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All Journal Jurnal Agroindustri JAS (Jurnal Agri Sains) Studium: Jurnal Pengabdian Kepada Masyarakat Baselang: Jurnal Ilmu Pertanian, Peternakan, Perikanan dan Lingkungan
Emanauli Emanauli
Jurusan Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Jambi
Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Environmental Science Industrial & Manufacturing Engineering Social Sciences

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PHYSICOCHEMICAL PROPERTIES OF TEA (Camellia sinensis) SEED OIL AND ITS APPLICATIONS Sahrial Sahrial; Emanauli Emanauli; Meri Arisandi
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.7.2.111-115

Abstract

Tea (Camellia sinensis) is widely grown for its leave sand is commercialized as black tea. Product diversification and value addition are currently are of great interest. This study provides data on the physicochemical properties of tea seed oil from Kayu Aro, Jambi Province. Extraction using-hexane was employed to obtain tea seed oil followed by physical-chemical analysis to assess its properties. Physicochemical properties, namely oil yield, density, refractive index, viscosity, turbidity, color, and melting point, as well as free fatty acid, iodine value, peroxide value, and saponification were determined. The oil yield is up to 14% (dB), density is 882.5±5.5kg/m3, refractive index is 1.48±0.20, viscosity is 64.1±0.2 Pa.s, turbidity is 0.88, color 47.0 (L),34.6 (C) and 95.3 (h) as well as free fatty acid 0.39-0.92%, iodine value 29.63-30.87gI2/100g, peroxide value 0.019-0.417 meq O2/100g, and saponification 127.721-168.382. Tea seed oil is stable and can be a potential source of edible and non-edible applications, such as natural nutraceutical,  pharmaceutical, and cosmetic products
ANALISIS BREAK EVENT POINT (BEP) PADA PABRIK TEH PT. PERKEBUNAN NUSANTARA VI UNIT USAHA KAYU ARO Emanauli Emanauli; Fenny Permata Sari; Fera Oktaria
JAS (Jurnal Agri Sains) Vol 5, No 1: Juni 2021
Publisher : Universitas Muara Bungo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36355/jas.v5i1.516

Abstract

ABSTRAKPenelitian ini bertujuan untuk  mengetahui gambaran proses produksi perusahaan, permasalahan yang dihadapi dan menentukan nilai titik impas/Break Event Point (BEP). Penelitian menggunakan metode studi kasus. Analisa data yang digunakan adalah analisa kuantitatif dan analisa deskriptif. Hasil penelitian menunjukkan aktivitas proses produksi dilakukan secara terus menerus (continue process). Permasalahan yang terjadiyaitu umurpabrik yang cukup lama sehingga sering mengalami kerusakan dan penurunan pasokan bahan baku. Perhitungan BEP dilakukan dengan pendekatan matematis dan pendekatan grafis. Hasil penelitian menunjukkan nilai BEP pada pabrik teh PT. Perkebunan Nusantara VI Unit Usaha Kayu Aro tahun 2019 adalah pada tingkat penjualan sebesar 4.562.047 kg atau pada tingkat penjualan sebesar Rp. 79.379.611.052.Kata kunci : teh;Break Event Point (BEP); biaya ABSTRACTThis study aims to describe the company's production process, the problems faced and determine the value of the break-even point (BEP).This research uses the case study method.The data analysis used is quantitative analysis and descriptive analysis.The results showed that the activities of the production process were carried out continuously (continue process).The problem that occurs is that the factory is long enough to experience damage and a decrease in the supply of raw materials.The calculation of BEP is carried out using a mathematical approach and a graphical approach.The results showed the value of BEP at the tea factory PT.Perkebunan Nusantara VI Kayu AroBusiness Unit in 2019 is at a sales level of 4,562,047 kg or at a sales levelof Rp.79,379,611,052.Keywords: tea: Break Event Point (BEP); cost
Penyuluhan Pupuk Organik Cari Batang Pisang untuk Tanaman Kacang Panjang di Kelompok PKK Pasir Putih Kota Jambi Hasriati Nasution; Emanauli; Yusfaneti
Studium: Jurnal Pengabdian Kepada Masyarakat Vol 2 No 3 (2023): Studium: Jurnal Pengabdian Kepada Masyarakat
Publisher : WIDA Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53867/jpm.v2i3.84

Abstract

Long bean (Vigna sinensis L) is a vegetable commodity widely cultivated in lowland areas. Its high nutritional content has made it popular among communities as a vegetable and salad ingredient. This study aims to enhance the knowledge and skills of the PKK group in cultivating long beans using liquid organic fertilizer made from banana stems. Based on surveys, long beans are consumed by households 2-3 times a week with specific preferences regarding their characteristics. The cultivation of long beans takes place in ultisol soil, which requires the application of fertilizer to improve fertility. Therefore, a 3-month program consisting of training and demonstrations on the production of liquid organic fertilizer from banana stems was conducted in the PKK RT 23 group in Pasir Putih Village, Jambi City. The community engagement program aimed to provide knowledge on the use of compost as organic fertilizer and the process of making liquid organic fertilizer from banana stems. The community engagement team provided the necessary materials and tools for the training and demonstrations. The utilization of liquid organic fertilizer is expected to enhance long bean harvests and overall increase the income of the PKK group.
Pengaruh Konsentrasi Agar-Agar Terhadap Kualitas Selai Lembaran Terung Ungu (Solanum Melongena L) Sara Siahaan; Emanauli Emanauli; Fenny Permata Sari
Baselang Vol 4, No 1: APRIL 2024
Publisher : Fakultas Pertanian Universitas Muara Bungo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36355/bsl.v4i1.136

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi agar-agar terhadap kulaitas selai lembaran terong ungu. Penelitian ini menggunakan Rancang Acak Lengkap (RAL) dengan perlakuan konsentrasi agar-agar terdiri dari 4 perlakuan yaitu 1% (A1), 1,25% (A2), 1,5% (A3), 1,75% (A4), 2% (A5) yang diulang sebanyak 4 kali sehingga diperoleh 20 satuan percobaan. Hasil penelitian ini menunjukkan bahwa selai lembaran terong ungu berpengaruh sangat nyata terhadap kadar air, kekeuatan gel, tekstur, warna, plastisitas, penerimaan keseluruhan, dan penerimaan keseluruhan menggunakan roti namun tidak berpengaruh nyata terhadap total padatan terlarut. Perlakuan yang tepat dalam pembuatan selai lembaran terong ungu terdapat pada perlakuan konsentrasi agar- agar 1,75% dengan kadar air 15,01%, total padatan terlarut 116 ⁰Brix, kekuatan gel 75,024 gr/cm2, warna 4,03 (coklat), plastisitas 4,40 (tidak mudah patah), penerimaan keseluruhan 3,53 (agak suka), dan penerimaan keseluruhan menggunakan roti 3,80 (agak suka).
Co-Authors Fera Oktaria Hasriati Nasution Meri Arisandi Sahrial Sahrial Sara Siahaan Sari, Fenny Permata Yusfaneti