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Jurnal Agroindustri
Published by Universitas Bengkulu
ISSN : 20885369     EISSN : 26139952     DOI : -
Core Subject : Science, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Electrical & Electronics Engineering Energy Industrial & Manufacturing Engineering
Jurnal Agroindustri is a journal (scientific publication) made available by the Department of Agricultural Technology, Faculty of Agricultural, University of Bengkulu. It is jointly published with the Publication Board of Agriculture Faculty (BPFP) and Indonesian Association of Agro-industrial Technologist (APTA). It is dedicated for students, lecturers, and researches to scientifically publish their ideas, results of research, review of literatures of agricultural industry (agroindustry). It is published twice a year; due on May and November; in the form of hardcopy (printed) and softcopy (file on the OJS web).
Arjuna Subject : -
Articles 172 Documents
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Penggunaan Coating Karaginan Terhadap Mutu Organoleptik Udang Kupas rebus Selama Penyimpanan Dingin Herliany, Nurlaila Ervina; Santoso, Joko; Salamah, Ella
Jurnal Agroindustri Vol 3 No 2 November 2013
Publisher : Universitas Bengkulu

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Abstract

One of the most...................
Variasi Penggunaan Bahan Pengenyal Terhadap Karakteristik Pemen Tradisional Pulp Kakao (Theobroma cacao)
Jurnal Agroindustri Vol 3 No 2 November 2013
Publisher : Universitas Bengkulu

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Abstract

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DESIGNING CLEAN PRODUCTION OF TOFU PROCESSING INDUSTRY IN UD. SUMBER URIP PELAIHARI Jaka Darma Jaya; Luthfina Ariyani; Hadijah Hadijah
Jurnal Agroindustri Vol 8, No 2 (2018)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.8.2.105-112

Abstract

Tofu is an Indonesian traditional food which basically made from soybean. Tofu production process yields both solid and liquid wastes. If these are not handled properly, they may cause environmental contamination. Therefore, clean production planning needs to be conducted in order to bringout an environmental friendly industry for increasing productivity, increasing efficiency of raw materials and reducing wastes. This research was conducted at the tofu processing industry UD. Sumber Urip by collecting data through field observation, interview, questionnaire filling and 3 (three) stages of quick scan method which consists of identifing the production process of tofu based on the concept of clean production through the mass balance, analysing the alternative clean production improvements, observating and giving recommendations on waste utilization. The result shows that the tofu production process with clean production through the mass balance produced 210 kg dregs of tofu and 2.115,51 kg total liquid wastes. The research also proposes some alternative improvements of clean production as the implementation of good housekeeping principle, modification of funnel principle grinding, utilization of  personal protective equipment, and implementation of recovery and reduce principle. On the other hand the wastes generated from the tofu production process may be reproduced in to tempe gembus, animal feed, organic fertilizer, and biogas. 
TECHNICAL AND FINANCIAL ANALYSIS ON PRODUCTION OF CALAMANSI SYRUP: A CASE STUDY ON “SEGAR ASRI” HOME INDUSTRY IN KAMPUNG MELAYU BENGKULU CITY Lukman Hidayat; Iman Darmatama; Yusril Dany; Djamilah Djamilah
Jurnal Agroindustri Vol 8, No 1 (2018)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.8.1.11-25

Abstract

SUBTITUSION OF RPO TO SEASONING OIL AND ACCEPTABILITY AND FORTIFICATION POTENCY OF VITAMIN A TROUGH CHICKEN NOODLE Lia Agustina; Budiyanto Budiyanto; Tuti Tutuarima
Jurnal Agroindustri Vol 8, No 2 (2018)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.8.2.150-158

Abstract

ABSTRACTThis study aims to obtain the amount of RPO, ?-carotene content, increase of vitamin A availability after red palm oil was added to the seasoning. This research uses Completely Randomized Design (RAL) with one factorial that is RPO concentration (0%, 25%, 50%, 75% and 100%). The results showed that the content of ?-carotene in RPO was 348,23 ppm or equivalent to 28,44 ?g RE per gram, mie ayam seasoning with RPO 100% addition was the most favored and accepted chicken noodle condiment by consumer as a whole, by consuming 100% RPO can meet provitamin A requirements of 117.78 ?g RE (adult female) and RPO (Red Palm Oil), Chicken Noodle Seasoning.
CHARACTERIZATION OF CARBOXYMETHYL CELLULOSE (CMC) FROM PALM MIDRIB Devi Silsia; Zulman Efendi; Febri Timotius
Jurnal Agroindustri Vol 8, No 1 (2018)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.8.1.53-61

Abstract

Midrib is one of the palm plantation  waste that has not been utilized optimally. The high cellulose content of palm midrib is potentially converted to carboxymethyl cellulose. This study aims to determine the characteristics of carboxymethyl cellulose that produced from various concentrations of trichloroacetic acid and reaction times. This study used a complete randomized design (RAL) with two factors i.e tricloroacetic acid concentration (10%, 20% and 30%) and reaction time (3 hours and 4 hours). The synthesis of carboxymethyl cellulose in this study consists of three stages i.e alkalization, carboxymethylation and purification. The carboxymethyl cellulose obtained was characterized include degree of subsitution (DS), pH, viscosity, water content, and purity. The results showed that the best carboxymethyl cellulose was obtained from the use of 20% tricloroacetic acid and 3 hours reaction time. The characterrization result include substitution degree value of 0.76, pH of 8.32, water content of 7.1%, with a  viscosity of 7.8 cP,   and purity of 92.62%. 
EFFECT OF ADDITION SUGAR AND CARRAGENAN ON PHYSICS, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF SOFT CANDY CYTRUS CALAMANSI (Citrofortunella microcarpa) Wuri Marsigit; Tuti Tutuarima; Ronny Hutapea
Jurnal Agroindustri Vol 8, No 2 (2018)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.8.2.113-123

Abstract

The purpose of this study was to determine the effect of adding sugar and carrageenan on the physical, chemical an organoleptic characteristic of soft candy cytrus calamansi, and to get the best soft candy cytrus calamansi from the combination of treatment. This study used the RAK (Group Random Block Design) with two factors, the first factors were of adding 40g, 50g, and 60g sugar, and the second factors was the addition of 10g, 13g, and 16g carrageenan. Analysis of data used anova test and further test DMRT (Duncan Multiple Range Test). The results showed that the addition of sugar and carrageenan had significant effect on water content, and organoleptic soft candy of citrus calamansi, but ithere were not significant effect on ash, vitamin C, total acid content and pH.  The best treatment was found in the addition of sugar 60g and carrageenan 13g , with water content of 11.08%, ash content of 2.44%, pH 2.86, vitamin C 1.06 mg, total acid 0.65%.  The overall prference of  panelists liked the soft candy wtih the soft canddy by adding 65 g sugar and 13 g carragenan with  average score of 4.03 (level of likes ). 
QUALITY OF FRESH STRAWBERRY (Fragaria sp cv. HOLIBERT ) FROM KETEP MAGELANG CENTRAL JAVA AND ITS STORAGE IN TROPICAL ENVIRONMENT Mohammad Affan Fajar Falah; Putri Yuliastuti; Risma Hanifah; Pujo Saroyo; Jumeri Jumeri
Jurnal Agroindustri Vol 8, No 1 (2018)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.8.1.1-10

Abstract

 Strawberry (Fragaria sp cv Holibert) is a non-climakteric fruit which have high value with high  consumer demand. Tropical environment conditions can deteriorate and decrease quality of their fruit. Objective of the research were to identify quality characteristics of fresh strawberry that storages in tropical environment with and without temperature controlled.Strawberry fruit were sampled from mountain area in Ketep, Magelang, Central Java. Several quality parameter were measured include physical parameter (fresh weight, weight loss, skin texture and color) and chemical parameter (water content, soluble solid content, vitamin C and titratable acidity). Then, fresh weight of strawberry were  compared with IQS 8026-2014 using control chart. Storage conditions were tropical condition without controlled temperature and controlled temperature at 4 oC and 10 oC. Result shown that chemical parameters of fresh strawberry were optimum at 4 oC storage condition for water content and soluble solid content. Physical parameter of fresh starwberry were better conditions at controlled environment. The standard quality  was confirmed with class 1 for weight averages >15-20 g/fruit for best fruit . Tropical conditions were deteriorate quality and shortage shelf life of the strawberry.
OPERATOR PERFORMANCE ASSESMENT AT PT. DARIA DHARMA PRATAMA BY USING AHP AND RATING SCALE METHOD Ruth Berliana Simanjuntak; Damres Uker; Meizul Zuki
Jurnal Agroindustri Vol 8, No 2 (2018)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.8.2.159-166

Abstract

Performance assessment is the process of evaluating and assessing employee performance. This activity can improve personnel decisions and provide feedback to employees about the implementation of their works.. The purpose of this research is to apply AHP method and rating scale in assessing the performance of CPO factory operators in PT. Daria Dharma Pratama Lubuk Bento with predetermined criteria. The research method used is the questionnaire method (questionnaire), where the authors submit the questionnaire directly to the respondents and take it back. Data analysis used AHP method  to get global weight from each criteria and sub criteria and combined with rating scale which aims to assess operator's performances with scale of assessment then look for recapitulation of operator performances result from both methods. Based on the results of the research, it is found that the criteria that are the first priority in assessing operator performances are the attitude criteria and the sub criteria which becomes the first priorities are  minor care, self-safety, clothing and personal protective equipment.Keywords: Performance assessment, AHP, rating scale
ANALISIS NILAI TAMBAH BAWANG GORENG PADA UD. SAFARI BAWANG GORENG DI KELURAHAN KEBUN TEBENG KOTA BENGKULU ; VALUE ADDED ANALYSIS ON FRIED ONION OF UD. SAFARI BAWANG GORENG IN KELURAHAN KEBUN TEBENG BENGKULU CITY Zuhardi Perdana Putra; Reswita Reswita Reswita; Irnad Irnad Irnad
Jurnal Agroindustri Vol 8, No 1 (2018)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.8.1.62-70

Abstract

ABSTRACTAgroindustry is an agriculture based industry that has an important role in economic growth in Indonesia. One of the agricultural subsector is horticultural crops, namely onion. The need for onion consumption in Indonesia has always increased. In the Bengkulu city there is a company engaged in the industry of fried onions are "UD. Safari Bawang Goreng". This research is done with consideration of the company has long standing, big enough company, and produce about 336 kg/day. Fried onions are processed products that are processed from the main source of raw material is onion. The processed onion comes from Brebes Java. To know the process can be done by the method of observation, and participation. Processed red onion products produce added value that can be analyzed by Hayami method. The process of onion processing into fried onions consists of several stages, namely the provision of raw materials, onion gaebage, sorting, slicing onion, affixing onion with flour, frying, pressing, packaging. The process of onion treatment into fried onions is called value added. The added value obtained in this study amounted to Rp 9549.65 / Kg BB.Keywords: Fried Onion, Hayami Method, Added Value.

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