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Jurnal Teknologi & Industri Hasil Pertanian
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This is an Open Access Journal

Open Access journal
ISSN (Print) 1410-3044 - ISSN (Online) 2302-4399
Published by Universitas Lampung

[7 journals]

Pengaruh penambahan tepung kulit ari kedelai dan tepung wortel terhadap
sifat fisikokimia dan sensori mie kering [Effect of the soybean husk and
carrot flour addition on the physicochemical and sensory properties of dry
noodles]
- Authors: Sutrisno Adi Prayitno, Dwi Retnaningtyas Utami, Sugiyati Ningrum, Domas Galih Patria, Silvy Novita Antrisna Putri, Rizqa Arya Puspita, Muhammad Khoirun Niam
  Pages: 76 - 89
  Abstract: Noodles are generally made from wheat flour which is only high in carbohydrates. Meanwhile, noodle products are needed sholud have others nutritional compound that can be used as daily needs consumption. One of them is the utilization of soybean husk which has been only discardes or used as animal feed. The utilazation of soybean husk waste has not been widely used for the food products. Noodles product can be susbtituted for carrots which are rich ini vitamins and carotenoids. Between of them can be substituted into noodle product proccesed. The purpose of this study was to analyze dry noodle products on the effect of soybean epidermis and carrot flour addition on physicochemical and sensory properties. These dry noodles could be used for a healthy menu as an alternative to carbohydrates in rice. There are some previous study about the effect of soybean husk added to the making of biscuit and cookies products that increase status of nutrition, however it was rarely utilized to substitute on the noodle making. Hence, the aim of this study were to utilize of the soybean husk and to analyze dry noodle products on the effect of soybean husk and carrot flour addition on physicochemical and sensory properties. The method of this study was carried out using quantitatve descriptive with prameters analyzed were moisture content, rehydration power, swelling power, and elasticity as well assensory. While the sensory data were examined by the Kruskal Wallis test. The physicochemical analysis properties test results showed that significant differences in rehydration power, swelling power, and water content, while the product elasticity showed no significant difference. The rehydration power, swelling power, elasticity,and water content showed that 86.67-133.34%;10-20%; 29.80-48.21% and1.19-1.95%, respectively. Furthermore, the sensory test results showed that there were significant differences in aroma and taste, while no significant differences in color and texture. The evaluation sensory of color and texture showed sig>α (0.88>0.05; 0.62>0.05), it mean that there was no difference, while in aroma and taste there were differences with sig<α (0.01<0.05). It can be concluded that the addition of soybean husk and carrot flour had an effect on the chemicals and organoleptic properties of dry noodle. To distguise the aroma of soybean husk other ingredients such as ginger or can be added. Hence,, the further research was necessary conducted in order to obtain strongly attractive color and aroma in dry noodle and to get rid of the unpleasant aroma optimally.
  PubDate: 2023-05-28
  DOI: 10.23960/jtihp.v28i2.76-89
  Issue No: Vol. 28, No. 2 (2023)
Pengaruh suhu sterilisasi pada sifat morfologis dan mekanik kemasan
fleksibel retort produk empal gentong siap saji [The effect of
sterilization temperature on morphological and mechanical properties of
retort flexible packaging for ready to eat “empal gentong” product ]
- Authors: Annisa Kusumaningrum, Andi Febrisiantosa, Aldicky Faizal Amri, Rima Zuriah Amdani, Asep Nurhikmat, Siswo Prayogi, Bayu Murti Dewandaru
  Pages: 90 - 98
  Abstract: Thermal food sterilization is the preservation technology to extend packaged food shelf life. The properties of packaging materials that change after thermal sterilization are morphological, mechanical, and color properties. This study aimed to observe the effect of sterilization temperature on the morphological, mechanical, and color properties of flexible retort pouch packaging. The food product sample processed in retort packaging was Indonesian traditional food, “empal gentong”. The retort package was composed of PET/Al/Nylon/CPP and processed at 121 °C 0,8 bar for 9 min, with an unprocessed sample was as a control. Three replications of mechanical and color results were analyzed using T-test with p<0.05 significance level to determine the significant difference. The retort pouch sample showed visual and microscopic defects in the form of separation between the PET layer and aluminum foil after being processed at 121 °C 0,8 bar for 9 minutes. In addition, temperature processing at 121 °C influenced the tear strength results and color significantly (p<0,05). Color changes was occured on the inside of the packaging contacting with the food. Each layer in multilayer packaging is interrelated and supports one another. Multilayer flexible packaging combines the different properties of a single monolayer material, so it is suitable for commercial sterile food packaging.
  
  PubDate: 2023-05-30
  DOI: 10.23960/jtihp.v28i2.90-98
  Issue No: Vol. 28, No. 2 (2023)
Profil gelatinisasi, karakteristik mikrobiologi dan sifat fungsional pati
jagung ketan terfermentasi [Gelatinization profile, microbiological
characteristics and funtional properties of fermented waxy corn starch]
- Authors: Suryani Une, Rizky Killa, Lisna Ahmad, Zainudin Antuli, Husain Panggi
  Pages: 99 - 109
  Abstract: Waxy corn (AJU1) is widely cultivated in Gorontalo Province, but its utilization is limited to corn on cobs. A potential diversified product of processed waxy corn to be developed is waxy corn starch. One simple method to improve the functional properties of waxy corn starch is fermentation. This study aimed to determine the effect of different fermentation conditions and fermentation times on the gelatinization profile and functional properties of waxy corn starch. The research method used a completely randomized factorial design with two treatment factors namely fermentation conditions (aerobic and anaerobic) and fermentation time (3, 6, and 9 days). Results showed that the fermentation conditions significantly affected property of waxy corn starch. During fermentation, there was a change in the number of cells of lactic acid bacteria, yeast, and mold. The gelatinization profile of fermented waxy corn starch was to have resistant to stirring and high temperatures and reduced its retrogradation tendency. The fermentation process also changed the functional properties of glutinous corn starch, namely an increase in solubility, swelling, and acidity (decrease in pH).Keywords: aerobic, anaerobic, fermentation, starch, glutinous corn [AJU1]
  PubDate: 2023-06-01
  DOI: 10.23960/jtihp.v28i2.99-109
  Issue No: Vol. 28, No. 2 (2023)
Karakterisasi asap cair dari serasah daun kering di lingkungan Universitas
Lampung [Characterization of liquid smoke from dry leaf litter in Lampung
University]
- Authors: Erdi Suroso, Harun Al Rasyid, Tanto Pratondo Utomo, Dinda Nur Annisa Ritonga, Pramita Sari Anungputri
  Pages: 110 - 119
  Abstract: One solution to reduce leaf litter is to process it into liquid smoke. This study aimed to determine the characteristics of liquid smoke from various types of dry leaves. The type of leaves used in this study were teak, fern, Spanish cherry, and crepe myrtle-dried leaves. Treatment of pyrolysis gave three types of products. The smoke liquid yields of dried teak leaves were 12,44%, dried Spanish cherry leaves were 12.92%, dried fern leaves were 13,39%, and dried crape myrtle leaves were 35.22%. The charcoal yields from teak, fern, Spanish cherry, and crape myrtle-dried leaves were 40.585%, 35.871%, 40.723%, and 18.797%. While the rest was tar with yields of 0.820% from dried teak leaves, 0.869% from dried fern leaves, 0.790% from dried Spanish cherry leaves, and 1.774% from dried crape myrtle leaves. The residual dry leaf debris of dried teak was 53.938%, dried fern leaves 51.385%, dried Spanish cherry leaves 54.326%, and dried crape myrtle leaves 54.210%. The pH of smoke liquor from dried teak was 5.11, dried fern leaves 5.75, dried Spanish cherry leaves 5.43, and dried crape myrtle leaves 7.80. The dominant active compounds in the liquid smoke produced were phenolic components. Each liquid smoke contained carbonyl and acid compounds, while liquid smoke from teak-dried leaves also contained alkaloids and alcohol.
  PubDate: 2023-06-25
  DOI: 10.23960/jtihp.v28i2.110-119
  Issue No: Vol. 28, No. 2 (2023)
Pengaruh lama pengeringan ampas tahu menggunakan oven dryer terhadap mutu
tempe ampas tahu [The effect of drying time of tofu dregs using an oven
dryer on the quality of its tempeh]
- Authors: Uswatun Hasanah Yarfaryh, Baiq Rien Handayani, Mutia Devi Ariyana, Firman Fajar Perdhana, Afrisha Sekar Namira
  Pages: 120 - 128
  Abstract: Tofu dregs tempeh is tempeh made from by-products of tofu processing. Tofu dregs tempeh contains high water content to exceed the SNI standard. The objective of this research was to determine the effect and the best result of drying time using an oven dryer at 60oC on the quality of tofu dregs tempeh. The method used in this research was a Completely Randomized Design (CRD) with seven treatments drying times 0, 15, 30, 45, 60, 7, and 90 minutes at 60oC. Significant difference data were tested for parameters of chemical quality (water content and water activity), and microbial quality (total microbial, mold mass, and mycelium area). A drying time of 60 minutes is recommended as the best treatment to produce tofu dregs tempeh with the following characteristic of 61.77% water content which has met the requirement of SNI No. 3144:2015; 0.82 water activity (Aw); 5.89 log CFU/g total microbial; 1.72% mold mass and; 30.66% mycelium area.
  PubDate: 2023-07-07
  DOI: 10.23960/jtihp.v28i2.120-128
  Issue No: Vol. 28, No. 2 (2023)
Aktivitas antidiabetes dan antioksidan pati jagung yang dikonjugasi dengan
katekin [Antidiabetic and antioxidant activities of catechin conjugated
corn starch]
- Authors: Samsu Udayana Nurdin, Siti Restia Salita, Celly Oktaviani, Subeki Subeki, Novita Herdiana
  Pages: 129 - 139
  Abstract: High levels of carbohydrate consumption, especially starch, are considered to be an important risk factor for diabetes mellitus (DM). Conjugation of starch with phenolic compounds those have antidiabetic activity such as catechin is suggested increase health benefit of the starch. Objective of this research was to find out optimal catechin concentration that was able to be conjugated into corn starch to produce conjugated starch with high antidiabetic and antioxidant properties. The synthesis of starch-catechin conjugates used free-radical grafting (FRG) by adding different concentration of catechin, namely 0%, 0,5%; 1%; 1,5%; and 2%. The result of the research indicates that increasing of catechin concentration grafted into starch increase the phenolic content of the starch. Conjugation of catechin into starch posed higher antidiabetic and antioxidant activities. Starch conjugated with 2.0% catechin had the best antidiabetic and antioxidant activities, therefore, it had potentiality to develop as functional starch for diabetes patients.
  PubDate: 2023-07-19
  DOI: 10.23960/jtihp.v28i2.129-139
  Issue No: Vol. 28, No. 2 (2023)
Karakterisasi mutu minuman jeli okra nanas dengan kombinasi
karagenan-konjak[Characterization of pineapple okra jelly drink quality
with different concentrations of carrageenan-konjac combination]
- Authors: Julfi Restu Amelia, Shanti Pujilestari, Hamidatun Hamidatun, Putri Monica
  Pages: 140 - 149
  Abstract: ABSTRACTOkra-pineapple jelly drink requires hydrocolloid as a gelling agent. The combination of carrageenan-konjac hydrocolloid used was 75:25 in order to produce acceptable and good quality jelly drink characteristics. This study aimed to characterize the quality of pineapple okra jelly drink with the addition of hydrocolloid (carrageenan-konjac combination). The concentration treatments of the carrageenan-konjac combination 75: 25 in this study were 0.6%, 0.7%, 0.8%, 0.9% and 1%. The research was carried out using a completely randomized design (CRD) experimental method with one factor and 3 replications. Data were analyzed statistically with ANOVA and Duncan multiple range test. The results showed that the concentration of the carrageenan-konjac combination had a significant effect on viscosity, water content, total dissolved solids, hedonic and scoring texture quality tests, but had no significant effect on pH, hedonic and scoring tests for color, taste and aroma. The best concentration of carrageenan-konjac combination in pineapple okra jelly drink was a concentration of 0.9% which had characteristics: viscosity 2488.33 cP, pH 4.05, water content 94.22%, total dissolved solids 5.10º Brix and sensory score from 3.9-4.2 (like) for color, aroma , taste and texture. This best treatment had greenish yellow color, fragrant aroma, sweet taste and slightly chewy texture. The supporting test in the form of antioxidant activity test (IC50) was 16.47 ppm indicated in the very strong category.
  
  PubDate: 2023-08-15
  DOI: 10.23960/jtihp.v28i2.140-149
  Issue No: Vol. 28, No. 2 (2023)
Analisis proksimat, asam lemak dan asam amino pada pangan tradisional ikan
lemuru dengan proses pengeringan berbeda [Proximate analysis, fatty acids
and amino acids of lemuru fish traditional foods with variation of drying
processes]
- Authors: Ni Made Ayu Suardani Singapurwa
  Pages: 150 - 162
  Abstract: Lemuru fish need preservation because it is easily damaged and only produced seasonally. Apart from its nutritional value as a source of essential protein to humans, lemuru fish is very cheap. Generally, the people of Jembrana Regency in Bali preserve it by processing it into seasoned dried fish known as “Pedetan”. Research carried out oven drying, sun drying, and direct sunlight to determine the best method for drying lemuru fish with and without spices. Results showed that the drying method had significant effects on proximate contents of lemuru fish. The lowest moisture content (7.31%) was obtained in the treatment of seasoned lemuru fish with oven drying. Oven-dried unseasoned fish had the highest protein content of 67.69%, while sun-dried fish, both seasoned and unseasoned samples, had the highest fat content with an average of 13.30%. The highest saturated fatty acid was palmitic acid, and the highest unsaturated fatty acid was cis-9 oleic acid. Meanwhile, the highest amino acid was the L-glutamic acid.
  PubDate: 2023-08-23
  DOI: 10.23960/jtihp.v28i2.150-162
  Issue No: Vol. 28, No. 2 (2023)
Analisis komponen bioaktif dan atribut sensori seduhan kopi Arabika Kalosi
Enrekang dengan pengolahan pascapanen berbeda [Analysis of bioactive
compounds and sensory attributes of Kalosi-Enrekang Arabica coffee
prepared different postharvest processing]
- Authors: Yulianti Yulianti, Dede Robiatul Adawiyah, Dian Herawati, Dias Indrasti, Nuri Andarwulan
  Pages: 163 - 173
  Abstract: Postharvest processing affects the chemical components and sensory attributes of coffee beans. This study aimed to evaluate the effect of postharvest processing on caffeoylquinic acids and alkaloids (bioactive compounds) and sensory attributes (aroma and taste) of brewed coffee. Coffee beans of Kalosi-Enrekang were processed using three postharvest processing methods (honey, natural, and full-washed), roasted at a medium degree, and brewed with tubruk brewing techniques. Bioactive compounds were analyzed using UPLC-PDA and sensory attributes were analyzed using the Quantitative Descriptive Analysis method. The data were analyzed using single-factor ANOVA and Principal Component Analysis. The research showed that postharvest processing did not affect the bioactive compound of brewed coffee. Postharvest processing affected the aroma and taste attributes of brewed coffee. Natural processing had dominant attributes of fruity, spicy, sweet, and caramelized. Honey processing had dominant attributes of nutty and roasted, while full-washed processing did not have dominant attributes. The result also showed that caffeoylquinic acids and alkaloids did not affect coffee brewed's aroma and taste attributes.
  
  PubDate: 2023-08-24
  DOI: 10.23960/jtihp.v28i2.163-173
  Issue No: Vol. 28, No. 2 (2023)
Evaluation on the effect of butternut pumpkin (Cucurbita moschata)
maturity stage on the bioactive components and antioxidant activity of
pumpkin flour
- Authors: Siti Nurdjanah, Nurbaiti Nurbaiti, Sussi Astuti, Tanto Pratondo Utomo, Sartika Dewi
  Pages: 174 - 183
  Abstract: Pumpkin flour is a processed product high in carotenoids and a good source of nutrients. This nutritional content of pumpkin flour was considered to be influenced by the fruit maturity stage. Therefore, this research aimed to evaluate pumpkin flour's chemical properties, bioactive components, and antioxidant activity at different maturity stages. This also used honey pumpkins with a maturity stage of 15, 20,25, and 30 days after fruit set( DAFS). The results showed that the maturity stage of butternut pumpkin affects the moisture content and bioactive components such as phenols, flavonoids, and carotenoids of flour produced. Furthermore, the highest antioxidant activity was found in pumpkin flour with a maturity stage of 25 DAFS with IC50 values of 85.31 µg/mL (DPPH) and 64.39 g/mL (ABTS). Therefore, butternut pumpkins with a maturity stage of 25 DAFS can be processed into flour with antioxidant properties.
  
  PubDate: 2023-09-03
  DOI: 10.23960/jtihp.v28i2.174-183
  Issue No: Vol. 28, No. 2 (2023)