salak varieties: Madu, Pondoh, Gading,...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 30 No. 2 (2025): Jurnal Teknologi & Industri Hasil Pertanian; 178-187 | 2025
Implementing biogas technology as a liquid waste management strategy in palm oil mills to promote a circular economy: Penerapan teknologi biogas sebagai strategi pengelolaan limbah cair di pabrik kelapa sawit untuk mendorong ekonomi sirkular
Agustina, Lya, Suprihatin, Suprihatin, Indrasti, Nastiti Siswi
Liquid waste management in the palm oil industry plays an essential role in minimizing environmental impacts and promoting the application of the circular economy concept. This research analyzed effective strategies for liquid waste management through a case study at two palm oil mills in Riau Provi...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 30 No. 2 (2025): Jurnal Teknologi & Industri Hasil Pertanian; 167-177 | 2025
Estimation of the shelf life of red chili sauce with the addition of Onggok cassava flour using the Extended Storage Studies method: [Pendugaan umur simpan saus cabai merah dengan penambahan tepung onggok menggunakan metode Extended Storage Studies]
Renate, Dharia, Lavlinesia, Lavlinesia, Surhaini, Surhaini
Chili sauce is a semi-solid product made from high-quality, fresh chili peppers (with a moisture content of 90%) as the main ingredient. The raw material for chili sauce has a high moisture content, is thin, and easily spoils, so a thickening agent is needed to stabilize the sauce, prevent separatio...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 30 No. 2 (2025): Jurnal Teknologi & Industri Hasil Pertanian; 144-153 | 2025
Physicochemical characteristics of beef meatballs fortified with edamame flour (Glycine max (L.) Merrill): Karakteristik fisikokimia bakso daging sapi dengan penambahan tepung edamame (Glycine max (L.) Merrill)
Nugroho, Wahid Yulianto, Hardianto, Yanuar Dandy, Rahayu, Premy Puspitawati
Meatballs are a popular processed meat product made from minced meat combined with various additional ingredients, commonly including flour. Tapioca flour is often used, although it has relatively low nutritional content. Edamame flour, by contrast, offers enhanced nutritional value. The study aimed...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 30 No. 2 (2025): Jurnal Teknologi & Industri Hasil Pertanian; 123-132 | 2025
Innovation in the use of mung bean flour and wheat flour with the addition of Pak choy puree to chicken gyoza skin as a high-protein food
Abdi, Yenny Febriana Ramadhan, Maynar, Angel Lestari, Rochmah, Alfi Nur
The utilization of mung bean flour as a nutritional enhancer in food processing can serve as a preference for increasing protein content. One type of food product that can incorporate mung bean flour is gyoza. Gyoza wrappers are typically made from wheat flour with low protein content. Mung bean flo...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 30 No. 2 (2025): Jurnal Teknologi & Industri Hasil Pertanian; 101-110 | 2025
Identification of aroma, bioactive, and chemical compounds of red and black glutinous rice after processing using a rice cooker: Identifikasi senyawa aroma, bioaktif dan kimia beras ketan merah dan hitam setelah pengolahan menggunakan rice cooker
Kiay, Nancy, Riastutik, Desak Nyoman
Glutinous rice has different aroma compounds according to its type and variety. Aroma compounds are volatile, especially during the heating process, which causes the loss of some aroma components, alters the chemical composition, and reduces antioxidant activity. This study aimed to identify aroma c...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 30 No. 2 (2025): Jurnal Teknologi & Industri Hasil Pertanian; 154-166 | 2025
Development of antibacterial dual active food packaging based on super water absorbent and ethanol emitter: Pengembangan kemasan pangan aktif ganda antibakteri berbasis super water absorbent dan etanol emitter
Nilatany, Asti, Kusumaningrum, Harsi Dewantari, Suyatma, Nugraha Edhi
One way to extend shelf life and maintain the quality of fresh chicken meat is to implement an active packaging system. This research aimed to develop active packaging in the form of pads used in chicken meat with dual functions: Super Water Absorbent (SWA) as an adsorbent system and Ethanol Emitter...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 30 No. 2 (2025): Jurnal Teknologi & Industri Hasil Pertanian; 133-143 | 2025
Effect ginger (Zingiber officinale Rosc.) extract addition on antioxidant activity, phenol total content, overrun, sensory, and shelf life of Ice Puter [Efek penambahan ekstrak jahe (Zingiber officinale Rosc.) terhadap aktivitas antioksidan, kandungan total fenol, overrun, sensori dan masa simpan es puter]
Al-Baarri, Ahmad Ni'matullah, Dewi, Swastika, Putra, Hega Bintang Pratama
Ginger is known to contain various bioactive compounds, including phenolics (gingerol, shogaol, paradol). Several studies have shown that ginger extract is often added to ice puter to obtain healthier food product. Therefore, this study aims to analyze the result of adding ginger (Zingiber officinal...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 30 No. 2 (2025): Jurnal Teknologi & Industri Hasil Pertanian; 111-122 | 2025
Physico-chemical and Sensory Characteristics of Jicama and Sweet Orange Velva
Riftyan, Emma, Ayu, Dewi Fortuna, Sitohang, Jeplin
Velva is a frozen food made from fruit puree, sugar, and stabilizers. Jicama contains a high fiber content, but the flavor is less preferred. Adding Sweet Orange juice can produce Velva high in fiber, vitamins, and flavors liked by the panelist. This study aimed to obtain the best ratio of velva fro...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 30 No. 1 (2025): Jurnal Teknologi & Industri Hasil Pertanian; 88-100 | 2025
The color characteristics of annato from achiote seeds (Bixa orellana L.) extracted with the assistance of microwaves: Karakteristik warna annatto yang dihasilkan melalui metode gabungan maserasi dan microwave assisted extraction menggunakan aquades sebagai pelarut
Handayani, Isti, Septiana, Aisyah Tri, Sustriawan, Budi
Annatto is a natural pigment that is a common ingredient in the food industry. Conventionally, extraction is performed using oil or organic solvents. This study aims to analyze the color characteristics of annatto produced using a combined maceration method and microwave-assisted extraction (MAE) us...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 30 No. 1 (2025): Jurnal Teknologi & Industri Hasil Pertanian; 78-87 | 2025