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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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THE EFFECT OF (Morinda citrifolia L.) MEAL IN DIET ON PERFORMANCE OF BROILER Yosi Fenita
Jurnal Agroindustri Vol 2, No 1 (2012)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.2.1.21-27

Abstract

The objective of the research was to evaluate to effect of feeding mengkudu on performances of broilers. The research design used was completely randomized design. One hundred broilers were distributed into five treatments. The treatments were different levels of mengkudu meal (0, 0.75%, 1.5%, 2.25 % and 3%). The observed measured were feed consumption, average body weight (gain) and feed conversion. Results showed that feeding mengkudu (Morinda Citrifolia L.)  no effect significant (P>0.05) on feed consumption, average body weight and feed conversion.  In conclusion, feeding mengkudu meal up to 3% (in diet) does not negatively affect feed consumption, average body weight, and feed conversion.
PHYSICAL PROPERTIES OF WET NOODLE BASED ON POTATO AND TAPIOCA COMPOSITE FLOUR Zulman Efendi; Fitri Electrika D. Surawan; Yosy Sulastri
Jurnal Agroindustri Vol 6, No 2 (2016)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.6.2.57-64

Abstract

Wet noodle properties prepared from tapioca flour : potato flour proportion i.e. 70:30; 60:40; 50:50; 40:60; and 30:70 were studied by Complete Randomized Design. The potato flour proportion effect were significantly contributing to physical properties of strain and waterabsorption index, moisture content, and L, a, b value.The wet noodle prepared from tapioca : potato flour = 70:30; 60:40; 50:50 have no significant different on strain (?L/L) and , water absorption index, moisture content and L, a, b value.The wet noodle prepared fromtapioca :potato flour = 40:60 and 30:70 hadlower strain (?L/L) index thus giving the highest waterabsorptionand moisture content. But its noodle has lower brightness level. The result revealed the possibility of composite flour from potato and tapioca 50:50 could be produce wet noodle for functional food. Its physical properties i.e. strain and water absorption index, moisture content, and L, a, b value were 0.5, 0.37, 47.35, and 65.6, -1.0, 25.6, respectively.
QUALITY SERVICES ANALYSIS OF SPORT SERVICES INDUSTRY BY SERVQUAL AND IMPORTANCE PERFORMANCE ANALISYS (IPA) METHOD Veron Farminta; Sigit Mujiharjo; Karona Cahya Susena
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.5.1.57-74

Abstract

In the field of both services and manufacturing industry, the quality is very important, especially in terms of quality of service. If a good quality of service, the company will be ready to face market competition/business but if the quality of customer service is less satisfactory then be prepared to face setbacks. One method that can be used to evaluate the quality of service is a method servqual and imfortance performance analisys (IPA). Both methods are used to see how far the quality of performance / service provided when viewed from the expectations or interests of customers / consumers. Anonimus is where researchers conduct studies using both methods. The result showed that some of the dimensions that must be improved, namely: good field conditions (artificial turf, goal, balls, nets), organized the tournament, Anonimus Parties must be able to be responsive in dealing with problems that arise and Security Assurance Goods customers in the locker Room. Keywords : 
EFFECT OF CALAMANSI CITRUS (Citrus microcarpa) EXTRACTS AND CMC TO PREFERENCES OF RED PALM OIL EMULSIONS Budiyanto Budiyanto; Bosman Sidebang; Rut Rae Delima Samosir
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.9.1.49-55

Abstract

The purpose of this research were to obtain amount of the addition of calamansi citrus extract and CMC in the produce stable red palm oil emulsions with optimal viscosity and to obtain red palm oil emulsion products that can neutralize chelate taste and cover the oils aroma based on the level of consumer preferences. A complete randomized design (CRD) with two factorial was employed. The factors used were the amount of calamansi citrus extracts  addition (5 gram, 7 gram and 9 gram) and the amount of CMC addition (1 gram and 1.5 gram) . Data in this research obtained from the observations and results of viscosity and organoleptic testing were processed used analysis of variance (ANOVA) and a further test using DMRT on SPSS software. The results showed that the addition of calamansi citrus extract and CMC has significant effect to the stability and viscosity, but no significant effect to the taste, aroma and color of red palm oil emulsions product. Overall the best preferences of the emulsion product is the red palm oil emulsions with the addition of 7 grams calamansi citrus extract and 1 gram CMC. The emulsion product best stability is the red palm oil emulsions with the addition of 5 gram calamansi citrus extract and 1.5 gram CMC for 12 days. However, the emulsion product having a stability for 12 days but it has a viscosity of 1468.42 cP so further research is needed to reduce the emulsion viscosity. Keywords : red palm oil emulsions,calamansi citrus extract, CMC
CORRELATION BETWEEN ADDED ROSSELA (HIBISCUS SABDARIFFA L) TO PHYSICAL AND CHEMICAL PROPERTIES OF KALAMANSI FRUIT ORANGE POWDER AS A DRINK Kurnia Herlina Dewi; Zulman Efendi; Ida Apri Yanti
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.7.2.63-71

Abstract

The product development effort based on kalamansi aims to extend the shelf life, make the product more durable and increase the added value and fulfill the consumer demand for the practicality in the use. The purpose of this study was Determine the effect of rossela addition to physical and chemical characteristics, determine the effect of rossela addition to organoleptic characteristics. The research design used in this study was Completely Randomized Design (RAL) with treatment of percentage of dry rosella powder: 0%, 2.5%, and 5%, in which each treatment was repeated three repetitions so that nine treatment units were obtained. Parameters observed in water content, solubility rate, pH and organoleptic (flavor, aroma, color). The results showed that the greater percentage of rosella addition, water content, solubility rate and vitamin C were higher, following the equation y = 0,188x + 3,7733 for water content, Y = 6,4x + 37,767 for soluble time . Each addition of rosella occurs a decrease in pH following the equation Y = -0.086x + 4.215. While vitamin C levels follow the equation Y = 5,514x + 16,818. The panelist's preference for the product is good; evidenced by the three tests (aroma, flavor and color) have the highest level of addition of 5% rosella addition. The higher the rosella addition rate ratio the panelist prefers. The panelist's favorite level is at an average of 3 which is quite like.
RELATIONSHIP BETWEEN TEMPERATURE OF DRYER CHAMBER AND RATE OF FUEL SUPPLIES FROM THREE KINDS OF BIOMASS FUEL Meidi Satriawan Sipayung; Yuwana Yuwana; Bosman Sidebang
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.5.2.118-127

Abstract

The purpose of this study was to determine the number of supply of (initial and subsequent) fuel to achieve the target temperature and determine the rate of fuel supply relationship with temperature drying chamber. Biomass was used are palm shells, pecan shells and coconut shells. Results of research showed that fuel supply rate (Q / 40 min) to produce a temperature (T), which is different from the fuel pecan shells, palm shell and coconut shell follows the following equation: initial supply hazelnut shells obtained from the equation T = 13,9Q + 19.3 with R² = 0.983 and the subsequent supply is obtained by the equation T = 12,24Q + 39 with R² = 0.971, the initial supply of palm shells obtained from the equation T = 8,925Q + 29.55 with R² = 0.964 and the subsequent supply is obtained by the equation T = 15 , 27Q + 29.09 with R² = 0.989, the initial supply of coconut shell derived from the equation T = 19,8Q + 0.6 with R² = 0.972 and the subsequent supply is obtained by the equation T = 19,37Q + 34.86 with R² = 0.994 .
ANALISIS PENURUNAN KUALITAS MINYAK GORENG CURAH SELAMA PENGGORENGAN KERUPUK JALIN Wuri Marsigit; Budiyanto Budiyanto; Mukhsin Mukhsin
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.1.2.55-62

Abstract

Selama penggorengan kualitas minyak mengalami penurunan kualitas yang dipengaruhi oleh uap yang dilepaskan dari bahan yang digoreng, suhu penggorengan, lama pemanasan/penggorengan dan komposisi bahan yang digoreng. Indikator kerusakan minyak goreng dapat diamati dari perubahan sifat fisika-kimianya, antara lain bilangan asam, kandungan asam lemak bebas (ALB) dan titik asap. Penelitian ini bertujuan untuk menganalisa pola perubahan kualitas minyak goreng curah selama penggorengan kerupuk jalin pada suhu di atas 190 0C selama 4 jam. Rancangan penelitian yang digunakan pada penelitian ini yaitu minyak goreng dengan penambahan ulang dan pengaruh lama waktu penggorengan selama 4 jam. Dilakukan pengambilan sampel setiap 0,5 jam penggorengan. Data ditampilkan dalam bentuk grafik dan dianalisa secara deskriptif. Hasil penelitian menunjukkan, setelah penggorengan kerupuk jalin selama 4 jam pad suhu di atas 190 0C, pola perubahan kualitas minyak goreng curah terlihat meningkat tidak linier pada perubahan bilangan asam dan asam lemak bebas. Dilain pihak, pola perubahan kualitas minyak goreng curah terlihat menurun tidak linier pada titik asap. Peningkatan dan penurunan yang tidak linier ini disebabkan karena terjadi penambahan minyak baru setiap satu jam sekali yang berfungsi untuk menstabilkan minyak goreng baik secara kualitas maupun kuantitas. Berdasarkan pengukuran kandungan bilangan asam, asam lemak bebas dan titik asap, diketahui bahwa minyak goreng curah masih layak pakai adalah pada 40 kali penggorengan selama 2.5 jam dengan kerupuk jalin sebanyak 100 kg. Hal ini mengindikasikan bahwa kandungan bilangan asam 2.42 % masih di bawah batas maksimal yaitu 2.5 %.
COMPARISON OF METHODS DRYING AND VARIETY FISH OF TESTING APPEARANCE ON DRIEDFISH TYPICAL ACEH (KEUMAMAH) Ismail Sulaiman
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.4.1.40-47

Abstract

Fresh fish processing into a dried fish is a fish processing has been done a long time, the processing of fish based traditional food processing becomes important to preserve cultural heritage in fish processing. Differences drying method in the processing can affect the taste and texture of the fish produced timber. Types of tuna used significantly different to the color produced on the dried fish . The water content produced in this study is 15:57 (w/w %), ash content 1 , 58 ( % ), mean organoleptic test (color: 3.3, taste and smell 3:35, aroma : 3:34). Preferred types of fish are tuna and the most preferred method oven method.Keyword : 
BUSINESS COMPETITIVENESS IMPROVEMENT ANALYSIS ON DRY FISH PROCESSING INDUSTRY IN BENGKULU CITY Evanila Silvia; Sigit Mujiharjo; Yuwana Yuwana; Kurnia Herlina Dewi
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.5.1.1-11

Abstract

Purpose of this research was to identify environmental factors in terms of strength, weakness, opportunity, and threat influencing dry fish processing industry position, and formulating strategic to improve competitiveness the dry fish processing industry in Bengkulu City.  Method applied was descriptive analysis using SWOT matric, EFE matric, IFE matric.  Research location was in Bengkulu City which was selected on purpose. Respondents were academic (1 person), bureaucrat (1 person), practical person (2 person). Result of the research showed that the internal factor consisted 12 strength strategic factors and 15 weakness strategic factor.  The external strategic factor was composed by 13 opportunity strategic factors and 6 threat strategic factors. Strategic factor being capable to improve competitiveness were 1) product diversityin term of labeland market segment, 2) quality product improvement that capable to specify, and 3) improve sale service.
CHARACTERISTICS OF JELLY CANDY OF PAPAYA (Carica papaya L.) WITH ADDITION OF COW GELATIN Neswati Neswati
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.3.2.105-115

Abstract

Papaya is very potential to be developed as an industrial raw material candy because it contains a number of phytochemical compounds that are beneficial for the body. This study aims to investigate the characteristics of jelly candy of papaya with addition of cow gelatin by 6%, 8% , 11% and 13%. In jelly candy made observations on pH, moisture content, ash content, reducing sugar content, sucrose content, vitamin C content, total acid, antioxidant activity by DPPH, total plate count, organoleptic and the best jelly candy analysis of beta-carotene The results showed that the addition of 11% cow gelatin to produce the best characteristics of jelly candy. The parameters are pH 4.83, 17.63% moisture content, ash content of 0.98% , 19.75% reduction sugar , sucrose content of 35.48%, levels of vitamin C 59.81 mg/100gr material, total acid 2.09%, 35.33% antioxidant activity, total plate count 3.9 x 103 colonies/g, 7.9934 mg/100 g levels of beta-carotene, and organoleptic tests with a level, 95% color, scent 85%, 85% flavor, and texture of 95%.

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