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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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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%.
EFFECT OF BLANCHING AND DRYING METHODS ON PHYSICOCHEMICAL PROPERTIES OF ORANGE SWEET POTATO FLOUR (Ipomoea batatas L.) Zulman Efendi; Fitri Electrika D. Surawan; Winarto Winarto
Jurnal Agroindustri Vol 5, No 2 (2015)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.5.2.109-117

Abstract

Orange sweet potato is one of many tubers as raw materials for food processing diversify. However, problems in flour processing such as color change, degradation of the material, especially in the use of 100oC for a long time blanching. This study aims to find the physicochemical properties of orange sweet potato flour. The study was conducted with a CRD by factorial.  The first factor were without blanching, blanching 60°C, and 80°C, while the second factor were sun and oven drying. The results showed that value of yield from 28.69% up to 21.23%, but bulk density from 0.55 up to 0.70, water absorption index from 0.20 up to 0.64 (w/w), significantly. Meanwhile, water content and water solubility index in the range 4.99-7.40% and 0.022-0.064 (w/v), not significantly. L value has decreased until 65.87 while the value of a and b have increased with increasing of blanching temperature and drying oven method, significantly.  a+ and b+ value were in the range of 9.47 to 11.13 and from 21.60 to 28.67. Effect of blanching 80oC and drying oven method have proved to be better production of orange sweet potato flour
KAJIAN AWAL PEMANFAATAN AIR LAUT UNTUK EKSTRAKSI LIMBAH CAIR CPO DALAM MENURUNKAN KADAR MINYAK DAN LEMAK, ANGKA BOD, ANGKA COD SERTA NILAI pH Hasan Basri Daulay; Yusril Dhani; Riri Yulianti
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.1.1.45-54

Abstract

Palm oil mill (POM) is an industry laden with residues of processing. From the processing of fresh fruit bunches into crude palm oil (CPO) industrial wastewater treatment using pond systems that are not yet qualified a lot of quality raw wastewater. This study aims to determine the ability of sea water in the lower levels of oil and fats, the rate of COD and BOD and pH in wastewater CPO, determine the most optimal ratio in the extracrion process of palm oil wastewater with seawater in reducing chemical properties in terms of oil content and fat, the rate of COD and BOD and pH in wastewater re-CPO and to utilize the extracted oil as raw material for making soap cream. Liquid waste is liquid wate used palm oil (first pond). The treatments in this experiment were 5 treatments and 3 replication, one-time treatments of liquid waste CPO mixing with seawater. By compration of 9:1, 4:1, 7:3, 3:2, and 1:1 ml of water can reduce the oil-fat content of the original 384 mg/L to 372-22 mg/L, COD of 13700 mg/L became 10290-860 mg/L, the rate of BOD of 4700 mg/L to 2100-95 mg/L and pH values from 6.5 to 6.43 to 5.23. Comprasion of crude palm oil wastewater with seawater optimal in reducing the oil-fat levels, the rate of COD and BOD as well as the pH value is a ratio of 1:1 for of quality of industrial wastewater. Separation power of sea water to the oil-fat content is 3.1 to 94.27% of 384 mg/L, 4700mg/L and the extracted oil can be made as a raw material for making soap
EFFECT OF GINGER, LEMURU FISH OIL SAPONIFICATION AND OLIVE OIL ON COMPOSITION FATTY ACID OF BEEF Siwitri Kadarsih
Jurnal Agroindustri Vol 4, No 1 (2014)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.4.1.31-39

Abstract

The objective was to get beef that contain unsaturated fatty acids (especially omega 3 and 6), so as to improve intelligence, physical health for those who consume. The study design using CRD with 3 treatments, each treatment used 4 Bali cattle aged approximately 1.5 years. Observations were made 8 weeks. Pasta mixed with ginger provided konsentrat. P1 (control); P2 (6% saponification lemuru fish oil, olive oil 1%; rice bran: 37.30%; corn: 62.70%; KLK: 7%, ginger paste: 100 g); P3 (lemuru fish oil saponification 8%, 2% olive oil; rice bran; 37.30; corn: 62.70%; KLK: 7%, ginger paste: 200 g). Konsentrat given in the morning as much as 1% of the weight of the cattle based on dry matter, while the grass given a minimum of 10% of the weight of livestock observation variables include: fatty acid composition of meat. Data the analyzies qualitative. The results of the study showed that the composition of saturated fatty acids in meat decreased and an increase in unsaturated fatty acids, namely linoleic acid (omega 6) and linolenic acid (omega 3), and deikosapenta deikosaheksa acid.Keywords : 
STUDY ON PALM OIL LEAF STEM AS BIOMASS FUEL FOR YTP-UNIB-2013 DRYER Wahyudi Febrianto Putra; Yuwana Yuwana; Bosman Sidebang
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.4.2.93-99

Abstract

Purpose of this research was to determine the relation between fuel supply and temperature in the drying chamber of YTP-UNIB-2013 Biomass Dryer; and to describe performance of the dryer operated using palm oil leaf stem as the biomass fuel.  The stems were cleaned out of  leaves, cut into 5-7 cm in length, dried so that their water content less then 10%.Temperature and humidity were recorded every 15 minutes p to 3 hours of burning. In order to maintain maximal temperature in the drying chamber, biomass fuel was added at the time the temperature start decreasing. The time for the additional sample to be burned was recorded.  Each of burning sample process was repeated three time to have accurate data. Result of regression analysis showed that drying chamber temperatures (T) were related to the amount of palm oil stems as biomass fuel by following an equation of T = 12.013Q + 16.293 with coefficient of determinant R² = 0.8706.  Performance tests of the Biomass Dryer indicated that by using 4.4 kg/hour of palm oil stem as biomass fuel, average temperature of the chamber dryer was 65°C and capable of evaporating clear water up to 2,548 kg/hour. Therefore it could be concluded that in general, workability of the YTP-UNIB-2013 Biomass Dryer by using palm oil leaf stem as the biomass fuel was effective.
PERFORMANCE OF MODIFIED YSD-UNIB12 SOLAR DRYER FOR CLOTHES MATERIAL DRYING Yuwana Yuwana; Bosman Sidebang; Evanila Silvia
Jurnal Agroindustri Vol 3, No 2 (2013)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.3.2.98-104

Abstract

YSD-UNIB12 solar dryer has been modified its interior by replacing the trays with rail suitable for clothes hanger and size in order to be applied to dry clothes. The dryer had 3 x 6 m2 total area with about 300 pieces of clothes capacity. The dryer finishes drying of wet towel faster (about 12 hours) than that of sun drying (more than 18 hours). The dryer also completed drying of “batik” cloth comparable to that of sun drying (about 13 hours) and drying of singlet faster (12 hours) that of sun drying (13 hours). The modified YSD-UNIB12 resulted better quality of dry cloth and was ready to be adopted for drying clothes
THE USE OF COCONUT WATER FOR RAW MATERIAL OF VINEGAR Hasanuddin Hasanuddin; Kurnia Herlina Dewi; Okta Wulandra
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.2.2.53-61

Abstract

Vinegar could be produced from any fruit juice. Coconut water as raw material was used by increasing sugar concentration. Vinegar is one of the alternatives in the use of coconut water waste. This is supported by the needs of the growing vinegar. Vinegar  manufacture involves two stages of fermentation (anaerobic and aerobic). Aerobic fermentation by adding yeast and sugar yield of 12% alcohol (the alcohol optimal), where as aerobic fermentation produces vinegar 4% -12.5% (SNI). The purpose of this study were to determine the optimal percentage of the addition of yeast and sugar to produce alcohol 12%, and to compare the quality of coco vinegar with SNI 01-3711-1995 vinegar. This study used factorial completely randomized design , the adding sugar and  yeast as treatment, 3 level of adding sugar and  yeast with 3 observations. Results of variance analysis  showed that the treatment was very real effect on levels of alcohol and alcohol pH. The Duncans Multiple Range Test (DMRT) showed that the highest quality levels of alcohol present in addition of 16% sugar and   6% of yeast. while the pH of alcohol contained in the addition of yeast 4.5% and sugar 10%
THE QUALITY OF COCONUT VINEGAR PRODUCED BY SLOW METHODS Echy Warna Priasty; Hasanuddin Hasanuddin; Kurnia Herlina Dewi
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.3.1.1-13

Abstract

The vinegar production needs two steps, the sugar changing to alcohol by yeast and then alcohol changing to vinegar by acetic acid bacteria. The vinegar could be produce by slow methods. The purposed of this study were to determine the influence of yeast and sugar using against the quality of fermentation result in first step (anaerobic), analyzing the influence of fermentation time against the vinegar quality based on SNI 01-3711-1995, and study the influence of fermentation time against the acetic acid content in second step (aerobic) with slow methods. This research used completely randomized design, the adding sugar (3 level) and yeast (3 level) as treatment. Each treatment was repeated three times. While the observation of vinegar quality used experiment research without the difference of treatment and repetition, used single error design. Result of research showed that vinegar quality have been suitable with SNI 01-3711-1995 about vinegar, include form, smell, acetic acid content, formic acid and oxalic acid. If the fermentation time be longer, the acetic acid content be lower in aerobic fermentation with slow methods, it was showed by the exponential regression formula ?= 20,695e-0,088x.
PHYSICOCHEMICAL PROPERTIES OF TEA (Camellia sinensis) SEED OIL AND ITS APPLICATIONS Sahrial Sahrial; Emanauli Emanauli; Meri Arisandi
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.7.2.111-115

Abstract

Tea (Camellia sinensis) is widely grown for its leave sand is commercialized as black tea. Product diversification and value addition are currently are of great interest. This study provides data on the physicochemical properties of tea seed oil from Kayu Aro, Jambi Province. Extraction using-hexane was employed to obtain tea seed oil followed by physical-chemical analysis to assess its properties. Physicochemical properties, namely oil yield, density, refractive index, viscosity, turbidity, color, and melting point, as well as free fatty acid, iodine value, peroxide value, and saponification were determined. The oil yield is up to 14% (dB), density is 882.5±5.5kg/m3, refractive index is 1.48±0.20, viscosity is 64.1±0.2 Pa.s, turbidity is 0.88, color 47.0 (L),34.6 (C) and 95.3 (h) as well as free fatty acid 0.39-0.92%, iodine value 29.63-30.87gI2/100g, peroxide value 0.019-0.417 meq O2/100g, and saponification 127.721-168.382. Tea seed oil is stable and can be a potential source of edible and non-edible applications, such as natural nutraceutical,  pharmaceutical, and cosmetic products
MORPHOMETRIC CHARACTERISTICS, PROPORTITION, TOTAL FENOL CONTENT AND PROFIL PHENOLICS OF AVOCADO (Persea americana, Mill) PULP, SEED AND PEEL VARIETY OF IJO PANJANG AND IJO BUNDAR Wuri Marsigit
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.6.1.18-27

Abstract

The aims of the study were to compare morphometrics chararcteristic, porportion, total phenolics and profil phenoilic of pulp, seed and peel of avocado (Persea americana, Mill) variety of ijo panjang and ijo bundar. Morphometrics characteristics were measured by using ruler and calipers. Fruit proportions were determined by using digital balance, Total phenolics was analized by Folin-Ciocalteu methods and profil phenolics were analized by using HPLC. The result of the studies found that variety of ijo panjang had longer size, smaller seed diameter and thicker peel than ijo bundar. Seed proportion variety ijo panjang was lower than ijo bundar, but pulp and peel were higher. Total phenolics content of ijo panjang lower in pulp and seed, but higher in peel. Profil phenolics compound in avocado consist of cathechin, hydroxybenzoic acid, flavonol and procyanidin and hydroxycinnamic acid. Phenolics compounds in pulp were higher in ijo panjang variety, except hydroxycinnamic acid. Phenolics compounds in seed was higher in variety of ijo bundar. Phenolics Compounds in peel were hinger in ijo panjang, except hydroxybenzoic acid.

Page 11 of 23 | Total Record : 223

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