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Journal Of Sustainable Research In Management Of Agroindustry (SURIMI)
Published by Politeknik Negeri Cilacap
ISSN : 27767272     EISSN : 27767280     DOI : 10.35970/surimi
Core Subject : Science, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Engineering
Journal of SURIMI (Sustainable Research In Management of Agroindustry) is a national peer-reviewed and open access journal with e-ISSN 2776-7280 and p-ISSN: 2776-7272, that publishes significant and important research from all area of agroindustries such as Raw Material Agroindustry, Technology of Agricultural Product Processing, Technology of Fishery Product Processing, Management of Environmental Agroindustry, Process and Machinery Agroindustry, Technology Information of Agroindustry, Agroindustry Biotechnology, and Empowerment of UMKM Agroindustry-Based. The Journal of SURIMI is managed by The D4 Study Program of Agroindustrial Product Development and published by P3M Cilacap State Polytechnic, Central Java Indonesia.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 40 Documents
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Pengaruh Kualitas Cahaya Dan Frekuensi Aplikasi Paclobutrazol Terhadap Pertumbuhan Dan Hasil Tanaman Krisan (Chrysanthemum morifolium) Ratno, Dwi; Dyah Ully Parwati, Wiwin; Theresia Maria Astuti, Yohana; ryan, Ryan Firman Syah
Journal of Sustainable Research In Management of Agroindustry (SURIMI) Vol. 4 No. 1 (2024): SURIMI : April 2024
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/surimi.v4i1.2248

Abstract

Abstract - This study was to determine the effect of light quality and frequency of paclobutrazol application on the growth and yield of chrysanthemum plants. The research was conducted from February to April 2023 using factorial design and arranged in Split Plot Design consisting of Main Plot and Sub Plot. Main Plot was the effect of light quality using three different light colors, namely white light, red light, and blue light. Sub Plot was the frequency of paclobutrazol application which consists of 4 kinds, namely 0 times, 1 time, 2 times, and 3 times. Data analysis used in this study was analysis of variance with 5% confidence level. The results showed an interaction between the quality of light and the frequency of paclobutrazol application on the parameters of stem diameter and leaf area. Light quality had a good effect on the parameters of plant height, flower color, flower quality, number of flowers, number of leaves and flower diameter. The frequency of paclobutrazol application had a good effect on the parameters of plant height, flower color, flower quality, number of flowers, number of leaves and flower diameter. The best plant height was 106.39 cm, the highest number of leaves was 15.5, the best leaf area was 89.42 cm2, the best stem diameter was 0.41 inches, the best flower color with a score of 2.5, the best flower quality with a score of 2.8, the largest flower diameter was 7.93 cm, and the largest number of flowers was 5 flowers. Keywords: Light quality, Paclobutrazol, Chrysanthemum, Lamps
Pengaruh Tiga Jenis Garam Terhadap Kualitas Mutu Sensori, Kadar Air dan pH Ikan Asin Layang (Decapterus sp.): Pengaruh Tiga Jenis Garam Terhadap Kualitas Mutu Sensori, Kadar Air dan pH Ikan Asin Layang (Decapterus sp.) Nurfadilah; Maruka, Safriyanto
Journal of Sustainable Research In Management of Agroindustry (SURIMI) Vol. 4 No. 1 (2024): SURIMI : April 2024
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/surimi.v4i1.2262

Abstract

Abstrak Ikan merupakan salah satu komoditi hewani yang memiliki kandungan gizi yang lengkap seperti; protein, karbohidrat, lemak, vitamin dan mineral, yang sangat dibutuhkan dalam tubuh manusia, namun ikan mudah mengalami pembusukan (perishable food). Agar ikan sampai ke tangan konsumen dalam keadaan baik diperlukan upaya untuk menghambat peroses pembusukan dengan cara pengawetan. Salah satunya dengan menggunakan garam.Tujuan penelitian ini adalah untuk mengetahui pengaruh tiga jenis garam berbeda terhadap kadar air dan mutu sensori ikan asin layang. Penelitian ini menggunakan metode RAK (rancangan acak kelompok) untuk uji sensori, RAL (rancangan acak lengkap) untuk uji kadar air, pH dan rendemen untuk menentukan berat awal dan berat akhir pada tiap perlakuan. Perlakuan yang di terapkan adalah pengaruh kosentrasi berbagai jenis garam pada pembuatan ikan asin kering yang terdiri atas lima taraf masing – masing yaitu ikan asin dengan penambahan tiga jenis garam sebanyak 15 % dari berat ikan. Adapun perlakuan dalam penelitian ini yaitu P1= garam halus, P2= garam garapan, P3= garam batu, yang di ulangi sebanyak lima kali. Berdasarkan hasil penelitian, maka dapat ditarik kesimpulan bahwa perlakuan tiga jenis garam berpengaruh terhadap hasil uji kadar air, uji pH dan hasil uji sensori penampakan. Sedangkan hasil uji sensori aroma, tekstur, tingkat kesukaan dan jamur tidak memberikan pengaruh yang nyata. Ikan layang asin yang terbaik terdapat pada perlakuan P3 karena memiliki nilai rata-rata sensori tertinggi dibandingkan perlakuan lainnya dan memiliki nilai kadar air dan pH yang telah memenuhi Standar Nasional Indonesia (SNI). Kata kunci: Garam, Ikan layang asin, Kadar air, Kadar pH, Mutu sensori
Analisis Kadar Air pada Biji Kakao Terhadap Variasi Waktu Penyangraian: Tinjauan Khusus untuk Peningkatan Kualitas Produk: Moisture Content Analysis of Cocoa Beans in Response to Roasting Time Variation: Specific Review for Product Quality Enhancement B. Andi Pallawa, Nadirah; Berlian, Miming; Sulfianti
Journal of Sustainable Research In Management of Agroindustry (SURIMI) Vol. 4 No. 1 (2024): SURIMI : April 2024
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/surimi.v4i1.2264

Abstract

Kadar air dalam biji kakao dianggap penting dalam menentukan kualitas dan aroma produk kakao. Proses penyangraian, terutama variasi waktu penyangraian, menjadi fokus utama dalam mengontrol kadar air dalam biji kakao. Meskipun telah banyak penelitian yang dilakukan mengenai efek parameter penyangraian pada berbagai bahan pangan, penelitian yang mengeksplorasi karakteristik biji kakao setelah penyangraian dengan durasi yang berbeda masih dianggap kurang. Penelitian ini bertujuan untuk mengisi kesenjangan pengetahuan ini dengan menganalisis kadar air dalam biji kakao yang diberi perlakuan penyangraian dengan variasi waktu. Metode penelitian melibatkan penggunaan biji kakao varietas Forestero yang telah difermentasi dan dikeringkan, serta penyangraian menggunakan suhu awal 135°C dengan durasi 0, 10, 14, dan 18 menit. Hasil penelitian menunjukkan bahwa penurunan kadar air biji kakao mencapai titik optimal setelah 14 menit penyangraian, di mana penambahan waktu penyangraian lebih lanjut tidak menghasilkan penurunan yang signifikan dalam kadar air. Analisis statistik menegaskan bahwa perlakuan penyangraian selama 10, 14, dan 18 menit menghasilkan hasil yang serupa secara statistik. Temuan ini memberikan wawasan bagi industri kakao untuk mengoptimalkan proses penyangraian guna mencapai tingkat kelembaban yang diinginkan, sambil berkontribusi pada pemahaman ilmiah yang lebih luas tentang pengolahan biji kakao. Implikasi praktis dari penelitian ini dapat meningkatkan efisiensi dan kualitas produk, sementara kontribusinya terhadap pemahaman teoretis tentang perkembangan flavor kakao dapat menginspirasi penelitian lebih lanjut dalam bidang ini
Pemanfaatan Limbah Kulit Pisang dan Kulit Nanas sebagai Bahan Baku Pembuatan Pupuk Organic Cair (POC): Utilization of Waste Banana Peel and Pineapple Peel as Raw Material for Making Liquid Organic Fertilizer (POC) Nisa, Khoerun; Rizkyani, Ade; Firdaus Ivana, Choirunnisa; Dwi Puspita, Anggita; Kristiningsih, Ari
Journal of Sustainable Research In Management of Agroindustry (SURIMI) Vol. 4 No. 1 (2024): SURIMI : April 2024
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/surimi.v4i1.2266

Abstract

Organic fertilizers are defined as fertilizers derived from plants or animals that have gone through an engineering process to improve soil biological, physical, and chemical properties. Organic fertilizers in this study were made from basic ingredients in the form of waste banana peels and pineapple peels. Pineapple and banana peels are often found in the form of waste from food and beverage processing facilities that are collected and not used. Therefore, in this study we made liquid organic fertilizer (POC) from banana and pineapple peel waste. The purpose of this study was to examine the quality of liquid organic fertilizer (POC) products with parameters of pH, temperature, and C-Organic content compared with quality standards according to the Decree of the Minister of Agriculture of the Republic of Indonesia No. 261 / KPTS / SR.310 / M / 4/ 2019 concerning Minimum Technical Requirements for Organic Fertilizers, Biological Fertilizers and Soil Improvements. The production of POC in this study was carried out using the anaerobic method, where the fermentation process itself was carried out for 14 days using Effective Microorganisms (EM4) as a bioactivator. The results of this study indicate that the highest temperature in POC made from banana peels was obtained during the initial fermentation time of 33 oC and the lowest temperature was obtained during the 3-day fermentation time of 25 oC, while in POC made from pineapple peel, the highest temperature was obtained during the initial fermentation time. of 33.5 oC and the lowest temperature was obtained during the 9-day fermentation time of 26 oC. The initial pH value for POC made from banana peels is 5 and the final pH is 4. While for POC pineapple peel, the initial pH value is 3 and the final pH is 4. For the C-Organic content in the initial POC peel the results are 0.095% and final C-Organic content of 0.021%. Meanwhile, the initial C-Organic content in the POC of pineapple peel was 0.037% and the final C-Organic content was 0.013%. The final value of the pH parameter is in accordance with the quality standard, which is 4-9 for pH, while the final value of the C-Organic parameter is not in accordance with the quality standard where the C-Organic content according to the quality standard is a minimum of 10%.
Pengembangan Bakpao Ikan Tenggiri sebagai Potensi Intervensi Pencegahan Stunting pada Anak Usia Dini dan Ibu Hamil: Study of the Acceptance Level of Mackerel Fish Buns as an Effort to Prevent Stunting Mukhtar, Thoha; Isnaeni Azizah, Mecha; Fathina Bidzikri, Anwa; Az Zahra, Salsabila; kristiningsih, ari
Journal of Sustainable Research In Management of Agroindustry (SURIMI) Vol. 4 No. 2 (2024): SURIMI : Oktober 2024
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/surimi.v4i2.2267

Abstract

Stunting is a problem related to brain development, resulting in slow motor and mental growth. The issue of stunting is influenced by low access to food, both in quantity and nutritional quality. Mackerel can be used as an alternative food to prevent stunting because of the content it contains. In this study, mackerel was used as a filling in bakpao. Bakpao is one of the traditional Chinese foods that is often used as a snack. This study aims to determine the level of panelist acceptance of mackerel fish bakpao. The contents of mackerel fish bakpao include 76.5% water, 21.4% protein, 0.56% fat, 0.61% carbohydrates and 0.93% ash content. Based on the hedonic test of the parameters of taste, aroma, texture, and color, mackerel fish bakpao was liked by the panelists. Based on these results, bakpao with mackerel fish filling can be used as a food to prevent stunting. Keywords: stunting, bakpao, mackerel fish
Analisis Kepatuhan GMP pada UMKM Pengolah Sambal Ikan Tuna Asah Asih Cilacap: Analysis of GMP Compliance in UMKM Processing Asah Asih Tuna Fish Sauce in Cilacap Muji Mulyani; Latifatul Khusna; Siti Khoirunnisa; Murni Handayani; Sari Widya Utami
Journal of Sustainable Research In Management of Agroindustry (SURIMI) Vol. 4 No. 2 (2024): SURIMI : Oktober 2024
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/surimi.v4iII.2324

Abstract

UMKM memiliki peranan terhadap ekonomi pangan di Indonesia. GMP berperan penting dalam keamanan dan kualitas produk pangan, oleh karena itu artikel ini bertujuan untuk mengetahui sejauh mana penerapan GMP telah dilakukan oleh UMKM Asah Asih terhadap produk sambal ikan tuna untuk memastikan produk tetap dalam keadaan aman dan berkualitas hingga tangan konsumen. Penelitian ini menggunakan 2 teknik pengumpulan data yaitu data primer dan sekunder. Hasil dari penelitian ini berupa dokumen audit GMP dan penerapannya terhadap keamanan dan kualitas produk sambal ikan tuna yang mengacu pada peraturan BPOM No HK.03.1.23.04.12.2206 tahun 2012 tentang CPPOB dan menunjukkan bahwa terdapat beberapa aspek yang belum memenuhi sehingga perlu dilakukan evaluasi dan perbaikan untuk meningkatkan keamanan dan kualitas produk.
Studi Tingkat Penerimaan Abon Jantung Pisang dengan Penambahan Kacang Koro Ma’arif Al-Haq, Tasnim; Wittrinsyah, Khoeruddin; Kristiningsih, Ari; Gunawan, Ahmad; Rayhan Afdillah, Mohammad
Journal of Sustainable Research In Management of Agroindustry (SURIMI) Vol. 4 No. 1 (2024): SURIMI : April 2024
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/surimi.v4i1.2342

Abstract

Jantung pisang merupakan bagian dari pisang yang sering terbuang. Jantung pisang mengandung serat yang tinggi dan nutrisi yang dapat dimanfaatkan oleh tubuh. Upaya pemanfaatan jantung pisang adalah menjadikan sebagai produk Abon. Jantung pisang yang telah diolah menjadi abon dapat diperkaya dengan penambahan kacang koro. Kacang koro dilaporkan mempunyai kandungan protein yang tinggi. Penelitian ini bertujuan untuk mengetahui tingkat kesukaan panelis terhadap abon jantung pisang yang diberikan penambahan kacang koro. Penambahan kacang koro yaitu 0%,10% dan 30% Jantung pisang dan kacang koro dibersihan, dibersihkan kemudian direbus selama 20 menit. Jantung pisang ditiriskan dan dicacah untuk mendapatkan potongan yang lebih halus, sementara kacang koro dihaluskan menggunakan chopper. Jantung pisang digoreng dengan menambahkan bumbu dan kacang koro. Pengeringan abon dilakukan menggunakan oven pada suhu 1200C selama 60 menit. Hasil uji tingkat kesukaan terhadap abon jantung pisang dengan penambahan kacang koro menyatakan bahwa panelis lebih menyukai abon jantung pisang tanpa penambahan kacang koro (0%). Panelis hanya lebih menyukai jantung pisang dengan penambahan kacang koro yaitu pada parameter warna (penambahan kacang koro 10%).
Pengomposan Beberapa Macam Hasil Samping Perkebunan Sawit (Tankos dan Daun) dengan Berbagai Dekomposer : Composting Several Kinds of Palm Plantation Side Products (Tankos and Leaves) with Various Decomposers ryan, Ryan Firman Syah; Sinurat, Azwaer Tri Ivani; Himawan, Achmad
Journal of Sustainable Research In Management of Agroindustry (SURIMI) Vol. 4 No. 2 (2024): SURIMI : Oktober 2024
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/surimi.v4i2.2435

Abstract

ABSTRACT This research examines the potential of oil palm leaves as raw material for compost, carried out in Bandar Pasir Mandoge Village, North Sumatra, from March to May 2023, using a Completely Randomized Design (CRD) with two main factors: compost material and type of decomposer. The compost material consists of tankos, leaves, and a mixture of tankos+leaves, while the decomposer consists of decomposers D1, D2, and D3. The parameters measured include C/N ratio, weight loss, compost color, compost odor, compost pH value, compost temperature, compost humidity, and compost friability. The research results showed significant variations in C/N ratio values ​​for organic materials, with values ​​ranging from 12 to 38. Compost material from leaves with D1 decomposer achieved the lowest C/N ratio value, while tankos compost with D1 decomposer had the highest value. Decomposer D2 is more effective in speeding up the decomposition process compared to D1 and D3. The fastest compost shrinkage occurred in the treatment with D3 decomposer, while the longest shrinkage occurred in the treatment with D1 decomposer. This research supports the principles of sustainable agriculture by utilizing high fiber organic waste and reducing environmental pollution. Tankos organic material decomposes the fastest, and the D2 decomposer is more effective than other decomposers. There is a real interaction between organic materials and decomposers on compost quality. Keywords: Tankos, leaves, compost, decomposer
Tinjauan Rekayasa Genetika Tanaman Menggunakan Bakteri Agrobacterium tumafaciens Sebagai Pengembangan Bioteknologi Modern Dari Periode Lama Hingga Terkini: Review of Plant Genetic Engineering Using the Bacteria Agrobacterium tumafaciens as a Development of Modern Biotechnology from the Old to the Recent Period Rezaldi, Firman; Arti Wahyu Utami, Arti Wahyu Utami; Ratna Fitry Yenny, Ratna Fitry Yenny; M. Fariz Fadillah, M. Fariz Fadillah; Ucu Wandi Somantri, Ucu Wandi Somantri; Heny Sasmita, Heny Sasmita; Rina Nurmaulawati, Rina Nurmaulawati
Journal of Sustainable Research In Management of Agroindustry (SURIMI) Vol. 4 No. 2 (2024): SURIMI : Oktober 2024
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/surimi.v4iII.2454

Abstract

Transgenic plants are plants produced using modern biotechnology methods, namely genetic engineering. Talking about modern biotechnology which tends towards genetic engineering of plants, so far it uses living things that have the potential or contribution as GMOs. The services of living creatures used to produce plants in the aspect of genetic engineering are the species Agrobacterium agrobacterium which has been widely inserted to increase resistance to disease, produce active ingredients for functional food, medicine and natural cosmetics (pharmaceuticals). So that cultivating plants using the services of Agrobacterium agrobacterium provides a good and potential outlook for the future based on studies of transgenic plants, early studies of Agrobacterium, taxonomic challenges, a surge in basic research driven by applied studies, fundamental process models, and future prospects for genetic engineering modeling systems through the use of Agrobacterium. The long-term application of A. tumafaciens has promising future prospects, although it requires various cellular approach methods to make it safe and controllable as a plasmid vector.
Pengaruh Penambahan Wijen Sangrai Terhadap Karakteristik Fisikokimia Pada Mayones Vegetarian: The Effect Of Adding Roasted Sesame On The Physicochemical Characteristics Of Vegetarian Mayonnaise putri, raekhanrahmah; Handayani, Murni; Utami, Sari Widya; kristiningsih, ari
Journal of Sustainable Research In Management of Agroindustry (SURIMI) Vol. 4 No. 2 (2024): SURIMI : Oktober 2024
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/surimi.v4i2.2466

Abstract

Mayonnaise is a mixture of oil in water with egg yolk as a binding agent. However, egg yolk and palm oil have a content that is not good for health, so other alternative ingredients are needed to make it healthier. Soybean extract and oil can replace egg yolk and palm oil as the main ingredients. Soybean extract has a "langu" aroma that not everyone likes so roasted sesame is added to reduce the aroma. This study aims to obtain the best formulation and determine the physicochemical characteristics and the level of panelists' preference for vegetarian mayonnaise. This study used a Completely Randomized Design (CRD) with roasted sesame addition factors of 0%, 10%, 20%, and 30% with three replications each. The physicochemical analysis used to determine the physicochemical content used the thermogravimetric, Soxhlet, and Kjeldahl methods, and used a viscometer and hedonic analysis to deteassess level of panelists' preference for vegetarian mayonnaise samples. The results showed that the addition of various concentrations of roasted sesame had a significant effect on the physicochemical characteristics of vegetarian mayonnaise. The water content ranges from 29.68% - 35.64%, the fat content ranges from 41.73% - 51.74%, the protein content ranges from 2.07% - 5.73%, and the viscosity level ranges from 1,684.37 MPaS - 2,045.50 MPaS. From this study, the results showed that the best formulation and the most preferred ratio of roasted sesame were at the 20% treatment level. Keywords: mayonnaise, vegetarian, soybeans, sesame, physicochemical

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