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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 223 Documents
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STUDY ON PHYSICAL PROPERTIES OF STERILIZED FRESH FRUIT BUNCH (FFB) AT PT BIO NUSANTARA TEKNOLOGI BENGKULU Pandu Imam Subidbyo Adib; Santosa Santosa; B. Isril; K. Anwar
Jurnal Agroindustri Vol 7, No 2 (2017)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.7.2.99-110

Abstract

The objective so this research were: (1) to describe the profile of physical properties of sterilized FFB,(2) to find the model describing the performance so sterilization, and (3) to determine the right sterilization duration in respect to FFB ripening levels. This experiment was conducted in PT Bio Nusantara Teknologi Bengkulu by employing a horizontal type of sterilizer; done by following a completely randomized block design with the duration so sterilization as the blocks. Multiple-linear regression analysis was applied to describe the effect of the free variables on the physical property of FFB representing indicators efficacy of conducted sterilization operation. a result of the research indicated that size of weight, level of fruit maturity and duration of sterilization had effects on physical properties of sterilized FFB.  Model  of  prediction  describing   the  effect  were  as  follows: Y(Evaporation)=5,18-0,042X1-0,012X2+0,082X3; Y(Fruit lose,g)=1629,96+8,14X1-3,22X2-10,22X3 ; Y(Amount of kernel damaged) =-1,515-0,06X1+0,035X2 +0,115X3. The proper Sterilization time for a small, unripe FFB was 95 minutes with score 3; for a small, ripe FFB was 95 minutes with score 3; for a small, overripe FFB was 85 minutes with score 3.The appropriate sterilization duration for a big, unripe FFB was 105 minutes with score 3; for a big, ripe FFB was 105 minutes with score 3 and for big overripe FFB was 85 minutes with score 3.
THE POTENTIAL OF PROCESSING BYPRODUCT OF SYRUP KALAMANSI TOWARD “ZERO WASTE” Kurnia Herlina Dewi; Sigit Mujiharjo; Acep Pebrian Utama
Jurnal Agroindustri Vol 6, No 1 (2016)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.6.1.8-17

Abstract

Residual result from cyrup of calamansi was plenteous and did not used yet well. This research was used to utilize that residual industry of cyrup calamansi by cultivating it became essential oil by using distillation method. The residual result from cyrup of calamansi were devided into three types; residual result in solid, residual result in liquid 1, and residual result in liquid 2. From 100 kg fresh calamansi could produce 40 kg residual result in solid, 20 liters liquid 1 and 10 liters liquid 2. Each of them produced essential oil which 300,79 gr (from residual solid), 354,39 gr (from residual result of liquid 1) and 22,33 gr (from residual result of liquid 2). By looking at the yield, residual result industry of cyrup calamansi which contain the highest of essential oil was residual result from liquid 1 with the yield 1,771%, essential oil from the solid was 0,752% and the yield from the residual liquid was 0,223%. The essential oil from cyrup of calamansi was near to the characteristic of lime essential oil in density, refractive index and the yield but for solubility in alcohol was different.
KAJIAN PEGGUNAAN BERBAGAI JENIS BIOBRIKET SEBAGAI ALTERNATIF PENGGANTI MINYAK TANAH UNTUK RUMAH TANGGA Budiyanto Budiyanto; Pandu Imam Sudibyo Adib; Sari Puspita Ningsih
Jurnal Agroindustri Vol 1, No 2 (2011)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.1.2.81-90

Abstract

Biobriquet defined as fuel and solid which came from organic rested material. The formation of biomass into biobriquet intended to facilitate its utilizing. The use of biobriquet as alternative energy can replace the use of kerosene for burning needs in the household. This research is aimed to determine the best type of biobriquet based on the quality of burning performance produced by kerosene control and determine life time of biobriquet that have been packaged on plastic and paper bags that saved in temperature room. This research was conducted in the Laboratory of Agricultural Technology, Faculty of Agriculture,UniversityofBengkuluand PT Sucofindo Bengkulu. It examined four types of biobriquet which are palm shell charcoal biobriquet (A), Empty fruit bunch (EFB) charcoal + coal biobriquet (B), EFB charcoal biobriquet (C) and non-choarcoling oil palm shells biobriquet (D). Observed variables are the calorific value, moisture content, ash content, levels of substance to fly, lighting time, burning time, Water Boiling Test (WBT), Control Cooking Test (CCT), intensity of smoke, and water content changes in packaging of biobriquet. The results showed  that non-choarcoling palm oil shells biobriquet (D) is the best biobriquet based on performance quality. If it compared with kerosene, non-choarcoling palm oil shells biobriquet (D) is better than kerosene, while in other biobriquets, kerosene is still the best one. Based on other biobriquet tests (water content, calorific value, ash content, levels of substance to fly, lighting time, burning time and fuel consumption biobriquet), the best biobriquet that replaced kerosene is TKKS charcoal biobriquet (C), however, for the variables which compared with kerosene (burning time and fuel consumption), kerosene is still the best one. Biobriquet that packaged by using paper bags for 6 weeks the rising of water levels are relatively low compared with the plastic bags.
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 : 
PENGARUH PROSES PEMBUATAN ES KRIM TERHADAP MUTU ES KRIM BERBAHAN BAKU PISANG Hasanuddin Hasanuddin; Kurnia Herlina Dewi; Insi Fitri
Jurnal Agroindustri Vol 1, No 1 (2011)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.1.1.1-7

Abstract

Ice cream is a frozen food that could and very favorable in the whole circle and usually consumed as desert. Productions of ice cream by traditional and mid-modern method are methods that have a difference in the production process, especially in the freezing process. The research aimed to understand the influence of production process of ice cream (traditional and mid-modern processes) toward overrun, melt-ability, organoleptic and chemical characteristics. The research used Complete Random Design and factorial by two different factors. The result showed that the highest overrun and the fastest melted of ice cream is K1B2 treatment (banana mid-modern process).
IMPROVEMENT LAYOUT AND ELEMENTS WORK IN ERGONOMIC ASPECTS Beci Sariani; Meizul Zuki; Yusril Dany
Jurnal Agroindustri Vol 2, No 2 (2012)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.2.2.84-99

Abstract

The purpose of this study is to describe layout and elements of the movement labor, determine cake making job completion time before and after repair, complaints of pain workers and recomendation improved layout and elements work in ergonomic aspects. Layout and elements of the cake making job is less visible than ergonomic working conditions with temperatures as high as 290C and 300C, total distance moving much material for the production namely 2407 cm, manufacture molen 180 cm, 2926 cm baking and packaging 626 cm. Percentage of use right and left hand at creation pia cake is 50.11% and 54.4%. Making molen is 100% and 76.69%. Pia cake making is 12.76% and 12.21%. Packaging is 100% and 84.8%. Cycle time, normal time and standard time of content creation, namely 17004.15, 18.534.52 and 25.577.64 seconds (2 basins). Making molen is 560.23, 616.25 and 751.82 seconds (1 basin). Pia cake making is 1.165,45, 1314.63 and 1.603,85 seconds (2 trays), and packaging is 15,40, 16,79 and 23.17 seconds (2 pack). The application of ergonomics : 8 types of grievances felt a bit sick and 1 type of grievances felt sick. Station molen manufacture, workers felt no pain. Baking station pia (sub-stations) only complaint molen rolling on his back felt a little sore. Sub-station charging only 3 workers who feel a little pain complaints and pain. In the sub-station : 6 types pengovenan grievances felt a little sick. The packing station after repairs only felt a little pain in the waist
STUDY ON WET PROCESSING OF BLOCK CHILLY Dwi Dian Praptanto; Kurnia Herlina Dewi; Bosman Sidebang
Jurnal Agroindustri Vol 3, No 1 (2013)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.3.1.45-50

Abstract

The purpose of this study is to examine the effect of drying time in weight and water content, combination effect of drying time and size of the material, and consumer acceptance to the product in the wet processing of chili blocks production. Method used in the research is completely randomized design (CRD) with two factorials are material size and drying time. Data were analyzed using ANOVA and further analysis using DMRT at 5% significance level. Organoleptic test result was analyzed using the Kruskal-Wallis and Tukey test for further analysis. Application of the equal drying time to two different size of material: rough and finest block chili, showed the result that water content of the rough block chili is lower than the finest block chilli. Application of the different drying time duration to the same size of chili showed the lower water content with increasing duration of drying time. The water content of the material tends to decrease with increasing duration of drying time. The level of consumer’s preferences to the product of wet processing of chili blocks production is equal for scents, but it’s different for color, texture and overall preferences.
CATFISH DRYING (Clarias Batraclus) USING ‘TEKO BERSAYAP’ SOLAR DRYER Yuwana Yuwana
Jurnal Agroindustri Vol 2, No 1 (2012)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.2.1.14-20

Abstract

Experiment on catfish drying employing ‘Teko Bersayap’ solar dryer was conducted. The result of the experiment indicated that the dryer was able to increase ambient temperature up to 44% and decrease ambient relative humidity up to 103%. Fish drying process followed equations : KAu = 74,94 e-0,03t for unsplitted fish and KAb = 79,25 e-0,09t for splitted fish, where KAu = moisture content of unsplitted fish (%), KAb = moisture content of splitted fish (%), t = drying time. Drying of unsplitted fish finished in 43.995 hours while drying of split fish completed in 15.29 hours. Splitting the fish increased 2,877 times drying rate.
“TEKO BERSAYAP” MODEL SOLAR DRYER FOR FISH DRYING Yuwana Yuwana; Bosman Sidebang; Evanila Silvia
Jurnal Agroindustri Vol 6, No 2 (2016)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.6.2.51-56

Abstract

This objective of this research was to design a dryer called “Teko Bersayap” model and then to test its performance in drying fish in order to solve problems arising from open air sun drying. The dryer consisted of drying chamber with trays inside, heat collectors equipped with air inlets at their lower ends, chimney with an exhaust fan inside and humid air outlet at its upper end, was constructed to dry fish, “Bleberan (Pepetak Leiognatus spp)” species. The results of the experiment indicated that the dryer produced the drying chamber temperature 8.83oC higher than the ambient temperature and the relative humidity 13.91% lower than the ambient relative humidity. The fish moisture content decreased exponentially with drying time and the dryer completed the fish drying process in 18.9 hours compared to 27.6 hours of drying time needed to complete the sun drying for the fish, suggesting that the dryer was ready for utilization
EVALUATION ON DEFECT PRODUCTS OF SUKA SUKA CRECKER HOME INDUSTRI USING SHEWHART CONTROL DIAGRAM Mike Oktian; Sigit Mujiharjo; Dorlan Tobing
Jurnal Agroindustri Vol 4, No 2 (2014)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.4.2.100-111

Abstract

Suka Suka is the business of making crackers fold in Bengkulu Selatan. In the production process there is still some defective products. This study to determine the causes of defects and evaluate the number of defects which passes within control limits. The method used is a tatistical method with Shewhart charts. From the observation can be known types of defects and possible causes of the occurrence faktor namely: the product can be caused by a torn printed dough is too liquid or operator fails during printing of oil slathered fries on the table printed, perforated products can be caused by overheating or print table the use of plastic that does not mean the crude product can be caused by the materials used does not clean or dough too long in an open container or less operator oversight of dough, broken product can be caused by the drying process babangi too dry or too loudly stirring operator during the frying process, products of oil burned can be caused by used cooking too hot or too old frying operator or product development can not be caused by a lack babangi dry or kneading machines are uneven.    Keywords : 

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