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All Journal Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian agriTECH Jurnal Agroindustri Jurnal Penelitian Pertanian Terapan Jurnal Manajemen Pendidikan Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Aplikasi Teknologi Pangan Kumawula: Jurnal Pengabdian Kepada Masyarakat Sinar Sang Surya: Jurnal Pusat Pengabdian kepada Masyarakat Jurnal Inovasi Pembangunan JURNAL AGROINDUSTRI HALAL Universal Journal of Science and Technology SENTRI: Jurnal Riset Ilmiah Journal of Artificial Intelligence and Digital Business Ilmu Perikanan Tropis Nusantara AGRIC Jurnal Ar Ro'is Mandalika (Armada) Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Jurnal Social Society Jurnal Agroindustri Berkelanjutan Balance: Jurnal Ekonomi
Samsul Rizal
Department Of Agricultural Product Technology, Faculty Of Agriculture, Universitas Lampung
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Journal : Jurnal Agroindustri

 1 
EFFECT OF WHEAT FLOUR AND LOW TEMPERATURE STORAGE TO SHELF LIFE AND SENSORY PROPERTIES OF PROBIOTIC SOY TEMPEH Suharyono Suharyono; Samsul Rizal; Sussi Astuti; Raisa Amalia
Jurnal Agroindustri Vol 9, No 1 (2019)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.9.1.37-48

Abstract

Tempe is one type of food that is easily damaged. The use of probiotic microorganisms in the preparation of tempeh is expected to increase the storability and quality of tempe sensory. This study aims to determine the effect of concentrations of wheat flour and low temperature storage that can extend shelf life and maintain the sensory properties of probiotic soybean tempeh. This study used a Complete Randomized Block Design (RCBD) with two factors and three replications. The first factor is the concentration of flour consisting of 5 levels (0%, 0.2%, 0.4%, 0.6%, and 0.8% (b / v). The second factor is the low temperature of storage, which consists from 3 levels (5 ° C, 10 ° C, and 15 ° C). Data obtained were analyzed descriptively for parameters of determination of shelf life, while parameter data of sensory properties (color, aroma, texture, and overall acceptance) were tested for their similarities with Barlett's test, the addition of data with the Tuckey test, and further testing with orthogonal polynomial test at the level of 5% and 1 %.The results showed that the shelf life of soybean tempe treated with probiotic microorganisms ranged from 12.33 to 17.33 days. orthogonal polynomials of wheat flour and low temperature storage have an effect on increasing color scores and texture, but have a significant effect on decreasing aroma score and overall acceptance.The best probiotic soybean tempe is obtained by adding 0.6% flour and 5 ° C storage temperature keep the shelf life of 17.33 days, color score of 3.72 (bright white), aroma score of 2.78 (somewhat typical of tempe and mildly sour), texture score of 4.12 (compact and solid), score equal to overall acceptance 3.41 (rather like), and the total lactic acid bacteria ranged from 9.04 log CFU / g to 9.13 log CFU /g
STUDY ON POTENTIALS OF PINEAPPLE SKIN EXTRACT FERMENTED WITH Lactobacillus casei AS A PROBIOTIC BEVERAGE BY IN VIVO Samsul Rizal; Samsu Udayana Nurdin; Suharyono Suharyono; Marniza Marniza
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.10.1.12-20

Abstract

The objectives of the research are to learn the effect of fermented drink of pineapple peel extract fermented by Lactobacillus casei toward microflora of digest of Sprague Dawley rats and to know its potential as a probiotic drink.  The treatment compiled by Randomized Complete Block Design (RCBD) with six repetitions.  Eighteen male weanlings Sprague Dawley rats are divided into three groups.  Each group consists of six rats and has different treatments.  One group was given a lactate fermented beverage of pineapple skin extract, one group was given a drink of pineapple skin extract that was not fermented and the other group was given water as a control. The parameters observed include total lactic acid bacteria and total coliform of the digest. The research showed that the provision of lactic acid fermentation drinks produced higher total lactic acid bacteria (LAB) and lower total coliform of digest than the provision of the non-fermented drink of pineapple peel concentrate and provision of water as the control on the rats model. Total LAB in digestion of rats fed fermented pineapple concentrate drinks was 1,6 x 1012 cfu/gram while total coliform was 3,7 x 1011 cfu/gram. The pineapple skin concentrate fermented by Lactobacillus casei is potential as a probiotic drink because of its ability to inhibit pathogenic bacteria
STUDI KELAYAKAN USAHA AGROINDUSTRI TEMPE MOSACCHA DI KOTA BANDAR LAMPUNG Rizal, Samsul; Melatiningsih, Atri; Hidayati, Sri; Kustyawati, Maria Erna; Endaryanto, Teguh
Jurnal Agroindustri Vol. 13 No. 2 (2023): November 2023
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.13.2.147-162

Abstract

Mosaccha tempeh is a type of tempeh made using an inoculum containing Rhizopus oligosporus inoculum with the addition of Saccharomyces cerevisiae. The addition of Mosaccha tempeh inoculum produces tempeh that is more delicious to eat, more durable, and is expected to have better health benefits because it contains beta-glucan. Analysis of the feasibility of the Mosaccha tempe agorindustrial business needs to be carried out to find out whether the establishment of the business is feasible or not feasible to run. This study aims to determine the feasibility of establishing Mosaccha tempeh agro-industry in Bandar Lampung City based on financial aspects. The research method used is descriptive analysis to describe the design of the Mosaccha tempe industry through the stages of the observation and analysis process of data from observations and interviews. The methods used were observation and interviews. The data used in this research is primary data which is further analyzed using Microsoft Excel and secondary data as a reference in marketing aspects. The financial analysis used is NPV, Net B/C, IRR, and PP analysis. The research results show that the Mosaccha tempeh agro-industry business has a Net Present Value of IDR 2.450.599.432,50 (> 0), an Internal Rate Return value of 76% (> 12%), a Net B/C value of 1.49 (> 1), while the value of Payback Period is 1.67 years, faster than the age of the project. Based on these results, the production of Mosaccha tempeh with a capacity of 200 kg of soybean raw material/day is feasible to be developed in Bandar Lampung City.
Co-Authors Achsanuddin, Andi Nur AGUS PURWANTO Ahmad Fitri, Ahmad Ahmad Sapta Zuidar Ahmad Sapta Zuidar Akbar Tashawwufy, Nabil Andi Mappatompo Anggoro KR, M. Yusuf Alfian Rendra Anjelia Putri Arsyad, Nur Fadilah AS, suharyono Asep Mulyana Asep Sukohar Ayuningtyas, Salsafira Cahyani, Atika Dwi Cherly Silvia Ericha Desi Handayani Dewi Agustina Iryani Dewi Agustina Iryani, Dewi Agustina Dewi Cahyani, Dewi Dyah Koesoemawardani Erdi Suroso Eriska, Sovia Esa Ghanim Fadhallah Esa Susanti Febriati, Nurullia Fibra Nurainy Fibra Nurainy Hadi, Jessica Puteri Octavia Hamdhani, Hamdhani Henny Pagoray, Henny Herdiana, Novita Idris Mandang, Idris Imran, Hamzah Al Indriyanto, Erwin Isnani, Tuti Jam'an, Jam'an Julfi Restu Amelia, Julfi Restu Kahar Kahar, Kahar Kania Widyastuti Kurniawan, Burhan Maria Erna Kustyawati Maria Erna Kustyawati Marniza Marniza Melatiningsih, Atri Melza Fitriani Merliyanisa Merliyanisa Moh Ali, Moh Moralita Tauhid Muhammad Iqbal Muhammad Nur Muhammad Nur Faza Taqiyyuddin Muhammad Yusuf Muliani Muliani, Muliani Murhadi Murhadi Murhadi Murhadi Musdalifah Musdalifah Nafsiah, Ibdatin Nida Rianda Nabila Nur Istiqomah Oktabriyana, Tiara Otik Nawansih Otik Nawansih Rahmah, Amelia Kurnia Raisa Amalia Rasulong, Ismail Romadhoni, Buyung Rukmini Susilowati Ruliaty Ruliaty, Ruliaty Safitri, Bella Intan Ayu Saibun Sitorus Salsabila, Az Zahra Fithri Samsu Udayana Nurdin Samsu Udayana Nurdin Samsu Udayana Nurdin Sandi, Rajib UI Sandra, Novita Dwi Sanusi Sanusi Sasmita, Cindy Siti Nurdjanah Siti Nurdjanah Sri Hidayati Sri Setyani Subeki Suharyono A S Suharyono A.S Suharyono A.S Suharyono AS Suharyono AS Suharyono Suharyono Suharyono Suharyono Suharyono Suharyono Suharyono Suharyono Suharyono Suharyono Suharyono Suharyono Suhestry, Aprillia Dyah Suriati, Suriati Susilawati Susilawati Susilawati Susilawati, Susilawati Sussi Astuti Syafita, Anggi Syamsiana, Annisa Tanto Pratondo Utomo Teguh Endaryanto Temmy Setiawan, Temmy Tirza Hanum Umami Ekarisa Viani, Tri Okta Wahyu Nugraha Wildan Nur, Aditya Winanti, Diki Danar Tri Wisnu Satyajaya Yudiantoro Yudiantoro