Penerbit: Universitas Lampung
P-ISSN: 14103044
E-ISSN: 23024399
DOI: https://doi.org/10.23960/jtihp.vxix.x-x
Fakultas Pertanian Umum Arsitektur
Artikel (15)
Pengembangan roti berbahan pati jagung dengan modifikasi enzimatis & pemanas ohmik (Kajian: pengaruh variasi tegangan dan transglutaminase terhadap karakteristik produk) [Development of corn starch-based bread with enzymatic modification & ohmic heating: study effect of voltage and transglutaminase variations on product characteristics]
Hutasoit, Jenri Parlinggoman, Ariskanopitasari, Ariskanopitasari, Khamidah, Aniswatul
The main challenges in producing gluten-free bread are closely related to its development, texture, and nutrition. This research consisted of 2 stages.  Stage 1 was aimed to determine the effect of voltage variations (70 V, 80 V, 90 V, 100 V, 110 V, 120 V, and conventional baking as a control) on b...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 29 No. 1 (2024): Jurnal Teknologi & Industri Hasil Pertanian; 86-99 | 2024
Formulasi campuran olein minyak sawit untuk memproduksi shortening bebas lemak trans [Formulation of palm oil olein mixture to produce trans-fat-free shortening]
Mursalin, Mursalin, Yernisa, Yernisa, Hizazi, Achmad
Shortening is a solid fat with the functional properties needed to produce a better texture and appearance for bakery or confectionery products, as well as frying and cooking media. Shortening is made by mixing two or more vegetable oils and then modifying them through a chemical or enzymatic intere...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 29 No. 1 (2024): Jurnal Teknologi & Industri Hasil Pertanian; 75-85 | 2024
Evaluasi profil sensori produk sate Rembiga menggunakan metode flash profile dan rate-all-that-apply (RATA) [Sensory profile evaluation of Rembiga satay using flash profile and rate all that apply (RATA) method]
Arzani, Lalu Danu Prima, Putri, Destiana Adinda, Salsabilah, Aziza
Rembiga satay is an indigenous processed beef product from West Nusa Tenggara. It undergoes marination with distinctive spices before grilling, contributing to its unique flavor profile. The product's specialty lies in its sensory attributes, distinctly reflecting the characteristic traits of the Lo...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 29 No. 1 (2024): Jurnal Teknologi & Industri Hasil Pertanian; 65-74 | 2024
Karakteristik fisik dan komposisi kimia minyak kayu putih (Melaleuca cajuputi) asal Maluku dan Nusa Tenggara Barat [Physical characteristics and chemical composition of eucalyptus oil (Melaleuca cajuputi) from Maluku and West Nusa Tenggara]
Rienoviar, Rienoviar, Smith, Husein, Assagaf, Muhammad
Eucalyptus oil is an essential oil popular in Indonesia due to its ability to treat flatulence, induce a sense of warmth, and serve as an antibacterial, antiviral, antifungal, and aromatherapy agent. Melaleuca cajuputi is a species of eucalyptus plant that yields eucalyptus oil. This plant is common...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 29 No. 1 (2024): Jurnal Teknologi & Industri Hasil Pertanian; 56-64 | 2024
Application of ethylene adsorber by active charcoal for extending the banana shelf life [Penggunaan etilen adsorber yang terbuat dari arang aktif untuk memperpanjang umur simpan buah pisang]
Sari, Vonny Indah, Putri, Vivin Jenika, Rahmah, Anania
Bananas is a tropical fruit that is quite popular because of their freshness and can be consumed directly or processed as a snack. Banana cultivation is increasing along with the increasing demand for bananas in the market. As a climacteric fruit, bananas ripen quickly so they spoil quickly and have...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 29 No. 1 (2024): Jurnal Teknologi & Industri Hasil Pertanian; 44-55 | 2024