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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
 1 
Search results for , issue "Vol 4, No 1 (2014)" : 7 Documents clear
AGROINDUSTRY DEVELOPMENT OF STRATEGY PROCESSED CHOCOLATE FARMER GROUPS IN KAPALO KOTO VILLAGE PAYAKUMBUH CITY WEST SUMATERA Henita Astuti; Nofialdi Nofialdi
Jurnal Agroindustri Vol 4, No 1 (2014)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.4.1.1-7

Abstract

Cocoa is the agricultural product that has some characteristic are perishable, seasonal and diverse, so need the processing of cocoa beans and have a higher sale value. Some important issues that need to be addressed include the availability of raw materials, process of production, marketing and supportly other aspect, so it is necessary to identify all these aspects, with resulted in a decision that processed cocoa agroindustry based farmer groups in villages is Kapalo Koto can be developed, after considering the result of several formulations subsystems needed include raw matherials, operating (process of production), marketing and support, but need goverment support to help by providing incentives, can be either capital to develop cocoa farming and processing on the processed cocoa industry chocolate in Kapalo Koto villages, Payakumbuh City West Sumatera. So as to sensure the sustainability of the availability of raw matherials for agroindustry production process by optimizing the role and functions of farmer groups which in turn can improve the welfare of the farmer members.
COMPARISON OF METHODS DRYING AND VARIETY FISH OF TESTING APPEARANCE ON DRIEDFISH TYPICAL ACEH (KEUMAMAH) Ismail Sulaiman
Jurnal Agroindustri Vol 4, No 1 (2014)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.4.1.40-47

Abstract

Fresh fish processing into a dried fish is a fish processing has been done a long time, the processing of fish based traditional food processing becomes important to preserve cultural heritage in fish processing. Differences drying method in the processing can affect the taste and texture of the fish produced timber. Types of tuna used significantly different to the color produced on the dried fish . The water content produced in this study is 15:57 (w/w %), ash content 1 , 58 ( % ), mean organoleptic test (color: 3.3, taste and smell 3:35, aroma : 3:34). Preferred types of fish are tuna and the most preferred method oven method.Keyword : 
EFFECT OF GRATED CASSAVA AS SUBSTITUTE FOR WHEAT FLOUR IN PROCESSING STEAMED CAKE Budi Santoso; Susi Imelda Siagian; Agus Wijaya
Jurnal Agroindustri Vol 4, No 1 (2014)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.4.1.48-54

Abstract

The objective of research were to determine the physical and chemical characteristics, and organoleptic of steamed cake with grated cassava as an ingredient substitute for wheat flour. Research used a Non Factorial Complety Randomized Block Design (RALNF) with 5 level of treatments and 3 replication. Level of treatments research : A (wheat flour 0% and grated cassava 100%), B (wheat flour 20% and grated cassava 80%), C (wheat flour 40% and grated cassava 60%), D (wheat flour 60% and grated cassava 40%), E (wheat flour 80% and grated cassava 20%), and F (wheat flour 100% and grated cassava 0%). Results showed that steamed cakes with added grated cassava had significantly effect on the texture, moisture content, lightness, and hue but ash content and chroma not significant. The average value of texture, lightness, chroma, hue, moisture content and ash content of steamed cake is 618,33-1.273,47 gf; 65.30-75.20%; 32.33-38.03%; 83,27-86,87o; 29.84-40.41%; and 0.39-0.79%. Carbohydrate, protein, crude fiber, and HCN of steamed cake with grated cassava 80% and 40% were 44.88% and 49.9%; 3.37% and 2.90%; 3.94% and 2.91%, 1.72 and 1,14 mg /100 g respectively.
FEASIBILITY OF SALTED FISH ON SUMBER JAYA KAMPUNG MELAYU DISTRIK IN BENGKULU CITY Reswita Reswita
Jurnal Agroindustri Vol 4, No 1 (2014)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.4.1.15-20

Abstract

The aims  the research was to analysis feasibility  of salted fish  on Kampung Melayu  distrik in Bengkulu City. The responden in the research was 20 processor salted fish. Analisys method is income analysis, R/C ratio, and ROI (Return of Investment). The result showed that Income from salted fish is Rp. 134.457,15, R/C ratio  is 1,2, and ROI 9,7%. From the research can be concluded  that the salted fish business was feasible to carry on based on.
RELATIONSHIP BETWEEN WEIGHT AND PHYSICO-MECHANICAL PROPERTIES OF COFFEE GRAINS PRODUCED FROM DIFFERENT HARVEST RIPENING Yuwana Yuwana; Evanila Silvia; Bosman Sidebang
Jurnal Agroindustri Vol 4, No 1 (2014)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.4.1.21-30

Abstract

This research aimed to determine relationships between weight and several physic-mechanical properties of coffee grains. Grains having 12.2% (wet basis) moisture content in average, originated from cherries of different ripening levels identified by green, yellow, red and deep red in colors were used for experiment. Research used regresi linear analysis. Results of experiment indicated that weight of grains positively correlated to length, width, thickness and frontal area with very high values of determination coefficient. Weight of grains correlated positively to sphericity and negatively to porosity. Weight of grains originated from green and red cherries had positive correlation with density whereas weight of grains originated from yellow and deep red cherries possessed no correlation with density. Weight of grains from yellow, red and deep red cherries had negative correlation with true density in contrast weight of grains from green cherries had positive correlation with true density. There were no reliable trend concerning the relationships between weight of grains and coefficient of static friction and angle of repose.
EFFECT OF GINGER, LEMURU FISH OIL SAPONIFICATION AND OLIVE OIL ON COMPOSITION FATTY ACID OF BEEF Siwitri Kadarsih
Jurnal Agroindustri Vol 4, No 1 (2014)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.4.1.31-39

Abstract

The objective was to get beef that contain unsaturated fatty acids (especially omega 3 and 6), so as to improve intelligence, physical health for those who consume. The study design using CRD with 3 treatments, each treatment used 4 Bali cattle aged approximately 1.5 years. Observations were made 8 weeks. Pasta mixed with ginger provided konsentrat. P1 (control); P2 (6% saponification lemuru fish oil, olive oil 1%; rice bran: 37.30%; corn: 62.70%; KLK: 7%, ginger paste: 100 g); P3 (lemuru fish oil saponification 8%, 2% olive oil; rice bran; 37.30; corn: 62.70%; KLK: 7%, ginger paste: 200 g). Konsentrat given in the morning as much as 1% of the weight of the cattle based on dry matter, while the grass given a minimum of 10% of the weight of livestock observation variables include: fatty acid composition of meat. Data the analyzies qualitative. The results of the study showed that the composition of saturated fatty acids in meat decreased and an increase in unsaturated fatty acids, namely linoleic acid (omega 6) and linolenic acid (omega 3), and deikosapenta deikosaheksa acid.Keywords : 
QUALITY OF KWETIAW WITH ADDITIONAL DIFFERENT PERCENTAGE OF CANNA (Canna edulis Kerr.) STARCH Murna Muzaifa; M. Ikhsan Sulaiman; Liyuza Liyuza
Jurnal Agroindustri Vol 4, No 1 (2014)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.4.1.8-14

Abstract

Research has been  conducted to eximine the possibility of kwetiaw production from canna starch. The aim of this research was to study the effect of canna starch persentage on quality of kwetiaw.  This study used randomized block design with  single factor, the percentage of canna starch which consist of 5 levels : A = 0%, B = 25%, C = 50%, D = 75% and E = 100%. Parameter analyzed were water content, water absorption, cooking loss, color and texture (elasticity)  of kwetiaw. The result showed that water content, water absorption and cooking loss values of kwetiaw tended to increase with increasing of canna starch substitution. Color of kwetiaw was preferred in 25% canna starch substitution and the preference was decrese with increasing of canna starch substitution. The texture of kwetiaw was preferred on 50% canna starch substitution.

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