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Jurnal Teknologi Agro-Industri
Published by Politeknik Negeri Tanah Laut
ISSN : 24074624     EISSN : 25985884     DOI : 10.34128/jtai
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Jurnal Teknologi Agro-Industri diterbitkan oleh Program Studi Teknologi Industri Pertanian Politeknik Negeri Tanah Laut dan mempublikasikan hasil-hasil penelitian dalam bidang pengolahan hasil, aktivitas senyawa aktif, proses, teknik sistem, dan lingkungan industri khususnya pada bidang Agro-Industri.
Arjuna Subject : -
Articles 155 Documents
 8   9   10   11   12 
Potensi Bungkil Inti Sawit Sebagai Campuran Media Tanam Pada Tanaman Tomat (Lycopersicum Escalantum Mill) Dewi Amelia Widiyastuti; Nisa Salsabila
Jurnal Teknologi Agro-Industri Vol 8 No 1 (2021): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v8i1.126

Abstract

Palm kernel meal or often referred to as (BIS) is one of the byproducts of processed palm oil in the manufacture of palm oil. The content of palm kernel cake (BIS) has fiber similar to the content in grass. Among other things containing less than 10% water, 14-17% protein, 9.5-10.5% fat and crude fiber 12-18%. Nutrition factions are cellulose, fat, protein, arabinoxilan, glucoronoxilan, and minerals. This material can be obtained by chemical processes or by mechanical means. So far, palm kernel cake (BIS) is widely used as animal feed because of the high protein contained therein, so it is very rarely used as a planting medium. This study aims to find the right composition in a mixture of palm kernel cake (BIS) which is good as a medium for planting a mixture of palm kernel cake (BIS) with mineral soil. In this study, the tomato nucleus (BIS) mixed tomato planting media had 4 treatments namely A0: without giving palm kernel cake (BIS), A1: 40 g palm kernel cake (BIS), A2: 50 g palm kernel cake (BIS), A3: 60 g palm kernel cake (BIS). The parameters measured were plant height growth and leaf blade growth based on the results of the study obtained, palm kernel cake has the potential to be one of the ingredients in making planting media. Keywords: Palm kernel cake (BIS), land application, tomato.
ANALISIS KUALITAS BIOBRIKET CANGKANG BIJI KARET DENGAN PERBEDAAN KONSENTRASI PEREKAT Dwi Sandri; Fatimah Fatimah; Faridah Faridah
Jurnal Teknologi Agro-Industri Vol 8 No 1 (2021): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v8i1.136

Abstract

Tujuan penelitian adalah menggali potensi cankang biji karet sebagai biobriket dengan menentukan konsentrasi perekat yang optimal untuk mendapatkan biobriket yang berkualitas. Adapun perekat yang digunakan pada penelitian ini adalah tepung tapioka dengan perlakuan perbedaan konsentrasi 3%, 4%, 5%, dan 6%. Masing-masing perlakukan dilakukan pengulangan sebanyak 3 kali. Kualitas biobriket yang dianalisis antara lain kadar air, kadar abu, nilai kalor, kadar zat terbang, kadar karbon tetap, dan kuat tekan. Hasil analisis kualitas kemudian dibandingkan dengan standar. Adapun hasil yang diperoleh Biobriket cangkang biji karet memiliki kualitas kadar air antara 4.03% - 6.26%, kadar abu 0.80% - 1.76%, Kadar zat menguap 7.57% - 12.37%, dan Nilai kalor sebesar 7255.18 (Kal/g) – 7906.14 (Kal/g) dimana nilai ini untuk disetiap perlakuan memenuhi Standar Nasional Indonesia (SNI) briket arang, sedangkan nilai kadar karbon terikat dan kuat tekan belum memenuhi standar. Sehingga perekat 3% dapat menghasilkan biobriket yang berkualitas sesuai dengan standar briket arang yaitu, kadar air 4.49%, kadar abu 0.86%, Kadar zat terbang 9.54%, kadar karbon terikat 86.09%, dan nilai kalor sebesar 7682.53 Kalori/g.
Karakteristik Fisikokimia dan Mikrobiologi Permen Jeli Jahe (Zingiber officinale) terhadap Daya Simpan dengan Teknik Pengemasan Berbeda Muh. Doddy Pratama; Pratiwi Jati Palupi; Retno Prasetia; M. Muhtar
Jurnal Teknologi Agro-Industri Vol 8 No 1 (2021): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v8i1.129

Abstract

Jelly candy is one type of candy that has basic composition such as granulated sugar (glucose/sucrose), gelatin (jelly base), and additional organic ingredients like Ginger which can use as preservative and naturally flavor. In the Ginger jelly candy production, Packaging is one of main evaluation to protect the quality of product. The study was carried out to know effect of difference of Packaging Technique on physical-chemical characterization and microbiology correlate to storability of ginger jelly candy. Physical characterization (organoleptic) on flavor, taste, texture and color were evaluated by Hedonic test through questionnaire, chemical characterization including moisture content and sugar content were analyzed by Gravimeter and Refractometer method, and bacterial contaminations figures was analyzed by total plate count method. The result showed packaging technique was no effect on organoleptic characterization and Sugar Content but it was effect on moisture content and bacterial contamination figures of ginger jelly candy. Storability was effect on organoleptic, moisture and sugar content, and bacterial contaminations figures. Non vacuum was higher compared to vacuum of packaging technique on moisture content and bacterial contaminations figures (43.01 % and 46 cfu/g, 23.38 % and 29 cfu/g (0 week)), (48.45% and 300 cfu/g, 43.48% and 71 cfu/g (4 week)) respectively.
Pengaruh Variasi Pollen Terhadap Karakteristik Kimia Bee pollen Ulfah Anis; Devi Silsia; Rizky Nirmala Kusumaningtyas
Jurnal Teknologi Agro-Industri Vol 8 No 2 (2021): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v8i2.143

Abstract

Bee pollen contains high enough nutrition. Bee pollen contains some nutrients such as water, ash, lipid, protein, natural antioxidants, palmitic acid, oleic acid, linoleic acid, and linolenic acid. The high nutrients on bee pollen causes bee pollen to be widely used by many people as a food additive on some food productions. Bee pollen is widely used as a fortificant and substitute material. Bee pollen as a substitute material on the making of crackers. On snack bar making, bee pollen is used as a fortificant material. Bee pollen as a fortificant is also used on the making of milk to increase its nutrients, especially the polyphenols. One of the factors effecting the nutrient contents of bee pollen is the source of pollen. There are two sources of pollens, multiflora and uniflora. The aim of this experiment is to know the effect of pollen sources on water, ash, lipid, protein and crude fiber content in 3 types of commercial pollen in Indonesia. The result is bee pollen from 3 different plants pollen have a significant difference to proximate content including water, ash, lipid, protein, carbohydrate, and crude fiber. Keywords: bee pollen, proximate, pollen
ANALISIS OIL LOSSES PADA PROSES PENGOLAHAN MINYAK INTI KELAPA SAWIT DI PT. XYZ DENGAN METODE SEVEN TOOLS Almira Ulimaz; Nuryati Nuryati; Yuliana Ningsih; Summa Nur Hidayah
Jurnal Teknologi Agro-Industri Vol 8 No 2 (2021): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v8i2.144

Abstract

One form of efficiency that can be done by palm oil mill companies so that production targets are achieved is to reduce the number of oil losses or loss of oil in the process of making their products, in this case, are CPO and PKO. This is because the lower the amount of oil losses, the higher the CPO and PKO that will be produced. This study aims to analyze oil losses in the processing of Palm Kernel Oil or PKO with the seven tools method. Data collection techniques in this study used case studies based on literature studies and field studies. Data were analyzed descriptively qualitatively. The conclusion of this research is the analysis of oil losses in the process of making palm kernel oil using check sheets and histograms, the data obtained shows high oil losses in the company PT. XYZ with an average of 8.92% for 4 months, so it is necessary to make improvements that at improving the quality of good palm kernel oil (PKO). Analysis of PKO oil losses at PT. XYZ is also performed using a cause-and-effect diagram. This aims to identify the causes of oil loss which include raw materials, human resources (HR), machinery, and the environment in order to fulfill the oil loss standard designed by the company, which is less than 8.00%, and also prevent high oil losses. which may happen again in the future.
Pengaruh Penambahan Serbuk Daun Pegagan terhadap Karakteristik Sabun Padat Nuryati Nuryati; Ema Lestari
Jurnal Teknologi Agro-Industri Vol 8 No 2 (2021): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v8i2.139

Abstract

Pegagan merupakan tanaman liar yang memiliki banyak manfaat yang baik bagi kesehatan. Salah satu manfaat pegagan yaitu dapat digunakan sebagai bahan dalam pembuatan sabun, karena pegagan memiliki kandungan saponin yang mempunyai kemampuan untuk membersihkan. Tujuan penelitian ini adalah mengkarakterisasi sabun dengan penambahan ekstrak pegagan. Metode yang telah digunakan dalam pembuatan sabun ini yaitu eksperimental dengan perbedaan formulasi penambahan ekstrak pegagan. Karakterisasi sabun padat ekstrak pegagan menghasilkan nilai kadar air 3,82% - 4,47%, pH 9,03 – 9,38, asam lemak bebas 2,18% - 4,51% dan stabilitas busa 93,2% - 95,8%. Tingkat penerimaan panelis terhadap sabun padat dengan penambahan ekstrak pegagan berdasarkan uji kesukaan yang dilakukan yaitu panelis lebih suka sabun dengan dengan penamabahan ekstrak pegagan 0,2 gram dari segi warna sedang gram dari segi aroma dan tekstur panelis lebih suka penambahan ekstrak pegagan 0,3 gram.
PEMBUATAN SABUN MANDI PADAT DENGAN PENAMBAHAN EKSTRAK DAUN AVICENNIA MARINA Widya Pangestika; Satriya Abrian; Rabiatul Adauwiyah
Jurnal Teknologi Agro-Industri Vol 8 No 2 (2021): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v8i2.146

Abstract

Avicennia marina is a type of mangrove that is widely found in the coastal areas of Pangandaran Beach. In the leaves, there are alkaloid compounds, steroids and tritepenoid which are effective as antibacterial agents, besides that there are also flavonoid compounds that are effective as antioxidants. The antioxidant content in A. marina leaves can be used as a substitute for synthetic antioxidants BHT (butylated hydroxytoluene). Making soap by utilizing the antioxidant content in A. marina leaves was needed to replace synthetic antioxidants replace synthetic antioxidants that could cause allergies to the skin and carcinogenic. In this study, solid bath soap making with the addition of A. marina leaf extract used 4 treatments, namely P1 (0% leaf extract), P2 (2,07% leaf extract), P3 (4,14% leaf extract), P4 (6,21% leaf extract). The tests carried out were physical observation, pH, hedonic, foam height and foam stability, and cleanability test. It was known that the pH of all soap treatments met the standard. The hedonic test gave the result that P2 soap was the most preferred soap, with a score of 6,85. P4 provided the lowest level of foam stability and rigidity. From the overall observation, P2 was the best formulated solid bath soap.
Pengaruh Jenis Ragi terhadap Kualitas Tepung Biji Talipuk (Nymphaea pubescens WILLD) Dwi Sandri; Ema Lestari; Titis Linangsari
Jurnal Teknologi Agro-Industri Vol 8 No 2 (2021): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v8i2.140

Abstract

Talipuk (Nymphaea pubescens Willd) salah satu tumbuhan khas lahan rawa yang banyak tumbuh di daerah Kalimantan yang juga merupakan salah satu sumber pangan, melalui penelitian yang telah dilakukan sebelumnya, biji talipuk dapat dibuat menjadi produk tepung, dengan kualitas tepung talipuk ditingkatkan melalui fermentasi biji talipuk dengan ragi tape, dimana menghasilkan tepung talipuk dengan kandungan protein tinggi dan memenuhi Standar Nasional Indonesia yang disebut Modified Talipuk Flour (MOTAF) dan tepung ini dapat mensubtitusi tepung terigu sebanyak 5% dalam pembuatan roti manis. Teknologi fermentasi pada bahan pangan sumber karbohidrat mampu mengubah karakteristik bahan pangan sehingga aplikasinya lebih luas untuk produk pangan dan sebagai pengganti tepung terigu seperti tepung MOCAF. Selain itu, fermentasi mengakibatkan terjadi perubahan profil komponen fitokimia yang mengakibatkan peningkatan kemampuan aktivitas antioksidan. Tujuan penelitian ini adalah menganalisis pengaruh jenis ragi terhadap kualitas tapung biji talipuk. Ragi yang digunakan yaitu ragi tape, roti dan tempe, setiap perlakuan akan dibuat sebanyak 3 kali pengulangan. Selanjutnya tepung biji talipuk terfermentasi dilakukan uji proksimat (kadar air, kadar abu, kadar lemak, kadar protein, dan kadar karbohidrat). Hasil dari penelitian menunjukkan bahwa perlakuan fermentasi dengan berbagai jenis ragi mempengaruhi kualitas tepung biji talipuk yaitu untuk kadar air tepung talipuk terfermentasi memiliki kadar air yang lebih rendah dibanding tepung talipuk tanpa perlakuan, kadar abu tidak berpengaruh karena dari setiap perlakuan tidak ada perbedaan yang signifikan, kadar protein berpengaruh karena kadar protein tepung biji talipuk yang difermentasi meningkat, kadar lemak juga berperngaruh dan kadar karbohidrat juga berpengaruh yaitu karbohidrat tepung biji talipuk terfermentasi mengalami penurunan kadar.
Analisis Kelayakan Usaha Kerupuk Tapioka Pak Rasianto di Kecamatan Jorong Firdha Nazwa Assivha Utami; Raden Rizki Amalia; Yuliana Ningsih
Jurnal Teknologi Agro-Industri Vol 8 No 2 (2021): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v8i2.147

Abstract

Usaha kerupuk tapioka Pak Rasianto di Kecamatan Jorong merupakan usaha mikro yang perlu dinilai kelayakan usahanya karena usaha perlu berkembang didukung oleh lokasi yang strategis yang dapat membuka lapangan kerja baru dan meningkatkan pendapatan serta peraturan dan kebijakan pemerintah untuk mendukung pembangunan usaha kecil di Indonesia. Oleh karena itu, analisis ini dilakukan untuk mengidentifikasi dan meminimalkan hambatan yang muncul di kemudian hari. Tujuan dari penelitian ini adalah untuk menganalisis harga pokok produksi (HPP) dan kelayakan industri rumah tangga UKT Jorong. Metode yang digunakan dalam penentuan harga pokok produksi adalah metode full costing dan untuk analisis kelayakan usaha menggunakan metode perhitungan Break Even Point (BEP), Revenue Cost Ratio (R/C), Payback Period (PBP), dan Net Present Value (NPV). Hasil perhitungan HPP untuk produk kerupuk mentah adalah Rp. 29.846/kg dimana nilai ini lebih tinggi dari harga jual dan untuk produk kerupuk matang Rp. 1.261 / bungkus. Hasil analisis kelayakan unit BEP dan nilai BEP rupiah negatif untuk produk kerupuk mentah, untuk produk kerupuk matang BEP Unit 544 bungkus dan BEP Rp 883.333. Nilai R/C ratio sebesar 0,94, PBP dalam 3,8 tahun dan NPV sebesar Rp28.939.232. Berdasarkan hasil analisis dikatakan layak berdasarkan metode PBP dan NPV. Dan tidak layak berdasarkan Metode R/C ratio dan BEP kerupuk mentah adalah negatif.
Variasi Warna Kaca pada Media Pengeringan terhadap Karakteristik Fisikokimia dan Mikrobiologi Permen Jeli Jahe (Zingiber officinale) Muh. Doddy Pratama; M. Muhtar; M. Alif; Fahrizal Fahrizal
Jurnal Teknologi Agro-Industri Vol 8 No 2 (2021): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v8i2.141

Abstract

One step to producing ginger jelly candy is drying processing. Generally, this process is done by people using open drying method under the sunlight without considration of product quality eventhough it has lowcost production compare to conventional production that has been standarized. This research was to compare physical-chemical and microbiology characterization between variation of glass color in drying medium for ginger jelly candy (Zingiber officinale). Research methodology to analyze physical-chemical caharacterization consist of hedonic test (organoleptic), refractometre (Total Sugar), thermohygrometre (temperature and moisture) and gravymetre (moisture content), and microbiology characterization consist of total plate count for bacteria and fungi. Randomized complete design (oneway ANNOVA) result showed variation of glass color (P1 and P2) of drying medium was no effect on organoleptic result of ginjer jelly candy such as aroma (3.6 and 4.05), flavor (3.95 and 4.15), color (3.9 and 3.95) and texture (4.1 and 4.15) respectively, but it was effect to moisture content, total sugar and bacterial contamination numbers. Variation of glass color result from P1 was obtained higher compare to P2 on (21.43 % and 15.39 %) moisture content, (13.75 % and 11.75 %) total sugar and (22 cfu/g and 4.5 cfu/g) bacterial contamination numbers. Meanwhile, there was no growth of fungi contamination numbers on both treatments.

Page 10 of 16 | Total Record : 155

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