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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 6 Documents
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Search results for , issue "vol. 8 no. 2 (2018)" : 6 Documents clear
DESIGNING CLEAN PRODUCTION OF TOFU PROCESSING INDUSTRY IN UD. SUMBER URIP PELAIHARI Jaka Darma Jaya; Luthfina Ariyani; Hadijah Hadijah
Jurnal Agroindustri Vol. 8 No. 2 (2018)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.8.2.105-112

Abstract

Tofu is an Indonesian traditional food which basically made from soybean. Tofu production process yields both solid and liquid wastes. If these are not handled properly, they may cause environmental contamination. Therefore, clean production planning needs to be conducted in order to bringout an environmental friendly industry for increasing productivity, increasing efficiency of raw materials and reducing wastes. This research was conducted at the tofu processing industry UD. Sumber Urip by collecting data through field observation, interview, questionnaire filling and 3 (three) stages of quick scan method which consists of identifing the production process of tofu based on the concept of clean production through the mass balance, analysing the alternative clean production improvements, observating and giving recommendations on waste utilization. The result shows that the tofu production process with clean production through the mass balance produced 210 kg dregs of tofu and 2.115,51 kg total liquid wastes. The research also proposes some alternative improvements of clean production as the implementation of good housekeeping principle, modification of funnel principle grinding, utilization of  personal protective equipment, and implementation of recovery and reduce principle. On the other hand the wastes generated from the tofu production process may be reproduced in to tempe gembus, animal feed, organic fertilizer, and biogas. 
SUBTITUSION OF RPO TO SEASONING OIL AND ACCEPTABILITY AND FORTIFICATION POTENCY OF VITAMIN A TROUGH CHICKEN NOODLE Lia Agustina; Budiyanto Budiyanto; Tuti Tutuarima
Jurnal Agroindustri Vol. 8 No. 2 (2018)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.8.2.150-158

Abstract

ABSTRACTThis study aims to obtain the amount of RPO, ?-carotene content, increase of vitamin A availability after red palm oil was added to the seasoning. This research uses Completely Randomized Design (RAL) with one factorial that is RPO concentration (0%, 25%, 50%, 75% and 100%). The results showed that the content of ?-carotene in RPO was 348,23 ppm or equivalent to 28,44 ?g RE per gram, mie ayam seasoning with RPO 100% addition was the most favored and accepted chicken noodle condiment by consumer as a whole, by consuming 100% RPO can meet provitamin A requirements of 117.78 ?g RE (adult female) and RPO (Red Palm Oil), Chicken Noodle Seasoning.
EFFECT OF ADDITION SUGAR AND CARRAGENAN ON PHYSICS, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF SOFT CANDY CYTRUS CALAMANSI (Citrofortunella microcarpa) Wuri Marsigit; Tuti Tutuarima; Ronny Hutapea
Jurnal Agroindustri Vol. 8 No. 2 (2018)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.8.2.113-123

Abstract

The purpose of this study was to determine the effect of adding sugar and carrageenan on the physical, chemical an organoleptic characteristic of soft candy cytrus calamansi, and to get the best soft candy cytrus calamansi from the combination of treatment. This study used the RAK (Group Random Block Design) with two factors, the first factors were of adding 40g, 50g, and 60g sugar, and the second factors was the addition of 10g, 13g, and 16g carrageenan. Analysis of data used anova test and further test DMRT (Duncan Multiple Range Test). The results showed that the addition of sugar and carrageenan had significant effect on water content, and organoleptic soft candy of citrus calamansi, but ithere were not significant effect on ash, vitamin C, total acid content and pH.  The best treatment was found in the addition of sugar 60g and carrageenan 13g , with water content of 11.08%, ash content of 2.44%, pH 2.86, vitamin C 1.06 mg, total acid 0.65%.  The overall prference of  panelists liked the soft candy wtih the soft canddy by adding 65 g sugar and 13 g carragenan with  average score of 4.03 (level of likes ). 
OPERATOR PERFORMANCE ASSESMENT AT PT. DARIA DHARMA PRATAMA BY USING AHP AND RATING SCALE METHOD Ruth Berliana Simanjuntak; Damres Uker; Meizul Zuki
Jurnal Agroindustri Vol. 8 No. 2 (2018)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.8.2.159-166

Abstract

Performance assessment is the process of evaluating and assessing employee performance. This activity can improve personnel decisions and provide feedback to employees about the implementation of their works.. The purpose of this research is to apply AHP method and rating scale in assessing the performance of CPO factory operators in PT. Daria Dharma Pratama Lubuk Bento with predetermined criteria. The research method used is the questionnaire method (questionnaire), where the authors submit the questionnaire directly to the respondents and take it back. Data analysis used AHP method  to get global weight from each criteria and sub criteria and combined with rating scale which aims to assess operator's performances with scale of assessment then look for recapitulation of operator performances result from both methods. Based on the results of the research, it is found that the criteria that are the first priority in assessing operator performances are the attitude criteria and the sub criteria which becomes the first priorities are  minor care, self-safety, clothing and personal protective equipment.Keywords: Performance assessment, AHP, rating scale
YOGURT PRODUCT DESIGN BY USING QUALITY FUNCTION DEPLOYMENT: A CONCEPTUAL FRAMEWORK Arief Rahmawan; Novia Nur Rosyida
Jurnal Agroindustri Vol. 8 No. 2 (2018)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.8.2.133-138

Abstract

University of Darussalam Gontor is a higher education institution which has Agro-Industrial Technology Department. As a department with mission to create Moslem technopreneur, student business unit is created as laboratory to produce vary agroindustry products, and yogurt YoFresh is one of their main products. Quality function deployment is one of the most important developed tools to ensure the quality of product and service. As an emerging business unit in agro-industrial technology department, QFD methodology is attempted to propose design characteristic of yogurt and match with voice of customer. This research is proposed to improve the quality and product design of product developed student business unit in Agro-Industrial Technology Department. This research consists of three stages by utilize QFD application, which are: (1) determine the voice of customer (2) determine of technical responses and (3) relationships between both stages. As the beginning, voice of customer identification is paramount as input of QFD application. Furthermore, identifying product characteristic by conducting interview with management of YoFresh is necessary in order to obtain technical response as the sub-matrix of QFD. To complete QFD analysis, relationships between previous stages is analyzed to obtain the score of technical responses. Results from this research will evaluate and give blossom opportunities for innovative agroindustry products. The more variative agroindustry products created, the more insight and experience for students to have. Through business unit, agroindustry department of UNIDA Gontor will successfully deliver the value of moslem technopreneur.
EFFECT OF CITRIT ACID AND PACKAGING TYPE ON QUALITY CHANGE OF KALAMANSI JUICE DURING ROOM TEMPERATURE STORAGE Muhammad Abdul Ratam Ikhsan; Yessy Rosalina; Lail Susanti
Jurnal Agroindustri Vol. 8 No. 2 (2018)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.8.2.139-149

Abstract

Packaging  kalamansi juice  is one of the diversified alternatives to processed Kalamansi fruit.  Purpose of this study was to obtain a method of processing Kalamansi juice in a bottle packaging. This study was conducted following  factorial Randomized Completely Design. The first treatment factor was the use of citric acid, which consists of four concentration levels, namely: 0 g / L (A1), 0.5 g / L (A2), 1 g / L (A3) and 1.5 g / L (A4 ). The second treatment factor was the use of packaging, which consists of two types of packaging, namely: packaging PET plastic bottles (K1) and transparent glass bottles (K1). Each treatment was repeated twice, to obtain 16 experimental units. The results of the study until the 20th day storage were known, that the panelists' preference for color and aroma was in the range of 2.05 - 5.9. The test results on chemical quality variables: titrated total Acid range 0.512 % - 0.922 %, pH 2.10 - 2.26, Total Solid Soluble 220Brix - 250Brix and for Total Plate Count values of  9.1 x 103 - 4.7 x 105 CFU / ml.

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