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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 6 Documents
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Search results for , issue "Vol 11, No 1 (2021)" : 6 Documents clear
DETERMINATION OF FRESHNESS LEVEL FOR CHICKEN MEAT USING SMART LABEL BASED ON EXTRACT OF PURPLE SWEET POTATO ANTHOCYANIN Andrew Setiawan Rusdianto; Andi Eko Wiyono; Nina Tauvika
Jurnal Agroindustri Vol 11, No 1 (2021)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.11.1.11-22

Abstract

Chicken meat is perishable food so it has a short shelf life. Nowadays, it has emerged Smart packaging equipped with smart label. Smart label based on extract anthocyanin purple sweet potato is solution to be used a determination the level of chicken meat freshness. The purpose of this study was to develop a smart label prototype based on anthocyanin extract and to determine its feasibility to determine the level of chicken meat freshness. Extract purple sweet potato anthocyanin was obtained by maceration method using methanol 96% solvent acidified with HCl 1%. The results of the anthocyanin extract had a pH of 5.58 ± 0.013 and value of anthocyanin 62.79 ± 0.558 mg / 100 g. The smart label shows the level of the chicken meat freshness  with a change in color, where the purple color indicates the fresh chicken meat, the faded purple color indicates that the chicken is stay fresh, and the bluish purple smart label indicates the chicken is not fresh. The results of the feasibility of smart labels on pH stability experienced a color change in both acidic and alkaline situations, but were more stable in acidic conditions.
TEKNOLOGI PEMBUATAN TEPUNG PORANG TERMODIFIKASI DENGAN VARIASI METODE PENGGILINGAN DAN LAMA FERMENTASI Muh Agus Ferdian; Randhiki Gusti Perdana
Jurnal Agroindustri Vol 11, No 1 (2021)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.11.1.23-31

Abstract

Indonesia has many natural resources that have not been properly addressed or utilized, one of them is the Porang tuber. Porang tuber has the characteristic of araceae which has a high calcium crystal oxalate, that is 0.19%. These substances can cause itching and burning sensation in the mouth, even harm our kidneys. Thus, technology is needed to reduce the calcium oxalate content of Porang flour by modifying the processing method. The aims of this study are to obtain the most optimal technology for making modified porang flour with a decrease in optimal calcium oxalate levels and to know the physicochemical characteristics of the modified porang flour.. The research was carried out in three stages, namely the production process of Porang flour modified with the variations of wet and dry milling methods, and the fermentation time that were 0, 6, 12, 18 and 24 hours. Characteristics of modified Porang flour include chemical and physical, and the final stage is data analysis. The result showed that the modified Porang flour processing technology with the highest decrease in calcium oxalate content was the wet milling method with the fermentation time of 18 hours and the value of 62.28%. The chemical characteristics of the modified proximate content of Porang flour showed that the levels of protein, fat, water, ash and carbohydrates were 9.34%, 0.49%, 12.50%, 3.59% and 74.09% respectively. The physical characteristics of porang flour are brownish white, a distinctive aroma of flour, powder form and a slightly salty taste.
UTILIZATION OF KERNEL OIL LOSSES (PALM KERNEL OIL) AS ROW MATERIAL FOR MAKING SOLID BATH SOAP Melki Edo Sinabang; Hasan Basri Daulay; Bosman Sidebang; Devi Silsia
Jurnal Agroindustri Vol 11, No 1 (2021)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.11.1.32-42

Abstract

Processing of palm kernels at the kernel station of the palm oil mill still has a loss of kernel oil in the bulk silo kernel. This oil can be used as a raw material for solid soap. This study aims to determine the characteristics of solid soap resulting from core oil losses in terms of physical, chemical and organoleptic parameters and to obtain the right concentration of NaOH and fragrance oil volume to produce solid soap according to SNI 06-3532-2016. This study used a completely randomized design (CRD) with 2 factors, namely the concentration of NaOH and the amount of fragrance oil. The variables observed were water content test, foam stability, free alkaline content, pH level, and organoleptic test. Solid soap characteristics are : moisture content 10.22% - 39.17%, foam stability 45.93% - 69.4%, free alkaline content 0.16% - 0.42%, pH 9 , 86 - 13,31. Panelist acceptance rates for texture 3 - 4.05, color 3.3 - 4.05, aroma 3.1 - 3, 85 and oerall 3.35 - 4, 05.Soaps made with 20% NaOH and 2 ml fragrance oil has met SNI 06-3532-2016
KARAKTERISTIK FISIK KUALITAS BIJI KOPI DAN KUALITAS KOPI BUBUK SINTARO 2 DAN SINTARO 3 DENGAN BERBAGAI TINGKAT SANGRAI Budiyanto Budiyanto; Damres Uker; Toto Izahar
Jurnal Agroindustri Vol 11, No 1 (2021)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.11.1.54-71

Abstract

Juremian and Kirmanan are other names for the Sintaro 2 and Sintaro 3 coffee clones, the national superior robusta coffee clones that have been cultivated in Sidorejo Village. This study aims to determine the quality and physical properties of coffee beans, chemical properties and ground coffee quality of Juremian and Kirmanan clones. The quality and physical properties of coffee beans are evaluated according to the Indonesian National Standard (SNI) 01-02907-2008 procedure. The chemical properties and quality of ground coffee powder were evaluated based on SNI 01-3542-204 procedure as well as the cupping test method (Specialty Coffee Association of America). The results showed that Juremian coffee beans had fewer defects and bean sizes, more peaberry beans, and better bean quality than Kirmanan coffee beans. Based on coffee extract content, "medium dark roast" and "dark roast" Ground coffee Juremian and Kirmanan are categorized as quality 1. "Medium dark roasted" Juremian coffee got a total score of 8.00, with the "excelent" category on the cupping test. The aromas found in Juremian coffee include chocholety, black tea, fruity, and nutty. The quality of the coffee beans, the high percentage of peaberry, and the roasting rate are thought to have contributed to the brewing quality of Juremian and Kirmanan coffees.
MAKING LIQUID SMOKE BASED ON NIPAH (Nypa fruticans) FRUIT SKIN BASED ON CYCLONE REDESTILLATION TECHNOLOGY Mardiyana mardiyana; Dodi Satriawan; Dian Prabowo
Jurnal Agroindustri Vol 11, No 1 (2021)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.11.1.1-10

Abstract

EVALUATION OF CHEMICAL PROPERTIES AND SENSORY OF JELLY CANDY OYSTER MUSHROOMS IN VARIOUS GELATIN CONCENTRATIONS Sussi Astuti; Dwi Ardiansyah; Susilawati Susilawati
Jurnal Agroindustri Vol 11, No 1 (2021)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.11.1.43-53

Abstract

The research objective was to obtain the concentration of gelatin as a gelling agent against the sensory and chemical properties of the best white oyster mushroom jelly candy. The treatments, namely gelatin concentrations of 5%, 10%, 15%, 20%, 25%, and 30% were performed 4 times. The study used a completely randomized block design (RAKL) and further test of the least significant difference. The best gelatin concentration was obtained at 20% with a jelly candy product that had a somewhat distinctive flavor of white oyster mushrooms with a score of 2.98, chewy texture, score of 3.89, preferred color score of 3.71, overall acceptance preferred score of 3.8.  Based on SNI, jelly candy meets the standards, namely water content of 18.27% (bb), ash content of 0.25% (bb), reducing sugar 0.28% (bb), and sucrose content of 51.33% (bb).

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