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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

Author-ID : 2765264

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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EFFECT OF BLANCHING AND DRYING METHODS ON PHYSICOCHEMICAL PROPERTIES OF ORANGE SWEET POTATO FLOUR (Ipomoea batatas L.) Zulman Efendi; Fitri Electrika D. Surawan; Winarto Winarto
Jurnal Agroindustri Vol 5, No 2 (2015)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.5.2.109-117

Orange sweet potato is one of many tubers as raw materials for food processing diversify. However, problems in flour processing such as color change, degradation of the material, especially in the use of 100oC for a long time blanching. This study aims to find the physicochemical properties of orange sweet potato flour. The study was conducted with a CRD by factorial. The first factor were without blanching, blanching 60°C, and 80°C, while the second factor were sun and oven drying. The results showed that value of yield from 28.69% up to 21.23%, but bulk density from 0.55 up to 0.70, water absorption index from 0.20 up to 0.64 (w/w), significantly. Meanwhile, water content and water solubility index in the range 4.99-7.40% and 0.022-0.064 (w/v), not significantly. L value has decreased until 65.87 while the value of a and b have increased with increasing of blanching temperature and drying oven method, significantly. a+ and b+ value were in the range of 9.47 to 11.13 and from 21.60 to 28.67. Effect of blanching 80oC and drying oven method have proved to be better production of orange sweet potato flour

Penerapan Quality Function Deployment (QFD) untuk Peningkatan Kinerja Industri Kecil Bakso Sapi Berdasarkan Kepuasan PelangganPenerapan Quality Function Deployment (QFD) untuk Peningkatan Kinerja Industri Kecil Bakso Sapi Berdasarkan Kepuasan Pelanggan Zulman Efendi
Jurnal Sain Peternakan Indonesia Vol 2, No 2 (2007)
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jspi.id.2.2.85-90

ABSTRAKPenelitian ini mengkaji preferensi konsumen dalam mengambil keputusan tentang pemilihan produk bakso, pelayanan industri bakso dan desain restoran bakso. Analisis QFD digunakan untuk mengelaborasi struktur mekanisme dalam memutuskan keperluan konsumen pada industri bakso karena tidak adanya standarisasi kualitas bakso berdasarkan preferensi konsumen. Hasil penelitian menunjukkan bahwa terdapat tiga level atribut penting bagi konsumen: 1) kulitas organoleptik (flavor, rasa, warna, tekstur, kegurihan), 2) ketersediaan bulatan bakso dan 3) ukuran bulatan bakso.. Ada tiga performan penting yang sangat dipilih oleh konsumen: 1) kualitas organoleptik, 2) bulatan bakso, 3)kebersihan lingkungan. Oleh karena itu ada tiga perubahan performans yang penting: 1) sikap karyawan (komunikasi, empati dan sosialisasi), 2) sirkulasi udara yang baik, 3) sambutan bagi pengunjung. Namun demikian, analisis Normalisasi Skala Kepentingan Konsumen (NSKK) menunjukkan adanya tiga hal penting yang harus diutamakan: 1) komunikasi, 2) empati karyawan, 3) hieginitas toilet. Terdapat tiga tindakan teknis yang perlu dilakukan: 1) meningkatkan pengetahuan karyawan tentang motto: tamu adalah raja, 2) menjaga dan memperbaiki fasilitas dan fasilitas dasar terus menerus, 3) memperbaiki keterampilan karyawan untuk melayani tepat waktu.Kata Kunci: bakso, kepuasan konsumen, quality function deployment, ekspektasi, performans.

PERUBAHAN SIFAT FISIKOKIMIA PISANG AMBON CURUP (Musa sapientum cv. ‘Ambon Curup’) SELAMA PENYIMPANAN MENGGUNAKAN Ca(OH)2 - SILIKA GEL SEBAGAI BAHAN PENUNDA KEMATANGAN [Physicochemical Changes of Ambon Curup Banana (Musa sapientum c.v. Ambon Curup) During Storage Using Ca(OH)2-Silica Gel as Material for Delaying Rippening] Zulman Efendi; Lukman Hidayat
Jurnal Teknologi & Industri Hasil Pertanian Vol 23, No 2 (2018): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Ambon Curup Banana is a local banana fruit grown in Rejang Lebong Regency, Bengkulu Province which has a short shelf life due to no material addition for delaying rippening. This study was conducted to evaluate the physicochemical changes of ‘Ambon Curup’ banana during storage with absorber of Ca(OH)2 and silica gel treatments. The research was conducted in a completely randomized design of one factor namely the composition of absorber Ca(OH)2 -silica gel: 0-0, 0-4, 0-8, 1-0, 1-4, 1-8, 3-0, 3-4 and 3-8 (% w/w) based on banana weight. The results showed that Ca(OH)2 3% with silica gel 4% and 8% were able to retain harder texture, inhibit the weight loss, green degradation, total soluble solid increase, and achieve better shelf life of 24 days at room temperature compared to other treatments.

DIVERSIFIKASI PRODUK AREN DALAM RANGKA PENINGKATAN NILAI TAMBAH GULA AREN SEBAGAI PRODUK UNGGULAN DAERAH KABUPATEN LEBONG Reswita Reswita; Satria Putra Utama; Kurnia Kurnia; Helina Dewi; Zulman Efendi
DHARMA RAFLESIA Vol 13, No 2 (2015): DESEMBER
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33369/dr.v13i2.4250

PPM IbW activity program is done to transfer technology to enhance the knowledge andskills of the society in increased production, increased value added and diversified products of sugar palm processing into a market-oriented product with stable development and small industries with sugar palm based in Lebong Regency. The general objective of this activity is to improve the knowledge and skills of palm sugar farmers in terms of increased production, increased value added and diversified products of sugar palm processing into a market-oriented product so as to increase farmers' income. IbW implementation method is a method of PALS (participatory action learning system) which is based on 3 (three) phases of activity, namely (1) the stage of awareness, (2) the stage of participating / scaffolding, and (3) the stage of institutionalization. The results of this activity in the first year are: 1) Availability of seedlings palm plants, 2) Establishment of joint venture group, 3) improvement of knowledge of craftsmen about industry integration of refined palm sugar from upstream to downstream, 4) improvement of understanding of refined palm sugar craftsmen about health production and hygiene products so as to increase the added value and income, 5) the availability of refined palm sugar maker tools, 6) improvement of the skills of the sugar producers in making refined palm sugar, 7) the availability of machines for packaging, 8) improvement of the knowledge and skills of craftsmen in designing the package, 9 ) Improvement of knowledge and skills in analyzing the results of operations and arranging financial reports, 10) productive economic empowerment for refined sugar palm craftswomen through the creation of market-oriented food products by using palm sugar as a substitute for sugar cane, 11) The formation of product marketing via the internet blogspot. While the activities carried out in the second year are: 1) Technical Assistance of palm seedlings planting, 2) Advanced assistance in palm sugar making, 3) The supply of palm sugar and coffee mixing machine, 4) Training of palm coffee making, 5) Training of Designing package and brand of palm coffee, 6) The assistance in handling business license,7) Market/Consumer research (organoleptic test), 8) Training and scaffolding of FeasibilityAnalysis palm coffee business, 9) Products promotion through seminars, exhibitions and competitions. 11) Mentoring supervision and control of safety and health of the housing food products. The results of activities in the Year II (2015) are: 1) Refined Palm Sugar with the label and the new packaging, 2) Palm sugar coffee products, 3) Packaging Design and brand of palm sugar coffee, 4) Business license assistance, 5) Market research/consumer (organoleptic test), 6) Improvement the knowledge and craftsmen skills in analyzing of business feasibility palm sugar coffee, 7) Promote products through exhibitions, 8) Improvement the knowledge of craftsmen by supervision and control of the safety and health of home-cooked foods. Keywords: Palm sugar, Products diversification, refined palm sugar, palm sugar coffee.

Pengeringan Dendeng Ikan Manyung (Arius thalassinus) dengan Pengering Energi Surya YSD-UNIB12 Yuwana Yuwana; Andre Zuliansyah; Laili Susanti; Zulman Efendi
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 8, No 1 (2019)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

AbstrakTujuan penelitian ini adalah mendiskripsikan kurva moisture ratio dan melakukan pendugaan lama pengeringan dendeng ikan manyung (Arius thalasisinus) dengan Pengering Energi Surya YSD-UNIB12. Percobaan dilakukan dengan mempersiapkan sampel sesuai dengan cara pembuatan dendeng ikan dan selanjutnya tiga perlakuan ditetapkan yaitu ketebalan dendeng (0,5 cm dan 1 cm), lama perendaman dalam larutan bumbu (1 jam, 3 jam dan 5 jam), dan posisi sampel pada rak yaitu rak1 (bawah), rak2 (tengah) dan rak3 (atas), masing-masing dilakukan dengan tiga ulangan. Pengamatan dilakukan terhadap suhu dan kelembaban relatif ruang pengering dan udara luar, dan penurunan berat sampel sepanjang proses pengeringan dari pukul 09.00-16.00 WIB sampai pengeringan selesai dengan kadar air akhir ikan 12%. Hasil percobaan menunjukkan bahwa pengering mampu menaikkan suhu udara 15,2 oC lebih tinggi dari udara luar dan menurunkan kelembaban relatif 31% lebih rendah dari udara luar. Model kurva hubungan antara moisture ratio dan kadar air dengan waktu pengeringan adalah kuadratik. Lama pengeringan hanya dipengaruhi oleh tebal dendeng dan posisi di rak. Rata-rata waktu penyelesaian pengeringan berkisar antara 11,9 jam sampai 30,3 jam.Kata kunci: kadar air, lama waktu pengeringan, moisture ratio, pendugaan Abstract The objectives of this study were to describe the curves of moisture ratio and moisture content and to predict drying times of the jerked flesh of Manyung fish (Arius thalassinus) dried by utilizing YSD-UNIB12 solar. The experiments were set up by employing three treatments, i.e., thickness of jerked flesh (0.5 cm and 1 cm), flesh submerging time in spices solution (1, 3 and 5 hours), and rack’s positions that were rack1 (lower), rack2 (middle) and rack3 (upper) with three replications each. The observation was carried out at 9 AM to 4 AM for drying room temperature and relative humidity, ambient temperature and relative humidity, and weight of samples along drying process until the fish moisture content of 12%. The result of experiments showed that the dryer generated the drying chamber temperature 15.2oC higher than the ambient temperature, and the drying chamber relative humidity 31% lower than the ambient relative humidity. Both models of curves of moisture ratio and moisture content versus drying time were quadratic (polynomial second order). Only the position of the rack and the thickness of jerked fish affected drying time. The drying time to produce dry jerked fish varied from 11.9 hours to 30.3 hoursKeywords: drying time, moisture content, moisture ratio, prediction

Analisis Kepuasan Konsumen Terhadap Kue Baytat Bengkulu Eka Kurniati; Evanila Silvia; Zulman Efendi
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 8, No 2 (2016): Vol.(8) No.2, October 2016
Publisher : Agricultural Faculty

The aim of research was to identify the attributes that baytat consumers want, determine the customer satisfaction of baytat cake and get a map attributes of baytat cake. Locations were selected intentionally (purposive). Variables and attributes used are: 1) quality of product (color of cake, aroma of cake, texture of cake, taste of cake, and the shelf life of product), 2) packaging products (appeal illustration, color packaging, capabilities of packaging to protect the product, practicality packaging) and 3) price of product. Identify the attributes that consumers want analyzed by validity and reliability test; used 22 respondents. Level of customer satisfaction was analyzed by CSI (Customer Satisfaction Index) and map attributes were analyzed using Importance Performance Analysis (IPA); total respondents are 100 consumers with convenience sampling technique. The results showed that the attributes that consumers want baytat is an attraction illustration, color packaging, packaging capabilities protect products, practical packaging, the color of the cake, cake aroma, the texture of the cake, cake flavor, shelf life of products and product prices. CSI analysis results indicate the level of customer satisfaction with cake baytat of 80.41%. Map quadrant of the following attributes: quadrant 1 (the color of the cake and the price of the product), Quadrant II (cake flavor, aroma of cookies and texture of the cake), Quadrant III (packaging capabilities, appeal of the packaging and packaging color) and Quadrant IV (the shelf life of product and practicality packaging).

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

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