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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 11 Documents
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Search results for , issue "Vol. 14 No. 1 (2024): May 2024" : 11 Documents clear
STRATEGI PENGEMBANGAN AGROINDUSTRI TEMBAKAU NON ROKOK DI KABUPATEN JEMBER Indra Wardhana, Danu; Nurina Aulia, Anisa; Imer Rita, Asih; Rismawati, Rizki; Riskiyono, Syahroni
Jurnal Agroindustri Vol. 14 No. 1 (2024): May 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.1.53-67

Abstract

The tobacco agroindustry in Indonesia has the potential to be developed. Tobacco products and their derivatives are products of high value so that in the economic aspect they have a big involvement in the national economy as a provenience of government revenue (taxes), a foreign exchange, income for farmers, and a provider of employment in the on-farm sector. Despite of its provenience, the presence of tobacco products and their derivatives has been widely opposed by the community in line with increasing public awareness of health. Based on this, it is necessary to diversify processed tobacco products into new products other than cigarettes that have high economic value. However, efforts to develop the non-smoking tobacco agroindustry have problems including the high costs of process technology, farmers' technical knowledge, capital, competition with other regions, and the lack of government’s coordinated strategy to develop the non-smoking tobacco agroindustry. In addition, the competitiveness of the non-smoking tobacco agroindustry is still low, so this study aims to formulate a non-smoking tobacco agroindustry development strategy in Jember Regency. Analysis of research data was carried out using the Exponential Comparison Method, Interpretative Structural Modeling and Analytical Hierarchy Process. The main priority result of the selection of superior non-smoking tobacco agroindustry products is tobacco perfume. The key sub-elements to the element are facilities and infrastructure for the non-smoking tobacco agroindustry such as investment and access to capital for farmers and entrepreneurs; The key sub-elements to the constraints element are the limited capital and technology of the non-smoking tobacco agroindustry; the key sub-elements to the institutional element are local governments; and the key sub-elements in the activity elements carried out are increasing market access and partnerships for non-smoking tobacco products. Alternative strategies to increase market access and partnerships have the highest priority in selecting a development strategy for the tobacco perfume agroindustry.
OPTIMASI MALTODEKSTRIN DAN EKSTRAK SECANG PADA SERBUK MINUMAN JAHE MENGGUNAKAN MIXTURE DESIGN : OPTIMASI MALTODEKSTRIN DAN EKSTRAK SECANG PADA SERBUK MINUMAN JAHE MENGGUNAKAN MIXTURE DESIGN Wiyono, Andi Eko; Prameswari, Dinda Putri; Kuswardhani, Nita
Jurnal Agroindustri Vol. 14 No. 1 (2024): May 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.1.40-52

Abstract

  Ginger and secang can be developed into functional food products in the form of spice drink powder. The process of making ginger and secang spice drink powder can be done using the foam drying technique. This research aims to obtain the optimum formula for ginger and secang spice drink powder using the foam mat drying technique, as well as knowing the physical and chemical characteristics of the ginger and secang powder spice drink in the optimum formula. The experimental design used the mixture design method in the application of Simplex Lattice Design with Design Expert version 13 software. The formulation of ingredients was carried out using two factors, namely variations of maltodextrin and secang extract. The research results showed that the optimum ginger and secang spice drink powder formula was formula 5 (10% maltodextrin; 40% secang extract) with a desirability value of 0.722. Results: The optimum physical and chemical characteristics of the formula are water content of 3.76%; hygroscopicity of 13.68%; a* value of 8.24; aroma hedonic quality of 3.93; color hedonic quality of 4.67; °hue value of 46.74°; solubility 88.018%; and antioxidant activity 31.8%.
AKTIVITAS ANTIOKSIDAN, SIFAT FISIK DAN SENSORI ES KRIM VANILA DENGAN PENAMBAHAN BUNGA TELANG (Clitoria ternatea L.) Muzaifa, Murna; Widayat, Heru Prono; Nilda, Cut; Rahmi, Faidha
Jurnal Agroindustri Vol. 14 No. 1 (2024): May 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.1.68-76

Abstract

Clitoria ternatea L.  flower with an attractive bright blue color possible as an alternative to natural dyes. This study aims to evaluate the effect of addition vanilla and telang flower extract to quality characteristics of ice cream. The research design used two factors, the type of vanilla (N1 = vanilla powder and N2 = liquid vanilla) and the concentration of telang flower extract (A1 = 0%, A2 = 15% and A3 = 30%). The addition of telang flower extract affects the antioxidant activity, melting time and hedonic color of the ice cream. The higher the telang flower extract added, the higher the antioxidant activity and preference for color but decreased the melting time of the ice cream. The melting time did not meet SNI No. 01-3713-1995. The type of vanilla affects the overrun value and texture of hedonic ice cream. The use of liquid vanilla provides an overrun value that is in accordance with the home industry ice cream standard with a preferred texture. Based on the overall characteristics, the best ice cream was obtained by using liquid vanilla and 30% telang flower extract. Further research is needed to optimize the melting time of the ice cream.
PROSES DAN MUTU KOPI BERAS DI TINGKAT RANTAI PASOK DARI DESA BENUANG GALING KECAMATAN SEBERANG MUSI KABUPATEN KEPAHIANG PROVINSI BENGKULU Uker, Damres; Zuki, Meizul; Marniza, Marniza
Jurnal Agroindustri Vol. 14 No. 1 (2024): May 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.1.87-99

Abstract

Coffee is an agricultural commodity that is used as a source of livelihood for the people in Benuang Galing Village, Seberang Musi Districts, Kepahiang Regency. The supply chain of coffee bean  is used to determine the activities of the relationships involved in distributing goods. The aim of this research is to identify the processes provided in each supply chain distribution flow and determine the quality at each level of the coffee supply chain on Benuang Galing Village. This research is a type of survey research with the snowball sampling method. A sample size of 25 respondents was obtained after no more new information was obtained from respondents regarding process data and other required data. The quality of coffee bean is determined using the method of the National Standards Agency. The research result shows the processes carried out at each level of the supply chain lead to an increase in the quality of coffee bean.  Supply chain pattern I, the quality of coffee bean at collecting traders is included in grade 6 and for wholesalers the quality of coffee bean is included in grade 5, while in supply chain pattern II the quality of   coffeen bean at wholesalers is included in grade 5.
PENGARUH PENAMBAHAN KARBOKSIMETIL SELULOSA DAN AGAR-AGAR TERHADAP FISIKOKIMIA DAN SENSORI FRUIT LEATHER BUAH MERAH (Pandanus conoideus Lamk) Santoso, Budi
Jurnal Agroindustri Vol. 14 No. 1 (2024): May 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.1.26-39

Abstract

The solid waste extracted from red fruit oil still contains nutrients which can be processed into various food products, one of which is fruit leather. This study aimed to evaluate the addition of emulsifiers, namely Carboxy Methyl Cellulose (CMC) and agar powder on the physicochemical and sensory characteristics of fruit leather of red fruit. This study was designed using a completely randomized design with two replications. The fruit leather was made in four treatments, F1 (CMC 0.25%), F2 (0.25% agar), F3 (0.15% CMC and 0.15% agar-agar), and F4 (0.25% CMC and agar-agar 0.25). Observations on the four fruit leather formulas were carried out on physicochemical properties, namely color, total dissolved solids (TDS) and moisture content, sensory tests (ranking tests and hedonic tests) include color, aroma, taste, and elasticity, proximate and bioactive components (total carotenoids and tocopherols). The results showed that the physical characteristics of red fruit leather from the four formulas had a red to dark red color, TDS ranged from 42.4-48.0 °Brix, and moisture content ranged from 10.26-12.87%, which met the standard National for intermediate moisture products. The use of CMC and agar powder in general does not remove the distinctive aroma and taste of red fruit and also the level of elasticity was good enough so that the fruit leather of red fruit can be rolled properly. In addition, the overall color, aroma, taste, and elasticity of all fruit leather formulations were acceptable to the panelists. The best fruit leather formula was F3, with a composition of red fruit pulp 60.2%, 0.15% CMC, 0.15% agar powder, 0.2% citric acid, 10% sugar, and 29.3% water; which proximate content, namely ash content 1.29% (db), fat 28.38% (db), protein 0.29% (db), carbohydrates 55.63% (db) and total dissolved solids 48,0 oBrix; as well as bioactive components, namely total carotenoids 1,365 ppm and total tocopherols 553 ppm.
FORMULASI GRANUL INSTAN EKSTRAK BUAH BUNI (Antidesma bunius L.) SEBAGAI MINUMAN ANTIOKSIDAN Jalil Genisa, Nur Khairi; Amriani Sapra; Suryani Tawali; Maulita Indrisari
Jurnal Agroindustri Vol. 14 No. 1 (2024): May 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.1.1-10

Abstract

Buni is a plant that is widespread in Asia, especially Indonesia. Buni fruit has been reported to contain anthocyanins which have activity as flavonoids, antiocyanins, saponins, alkaloids and as high antioxidant agents, but because Buni fruit is seasonal so raw materials depend on the season, therefore to increase availability it needs to be extracted and formulated in a form preparations. The purpose of this study was to obtain an instant granule formula that meets the physical characteristics and to determine the IC50 value of the antioxidant activity of the instant granule preparation of buni fruit extract (Antidesma bunius L.). The extract was prepared by extraction method using 70% ethanol solvent with the addition of 3% citric acid for 3x24 hours. Instant granules were prepared using the wet granulation method using varying concentrations of PVP as a binder, namely 1%, 3% and 5%. Furthermore, the physical characteristics were evaluated including flow properties, moisture content, soluble time, then antioxidant activity was determined based on the IC50 value using the DPPH method. The results showed that F1 and F2 had good flow properties and F3 had very good flow properties, the moisture content was around 2-4% and the dissolution time was 2-3 minutes. Based on the test results obtained formula 3 with a PVP concentration of 5% is a formula that meets the physical requirements of granules and an IC50 value of 65.94 µg/mL is included in the strong antioxidant category.
AKTIVITAS ANTIOKSIDAN DAN BAKTERI ASAM LAKTAT KIMCHI PAKCOY AKIBAT KONSENTRASI GARAM DAN LAMA FERMENTASI Khasbullah, Fizzaria Khasbullah; Windu Mangiring; Krisnarini; Nurleni Kurniawati
Jurnal Agroindustri Vol. 14 No. 1 (2024): May 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.1.77-86

Abstract

Kimchi is a functional dish made of vegetable that can be made by spontaneous fermentation. Kimchi is a representative traditional fermented and ethnic dish in Korea that has been reported as a healthy food. Commonly, its raw material is Napa cabbage but nowadays its raw material can be from various vegetables, one of them is pakcoy. Among mustard greens, Napa cabbage and pakcoy, pakcoy contains the lowest Carotenoid while Napa cabbage (Brassica Juncea L.) contains the lowest Carotenoid. This research aimed to find out the activity of Lactic Acid Bacteria (LAB) and the antioxidant in pakcoy kimchi caused by salt concentration and fermentation duration. Experimental design by two factors, the first factor (S) was concentration of salt (2%, 4%, and 6%) and the second factor (F) was fermentation duration (2 days, 4 days, and 6 days) with three repetitions. The data was presented in form of diagram then, the result was discussed descriptively. Kimchi was made by mixing supporting material and salt smeared on pakcoy, kept in glass jar and subsequently fermented. The observation was done by LAB activity test with Total Plate Count (TPC) method and antioxidant activity by Diphenyl picrylhydrazin (DPPH) method. The research finding showed that concentration of salt and fermentation duration affected the total of LAB and antioxidant activity. The increase of salt concentration caused the decrease of LAB total, while the increase of fermentation duration caused the increase of LAB total. The increase of salt concentration and fermentation duration caused the decrease of antioxidant activity. The highest antioxidant activity was 86.35%, while the highest LAB content was 4.4x1011CFU/mL.
OPTIMASI EKSTRAKSI MINYAK BSFL (HERMETIA ILLUCENS) DENGAN METODE MICROWAVE ASSISTED EXTRACTION (MAE) SEBAGAI BAHAN BAKU BIODIESEL Rohmanna, Novianti Adi; Deoranto, Panji; Arwani, Muhammad; Majid, Zuliyan Agus Nur Muchlis
Jurnal Agroindustri Vol. 14 No. 1 (2024): May 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.1.11-25

Abstract

Black soldier fly (BSF) is an insect to reduces organic matter and produces biomass insects with crude fat of 20.09% -28.89%. BSF larvae have a high lipid content compared to other flies as raw material for making biodiesel. This research aimed to determine the optimum condition of BSF’s lipid extraction process using MAE. The method was the response surface method (RSM) central composite design (CCD) with two factors and three response variables. The research factors were extraction temperature (60, 75, and 90 0C) and extraction time (20, 30, and 40 minutes). Identification of the response variables measured were oil yield, free fatty acids (%FFA), and acid number of black soldier fly (BSF) larvae oil with limits according to SNI 7182:2015. The optimal solution resulted from the treatment level with an extraction temperature of 60 0C with an extraction time of 37.69 minutes. The higher temperature treatment significantly increased the oil yield, but on the other hand, it also increased the free fatty acid content and acid number in the larvae oil. The longer extraction time significantly increased the resulting oil yield but could also significantly increase the free fatty acid content and acid number. The predicted results for the optimal solution response to oil yield was 30.22%, free fatty acid was 3.26%, and the acid number was 6.48 mgKOH/g. The results generated from the data validation of each oil yield response was 29.28%, free fatty acid was 3.29% and the acid number was 6.54 mgKOH/g.
KARAKTERISTIK EDIBLE FILM SODIUM CASEINATE LIANG-TEH KAYA ANTIOKSIDAN Fitri, Utami Destia Fitri; Dewi, Yohana Sutiknyawati Kusuma; Saputri, Nur Endah
Jurnal Agroindustri Vol. 14 No. 1 (2024): May 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.1.100-112

Abstract

In general, food packaging materials are divided into two major groups: bio and non-biodegradable. Currently being developed is biodegradable packaging, including edible films. The application of edible films as packaging with carriers of antioxidants and colorants. One alternative of natural antioxidant to applied in edible films is liang-tea. The liang-tea contains of alkaloids, flavonoids, phenols, and tannins, that contribute antioxidant activity. This research aims to determine the concentration of infusion liang-tea that produces the best characteristics of sodium caseinate edible film that rich antioxidant. The research used a randomized block design with a single treatment of the concentration of infused liang-tea of 0, 25, 50, 75, 100, 125, and 150% (v/w, of sodium caseinate), with 4 replications. The result indicates that the concentration of 150% (v/w) of sodium caseinate of infused liang-tea produced the best rich antioxidant edible films. The edible film had a thickness 0.20 mm, solubility 13.66%, L* colour value 88.39, a* colour value of -0.23, b* colour value of 5.01, water holding capacity 3.47 (g/g), moisture content 14.11%, and antioxidant activity 41.42%.
MUTU FISIK, KIMIA DAN ORGANOLEPTIK KUE PUKIS DENGAN PERBANDINGAN TEPUNG TERIGU DAN TEPUNG PISANG KEPOK ENGGANO (Musa acuminata x balbisiana) Marsigit, Wuri; Susanti, Laili; Avin Nazkia, Varizka
Jurnal Agroindustri Vol. 14 No. 1 (2024): May 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.1.113-126

Abstract

This study aims to determine the effect of a composition of wheat flour and Enggano banana flour on the physical, chemical and organoleptic properties of pukis cake. The experimental design used was a completely randomized design (CRD) with a single factor, namely the composition of wheat flour and Enggano banana flour (100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%) carried out with 3 replications. The results showed that the composition of wheat flour and Enggano banana flour had a significant effect on water content, texture, swelling power, and ash and fiber content. The texture and swellability decreased with increasing Enggano banana flour used. On the other hand, ash content and fiber content were higher.  The color of the pukis cake became darker with increasing Enggano banana flour used.  The used of 30% kepok Enggano banana flour was the best treatment with the panelist's preference for color shows a value of 3.04 (like), aroma 3.80(like-very like), taste 3,48 (like-very like),  texture 3.32 (like-very like), and over all 3.64 (like-very like).

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