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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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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 16 Documents
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Search results for , issue "Vol. 2 No. 2 (2023)" : 16 Documents clear
PENDUGAAN MASA SIMPAN UDANG KEMAS BERBUMBU PADA SUHU DINGIN DENGAN METODE ARRHENIUS SHELF LIFE OF SPICED PACKED SHRIMP AT COLD TEMPERATURES WITH ARRHENIUS METHOD Kuncoro, Bagus Wahyu; Kustyawati, Maria Erna; Koesoemawardani, Dyah; Hidayati, Sri
Jurnal Agroindustri Berkelanjutan Vol. 2 No. 2 (2023)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i2.8102

Abstract

Vannamei shrimp (Litopenaeus vannamei) are easily damaged after harvesting. Processing shrimp in a variety of ways, including dried and frozen whole, processed heads, and peeled. Immersty of things into  seasoning liquid, which can result in seasoned instant shrimp products. The purpose of this study was to determine the shelf life of seasoned packaged shrimp stored at 10ºC, 20ºC, and room temperature (±30ºC) for 25 days and to observe changes in the water content of spiced shrimp. This study employed the Accelerated Shelf Life Testing (ASLT) method based on Arhenius with Microsoft Excel software, presented in graphs and tables. The findings were that seasoned shrimp had a shelf life of 25 days at 10 ºC, 20 days at 20 ºC, and 15 days at room temperature (30 ºC). 
PENGARUH PERBANDINGAN TEPUNG MOCAF (Modified Cassava Flour) DAN TAPIOKA SEBAGAI BAHAN PENGISI TERHADAP SIFAT KIMIA, FISIK, DAN SENSORI NUGGET IKAN BAJI-BAJI (Grammoplites Scaber) Jayanti, Khoti; Suroso, Erdi; Astuti, Sussi; Herdiana, Novita
Jurnal Agroindustri Berkelanjutan Vol. 2 No. 2 (2023)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i2.8150

Abstract

Mocaf flour and tapioca have potential as a filler to produce baji-baji fish nuggets. The purpose of this study was to determine the effect of adding mocaf flour and tapioca on chemical, physical and sensory characteristcs of baji-baji fish nuggets, and to obtained the best ratio of mocaf flour and tapioca to produce baji-baji fish nuggets with chemical, physical and sensory properties. The experiment used a Completely Randomized Block Design (RCBD) with a single factor, and four replications.  The factor used was the comparison of mocaf flour and tapioca which consisted of six levels, namely 5%: 95% (P0), 20%: 80% (P1), 35%: 65% (P2), 50%: 50% (P3), 65%: 35% (P4), and 80% : 20% (P5).  The data obtained were tested for homogeneity with the Barlett test and additional data were tested with the Tuckey test, then the data were analyzed for variance (ANARA) to determine the effect between treatments. The data will be analyzed further with the Least Significant Difference Test (LSD) at 5% level.  The results showed that the addition of mocaf flour and tapioca had an effect on the moisture content, ash content, hardness, cohesiveness, springiness, texture and overall acceptance of baji-baji fish nuggets. The best concentration of mocaf flour and tapiocaadded in baji-baji fish nuggets was P2 (35% mocaf flour: 65% tapioca) with moisture content (53.28%), ash content (2 ,08%), hardness 253.06 gf, cohesiveness 1.01 gs, springiness 6.85 mm, texture 8.56 (solid, compact), taste 7.08 (fish-spesialize), color 7.06 (liked),entirely- acceptance 7.10 (liked), protein content (14.12%), and fat content (10.28%).
PENGARUH PENAMBAHAN DAUN MINT (Mentha piperita L.) DAN DAUN STEVIA (Stevia rebaudiana) TERHADAP KARAKTERISTIK SENSORI TEH CELUP DAUN KELOR (Moringa oleifera) Murhadi, Murhadi; Eriska, Sovia; Nur, Muhammad; Rizal, Samsul
Jurnal Agroindustri Berkelanjutan Vol. 2 No. 2 (2023)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i2.8151

Abstract

This study aims to determine the effect of the addition of mint leaves and stevia leaves and their interactions on the sensory characteristics of Moringa leaf tea bags. This study was arranged in a complete randomized block design (CRBD) with two factors in 2 replications. The first factor was the concentration of mint leaves in this study, namely 0%, 2%, 4% and 6%. The second factor is the concentration of stevia leaves 0%, 2%, 4% and 6%. The data obtained were analyzed for variance and further analyzed with the Orthogonal Polynomial test at the 5% level. Moringa leaves, mint leaves and stevia leaves were dried at 50℃ for 20 hours. The three ingredients were ground in a blender, sieved, mixed according to treatment and put in 2 grams of tea bags. The best research results were obtained in the combination of 4% mint leaves and 4% stevia leaves with a taste value of 4.028, aroma of 3.983 (likes), color 4.000 (likes) and an overall acceptance score of 4.133 (likes) with a moisture content of 6.475% and an ash content of 7.246%.
ANALISIS SIKAP KONSUMEN TERHADAP ATRIBUT PRODUK KOPI RIGIS (Studi Kasus: BUMDES Kampung Kopi Rigis, Pekon Rigis Jaya, Kecamatan Air Hitam, Kabupaten Lampung Barat) Arisandi, Dimas Ferdian; Al Rasyid, Harun; Hasanudin, Udin; Sartika, Dewi
Jurnal Agroindustri Berkelanjutan Vol. 2 No. 2 (2023)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i2.8153

Abstract

Kampung Kopi is a company that runs in processing various types of coffee products, with the name of the product is Kopi Rigis. Kopi Rigis is a ground coffee product that is still developing with product distribution still limited to certain areas. Therefore, this research was conducted to determine consumer attitude towards the attributes of Kopi Rigis to be used as a consideration for product development strategy. This research was conducted using the Fishbein Multiattribute method to determine the level of consumer belief and evaluation, also the importance performance analysis method to determine the level of importance and performance level of consumers on the attributes of Kopi Rigis products. The results of the attitude scores for each attribute are; 16.20 for the taste, 17.34 for the aroma, 12.84 for the variant, 15.38 for the price, and 14.83 for the packaging. While the results of the importance performance analysis shows the attributes of Kopi Rigis obtained a total value of 20.57 for the importance level and 15.58 for the performance level. Consumer attitudes as a whole attribute of Kopi Rigis is neutral with a total attitude value of 76.59. The taste and aroma attributes were assessed positively with an attitude value of 16.20 for the taste attribute and 17.34 for the aroma attribute. Meanwhile, the variant, price, and packaging attributes showed a neutral attitude with an attitude value of 12.84 for the variant attribute, 15.38 for the price attribute, and 14.83 for the packaging attribute. Attributes of Kopi Rigis that included in Quadrant I are the price, because these attribute are considered important in influencing consumers to buy the products and it is requiring an adjustment. The taste and aroma are included in Quadrant II, while the variant and packaging are included in Quadrant III.
KARAKTERISTIK FISIK DAN SENSORI LIP BALM DENGAN PENAMBAHAN EKSTRAK KULIT BUAH NAGA (Hylocereus polyrhizus) DAN MINYAK ALPUKAT (Persea americana) SEBAGAI PELEMBAB BIBIR Khasanah, Al; Murhadi, Murhadi; Hidayati, Sri; Sartika, Dewi
Jurnal Agroindustri Berkelanjutan Vol. 2 No. 2 (2023)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i2.8155

Abstract

Lip balm is a formulation that is applied to the lips to prevent dryness and protect against adverse environmental factors. In this study, lip balm was made from natural ingredients, dragon fruit peel extract and avocado oil, to determine the effect of dragon fruit peel concentration and avocado oil concentration as well as the effect of the interaction between dragon fruit peel concentration and avocado oil on its characteristics. lip balm. This research was carried out factorial in a Complete Randomized Block Design (RAKL) with 2 factors and 3 replications. The first factor is the concentration of dragon fruit peel (P) which consists of 4 levels (0%, 5%, 10% and 15%), and the second factor is the concentration of avocado oil (A) which consists of 4 levels. levels (0%, 5%, 10% and 15%). The data obtained in the analysis of variance were tested with the homogeneity test (Bartlett) and the adaptability test (Tuckey). The data were analyzed for variance using the OP (Orthogonal Polynomial) test at the 5% level. The research results showed that adding a concentration of dragon fruit peel extract had a very real influence on the characteristics of lip balm, and the best concentration used was 10%. The addition of avocado oil concentration has a significant effect on the lip balm features, and the best concentration is 10%. There is an interaction between the concentration of dragon fruit peel and the concentration of avocado oil in lip balm, where the addition of concentration has a very real influence on the texture, aroma, color, spreadability, overall acceptability, pH, melting point and the resulting results. The best treatment is P2A2 with a concentration of fruit peel extract. Dragon fruit 10% and avocado oil 10% which have an average texture score of 4,900 (smooth), color preference score of 4,883 (like), aroma 4,550 (like), spreadability 4,767 (like), overall acceptability 4,900 (like) and point melting 58,500 and pH 6,395.
PENGARUH LAMA WAKTU PEREBUSAN BIJI LABU KUNING TERHADAP SIFAT SENSORI DAN AKTIVITAS ANTIOKSIDAN PADA MINUMAN FERMENTASI YOGHURT BOILING TIME EFFECT OF PUMPKIN SEEDS ON SENSORY PROPERTIES AND ANTIOXIDANT ACTIVITY IN FERMENTED YOGHURT DRINKS Zakaria, Denny; Zuidar, Ahmad Sapta; Sartika, Dewi; Yuliana, Neti
Jurnal Agroindustri Berkelanjutan Vol. 2 No. 2 (2023)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i2.8290

Abstract

The purpose of this study was to determine the effect of boiling pumpkin seeds on the sensory properties and antioxidant activity of yoghurt.  The study was structured using a 4 × 4 Latin Rectangle Design (RBSL) with a factor of boiling time of pumpkin seeds as much as 4 treatment levels, 4 minutes (A), 5 minutes (B), 6 minutes (C), and 7 minutes (D).  The data tested for similarity of variance using the Bartlett test and additional data were tested with the Tuckey test. Data analysis of variance was carried out to obtain an estimator of the error variance and determine the effect between treatments.  The analysis was continued by using the Least Significant Difference (LSD) test at the 5% and 1% significance levels. The results showed that the boiling time of pumpkin seeds did not significantly affect the sensory properties of the texture with a value of (4.07-4.15), thick, aroma with a value of (4.07-4.13) yogurt scent, colour with a value of (3.08-3.19) slightly greenish, taste with a value of (4.05-4.22) sour, overall acceptance with a value of (3.7-3.95) which is slightly like, and antioxidant activity of yogurt with a value of (40 .3%-45.3%.). The antioxidant activity of yogurt with the addition of pumpkin seed extract has a higher value of 45,31% compared to the antioxidant activity of plain yogurt, which is 28,49%.  Based on these results, the conclusion was that the boiling time of 4, 5, 6, and 7 minutes had no effect on the sensory properties and antioxidant activity of yogurt with the addition of pumpkin seed extract.

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