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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Jurnal Agroindustri AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Agroqua: Media Informasi Agronomi dan Budidaya Perairan Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat Jurnal Agriovet Community Empowerment SINTA Journal (Science, Technology, and Agricultural) Jurnal Agriculture Jurnal PADAMU NEGERI (Pengabdian pada Masyarakat Bidang Eksakta) AGRI-TEK : Jurnal Penelitian Ilmu-ilmu Eksakta Jurnal Dehasen Untuk Negeri JAPI: Jurnal Akses Pengabdian Indonesia Jurnal Teknologi Pangan dan Ilmu Pertanian
Andwini Prasetya
Universitas Dehasen Bengkulu
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Formulation and Quality Characteristics of Snack Bar Based on “Jantan” Banana Flour (Musa paradisiaca var paradisiaca) and Tofu Dregs Flour Lina Widawati; Hesti Nur’aini; Novi Sari Ningsih; Andwini Prasetya
Jurnal Agroqua: Media Informasi Agronomi dan Budidaya Perairan Vol 20 No 2 (2022): Jurnal Agroqua
Publisher : University of Prof. Dr. Hazairin, SH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32663/ja.v20i2.3179

Abstract

Snack bar is a snack that is practically formulated as a food to hunger delay, contains carbohydrates, protein, and fiber, with wheat as the main ingredient. The purpose of this study was to determine the best formulation of “jantan” banana flour and tofu dregs flour in making snack bars according to the characteristics of physical, chemical, and organoleptic qualities. The methods in this study include the processing of banana flour, tofu dregs flour, and snack bar processing with the composition treatment of “jantan”banana flour and tofu dregs flour 100: 0, 80: 20, 60: 40, 40: 60, 20: 80, 0: 100. The analysis in this study included the water content of “jantan” banana flour and tofu dregs flour as well as the yield, texture, water content, protein content, fiber content and organoleptic snack bar. The results showed that the water content of “jantan” banana flour was 7,23% while tofu dregs flour was 9,45%. The results of the snack bar yield analysis ranged from 53,8% to 66,7%. The texture of the snack bar ranged from 12,33 mm to 34,67 mm. The average value of the water content of the snack bar is between 1,32% to 1,88%. The protein content of snack bars is between 6,64% to 8,16%. The fiber content of the snack bar ranges from 5,63% to 8,45%. The average result of organoleptic analysis of snack bar colors is between 3,25 (rather like) to 3,50 (rather like). The average snack bar taste value is between 2,65 (rather like) to 3,90 (like). The average value of the snack bar aroma is between 2,45 (dislike) to 3,66 (like). The average value of the snack bar texture is between 2,85 (rather like) to 3,75 (like).
KAJIAN MUTU SIRUP BUAH PEDADA (Sonneratia caseolaris) DENGAN VARIASI KONSENTRASI BUAH NANAS (Ananas comosus L. Merr) DAN CMC (Carboxyl Methyl Cellulose) Kadek Sudarsana; Andwini Prasetya; Lina Widawati; Methatias Moulina
Agriculture Vol. 17 No. 2 (2022): Jurnal Agriculture
Publisher : Universitas Muhammadiyah Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36085/agrotek.v17i2.4420

Abstract

Daging buah pedada memiliki kandungan gizi yang tinggi. Secara umum buah pedada kurang dimanfaatkan karena rasanya yang asam, sepat dan sedikit pahit jika dimakan langsung. Salah satu upaya pemanfaatan buah pedada yaitu mengolahnya menjadi sirup. Sirup merupakan larutan gula pekat (sukrosa) highfructose syrup dan atau gula inversi lainnya) dengan atau tanpa penambahan bahan tambahan makanan yang diizinkan Pemanfaatan buah pedada menjadi sirup dapat dilakukan dengan penambahan buah nanas untuk meminimalisir rasa buah pedada yang asam dan terasa sepat dan sedikit pahit serta memperbaiki warna. Pada umumnya sirup yang disimpan berubah menjadi tidak stabil, mengalami pengendapan sehingga terjadi penurunan mutu. Upaya untuk mencegah hal tersebut, perlu ditambahkan bahan penstabil sirup, salah satunya yaitu CMC (Carboxyl Methyl Cellulose). Perlakuan penelitian ada 9 macam yaitu penambahan ekstrak nanas dan CMC. Penambahan ekstrak nanas dan CMC tidak mempengaruhi sifat sensoris sirup buah pedada. Perlakuan terbaik sirup buah pedada dengan penambahan ekstrak nanas 25% dan CMC 0,5% dengan penilaian tertinggi berada pada skala agak suka. Analisis viskositas sirup pedada dengan perlakuan terbaik penambahan ekstrak nanas 25% dan CMC 0,5% yaitu 13,62 x 103 cp, analisis kandungan vitamin C sirup pedada dengan perlakuan terbaik penambahan ekstrak nanas 25% dan CMC 0,5% yaitu 12,29 mg sesuai dengan standar SNI dan Nilai R/C ratio dari analisis usaha sirup pedada yaitu 1,47 Kata Kunci: sirup, buah pedada, buah nanas, CMC
PENGOLAHAN GELAMAI BUAH PEDADA (Sonneratia caseolaris) DENGAN SUBSTITUSI TEPUNG MOCAF Hengki Kurniawan; Hesti Nur'aini; Andwini Prasetya; Methatias Moulina
Agriculture Vol. 17 No. 2 (2022): Jurnal Agriculture
Publisher : Universitas Muhammadiyah Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36085/agrotek.v17i2.4463

Abstract

Buah pedada (Soneraatia caseolaris) merupakan komunitas tanaman yang hidup di habitat payau. Buah pedada memiliki komponen steroid, triterpenoid, flavonoid, karboksil benzene dan memiliki sifat yang memiliki analgesik dan antiflamantori. Tepung mocaf adalah tepung yang terbuat dari singkong. Keunggulan dari tepung mocaf yaitu memiliki kandungan kalsium, fosfor, serta, kaya vitamin C, mengandung fitoestrogen yang berfungsi untuk mencegah menopause dini yang biasa terjadi pada wanita. Tepung mocaf berwarna putih, tidak beraroma singkong lagi, bertekstur lembut, lebih elastis ketika digunakan sebagai bahan untuk membuat kue salah satunya gelamai. Gelamai merupakan salah satu makanan khas dari Provinsi Bengkulu yang biasa dikenal sebagai dodol. Penelitian ini bertjuan untuk mengetahui informasi tentang rendemen, uji organoleptic, karakterisitik mutu kima, fisika (tekstur) dan analisis usaha gelamai. Ada 9 perlakuan penelitian dengan substitusi tepung mocaf. Substitusi tepung mocaf yang berpengaruh pada warna, rasa dan aroma gelamai buah pedada. Rerata rasa gelamai buah pedada, tepung mocaf dan tepung ketan pada perlakuan 10;60;30 yaitu 3,35 (agak suka) dan perlakuan 20; 25:55 yaitu 4,25 (suka). Rerata warna gelamai dengan perlakuan 10:60:30 pada skala 3,40 (agak suka) dan perlakuan 30:20:50 pada skala 4,14 (suka). Rerata tekstur gelamai buah pedada pada perlakuan 10:60:30 pada skala 3,5 (agak suka) dan perlakuan 30:20:50 adalah 4,15 (suka). Karakteristik kimia gelamai buah pedada dengan substitusi tepung mocaf dengan rerata kadar air 39.75%, kadar abu0.58%, kadar protein 0.62%, kadar lemak 1.71%, kadar serat 1.28%, karbohidrat 65, 51% dan vitamin C 8.03 mg. Hasil analisis fisika gelamai buah pedada dengan substitusi tepung mocaf pada nilai rendemen menunjukkan nilai 49.50 sampai 50.50% dan analisis tekstur gelamai buah pedada dengan hasil perlakuan terbaik pada rerata 103 mm/g. Analisis keuntungan usaha gelamai buah pedada adalah Rp.8.302,000 dimana setiap Rp.1 yang dikeluarkan dapat menghasilkan keuntungan Rp. 1,299.
Inovasi Frozen Vegetable Sebagai Produk Andalan Oleh-oleh Khas Desa Wisata Belirang Hilda Meisya Arif; Hesti Nur’aini; Eko Sumartono; Methatias Ayu; Andwini Prasetya
Jurnal Dehasen Untuk Negeri Vol 2 No 1 (2023): Januari
Publisher : Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/jdun.v2i1.3547

Abstract

Vegetables are still generally traded in fresh form. Unlike the case with fruits, processed vegetable products are almost said to have no well-established processed products in Indonesia. The technology applied is fermentent vegetables such as salted vegetables and drying which are still limited in nature. Frozen vegetables are one way of preserving agricultural products in the form of vegetables using low temperatures. Freezing can kill some types of microbes which is detrimental sometimes even up to more than 90%. Freezing treatment can be carried out on some mixed products of several vegetables that are ready for use. Frozen Food Technology can be a solution in extending the shelf life and durability of a product. The advantage of food freezing techniques is that food quality such as nutritional value and organoleptic properties are maintained. The bliter seberang village area is planted with various types of agricultural crops such as corn, tomatoes, chilies, celery leaves, carrots and others (Profile of Belitar Seberang Village, 2021). As for vegetables by residents, they are sold immediately after harvesting, but if the vegetables are not sold, they will be consumed by themselves or thrown away if they start to rot. Due to the limited knowledge of the community until now, no one has tried to make vegetables in frozen form or Frozen Vegetable, so the taste still requires a touch of processing and packaging technology that can add to its selling value and maintain its durability so that it is not easily damaged. Frozen vegetables that are packaged well are expected to be more durable and practical to carry around and can become typical souvenirs of Wsata Belitung Village. It is hoped by the service team that the community who have received counseling and training on "Innovation in Commodity-Based Product Development as a Typical Souvenir of Belirang Village" can take advantage of the results of the training on packaging vegetables in frozen form so that they can be used as souvenirs typical of belitar village across rejang lebong regency. The public has been given information on how to make attractive packaging and the inclusion of information (labeling) on the packaging so that it can add to the selling value of the product. People are also taught how to market products through social media so that products can be widely known. Providing information on how to process, packaging, labeling and marketing appropriately to the community will provide added value so as to increase the selling value of products and community income
A Description Of Satisfaction In Grade 3 Patients Of Food Service At Rsu Private X Bengkulu Rabiul Armala Sari Nande Putri; Hesti Nur'Aini; Andwini Prasetya; Methatias Ayu Moulina
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 10 No 1 (2023)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v10i1.3449

Abstract

RSU private X Bengkulu is one of general hospital in Bengkulu provides various health services, including outpatient, emergency units, and inpatient care. In the inpatient service unit there is a class 3 treatment room which is an option for patients with a fairly cheap and affordable cost, but the existing facilities are different from other rooms. This study aims to analyze the level of satisfaction and nutritional value of food menus for class 3 patients at RSU private X Bengkulu. The respondents involved were 75 patients who were treated at RSU private X Bengkulu with a descriptive analysis using a Likert scale. The results showed that the level of patient satisfaction with services at RSU private X Bengkulu was 4.08 with the assessment criteria being satisfied from the indicators of satisfaction, responsiveness (responses), confidence (belief), empathy, tangible, reliability, according to diet, food portions, suitability, and cleanliness of equipment. Nutritional Value of Food Grade 3 patients served have a Calorific Value between 1,800.63 Calories/day.
Kajian Rantai Pasok Buah Kelapa Di Bengkulu Diah Azhari; Ade Apriado; Andwini Prasetya; Methatias Ayu Moulina
Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : Universitas Katolik Widya Karya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v1i2.1118

Abstract

Coconut is a plantation crop that contributes quite a lot to the Indonesian economy. The largest supply of coconuts in the city of Bengkulu comes from Seluma and North Bengkulu. This study aims to analyze the supply chain management of coconuts in Bengkulu City. It begins with the initial exploration stage of the coconut supply chain. The primary and secondary data obtained were analyzed by descriptive tabulation and simple statistics, added value analysis used was added marketing value. The results showed that the primary members of the coconut supply chain in Bengkulu City were inter-regional traders, wholesalers, retailers, household consumers and home industries. The supply chain flow pattern in Bengkulu City is 3 patterns. Added value analysis conducted by retailers can provide greater added value of Rp. 1000 compared to other supply chain members with a percentage of 100%. Meanwhile, wholesalers and inter-regional traders, after deducting labor, namely Dewa market of Rp. 996.30 with a percentage of 89.97%, Sunday market of Rp. 766.67 with a percentage of 65.71%, Panorama market is Rp. 956.90 with an added value percentage of 82.22%, Seluma of Rp. 764.71 with a percentage of 776.47% and North Bengkulu of Rp. 700 with a percentage of 87.5%.  
Utilization of waste empty palm oil bunches as a medium for seeding and nursery for UNIB hybrid chilies Mujiono Mujiono; Evi Andriani; Andwini Prasetya; Eko Sumartono; Dwi Wahyuni Ganefianti; Endang Sulistyowati; Agustin Zarkani
Community Empowerment Vol 8 No 11 (2023)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.10483

Abstract

Lawang Agung Village is situated in Air Periukan District, Seluma Regency, directly adjacent to plantation land owned by PT. Agri Andalas. Waste empty palm fruit bunches (TKKS) or 'jangkos' are an organic compost that can support plant growth. This community service aims to provide training and practical experience in seeding and breeding UNIB hybrid chilies using jangkos compost as an organic medium. In its implementation, activities begin with training, preparing seeds, tools, and materials. They then continue with seeding and nursery practices involving 20 PKK cadres. The hybrid chilies sown include the UNIB Pi, P3, P5, and P7 hybrid chilies. On November 28, the seedlings, which were 34 days old, were transplanted into polybags measuring 40 x 40 cm in the village nursery. Based on the activity evaluation, the partners demonstrated an understanding of the process of seeding and breeding UNIB hybrid chilies and successfully used jangkos as a planting medium.
Analisis Kinerja Pengolahan Biogas di PT. Mitra Puding Mas Kecamatan Putri Hijau Kabupaten Bengkulu Utara Provinsi Bengkulu Elyswandy Simanjuntak Wandy; Hesti Nur’aini; Andwini Prasetya
JURNAL AGRI-TEK : Jurnal Penelitian Ilmu-Ilmu Eksakta Vol. 25 No. 1 (2024): JURNAL AGRI-TEK
Publisher : Universitas Merdeka Madiun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33319/agtek.v25i1.136

Abstract

PT. Mitra Puding Mas is one of the oil palm fruit processing factories in Bengkulu Province. POME palm oil mill effluent is the largest waste generated from the palm oil production process. The largest components contained in biogas are CH4 (50 % – 75 %) and CO2 (24% - 45 %) as well as several percent, nitrogen and hydrogen sulfide. The purpose of this study was to determine the composition of biogas CH4, O2, CO2 and H2S as well as the factors that affect the performance of biogas processing production at PT Mitra Puding Mas. Processing performance was obtained by using secondary data collection methods and literature study, while the factors influencing performance were obtained through interviews and observations. The results of the analysis of the performance of the biogas processing process, CH4 (53.6%), CO2 (36.18%), O2 (1.14%) and H2S (1.92 ppm) were categorized according to the standard composition of biogas liquid waste from palm oil. Factors that affect the performance of biogas processing are categorized very well, in the human aspect, namely the employees are skilled and expert in biogas management, in the raw material aspect, namely the use of palm oil or POME liquid waste as biogas raw material, in the method aspect, namely work instructions according to the SOP before and during the production process; on the machine aspect that is always checked regularly or periodically to avoid damage.
Konsistensi Mutu Dan Rendemen CPO (Crude Palm Oil) Di PT. Ciptamas Bumi Selaras Kabupaten Kaur Provinsi Bengkulu Rifaldo Greastwonnio; Lina Widawati; Andwini Prasetya
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 1 (2024): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2024.v12.i01.p14

Abstract

The processed product known as crude palm oil is made by pressing and boiling the palm fruit. This study aims to determine the consistency of quality and yield at PT. Ciptamas Bumi Selaras, Kaur Regency, Bengkulu Province. Data from daily reports on CPO (Free Fatty Acids, water content, and impurity content) quality were the study's resources and CPO yield. In this study, the control chart was created using the Excel application as the data analysis tool. Then prepare cause-and-effect diagrams to find or analyze the causes of the emergence of these irregularities. The results showed that the quality of CPO (Free Fatty Acids, moisture content, and impurities) and yield produced by PT. Ciptamas Bumi Selaras from March 2022 to February 2023 were considered inconsistent. The Free Fatty acid and water content exceeded the upper limit (Upper Control Limit) in January 2023. The impurity content exceeded the upper limit in June 2022. Meanwhile, the yield was below the threshold (Lower Control Limit) in April and June 2022. Factors causing low-quality Free Fatty acid levels and yield are influenced by raw materials and processing. Meanwhile, the water content and impurities are influenced by raw materials, processing processes, and factory machine (equipment) conditions, as well as environmental hygiene conditions Keywords : quality consistency, crude palm oil, yield Crude palm oil (CPO) atau dikenal sebagai minyak sawit mentah adalah produk olahan hasil perebusan dan pengepresan daging buah kelapa sawit. Tujuan penelitian ini menganalisis konsistensi mutu dan rendemen di PT. Ciptamas Bumi Selaras Kabupaten Kaur Provinsi Bengkulu. Penelitian ini diperlukan data informasi harian mutu CPO (asam lemak bebas, kadar air, kadar kotoran) serta rendemen CPO. Metode analisis data pada penelitian ini membuat control chart menggunakan aplikasi excel. Sebab-sebab timbulnya masalah penyimpangan kualitas dan rendemen CPO dianalisis dengan cara penyusunan diagram sebab-akibat. Hasil penelitian memperlihatkan bahwa Mutu CPO (asam lemak bebas, kadar air dan kadar kotoran) dan rendemen yang dihasilan PT. Ciptamas Bumi Selaras bulan Maret 2022 hingga Februari 2023 dinilai tidak konsisten. Kadar asam lemak bebas dan kadar air melewati batas atas (Upper Control Limit) terjadi pada Bulan Januari 2023. Kadar kotoran melewati batas atas pada Bulan Juni 2022. Rendemen berada di bawah ambang batas (Lower Control Limit) pada Bulan April dan Juni 2022. Bahan baku, proses pengolahan, kondisi mesin pabrik, dan kebersihan lingkungan memengaruhi kadar air dan kotoran. Kadar asam lemak bebas dan rendemen juga memengaruhi mutu.. Kata kunci : konsistensi mutu, minyak sawit mentah, rendemen
Consistency Analysis of Rendement and Quality of CPO (Crude Palm Oil) Palm Oil Processing at PT. Agricinal North Bengkulu Johannes Agung Sitorus; Andwini Prasetya Prasetya; Hesti Nur'aini; Diah Azhari
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 10 No 2 (2023)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v10i2.3680

Abstract

The yield and quality of CPO is influenced by the condition of unripe and overripe FFB (fresh fruit bunches), which can cause an increase in ALB, water content and dirt content. The quality of CPO is also influenced by FFB from the community. Analysis of the consistency of the yield and quality of CPO was carried out due to the age of the plants that were too old and the performance of the factory machines decreased due to the age of the machines. Analysis of yield consistency and quality was carried out using statistical quality control methods, namely quality control using a statistical approach using control charts and causal diagrams. This study uses secondary data on the yield and quality of CPO for the past year (July 2021-June 2022). The research results show, there are data that are outside the upper control limit, yield in July 2021, free fatty acid content in May 2022 and dirt content in October 2021. While the water content is statistically controlled (in statistical control). The yield and quality of ALB are influenced by type of raw material, production capacity and oil losses. Moisture content and dirt content are affected by treatment of production process and machine conditions.
Co-Authors Ade Apriado Ade Apriado Agustin Zarkani Ana Nurmalia Azhari, Diah Darius - Diah Azhari Dwi Wahyuni Ganefianti Eko Sumartono, Eko Elpera Rosianti Elyswandy Simanjuntak Wandy Endang Sulistyowati Erwin Susanto Evi Andriani Hengki Kurniawan Hengki Kurniawan Herri Fariadi Fariadi Hesti Nur'Aini Hesti Nur'aini Hesti Nur’aini Hesti Nur’aini Hesti Nur’aini Hilda Meisya Arif Hilda Meisya Arif Holil Adha Johannes Agung Sitorus Juniar - Jurois Meksi Jusuf Wahyudi Kadek Sudarsana Kadek Sudarsana Lina Widawati Lina Widawati Lina Widawati M, Mujiono Methatias Ayu Methatias Ayu Moulina Methatias Ayu Moulina Methatias Ayu Moulina Methatias Moulina Novi Sari Ningsih Rabiul Armala Sari Nande Putri Rendi Nofriansyah Rifaldo Greastwonnio Riswan Mulyadi Sigit Mujiharjo Siska Apriyani Siska Apriyani Apriyani Uci Auliah Azuri