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Bonodikun Bonodikun
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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PHYSICAL CHARACTERISTICS OF FRUIT, BEANS, AND POWDER OF COFFEE HARVESTED FROM SINDANG JATI VILLAGE, REJANG LEBONG DISTRICT Oriza Sativa; Yuwana Yuwana; Bonodikun Bonodikun
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.4.2.65-77

Abstract

Most of farmers especially in Rejang Lebong, Bengkulu, cultivaterobusta coffee.Through the preliminary observations there have been obtained bad post harvest handling, as the fruit cherries mixed green, yellow, and red; that reduced quality of coffee beans from smallholder plantations. To improve yields and product, good attention to farmers harvest, harvesting the coffee berries have a decent harvest to be able to compare the different characteristics of the coffee fruit.This research using Chi-square analysis to calculate significant difference or not in the process harvesting different ways, and using ANOVA analysis and LSD (Least Significant Difference) to calculate the real difference or not significantly different in mass density, spersitas fruit fresh coffee and coffee beans. Based on the Chi-square analysis obtained differences in the percentages of different crops on fresh fruits (red, yellow, green) with a different way of harvest. Based on the analysis of ANOVA and LSD test obtained density difference, spersitas there are distinct differences between coffee red, yellow and green
EFFECT OF ADDITION BAKING POWDER AND WATER ON SENSORY AND PHYSICAL CHARACTERISTICS OF MOCAF(Modified Cassava Flour) BISCUITS Wuri Marsigit; Bonodikun Bonodikun; Lortina Sitanggang
Jurnal Agroindustri Vol 7, No 1 (2017)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.7.1.1-10

Abstract

The purposes of this study were to reveal   the effect of addition of baking powder and water on sensory characteristics (color, flavor, aroma and texture) and physical characteristics (expending, porosity,  and  water  content)  and  also  value-added    biscuit  from  Mocaf.  This  research  was conducted in Agricultural Technology Laboratory, Faculty of Agriculture, University of Bengkulu The experimental design used was complete random sampling ith two factors included percentage addition of baking powder  (0.2 %, 0.4 % and 0.6 %) and percentage addition of watwr (2 %, 6 % and 10 %), so it can be consisted of 9 treatment combination. Data were analyzed with ANOVA by using SPSS 17.0. Data were presented in the form of tabel. Result of study found that there were significant effects of addition baking powder dan water proportion on sensories and physics characteristic of mocaf biscuits. Biscuits mocaf  was  most preferred by the panelists (color, aroma and taste) were biscuit with addition of 10% water and 0.6 % baking powder, with physic characteristics expanding (56.55%), porosity (60,44) and water content (3.97%). The value-added biscuit mocaf were Rp 2,432 per 100 gram.
Co-Authors Lortina Sitanggang Oriza Sativa Wuri Marsigit Yuwana Yuwana