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INDONESIA
Jurnal Teknologi & Industri Pertanian Indonesia
ISSN : 20854927     EISSN : 24427020     DOI : -
Jurnal Teknologi dan Industri Pertanian Indonesia is published by the Department of Agricultural Processing Technology, Syiah Kuala University, Banda Aceh, Indonesia. Jurnal Teknologi dan Industri Pertanian Indonesia has published online since 2009 in Bahasa Indonesia or English, twice a year i.e. April and October. Previously, it was published in paper edition starting from 2009 to April 2015. The journal is focused on scientific publications in the field of postharvest, agroindustry and food technology.
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Articles 103 Documents
Pengaruh Suhu dan Lama Pengeringan terhadap Kuantitas dan Kualitas Pati Kentang Varietas Granola Martunis, Martunis
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 4, No 3 (2012): Vol.(4) No.3, October 2012
Publisher : Agricultural Faculty

Show Abstract | Original Source | Check in Google Scholar | Full PDF (476.106 KB) | DOI: 10.17969/jtipi.v4i3.740

Abstract

The study aimed to investigate the effects of drying temperature and time to potato starch variety of Granola. Recently, the starch is often used as a raw material for food, pharmaceutical and non-food industries such as textiles, packaging, detergent, etc. Because of unpreserved nature of fresh potato and its quality still reduced during storage, the research was conducted to process potato into semi-finished product in form of starch that expected will enhance the stability during storage, and shipping. The research design used was completely randomized design (CRD) factorial consist of 2 factors. The first factor was the drying temperature (T) consists of 3 levels i.e T1 = 40oC, T2=50oC, and T3 = 60oC. The second factor was drying time (L) consists of 3 levels i.e L1 = 5 hr, L2=6 hr, and L3 = 7 hr. Combination of the treatments was 3 x 3 = 9 with 3 replications, in order to obtain 27 units of the experiment. The analysis of potato starch was made to measure yield, moisture, starch and ash contents, as well as starch brighness. The results showed that drying temperature (T) was highly significant effected to starch yield, moisture, ash content, and starch brighness. While, drying time (L) has significantly effected on moisture and starch brighness. The interaction between temperature and time were not significantly effected to yield, moisture, starch, ash contents, as well as starch brighness. Based on the results, the best quality of potato starch was obtained from the treatment of drying temperature (T1= 40oC) and drying time (L1=5 hr) with the following characteristics: yield (3.61%), moisture content (16.40%), starch content (82.09%), ash content (0.57%), and starch brighness about 54.61%. 
KATALIS BIMETAL Cu-Cr/DIATOMEA UNTUK HIDROGENASI MINYAK SAWIT Husin, Husni
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 4, No 2 (2012): Vol.(4) No.2, June 2012
Publisher : Agricultural Faculty

Show Abstract | Original Source | Check in Google Scholar | Full PDF (538.912 KB) | DOI: 10.17969/jtipi.v4i2.265

Abstract

A series of bimetallic Cu-Cr supported onto diatomite was synthesized using impregnation method and characterized using X-ray diffractometer (XRD) technique. The catalyst compositions were CuCrO2, Cu2O, Al2O3 and SiO2. The catalyst contained 5, 10, 20, and 30 wt.%  of Cu-Cr respectively, with Cu : Cr ratio of 1:1. The catalytic performance of the samples was evaluated based on the application to a hydrogenated  palm oil at 70oC and 7 bar of pressure by measuring its iodine number. The result showed that the bimetallic Cu-Cr deposited onto diatomite was an effective catalysts for hydrogenation of palm oils and its catalytic activity was highly dependent on the composition of metals. Iodine number of palm oil decreased to 27.2  from 43.28 by using of 30 wt.% of Cu-Cr after 120 minutes reaction   almost similar to the performance of commercial nickel catalyst that could decrease the iodine number to 26.1. Keywords: hydrogenation, palm oil, copper-chromium, diatomite, impregnation.
Pengaruh Pelapisan Kitosan terhadap Sifat Fisik dan Kimia Tomat Segar (Lycopersicum pyriforme) pada Berbagai Tingkat Kematangan Novita, Melly; Satriana, Satriana; Martunis, Martunis; Rohaya, Syarifah; Hasmarita, Etria
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 4, No 3 (2012): Vol.(4) No.3, October 2012
Publisher : Agricultural Faculty

Show Abstract | Original Source | Check in Google Scholar | Full PDF (387.846 KB) | DOI: 10.17969/jtipi.v4i3.736

Abstract

Tomato fruit undergoes many physicochemical changes after harvest caused by the process of metabolism. The method used to inhibit the metabolic processes in tomatoes can be overcome by controlled atmosphere storage. However, this method requires a high cost. Therefore there is another method that is more practical and economical to imitate the mechanism of the controlled atmosphere is by the use of coating materials (coating). Coating material must be able to form a barrier layer of the loss of water content and can maintain fruit quality and does not pollute the environment. Chitosan is a natural alternative as a coating material that is non-toxic and safe for health. This study aimed to observe the effect of chitosan coating on quality and shelf life of fresh tomatoes at different maturity levels. The study design used was completely randomized design (CRD) factorial with two factors. The factor I was the maturity stages which consisted of 3 (three) levels : K1 = full green (0-10% red skin), K2 = light red (30-60% red skin), K3 = ripe ( > 70% red skin). Factor II is storage duration which consisted of 5 (five) level : P1 = 0 day, P2 = 5 days, P3 = 10 days, P4 = 15 days, P5 = 20 days, with 2 (two) replications. The analysis conducted on tomatoes were weight loss, solusble solids concentration, total acid, and vitamin C. The results showed that the tomatoes were coated chitosan could inhibit weight loss, soluble solids concentration, total acid, and vitamin C than untreated tomatoes (control). Chitosan coating with a concentration of 1% and a long soaking for 10 minutes on the tomatoes with the maturity stages of 0-10% skin red and 30-60% skin red could maintain in good condition for 20 days of storage. But the tomatoes with the maturity stage > 70% red skin only able to survive 10 days of storage. 
PEMBUATAN MEUSEUKAT MENGGUNAKAN TEPUNG KOMPOSIT DARI SUKU (Artocarpus altilis) DAN TERIGU SERTA PENAMBAHAN NENAS (Ananas comosus L.) Lubis, Yanti Meldasari; Rohaya, Syarifah; Dewi, Huri Afrina
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 4, No 2 (2012): Vol.(4) No.2, June 2012
Publisher : Agricultural Faculty

Show Abstract | Original Source | Check in Google Scholar | Full PDF (208.923 KB) | DOI: 10.17969/jtipi.v4i2.266

Abstract

This study aimed to determine the effect of composite flour ratio and the pineapples percentage that is added to the meuseukat produced. Based on the results, meseukat has a value of 34.30% moisture content, ash content of 0.52%, 22.98% of sucrose levels, fat of  82%, crude fiber content of 2.22%, hardness 0.0043 kg / cm2, organoleptic values of color 3.19 (neutral), aroma from 3.07 to 3.43 (neutral), taste of 3.16 to 3.63 (neutral), the texture of 3.23 (neutral). The best treatment of meusekat was proportion of  breadfruit flour and wheat flour (30: 70) and the addition of pineapple 60% . The addition of breadfruit flour causes aroma of  meuseukat less preferred by the panelists as the aroma of breadfruit more specific but the taste of meusekat with the addition of breadfruit flour is preferred 
Perancangan dan Pengujianalat Pemetik Pepaya Tipe Semi Mekanis Mustaqimah, Mustaqimah
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 4, No 3 (2012): Vol.(4) No.3, October 2012
Publisher : Agricultural Faculty

Show Abstract | Original Source | Check in Google Scholar | Full PDF (570.11 KB) | DOI: 10.17969/jtipi.v4i3.737

Abstract

To harvest papaya by using a long pole may break it. It can influence the price reduction or even it cannot be sold if it drops to the ground. Harvesting by using hand is also possible but this methode could cause injury due to harvester fingers. So, it was required to design a tool for harvesting papaya in order to keep the high quality, increase the quantity and introduce a convenient method in harvesting papaya for farmers. A semi mechanical papaya harvester was designed at Agricultural Machinery and Equipment Laboratory, Syiah Kuala University and then it was evaluated at papaya farming in Alue Rindang Village, Seulimum Sub district, Aceh Besar District from January until March 2010. The tool has dimension by 335 cm in length, 23 cm in width and 5.5 kg in weight. The tool could harvest 222 papaya fruits per hour whereas by using traditional method the farmers could harvest only 133 papaya fruits per hour. Therefore, the use of papaya harvester is promising to improve the quantity and quality of papaya fruits. Keywords: papaya, harvester 
KARAKTERISTIK BIODIESEL HASIL TRANSESTERIFIKASI MINYAK JELANTAH MENGGUNAKAN TEKNIK KAVITASI HIDRODINAMIK Satriana, Satriana; Husna, Nida El; Desrina, Desrina; Supardan, Muhammad Dani
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 4, No 2 (2012): Vol.(4) No.2, June 2012
Publisher : Agricultural Faculty

Show Abstract | Original Source | Check in Google Scholar | Full PDF (177.208 KB) | DOI: 10.17969/jtipi.v4i2.267

Abstract

This study undertakes the transesterification process of used cooking oils that have undergone a process of esterification. The transesterification process carried out by reacting methanol and esterified used cooking oil using KOH as catalyst. Stirring technique used is based on hydrodynamic cavitation. This research aims to study the characteristics of biodiesel that made from transesterified used cooking oil with different concentrations of methanol. The concentration of methanol used consists of 5 (five) level are: 99.9%, 95%, 90%, 80%, and 70%. The transesterification process using hydrodynamic cavitation technique with a 99.9% concentration of methanol result in biodiesel with characteristics consistent by Indonesian National Standard (SNI). In this condition, biodiesel produced 92.93% of the yield which has characteristics of acid number 0.80 mg KOH / g, total glycerol 0.045%, alkyl ester 99.45%, iodine number 14.92 g I2/100 g,  viscosity 2,35 mm2 / s , density 0.87745 g/cm3  and pH value 4.885. Based on research, the concentration of methanol lower than 99.9% not yet can produce biodiesel from used cooking oil that have characteristics according to Indonesian National Standard (SNI).  
Pengaruh Suplementasi Tepung Terigu terhadap Pertumbuhan dan Laju Pengasaman Probiotik Lactobacillus acidophilus Mariana, Elmy; Susanti, Hilda
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 4, No 3 (2012): Vol.(4) No.3, October 2012
Publisher : Agricultural Faculty

Show Abstract | Original Source | Check in Google Scholar | Full PDF (357.048 KB) | DOI: 10.17969/jtipi.v4i3.738

Abstract

This study aimed to determine the effect of the addition of wheat flour as a potential prebiotic on growth and acidification rate of probiotic Lactobacillus acidophilus (L. acidophilus) in fermented milk. The study was conducted by adding the flour with concentrations 1, 3 and 5% in the fermentation medium with 15% skim milk. Observed growth parameters including the total number of probiotic bacteria, decreasing pH and increasing acidity during the fermentation process. The results showed that the addition of wheat flour speed up the fermentation time, accelerate the process of decline in pH, increasing the acidity and increase the total number of probiotic bacteria.This study shows that wheat flour supplemented in fermented milk could enhance the growth characteristics of probiotics L. acidophilus. Keywords: probiotics, L. acidophilus, growth, wheat flour 
PENGARUH PENGGUNAAN LAPISAN EDIBEL (EDIBLE COATING), KALSIUM KLORIDA, DAN KEMASAN PLASTIK TERHADAP MUTU NANAS (Ananas comosus Merr.) TEROLAH MINIMAL Nasution, Indera Sakti; Yusmanizar, Yusmanizar; Melianda, Kurnia
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 4, No 2 (2012): Vol.(4) No.2, June 2012
Publisher : Agricultural Faculty

Show Abstract | Original Source | Check in Google Scholar | Full PDF (978.545 KB) | DOI: 10.17969/jtipi.v4i2.268

Abstract

The problem that often occurs before consuming fresh pineapple is it takes a long time to peel the pineapple. Minimal processing of pineapple is one of the solutions for practical use by consumers who would like to consume it fresh. However, minimally processed pineapple will be easily damaged and has short shelf life. The aims of this study are to determine the quality of minimally processed pineapple coated with edible coating, effect of calcium chloride dipping, as well as plastic packaging at low temperatures storage. Combination of Cassava starch and glycerol used as edible coating for pineapple dipped in CaCl2for 1 minute and 2 minutes, respectively. Products were packaged using polyethylene, polypropylene, and without packaging. It is obtained that dipping the product in CaCl2 for 2 minutes and packaging it using polypropylene (plastic) can prolong the shelf life of minimally processed pineapple stored at 5°C up to 8 days.
Efektivitas Penggunaan Jenis Pelarut dan Asam dalam Proses Ekstraksi Pigmen Antosianin Kelopak Bunga Rosella (Hibiscus sabdariffa L) Moulana, Ryan; Juanda, Juanda; Rohaya, Syarifah; Rosika, Ria
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 4, No 3 (2012): Vol.(4) No.3, October 2012
Publisher : Agricultural Faculty

Show Abstract | Original Source | Check in Google Scholar | Full PDF (503.374 KB) | DOI: 10.17969/jtipi.v4i3.739

Abstract

Anthocyanin is pigments are red, purple and blue that commonly found in plants and can be used as a natural dye. One kind of plant that can be extracted as a source of natural dyes and contain anthocyanin is rosella petals flower. The use of solvents and acids are the factors that determine the quality and quantity of anthocyanin that extracted from rosella petals flower. Therefore in this study will be assessed the influence of the use of appropriate solvents and acids in the process of extraction of anthocyanin from rosella petals flower. Types used are varieties rosella sabdariffa. This research was conducted using Randomized Block Design Factorial consisting of 2 factors that is the type of solvent (J) consisting of ethanol and methanol, as well as the second factor which is the type of acid (P) consisting of tartaric acid, citric acid, and acid acetate. Based on the analysis it was found that the anthocyanin pigment (in red) in rosella petals flower is more stable in the acidic conditions (low pH). Type of acid (P) gives a very significant influence (P ≤ 0.01) toward pH values and significant influence (P ≤ 0.05) toward the intensity of the color. Type of solvent (J) that used gives a very significant influence (P ≤ 0.01) toward the intensity of the color, as well as a significant influence (P ≤ 0.05) on yield and levels of anthocyanin 
VISCOSITY AND PARTICLE SIZE DISTRIBUTION OF CONCENTRATED APPLE JUICE PRODUCED BY SPINNING DISC REACTOR (SDR) Safriani, Novi
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 4, No 2 (2012): Vol.(4) No.2, June 2012
Publisher : Agricultural Faculty

Show Abstract | Original Source | Check in Google Scholar | Full PDF (398.676 KB) | DOI: 10.17969/jtipi.v4i2.269

Abstract

This research  explored the potential use of the spinning disc reactor (SDR), a novel processing technique used for the production of concentrated apple juice. The apple juice was passed over the SDR disc spinning at 2000 rpm, heated at various temperatures (90 °C, 100 °C, 110 °C, and 120 °C), and at a flow rate of 7 ml/s. The effect of SDR-processing on viscosity and particle size of the apple juice concentration,  was investigated. The SDR-concentrated apple juice exhibits narrow particle size distribution (average particle size in the range of d32 = 0.1-0.2 µm and d43 = 4-12 µm) and shear-thinning behaviour in the range of shear rates from 0.1 – 200 s-1, in which the viscosity decreases with increasing the shear rate. The reconstituted samples show  similar viscosity with its original counterpart.  The increase of the processing temperature allows a reduction in the processing time. The results reveal that the SDR is capable of producing the concentrated apple juice. 

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