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 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
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