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)
Kajian Konsentrasi Etanol dan Metode Ekstraksi Propolis dari Lebah Jenis Trigona sp. Terhadap Aktivitas Antimikroba Bakteri Escherichia coli dan Beberapa Karakteristik Ekstrak Propolis [Study of Ethanol Concentration, Propolis Extraction Method and Characteristics of Propolis extract of Trigona sp. bees to Antimicrobial Activity of Escherichia coli]
Yarlina, Vira Putri
Propolis is one of the natural products from Trigona sp. containing flavonoid compounds which have antimicrobial, antifungal, and antioxidant activity.  The purpose of this research was to determine the ethanol concentration, extraction methods, and characteristics of propolis extract that can inhi...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 25 No. 1 (2020): Jurnal Teknologi & Industri Hasil Pertanian; 27-34 | 2020
SENSORI, KADAR ASAM OKSALAT DAN KALSIUM OKSALAT BUBUR INSTAN TALAS-IKAN CAKALANG YANG DISUPLEMENTASI TEPUNG LABU KUNING [The Sensory, Oxalate Acid and Calcium Oxalate Content of Taro- Skipjack Fish Porridge Instant Supplemented by Pumpkin Flour]
Yulianti, Yulianti, Basri, Bayu ST
The development of taro flour as raw material for instant porridge requires the addition of other constituents to improve the quality of sensory and nutrition. The research aimed to determine the effect of the addition of pumpkin flour to the level of preference and content of oxalic acid and calciu...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 25 No. 1 (2020): Jurnal Teknologi & Industri Hasil Pertanian; 19-26 | 2020
PROFIL TEKSTUR DAN HEDONIK PEMPEK LENJER BERBAHAN LOKAL TEPUNG TALAS BOGOR (Colocasia esculenta L. Schott) DAN IKAN LELE DUMBO (Clarias gariepinus)The Texture and Hedonic Profiles of Pempek Lenjer Made from Local Commodities of Bogor Taro Flour (Colocasia esculenta L. Schott) and African Catfish (Clarias gariepinus)]
Aminullah, Aminullah, Daniel, Daniel, Rohmayanti, Titi
Pempek merupakan salah satu jenis makanan tradisional masyarakat Sumatera Selatan dengan bahan utama daging ikan dan tepung tapioka serta ditambahkan air dan garam. Penelitian ini bertujuan untuk mempelajari pengaruh penambahan bahan lokal tepung talas Bogor dan penggunaan ikan lele dumbo terhadap p...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 25 No. 1 (2020): Jurnal Teknologi & Industri Hasil Pertanian; 7-18 | 2020
ANALISIS KADAR KAFEIN, ANTIOKSIDAN DAN MUTU BUBUK KOPI BEBERAPA INDUSTRI KECIL MENENGAH (IKM) DI KABUPATEN TANAH DATAR [Analysis of Cafein, Antixidant and Quality Levels Coffee Powder of Some Medium Small Industries (IKM) In the Tanah Datar Regency]
Wijayanti, Ruri, Anggia, Malse
The caffeine, antioxidant levels, and the quality of coffee powder produced by some small and medium industries in Tanah Datar District were determined in this study. The results of this study are expected to be a reference for the public regarding the caffeine and antioxidants content, as well as t...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 25 No. 1 (2020): Jurnal Teknologi & Industri Hasil Pertanian; 1-6 | 2020
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