Penerbit: Universitas Lampung
P-ISSN: 14103044
E-ISSN: 23024399
DOI: https://doi.org/10.23960/jtihp.vxix.x-x
Fakultas Pertanian Umum Arsitektur
Artikel (11)
VOLUME KEMBANG ADONAN DAN SENSORY ROTI MANIS YANG DIBUAT DARI MODIFIED TALIPUK FLOUR (MOTAF) [Dought Volume and Sensory Properties of Sweet Bread made from Modified Talipuk Flour (Motaf)]
Lestari, Ema, Sandri, Dwi, Fatimah, Fatimah
Modified talipuk flour (motaf) can reduce the amount of wheat flour utilization as the main ingredient in making sweet bread. This study was aimed to determine the dough volume and organoleptic properties of sweet bread made from modified talipuk flour (motaf) with 6 formulations namely 0%, 5%, 10%,...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 24 No. 2 (2019): Jurnal Teknologi & Industri Hasil Pertanian; 113-120 | 2019
PENERAPAN 12 TAHAPAN HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SEBAGAI SISTEM KEAMANAN PANGAN PADA PRODUK UDANG (PANKO EBI) [The Twelve Stage Implementation of The Hazard Analysis and Critical Control Point (HACCP) as Food Safety System on The Fishery Products (Panko Ebi)]
Prayitno, Sutrisno Adi, S, M. Bambang Sigit
To produce a quality product and to keep food safety, a producer needs to imple-ment the management system known as HACCP (Hazard Analysis and Critical Control Point). The purpose of the study was to evaluate the application of HACCP at Fishery Company producing frozen shrimp wrapped in bread (Panko...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 24 No. 2 (2019): Jurnal Teknologi & Industri Hasil Pertanian; 100-112 | 2019
MODIFIKASI BAHAN BAKU PERMEN KALAMANSI DENGAN PENAMBAHAN BUAH NAGA MERAH [Modification of Calamansi Candy Raw Material with Addition of Red Dragon Fruit]
Dewi, Kurnia Harlina, Bernita, Valentina, Mujiharjo, Sigit
The red dragon fruit is a highly nutritious fruit that can enrich the weakness of the nutritional value of calamansi candy. The purpose of this study was to know the effect of the red dragon fruit with and without seeds to the properties of calamansi candy, as well as to determine the best percentag...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 24 No. 2 (2019): Jurnal Teknologi & Industri Hasil Pertanian; 89-99 | 2019
IDENTIFIKASI SENYAWA ANTIMIKROBA ALAMI PANGAN PADA EKSTRAK KULIT BUAH NAGA MERAH DENGAN MENGGUNAKAN GC-MS [Identification of Food Natural Antimicrobe Compound from Red Dragon Fruit Peel Extract by GC-MS]
Sartika, Dewi, Sutikno, Sutikno, Yuliana, Neti
The peel of red dragon fruit have a natural antimicrobe potency. This research have aim to explore the peel of red dragon fruit as an antimicrobe with used GC-MS. The result of research showed that content of the peel of red dragon fruit was dominated by ascorbic acid 2,6-dihexadecanoate (26,56%), o...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 24 No. 2 (2019): Jurnal Teknologi & Industri Hasil Pertanian; 67-76 | 2019
PERILAKU DAN KEPUASAN KONSUMEN MAHASISWA UNIVERSITAS LAMPUNG TERHADAP MAKANAN CEPAT SAJI MENU UTAMA AYAM BAKAR [Customer Behavior and Satisfaction of the University of Lampung Students on Fast Food Grilled Chicken as the Main Menu]
Nurainy, Fibra, Rangga, Azhari, Prayoga, Mahesa Reyhan
This study aimed at knowing the behavior and consumer satisfaction of students at the University of Lampung on fast food products, and determining the level of importance and performance of attributes that influence the marketing mix recommendations. The study used a behavioral survey and customer s...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 24 No. 2 (2019): Jurnal Teknologi & Industri Hasil Pertanian; 77-88 | 2019
SIFAT ORGANOLEPTIK DAN NILAI TAMBAH YOGURT BEKU DENGAN PENAMBAHAN EKSTRAK KULIT BUAH NAGA MERAH (Hyloceneus polyrhizus) [Organoleptics Properties and Value Added of Frozen Yoghurt with Addition of Red Dragon Fruit Skin Extracts (Hylocereus polyrhizus)]
Analianasari, Analianasari, Apriyani, Marlinada
Frozen yoghurt is a frozen food product fermented milk by Streptococcus thermophillus bacteria and Lactobacillus bulgaricus which contain protein, vitamins, minerals, and low fat. This study aimed to determine the organoleptic of frozen yoghurt enriched with red dragon fruit skin extract. The design...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 24 No. 1 (2019): Jurnal Teknologi & Industri Hasil Pertanian; 59-66 | 2019
PENGARUH PENAMBAHAN CMC TERHADAP KARAKTERISTIK ES KRIM JUS BUAH PEDADA DAN KELAPA MUDA [CMC Addition Effect on Characteristics of Ice Cream Made from Pedada Fruit and Young Coconut Juices]
Jariyah, Jariyah, Nurismanto, Rudi, Pratiwi, Nur Fitri Dian
Pedada fruit contains 56.74 mg/100 g of vitamin C and 79% of water.  One of the uses of this fruit is for a raw material of fruit ice cream. Objectives of this research was to evaluate quality of fruit ice cream made from padada fruit and young coconut juice with addition of Carboxy Methyl Celulose...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 24 No. 1 (2019): Jurnal Teknologi & Industri Hasil Pertanian; 51-58 | 2019
PENGARUH PREPARASI DAN BLANCHING TERHADAP MUTU REBUNG IKAN TERFERMENTASI (LEMEA) [The Effect of Preparation and Blanching to Quality of Fermented Bamboo Shoots and Fish (Lemea)]
Zuidar, Ahmad Sapta, Rizal, Samsul, Hadi, Jessica Puteri Octavia
Quality is one of the important factors in producing lemea - a fermented bamboo shoots and fish. Objectives of this research were to find out effects of preparation and their interaction to produce the best quality of lamea. This research used randomized complete block design with two factors and th...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 24 No. 1 (2019): Jurnal Teknologi & Industri Hasil Pertanian; 39-50 | 2019
PENENTUAN PENERAPAN PRODUKSI BERSIH TERBAIK DI UKM KUE SERABI “APEN JULIT GETTAS” KARANGANYAR-SUMENEP DAN ANALISIS NILAI TAMBAHNYA [Determination of the Best Application for Clean Production in the SME of Pancake "Apen Julit Gettas" Karanganyar-Sumenep and Its Value Added Analysis]
Prastika, Yuni Dwi, Ulya, Millatul, Mu'tamar, Mohammad Fuad Fauzul
Small and Medium Enterprises (SME) such as the processing of pancakes "Apen Julit Gettas" in Sumenep Regency need to be studied in terms of implementing clean production, because the waste produced is quite large. There are 4 alternative businesses that can be applied for clean production, that are ...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 24 No. 1 (2019): Jurnal Teknologi & Industri Hasil Pertanian; 31-38 | 2019
PENERAPAN HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) PADA PROSES PRODUKSI WAFER ROLL [Implementation of Hazard Analysis and Critical Control Point (HACCP) in Production of Wafer Roll]
Citraresmi, Ardaneswari Dyah Pitaloka, Putri, F. P.
The purpose of this study was to determine the application of Hazard Analysis and Critical Control Points (HACCP) to identify and prevent potential hazards in the production process of chocolate roll wafers at PT. X.  The production process of wafer roll at PT. X consisted of mixing raw materials, ...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 24 No. 1 (2019): Jurnal Teknologi & Industri Hasil Pertanian; 1-14 | 2019