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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 2 Documents
 1 
Search results for , issue "vol 10, no 2 (2020)" : 2 Documents clear
CHEMICAL AND ORGANOLEPTIC PROPERTIES CHARACTERIZATION OF RICE ANALOG MADE FROM MOCAF, BANANA OR CORN WITH ADDITION OF MUNG BEAN FLOUR Taufik Hidayat; Wilda Mikasari; Shannora Yuliasari; Lina Ivanti; Taupik Rahman
Jurnal Agroindustri Vol 10, No 2 (2020)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.10.2.79-87

Abstract

Rice analog made from locally available flour is one of food diversification to reduce rice consumption. Locally available flour that could be used to make rice analog is mocaf, kepok banana and corn. This study aims to formulate and analyses characteristic of rice analog made from mocaf, kepok banana and corn with addition of mung bean flour. This study using laboratory analysis and consumer preference test. This study divided into three stages; 1. Formulation of rice analog; 2. analysis of chemical characteristic of rice analog; 3. consumer preference test to the rice analog. Observed parameter are chemical characteristic consist of water content, protein, carbohydrate, fat and fiber while the organoleptic characteristic is color, aroma, texture and flavor. Observed data were statistically tested using analysis of variance. The study showed that utilization of mocaf, kapok, banana and corn to make rice analog produce rice analog with different color and texture. The best formula to produce rice analog based on organoleptic test is formula using mocaf flour 80% with mung bean flour 20%. Chemical analysis of rice analog using mocaf flour were protein content 8.24%; fat 0.73%; carbohydrate 77.97%; fiber 1.87%, water 9.72% and ash 1.47%. Organoleptic test showed that consumer preference towards rice analog made from modified cassava flour (mocaf) higher than other rice analog. 
CORRELATION BETWEEN TOPOGRAPHY AND HEIGHT OF TREE WITH FATIGUE OF WORKER AND PRODUCTIVITY OF PALM OIL HARVESTING Mizi Adha Visano; Meizul Zuki; Damres Uker
Jurnal Agroindustri Vol 10, No 2 (2020)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.10.2.118-128

Abstract

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