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All Journal Jurnal Agroindustri Dharma Raflesia : Jurnal Ilmiah Pengembangan dan Penerapan IPTEKS
Wuri Marsigit
Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Bengkulu
Agriculture, Biological Sciences & Forestry Humanities Education Electrical & Electronics Engineering Energy Industrial & Manufacturing Engineering Social Sciences Other

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PERBAIKAN TEKNOLOGI PENGOLAHAN, MODIFIKASI BENTUK DAN UKURAN, SERTA PENGEMBANGAN PRODUK ALTERNATIF GULA AREN Wuri Marsigit
DHARMA RAFLESIA Vol 14, No 1 (2016): JUNI
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33369/dr.v14i1.4290

Abstract

This project aims to provide knowledge, skills and facilitate the producers in improving the product quality and marketing through the improvement of product. This project was conducted by establishing demo plots to selected palm sugar producers. The activities include providing extension, workshops on processing, packaging technologies for palm sugar, entrepreneurship vision, business management, and strategic for marketing.  This project successfully introduced the suitable technologies to produce more hygienic palm sugar  with  more interesting  shape,  more  uniform in  size,  more  long-lasting  shelf-life compared to previous technologies applied by the producers.  In addition, the introduction of plastic pipe made the palm sugar sap is much more sterilized and cleaner than the bamboo-based technology and furnace modification can improve processing 48 minutes faster than before and save energy up to 23 %. Although the introduced technology to process the palm sugar did not change the nutrients content, the product quality met the SNI standards. The introduced techniques also prolong the shelf life from 24 days to 126 days. There was not any difference in terms of selling prices to both products.  However, the price of alternative product (powdery brown sugar) was almost 4 times higher than the traditional products (block palm sugar). Keywords: Processing, size, shape, packaging, quality, and marketing   
KAJIAN ASPEK SDM PERUSAHAAN, DAMPAK SOSIAL DAN EKONOMI MASYARAKAT DALAM MENUNJANG KEBERLANJUTAN PABRIK KELAPA SAWIT (PT. DDP LUBUK BENTO MUKOMUKO) Auliya Rahma Dhita; Damres Uker; Wuri Marsigit
Jurnal Agroindustri Vol. 12 No. 2 (2022): November 2022
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.12.2.114-128

Abstract

Communities around PT. Darian Dharma Patama works as an employee at the company, manages his oil palm plantation, and trades. Local community work before PT. Darian Dharma Pratama stood, namely gardening and farming. The development of palm oil mills has positive and negative impacts on the community around the location of PT. DDP Lubuk Bento Mukomuko. This study aims to determine the palm oil mill based on aspects of the company's human resources, social and economic impact of the community around the location. This research uses trigulation technique combining primary and secondary data collection. In this study using random sampling and sampling in this study using the possibility of sampling with simple random sampling that is taking randomly from the population. The data comes from the form of numbers but from interviews with informants and official company documents. This type of research uses descriptive research with facts and correct interpretation, by studying the data obtained through interviews and company documents, regarding the activities that exist in the company, the relationship between the company and the community. The results of this study PT. Darian Dharma Pratama Lubuk Bento in the aspect of company human resources, namely implementing an SOP system in the form of companies providing training and development to employees. While the results of the company's Social Impact are providing assistance in the form of CSR to the community and the economic impact of the community, namely the company providing job opportunities to be able to change the standard of living of the community. Therefore PT. Darian Dharma Pratama can be said to be sustainable in terms of Human resources Aspects, Social Impacts and Economic Impacts on the community around the factory location.
PENGARUH KITOSAN SEBAGAI EDIBLE COATING TERHADAP MUTU FISIK DAN KIMIA JERUK RIMAU GERGA LEBONG SELAMA PENYIMPANAN GUSMON SIDIK; Wuri Marsigit; Syafnil
Jurnal Agroindustri Vol. 12 No. 2 (2022): November 2022
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.12.2.72-85

Abstract

Rimau Gerga Lebong oranges (Citrus nobilis Sp.) or commonly referred to as RGL are a leading commodity in Lebong Regency, Bengkulu Province which during storage include perishable fruit, the skin becomes speckled, dirty, and the color of the fruit is unattractive so that it can reduce the quality of RGL oranges. Therefore, it is necessary to post-harvest handling to prevent a decrease in the quality of RGL citrus fruits. Chitosan is a natural cationic polysaccharide obtained from deacetylation of chitin which is widely found in nature, one of which is from shrimp shells. Chitosan sourced from shrimp shells can be used as a coating material and suppress the respiration process of fruit, namely in the form of edible coating. Edible coating is a thin layer that sticks directly to food, which aims to inhibit fruit respiration during storage so that fruit quality can be maintained. This study aims to determine the best concentration of shrimp shell chitosan as an edible coating in maintaining the quality of RGL oranges by observing the physical and chemical quality of RGL oranges during storage. This study used a non-factorial Completely Randomized Design (CRD), namely the concentration of shrimp shell chitosan (0%; 1%; 2%; 3%;) (w/v) with 3 repetitions to obtain 12 experimental units. Observations of RGL oranges were carried out on the 0, 5, 10, 15, and 20 days of storage. The results showed that the use of shrimp shell chitosan as an edible coating had an effect on the physical quality and chemical quality of RGL oranges during storage. The higher the concentration of chitosan, it can inhibit the reduction in weight loss, maintain color, inhibit softness, moisture content, pH value, total acid, vitamin C, and Total Dissolved Solids (TPT). The best concentration of shrimp shell chitosan as edible coating was obtained in 2% chitosan, until the 20th day it was obtained weight loss of 16.33%, brownish yellow color, texture 15.51%, water content 60.66%, pH value 4.25, total acid 0.58%, vitamins C 27.28 Mg/100g, and TPT 11.13%.
Co-Authors Auliya Rahma Dhita Damres Uker GUSMON SIDIK Syafnil