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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).
Arjuna Subject : -
Articles 6 Documents
 1 
Search results for , issue "Vol 5, No 1 (2015)" : 6 Documents clear
LEVELS OF FRESHNESS AND PHYSICAL DAMAGE IDENTIFICATION OF FISH AVAILABLE FOR COMSUMERS AT PASAR MINGGU MARKET BENGKULU Novia Lestari; Yuwana Yuwana; Zulman Efendi
Jurnal Agroindustri Vol 5, No 1 (2015)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.5.1.44-56

Abstract

The purpose of this research was to identify level of freshness of some fishes available at Pasar Minggu Market in Bengkulu City based on SNI 01-2729.1-2006.  The research was done by observing the available Sarden (Sadinella spp), Tuna (Thunnus spp), Tongkol (Euthynnus pelamial), Bawal Putih (Pampus argenteus) and Kakap Merah (Lutjanus malabaricus) in the morning (07.00 am), noon (12.00 am) and evening (17.00 am) for their freshness during September to Oktober 2013. Result of the research indicated that all of the observed fishes were fresh in the morning; only Sarden became unfresh at noon, and all of the observed fish has turned to unfresh anymore in the evening. Types of physical damage for Sarden was that its stomach was out and its head was off, for Tuna and Tongkol were bruish, injury, and material in the body of fish; for Bawal and Kakap were bruish and injury.
QUALITY SERVICES ANALYSIS OF SPORT SERVICES INDUSTRY BY SERVQUAL AND IMPORTANCE PERFORMANCE ANALISYS (IPA) METHOD Veron Farminta; Sigit Mujiharjo; Karona Cahya Susena
Jurnal Agroindustri Vol 5, No 1 (2015)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.5.1.57-74

Abstract

In the field of both services and manufacturing industry, the quality is very important, especially in terms of quality of service. If a good quality of service, the company will be ready to face market competition/business but if the quality of customer service is less satisfactory then be prepared to face setbacks. One method that can be used to evaluate the quality of service is a method servqual and imfortance performance analisys (IPA). Both methods are used to see how far the quality of performance / service provided when viewed from the expectations or interests of customers / consumers. Anonimus is where researchers conduct studies using both methods. The result showed that some of the dimensions that must be improved, namely: good field conditions (artificial turf, goal, balls, nets), organized the tournament, Anonimus Parties must be able to be responsive in dealing with problems that arise and Security Assurance Goods customers in the locker Room. Keywords : 
BUSINESS COMPETITIVENESS IMPROVEMENT ANALYSIS ON DRY FISH PROCESSING INDUSTRY IN BENGKULU CITY Evanila Silvia; Sigit Mujiharjo; Yuwana Yuwana; Kurnia Herlina Dewi
Jurnal Agroindustri Vol 5, No 1 (2015)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.5.1.1-11

Abstract

Purpose of this research was to identify environmental factors in terms of strength, weakness, opportunity, and threat influencing dry fish processing industry position, and formulating strategic to improve competitiveness the dry fish processing industry in Bengkulu City.  Method applied was descriptive analysis using SWOT matric, EFE matric, IFE matric.  Research location was in Bengkulu City which was selected on purpose. Respondents were academic (1 person), bureaucrat (1 person), practical person (2 person). Result of the research showed that the internal factor consisted 12 strength strategic factors and 15 weakness strategic factor.  The external strategic factor was composed by 13 opportunity strategic factors and 6 threat strategic factors. Strategic factor being capable to improve competitiveness were 1) product diversityin term of labeland market segment, 2) quality product improvement that capable to specify, and 3) improve sale service.
QUALITY PROFILE OF DRIED FISH PRODUCED USING YTP-UNIB-2013 WITH VARIED DRYING TEMPERATURES Iis Darniati; Yuwana Yuwana; Syafnil Syafnil
Jurnal Agroindustri Vol 5, No 1 (2015)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.5.1.12-19

Abstract

Objectives of this research were 1) to determine fish drying time YTP-UNIB 2013 biomass dryer with four different temperatures; 2) to compare the resulted dry fishes to SNI Standards for fish; 3) to find the optimum drying temperature to produce dry fish with better fit to SNI standards.Utilizing “ Kaseh” fish (Opisthopterus tardoore) as experimental sample dryings with temperatures 30-40 oC, 40-50 oC, 50-60 oC and 60-70 oC, in term of drying time, resulted 10 hours, 8 hours, 6.5 hours and 5.5 hours respectively. From the TPC point of view, the dry fishes produced by these temperature ranges contained 1,16 x 106 kol/g, 1,0875 x 106 kol/g, 0,744 x 106 kol/g and 0,8975 x 106 kol/g. These dry fishes fitted respectively to 8.6, 8.8, 8.4 and 7.8 average organoleptical scores. The finding suggested that drying with 50-60 temperature ranges would be proper choice for drying fish with YTP-UNIB 2013 biomass dryer.Keywords : 
PHYSICAL QUALITY ANALYSIS OF ‘ROTI MANIS’ AT BAROKAH BAKERY IN LAHAT Ineke Kesuma Ningsih; Fitri Electrika D. Surawan; Zulman Efendi
Jurnal Agroindustri Vol 5, No 1 (2015)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.5.1.20-35

Abstract

The purpose of this research was to determine the percentage of each type of ‘roti manis’ physical damage, to identify factors causing the damages, and to determine whether the percentage amount of damage was whithin the business control limit. Types of damage observed were broken, too small in size, in appropriate form, over heated or burned.  Observation was conducted during 16 working days (one month) at Barokah Bakery in Lahat.  Result of the research showed that the broken damage was 1,31%; the too small in size was 1,1%; the unacceptable form was 0,98%; and no damage of over heat. Based on the causal effect analysis, it was found that the main factor causing ‘roti manis’s damages was caused by process inadequately. Result of diagram control analysis showed that the overall average damage was 3,4% with the upper limit was 5,2% and the lower limit was 1,6%. The percentage of the damage was considered high but it was within the company control limit of 2-4%
QUALITY OF OIL USED TO FRY NILA FISH REPEATEDLY BASED ON FFA, SMOKE POINT, REFRACTION INDEX, AND VISCOSITY PARAMETERS Budiyanto Budiyanto; Devi Silsia; Lukas Morasi Lumban Tobing
Jurnal Agroindustri Vol 5, No 1 (2015)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.5.1.36-43

Abstract

Oil is one of the important basic material in the process of frying and it is functioned as heat transfer media.  During a process of frying, oil is experiencing quality declaining to be marked by forming free fatty acid and peroxides as the result of oxidation or triglyceride hydrolysis. This research aimed to determine the limit of usage and study on the quality change of oil used to fry nila fish repeatedly.  Process of frying was done by applying two methods; with new oil added and with no oil added during the process of frying. Parameters observed were the free fatty acid (ffa), smoke point, refraction index, and viscocity. Result of the research showed that both method of  frying could be repeated up to ten continues process of frying to have the oil quality within the standard  limit of deterioration. At the tenth process of frying, for both method of frying, the ffas  of  the used oils were 0.5 % and 0.3 % that were lower then the standar  ( 0.9132 %); the points of smoke were 200°C and 203.33°C  compare to the standar  (170°C); the viskositis were 15.29191 Cp and 15.07 Cp that were less than the standar  (21.6 Cp); and the refraction indexes were 0.81 and 0.96 that were lower than the standar  of  oil deteriorated (1.46).Keywords: 

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