Jurnal Agroindustri

Journal Information
ISSN / EISSN : 2088-5369 / 2613-9952
Total articles ≅ 140
Filter:

Latest articles in this journal

Mardiyana Mardiyana, Dodi Satriawan, Dian Prabowo
Jurnal Agroindustri, Volume 11, pp 1-10; https://doi.org/10.31186/j.agroindustri.11.1.1-10

Abstract:
The large amount of waste Nipah skin (Nypa fruticans) that a large enough potential to be used as raw material for liquid smoke. One of the technologies that can be used to produce liquid smoke is a series of cyclone redestillation. This study aims to test a series of cyclone redestillator in the process of making grade A liquid smoke made from the skin of Nipah fruit. This research was conducted using the descriptive method as a preliminary study in the process of making liquid smoke using cyclone redestillation tools. The skin of Nipah fruit that has been dried for 2 days under the sun. Nipah skin burned in a burning tube for 8 hours with a temperature of ±400 oC, the first and second of destillation processes are at 130 oC for 8 hours. The characteritation of liquid smoke that yield of liquid smoke is 14,7%; pH 2,7; phenolic compound is 855,8 ppm. Process of making liquid smoke using a series of cyclone redestillator, that shows this tool can function properly for the process of making liquid smoke which can be applied as a food preservative.
Andrew Setiawan Rusdianto, Andi Eko Wiyono, Nina Tauvika
Jurnal Agroindustri, Volume 11, pp 11-22; https://doi.org/10.31186/j.agroindustri.11.1.11-22

Abstract:
Daging ayam merupakan bahan pangan yang bersifat mudah rusak dan memiliki umur simpan yang pendek. Dewasa ini, telah muncul kemasan pintar (Smart packaging) yang dilengkapi label pintar. Label pintar berbasis ekstrak antosianin ubi jalar ungu dirasa dapat menjadi solusi yang tepat untuk digunakan sebagai penentu tingkat kesegaran daging ayam. Tujuan penelitian ini adalah mengetahui pengembangan prototype label pintar ekstrak antosianin ubi jalar ungu dan kelayakannya untuk menentukan tingkat kesegaran daging ayam. Esktrak ubi jalar ungu diperoleh dengan metode maserasi menggunakan pelarut metanol 96% yang diasamkan HCl 1%. Hasil ekstrak antosianin memiliki pH sebesar 5.58 ± 0.013 dan nilai kadar antosianin sebesar 62.79 ± 0.558 mg/100 g. Label pintar menunjukkan tingkat kesegaran daging ayam dengan adanya perubahan warna, dimana warna ungu muda menandakan daging ayam segar, warna ungu pudar menandakan bahwa daging ayam masih segar, dan label pintar warna ungu kebiru-biruan menandakan daging ayam pada kondisi tidak segar. Hasil kelayakan label pintar pada stabilitas pH mengalami perubahan warna baik pada suasana asam dan suasana basa, tetapi lebih stabil pada suasana asam.
Melki Edo Sinabang, Hasan Basri Daulay, Bosman Sidebang, Devi Silsia
Jurnal Agroindustri, Volume 11, pp 32-42; https://doi.org/10.31186/j.agroindustri.11.1.32-42

Abstract:
Processing of palm kernels at the kernel station of the palm oil mill still has a loss of kernel oil in the bulk silo kernel. This oil can be used as a raw material for solid soap. This study aims to determine the characteristics of solid soap resulting from core oil losses in terms of physical, chemical and organoleptic parameters and to obtain the right concentration of NaOH and fragrance oil volume to produce solid soap according to SNI 06-3532-2016. This study used a completely randomized design (CRD) with 2 factors, namely the concentration of NaOH and the amount of fragrance oil. The variables observed were water content test, foam stability, free alkaline content, pH level, and organoleptic test. Solid soap characteristics are : moisture content 10.22% - 39.17%, foam stability 45.93% - 69.4%, free alkaline content 0.16% - 0.42%, pH 9 , 86 - 13,31. Panelist acceptance rates for texture 3 - 4.05, color 3.3 - 4.05, aroma 3.1 - 3, 85 and oerall 3.35 - 4, 05.Soaps made with 20% NaOH and 2 ml fragrance oil has met SNI 06-3532-2016
Muh Agus Ferdian, Randhiki Gusti Perdana
Jurnal Agroindustri, Volume 11, pp 23-31; https://doi.org/10.31186/j.agroindustri.11.1.23-31

Abstract:
Indonesia has many natural resources that have not been properly addressed or utilized, one of them is the Porang tuber. Porang tuber has the characteristic of araceae which has a high calcium crystal oxalate, that is 0.19%. These substances can cause itching and burning sensation in the mouth, even harm our kidneys. Thus, technology is needed to reduce the calcium oxalate content of Porang flour by modifying the processing method. The aims of this study are to obtain the most optimal technology for making modified porang flour with a decrease in optimal calcium oxalate levels and to know the physicochemical characteristics of the modified porang flour.. The research was carried out in three stages, namely the production process of Porang flour modified with the variations of wet and dry milling methods, and the fermentation time that were 0, 6, 12, 18 and 24 hours. Characteristics of modified Porang flour include chemical and physical, and the final stage is data analysis. The result showed that the modified Porang flour processing technology with the highest decrease in calcium oxalate content was the wet milling method with the fermentation time of 18 hours and the value of 62.28%. The chemical characteristics of the modified proximate content of Porang flour showed that the levels of protein, fat, water, ash and carbohydrates were 9.34%, 0.49%, 12.50%, 3.59% and 74.09% respectively. The physical characteristics of porang flour are brownish white, a distinctive aroma of flour, powder form and a slightly salty taste.
Sussi Astuti, Dwi Ardiansyah, Susilawati Susilawati
Jurnal Agroindustri, Volume 11, pp 43-53; https://doi.org/10.31186/j.agroindustri.11.1.43-53

Abstract:
The purpose of the research to determine the concentration of gelatin that produce white oyster mushroom jelly candy which appropriate with the chemical and sensory characteristic of standard ISO 3547.2-2008. The research arranged in a Complete Randomized Block Design (CRBD) by a single factor that is gelatin concertration on six grade of 5%, 10%, 15%, 20%, 25%, and 30% with four repetition. Data analysis of variance and a further test with the Least Significant Difference (LSD) at 5% level. The results showed that the best treatment was found in 20% of gelatin concentration that produces flavor white oyster mushroom jelly candy with score of 2.98 (rather typical white oyster mushroom), elasticity with a score of 3.89 (chewy), color with score of 3.71 (like), the overall acceptance with score of 3.83 (like), the water content of 18.27% (bb), ash content of 0.25% (bb), reduced sugar levels of 0.28% (bb), and sucrose levels of 51.33% (bb) which appropriate with SNI jelly candy 3547.2-2008.
Budiyanto Budiyanto, Damres Uker, Toto Izahar
Jurnal Agroindustri, Volume 11, pp 54-71; https://doi.org/10.31186/j.agroindustri.11.1.54-71

Abstract:
Juremian and Kirmanan are other names for the Sintaro 2 and Sintaro 3 coffee clones, the national superior robusta coffee clones that have been cultivated in Sidorejo Village. This study aims to determine the quality and physical properties of coffee beans, chemical properties and ground coffee quality of Juremian and Kirmanan clones. The quality and physical properties of coffee beans are evaluated according to the Indonesian National Standard (SNI) 01-02907-2008 procedure. The chemical properties and quality of ground coffee powder were evaluated based on SNI 01-3542-204 procedure as well as the cupping test method (Specialty Coffee Association of America). The results showed that Juremian coffee beans had fewer defects and bean sizes, more peaberry beans, and better bean quality than Kirmanan coffee beans. Based on coffee extract content, "medium dark roast" and "dark roast" Ground coffee Juremian and Kirmanan are categorized as quality 1. "Medium dark roasted" Juremian coffee got a total score of 8.00, with the "excelent" category on the cupping test. The aromas found in Juremian coffee include chocholety, black tea, fruity, and nutty. The quality of the coffee beans, the high percentage of peaberry, and the roasting rate are thought to have contributed to the brewing quality of Juremian and Kirmanan coffees.
Raden Rizki Amalia, Nina Hairiyah, Nuryati Nuryati
Jurnal Agroindustri, Volume 10, pp 147-155; https://doi.org/10.31186/j.agroindustri.10.2.147-155

Abstract:
Kabupaten Tanah Laut is one of the districts in South Kalimantan Province which has the largest of corn production compared to other districts. Based on data from the Office of Horticultural Food Crops and Plantation of Tanah Laut Regency, it was found that the production of corn commodities from 2017 to 2019 increased. This happens because the demand for corn commodities continues to increase every year. In addition, in Tanah Laut Regency, two large animal feed companies have been established that require corn as the main raw material. The magnitude of this potential makes it necessary to identify entities through supply chain mapping so that the added value of each entity can be determined. The purpose of this research was to map the supply chain and analyze the added value of corn commodity supply chain in Tanah Laut Regency. The research method used in analyzing the supply chain is descriptive analysis using purposive sampling and snowball sampling to obtain in-depth and objective information. Meanwhile, value added analysis uses the Hayami method.The results showed that there were three supply chain entities to reach consumers, namely farmers, small collectors, and large collectors. Meanwhile, the results of the analysis of the added value of each entity obtained the highest value, namely the large collectors with a value added ratio of 87% of Rp. 783,840.00, small collectors with a ratio of 86.4% of Rp. 699,840.00 and farmer entities of 86.13% with a value of Rp. 671,840.00. This is because the treatment of corn commodities in each entity is different.
, Wahyu Mushollaeni, Yusianto Yusianto, Atina Rahmawati
Jurnal Agroindustri, Volume 10, pp 129-138; https://doi.org/10.31186/j.agroindustri.10.2.129-138

Abstract:
Robusta coffee (Coffea canephora) is one type of coffee that is cultivated by the people of Tulungrejo Village, Malang Regency. Until now, the coffee is still sold fresh or dry, because this coffee has a bitter taste and is quite acid so that if it is made into a grounded coffee and consuming it with a high enough frequency it will cause an increase in stomach acid. The presence of caffeine, as well as several types of secondary metabolites, caused the bitter and sour taste in Robusta coffee. Therefore, need a process that is easy, inexpensive, and can be directly applied by the community to reduce levels of caffeine and acid. Fermentation using Saccharomyces cerevisiae yeast is one of the stages of the processing of agricultural products that are most often carried out by the community. However, the effect of fermentation of Robusta coffee from Tulungrejo using S. cerevisiae has never been studied to reduce its acid content. Therefore, this study aimed to obtain the best yeast concentration and fermentation time in making Robusta ground coffee from Tulungrejo so that the acid content was in line with ground coffee standards. The best treatment was obtained by adding 2% yeast with 10 hours of fermentation time. This treatment produces ground coffee which has a pH of 5.275; water content 1.75%; ash content 4.81%; and caffeine content of 5.6055 mg/ml. The levels of caffeine and pH had met SNI 1-3542-2004 standards
Mizi Adha Visano, Meizul Zuki, Damres Uker
Jurnal Agroindustri, Volume 10, pp 118-128; https://doi.org/10.31186/j.agroindustri.10.2.118-128

Abstract:
The purpose of this research was to analyze the correlation between topography with fatigue of worker, height of tree with fatigue of worker, topography and height of tree with fatigue of worker and fatigue of worker with productivity of palm oil harvesting. The analytical method used in this research was the analysis of correlation and linear regression. Based on the results of this study concluded that there was a weak correlation (r = 0,214), but significant and in the same direction (positive) between topography with fatigue of palm oil harvester by linear regression equation = 3,037 + 0,067 X1, there was a sufficient strong correlation (r = 0,501), but significant and in the same direction (positive) between height of tree with fatigue of palm oil harvester by linear regression equation = 0,307+ 0,408 X2, there was a sufficient strong (R = 0,598) and significant correlation between topography and height of tree with fatigue of palm oil harvester by linear regression equation = -1,383+ 0,104 X1 + 0,466 X2, and there was a weak correlation (r = -0,373), but significant and not in the same direction (negative) between fatigue with work productivity of palm oil harvester by linear regression equation = 379,243 - 23,495 X.
Rakha Satya Idsan, Gunarif Taib, Rika Ampuh Hadiguna
Jurnal Agroindustri, Volume 10, pp 88-98; https://doi.org/10.31186/j.agroindustri.10.2.88-98

Abstract:
This study aimed to measure the greater value obtained from Putra Adira Cap Mahkota Rajoku Ground Coffee in producing various ground coffee products. The research was conducted at the Putra Adira Cap Mahkota Rajoku Ground Coffee Business, which is a small-scale home industry that produces ground coffee products in Pelangkian Village, Kepahiang Regency, Bengkulu Province. Processed products from Robusta coffee analyzed were original ground coffee, ginger coffee, and pandanus coffee. The method of value added analysis used the Hayami calculation method. The results of the study showed that the added value of real coffee was Rp. 24,456,597 / kg or 82,174%, the added value of ginger coffee was Rp. 13,426,194 / kg or 29,967%, and the added value of pandanus coffee products was Rp. 18,638,833 / kg or 61,881%. Thus, the greatest added value was obtained in original coffee products because the higher the production, the higher the added value and the benefits obtained
Back to Top Top