Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
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PENGARUH JENIS KEMASAN DAN LAMA PENYIMPANAN TERHADAP SIFAT KIMIA, MIKROBIOLOGI DAN ORGANOLEPTIK PERMEN KARAMEL SUSU KAMBING
Oleh: Suslawati, Susilawati, Cyntia Dewi, Putri
Caramel candy is a kind of toffee classified into soft candies, and processed using milk and sugar as the main ingredients. One way to prevent food spoilage is to use suitable packaging as well as storage system. This study was aimed to determine the effects of packaging materials and st...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 16 No. 1 (2011): Jurnal Teknologi & Industri Hasil Pertanian; 1 - 13
PENENTUAN AGROINDUSTRI BERBASIS JAGUNG TERPILIH DI PROVINSI LAMPUNG
Oleh: Widyanti, Sri Mulyani, Ismono, Hanung, Hidayati, Sri
Most of the corn produced in Lampung Province is utilized for feed. The farmers sell the corn seed in a market where the price is fluctuated. So far, the number of business people in feed industry are still low, therefore the corn itself is still not fully exploited. This study was aimed to sele...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 16 No. 1 (2011): Jurnal Teknologi & Industri Hasil Pertanian; 14 - 21
SIFAT ORGANOLEPTIK DAN KANDUNGAN TOTAL FENOL MINUMAN REMPAH TRADISONAL (MINUMAN SECANG)
Oleh: Nirmagustina, Dwi Eva, Zulfahmi, Zulfahmi, Oktafrina, Oktafrina
Secang drink is an Indonesian traditional drink, especially from Yogyakarta and Central Jawa, that is made from secang wood (Caesalpinia sappan L) which gives red color like wine. Except secang wood in secang drink, there are also other spices, such as ginger, clove, lemongras, cinnamon bark, card...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 16 No. 1 (2011): Jurnal Teknologi & Industri Hasil Pertanian; 22 - 33
INDEKS GLIKEMIK OYEK DAN TIWUL DARI UMBI GARUT (Marantha arundinaceae L.), SUWEG (Amorphallus campanullatus BI) dan SINGKONG (Manihot utillisima)
Oleh: Hasan, Verawati, Astuti, Sussi, Susilawati, Susilawati
Tubers are believed to have functional properties because of their fiber (dietary fiber). Utilization of minor tubers like suweg and arrowroot as a raw material of oyek and tiwul is not yet widely applied. This study was aimed to indentfy glycemic index of oyek and tiwul ...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 16 No. 1 (2011): Jurnal Teknologi & Industri Hasil Pertanian; 34 - 50
KARAKTERISTIK BISKUIT COKLAT DARI CAMPURAN TEPUNG PISANG BATU (Musa balbisiana colla) DAN TEPUNG TERIGU PADABERBAGAI TINGKAT SUBSTITUSI
Oleh: Nurdjanah, Siti, Musita, Nanti, Indriani, Dwi
The use of wheat flour as a main ingredient in processed food products in Indonesia will increase the dependence of wheat flour import. This can be reducedpartly by using local foodsource such as balbisiana banana (pisang batu). The purpose of this research was to obtain formulation of balbisiana...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 16 No. 1 (2011): Jurnal Teknologi & Industri Hasil Pertanian; 51 - 62
KELAYAKAN AGROINDUSTRI KOPI LUWAK DI KABUPATEN LAMPUNG BARAT
Oleh: Febrianti, Febrianti, Utomo, Tanto Pratondo, Nugraha, Adia
West Lampung is one of coffee production center in Lampung. Some farmers have began to ferment their coffee bean biologically using Luwak .This project was aimed to study whether the establishment of ‘Luwak’ coffee industry at West Lampung will bring benefit to farmers. The result of the stu...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 16 No. 1 (2011): Jurnal Teknologi & Industri Hasil Pertanian; 63 - 72
PRODUKSI TEPUNG UBI KAYU BERPROTEIN: KAJIAN PEMANFAATAN TEPUNG KACANG BENGUK SEBAGAI SUMBER NITROGEN RAGI TEMPE
Oleh: Marniza, Marniza, Medikasari, Medikasari, Nurlaili, Nurlaili
Cassava roots have low protein content and short storage life. Fermentation of cassava using tempeh innoculum is one way to increase the protein content of cassava. Cassava has low protein content therefore it needs to add nitrogen for ragi tempeh to grow. Velvet bean could be used to enrich...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 16 No. 1 (2011): Jurnal Teknologi & Industri Hasil Pertanian; 73 - 81
ANALISIS TEKNIS DAN FINANSIAL AGROINDUSTRI SKALA KECIL PADA BERBAGAI PROSES PEMBUATAN KERIPIK TALAS DI KABUPATEN LAMPUNG BARAT
Oleh: Ermayuli, Ermayuli, Ismono, Hanung, Setyani, Sri
Taro (Xanthosoma spp.) is widely grown in West Lampung area. The average productivity one 40 ton per hectare per year. The best technique to process taro crisp on a small scale in West Lampung regency, based on consumer preference, was Tiga Putra. If based on the yield, Kelompok Maju Tani w...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 16 No. 1 (2011): Jurnal Teknologi & Industri Hasil Pertanian; 82 - 90
UJI KINERJA MESIN PENIRIS MINYAK GORENG PADA PENGOLAHAN KERIPIK
Oleh: Hamimi, Hamimi, Tamrin, Tamrin, Setyani, Sri
This study was aimed to test the performance of ‘AGROWINDO’ cooking oil spinner by determining the best spinning rate and spinning duration on several types of chips processed at home-industry scale. The research was conducted in two factors : the spinning rate (rpm) 1: 4 = 400, 1:5 = 450,...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 16 No. 1 (2011): Jurnal Teknologi & Industri Hasil Pertanian; 91 - 100
PENGARUH CARA PENGEMASAN, JENIS BAHAN PENGEMAS, DAN LAMA PENYIMPANAN TERHADAP SIFAT KIMIA, MIKROBIOLOGI, DAN ORGANOLEPTIK SATE BANDENG (Chanos chanos)
Oleh: Nur, Muhammad
Sate bandeng is a perishable product which has a short shelf life time (about 3 day). It is particularly couse by the contamination of the environment. Thus, packaging is need to reduce contamination and retain destruction to prolong the storage time. This research was aimed to determine the best. P...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 14 No. 1 (2009): Jurnal Teknologi & Industri Hasil Pertanian; 1 - 11