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Jurnal Teknologi dan Industri Pertanian Indonesia
ISSN 2085-4927 · Universitas Syiah Kuala, Agriculture Faculty · 207 artikel di indeks
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Artikel Jurnal
Aktivitas Antioksidan dan Inhibitor Alfa Glukosidase dari Fraksi Berbeda Rumput Laut Cokelat (Sargassum sp.)
Sargassum sp. is one of the brown seaweed that contains bioactive compounds, which have antioxidant and alpha glucosidase inhibitor activity. This research aimed to determine the rendemen, secondary metabolic, total phenolic, antioxidant, and alpha glucosidase inhibitor from the extract and…
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Artikel Jurnal
Pembuatan Minuman Kombucha dengan Mengkaji Perbandingan Bunga Telang dengan Sari Buah Nanas dan Konsentrasi Starter Scoby
Kombucha bunga telang drink is a fermented drink that can be categorized as a functional drink and has many benefits that greatly play a role in boosting the immune system. This study aims to determine the concentration of SCOBY starter culture and the ratio between the solution of telang flower…
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Artikel Jurnal
Karakteristik Mutu Nuget Tempe dengan Fortifikasi Tepung Cangkang Telur Ayam Ras
Some previous studies have utilized egg shell powder as a fortification of food products made which aims to see the effect of egg shell powder addition on the calcium content and quality of the product. Nuggets is a product that really consume by society at this time, but widely circulated nuggets…
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Artikel Jurnal
Aktivitas Antioksidan Minuman Serbuk Instan Kombucha Sari Kulit Nanas (Ananas Comosus L. Merr)
The purpose of this research was to determine the effect of tween 80 concentratin and drying temperature on the antioxidant activity of Kombucha Pineapple skin juice instan drink powder. This study used a Completely Randomized Block Design (CRD) factorial with nine treatments and three…
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Artikel Jurnal
Pengaruh Derajat Sangrai Biji Kopi Arabika (Coffea arabica) dengan Penambahan Bubuk Serai Dapur (Cymbopogon citratus) terhadap Sifat Kimia dan Sensori Kopi Celup
The coffee brewing that is most often found in the community is manual or brewing coffee. However, this method is considered to still have weaknesses and is less practical because it leaves coffee grounds in the drink. One effort to overcome this problem is coffee in pouch packaging, and the…
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Artikel Jurnal
Karakteristik Ekstrak Pewarna Alami Buah Naga Merah (Hylocereus Polyrhizus) dengan Variasi Rasio Pelarut dan Asam
Dyes are materials that people use for certain purposes. However, the high use of synthetic dyes in non-food products causes environmental pollution and is toxic. Therefore it is necessary to provide another alternative in the form of natural dyes from plants, namely red dragon fruit. This fruit…
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Artikel Jurnal
Penambahan Buah Jambu Biji Merah dalam Pembuatan Dodol Tepung Ketan dan Biji Nangka
The purpose of this research was to get the best quality dodol based on the level use of red guava. The addition of red guava serves to increase the added value and benefits of the red guava and add flavor to dodol. This research was conducted experimentally using a completely randomized design…
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Artikel Jurnal
Karakteristik Sensoris dan Sifat Fisiko Kimia Kopi Arabika Sidikalang dari Variasi Proses Pascapanen yang Berbeda
Indonesia is a large world coffee producer, which is currently followed by the proliferation of coffee shops that provide specialty coffee. Arabica coffee is a type of coffee that is considered to have the better taste among other types of coffee. Sidikalang is one of the coffee producing areas in…
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Artikel Jurnal
Pengaruh Substitusi Tepung Biji Nangka Terhadap Sifat Fisik, Kimia, dan Organoleptik Chiffon Cake
Tepung biji nangka merupakan salah satu bahan alternatif dalam pembuatan produk pangan inovatif dan sehat. Chiffon cake merupakan salah satu jenis cake yang memiliki tekstur lembut, berpori halus, ringan dan memiliki tampilan yang menarik. Tepung terigu berperan penting dalam pembuatan chiffon cake…
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Artikel Jurnal
Optimasi Kondisi Proses Pengeringan Kulit Kopi (Cascara) Terhadap Karakteristik Warna dengan Respon Surface Methodology
Coffee peel, a by-product of coffee beverage production, is an underutilized resource despite its potential health benefits, particularly its antioxidant content. This by-product can be repurposed as a raw material for cascara, a drink made from dried coffee peel. The aim of this research is to…
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Artikel Jurnal
Komposisi dan Identifikasi Senyawa Metabolit Sekunder pada Rumput Laut Merah (Gelidium sp) dengan Metode Maserasi
Seaweed is one of the main aquaculture commodities that has economic value and has anormous potential in Indonesian. However the use of seaweed, especially the Gelidium sp type, is still undertutilitized. This research aims to determine the chemical composition and secondary metabolite compounds…
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Artikel Jurnal
Analisis Kelayakan Penerapan Produksi Bersih Pada Industri Amplang (Studi Kasus UMKM Risma Amplang Desa Takisung)
Amplang processing produces waste in the form of solid and liquid waste that can cause environmental pollution, including the UMKM Risma Amplang owned by Mrs. Faridatul Aina in Desa Takisung. This study aims to analyze the potential and alternative proposed implementation of cleaner production in…
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Artikel Jurnal
Formulasi Pembuatan Deodoran Spray dengan Variasi Konsentrasi Minyak Sereh Wangi dan Minyak Nilam
Deodorant is a product used to eliminate body odor caused by bacterial activity in sweat. This research aimed to formulate a natural essential oil-based deodorant spray using citronella and patchouli oils and to evaluate the effects of oils concentration on deodorant spray quality, included…
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Artikel Jurnal
Optimalisasi Formulasi Muffin Tepung Jagung dan Tepung Labu Kuning Menggunakan Design Expert Metode Simplex Lattice Design
Muffin merupakan salah satu produk roti berbasis terigu yang praktis dan enak, namun memiliki kandungan serat yang rendah karena rendahnya kandungan serat pada terigu. Penelitian ini bertujuan untuk mengembangkan formula optimal muffin dengan penambahan tepung jagung dan tepung labu kuning…
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Artikel Jurnal
Pengaruh Suhu Penyimpanan Pada Perubahan Kualitas Tiga Varietas Tomat Indonesia Berdasarkan Proses Pematangan
Tomato (Solanum lycopersicum) is one of the major horticultural commodities in Indonesia, possessing not only high economic value but also highly perishable, thus requiring optimal postharvest handling to maintain its quality. This study aims to examine the effect of storage temperature on the…
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Artikel Jurnal
Physicochemical and Organoleptic Properties of Crackers From Native and Heat Moisture Treatment (HMT) of Breadfruit Flour
Crackers are one of the biscuit are made through a fermentation process with yeast, thin in shape, salty taste, crunchy texture, and if broken the cross-section of the pieces is layered. The main ingredient of crackers is flour. The purpose of this study was to determine the effect of varying…
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Artikel Jurnal
Penerapan Unsur Budaya pada Desain Kemasan Nasi Jagung Madura dengan Value Engineering untuk Meningkatkan Nilai Jual Makanan Tradisional
Persaingan produk beras jagung di pasar semakin meningkat, menuntut produsen untuk lebih inovatif dalam meningkatkan daya tarik dan nilai jual produk. Salah satu strategi penting untuk meningkatkan daya saing beras jagung Madura serta memperkuat citra produk lokal sebagai makanan pokok khas daerah…
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Artikel Jurnal
Modifikasi Hasil Samping Penepungan Ubi Jalar Cilembu dengan STPP dan Karakterisasi Tepung yang Dihasilkan
Cilembu sweet potato (UJC) is a local food source of calories that has the potential to support food security. UJC flour processing is carried out to provide added value and wider utilization, however the yield that passes the 80 mesh sieve is still low. The physicochemical properties of natural…
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Artikel Jurnal
Keputusan Pembelian Garam Berlogo Halal Di Kecamatan Kota Juang, Kabupaten Bireuen, Provinsi Aceh
The purpose of this study was to determine the presence of halal labeling on salt packaging on salt purchasing decisions in Kota Juang District, Bireuen Regency, Aceh Province. This study used survey method and purposive sampling. Data sources are primary data and secondary data. Data collection…
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Artikel Jurnal
Pemanfaatan Ampas Bubuk Kopi Robusta Sebagai Campuran Bahan Baku Pembuatan Bokasi
Most of the coffee grounds waste is still left unattended so that it can pollute the environment. For this reason, it is necessary to have a way to use coffee grounds, such as making organic fertilizer or bokashi, in order to reduce environmental pollution and at the same time reduce the use of…