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All Journal Asia Pacific Journal of Sustainable Agriculture, Food and Energy Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Teknologi Pertanian Andalas

Rina Yenrina

Fakultas Teknologi Pertanian Universitas Andalas

Author-ID : 422870

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Other

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Articles

Mocaf Bread enriched with Mung Bean (Vigna radiata L.) as a source of protein Yenrina, Rina; Murtius, Wenny Surya; Putri, Nezly N
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 1, No 1 (2013)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

This study aim to determine the effect of substitution Mocaf ( Modified Cassava Flour) and mung bean flour on bread making .The treatments used were A (60% Wheat flour: 40% Mocaf), B (60% Wheat flour: 35% Mocaf: 5% mung bean flour), C (60% Wheat flour: 30% Mocaf: 10% mung bean flour), D (60% wheat flour: 25% Mocaf: 15% mung bean flour).The results showed that the substitution Mocaf and mung bean flour significantly different influence on the increase of water content, ash content, protein content, color, flavor, degree of development and reduced levels of carbohydrates, sugar. But the influence did not differ significantly to fat content, aroma and texture. The results of organoleptic tests and chemical analysis showed the product D was the best product with the average preference for colour, flavour, texture and taste (3.63 to 32.90), moisture content (27.19%), ash content (1, 36%), protein content (9.57%), fat content (7.79%), carbohydrate content (52.67%), sugar (14.37%) and degree of development (57, 23%).Keywords: Mocaf Bread, Mung Bean (Vigna radiata L.), source of protein

Influence of pre-treatments on Jengkol Bean (Pithecellobium lobatum, Benth) toward Sulfuric Content Yenrina, Rina; Kasim, Anwar; Delfiana, Winda
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 3, No 1 (2015)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

This research had been carried out at Laboratory of Agricultural Product Technology, Faculty Of Agricultural Technology, Andalas University-Padang from August 2014 – October 2014. Jengkol bean content djengkolic acid. Djengkolic acid is one of the types of amino acids containing sulfur and spread evenly in jengkol bean. Consumption of jengkol bean can give bad smell effect when breathing or urinating, this odor arising from Djengkolic acid which breaking down into sulfur containing-thiol compounds which is volatile. This research is aimed to decrease of sulfur level from jengkol bean by giving some treatments. This research used eksplorative design with 4 treatments and 3 replications. Treatments were consist of boiling jengkol in ash solution, boiling jengkol in whiting solution, boiling jengkol in water and aging jengkol in soil. Result of this research obtained that differences of treatments on jengkol resulting different effect toward water content, ash content, sulfur content and pH. The most drastic decrease of sulfur is to use whiting and followed by the use of kitchen ash, boiling in water and aging in the soil. Keywords: Jengkol bean, Some treatment and Sulfur

Unripe Areca (Areca catechu. L) Nut Syrup as A Functional Drinks Addition with Powdered Cassia Vera Extract Yenrina, Rina; Nazir, Novizar; Lubis, Alfian Syukri
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 2, No 1 (2014): Agriculture Food and Energy for Future
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

This study aims to determine the effect of addition of powdered Cassia vera exstract on chemical composition and organoleptic value of unripe areca nut syrup. This research used Completely Randomized Design consist of four treatments and three replications. However, chemistry, physics, and microbiology testing take two of the most preferred product and one control products. Observational data were analyzed by using a statistical program 8, followed by Tukey test at 5% level. The treatments were: A (without addition of cassia vera as control), B (addition 2% of cassia vera exstract), C (addition 4% of cassia vera ), and D (addition 6% of cassia vera). The observations were the analysis of raw materials unripe areca nut includes moisture, ash, fat, protein, antioxidants activity, alkaloids measurement, tannins and carbohydrates. Moreover, chemical analysis of areca nut syrup includes moisture content, ash, sugar, antioxidants, and tannins. And viscosity test for physical analysis. For microbiological analysis such as total plate count and organoleptic test includes taste, odor, and color preference had choosen by the preference test methods. The results, indicates that the addition of powdered cassia vera extract into areca nut syrup significantly had different influence on ash content, water content, sugar content, antioxidant level, viscosity, and tannin level. As on total plate count and alkaloids measurement also had a significant effect on areca nut syrup processing. The results of Organoleptic test showed that the product C was the most preferred product by panelists who chose like-really like level at 95%-100%. Product C as the most preferred product, has an average 42,347% of water content, 0,061% ash content, 71,333% sugar, 15,273% antioxidant level, 7,21% tannin content, viscosity 0,933 dPa.S, alkaloids measurement (+), and total plate count 4,0×10². Key words : syrup, areca nut, cassia vera, tannin, and antioxidant.

Nilai Tambah yang Adil pada Pelaku Rantai Pasok Gambir di Sumatera Barat Hendra Saputra; Novizar Nazir; Rina Yenrina
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 7, No 3 (2018)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

AbstrakGambir merupakan komoditas unggulan Sumatera Barat. Di dalam pemasaran produk gambir, terdapat rantai pemasaran yang sangat panjang hingga diterima ditangan konsumen akhir. Distribusi nilai tambah masing-masing pelaku rantai pemasaran tidak mendapatkan porsi yang seimbang. Penelitian ini dilakukan untuk mengetahui keseimbangan nilai tambah yang diperoleh setiap pelaku rantai pasok menggunakan metode Hayami Termodifikasi untuk menghitung nilai tambah dan analytical network process untuk menganalisis tingkat risiko pada pelaku rantai pasok gambir. Pada skala industri dengan kapasitas pabrik pengolahan 1.250 kg gambir/jam di tingkat eksportir, harga jual gambir masyarakat Rp45.000/kg dan harga gambir katekin (produksi eksportir) Rp189.000/kg diperoleh perbandingan porsi nilai tambah petani (21%): pedagang pengumpul (27%): eksportir lokal (52%), hal ini menunjukan petani medapatkan porsi nilai tambah terendah dibandingkan pedagang pengumpul dan eskportir lokal. Tingkat risiko yang dihadapi petani memperoleh nilai tertinggi (0,477), eksportir lokal (0,281), pedagang pengumpul (0,183) dan konsumen (0,058). Hasil penyeimbangan prosi nilai tambah dan tingkat risiko masing-masing pelaku rantai pasok gambir yaitu petani mengalami peningkatan porsi nilai tambah Rp/kg produk yaitu dari Rp39.242 menjadi Rp88.722, pedagang pengumpul mengalami penurunan yaitu dari Rp49.514 menjadi Rp34.038 selanjutnya ekportir lokal mengalami penurunan dari Rp97.244 menjadi Rp52.266. Keseimbangan nilai tambah ini dapat dijadikan kebijakan untuk menetapkan harga yang stabil untuk komoditas gambir dengan tujuan mempertahankan keberlangsungan bisnis gambir di Sumatera Barat.Kata kunci: gambir, keseimbangan nilai tambah, nilai tambah, rantai pasok, risiko AbstractGambier is a superior commodity in West Sumatra. Marketing process in gambier products have a very long marketing chain until it is accepted by the end consumer. The value-added distribution of each marketing chain does not get a balanced portion. This research was conducted to determine the balance of added value obtained by each supply chain actor using the Modified Hayami method to calculate added value and analytical network process to analyze the level of risk in gambier supply chain actors. On an industrial scale with a processing plant capacity of 1250 kg gambier/hour at the exporter level, the selling price of community gambier is IDR 45,000 / kg and the price of catechin gambier (exporter production) IDR 189,000 / kg is obtained by comparison of the value-added portion of farmers (21%): traders collectors (27%): local exporters (52%), this shows that farmers get the lowest portion of added value compared to local collectors and exporters. The level of risk faced by farmers is the highest (0.477), local exporters (0.281), collector traders (0.183) and consumers (0.058). The proceeds of equal value-added risk and the level of risk of each gambier supply chain actor, namely farmers experience an increase in the value-added portion of IDR/kg of product, from IDR 39,242 to IDR 88,722, collector traders decrease, from IDR 49,514 to IDR 34,038. Local exporters decreased from IDR 97,244 to IDR 52,266. This balance of added value can be used as a policy to set a stable price for gambier commodities with the aim of maintaining the sustainability of gambier business in West Sumatra.Keywords: balance value-added, gambier, risk, supply chain, value-added

ANALISIS NILAI TAMBAH PELAKU RANTAI PASOK GAMBIR DENGAN METODE HAYAMI TERMODIFIKASI Hendra Saputra; Novizar Nazir; Rina Yenrina
Jurnal Teknologi Pertanian Andalas Vol 22, No 1 (2018)
Publisher : Universitas Andalas

Gambir merupakan komoditas unggulan Sumatera Barat, produktivitas rantai pasok gambir saat ini masih memiliki kendala dari tingkat keuntungan yang tidak setara di setiap aliran rantainya. Tujuan penelitian ini adalah mengetahui nilai tambah yang diperoleh di setiap pelaku rantai pasok gambir. Mekanisme rantai pasok gambir diidentifikasi menggunakan metode kualitatif. Penelitian ini dilakukan dengan pendekatan sistem yang didukung dengan metode Hayami termodifikasi untuk menghitung nilai tambah. Pada skala industri kapasitas pabrik pengolahan eksportir gambir 1250 kg gambir/jam dan tingkat harga jual gambir masyarakat Rp. 45.000/kg, harga Gambir katekin (Produksi eksportir) Rp 189.000/kg di dapat hasil perbandingan nilai tambah Petani (11%) : Pedagang pengumpul (30 %) : Eksportir lokal (60 %). Dari total nilai tambah yang dihasilkan sebesar Rp.322.602.481.833 pertahun terlihat perbandingan nilai tambah diantara para pelaku rantai pasok gambir yaitu petani, pedagang pengumpul, dan eksportir lokal dimana petani memperoleh Rp. 20.052/kg, pedagang pengumpul Rp. 55.135/kg dan eksportir lokal Rp. 110.813/kg. Berdasarkan besaran nilai tambah per kg gambir yang diperoleh disetiap rantai pasok gambir, eksportir lokal menerima bagian pendapatan yang lebih baik dibandingkan dengan petani dan pedagang pengumpul.

Co-Authors Andriani, Novia Cesar Welya Refdi Cristiana, Desy Delfiana, Winda Fajri, PY Fauzan Azima Hendra Saputra Hendra Saputra Heriyenni, Heriyenni Kadri, Annesa Kasim, Anwar Kesuma Sayuti Liganti, Rani Lubis, Alfian Syukri Nazir, Novizar Novelina Novelina Novizar Nazir Putri, Nezly N Rifka, Arifatulhuda Tuty Anggraini Wenny Surya Murtius

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