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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 231 Documents
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RIBBED SMOKE SHEET (RSS) PRODUCT QUALITY CONTROL USING STATISTICAL QUALITY CONTROL (SQC) AT PT. XYZ Nina Hairiyah; Imron Musthofa; Iis Sakhatun
Jurnal Agroindustri Vol 12, No 1 (2022)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.12.1.21-28

Abstract

One of the industries that process latex and lumps into sheets with quality RSS 1, RSS 2, and cutting is PT. XYZ is located in Banjar Regency, South Kalimantan. In the production process, PT. XYZ produces more RSS 2 and cutting products compared to its main product, namely RSS 1. This is due to various factors that result in a decrease in product quality. The purpose of this study is to analyze the quality control of RSS by using statistical quality control (SQC). The tools used are check sheets, Pareto diagrams, P control charts, and cause and effect diagrams. Based on the research that has been done, it is found that a lot of data are outside the control limits of UCL and LCL, which are caused by the initial acceptance of raw materials and the smoking process that is not up to standard. Improvements that need to be made by PT. XYZ is by maintaining the cleanliness of raw materials and placing operators to research on the RSS processing process.
EFFECT OF ADDITION OF CARRAGEENAN CONCENTRATION ON QUALITY OF BREADFRUIT (Artocarpus atili) AND CANNABIS (Canna edulis) WET NOODLES Ari Kristiningsih; Khoeruddin Wittriansyah; Sari Widya Utami; Santi Purwaningrum
Jurnal Agroindustri Vol 12, No 1 (2022)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.12.1.39-47

Abstract

Excessive consumption of gluten can cause disturbances in the digestive system and can increase intestinal permeability. Breadfruit flour is an alternative in making wet noodles other than wheat flour which is low in gluten. Breadfruit flour which is processed into wet noodles has low adhesion and protein content.Canna flour and carrageenan were used to improve adhesion and squid ink and eggs were used to increase the protein content of breadfruit noodles. This  study aimed to  determine the effect of adding carrageenan with different concentrations on breadfruit noodles. The ratio of addition of carrageenan in this research was 0%,1%, 3%, 4%, and 5%. Carrageenan in breadfruit noodles causes the noodles break more easily than noodles without the addition of carrageenan. The use of eggs and squid ink on breadfruit noodles increased the protein content of noodles by ± 1.1%.The results of the proximate analysis of breadfruit noodles as a whole still do not reach the SNI standard for wet noodles.
EVALUATION OF SENSORY AND MICROBIOLOGICAL ANALOGUE MEAT MADE OF CASHEW FRUIT AND RED BEAN FLOUR Ika Dyah Kumalasari; Gresa Dania Arta Dinata; Ibdal Satar
Jurnal Agroindustri Vol 12, No 1 (2022)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.12.1.1-11

Abstract

Cashew fruit contains high levels of vitamin C and has a high antioxidant content. This study aims to determine the acceptance of analog meat, the number of bacteria, and to determine the shelf life of analog meat made from cashew fruit (Anacardium occidentale L.) and red bean flour (Phaseolus vulgaris L.). The experiment used in this study was a single factor Completely Randomized (CRD) with 5 treatment levels %w/w design of cashew nuts and red bean flour, namely F1 (60%:20%); F2 (50%:30%); F3 (40%:40%); F4 (30%:50%); and F5 (20%:60%) with the addition of 20% white oyster mushroom for each formulation. The method used in this research is a sensory test, total plate number test, and observation of shelf life, then the data obtained will be analyzed by one way ANOVA test and further tests are carried out using Duncan to determine the significant difference between each treatment. The results showed that the sensory properties of the color parameter which had the highest value were F4 which had a significant effect on an average of 3.77, the aroma parameter which had the highest value was F3 which had a significant effect on an average of 3.80, the taste parameter which had the highest value was F1. significant effect on an average of 3.70, the texture parameter which has the highest value is F3 which has a significant effect on an average of 3.83, and the overall preference level parameter which has the highest value is F3 which has a significant effect on an average of 3.6. Be based 2019 BPOM regulations (ISO 4833-1; SNI 2897), the analogue meat of red bean flour F1, F2, F3, F4, and F5 has met the SNI 2897 standard requirements for analoge meat, and does not exceed the microbial contamination threshold with a vulnerability of 3.0 x 103 cfu/gto 18, 3 x 103 cfu/g. The shelflife prediction was 3-7days at room temperature, in which the analog meat has experienced changes in smell and appearance, however there was no change in smell and appearance upon stored at cold temperature for 1 -7 days.
OPERATOR WORKLOAD ANALYSIS ON TRAILER OPERATION USING TWO WHEEL TRACTOR WITH CAGE WHEEL IN PALM OIL SOIL Muhammad Idkham; Muhammad Dhafir; Safrizal Safrizal; Safna Marisza
Jurnal Agroindustri Vol 12, No 1 (2022)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.12.1.48-60

Abstract

The operation of the pivot trailer on flat land is more ergonomic than conventional trailers, but on sloping land it has never been tested. The operation of the two-wheeled tractor carried out by the operator on uneven land has problems with the steering handlebar which goes up and down following the movement of the tractor body, thus affecting the increase in workload. To reduce the excessive workload, it is necessary to design a trailer that can be controlled easily. The purpose of this study was to analyze ergonomics, especially the operator's workload when operating a pivot trailer and conventional trailer on a two-wheel tractor using cage wheels. The trailer is towed on a tractor with treatment on sloping land and flat land with several turns, and data collection of the operator's workload uses the heart rate method. The results showed that the operation of the pivot trailer for sloping land (0°, 10°, and 30°) respectively showed IRHR values of 1.13, 1.15, and 1.46 or work levels of "Light", "Light”, and “Medium”. When using a conventional trailer, the IRHR values are 1.12, 1.12, and 1.39 or work levels of “Light”, “Light” and “Medium”. The average energy consumption rate for operating a pivot type trailer is 2.80 kcal/hour.kg-bb (kilocalories per hour per operator weight), while using a conventional trailer is 2.75 kcal/hour.kg-bb. The level of operator workload is also influenced by skills in driving.
EFFECT OF YEAST TYPE ON ANTIOXIDANT ACTIVITY AND PHENOLIC CONTENT IN FERMENTED TALIPUK SEED FLOUR Titis Linangsari; Ema Lestari; Dwi Sandri
Jurnal Agroindustri Vol 12, No 1 (2022)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.12.1.12-20

Abstract

Talipuk seed flour is processed from mature talipuk seeds. This flour is commonly used as a raw material for traditional cakes and as a substitute for wheat flour by the people of South Kalimantan. Talipuk seeds contain various compounds that function well for health. However, talipuk seeds are less desirable because they have a sandy texture and contain anti-nutritional compounds that cause a less desirable flavor. This can be overcome by fermentation by yeast. This study was conducted to analyze the functional properties (total phenolic content by the Folin-Ciocalteau method and antioxidant activity with the free radical inhibitor DPPH (2,2-diphenyl-1-picrylhydrazil) in talipuk seed flour fermented with various yeasts. Talipuk seeds were fermented by fermentation spontaneously, tape yeast, baker's yeast and tempeh yeast for 48 hours. The results of the fermentation are dried using an oven at 60oC for 8 hours or with a hot sun for ± 12 hours. Then mashed and sieved with a 60 mesh flour sieve to obtain fermented talipuk seed flour Based on the results of research, the fermentation of talipuk seed flour can increase the total phenolic content and antioxidant activity of talipuk seed flour. The highest total phenolic in the fermentation of talipuk seed flour using baker's yeast is 61.22 mg/g GAE and tape yeast 56.40 mg/g GAE, while the highest antioxidant activity in unfermented talipuk bij flour was 84.85%, followed by fermentation of talipuk seed flour using 47.34% baker's yeast and 36.34 % tape yeast. The use of baker's yeast and tape yeast in the fermentation of talipuk seed flour gave better total phenolic and antioxidant activity test results than spontaneous fermentation and fermentation using tempeh yeast.
DEVELOPMENT STRATEGY OF COCOA AGROINDUSTRY BASED ON FARMER GROUPS IN KAPANEWON PATUK GUNUNGKIDUL REGENCY DAERAH ISTIMEWA YOGYAKARTA Dyah Indriyaningsih Septeri
Jurnal Agroindustri Vol 12, No 1 (2022)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.12.1.61-71

Abstract

Cocoa is one of the leading commodities in the plantation sector in Gunungkidul Regency. The purpose of this study was to describe the cocoa agroindustry development system in Kapanewon Patuk, Gunungkidul Regency, D.I Yogyakarta, precisely in Nglanggeran Village; and analyze the agro-industry development strategy based on farmer groups. The research method used in this study is a qualitative method with a descriptive approach, with data collection techniques using observations, interviews and literature studies. This study begins by analyzing the characteristics of cocoa farmer groups, cocoa agroindustry in Kapanewon Patuk. Then proceed with determining the cocoa agroindustry development strategy based on farmer groups through SWOT analysis. The results showed that the cocoa agro-industry in Kapanewon Patuk has been implemented on a home-industrial and industrial scale. Cocoa farmer groups as providers of raw materials have been able to process cocoa beans (fermented) into processed raw materials such as chocolate-based foods and beverages. In addition to the role of farmer groups, local government support, DIY BPTP, LIPI BPTBA, and Bank Indonesia were able to develop cocoa agroindustry in Kapanewon Patuk. Cocoa agro-industry development strategies can develop after formulating several required subsystems, including raw material subsystems, operational subsystems (production processes), marketing subsystems, and supporting subsystems.
KEBERLANJUTAN PABRIK KELAPA SAWIT DALAM MENUNJANG ASPEK SDM, DAMPAK SOSIAL DAN EKONOMI MASYARAKAT (STUDI KASUS PT. DDP LUBUK BENTO MUKOMUKO) Auliya Rahma Dhita; Damres Uker; Wuri Marsigit
Jurnal Agroindustri Vol. 12 No. 2 (2022): November 2022
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.12.2.114-128

Abstract

Masyarakat sekitar PT. Darian Dharma Pratama bekerja sebagai karyawan di perusahaan tersebut, mengelola kebun sawit sendiri, serta berdagang dengan membuka warung. Pekerjaan masyarakat sekitar sebelum PT. Darian Dharma Pratama berdiri yaitu berkebun dan bertani. Perkembangan pabrik kelapa sawit memiliki dampak positif dan dampak negatif bagi masyarakat berada sekitar lokasi PT. DDP Lubuk Bento Mukomuko. Penelitian ini bertujuan untuk mengetahui keberlanjutan pabrik kelapa sawit berdasarkan aspek sumber daya manusia perusahaan, dampak sosial dan ekonomi masyarakat sekitar lokasi. Penelitian ini menggunakan teknik triangulasi menggabungkan pengumpulan data primer dan sekunder. Dalam penelitian ini menggunakan random sampling serta pengambilan sampel pada penelitian ini yaitu menggunakan probability sampling dengan simple random sampling yaitu pengambilan secara acak dari populasi. Data yang dikumpulkan berasal dari wawancara terhadap informan dan dokumen resmi perusahaan. Jenis penelitian menggunakan penelitian deskriptif dengan pencarian fakta dan interpretasi yang tepat, dengan mempelajari data-data yang diperoleh melalui wawancara dan dokumen perusahaan, mengenai kegiatan-kegiatan yang ada di perusahaan, hubungan antara pihak perusahaan dengan masyarakat. Hasil penelitian ini PT. Darian Dharma Pratama Lubuk Bento pada aspek SDM perusahaan yaitu menerapkan sistem SOP berupa perusahaan memberikan pelatihan dan pengembangan pada karyawan. Sedangkan hasil dari dampak sosial perusahaan yaitu memberikan bantuan dalam bentuk CSR kepada masyarakat dan dampak ekonomi masyarakat yaitu perusahaan memberikan peluang pekerjaan untuk dapat adanya perubahan taraf kehidupan masyarakat. Maka dari itu PT. Darian Dharma Pratama dapat dikatakan keberlanjutan dari segi aspek SDM, dampak sosial dan dampak ekonomi pada masyarakat sekitar lokasi pabrik.
ANALISIS TITIK IMPAS USAHA PEMBUATAN IKAN KERING DI KOTA BENGKULU Melysa Nabilasari; Nola Windirah; Bambang Sumantri
Jurnal Agroindustri Vol. 12 No. 2 (2022): November 2022
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.12.2.129-135

Abstract

Usaha pembuatan ikan kering adalah usaha rumah tangga pengolahan ikan segar yang banyak dijumpai di wilayah pesisir Kota Bengkulu, termasuk di Kelurahan Sumber Jaya. Usaha ini sudah dilakukan bertahun-tahun lamanya oleh penduduk sekitar. Dalam survei awal penelitian, diketahui bahwa para pembuat ikan kering di lokasi tersebut hanya berproduksi saja tanpa adanya perencanaan yang dilakukan. Penjualan dan pengeluaran biaya dibiarkan mengalir seadanya tanpa ada perhitungan dan pencatatan yang layak. Untuk mengatasi perencanaan strategi usaha tersebut, dapat dilakukan dengan melakukan perhitungan nilai titik impas atau break even point (BEP). Titik impas adalah titik di mana total biaya dan penerimaan sama, artinya usaha tidak mengalami kerugian atau keuntungan. Tujuan penelitian ini adalah untuk mengetahui besarnya titik impas usaha pembuatan ikan kering di Kota Bengkulu. Penelitian ini dilaksanakan kurang lebih selama 1 bulan dengan jumlah sampel 47 pembuat ikan kering. Proses pengambilan sampel dilakukan secara simple random sampling. Hasil penelitian menunjukkan bahwa usaha pembuatan ikan kering di Kota Bengkulu sudah melampaui titik impasnya dan layak untuk diusahakan atau dijalankan. Adapun nilai titik impas produksi usaha pembuatan ikan kering yaitu 2,45 kg setara ikan kering beledang tawar belah per proses produksi, titik impas penerimaan yaitu Rp 104.022,08, dan titik impas harga Rp 30.508,96 per kg.
PENGARUH KITOSAN SEBAGAI EDIBLE COATING TERHADAP MUTU FISIK DAN KIMIA JERUK RIMAU GERGA LEBONG SELAMA PENYIMPANAN Gusmon Sidik; Wuri Marsigit; Syafnil
Jurnal Agroindustri Vol. 12 No. 2 (2022): November 2022
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.12.2.72-85

Abstract

Jeruk Rimau Gerga Lebong (Citrus nobilis Sp.) atau biasa disebut RGL merupakan komoditas unggulan Kabupaten Lebong, Provinsi Bengkulu yang selama penyimpanannya termasuk buah yang mudah busuk, kulit menjadi berbintik, kotor, dan warna buah yang tidak menarik sehingga dapat menurunkan mutu jeruk RGL. Oleh karena itu perlu adanya penanganan pasca panen untuk mencegah terjadinya penurunan mutu buah jeruk RGL. Kitosan merupakan polisakarida kationik alami yang diperoleh dari deasetilasi kitin yang banyak terdapat di alam, salah satunya dari kulit udang. Kitosan yang bersumber dari kulit udang dapat menjadi bahan pelapis dan menekan proses respirasi buah, yaitu berupa edible coating. Edible coating merupakan lapisan tipis yang menempel langsung pada makanan, yang bertujuan menghambat respirasi buah selama penyimpanan sehingga mutu buah dapat dipertahankan. Penelitian ini bertujuan untuk menentukan konsentrasi terbaik kitosan kulit udang sebagai edible coating dalam mempertahankan mutu jeruk RGL dengan mengamati mutu fisik dan mutu kimia jeruk RGL selama penyimpanan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non faktorial, yaitu konsentrasi kitosan kulit udang (0%; 1%; 2%; 3%;) (w/v) dengan dilakukan 3 kali pengulangan sehingga didapatkan 12 unit percobaan. Pengamatan jeruk RGL dilakukan pada hari ke-0, 5, 10, 15, dan 20 penyimpanan. Hasil penelitian menunjukkan bahwa penggunaan kitosan kulit udang sebagai edible coating memberikan pengaruh terhadap mutu fisik dan mutu kimia jeruk RGL selama penyimpanan. Semakin tinggi konsentrasi kitosan maka dapat menghambat berkurangnya susut bobot, mempertahankan warna, menghambat kelunakan, kadar air, nilai pH, total asam, vitamin C, dan Total Padatan Terlarut (TPT). Konsentrasi terbaik kitosan kulit udang sebagai edible coating didapat pada kitosan dengan konsentrasi 2%, hingga hari ke-20 didapat susut bobot 16.33%, warna kuning kecoklatan, tekstur 15.51%, kadar air 60.66%, nilai pH 4.25, total asam 0.58%, vitamin C 27.28 Mg/100g, dan TPT 11.13%.
PENGARUH RASIO BAHAN-PELARUT DAN LAMA EKSTRAKSI TERHADAP KARAKTERISTIK FISIKOKIMIA EKSTRAK CAIR DAUN STEVIA (Stevia rebaudiana Bertoni) Asri Widyasanti; Agnes Klarasitadewi; Sarifah Nurjanah
Jurnal Agroindustri Vol. 12 No. 2 (2022): November 2022
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.12.2.86-95

Abstract

Stevia (Stevia rebaudiana Bertoni) merupakan salah satu pemanis alami yang memiliki kandungan kalori yang rendah dan dapat digunakan sebagai pengganti gula. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh rasio bahan dengan pelarut dan lama waktu ekstraksi terhadap sifat fisikokimia ekstrak cair daun stevia menggunakan Microwave-Assisted Extraction (MAE). Metode penelitian yang digunakan yaitu eksperimental laboratorium dengan analisis deskriptif dengan variasi lama ekstraksi 4, 5, dan 6 menit. Rasio bahan terhadap pelarut yang digunakan ada 3, yaitu 1:30; 1:35; dan 1:40 (g/ml). Karakteristik ekstrak daun stevia yang diamati meliputi rendemen, total padatan terlarut, bobot jenis dan warna. Hasil penelitian yang didapatkan menunjukkan bahwa ekstraksi daun stevia pada rasio bahan:pelarut 1:30 (g/ml) dan lama ekstraksi 6 menit menghasilkan nilai total padatan terlarut terbaik yaitu 2°Brix dan bobot jenis tertinggi yaitu 1,0068, sedangkan ekstraksi daun stevia dengan rasio bahan:pelarut 1:40 (g/ml) dan lama ekstraksi 4 menit menghasilkan nilai rendemen terbaik yaitu 87,95%.

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