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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
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Search results for , issue "vol. 10 no. 2 (2020)" : 7 Documents clear
SUPPLY CHAIN MAPPING AND ADDED VALUE ANALYSIS OF CORN COMMODITIES IN TANAH LAUT REGENCY Raden Rizki Amalia; Nina Hairiyah; Nuryati nuryati
Jurnal Agroindustri Vol. 10 No. 2 (2020)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.10.2.147-155

Abstract

Kabupaten Tanah Laut is one of the districts in South Kalimantan Province which has the largest of corn production compared to other districts. Based on data from the Office of Horticultural Food Crops and Plantation of Tanah Laut Regency, it was found that the production of corn commodities from 2017 to 2019 increased. This happens because the demand for corn commodities continues to increase every year. In addition, in Tanah Laut Regency, two large animal feed companies have been established that require corn as the main raw material. The magnitude of this potential makes it necessary to identify entities through supply chain mapping so that the added value of each entity can be determined. The purpose of this research was to map the supply chain and analyze the added value of corn commodity supply chain in Tanah Laut Regency. The research method used in analyzing the supply chain is descriptive analysis using purposive sampling and snowball sampling to obtain in-depth and objective information. Meanwhile, value added analysis uses the Hayami method.The results showed that there were three supply chain entities to reach consumers, namely farmers, small collectors, and large collectors. Meanwhile, the results of the analysis of the added value of each entity obtained the highest value, namely the large collectors with a value added ratio of 87% of Rp. 783,840.00, small collectors with a ratio of 86.4% of Rp. 699,840.00 and farmer entities of 86.13% with a value of Rp. 671,840.00. This is because the treatment of corn commodities in each entity is different.
CHARACTERIZATION OF ROBUSTA COFFEE (Coffea canephora) FROM TULUNGREJO FERMENTED WITH Saccharomyces cerevisiae Dionesius Budi; Wahyu Mushollaeni; Yusianto Yusianto; Atina Rahmawati
Jurnal Agroindustri Vol. 10 No. 2 (2020)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.10.2.129-138

Abstract

Robusta coffee (Coffea canephora) is one type of coffee that is cultivated by the people of Tulungrejo Village, Malang Regency. Until now, the coffee is still sold fresh or dry, because this coffee has a bitter taste and is quite acid so that if it is made into a grounded coffee and consuming it with a high enough frequency it will cause an increase in stomach acid. The presence of caffeine, as well as several types of secondary metabolites, caused the bitter and sour taste in Robusta coffee. Therefore, need a process that is easy, inexpensive, and can be directly applied by the community to reduce levels of caffeine and acid. Fermentation using Saccharomyces cerevisiae yeast is one of the stages of the processing of agricultural products that are most often carried out by the community. However, the effect of fermentation of Robusta coffee from Tulungrejo using S. cerevisiae has never been studied to reduce its acid content. Therefore, this study aimed to obtain the best yeast concentration and fermentation time in making Robusta ground coffee from Tulungrejo so that the acid content was in line with ground coffee standards. The best treatment was obtained by adding 2% yeast with 10 hours of fermentation time. This treatment produces ground coffee which has a pH of 5.275; water content 1.75%; ash content 4.81%; and caffeine content of 5.6055 mg/ml. The levels of caffeine and pH had met SNI 1-3542-2004 standards
VALUE ADDED ANALYSIS ROBUSTA COFFEE IN HOME INDUSTRY PUTRA ADIRA CAP MAHKOTA RAJOKU IN KEPAHIANG REGENCY Rakha Satya Idsan; Gunarif Taib; Rika Ampuh Hadiguna
Jurnal Agroindustri Vol. 10 No. 2 (2020)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.10.2.88-98

Abstract

This study aimed to measure the greater value obtained from Putra Adira Cap Mahkota Rajoku Ground Coffee in producing various ground coffee products. The research was conducted at the Putra Adira Cap Mahkota Rajoku Ground Coffee Business, which is a small-scale home industry that produces ground coffee products in Pelangkian Village, Kepahiang Regency, Bengkulu Province. Processed products from Robusta coffee analyzed were original ground coffee, ginger coffee, and pandanus coffee. The method of value added analysis used the Hayami calculation method. The results of the study showed that the added value of real coffee was Rp. 24,456,597 / kg or 82,174%, the added value of ginger coffee was Rp. 13,426,194 / kg or 29,967%, and the added value of pandanus coffee products was Rp. 18,638,833 / kg or 61,881%. Thus, the greatest added value was obtained in original coffee products because the higher the production, the higher the added value and the benefits obtained
MAKE A COMPOSITE FROM POLYETHYLENE TEREPHTHALATE (PET) PLASTIC WASTE BASED ON SEA PANDAN LEAVES (Pandanus tectorius) Nuryati Nuryati; Raden Rizki Amalia; Nina Hairiyah
Jurnal Agroindustri Vol. 10 No. 2 (2020)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.10.2.107-117

Abstract

Composite is a material that is formed from a combination of two or more forming materials through an inhomogeneous mixing consisting of two parts, namely the matrix as a composite binder or protector and the filler as a composite filler. Pandan sea leaf (Pandanus tectorius) is one alternative natural material that can be used as a filler in making composites because it has a high cellulose content and has strong fiber properties. The purpose of this research was to describe the process of making composites with natural fiber fillers and characteristics of composites produced. Making composites through 4 steps, namely making sea pandanus leaf powder, making cellulose fraction, making polyethylene terephthalate (PET) plastic waste matrix, and making composite. Based on the results of the composite characterization research includes water content from 2.46% to 3.51%, density from 0.49 g/cm3 to 0.52 g/cm3, porosity from 10.02% to 24.06%, and absorption water that is 24.88% to 46.51%. The type of MPA 1 (30% filler cellulose sea pandanus leaves: 70% polyethylene terephthalate pellet matrix) had a moisture content that complies with SNI 01-4449-2006 that is 2.46%, the corresponding density value SNI 03-2105-2006 is 0.52 g/cm3, the porosity value that is in line with SNI 03-2105-2006 is 10.02%, and the absorption according to JIS A5905-2003 standard is 24.88%.
POTENTIAL OF ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES ON CHOCOLATE BEVERAGE WITH GARAM MASALA ADDITION Anjar Ruspita Sari; Ratih Hardiyanti; Sri Wijanarti
Jurnal Agroindustri Vol. 10 No. 2 (2020)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.10.2.99-106

Abstract

Chocolate derivatives, such as beverage, is popularly developed with various flavor enrichment. It is experiencing growth in the market, including bottled ready-to-drink chocolate beverage, chocolate powder drink, and chocolate beverage that is widely available at chocolate cafés or stalls. Health benefits of various spices have been well investigated, but not have been widely used in the development of chocolate beverage. Therefore, the functional properties of spicy chocolate prepared with the addition of spices, garam masala is one of the spices, needed to be investigated.  The objectives of the study were to evaluate the effects of garam masala addition on chocolate beverage to antimicrobial activity, antioxidant activity, and total phenolic content. Various formulas of garam masala addition (0.01-0.10%) were evaluated the functional properties to ensure the benefits of chocolate beverage enhanced with garam masala. The result showed that the addition of garam masala in chocolate beverage could increase the antimicrobial activity especially to inhibit negative gram bacteria (Salmonella thypii and Eschericia coli) with minimum concentration at 0.08%. Furthermore, garam masala addition increased antioxidant activity and total phenolic content with minimum concentration at 0.04%.
CONSUMER ACCEPTANCE TOWARDS SWEET BREAD SUBTITUTED TO MODIFIED TALIPUK FLOUR (MOTAF) AND TEMULAWAK STARCH Dwi Sandri; Ema Lestari
Jurnal Agroindustri Vol. 10 No. 2 (2020)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.10.2.139-146

Abstract

This study aimed to analyze the consumer's acceptance towards sweet bread substituted to Modified Talipuk Flour (MOTAF) and temulawak starch. This research was conducted using a completely randomized design method (CRD) which consisted of 5 treatments consisting of the ratio of wheat flour, motaf, and ginger starch flour. The sweet bread of these 5 treatments was tested for specific volume and level of consumer preference which consisted of taste, aroma, and texture. The data obtained were then analyzed by ANOVA and followed by further DMRT test at the 5% level. The results showed that consumers could receive sweet bread substituted for Motaf and temulawak starch which in terms of aroma and texture showed no significant difference to bread 100% wheat flour, while in terms of taste in treatment C (substitution of Motaf and Temulawak Starch Flour) has a taste similar to 100% wheat bread with a score of 6.31. Whereas for the specific volume there was a significant difference in each treatment where the bread in treatment C had a greater value than the 100% wheat bread. The addition of temulawak starch will have an effect on the bread yield, the more temulawak starch was added, the quality of the bread will decrease.
EVALUATION OF THE BLACK GARLIC FERMENTATION CHRACTERISTIC USING CAMION (BLACK GARLIC FERMENTATION MACHINE) Melati Ayuning Putri; Maimunah Hindun Pulungan; Sukardi Sukardi
Jurnal Agroindustri Vol. 10 No. 2 (2020)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.10.2.156-167

Abstract

This study was to determine how the effect of fermentation time affected characteristics of black garlic using CAMION with a fermentation period of 10-20 days with an interval of 2 days and a temperature of 70 ± 1?C and a humidity of 70 ± 1%. The study used a Randomized Block Design (RCBD) with one factor, namely the fermentation time. There were 6 levels used in this study, namely 10 days, 12 days, 14 days, 16 days, 18 days, and 20 days with 3 repetitions. Dependent variables were water content, yield, physical color test, organoleptic, and e-nose. Data were analyzed using Microsoft Office Excel 2010, SPSS, if the significance value was significantly different, then the LSD test was performed at 5%. Organoleptic data were analyzed using the Friedman test, while electronic nose results were analyzed using the Minitab15 Statistical Software. Based on the results of the study, the fermentation time significantly affected the yield, water content, brightness color (L), reddish color (a *), yellowish color (b*). The fermentation time does not significantly affect the aroma of black onions, but it does have a significant effect on the color, texture, and taste of black onions. The scent that results from the analysis of the electronic nose showed that there was a difference in aroma between CAMION black onions and samples already on the market. 

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