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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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CUSTOMER SATISFACTION ANALYSIS ON LEMANG TAPAI TRADITIONAL FOOD AT BENGKULU Rexy Pratama Jayadi; Zulman Effendi; Marniza Marniza
Jurnal Agroindustri Vol 8, No 2 (2018)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.8.2.124-132

Abstract

The purpose of this study is to get attribute desired customer, determine satisfaction customer againt of “lemang tapai”, and to get quality priority the attributes lemang tapai. The sampling techniqueof this study is accidental sampling to dicided 100 respondents. The method of analysisis test validity and reliability, determine custumer satisfaction indexs (CSI) and determine importance performance analisys (IPA). The result of this study show that attributes desirable customer lemang tapai is a sense of lemang, texture of lemang, colors of lemang, aroma of lemang, bamboo whitout a disability and crack, flawed prevent burning, sense of tapai, texture of tapai, colors of tapai and aroma of tapai. The resut of CSI show the level of satisfaction customer of lemang tapai 0,82. The attributes of lemang tapai that recommended for quality repair by producers is aroma of tapai.
AN IMPORTANCE PERFORMANCE ANALYSIS ON ‘KERIPIK BELEDANG’ BENGKULU ATRIBUTES AS SATISFACTION QUALITY MEASURE IN FOOD INDUSTRY Zulman Efendi; Evanila Silvia; Reko Rahmad Wijaya
Jurnal Agroindustri Vol 8, No 1 (2018)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.8.1.26-33

Abstract

Costumer satisfaction is  comparison beetwen costumer’s expected satisfaction and actual performance.  The aims of research were to identify the Beledang Chips attributes that consumers need, improvement factor (IF), determine the costumer satisfaction index (CSI) and get a map attributes of beledang chips. The research was conducted by purpossive sampling.   The result showed  there were 13 attributes considered by consumers for their interest in Beledang Chips. The highest score of IF was color,  CSI level was 0.93 that classified as highly satisfied. Based on attributes mapping, average satisfaction and importance performance were 3.93 and 4.30. There was the color product in quadrant A for top priority, then packaging practices, packaging capabilities, oily impression, price suitability, without preservatives in quadrant B for keep up the good work, then lay out and attractive illustration, variant packaging,  packaging colors, special pricing, cruncy, uniformity of size in quadrant C for low priority, and discount in quadrant D for not expected. Thus, the business  development of Beledang Chips Bengkulu can follow the advice as the awareness of the research results.
EFFECTS OF HEATING AND SUGAR ON THE QUALITY OF HARD CANDY MADE OF SYRUP KALAMANSI SIDEPRODUCT Ferdy Saputra Hutagalung; Kurnia Harlina Dewi; Bosman Sidebang
Jurnal Agroindustri Vol 8, No 2 (2018)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.8.2.97-104

Abstract

This research aims to get the effect of long warming (minutes) and the type of sugar in the manufacture of calamansi candy which are seen from the physical, chemical and organoleptic test. To get  long  warming and type of sugar that produces the best calamansi  and also to compare the best calamansi with SNI candy and give information about the nutritional values of candy. This research was conducted at the Laboratory of Agricultural and Industrial Technology Laboratory, University of Bengkulu. This research needs 12, 14, and 16 minutes to produce the calamansi candy. The data obtained were analyzed by using  variety of two directions ANOVA method for  (moisture content, ash content and pH), the data obtained for organoleptic test by using of one direction  ANOVA method . The result is different and did TREN test (TUKEY) and the result of peroksimat analysis data that obtained should compared with SNI Candy (3547.1: 2008). The result of the research showed that the most preferred of  calamansi candy consumers was granulated sugar with a long warming by 14 minutes and for liquid sugar of calamansi candy favored of consumers was melted sugar with a long warming by 16 minutes, judging of  the physical characteristic of (moisture content) and chemical characteristic of (pH and ash content) had fulfill SNI candy. To know the nutritional values of calamansi candy so have to do the proximate analysis (reduction of sugar, protein, total acid, carbohidrat and vitamin C). Diversification of product calamansi candy has qualified to be developed into a business calamansi agro industry in Bengkulu but, after further the research concerning the economic feasibility as well as shelf life  of  calamansi candy. 
FINANCIAL ANALYSIS AND DEVELOPMENT STRATEGY OF BAYTAT CAKE “ADN” INDUSTRY IN BENGKULU CITY ANPI SETYAWAN; EVANILA SILVIA; HIDAYAT KOTO
Jurnal Agroindustri Vol 8, No 1 (2018)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.8.1.71-79

Abstract

The purpose of this research is to determine the potency of “ADN” Baytat cake business, to analyze internal and external analysis of Baytat cake industry and to formulate business strategy to improve competitiveness. Data collection used observation method, interview and questionnaire distribution. Respondents consisted of 10 people consisting of 5 practitioners, 2 from government agencies and 3 from academics. Financial analysis is done descriptively quantitative, to know Total Cost, Net Benefit, B/C Ratio, Break Event Point and Return on Investment. Meanwhile, to design alternative competitiveness strategies using SWOT analysis (Strengths Weaknesses Opportunities Threats). The results showed that: 1) the business potential of “ADN” industry is very profitable and feasible to be developed; 2) based on internal and external environmental analysis, ADN's industry lies in the first quadrant position, and 3) the right strategy to implement is the SO (Strength-Opportunities) strategy that uses the power to exploit opportunities; increase production volume, maintain product quality, Cooperate with government agencies to assist capital and establish good relationships with suppliers as well as supervise the raw materials sent.
YOGURT PRODUCT DESIGN BY USING QUALITY FUNCTION DEPLOYMENT: A CONCEPTUAL FRAMEWORK Arief Rahmawan; Novia Nur Rosyida
Jurnal Agroindustri Vol 8, No 2 (2018)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.8.2.133-138

Abstract

University of Darussalam Gontor is a higher education institution which has Agro-Industrial Technology Department. As a department with mission to create Moslem technopreneur, student business unit is created as laboratory to produce vary agroindustry products, and yogurt YoFresh is one of their main products. Quality function deployment is one of the most important developed tools to ensure the quality of product and service. As an emerging business unit in agro-industrial technology department, QFD methodology is attempted to propose design characteristic of yogurt and match with voice of customer. This research is proposed to improve the quality and product design of product developed student business unit in Agro-Industrial Technology Department. This research consists of three stages by utilize QFD application, which are: (1) determine the voice of customer (2) determine of technical responses and (3) relationships between both stages. As the beginning, voice of customer identification is paramount as input of QFD application. Furthermore, identifying product characteristic by conducting interview with management of YoFresh is necessary in order to obtain technical response as the sub-matrix of QFD. To complete QFD analysis, relationships between previous stages is analyzed to obtain the score of technical responses. Results from this research will evaluate and give blossom opportunities for innovative agroindustry products. The more variative agroindustry products created, the more insight and experience for students to have. Through business unit, agroindustry department of UNIDA Gontor will successfully deliver the value of moslem technopreneur.
AVAILABILITY OF RAW MATERIAL, NUTRIENTS CONTENT, PROBIOTIC POTENCIAL AND SHELF LIFE OF REJANG LEBONG’S SALTED MUSTARD AS AN AGROINDUSTRY PRODUCT Wuri Marsigit; Helmiyetti Helmiyetti
Jurnal Agroindustri Vol 8, No 1 (2018)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.8.1.34-43

Abstract

The Purpose of this study was to reveal the availability as the a raw material, its nutrient content, its probiotic, shelf life of salted mustard in Rejang Lebong Regency to be developed into agroindustry product.   Primary data were collected by using   structured questionair to the farmer, the group of farmer, the group farmer association, BPP, the stackholders,  fields observation and laboratory analysis.  Secondary data were gahthered from  literature, government public service, institution,  and other stackholders.  Data collected were tabulated and  analysed descriptively.  Data of laboratory measurement were analysed by one-way Anova (?, 005). The result of study found that the existing raw material was available in qualitively, quantitively and continously.  The price of bit mustard as a raw material was  Rp. 1000 to Rp.7000 per kg.  Salted mustard was rich of carbohydrate, protein, fiber, vitamin C, calcium, kalium, phosphorus, iron and magnesium.  Nutrients content were not decrease, except vitaminc during storaging 0, 3, and 6 months, however Total Plate Count (TPC) tend to decrease.  The price of salted mustard were Rp. 130.000 per kg or  Rp. 13.000 per 100 g. 
THE EFFECT OF EMPTY FRUIT BUNCH AS GROWING MEDIA ON PRODUCTION AND PHYSICAL CHARACTERISTIC OF VOLVARIA VOLVACEAE Budiyanto Budiyanto; Hafiza Fadhila
Jurnal Agroindustri Vol 8, No 1 (2018)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.8.1.80-96

Abstract

Utilization of  palm oil empty fruit bunch (EFB) as a medium to grow mushroom can be one of the alternative utilization of oil palm biomass valley.  The  objective of the study was to evaluate EFB as a medium for growing mushroom (Volvariella volvacea).  In this study, two age variations of EFB and 3 media thickness variations were used to assess the characteristics of mushroom production, and to determine the quality of  harvested mushroom  based on SNI 01-6945-2003. The results showed that empty palm oil bunches for the best growth medium of mushroom (Volvariella volvacea), based on the total weight of mushroom, longest harvest time, and biological efficiency was the medium of empty palm fruit bunches of 6 weeks old with  medium thickness of 20 cm. In addition, the same media thickness of 20 cm of 5 and 6 weeks EFB can produce the highest fruit body length and diameter ofmushroom.
EFFECT OF CITRIT ACID AND PACKAGING TYPE ON QUALITY CHANGE OF KALAMANSI JUICE DURING ROOM TEMPERATURE STORAGE Muhammad Abdul Ratam Ikhsan; Yessy Rosalina; Lail Susanti
Jurnal Agroindustri Vol 8, No 2 (2018)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.8.2.139-149

Abstract

Packaging  kalamansi juice  is one of the diversified alternatives to processed Kalamansi fruit.  Purpose of this study was to obtain a method of processing Kalamansi juice in a bottle packaging. This study was conducted following  factorial Randomized Completely Design. The first treatment factor was the use of citric acid, which consists of four concentration levels, namely: 0 g / L (A1), 0.5 g / L (A2), 1 g / L (A3) and 1.5 g / L (A4 ). The second treatment factor was the use of packaging, which consists of two types of packaging, namely: packaging PET plastic bottles (K1) and transparent glass bottles (K1). Each treatment was repeated twice, to obtain 16 experimental units. The results of the study until the 20th day storage were known, that the panelists' preference for color and aroma was in the range of 2.05 - 5.9. The test results on chemical quality variables: titrated total Acid range 0.512 % - 0.922 %, pH 2.10 - 2.26, Total Solid Soluble 220Brix - 250Brix and for Total Plate Count values of  9.1 x 103 - 4.7 x 105 CFU / ml.
POTENCY OF PICUNG (Pangium edule Reinw) ENDOSPERM UTILIZED AS A RAW MATERIAL IN PRODUCINGFRYING OIL OR BIODIESEL Farida Hanum Hamzah; Nirwana Hamzah; Irdoni HS
Jurnal Agroindustri Vol 8, No 1 (2018)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.8.1.44-52

Abstract

This research aimed to know Picung/ Pangi (Pangium Edule Reinw) plant's potencies as raw material for frying oil and biodiesel alternative so that it can be used as extensive as palm and coconut oil. As this picung/pangi plants are widely consumed by Indonesian people, this plant is an interesting subject to be researched and studied on. The result of this research will be a great reference in increasing the utilization of Pangi Plant. The research method that is being used in this research for frying oil production is extraction using petroleum eter in laboratory scale and the yield then analyzed. The results presented shown that the density: 0.918 g/ml; water content: 0.0253%; free fatty acid (FFA) content: 2.53%; fat content: 51.468%; acid number: 0.33 mg KOH/g; Iodine number: 29.31 g Iod/100 g Oil; peroxide number: 4.124 meq/kg; and oil's color depends on the process used. The oil produced was then used for making biodiesel, which consist of two-step processes, esterification and transesterification. The result of this research shown that characteristics of biodiesel produced as follow: density: 0.888 g/ml; viscosity: 0.0006 g/cms; water content: 0.024%; free fatty acid (FFA) 0.3557%; Iodine number: 29.31 g Iod / 100 g Oil; scap number: 188.23 mg KOH/g; acid number 0.33 mg KOH/g; and Cetane number was 68.7. It is concluded that Picung/Pangi oil can be used as frying oil and biodiesel as an alternative fuel.
YIELDS AND CHARACTERISTICS OF BINTANGUR OIL FROM ENGGANO ISLAND AS RAW MATERIAL FOR MAKING BIODIESEL Devi Silsia; Ridwan Yahya
Jurnal Agroindustri Vol 9, No 1 (2019)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.9.1.1-7

Abstract

The potential and dominance of the Bintangur Tree on Enggano Island is quite large. Bintangur seed  has a high oil content, and is not included in the food category. Bintangur oil is one of the vegetable oils that has the potential as a biodiesel feedstock. This study aims to determine the yield of Bintangur seed oil and the characteristics of crude oil produced. Bintangur seeds are obtained from the villages of Banjar Sari, Kaana and Apoho Enggano. Bintangur oil was extracted with n-hexane solution using soxlet. The oil characteristics observed included water content, density and free fatty acid content (FFA). The extraction results in the form of yellow oil with the yield of oil obtained ranged from 48.07 - 73.71%. Characteristics of crude oil produced has water content of 1.2 - 2%, density 0.910 - 0.920 and FFA 15.51 - 17.97%

Page 2 of 23 | Total Record : 223

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