Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
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Utilization of porang tuber starch enriched with ginger extract as an edible coating for avocado (Persea americana Mill.) storage [Pemanfaatan pati umbi porang diperkaya ekstrak jahe sebagai edible coating untuk penyimpanan buah alpukat (Persea americana Mill.)]
Oleh: Sabahannur, Siti, Ralle, Andi, Ralle, Andi
Avocado is a climacteric fruit that experiences a surge in respiration and ethylene production after harvest, which accelerates its deterioration. One method to extend its shelf-life post-harvest is using edible coatings. This study evaluated the effects of various concentrations of edible coatings ...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 30 No. 1 (2025): Jurnal Teknologi & Industri Hasil Pertanian; 50-63
The color characteristics of annato from achiote seeds (Bixa orellana L.) extracted with the assistance of microwaves: Karakteristik warna annatto yang dihasilkan melalui metode gabungan maserasi dan microwave assisted extraction menggunakan aquades sebagai pelarut
Oleh: Handayani, Isti, Septiana, Aisyah Tri, Sustriawan, Budi
Annatto is a natural pigment that is a common ingredient in the food industry. Conventionally, extraction is performed using oil or organic solvents. This study aims to analyze the color characteristics of annatto produced using a combined maceration method and microwave-assisted extraction (MAE) us...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 30 No. 1 (2025): Jurnal Teknologi & Industri Hasil Pertanian; 78-87
Preparation of shallot capsules with variations in the ratio and type of encapsulating materials [Produksi kapsul bawang merah dengan variasi rasio dan jenis bahan enkapsulan]
Oleh: Palupi, Niken Widya, Adilah, Hamasah, Giyarto, Giyarto
Shallots (Allium ascalonicum) are a perishable spice crop prone to rapid degradation. One method to extend their shelf life is through encapsulation. Shallot capsules possess the potential to mitigate post-harvest losses and improve the utility of shallots. The encapsulating material and its proport...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 30 No. 1 (2025): Jurnal Teknologi & Industri Hasil Pertanian; 64-77
Development of antibacterial dual active food packaging based on super water absorbent and ethanol emitter: Pengembangan kemasan pangan aktif ganda antibakteri berbasis super water absorbent dan etanol emitter
Oleh: Nilatany, Asti, Kusumaningrum, Harsi Dewantari, Suyatma, Nugraha Edhi
One way to extend shelf life and maintain the quality of fresh chicken meat is to implement an active packaging system. This research aimed to develop active packaging in the form of pads used in chicken meat with dual functions: Super Water Absorbent (SWA) as an adsorbent system and Ethanol Emitter...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 30 No. 2 (2025): Jurnal Teknologi & Industri Hasil Pertanian; 133-143
Identification of aroma, bioactive, and chemical compounds of red and black glutinous rice after processing using a rice cooker: Identifikasi senyawa aroma, bioaktif dan kimia beras ketan merah dan hitam setelah pengolahan menggunakan rice cooker
Oleh: Kiay, Nancy, Riastutik, Desak Nyoman
Glutinous rice has different aroma compounds according to its type and variety. Aroma compounds are volatile, especially during the heating process, which causes the loss of some aroma components, alters the chemical composition, and reduces antioxidant activity. This study aimed to identify aroma c...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 30 No. 2 (2025): Jurnal Teknologi & Industri Hasil Pertanian; 154-166
Innovation in the use of mung bean flour and wheat flour with the addition of Pak choy puree to chicken gyoza skin as a high-protein food
Oleh: Abdi, Yenny Febriana Ramadhan, Maynar, Angel Lestari, Rochmah, Alfi Nur
The utilization of mung bean flour as a nutritional enhancer in food processing can serve as a preference for increasing protein content. One type of food product that can incorporate mung bean flour is gyoza. Gyoza wrappers are typically made from wheat flour with low protein content. Mung bean flo...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 30 No. 2 (2025): Jurnal Teknologi & Industri Hasil Pertanian; 101-110
Physicochemical characteristics of beef meatballs fortified with edamame flour (Glycine max (L.) Merrill): Karakteristik fisikokimia bakso daging sapi dengan penambahan tepung edamame (Glycine max (L.) Merrill)
Oleh: Nugroho, Wahid Yulianto, Hardianto, Yanuar Dandy, Rahayu, Premy Puspitawati
Meatballs are a popular processed meat product made from minced meat combined with various additional ingredients, commonly including flour. Tapioca flour is often used, although it has relatively low nutritional content. Edamame flour, by contrast, offers enhanced nutritional value. The study aimed...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 30 No. 2 (2025): Jurnal Teknologi & Industri Hasil Pertanian; 123-132
Estimation of the shelf life of red chili sauce with the addition of Onggok cassava flour using the Extended Storage Studies method: [Pendugaan umur simpan saus cabai merah dengan penambahan tepung onggok menggunakan metode Extended Storage Studies]
Oleh: Renate, Dharia, Lavlinesia, Lavlinesia, Surhaini, Surhaini
Chili sauce is a semi-solid product made from high-quality, fresh chili peppers (with a moisture content of 90%) as the main ingredient. The raw material for chili sauce has a high moisture content, is thin, and easily spoils, so a thickening agent is needed to stabilize the sauce, prevent separatio...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 30 No. 2 (2025): Jurnal Teknologi & Industri Hasil Pertanian; 144-153
Implementing biogas technology as a liquid waste management strategy in palm oil mills to promote a circular economy: Penerapan teknologi biogas sebagai strategi pengelolaan limbah cair di pabrik kelapa sawit untuk mendorong ekonomi sirkular
Oleh: Agustina, Lya, Suprihatin, Suprihatin, Indrasti, Nastiti Siswi
Liquid waste management in the palm oil industry plays an essential role in minimizing environmental impacts and promoting the application of the circular economy concept. This research analyzed effective strategies for liquid waste management through a case study at two palm oil mills in Riau Provi...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 30 No. 2 (2025): Jurnal Teknologi & Industri Hasil Pertanian; 167-177
Sensory profile of five superior salak varieties in Indonesia: Profil sensori lima varietas salak unggul di Indonesia
Oleh: Siregar, Lerissa Aulia, Adawiyah, Dede Robiatul, Hunaefi, Dase
Salak (Salacca zalacca) is a tropical fruit widely consumed in Indonesia. The fruit has scaly skin resembling snake scales, often referred to as snake fruit. This study aimed to describe consumer preferences through the sensory characterization of five superior salak varieties: Madu, Pondoh, Gading,...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 30 No. 2 (2025): Jurnal Teknologi & Industri Hasil Pertanian; 178-187