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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 2, No 2 (2012)" : 7 Documents clear
SECONDARY PACKAGING SELECTION FOR CUBE CHILI WITH AHP METHOD, CONSUMER PREFERENCE LEVEL AND VALUE ADDED Febri Boyanda Sinaga; Kurnia Herlina Dewi; Evanila Silvia
Jurnal Agroindustri Vol 2, No 2 (2012)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.2.2.62-70

Abstract

Cube chili has potential to be commercialized.   However, packaging of the product has not yet been prepared well for commercialized purpose. Therefore, it’s necessary to do a research about product packaging.  This research aims to obtain the best secondary packaging for cube chili, determine the level of consumer preference towards the packaging and get the information about the added value of packaged cube chilli. Selection of the best secondary packaging for cube chili according assessment from 5 experts with Analytical Hierarchy Process (AHP) method, distributing hedonic test questionnaires to 25 customers for the selection of the preferred packaging, analyzed with Kruskal Wallis method and determination of the added value packaging with Hayami method. Secondary packagings that have been used are  plastic box polistirene (PS) with thickness of 0.167 mm, folding box carton (FC) with thickness of 0.5 mm and  plastic box polistirene (PS) with thickness of 1 mm. Result of this research  showed that the best secondary packaging  according to expert assessment is PS box 1 mm (0,468).  The packaging of cube chili that most preferred by consumers is FC-box 0.5 mm (4,44). The highest added value is owned by the cube chili that packed with PS boxes 0.167 mm (51.89%)
CONSUMERS PREFERENCES TEST OF SAMBAL LEMEA THE UNIQUE FOOD OF REJANGNESE AND CHANGED PRODUCTS IN VARIOUS STORAGE TEMPERATURE Yantri Nuryani; Laili Susanti; Kurnia Herlina Dewi
Jurnal Agroindustri Vol 2, No 2 (2012)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.2.2.71-76

Abstract

Lemea is one of the unique food of Rejangnese which  made from bamboo shoots  and fermented fish.  This research is  aimed to find the effect of processing and storage temperature on moisture content, pH, total microbial and consumers preferences ( color, aroma, and taste) of sambal lemea. This research carried out by using CRD with two factors namely processing (pots and bamboo) and storage temperature (room temperature and refrigerator). The results showed that the treatment gives significant effect on moisture content, pH and the level of preference (color, aroma and flavor). While the temperature did not show significant differences.  Sambal lemea which cooked in bamboo has the highest preferences score on color, aroma and flavor on days 0 and 7.
PERFORMANCE OF A PIPE SLOW SAND FILTER (SSF-P) WITH DIFFERENCE HYDRAULIC HEADS ON FILTERING POLLUTANTS OF CRUMRUBBER PLANT LIQUID WASTE Sigit Mujiharjo; Bosman Sidebang; Dedek Darmadi
Jurnal Agroindustri Vol 2, No 2 (2012)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.2.2.77-83

Abstract

Pipe slow sand filter (SSF-P) is an undertest slow sand filter (SSF) technology promising some advanatages.  Purpose of this research is to test the performance of SSF-P with differencce level of hydraulic heads on reducing pollutants of crumrubber plant liquid waste. The SSF-P tested was a 5-inches-diameter, 50cm-long SSF-P and hydraulic heads applied were 10 cm, 20 cm and 30 cm.  Result of test showed  that SPL-P installed with all hydraulic heads tested were capable of reducing significant amount of pollutants, and with 10 cm head capable of producing filtrate with TSS, pH and NH3-N satisfying grade 1 (drinking) water.
IMPROVEMENT LAYOUT AND ELEMENTS WORK IN ERGONOMIC ASPECTS Beci Sariani; Meizul Zuki; Yusril Dany
Jurnal Agroindustri Vol 2, No 2 (2012)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.2.2.84-99

Abstract

The purpose of this study is to describe layout and elements of the movement labor, determine cake making job completion time before and after repair, complaints of pain workers and recomendation improved layout and elements work in ergonomic aspects. Layout and elements of the cake making job is less visible than ergonomic working conditions with temperatures as high as 290C and 300C, total distance moving much material for the production namely 2407 cm, manufacture molen 180 cm, 2926 cm baking and packaging 626 cm. Percentage of use right and left hand at creation pia cake is 50.11% and 54.4%. Making molen is 100% and 76.69%. Pia cake making is 12.76% and 12.21%. Packaging is 100% and 84.8%. Cycle time, normal time and standard time of content creation, namely 17004.15, 18.534.52 and 25.577.64 seconds (2 basins). Making molen is 560.23, 616.25 and 751.82 seconds (1 basin). Pia cake making is 1.165,45, 1314.63 and 1.603,85 seconds (2 trays), and packaging is 15,40, 16,79 and 23.17 seconds (2 pack). The application of ergonomics : 8 types of grievances felt a bit sick and 1 type of grievances felt sick. Station molen manufacture, workers felt no pain. Baking station pia (sub-stations) only complaint molen rolling on his back felt a little sore. Sub-station charging only 3 workers who feel a little pain complaints and pain. In the sub-station : 6 types pengovenan grievances felt a little sick. The packing station after repairs only felt a little pain in the waist
THE USE OF COCONUT WATER FOR RAW MATERIAL OF VINEGAR Hasanuddin Hasanuddin; Kurnia Herlina Dewi; Okta Wulandra
Jurnal Agroindustri Vol 2, No 2 (2012)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.2.2.53-61

Abstract

Vinegar could be produced from any fruit juice. Coconut water as raw material was used by increasing sugar concentration. Vinegar is one of the alternatives in the use of coconut water waste. This is supported by the needs of the growing vinegar. Vinegar  manufacture involves two stages of fermentation (anaerobic and aerobic). Aerobic fermentation by adding yeast and sugar yield of 12% alcohol (the alcohol optimal), where as aerobic fermentation produces vinegar 4% -12.5% (SNI). The purpose of this study were to determine the optimal percentage of the addition of yeast and sugar to produce alcohol 12%, and to compare the quality of coco vinegar with SNI 01-3711-1995 vinegar. This study used factorial completely randomized design , the adding sugar and  yeast as treatment, 3 level of adding sugar and  yeast with 3 observations. Results of variance analysis  showed that the treatment was very real effect on levels of alcohol and alcohol pH. The Duncans Multiple Range Test (DMRT) showed that the highest quality levels of alcohol present in addition of 16% sugar and   6% of yeast. while the pH of alcohol contained in the addition of yeast 4.5% and sugar 10%
PHYSICAL AND CHEMICAL PROPERTIES OF ARUK CASSAVA RICE Budi Santoso; Carles Carles; Parwiyanti Parwiyanti; Rindit Pambayun
Jurnal Agroindustri Vol 2, No 2 (2012)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.2.2.99-107

Abstract

The objective of the research is to determine the effect of peeling methods and different periods of immersion on physical and chemical characteristics of aruk rice cassava. The research used Factorial Block Randomized Design with two factor treatments and three replications. A factor was the method of peeling (tubers washed with skin and peeled, tubers peeled and washed, and tubers peeled, washed and scraped the mucus layer) and the B was the long immersion (3 days, 5 days, and 7 days). The parameters observed were included yield, color, texture, water content, protein content and levels of cyanide. The results showed that the method of peeling had significant affect the yield, lightness, crude fiber content, and water content. The long immersion treatirent had significant influenced the yield, chroma, crude fiber content, and water content. Interaction farktor A and B have significant real impact on yield, lightness, hue and crude fiber content. Treatment A2B3 (Tubers peeled and washed, and 7 days immersion) is the best trearment is obtained with characteristics yield 17%, lightness 77.63%, chroma 14.13%, hue 82.47 . texture 28.53 gf, the crude fiber content 6.19%, and water content 11 .28%.
STUDY OF USING PULSING AND PACKAGING ON ROSE CUT FLOWERS TO PROLONG VASE LIFE Desy Nofriati; Rokhani Hasbullah
Jurnal Agroindustri Vol 2, No 2 (2012)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.2.2.108-115

Abstract

Using pulsing on rose cut flowers before storage and transportation should be done to kept its quality after storage. The objective of the study is to find out the composition of the pulsing to prolong the vase life. The flowers were harvested from the field when the flower was at two bud opening stages and then were pulsed with chemical solution. The experimental design used RAL and data analyzed with Analisis of Variant (ANOVA). If found out significant between treatment then continued by Duncan test. The result indicated that pulsing 3% sucrose + 25% glyserin + 300 ppm Na-Benzoat + 375 ppm sitrat acid was the best composition and decrease deterioration about 2.5% until day-3 vase life. Each flower was placed in the boxes of 60 x 15 x 7 cm3 with capacity of 20 rose cut flowers. Package with the ventilation of 3.5 cm in diameter and closed with the film polipropilen was the best design package which prolonged vase life until 5 days after storage and decrease senescence up to 20-25 0/o.The periode of flowers vase life could be extended and quality after storage could be maintained by applying those treatment.

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