Jurnal Teknologi dan Industri Pertanian Indonesia最新文献_第5页

Karakteristik Emulsifier Mono-Diasil Gliserol (MDAG) dari Crude Palm Oil (CPO) yang berasal dari Fat Pit pada Berbagai Konsentrasi Katalis NaOH 脂肪坑粗棕榈油在不同NaOH催化剂浓度下的单-二硅-胶凝醇乳化剂（MDAG）特性

Jurnal Teknologi dan Industri Pertanian Indonesia Pub Date : 2017-10-01 DOI: 10.17969/JTIPI.V10I1.9973

Devi Silsia, Fitri Electrika, Dewi Surawan, Idha Meiriska

引用次数: 1

Penambahan Tepung Tulang Ikan Bandeng (Chanos chanos) Sebagai Sumber Kalsium dan Fosfor Pembuatan Donat Panggang 遮目鱼

Jurnal Teknologi dan Industri Pertanian Indonesia Pub Date : 2016-01-10 DOI: 10.17969/JTIPI.V11I1.13439

Bakhtiar. Bakhtiar, Syarifah Rohaya, Hanif Muchdatul Ayunda Ayunda

{"title":"Penambahan Tepung Tulang Ikan Bandeng (Chanos chanos) Sebagai Sumber Kalsium dan Fosfor Pembuatan Donat Panggang","authors":"Bakhtiar. Bakhtiar, Syarifah Rohaya, Hanif Muchdatul Ayunda Ayunda","doi":"10.17969/JTIPI.V11I1.13439","DOIUrl":"https://doi.org/10.17969/JTIPI.V11I1.13439","url":null,"abstract":"Tepung tulang ikan bandeng memiliki kandungan kalsium dan fosfor yang tinggi dan dapat menjadi sumber alternatif untuk pemenuhan kalsium dan fosfor dalam tubuh. Penelitian ini bertujuan untuk mengetahui tingkat penerimaan konsumen terhadap donat dengan penambahan tepung tulang ikan bandeng dan pengaruh suhu pemanggangan donat, serta menjadi sumber alternatif pemenuhan kalsium dan fosfor dalam tubuh. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) pola faktorial yang terdiri atas 2 (dua) faktor. Faktor pertama adalah penambahan tepung tulang ikan bandeng dalam adonan kue donat (T) dengan 3 taraf yaitu T1 = 5%, T2 = 7,5%, dan T3 = 10% dari berat tepung terigu. Faktor kedua adalah suhu pemanggangan (S) yang terdiri dari 2 taraf yaitu S1 = 170oC, dan S2 = 180oC. Setiap perlakuan diulang 3 (tiga) kali sehingga diperoleh 18 satuan percobaan. Rendemen tepung tulang ikan bandeng yang diperoleh dari proses penepungan yaitu 57,1% dengan nilai kadar kalsium sebesar 5,24% dan fosfor 2,36%. Hasil penelitian menunjukkan bahwa donat panggang dengan penambahan tepung tulang ikan bandeng sebanyak 5% dan suhu pemanggangan 170oC lebih disukai dari semua perlakuan. Nilai terhadap kadar air yaitu sebesar 17,37%, kadar protein 40,43%, kadar abu 8,39%, kadar lemak 0,03%, kadar kalsium 0,31%, dan kadar fosfor 0,22%. Nilai rata-rata organoleptik terhadap warna yaitu 3,80 (suka), rasa 3,11 (netral), aroma 2,63 (netral), dan tekstur 3,29 (netral).","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2016-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67484180","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 6

Evaluasi Mutu dan Penerimaan Panelis terhadap Rainbow Cake yang Dibuat dari Tepung Terigu dan Pati Sagu Lokal 质量评估和小组成员接受由白面粉和当地淀粉制成的彩虹蛋糕

Jurnal Teknologi dan Industri Pertanian Indonesia Pub Date : 2014-10-01 DOI: 10.17969/JTIPI.V6I3.2313

Usman Pato, Vonny Setiaries Johan, Arnizam Arnizam

{"title":"Evaluasi Mutu dan Penerimaan Panelis terhadap Rainbow Cake yang Dibuat dari Tepung Terigu dan Pati Sagu Lokal","authors":"Usman Pato, Vonny Setiaries Johan, Arnizam Arnizam","doi":"10.17969/JTIPI.V6I3.2313","DOIUrl":"https://doi.org/10.17969/JTIPI.V6I3.2313","url":null,"abstract":"Riau is one of the sago starch-producing province in Indonesia. Nowadays, sago starch has been utilized to produce various types of tradisional foods. The aim of this study was to compare the quality of rainbow cake produced by the addition of 30% sago starch and rainbow cake using 100% wheat flour and to evaluate panelist acceptance of these rainbow cakes. This study used a Completely Randomized Design (CRD) with two treatments and eight replications thus obtained 16 experimental units. The treatments were TS1 (100% wheat and 0%sago starch) and TS2 (70% wheat flour and 30%sago starch). The parameters observed were moisture, ash, sucrose and fat contents as well as panelist acceptance test. The results of this study indicated that rainbow cake of TS1 treatment (100% wheat flour and 0%sago starch) had no significant difference with rainbow cake of TS2 treatment (70% wheat flour and 30% sago starch) in case of ash and sucrose contents, but had significant effect on moisture and fat contents of rainbow cake. Based on the panelist acceptance test, the rainbow cake made from 70% wheat flour and sago starch 30% could be accepted by panelists similar to commercial rainbow cake.","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2014-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67485657","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Dendeng Ikan Leubiem (Canthidermis maculatus) dengan Variasi Metode Pembuatan, Jenis Gula, dan Metode Pengeringan 白细胞杆菌(Canthidermis maculatus)与生产方法、糖类型和干燥方法的不同变体

Jurnal Teknologi dan Industri Pertanian Indonesia Pub Date : 2014-10-01 DOI: 10.17969/JTIPI.V6I3.2316

N. Husna, A. Asmawati, Gunawan Surwajana

{"title":"Dendeng Ikan Leubiem (Canthidermis maculatus) dengan Variasi Metode Pembuatan, Jenis Gula, dan Metode Pengeringan","authors":"N. Husna, A. Asmawati, Gunawan Surwajana","doi":"10.17969/JTIPI.V6I3.2316","DOIUrl":"https://doi.org/10.17969/JTIPI.V6I3.2316","url":null,"abstract":"Leubiem fish (Canthidermis maculatus) is one of marine species in Aceh. As a perishable food product, this fish is needed to be processed becoming jerky products to prevent the damage. Jerky is a semi-moist food which is usually made from meat or fish, slab, wide and dried with additional of sugar, salt, spices and others. This study aims to determine the effect of jerk’s making methods (sliced and milled), types of sugars (white sugar and brown sugar), and drying methods (cabinet and sun drying) on the quality of the fish jerky. This study was conducted using a randomized block design (RBD) factorial with three replications. Analysis of the products includes of yields, moisture content, protein content, insoluble acid ash content, and organoleptic test. The results showed that the milled jerky had a higher yield and higher organoleptic texture score than sliced jerky. However, sliced jerky had a lower moisture content and higher protein content than milled jerky. The best quality of leubiem fish jerky was obtained in milled jerky, using white sugar, and sun drying method with the characteristics: yield 51.81%, moisture content 8.20%, protein content 53.94%, insoluble acid ash content 0.36%, and organoleptic tests scores: color 3.28 (neutral), flavor 3.35 (neutral), taste 3.33 (neutral), and texture 3.15 (neutral).","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2014-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67485813","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 9

Produksi dan Karakterisasi Enzim Selulase Ekstrak Kasar dari Bakteri yang Diisolasi dari Limbah Rumput Laut 从海藻废弃物中分离出来的细菌中产生和分解酶酶

Jurnal Teknologi dan Industri Pertanian Indonesia Pub Date : 2014-10-01 DOI: 10.17969/JTIPI.V6I3.2315

Isna Rahma Dini, Kampus Bina Widya, Balai Besar

引用次数: 3

Optimasi Proses Pembuatan Karbon Aktif dari Ampas Bubuk Kopi Menggunakan Aktivator ZnCl2 利用ZnCl2激活，从咖啡渣中提取活性碳的过程

Jurnal Teknologi dan Industri Pertanian Indonesia Pub Date : 2014-10-01 DOI: 10.17969/JTIPI.V6I3.2312

Rasdiansyah Rasdiansyah, Darmadi Darmadi, M. D. Supardan

{"title":"Optimasi Proses Pembuatan Karbon Aktif dari Ampas Bubuk Kopi Menggunakan Aktivator ZnCl2","authors":"Rasdiansyah Rasdiansyah, Darmadi Darmadi, M. D. Supardan","doi":"10.17969/JTIPI.V6I3.2312","DOIUrl":"https://doi.org/10.17969/JTIPI.V6I3.2312","url":null,"abstract":"Activated carbon can be manufactured from a variety source materials containing element carbon. Dregs of coffee grounds is one of abundant and promising activated carbon raw materials. This study was conducted to assess optimization process of activated carbon production from dregs of coffee grounds by using ZnCl2 as an activator. The optimization process is performed by using Response Surface Method to optimize factors that affected quality of the activated carbon using Box-Behnken design. The factors used were carbonation temperature (T) with a level of 400 oC, 500 oC and 600 °C; concentration of ZnCl2 (K) with a level of 30%, 40%, 50%; and mass ratio of ZnCl2 to activated carbon with level of 2:1, 3:1 and 4:1. A second order regression model of iodine absorption of activated carbon was Y = 626,2 - 36,5T + 28,6K - 36,5R + 31,2T2 + 47,1K2 - 0,5R2 - 19,0TK + 15,9TR + 101,5KR. Results of optimization process showed that optimum iodine absorption of 799.659 mg/g was obtained at the following conditions, i.e. carbonation temperature of 400 oC, ZnCl2 concentration of 30% and mass ratio of ZnCl2 to activated carbon of 2:1.","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2014-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67485129","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Kajian Fisiko Kimia dan Daya Terima Organoleptik Selai Nenas yang Menggunakan Pektin dari Limbah Kulit Kakao 玉米化学研究和有机菠萝果酱使用可可皮Pektin

Jurnal Teknologi dan Industri Pertanian Indonesia Pub Date : 2014-10-01 DOI: 10.17969/JTIPI.V6I3.2314

Fahrizal Fahrizal, Rahmad Fadhil

{"title":"Kajian Fisiko Kimia dan Daya Terima Organoleptik Selai Nenas yang Menggunakan Pektin dari Limbah Kulit Kakao","authors":"Fahrizal Fahrizal, Rahmad Fadhil","doi":"10.17969/JTIPI.V6I3.2314","DOIUrl":"https://doi.org/10.17969/JTIPI.V6I3.2314","url":null,"abstract":"Cacao (Theobroma cacao) is one of the product commodities in Aceh and its production continues to increase every year. Parts of cocoa that have economic value are the seed, while the skin that is a waste of processing cocoa beans is often not utilized. Cocoa skin can cause environmental pollution problems. One way of handling waste is to extract cocoa skin becomes pectin. Known in the food industry pectin compounds is very important adjuvant because it is able to increase the viscosity of the fluid and form a gel with sugar and acid. The aim of this research was to determine the effect of pectin addition from cacoa skin waste on the quality of pineapple jam. There are four levels of the pectin addition in this study; 0, 0.5, 1.0 and 1.5%. Then the resulted pineapple jam was analysed; moisture content, total of dissolved solids, acidity, a smear of jam and hedonic sensory evaluation for appearance, aroma, flavor, texture and all vallue. The addition of pectin from cocoa waste have effects on moisture content, total of dissolved solids, pH value and a smear of jam of pineapple jam. In general, panelists like pineapple jam with the addition of 1% pectin from cocoa skin waste ","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2014-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67485699","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 12

Seleksi Bakteri Berpotensi Probiotik dari Ikan Mas (Cyprinus Carpio) Indegenous Jantho Berdasarkan Aktivitas Antibakteri secara In Vitro 可能的细菌选择金鱼(Cyprinus Carpio)属健康的Jantho基于抗菌在体外的活动

Jurnal Teknologi dan Industri Pertanian Indonesia Pub Date : 2014-06-01 DOI: 10.17969/JTIPI.V6I2.2066

Cut Yulvizar, I. Dewiyanti, C. N. Devira

引用次数: 7

Kajian Penerimaan Konsumen terhadap Produk “Koteja” Kopi dengan Tambahan Bahan Berkhasiat 消费者接受咖啡的“Koteja”产品有额外的好处

Jurnal Teknologi dan Industri Pertanian Indonesia Pub Date : 2014-06-01 DOI: 10.17969/jtipi.v6i2.2067

Kurnia Harlina Dewi, Helmiyetti Helmiyetti, Nusril Nusril, Yessy Rosalina, R. A. Siahaan

引用次数: 0

Pengaruh Pemanasan terhadap Aktivitas Antioksidan pada Beberapa Jenis Sayuran 变暖对某些蔬菜的抗氧化剂活性的影响

Jurnal Teknologi dan Industri Pertanian Indonesia Pub Date : 2014-06-01 DOI: 10.17969/JTIPI.V6I2.2063

Y. Aisyah, Rasdiansyah Rasdiansyah, M. Muhaimin

引用次数: 20