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All Journal Jurnal Sain Peternakan Indonesia agriTECH Jurnal Agroindustri Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Teknologi & Industri Hasil Pertanian Dharma Raflesia : Jurnal Ilmiah Pengembangan dan Penerapan IPTEKS Teknologi dan Industri Pertanian Indonesia
Zulman Efendi
Dept. Of Agric. Technology, Fac. Of Agriculture, Univ. Of Bengkulu
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences Veterinary Other

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Perubahan Kandungan Β-Karoten, Asam Lemak Bebas dan Bilangan Peroksida Minyak Sawit Merah Selama Pemanasan Budiyanto Budiyanto; Devi Silsia; Zulman Efendi; Rasie Janika
agriTECH Vol 30, No 2 (2010)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (694.699 KB) | DOI: 10.22146/agritech.9676

Abstract

The objectives of the study were to evaluate decreasing pattern of ß-carotene, determine the changes of free fatty acid content and to determine peroxide value of red plam olein oil during heating. Red palm olein oil samples were heated at four different temperatures (150°C, 160°C, 170°C, and 180°C) for ten hours. Heated samples were taken every 30 minutes for each heating treatment. The ß-carotene, FFA, and peroxide value in each sample were evaluated. The data were plotted into its curve for further evaluation. The finding indicated that ß-carotene content in red palm olein oil decreased sharply in the first three hours of heating, especially for the oil heated at 180°C.  In adition, heating for 10 hours resulted in decreasing of FFA and peroxide values, especially for red palm oil samples heated above 150°C.ABSTRAKPenelitian ini bertujuan untuk mengkaji pola penurunan kandungan ß-karoten, menentukan pola perubahan kandun- gan asam lemak bebas (FFA), dan menentukan pola perubahan bilangan peroksida minyak sawit merah selama pe- manasan. Minyak sawit merah dipanaskan pada empat suhu pemanasan yang berbeda  (150°C, 160°C, 170°C, dan180°C) selama 10 jam. Sampel minyak diambil setiap 30 menit dari setiap  minyak yang dipanaskan. Kandungan ß-karoten, FFA, dan bilangan peroksida pada setiap sampel dievaluasi. Data yang diperoleh dituangkan secara gra- fis untuk analisa lebih lanjut. Hasil Penelitian menunjukkan kandungan ß-karoten minyak sawit merah mengalami penurunan tajam selama tiga jam pertama pemanasan, khususnya pada minyak yang dipanaskan pada suhu 180°C. Selain itu, lama pemanasan selama 10 jam mengakibatkan terhadap turunnya kadar FFA serta penurunan bilangan peroksida,  khususnya pada minyak yang mengalami pemanasan lebih dari 150°C.
LEVELS OF FRESHNESS AND PHYSICAL DAMAGE IDENTIFICATION OF FISH AVAILABLE FOR COMSUMERS AT PASAR MINGGU MARKET BENGKULU Novia Lestari; Yuwana Yuwana; Zulman Efendi
Jurnal Agroindustri Vol 5, No 1 (2015)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.5.1.44-56

Abstract

The purpose of this research was to identify level of freshness of some fishes available at Pasar Minggu Market in Bengkulu City based on SNI 01-2729.1-2006.  The research was done by observing the available Sarden (Sadinella spp), Tuna (Thunnus spp), Tongkol (Euthynnus pelamial), Bawal Putih (Pampus argenteus) and Kakap Merah (Lutjanus malabaricus) in the morning (07.00 am), noon (12.00 am) and evening (17.00 am) for their freshness during September to Oktober 2013. Result of the research indicated that all of the observed fishes were fresh in the morning; only Sarden became unfresh at noon, and all of the observed fish has turned to unfresh anymore in the evening. Types of physical damage for Sarden was that its stomach was out and its head was off, for Tuna and Tongkol were bruish, injury, and material in the body of fish; for Bawal and Kakap were bruish and injury.
STUDY ON PHYSICAL AND SENSORICAL CHARACTERISTICS OF FLESH RESTRUCTURED WITH SAGO CATFISH JERKY Amir Jayani; Zulman Efendi; Devi Silsia
Jurnal Agroindustri Vol 4, No 2 (2014)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.4.2.55-64

Abstract

This study aims to gain influence the thickness and concentration variations affect the characteristics of sago binder physical properties of catfish jerky. As well as getting influence the thickness and concentration variations affect the level of binder sago joy panelists in terms of organoleptic test. Data were analyzed by analysis of variance using the Analysis Of Variance (ANOVA). If there is a significant difference followed by a further test of DMRT 5% level (physical properties). While the hedonic test performed using Kruskal Wallis analysis. Results uniformity analysis (ANOVA) showed catfish fillet thickness and concentration of sago affect the physical properties of the water content and the level of violence. Where catfish jerky using sago binder 5% and 10% significantly different. The use of sago binder 5% and 10% led to an increase in water content. Besides the addition of the binder resulted in increasing levels of violence catfish jerky. Based on the statistics found that the influence of the thickness and concentration of the binder sago aroma, flavor and color of the sixth jerky catfish were not significantly different. But the texture was significantly different.
PHYSICAL PROPERTIES OF WET NOODLE BASED ON POTATO AND TAPIOCA COMPOSITE FLOUR Zulman Efendi; Fitri Electrika D. Surawan; Yosy Sulastri
Jurnal Agroindustri Vol 6, No 2 (2016)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.6.2.57-64

Abstract

Wet noodle properties prepared from tapioca flour : potato flour proportion i.e. 70:30; 60:40; 50:50; 40:60; and 30:70 were studied by Complete Randomized Design. The potato flour proportion effect were significantly contributing to physical properties of strain and waterabsorption index, moisture content, and L, a, b value.The wet noodle prepared from tapioca : potato flour = 70:30; 60:40; 50:50 have no significant different on strain (?L/L) and , water absorption index, moisture content and L, a, b value.The wet noodle prepared fromtapioca :potato flour = 40:60 and 30:70 hadlower strain (?L/L) index thus giving the highest waterabsorptionand moisture content. But its noodle has lower brightness level. The result revealed the possibility of composite flour from potato and tapioca 50:50 could be produce wet noodle for functional food. Its physical properties i.e. strain and water absorption index, moisture content, and L, a, b value were 0.5, 0.37, 47.35, and 65.6, -1.0, 25.6, respectively.
CORRELATION BETWEEN ADDED ROSSELA (HIBISCUS SABDARIFFA L) TO PHYSICAL AND CHEMICAL PROPERTIES OF KALAMANSI FRUIT ORANGE POWDER AS A DRINK Kurnia Herlina Dewi; Zulman Efendi; Ida Apri Yanti
Jurnal Agroindustri Vol 7, No 2 (2017)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.7.2.63-71

Abstract

The product development effort based on kalamansi aims to extend the shelf life, make the product more durable and increase the added value and fulfill the consumer demand for the practicality in the use. The purpose of this study was Determine the effect of rossela addition to physical and chemical characteristics, determine the effect of rossela addition to organoleptic characteristics. The research design used in this study was Completely Randomized Design (RAL) with treatment of percentage of dry rosella powder: 0%, 2.5%, and 5%, in which each treatment was repeated three repetitions so that nine treatment units were obtained. Parameters observed in water content, solubility rate, pH and organoleptic (flavor, aroma, color). The results showed that the greater percentage of rosella addition, water content, solubility rate and vitamin C were higher, following the equation y = 0,188x + 3,7733 for water content, Y = 6,4x + 37,767 for soluble time . Each addition of rosella occurs a decrease in pH following the equation Y = -0.086x + 4.215. While vitamin C levels follow the equation Y = 5,514x + 16,818. The panelist's preference for the product is good; evidenced by the three tests (aroma, flavor and color) have the highest level of addition of 5% rosella addition. The higher the rosella addition rate ratio the panelist prefers. The panelist's favorite level is at an average of 3 which is quite like.
THE EFFECT OF BITTER MELON (Momordica charantia L.) JUICE AND BOILED EXTRACTON DIABETIC RATS Fitri Electrika D. Surawan; Zulman Efendi
Jurnal Agroindustri Vol 2, No 1 (2012)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.2.1.28-33

Abstract

Diabetes Mellitus (DM) is the most common of the endocrine disorder and chronic hyperglycaemia due to relative or absolute lack of insulin. The aim of the study is to investigate the the body weight profile, decreased of body weight (%) and glucose level of the bitter melon  juice and boiled extract dietin alloxan induced diabetic rats. Therats were divided randomly into three groups with fed AIN-93, the first group is control with water diet only, whereas the second group was given bitter melon juice extract diet, and third group with bitter melon boiled extract diet.  The diet of bitter melon juice and boiled extract were done by oral administration of 2ml/200 g body weight of rats for 8 days. The result showed that diet with bitter melon juice and boiled extract could improve body weight after 4 days. Additionally, the decreased of body weight percentage  afterbitter melon juice (2.68%) and boiled extract (1.89%) diet  were effective than control (8.81%). Bitter melon juice extract may effective in reduced  blood glucose levels than bitter melon boiled extract and control. The research indicate that bitter melon acts recovery body weight and regulating blood glucose level on diabetic rats.
CHARACTERIZATION OF CARBOXYMETHYL CELLULOSE (CMC) FROM PALM MIDRIB Devi Silsia; Zulman Efendi; Febri Timotius
Jurnal Agroindustri Vol 8, No 1 (2018)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.8.1.53-61

Abstract

Midrib is one of the palm plantation  waste that has not been utilized optimally. The high cellulose content of palm midrib is potentially converted to carboxymethyl cellulose. This study aims to determine the characteristics of carboxymethyl cellulose that produced from various concentrations of trichloroacetic acid and reaction times. This study used a complete randomized design (RAL) with two factors i.e tricloroacetic acid concentration (10%, 20% and 30%) and reaction time (3 hours and 4 hours). The synthesis of carboxymethyl cellulose in this study consists of three stages i.e alkalization, carboxymethylation and purification. The carboxymethyl cellulose obtained was characterized include degree of subsitution (DS), pH, viscosity, water content, and purity. The results showed that the best carboxymethyl cellulose was obtained from the use of 20% tricloroacetic acid and 3 hours reaction time. The characterrization result include substitution degree value of 0.76, pH of 8.32, water content of 7.1%, with a  viscosity of 7.8 cP,   and purity of 92.62%. 
PHYSICAL QUALITY ANALYSIS OF ‘ROTI MANIS’ AT BAROKAH BAKERY IN LAHAT Ineke Kesuma Ningsih; Fitri Electrika D. Surawan; Zulman Efendi
Jurnal Agroindustri Vol 5, No 1 (2015)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.5.1.20-35

Abstract

The purpose of this research was to determine the percentage of each type of ‘roti manis’ physical damage, to identify factors causing the damages, and to determine whether the percentage amount of damage was whithin the business control limit. Types of damage observed were broken, too small in size, in appropriate form, over heated or burned.  Observation was conducted during 16 working days (one month) at Barokah Bakery in Lahat.  Result of the research showed that the broken damage was 1,31%; the too small in size was 1,1%; the unacceptable form was 0,98%; and no damage of over heat. Based on the causal effect analysis, it was found that the main factor causing ‘roti manis’s damages was caused by process inadequately. Result of diagram control analysis showed that the overall average damage was 3,4% with the upper limit was 5,2% and the lower limit was 1,6%. The percentage of the damage was considered high but it was within the company control limit of 2-4%
EFFECT OF GREENLEAF QUALITY AND MOISTURE CONTENT ON PHYSICAL AND ORGANOLEPTIC OF THE CTC (Crushing Tearing Curling) TEA Hafiz Thanoza; Devi Silsia; Zulman Efendi
Jurnal Agroindustri Vol 6, No 1 (2016)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.6.1.42-50

Abstract

PTPN VII (Persero) Pagaralam Business Unitstarted developing the processing of black tea (CTC). Only after several times the processing quality CTC teas produced unsatisfactory. The Company continues to optimize the performance ofthe processingand quality control of CTC tea. This study aims to determine the effect of the quality of shootsandwilting percentage of the physical and organoleptic properties of CTC tea. This research was conducted in PTPN VII (Persero) Act Pagaralam. The results showed that all of the top quality withvalue range 62% to 70% and the percentage of wilted 65% to 72% no real effect on the physical and organoleptic properties. The water content and density of CTC tea has fulfilled SNI and enterprise standards. CTC tea produced medium quality (Fair made).
AN IMPORTANCE PERFORMANCE ANALYSIS ON ‘KERIPIK BELEDANG’ BENGKULU ATRIBUTES AS SATISFACTION QUALITY MEASURE IN FOOD INDUSTRY Zulman Efendi; Evanila Silvia; Reko Rahmad Wijaya
Jurnal Agroindustri Vol 8, No 1 (2018)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.8.1.26-33

Abstract

Costumer satisfaction is  comparison beetwen costumer’s expected satisfaction and actual performance.  The aims of research were to identify the Beledang Chips attributes that consumers need, improvement factor (IF), determine the costumer satisfaction index (CSI) and get a map attributes of beledang chips. The research was conducted by purpossive sampling.   The result showed  there were 13 attributes considered by consumers for their interest in Beledang Chips. The highest score of IF was color,  CSI level was 0.93 that classified as highly satisfied. Based on attributes mapping, average satisfaction and importance performance were 3.93 and 4.30. There was the color product in quadrant A for top priority, then packaging practices, packaging capabilities, oily impression, price suitability, without preservatives in quadrant B for keep up the good work, then lay out and attractive illustration, variant packaging,  packaging colors, special pricing, cruncy, uniformity of size in quadrant C for low priority, and discount in quadrant D for not expected. Thus, the business  development of Beledang Chips Bengkulu can follow the advice as the awareness of the research results.
Co-Authors Amir Jayani Andre Zuliansyah Budiyanto Budiyanto Devi Silsia Devi Silsia Eka Kurniati Evanila Silvia Evanila Silvia Febri Timotius Fitri Electrika D. Surawan Fitri Electrika D. Surawan Hafiz Thanoza Helina Dewi Ida Apri Yanti Ineke Kesuma Ningsih Kurnia Herlina Dewi Kurnia Kurnia Laili Susanti Lukman Hidayat Novia Lestari Raden Mohamad Herdian Bhakti Rasie Janika Reko Rahmad Wijaya Reswita Reswita Winarto Winarto Yosy Sulastri Yuwana Yuwana