Jurnal Agroindustri

Journal Information
ISSN / EISSN : 2088-5369 / 2613-9952
Total articles ≅ 125

Latest articles in this journal

Cesa Sri Wulandari, Sriyoto Sriyoto, Ketut Sukiyono
Jurnal Agroindustri, Volume 10, pp 67-78; doi:10.31186/j.agroindustri.10.1.67-78

This study aims to analyze the level of financial performance and the factors that influence it in the bussines of fish drying in Sumber Jaya Village, Kampung Melayu District, Bengkulu City as measured by the level of profit and R / C Ratio. Respondents in this study are 120 partisans working on fish drying . Data analysis methods are profit analysis, R / C Ratio, and Multiple Linear Regression in the form of Double-Log using Shazam tools. The results showed that the average profit in one processing is Rp 529,185, while the average R / C Ratio in one production process is 2, which showed that the bussines of fish drying in Sumber Jaya Village is feasible . However, partially, the variables of age and business scale are significantly determine tothe profit rate of the bussines of dried fish processing, in addition, the only business scale variables and entrepreneur characteristics are that partially significantly determine the level of efficiency of the bussines of dried fish processing
Samsul Rizal, Samsu Udayana Nurdin, Suharyono Suharyono, Marniza Marniza
Jurnal Agroindustri, Volume 10, pp 12-20; doi:10.31186/j.agroindustri.10.1.12-20

The objectives of the research are to learn the effect of fermented drink of pineapple peel extract fermented by Lactobacillus casei toward microflora of digest of Sprague Dawley rats and to know its potential as a probiotic drink. The treatment compiled by Randomized Complete Block Design (RCBD) with six repetitions. Eighteen male weanlings Sprague Dawley rats are divided into three groups. Each group consists of six rats and has different treatments. One group was given a lactate fermented beverage of pineapple skin extract, one group was given a drink of pineapple skin extract that was not fermented and the other group was given water as a control. The parameters observed include total lactic acid bacteria and total coliform of the digest. The research showed that the provision of lactic acid fermentation drinks produced higher total lactic acid bacteria (LAB) and lower total coliform of digest than the provision of the non-fermented drink of pineapple peel concentrate and provision of water as the control on the rats model. Total LAB in digestion of rats fed fermented pineapple concentrate drinks was 1,6 x 1012 cfu/gram while total coliform was 3,7 x 1011 cfu/gram. The pineapple skin concentrate fermented by Lactobacillus casei is potential as a probiotic drink because of its ability to inhibit pathogenic bacteria
Siska Apriyani, Adwini Prasetya, Sigit Mujiharjo
Jurnal Agroindustri, Volume 10, pp 21-32; doi:10.31186/j.agroindustri.10.1.21-32

Rimau Gerga Lebong (RGL) is a superior citrus fruit of Bengkulu Province, but this fruit is easy to rot, especially if stored at room temperature, so it needs technology that able to extend its shelf life to have its maximum benefit. This study aims to explain the effect of cassava peel starch concentration plus chitosan on the quality of RGL citrus fruits for 20 days of storage and determine the best concentration applied. This study used a Completely Randomized Design (CRD) with two different factors namely the concentration of cassava peel starch; 3%, 5%, and 7% and chitosan concentration; 0.0%, 0.5%, 1.0%, 1.5% with observed variables of weight loss, hardness, total dissolved solids, fruit juice levels, and vitamin C levels observed every 5 days for 20 days storage at room temperature. The research data were analyzed graphically and used ANOVA to explain the effect and significance of the treatment to determine the best one. The results showed that the use of 3-5% (w / v) cassava peel starch combined with the addition of 0.0-1.5% (w / v) chitosan to coat RGL citrus fruits stored for 20 days at room temperature was able to reduce the rate of shrinkage weight so that the value is only around 6.33-8.12%; able to maintain fruit hardness so that the value ranges from 1.3 to 1.7 kg; able to maintain total dissolved solids so that the value ranges from 10.8 to 12.6o Brix; able to maintain juice levels so that the value ranges from 53.61 to 73.00%, and is able to suppress the rate of decrease in vitamin C so that the value ranges from 1.52 to 2.38 mg / 5ml. The recommended concentration of cassava starch to be applied is 5% (w / v) with chitosan added with a concentration of 1.5% (w / v).
Tuti Maryana, Devi Silsia, Budiyanto Budiyanto
Jurnal Agroindustri, Volume 10, pp 47-56; doi:10.31186/j.agroindustri.10.1.47-56

Sugarcane bagasse is one of the potential biomass as raw material for bioethanol production. This study aims to determine the effect of concentration and type of yeast on the characteristics of bioethanol produced from bagasse bagel delignified with a mixture of NH4OH-NaOH in a ratio of 1:20. This study uses a Completely Randomized Design (CRD) with 2 factors: yeast concentration (0.4%, 0.6% and 0.8%) and the type of yeast (tape yeast and bread yeast). The results of this study indicate that Bioethanol levels increase with increasing yeast concentration. The highest levels of bioethanol were obtainedat the use of 0.8% bread yeast, ie 14.16%
Wuri Marsigit, Marniza Marniza, Reza Febi Ayu Monica
Jurnal Agroindustri, Volume 10, pp 57-66; doi:10.31186/j.agroindustri.10.1.57-66

The home industry mostly packs papaya dodol using PP plastic packaging. It is necessary to research the quality of papaya dodol that is stored with various types of packaging during storage. This study aims to obtain a type of packaging that is able to maintain the physical, microbiological, and organoleptic qualities of papaya dodol during storage at room temperature. The study was carried out following a completely randomized design (CRD) with two factors; namely the type of packaging with PP plastic, aluminum foil, and wax paper; and duration of storage; i.e. 7 days, 14 days, 21 days and 28 days. The observed variables included color, texture, moisture content, mold and organoleptic properties. The collected data were analyzed using ANOVA and DMRT follow-up tests. The results showed that during 28 days of storage, the best quality of dodol was packed with aluminum foil on day 21; with a color of 7.5 YR 4/4, hardness (texture) 2.00 mm / g and a moisture content of 9.65%; and microbiological observations of 180 colonies/g; which means meeting SNI requirements. Organoleptic quality based on the aroma level of 2.92 (enough likes), 2.96 colors (enough likes), texture 2.16 (dislikes) and taste 3.08 (quite likes)
Lukman Hidayat, Hidayat Koto, Hayyuning Pratiwi
Jurnal Agroindustri, Volume 10, pp 33-39; doi:10.31186/j.agroindustri.10.1.33-39

Zaskya Bakery Home Industry is one of the small industries that produce various types of sweet bread in Central Bengkulu Regency. Optimal raw material inventory control is essential for companies to make the production process good. The economic order quantity (EOQ) method is the basic method of inventory control by finding the minimum point between ordering costs and storage costs. The purpose of this study was to determine the inventory control of some raw materials in the Zaskya Bakery Home Industry by using EOQ. Survey and observation with a quantitative descriptive approach are The methods used in this research. Data analysis uses the calculation formula of EOQ, total inventory cost, safety stock, and reorder point. The results showed that the application of the EOQ method in controlling raw material inventory was an emphasis on inventory costs on the Zaskya Bakery Home Industry. The Efficiency of the quantity of raw material ordering each time order, the time of re-ordering of raw materials, as well as the quantity of safety inventory can be known.
Muharnanti Muharnanti, Maherawati Maherawati, Suko Priyono
Jurnal Agroindustri, Volume 10, pp 40-46; doi:10.31186/j.agroindustri.10.1.40-46

Traditional coconut oil is coconut oil that is produced for generations in a simple way. This coconut oil cannot last long without purifying. This oil is produced by heating so that the quality of the oil decreases. Improving the quality of thisoil can be done by adding extract of ethanol pandanus fragrant which is easily obtained and contains natural antioxidants. This study aims to determine the characteristics of traditional coconut oil after the addition of ethanolic extract of pandanus fragrant leaves. The study was conducted following a randomized block design (RBD) of one factor, namely the concentration of ethanol extract of pandanus leaves consisting of 6 levels of treatment, namely p1 = 0,00%, p2 = 0.02%, p3 = 0.04%, p4 = 0.06%, p5 = 0.08%, and p6 = 0.10% , with 4 replications. Data were analyzed by ANOVA test and further tests using BNJ test with a level of 5%. The results showed that the best treatment was obtained at the ethanol extract concentration of 0.10% pandanus fragrant leaves that produce coconut oil with a water content of 0.128%, free fatty acid content of 0.489%, and a saponification rate of 229.22 mg KOH/g of oil. The highest descriptive sensory characteristics of traditional coconut oil are yellowish green (4.48) and slightly pandanus (3.20)
Tensiska Tensiska, Bambang Nurhadi, Endah Wulandari, Yushini Ayu Laras Ratri
Jurnal Agroindustri, Volume 10, pp 1-11; doi:10.31186/j.agroindustri.10.1.1-11

Adlay is a minor cereal which utilization is not optimal in Indonesia. Adlay grains have natural antioxidants in the form of phenolic compounds and flavonoids found in bran, husk, and testa. Purpose of this study was to determine the type of adlay bran extraction solvent that produced the highest antioxidant activity. The study used an experimental method with a randomized block design (RBD) consisting of 3 treatments that were repeated 4 times, namely extraction with (1) ethanol solvent; (2) n-hexane solvent; and (3) ethanol solvent then the waste is extracted again with hexane solvent. The extract obtained was analyzed for its antioxidant activity by DPPH method, total phenol, total tocopherol and yield. The results showed extracts from ethanol solvents produced the highest antioxidant activity where IC50 values were 771.73 ppm, but categorized as antioxidants with very weak activity. The extraction of adlay bran with ethanol solvent resulted in a yield of 1.91%, total phenol of 0.92%, and total tocopherol 0.09 mg / mL
Hasan Basri Daulay, Pandu Imam Sudibyo, Muhammad Hidayat Subha
Jurnal Agroindustri, Volume 9, pp 109-116; doi:10.31186/j.agroindustri.9.2.109-116

Kernel quality is an important consideration in kernel marketing. The main kernel quality parameters are moisture content, impurities and broken core. The purpose of this study is to explain the profile and consistency of kernel quality at PT. Daria Dharma Pratama Lubuk Bento. The research method used was a survey by collecting data on monthly averages of moisture content, impurities and broken core during May 2017-April 2018; and the daily average of moisture content, impurities and broken core which are measured directly every day during May 2018; and interviews with several company officials to confirm the validity of the data that has been collected. Data analysis was performed by plotting each kernel quality parameter data both monthly and daily data that had been obtained on the abscissa-ordinate axis to be able to explain and compare it with SNI standards and company targets. Based on data analysis found that the moisture content of the PMKS kernel of PT. Daria Dharma Pratama Lubuk Bento generally meets SNI standards and also meets company targets; however the levels of impurities do not meet SNI standards even though they are in accordance with company targets; and the degree of rupture of the kernel does not meet SNI standards nor company targets. In general, the daily average moisture content, daily average impurities content and daily average damaged core content are highly volatile, which means that it is inconsistent; which is allegedly due to the high percentage of dura fruit that is generally from cultivated community plantations.Mutu kernel merupakan salah satu pertimbangan penting dalam pemasaran kernel. Parameter mutu kernel yang utama adalah kadar air, kadar kotoran dan inti pecah. Tujuan penelitian ini adalah untuk menjelaskan profil dan konsistensi mutu kernel di PT. Daria Dharma Pratama Lubuk Bento. Metode penelitian yang digunakan adalah survey dengan mengumpulkan data rata-rata bulanan kadar air, kadar kotoran dan kadar inti pecah selama Mei 2017- April 2018; dan rata-rata harian kadar air, kadar kotoran dan kadar inti pecah yang diukur langsung setiap hari selama Mei 2018; serta wawancara dengan beberapa petugas perusahaan untuk konfirmasi data sekender yang telah ditemukan. Analisis data dilakukan dengan cara memplotkan masing-masing data parameter mutu kernel baik data bulanan maupun harian yang telah didapat pada sumbu absis-ordinat untuk dapat menjelaskan dan membandingkannya dengan standar SNI dan target perusahaan. Berdasarkan analisis data didapatkan bahwa kadar air kernel PMKS PT. Daria Dharma Pratama Lubuk Bento pada umumnya telah memenuhi standar SNI dan juga memenuhi target perusahaan; akan tetapi kadar kotorannya tidak memenuhi standar SNI meskipun telah sesuai dengan target perusahaan; dan kadar kernel pecahnya tidak memenuhi standar SNI maupun target perusahaan. Secara umum, rata-rata harian kadar air, rata-rata harian kadar kotoran maupun rata-rata harian kadar inti rusak sangat fluktuatif yang berarti...
Endang Sulistyowati, Sigit Mujiharjo, Irnad Irnad, Agria Susanti, Siti Phatonah
Jurnal Agroindustri, Volume 9, pp 56-65; doi:10.31186/j.agroindustri.9.2.56-65

This research aims to analyze the characteristics of milk caramel candy products including physical and organoleptic properties after the addition of durian and gerga orange fruit. This study used a complete randomized design (CRD) with 4 treatments and 4 replications namely P0: control, P1: 3% durian, P2: 6% durian, P3: 9% durian and G0: control, G1: 10% gerga orange fruit juice, G2 : 15% gerga orange fruit juice, G3: 20% gerga orange fruit juice. Variables measured included yield, density and organoleptic characteristics including color, aroma, taste, texture and tenderness. Organoleptic test showed that addition of durian fruit meat affect the texture and tenderness which showed significant differences (P 0.05) on color, aroma, and taste. Addition of gerga orange fruit juice also had no significant difference (P> 0.05) organoleptic characteristic being tested. Based on preference, addition of durian fruit meat had a very significant effect (P 0.05) on density. The addition of gerga orange fruit juice showed no significant effect (P> 0.05) on yield but gave a very significant effect (P 0,05) terhadap warna, aroma, rasa. Penambahan sari jeruk gerga juga berpengaruh tidak nyata terhadap sifat organoleptik permen caramel susu. Berdasarkan modus kesukaan, penambahan daging buah durian berpengaruh sangat nyata (P0,05) terhadap kerapatan. Penambahan sari jeruk gerga berpengaruh tidak nyata (P>0,05) terhadap rendemen tetapi memberikan pengaruh sangat nyata (P
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