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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 12, No 1 (2022)" : 7 Documents clear
THE EFFECT OF CARRAGEENAN AND LEMON RATIO ON ANTIOXIDANT ACTIVITY AND PHYSICAL PROPERTIES OF JELLY BUTTERFLY PEA Titi Mutiara Kiranawati; Rina Rifqie Mariana; Nindry Efrinasari
Jurnal Agroindustri Vol 12, No 1 (2022)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.12.1.29-38

Abstract

Plant-derived pigments are becoming increasingly important globally as a potential source of biocolours for their versatility and avoiding the health hazards caused by synthetic colours. The use of additives such as preservatives, artificial flavours, and artificial coloring can cause allergic reactions in consumers, and chemical compounds can build up in the body. Previous studies on food colors have focused primarily on synthetic and chemical colors, their stability, metabolism and toxicity, but recent attention has been directed to the biochemical aspects of plant-derived food colors and studies of their utilization. One of the plants that can be used as a dye was the Telang flower. Telang flower (Clitoria ternatea L.) was a flower that has the potential to be an alternative natural food coloring agent in an effort to minimize the use of synthetic dyes and has antioxidant compounds that are beneficial to the body. This study aims to determine the amount of use of butterfly pea flower extract, to analyze the effect of different treatments with the addition of carrageenan and lemon on antioxidant activity and physical properties (viscosity and color). Jelly drink from butterfly pea flower extract in this study used a factorial completely randomized design (RALF) with three levels each. The first factor is carrageenan (0.25%, 0.50%, 0.75%) and the second factor is lemon concentration (1%, 2%, and 3%). Each treatment was repeated 3 times. The results of this study indicate that the difference in the use of the addition of carrageenan: lemon has a significant effect on antioxidant activity, viscosity, and color of jelly drink with telang flower juice. It can be concluded that the higher the concentration of carrageenan and lemon, the higher the antioxidant activity and viscosity produced, and the use of lemon and carrageenan can affect the physical properties of the Jelly drink product with butterfly pea flower juice.
RIBBED SMOKE SHEET (RSS) PRODUCT QUALITY CONTROL USING STATISTICAL QUALITY CONTROL (SQC) AT PT. XYZ Nina Hairiyah; Imron Musthofa; Iis Sakhatun
Jurnal Agroindustri Vol 12, No 1 (2022)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.12.1.21-28

Abstract

One of the industries that process latex and lumps into sheets with quality RSS 1, RSS 2, and cutting is PT. XYZ is located in Banjar Regency, South Kalimantan. In the production process, PT. XYZ produces more RSS 2 and cutting products compared to its main product, namely RSS 1. This is due to various factors that result in a decrease in product quality. The purpose of this study is to analyze the quality control of RSS by using statistical quality control (SQC). The tools used are check sheets, Pareto diagrams, P control charts, and cause and effect diagrams. Based on the research that has been done, it is found that a lot of data are outside the control limits of UCL and LCL, which are caused by the initial acceptance of raw materials and the smoking process that is not up to standard. Improvements that need to be made by PT. XYZ is by maintaining the cleanliness of raw materials and placing operators to research on the RSS processing process.
EFFECT OF ADDITION OF CARRAGEENAN CONCENTRATION ON QUALITY OF BREADFRUIT (Artocarpus atili) AND CANNABIS (Canna edulis) WET NOODLES Ari Kristiningsih; Khoeruddin Wittriansyah; Sari Widya Utami; Santi Purwaningrum
Jurnal Agroindustri Vol 12, No 1 (2022)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.12.1.39-47

Abstract

Excessive consumption of gluten can cause disturbances in the digestive system and can increase intestinal permeability. Breadfruit flour is an alternative in making wet noodles other than wheat flour which is low in gluten. Breadfruit flour which is processed into wet noodles has low adhesion and protein content.Canna flour and carrageenan were used to improve adhesion and squid ink and eggs were used to increase the protein content of breadfruit noodles. This  study aimed to  determine the effect of adding carrageenan with different concentrations on breadfruit noodles. The ratio of addition of carrageenan in this research was 0%,1%, 3%, 4%, and 5%. Carrageenan in breadfruit noodles causes the noodles break more easily than noodles without the addition of carrageenan. The use of eggs and squid ink on breadfruit noodles increased the protein content of noodles by ± 1.1%.The results of the proximate analysis of breadfruit noodles as a whole still do not reach the SNI standard for wet noodles.
EVALUATION OF SENSORY AND MICROBIOLOGICAL ANALOGUE MEAT MADE OF CASHEW FRUIT AND RED BEAN FLOUR Ika Dyah Kumalasari; Gresa Dania Arta Dinata; Ibdal Satar
Jurnal Agroindustri Vol 12, No 1 (2022)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.12.1.1-11

Abstract

Cashew fruit contains high levels of vitamin C and has a high antioxidant content. This study aims to determine the acceptance of analog meat, the number of bacteria, and to determine the shelf life of analog meat made from cashew fruit (Anacardium occidentale L.) and red bean flour (Phaseolus vulgaris L.). The experiment used in this study was a single factor Completely Randomized (CRD) with 5 treatment levels %w/w design of cashew nuts and red bean flour, namely F1 (60%:20%); F2 (50%:30%); F3 (40%:40%); F4 (30%:50%); and F5 (20%:60%) with the addition of 20% white oyster mushroom for each formulation. The method used in this research is a sensory test, total plate number test, and observation of shelf life, then the data obtained will be analyzed by one way ANOVA test and further tests are carried out using Duncan to determine the significant difference between each treatment. The results showed that the sensory properties of the color parameter which had the highest value were F4 which had a significant effect on an average of 3.77, the aroma parameter which had the highest value was F3 which had a significant effect on an average of 3.80, the taste parameter which had the highest value was F1. significant effect on an average of 3.70, the texture parameter which has the highest value is F3 which has a significant effect on an average of 3.83, and the overall preference level parameter which has the highest value is F3 which has a significant effect on an average of 3.6. Be based 2019 BPOM regulations (ISO 4833-1; SNI 2897), the analogue meat of red bean flour F1, F2, F3, F4, and F5 has met the SNI 2897 standard requirements for analoge meat, and does not exceed the microbial contamination threshold with a vulnerability of 3.0 x 103 cfu/gto 18, 3 x 103 cfu/g. The shelflife prediction was 3-7days at room temperature, in which the analog meat has experienced changes in smell and appearance, however there was no change in smell and appearance upon stored at cold temperature for 1 -7 days.
OPERATOR WORKLOAD ANALYSIS ON TRAILER OPERATION USING TWO WHEEL TRACTOR WITH CAGE WHEEL IN PALM OIL SOIL Muhammad Idkham; Muhammad Dhafir; Safrizal Safrizal; Safna Marisza
Jurnal Agroindustri Vol 12, No 1 (2022)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.12.1.48-60

Abstract

The operation of the pivot trailer on flat land is more ergonomic than conventional trailers, but on sloping land it has never been tested. The operation of the two-wheeled tractor carried out by the operator on uneven land has problems with the steering handlebar which goes up and down following the movement of the tractor body, thus affecting the increase in workload. To reduce the excessive workload, it is necessary to design a trailer that can be controlled easily. The purpose of this study was to analyze ergonomics, especially the operator's workload when operating a pivot trailer and conventional trailer on a two-wheel tractor using cage wheels. The trailer is towed on a tractor with treatment on sloping land and flat land with several turns, and data collection of the operator's workload uses the heart rate method. The results showed that the operation of the pivot trailer for sloping land (0°, 10°, and 30°) respectively showed IRHR values of 1.13, 1.15, and 1.46 or work levels of "Light", "Light”, and “Medium”. When using a conventional trailer, the IRHR values are 1.12, 1.12, and 1.39 or work levels of “Light”, “Light” and “Medium”. The average energy consumption rate for operating a pivot type trailer is 2.80 kcal/hour.kg-bb (kilocalories per hour per operator weight), while using a conventional trailer is 2.75 kcal/hour.kg-bb. The level of operator workload is also influenced by skills in driving.
EFFECT OF YEAST TYPE ON ANTIOXIDANT ACTIVITY AND PHENOLIC CONTENT IN FERMENTED TALIPUK SEED FLOUR Titis Linangsari; Ema Lestari; Dwi Sandri
Jurnal Agroindustri Vol 12, No 1 (2022)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.12.1.12-20

Abstract

Talipuk seed flour is processed from mature talipuk seeds. This flour is commonly used as a raw material for traditional cakes and as a substitute for wheat flour by the people of South Kalimantan. Talipuk seeds contain various compounds that function well for health. However, talipuk seeds are less desirable because they have a sandy texture and contain anti-nutritional compounds that cause a less desirable flavor. This can be overcome by fermentation by yeast. This study was conducted to analyze the functional properties (total phenolic content by the Folin-Ciocalteau method and antioxidant activity with the free radical inhibitor DPPH (2,2-diphenyl-1-picrylhydrazil) in talipuk seed flour fermented with various yeasts. Talipuk seeds were fermented by fermentation spontaneously, tape yeast, baker's yeast and tempeh yeast for 48 hours. The results of the fermentation are dried using an oven at 60oC for 8 hours or with a hot sun for ± 12 hours. Then mashed and sieved with a 60 mesh flour sieve to obtain fermented talipuk seed flour Based on the results of research, the fermentation of talipuk seed flour can increase the total phenolic content and antioxidant activity of talipuk seed flour. The highest total phenolic in the fermentation of talipuk seed flour using baker's yeast is 61.22 mg/g GAE and tape yeast 56.40 mg/g GAE, while the highest antioxidant activity in unfermented talipuk bij flour was 84.85%, followed by fermentation of talipuk seed flour using 47.34% baker's yeast and 36.34 % tape yeast. The use of baker's yeast and tape yeast in the fermentation of talipuk seed flour gave better total phenolic and antioxidant activity test results than spontaneous fermentation and fermentation using tempeh yeast.
DEVELOPMENT STRATEGY OF COCOA AGROINDUSTRY BASED ON FARMER GROUPS IN KAPANEWON PATUK GUNUNGKIDUL REGENCY DAERAH ISTIMEWA YOGYAKARTA Dyah Indriyaningsih Septeri
Jurnal Agroindustri Vol 12, No 1 (2022)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.12.1.61-71

Abstract

Cocoa is one of the leading commodities in the plantation sector in Gunungkidul Regency. The purpose of this study was to describe the cocoa agroindustry development system in Kapanewon Patuk, Gunungkidul Regency, D.I Yogyakarta, precisely in Nglanggeran Village; and analyze the agro-industry development strategy based on farmer groups. The research method used in this study is a qualitative method with a descriptive approach, with data collection techniques using observations, interviews and literature studies. This study begins by analyzing the characteristics of cocoa farmer groups, cocoa agroindustry in Kapanewon Patuk. Then proceed with determining the cocoa agroindustry development strategy based on farmer groups through SWOT analysis. The results showed that the cocoa agro-industry in Kapanewon Patuk has been implemented on a home-industrial and industrial scale. Cocoa farmer groups as providers of raw materials have been able to process cocoa beans (fermented) into processed raw materials such as chocolate-based foods and beverages. In addition to the role of farmer groups, local government support, DIY BPTP, LIPI BPTBA, and Bank Indonesia were able to develop cocoa agroindustry in Kapanewon Patuk. Cocoa agro-industry development strategies can develop after formulating several required subsystems, including raw material subsystems, operational subsystems (production processes), marketing subsystems, and supporting subsystems.

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