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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 8 Documents
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Search results for , issue "Vol 3, No 2 (2013)" : 8 Documents clear
CHARACTERISTICS OF JELLY CANDY OF PAPAYA (Carica papaya L.) WITH ADDITION OF COW GELATIN Neswati Neswati
Jurnal Agroindustri Vol 3, No 2 (2013)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.3.2.105-115

Abstract

Papaya is very potential to be developed as an industrial raw material candy because it contains a number of phytochemical compounds that are beneficial for the body. This study aims to investigate the characteristics of jelly candy of papaya with addition of cow gelatin by 6%, 8% , 11% and 13%. In jelly candy made observations on pH, moisture content, ash content, reducing sugar content, sucrose content, vitamin C content, total acid, antioxidant activity by DPPH, total plate count, organoleptic and the best jelly candy analysis of beta-carotene The results showed that the addition of 11% cow gelatin to produce the best characteristics of jelly candy. The parameters are pH 4.83, 17.63% moisture content, ash content of 0.98% , 19.75% reduction sugar , sucrose content of 35.48%, levels of vitamin C 59.81 mg/100gr material, total acid 2.09%, 35.33% antioxidant activity, total plate count 3.9 x 103 colonies/g, 7.9934 mg/100 g levels of beta-carotene, and organoleptic tests with a level, 95% color, scent 85%, 85% flavor, and texture of 95%.
EFFECTS OF CARRAGEENAN COATING ON ORGANOLEPTIC QUALITY OF BOILED SHRIMP DURING REFRIGERATION STORAGE Nurlaila Ervina Herliany; Joko Santoso; Ella Salamah
Jurnal Agroindustri Vol 3, No 2 (2013)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.3.2.61-70

Abstract

One of the most popular seafood in the world is shrimp, including cooked shrimp. Boiled shrimp is a value added product with high protein content, specific taste, ready to eat, and have an interested colour for consumers. Boiled shrimp must be protected from quality deterioration during storage. The research was carried out to study the effect of carrageenan coating to inhibit the quality deterioration of boiled shrimp based on organoleptic evaluation during refrigeration storage (4-6oC). Peeled undevined (PUD) vannamei (Litopenaeus vannamei) with size 60-70 was used as object. The boiled shrimps treated with two treatmens, which were coated and uncoated boiled shrimps. Application of coating carrageenan on boiled shrimp indicate that coating application could extend its shelf life, proved by higher organoeptic value than uncoated product, based on organoleptic evaluation for frozen boiling shrimp (SNI 01-2346-2006).
APPLICATION OF QUALITY FUNCTION DEPLOYMENT TO IMPROVE THE QUALITY OF DRY FISH BLEBERAN IN BENGKULU CITY Evanila Silvia
Jurnal Agroindustri Vol 3, No 2 (2013)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.3.2.116-123

Abstract

The research objective is to determine the customer expectations, the activities process and their’s importance level; determine the relationship between customer expectations and process activity; determine the product’s performance against competitor’s product; and formulate recommendations for improving the product quality. The method used is Quality Function Deployment (QFD) with 42 persons as consumer respondents. The results showed that the importance level of the consumer expectations to Bleberan dried fish by ranking are moisture content, shelf life, shape, texture, price, aroma, microorganism content, colors, packaging and additives. The importance level of process activity is the drying process, packing, salting, separation and sorting, and washing or cleaning. The eminence of Bleberan dried fish in Bengkulu City is for its water content, texture and aroma when it compared to competitor products. Unfortunately, the shelf life, price and packaging are still below competitors' products. While Shape, content of microorganisms and additives of Bleberan dried fish in Bengkulu city is equal to competitors' products. The quality attributes that need to be improved is the shelf life, packaging and content of microorganisms. According to quality improvement, the three main activities of process that must be improved are drying process, packing and salting.
THE VARIATIONS USED OF GELLING AGENT MATERIAL TOWARD COCOA (Theobroma cacao) PULP TRADITIONAL CANDY CHARACTERISTICS Hesti Nur’aini
Jurnal Agroindustri Vol 3, No 2 (2013)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.3.2.71-76

Abstract

Research has been conducted in order to determine the effect of gelatin and agarose quality of the physical and chemical characteristics of traditional cocoa pulp candy and to determine the type of gelling egent affecting traditional cocoa pulp candy characteristics. The study comprised three steps, namely preparation of basic materials (cocoa pulp preparation), the processing stage traditional candy made from cacao pulp with a variety of cacao pulp concentration (5%, 10% and 15%) and type of gelling agent namely gelatin and agar-agar, analysis phase includes analysis of water content, texture (hardness), and sensory testing using trained panelists. The results showed traditional sweets of cocoa pulp texture value 10:00 - 12:50 mm/g, a water content of between 47.09-54.17%. Based on the analysis of the sensory test, no significant differences in the parameters of the appearance and taste of traditional candy of cocoa pulp, while the springy parameter, panelists judged that the most traditional candy of cocoa pulp is chewiest candy with “agar” as gelling agent treatment order and 10% cocoa pulp.
STUDI OF FRUIT LEATHER PROCESSING OF MANGGO Yessy Rosalina; Laili Susanti; Tatik Sulasmi
Jurnal Agroindustri Vol 3, No 2 (2013)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.3.2.124-132

Abstract

Mango varieties Bengkulu is one of high yielding varieties from Bengkulu Province. The plants grow well and produce fruits almost year-around in all regions in the province of Bengkulu. Mango varieties Bengkulu have very large fruit, thick fruit flesh and slightly sour flavors. It makes Mango varieties Bengkulu is very suitable to be consumed in the form of a processed. Fruit leather is one form of processed fruit. Fruit leather is a thin sheet of fruit in dried form. The results showed that the best processing techniques of fruit leather for mango varieties Bengkulu is the process with addition of sugar by 20% and drying temperature at 60 ?C. The treatment produce fruit leather with the best physical appearance and flavor compared with the other treatments.
STUDY OF PRESERVATIONDRY SWEET PINEAPPLE (Ananas comous L. Merr) DURING STORAGE Desy Nofriati
Jurnal Agroindustri Vol 3, No 2 (2013)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.3.2.77-82

Abstract

Processing fresh pineapple into dried sweet pineapple can preserve product during storage. Durability dry sweet products can be maximized by combining sugar with other preservation techniques such as paesterisasi treatment, enhance sodium benzoate, and packaging technology. The objective the study is to find out durability time product dry sweet pineapple. The study design used experiments making dried sweet pineapple which consists of several stages. There are stripping, washing, cutting, boiling, cooking, soaking, drying and packaging. Drying is done for 3 days under the sun. The durable time have known by observations during storage; dry sweet pineapple with packaging and stored without packaging. Product damage during observed indicated by physical appearance, color and texture. Durability dry sweet pineapple without packaging lower than product with packaging
THE EFFECT OF SLICE THICKNESS AND FRYING TEMPERATURE CHARACTERISTICS OF PUMPKIN CHIPS BY VACUUM FRYING METHOD Sugito Sugito; Hermanto Hermanto; Arfah Arfah
Jurnal Agroindustri Vol 3, No 2 (2013)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.3.2.83-97

Abstract

The objective of research was to determine the effect of slice thickness and frying temperature on the physical, chemical and sensorycharacteristics of pumpkin chips by vacuum frying method. Research used a Factorial Completely Randomized Block Design with 2 treatments and 3 replications. A factor (the slice thickness: 1, 2, and 3 mm) and B factor (frying temperature : 80, 90, and 100oC). The results showed that the slice thickness had significant effect on the crispy texture, yield, and water content of pumpkin chips. The temperature had significant effect on the lightness, chroma, crispy texture, yield, and moisture content. Interaction slice thickness and temperature had significant effect on the water content of pumpkin chips. A3B3 treatment (slice thickness 3 mm and frying temperature 100oC) was the best treatment with physical characteristic (yield 17.47%, crispy texture 183.6 gf, colour with 54.63% lightness, 42.17% chroma and 54.90o hue), chemical cha-racteristic (1.63% water content, 8.08% ash content) and sensory characteristics by scoring preferences 3.48 crispy texture, 3.2 flavour, 2 colour and 3.32 taste. A3B3 treatment had 1.58 dissoluble fiber content, 12.92 mg/mL IC50 antioxidant activity, 21.90 fat rate,1.46 ppm total carotene.
PERFORMANCE OF MODIFIED YSD-UNIB12 SOLAR DRYER FOR CLOTHES MATERIAL DRYING Yuwana Yuwana; Bosman Sidebang; Evanila Silvia
Jurnal Agroindustri Vol 3, No 2 (2013)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.3.2.98-104

Abstract

YSD-UNIB12 solar dryer has been modified its interior by replacing the trays with rail suitable for clothes hanger and size in order to be applied to dry clothes. The dryer had 3 x 6 m2 total area with about 300 pieces of clothes capacity. The dryer finishes drying of wet towel faster (about 12 hours) than that of sun drying (more than 18 hours). The dryer also completed drying of “batik” cloth comparable to that of sun drying (about 13 hours) and drying of singlet faster (12 hours) that of sun drying (13 hours). The modified YSD-UNIB12 resulted better quality of dry cloth and was ready to be adopted for drying clothes

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