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Jurnal Bioindustri
Published by Universitas Trilogi
ISSN : -     EISSN : 26545403     DOI : 10.31326
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Jurnal Bioindustri merupakan publikasi ilmiah yang diterbitkan oleh Fakultas Bioindustri Universitas Trilogi, Jakarta sebagai media penyebarluasan dan pertukaran informasi hasil penelitian atau ulasan ilmiah di bidang agroekoteknologi (budidaya pertanian, pemuliaan dan genetika, dan pascapanen), agribisnis (ekonomi pertanian, sosial ekonomi, kebijakan pertanian, pemasaran produk pertanian, penyuluhan dan supply chain) dan teknologi pangan (kimia pangan, biokimia pangan, rekayasa proses pangan dan mikrbiologi pangan).
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Agronomi dan Ilmu Tanaman
Articles 108 Documents
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FORMULASI KUKIS SUBSTITUSI TEPUNG UBI UNGU (Ipomoea batatas L.) DENGAN JAHE MERAH DAN DAUN KELOR Asvelia, Vinca; Seveline, .
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Vol. 5 No. 2 (2023)
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v5i2.1644

Abstract

 Cookies are a type of biscuit made from soft dough that has a high at content and is relatively crunch. Cookies can be functional food if ingredients that have physiological activities are added in the manufacturing process that can have a positive effect on health. Some local foods that are good for health are purple sweet potato, red ginger and moringa leaves. Sweet potato flour has higher levels of ash and fiber, carbohydrates and calories are almost the same as wheat flour. The purpose of this study was to determine the effect of adding purple sweet potato flour, red ginger powder and moringa leaf powder to the organoleptic test and chemical characteristics. Based on the results of the research, the best formulation of cookies with the highest score was F3, namely cookies with 35% purple sweet potato flour, 5% red ginger powder, and 10% moringa leaf powder with 2.9% moisture content, 3.01% ash content, 6.41% protein content, and yield 96.11%. The test results of the level of preference for cookies with the substitution of purple sweet potato flour, red ginger powder and moringa leaf powder on color, aroma, texture, aftertaste, and overall were neutral 
EFECTIVENESS OF GREEN BETEL LEAF EXTRACT (Piper betle L.) AND LIQUID SMOKE AGAINST Plutella xylostella IN CHICORY PLANTS Mahmuda, Jevina Dewi; Haryadi, Nanang Tri
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Vol. 6 No. 1 (2023)
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v6i1.1699

Abstract

Chicory is one of the horticultural crops that is widely cultivated in Indonesia. Plutella xylostella are the main pests of the chicory plant. The attack damaged P. xylostella by 58-100%. The intensive use of chemical pesticides in pest control can use damage the environment and humans. Utilization of green betel leaves extract and liquid smoke in an alternative control of P.xylostella. This study aims to determine the ability of green betel leaf extract and liquid smoke to P. xylostella on the laboratory scale. The study was conducted with 7 treatments, namely, control = 0%, green betel leaf concentrations of J1 = 10%, J2 = 15%, J3 = 15%, and liquid smoke concentrations of J4 = 10%, J5 = 15%, and J6 = 20%, and repeated 4 times. The results showed that the application of green betel leaf extract and liquid smoke at a concentration of 20% caused mortality of P. xylostella of 87.5% and 100%. This is because green betel leaves contain tannins and alkaloid compounds that inhibit cell and nerve metabolism in the larvae P. xylostella which occurs continuously and causes death. Liquid smoke contains phenolic compounds that cause respiratory problems in the larvae of P. xylostella and if swallowed can cause systemic poisoning. Green leaf extract with a concentration of 3.26% and liquid smoke with a concentration of 0.34% effectively killed 50% of the larvae P. xylostella.
THE INFLUENCE OF THE TYPE OF CHOCOLATE ON THE CHEMICAL AND SENSORY CHARACTERISTICS OF MELTED BANANA CHIPS Sari, Diah Puspita; Lestari, Oke Anandika; Hartanti, Lucky
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Vol. 6 No. 2 (2024)
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v6i2.2058

Abstract

Banana chips are a snack made from thinly sliced bananas that are fried until dry and crispy. Banana chips can be made from various types of bananas and served in a variety of flavors. Banana chips have various types of flavors such as original, sweet, spicy and salty. One popular variation of sweet banana chips is chocolate melted banana chips. Based on survey results, various types of dark chocolate compound brands in circulation have different levels of cocoa powder, namely 8%, 13.5%, and 18.5%. The aim of this research is to obtain the chocolate content that provides the best chemical and sensory characteristics of melted banana chips. The research design used was a Randomized Block Design (RAK) with one factor, namely various types of chocolate content in melted banana chips (C) with 3 treatments, namely: 8% chocolate content (low), 13.5% chocolate content (medium) and chocolate content 18.5% (high). The results obtained by chocolate with a cocoa powder content of 8% (low) had the best physicochemical and sensory characteristics with a water content of 0.65%, ash content of 1.15%, fat content of 30.06%. The color of the melted banana chips is dark brown, has a chocolate aroma, the texture is crisper, and has a sweeter taste.
CAMPURAN SABUT KELAPA DAN AMPAS TAHU UNTUK MEDIA TANAM PERKECAMBAHAN UNTUK MENDUKUNG PERTANIAN ORGANIK Ramadhani, Alvianty; Puspitawati, Mutiara Dewi
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Vol. 5 No. 2 (2023)
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v5i2.1676

Abstract

Coconut husk is a waste from coconut plantation production and tofu waste is solid waste from tofu production. One problem and coconut husk is the tannin content that can inhibit plant growth and the low nutrient content of coconut coir. This study aims to determine the effectiveness of a mixture of coconut husk and tofu waste as a planting medium for germinating green beans, bok choy, and red chili in supporting organic farming. This research was carried out in Kaliabang Tengah District, North Bekasi District. From October 2021 until February 2022. The study used a factorial Randomized Complete Block Design (RCBD) with one treatment factor. The first factor was planting media with M0= soil treatment, M1= coconut husk + tofu waste, M2 = coconut husk soaked in alum+ tofu waste, and M3= coconut husk soaked in detergent+ tofu waste. This study uses different plants with different seed sizes, green beans, bok choy, and red chili. The results of this study indicate that a good and effective planting medium for germination, germination age, and plant height is coconut husk soaked with alum + tofu waste. The use of growing media for coconut husk and tofu waste can interpret soil planting media in bean plants and plan height parameters on bok choy plants and as alternative media to replace soil planting media in supporting organic farming.
FEASIBILITY ANALYSIS OF AGRIBUSINESS FOR OYSTER MUSHROOM COMMODITIES (CASE STUDY: KUMBUNG JAMUR JAWARA, BOGOR AREA) Habibi, Muhammad Yunus; Sumiasih, Inanpi Hidayati; Arman, Arman
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Vol 7 No. 1 (2024)
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v7i1.2109

Abstract

This study provides an overview of the business prospects to support strategic decision-making in the development of oyster mushroom cultivation at Kumbung Jamur Jawara. The objective is to assess the feasibility and sustainability potential of the oyster mushroom farming business at Kumbung Jamur Jawara. The research was conducted from May to July 2024 at Jl. Raya Sukajaya, Desa Sukajaya, Tamansari District, Bogor Regency, West Java, using a quantitative and qualitative research approach. Data used includes both primary and secondary data. Data analysis evaluates the feasibility of the oyster mushroom agribusiness from human resource aspects, including management levels, job descriptions, and work simulations at Kumbung Jamur Jawara; technical aspects, covering raw materials and production; and financial aspects, using R/C Ratio and Break-Even Point (BEP) calculations. Results indicate that this business is feasible, with an R/C Ratio of over 1, specifically 1.37, indicating revenue is sufficiently high compared to operational costs. BEP analysis shows that the breakeven point is reached at a production level of around 1,169 kg, with a minimum price of Rp 8,038. Thus, oyster mushroom cultivation at Kumbung Jamur Jawara is theoretically expected to exceed the breakeven point.
ANALYSIS OF THE COMPETITIVENESS OF INDONESIAN PROCESSED BLUE SWIMMING CRAB (PORTUNUS PELAGICUS) IN THE INTERNATIONAL MARKET Karim, Muhammad; Illahiah, Intan Rohmatul
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Vol 7 No. 1 (2024)
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v7i1.2191

Abstract

One of the leading fishery commodities with important economic value is the blue swimming crab (Portunus pelagicus). The product that has a promising market share from this commodity is processed blue swimming crab in the form of cans or airtight packaging which has the HS code 160510. The problem is that the export market share of Indonesian processed crab is limited to certain countries (the United States), while other market shares have not been developed. This study aims to: (i) analyze the competitiveness of Indonesian processed blue swimming crab in the international market, (ii) determine the growth rate of Indonesian processed blue swimming crab exports compared to competing countries, and (iii) formulate a policy strategy to increase the competitiveness of Indonesian processed blue swimming crab in the international market. This study uses time series data and applies the Revealed Comparative Advantage (RCA) and Constant Market Share (CMS) analysis methods. The analysis results show that the average RCA value of Indonesian processed blue swimming crab is 19.86 (RCA> 1) which indicates that Indonesian processed blue swimming crab has a strong comparative advantage in the international market. Indonesia's strategy for increasing the competitiveness and market share of its blue swimming crab exports is developed in two aspects (i) upstream strategy, and (ii) downstream strategy. These two strategies must be supported by traceability implementation policies, digital-based information systems, market intelligence strategies, providing export tax policies for processed crab trade, and complying with regulations in the main export destination countries.
SEED TREATMENT BETWEEN STORAGE PERIOD FOR INCREASING THE STORABILITY OF CHILI (Capsicum annuum L.) SEED Sari, Maryati; Permatasari, Arinda Ayu; Permatasari, Okti Syah Isyani
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Volume 7 Nomor 1 `
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v7i1.1962

Abstract

Chilli seed is rather expensive, so it should be saved in controlled storage. In marketing, seeds may be exposed in the ambient room that is optimum for fungi activities. Between storage periods seed treatment is expected can increase chilli seed vigor and seed storability in ambient storage. This research aimed to obtain the proper between-storage period seed treatment that can increase chili seed vigor and seed storability. The research was conducted at the Laboratory of Seed Quality Testing and Storage, and Seed Health Laboratory, Department of Agronomy and Horticulture IPB, from February to August 2023. Bogor. The study used a completely randomized split-plot design. Seed lots were the main plot, consisting of two levels, namely (1) lot 2017 and (2) lot 2021. The between-storage period seed treatment was as subplots consisting of five levels, namely (1) control, (2) rinsing, (3) sun-drying, (4) oven, and (5) fungicide. The results showed that chili seeds without between storage periods seed treatments were still able to maintain viability until the end of storage (germination rate of 80% in a 0-month storage period to 73.3% in a 6-month storage after treatments). Washing, sun-drying, and oven treatments have the potential to maintain chili seed vigor better than controls based on the radicle emergence (RE).
SWEETENER FORMULATION for MAKING JAM SHEETS COMBINATION of PINEAPPLE (Ananas Comosus L. Merr) and GREEN MUSTARD (Brassica Juncea L.) Stephanie, Akuilla; Lestari, Oke Anandika; Priyono, Suko
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Vol 7 No. 1 (2024)
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v7i1.2112

Abstract

Pineapple and green mustard are fruits and vegetables that have the potential to be processed into jam sheets. Sweetener is one of the components used in jam making. This study aims to obtain the best sweetener formulation on the physicochemical characteristics and organoleptic properties of pineapple-cabbage jam. The research was conducted using the Randomized Group Design (RAK) method with 1 (one) research factor, namely the concentration of sucrose, honey, and stevia sweeteners. The variables observed were water content, total acid, color, reducing sugar and organoleptic test. The resulting data were analyzed by ANOVA test and if the data had a significant effect, the BNJ further test was carried out at the 5% level. The best treatment in the research of pineapple-cabbage sheet jam was found in the sweetener treatment 120 g sucrose, 45 g honey, and 0,015 g stevia. Pineapple mustard sheet jam with various formulations of sucrose, honey, and stevia sweeteners influenced the moisture content, total acid, reducing sugar, color, and sensory properties in the form of color, texture, and sweetness.
RATIO OF BROWN RICE FLOUR AND MUNG BEAN FLOUR IN THE MAKING OF SEMPRONG CAKE Sahid, Emif Rezqia; Lestari, Oke Anandika; Hartanti, Lucky
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Vol 7 No. 1 (2024)
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v7i1.2113

Abstract

Semprong is one of Indonesia's signature cookies with a crunchy texture and roll-like shape. The main raw material commonly used in kue semprong is white rice flour. Brown rice is an alternative to rice flour for making kue semprong because its utilization in the food industry sector is still very limited. Rice, which is included in the cereal group, is low in the amino acid lysine, so it would be better if it is paired with other raw materials, such as beans such as green beans. The objective of this study was to obtain the right ratio of brown rice flour and mung bean flour to produce the best abacus cake formulation based on physicochemical and sensory characteristics. Based on the results of the research, the best abacus formulation with the highest score is P3, which is a ratio of 60% brown rice flour and 40% mung bean flour with a moisture content of 3.30%, protein content of 16.80%, ash content of 1.56%, color L* 23.26, color a* 6.62, color b* 7.54, has a yellow color, distinctive aroma of brown rice, crunchy texture, and savory taste.
DESIGN OF MANGOSTEEN HARVESTER TO IMPROVE HARVESTING EFFICIENCY Andaffa, Siti Nazwa Nurul; Ichniarsyah, Annisa Nur; Musyarofah, Neni
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Vol 7 No. 1 (2024)
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v7i1.2139

Abstract

Most mangosteen farmers carry out the harvesting process manually by picking the fruit with hands or using a simple mangosteen harvester. As a commodity whose demand continues to increase, improvements in mangosteen harvesting methods are needed to increase the production and quality of agricultural products. The purpose of this study was to identify the components of the mangosteen harvester, to design how the tool works, to describe the harvesting process with the designed tool, and to produce technical drawings of the design. The study uses a quantitative descriptive approach including the physical characteristics of mangosteen fruit, collection of farmer anthropometric data, analysis of workload handling, engineering analysis, and design of tool components. The results of the study on the design of the mangosteen harvester consist of fruit basket components, telescopic poles with a maximum length of 4 meters, a trap net, locking clamps, and fruit protective foam. The tool works with the pulling force from the operator. This tool is designed using AISI 316 stainless steel. Load analysis was carried out using mangosteen release force data with various raya types, which is 1 N. The components of the mangosteen harvester tool were analyzed using the FEA feature with von mises stress, displacement, and factor of safety analysis so that the components are guaranteed to be safe. The design results can later be used to design tools to increase theoretical harvesting capacity, reduce fruit damage during the harvesting process, and increase harvesting time.

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