cover
Contact Name
Mardiyana
Contact Email
mardiyana.alis@gmail.com
Phone
+62282-533329
Journal Mail Official
jurnal.surimi@pnc.ac.id
Editorial Address
Jln. Dokter Soetomo No.1, Karangcengis Sidakaya Cilacap Jawa Tengah 53212
Location
Kab. cilacap,
Jawa tengah
INDONESIA
Journal Of Sustainable Research In Management Of Agroindustry (SURIMI)
ISSN : 27767272     EISSN : 27767280     DOI : 10.35970/surimi
Journal of SURIMI (Sustainable Research In Management of Agroindustry) is a national peer-reviewed and open access journal with e-ISSN 2776-7280 and p-ISSN: 2776-7272, that publishes significant and important research from all area of agroindustries such as Raw Material Agroindustry, Technology of Agricultural Product Processing, Technology of Fishery Product Processing, Management of Environmental Agroindustry, Process and Machinery Agroindustry, Technology Information of Agroindustry, Agroindustry Biotechnology, and Empowerment of UMKM Agroindustry-Based. The Journal of SURIMI is managed by The D4 Study Program of Agroindustrial Product Development and published by P3M Cilacap State Polytechnic, Central Java Indonesia.
Articles 10 Documents
Uji Proximate Tepung Jagung dari Limbah Tongkol Jagung Pulut secara Fermentasi Mirnawati Mirnawati; Rizka Octavia
Journal of Sustainable Research In Management of Agroindustry (SURIMI) Vol 1, No 1 (2021): SURIMI : April 2021
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (31.11 KB) | DOI: 10.35970/surimi.v1i1.528

Abstract

Waxy corn is widely developed in several areas in South Sulawesi. From year to year the productivity of pulut corn has increased, this also shows that agricultural waste production has also increased. The agricultural waste produced by corn is cobs. The purpose of this study was to determine the processing of pulut corn cobs into corn flour and to determine the characterization of the quality of corn flour, especially the proximate test based on SNI standards. The research method is the gravimetric method, the results of the corn flour test show that the proximate content (moisture content, ash content, and protein content) with successive values of 0.07%, 17.49%, 1.9 x 106 has met the standard standards. Indonesian National (SNI) (SNI 01-3751-2009), except for moisture content with a value of 14.32% which indicates that corn flour has a short shelf life. Waxy corn is widely developed in several areas in South Sulawesi. Pulut corn contains 100% amylopectin which provides a sweet, fluffier taste and good texture.
Efektivitas Iklan Produk Chocolicious Melalui Media Sosial Instagram Tsalis Kurniawan Husain; Farizah Dhaifina Amran
Journal of Sustainable Research In Management of Agroindustry (SURIMI) Vol 1, No 1 (2021): SURIMI : April 2021
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (502.145 KB) | DOI: 10.35970/surimi.v1i1.534

Abstract

Chocolicious Indonesia is a company engaged in the downstream agribusiness industry that is actively conducting marketing activities through Instagram.  This research to analyzes the effectiveness of Chocolicious Indonesia’s products advertising through Instagram.  The method used is the descriptive analysis method. Sampling using the incidental sampling method with 100 respondents. The respondents are the followers of Chocolicious Indonesia’s Instagram account. This study conducted a validity and reliability test using SPSS software version 20. The analytical method used to measure the effectiveness of advertising is the EPIC model which includes four critical dimensions : empathy, persuasion, impact, and communication (EPIC).  The results showed that Chocolicious Indonesia’s product advertising through Instagram is very effective with a value of 4,21. The four dimensions measurement shows that the dimensions of empathy, persuasion, and communication are very effective. While the impact dimensions are in the effective category.
Pangan Fungsional Berbasis Susu dan Produk Turunannya Fitri Suciati; Laras Sirly Safitri
Journal of Sustainable Research In Management of Agroindustry (SURIMI) Vol 1, No 1 (2021): SURIMI : April 2021
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (9.631 KB) | DOI: 10.35970/surimi.v1i1.535

Abstract

Milk is food that contains complete nutrients that are consumed by various groups. Milk contains macronutrients such as protein, fat and carbohydrates as well as micronutrients such as vitamins and minerals and other components that are useful for human nutritional and health needs. Apart from containing micro and macronutrients, milk and its derivative products also contain bioactive components that have certain physiological functions that are beneficial to health, which are called Functional Foods. Milk-based functional food and its derivatives have bioactive components such as bioactive peptides, prebiotics, probiotics, conjugated linoleic acid (CLA) and several other bioactive components. Milk and its derivative products such as cheese, yogurt, kefir, and other derivative products have the potential to be developed. The development of milk-based food into functional food is expected to reduce the risk of degenerative diseases such as obesity, coronary heart disease, hypertension and cancer.
Rancang Bangun Sistem Pemotong pada Mesin Pengupas dan Pemotong Kentang Spiral dengan Kapasitas 15 Kg/Jam Syadilla Ega; Joko Setia Pribadi; Agus Santoso; Fadillah Fadillah; Murni Handayani
Journal of Sustainable Research In Management of Agroindustry (SURIMI) Vol 1, No 1 (2021): SURIMI : April 2021
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (775.096 KB) | DOI: 10.35970/surimi.v1i1.560

Abstract

Spiral potato peeler and cutter is a machine used to assist the production process of a home-based bussiness in potato processing, starting from the peeling process to the cutting process carried out in one machine frame. The design and construction of the cutting system on spiral potato peeler and cutter machine with a capacity of 15 kg/hour has several objectives, namely being able to make detailed analisis of a spiral potato cutting machine, being able to calculate parts of the machine elements used in parts of the cutting system and being able to did spiral potato machine testing. The methode used in the preparation of this project report is through the VDI 2222 approach which begins with the plan, conceptual, design and completions stages.The results of the calculation of the cutting system elements on the spiral potato peeler and cutter machine include the large diameter of the shaft used is 12,7 mm, the use of 84 watt motor power and the capacity of the cutting system on the spiral potato cutting machine is 15,25 kg/hour.
Rancang Bangun Rangka dan Pipa Pemanas Pada Mesin Pengering Padi Rizky Dwi Saputro; Bayu Aji Girawan; Joko Setia Pribadi; Fadillah Fadillah; Mardiyana Mardiyana
Journal of Sustainable Research In Management of Agroindustry (SURIMI) Vol 1, No 1 (2021): SURIMI : April 2021
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (313.856 KB) | DOI: 10.35970/surimi.v1i1.573

Abstract

The climate change in Indonesia results in disruption of the rice drying process which only relies on sunlight for the drying process of rice grains so that during the rainy season farmers having problems on the process of drying rice grains. Thus, a new technology is needed in the process of drying rice grains. This technology is using a rice dryer. In the process of making a rice drying machine, there are several important components that must be designed properly, namely the frame and heating pipes which are the main components of a rice drying machine. The aim of this research was to design the frame and heating pipe for rice drying machines. From the design process, the testing phase is carried out, both machine testing and rice drying testing. The test results show that all machine components run well and the drying results show that the rice has decreased in weight after being put into the rice dryer with  decrease is 5 kg to 4,9 kg or about 0,1%.
Perancangan Design Mesin Pelontar Pakan Ikan Berbasis Mikrokontroler Arduino Mega 2560 Malik Abdul Aziz; Bayu Aji Girawan; Joko Setia Pribadi; Fadillah Fadillah; Mardiyana Mardiyana
Journal of Sustainable Research In Management of Agroindustry (SURIMI) Vol 1, No 2 (2021): SURIMI : Oktober 2021
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1065.052 KB) | DOI: 10.35970/surimi.v1i2.1070

Abstract

Fish feeder machine is a machine designed to perform a feeding process that works automatically according to a predetermined feeding schedule, this machine can help improve efficiency both in terms of feed quantity and time in the feeding process. The purpose of designing and calculating machine elements in this Fish Feeder is to calculate parts of machine elements, determine the concept of machine design, draw machine drawing detail, and determine bill of material. The manufacture of this machine uses approach method of James H Earle and concept selection using the method of Stuart Pugh, drawing software using Solidworks 2015 and working drawing using ISO Standard. The design of the throwing machine that has been made is the result of a literature approach and field surveys (direct surveys at the Fisheries Service and at the Fish Seed Center where fish feed throwing machines are needed). This machine needs a continuous process of development and testing
Efektivitas Penggunaan Indikator Iodin Pada Pengukuran Pengaruh Waktu Pemanasan Terhadap Kandungan Vitamin C Minuman Sari Buah Raekhan Rahma; Ahmad Gunawan; Feni Aryanti; Mohammad Rayhan; Mardiyana Mardiyana; Murni Handayani
Journal of Sustainable Research In Management of Agroindustry (SURIMI) Vol 1, No 2 (2021): SURIMI : Oktober 2021
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (514.989 KB) | DOI: 10.35970/surimi.v1i2.1076

Abstract

Vitamin C is one of the micronutrients needed in the body. The need for vitamin C can be met by consuming fruits and vegetables. Vitamins are easily damaged due to heating time. There are several methods developed to determine the content of vitamin C in food and one of them is the iodometry method. The iodometric method is considered simpler and easier to do in testing the content of vitamin C in food and beverages. The purpose of this study was to determine the effectiveness of iodine indicators in measuring the content of vitamin C in several types of packaged fruit juice drinks and original fruit juices that had been treated with different heating. From the results of testing and literature studies regarding the effect of heating time on vitamin C content in fruit juices, it shows the suitability of a decrease in vitamin C content. This shows that a simple iodometric method is quite effective in showing the results of measuring vitamin C content in samples.
Stabilitas Emulsi Minuman Virgin Coconut Oil dengan Pelarut Air Kelapa Nur Mu'min Nur; Rizka Octavia
Journal of Sustainable Research In Management of Agroindustry (SURIMI) Vol 1, No 2 (2021): SURIMI : Oktober 2021
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (62.784 KB) | DOI: 10.35970/surimi.v1i2.885

Abstract

Virgin Coconut Oil (VCO) is a pure coconut oil product whose manufacturing process does not involve the heating process and the workmanship is very simple. VCO is reportedly able to prevent and treat various diseases such as being able to kill viruses, bacteria, increase endurance and moisturize the skin so that people are increasingly interested in consuming it, but its "oily" taste causes VCO products in the form of packaging drinks to be less popular. This study aims to determine the stability of VCO emulsions with the addition of coconut water at variations in concentration. The working procedure carried out is the determination of the ratio of coconut water and VCO, determination of emulsifier concentration, viscosity, pH change and creaming index.This study aims to establish a good description of VCO beverage products and favored by panelists.The research method used is the method (experimental methode) using random group design (RAK).
Efektivitas Pemberian Limbah Biogas Sapi Terhadap Kadar Protein Jerami Jagung Untuk Pakan Ternak Sari Widya Utami; Ari Kristiningsih
Journal of Sustainable Research In Management of Agroindustry (SURIMI) Vol 1, No 2 (2021): SURIMI : Oktober 2021
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (519.608 KB) | DOI: 10.35970/surimi.v1i2.886

Abstract

Plant-livestock integration was one of the concepts of integrated agriculture. Agricultural waste had  the potential to be developed as animal feed material, such as corn straw. The availability of waste, such as  agricultural, livestock and biogas wil pollute the environment if it is not utilized. Therefore, the purpose of this study was to determine the effect of giving biogas waste on the protein content of corn straw, as a by-product of corn cultivation. The treatment in this study used two factors, namely (i) cow biogas solid waste consisting of 2 treatment levels, namely 0 and 5.4 tons/ha, and (ii) cow biogas liquid waste consisting of 4 treatment levels, namely 0 liter/ha. , 500 liters/ha, 1000 liters/ha and 1500 liters/ha. The data measured were nitrogen content, nitrogen absorption and protein content of corn straw. The results showed that the application of biogas waste was able to increase the protein content of corn straw.
Pemanfaatan kulit jeruk nipis menjadi handsanitizer gel Mirnawati Mirnawati; Nur Mu'min; Muhammad Yunus
Journal of Sustainable Research In Management of Agroindustry (SURIMI) Vol 1, No 2 (2021): SURIMI : Oktober 2021
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (104.352 KB) | DOI: 10.35970/surimi.v1i2.959

Abstract

Hand sanitizer is a hand sanitizer antiseptic that is able to clean germs or viruses that stick to the hands. Most in the hand sanitizer market still use alcohol with a concentration of ±50%-70%. The use of alcohol in hand sanitizer is considered less safe for health because alcohol is an organic solvent that can dissolve the layer of fat and sebum on the skin that serves as a protector against infection of microorganisms. In addition, alcohol is also flammable and if repeated use on the hands will cause irritation. Research methods conducted in the determination of water content, the manufacture of hand sanitizer gel, pH measurement, viscosity and antimicrobials. Variations in carbpol concentration affect the physical properties and physical stability of the gel. Increased concentration of Carbpol increases the viscosity of the preparation. Based on the results of research conducted, it can be concluded that lime (Citrus aurantifolia) has the potential to inhibit the growth of microbes 1,0 x 101  colonies / g. 

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