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Budiyanto Budiyanto
University of Bengkulu
Agriculture, Biological Sciences & Forestry Electrical & Electronics Engineering Energy Industrial & Manufacturing Engineering

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THE EFFECT OF EMPTY FRUIT BUNCH AS GROWING MEDIA ON PRODUCTION AND PHYSICAL CHARACTERISTIC OF VOLVARIA VOLVACEAE Budiyanto Budiyanto; Hafiza Fadhila
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.8.1.80-96

Abstract

Utilization of  palm oil empty fruit bunch (EFB) as a medium to grow mushroom can be one of the alternative utilization of oil palm biomass valley.  The  objective of the study was to evaluate EFB as a medium for growing mushroom (Volvariella volvacea).  In this study, two age variations of EFB and 3 media thickness variations were used to assess the characteristics of mushroom production, and to determine the quality of  harvested mushroom  based on SNI 01-6945-2003. The results showed that empty palm oil bunches for the best growth medium of mushroom (Volvariella volvacea), based on the total weight of mushroom, longest harvest time, and biological efficiency was the medium of empty palm fruit bunches of 6 weeks old with  medium thickness of 20 cm. In addition, the same media thickness of 20 cm of 5 and 6 weeks EFB can produce the highest fruit body length and diameter ofmushroom.
EFFECT OF CALAMANSI CITRUS (Citrus microcarpa) EXTRACTS AND CMC TO PREFERENCES OF RED PALM OIL EMULSIONS Budiyanto Budiyanto; Bosman Sidebang; Rut Rae Delima Samosir
Jurnal Agroindustri Vol 9, No 1 (2019)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.9.1.49-55

Abstract

The purpose of this research were to obtain amount of the addition of calamansi citrus extract and CMC in the produce stable red palm oil emulsions with optimal viscosity and to obtain red palm oil emulsion products that can neutralize chelate taste and cover the oils aroma based on the level of consumer preferences. A complete randomized design (CRD) with two factorial was employed. The factors used were the amount of calamansi citrus extracts  addition (5 gram, 7 gram and 9 gram) and the amount of CMC addition (1 gram and 1.5 gram) . Data in this research obtained from the observations and results of viscosity and organoleptic testing were processed used analysis of variance (ANOVA) and a further test using DMRT on SPSS software. The results showed that the addition of calamansi citrus extract and CMC has significant effect to the stability and viscosity, but no significant effect to the taste, aroma and color of red palm oil emulsions product. Overall the best preferences of the emulsion product is the red palm oil emulsions with the addition of 7 grams calamansi citrus extract and 1 gram CMC. The emulsion product best stability is the red palm oil emulsions with the addition of 5 gram calamansi citrus extract and 1.5 gram CMC for 12 days. However, the emulsion product having a stability for 12 days but it has a viscosity of 1468.42 cP so further research is needed to reduce the emulsion viscosity. Keywords : red palm oil emulsions,calamansi citrus extract, CMC
SUBTITUSION OF RPO TO SEASONING OIL AND ACCEPTABILITY AND FORTIFICATION POTENCY OF VITAMIN A TROUGH CHICKEN NOODLE Lia Agustina; Budiyanto Budiyanto; Tuti Tutuarima
Jurnal Agroindustri Vol 8, No 2 (2018)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.8.2.150-158

Abstract

ABSTRACTThis study aims to obtain the amount of RPO, ?-carotene content, increase of vitamin A availability after red palm oil was added to the seasoning. This research uses Completely Randomized Design (RAL) with one factorial that is RPO concentration (0%, 25%, 50%, 75% and 100%). The results showed that the content of ?-carotene in RPO was 348,23 ppm or equivalent to 28,44 ?g RE per gram, mie ayam seasoning with RPO 100% addition was the most favored and accepted chicken noodle condiment by consumer as a whole, by consuming 100% RPO can meet provitamin A requirements of 117.78 ?g RE (adult female) and RPO (Red Palm Oil), Chicken Noodle Seasoning.
Co-Authors Bosman Sidebang Hafiza Fadhila Lia Agustina Rut Rae Delima Samosir Tuti Tutuarima