Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
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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)]
Oleh: Kamal, Muhammad Arif, Djatna, Taufik, Sukardi, Sukardi
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 c...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 24 No. 1 (2019): Jurnal Teknologi & Industri Hasil Pertanian; 15-30
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]
Oleh: Jariyah, Jariyah, Nurismanto, Rudi, Pratiwi, Nur Fitri Dian
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...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 24 No. 1 (2019): Jurnal Teknologi & Industri Hasil Pertanian; 51-58
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]
Oleh: Citraresmi, Ardaneswari Dyah Pitaloka, Putri, F. P.
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, ...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 24 No. 1 (2019): Jurnal Teknologi & Industri Hasil Pertanian; 1-14
PENERAPAN 12 TAHAPAN HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SEBAGAI SISTEM KEAMANAN PANGAN PADA PRODUK UDANG (PANKO EBI) [The Twelve Stage Implementation of The Hazard Analysis and Critical Control Point (HACCP) as Food Safety System on The Fishery Products (Panko Ebi)]
Oleh: Prayitno, Sutrisno Adi, S, M. Bambang Sigit
To produce a quality product and to keep food safety, a producer needs to imple-ment the management system known as HACCP (Hazard Analysis and Critical Control Point). The purpose of the study was to evaluate the application of HACCP at Fishery Company producing frozen shrimp wrapped in bread (Panko...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 24 No. 2 (2019): Jurnal Teknologi & Industri Hasil Pertanian; 100-112
PRODUKSI ANTIBODI UNTUK BAGIAN RIBOSOME KAMIR YANG MAMPU MENGIKAT MIKOTOKSIN TRIKOTESEN [Production of Antibodies Against Trichothecene - Yeast Ribosomal Binding Site)
Oleh: Sutikno, Sutikno
Attempts to develop ELISAs that could be usedto detect "total load" trichothecenes in foods were made by producing antibodies against trichothecene ribosomal binding site. Twelve female BALB/c mice were immunized with either the 60S or 80s ribosomal subunits that were isolated from a trichodermin-se...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 1 No. 2 (1997): Jurnal Teknologi & Industri Hasil Pertanian; 1-7
KAJIAN PROSES HIDROLISIS ENZIMATIK PATI DALAM TEPUNG SORGUM MANIS [Study of Enzymatic Hydrolysis of Sweet Sorghum Strach]
Oleh: Triwiyono, Bambang, supriyanto, Supriyanto, Setiadi, Sigit
Sweet Sorghum strach (Sorghum bicolor, L. Moench) was hydrolyzed for substituing the molasses on fermentation industry, i.e. ethanol and glutamic acid production. Pretreatment for strach conversion of the different stored strach by means of athmospheric batch cooking process presented the contradict...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 1 No. 2 (1997): Jurnal Teknologi & Industri Hasil Pertanian; 8-14
IDENTIFIKASI SENYAWA ANTIMIKROBA ALAMI PANGAN PADA EKSTRAK KULIT BUAH NAGA MERAH DENGAN MENGGUNAKAN GC-MS [Identification of Food Natural Antimicrobe Compound from Red Dragon Fruit Peel Extract by GC-MS]
Oleh: Sartika, Dewi, Sutikno, Sutikno, Yuliana, Neti
The peel of red dragon fruit have a natural antimicrobe potency. This research have aim to explore the peel of red dragon fruit as an antimicrobe with used GC-MS. The result of research showed that content of the peel of red dragon fruit was dominated by ascorbic acid 2,6-dihexadecanoate (26,56%), o...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 24 No. 2 (2019): Jurnal Teknologi & Industri Hasil Pertanian; 67-76
Kajian Konsentrasi Etanol dan Metode Ekstraksi Propolis dari Lebah Jenis Trigona sp. Terhadap Aktivitas Antimikroba Bakteri Escherichia coli dan Beberapa Karakteristik Ekstrak Propolis [Study of Ethanol Concentration, Propolis Extraction Method and Characteristics of Propolis extract of Trigona sp. bees to Antimicrobial Activity of Escherichia coli]
Oleh: Yarlina, Vira Putri
Propolis is one of the natural products from Trigona sp. containing flavonoid compounds which have antimicrobial, antifungal, and antioxidant activity. The purpose of this research was to determine the ethanol concentration, extraction methods, and characteristics of propolis extract that can inhi...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 25 No. 1 (2020): Jurnal Teknologi & Industri Hasil Pertanian; 27-34
ANALISIS KADAR KAFEIN, ANTIOKSIDAN DAN MUTU BUBUK KOPI BEBERAPA INDUSTRI KECIL MENENGAH (IKM) DI KABUPATEN TANAH DATAR [Analysis of Cafein, Antixidant and Quality Levels Coffee Powder of Some Medium Small Industries (IKM) In the Tanah Datar Regency]
Oleh: Wijayanti, Ruri, Anggia, Malse
The caffeine, antioxidant levels, and the quality of coffee powder produced by some small and medium industries in Tanah Datar District were determined in this study. The results of this study are expected to be a reference for the public regarding the caffeine and antioxidants content, as well as t...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 25 No. 1 (2020): Jurnal Teknologi & Industri Hasil Pertanian; 1-6
KARAKTERISTIK RUSIP IKAN RUCAH DENGAN PENAMBAHAN KONSENTRASI GULA AREN CAIR DAN GARAM BERBEDA
Oleh: Koesoemawardani, Dyah -, Endi Hermawan, Yogi, Herdiana, Novita
Trash fish is a fish with low selling value that needs an increased value by processing it into rusip (fermented fish) products. The research objective was to determine the effect of liquid palm sugar and salt concentrations on the physical, chemical, and microbiological properties of trash fish rus...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 25 No. 2 (2020): Jurnal Teknologi & Industri Hasil Pertanian; 120-128