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)
Improving efficiency in green tea production time using lean manufacturing approach with value stream mapping: A case study at PT Candi Loka [Perbaikan efisiensi waktu produksi teh hijau menggunakan pendekatan produksi ramping dengan value stream mapping: Studi kasus di PT Candi Loka]
Purnomo, Bambang Herry, Suryaningrat, Ida Bagus, Rachman, Ilham Aulia
Green tea production activities at PT Candi Loka indicated a time-consuming, which caused process efficiency to be less than optimal. Process efficiency improvements must be made to increase company competitiveness and consumer satisfaction. This research aimed to analyze the efficiency of green tea...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 29 No. 2 (2024): Jurnal Teknologi & Industri Hasil Pertanian; 132-143 | 2024
Optimization of the use of sorghum flour, peanuts, and moringa leaves in the making of high-protein gluten-free biscuits [Optimasi penggunaan tepung sorgum, kacang tanah dan daun kelor pada pembuatan biskuit non-gluten tinggi protein]
Wulandari, Endah, Indiarto, Rossi, Arifin, Heni Radiani
Protein is one of the macronutrients that the body needs in large quantities in addition to carbohydrates and fats. Eating high-protein biscuits can be one way to meet daily protein needs. Biscuits made from sorghum flour, peanuts, and Moringa leaves can produce non-gluten biscuits high in protein. ...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 29 No. 2 (2024): Jurnal Teknologi & Industri Hasil Pertanian; 144-156 | 2024
Physicochemical and sensory analysis of instant corn porridge made from nixtamalized waxy corn [Analisis sifat fisikokimia dan sensoris bubur jagung instan berbahan dasar jagung pulut nikstamal]
Nunu, Nirmawaty, Ahmad, Lisna, Liputo, Siti Aisa
Waxy corn is a commodity that can be developed into various food products; one is instant porridge, which only requires a short cooking preparation process because it has undergone previous processing. This research aimed to determine the physicochemical and sensory properties of instant porridge ma...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 29 No. 2 (2024): Jurnal Teknologi & Industri Hasil Pertanian; 122-131 | 2024
Optimization of antioxidant activity and characterization of probiotic cascara beverage fermented using water kefir grain [Optimasi aktivitas antioksidan dan karakterisasi minuman probiotik cascara hasil fermentasi menggunakan bibit kefir air]
Putri, Destiana Adinda, Nalurita, Indah, Heldiyanti, Rina
Cascara is a beverage derived from dried coffee cherry pulp, known to have good functional value but with a short shelf life. Fermentation is a technique that can enhance cascara beverages' shelf life and quality and their functional value due to the presence of probiotics and increased antioxidant ...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 29 No. 2 (2024): Jurnal Teknologi & Industri Hasil Pertanian; 109-121 | 2024
Pemanfaatan ampas batang kelapa sawit tua bebas nira sebagai bahan baku biopelet [Utilization of sap free old palm dregs as raw material for biopellets]
Utomo, Tanto Pratondo, Hasanudin, Udin, Hidayati, Sri
Palm oil plants, after reaching the end of their productive life, need to be rejuvenated with proper handling to prevent old palm trunks, which have been cut down, from being infested by beetles and the growth of Ganoderma sp. fungus, which can damage productive palm oil plants in the vicinity. The ...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 29 No. 1 (2024): Jurnal Teknologi & Industri Hasil Pertanian; 100-108 | 2024
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