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All Journal Jurnal Kaharati Jurnal Agroindustri Pangan
Fauziah Fiardilla
Dosen Program Studi Teknologi Industri Pertanian, Jurusan Teknologi Pertanian, Universitas Jambi
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Public Health Social Sciences

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Pengaruh Teknik Pengemasan, Jenis Kemasan dan Kondisi Penyimpanan terhadap Sifat Fisik dan Organoleptik pada Buah Apel Utari Yolla Sundari; Muh. Andis Hidayatullah; Fauziah Fiardilla
Jurnal Penelitian UPR Vol. 3 No. 1 (2023): Jurnal Penelitian UPR: Kaharati
Publisher : LPPM Universitas Palangka Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52850/jptupr.v3i1.8352

Abstract

Penelitian ini bertujuan untuk melihat pengaruh berbagai teknik pengemasan, jenis kemasan dan kondisi penyimpanan yang diberikan kepada komoditas pertanian terhadap kualitas dan mutu bahan yang meliputi sifat fisik (kekerasan) dan organoleptik (rasa, warna, tekstur). Jenis komoditas pertanian yang digunakan adalah buah apel. Perlakuan yang akan diberikan adalah perbedaan jenis kemasan, perbedaan teknik pengemasan dengan cara coating dan penyimpanan pada suhu dingin. Ada dua  jenis kemasan yang digunakan yaitu polyethylene (PE) dan polypropylene (PP), sedangkan untuk bahan coating digunakan yaitu dengan pati sitrat + CMC dan pati sitrat + kitosan. Setelah dilakukan pengamatan terhadap organoleptik didapatkan hasil penelitian bahwa pemberian coating pati sitrat+CMC yang dikemas dengan plastik PE memberikan nilai pada rasa, tekstur, dan warna yang lebih baik, yaitu secara berurutan 4,6 (normal); 4,4 (agak keras) dan 3,4 (cerah). Untuk hasil pada uji kekerasan yaitu coating memberikan hasil terkecil untuk nilai kekerasan, yaitu 8,4 (mm/g/s) yaitu coating pati sitrat+kitosan dan kemasan plastik PP, 9,04 (mm/g/s) untuk coating pati sitrat+CMC dan kemasan plastik PP serta 10,85 (mm/g/s) untuk tanpa coating dan kemasan PP.
PEMANFAATAN ARANG SABUT KELAPA DAN KULIT PINANG MENJADI BIOBRIKET UNTUK MENINGKATKAN NILAI TAMBAH Meri Arisandi; Ade Yulia; Rudi Prihantoro; Fauziah Fiardilla
Jurnal Agroindustri Pangan Vol 2 No 1 (2023): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (200.889 KB) | DOI: 10.47767/agroindustri.v2i1.503

Abstract

Areca nut coir contains several chemical compounds, i.e., cellulose (34,18%), hemicellulose (20.83%), and lignin (31.6%). These chemical compounds are a source of carbon in the manufacture of activated charcoal or adsorbents and coconut coir is a material containing lignicellulose which can be used as a substitute for fuel. One way to use areca nut and coconut coir is to make biobriquettes. Processing of areca and coconut coir into biobriquettes deals with numerous production factors, starting from additional materials, labor, production equipment, and other materials. Processing costs are conducted to obtain higher prices and higher profits than without a production process, so value added analysis is needed. The purpose of this research is to find out the added value generated from processing areca nut shells and coconut coir into biobriquettes. Data were obtained from primary and secondary data. The methods used in this research are descriptive and quantitative methods. Based on the results of the research, processing of areca shell charcoal and coconut coir into biobriquettes starts from ordering raw materials, maintenance and storage of raw materials. The production process is conducted by weighing the raw materials, carbonizing, milling, sieving, mixing charcoal flour with tapioca flour, moulding, drying and packaging. and added value analysis shows that the business plan for processing areca shell charcoal and coconut coir into biobriquettes obtains an added value of Rp. 3,077/kg of raw materials. A large added value of zero (Rp. 3,077> 0) means that the utilization of areca nut shells and coconut husks into biobriquettes generates added value.
Co-Authors Ade Yulia Meri Arisandi Muh. Andis Hidayatullah Rudi Prihantoro Utari Yolla Sundari