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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 223 Documents
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PENGARUH PENAMBAHAN KARBOKSIMETIL SELULOSA DAN AGAR-AGAR TERHADAP FISIKOKIMIA DAN SENSORI FRUIT LEATHER BUAH MERAH (Pandanus conoideus Lamk) Santoso, Budi
Jurnal Agroindustri Vol. 14 No. 1 (2024): May 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.1.26-39

Abstract

The solid waste extracted from red fruit oil still contains nutrients which can be processed into various food products, one of which is fruit leather. This study aimed to evaluate the addition of emulsifiers, namely Carboxy Methyl Cellulose (CMC) and agar powder on the physicochemical and sensory characteristics of fruit leather of red fruit. This study was designed using a completely randomized design with two replications. The fruit leather was made in four treatments, F1 (CMC 0.25%), F2 (0.25% agar), F3 (0.15% CMC and 0.15% agar-agar), and F4 (0.25% CMC and agar-agar 0.25). Observations on the four fruit leather formulas were carried out on physicochemical properties, namely color, total dissolved solids (TDS) and moisture content, sensory tests (ranking tests and hedonic tests) include color, aroma, taste, and elasticity, proximate and bioactive components (total carotenoids and tocopherols). The results showed that the physical characteristics of red fruit leather from the four formulas had a red to dark red color, TDS ranged from 42.4-48.0 °Brix, and moisture content ranged from 10.26-12.87%, which met the standard National for intermediate moisture products. The use of CMC and agar powder in general does not remove the distinctive aroma and taste of red fruit and also the level of elasticity was good enough so that the fruit leather of red fruit can be rolled properly. In addition, the overall color, aroma, taste, and elasticity of all fruit leather formulations were acceptable to the panelists. The best fruit leather formula was F3, with a composition of red fruit pulp 60.2%, 0.15% CMC, 0.15% agar powder, 0.2% citric acid, 10% sugar, and 29.3% water; which proximate content, namely ash content 1.29% (db), fat 28.38% (db), protein 0.29% (db), carbohydrates 55.63% (db) and total dissolved solids 48,0 oBrix; as well as bioactive components, namely total carotenoids 1,365 ppm and total tocopherols 553 ppm.
KUALITAS SENSORIS DAN AKTIVITAS ANTIOKSIDAN KUE BAWANG YANG DIPERKAYA PASTA UMBI BIT MERAH (Beta vulgaris L.) Rohaya, Syarifah; Asiah, Ida; Muzaifa, Murna
Jurnal Agroindustri Vol. 13 No. 2 (2023): November 2023
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.13.2.176-189

Abstract

Shallots crisp is one type of traditional Indonesian food that is favoured by the wider community. Currently, public awareness of healthy food is increasing, including in choosing snacks. Red beetroot is a tuber plant that has the advantage of being a natural coloring agent and a source of antioxidants. Aims of this study were to determine the antioxidant activity and sensory test of shallots crips with the addition of beetroot paste at various concentrations. This study used a non-factorial Completely Randomized Design. The treatment used was making shallots crips using 200 g of flour added with a concentration of beetroot paste with a concentration of F1=20%, F2=30%, F3=40%, F4=50%, and F5=60%. Repetition was carried out 3 times to obtain 15 trials. The analysis carried out was the hedonic test, the description test on organoleptic including color, aroma, taste and texture as well as testing the antioxidant activity and water content of the Shallots cripss added with red beetroot paste. The results showed that the addition of red beetroot paste had a significant effect (p<0.05) on antioxidant activity, water content, description test and hedonic test for color, aroma, taste and texture. This research recommends F3 treatment as the best treatment alternative considering its antioxidant activity (58.26%); moisture content (3.40%); color description 4.44 (purplish red), onion and beetroot cake aroma description 3.52 (normal/typical), savory taste description 3.27 (normal/typical), texture description 3.29 (normal/typical) and hedonic with a color score of 3.99 (likes), aroma 3.81 (likes), taste 4.27 (likes) and texture 4.10 (likes).
FORMULASI GRANUL INSTAN EKSTRAK BUAH BUNI (Antidesma bunius L.) SEBAGAI MINUMAN ANTIOKSIDAN Jalil Genisa, Nur Khairi; Amriani Sapra; Suryani Tawali; Maulita Indrisari
Jurnal Agroindustri Vol. 14 No. 1 (2024): May 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.1.1-10

Abstract

Buni is a plant that is widespread in Asia, especially Indonesia. Buni fruit has been reported to contain anthocyanins which have activity as flavonoids, antiocyanins, saponins, alkaloids and as high antioxidant agents, but because Buni fruit is seasonal so raw materials depend on the season, therefore to increase availability it needs to be extracted and formulated in a form preparations. The purpose of this study was to obtain an instant granule formula that meets the physical characteristics and to determine the IC50 value of the antioxidant activity of the instant granule preparation of buni fruit extract (Antidesma bunius L.). The extract was prepared by extraction method using 70% ethanol solvent with the addition of 3% citric acid for 3x24 hours. Instant granules were prepared using the wet granulation method using varying concentrations of PVP as a binder, namely 1%, 3% and 5%. Furthermore, the physical characteristics were evaluated including flow properties, moisture content, soluble time, then antioxidant activity was determined based on the IC50 value using the DPPH method. The results showed that F1 and F2 had good flow properties and F3 had very good flow properties, the moisture content was around 2-4% and the dissolution time was 2-3 minutes. Based on the test results obtained formula 3 with a PVP concentration of 5% is a formula that meets the physical requirements of granules and an IC50 value of 65.94 µg/mL is included in the strong antioxidant category.
Bioethanol PRODUKSI BIOETANOL DARI BIJI SORGUM (Sorghum bicolor) MELALUI PROSES HIDROLISIS ENZIMATIS Supriyanti, Arni; Pramana, Yanuar Sigit; Widiyanti, Palupi Tri; Pudjianto , Karyawan
Jurnal Agroindustri Vol. 13 No. 2 (2023): November 2023
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.13.2.121-131

Abstract

Production of carbohydrate-based bioethanol using raw materials derived from starch requires pre-processing. The pretreatment and hydrolysis process of sorghum grains from various sorghum varieties has not been extensively studied in the context of fermenting sorghum into bioethanol. The purpose of the research is to obtain the fermentation conditions so that the bioethanol yield was optimal and could also produce other useful products. The research employed an experimental design, and process efficiency was evaluated based on parameters such as Sugar Consumption Ratio (SCR) and Fermentation Ratio (FR). The concentration of the glucoamylase enzyme was set at 0.2% relative to the total solid (TS) content. The yeast Saccharomyces cerevisiae strain Hakken I was used at a concentration of 10% of the fermentation volume. Additional nutrients included NPK (0,012) and Urea (0,072 %). The liquefaction process occurred at temperatures between 80-90°C for one hour, followed by saccharification at temperatures between 55-60°C for two hours. Fermentation was conducted at temperatures ranging from 28-32°C for a duration of 60 hours. The results revealed that the total sugar content (TS) of the raw materials ranged from 69% to 73% for several sorghum varieties tested. The Sorghum Numbu variety exhibited the highest TS value at 72,81%. Furthermore, the highest process efficiency was achieved with the Numbu sorghum variety, yielding an FR of 86,69% and an SCR of 87,39%.
AKTIVITAS ANTIOKSIDAN DAN BAKTERI ASAM LAKTAT KIMCHI PAKCOY AKIBAT KONSENTRASI GARAM DAN LAMA FERMENTASI Khasbullah, Fizzaria Khasbullah; Windu Mangiring; Krisnarini; Nurleni Kurniawati
Jurnal Agroindustri Vol. 14 No. 1 (2024): May 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.1.77-86

Abstract

Kimchi is a functional dish made of vegetable that can be made by spontaneous fermentation. Kimchi is a representative traditional fermented and ethnic dish in Korea that has been reported as a healthy food. Commonly, its raw material is Napa cabbage but nowadays its raw material can be from various vegetables, one of them is pakcoy. Among mustard greens, Napa cabbage and pakcoy, pakcoy contains the lowest Carotenoid while Napa cabbage (Brassica Juncea L.) contains the lowest Carotenoid. This research aimed to find out the activity of Lactic Acid Bacteria (LAB) and the antioxidant in pakcoy kimchi caused by salt concentration and fermentation duration. Experimental design by two factors, the first factor (S) was concentration of salt (2%, 4%, and 6%) and the second factor (F) was fermentation duration (2 days, 4 days, and 6 days) with three repetitions. The data was presented in form of diagram then, the result was discussed descriptively. Kimchi was made by mixing supporting material and salt smeared on pakcoy, kept in glass jar and subsequently fermented. The observation was done by LAB activity test with Total Plate Count (TPC) method and antioxidant activity by Diphenyl picrylhydrazin (DPPH) method. The research finding showed that concentration of salt and fermentation duration affected the total of LAB and antioxidant activity. The increase of salt concentration caused the decrease of LAB total, while the increase of fermentation duration caused the increase of LAB total. The increase of salt concentration and fermentation duration caused the decrease of antioxidant activity. The highest antioxidant activity was 86.35%, while the highest LAB content was 4.4x1011CFU/mL.
OPTIMASI EKSTRAKSI MINYAK BSFL (HERMETIA ILLUCENS) DENGAN METODE MICROWAVE ASSISTED EXTRACTION (MAE) SEBAGAI BAHAN BAKU BIODIESEL Rohmanna, Novianti Adi; Deoranto, Panji; Arwani, Muhammad; Majid, Zuliyan Agus Nur Muchlis
Jurnal Agroindustri Vol. 14 No. 1 (2024): May 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.1.11-25

Abstract

Black soldier fly (BSF) is an insect to reduces organic matter and produces biomass insects with crude fat of 20.09% -28.89%. BSF larvae have a high lipid content compared to other flies as raw material for making biodiesel. This research aimed to determine the optimum condition of BSF’s lipid extraction process using MAE. The method was the response surface method (RSM) central composite design (CCD) with two factors and three response variables. The research factors were extraction temperature (60, 75, and 90 0C) and extraction time (20, 30, and 40 minutes). Identification of the response variables measured were oil yield, free fatty acids (%FFA), and acid number of black soldier fly (BSF) larvae oil with limits according to SNI 7182:2015. The optimal solution resulted from the treatment level with an extraction temperature of 60 0C with an extraction time of 37.69 minutes. The higher temperature treatment significantly increased the oil yield, but on the other hand, it also increased the free fatty acid content and acid number in the larvae oil. The longer extraction time significantly increased the resulting oil yield but could also significantly increase the free fatty acid content and acid number. The predicted results for the optimal solution response to oil yield was 30.22%, free fatty acid was 3.26%, and the acid number was 6.48 mgKOH/g. The results generated from the data validation of each oil yield response was 29.28%, free fatty acid was 3.29% and the acid number was 6.54 mgKOH/g.
ATRIBUT DAN URUTAN PRIORITAS KEBUTUHAN KONSUMEN DALAM PERANCANGAN COOKIES BEBAS GLUTEN DARI TEPUNG JAGUNG Aini, Nur; Sustriawan, Budi; Arista, Lintang; Mela, Ervina; Arsyistawa, Hadana Sabila
Jurnal Agroindustri Vol. 13 No. 2 (2023): November 2023
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.13.2.132-146

Abstract

Cookies are snacks that are popular among the public, whose main raw material is generally wheat flour. The process of making cookies does not require flour with a high gluten content so that in the manufacturing process wheat flour can be replaced, and as an alternative is corn flour. The aim of the research is to determine the consumer attributes that influence the development of corn cookies products, to find out the technical parameters that affect the development of corn cookies products and to know the priority of consumer requirements and technical parameters that must be met in the development of corn cookies products. The research took place in several stages, namely identifying the attributes of consumer requirements by distributing questionnaires, identifying technical parameters by studying the literature, determining priority attributes of consumer requirements and prioritizing technical parameters. Determining the number of respondents was carried out using the proportion method for the population aged 18-45 years who live in Purwokerto City who like cookies. Questionnaires were distributed to 100 respondents to identify consumer requirements, product design specifications, level of importance, satisfaction, and attractiveness. Data analysis is carried out through cumulative calculations to fulfil consumer desires based on consumer requirements and technical parameters to produce a House of Quality (HOQ). The results showed that in the development of corn cookies there were 14 important parameters, namely raw materials, product formulation, mixing time, the order in which the ingredients were added during mixing, molding shape, baking temperature, baking time, packaging, labelling, quality checking (Quality Control), PIRT registration, Halal registration, storage, and BPOM registration. The three highest priority attributes of consumer requirements are the label design on the product that describes the product content (8.38%), has a distinctive cookie aroma (8.23%) and the packaging label includes the ingredient composition (8.12%).
KARAKTERISTIK EDIBLE FILM SODIUM CASEINATE LIANG-TEH KAYA ANTIOKSIDAN Fitri, Utami Destia Fitri; Dewi, Yohana Sutiknyawati Kusuma; Saputri, Nur Endah
Jurnal Agroindustri Vol. 14 No. 1 (2024): May 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.1.100-112

Abstract

In general, food packaging materials are divided into two major groups: bio and non-biodegradable. Currently being developed is biodegradable packaging, including edible films. The application of edible films as packaging with carriers of antioxidants and colorants. One alternative of natural antioxidant to applied in edible films is liang-tea. The liang-tea contains of alkaloids, flavonoids, phenols, and tannins, that contribute antioxidant activity. This research aims to determine the concentration of infusion liang-tea that produces the best characteristics of sodium caseinate edible film that rich antioxidant. The research used a randomized block design with a single treatment of the concentration of infused liang-tea of 0, 25, 50, 75, 100, 125, and 150% (v/w, of sodium caseinate), with 4 replications. The result indicates that the concentration of 150% (v/w) of sodium caseinate of infused liang-tea produced the best rich antioxidant edible films. The edible film had a thickness 0.20 mm, solubility 13.66%, L* colour value 88.39, a* colour value of -0.23, b* colour value of 5.01, water holding capacity 3.47 (g/g), moisture content 14.11%, and antioxidant activity 41.42%.
ANALISIS RISIKO KECELAKAAN KERJA CV. BRENS BAKERY MENGGUNAKAN METODE HIRARC (HAZARD IDENTIFICATION RISK ASSESSMENT AND RISK CONTROL) Prayoga, Dimas; Zuki, Meizul; Hidayat, Lukman
Jurnal Agroindustri Vol. 13 No. 2 (2023): November 2023
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.13.2.202-217

Abstract

CV. Brens Bakery is a Micro, Small and Medium Enterprises (MSME) engaged in the production of bread that provides various kinds of cakes, sponge with various variations, bread, donuts, and pastries. The problems that exist in the bread-making industry in the production section are the discovery of potential hazards that can cause a work accident at any time. Potential hazards such as butter splattered on the floor makes the floor slippery, noise from the use of machines that have the potential to disrupt the concentration of workers, the use of sharp equipment has the potential to injure hands, and the hot temperature near the grill has the potential to make workers easily experience fatigue when working. This study aims to determine the risk of work accidents, determine the level of risk of work accidents, and provide proposals for controlling the risk of work accidents that can occur in the bread making industry. The HIRARC (Hazard Identification Risk Assessment and Risk Control) method was used to analyze the risk of occupational accidents in this study by determining the type of work activity first which identified the cause of the hazard, to obtain the risk, then conducting risk assessment and control to prevent and reduce exposure to hazards that exist in each type of work. The results of the study obtained 30 risks which were categorized as 43% low risk, 37% medium risk, and 20% high risk and there were 30 risks control proposals consisting of 1 substitution, 7 design, 12 administrations, and 10 using PPE (Personal Protective Equipment).
STUDI KELAYAKAN USAHA AGROINDUSTRI TEMPE MOSACCHA DI KOTA BANDAR LAMPUNG Rizal, Samsul; Melatiningsih, Atri; Hidayati, Sri; Kustyawati, Maria Erna; Endaryanto, Teguh
Jurnal Agroindustri Vol. 13 No. 2 (2023): November 2023
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.13.2.147-162

Abstract

Mosaccha tempeh is a type of tempeh made using an inoculum containing Rhizopus oligosporus inoculum with the addition of Saccharomyces cerevisiae. The addition of Mosaccha tempeh inoculum produces tempeh that is more delicious to eat, more durable, and is expected to have better health benefits because it contains beta-glucan. Analysis of the feasibility of the Mosaccha tempe agorindustrial business needs to be carried out to find out whether the establishment of the business is feasible or not feasible to run. This study aims to determine the feasibility of establishing Mosaccha tempeh agro-industry in Bandar Lampung City based on financial aspects. The research method used is descriptive analysis to describe the design of the Mosaccha tempe industry through the stages of the observation and analysis process of data from observations and interviews. The methods used were observation and interviews. The data used in this research is primary data which is further analyzed using Microsoft Excel and secondary data as a reference in marketing aspects. The financial analysis used is NPV, Net B/C, IRR, and PP analysis. The research results show that the Mosaccha tempeh agro-industry business has a Net Present Value of IDR 2.450.599.432,50 (> 0), an Internal Rate Return value of 76% (> 12%), a Net B/C value of 1.49 (> 1), while the value of Payback Period is 1.67 years, faster than the age of the project. Based on these results, the production of Mosaccha tempeh with a capacity of 200 kg of soybean raw material/day is feasible to be developed in Bandar Lampung City.

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