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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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PENDUGAAN UMUR SIMPAN DAN TINGKAT PENERIMAAN KONSUMEN PADA PEMBUATAN PRODUK BIOFARMAKA BERBASIS TERIPANG PASIR (Holothuria scabra) SEBAGAI ANTI FUNGI Kurnia Herlina Dewi; Laili Susanti; Devi Silsia; Irawanto Irawanto
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.1.2.91-97

Abstract

Penelitian ini bertujuan untuk mengetahui lama umur simpan dan tingkat penerimaan konsumen terhadap produk biofarmaka (balsem, salep dan obat cair). Variabel pengamatan dalam penelitian ini meliputi uji fungi, uji keamanan produk, pengamatan umur simpan, dan tingkat penerimaan konsumen terhadap produk biofarmaka. Penelitian dilaksanakan di Laboratorium Teknologi Pertanian Universitas Bengkulu. Data yang diperoleh dari hasil pengamatan uji fungi, uji keamanan dan umur simpan produk dianalisa secara deskriptif sedangkan untuk tingkat penerimaan konsumen dilakukan dengan uji penerimaan atau uji hedonik, uji penerimaan konsumen ini melibatkan 10 orang mahasiswa Unib  dan 15 orang dari masyarakat Kota Manna Kabupaten Bengkulu Selatan. Dari penelitian menunjukkan bahwa tingkat penerimaan konsumen terhadap jenis produk yang paling disukai adalah produk balsem dengan jumlah persentase sebesar 94%, sedangkan produk pilihan kedua adalah salep dengan jumlah persentase 87,6% dan diikuti oleh produk obat cair 77,6% sebagai produk pilihan ketiga sedangkan lama umur simpan terhadap masing-masing produk biofarmaka lebih dari satu bulan untuk produk balsem, salep dan obat cair dengan dosis 5% dan 10%. Sedangkan dengan dosis 1% untuk produk obat cair hanya mampu bertahan dengan umur simpan selama 23 hari untuk ulangan pertama dan 24 hari untuk ulangan kedua dan ketiga
CAUSATIVE FACTORS OF INCOMPATIBILITY PRODUCTION PROCESS OF ORTHODOX BLACK TEA IN XYZ FACTORY Yasmin Mutia; Lucyana Trimo
Jurnal Agroindustri Vol 9, No 2 (2019)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.9.2.83-93

Abstract

PT A is a private companies ranged in the tea processing industry and tea sales in West Java. PT A decreased in domestic tea sales and reverse applies to the demand for tea exports. To overcome this, PT A was expanding its tea commodity business activities by renting a XYZ Factory. However, PT A is faced with a problems where there was no standardization of the orthodox black tea production process consistently at the XYZ Factory. That matter had an impact on the realization of dry tea production and the tea yield that is not accordance with target. So it is necessary to know what incompatibility occurred during the orthodox black tea production process and the factors that caused the incompatibility. This study used a qualitative design with case study research techniques. The data analysis technique used is descriptive with a fish bone diagram as analysis tool. The results showed that a) discrepancy during the black tea production process are there no specifications for the tea top type and the addition of reprocessing material during milling and drying process, b) factors causing discrepancy, namely: not having their own tea estate and black tea whose quality decrease becomes fresh again.PT A merupakan perusahaan swasta yang bergerak di bidang industri pengolahan dan penjualan teh di Jawa Barat. Berdasarkan data penjualan, PT A mengalami penurunan penjualan teh dalam negeri dan berlaku sebaliknya untuk permintaan akan ekspor teh. Guna mengatasinya, PT A melakukan ekspansi dengan memperluas aktivitas usaha komoditi teh. Salah satunya dengan menyewa Pabrik Teh XYZ. Akan tetapi, PT A dihadapkan pada permasalahan dimana belum adanya standarisasi proses produksi teh hitam orthodox secara konsisten di Pabrik XYZ. Hal tersebut berdampak pada realisasi produksi teh kering dan nilai rendemen teh yang tidak sesuai dengan target. Sehingga perlu diketahui ketidaksesuaian apa saja yang terjadi selama proses produksi teh hitam orthodox di Pabrik XYZ dan faktor-faktor penyebab adanya ketidaksesuaian tersebut. Penelitian ini menggunakan desain kualitatif dengan teknik penelitian studi kasus. Teknik analisis data yang digunakan yaitu deskriptif dengan alat analisis diagram tulang ikan. Hasil penelitian menunjukkan bahwa a) ketidaksesuaian selama proses produksi yaitu: tidak ada spesifikasi khusus untuk jenis pucuk yang digunakan dan adanya penambahan bahan reproses saat penggilingan dan pengeringan, b) faktor penyebab ketidaksesuaian yaitu: belum memiliki kebun teh sendiri dan teh hitam yang mutunya menurun agar fresh kembali 
PROFILE AND CONSISTENCY OF KERNEL QUALITY PT. DARIA DHARMA PRATAMA LUBUK BENTO PALM OIL PROCESSING INDUSTRY Hasan Basri Daulay; Pandu Imam Sudibyo; Muhammad Hidayat Subha
Jurnal Agroindustri Vol 9, No 2 (2019)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.9.2.109-116

Abstract

Kernel quality is an important consideration in kernel marketing. The main kernel quality parameters are moisture content, impurities and broken core. The purpose of this study is to explain the profile and consistency of kernel quality at PT. Daria Dharma Pratama Lubuk Bento. The research method used was a survey by collecting data on monthly averages of moisture content, impurities and broken core during May 2017-April 2018; and the daily average of moisture content, impurities and broken core which are measured directly every day during May 2018; and interviews with several company officials to confirm the validity of the data that has been collected. Data analysis was performed by plotting each kernel quality parameter data both monthly and daily data that had been obtained on the abscissa-ordinate axis to be able to explain and compare it with SNI standards and company targets. Based on data analysis found that the moisture content of the PMKS kernel of PT. Daria Dharma Pratama Lubuk Bento generally meets SNI standards and also meets company targets; however the levels of impurities do not meet SNI standards even though they are in accordance with company targets; and the degree of rupture of the kernel does not meet SNI standards nor company targets. In general, the daily average moisture content, daily average impurities content and daily average damaged core content are highly volatile, which means that it is inconsistent; which is allegedly due to the high percentage of dura fruit that is generally from cultivated community plantations.Mutu kernel merupakan salah satu pertimbangan penting dalam pemasaran kernel. Parameter mutu kernel yang utama adalah kadar air, kadar kotoran dan inti pecah. Tujuan penelitian ini adalah untuk menjelaskan profil dan konsistensi mutu kernel di PT. Daria Dharma Pratama Lubuk Bento. Metode penelitian yang digunakan adalah survey dengan mengumpulkan data rata-rata bulanan kadar air, kadar kotoran dan kadar inti pecah selama Mei 2017- April 2018; dan rata-rata harian kadar air, kadar kotoran dan kadar inti pecah yang diukur langsung setiap hari selama Mei 2018; serta wawancara dengan beberapa petugas perusahaan untuk konfirmasi data sekender yang telah ditemukan. Analisis data dilakukan dengan cara memplotkan masing-masing data parameter mutu kernel baik data bulanan maupun harian yang telah didapat pada sumbu absis-ordinat untuk dapat menjelaskan dan membandingkannya dengan standar SNI dan target perusahaan. Berdasarkan analisis data  didapatkan bahwa kadar air kernel PMKS PT. Daria Dharma Pratama Lubuk Bento pada umumnya telah memenuhi standar SNI dan juga memenuhi target perusahaan; akan tetapi kadar kotorannya tidak memenuhi standar SNI meskipun telah sesuai dengan target perusahaan; dan kadar kernel pecahnya tidak memenuhi standar SNI maupun target perusahaan. Secara umum, rata-rata harian  kadar air, rata-rata harian kadar kotoran maupun rata-rata harian kadar inti rusak sangat fluktuatif  yang berarti tidak konsisten; yang diduga karena tingginya persentase buah dura yang umumnya dari kebun masyarakat yang diolah
QUALITY OF KWETIAW WITH ADDITIONAL DIFFERENT PERCENTAGE OF CANNA (Canna edulis Kerr.) STARCH Murna Muzaifa; M. Ikhsan Sulaiman; Liyuza Liyuza
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.4.1.8-14

Abstract

Research has been  conducted to eximine the possibility of kwetiaw production from canna starch. The aim of this research was to study the effect of canna starch persentage on quality of kwetiaw.  This study used randomized block design with  single factor, the percentage of canna starch which consist of 5 levels : A = 0%, B = 25%, C = 50%, D = 75% and E = 100%. Parameter analyzed were water content, water absorption, cooking loss, color and texture (elasticity)  of kwetiaw. The result showed that water content, water absorption and cooking loss values of kwetiaw tended to increase with increasing of canna starch substitution. Color of kwetiaw was preferred in 25% canna starch substitution and the preference was decrese with increasing of canna starch substitution. The texture of kwetiaw was preferred on 50% canna starch substitution.
PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS OF MILK CARAMEL CANDY WITH DURIAN FRUIT (Durio zibethinus Murr) AND GERGA CITRUS (Citrus sp) JUICE Endang Sulistyowati; Sigit Mujiharjo; Irnad Irnad; Agria Susanti; Siti Phatonah
Jurnal Agroindustri Vol 9, No 2 (2019)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.9.2.56-65

Abstract

This research aims to analyze the characteristics of milk caramel candy products  including physical and organoleptic properties after the addition of durian and gerga orange fruit. This study used a complete randomized design (CRD) with 4 treatments and 4 replications namely P0: control, P1: 3% durian, P2: 6% durian, P3: 9% durian and G0: control, G1: 10% gerga orange fruit juice, G2 : 15% gerga orange fruit juice, G3: 20% gerga orange fruit juice. Variables measured included yield, density and organoleptic characteristics including color, aroma, taste, texture and tenderness. Organoleptic test showed that addition of durian fruit meat  affect the texture and tenderness which showed significant differences (P <0.05); but had no  significant effect (P> 0.05) on color, aroma, and taste.  Addition of gerga orange fruit juice also had no significant difference (P> 0.05) organoleptic characteristic being tested. Based on preference, addition of durian fruit meat had a very significant effect (P <0.01) on the yield but had no significant effect (P> 0.05) on density. The addition of gerga orange fruit juice showed no significant effect (P> 0.05) on yield but gave a very significant effect (P <0.01) on density. Addition of durian fruit meat increased organoleptic characteristic; but addition of gerga orange fruit juice bring down the assessment of organoleptic tests on color, aroma, taste, texture and tenderness. Penelitian ini bertujuan untuk menganalisis karakteristik produk permen karamel susu meliputi sifat fisik dan organoleptik setelah adanya penambahan durian dan jeruk gerga. Penelitian ini menggunakan rancangan acak lengkap (RAL) 4 perlakuan dan 4 ulangan yaitu P0: kontrol, P1: 3% durian, P2: 6% durian, P3: 9% durian dan P0: kontrol, P1: 10% sari jeruk gerga, P2: 15% sari jeruk gerga, P3: 20% sari jeruk gerga. Variabel yang diukur yaitu sifat fisik (rendemen dan kerapatan) dan sifat organoleptik yang meliputi warna, aroma, rasa, tekstur dan keempukan. Hasil uji organoleptik menunjukkan bahwa penambahan daging buah durian mempengaruhi tekstur dan keempukan dengan perbedaan nyata (P<0,05) ; namun berpengaruh tidak nyata (P>0,05) terhadap warna, aroma, rasa. Penambahan sari jeruk gerga juga berpengaruh tidak nyata terhadap sifat  organoleptik permen caramel susu. Berdasarkan modus kesukaan,  penambahan daging buah durian berpengaruh sangat nyata (P<0,01) terhadap rendemen tetapi tidak memberikan pengaruh tidak nyata (P>0,05) terhadap kerapatan. Penambahan sari jeruk gerga berpengaruh tidak nyata (P>0,05) terhadap rendemen tetapi memberikan pengaruh sangat nyata (P<0,01) terhadap kerapatan. Penambahan daging buah durian meningkatkan sifat-sifat organoleptik yang diamati, dan penambahan sari jeruk gerga menurunkan penilaian organoleptik warna, aroma, rasa, tekstur dan keempukan. 
SYNTHESIS, CHARACTERIZATION AND MODIFICATION OF FLEXIBLE POLYURETHANE FOAMS USING RAW MATERIALS FROM BIOPOLYOLS BASED ON PALM OIL AND OTHER VEGETABLE OILS: A REVIEW Neswati Neswati; Novizar Novizar; Syukri Arif; Yusniwati Yusniwati
Jurnal Agroindustri Vol 9, No 2 (2019)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.9.2.66-82

Abstract

Flexible polyurethane foams is the most produced foam compared to other types of polyurethane foams. The raw material for polyurethane foams is usually derived from petroleum polyols. The availability of petroleum which is getting thinner needs to be sought alternative raw materials for polyurethane foams from vegetable polyols (biopolyols). The relatively high productivity of palm oil causes the potential of palm oil to be used as raw material for flexible polyurethane foams compared to other vegetable oils. Various formulations and modifications that have been made in synthesizing flexible polyurethane foams from various types of biopolyols are aimed at increasing the usability and to produce flexible polyurethane foams with characteristics close to polyols made from petroleum-based foams.Busa poliuretan fleksibel merupakan busa yang paling banyak diproduksi dibanding dengan jenis busa poliuretan yang lain. Bahan baku busa poliuretan biasanya berasal dari poliol minyak bumi. Semakin berkurangnya ketersediaan  minyak bumi,  maka perlu dicari alternatif  bahan baku busa poliuretan dari poliol nabati (biopoliol). Produktivitas kelapa sawit yang cukup tinggi menyebabkan minyak kelapa sawit cukup potensi digunakan sebagai bahan baku busa poliuretan dibandingkan dengan minyak nabati lain. Berbagai formulasi dan modifikasi yang telah dilakukan dalam mensintesis busa poliuretan fleksibel  dari berbagai jenis biopoliol  bertujuan untuk meningkatkan daya guna dan untuk menghasilkan busa poliuretan fleksibel dengan karakteristik mendekati busa berbahan baku poliol dari minyak  bumi.
PERFORMANCE OF MODIFIED HYBRID SOLAR DRYER ON THE DRYING PROCESS OF ROBUSTA CHERRY COFFEE Evanila Silvia; Yuwana Yuwana; Bosman Sidebang
Jurnal Agroindustri Vol 9, No 2 (2019)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.9.2.94-101

Abstract

Drying process is one of the most critical post-harvest stages because it can affect the quality of coffee beans. To overcome the obstacles that are often encountered in the drying process, many solar energy dryers have been developed with various ways of energy utilization and its characteristics, one of them is Modified Hybrid Solar Dryer. The purpose of this study was to test the performance of the furnace and heater distributor (temperature and humidity of the drying chamber) compared to the temperature and humidity outside the dryer when drying coffee cherries at 3 variations in the thickness of the sunbed; 5, 10 and 15 cm. Parameters of the performance of furnaces and heating distributors are: 1) the drying chamber temperature and the outside environment, 2) the relative humidity of the drying chamber and the outdoor, 3) the speed of the airflow in the drying chamber and 4) the drying time. Testing (experiments) carried out in 3 series, and the measurement results are averaged. Observations were made every 30 minutes from 9:00 am to 06:00 am for three days. Parameters of the quality of the effects of drying coffee beans: 1) the initial weight of the coffee beans, 2) the weight loss of the coffee cherries during drying; conducted moisture content of coffee cherries every hour from 09.00 am to 06.00 am. 3). The results obtained are the furnace and distributor of hybrid solar dryer heat able to increase air temperature is 19,25oC higher than the outside air temperature and reduce relative humidity 46,02% lower than the average relative humidity of the outside air with an average speed of airflow in the range of 0,42 – 0,50 m / s. Hybrid solar dryers can finish drying coffee fruits much faster in about 60 hours (15 cm thickness), 52 hours (10 cm thickness), and 36 hours (5 cm thickness) compared to sun dryingProses pengeringan merupakan salah satu tahapan pasca panen yang sangat kritis karena dapat mempengaruhi kualitas biji kopi. Untuk mengatasi kendala yang sering ditemui pada proses pengeringan,  banyak dikembangkan pengering berenergi surya dengan berbagai cara pemanfaatan energi dan karakteristiknya, salah satunya pengering surya Hybrid Modified. Tujuan dari penelitian ini adalah menguji kinerja tungku dan distributor pemanas (temperatur dan kelembaban ruang pengering) dibandingkan dengan temperatur dan kelembaban di luar pengering saat mengeringkan buah kopi pada 3 variasi ketebalan jemur yaitu 5, 10 dan 15 cm. Pengujian kinerja tungku dan distributor pemanas dilakukan dengan mengukur : 1) temperatur ruang pengering dan lingkungan luar,  2) kelembaban relatif ruang pengering dan lingkungan luar, 3) kecepatan aliran udara di ruang pengering dan 4) waktu pengeringan. Pengujian (percobaan) dilakukan 3 seri dan hasil pengukuran dirata-rata. Pengamatan dilakukan tiap 30 menit mulai pukul 9.00 sd 06.00 wib selama 3 hari. Pengamatan kualitas hasil pengeringan biji kopi dilakukan dengan mengukur : 1) berat awal buah kopi, 2) berat buah kopi selama pengeringan, dilakukan setiap jam dari pukul 09.00 sd 06.00 WIB. 3) kadar air biji kopi. Hasil yang diperoleh adalah tungku dan distributor panas pengering surya hybrid mampu meningkatkan temperatur udara adalah 19,25oC lebih tinggi dari temperatur udara luar dan menurunkan kelembaban relatif 46,02% lebih rendah dari kelembaban relatif rata-rata udara luar dengan kecepatan rata-rata aliran udara berkisar 0,42 – 0,50 m/s. Pengering surya hybrid dapat menyelesaikan pengeringan buah kopi jauh lebih cepat sekitar 60 jam (ketebalan jemur 15 cm), 52 jam (ketebalan jemur 10 cm) dan 36 jam (ketebalan jemur 5 cm) dibandingkan penjemuran biasa 
QUALITY OF OIL USED TO FRY NILA FISH REPEATEDLY BASED ON FFA, SMOKE POINT, REFRACTION INDEX, AND VISCOSITY PARAMETERS Budiyanto Budiyanto; Devi Silsia; Lukas Morasi Lumban Tobing
Jurnal Agroindustri Vol 5, No 1 (2015)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.5.1.36-43

Abstract

Oil is one of the important basic material in the process of frying and it is functioned as heat transfer media.  During a process of frying, oil is experiencing quality declaining to be marked by forming free fatty acid and peroxides as the result of oxidation or triglyceride hydrolysis. This research aimed to determine the limit of usage and study on the quality change of oil used to fry nila fish repeatedly.  Process of frying was done by applying two methods; with new oil added and with no oil added during the process of frying. Parameters observed were the free fatty acid (ffa), smoke point, refraction index, and viscocity. Result of the research showed that both method of  frying could be repeated up to ten continues process of frying to have the oil quality within the standard  limit of deterioration. At the tenth process of frying, for both method of frying, the ffas  of  the used oils were 0.5 % and 0.3 % that were lower then the standar  ( 0.9132 %); the points of smoke were 200°C and 203.33°C  compare to the standar  (170°C); the viskositis were 15.29191 Cp and 15.07 Cp that were less than the standar  (21.6 Cp); and the refraction indexes were 0.81 and 0.96 that were lower than the standar  of  oil deteriorated (1.46).Keywords: 
ANALYSIS OF EFFICIENCY AND BREAK EVEN POINT OF SAWMILL WOOD INDUSTRY : CASE STUDY AT UD. TIMBER JAYA MAKMUR SUKARAJA, SELUMA, BENGKULU Muhammad Julirin; Hasanuddin Hasanuddin; Hidayat Koto
Jurnal Agroindustri Vol 9, No 2 (2019)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.9.2.102-108

Abstract

Sengon wood sawmill UD. Timber Jaya Makmur in Sukaraja produces Super Grade sengon beam. Its side products are All Grade sengon beam, irregular sengon narrow board and sawdust. Sengon wood, in addition to be a wooden beam, commonly is also used as materials for lighters, pencils, buildings or furniture, plywood, particle boards and paper. In Bengkulu province, there were 127 small and medium scale sawmill industries in 2016; two of them were in Seluma district. This research aimed to evaluate the economical efficiency and determine its break even point (BEP) of UD. Timber Jaya Makmur Sukaraja, Seluma, Bengkulu. The data collected were the daily wooden beam and its side products produced during 2016-2017. Analysis was conducted to  calcule RC ratio, BEP-units and BEP-sales. Results of the research showed that UD. Timber Jaya Makmur Sukaraja, Seluma, Bengkulu was efficient (RC ratio = 1.08), its products exceeded the BEP at May 2017, December 2016, April 2017 and September 2017; but its lower that BEP at February, October, June, January and March 2017. Overall UD. Timber Jaya Makmur gets its BEP-unit of 412.4731 m3  or its BEP-sale of  Rp. 474,344,061.Industri gergajian (sawmill) kayu sengon UD. Timber Jaya Makmur Seluma memproduksi balken Super Grade serta hasil sampingnya yakni balken All Grade, sebetan kayu dan serbuk gergaji. Pohon kayu sengon, selain untuk balken, juga biasa dimanfaatkan sebagai bahan korek api, pensil, bangunan atau mebeler, kayu lapis, papan partikel dan kertas. Di propinsi Bengkulu, industri pengergajian kayu sebanyak 127 perusahaan atau industri skala kecil dan menengah pada tahun 2016. Khusus, kabupaten Seluma hanya ada dua industri pengergajian kayu. Penelitian ini dilakukan pada oktober 2017 bertujuan untuk menentukan nilai efisiensi dan titik impas atau break even point (BEP) pada UD. Timber Jaya Makmur Seluma. Data yang dikumpulkan dihitung dengan R-C ratio, BEP-unit dalam m3 dan BEP-penjualan dalam rupiah.Setelah dianalisis efisiensi usaha atau industrinya, didapat nilai R-C ratio yaitu 1,08 dan dihitung BEP-unit (m3) maupun BEP-penjualan (Rp), didapat beberapa bulan yang melewati nilai titik impas (BEP)  yakni Mei 2017, Desember 2016, April 2017 dan September 2017. Sebaliknya, Februari, Oktober, Juni, Januari dan Maret 2017 tidak melewati nilai BEP. Secara keseluruhan UD. Timber Jaya Makmur mendapat nilai titik impas (BEP) yaitu BEP-unit sebesar 412,4731 m3 dan BEP-penjualan sebesar Rp. 474.344.061.
EFFECT OF PACKAGING TYPE AND STORAGE AT ROOM TEMPERATURE ON THE QUALITY OF PAPAYA DODOL Wuri Marsigit; Marniza Marniza; Reza Febi Ayu Monica
Jurnal Agroindustri Vol 10, No 1 (2020)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.10.1.57-66

Abstract

The home industry mostly packs papaya dodol using PP plastic packaging. It is necessary to research the quality of papaya dodol that is stored with various types of packaging during storage. This study aims to obtain a type of packaging that is able to maintain the physical, microbiological, and organoleptic qualities of papaya dodol during storage at room temperature. The study was carried out following a completely randomized design (CRD) with two factors; namely the type of packaging with PP plastic, aluminum foil, and wax paper; and duration of storage; i.e. 7 days, 14 days, 21 days and 28 days. The observed variables included color, texture, moisture content, mold and organoleptic properties. The collected data were analyzed using ANOVA and DMRT follow-up tests. The results showed that during 28 days of storage, the best quality of dodol was packed with aluminum foil on day 21; with a color of 7.5 YR 4/4, hardness (texture) 2.00 mm / g and a moisture content of 9.65%; and microbiological observations of 180 colonies/g; which means meeting SNI requirements. Organoleptic quality based on the aroma level of 2.92 (enough likes), 2.96 colors (enough likes), texture 2.16 (dislikes) and taste 3.08 (quite likes)

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