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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 203 Documents
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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.
KARAKTERISTIK FISIK DAN SENSORI TEH CELUP DAUN KERSEN (Muntingia calabura L.) DENGAN PENAMBAHAN BUNGA MELATI (Jasminum sambac L.) DAN KULIT KAYU MANIS (Cinnamomum burmannii) PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF KERSEN (Muntingia calabulara L.) TEA BAG WITH THE ADDITION OF JASMINE FLOWER (Jasminum sambac L.) AND CINNAMON SKIN (Cinnamomum burmannii) Pertiwi, Vera; -, Murhadi; Hidayati, Sri; Sartika, Dewi
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.v3i1.8795

Abstract

Kersen leaves are a herbal plant that has various health benefits, especially as a medicine for diabetes sufferers. Kersen leaves can be processed into tea bags, but they still have sensory deficiencies in terms of color, aroma and taste. This research aims to determine the effect of adding jasmine flowers and cinnamon and their interaction on the sensory and physical characteristics of kersen leaf tea bags. The method used in this research was a Complete Randomized Block Design (RAKL) with two factors, namely the addition of jasmine flowers which consisted of 3 levels, namely M1 (10%), M2 (20%) and M3 (30%). The second factor, namely the addition of cinnamon powder, consists of 6 levels, namely K0 (0%), K1 (3%), K2 (6%), K3 (9%), K4 (12%) and K5 (15%). The data obtained were analyzed for variance and analyzed further with further Orthogonal Polynomial tests at the 5% and 1% levels. The results of the research showed that the addition of jasmine flowers and cinnamon had a very significant effect on the color, aroma and taste as well as the brightness level of the kersen leaf tea bag. The interaction between the two has a real influence on the color and taste as well as the brightness level of the brew but has no real influence on the aroma of kersen leaf tea bags. Based on research results, kersen leaf tea bags with the addition of jasmine flower concentration of 10% (w/w) and cinnamon concentration of 15% (w/w) produced the best treatment with color value of4.167  (brownish  yellow),  aroma  value  of  3.875  (not  unpleasant), taste  value  4.000  (not  bitter),  brew brightness level value of 22.850, water content value of 6.9% and ash content value of 5.9%.
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 Kurniadi, Aan; Sartika, Dewi; Herdiana, Novita; -, 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.
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) Affanti, Renita; -, Zulferiyenni; Nurainy, Fibra; Hidayati, Sri
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.
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 Triharto, Rahmat; -, Suharyono; Suroso, Erdi; Utomo, Tanto
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.
FORMULASI EKSTRAK JAHE MERAH (Zingiber officinale var. rubrum) DAN SARI BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP SIFAT KIMIA DAN SENSORI PERMEN JELLY Formulation of Red Ginger (Zingiber officinale var. rubrum) Extract and Red Dragon Fruit (Hylocereus polyrhizus) Juice on the Chemical and Sensory Properties of Jelly Candy Wildan Nur, Aditya; Astuti, Sussi; Kustyawati, Maria Erna; Rizal, Samsul
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.v3i1.8850

Abstract

Red ginger and red dragon fruit can be used as raw materials for making jelly candy. This research aims to obtain a formulation of red ginger extract and red dragon fruit juice which produces jelly candy with the best chemical and sensory properties. The research was structured in a Complete Randomized Block Design (RAKL) with a single factor and four replications. The comparison treatment of red ginger extract and red dragon fruit juice consisted of four levels, namely 80%:20%(J1), 75%:25%(J2), 70%:30%(J3), 65%:35%(J4), 60%:40%(J5), and 55%:45%(J6). The data were analyzed for homogeneity using the Bartlett test and additional data using the Tuckey test, then the data were analyzed for variance to determine the effect between treatments. If there is a significant effect, the data is analyzed further with the Least Significant Difference Test (LSD) at the 5% level. The results showed that the J6 treatment jelly candy (55% red ginger extract and 45% red dragon fruit juice) was the best treatment which produced a texture score of 3.76 (like), taste score 3.59 (like), aroma score 3.66 (like), and a color score of 4.18 (red), water content of 16.81%, total dissolved solids of 37.80obrix, ash content of 1.97%, reducing sugar content of 8.05%, and activity antioxidants of 34.1% with IC50 of 2478.48 ppm.
IDENTIFIKASI CEMARAN LOGAM BERAT (Hg, Cu, Pb, Zn, As, dan Ag) PADA KERANG HIJAU (Perna viridis) DI PULAU PASARAN PROVINSI LAMPUNG Identification of Heavy Metals Contens (Hg, Cu, Pb, Zn, As, And Ag) in Green Mussels (Perna Viridis) at Pasaran Island Lampung Province Fauzan, Muhammad Ridho; Rangga, Azhari; Astuti, Sussi; Suroso, Erdi
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.v3i1.8851

Abstract

This study aims to determine the content of heavy metals Hg, Cu, Pb, Zn, As, and Ag in green mussels (Perna viridis) at Pasaran Island. Sampling of green mussels was carried out on Pasaran Island and Qiluith Green Shells Cages in two replications.  The results showed that the green clams from  Pasaran Island were contaminated with Hg of 0.05 mg/kg, Cu of 2.84 mg/kg, Pb of  <0.4 mg/kg, Zn of 9.04 mg/kg, As of 0.045 mg/kg, and Ag of <0.1 mg/kg, while those from the Green Qiluith contaminated with Hg of 0.055 mg/kg, Cu of 3.82 mg/kg, Pb of <0.4 mg/kg, Zn of 11.7 mg/kg, As of 0.035 mg/kg, and Ag of <0.1 mg/kg.  Heavy metals content in the green mussels sample on Pasaran Island and Qiluith Green Shells Cages for Mercury (Hg) metal was 0,05 mg/kg and 0,055 mg/kg, Lead (Pb) was <0,4 mg/kg, and Arsenic (As) of 0,045 mg/kg and 0,035 mg/kg still meet the limit of heavy metals contamination in shellfish according to SNI 7387 of 2009.  The limits of heavy metals contamination of Copper (Cu), Zink (Zn), and Silver (Ag) have not determined in SNI 7387 of 2009, however, the heavy metal content of Cu and Zn are classified as high compared to Hg, Pb, and As.
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 Nisriinaa, Risa; -, Susilawati; Nurainy, Fibra; -, 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 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 Bastari, Muhammad Afif; -, Murhadi; -, Subeki; Utomo, Tanto
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.
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 Majidah, Alfi Syahriyah; -, susilawati; Nawansih, Otik
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.

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