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nurullia febriati
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Department of Agroindustrial Technology Faculty of Agriculture, Lampung University Jl. Prof. Soemantri Brojonegoro No. 1 Bandar Lampung
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INDONESIA
Jurnal Agroindustri Berkelanjutan
Published by Universitas Lampung
ISSN : 28288513     EISSN : 28288513     DOI : http://dx.doi.org/10.23960/jab.v3i2.9401
Core Subject : Science, Education, Social, Engineering,
Biochemistry, Genetics & Molecular Biology Chemistry Education Engineering Environmental Science Industrial & Manufacturing Engineering
Jurnal Agroindustri Berkelanjutan merupakan terbitan berkala ilmiah yang menerbitkan hasil-hasil peneliatian ataupun review artikel yang berfokus pada bidang agroindustri dan teknologi hasil pertanian, baik itu dari segi teknologi proses, manajemen, ataupun lingkungan
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 10 Documents
 1 
Search results for , issue "Vol 3, No 1 (2024)" : 10 Documents clear
ANALISIS PERAMALAN PRODUKSI UBI KAYU (Manihot utilisima) DI PROVINSI LAMPUNG FORECASTING ANALYSIS OF CASSAVA PRODUCTION (Manihot utilisima) IN LAMPUNG PROVINCE Sri Hidayati; Nurullia Febriati; Haidawati -
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.v3i1.8861

Abstract

Lampung, one of the provinces in Indonesia, is recognized as one of the main producers of cassava in the country. Cassava plants hold significant value as raw materials in the food industry and other industrial sectors, particularly in tapioca production. To anticipate the raw material needs in industries, production forecasting becomes a key aspect of effective planning. Various forecasting methods are employed, including Linear Regression, Moving Average, Weighted Moving Average, Exponential Smoothing, and Exponential Smoothing with Trend. Forecast evaluations are conducted by measuring Mean Absolute Deviation (MAD), Mean Squared Error (MSE), and Mean Absolute Percentage Error (MAPE). Analysis indicates that the Linear Regression method proves to be the most effective in forecasting cassava production in Lampung Province. This method yields the lowest MSE, MAD, and MAPE values compared to other methods, signifying a higher level of accuracy in cassava production forecasting. Thus, the utilization of this method can serve as a strong foundation in more efficient and effective production planning in the cassava sector in Lampung. This provides a crucial basis for making more informed decisions in production and inventory management, enhancing industrial performance, and ensuring smooth raw material supply.
PEMANFAATAN KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) SEBAGAI PENSTABIL ES KRIM SUSU KAMBING ETAWA UTILIZATION OF RED DRAGON FRUIT (Hylocereus polyrhizus) SKIN AS A STABILIZER FOR ETAWA GOAT’S MILK ICE CREAM Risa Nisriinaa; Susilawati -; Fibra Nurainy; Suharyono -
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.v3i1.8852

Abstract

Red dragon fruit skin can be used as an additional ingredient in food. Red dragon fruit skin contains 10.80% pectin. The pectin content in the skin of red dragon fruit can be used as a stabilizer, one of which is an ice cream stabilizer. The aim of this research is to determine the effect of adding red dragon fruit peel flour as an ice cream stabilizer to produce ice cream with the best physical and sensory properties. The research was conducted using a Complete Randomized Block Design (RAKL) with a single factor consisting of 5 levels, namely the concentration of added red dragon fruit peel flour, namely 0.5%, 1%, 1.5%, 2%, and 2.5% and 4 repetition. As a control, 0.5% gelatin was used. The addition of red dragon fruit peel flour as an ice cream stabilizer has a significant effect on the taste, color, aroma, texture, overall acceptability, overrun, melting speed and stability of the ice cream emulsion. The addition of 1% red dragon fruit peel flour was the best treatment with a score for aroma of 2.79 (no prengus smell), texture of 3.15 (soft), color of 3.02 (liked), taste of 3.23 (liked) , overall acceptance of 3.27 (likes), overrun value of 69.69%, emulsion stability of 85.35 and melting speed of 53.83 minutes. Ice cream with the addition of dragon fruit peel flour contains 56.65% water content, 1.29% ash content, 6.32% fat, 4.96% protein and 30.78% carbohydrates.
KAJIAN NATA DE OCHA SEBAGAI KONSUMSI PANGAN: EFEK PENAMBAHAN GULA DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK NATA DE OCHA STUDY OF NATA DE OCHA AS A FOOD COMSUMPTION : EFFECTS OF SUGAR ADDITION AND FERMENTATION TIME ON THE CHARACTERISTIC OF NATA DE OCHA Anty Ummiyati; Maria Erna Kustyawati; Wisnu Satyajaya
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.v3i1.8961

Abstract

Nata de ocha produced from fermentation of kombucha is considered an innovative product to enhance its function for food consumption. Nata de ocha, a secondary metabolite product of sweet green tea kombucha fermentation using scoby starter, composes of cellulose produced during the fermentation. This study aimed to characterize nata de ocha production as affected by the sugar addition and fermentation time. The study arranged in a Complete Randomized Block Design factorially with 2 factors: sugar addition in the level of 0, 10, 15, and 20%; and fermentation time in the level of 0, 7, 14, and 21 days. The parameters measured were yield, thickness, total microbes, moisture, ash, and crude fibre content. The results showed that sugar addition and fermentation time significantly affected the yield and fibre content of nata de ocha. The high increase of yield (5.723%) and of crude fibre content (1.353%) was produced when the treatment was 15% sugar for 21days and for 144 days, respectively. It was concluded that nata de ocha may consider as food consumption; however, further research was needed for its possibility as an alternative of dietary fibre.
KARAKTERISTIK BIODEGRADABLE FILM BERBASIS SERAT SELULOSA ECENG GONDOK (Eichhornia Crassipes (Mart.) Solms) DENGAN PENAMBAHAN GLISEROL DAN CARBOXY METHYL CELLULOSE (CMC) CHARACTERISTICS OF BIODEGRADABLE FILM BASED ON CELLULOSE FIBER HYACINTH (Eichhornia Crassipes (Mart.) Solms) WITH ADDITION OF GLYCEROL AND CARBOXY METHYL CELLULOSE (CMC) Renita Affanti; Zulferiyenni -; Fibra Nurainy; Sri Hidayati
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.v3i1.8801

Abstract

Hyacinth contains 60% cellulose which can be used as raw material for making biodegradable film. This study aims to determine the addition of glycerol and CMC concentrations to the biodegradable film characteristics of hyacinth cellulose fibers and to obtain the best treatment according to the Japanese Industrial Standard (JIS). This study was conducted with three repetitions and selected samples with the best visual appearance. The treatment consists of a combination of glycerol and CMC concentrations, namely P1 (0.5%:2%), P2 (0.5%:2.5%), P3 (0.5%:3%), P4 (1%:2%), P5 (1%:2.5%), P6 (1%:3%), P7 (1.5%:2%), P8 (1.5%:2.5%), P9 (1.5%:3%). Data collection is carried out triplo for parameters of tensile strength, percent elongation, thickness, and symplo for parameters of water vapor transmission rate (WVTR). Biodegradable film resistance test data at room temperature and biodegradability tests are presented in the form of drawings. The data of all parameters are analyzed and discussed descriptively. The addition of glycerol concentration increases tensile strength, percent elongation, and water vapor transmission rate (WVTR), and causes no tendency toward thickness. The addition of CMC concentration increases thickness, decreases tensile strength and water vapor transmission rate (WVTR), and causes no tendency towards percent elongation. The best results were obtained at P7 (1.5%:2%) for tensile strength parameters with values of 191.917 MPa, and at P3 (0.5%:3%) for thickness parameters and water vapor transmission rate (WVTR) with values of 0.172 and 3.438 g/m2/24 hours (WVTR). Biodegradable film decomposes in 21 days by biodegradability test.
KAJIAN PROSES EKSTRAKSI SECARA MEKANIS UMBI PORANG TERHADAP FISIKOKIMIA TEPUNG GLUKOMANAN STUDY OF THE MECHANICAL EXTRACTION PROCESS OF PORANG TUBER ON THE PHYSICOCHEMISTRY OF GLUCOMANNAN FLOUR Muhammad Afif Bastari; Murhadi -; Subeki -; Tanto Utomo
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.v3i1.8853

Abstract

Indonesia is of the fourth largest coffee producing countries in the world and is grown in several types of coffee, one of which is robusta coffee. Robusta coffee processing in Indonesia, especially Lampung Province, only uses general processing, which makes the coffee have less value. One way to increase the value of Lampung robusta coffee is by using a fermentation processing method or wine process which is influenced by the conditions and length of the fermentation process. This research aims to determine the effect of conditions, fermentation time, and the interaction between conditions and fermentation time on the coffee wine produced. This research was conducted using a Complete Randomized Block Design (RAKL) with two factorials and three replications. This research used 3 formulations, namely intact skin in dry conditions, intact skin in wet conditions, and peeled skin in dry conditions. The similarity of variances was tested using the Bartlett test, the data was processed using variance analysis to obtain an error variance estimate and continued with the BNT test at the 5% level. This research produced the best coffee wine with  treatment intact skin, dry condition for 30 days of fermentation with an aroma score of 8.00 (fine), a taste score of 8.11 (fine), an aftertaste of 7.77 (very good), an acidity of 8.33 (fine), mouthfell 7.77 (very good), balance 7.89 (very good), Uniform Cups 7.00 (very good), clean cups 7.11 (very good), and overall 8.47 ( fine). Further testing of the best treatment resulted in caffeine levels of 0.27% w/w and chlorogenic acid levels of 0.45% w/w.
STRATEGI PEMASARAN KUE SEMPRONG HANURA (STUDI KASUS DI UMKM KUE SEMPRONG HANURA DESA HANURA PESAWARAN) Agustin Setia Ningsih; Harun Al Rasyid; Esa Ghanim Fadhallah; Tanto Pratondo Utomo
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.v3i1.8898

Abstract

UMKM Kue Semprong Hanura terletak di Kabupaten Pesawaran, Lampung. Kue Semprong ini diikenal dengan nama "Kue Semprong Hanura". Kue semprong berbentuk silinder panjang seperti pipa dengan rasa yang khas dan unik. Adanya permasalahan pada UMKM Kue Semprong Hanura mendorong penelitian yang bertujuan agar dapat ditentukan kegiatan pemasaran apa yang cocok untuk diterapkan. Dengan menggunakan metode SWOT dan QSPM yang kemudian akan ditentukan bobot dan rating dari masing-masing permasalahan guna menentukkan strategi yang tepat. Tujuan dari penelitian ini adalah untuk menganalisis strategi pemasaran berdasarkan Matriks SWOT dan QSPM. Matriks SWOT adalah matriks yang digunakan untuk mengidentifikasi faktor internal dan eksternal, dengan matriks IFE dan EFE, penentuan matriks posisi, dan diagram matriks SWOT, serta menganalisis QSPM. Hasil dari penelitian menunjukkan bahwa kekuatan terbesar yaitu memiliki perizinan PIRT, sedangkan kelemahan terbesar adalah modal usaha terbatas. Peluang utamanya yaitu potensi loyalitas pelanggan setia, sedangkan ancaman terbesar adalah adanya persaingan produk kue yang lebih inovatif dari varian rasa dan kemasan. Berdasarkan hasil penelitian menunjukkan bahwa alternatif strategi pemasaran yang tepat adalah strategi S-O Strength (kekuatan) – Opportunity (Peluang). Strategi ini menggunakan kekuatan untuk memanfaatkan peluang yang ada dengan menghasilkan rekomendasi strategi terbaik. Nilai QSPM dari Strategi yang didapatkan terdapat pada dengan skor 9,27, yakni dengan memperbarui PIRT dan sertifikat halal sebagai kekuatan utama berdirinya usaha, serta meningkatkan media promosi dan penjualan dengan media sosial dan platform belanja, meningkatkan kualitas dan kuantitas produk dari bahan baku hingga sampai menjadi produk yang dapat disukai dan menarik konsumen serta agar tidak terlalu bergantung pada distributor.Kata kunci: Industri, Pesawaran,Kue Semprong, SWOT, dan QSPM
KAJIAN FORMULASI EKSTRAK BUNGA TELANG (Clitoria ternatea) TERHADAP AKTIVITAS ANTIOKSIDAN PADA MINUMAN FUNGSIONAL STUDY OF BUTTERFLY PEA FLOWER (Clitoria ternatea) EXTRACT FORMULATION ON ANTIOXIDANT ACTIVITY IN FUNCTIONAL BEVERAGES Aan Kurniadi; Dewi Sartika; Novita Herdiana; Susilawati -
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.v3i1.8796

Abstract

Butterfly pea flower is one of the flowers that can be used as an ingredient in making functional drinks. This research aims to determine the best formulation of a combination of functional drink treatment of butterfly pea flower with the addition of different butterfly pea flower extracts and to determine the antioxidant activity of butterfly pea flower using the DPPH method. This research was structured in a Complete Randomized Block Design (RAKL) with a single factor and 4 replications. The formulation of the telang flower functional drink consists of 6 concentrations, namely 5 mL (P1), 10 mL (P2), 15 mL (P3), 20 mL (P4), 25 mL (P5), 30 mL (P6). The data obtained were analyzed for homogeneity using the Bartlett test and additional data was tested using the Tuckey test, then the data was analyzed for variance (ANARA) to determine the effect between treatments. If there is a real influence, the data is analyzed further with the Honestly Significant Difference Test (BNJ) at the 5% level. The results showed that the best drink formulation was P3 (15 mL of butterfly pea flower extract concentration) which produced a taste with a score of 3.07 (like), color with a score of 3.74 (like), aroma with a score of 3.78 (like), and overall acceptance with a score of 3.63 (likes). The antioxidant activity of the telang flower functional drink ranges between 29.9−42.2% with an IC50 value of 80.14 ppm which is classified as a strong antioxidant.
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 Rahmat Triharto; Suharyono -; Erdi Suroso; Tanto Utomo
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.
PENGARUH LAMA PEMASAKAN TERHADAP SIFAT SENSORI, SIFAT KIMIA, DAN SIFAT FISIK PERMEN JELLY SUSU KAMBING THE EFFECT OF COOKING LENGTH ON THE SENSORY PROPERTIES, CHEMICAL PROPERTIES, AND PHYSICAL PROPERTIES OF GOAT'S MILK JELLY CANDY Alfi Syahriyah Majidah; susilawati -; Otik Nawansih
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.v3i1.8855

Abstract

Goat's milk jelly candy is a snack made from a mixture of sugar, goat's milk, thickening agents and other permitted food additives, which of course can increase consumption of goat's milk. Factors that can influence the quality of jelly candy include gelling ingredients, cooking temperature, cooking length, choice of mixed ingredients, addition of sugar, etc. The aim of this research is to determine the effect of cooking length on the sensory properties, chemical properties and physical properties of goat's milk jelly candy in accordance with SNI 3547-2-2008 concerning jelly candy. This research was structured in a Completely Randomized Block Design (CRBD) with a single factor and four replications. The factor used is the cooking length. Fresh goat's milk, carrageenan, gum arabic, glucose syrup, sugar, and water are mixed and cooked for a cooking length according to the treatment after the mixture boils, starting from 15, 20, 25, 30, 35, and 40 minutes. The research results show that the cooking length for jelly candy affects the sensory properties, chemical properties and physical properties of goat's milk jelly candy. The best cooking length for goat's milk jelly candy is 20 minutes with texture characteristics of 4.00 (chewy), color 4.38 (brownish yellow), taste 4.23 (like), aroma 3.87 (rather like), water content 11.28%, ash content of 0.82%, reducing sugar content of 5.70%, sucrose sugar content of 42.79%, and springiness level of 2.925 mm have met the jelly candy quality standards according to SNI No. 3547-2-2008 regarding jelly candy.
STRATEGI PENGEMBANGAN PENGOLAHAN AYAM POTONG DI PT. MALINDO FEEDMILL Tulus Widodo; Dr. Ir. Tanto Pratondo Utomo, M.Si.; Erdi Suroso; Sri Hidayati; Dewi Sartika; Silaturahmi Widaputri
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. 

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