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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 7, No 1 (2017)" : 7 Documents clear
QUALITY AND ACCEPTANCE OF SOFT CHEESE MADE OF FRIES HOLLAND MILK WITH ADDED STRAWBERRY (Fragaria virginiana) PASTA DURING 2 WEEKS OF STORAGE Rielni Love Rati; Endang Sulistyowati; Edi Soetrisno
Jurnal Agroindustri Vol 7, No 1 (2017)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.7.1.27-36

Abstract

This research aimed to evaluate the effect of added strawberry (Fragaria virginiana) in soft cheese on quality of dry matter), Total Plate Count (TPC) and acceptance of consumer during storage of 2 weeks. This research was conducted in Merch- April 2017 in Animal Science Laboratory and Ilmu Hama dan Penyakit Tanaman (IHPT) Laboratory, Faculty of Agriculture, University of Bengkulu. There were 4 treatments and 4 replication,  P0: cheese with 0% strawberry pasta, P1: cheese with 1% strawberry pasta, P2: cheese with 3% strawberry pasta, P3: cheese with 5% strawberry pasta. Variables evaluated were quality and acceptance.  Results showed that added strawberry (Fragaria virginiana) pasta showed no significant (P>0.05) effects during storage of 2- 4 weeks on dry matter, the highest TPC was found in cheese with 0% strawberry pasta; while, organoleptic test showed very significant effects (P<0.001) on color, aroma and taste of the cheese, however, it was no significant effects (P>0.05) on texture and acceptance.Keywords : 
COCCUS BACTERIA IN FERMENTED DURIAN SPECIFIC FOOD OF BENGKULU Hasanuddin Hasanuddin
Jurnal Agroindustri Vol 7, No 1 (2017)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.7.1.37-43

Abstract

Coccus bactria is the cell of bacteria formed ball or ellip in 0,5 – 1µm diameter. Fermented durian is the fermented food prepared from spontaneous fermentation of durian (Durio zibethinus)with or without salt by wild bacteria. The sources of data in this study was laboratory analysis. Productions center of fermented durian, traditional markets were sampled for the experiment. Sampels were collected weekly in a month. Samples were analyzed microbiologically to determine and identify bacteria infermented durian. There were two species of coccus bacteria involved in fermented durian namely Pediococcus acidilacticiand Leuconostoc mesentroides. The specieseswere included in lactic acid bacteria.Lactic acid (C2H5COOH) is the organic acid that   can serve as a food preservation
AGE AND WORK EXPERIENCES TO FATIQUE FEELINGS AND WORK PRODUCTIVITY RELATIONSHIP OF PALM OIL FRUIT BUNCH HARVEST WORKERS Humaira&#039; Kanajmi; Meizul Zuki; Damres Uker
Jurnal Agroindustri Vol 7, No 1 (2017)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.7.1.44-55

Abstract

Purpose of this research was to analyze the correlation between the factor of age with fatigue of worker, the factor of working experience with fatigue of worker, the factor of age and working experience with fatigue of worker, and fatigue of workers with work productivity in palm oil harvesting. Data were collectedby using quisionere. The analytical method used in this research is the analysis of correlation and linear regression.From the results of this study concluded that there was a significant, quite strong (r = 0.469) and in the same direction (positive) correlation between the age worker factor with fatigue of palm oil harvester by linear regression equation ????1 = 2,571 + 0,077 X1, there was a significant, but low (r = -0.344) and not in the same direction (negative) correlation between the factor of working experience with fatigue of palm oil harvester by  linear  regression equation ????1 =  6,303 -  0,067  X2, there  was  a significant  and  very  strong correlation (R = 0.922) between factors of age and working experience with fatigue of  palm oil harvester  by  linear regression  equation ????1 =  0,742  +  0,178  X1   -  0,195  X2,  and  there  was  a significant, but low (r = -0.271) and not in the same direction (negative) correlation between the fatigue of workers with productivity of palm oil harvesting by linear regression equation ????2 = 258,45- 6,979 X. Labor of palm oil harvesting should be managed by factor age of workers and work experience in order to minimize fatigue of workers so that can improve productivity.
EFFECT OF ADDITION BAKING POWDER AND WATER ON SENSORY AND PHYSICAL CHARACTERISTICS OF MOCAF(Modified Cassava Flour) BISCUITS Wuri Marsigit; Bonodikun Bonodikun; Lortina Sitanggang
Jurnal Agroindustri Vol 7, No 1 (2017)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.7.1.1-10

Abstract

The purposes of this study were to reveal   the effect of addition of baking powder and water on sensory characteristics (color, flavor, aroma and texture) and physical characteristics (expending, porosity,  and  water  content)  and  also  value-added    biscuit  from  Mocaf.  This  research  was conducted in Agricultural Technology Laboratory, Faculty of Agriculture, University of Bengkulu The experimental design used was complete random sampling ith two factors included percentage addition of baking powder  (0.2 %, 0.4 % and 0.6 %) and percentage addition of watwr (2 %, 6 % and 10 %), so it can be consisted of 9 treatment combination. Data were analyzed with ANOVA by using SPSS 17.0. Data were presented in the form of tabel. Result of study found that there were significant effects of addition baking powder dan water proportion on sensories and physics characteristic of mocaf biscuits. Biscuits mocaf  was  most preferred by the panelists (color, aroma and taste) were biscuit with addition of 10% water and 0.6 % baking powder, with physic characteristics expanding (56.55%), porosity (60,44) and water content (3.97%). The value-added biscuit mocaf were Rp 2,432 per 100 gram.
USAGE OF CANDLE NUT SHELL WITH POWDER SIZE OF D Yovial Yovial; Wenny Marthiana; Duskiardi Duskiardi; Habibi Habibi
Jurnal Agroindustri Vol 7, No 1 (2017)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.7.1.56-62

Abstract

Recently around 60% of the hazelnut shell has the potential to become wasted material. The purpose of this research is to exploit waste hazelnut shell by examining the mechanical properties of composite   from the powder of hazelnut shell. Epoxy resin acts as a matrix mixed with a hazelnut shell powder as a filler with a composition of 20%, 30% and 40% wt. Both materials are mixed using a mechanical mixer with varying speed and stirring times. The resulting composite material is then tested by tensile, impact and hardness testing. The Taguchi method is used to optimize forming process parameters of the epoxy-powder hazelnut shell composite. Research shows that the forming process parameters give different effects for each different mechanical property. Research found out maximum tensile strength of composite material at 30% wt of powder hazelnut shell. Overall, the result of taguchi optimization for the forming process parameters in this study was 43.68 N/mm2 for tensile strength, 0.074 106 J/mm2 for impact strength and 98.57 SHN for hardness.Keywords: .
STRATEGY ANALYSIS OF SOLID WASTE MANAGEMENT IN PALM OIL PROCESSING PLANT PT PERKEBUNAN NUSANTARA VII UNIT TALO PINO KECAMATAN PRING BARU KABUPATEN SELUMA Indra Utama; Hasan Basri Daulay; Tuti Tutuarima
Jurnal Agroindustri Vol 7, No 1 (2017)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.7.1.20-26

Abstract

The purpose of this research is to get the strategy and the utilization of empty bunch waste, shell, and fiber waste at Plantation Processing Plant PTPN VII Unit Talo Pino. Data collection method in this research is field empirical observation method on the management of solid waste of empty bunches, shells and fibers. The results showed that the strategy of Plantation Processing Plant PTPN VII Unit Talo Pino using the principle of reuse and reduce. 100% empty bunch waste is reused for land application and distributed to 3rd parties. 100% fiber waste is used for fuel in the boiler. While shell waste is managed by reusing it for boiler surplus, PTPN VII dryer Unit Padang Pelawi and distributed to 3rd party. The management is able to save the budget for the purchase of fertilizer, fuel oil usage budget and able to increase the company's revenue.Keywords : 
EFFECTS OF KOH CONCENTRATION ON CHARACTERISTICS OF USED COOKING OIL LIQUID SOAP HAVING KALAMANSI CITTRUS FRAGRANCE Devi Silsia; Laili Susanti; Reko Apriantonedi
Jurnal Agroindustri Vol 7, No 1 (2017)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.7.1.11-19

Abstract

Used refined cooking oil can be used to make soap. An important factor in the manufacture of soap is the saponification reaction between bases (KOH) and fatty acids. The addition of citrus essential oil to the soap preparation can increase consumer acceptance. This study aims to determine the effect of KOH concentration on the characteristics of liquid soap and to determine the proper concentration of KOH to produce good quality of liquid soap. This research uses a factorial completely randomized design with one factor that is KOH concentration, consisting of three levels ie 25%, 30% and 35%. Characteristics of liquid soap observed were viscosity, foam height, pH, and free alkali content. The results showed that the concentration of KOH effect on the characteristics of  liquid  soap  produced. If  KOH concentration increases,  viscosity,  pH and alkali-free  alkali content of the liquid soap increased. The best KOH concentration is 25%.

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