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Erdi Suroso
Lampung University
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KARAKTERISTIK KIMIA DAN SENSORI BAKSO IKAN BAJI-BAJI (Grammoplites scaber.) DENGAN SUBSTITUSI JAMUR TIRAM PUTIH (Pleurotus ostreatus). CHEMICAL AND SENSORY CHARACTERISTICS OF BAJI-BAJI FISH MEATBALLS (Grammoplites scaber.) WITH SUBSTITUTION WHITE OYSTER MUSHROOM (Pleurotus ostreatus) Andani, Paramestia; Suroso, Erdi; Susilawati, Susilawati; Koesoemawardani, Dyah
Jurnal Agroindustri Berkelanjutan Vol. 2 No. 2 (2023)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i2.8018

Abstract

The study aimed to determine the effect of white oyster mushroom substitution on the chemical and sensory characteristics of baji-baji fish meatballs and the best formulation for making baji-baji fish meatballs with white oyster mushroom substitution. The study was arranged in a Completely Randomized Block Design (CRBD) with a single factor using six levels of ratio of baji-baji fish to white oyster mushrooms, P1 (100%: 0%); P2 (90%: 10%); P3 (80%: 20%); P4 (70%: 30%); P5 (60%: 40%); P6 (50%: 50%). The research consisted of the process of preparing white oyster mushrooms, making fish meatballs, sensory testing covering parameters of colour, aroma, texture, taste, and overall acceptance and chemical testing, including water content and ash content, to get the best treatment which was then tested for protein content and crude fibre content. The data obtained were analyzed statistically using the Bartlett and Tuckey test and then continued with the ANOVA test and the 5% LSD test. The results showed that substituting white oyster mushrooms in manufacturing fish meatballs significantly affected the chemical properties of fish meatballs, including water and ash content, and sensory properties such as colour, aroma, texture, taste and overall acceptance. The best treatment was P2 (90% baji-baji fish and 10% white oyster mushroom) with sensory characteristics of white colour, distinctive fish aroma, very chewy texture, taste and overall acceptance of liking, water content 67.07%, ash content 2.12 %, the protein content of 11.07% and crude fibre content of 2.21% and are following Indonesian National Standard of fish meatballs (SNI 7266:2017).
STRATEGI PEMASARAN JAMUR TIRAM (Pleurotus Ostreatus) (Studi Kasus: Usaha Jamur Tiram Kus Mushroom di Kecamatan Seputih Surabaya Kabupaten Lampung Tengah) THE MARKETING STRATEGY OF OYSTER MUSHROOM (Pleurotus Ostreatus) (Case Study: Kus Mushroom Oyster Mushroom Business, in Seputih Surabaya District, Lampung Tengah Regency) Fitriana, Elly; Suroso, Erdi; Nur, Muhammad; Al Rasyid, Harun
Jurnal Agroindustri Berkelanjutan Vol. 2 No. 2 (2023)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i2.8034

Abstract

Kus Mushrooms is a business that produces oyster mushrooms. This study aims to analyze internal and external factors that influence the marketing strategy of Kus Mushroom oyster mushrooms, formulate alternatives, and determine marketing strategy priorities for Kus Mushroom oyster mushrooms. The study uses QSPM analysis from the IFE, EFE, and SWOT matrixes. Based on the results of research using the IFE and EFE matrices, it can be seen that Kus Mushroom oyster mushrooms are in a strong position with a total IF matrix score of 3.06 and 2.74 and produce seven alternative strategies in the SWOT analysis. The priority strategy for Kus Mushroom oyster mushrooms is Utilizing quality products by diversifying products to increase added value and selling prices and expanding marketing reach through online promotion and marketing, with a total value of 6.96.
PENGARUH PERBANDINGAN TEPUNG MOCAF (Modified Cassava Flour) DAN TAPIOKA SEBAGAI BAHAN PENGISI TERHADAP SIFAT KIMIA, FISIK, DAN SENSORI NUGGET IKAN BAJI-BAJI (Grammoplites Scaber) Jayanti, Khoti; Suroso, Erdi; Astuti, Sussi; Herdiana, Novita
Jurnal Agroindustri Berkelanjutan Vol. 2 No. 2 (2023)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i2.8150

Abstract

Mocaf flour and tapioca have potential as a filler to produce baji-baji fish nuggets. The purpose of this study was to determine the effect of adding mocaf flour and tapioca on chemical, physical and sensory characteristcs of baji-baji fish nuggets, and to obtained the best ratio of mocaf flour and tapioca to produce baji-baji fish nuggets with chemical, physical and sensory properties. The experiment used a Completely Randomized Block Design (RCBD) with a single factor, and four replications.  The factor used was the comparison of mocaf flour and tapioca which consisted of six levels, namely 5%: 95% (P0), 20%: 80% (P1), 35%: 65% (P2), 50%: 50% (P3), 65%: 35% (P4), and 80% : 20% (P5).  The data obtained were tested for homogeneity with the Barlett test and additional data were tested with the Tuckey test, then the data were analyzed for variance (ANARA) to determine the effect between treatments. The data will be analyzed further with the Least Significant Difference Test (LSD) at 5% level.  The results showed that the addition of mocaf flour and tapioca had an effect on the moisture content, ash content, hardness, cohesiveness, springiness, texture and overall acceptance of baji-baji fish nuggets. The best concentration of mocaf flour and tapiocaadded in baji-baji fish nuggets was P2 (35% mocaf flour: 65% tapioca) with moisture content (53.28%), ash content (2 ,08%), hardness 253.06 gf, cohesiveness 1.01 gs, springiness 6.85 mm, texture 8.56 (solid, compact), taste 7.08 (fish-spesialize), color 7.06 (liked),entirely- acceptance 7.10 (liked), protein content (14.12%), and fat content (10.28%).
PENGARUH PROSES BLANSING DAN SUHU PENGERINGAN PADA BUBUK CABAI MERAH BESAR (Capsicum annuum L.) DAN DAUN JERUK PURUT (Citrus hystrix) TERHADAP SIFAT SENSORI YANG DIHASILKAN THE EFFECT OF THE BLANCING PROCESS AND DRYING TEMPERATURE OF GREAT RED CHILLI POWDER (Capsicum annuum L.) AND KAFFIR LIME LEAVES (Citrus hystrix) ON THE PRODUCED SENSORY PROPERTIES Triharto, Rahmat; -, Suharyono; Suroso, Erdi; Utomo, Tanto
Jurnal Agroindustri Berkelanjutan Vol. 3 No. 1 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i1.8849

Abstract

Large red chilies are a type of plant that has a low shelf life due to their high water content. The way to extend the shelf life is to process it into large red chili powders. The addition of kaffir lime leaves is also needed to add a distinctive aroma and thus increase the attractiveness of chili powder. The quality of a product is influenced by several factors, including the blanching process and drying temperature. The aim of this research was to determine the effect of the blanching process and drying temperature on the sensory properties preferred by panelists. This research used a randomized complete block design (RAKL) with 2 factors. The first factor was the blanching process: without blanching and blanching at 90 °C for 6 minutes. The second factor is drying temperature: oven drying at a temperature of 60 °C, oven drying at a temperature of 70 °C, oven drying at a temperature of 80 °C, oven drying at a temperature of 90 °C. This research was carried out in three repetitions. The data obtained were tested for similarity of variances using the bartlett test, analyzed for variance, and further processed with further orthogonal polynomial comparison tests at the 5% and 1% levels. In this research, the blanching process and temperature differences each had a very significant effect on chili powder production. However, there was no interaction between the blanching process and temperature differences in the production of large red chili powder and kaffir lime leaves.
IDENTIFIKASI CEMARAN LOGAM BERAT (Hg, Cu, Pb, Zn, As, dan Ag) PADA KERANG HIJAU (Perna viridis) DI PULAU PASARAN PROVINSI LAMPUNG Identification of Heavy Metals Contens (Hg, Cu, Pb, Zn, As, And Ag) in Green Mussels (Perna Viridis) at Pasaran Island Lampung Province Fauzan, Muhammad Ridho; Rangga, Azhari; Astuti, Sussi; Suroso, Erdi
Jurnal Agroindustri Berkelanjutan Vol. 3 No. 1 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i1.8851

Abstract

This study aims to determine the content of heavy metals Hg, Cu, Pb, Zn, As, and Ag in green mussels (Perna viridis) at Pasaran Island. Sampling of green mussels was carried out on Pasaran Island and Qiluith Green Shells Cages in two replications.  The results showed that the green clams from  Pasaran Island were contaminated with Hg of 0.05 mg/kg, Cu of 2.84 mg/kg, Pb of  <0.4 mg/kg, Zn of 9.04 mg/kg, As of 0.045 mg/kg, and Ag of <0.1 mg/kg, while those from the Green Qiluith contaminated with Hg of 0.055 mg/kg, Cu of 3.82 mg/kg, Pb of <0.4 mg/kg, Zn of 11.7 mg/kg, As of 0.035 mg/kg, and Ag of <0.1 mg/kg.  Heavy metals content in the green mussels sample on Pasaran Island and Qiluith Green Shells Cages for Mercury (Hg) metal was 0,05 mg/kg and 0,055 mg/kg, Lead (Pb) was <0,4 mg/kg, and Arsenic (As) of 0,045 mg/kg and 0,035 mg/kg still meet the limit of heavy metals contamination in shellfish according to SNI 7387 of 2009.  The limits of heavy metals contamination of Copper (Cu), Zink (Zn), and Silver (Ag) have not determined in SNI 7387 of 2009, however, the heavy metal content of Cu and Zn are classified as high compared to Hg, Pb, and As.
STRATEGI PENGEMBANGAN PENGOLAHAN AYAM POTONG DI PT. MALINDO FEEDMILL Widodo, Tulus; Utomo, M.Si., Dr. Ir. Tanto Pratondo; Suroso, Erdi; Hidayati, Sri; Sartika, Dewi; Widaputri, Silaturahmi
Jurnal Agroindustri Berkelanjutan Vol. 3 No. 1 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i1.8963

Abstract

Local food-based agro-industry requires raw materials in the form of agricultural products that are suitable for processing into food products. The need for meat production as a source of animal protein for the community is increasing. This can be seen from the demand for chicken meat which is increasing every day. The high demand for chicken makes several meat business actors carry out slaughtering both in slaughterhouses and slaughterhouses. PT Malindo Feedmill is a company engaged in the animal feed industry, chick farming and broiler farming as well as processed food. Several aspects are needed to develop agro-industry at PT Malindo Feedmill so that the company can innovate for the future and can generate large revenues. In this case, it is necessary to analyze what businesses and strategies are applied for the development of agro-industry at PT Malindo Feedmill. Data analysis using the survey method and continued with SWOT analysis. The results of the SWOT analysis show that the establishment of a Chicken Slaughterhouse for the company is feasible for the company to establish, this is because the score of strengths and threats is 1.35 and opportunities and threats have a score of 2.19 which means that the chicken slaughterhouse development strategy is in quadrant 1 where the company has strengths and opportunities in running a business. 
Analisis Pengendalian Persediaan Bahan Baku dengan Metode Economic Order Quantity (EOQ) di Industri Kerupuk UD Citra Tradia Food Wahyuni, Shelly; Al Rasyid, Harun; Nawansih, Otik; Suroso, Erdi
Jurnal Agroindustri Berkelanjutan Vol. 3 No. 2 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i2.9109

Abstract

Penelitian ini bertujuan untuk menentukan metode peramalan terbaik, kuantitas pembelian optimal, safety stock, reorder point, maximum inventory, dan total inventory cost bahan baku UD Citra Tradia Food untuk tahun 2024 menggunakan metode EOQ. Penelitian dilakukan dengan menggunakan metode analisis kuantitatif dengan analisis sebab akibat dan deret waktu untuk peramalan permintaan, serta model EOQ untuk persediaan bahan baku. Hasil penelitian menunjukkan bahwa metode regresi linier sederhana efektif untuk peramalan permintaan ikan giling mutu I sebesar 3.166,67 kg, sementara metode single moving average cocok untuk ikan giling mutu II sebesar 13.929 kg, tepung tapioka sebesar 240.250 kg, dan minyak goreng sebesar 131.245 L. Kuantitas pembelian optimal untuk tahun 2024 adalah 259 kg ikan giling mutu I, 1.140 kg ikan giling mutu II, 32.869 kg tepung tapioka, dan 17.956 L minyak goreng. Safety stock ikan giling mutu I sebesar 42,38 kg, ikan giling mutu II sebesar 26,16 kg, tepung tapioka 535,85 kg, dan minyak goreng 609,36 L. Reorder point untuk ikan giling mutu I sebesar 52,80 kg, ikan giling mutu II sebesar 74,18 kg, tepung tapioka sebesar 2.192,10 kg, dan minyak goreng sebesar 1.053,45 L. Maximum inventory ikan giling mutu I sebesar 360,51 kg, ikan giling mutu II sebesar 1.469,49 kg, tepung tapioka sebesar 33.404,86 kg, dan minyak goreng sebesar 18.565,21 L. Total inventory cost yang dihasilkan adalah Rp718.967,87 untuk ikan giling mutu I, Rp718.967,87 ikan giling mutu II, Rp1.041.577,74 untuk tepung tapioka, dan Rp1.041.577,74 untuk minyak goreng.Kata kunci: Economic Order Quantity, Peramalan, Safety stock, Reorder point, Maximum inventory, Total inventory cost
Karakteristik Sensori dan Kimia Cookies Berbasis Tepung Mangrove Jenis Lindur (Bruguiera gymnorrizha) Simamora, Agnes Relita Maryati Br; Suroso, Erdi; Rina, Oktaf; Hidayati, Sri; Widaputri, Silaturahmi
Jurnal Agroindustri Berkelanjutan Vol. 3 No. 2 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i2.9931

Abstract

Penelitian ini bertujuan untuk mengetahui formulasi terbaik dari cookies berbasis tepung mangrove lindur berdasarkan uji sensori dan mengetahui komposisi uji kadar air dan uji derajat putih dari cookies berbasis tepung mangrove lindur. Penelitian dilakukan dengan rancangan Acak Kelompok Lengkap (RAKL) dengan satu faktor dan empat kali ulangan yang terdiri dari 6 taraf konsentrasi penambahan tepung lindur sebesar 0% (P1), 10% (P2), 20% (P3), 30% (P4), 40% (P5), dan 50% (P6). Hasil pengujian sensori menunjukkan bahwa cookies dengan penambahan 30% (P4) yang memberikan pernerimaan keseluruhan terbaik. Uji kadar air dari cookies berbasis tepung mangrove lindur yang terbaik adalah sebesar 1,244% dan uji derajat putih dari cookies berbasis tepung mangrove lindur adalah sebesar 24,175%.
OPTIMIZATION OF PRODUCT QUALITY CONTROL IN ROBBANI SNACK MSME USING THE SEVEN TOOLS METHOD AND KAIZEN Suroso, Erdi; Nurainy, Fibra; Hidayati, Sri; Putri, Nadia Eka
Jurnal Agroindustri Berkelanjutan Vol. 4 No. 1 (2025)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v4i1.10748

Abstract

The production process at Robbani Snack MSME was not free from errors, which led to defective products. These defective products were detrimental because they could not be sold, thus reducing profits. Therefore, quality control was necessary so that the company could identify and correct any damage or deviations in its production, especially for cassava chips and purple sweet potato chips. The purpose of this research was to determine the types and causes of defects and to provide improvement recommendations to address product defects at Robbani Snack MSME. The research that was conducted on the production process of cassava chips found three types of defects, namely burnt defects, crushed defects, and dirty defects, with the largest percentage of defects being crushed defects at 74%. The production process of purple sweet potato chips found three types of defects, namely pitted defects, crushed defects, and dirty defects, with the largest percentage being pitted defects at 82%. The causes and solutions for product defect improvements were identified using the Kaizen method, focusing on five main factors: man, machine, material, methods, and measurement. The recommendations that could be implemented included creating SOP, conducting regular training for employees, replacing manual processes with automated machines, implementing clear raw material standardization with the right varieties, selecting reliable suppliers with guaranteed raw material quality, implementing SOP for the production process, and developing an effective measurement system using accurate tools, as well as collecting feedback from consumers regarding product satisfaction. Keywords: Quality, defects, quality control, seven tools, Kaizen.
Uji In Vitro Daya Hambat Ekstrak Kulit Senna multijuga Terhadap Jamur Ganoderma boninense Diah Pangastuti Rahayu; Erdi Suroso; Subeki; Radix Suhardjo; Samsul Rizal
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 2 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i2.20337

Abstract

Penyakit busuk pangkal batang yang disebabkan oleh Ganoderma boninense merupakan salah satu masalah utama dalam budidaya kelapa sawit. Penggunaan agen hayati dari tumbuhan lokal menjadi alternatif yang potensial dalam upaya pengendalian yang ramah lingkungan. Penelitian ini bertujuan untuk mengetahui dan menganalisis daya hambat ekstrak kulit Senna multijuga terhadap pertumbuhan G. boninense secara in vitro. Ekstrak kulit dilakukan dengan metode maserasi menggunakan alkohol 96%, dilanjutkan dengan fraksinasi menggunakan pelarut polar hingga non-polar (metanol, etil asetat, dan kloroform), serta pemisahan senyawa aktif melalui kromatografi kolom. Uji aktivitas antifungi dilakukan pada media PDA yang telah dicampur ekstrak, dan pertumbuhan miselium diamati selama inkubasi. Hasil menunjukkan bahwa ekstrak dengan pelarut 100% kloroform memberikan laju pertumbuhan yangbrendah terhadap pertumbuhan G. boninense, sebesar 0.39 cm/hari, dibandingkan kontrol (0,70 cm/hari). Aktivitas ini diduga berasal dari senyawa non-polar ekstrak kulit S. multijuga.
Co-Authors Abdul Mutolib Abdullah Aman Damai Achmad, Fariz Adven Bangun Sihite Agnes Relita Maryati Br Simamora Agus Kurniawan Agus Kurniawan Ajis Purnomo Alimuddin Muchtar Alimudin, Salih Andani, Paramestia Andar Batubara Andi Sofiyan Anungputri, Pramita Sari Aprilia, Salma Aprillia Dyah Suhestry Aqshal Fauzi Arinda Novela Putri Aryani, Nina Yudha Astri Nuraini Aulia Rahmawati, Aulia Azhari Rangga Batubara, Andar Bayu Wicaksana, Bayu Dara Aditya Dermiyati Dermiyati DEWI SARTIKA DEWI SARTIKA Dharma Agista pratama Diah Pangastuti Rahayu Dr. Ir. Tanto Pratondo Utomo, M.Si. Dwi Asmi Dyah Koesoemawardani Dyah Koesoemawardani Edi Santoso Edison Elhamida Rizkiea Amin Elly Fitriana Elly Lestari Rusitati Elly Lestari Rustiati Esa Ghanim Fadhallah Fauzan, Muhammad Ridho Fauzi, Aqshal Favorisen R. Lumbanraja Ferdi Iskandar Fibra Nurainy Firdaus Firdaus Fitriana, Elly Garli Marsantia Haidawati, Haidawati Hakim, Shahelia Hamdani Hamdani Harun Al Rasyid Harun Al Rasyid Harun Al Rasyid Harun Al Rasyid Harun Al Rasyid Harun Alrasyid Harun Alrasyid Helvi Yanfika Herdiana, Novita Hidayatulloh I Gusti Bagus Wiksuana Ida Ayu Putu Sri Widnyani Imron Imron Indah Listiana Indraningtyas, Lathifa Irwan Irwan Iskandar, Ferdi Jayanti, Khoti Joshua Septiyan Junaidi Junaidi Karina Shinta Puspitarani Khoti Jayanti Kuswanta Futas Hidayat Laila Julianti Latifa Indraningtyas Lestari, Mia Dwi Luh Putu Ratna Sundari M Rakha Pradipta Virhananda Maria Erna Kustyawati Muhamad Pandutyas Muhammad Nur Muhammad Nur Mulyanto, Galuh Eska Murhadi Murhadi Murhadi Murhadi Mutaqin, Zenal Nanik Sriyani Novita Herdiana Nurwijayanti Oktaf Rina Oktaf Rina Otik Nawansih Otik Nawansih Paramestia Andani Permatasari, Kartini Persada, Citra Pratiwi, Dian Neli Priyambodo Priyambodo Priyambodo Priyambodo Priyambodo Puspita Yuliandari Putri, Arinda Novela Putri, Nadia Eka Putri, Ravina Indraswari Herdani Qadar Hasani Radix Suhardjo Rahmat Triharto RIBUT SUGIHARTO Ribut Sugiharto Ritonga, Dinda Nur Annisa Salma Aprilia Samsul Bakri Samsul Rizal Saputra, Suryanto Ade Shelly Wahyuni Shinta Puspitarani, Karina Silaturahmi Widaputri Siluh Made Yuliastini Simamora, Agnes Relita Maryati Br Slamet Budi Yuwono Slamet Budi Yuwono Sri Hidayati Sri Hidayati Sri Hidayati Sri Hidayati Sri Hidayati Sri Hidayati Subeki Subeki Subeki Suharyono - Suharyono - Suharyono Suharyono Suharyono, Suharyono Suhestry, Aprillia Dyah Sumaryo Supiatun Suripto Dwi Yuwono Susilawati Susilawati Susilawati, Susilawati Sussi Astuti Tanto Pratondo Utomo Tanto Utomo Tawarina Br. Siregar Triharto, Rahmat Tulus Widodo Tulus Widodo, Tulus Udin Hasanudin Utomo, M.Si., Dr. Ir. Tanto Pratondo Utomo, Tanto Utomo, Tanto P Utomo, Tanto P. Vevi Oktavia Virhananda, M Rakha Pradipta Virnarenata, Elsa Wahyuni, Shelly Warji Warji Warsono Warsono wati, Haidawati Widaputri, Silaturahmi Wisnu Satyajaya Wisnu Satyajaya Wisnu Satyajaya Wisnu Satyajaya Yanti Yulianti Yul Martin Yuliandari, Puspita Zana Azalia Maktub