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Jurnal Agroindustri
Published by Universitas Bengkulu
ISSN : 20885369     EISSN : 26139952     DOI : -
Core Subject : Science, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Electrical & Electronics Engineering Energy Industrial & Manufacturing Engineering
Jurnal Agroindustri is a journal (scientific publication) made available by the Department of Agricultural Technology, Faculty of Agricultural, University of Bengkulu. It is jointly published with the Publication Board of Agriculture Faculty (BPFP) and Indonesian Association of Agro-industrial Technologist (APTA). It is dedicated for students, lecturers, and researches to scientifically publish their ideas, results of research, review of literatures of agricultural industry (agroindustry). It is published twice a year; due on May and November; in the form of hardcopy (printed) and softcopy (file on the OJS web).
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Articles 8 Documents
 1 
Search results for , issue "Vol 10, No 1 (2020)" : 8 Documents clear
EFFECT OF PACKAGING TYPE AND STORAGE AT ROOM TEMPERATURE ON THE QUALITY OF PAPAYA DODOL Wuri Marsigit; Marniza Marniza; Reza Febi Ayu Monica
Jurnal Agroindustri Vol 10, No 1 (2020)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.10.1.57-66

Abstract

The home industry mostly packs papaya dodol using PP plastic packaging. It is necessary to research the quality of papaya dodol that is stored with various types of packaging during storage. This study aims to obtain a type of packaging that is able to maintain the physical, microbiological, and organoleptic qualities of papaya dodol during storage at room temperature. The study was carried out following a completely randomized design (CRD) with two factors; namely the type of packaging with PP plastic, aluminum foil, and wax paper; and duration of storage; i.e. 7 days, 14 days, 21 days and 28 days. The observed variables included color, texture, moisture content, mold and organoleptic properties. The collected data were analyzed using ANOVA and DMRT follow-up tests. The results showed that during 28 days of storage, the best quality of dodol was packed with aluminum foil on day 21; with a color of 7.5 YR 4/4, hardness (texture) 2.00 mm / g and a moisture content of 9.65%; and microbiological observations of 180 colonies/g; which means meeting SNI requirements. Organoleptic quality based on the aroma level of 2.92 (enough likes), 2.96 colors (enough likes), texture 2.16 (dislikes) and taste 3.08 (quite likes)
Economic Order Quantity to Control Raw the Materials Inventory on “Zaskya Bakery” Home Industry Lukman Hidayat; Hidayat Koto; Hayyuning Pratiwi
Jurnal Agroindustri Vol 10, No 1 (2020)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.10.1.33-39

Abstract

           Zaskya Bakery Home Industry is one of the small industries that produce various types of sweet bread in Central Bengkulu Regency. Optimal raw material inventory control is essential for companies to make the production process good. The economic order quantity (EOQ) method is the basic method of inventory control by finding the minimum point between ordering costs and storage costs. The purpose of this study was to determine the inventory control of some raw materials in the Zaskya Bakery Home Industry by using EOQ. Survey and observation with a quantitative descriptive approach are The methods used in this research. Data analysis uses the calculation formula of EOQ, total inventory cost, safety stock, and reorder point. The results showed that the application of the EOQ method in controlling raw material inventory was an emphasis on inventory costs on the Zaskya Bakery Home Industry. The Efficiency of the quantity of raw material ordering each time order, the time of re-ordering of raw materials, as well as the quantity of safety inventory can be known.
APPLICATION OF CASSAVA PEEL STARCH AS A RAW MATERIAL OF EDIBLE COATING WITH ADDITION OF CHITOSAN TO EXTEND RIMAU GERGA LEBONG (RGL) ORANGE OF BENGKULU SELFLIFE siska Apriyani; Adwini Prasetya; Sigit Mujiharjo
Jurnal Agroindustri Vol 10, No 1 (2020)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.10.1.21-32

Abstract

Rimau Gerga Lebong (RGL) is a superior citrus fruit of Bengkulu Province, but this fruit is easy to rot, especially if stored at room temperature, so it needs technology that able to extend its shelf life to have its maximum benefit. This study aims to explain the effect of cassava peel starch concentration plus chitosan on the quality of RGL citrus fruits for 20 days of storage and determine the best concentration applied. This study used a Completely Randomized Design (CRD) with two different factors namely the concentration of cassava peel starch; 3%, 5%, and 7% and chitosan concentration; 0.0%, 0.5%, 1.0%, 1.5% with observed variables of weight loss, hardness, total dissolved solids, fruit juice levels, and vitamin C levels observed every 5 days for 20 days storage at room temperature. The research data were analyzed graphically and used ANOVA to explain the effect and significance of the treatment to determine the best one. The results showed that the use of 3-5% (w / v) cassava peel starch combined with the addition of 0.0-1.5% (w / v) chitosan to coat RGL citrus fruits stored for 20 days at room temperature was able to reduce the rate of shrinkage weight so that the value is only around 6.33-8.12%; able to maintain fruit hardness so that the value ranges from 1.3 to 1.7 kg; able to maintain total dissolved solids so that the value ranges from 10.8 to 12.6o Brix; able to maintain juice levels so that the value ranges from 53.61 to 73.00%, and is able to suppress the rate of decrease in vitamin C so that the value ranges from 1.52 to 2.38 mg / 5ml. The recommended concentration of cassava starch to be applied is 5% (w / v) with chitosan added with a concentration of 1.5% (w / v).
EFFECT OF YEAST CONCENTRATION AND TYPE ON BIOETHANOL PRODUCTION FROM SUGARCANE BAGASSE Tuti Maryana; Devi Silsia; Budiyanto Budiyanto
Jurnal Agroindustri Vol 10, No 1 (2020)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.10.1.47-56

Abstract

Sugarcane bagasse is one of the potential biomass as raw material for bioethanol production. This study aims to determine the effect of  concentration and type of yeast on the characteristics of bioethanol produced from bagasse bagel delignified with a mixture of NH4OH-NaOH in a ratio of 1:20. This study uses a Completely Randomized Design (CRD) with 2 factors: yeast concentration (0.4%, 0.6% and 0.8%) and the type of yeast (tape yeast and bread yeast). The results of this study indicate that Bioethanol levels increase with increasing yeast concentration. The highest levels of bioethanol were obtainedat  the use of  0.8% bread yeast, ie 14.16%
FINANCIAL PERFORMANCE AND ITS DETERMINANTS: A CASE STUDY OF FISH DRYING BUSINESS IN SUMBER JAYA VILLAGE, KAMPUNG MELAYU DISTRICT, BENGKULU CITY Cesa Sri Wulandari; Sriyoto Sriyoto; Ketut Sukiyono
Jurnal Agroindustri Vol 10, No 1 (2020)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.10.1.67-78

Abstract

This study aims to analyze the level of financial performance and the factors that influence it in the bussines of fish drying   in Sumber Jaya Village, Kampung Melayu District, Bengkulu City as measured by the level of profit and R / C Ratio. Respondents in this study are 120 partisans working on   fish drying . Data analysis methods are  profit analysis, R / C Ratio, and Multiple Linear Regression in the form of Double-Log using Shazam tools. The results showed that the average profit in one  processing   is Rp 529,185, while the average R / C Ratio in one production process is 2, which showed that the bussines of fish drying   in Sumber Jaya Village is feasible . However, partially, the variables of age and business scale are significantly determine tothe profit rate of the bussines of dried fish processing, in addition, the only  business scale variables and entrepreneur characteristics are that partially significantly determine the level of efficiency of the bussines of dried fish processing
STUDY ON POTENTIALS OF PINEAPPLE SKIN EXTRACT FERMENTED WITH Lactobacillus casei AS A PROBIOTIC BEVERAGE BY IN VIVO Samsul Rizal; Samsu Udayana Nurdin; Suharyono Suharyono; Marniza Marniza
Jurnal Agroindustri Vol 10, No 1 (2020)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.10.1.12-20

Abstract

The objectives of the research are to learn the effect of fermented drink of pineapple peel extract fermented by Lactobacillus casei toward microflora of digest of Sprague Dawley rats and to know its potential as a probiotic drink.  The treatment compiled by Randomized Complete Block Design (RCBD) with six repetitions.  Eighteen male weanlings Sprague Dawley rats are divided into three groups.  Each group consists of six rats and has different treatments.  One group was given a lactate fermented beverage of pineapple skin extract, one group was given a drink of pineapple skin extract that was not fermented and the other group was given water as a control. The parameters observed include total lactic acid bacteria and total coliform of the digest. The research showed that the provision of lactic acid fermentation drinks produced higher total lactic acid bacteria (LAB) and lower total coliform of digest than the provision of the non-fermented drink of pineapple peel concentrate and provision of water as the control on the rats model. Total LAB in digestion of rats fed fermented pineapple concentrate drinks was 1,6 x 1012 cfu/gram while total coliform was 3,7 x 1011 cfu/gram. The pineapple skin concentrate fermented by Lactobacillus casei is potential as a probiotic drink because of its ability to inhibit pathogenic bacteria
QUALITY IMPROVEMENT OF TRADITIONAL COCONUT OIL WITH ADDITION OF PANDANUS ETHANOL EXTRACT (Pandanus amaryllifolius Roxb) Muharnanti Muharnanti; Maherawati Maherawati; Suko Priyono
Jurnal Agroindustri Vol 10, No 1 (2020)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.10.1.40-46

Abstract

Traditional coconut oil is coconut oil that is produced for generations in a simple way. This coconut oil cannot last long without purifying. This oil is produced by heating so that the quality of the oil decreases. Improving the quality of thisoil can be done by adding extract of ethanol pandanus fragrant which is easily obtained and contains natural antioxidants. This study aims to determine the characteristics of traditional coconut oil after the addition of ethanolic extract of pandanus fragrant leaves. The study was conducted following a randomized block design (RBD) of one factor, namely the concentration of ethanol extract of pandanus leaves consisting of 6 levels of treatment, namely p1 = 0,00%, p2 = 0.02%, p3 = 0.04%, p4 = 0.06%, p5 = 0.08%, and p6 = 0.10% , with 4 replications.  Data were analyzed by ANOVA test and further tests using BNJ test with a level of 5%. The results showed that the best treatment was obtained at the ethanol extract concentration of 0.10% pandanus fragrant leaves that produce coconut oil with a water content of 0.128%, free fatty acid content of 0.489%, and a saponification rate of 229.22 mg KOH/g of oil. The highest descriptive sensory characteristics of traditional coconut oil are yellowish green (4.48) and slightly pandanus (3.20)
ANTIOXIDANT ACTIVITIY OF ADLAY EXTRACT (Coix lachryma-jobi L.) WITH DIFFERENT SOLVENT Tensiska Tensiska; Bambang Nurhadi; Endah Wulandari; Yushini Ayu Laras Ratri
Jurnal Agroindustri Vol 10, No 1 (2020)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.10.1.1-11

Abstract

Adlay is a minor cereal which utilization is not optimal in Indonesia. Adlay grains have natural antioxidants in the form of phenolic compounds and flavonoids found in bran, husk, and testa. Purpose of this study was to determine the type of  adlay bran extraction solvent that produced the highest antioxidant activity. The study used an experimental method with a randomized block design (RBD) consisting of 3 treatments that were repeated 4 times, namely extraction with (1) ethanol solvent; (2) n-hexane solvent; and (3) ethanol solvent then the waste is extracted again with hexane solvent. The extract obtained was analyzed for its antioxidant activity by DPPH method, total phenol, total tocopherol and yield. The results showed extracts from ethanol solvents produced the highest antioxidant activity where IC50 values were 771.73 ppm, but categorized as antioxidants with very weak activity. The extraction of adlay bran with ethanol solvent resulted in a yield of 1.91%, total phenol of 0.92%, and total tocopherol 0.09 mg / mL 

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