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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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STUDY ON ASCORBIC ACID FOR FORTIFICATIONOF RICE CASSAVA Harun Al-Rasyid; Subeki Subeki; Wisnu Satyajaya; Agus Saptomi
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.7.2.72-83

Abstract

Siger rice is an analog rice made from agricultural materials containing carbohydrates such as cassava. The purpose of this research was to know the effect of addition of ascorbic acid and steam duration to the quality of siger rice from cassava. The factorial experiment arranged in a Complete Randomized Block Design (CBRD) with two factors and three replications.. The first factor was the addition of ascorbic acid is 0% (A1), 0.1% (A2), 0.15% (A3), 0.2% (A4), 0.25% (A5), and 0.3% A6). The second factor was steam duration of 25 minutes (L1), 30 minutes (L2), and 35 minutes (L3). The data were analyzed using analysis of variance (ANNOVA) and continued with Least Significance Different (LSD) test. The results showed that the addition of ascorbic acid 0.2% with steaming for 35 minutes resulted in the best quality of siger rice with white color tending, somewhat similar to rice, rather soft, water content of 10.62%, 0.88% ash, protein 3,82%, fat 2.42%, crude fiber 1.13%, carbohydrates 81.12%, and vitamin C 0.61 mg/g.
CHARACTERISTIC OF LEMPOK QUALITY IN BENGKULU CITY Arsat Koto; Evanila Silvia; Kurnia Herlina Dewi
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.5.2.128-133

Abstract

The aim of this study was to identify the quality characteristics of durian lempok in Bengkulu City and compare the quality characteristics lempok with SNI 01-4313-1996. The sample of lempok were taken from 2 home industries that the largest producer in Bengkulu City. The study was conducted three phases: 1) survey and interviews to determine the home industry with the largest production capacity in Bengkulu City, 2) random sampling in production at 3 times production; and 3) analysis of samples in terms of water content, the content of artificial sweeteners, TPC, texture, and pH. Data were analyzed descriptively. The results showed that the water content lempok durian on home industry A is 23% and B is 27%; artificial sweetener content between lempok is 0; TPC lempok is 63 x 105 colonies/g (A) and 116 x 105 colonies/g (B); lempok texture is 9.122 cm/10 g/10 s (A) and 8.955 cm/10 g/10 s (B) and pH of lempok 5.6 (A) and 5.4 (B). So the quality of durian in Bengkulu City lempok that achieve SNI No. 01-4313-1996 is an artificial sweetener content while the rest (moisture and TPC) does not achieve the standards.
PERSEPSI MASYARAKAT TERHADAP PENGGUNAAN BRIKET CANGKANG KELAPA SAWIT SEBAGAI BAHAN BAKAR ALTERNATIF PENGGANTI MINYAK TANAH Hasan Basri Daulay; Lukman Hidayat; Agung Sudrajad
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.1.2.63-73

Abstract

Briket adalah suatu padatan dari bahan mudah terbakar yang digunakan untuk menghasilkan api yang telah mengalami proses pemampatan atau pengempaan dengan daya tekan tertentu. Penelitian ini bertujuan untuk mengetahui keyakinan masyarakat terhadap kecepatan menyala, ketebalan asap, waktu memasak nasi, waktu memasak air, waktu memasak sayur, dan aroma makanan pada penggunaan briket cangkang kelapa sawit untuk bahan bakar rumah tangga dan mengetahui sikap total masyarakat terhadap penggunaan briket cangkang kelapa sawit sebagai bahan bakar alternatif pengganti minyak tanah.  Metode pengolahan data di dalam penelitian ini menggunakan metode analisis Deskriptif dan metode analisis Sikap Fishbein. Hasil penelitian ini menunjukan  masyarakat menerima terhadap kecepatan menyala (1,8 menit), ketebalan asap (sedikit), waktu memasak nasi (29,48 menit), waktu merebus air (9,81 menit), waktu memasak sayur (6,31 menit) dan aroma makanan (tidak bau angus), yakni dengan nilai rata-rata tertimbang bi = 0,72 < ei = 6,48. Analisis sikap Fishbein juga menunjukan sikap total masyarakat memiliki nilai positif yaitu A0 = 0,736 > 0. Artinya, masyarakat menerima penggunaan briket cangkang kelapa sawit sebagai bahan bakar alternatif pengganti minyak tanah
EFFECT OF GRATED CASSAVA AS SUBSTITUTE FOR WHEAT FLOUR IN PROCESSING STEAMED CAKE Budi Santoso; Susi Imelda Siagian; Agus Wijaya
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.4.1.48-54

Abstract

The objective of research were to determine the physical and chemical characteristics, and organoleptic of steamed cake with grated cassava as an ingredient substitute for wheat flour. Research used a Non Factorial Complety Randomized Block Design (RALNF) with 5 level of treatments and 3 replication. Level of treatments research : A (wheat flour 0% and grated cassava 100%), B (wheat flour 20% and grated cassava 80%), C (wheat flour 40% and grated cassava 60%), D (wheat flour 60% and grated cassava 40%), E (wheat flour 80% and grated cassava 20%), and F (wheat flour 100% and grated cassava 0%). Results showed that steamed cakes with added grated cassava had significantly effect on the texture, moisture content, lightness, and hue but ash content and chroma not significant. The average value of texture, lightness, chroma, hue, moisture content and ash content of steamed cake is 618,33-1.273,47 gf; 65.30-75.20%; 32.33-38.03%; 83,27-86,87o; 29.84-40.41%; and 0.39-0.79%. Carbohydrate, protein, crude fiber, and HCN of steamed cake with grated cassava 80% and 40% were 44.88% and 49.9%; 3.37% and 2.90%; 3.94% and 2.91%, 1.72 and 1,14 mg /100 g respectively.
QUALITY PROFILE OF DRIED FISH PRODUCED USING YTP-UNIB-2013 WITH VARIED DRYING TEMPERATURES Iis Darniati; Yuwana Yuwana; Syafnil Syafnil
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.5.1.12-19

Abstract

Objectives of this research were 1) to determine fish drying time YTP-UNIB 2013 biomass dryer with four different temperatures; 2) to compare the resulted dry fishes to SNI Standards for fish; 3) to find the optimum drying temperature to produce dry fish with better fit to SNI standards.Utilizing “ Kaseh” fish (Opisthopterus tardoore) as experimental sample dryings with temperatures 30-40 oC, 40-50 oC, 50-60 oC and 60-70 oC, in term of drying time, resulted 10 hours, 8 hours, 6.5 hours and 5.5 hours respectively. From the TPC point of view, the dry fishes produced by these temperature ranges contained 1,16 x 106 kol/g, 1,0875 x 106 kol/g, 0,744 x 106 kol/g and 0,8975 x 106 kol/g. These dry fishes fitted respectively to 8.6, 8.8, 8.4 and 7.8 average organoleptical scores. The finding suggested that drying with 50-60 temperature ranges would be proper choice for drying fish with YTP-UNIB 2013 biomass dryer.Keywords : 
APPLICATION OF QUALITY FUNCTION DEPLOYMENT TO IMPROVE THE QUALITY OF DRY FISH BLEBERAN IN BENGKULU CITY Evanila Silvia
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.3.2.116-123

Abstract

The research objective is to determine the customer expectations, the activities process and their’s importance level; determine the relationship between customer expectations and process activity; determine the product’s performance against competitor’s product; and formulate recommendations for improving the product quality. The method used is Quality Function Deployment (QFD) with 42 persons as consumer respondents. The results showed that the importance level of the consumer expectations to Bleberan dried fish by ranking are moisture content, shelf life, shape, texture, price, aroma, microorganism content, colors, packaging and additives. The importance level of process activity is the drying process, packing, salting, separation and sorting, and washing or cleaning. The eminence of Bleberan dried fish in Bengkulu City is for its water content, texture and aroma when it compared to competitor products. Unfortunately, the shelf life, price and packaging are still below competitors' products. While Shape, content of microorganisms and additives of Bleberan dried fish in Bengkulu city is equal to competitors' products. The quality attributes that need to be improved is the shelf life, packaging and content of microorganisms. According to quality improvement, the three main activities of process that must be improved are drying process, packing and salting.
CONSUMERS PREFERENCES TEST OF SAMBAL LEMEA THE UNIQUE FOOD OF REJANGNESE AND CHANGED PRODUCTS IN VARIOUS STORAGE TEMPERATURE Yantri Nuryani; Laili Susanti; Kurnia Herlina Dewi
Jurnal Agroindustri Vol. 2 No. 2 (2012)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.2.2.71-76

Abstract

Lemea is one of the unique food of Rejangnese which  made from bamboo shoots  and fermented fish.  This research is  aimed to find the effect of processing and storage temperature on moisture content, pH, total microbial and consumers preferences ( color, aroma, and taste) of sambal lemea. This research carried out by using CRD with two factors namely processing (pots and bamboo) and storage temperature (room temperature and refrigerator). The results showed that the treatment gives significant effect on moisture content, pH and the level of preference (color, aroma and flavor). While the temperature did not show significant differences.  Sambal lemea which cooked in bamboo has the highest preferences score on color, aroma and flavor on days 0 and 7.
STUDY ON PROCESSING OF DRIED CHILI INTO BLOCK CHILI Khaeruddin Hidayat; Muhammad Syaiful; Kurnia Herlina Dewi
Jurnal Agroindustri Vol. 3 No. 1 (2013)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.3.1.23-30

Abstract

The research objective is to obtain the drying period of various capacities dryer to reach the best moisture content in the process of blocks dried chili production and gaining the consumer acceptance to the product. This study used a completely randomized design (CRD) with two factors: the capacity of the material and the drying time and three times repetition. The measured parameters were changes of weight during drying process, moisture content, organoleptic tests and levels of acidity (pH). The results showed that the drying periods with best moisture in the process of blocks dried chili production are drying for 8 hours at capacity of 0.3 g/cm2, 10 hours at a capacity of 0.5 g/cm2 and 10 hours at a capacity of 1 g/cm2. The highest consumer acceptance to the product for the color, aroma and overall attributes is on the blocks dried chili with a water content of 41-60%, while for the aroma is on the blocks dried chili with a water content of 61-80%.
EFFECT OF USEOF KATUK LEAF EXTRACT, LEMURU FISH OIL AND VITAMIN E TO PERFORMANCE AND QUALITY OF BROILER CHICKENS Basyaruddin Zain
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.2.1.1-7

Abstract

This research was conducted to determine the effect of leaf extract katuk (EDK), lemurufish oil (MIL) and vitamin E as a substitute for a commercial feed supplement on performance and quality of broiler chickens. The total of 195 birds were used as objects in this study.  Design research used Completely Randomized Design (CRD) with 13 treatments and 3 replications. Each test consisted of five broiler chickens. The data obtained were analyzed according to the design used and Test DMRT (Duncan Multiple Range Test) to examine differences in treatment effect. The results showed that the use katuk leaf extract, lemuru oil, and vitamin E  did not differ significantly (P>0.05) on ration consumption, weight gain, feed conversion and internal organ weight of broiler chickens.  In contrast, there were highly significant differences (P<0.01) on serum, cholesterol level, triglyceride, LDL cholesterol and HDL cholesterol.  Similarly, feeding sauropus androgynus extract and lemuru fish oil plus vitamin E are highly significantly (P <0.01) affected weat cholesterol, fant and protein.
CHARACTERIZE THE QUALITY OF COLOR, AROMA, TEXTURE AND TASTE OF COWPEA (Vigna unguiculata (L.) Walp.) TEMPEH FERMENTED BY DIFFERENT TYPES OF YEAST Wardiah Wardiah; Samingan Samingan; Amelia Putri
Jurnal Agroindustri Vol. 6 No. 1 (2016)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.6.1.34-41

Abstract

Cowpea (Vigna unguiculata (L.) Walp.) has high content of nutrients and good source of phytoprotein. Therefore, it has potential opportunity to replace soybean in producing tempeh. The types of fermentation agent influence its quality, so it is crucial to study the use of types of tempeh yeast with different growt media in making cowpea tempeh. The study was aimed to characterize the quality of color, aroma, texture, and taste of cowpea tempeh fermented by different types of yeast. The method was experimental with complete random design, four treatments and six replicates. The parameter were physical quality; color, aroma, texture, and taste of tempeh. Data was collected by organoleptic test. Data was analysed using ANOVA at the 5 % significance level. The results showed that the preference levels of panelists differed against all parameters. Yeast utilizing cassava as its substrate produced cowpea tempeh with the highest preference level for all parameter.

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