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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 231 Documents
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EVALUATE THE QUALITY CHANGES OF FRYING OIL DURING CONTINOUS FRYING OF LEMURU FISH (Sardinella lemuru) Reni Indria Putri; Budiyanto Budiyanto; Syafnil Syafnil
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.6.1.1-7

Abstract

The frying oil quality decreased during continoiu frying is not only caused by frying condition, but also caused by the food composition of material being fried. The objective of the study was to evaluate the quality changes of frying oil during continous frying of Sardinella lemuru. 12 consecutive batches of frying of lemuru fish were conducted. Frying oil quality changes after 2nd, 4th, 6th, 8th, 10th and 12th batch of frying were evaluated based on determination free fatty acids (FFA), conjugated dienoic acid (CDA), and the smoke point of the oil samples. The results showed that the more repetitions frying the higher levels of FFA and its CDA value while the value of the lower smoke point. Over 12 times in the frying oil quality parameter of FFA still under the limit was broken and starts to break down in the 23rd frying, but the parameters of the CDA value there is no obtained limit demage, while smoke point of the oil begins to break downin 12th frying.
APLIKASI STARTER KULTUR MURNI PADA PEMBUATAN DURIAN FERMENTASI Hasanuddin Hasanuddin
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.1.2.74-80

Abstract

This study looks into the effect of pure culture starters isolated from tempoyak on fermented durian (Durio zibethinus) and its acceptability. The use of 5% pure culture starters and mixed cultures of Pediococcus acidilactici, Lactobacillus plantarum, Lactobacillus curvatus Leuconostoc mesentroides and Staphylococcus saprophyticus were analyzed in terms of acceptabilty by sensory panelists. Statistical analysis shows a significant difference among  fermented durian  with pure culture and mixed culture starters for attributes of texture and viscosity, aroma and flavor, acidity and general acceptability.
EFFECT OF ADDITION BAKING POWDER AND WATER ON SENSORY AND PHYSICAL CHARACTERISTICS OF MOCAF(Modified Cassava Flour) BISCUITS Wuri Marsigit; Bonodikun Bonodikun; Lortina Sitanggang
Jurnal Agroindustri Vol. 7 No. 1 (2017)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.7.1.1-10

Abstract

The purposes of this study were to reveal   the effect of addition of baking powder and water on sensory characteristics (color, flavor, aroma and texture) and physical characteristics (expending, porosity,  and  water  content)  and  also  value-added    biscuit  from  Mocaf.  This  research  was conducted in Agricultural Technology Laboratory, Faculty of Agriculture, University of Bengkulu The experimental design used was complete random sampling ith two factors included percentage addition of baking powder  (0.2 %, 0.4 % and 0.6 %) and percentage addition of watwr (2 %, 6 % and 10 %), so it can be consisted of 9 treatment combination. Data were analyzed with ANOVA by using SPSS 17.0. Data were presented in the form of tabel. Result of study found that there were significant effects of addition baking powder dan water proportion on sensories and physics characteristic of mocaf biscuits. Biscuits mocaf  was  most preferred by the panelists (color, aroma and taste) were biscuit with addition of 10% water and 0.6 % baking powder, with physic characteristics expanding (56.55%), porosity (60,44) and water content (3.97%). The value-added biscuit mocaf were Rp 2,432 per 100 gram.
PHYSICAL QUALITY ANALYSIS OF ‘ROTI MANIS’ AT BAROKAH BAKERY IN LAHAT Ineke Kesuma Ningsih; Fitri Electrika D. Surawan; Zulman Efendi
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.5.1.20-35

Abstract

The purpose of this research was to determine the percentage of each type of ‘roti manis’ physical damage, to identify factors causing the damages, and to determine whether the percentage amount of damage was whithin the business control limit. Types of damage observed were broken, too small in size, in appropriate form, over heated or burned.  Observation was conducted during 16 working days (one month) at Barokah Bakery in Lahat.  Result of the research showed that the broken damage was 1,31%; the too small in size was 1,1%; the unacceptable form was 0,98%; and no damage of over heat. Based on the causal effect analysis, it was found that the main factor causing ‘roti manis’s damages was caused by process inadequately. Result of diagram control analysis showed that the overall average damage was 3,4% with the upper limit was 5,2% and the lower limit was 1,6%. The percentage of the damage was considered high but it was within the company control limit of 2-4%
STUDI OF FRUIT LEATHER PROCESSING OF MANGGO Yessy Rosalina; Laili Susanti; Tatik Sulasmi
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.3.2.124-132

Abstract

Mango varieties Bengkulu is one of high yielding varieties from Bengkulu Province. The plants grow well and produce fruits almost year-around in all regions in the province of Bengkulu. Mango varieties Bengkulu have very large fruit, thick fruit flesh and slightly sour flavors. It makes Mango varieties Bengkulu is very suitable to be consumed in the form of a processed. Fruit leather is one form of processed fruit. Fruit leather is a thin sheet of fruit in dried form. The results showed that the best processing techniques of fruit leather for mango varieties Bengkulu is the process with addition of sugar by 20% and drying temperature at 60 ?C. The treatment produce fruit leather with the best physical appearance and flavor compared with the other treatments.
PERFORMANCE OF A PIPE SLOW SAND FILTER (SSF-P) WITH DIFFERENCE HYDRAULIC HEADS ON FILTERING POLLUTANTS OF CRUMRUBBER PLANT LIQUID WASTE Sigit Mujiharjo; Bosman Sidebang; Dedek Darmadi
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.2.2.77-83

Abstract

Pipe slow sand filter (SSF-P) is an undertest slow sand filter (SSF) technology promising some advanatages.  Purpose of this research is to test the performance of SSF-P with differencce level of hydraulic heads on reducing pollutants of crumrubber plant liquid waste. The SSF-P tested was a 5-inches-diameter, 50cm-long SSF-P and hydraulic heads applied were 10 cm, 20 cm and 30 cm.  Result of test showed  that SPL-P installed with all hydraulic heads tested were capable of reducing significant amount of pollutants, and with 10 cm head capable of producing filtrate with TSS, pH and NH3-N satisfying grade 1 (drinking) water.
WORK PRODUCTIVITY ENHANCEMENT IN HOME INDUSTRY PIA CAKE ”XYZ” Lala Intan Gemala Sari; Meizul Zuki; Yusril Dany
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.3.1.31-44

Abstract

The research objective is to obtain the new method with highest productivity; determine the normal and basis hour in order to get the best working hour with highest productivity; and to determine number of worker need in each section based on its workload to get the balance in production line. Time measurement was done using a technique based on stopwatch and workload measurement analysis method. The balancing of production line was done by trial and error method. Initial conditions in production line indicate an imbalance with 2312,18 seconds idle time, 51,60% efficiency of production line and 48,39% balance delay. The balancing of production line resulted 1585,77 seconds of idle time, 45% efficiency of production line and 55% balance delay. There are eight permanent workers in this home industry with labor productivity at station I is 6,42% units / man-hour before repairs and 8,57% units / man-hour after repairs, resulted the increase in productivity by 33,48%. Labor productivity at station II, III and IV before repairs is 87,5% and after repairs is 116,62% resulted the increase in labor productivity by 33,28%.
PACKAGING DESIGN IN INCREASING THE VALUE ADDED OF HONEY OF COFFEE FLOWER AS A REGIONAL PRIME PRODUCT Yessy Rosalina; Alnopri Alnopri; Prasetyo Prasetyo
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.2.1.8-13

Abstract

Pure honey has a good nutrient content and it is also believed it has healthy peculiar property. Coffee plants are one of the plants that are good in honey bees breeding.  Honey which is produced from the nectar of coffee flower price selling is relatively high.  In order to increase the value added of honey of coffee flower, the researchers in package design were needed to get the best one. The aim of this study was to determine the influence of image and packaging design either simultaneously or partially into purchasing decisions of pure honey consumers. Based on this research, it is known that an ideal packaging material for honey of coffee flower is a bottle compared to flexible packaging. The reason is functional: the bottle packaging is capable to fulfill its function as an efficient and effective packaging. In graphic design, the packaging of pure honey that preferred by the panelists is the packaging that has more colors contrast between its base colors and layout of the flower of coffee whereas the size of a font is already good because it is clearly legible.
EFFECT OF GREENLEAF QUALITY AND MOISTURE CONTENT ON PHYSICAL AND ORGANOLEPTIC OF THE CTC (Crushing Tearing Curling) TEA Hafiz Thanoza; Devi Silsia; Zulman Efendi
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.6.1.42-50

Abstract

PTPN VII (Persero) Pagaralam Business Unitstarted developing the processing of black tea (CTC). Only after several times the processing quality CTC teas produced unsatisfactory. The Company continues to optimize the performance ofthe processingand quality control of CTC tea. This study aims to determine the effect of the quality of shootsandwilting percentage of the physical and organoleptic properties of CTC tea. This research was conducted in PTPN VII (Persero) Act Pagaralam. The results showed that all of the top quality withvalue range 62% to 70% and the percentage of wilted 65% to 72% no real effect on the physical and organoleptic properties. The water content and density of CTC tea has fulfilled SNI and enterprise standards. CTC tea produced medium quality (Fair made).
STUDY OF PRESERVATIONDRY SWEET PINEAPPLE (Ananas comous L. Merr) DURING STORAGE Desy Nofriati
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.3.2.77-82

Abstract

Processing fresh pineapple into dried sweet pineapple can preserve product during storage. Durability dry sweet products can be maximized by combining sugar with other preservation techniques such as paesterisasi treatment, enhance sodium benzoate, and packaging technology. The objective the study is to find out durability time product dry sweet pineapple. The study design used experiments making dried sweet pineapple which consists of several stages. There are stripping, washing, cutting, boiling, cooking, soaking, drying and packaging. Drying is done for 3 days under the sun. The durable time have known by observations during storage; dry sweet pineapple with packaging and stored without packaging. Product damage during observed indicated by physical appearance, color and texture. Durability dry sweet pineapple without packaging lower than product with packaging

Page 8 of 24 | Total Record : 231

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