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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
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Search results for , issue "Vol 5, No 2 (2015)" : 6 Documents clear
RELATIONSHIP BETWEEN TEMPERATURE OF DRYER CHAMBER AND RATE OF FUEL SUPPLIES FROM THREE KINDS OF BIOMASS FUEL Meidi Satriawan Sipayung; Yuwana Yuwana; Bosman Sidebang
Jurnal Agroindustri Vol 5, No 2 (2015)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.5.2.118-127

Abstract

The purpose of this study was to determine the number of supply of (initial and subsequent) fuel to achieve the target temperature and determine the rate of fuel supply relationship with temperature drying chamber. Biomass was used are palm shells, pecan shells and coconut shells. Results of research showed that fuel supply rate (Q / 40 min) to produce a temperature (T), which is different from the fuel pecan shells, palm shell and coconut shell follows the following equation: initial supply hazelnut shells obtained from the equation T = 13,9Q + 19.3 with R² = 0.983 and the subsequent supply is obtained by the equation T = 12,24Q + 39 with R² = 0.971, the initial supply of palm shells obtained from the equation T = 8,925Q + 29.55 with R² = 0.964 and the subsequent supply is obtained by the equation T = 15 , 27Q + 29.09 with R² = 0.989, the initial supply of coconut shell derived from the equation T = 19,8Q + 0.6 with R² = 0.972 and the subsequent supply is obtained by the equation T = 19,37Q + 34.86 with R² = 0.994 .
ORGANOLEPTIC QUALITY AND VALUE ADDED OF PULPY RIMAU GERGA LEBONG (Citrus nobilis SP.) ORANGE JUICE WITH EXTRACTION AND DYE ADDITION Wilda Mikasari; Taufik Hidayat; Lina Ivanti
Jurnal Agroindustri Vol 5, No 2 (2015)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.5.2.75-84

Abstract

The purpose of this study was to determine the acceptability of society to pulpy RGL  orange juice and value-added products of pulpy RGL orange juice. The research design used was completely randomized design (CRD) factorial with two treatments which were extraction methods (A) and the addition of dyes (B). Results of research showed that orange processing into pulpy RGL orange juice by the addition of dyes and using a press and extractor were not significantly different in organoleptic. Processing pulpy RGL orange juice from 50 kg of raw material could  produce 127 liters juice and can increase the value-added orange RGL 16,300,-/kg with ratio 64 %.
CHARACTERISTIC OF LEMPOK QUALITY IN BENGKULU CITY Arsat Koto; Evanila Silvia; Kurnia Herlina Dewi
Jurnal Agroindustri Vol 5, No 2 (2015)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.5.2.128-133

Abstract

The aim of this study was to identify the quality characteristics of durian lempok in Bengkulu City and compare the quality characteristics lempok with SNI 01-4313-1996. The sample of lempok were taken from 2 home industries that the largest producer in Bengkulu City. The study was conducted three phases: 1) survey and interviews to determine the home industry with the largest production capacity in Bengkulu City, 2) random sampling in production at 3 times production; and 3) analysis of samples in terms of water content, the content of artificial sweeteners, TPC, texture, and pH. Data were analyzed descriptively. The results showed that the water content lempok durian on home industry A is 23% and B is 27%; artificial sweetener content between lempok is 0; TPC lempok is 63 x 105 colonies/g (A) and 116 x 105 colonies/g (B); lempok texture is 9.122 cm/10 g/10 s (A) and 8.955 cm/10 g/10 s (B) and pH of lempok 5.6 (A) and 5.4 (B). So the quality of durian in Bengkulu City lempok that achieve SNI No. 01-4313-1996 is an artificial sweetener content while the rest (moisture and TPC) does not achieve the standards.
THE USE OF PUMPKIN (Cucurbita moschata) PASTA ON THE DRIED NOODLES PRODUCTION Novi Safriani; Nida El Husna; Rizka Rizkya
Jurnal Agroindustri Vol 5, No 2 (2015)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.5.2.85-94

Abstract

The aim of this study was to utilize pumpkin pasta for partial substitution of wheat flourin the dried noodles production. More over, the effect of drying temperature and time on the characteristics of the dried noodles were investigated. This study was conducted using a completely randomized design factorial consisting of two factors: the drying temperature (50oC, 60oC and 70oC) and the drying time (60, 80 and 100 minutes). The results showed that the best quality of the dried noodles obtained from the treatment combination of the drying temperature and time: 70ºC for 60 minutes. The dried noodles have a moisture content of 9.35%, ash content of 1.53%, protein content of 11%, beta-carotene content of 0.67?g/g, cooking time of 6.62 minutes, the descriptive organoleptic value: color of 1.78 (bright yellow), texture of 2.15 (slightly crumbly), aroma of 2.56 (smell of pumpkin), and the hedonic organoleptic value: flavor of 1,77 (really like), elasticity of 1.98 (really like)
IDENTIFICATION PROCESS OF MATERIAL RUBBER (BOKAR) PUBLIC INTO PTPN VII (PERSERO) UNIT PADANG PELAWI SELUMA REGENCY Yesika Mei Nefftalia; Hasan Basri Daulay; Fitri Electrica D. Surawan
Jurnal Agroindustri Vol 5, No 2 (2015)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.5.2.95-108

Abstract

This research aimed to study of the material quality characteristics of rubber (bokar) in accordance with the SIR 20 and determine of the rubber material (bokar) public who go to the factory in accordance with the original supplier territory. The experiment was conducted in PTPN VII (Persero) Unit Padang Pelawi by collecting primary data and secondary data using survey and observation method, then analysis descriptive. The results showed that all though the rubber material (bokar) from public who go to PTPN VII (Persero) Unit Padang Pelawi doesn’t quality requirements of the Company and National Standardization Agency or BSN, while based on the dry rubber content or Kadar Karet Kering (KKK) of the rubber material (bokar) best is from Kaur.
EFFECT OF BLANCHING AND DRYING METHODS ON PHYSICOCHEMICAL PROPERTIES OF ORANGE SWEET POTATO FLOUR (Ipomoea batatas L.) Zulman Efendi; Fitri Electrika D. Surawan; Winarto Winarto
Jurnal Agroindustri Vol 5, No 2 (2015)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.5.2.109-117

Abstract

Orange sweet potato is one of many tubers as raw materials for food processing diversify. However, problems in flour processing such as color change, degradation of the material, especially in the use of 100oC for a long time blanching. This study aims to find the physicochemical properties of orange sweet potato flour. The study was conducted with a CRD by factorial.  The first factor were without blanching, blanching 60°C, and 80°C, while the second factor were sun and oven drying. The results showed that value of yield from 28.69% up to 21.23%, but bulk density from 0.55 up to 0.70, water absorption index from 0.20 up to 0.64 (w/w), significantly. Meanwhile, water content and water solubility index in the range 4.99-7.40% and 0.022-0.064 (w/v), not significantly. L value has decreased until 65.87 while the value of a and b have increased with increasing of blanching temperature and drying oven method, significantly.  a+ and b+ value were in the range of 9.47 to 11.13 and from 21.60 to 28.67. Effect of blanching 80oC and drying oven method have proved to be better production of orange sweet potato flour

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