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)
Pengaruh penambahan gum arab dan suhu penyimpanan terhadap kestabilan gel lidah buaya sebagai bahan edible coating [The effect of gum arabic addition and storage temperature on the stability of aloe vera gel as an edible coating]
Janurianti, Ni Made Defy, Utama, I Made Supartha, Gunam, Ida Bagus Wayan
Aloe vera gel is a polysaccharide widely used as an edible coating because it contains glucomannan and lignin compounds that can inhibit respiration and transpiration in fruit. However, aloe vera gel has weakness such as easy to change its color, odor, and viscosity. Therefore, a stabilizer is neede...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 27 No. 1 (2022): Jurnal Teknologi & Industri Hasil Pertanian; 61-70 | 2022
Evaluasi pasca panen, cacat mutu dan atribut kimia (kafein, asam klorogenat) kopi robusta Lampung Barat (studi kasus gapoktan di Lampung Barat)[Identification of post-harvest, quality defects, and chemical characteristics (caffeine, chlorogenic acids) of West Lampung robusta coffee beans (Case Study of Gapoktan in West Lampung]
Analianasari, Analianasari, Kenali Win, Eko, Berliana, Dayang
Post-harvest Robusta coffee conducted by local farmers in West Lampung consisted of two post-harvest processes: dry processing (natural, honey) and wet processing (full wash). The study aimed to identify the post-harvest process stages, the value of quality defects and to characterize the chemical c...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 27 No. 1 (2022): Jurnal Teknologi & Industri Hasil Pertanian; 42-52 | 2022
Kajian pembuatan mie basah tinggi serat dengan substitusi tepung porang dan pewarna alami [Study of making high fibre-wet noodles with porang flour substitution and natural dyes]
Hasni, Dian, Nilda, Cut, Amalia, Jihan Riska
Wet noodles are a type of noodles that have undergone a boiling process with a water content of cooked wet noodles reaching 52%. Porang flour substituted wet noodles contain glucomannan which is a strong hydrocolloid and low in calories. This research has objectives to determine the best combination...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 27 No. 1 (2022): Jurnal Teknologi & Industri Hasil Pertanian; 31-41 | 2022
Komponen bioaktif ekstrak akuades kayu manis (Cinnamomum burmanii Blume) asal Sumatra, Indonesia [Bioactive components of cinnamon aquades extract (Cinnamomum burmanii Blume) from Sumatra, Indonesia]
Verdini, Liana, Setiawan, Budi, Sinaga, Tiurma
Cinnamon is a type of plant that contains bioactive components and useful as a functional food used in the prevention of diabetes mellitus. The aim of this study was to identify the content of bioactive components of aquadest extract of cinnamon (Cinnamomum burmanii B.) using GC-MS. The results of t...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 27 No. 1 (2022): Jurnal Teknologi & Industri Hasil Pertanian; 24-30 | 2021
Analisis pengendalian kualitas produk keripik tempe Deny menggunakan pendekatan six sigma DMAIC terintegrasi fuzzy FMEA [Analysis of the quality control of Deny's tempe chips using a six sigma DMAIC-integrated fuzzy FMEA approach]
Mustaniroh, Siti Asmaul, Prabaningtias, Nadya
Deny Tempe Chips is one of the leading MSME chips products in Malang City. The tighter business competition encourages MSMEs to increase their competitive advantage through increasing production quality and minimizing production defects. The purpose of the study was to identify and analyze the facto...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 27 No. 1 (2022): Jurnal Teknologi & Industri Hasil Pertanian; 12-23 | 2021
Potensi pengembangan produk baru onde-onde edamame [Potency of edamame onde-onde new product development]
Suryaningrat, Ida Bagus, Mahardika, Nidya Shara, Karimah, Latifatul
Edamame onde-onde is a new traditional food product processed using edamame soybeans. As a new product, it is necessary to know the best formulation of onde-onde edamame that potential consumers prefer. In addition, edamame onde-onde may have a risk of failure in the process of launching in the mark...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 27 No. 1 (2022): Jurnal Teknologi & Industri Hasil Pertanian; 1-11 | 2021
Pendugaan umur simpan metode extend storage studies dan pengaruh lama penyimpanan terhadap organoleptik simplisia Mentha x piperita L [Estimation of shelf life using extend storage studies method and effect of long storage on organoleptic Mentha x piperita L. simplicia]
Safrina, Devi, Lestari, Putri
Mentha x piperita L. simplicial  may undergo deterioration during storage, therefore it is very important to determine its shelf life. The determination of shelf life was done using Extend Storage Studies (ESS) method. This study was aimed to determine the shelf life and the effect of storage time ...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 26 No. 2 (2021): Jurnal Teknologi & Industri Hasil Pertanian; 115-122 | 2021
Evaluasi mutu susu segar dari peternak berbeda di provinsi Lampung sebagai bahan baku keju [The quality of fresh milk from different farmers in Lampung as a raw material for cheese]
Yuliana, Neti, Indrawan, Iyan, Wirawati, Chandra Utami
The objective of this study was to evaluate the quality of fresh cow’s milk from different farmers in Lampung Province as a raw material for cheese in view of the Indonesian National Standard SNI 31411 (2011) regulation.  Twelve fresh milk samples from four different districts (Tanggamus, Metro, ...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 26 No. 2 (2021): Jurnal Teknologi & Industri Hasil Pertanian; 109-114 | 2021
Penerapan produksi bersih dan penilaian daur hidup industri kecil menengah pengolahan kopi CV. Gunung Betung [Cleaner production implementation and life cycle assessment in a small and medium coffee industry CV Gunung Betung]
Adiwinata, Febilian, Suprihatin, Suprihatin, Rahayuningsih, Mulyorini
Coffee is one of Indonesia's leading commodity that has the potential to be developed for agro-industry. High coffee production has encouraged the establishment of a small and medium coffee industry. The purpose of this study is to analyze possible strategies for implementing cleaner production and ...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 26 No. 2 (2021): Jurnal Teknologi & Industri Hasil Pertanian; 99-108 | 2021
Investigasi pengaruh pengenceran sampel madu pada proses klasifikasi madu menggunakan uv spectroscopy dan kemometrika [Investigation on the influence of dilution of honey samples for honey classification using uv spectroscopy and chemometrics]
Suhandy, Diding, Yulia, Meinilwita, Kusumiyati, Kusumiyati
One form of honey adulteration is label adulteration for some premium honey such as uniflora honey from the honeybee species Trigona sp. One of the analytical methods that are currently developing and have the potential to perform the classification of premium honey in Indonesia is the UV spectrosco...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 26 No. 2 (2021): Jurnal Teknologi & Industri Hasil Pertanian; 72-82 | 2021