Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
Menampilkan semua artikel dari penerbit ini.
Ditemukan 263 artikel.
Pemanfaatan ampas batang kelapa sawit tua bebas nira sebagai bahan baku biopelet [Utilization of sap free old palm dregs as raw material for biopellets]
Oleh: Utomo, Tanto Pratondo, Hasanudin, Udin, Hidayati, Sri
Palm oil plants, after reaching the end of their productive life, need to be rejuvenated with proper handling to prevent old palm trunks, which have been cut down, from being infested by beetles and the growth of Ganoderma sp. fungus, which can damage productive palm oil plants in the vicinity. The ...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 29 No. 1 (2024): Jurnal Teknologi & Industri Hasil Pertanian; 100-108
Implementation of the marketing mix and selection of chocholate marketing strategy priorities in a chocolate company in Bali [Implementasi marketing mix serta pemilihan prioritas strategi pemasaran cokelat pada perusahaan cokelat di Bali]
Oleh: Sukanteri, Ni Putu, Amaral, Putu Anglila, Lestari, Putu Fajar Kartika
Chocolate is a processed product derived from cocoa beans that has undergone fermentation, drying, roasting, and grinding to produce high-quality cocoa powder. The processing of chocolate in a company involves many lengthy stages. Implementing a marketing mix is used as a technique to increase sales...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 29 No. 2 (2024): Jurnal Teknologi & Industri Hasil Pertanian; 157-167
Marmalade’s formulation of Madu Susu Orange (Citrus reticulata) on multiple concentrations of sucrose [Formulasi marmalade jeruk madu susu (Citrus reticulata) pada berbagai konsentrasi sukrosa]
Oleh: Agustina, Mulya, Dewi, Yohana Sutiknyawati Kusuma, Lestari, Oke Anandika
Generally, the type of orange used in marmalade production is Sunkist oranges. In this study, Madu Susu Oranges (Citrus reticulata), a local orange variety typically consumed fresh and rarely processed into products, were used as the raw material for making marmalade. Additionally, sucrose is a ke...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 30 No. 1 (2025): Jurnal Teknologi & Industri Hasil Pertanian; 12-22
Effect ginger (Zingiber officinale Rosc.) extract addition on antioxidant activity, phenol total content, overrun, sensory, and shelf life of Ice Puter [Efek penambahan ekstrak jahe (Zingiber officinale Rosc.) terhadap aktivitas antioksidan, kandungan total fenol, overrun, sensori dan masa simpan es puter]
Oleh: Al-Baarri, Ahmad Ni'matullah, Dewi, Swastika, Putra, Hega Bintang Pratama
Ginger is known to contain various bioactive compounds, including phenolics (gingerol, shogaol, paradol). Several studies have shown that ginger extract is often added to ice puter to obtain healthier food product. Therefore, this study aims to analyze the result of adding ginger (Zingiber officinal...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 30 No. 2 (2025): Jurnal Teknologi & Industri Hasil Pertanian; 111-122
Formula optimization of herbal drink based on coconut sugar and ginger using the Taguchi method [Optimasi formula minuman herbal berbasis gula merah dan jahe menggunakan metode Taguchi]
Oleh: Niha, Aevita Ainun, Khuriyati, Nafis, Guritno, Adi Djoko
Increasingly positive public consumption trends have increased demand for functional products such as ginger sugar herbal drinks. However, Micro, Small, and Medium Enterprises (MSMEs) producing ginger sugar herbal drinks still face production challenges, such as relying on traditional recipes passed...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 29 No. 2 (2024): Jurnal Teknologi & Industri Hasil Pertanian; 176-189
Microencapsulation of probiotic lactic acid bacteria using freeze-drying with isolated whey protein and trehalose as coating material [Mikroenkapsulasi bakteri asam laktat probiotik menggunakan pengeringan beku dengan protein whey isolat dan trehalosa sebagai material pelapis]
Oleh: Parhusip, Adolf Jan Nexson
Microencapsulation could be employed to coat bacteria with protective compounds to enhance their viability. The freeze-drying method uses low temperatures, thereby reducing heat damage. Bifidobacterium breve was used as a probiotic along with Streptococcus thermophilus and Lactobacillus bulgaricus, ...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 29 No. 2 (2024): Jurnal Teknologi & Industri Hasil Pertanian; 168-175
Characteristics of liquid sugar from old oil palm trunk sap as affected by processing methods
Oleh: Nurdjanah, Siti, Hasanudin, Udin, Setiyoko, Febri
The sap of old oil palm trunks contains appreciable sugar, but it has not been considered a potential sugar source. This study aimed to find the best method for producing oil palm liquid sugar that complies with the Indonesian National Standard (SNI) The non-factorial experiment was arranged in a Co...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 29 No. 2 (2024): Jurnal Teknologi & Industri Hasil Pertanian; 190-199
Physico-chemical and Sensory Characteristics of Jicama and Sweet Orange Velva
Oleh: Riftyan, Emma, Ayu, Dewi Fortuna, Sitohang, Jeplin
Velva is a frozen food made from fruit puree, sugar, and stabilizers. Jicama contains a high fiber content, but the flavor is less preferred. Adding Sweet Orange juice can produce Velva high in fiber, vitamins, and flavors liked by the panelist. This study aimed to obtain the best ratio of velva fro...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 30 No. 1 (2025): Jurnal Teknologi & Industri Hasil Pertanian; 88-100
Risk management in developing marketing strategy for organic rice in Kediri Regency [Manajemen risiko dalam pengembangan strategi pemasaran beras organik di Kabupaten Kediri]
Oleh: Haried, Dio Nanda, Muhaimin, Abdul Wahib, Andriani, Dwi Retno
The current development of marketing has been experiencing growth over time. Every activity carried out by marketing efforts results in impacts or risks. Assessing marketing activity risks allows marketers to control and monitor each risk and ultimately achieve their company's strategies. This resea...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 30 No. 1 (2025): Jurnal Teknologi & Industri Hasil Pertanian; 35-49
Antihyperglycemic and antioxidant activity of Bajakah herbal tea made from Bajakah rod-Tikung honey-Amblycarpa lime (jeruk Sambal) [Aktivitas antihiperglikemia dan antioksidan minuman teh herbal Bajakah yang dibuat dari madu Tikung-batang Bajakah-jeruk Sambal]
Oleh: Marina, Aristawipana, Lestari, Oke Anandika, Dewi, Yohana Sutiknyawati Kusuma
Hyperglycemia is characterized by elevated blood glucose levels, defined as instant blood glucose exceeding 200 mg/dL or fasting blood glucose surpassing 126 mg/dL. This condition has the potential to increase free radicals in the body. Using herbal ingredients or herbal drinks can also be a way to ...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 30 No. 1 (2025): Jurnal Teknologi & Industri Hasil Pertanian; 23-34