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Kurnia Herlina Dewi
Dept. of Agric. Technology, Fac. of Agriculture, Univ. of Bengkulu
Agriculture, Biological Sciences & Forestry Electrical & Electronics Engineering Energy Industrial & Manufacturing Engineering

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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.
BUSINESS COMPETITIVENESS IMPROVEMENT ANALYSIS ON DRY FISH PROCESSING INDUSTRY IN BENGKULU CITY Evanila Silvia; Sigit Mujiharjo; Yuwana Yuwana; Kurnia Herlina Dewi
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.5.1.1-11

Abstract

Purpose of this research was to identify environmental factors in terms of strength, weakness, opportunity, and threat influencing dry fish processing industry position, and formulating strategic to improve competitiveness the dry fish processing industry in Bengkulu City.  Method applied was descriptive analysis using SWOT matric, EFE matric, IFE matric.  Research location was in Bengkulu City which was selected on purpose. Respondents were academic (1 person), bureaucrat (1 person), practical person (2 person). Result of the research showed that the internal factor consisted 12 strength strategic factors and 15 weakness strategic factor.  The external strategic factor was composed by 13 opportunity strategic factors and 6 threat strategic factors. Strategic factor being capable to improve competitiveness were 1) product diversityin term of labeland market segment, 2) quality product improvement that capable to specify, and 3) improve sale service.
CHARACTERISTIC OF LEMPOK QUALITY IN BENGKULU CITY Arsat Koto; Evanila Silvia; Kurnia Herlina Dewi
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.5.2.128-133

Abstract

The aim of this study was to identify the quality characteristics of durian lempok in Bengkulu City and compare the quality characteristics lempok with SNI 01-4313-1996. The sample of lempok were taken from 2 home industries that the largest producer in Bengkulu City. The study was conducted three phases: 1) survey and interviews to determine the home industry with the largest production capacity in Bengkulu City, 2) random sampling in production at 3 times production; and 3) analysis of samples in terms of water content, the content of artificial sweeteners, TPC, texture, and pH. Data were analyzed descriptively. The results showed that the water content lempok durian on home industry A is 23% and B is 27%; artificial sweetener content between lempok is 0; TPC lempok is 63 x 105 colonies/g (A) and 116 x 105 colonies/g (B); lempok texture is 9.122 cm/10 g/10 s (A) and 8.955 cm/10 g/10 s (B) and pH of lempok 5.6 (A) and 5.4 (B). So the quality of durian in Bengkulu City lempok that achieve SNI No. 01-4313-1996 is an artificial sweetener content while the rest (moisture and TPC) does not achieve the standards.
EFFECT OF ALKALI TYPE AND DURATION OF NIBS SUBMERSION ON QUALITY OF COCHOLATE POWDER PRODUCED BY “DUTCH PROCESS” METHOD Meri Juliani; Sigit Mujiharjo; Kurnia Herlina Dewi
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.4.2.86-92

Abstract

Purpose of this research was to explain the effect of alkali type and duration of nibs submersion on the quality of chocolate powder.Type of alkalis being tested were Na2CO3(type1)andCa(OH)2 (type2) and the durations were 30, 60, 90 and 120 minutes. Reasearch was done following RCB design with the type of alkali as the block. The nibs was fermented during 6 days, and dried with temperature 115 °C for 6 hours, and applying the Dutch Processmethod topowder the chololate.  Result of the research showed that the treatments were not significantly influence the water content; significantly influence the microba, verysignificantly influence thepH and softness of the powder. Based on the research result; to produce chocolate powder with the best on the fat content was by apllying treatment the type2 alkali with 120 minutes submersion; the best on the fat content was by apllying treatment the type2 alkali with 120 minutes submersion; the best on the fat content was by apllying treatment the type2 alkali with 120 minutes submersion; the best on the fat content was by apllying treatment the type2 alkali with 120 minutes submersion
THE POTENTIAL OF PROCESSING BYPRODUCT OF SYRUP KALAMANSI TOWARD “ZERO WASTE” Kurnia Herlina Dewi; Sigit Mujiharjo; Acep Pebrian Utama
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.6.1.8-17

Abstract

Residual result from cyrup of calamansi was plenteous and did not used yet well. This research was used to utilize that residual industry of cyrup calamansi by cultivating it became essential oil by using distillation method. The residual result from cyrup of calamansi were devided into three types; residual result in solid, residual result in liquid 1, and residual result in liquid 2. From 100 kg fresh calamansi could produce 40 kg residual result in solid, 20 liters liquid 1 and 10 liters liquid 2. Each of them produced essential oil which 300,79 gr (from residual solid), 354,39 gr (from residual result of liquid 1) and 22,33 gr (from residual result of liquid 2). By looking at the yield, residual result industry of cyrup calamansi which contain the highest of essential oil was residual result from liquid 1 with the yield 1,771%, essential oil from the solid was 0,752% and the yield from the residual liquid was 0,223%. The essential oil from cyrup of calamansi was near to the characteristic of lime essential oil in density, refractive index and the yield but for solubility in alcohol was different.
Co-Authors Acep Pebrian Utama Arsat Koto Evanila Silvia Ida Apri Yanti Meri Juliani Sigit Mujiharjo Yuwana Yuwana Zulman Efendi