Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
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PERUMUSAN STRATEGI PEMERINTAH DAERAH DALAM PENGEMBANGAN UMBI-UMBIAN LOKAL DI YOGYAKARTA [Design of Regional Government Strategy in Development the Local Tube Crops in Yogyakarta]
Oleh: Purwadi, Didik
Local tuber crops are increasingly forced to exist, both because of the absence of market needs and the decrease of cultivation. In line with the carbohydrate diversification program, it is necessary to reformulate the current government policies related to tubers. The purpose of this study was to i...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 23 No. 2 (2018): Jurnal Teknologi & Industri Hasil Pertanian; 75-81
INSTABILITAS RENDEMEN CPO PADA INDUSTRI MINYAK SAWIT [CPO Yield Instability on Palm Oil Industry]
Oleh: Subagya, Fradana, Suwondo, Endy
The problem faced by the palm oil industry today is the instability of the Crude Palm Oil (CPO) yield. The condition of Fresh Fruit Bunches (FFB) starting from the time of harvesting to transporting to the factory, including during stockpiling at the palm oil mill, is an influential factor affecti...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 23 No. 2 (2018): Jurnal Teknologi & Industri Hasil Pertanian; 82-88
PERUBAHAN SIFAT FISIKOKIMIA PISANG AMBON CURUP (Musa sapientum cv. ‘Ambon Curup’) SELAMA PENYIMPANAN MENGGUNAKAN Ca(OH)2 - SILIKA GEL SEBAGAI BAHAN PENUNDA KEMATANGAN [Physicochemical Changes of Ambon Curup Banana (Musa sapientum c.v. Ambon Curup) During Storage Using Ca(OH)2-Silica Gel as Material for Delaying Rippening]
Oleh: Efendi, Zulman, Hidayat, Lukman
Ambon Curup Banana is a local banana fruit grown in Rejang Lebong Regency, Bengkulu Province which has a short shelf life due to no material addition for delaying rippening. This study was conducted to evaluate the physicochemical changes of ‘Ambon Curup’ banana during storage with absorber of C...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 23 No. 2 (2018): Jurnal Teknologi & Industri Hasil Pertanian; 89-96
OPTIMALISASI SEL Saccharomyces cerevisiae UNTUK MENINGKATKAN PRODUKTIVITAS DAN EFISIENSI INDUSTRI ETANOL [Optimization of Saccharomyces cerevisiae Cell to Increase Productivity and Efficiency of Ethanol Industry]
Oleh: Rustiaty, Banon
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 pe...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 23 No. 2 (2018): Jurnal Teknologi & Industri Hasil Pertanian; 97-102
MODIFIKASI BAHAN BAKU PERMEN KALAMANSI DENGAN PENAMBAHAN BUAH NAGA MERAH [Modification of Calamansi Candy Raw Material with Addition of Red Dragon Fruit]
Oleh: Dewi, Kurnia Harlina, Bernita, Valentina, Mujiharjo, Sigit
The red dragon fruit is a highly nutritious fruit that can enrich the weakness of the nutritional value of calamansi candy. The purpose of this study was to know the effect of the red dragon fruit with and without seeds to the properties of calamansi candy, as well as to determine the best percentag...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 24 No. 2 (2019): Jurnal Teknologi & Industri Hasil Pertanian; 89-99
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]
Oleh: Prastika, Yuni Dwi, Ulya, Millatul, Mu'tamar, Mohammad Fuad Fauzul
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 ...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 24 No. 1 (2019): Jurnal Teknologi & Industri Hasil Pertanian; 31-38
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)]
Oleh: Zuidar, Ahmad Sapta, Rizal, Samsul, Hadi, Jessica Puteri Octavia
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 th...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 24 No. 1 (2019): Jurnal Teknologi & Industri Hasil Pertanian; 39-50
PERILAKU DAN KEPUASAN KONSUMEN MAHASISWA UNIVERSITAS LAMPUNG TERHADAP MAKANAN CEPAT SAJI MENU UTAMA AYAM BAKAR [Customer Behavior and Satisfaction of the University of Lampung Students on Fast Food Grilled Chicken as the Main Menu]
Oleh: Nurainy, Fibra, Rangga, Azhari, Prayoga, Mahesa Reyhan
This study aimed at knowing the behavior and consumer satisfaction of students at the University of Lampung on fast food products, and determining the level of importance and performance of attributes that influence the marketing mix recommendations. The study used a behavioral survey and customer s...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 24 No. 2 (2019): Jurnal Teknologi & Industri Hasil Pertanian; 77-88
EVALUASI NILAI CACAT DAN CITA RASA KOPI ROBUSTA (Coffea canephora L.) YANG DIPRODUKSI IKM KOPI DI KABUPATEN TANGGAMUS [Evaluation of Defect Value and Flavour of Robusta Coffee (Coffea canephora L.) Produced by Small and Medium Industry Sector of Coffee in Tanggamus District]
Oleh: Setyani, Sri, Subeki, Subeki, Grace, Henrica Agustina
The purpose of this study was to evaluate the defects, moisture content, flavor, and overall acceptance of Robusta coffee from 20 coffee producers in Tanggamus Regency. Taste testing involved some expert panelists. The data were analyzed descriptively. The results showed that as much as 70% of coffe...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 23 No. 2 (2018): Jurnal Teknologi & Industri Hasil Pertanian; 103-114
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)]
Oleh: Analianasari, Analianasari, Apriyani, Marlinada
Frozen yoghurt is a frozen food product fermented milk by Streptococcus thermophillus bacteria and Lactobacillus bulgaricus which contain protein, vitamins, minerals, and low fat. This study aimed to determine the organoleptic of frozen yoghurt enriched with red dragon fruit skin extract. The design...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 24 No. 1 (2019): Jurnal Teknologi & Industri Hasil Pertanian; 59-66