Penerbit: Jurusan Teknologi Hasil Pertanian
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PENGARUH PROSES BLANSING DAN SUHU PENGERINGAN PADA BUBUK CABAI MERAH BESAR (Capsicum annuum L.) DAN DAUN JERUK PURUT (Citrus hystrix) TERHADAP SIFAT SENSORI YANG DIHASILKAN THE EFFECT OF THE BLANCING PROCESS AND DRYING TEMPERATURE OF GREAT RED CHILLI POWDER (Capsicum annuum L.) AND KAFFIR LIME LEAVES (Citrus hystrix) ON THE PRODUCED SENSORY PROPERTIES
Oleh: Triharto, Rahmat, -, Suharyono, Suroso, Erdi
Large red chilies are a type of plant that has a low shelf life due to their high water content. The way to extend the shelf life is to process it into large red chili powders. The addition of kaffir lime leaves is also needed to add a distinctive aroma and thus increase the attractiveness of chili ...
Sumber: Jurnal Agroindustri Berkelanjutan; Vol. 3 No. 1 (2024); 43-52
FORMULASI EKSTRAK JAHE MERAH (Zingiber officinale var. rubrum) DAN SARI BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP SIFAT KIMIA DAN SENSORI PERMEN JELLY Formulation of Red Ginger (Zingiber officinale var. rubrum) Extract and Red Dragon Fruit (Hylocereus polyrhizus) Juice on the Chemical and Sensory Properties of Jelly Candy
Oleh: Wildan Nur, Aditya, Astuti, Sussi, Kustyawati, Maria Erna
Red ginger and red dragon fruit can be used as raw materials for making jelly candy. This research aims to obtain a formulation of red ginger extract and red dragon fruit juice which produces jelly candy with the best chemical and sensory properties. The research was structured in a Complete Randomi...
Sumber: Jurnal Agroindustri Berkelanjutan; Vol. 3 No. 1 (2024); 53-65
IDENTIFIKASI CEMARAN LOGAM BERAT (Hg, Cu, Pb, Zn, As, dan Ag) PADA KERANG HIJAU (Perna viridis) DI PULAU PASARAN PROVINSI LAMPUNG Identification of Heavy Metals Contens (Hg, Cu, Pb, Zn, As, And Ag) in Green Mussels (Perna Viridis) at Pasaran Island Lampung Province
Oleh: Fauzan, Muhammad Ridho, Rangga, Azhari, Astuti, Sussi
This study aims to determine the content of heavy metals Hg, Cu, Pb, Zn, As, and Ag in green mussels (Perna viridis) at Pasaran Island. Sampling of green mussels was carried out on Pasaran Island and Qiluith Green Shells Cages in two replications. The results showed that the green clams from Pas...
Sumber: Jurnal Agroindustri Berkelanjutan; Vol. 3 No. 1 (2024); 66-77
PEMANFAATAN KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) SEBAGAI PENSTABIL ES KRIM SUSU KAMBING ETAWA UTILIZATION OF RED DRAGON FRUIT (Hylocereus polyrhizus) SKIN AS A STABILIZER FOR ETAWA GOAT’S MILK ICE CREAM
Oleh: Nisriinaa, Risa, -, Susilawati, Nurainy, Fibra
Red dragon fruit skin can be used as an additional ingredient in food. Red dragon fruit skin contains 10.80% pectin. The pectin content in the skin of red dragon fruit can be used as a stabilizer, one of which is an ice cream stabilizer. The aim of this research is to determine the effect of adding ...
Sumber: Jurnal Agroindustri Berkelanjutan; Vol. 3 No. 1 (2024); 78-88
KAJIAN PROSES EKSTRAKSI SECARA MEKANIS UMBI PORANG TERHADAP FISIKOKIMIA TEPUNG GLUKOMANAN STUDY OF THE MECHANICAL EXTRACTION PROCESS OF PORANG TUBER ON THE PHYSICOCHEMISTRY OF GLUCOMANNAN FLOUR
Oleh: Bastari, Muhammad Afif, -, Murhadi, -, Subeki
Indonesia is of the fourth largest coffee producing countries in the world and is grown in several types of coffee, one of which is robusta coffee. Robusta coffee processing in Indonesia, especially Lampung Province, only uses general processing, which makes the coffee have less value. One way to in...
Sumber: Jurnal Agroindustri Berkelanjutan; Vol. 3 No. 1 (2024); 89-95
PENGARUH LAMA PEMASAKAN TERHADAP SIFAT SENSORI, SIFAT KIMIA, DAN SIFAT FISIK PERMEN JELLY SUSU KAMBING THE EFFECT OF COOKING LENGTH ON THE SENSORY PROPERTIES, CHEMICAL PROPERTIES, AND PHYSICAL PROPERTIES OF GOAT'S MILK JELLY CANDY
Oleh: Majidah, Alfi Syahriyah, -, susilawati, Nawansih, Otik
Goat's milk jelly candy is a snack made from a mixture of sugar, goat's milk, thickening agents and other permitted food additives, which of course can increase consumption of goat's milk. Factors that can influence the quality of jelly candy include gelling ingredients, cooking temperature, cooking...
Sumber: Jurnal Agroindustri Berkelanjutan; Vol. 3 No. 1 (2024); 96-110
ANALISIS PERAMALAN PRODUKSI UBI KAYU (Manihot utilisima) DI PROVINSI LAMPUNG FORECASTING ANALYSIS OF CASSAVA PRODUCTION (Manihot utilisima) IN LAMPUNG PROVINCE
Oleh: Hidayati, Sri, Febriati, Nurullia, -, Haidawati
Lampung, one of the provinces in Indonesia, is recognized as one of the main producers of cassava in the country. Cassava plants hold significant value as raw materials in the food industry and other industrial sectors, particularly in tapioca production. To anticipate the raw material needs in indu...
Sumber: Jurnal Agroindustri Berkelanjutan; Vol. 3 No. 1 (2024); 111-118
STRATEGI PEMASARAN KUE SEMPRONG HANURA (STUDI KASUS DI UMKM KUE SEMPRONG HANURA DESA HANURA PESAWARAN)
Oleh: Ningsih, Agustin Setia, Rasyid, Harun Al, Fadhallah, Esa Ghanim
UMKM Kue Semprong Hanura terletak di Kabupaten Pesawaran, Lampung. Kue Semprong ini diikenal dengan nama "Kue Semprong Hanura". Kue semprong berbentuk silinder panjang seperti pipa dengan rasa yang khas dan unik. Adanya permasalahan pada UMKM Kue Semprong Hanura mendorong penelitian yang bertujuan a...
Sumber: Jurnal Agroindustri Berkelanjutan; Vol. 3 No. 1 (2024); 119-133
KAJIAN NATA DE OCHA SEBAGAI KONSUMSI PANGAN: EFEK PENAMBAHAN GULA DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK NATA DE OCHA STUDY OF NATA DE OCHA AS A FOOD COMSUMPTION : EFFECTS OF SUGAR ADDITION AND FERMENTATION TIME ON THE CHARACTERISTIC OF NATA DE OCHA
Oleh: Ummiyati, Anty, Kustyawati, Maria Erna, Satyajaya, Wisnu
Nata de ocha produced from fermentation of kombucha is considered an innovative product to enhance its function for food consumption. Nata de ocha, a secondary metabolite product of sweet green tea kombucha fermentation using scoby starter, composes of cellulose produced during the fermentation. Thi...
Sumber: Jurnal Agroindustri Berkelanjutan; Vol. 3 No. 1 (2024); 134-148
STRATEGI PENGEMBANGAN PENGOLAHAN AYAM POTONG DI PT. MALINDO FEEDMILL
Oleh: Widodo, Tulus, Utomo, M.Si., Dr. Ir. Tanto Pratondo, Suroso, Erdi
Local food-based agro-industry requires raw materials in the form of agricultural products that are suitable for processing into food products. The need for meat production as a source of animal protein for the community is increasing. This can be seen from the demand for chicken meat which is incre...
Sumber: Jurnal Agroindustri Berkelanjutan; Vol. 3 No. 1 (2024); 149-157