Jurnal Teknologi dan Industri Pertanian Indonesia最新文献_第6页

Formulasi Biskuit Kelapa Parut Kering dengan Perlakuan Penyangraian dan Tanpa Penyangraian 有歌唱和无歌唱行为的鹦鹉干饼干配方

Jurnal Teknologi dan Industri Pertanian Indonesia Pub Date : 2014-06-01 DOI: 10.17969/JTIPI.V6I2.2065

Y. M. Lubis, S. Satriana, Fahrizal Fahrizal, Eni Darlia

{"title":"Formulasi Biskuit Kelapa Parut Kering dengan Perlakuan Penyangraian dan Tanpa Penyangraian","authors":"Y. M. Lubis, S. Satriana, Fahrizal Fahrizal, Eni Darlia","doi":"10.17969/JTIPI.V6I2.2065","DOIUrl":"https://doi.org/10.17969/JTIPI.V6I2.2065","url":null,"abstract":"The study of the formulation of desiccated coconut biscuits by roasting and without roasting was investigated. This research was conducted using randomized block design consisted of two factors and three replications. The first factor is the percentage of the desiccated coconut addition to wheat flour with three levels (25%, 50% and 75%). The second factor is the variation treatment of the desiccated coconut; roasting and without roasting. The result showed that the percentage of desiccated coconut addition to wheat flour has a significant effect on protein content. The treatment of roasting and without roasting has very significant effect on the peroxide number and significant effect on the moisture content, sensory test (aroma and taste). The interaction factor between the percentage of desiccated coconut addition to wheat flour and the treatment of roasting and without roasting has a very significant effect on the fat content and has a significant effect on the sensory test (aroma and taste). The best formulation of the desiccated coconut biscuits based on the sensory test was obtained from the addition of75% of desiccated coconut without roasting.","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2014-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67485240","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: 5

Kombinasi Antioksidan Alami α-tokoferol dengan Asam Askorbat dan Antioksidan Sintetis BHA dengan BHT dalam Menghambat Ketengikan Kelapa Gongseng Giling (U Neulheu) selama Penyimpanan 天然抗氧化剂组合α-tokoferol中抗坏血酸和抗氧化剂BHT BHA和合成产物抑制Ketengikan碎椰子Gongseng (U Neulheu)存储中

Jurnal Teknologi dan Industri Pertanian Indonesia Pub Date : 2014-06-01 DOI: 10.17969/JTIPI.V6I2.2064

Normalina Arpi

{"title":"Kombinasi Antioksidan Alami α-tokoferol dengan Asam Askorbat dan Antioksidan Sintetis BHA dengan BHT dalam Menghambat Ketengikan Kelapa Gongseng Giling (U Neulheu) selama Penyimpanan","authors":"Normalina Arpi","doi":"10.17969/JTIPI.V6I2.2064","DOIUrl":"https://doi.org/10.17969/JTIPI.V6I2.2064","url":null,"abstract":"Roasted coconut paste (Acehnese: u neulheu) containing high fat (± 70 %) which can cause rancidity. The purpose of this research is to determine the appropriate antioxidant, and the combination of antioxidants to inhibit rancidity of roasted coconut paste during storage. The experiment was conducted using a randomized block design (RBD) with 3 factors. Factor A is a combination of antioxidants, there are two levels ie α-tocopherol : ascorbic acid (A1), and BHA : BHT (A2). Factor K is the concentration of antioxidants, there are 3 levels ie 0.02 % : 0 % (K1), 0.01 % : 0.01 % (K2), and 0 % : 0.02 % (K3). Factor P is the storage time, there are two levels ie 0 months (P1) and 2 months (P2). The results showed that the antioxidant α-tocopherol, BHA, and BHT, singly or not combined, function equivalently to inhibit the increase of free fatty acids and peroxide number. All three of these antioxidants function better than ascorbic acid. Synergism effect was seen in ascorbic acid in combination with α-tocopherol, but not in BHA with BHT. After stored for 2 months, there were an increase (P≤0,01) in water content, acid number, and peroxide number of roasted coconut paste. Natural antioxidant α-tocopherol (0.02 %), the combination of α-tocopherol with ascorbic acid (0.01 % : 0.01 %), and the synthetic antioxidants BHA with BHT (single or in combination ) can inhibit fat oxidation and rancidity of roasted coconut paste up to 2 months of storage.","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2014-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67485179","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

Analisa Kelayakan Finansial Pengembangan Cold Storage Plant di Pelabuhan Perikanan Lampulo Baru Banda Aceh 新班达亚齐兰普罗维修港冷库财务业绩分析

Jurnal Teknologi dan Industri Pertanian Indonesia Pub Date : 2014-02-01 DOI: 10.17969/JTIPI.V6I1.1985

J. Juanda, Martunis Martunis

引用次数: 1

Carbon Monoxide Modified Atmosphere Packaging Beef Shelf Life Studies 一氧化碳气调包装牛肉保质期研究

Jurnal Teknologi dan Industri Pertanian Indonesia Pub Date : 2014-02-01 DOI: 10.17969/JTIPI.V6I1.1986

Rini Ariani Basyamfar

引用次数: 10

Sucrose, Reducing Sugars,and Carotenoid Content of Aceh Besar Sweet Potato Cultivars (Ipomoea batatas L) 亚齐甘薯品种的蔗糖、还原糖和类胡萝卜素含量

Jurnal Teknologi dan Industri Pertanian Indonesia Pub Date : 2014-02-01 DOI: 10.17969/JTIPI.V6I1.1984

Z. Zaidiyah

引用次数: 2

Perbandingan Beberapa Metode Ekstraksi Minyak Atsiri pada Minyak Nilam (Pogostemon cablin) 比较广藿香油的挥发油(Pogostemon cablin)

Jurnal Teknologi dan Industri Pertanian Indonesia Pub Date : 2014-02-01 DOI: 10.17969/JTIPI.V6I1.1983

Ismail Sulaiman

引用次数: 3

Pemanfaatan Ragi Tapai dan Getah Buah Pepaya pada Ekstraksi Minyak Kelapa secara Fermentasi 发酵的椰油发酵的木瓜汁和木瓜汁

Jurnal Teknologi dan Industri Pertanian Indonesia Pub Date : 2014-02-01 DOI: 10.17969/JTIPI.V6I1.1982

Cut Erika, Yunita Yunita, Normalina Arpi

{"title":"Pemanfaatan Ragi Tapai dan Getah Buah Pepaya pada Ekstraksi Minyak Kelapa secara Fermentasi","authors":"Cut Erika, Yunita Yunita, Normalina Arpi","doi":"10.17969/JTIPI.V6I1.1982","DOIUrl":"https://doi.org/10.17969/JTIPI.V6I1.1982","url":null,"abstract":"(The Use of Tapai Yeast and Papaya Fruit Sap on Coconut Oil Extraction By Fermentation)ABSTRACT. In Aceh, coconut oil extraction is traditionally done through a natural fermentation of fresh coconut meat to produce simplah and pliuk u oil. Simplah oil and pliek u oil have high level of moisture content, free fatty acids, and peroxide value due to long fermentation process. The study was conducted by using the fresh shredded coconut meat. Then mixed with tapai yeast and papain from immature papaya fruit sap and were fermented for 48, 72, and 96 hours respectively. The yield of coconut oil produced in this study was from 8.53 % - 19.0 %, moisture content 12.58 - 2.66 %, free fatty acid content 3.29 % - 11:55 %, and peroxide value 0.76 - 1.75 mg O2/g of oil sample. The highest yield of coconut oil was obtained in the control treatment which significantly different from other treatments. The highest moisture content and free fatty acid were obtained on the treatment of using tapai yeast during fermentation process of coconut oil and did not meet the requirements set by the Indonesian National Standard (SNI 01-2902-1982), while the peroxide value of coconut oil produced in various treatment have met the criteria of SNI. The average organoleptic score of coconut oil color 3.38 (from moderate to clear) which the highest score was obtained on fermented coconut oil with the addition of tapai yeast. The highest hedonic score of aroma was found in the coconut oil fermented with the addition of papain from papaya fruit sap with fermentation time of 48 hours is 2.9 (from dislike to moderate).","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2014-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67485319","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: 5

Kajian Mutu Ikan Lele (Clarias batrachus) Asap Kering 乐乐鱼静音测试（Clarias batrachus）干烟

Jurnal Teknologi dan Industri Pertanian Indonesia Pub Date : 2013-10-01 DOI: 10.17969/JTIPI.V5I3.1978

R. Agustina, H. Syah, M. Ridha

{"title":"Kajian Mutu Ikan Lele (Clarias batrachus) Asap Kering","authors":"R. Agustina, H. Syah, M. Ridha","doi":"10.17969/JTIPI.V5I3.1978","DOIUrl":"https://doi.org/10.17969/JTIPI.V5I3.1978","url":null,"abstract":"Catfish is health food which contains good nutritional values. Aceh people frequently consume this fish in fresh with complicated special recipe, so that the rate consumption of this fish is still low. Therefore, it is important to find the method for preserving this fish to improve its consumption. Liquid smoke can be used as one method to prepare the fish. The purpose of this study is to assess the quality of catfish under the treatments with and without soaking the fish in liquid smoke.Catfish was cleaned and washed, then it was dipped in solution with 2% salt for 30 min. Afterthat, catfish were air-dried for about 1 hour. About 200 ml of liquid smoke was diluted in 9800 ml water. After soaking in solution with 2% liquid smoke for 10min, catfish were dried by using a cabinet dryer which has three layers. The parameters observed were moisture content and sensory analysis. About 25 panelists had evaluated the samples for appearance, flavor, taste, texture, and color.The results showed that the combination process of smoking and drying might maintain the product quality. The moisture contents of all products were still in appropriate amount as required by the Indonesian Standar (SNI). According to organoleptic test, the smoke-dried catfish was preferred by panelist than the unsmoked-dried one. Therefore, soaking catfish in liquid smoke can be used to improve the taste of the fish. Further study is recommended to evaluate the shelf life of smoke-dried catfish.","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"48 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2013-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67484786","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: 3

Model Pengelolaan Pasokan dan Risiko Mutu Rantai Pasok Kopi Gayo 加约咖啡链质量管理与风险管理的模型

Jurnal Teknologi dan Industri Pertanian Indonesia Pub Date : 2013-10-01 DOI: 10.17969/JTIPI.V5I3.1981

Rachman Jaya

引用次数: 4

Pengaruh Penambahan Gula dan Amonium Sulfat terhadap Kualitas Nata de Soya 糖和硫酸铵对大豆品质的影响

Jurnal Teknologi dan Industri Pertanian Indonesia Pub Date : 2013-10-01 DOI: 10.17969/JTIPI.V5I3.1976

Anshar Patria, Murna Muzaifa, Zurrahmah Zurrahmah

引用次数: 5