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 berbagai jenis tepung ubi jalar termodifikasi dengan metode autoclaving retrogradation [Characteristics of various sweet potato flour modified by autoclaving retrogradation method]
Putri, Sefanadia, Muliani, Usdeka
Sweet potato has great potency to be developed as an alternative carbohydrate source in the form of modified sweet potato flour. Autoclaving retrogradation is a physical modification method to improve the physicochemical characteristics of flour. The purpose of this study was to determine the effect...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 26 No. 2 (2021): Jurnal Teknologi & Industri Hasil Pertanian; 83-90 | 2021
Daya terima dan zat gizi almond crispy coklat sebagai camilan alternatif berserat tinggi [Acceptability and nutrient content of chocolate crispy almond as an alternative high fiber snack]
Widiyawati, Evajune, Ratnaningsih, Nani, Lastariwati, Badraningsih
This study aimed to determine the acceptability of the product and the nutritional content of the chocolate crispy almond product. This study used the Research and Development (R&D) method with a 4D model (define, design, development, disseminate). Data analysis used descriptive statistics and p...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 26 No. 2 (2021): Jurnal Teknologi & Industri Hasil Pertanian; 91-98 | 2021
A synergistic of pectinase, cellulase, and glucoamylase on anthocyanin content and extraction yield of roselle petals (Hibiscus sabdariffa L.)
Mardiah, Mardiah, Novidahlia, Noli, Khoirunnisa, Ma’rifat
The Roselle petals contain anthocyanin pigment which functions as an antioxidant and a natural food colorant. The objective of this research was to study the effect of three enzymes: pectinase, cellulase, and glucoamylase, on the quality of the extract of the Roselle petals. The fresh and dried Rose...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 26 No. 2 (2021): Jurnal Teknologi & Industri Hasil Pertanian; 65-71 | 2021
Enkapsulasi bakteri asam laktat dari tempoyak asal Jambi: Pengaruh konsentrasi alginat [Encapsulation of lactic acid bacteria isolated from fermented durian (tempoyak) in Jambi: Influence of alginate concentration]
Nizori, Addion, Prayogi, Nanda, Gusriani, Ika
This study aimed to investigate the characteristics and the viability of encapsulated lactic acid bacteria (LAB) from fermented durian from Jambi using alginate concentration as wall material. The encapsulation method used the emulsification technique where LAB in alginate capsules was formed by the...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 26 No. 1 (2021): Jurnal Teknologi & Industri Hasil Pertanian; 56-64 | 2021
Masa simpan tempe dalam pengemas edible film tapioka termodifikasi [Shelf life of tempe wrapped by modified-tapioca edible film]
Kustyawati, Maria Erna, Manalu, Dian Santoso, Murhadi, Murhadi
Edible film made up of modified tapioca was used to wrap tempeh and its shelf life estimation was determined. The edible films must be capable of evenly aerating and maintaining moisture without causing condensation in order mycelium to be able to grow and produce high-quality tempeh. The experiment...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 26 No. 1 (2021): Jurnal Teknologi & Industri Hasil Pertanian; 45-55 | 2021
Efek anthiperkolesterol snack bars beras ketan hitam (Oryza sativa var. glutinosa) labu kuning (Cucurbita moschata) pada tikus Sprague dawley
Mustofa, Akhmad, Suhartatik, Nanik, Nugraheni, Ratna Dewi
Snack bars from black glutinous rice and yellow pumpkin powder has been developed. The aim of the research was to evaluate the effect of the snack bars to the lipid profile of white male rats Sprague dawley. The experimental design of the research was Pre-Post Test Randomized Control Group Design us...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 26 No. 1 (2021): Jurnal Teknologi & Industri Hasil Pertanian; 37-44 | 2021
Karakterisasi sifat fisiko kimia pati bengkuang (Pachirrhyzus erosus) dan pati ganyong (Canna edulis Kerr) modifikasi [Characteristization on physico-chemical properties of modified canna (Canna edulis Kerr.) and jicama (Pachirrhyzus erosus) starches]
Anwar, Sri Haryani, Dewi, Yeni Chandra, Safriani, Novi
Modification of native starch is needed mainly to increase its solubility in water thus broaden its application in food industries. On the other hand, modification of canna and jicama starches have rarely been applied. Physical and chemical modifications of starches are conducted to modify starch ch...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 26 No. 1 (2021): Jurnal Teknologi & Industri Hasil Pertanian; 25-36 | 2021
Pengaruh keberadaan logo halal dan kualitas keripik tempe terhadap keputusan pembelian konsumen [Influence of halal logo existence and quality of tempe chips on consumer purchasing decisions]
Sucipto, Sucipto, Kusumastuti, Nastiti Putri Ayu, Islami, Fenti Nur Addina
Halal food demand rises in line with the increasing Muslim population. Sanan Industrial Center in Malang City produces tempe chips, both halal- certified and not halal-certified. Generally, the purchase of a product is influenced by the halal logo and its quality. The research objective was to deter...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 26 No. 1 (2021): Jurnal Teknologi & Industri Hasil Pertanian; 11-24 | 2021
Pendugaan umur simpan coklat instan kemasan plastik polipropilen menggunakan pendekatan model Arrhenius [Shelf life prediction of instant chocolate in poly propylene (PP) plastic packaging using Arrhenius model approach]
Hidayati, Sri, Sartika, Dewi, Suharyono, Suharyono
The research aimed to predict instant chocolate's shelf life using the Accelerated Shelf Life Test (ASLT) method with the Arrhenius equation. Instant chocolate was stored at 30oC, 40oC, and 50oC in polypropylene plastic packaging for 42 days and observed changes in water content, free fatty acids, a...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 26 No. 1 (2021): Jurnal Teknologi & Industri Hasil Pertanian; 1-10 | 2021
KARAKTERISTIK FISIKO-KIMIA JAMUR TIRAM PUTIH (Pleurotus ostreatus) SELAMA PENYIMPANAN
Siregar, Ias Marroha Doli, Pratama, Filli, Hamzah, Basuni
White oyster mushroom is a type of food that is easily damaged (a highly perishable food). This study aimed to determine the rate of change in texture, color, volatile compounds, and amino acid composition in white oyster mushrooms during storage at various temperatures and CO2 concentrations. The r...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 25 No. 2 (2020): Jurnal Teknologi & Industri Hasil Pertanian; 129-138 | 2020