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Jurnal Agroindustri Pangan

Agroindustri
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Published by Politeknik Negeri Sambas

ISSN : - EISSN : 29648343 DOI : https://doi.org/10.47767/agroindustri

Core Subject : Humanities, Science, Agriculture, Engineering,

Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Immunology & microbiology Industrial & Manufacturing Engineering

Jurnal Agroindustri Pangan (ISSN 2964-8343) merupakan publikasi ilmiah yang dikelola oleh Program Studi Agroindustri Pangan, Jurusan Agribisnis, Politeknik Negeri Sambas. Ruang lingkup jurnal berkaitan dengan Teknologi Pangan, Pangan Fungsional, Gizi Pangan, Teknologi Hasil Pertanian, Rekayasa Sistem Agroindustri, Teknologi Proses Agroindustri, Manajemen Agroindustri dan penelitian lainnya yang berkaitan dengan industri pangan. Jurnal ini bertujuan untuk memfasilitasi penyebaran hasil penelitian oleh peneliti, dosen, mahasiswa, praktisi industri, dan pihak umum lainnya. Jurnal Agroindustri Pangan terbit sebanyak 3 kali dalam satu tahun yaitu Bulan Maret, Juli dan November.

Arjuna Subject : Umum - Umum

Articles 19 Documents

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ANALISIS RANTAI NILAI KOPI PONOROGO Muhammad Salikudin
Jurnal Agroindustri Pangan Vol 1 No 1 (2022): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Indonesia currently has four well-known coffee centers such as Nanggroe Aceh Darussalam, North Sumatra, South Sulawesi and East Java, especially in Ponorogo district. Ponorogo regency coffee production currently has a decline from 2012, this is because many damaged crops are attacked by pests. Until now, coffee farmers still treat coffee beans in moderation and their sales are still low, because they are still sold to traditional markets and coffee shops around Ponorogo. So that it allows the value chain that occurs in the production process to sales to consumers. The value chain will later break down the activities into Primary Activities and Support Activities. The purpose of this study is to determine the value cain activity of the value chain Activity which converts input into value added output for consumers. The results of the research on the Ponorogo coffee value chain are that the Ponorogo coffee value chain structure consists of farmers as suppliers, Reog Coffee as manufacturers, and buyers or visitors as consumers, while those who support the Plantation Office and Reog Coffee as post-harvest coffee supervisors. Primary activities include, harvesting fruit and procurement of raw materials as inbound logistics. Red sorting, mininghulling, washing mucus, drying, storing, pulping, roasting, resting, storing and packaging asstages operation.

REVIEW: PELUANG REKAYASA PROSES PENGOLAHAN DAN DIVERSIFIKASI AMPING BERAS SEBAGAI PRODUK UNGGULAN DAERAH KABUPATEN SAMBAS Rozana
Jurnal Agroindustri Pangan Vol 1 No 1 (2022): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

The quality of the amping of rice is still low, has a dull color, not thin enough so that the texture is hard, and there is still a lot of mixture of husks and black rice. In addition, to be able to enjoy rice amping, consumers must prepare other additional ingredients such as grated coconut with brown sugar, so the practical level of the product it still needs to be improved and consumers can immediately enjoy rice amping products easily and practically. Improvements in the quality of Amping Sambas products need to be carried out through improving processing processes and diversifying rice amping products in accordance with current trends in the market. Improvements to the process of making Amping Sambas can refer to existing processes, among others, by paying attention to the raw materials for manufacture, using rice from varieties that have moderate amylose content (20-25%), soaking at room temperature for 7-8 hours, doing roasting is carried out at a temperature of 302 oC for 41 seconds, and the flattening is carried out in 2 stages, stage 1 at 45 oC, stage 2 at roller pressure of 145 ± 5 kg/cm2 and a temperature of 75 ± 5 oC. to increase consumer acceptance of Amping Sambas products, diversify products, including in the form of Iron Fortified Chocolate Flavored Rice Flakes, Roasted Rice Flakes in Cereal Bars, and Cereal Bars Made from Glutinous Rice Flakes and Sunnah Foods.

ANALISIS STRATEGI PEMASARAN DENGAN METODE SWOT ANALYSIS DAN MARKETING MIX Anwa
Jurnal Agroindustri Pangan Vol 1 No 1 (2022): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Fresh Cow Milk UKM Wijaya is one of the SMEs which is engaged in cattle farming as well as running UHT milk processing. One of the problems faced by Wijaya's Fresh Cows Milk UKM is the inadequate marketing activities, because the Wijaya Fresh Cow Milk UKM has various limitations, including business capital, market information, and supporting technology. This study aims to determine the marketing mix, internal and external influencing factors of SMEs, and the formulation of alternative marketing strategies using the IFE / EFE matrix method and the SWOT matrix. The results of this study are the internal strength factors that have the most influence is having as many as 15 dairy cows, and product prices that are affordable by school children and the general public, a score of 0.45. The most influential internal factor of weakness does not have adequate technology, a score of 0.3. The external factor, the most influential opportunity, is that there are no competitors who can produce pure cow's milk in the city area, with a score of 0.65. The most influential external threat factor is rupiah exchange rate inflation, a score of 0.42. The total IFE score is 2.59 and EFE 2.48, the strategy with IE matrix is market penetration and product development. The proposed strategy with a SWOT matrix based on the IE strategy is to improve product quality to retain old consumers and to attract new customers (S-O and W-T Strategies), and to make improvements to products by adding flavors and adding important information to product packaging.

ANALISIS UJI MIKROBA PADA MINUMAN COCOGHURT Mellynia Asasa
Jurnal Agroindustri Pangan Vol 1 No 1 (2022): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Cocoghurt is a fermented drink made from coconut milk sediment. This study aims to analyze the microbial test on cocogurt drink. In this study the tests carried out were salmonella, coliform, escherichia coli, and bacillus tests using the Most Likely Number (APM) method in accordance with SNI 01-2897-1992, in addition to this test using a presumptive test approach or estimation and confirmation or confirmation with using liquid media in test tubes and carried out based on the number of positive tubes. Samples that were confirmed positive could be seen by the appearance of gas in the Durham tube and the bacillus test was carried out by observing using a binocular microscope with two temperature treatments, namely 400 C and 40 C. The Coliform and E. coli tests that had been carried out showed that the cocoghurt contained coliform bacteria contamination. of <3 APM/g and Escherichia coli of <3 APM/g. The amount of contaminants from the microbial test results is within the safe limit of the Indonesian National Standard for fermented beverages.

PEMANFAATAN KRIM SANTAN SEBAGAI MINYAK ALTERNATIF GUNA MENURUNKAN ANGKA KEJADIAN ANEMIA PADA REMAJA Lina
Jurnal Agroindustri Pangan Vol 1 No 1 (2022): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Cream of coconut milk is a thicker viscous substance produced from coconut milk which can be utilized as oil from coconut cream. Processing of coconut cream into oil is a processed oil product that has a clear color and has a distinctive coconut odor and has a long shelf life. The purpose of this study was to determine the organoleptic test (taste, color, texture, and aroma) of coconut cream oil according to SNI. This study used an experimental design study method, which consisted of 3 treatments used, namely the addition of Fe tablets with a ratio of F1 (1 Fe capsule : 1 Vitamin A capsule), F2 (1 ½ Fe capsule : 1 ½ vitamin A), F3 (2 Fe capsule: 2 vitamin A), then the Fe content was analyzed. The data obtained using ANOVA (Analysis Of Variance) was then identified by organoleptic tests and the content of iron (Fe) was tabulated in tabular form. The results of the organoleptic test on coconut cream oil were more dominant in the F3 treatment (2 Fe capsules: 2 vitamin A), and less favored in the F1 treatment. The results of testing the content of iron (Fe) in treatment 1 was 0.0107 and in treatment 2 was 0.0543 while in treatment 3 it was 0.0133. The results of the data showed that there was an increase in iron (Fe) content in treatment 2 of 0.0543. The use of heat in the process of cooking food greatly affects the nutritional value of food. The frying process is food processing using high temperatures above 160⁰C which can reduce the fat content and destroy vitamins and minerals, one of which is iron.

PEMBUATAN MINUMAN FUNGSIONAL DARI DAUN BIDARA (Zizhipus mauritiana, Lam) Dini Novita Sari Dini
Jurnal Agroindustri Pangan Vol 2 No 1 (2023): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Penelitian ini dilakukan di Laboratorium Farmasi, Fakultas Farmasi Universitas Sumatera Utara dari bulan April sampai dengan Juni 2022. Tujuan penelitian untuk mengetahui karakteristik fisik, kimia dan organoleptik minuman fungsional instan dari daun bidara (Ziziphus mauritiana, Lam) dan kayu manis. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 3 ulangan. Perlakuannya adalah pencampuran bubuk ekstrak daun bidara, bubuk ekstrak kayu manis dan Stevia masing-masing: A = (0,2 g bubuk ekstrak daun bidara + 0,2 g bubuk ekstrak kayu manis + 0,5 g Stevia), B = (0,4 g bubuk ekstrak daun bidara + 0,2 g bubuk ekstrak kayu manis + 0,5 g Stevia), C = (0,6 g bubuk ekstrak daun bidara + 0,2 g bubuk ekstrak kayu manis + 0,5 g Stevia), D = (0,8 g bubuk ekstrak daun bidara + 0,2 g bubuk ekstrak kayu manis + 0,5 g Stevia), E = (1,0 g bubuk ekstrak daun bidara + 0,2 g bubuk ekstrak kayu manis + 0,5 g Stevia). Berdasarkan hasil uji fisik, kimia dan organoleptik maka ditetapkan produk terbaik minuman fungsional instan adalah perlakuan A (Pencampuran bubuk ekstrak daun bidara 0,2 g + bubuk ekstrak kayu manis 0,2 g + Stevia 0,5 g) dengan karakteristik mutu antara lain: waktu larut 15,32 detik, kadar air (4,282%), kadar abu (1,276%), aktivitas antioksidan (4,07%), kadar klorofil (1,436%), angka lempeng total (2,1 × 10² koloni/g), uji sisa pelarut (0,7%), serta penerimaan panelis terhadap warna (3,89), rasa (3,81) dan aroma (4,19).

ANALISIS NILAI TAMBAH BODY SCRUB DARI KULIT CERI KOPI LIBERIKA DI PROVINSI JAMBI Fenny Permata Sari
Jurnal Agroindustri Pangan Vol 2 No 1 (2023): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

There is a lot of solid waste from the liberika coffee industry, in the form of coffee cherry skin waste which is not utilized further. Liberika coffee cherry skin waste has the potential to be made into a product, namely body scrub. This study aims to (1) determine the body scrub processing (2) analyze added value and (3) analyze the financial feasibility of processing body scrub from Liberika coffee cherry skin. The method used in this research is descriptive and quantitative methods. In analyzing added value, the method used is the Hayami method. The results of this study indicate that the added value generated from the processing of body scrub from Liberika coffee cherry skin is Rp. 210,626/kg of raw material with an added value ratio of 42%. This means that the added value generated is greater than zero (Rp. 210,626> 0), meaning that this business can provide (positive) added value. For financial feasibility analysis, the BEP value for production volume was 39,709 packages/year and the selling price BEP was Rp. 4,792. The resulting NPV is Rp. 218,505,606 (NPV > 0), meaning that this business is feasible to run. The IRR obtained is 53% with a Net B/C of 1.15 and a Payback Period (PP) of 2 years 6 months 18 days. This means that the business of processing body scrub from the skin of Liberika coffee cherries is profitable and feasible to run.

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

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.

ANALISIS NILAI TAMBAH KERUPUK KULIT ARI KEDELAI DARI PRODUKSI TEMPE DI JAMBI TIMUR fera oktaria
Jurnal Agroindustri Pangan Vol 2 No 1 (2023): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Tujuan penelitian ini adalah untuk menganalisis nilai tambah kulit ari biji kedelai dari produksi tempe menjadi kerupuk. Penelitian ini menggunakan data primer dan sekunder dengan menggunakan metode kuantitatif dan deskriptif. dari penelitiandapat diketahui nilai tambah yang didapat pada pengolahan kulit ari kedelai menjadi kerupuk adalah Rp. 122,628/Kg per hari. Didapatkan rasio nilai tambah sebesar 2% dari nilai output sebesar Rp. 6.094,935/Kg. Faktor produksi lain yang terdapat pada nilai tambah kerupuk kulit ari kedelai adalah bahan baku sebesar Rp. 75,75/Kg, beban penyusutan Rp. 75.667/Tahun, bahan bakar Rp. 2.019.600/Tahun, bahan penolong Rp. 55.502.304/Tahun.

PEMANFAATAN LIMBAH KULIT KOPI ARABIKA (COFFEA ARABIKA L.) MENJADI BIOBRIKET Lisani lisani
Jurnal Agroindustri Pangan Vol 2 No 1 (2023): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

The amount of plantation waste materials, one of which is coffee husk waste by 35% which has the potential to be used as biobriquettes as an alternative fuel is coffee skins. The cellulose content of coffee skin is quite high. This study aims to determine the quality of biobriquettes from tapioca flour adhesive in the process of making Arabica Coffee Skin Waste Biobriquettes and to determine the most appropriate tapioca starch adhesive for Arabica coffee skin waste biobriquettes. The tapioca starch adhesive composition used is 5%, 10%, 15%, 20% and 25%. Analysis of this coffee husk waste Biobriquette with reference to the Indonesian National Standard (SNI). The analysis was carried out on the calorific value analysis test, the moisture content test analysis, the ash content analysis test, and the combustion rate. The values that meet the Indonesian National Standard are the Analysis of Moisture Content of 5.69% and the Analysis of Ash Content with a value of 7.86%, while the Analysis of Calorific Value of 3224 cal/g, and the Burning Rate of 0.351 g/minute do not meet the Indonesian National Standard.

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Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Asti Febrina

Contact Email astifebrina02@gmail.com

Phone +6282284279947

Journal Mail Official astifebrina02@gmail.com

Editorial Address Kawasan Pendidikan Tinggi, Jl. Sejangkung Desa, Sebayan, Kec. Sambas, Kabupaten Sambas, Kalimantan Barat 79463

Location Kab. sambas, Kalimantan barat INDONESIA

Abstract

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Abstract

Contact Name
Asti Febrina

Contact Email
astifebrina02@gmail.com

Phone
+6282284279947

Journal Mail Official
astifebrina02@gmail.com

Editorial Address
Kawasan Pendidikan Tinggi, Jl. Sejangkung Desa, Sebayan, Kec. Sambas, Kabupaten Sambas, Kalimantan Barat 79463

Location
Kab. sambas,

Kalimantan barat

INDONESIA