Jurnal Teknologi Industri Hasil Pertanian最新文献_第9页

STUDI KARAKTERISTIK FISIK DAN MEKANIK EDIBLE FILM PATI UBI JALAR UNGU DENGAN PENAMBAHAN KITOSAN 研究紫红薯淀粉的物理和机械特性

Jurnal Teknologi Industri Hasil Pertanian Pub Date : 2019-04-05 DOI: 10.20961/JTHP.V10I2.29080

Dhita Ekariski

{"title":"STUDI KARAKTERISTIK FISIK DAN MEKANIK EDIBLE FILM PATI UBI JALAR UNGU DENGAN PENAMBAHAN KITOSAN","authors":"Dhita Ekariski","doi":"10.20961/JTHP.V10I2.29080","DOIUrl":"https://doi.org/10.20961/JTHP.V10I2.29080","url":null,"abstract":"Edible film is one of alternative packaging which can consume and still protect product from losing nutrition, appearance, flavor, dehydrate and deteriorate at storage and isn’t damage environment. More research using local starch from sweet potato (Ipomea batatas L. poir) was studied. But, characteristic from sweet potato starch shows poor in quality. So, mixing starch with chitosan studied to make characteristic of edible film more useable for wide area. This research to know how is characteristic of edible film starchchitosan. One edible film use 0,8 mL glycerol or 20% (v/w) and chitosan’s soluble 1% acetate acid. One factor uses in this research is amount of chitosan with 3 level 0,5 gram; 1,0 gram; and 1,5 gram. Then, edible film analyzed physical (thickness, solubility and permeability) and mechanic (tensile strength and elongation). Result of research show more chitosan add significantly increased thickness and tensile strength of edible film and significantly decrease solubility and elongation of edible film. But, edible film show no significantly decrease of permeability. Adding more chitosan in edible film starch-glycerol increase edible film thickness to 0,13 –1,90 mm and decrease solubility to 66,87–58,20%. Tensile strength show increase to 1,27–6,90 MPa and elongation decrease to 79,71–46,98%. And for permeability of edible film decrease to 12,40–9,97 (g/ hour m2).","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"49 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76565152","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

SIFAT ORGANOLEPTIK DAN NILAI TAMBAH YOGURT BEKU DENGAN PENAMBAHAN EKSTRAK KULIT BUAH NAGA MERAH (Hyloceneus polyrhizus) [Organoleptics Properties and Value Added of Frozen Yoghurt with Addition of Red Dragon Fruit Skin Extracts (Hylocereus polyrhizus)] 添加红龙果皮提取物的冷冻酸奶的感官特性和附加值

Jurnal Teknologi Industri Hasil Pertanian Pub Date : 2019-03-30 DOI: 10.23960/JTIHP.V24I1.59-66

A. Analianasari, M. Apriyani

引用次数: 1

PENGARUH PENAMBAHAN CMC TERHADAP KARAKTERISTIK ES KRIM JUS BUAH PEDADA DAN KELAPA MUDA [CMC Addition Effect on Characteristics of Ice Cream Made from Pedada Fruit and Young Coconut Juices] [CMC添加对由Pedada果实和年轻椰子汁制成的冰淇淋的特性的影响]

Jurnal Teknologi Industri Hasil Pertanian Pub Date : 2019-03-27 DOI: 10.23960/jtihp.v24i1.51-58

J. Jariyah, Rudi Nurismanto, N. Pratiwi

{"title":"PENGARUH PENAMBAHAN CMC TERHADAP KARAKTERISTIK ES KRIM JUS BUAH PEDADA DAN KELAPA MUDA [CMC Addition Effect on Characteristics of Ice Cream Made from Pedada Fruit and Young Coconut Juices]","authors":"J. Jariyah, Rudi Nurismanto, N. Pratiwi","doi":"10.23960/jtihp.v24i1.51-58","DOIUrl":"https://doi.org/10.23960/jtihp.v24i1.51-58","url":null,"abstract":"Pedada fruit contains 56.74 mg/100 g of vitamin C and 79% of water. One of the uses of this fruit is for a raw material of fruit ice cream. Objectives of this research was to evaluate quality of fruit ice cream made from padada fruit and young coconut juice with addition of Carboxy Methyl Celulose (CMC). Randomized completely design with two factors was implemented in this research. The first factor was proportions of pedada fruit and young coconut juice consisting of three levels, that was i.e., 25%:75%, 50%:50%, and 75%:25%. The second factor was CMC concentrations consisting of three levels, that was i.e., 0.1, 0.2, and 0.3%. The best quality of fruit ice cream was obtained from 25% padada fruit juice and 75% young coconut juice with addition of 0.3% CMC. The physical and chemical characteristics of the ice cream were a melting time of 11.11minute/10g, an overrun of 5.71%, a relative viscosity of 8.15 (Poiseuille x103), a fat content of 0.06%, a protein content of 1.29%, and a vitamin C content of 0.76mg/10g. The sensory characteristics of the ice cream were brownish, rather sour and sweet, and pedada-fruit aroma.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45439632","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

PENGARUH PREPARASI DAN BLANCHING TERHADAP MUTU REBUNG IKAN TERFERMENTASI (LEMEA) [The Effect of Preparation and Blanching to Quality of Fermented Bamboo Shoots and Fish (Lemea)] PENGARUH PREPARASI DAN BLANCHING TERHADAP MUTU REBUNG IKAN TERFERMENTASI (LEMEA)[制备和焯水对发酵笋和鱼(LEMEA)品质的影响]

Jurnal Teknologi Industri Hasil Pertanian Pub Date : 2019-03-26 DOI: 10.23960/jtihp.v24i1.39-50

A. S. Zuidar, S. Rizal, Jessica Puteri Octavia Hadi

{"title":"PENGARUH PREPARASI DAN BLANCHING TERHADAP MUTU REBUNG IKAN TERFERMENTASI (LEMEA) [The Effect of Preparation and Blanching to Quality of Fermented Bamboo Shoots and Fish (Lemea)]","authors":"A. S. Zuidar, S. Rizal, Jessica Puteri Octavia Hadi","doi":"10.23960/jtihp.v24i1.39-50","DOIUrl":"https://doi.org/10.23960/jtihp.v24i1.39-50","url":null,"abstract":"Quality is one of the important factors in producing lemea - a fermented bamboo shoots and fish. Objectives of this research were to find out effects of preparation and their interaction to produce the best quality of lamea. This research used randomized complete block design with two factors and three replications. The first factor was preparations (P) consisting of four levels, namely preparation by smoothing and stirring (P1), preparation by cutting and stirring (P2), preparation by smoothing and coating (P3), and preparation by cutting and coating (P4). The second factor was blanching (B) consisting of two levels, namely without blanching (B0) and blanching (B1). In order to determine its quality, lemea was observed for its content of lactic acid bacteria, total volatile nitrogen, moisture content, and protein content as well as its sensory characteristics (color, aroma, texture, and overall acceptability scores). Collected data were analysed for its variances and the results showed that preparation and blanching treatments significantly affected lemea’s total volatile nitrogen and sensory characteristics. The best lemea quality was obtained from combination treatment of blanching with chopped and stirred preparation (B1P2). The lemea had lactic acid bacteria of 10.1160 log cfu/g, total volatile nitrogen of 43.14 mg/100g, moisture content of 87.99% (b/v), color score of 4.34 (yellowish white), aroma score of 3.78 (rot), texture score of 4.53 (soft) and overall acceptance score of 3.90 (likes).","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47043608","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

PENENTUAN PENERAPAN PRODUKSI BERSIH TERBAIK DI UKM KUE SERABI “APEN JULIT GETTAS” KARANGANYAR-SUMENEP DAN ANALISIS NILAI TAMBAHNYA [Determination of the Best Application for Clean Production in the SME of Pancake "Apen Julit Gettas" Karanganyar-Sumenep and Its Value Added Analysis] “Apen Julit Gettas”Karangayar Sumenep煎饼在中小企业清洁生产中最佳应用的确定及其增值分析

Jurnal Teknologi Industri Hasil Pertanian Pub Date : 2019-03-22 DOI: 10.23960/JTIHP.V24I1.31-38

Y. Prastika, M. Ulya, M. F. F. Mu’tamar

{"title":"PENENTUAN PENERAPAN PRODUKSI BERSIH TERBAIK DI UKM KUE SERABI “APEN JULIT GETTAS” KARANGANYAR-SUMENEP DAN ANALISIS NILAI TAMBAHNYA [Determination of the Best Application for Clean Production in the SME of Pancake \"Apen Julit Gettas\" Karanganyar-Sumenep and Its Value Added Analysis]","authors":"Y. Prastika, M. Ulya, M. F. F. Mu’tamar","doi":"10.23960/JTIHP.V24I1.31-38","DOIUrl":"https://doi.org/10.23960/JTIHP.V24I1.31-38","url":null,"abstract":"Small and Medium Enterprises (SME) such as the processing of pancakes \"Apen Julit Gettas\" in Sumenep Regency need to be studied in terms of implementing clean production, because the waste produced is quite large. There are 4 alternative businesses that can be applied for clean production, that are producing animal feed, nata de coco, briquettes, and organic fertilizers. The purpose of this study was to determine the best alternative that would be used for the application of clean production in SME \"Apen Julit Gettas\" and analyze the added value of the best alternative. The method used to determine the best alternative was the Comparative Performance Index (CPI) and the best alternative value-added analysis using the Hayami method. The best alternative to implementing clean production was processing coconut pulp into animal feed with a value of 285.55. After analyzing added value for coconut pulp industry, the net added value received by the company was Rp. 4,078.64.00/kg with a profit percentage of 53.17%.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47095902","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

PENERAPAN HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) PADA PROSES PRODUKSI WAFER ROLL [Implementation of Hazard Analysis and Critical Control Point (HACCP) in Production of Wafer Roll] 危害分析与关键控制点(HACCP) PADA处理硅片卷[危害分析与关键控制点(HACCP)在硅片卷生产中的实施]

Jurnal Teknologi Industri Hasil Pertanian Pub Date : 2019-03-19 DOI: 10.23960/jtihp.v24i1.1-14

A. Citraresmi, F. P. Putri

{"title":"PENERAPAN HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) PADA PROSES PRODUKSI WAFER ROLL [Implementation of Hazard Analysis and Critical Control Point (HACCP) in Production of Wafer Roll]","authors":"A. Citraresmi, F. P. Putri","doi":"10.23960/jtihp.v24i1.1-14","DOIUrl":"https://doi.org/10.23960/jtihp.v24i1.1-14","url":null,"abstract":"The purpose of this study was to determine the application of Hazard Analysis and Critical Control Points (HACCP) to identify and prevent potential hazards in the production process of chocolate roll wafers at PT. X. The production process of wafer roll at PT. X consisted of mixing raw materials, filtering, roasting, rolling a wafer roll, filling cream, cutting, decreasing wafer roll temperature, packaging, and X-ray detection. The implementation of a quality assurance system must be carried out at every stage of processes to prevent microbiological chemical, and physical hazard pollution, and maintaining product quality. The study was conducted using a survey method, by directly following the entire process of making chocolate roll wafers from the receiving of raw materials to the final product in the packaging. The data was analyzed using descriptive analysis method. The application of the HACCP system at PT. X through two steps, that were preliminary hazard analysis step and hazard analysis step. The results showed that the X-ray detection pathway found CCP contamination of foreign objects with significant hazards in the form of metal parts in the product. Preventive actions taken included separating and marking deviant products, repairing the auto stop system, and visual observation by employees on X-ray detection machines.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46526458","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

PENGELOLAAN RISIKO RANTAI PASOK SAYURAN ORGANIK (STUDI KASUS: PT. X, CISARUA, KABUPATEN BOGOR, JAWA BARAT) [Organic Vegetables Supply Chain Risk Management (Case Study: PT. X, Cisarua, District of Bogor, West Java)] PENGELLOAN RISIKO RANTAI PASOK SAYURAN ORGANIK（STUDI KASUS:PT.X，CISARUA，KABUPATEN BOGOR，JAWA BARAT）[有机蔬菜供应链风险管理（案例研究：PT.X，CISARUA，西爪哇茂物区）]

Jurnal Teknologi Industri Hasil Pertanian Pub Date : 2019-03-19 DOI: 10.23960/jtihp.v24i1.15-30

M. A. Kamal, Taufik Djatna, S. Sukardi

{"title":"PENGELOLAAN RISIKO RANTAI PASOK SAYURAN ORGANIK (STUDI KASUS: PT. X, CISARUA, KABUPATEN BOGOR, JAWA BARAT) [Organic Vegetables Supply Chain Risk Management (Case Study: PT. X, Cisarua, District of Bogor, West Java)]","authors":"M. A. Kamal, Taufik Djatna, S. Sukardi","doi":"10.23960/jtihp.v24i1.15-30","DOIUrl":"https://doi.org/10.23960/jtihp.v24i1.15-30","url":null,"abstract":"Achievement of the efficiency of the supply chain of organic vegetables PT. X needs to consider output in the form of added value and profit margins obtained from the input of delivery, fulfillment of requests, and risks faced by each actor. The purpose of this study was the management of supply chains of organic vegetables from farmers, entrepreneurs, retailers, and consumers in Cisarua, Bogor Regency, West Java. Based on the results of the analysis of value added by Hayami's method, it was known that retailers' profit margins tend to be bigger, but the contribution of value added is lower than that of farmers and companies. The results of risk measurement showed that the biggest risk index was in farmers due to the large risk of supply shortages. Measurement of efficiency using DEA showed that retailer actors were more efficient but tend to avoid risk. Achieving high efficiency at retailers indicated the ability to balance risk and revenue so that the delivery of organic vegetables in the supply chain was more efficient. Through a risk management mechanism with risk balancing and cost incentives because of the risk showed an increase in supply chain efficiency. This efficiency can be seen from the increase in the number of retailers 'demand and a decrease in supply / shipping inefficiency of farmers and companies in meeting retailers' demands.","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42476291","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: 1

PERUMUSAN STRATEGI PEMERINTAH DAERAH DALAM PENGEMBANGAN UMBI-UMBIAN LOKAL DI YOGYAKARTA [Design of Regional Government Strategy in Development the Local Tube Crops in Yogyakarta] PERUMUSAN STRATEGI-PEMERINTAH DAERAH DALAM PENGEMBANGAN UMBI-UMBIAN LOKAL DI YOGYAKARTA[日惹当地管道作物开发的地区政府战略设计]

Jurnal Teknologi Industri Hasil Pertanian Pub Date : 2018-09-18 DOI: 10.23960/JTIHP.V23I2.75-81

D. Purwadi

引用次数: 1

INSTABILITAS RENDEMEN CPO PADA INDUSTRI MINYAK SAWIT [CPO Yield Instability on Palm Oil Industry] 棕榈油工业的严谨性浸信会

Jurnal Teknologi Industri Hasil Pertanian Pub Date : 2018-09-18 DOI: 10.23960/JTIHP.V23I2.82-88

Fradana Subagya, E. Suwondo

引用次数: 1

OPTIMALISASI SEL Saccharomyces cerevisiae UNTUK MENINGKATKAN PRODUKTIVITAS DAN EFISIENSI INDUSTRI ETANOL [Optimization of Saccharomyces cerevisiae Cell to Increase Productivity and Efficiency of Ethanol Industry] OPTIMALISASI SEL酿酒酵母UNTUK MENINGKATKAN PRODUKTIVITAS DAN EFISENSI INDUSTRI ETANOL[优化酿酒酵母细胞以提高乙醇工业的生产力和效率]

Jurnal Teknologi Industri Hasil Pertanian Pub Date : 2018-09-18 DOI: 10.23960/jtihp.v23i2.97-102

Banon Rustiaty

{"title":"OPTIMALISASI SEL Saccharomyces cerevisiae UNTUK MENINGKATKAN PRODUKTIVITAS DAN EFISIENSI INDUSTRI ETANOL [Optimization of Saccharomyces cerevisiae Cell to Increase Productivity and Efficiency of Ethanol Industry]","authors":"Banon Rustiaty","doi":"10.23960/jtihp.v23i2.97-102","DOIUrl":"https://doi.org/10.23960/jtihp.v23i2.97-102","url":null,"abstract":"The development of bioethanol as fuel substitution is believed to overcome the potency of the world energy crisis including Indonesia. The bioethanol development can be done by increasing the production capacity of the existing bioethanol factory plant by improving yeast culture for enhancing the performance of the fermentation process. This study was aimed at obtaining a method of optimizing the ability of Saccharomyces cerevisiae fermentation that can be applied by the alcohol industry in Indonesia for increasing factory productivity, thereby reducing the cost of producing alcohol. In this study, the adaptation of Saccharomyces cerevisiae Watei and Saccharomyces cerevisiae Hakken I were adopted in environment condition with high ethanol content up to 13%. The results showed that the yeast was able to grow in environments with high ethanol content with higher specific growth rate and larger cell size than those within the original yeast. This condition showed that adapted strains can overcome stress caused by high ethanol. These results promise the good performance yeasts with ability in growing and performing metabolic activities in high alcohol-containing environment conditions","PeriodicalId":31982,"journal":{"name":"Jurnal Teknologi Industri Hasil Pertanian","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46506019","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: 1