Penerbit: Universitas Lampung
P-ISSN: 14103044
E-ISSN: 23024399
DOI: https://doi.org/10.23960/jtihp.vxix.x-x
Fakultas Pertanian Umum Arsitektur
Artikel (10)
AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORIDARI NASI INSTAN HASIL HIDROLISIS PATI YANG DIPERKAYA DENGAN EKSTRAK PEGAGAN (Centella asiatica) [Antioxidant Activity and Sensory Properties from Starch Hydrolysis of Instant Rice Enriched with Pegagan Leaf Extract (Centella asiatica)]
Hidayati, Sri, Nurdin, Samsu Udayana, Nugroho, Ryan Ajie
This aim of the research  was to obtain an optimal concentration of Centella asiatica [H1] extract were added in processing instant rice in order to obtain low levels of digestibility starch, with high antioxidant activity and the best sensory properties. The results showed that the best treatment...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 21 No. 2 (2016): Jurnal Teknologi & Industri Hasil Pertanian; 77 - 88 | 2016
FORMULASI TEPUNG JAGUNG (Zea corn L.) TERFERMENTASI DAN TEPUNG TERIGU TERHADAP SIFAT KIMIA, FISIKOKIMIA DAN SENSORI ROTI MANIS [Formulation of Fermented Corn (Zea corn L.) Flour and Wheat Flour on The Chemical, Physicochemical and Sensory Properties of Sweet Bread]
Setyani, Sri, Yuliana, Neti, Maesari, Siti
The purpose of this research was to find the best formulation of  fermented corn flour and wheat flour to produce  chemically, physicochemically and organoleptically acceptable sweet breads.  The formulation  consisted of 6 levels ratio of 100% corn tempe flour and wheat flour: L1 (0%: 100%); L2...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 21 No. 2 (2016): Jurnal Teknologi & Industri Hasil Pertanian; 63 - 76 | 2016
EFEK PENAMBAHAN ANTIOKSIDAN TERHADAP SIFAT SENSORI DAN LAMA SIMPAN ROTI TAWAR YANG DIFORTIFIKASI DENGAN MINYAK IKAN [The Effect of Addition of Antioxidant to Sensory Characteristic and Shelf Life of Bread Fortified by Fish Oil]
Sugiharto, Ribut, Koesoemawardhani, Dyah, Apriyani, Tias
White bread is the kind of food which contains high carbohydrates content, but it does not have omega-3 fatty acids.  The composition of omega-3 fatty acids can be increased by fortification with fish oil, as a source of omega-3 fatty acids.  However, the fish oil is very susceptible to oxidation,...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 21 No. 2 (2016): Jurnal Teknologi & Industri Hasil Pertanian; 107 - 120 | 2016
PENGARUH WAKTU REAKSI ETANOLISIS PADA SUHU RUANG TERHADAP RENDEMEN DAN STABILITAS EMULSI PRODUK ETANOLISIS Palm Kernel Oil (PKO) [The Effect of Ethanolisis Reaction Time at Room Temperature on Yield and Emulsion Stability Ofproduct of Ethanolisis Palm Kernel Oil (PKO)]
Yunggo, Jessica, murhadi, murhadi, Hidayati, Sri
PKO (palm kernel oil) is made from palm kernel of Elaesis gueneensis Jacq, which is a mixture of triglycerides. Triglycerides can be converted into a number of derivative products such as mono-diglycerides (MG-DG). MG-DG can be formed by ethanolisis reaction. In this study ethanolisis reaction of PK...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 21 No. 2 (2016): Jurnal Teknologi & Industri Hasil Pertanian; 97 -106 | 2016
IDENTIFIKASI CEMARAN Salmonella sp. PADA AYAM POTONG DENGAN METODE KUANTIFIKASI DI TIGA PASAR TRADISIONAL DAN DUA PASAR MODERN DI KOTA BANDAR LAMPUNG [Identification of Salmonella Sp. Contamination on Broilers with Quantification Method at Three Traditional Markets and Two Modern Markets in Bandar Lampung]
Sartika, Dewi, Susilawati, Susilawati, Arfani, Gusman
Salmonella sp. is a bacteri that causes of contamination on broilers and salmonellosis in humans.  The acording of SNI 7388 (2009), chicken meat safety for comsumption is must be negative Salmonella sp content.  The porpuse of this research was to identify Salmonella sp. contamination on boilers a...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 21 No. 2 (2016): Jurnal Teknologi & Industri Hasil Pertanian; 89 - 96 | 2016
TINJAUAN NERACA MASSA PADA PROSES PENGOMPOSAN TANDAN KOSONG KELAPA SAWIT DENGAN PENAMBAHAN AIR LIMBAH PABRIK KELAPA SAWIT [A Review of Mass Balances in Composting Process of Empty Fruit Bunches by Addition of Palm Oil Mill Effluent]
Sugiharto, Ribut, Suroso, Erdi, Dermawan, Budi
The waste generated from oil palm mills in the form of empty fruit bunches (EFB) and palm oil mill effluent (POME) can be used utilized to be processed into compost, which is beneficial for treating waste from palm oil mills as well as generate organic fertilizer that can be applied to land.  The r...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 21 No. 1 (2016): Jurnal Teknologi & Industri Hasil Pertanian; 51 - 62 | 2016
FORMULASI VIRGIN COCONUT OIL(VCO) DAN PENGEMULSI LESITIN KEDELAI TERHADAP STABILITAS EMULSI DAN SIFAT ORGANOLEPTIK PASTA KACANG MERAH [Formulation of Virgin Coconut Oil (VCO)and emulsifier lechitin of soy on the emultion stability and sensory characteristic of red beans paste
Susilawati, Susilawati, Sugiharto, Ribut, Damaiyanti, Suci Marita
Red beans and VCO are  produced abundantly in Indonesia, but are not fully utilized.  In this research, red beans and VCO were processed into red beans paste product as food diversification efforts.  The objective of this research was to obtain the best formulationof VCO and lechitin addition to ...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 21 No. 1 (2016): Jurnal Teknologi & Industri Hasil Pertanian; 42 - 50 | 2016
PENGARUH EKSTRAK DAUN SALAM (Syzygium polyanthum (Wight.) Walp.) TERHADAP TINGKAT HIDROLISIS PATI, AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORI NASI INSTAN [The Effect of Extract Bay Leaf (Syzygium polyanthum (Wight.) Walp.) on the Level of Starch Hydrolysis, Antioxidant Activity and Sensory Properties of Instant Rice]
Rahmadi, Isnaini, Nurdin, Samsu Udayana, Astuti, Sussi
In some Asian countries, diabetes mellitus (DM) is suggested to be close related to their rice daily intake as rice intake contributes significantly into their blood glucose level. Threrefore, for patient of DM or people who has high risk of digestibility of starch should be lowered. This research w...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 21 No. 1 (2016): Jurnal Teknologi & Industri Hasil Pertanian; 28 - 41 | 2016
PENGARUH FORMULASI PASTA LABU KUNING DAN TEPUNG BERAS KETAN PUTIH TERHADAP SIFAT KIMIA DAN SENSORI DODOL [The Effect of Formulation Pumpkin Paste and White Glutinous Rice Flour on Chemical and Sensory Properties Dodol]
Hanggara, Hadi, Astuti, Sussi, Setyani, Sri
The objective of this research was to study the effect formulation between pumpkin pasta and white glutinous rice flour on chemical and sensory properties of dodol. The research was a single factor, arranged in a Complete Randomized Design with six replications. The factor was the formulation of pum...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 21 No. 1 (2016): Jurnal Teknologi & Industri Hasil Pertanian; 13 - 27 | 2016
PENGARUH KONSENTRASI ENZIM SELULASE, α–AMILASE DAN GLUKOAMILASE TERHADAP KADAR GULA REDUKSI DARI ONGGOK (Effects Of Cellulase, α–Amylase, and Glucoamylase Enzyme Concentrations On Reduced Sugar From Solid Cassava Waste)
Sutikno, Sutikno, Marniza, Marniza, Musita, Nanti
Solid cassava waste, by product of tapioca industries, contains fiber and starch which can be used as raw materials of bioethanol production.  Both fiber and starch of the cassava solid waste are able to be enzymatically hydrolyzed into reduced sugar.  The fiber is hydrolyzed with cellulase and th...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 21 No. 1 (2016): Jurnal Teknologi & Industri Hasil Pertanian; 1 - 12 | 2016