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)
Karakteristik fisiko-kimia dan sensori mayones dari minyak sawit merah dengan penambahan ekstrak jahe var. Rubrum [Characteristic physicochemical and sensory red palm oil mayonnaise addition extract ginger var. Rubrum]
Hamzah, Farida Hanum, Ayu, Dewi Fortuna, Rossi, Evy
Mayonnaise is an oil in water (O/W) emulsion despite containing 70–80% fat and egg yolk.  The addition of extract ginger var. Rubrum serves as an ingredient that is able to cover the characteristic of mayonnaise of red palm oil taste and aroma and also contains high antioxidants.  The aim was to...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 28 No. 1 (2023): Jurnal Teknologi & Industri Hasil Pertanian; 18-29 | 2023
Vegetable leather pada berbagai perbandingan rumput laut (Eucheuma cottonii) dan daun beluntas (Pluchea indica L.) : evaluasi sifat sensori dan fisik
Brilian, Chintia Agrefina, Astuti, Sussi, Hidayati, Sri
Vegetable leather can be produced from beluntas leaves which have a high crude fiber content mixed with hydrocolloid compounds such as seaweed (Eucheuma cottonii) as a binder. The purpose of the study was to obtaini a comparison ofi beluntas leavesi and seaweed E. cottonii which produced ithe bestas...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 28 No. 1 (2023): Jurnal Teknologi & Industri Hasil Pertanian; 9-17 | 2023
Aktivitas antimikroba, karakteristik fisikokimia, dan hedonik gel biosanitizer ekstrak daun kelor (Moringa oleifera) [Antimicrobial activity, physicochemical and sensory characteristic of Moringa oleifera leaf extract biosanitizer gel]
Rohmayanti, Titi, Hutami, Rosy, Jamila, Maryam
Moringa leaves have bioactive compounds of flavonoids and tannins, which can be used as antimicrobials to substitute triclosan and glycerol compounds in commercial sanitizer gels. This study aims to determine the antimicrobial activity, physicochemical characteristics, and sensory properties of the ...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 28 No. 1 (2023): Jurnal Teknologi & Industri Hasil Pertanian; 1-8 | 2023
Aktivitas antibakteri sabun transparan dengan penambahan ekstrak kulit nanas [Antibacterial activity of transparent soap with addition of pineapple peel extract]
Ayu, Dewi Fortuna, Sari, Adeline Palma, Sari, Adeline Palma
The ability of pineapple peel extract to inhibit Staphylococcus aureus thus it can be applied to a transparent soap.  The effect of pineapple peel extract addition in the inhibitory effect on the growth of Staphylococcus aureus bacteria and quality of transparent soap was studied.  The study used ...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 27 No. 2 (2022): Jurnal Teknologi & Industri Hasil Pertanian; 118-130 | 2022
Optimasi bubuk bunga telang, enzim transglutaminase, dan bread improver untuk meningkatkan fungsionalitas dan kualitas roti manis [Optimizing the butterfly pea powder, transglutaminase enzyme, and bread improver to improve the functionality and quality of sweet bread]
Wulandari, Endah, Ishmayana, Safri, Marta, Herlina
Sweet bread with moderate functional properties can be enhanced with tertiary function by adding telang flower, a natural ingredient rich in antioxidants, natural blue in color derived from anthocyanins. In addition, bread volume enhancers, such as transglutaminase enzymes and bread improvers are al...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 27 No. 2 (2022): Jurnal Teknologi & Industri Hasil Pertanian; 108-117 | 2022
Pengaruh penambahan kacang merah dan ketan hitam terhadap sifat sensori dan gizi minuman berbasis jamur tiram dan wijen hitam[[The effect of the addition of red beans and black glutinous rice on the sensory and nutritional properties of oyster mushroom and black sesame-based drinks]
Yustiana, Anisa, Nurdjanah, Siti, Nurdin, Samsu Udayana
One example of a plant-based product is mixed grain-based milk. Mixing various types of grains such as red beans, black glutinous rice, black sesame, and oyster mushrooms is expected to complement the nutritional content and improve the sensory properties of the final product. This research was aime...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 27 No. 2 (2022): Jurnal Teknologi & Industri Hasil Pertanian; 99-107 | 2022
Karakteristik fisikokimia tepung rebung terfermentasi dan pati rebung terfermentasi dari bambu ampel kuning (bambusa vulgaris schrad var. striata) serta potensinya sebagai pengental [Physicochemical characteristics of fermented bamboo shoot flour and fermented bamboo shoot starch from yellow ampel bamboo (Bambusa vulgaris schrad var. striata) and their potential as thickeners]
Rohadi, Rohadi, Sampurno, Adi, Kunarto, Bambang
This study aimed to characterize the physical and chemical properties of fermented bamboo shoot flour (TRF) and fermented bamboo shoot starch (PRF) and to test their potential as thickeners. The research was carried out in 4 stages: sample authentication, TRF preparation and characterization, PRF pr...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 27 No. 2 (2022): Jurnal Teknologi & Industri Hasil Pertanian; 90-98 | 2022
Prediksi masa simpan kerupuk ikan Palembang melalui pendekatan angka total oksidasi (totox) dengan metode Accelerated Self-life Test (ASLT) [Prediction of the shelf-life of Palembang fish crackers through the total oxidation number (totox) approach with the Accelerated Self-Life Test (ASLT) method]
Pangawikan, Aldila Din, Mukti, Retno Cahya, Sari, Dwi Inda
Fish crackers have a short shelf life due to rancidity produced by oxidation damage. This study aims to determine the shelf life of fish crackers using the total oxidation number (Totox) approach. The shelf life test was carried out using the accelerated shelf-life test (ASLT) technique following th...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 27 No. 2 (2022): Jurnal Teknologi & Industri Hasil Pertanian; 81-89 | 2022
Perubahan karakteristik fisikokimia dan mikrobiologi ketupat selama penyimpanan suhu dingin [Changes on physicochemical and microbiological characteristics of ketupat during storage at cold temperature]
Rahmadi, Isnaini, Sugiyono, Sugiyono, Suyatma, Nugraha Edhi
Ketupat is an Indonesian indigenous food made from rice which is wrapped by young coconut leaves and cooked into the boiling water. Storage temperatures might affect the physicochemical and microbiological characteristics of ketupat. The objective of this research was to observe the effect of 2 rice...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 27 No. 2 (2022): Jurnal Teknologi & Industri Hasil Pertanian; 71-80 | 2022
Aplikasi penggunaan Mono Di-Acyl Glycerol (MDAG) untuk meningkatkan stabilitas dan titik leleh dark chocolate [Application of Mono Di-Acyl Glycerol (MDAG) to Improve Stability and Melting Point of Dark Chocolate]
Mursalin, Mursalin, Hizazi, Achmad, Sahrial, Sahrial
     Chocolate is one of the processed cocoa products in the form of a water-in-oil (w/o) emulsion. In its production, cocoa powder, sugar, and vanilla are evenly dispersed in cocoa butter by using lecithin as an emulsifier. Lecithin is an effective emulsifier used to w/o emulsions due to its H...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 27 No. 1 (2022): Jurnal Teknologi & Industri Hasil Pertanian; 53-60 | 2022