Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
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Characteristics of bioactive compounds, antioxidant, and anti- microbial of ginger (Zingiber officinale var.) sachets against Staphylococcus aureus and Escherichia coli: Karakteristik senyawa bioaktif, antioksidan, dan antimikroba jahe (Zingiber officinale var.) sachet terhadap Staphylococcus aureus dan Escherichia coli
Oleh: Sartika, Dewi, Astuti, Sussi, Akhyar, Gusri
Ginger has potential as a natural antimicrobial. Phenolic compounds such as zingerone, as well as bioactivecomponents gingerol and shogaol, are known to contribute to ginger’s biological activity. During peak harvestseasons, ginger availability increased, leading to spoilage and price declines; th...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 31 No. 1 (2026): Jurnal Teknologi & Industri Hasil Pertanian ; 64-73
Reduction of tofu industry liquid waste pollutants using the electrocoagulation method, with the influence of the distance between electrodes and contact time: Reduksi polutan limbah cair industri tahu menggunakan metode elektrokoagulasi, dengan pengaruh jarak antar elektroda dan waktu kontak
Oleh: Windiastuti, Elsa, Wijaya, Iqbal Mulya, Subara, Deni
Tofu production produces solid waste and liquid waste which can pollute the environment. Industrial wastewatertreatment has been carried out using various methods, one of which is the electrocoagulation method. Thepurpose of this study was to analyze the effect of distance between electrodes and con...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 31 No. 1 (2026): Jurnal Teknologi & Industri Hasil Pertanian ; 22-29
The development of noodles using modified cassava flour, konjac flour, and cassava leaf extract: Pengembangan mi Mojac berbahan dasar tepung singkong termodifikasi (MOCAF), tepung konjac, dan ekstrak daun singkong
Oleh: Zulfa, Fitriyah, Abdi, Yenny Febriana Ramadhan, Suleman, Dininurilmi Putri
Noodles are widely consumed across many countries, including Indonesia, and are typically made using wheat andrice flour as the primary ingredients. However, since Indonesia is not a major wheat producer, the country dependsheavily on wheat imports. This reliance underscores the need to explore loca...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 31 No. 1 (2026): Jurnal Teknologi & Industri Hasil Pertanian ; 12-21
Texture profile of jelly agar cup products and evaluation of recommendation and warning labels related to choking risk: Profil tekstur produk jeli agar cup serta evaluasi terhadap label saran dan peringatannya terkait risiko tersedak
Oleh: Wulandari, Nur, Hade, Firanindyta, Indrasti, Dias
Jelly agar in plastic cup packaging (jelly agar cup) is a practical, economical dessert with a chewy texture, but it cancause choking. The texture profile of commercial jelly agar cups needs to be studied to obtain an overview of chokingrisks that may occur. This risk is informed to consumers throug...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 31 No. 1 (2026): Jurnal Teknologi & Industri Hasil Pertanian ; 87-98
The influence of consumer perceptions, preferences and purchase intentions deciding on purchasing organic rice in Pati District, Pati Regency: Pengaruh persepsi, preferensi dan niat beli konsumen terhadap pengambilan keputusan pembelian beras organik di Kecamatan Pati, Kabupaten Pati
Oleh: Isabella, Mesiastri Prisnia, Setiawan, Budi, Isaskar, Riyanti
Demand for organic products, particularly organic rice, has been increasing as consumers increasingly pursuehealthier and more sustainable lifestyles. Organic rice, which is cultivated without the use of chemical fertilizers orpesticides, is favored for its superior attributes, including a fluffier ...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 31 No. 1 (2026): Jurnal Teknologi & Industri Hasil Pertanian ; 74-86
Physical and mechanical properties of egg tray made from rosella plant stems (Hibiscus sabdariffa): Karakteristik fisik dan mekanik nampan telur berbahan dasar batang tanaman rosella (Hibiscus sabdariffa)
Oleh: Sanjaya, I Gusti Agus Maha Putra, Suriati, Luh, Defy Janurianti, Ni Made
Roselle stems contain natural fibers that are rich in cellulose, which can be processed into pulp, which is the basicingredient in making egg trays. This research aims to determine the characterization of egg trays made from rosellastem fiber at different concentrations of glue. The study uses six t...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 31 No. 1 (2026): Jurnal Teknologi & Industri Hasil Pertanian ; 40-50
Development of dadih powder through spray drying using maltodextrin and gum Arabic encapsulation: Pengembangan dadih bubuk dengan spray drying melalui enkapsulasi maltodekstrin dan gum Arab
Oleh: Khairani, Mahfuzatul, Novelina, Novelina, Syukri, Daimon
Traditional fermented products such as dadih have great potential in addressing malnutrition among vulnerablepopulations, including children, the elderly, and individuals with special nutritional needs. This study aimed todevelop dadih powder using the spray drying method with maltodextrin and gum a...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 31 No. 1 (2026): Jurnal Teknologi & Industri Hasil Pertanian ; 1-11
Evaluation of physical, chemical, and microbiological characteristics of retort pouch packaged Malbi from Palembang under different storage conditions: Evaluasi karakteristik fisik, kimia, dan mikrobiologi Malbi khas Palembang dalam kemasan retort pouch pada berbagai kondisi penyimpanan
Oleh: Syahfitri, Aulia, Suryati, Tuti, Wulandari, Zakiah
Malbi, a traditional beef dish from Palembang, was packaged using retort pouches to maintain its quality duringstorage. This study aimed to evaluate the physicochemical characteristics (pH value and texture profile),antioxidant activity, malondialdehyde (MDA) content, and microbiological quality of ...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 31 No. 1 (2026): Jurnal Teknologi & Industri Hasil Pertanian ; 30-39
The application of portable NIR spectroscopy for food authentication and quality control: Aplikasi spektroskopi Near-Infrared (NIR) portabel untuk autentikasi dan pengendalian mutu pangan
Oleh: Widyaningrum, Dahlan, Sakinah Ahyani
Food authentication and quality control have become major challenges in the global food industry, particularlydue to issues of food adulteration that impact consumer health and product integrity in the market. PortableNear-Infrared (NIR) spectroscopy has emerged as a rapid, non-destructive, and envi...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 31 No. 1 (2026): Jurnal Teknologi & Industri Hasil Pertanian ; 99-112
Optimization of maltodextrin concentration in improving the stability and quality of instant butterfly pea flower powder beverage: Optimalisasi konsentrasi maltodekstrin dalam peningkatan stabilitas dan kualitas minuman serbuk instan bunga telang
Oleh: Sabariyah, Siti , Padlia, Lia, Indriasari, Yuanita
As consumer awareness of health issues increases, demand for products that are not only tasty but also nutritiousis on the rise. Instant powdered butterfly pea flower drinks have attracted attention due to their appealing colorand potential health benefits, as they contain bioactive compounds such a...
Sumber: Jurnal Teknologi & Industri Hasil Pertanian; Vol. 31 No. 1 (2026): Jurnal Teknologi & Industri Hasil Pertanian ; 113-122