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Jurnal Pengembangan Agroindustri Terapan
Published by Politeknik Negeri Lampung
ISSN : -     EISSN : 29635977     DOI : https://doi.org/10.25181/jupiter.vxxx.xxxx
Core Subject : Science, Education, Engineering,
Decision Sciences, Operations Research & Management Industrial & Manufacturing Engineering Other
Journal of Applied Agroindustry Development are periodical scientific journals which are written in Bahasa Indonesia, published by Research Unit and Community Service of Mayor Pengembangan Produk Agroindustri Politeknik Negeri Lampung second times a year in every March, and September. The manuscript submission process is open year-round. All submitted manuscripts will be reviewed in double-blind and editorial reviews before being accepted for publication. Journal of Applied Agroindustry Development is a medium for publishing research articles and case studies (limited to some cases of interest and has a new value). Applied agricultural research journals receive manuscripts from agroindustry upstream and downstream. Journal scope: Agro-industrial management and processes Agro-industrial waste treatment
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 24 Documents
 1   2   3 
THE EFFECT OF PRESERVATION METHODS ON THE STORAGE OF YELLOW PUMPKIM PUREE Sarono Sarono; Yatim R. Widodo
Jurnal Pengembangan Agroindustri Terapan Vol 1 No 1 (2022)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jupiter.v1i1.2652

Abstract

Puree is a fruit paste with a moisture content of about 60% of the process of steaming and crushing the fruit or often called a ready-to-cook (RTC) product. One of the problems of this puree is that high moisture content causes the puree to easily be damaged. The purpose of this study was to determine the effect of storage temperature, addition of sugar, the use of ammonium benzoate to shelf life of pumpkin puree. Treatment of the study were (1) Addition of sugar with level 20%; 30%; 40%; and 50%, (2) addition of sodium benzoate, with level 1,000 ppm, 2,000 ppm, 3,000 ppm, and (3) storage temperature, with room temperature level and cool box. The results showed that (1) Storage at cold temperatures (0-5oC) was more effective to increase shelf life of yellow pumpkin puree compared with addition of sugar and use of ammonium benzoate preservatives, (2), sugar addition to 30% less effective for prolonging life keep the pumpkin puree, (3) The addition of ammonium benzoate to 3,000 ppm can improve the shelf life of the yellow pumpkin puree.
AN ANALYSIS OPTIMIZATION OF PASTRY PRODUCT PRODUCTION Ailsa Azalia; Tanto Pratondo Utomo; Tirza Hanum
Jurnal Pengembangan Agroindustri Terapan Vol 1 No 1 (2022)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jupiter.v1i1.2653

Abstract

Pastry industry in Bandar Lampung are well developed and like other industry they have goal to achieve many profit with minimal cost. This research aim to analyze the production process which already applied and give advice on improvements to the production process of pastry products to get the maximum profit. All data were analyzed by LINDO (Linear Interactive Discrete Optimizer) progam. The results of this research on optimal conditions obtained the maximum profit was Rp. 88.237.000,00 per month. The resources with an overload status which have not beenmaximum utilized were raw materials, production employes working hours, dough sheeter machine working hours and oven machine working hours. The mixer machine working hours was the only one resource which had limited use to working.
AN UTILIZATION OF AGRICULTURAL WASTE AS A SUBSTRATE FOR PRODUCING CELLULASE ENZYME BY ASPERGILLUS NIGER Nurma Pratiwi; Sigit Ardiansyah
Jurnal Pengembangan Agroindustri Terapan Vol 1 No 1 (2022)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jupiter.v1i1.2655

Abstract

Fresh Fruit Bunches (FFB) of oil palm, bran, straw, and bagasse are agricultural wastes whose availability is very abundant in Indonesia. The agricultural waste is lignocellulosic waste which still has economic value if further processing is carried out, namely as a substrate in the production of cellulase enzymes. Cellulase enzymes are commonly used in various industries such as food biotechnology, textiles, animal feed, paper, and agriculture to degrade cellulose with its main products, namely glucose, cellobiose, and cellooligosaccharides. In producing cellulase enzymes, it is necessary to have microorganisms that have a high ability to produce enzymes, one of which is Aspergillus niger. The purpose of this study was to determine the activity of crude cellulase enzyme, protein content, and specific activity of cellulase enzyme from agricultural waste which includes FFB, bran, straw, and bagasse. The research methods included preparation of Aspergillus niger culture, delignification, basal medium preparation, cellulase enzyme production, enzyme extraction, crude cellulase enzyme activity test (CMC-ase), lowry method protein content test, and determination of cellulase enzyme specific activity. The study showed that the highest crude cellulase enzyme activity in bran was 26.83 U/ml, the highest protein content in bagasse was 63.42 g/ml, and the highest specific activity of cellulase enzyme in straw was 0.9818 U/ml. The high enzyme activity is influenced by the cellulose content in the material, type of substrate, media, substrate concentration, pH, and temperature.
AN ANTIDIABETIC ACTIVITIES OF CINNAMON EXTRACT IN MICE BY THE METHOD OF INDUCTION OF ALLOXANE M. Perdiansyah Mulia Harahap; Subeki Subeki
Jurnal Pengembangan Agroindustri Terapan Vol 1 No 1 (2022)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jupiter.v1i1.2657

Abstract

Diabetes mellitus or sugar disease is a metabolic disease with hyperglycemia characteristics that occur due to abnormalities in insulin secretion, insulin work, or both are currently experienced by many Indonesian people. Based on Basic Health Research in Indonesia, diabetics have increased significantly over the past five years.  In 2013, the prevalence rate of diabetes in adults in Indonesia itself, based on the latest data from the 2018 Basic Health Research, in general the prevalence rate of diabetes in adults reached 6.9% and in 2018 the figure increased to 8.5%. This study aims to analyze the antidiabetic activity of cinnamon extract in alloxane-induced mice and the content of bioactive compounds that have antidiabetic activity. Cinnamon extract was carried out by maceration using 96% methanol compounds for 4 weeks followed by ethyl acetate extraction 4 times. Purification was performed using chromatographic columns with solvents CHCl3, 3% MeOH-CHCl3, 20% MeOH-CHCl3, MeOH. Each purification fraction was tested In Vivo on mice. The test results showed that cinnamon powder extract at a fraction of MeOH-CHCl3 3% can significantly reduce blood glucose levels compared to the control treatment of 113: 392  (mg/dL).
THE CHEMICAL CHARACTERISTICS OF RICE ANALOGS OF CASSAVA WITH THE ADDITION OF A MIXTURE OF PURPLE SWEET POTATO FLOUR AND SAGO FLOUR Pidata Gina Putri; Novelina Novelina; Alfi Asben
Jurnal Pengembangan Agroindustri Terapan Vol 1 No 1 (2022)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jupiter.v1i1.2659

Abstract

This study aims to study the effect of adding a mixture of sago flour and purple sweet potato flour on various levels of physical and chemical characteristics of the resulting analogue rice. The results showed that the addition of purple sweet potato flour and sago flour had a significant effect on the analysis of fat content, protein content, antioxidant activity, and amylose content while it had no significant effect on water content, ash content. The best product based on the organoleptic test of analog rice was analog rice product in treatment A (45% addition of sweet potato flour and 5% sago flour). The results of the analysis of treatment A (addition of 45% purple sweet potato flour and 5% sago flour) are 6.51% water content, 1.17% ash content, 1.11% fat content, 3.55% protein content, antioxidant activity 23 ,43%, amylose content 30.92%, gelatinization temperature of 70.4 ° C.
THE FERMENTED SWEET POTATO FLOUR Deary Amenthy Zahrotinufus Joen; Giffary Pramafisi Soeherman; Fahrulsyah Fahrulsyah
Jurnal Pengembangan Agroindustri Terapan Vol 1 No 1 (2022)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jupiter.v1i1.2660

Abstract

Sweet potatoes ( Ipomea batatas L.) is a source of carbohydrates. The high carbohydrate content makes sweet potatoes very potential to be processed into flour. However, naturally processed sweet potato flour has some drawbacks when applied to food. To overcome this problem, it is necessary to modify the processing process for sweet potato flour. One way to modify flour can be done by fermentation using Lactic Acid Bacteria (BAL). The principle of modification by fermentation in a spontaneous way that is thought to grow is Lactic Acid Bacteria (BAL) which produce pektinolytic and sellulolytic enzymes that can destroy the cell walls of yams so that starch hydrolysis occurs. In addition, the duration of fermentation will affect the fermentation results. The purpose of this experiment was to determine the effect of spontaneous fermentation on the color of sweet potato flour.
THE PRODUCTION OF PEDADA FRUIT JAM (SUBSTITUTION OF PEDADA FRUIT) (Sonneratia caseolaris)) WITH HAWAIIAN PAPAYA (Carica papaya L.) Isye Selvianti; Marisa Nopriyanti; Emy Arahman; Dwi Yoga
Jurnal Pengembangan Agroindustri Terapan Vol 2 No 1 (2023)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jupiter.v2i1.2850

Abstract

The purpose of this study is to find out how mangrove apple jam is made (mangrove apple (Sonneratia caseolaris) substituted with Hawaiian papaya (Carica papayaL.)). Mangrove apple jam is made through several processes which includes the preparation of ingredients, fruit smoothing, heating or cooking, and the addition of sugar that is 40% of the overall weight of the ingredients. The cooking process of the jam takes 15 minutes in 105°C temperature while being constantly stirred until it becomes thick. The method used for this study is chemical testing by analyzing the water content, ash content, the total acidity and pH. The calculation results show that the mangrove apple jam, mangrove apple (Sonneratia caseolaris) being substituted with Hawaiian papaya (Carica papaya L.) given the 50%:50% treatment was the best treatment possible. The jam had 12,47% water content, 16,89% ash content, 9,5% acidity, and pH 4.
THE ORGANOLEPTIK TEST EFFERVESCENT POWDER PULAI LEAVES (Alstonia scholaris (L.) R.BR. Dian Wulansari; Silvi Leila Rahmi; Fauziah Fiardilla; S. Ningsih
Jurnal Pengembangan Agroindustri Terapan Vol 2 No 1 (2023)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jupiter.v2i1.2878

Abstract

This study aims to determine the effect of the comparison of citric acid-tartaric acid on the characteristics of effervescent powder of pulai leaves (alstonia scholaris). This research was conducted using a completely randomized design (crd). Each treatment was repeated 4 times to obtain 20 units of trial. The ratio of citric acid-tartaric acid significantly affected organoleptic properties of effervescent effect, sparkle effect, and overall acceptance. The results showed that the comparison of citric acid-tartaric acid 1:2 treatment yielded the best treatment with effervescent effect 4.56 (gas formed), sparkle 3,84 (somewhat soda effect), color 3.20 (somewhat like), overall acceptance of 3.12 (somewhat like), and plural comparisons of 4.08 (as good as the R)
THE EFFECT OF DIFFERENT ADSORBING AGENT AS PURIFIER ON SMOKED-COPRA OIL CHARACTERISTIC Giffary Pramafisi Soeherman; Fahrulsyah Fahrulsyah; Iyan Indrawan
Jurnal Pengembangan Agroindustri Terapan Vol 2 No 1 (2023)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jupiter.v2i1.2883

Abstract

Efforts that can be made in clarifying copra oil made by the smoking method are absorption by adsorbents such as activated charcoal, zeolite, and bleaching earth. The adsorbent can be used for decolourizing and deodorizing. This research aims to determine the characteristics of purified smoked copra oil using different absorbents. Copra oil is weighed properly and the weight is recorded. Each absorbent material as much as 5% (w/w) of oil is added to the oil which has been heated at 70°C. Purification was carried out for 2 hours at a temperature of 70-75°C. The purification process is carried out in one stage. The oil is then filtered using filter paper (separating absorbent material and pure oil). The oil obtained was then subjected to free fatty acid (ALB) and organoleptic analysis. Based on the research results, purification with zeolite adsorbent resulted in the largest ALB reduction with a decrease value of 39.71%. Judging from the organoleptic characteristics, zeolite can significantly reduce the intensity of the brown color, the intensity of the coconut aroma, and the intensity of the rancid aroma. Activated charcoal can significantly reduce the intensity of the brown color, the aroma of smoke, the distinctive aroma of coconut and the rancid aroma of copra oil, while bleaching earth provides a marked reduction in the intensity of the brown color of the oil which at the same time provides a significant increase in oil clarity. The use of absorbent materials can affect the characteristics of smoked copra oil so that it has the potential to improve the quality of smoked copra oil.
THE COMPARISON OF CALCIUM OXALATE CONCENTRATIONS WITH DIFFERENT EXTRACTION METHODS IN PORANG FLOUR (AMOPHALUS MUELLERI BLUME) Suci Hardina Rahmawati; Novita Herdiana
Jurnal Pengembangan Agroindustri Terapan Vol 2 No 1 (2023)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jupiter.v2i1.2889

Abstract

This study aims to compare the concentration of calcium oxalate in porang flour (Amophalus Muelleri Blume) using different extraction methods. The extraction method used is direct (non-stratified) extraction and stratified extraction. The percentage of purity of porang flour from multistage and non-stratified extraction, respectively, was 2.16% and 2.62%. Efficiency of ethanol content in the direct/non-staged purification process is 80% ethanol, while for the graded efficiency the levels are 40%, 60%, and 80%. Visual observations including flour color, viscosity, and proximate test showed purification of porang flour using graded extraction gave better results than ordinary/unstaged extraction.

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