Jurnal Teknologi & Industri Hasil Pertanian
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EVALUASI MUTU DAN ANALISIS USAHA SUSU KEDELAI (Glicine max L. Merr) KEMASAN PLASTIK DI BANDAR LAMPUNG
No full textThe purposes of this study were to determine the quality diversity of plastic- packed soy milk sold in Bandar Lampung, and business analysis of production of soy milk plastic package. The data of soy milk quality were collected from 8 vendors and 6 producers which determined using purposive sampling method. The data were tested using ANOVA and continued tested using Duncan multiple range test. The business analysis were discussed descriptively. The results showed that the quality of soy milk packed in a plastic bag sold by different vendors were significantly different. The protein contents ranged from 0,78 – 2,58% w/w; pH 6,32 – 6,78; total solid 10,10 – 15,98% w/w, and total microbial content 5,07 – 5,70 log CFU/ml. The colors ranging from yellowish white – brownish white; the overall acceptance ranged from neutral –like; taste ranged from less sweet – sweet, and the flavor of soy milk samples were not different which was described as as slightly unpleasant. The business analysis of soy milk packed in a plastic bag which had NPV = Rp 40.079.472,73; B/C = 1,38; IRR = 485,72%; Pb = 0,21; BEP of fix cost = 711,74; and Production of BEP = 114, showed that the businesses are profitable and proper to be developed (NPV > 0, B/C ratio > 1, IRR > discount factor 11.00%, payback period < the economic period (4 years), fix cost > BEP of fix cost, and total production > production of BEP). Keywords : business analysis, milk, quality evaluation, soybea
SIFAT SENSORY BISKUIT BERBAHAN BAKU TEPUNG JAGUNG TERNIKSTAMALSASI DAN TERIGU
No full textThe objective of this research was to find the the best ratio between nixtamalized corn flour and wheat flour to produce biscuits with the best sensory properties. The experiment was a single factor, arranged in a complete randomized block design with five replications. The the treatment was the formulation nixtamalized of corn flour and wheat flour, consisted of 5 levels: 100:0 (F1), 90:10 (F2), 80:20 (F3), 70:30 (F4), and 60:40 (F5). The data were analyzed using ANOVA and further tested with LSD at 5% level of significance. The results showed that the proportion of nixtamalized corn flour and wheat flour significanly influenced the flavor, color, texture, and overall acceptance of biscuits. The best treatment was found biscuits in the produced from 100% nixtamalized corn flour (F1) with flavor score of 3.67 (typical corn), color score of 4.30 (yellow), texture score of 3.94 (compact), and overall acceptance score at 3:58 (like). These results indicated that nixtamalized corn flour could be used to replace 100% of wheat flour in the manufacture of biscuits. Keywords: biscuits, nixtamalized corn flou
OPTIMASI PELAPISAN KITOSAN UNTUK MENINGKATKAN MASA SIMPAN PRODUK BUAH-BUAHAN SEGAR POTONG
No full textThis study was aimed to obtain the optimal concentration of chitosan and the longest shelf life of melon, watermelon and pineapple slices. The experiment was factorial, and arranged in a completely randomized block design with 3 replications. The first factor: the concentration of chitosan consisted of 5 levels (0%, 0.5%, 1%, 1.5% and 2%). The second factor was 4 level duration of storage (0 day, 4 days, 8 days and 12 days). Homogenity and additivity of the data were tested using Bartlet and Tukey tests, then they were analyzed using analysis of variance and followed by least significant difference test (LSD). The best results for melon fruit slices were obtained at a concentration of 1% chitosan 4 days of storage with the number of yeast and mold plate count 8.03 x 102 colonies/g and 9.03 x 103 colonies/g respectively. The best results for watermelon fruit slices were at a concentration of 1.5% chitosan 4 days storage time with the number of yeast and mold plate count 6.06 x 102 colonies/g and 6.66 x 102 colonies/g respectively. The best results of pineapple fruit slices obtained at a concentration of 1.5% chitosan 4 days storage time with the number of yeast and mold plate count 9.56 x 102 colonies/g and 1.76 x 102 colonies/g respectively. Keywords: fruit slices, melon, mold, pineapple , storage time, yeast, water melo
KARAKTERISTIK BIODEGRADABLE FILM BERBASIS AMPAS RUMPUT LAUT EUCHEUMA COTTONII The effects of glycerol and tapioca concentration on the characteristics of Eucheuma cottonii seaweed dreg-based biodegradable films
No full textThis research was aimed to find the appropriate combination of glycerol and tapioca concentration in the production of Eucheuma cottonii seaweed dreg-based biodegradable films. A two factors experiment was arranged in a Complete Randomized Design with three replications. The first factor was three levels of glycerol concentration : 0.25%; 0.5% and 0.75%. The second factor was three levels of tapioca concentration : 5%; 6% and 7%. The data of visual observation, Fourier transform infra red analysis, biodegradability and water vapor permeability were analyzed descriptively. The tensile strength, elongation and solubility of biodegradable films were analyzed using by ANOVA. The homogenity was use barlett test and the aditivity was use Tukey test. The data were continue by HSD test at 5% level of significant. The concentration of glycerol and tapioca significant effects on tensile strength and percent elongation, but not on solubility. The best characteristics of the Eucheuma cottonii seaweed dreg-based biodegradable film was produced from a combination of 0.25% of glycerol and 7% of tapioca concentration. The best biodegradabe film had characteristic of an f 53.92 MPa tensile strength, an 3.647 % elongation, 86.17% solubility, 14 day biodegradability, 6.13 g/(m2/day) water vapor permeability . The addition of glycerol and tapioca concentration in producting of Eucheuma cottonii seaweed dreg-based biodegradable film has caused the film characteristics more plastic and homogeneous. Keywords: Biodegradable film, Fourier transform infra red, percent elongation, seaweed dreg, tensile strength, water vapor permeabilit
PENGARUH PENAMBAHAN UBI JALAR UNGU TERHADAP SIFAT ORGANOLEPTIK ES KRIM SUSU KAMBING PERANAKAN ETAWA [The Influence of Purple Sweet Potato Increment og Organoleptic Characteristic of Goat Milk Ice Cream of Etawa Generation]
No full textGoat milk is perishable foodstuffs and has low shelf life. One way to preserve it is process goat milk into ice cream. This is usefulforreducingthe damagenutritiongoat milk. Purple sweet potatoes which contain some anthosianin can be added to inprove the texture. However, the amount of purple sweet potato added will affect the texture and body of icecream. Therfore this research is needed. This research was purposed to find concentration of purple sweet potato that will produce the best ice cream especially on organoleptic characteristic. The experiment was arranged in Latin Square design in single factor that consist of 5 levels concentrations of purple sweet potato paste. There were 0% (reference), 10%, 20%, 30%, and 40% (b/b) with 5 replications. Data were analyzed using analysis of variance . further tested using the HSD Test in 5% level of signiificance. The The results showed that addition of 30% sweet potato paste produced the best quality of goat milk ice cream of Etawa . The score of aroma was 3,5 (not specific goat milk), the taste’s score was 3,47 (sweet), color’s score was 2,8 (rather purple), texture’s score was 3,5 (soft), and the overall of acceptance was 3,203 (rather like). This ice cream contained water, protein, fat, ash, crude fiber, and total carbohidrate as amuch as 66,98%, protein was 5,5%, 11,86%, 1,34%, 0,3% and 14,2%. Keywords : goat milk, ice cream, purple sweet potat
KAJIAN STRATEGI KEBIJAKAN INDUSTRI OLAHAN KARET RIBBED SMOKED SHEET (RSS) BERBAHAN BAKU LATEKS KEBUN DALAM UPAYA PENINGKATAN MUTU PRODUK
No full textNatural rubber processing demand has increased every year because of the demand from tire industries and other rubber based industries. The problem of RSS industries with raw material of field latex was low quality of final products. The purposes of this study were to identify factors that affected quality of RSS (Ribbed Smoked Sheet) product and to construct strategies to improve the quality of RSS (Ribbed smoked sheet) products. Data were collected in two ways, there were primary data and secondary data. Data were analyzed using SWOT method and continued using qualitative (descriptive) method. Weighting results showed for internal factors had strength value of 2,879, and weaknesses value of 2,705 then the difference value +0.174. While the weighting for external factors had opportunities value of 2,410, and threats value was 1.306. then the difference value was +1,433 . The conclusion that could be drawn from this research is that The quality of RSS product can be improved by strictly implementing the standard operating procedure , developing human resource abilities, collaborating research with other institutions , implementing and monitoring the use of SNI 06-2047-2002 for latex raw materials. Keywords : Ribbed Smoked Sheet, SWO
KAJIAN DELIGNIFIKASI PULP FORMACELL DARI TANDAN KOSONG KELAPA SAWIT MENGGUNAKAN HIDROGEN PEROKSIDA (H2O2) DALAM MEDIA ASAM ASETAT
No full textThe waste of palm oil industry that can be used as raw materials for pulp making industry is palm oil empty fruit bunches. The common method used in the pulp production process is Formacell. However, formacell process produced dark pulp because of high lignin content. Therefore it needs further process called delignification. This process utilized H2O2 in acetic acid media to improve pulp qualities. The aim of this research was to determine the effect of different concentrations of H2O2 in acetic acid media on the characteristics of pulp formacell from palm oil empty fruit bunches. The experiment was arranged in a Complete Randomized Block Design with a single treatment and 3 replications. The treatment was nine levels of H2O2 concentration ( 0%, 3%, 6%, 9%, 12%, 15%, 18%, 21%, 24%) in acetic acid media at a temperature of 85oC for 3 hours. The data homogenity and additivity were analyzed using Berlett and Tuckey Tests, then they were analyze for ANOVA to see any difference in the data and then tested further using Ortogonal Polinomial. The results showed that the concentration of H2O2 in acetic acid media had significant effect on yield, cellulose, hemicellulose, lignin, and color of pulp from palm-oil empty fruit bunches. The result of ortogonal polynomial test showed the increase in concentrations of H2O2 in acetic acid media linearly decreased yield and hemicellulose, linearly increased organoleptic color score, quadratically decreased lignin content , and quadratically increased cellulose until concentration 50% of H2O2 in15% acetic acid media, beyond that, the cellulose content decreased. The best results showed that 50% of H2O2 in 15% of acetic acid media cooked for 3 hours gave the best pulp. This pulp contained cellulose, hemicelluloses and lignin of 84.494% 6.319% and 5.691% . The yield was 84.85%, and the average organoleptic score for color was 4. Keywords: acetic acid, delignification, formacell pulp, H2O2, oil palm empty fruit bunche
STUDI KELAYAKAN AGROINDUSTRI FILLET IKAN NILA (Oreochromis niloticus) DI KABUPATEN MESUJI
No full textThis study was carried out to examine the feasibility of tilapia’s fillet agroindustry in Mesuji District. A series of analysis including the determination of agroindustry location, feasibility analysis in terms of market, technique and technology, management aspects, as well as the financial aspects, and added value analysis has been done. The results showed that this agroindustry was feasible to be developed in Mesuji District based on significant increasing demand for export every year and great potential of tilapia production as raw material of fillet in Mesuji District. Financially, This fillet industry met all the criteria of feasibility such as NPV value was Rp. 1.601.906.357, break even point was reached on the sale of 34.785 kg, with 2,68 year payback period, IRR was greater than the discount factor of 12.75%, that was 39,85%, and the B/C ratio was 1,12. Based on Hayami Methods, processing of tilapia into fillet gave Rp.10.264 of added value. Keywords : agroindustry, tilapia, fillet, feasibility
PENGGABUNGAN PENERAPAN SISTEM JAMINAN MUTU ISO 9001:2008 DAN SISTEM HACCP KE DALAM SISTEM MANAJEMEN KEAMANAN PANGAN ISO 22000:2009 (STUDI KASUS DI PT INDOKOM SAMUDRA PERSADA) [The Merger of Quality Assurance System ISO 9001:2008 and HACCP system into Food
No full textThe object of this research was to merge the application of HACCP system and ISO 9001:2008 in ISP company into ISO 22000:2009. The research method used was case study method. The study was conducted on three stages. The first was the arrangement gap analysis conducted by comparing the conditions of the company with ISO 22000:2009 standards. The second was by observing sanitation and pre requisite programs. The third was by observing traceability system. The data in this research were reported descriptively, consisted of ISO 9001:2008 and HACCP application in the company and the gaps of principles in ISO 22000:2009 toward ISO 9001:2008 and HACCP. The result showed that ISP company has applied 12 steps which covered in HACCP system, and also the ISO 9001 system were appropriate with ISO 9001:2008 standards in every clauses. Pre requisite program (GMP and SSOP) have been effectively applied. GMP in ISP company is categorized on the first spot (excellent). The eight keys of SSOP have been fulfilled. ISP company has been fulfilling 54 from 57 (94.74%) criteria in ISO 22000:2009 standards, yet there still several things needed to be improved, which are the quality manual content and HACCP table plan and its monitoring. The traceability system has been applied well in ISP. Keywords : HACCP, ISO 9001, ISO 22000, GMP, SSOP
PROSES PENGAMBILAN KEPUTUSAN KONSUMEN DAN ATRIBUT PRODUK KOPI INSTAN DALAM SACHET [Consumer Decision Making Process and Product Attributes of Instant Coffee]
No full textThe objectives of this research were to observe the decision making process and the influence of product attributes in consuming of instant coffee products in sachets. This research used questionnaires to obtain information on the characteristics and consumer behavior of respondents. Data were analyzed using descriptive analysis and importance attributes. The results showed that process of buying through the stages in the purchase decision process, namely a). need recognition: the main benefits expected was freshness of coffee, highest frequency was once a day; and the main barrier was product quality; b). searching of information: the main source was promotion; c). alternative evaluation: The main factor in evaluation was taste, the known brand of instant coffee were Torabika, Nescafe, Kopi Luwak, ABC, Top, Good Day; d). The decision to buy: the main reasons to buy was taste; purchase decision depending on the situation, most influential are friends. e). post-purchase evaluation: customers are willing to keep buying previous products.. The highest product attributes importance of instant coffee were the highest sense of 4.34; aroma 4.23; and freshness of 4.11 which is the characteristics specialty[H1] of coffee. Keywords: consumer, instant coffee, product attributes. [H1] Has been change