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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...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 20 December 2012
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...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 20 December 2012
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...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 20 December 2012
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,...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 20 December 2012
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...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 20 December 2012
PROFIL KOMPOSISI DAN SIFAT FUNGSIONAL SERAT PANGAN DARI AMPAS EXTRAKSI PATI BEBERAPA JENIS UMBI
Oleh: Nurdjanah, Siti, Elfira, Winny
Indogeneous tubers such as cassava, arrow root dan colocasia yam are widely grown in the tropics. Some of the tubers are waste of starch raw material, which leaves some starch residue. To date, although this residue contains appreciable amount of dietary fiber, research on this area has not ...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 20 December 2012
VIABILITAS INOKULUM BAKTERI ASAM LAKTAT (BAL) YANG DIKERINGKAN SECARA KEMOREAKSI DENGAN KALSIUM OKSIDA (CaO) DAN APLIKASINYA PADA TEMPOYAK
Oleh: Yuliana, Neti
Chemoreaction drying using Calcium oxide (CaO) has potential to be applied due to its heatless effect and low cost. The aim of this research is to know the effect of CaO concentration upon chemoreaction drying on viability of lactic acid bacteria (LAB), as well as to know the effect of carboxyl me...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 20 December 2012
PENGARUH RASIO MOL, SUHU DAN LAMA REAKSI TERHADAP TEGANGAN PERMUKAAN DAN STABILITAS EMULSI METIL ESTER SULFONAT DARI CPO
Oleh: Hidayati, Sri
A surfactant is a surface-active agent that can be produced by chemical or biochemical synthesis. The main characteristic of a surfactant is having polar and non polar groups at the same molecule (amphiphilic molecules) and forming head-tail configuration. This research is aimed to obtain the op...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 20 December 2012
ATRIBUT KEPUASAN KONSUMEN PRODUK MINUMAN RINGAN COCA COLA DI KOTA BANDARLAMPUNG
Oleh: Yustitia, Adrina
The Objective of this research is to analyze the attributes that influence Coca Cola customer satisfaction. Gap analysis shows that the priority attributes must be improved performance were: interesting promotion (-0.83), color of the product (0.61), attractive design (-0.59), refill packaging (-0.5...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 20 December 2012
KAJIAN LAMA REAKSI TERHADAP RENDEMEN MASSA DAN AKTIVITAS ANTIMIKROBA PRODUK GLISEROLISIS
Oleh: Anggasari, Havita Dwi, Murhadi, Murhadi
The study was conducted to determine the effect of glycerolysis reaction time (48, 72, 96, 120 and 144 hours) on yield and antimicrobial activity of glycerolysis products from palm kernel oil (PKO) using rice bran as biocatalyst. The result showed that fractionation of glycerolysis products at all...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 20 December 2012