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Jurnal Agroindustri Pangan
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 7 Documents
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Search results for , issue "Vol 2 No 1 (2023): Jurnal Agroindustri Pangan" : 7 Documents clear
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (211.643 KB) | DOI: 10.47767/agroindustri.v2i1.480

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (231.438 KB) | DOI: 10.47767/agroindustri.v2i1.501

Abstract

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

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.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (195.472 KB) | DOI: 10.47767/agroindustri.v2i1.505

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (275.533 KB) | DOI: 10.47767/agroindustri.v2i1.508

Abstract

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.
ANALISA MIKROBIOLOGI MENGGUNAKAN NaCl SEBAGAI ALTERNATIF BUFFER PEPTONE WATER PADA PRODUK DESICCATED COCONUT DI PT. Unicoco Industries Indonesia Angga Tritisari
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 (369.579 KB) | DOI: 10.47767/agroindustri.v2i1.514

Abstract

Microbiology is a science that studies very small living things that cannot be seen with the naked eye without the help of special equipment. These creatures are called microorganisms or microorganisms, but there are also harmful ones such as causing disease. Microbes consist of bacteria, fungi, and viruses. In general, each microbe has a different morphology and anatomical structure (Waluyo, 2004). Table salt or sodium chloride is used by humans for the food preservation process because it can inhibit the growth of bacteria. The purpose of this study was to determine the effect of variations in NaCl concentration on the number of bacterial colonies in Desiccated Coconut (DC) products. The type of research used is experimental with quantitative descriptive data analysis results. The sample used in this study was desiccated coconut with a concentration of NaCl as an alternative ingredient of Buffered Peptone Water (BPW) and the concentrations used were 0.80%, 0.85%, 0.90% and 0.95%. The results showed that all concentrations of NaCl could be used but at a concentration of 0.85% it was very close to the results with BPW control media for the total plate count, salmonella and yeast and mold tests.
Analisis Kadar Air dan Daya Terima Panelis Cemilan Stick dengan Variasi Penambahan Ikan Teri Nasi (Stolephorus commersonii) yang Berbeda Safriyanto edi
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 (308.311 KB) | DOI: 10.47767/agroindustri.v2i1.522

Abstract

Cemilan stick pada dasarnya memiliki kandungan protein dan karbohidrat yang berasal dari bahan-bahan dasarnya yaitu tepung terigu dan telur, namun memiliki sedikit kandungan kalsium didalamnya. Ikan teri nasi (Stolephorus commersonii) juga merupakan salah satu ikan yang mulai dari kepala, daging sampai tulangnya dapat langsung dikonsumsi sehingga dapat menjadi penyumbang kalsium yang baik untuk tubuh manusia. Cemilan stick dapat memberi sumbangan gizi yang baik apabila terdapat karbohidrat, protein. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ikan teri nasi (Stolephorus commersonii) terhadap kadar air dan uji sensori dari cemilan stick. Sedangkan manfaat dari penelitian yaitu dapat menambah wawasan pembaca dan sebagai bahan informasi dan pengembangan bagi penelitian berikutnya, serta agar masyarakat dapat mengetahui pengolahan ataupun pembuatan stick dengan bahan tambahan ikan teri nasi (Stolephorus commersonii). Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) pada uji sensori dan Rancangan Acak Lengkap (RAL) pada uji kadar air. Perlakuan yang akan dilakukan adalah penambahan ikan teri nasi segar yang terdiri atas lima perlakuan dan masing-masing 0 gram, 125 gram, 130 gram, 135 gram dan 140 gram. Konsentrasi perlakuan ikan teri nasi segar diulang sebanyak 4 kali untuk uji kadar air dan uji kalsium. Berdasarkan hasil penelitian dapat disimpulkan bahwa penambahan ikan teri nasi memberikan pengaruh yang nyata terhadap sensori stick. Perlakuan terbaik terdapat pada perlakuan P5 dengan penambahan ikan teri nasi sebanyak 140 gram, dimana kadar air yang dihasilkan masih sesuai SNI yaitu < 4%, sedangkan untuk analisis sensori perlakuan P5 memiliki aroma, rasa dan tekstur yang disukai panelis. Kata Kunci: Stick, Ikan Teri Nasi, Kadar Air

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