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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 7 Documents
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Search results for , issue "Vol 11, No 2 (2021)" : 7 Documents clear
CONTRIBUTION OF MOTION STUDY TO STANDARD TIME AT BALL TEA STATION (CASE STUDY PT. MITRA KERINCI, SOUTH SOLOK) Aldino Rizki Prayoga; Meizul Zuki; Yusril Dany
Jurnal Agroindustri Vol 11, No 2 (2021)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.11.2.92-107

Abstract

PT Mitra Kerinci is a company established in West Sumatra Province which is engaged in tea plantations and tea processing in its factories. PT Mitra Kerinci produces an average of 7,000 kg or 7 tons of green tea shoots per day. The production process for processing tea shoots, the factory sometimes does not reach the production target in accordance with the production target of the company. The goal of research  to determine the amount of the contribution of the motion study to the standard time and determine the amount of the contribution of the standard time to the increase in productivity in the final drying process at Ball Tea station, the production of tea shoots at PT. Kerinci Partners. This research an experimental research type and uses the same subject research design (treatment by subject design), namely the treatment is imposed on the same subject. The results of time calculations after the motion study on the process flow map reached 15,676.02 seconds. Then proceed with the calculation of the cycle time which reaches 825.41 seconds with the actual standard deviation obtained at 3.58 and the standard deviation of the subgroup distribution is 1.79. After knowing the results of the average cycle time, the actual standard deviation and the standard deviation of the subgroup distribution, the data uniformity test was continued, starting with calculating the BKA and BKB. The BKA calculation results obtained 830.78 and the BKB reached 820.04. So that in the data uniformity test the results reached 0.908. In the series of movements of the left and right hands after the repair, a cycle time of 825.41 seconds / unit of Ball Tea was obtained from the previous time, reaching 906.66 units / Ball Tea and getting a time difference of 81.25 seconds. In the calculation of the standard time, the normal time calculation is carried out first, after it is known that the result of the adjustment calculation reaches 1.12 so that the normal time is obtained with a total of 924.45 seconds. Continue to calculate the standard time and the results reach 1423.65 seconds with an allowance of 54%. This contributed to an increase in productivity by 5.7%.
THE EFFECT OF ORANGE SWEET POTATO FLOUR SUBSTITUTION ON THE QUALITY OF ONION CRACKERS Mariatul Kiptiah; Nina Hairiyah; Hermawan Susanto
Jurnal Agroindustri Vol 11, No 2 (2021)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.11.2.143-150

Abstract

Sweet potato is a food plant group that is most widely cultivated as an agricultural commodity with carbohydrate sources. The carbohydrate and starch content of orange sweet potato allows the material to be processed into flour and substitutes tapioca flour in the manufacture of garlic cracker products. The purpose of this study was to analyze the physical properties of orange sweet potato flour as a substitute for making onion crackers, determine the best formulation by adding orange sweet potato flour to the onion cracker product, and analyzing the effect of adding orange sweet potato flour to the preference level of panelists for onion cracker products. The research design used in the study consisted of 4 types of formulations with the addition of 0%, 10%, 20% and 30% tapioca flour. Tests carried out on onion crackers substituted for orange sweet potato flour were water content test, ash content test, and organoleptic test. The results showed that the orange sweet potato flour had the characteristics of an orange color, a distinctive aroma of orange sweet potato, and a smooth texture. The best formulation is the addition of orange sweet potato flour as much as 10% (F1) with a moisture content value of 5%, an ash content of 2.3%, and Preferred by panelist (total score 15.56). The addition of orange sweet potato flour to garlic cracker products affected the panelists' preference for color and aroma, but did not affect the taste and texture of onion crackers.
PHYSICAL, ORGANOLEPTIC AND FOOD FIBER CHARACTERISTICS OF SWEET BREAD WITH ADDITION OF BAMBOO FLOUR (Dendrocalamus asper) Deska Fransiska; Marniza Marniza; Devi Silsia
Jurnal Agroindustri Vol 11, No 2 (2021)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.11.2.108-119

Abstract

Bread is made from wheat flour and other ingredients whose dough is fermented and baked. Sweet bamboo flour is a food product made from sweet bread raw material with substitution variations in the concentration of bamboo shoot betung flour.  This study aims to determine the effect of bamboo flour substitution on the physical, chemical and organolytic properties of sweet bread. This study used Completely Randomized Design (CRD) consisting of one factor, namely the additon of   bamboo flour with concentration of 0%, 5%, 10%, 15%, 20% Each treatment was carried out 3 times so that the total number of experimental units was 15 units. The results showed that the addition of bamboo flour had an effect on the level of improvement of sweet bread with the highest value of 114.88%,  and the water content less than 40%. The brightness of the sweet bread color is found without the addition of bamboo flour with a value of 7.5 Y 9/4 and the darkest result is the addition of 20% bamboo flour with a value of 2.5 Y 3/6. Based on the results of organoleptic, the bamboo shoot flour significantly affected the color and texture of sweet bread but did not significantly affect the aroma, taste and overall.  The fiber content of sweet bread with bamboo shoot flour was higher than the control, namely 13.34-19.29% and the control 8.54%.
EFFECT OF LONG FERMENTATION OF DOUGH ON PHYSICAL AND CHEMICAL PROPERTIES OF CRACKERS SUBSTITUTION OF COMPOSITE FLOUR Titi Mutiara Kiranawati; Ummi Rohajatien; Rahma Safira Jayanti
Jurnal Agroindustri Vol 11, No 2 (2021)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.11.2.133-142

Abstract

 Composite flour is flour made from two foodstuffs, namely Tengger potatoes and moringa leaves. Composite flour can be used as a substitute substitute for wheat flour substitutes for the manufacture of crackers products. Crackers are a type of biscuits that go through the fermentation process. Fermentation aims to maturate the dough, forming a good taste and texture. This study aims to find out ptorein levels, moisture content, free fatty acid content, flowering power, broken power and browning index crackers substitution of composite flour with fermentation duration of 0 hours, 1 hour, and 2 hours. This study is an experimental study using a Complete RandomIzed Design with 3 treatments and two replays. The data was statistically tested using ANOVA and Duncan's Multiple Range Test (DMRT). The results of the analysis showed the long fermentation treatment of dough crackers differed markedly from its chemical properties and physical properties. Crackers with a fermentation time of 2 hours contain the highest protein content of 16.44%, the greatest moisture content of 0.916%, and the lowest free fatty acid content of 0.014%, and physical properties including the highest growth power of 28.237%, the lowest broken power of 0.006N/Cm² and the brownish index of 88.469%.
RENDEMEN AND CHARACTERISTICS OF PEKTINS RED DRAGON FRUIT LEATHER (Hylocereus costaricensis) WITH THE DIFFERENCE IN EXTRACTION METHOD AND TIME Devi Silsia; Magrisa Febreini; Laili Susanti
Jurnal Agroindustri Vol 11, No 2 (2021)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.11.2.120-132

Abstract

This study aims to determine the effect of the method and time of extraction on the yield and characteristics of pektin red dragon fruit leather according to the SNI pektin (01-2238-1991) and the International Pektin Producers Association (IPPA) 2003. The experimentals design was a Completely Randomized Design with 2 factors. The first factor was the extraction method used, namely (M1 = conventional method, M2 = ultrasonik method). The second factor was extraction time (W1 = 15 minutes, W2 = 30 minutes, W3 = 60 minutes, and W4 = 90 minutes. The results showed that the extraction method had a significant effect on yield, equivalent weight, galacturonic acid content, degree of esterification, water content and ash content, but had no significant effect on methoxyl content. Extraction time significantly affected yield, equivalent weight, methoxyl content, galacturonic acid content, degree of esterification, water content and ash content. While the interaction of the two treatments had a significant effect on yield, equivalent weight, and water content. The highest yield was obtained using the ultrasonik method for 60 minutes with a value of 13.57%. The equivalent weight that meets IPPA (2003) and SNI pektin standards (01-2238-1991) is found in conventional and ultrasonik methods at 30 and 60 minutes.
ANTHOCYANIN EXTRACTION OF RED DRAGON FRUIT PEELS (Hylocereus polyrhizus) USING MACERATION METHOD Asri Widyasanti; Muhammad Ziauddin Arsyad; Endah Wulandari
Jurnal Agroindustri Vol 11, No 2 (2021)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.11.2.72-81

Abstract

Anthocyanins present in the red dragon fruit peel (Hylocereus polyrhizus) can be used as natural dyes. An extraction procedure can be used to acquire anthocyanins. The maceration method was used to isolate anthocyanin dyes in this analysis. The aim of this study was to see how the solvent ratio affected the total anthocyanin content in the skin of red dragon fruit. This research used laboratory experimental method using descriptive analysis. The solvent ratios used were (1:30, 1:40, 1:50 and 1:60) with a mixture of distilled water with 10% citric acid as the solvent. Parameters observed were total yield, pH, residual solvent content, spesific gravity and total anthocyanin content.  The best treatment was found to be red dragon fruit peel with a solvent ratio of 1:30, which produced the highest total anthocyanin content of 4.73 mg/L. This treatment resulted total yield 7.40%, residual solvent content 0.05%, spesific gravity 1.30, and pH 1.05, respectively.  It was proven that the more solvent added could linearly decrease the effectiveness of anthocyanin extraction of dragon fruit peel extracts.
PHYSICAL CHARACTERISTICS AND SENSORIC ACCEPTANCE OF JAM SHEET WITH ADDITION OF KALAMANSI ORANGE Lydia Rahma Wati; Ika Dyah Kumalasari; Wilda Mika Sari
Jurnal Agroindustri Vol 11, No 2 (2021)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.11.2.82-91

Abstract

Kalamansi orange jam is processed from calamansi orange fruit with the addition of papaya as a color balancer and pectin source to improve the texture of sheet jam. The aim of the research was to analyze the physical, chemical, and organoleptic properties of kalamansi orange sheet jam. Completely Randomized Design (CRD) with 1 (one) factor, namely the addition of kalamansi orange juice (10%, 20%, 30%, 40% and 50% and repeated 4 (four) times. The variables observed were physical changes, syneresis, total dissolved solids test, and shelf life. The data obtained was analyzed by the ANOVA test. The results showed that leaf jam with Calamansi orange juice had no significant effect on the overall sensory test.The best treatment in the study of kalamansi orange sheet jam was found in the addition of Kalamansi orange juice formulation F1 (10%) with a syneresis value of 0.003%; the level of damage to the kalamansi orange jam occurred on day 6 at F1 (10%), F2 (20%), F3 (30%) and F5 (50%) characterized by pale color, dry texture, hard and white grains appeared on the surface. and taste bland; total dissolved solids (TPT) of 34.6%ºbrix; and organoleptic with the panelist's preference level for kalamansi orange sheet jam of 5.64 (like slightly). Kalamansi orange has the potential to be developed into sheet jam preparations with good physical and organoleptic properties.

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