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All Journal Jurnal Agroindustri AGRITROPICA : Journal of Agricultural Sciences
Lukman Hidayat
Department of Agricultural Technology, Faculty of Agriculture, Bengkulu University
Agriculture, Biological Sciences & Forestry Electrical & Electronics Engineering Energy Industrial & Manufacturing Engineering

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TECHNICAL AND FINANCIAL ANALYSIS ON PRODUCTION OF CALAMANSI SYRUP: A CASE STUDY ON “SEGAR ASRI” HOME INDUSTRY IN KAMPUNG MELAYU BENGKULU CITY Lukman Hidayat; Iman Darmatama; Yusril Dany; Djamilah Djamilah
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.8.1.11-25

Abstract

Economic Order Quantity to Control Raw the Materials Inventory on “Zaskya Bakery” Home Industry Lukman Hidayat; Hidayat Koto; Hayyuning Pratiwi
Jurnal Agroindustri Vol 10, No 1 (2020)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.10.1.33-39

Abstract

           Zaskya Bakery Home Industry is one of the small industries that produce various types of sweet bread in Central Bengkulu Regency. Optimal raw material inventory control is essential for companies to make the production process good. The economic order quantity (EOQ) method is the basic method of inventory control by finding the minimum point between ordering costs and storage costs. The purpose of this study was to determine the inventory control of some raw materials in the Zaskya Bakery Home Industry by using EOQ. Survey and observation with a quantitative descriptive approach are The methods used in this research. Data analysis uses the calculation formula of EOQ, total inventory cost, safety stock, and reorder point. The results showed that the application of the EOQ method in controlling raw material inventory was an emphasis on inventory costs on the Zaskya Bakery Home Industry. The Efficiency of the quantity of raw material ordering each time order, the time of re-ordering of raw materials, as well as the quantity of safety inventory can be known.
Agroindustrial Study of Banana Crackers and Salai Based on Income, Value Added and Break Even Point Lukman Hidayat; Hidayat Koto; Odi Andanu
AGRITROPICA : Journal of Agricultural Sciences Vol 1, No 1 (2018)
Publisher : Badan Penerbitan Fakultas Pertanian (BPFP)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (778.806 KB) | DOI: 10.31186/j.agritropica.1.1.37-46

Abstract

The aim of this research was to analyze and calculates the income, added-value, and break even point of agroindustry that processing bananas into banana crackers and salai. Methods of data collection in this research were using observation and interviews. Data were analyzed using descriptive analysis, qualitative and quantitative, for the value-added, income, Break Even Point (BEP) and Revenue Cost ratio (R/C). The results shown that the average of value added per kilograms for Salai Rp. 4.371,37, sweet and salted banana crackers   are Rp 2.944,00 and Rp 3.627,90. The income of salai, sweet and salted banana crackers per year’s are Rp. 29.566.251,-, Rp. 18.437.067, 96,- and Rp. 20.286.567,-.  The average of BEP per month’s for salai is salai Rp. 1.415.636, sweet and salted banana crackers are Rp. 988.966, and Rp.781.352. The Average of BEP, units or packs per month’s for salai is 145 packs, sweet banana crackers were 124 packs and salted were 98 packs. R/C of Salai was 1.66, sweet banana crackers were 1.49 and salted was 1.71. Added-value of banana Salai Rp. 743, 47 more than salted banana crackers, amounted to 1.471,37 compared to sweet banana crackers. Banana salai income greater Rp. 9.279.684 than salted banana crackers, amounting to Rp. 11.129.183 compared to sweet banana crackers.Keywords: Value Added, Income, Banana crackers, Salai, Break Even Point
THE CHARACTERISTIC OF ROBUSTA POWDER COFFE IN VARIOUS SIZE TYPES and COFFE WEIGHT ON SACHETS Tri Agustina; Devi Silsia; Lukman Hidayat
AGRITROPICA : Journal of Agricultural Sciences Vol 3, No 2 (2020)
Publisher : Badan Penerbitan Fakultas Pertanian (BPFP)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agritropica.3.2.58-69

Abstract

This research aims to determine the performance influence of sachets on various sizes of bags and the weight of coffee to the characteristics of the brew of coffee bags. The study uses a completely random design with 2 treatment factors, the first factor of the volume of contents in the bag and the second factor of the packaging bag size. Analyzed With ANOVA dan when the effect is noticeable. It will be followed by using a DMRT at  5%. significant levels. The research at moisture and ash content is suitable for the raw material of coffee bags. Coffee Sari qualified SNI is on the treatment of the volume of 1/4 content and small bag size with a yield of 22.02% coffee juice. The results of the analysis on the missing coffee weight test were obtained the highest value found in the volume of the 1/3 content with a large bag size resulted in 2.73 grams of lost coffee weight. The lowest value is on the 1/2 content volume and the medium size is 0.17 grams. The sensory test was derived that the panelists preferred it to the size of a large bag and the appropriate volume of contents to fill the bag with a volume of 1/3.Keywords: Bag size and coffee weight, Coffee characteristics.
Study of Preservation Using Lactic Acid Bacteria from Fermentation of Cabbage (Brassica oleracea var. Capitata) to Shelf Life of Fresh Tilapia (Oreochromis niloticus) Nesya Joza Amanda; Lukman Hidayat; Wuri Marsigit
AGRITROPICA : Journal of Agricultural Sciences Vol 4, No 1 (2021)
Publisher : Badan Penerbitan Fakultas Pertanian (BPFP)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agritropica.4.1.48-62

Abstract

This study aims to determine the best concentration of Lactic Acid Bacteria (LAB) solution from fermented cabbage to tilapia fish during storage. This study used a completely randomized design with the percentage of addition of LAB solution as a treatment (0%, 2%, 4%, 6%). The results of this study indicate that the LAB solution concentration has a significant effect on the physical, chemical, and microbiological quality of fresh fish where the higher the concentration, the higher the resulting value. The LAB solution concentration as the best preservative was found in the LAB solution with a concentration of 6%. The results of the physical properties on the observation of the eyes, gills, meat, and texture met the SNI requirements, namely 7 to the 12th observation hour at a concentration of 6%, but on mucus and odor at the 12th observation hour at a concentration of 2%, 4%, and 6 % still fulfills the SNI requirements, namely 7. The chemical properties at pH until the 24th hour of storage were 6.33 and protein content 21.88%. The microbiological properties of tilapia by giving LAB 6% solution at the 12th-hour observation still met the maximum limit of microorganism growth with a value of the number of colonies/plates 4.2 x 105 cfg / g.
Addition of Kecombrang Flower Flour (Etlingera elatior) to the Characteristics of Red Beans Noodles Marcliansi Sinaga; Marniza Marniza; Lukman Hidayat
AGRITROPICA : Journal of Agricultural Sciences Vol 5, No 1 (2022)
Publisher : Badan Penerbitan Fakultas Pertanian (BPFP)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agritropica.5.1.27-40

Abstract

Along with the times, many types of food have changed both in terms of taste, appearance, and presentation. One of the foods that are much favored by the community and easy to serve is wet noodles. Wet noodles supplemented with 10% red bean flour is expected to help fulfill protein. Moisture content of wet noodles reaches 52% so that the shelf life is quite short. Kecombrang can be used as a preservative to extend the shelf life of wet noodles. This research was conducted to obtain physical, chemical, organoleptic and shelf life characteristics based on the Total Plate Count (TPC) of red bean wet noodles. The experimental design used in this study was a single factor Randomized Block Design (RAK), namely the addition of kecombrang flower flour with 5 treatment levels, namely 1%, 2%, 3%, 4% and 5%, from 100 g flour (90 g wheat flour + 10 g red bean flour). Each treatment was repeated 3 times to obtain 15 experimental units. The results showed that the highest water content was 64,33%, the brightest color was in the 1% treatment with a value of 5Y 9/3, while the darkest color was in the 5% treatment with a value of 5Y 7/2, the highest texture was 37,78 mm/g/ s, the highest protein was 14,09%, the highest ash content was 1,17%, the concentration of addition of 5% kecombrang flower flour was able to extend the shelf life of red bean wet noodles for 48 hours, organoleptic characteristics showed that the panelist acceptance rate was at a concentration of 1% - 3 % based on the overall rating. Keywords: Kecombrang, Red beans, Shelf life, Wet Noodles.
Co-Authors Devi Silsia Djamilah Djamilah Hayyuning Pratiwi Hidayat Koto Iman Darmatama Marcliansi Sinaga Marniza Marniza Nesya Joza Amanda Odi Andanu Tri Agustina Wuri Marsigit Yusril Dany