Pub Date : 2022-11-30DOI: 10.31186/jagroindustri.12.2.114-128
Auliya Rahma Dhita, Damres Uker, Wuri Marsigit
Penelitian ini bertujuan untuk mengetahui keberlanjutan pabrik kelapa sawit berdasarkan aspek sumber daya manusia perusahaan, dampak sosial dan ekonomi masyarakat sekitar lokasi. Penelitian ini mengunakan teknik trigulasi mengabungkan pengumpulan data primer dan sekunder. Dalam penelitian ini mengunakan random sampling . Hasil penelitian ini PT. Darian Dharma Pratama Lubuk Bento Aspek SDM perusahaan strategi yang dilakukan dengan menerapkan SOP serta perusahaan memberikan pelatihan dan pengembangan pada karyawan. Dampak sosial perusahaan memberikan CSR kepada masyarakat dan dampak ekonomi masyarakat perusahaan memberikan peluang pekerjaan dan perubahan taraf kehidupan masyarakat. Maka dari itu PT. Darian Dharma Pratama dapat dikatakan keberlanjutan hal ini SDM terealisasi, dampak sosial dan ekonomi masyarakat teratasi serta mensejahterakan masyarakat sekitrnya.
{"title":"KAJIAN ASPEK SDM PERUSAHAAN, DAMPAK SOSIAL DAN EKONOMI MASYARAKAT DALAM MENUNJANG KEBERLANJUTAN PABRIK KELAPA SAWIT (PT. DDP LUBUK BENTO MUKOMUKO)","authors":"Auliya Rahma Dhita, Damres Uker, Wuri Marsigit","doi":"10.31186/jagroindustri.12.2.114-128","DOIUrl":"https://doi.org/10.31186/jagroindustri.12.2.114-128","url":null,"abstract":"Penelitian ini bertujuan untuk mengetahui keberlanjutan pabrik kelapa sawit berdasarkan aspek sumber daya manusia perusahaan, dampak sosial dan ekonomi masyarakat sekitar lokasi. Penelitian ini mengunakan teknik trigulasi mengabungkan pengumpulan data primer dan sekunder. Dalam penelitian ini mengunakan random sampling . Hasil penelitian ini PT. Darian Dharma Pratama Lubuk Bento Aspek SDM perusahaan strategi yang dilakukan dengan menerapkan SOP serta perusahaan memberikan pelatihan dan pengembangan pada karyawan. Dampak sosial perusahaan memberikan CSR kepada masyarakat dan dampak ekonomi masyarakat perusahaan memberikan peluang pekerjaan dan perubahan taraf kehidupan masyarakat. Maka dari itu PT. Darian Dharma Pratama dapat dikatakan keberlanjutan hal ini SDM terealisasi, dampak sosial dan ekonomi masyarakat teratasi serta mensejahterakan masyarakat sekitrnya.","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85172133","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-11-30DOI: 10.31186/jagroindustri.12.2.72-85
G. Sidik, Wuri Marsigit, Syafnil
Jeruk Rimau Gerga Lebong (Citrus nobilis Sp.) atau biasa disebut RGL merupakan komoditas unggulan Kabupaten Lebong, Provinsi Bengkulu yang selama penyimpanannya termasuk buah yang mudah busuk, kulit menjadi berbintik, kotor, dan warna buah yang tidak menarik sehingga dapat menurunkan mutu jeruk RGL. Oleh karena itu perlu adanya penanganan pasca panen untuk mencegah terjadinya penurunan mutu buah jeruk RGL. Kitosan merupakan polisakarida kationik alami yang diperoleh dari deasetilasi kitin yang banyak terdapat di alam, salah satunya dari kulit udang. Kitosan yang bersumber dari kulit udang dapat menjadi bahan pelapis dan menekan proses respirasi buah, yaitu berupa edible coating. Edible coating merupakan lapisan tipis yang menempel langsung pada makanan, yang bertujuan menghambat respirasi buah selama penyimpanan sehingga mutu buah dapat dipertahankan. Penelitian ini bertujuan untuk menentukan konsentrasi terbaik kitosan kulit udang sebagai edible coating dalam mempertahankan mutu jeruk RGL dengan mengamati mutu fisik dan mutu kimia jeruk RGL selama penyimpanan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non faktorial, yaitu konsentrasi kitosan kulit udang (0%; 1%; 2%; 3%;) (w/v) dengan dilakukan 3 kali pengulangan sehingga didapatkan 12 unit percobaan. Pengamatan jeruk RGL dilakukan pada hari ke-0, 5, 10, 15, dan 20 penyimpanan. Hasil penelitian menunjukkan bahwa penggunaan kitosan kulit udang sebagai edible coating memberikan pengaruh terhadap mutu fisik dan mutu kimia jeruk RGL selama penyimpanan. Semakin tinggi konsentrasi kitosan maka dapat menghambat berkurangnya susut bobot, mempertahankan warna, menghambat kelunakan, kadar air, nilai pH, total asam, vitamin C, dan Total Padatan Terlarut (TPT). Konsentrasi terbaik kitosan kulit udang sebagai edible coating didapat pada kitosan dengan konsentrasi 2%, hingga hari ke-20 didapat susut bobot 16.33%, warna kuning kecoklatan, tekstur 15.51%, kadar air 60.66%, nilai pH 4.25, total asam 0.58%, vitamin C 27.28 Mg/100g, dan TPT 11.13%.
柑橘(Citrus nobilis Sp)或俗称RGL是一种令人兴奋的商品。因此，为了防止RGL橙子的质量下降，需要对收获后的照料。Kitosan是一种天然多糖清洗剂，它可以从自然界中发现的许多天然基提胺中提取，其中一种是虾皮。由虾皮制成的Kitosan可作为一种涂料和抑制水果呼吸过程，即食用可食用食品。食用可食用食品是一种直接附着在食物上的薄层，旨在抑制水果在储存过程中的呼吸，从而保持水果的质量。本研究旨在通过观察RGL橙子的物理和化学质量来确定虾皮基质最好的浓度，以维持RGL橙子的质量。这项研究采用了完全随机设计(非分性)，也就是虾皮基流的浓度(0%;1%;2%;(w/v)通过3次重复进行，获得12个测试单元。RGL观察在0、5、10、15和20个储存日进行。研究结果表明，在储藏过程中使用虾皮基托作为食用涂料对RGL橙子的生理和化学品质产生了影响。因此，基托山的浓度越高，就会抑制失重、颜色、延缓、水质、pH值、总酸性、维生素C和溶解固体的减少。虾皮基托森最好的浓度是2%的浓度，直到20天的摄入量达到163.33%，棕黄色，纹理为15.66%，含水率为0.66%，pH值为4.25，总酸性为0.08%，维生素C 27.28 Mg/100g, TPT 11.13%。
{"title":"PENGARUH KITOSAN SEBAGAI EDIBLE COATING TERHADAP MUTU FISIK DAN KIMIA JERUK RIMAU GERGA LEBONG SELAMA PENYIMPANAN","authors":"G. Sidik, Wuri Marsigit, Syafnil","doi":"10.31186/jagroindustri.12.2.72-85","DOIUrl":"https://doi.org/10.31186/jagroindustri.12.2.72-85","url":null,"abstract":"Jeruk Rimau Gerga Lebong (Citrus nobilis Sp.) atau biasa disebut RGL merupakan komoditas unggulan Kabupaten Lebong, Provinsi Bengkulu yang selama penyimpanannya termasuk buah yang mudah busuk, kulit menjadi berbintik, kotor, dan warna buah yang tidak menarik sehingga dapat menurunkan mutu jeruk RGL. Oleh karena itu perlu adanya penanganan pasca panen untuk mencegah terjadinya penurunan mutu buah jeruk RGL. Kitosan merupakan polisakarida kationik alami yang diperoleh dari deasetilasi kitin yang banyak terdapat di alam, salah satunya dari kulit udang. Kitosan yang bersumber dari kulit udang dapat menjadi bahan pelapis dan menekan proses respirasi buah, yaitu berupa edible coating. Edible coating merupakan lapisan tipis yang menempel langsung pada makanan, yang bertujuan menghambat respirasi buah selama penyimpanan sehingga mutu buah dapat dipertahankan. Penelitian ini bertujuan untuk menentukan konsentrasi terbaik kitosan kulit udang sebagai edible coating dalam mempertahankan mutu jeruk RGL dengan mengamati mutu fisik dan mutu kimia jeruk RGL selama penyimpanan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non faktorial, yaitu konsentrasi kitosan kulit udang (0%; 1%; 2%; 3%;) (w/v) dengan dilakukan 3 kali pengulangan sehingga didapatkan 12 unit percobaan. Pengamatan jeruk RGL dilakukan pada hari ke-0, 5, 10, 15, dan 20 penyimpanan. Hasil penelitian menunjukkan bahwa penggunaan kitosan kulit udang sebagai edible coating memberikan pengaruh terhadap mutu fisik dan mutu kimia jeruk RGL selama penyimpanan. Semakin tinggi konsentrasi kitosan maka dapat menghambat berkurangnya susut bobot, mempertahankan warna, menghambat kelunakan, kadar air, nilai pH, total asam, vitamin C, dan Total Padatan Terlarut (TPT). Konsentrasi terbaik kitosan kulit udang sebagai edible coating didapat pada kitosan dengan konsentrasi 2%, hingga hari ke-20 didapat susut bobot 16.33%, warna kuning kecoklatan, tekstur 15.51%, kadar air 60.66%, nilai pH 4.25, total asam 0.58%, vitamin C 27.28 Mg/100g, dan TPT 11.13%.","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78821008","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-11-30DOI: 10.31186/jagroindustri.12.2.96-113
Alifah nurah Fatonah, Meizul Zuki, Damres Uker
Banyak perusahaan kecil khususnya bergerak di bidang pengolahan hasil pertanian (Agroindustri) juga membutuhkan pengaturan tata letak fasilitas yang baik. Pelangi Food merupakan Usaha Mikro Kecil Menengah (UMKM) makanan tradisional Bengkulu yang menyediakan berbagai jenis makanan khas Bengkulu. Penelitian ini bertujuan untuk mendapatkan keadaan layout awal sebelum masa pandemi Covid-19 di Pelangi Food, mendapatkan dan menerapkan rancangan ulang tata letak fasilitas pada masa pandemi Covid-19 menggunakan metode 5S sesuai tatanan Covid-19 di usaha kuliner Pelangi Food dan memberikan informasi mengenai keunggulan rancangan ulang tata letak fasilitas industri yang baru menggunakan metode 5S sesuai tatanan Covid-19. Metode yang digunakan untuk memperbaiki tata letak fasilitas yang ada dalam bentuk perancangan ulang pada penelitian ini yaitu Metode 5S dan tatanan Covid-19. Hasil penelitian menunjukkan bahwa; a) Tata letak fasilitas industri awal berada dalam kondisi kurang baik dan belum bisa memenuhi tingkat kebutuhan karyawan dan konsumen, b) Tata letak fasilitas usulan yang lebih baik dan memenuhi tingkat kebutuhan karyawan dan konsumen; perubahan pemanfaatan ruang penyimpanan yang baik dan tertata rapi serta tidak terjadi penumpukkan barang/produk, pengelompokkan alat produksi yang baik dan penataan ruangan yang rapi dan teratur, lingkungan kerja menjadi rapi, bersih, aman dan nyaman sehingga karyawan lebih bersemangat dalam bekerja dan konsumen menjadi lebih nyaman dalam berbelanja, c) Inovasi mampu memperbaiki lingkungan kerja yang semula berada dalam kondisi kurang baik dan belum memenuhi harapan karyawan/ konsumen menjadi lebih baik dan bisa memenuhi harapan karyawan dan konsumen.
{"title":"PERANCANGAN ULANG TATA LETAK FASILITAS INDUSTRI YANG ADAPTIF PADA KONDISI PANDEMI COVID-19 (USAHA PELANGI FOOD KOTA BENGKULU)","authors":"Alifah nurah Fatonah, Meizul Zuki, Damres Uker","doi":"10.31186/jagroindustri.12.2.96-113","DOIUrl":"https://doi.org/10.31186/jagroindustri.12.2.96-113","url":null,"abstract":"Banyak perusahaan kecil khususnya bergerak di bidang pengolahan hasil pertanian (Agroindustri) juga membutuhkan pengaturan tata letak fasilitas yang baik. Pelangi Food merupakan Usaha Mikro Kecil Menengah (UMKM) makanan tradisional Bengkulu yang menyediakan berbagai jenis makanan khas Bengkulu. Penelitian ini bertujuan untuk mendapatkan keadaan layout awal sebelum masa pandemi Covid-19 di Pelangi Food, mendapatkan dan menerapkan rancangan ulang tata letak fasilitas pada masa pandemi Covid-19 menggunakan metode 5S sesuai tatanan Covid-19 di usaha kuliner Pelangi Food dan memberikan informasi mengenai keunggulan rancangan ulang tata letak fasilitas industri yang baru menggunakan metode 5S sesuai tatanan Covid-19. Metode yang digunakan untuk memperbaiki tata letak fasilitas yang ada dalam bentuk perancangan ulang pada penelitian ini yaitu Metode 5S dan tatanan Covid-19. Hasil penelitian menunjukkan bahwa; a) Tata letak fasilitas industri awal berada dalam kondisi kurang baik dan belum bisa memenuhi tingkat kebutuhan karyawan dan konsumen, b) Tata letak fasilitas usulan yang lebih baik dan memenuhi tingkat kebutuhan karyawan dan konsumen; perubahan pemanfaatan ruang penyimpanan yang baik dan tertata rapi serta tidak terjadi penumpukkan barang/produk, pengelompokkan alat produksi yang baik dan penataan ruangan yang rapi dan teratur, lingkungan kerja menjadi rapi, bersih, aman dan nyaman sehingga karyawan lebih bersemangat dalam bekerja dan konsumen menjadi lebih nyaman dalam berbelanja, c) Inovasi mampu memperbaiki lingkungan kerja yang semula berada dalam kondisi kurang baik dan belum memenuhi harapan karyawan/ konsumen menjadi lebih baik dan bisa memenuhi harapan karyawan dan konsumen.","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90492190","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-11-30DOI: 10.31186/jagroindustri.12.2.86-95
A. Widyasanti, Agnes Klarasitadewi, S. Nurjanah
Stevia (Stevia rebaudiana Bertoni) is one of the natural sweeteners which contains low calorie and can be used as a substitute for sugar. The purpose of this study was to determine the effects of solvent ratio and extraction time to the physicochemical characteristics of stevia leaf liquid extract using microwave assisted extraction methods. The observed characteristics were yield of extraction, total soluble solids content, specific gravity and color. The method used in this research was a laboratory experiment with descriptive analysis using 3 different extraction time, which is 4, 5 and 6 minutes. The solvent ratio used in this study were 3 levels, which is 1:30; 1:35 and 1:40 (w/v). The result of this study indicated that extraction variations with material:solvent ratio of 1:30 (w/v) and extraction time of 6 minutes produced the best total soluble solid contents with a value of 2oBrix, meanwhile extraction variations with material:solvent ratio of 1:40 (w/v) and extraction time of 4 minutes produced the best yield of extraction with a value of 87.95%.
{"title":"The Effects of Solvent Ratio and Extraction Time on Physicochemical Characteristics of Stevia Leaf Liquid Extract Using Microwave Assisted Extraction Method","authors":"A. Widyasanti, Agnes Klarasitadewi, S. Nurjanah","doi":"10.31186/jagroindustri.12.2.86-95","DOIUrl":"https://doi.org/10.31186/jagroindustri.12.2.86-95","url":null,"abstract":"Stevia (Stevia rebaudiana Bertoni) is one of the natural sweeteners which contains low calorie and can be used as a substitute for sugar. The purpose of this study was to determine the effects of solvent ratio and extraction time to the physicochemical characteristics of stevia leaf liquid extract using microwave assisted extraction methods. The observed characteristics were yield of extraction, total soluble solids content, specific gravity and color. The method used in this research was a laboratory experiment with descriptive analysis using 3 different extraction time, which is 4, 5 and 6 minutes. The solvent ratio used in this study were 3 levels, which is 1:30; 1:35 and 1:40 (w/v). The result of this study indicated that extraction variations with material:solvent ratio of 1:30 (w/v) and extraction time of 6 minutes produced the best total soluble solid contents with a value of 2oBrix, meanwhile extraction variations with material:solvent ratio of 1:40 (w/v) and extraction time of 4 minutes produced the best yield of extraction with a value of 87.95%.","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86479435","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-05-31DOI: 10.31186/j.agroindustri.12.1.48-60
M. Idkham, M. Dhafir, Safrizal Safrizal, Safna Marisza
The operation of the pivot trailer on flat land is more ergonomic than conventional trailers, but on sloping land it has never been tested. The operation of the two-wheeled tractor carried out by the operator on uneven land has problems with the steering handlebar which goes up and down following the movement of the tractor body, thus affecting the increase in workload. To reduce the excessive workload, it is necessary to design a trailer that can be controlled easily. The purpose of this study was to analyze ergonomics, especially the operator's workload when operating a pivot trailer and conventional trailer on a two-wheel tractor using cage wheels. The trailer is towed on a tractor with treatment on sloping land and flat land with several turns, and data collection of the operator's workload uses the heart rate method. The results showed that the operation of the pivot trailer for sloping land (0°, 10°, and 30°) respectively showed IRHR values of 1.13, 1.15, and 1.46 or work levels of "Light", "Light”, and “Medium”. When using a conventional trailer, the IRHR values are 1.12, 1.12, and 1.39 or work levels of “Light”, “Light” and “Medium”. The average energy consumption rate for operating a pivot type trailer is 2.80 kcal/hour.kg-bb (kilocalories per hour per operator weight), while using a conventional trailer is 2.75 kcal/hour.kg-bb. The level of operator workload is also influenced by skills in driving.
{"title":"OPERATOR WORKLOAD ANALYSIS ON TRAILER OPERATION USING TWO WHEEL TRACTOR WITH CAGE WHEEL IN PALM OIL SOIL","authors":"M. Idkham, M. Dhafir, Safrizal Safrizal, Safna Marisza","doi":"10.31186/j.agroindustri.12.1.48-60","DOIUrl":"https://doi.org/10.31186/j.agroindustri.12.1.48-60","url":null,"abstract":"The operation of the pivot trailer on flat land is more ergonomic than conventional trailers, but on sloping land it has never been tested. The operation of the two-wheeled tractor carried out by the operator on uneven land has problems with the steering handlebar which goes up and down following the movement of the tractor body, thus affecting the increase in workload. To reduce the excessive workload, it is necessary to design a trailer that can be controlled easily. The purpose of this study was to analyze ergonomics, especially the operator's workload when operating a pivot trailer and conventional trailer on a two-wheel tractor using cage wheels. The trailer is towed on a tractor with treatment on sloping land and flat land with several turns, and data collection of the operator's workload uses the heart rate method. The results showed that the operation of the pivot trailer for sloping land (0°, 10°, and 30°) respectively showed IRHR values of 1.13, 1.15, and 1.46 or work levels of \"Light\", \"Light”, and “Medium”. When using a conventional trailer, the IRHR values are 1.12, 1.12, and 1.39 or work levels of “Light”, “Light” and “Medium”. The average energy consumption rate for operating a pivot type trailer is 2.80 kcal/hour.kg-bb (kilocalories per hour per operator weight), while using a conventional trailer is 2.75 kcal/hour.kg-bb. The level of operator workload is also influenced by skills in driving.","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74888934","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-05-31DOI: 10.31186/j.agroindustri.12.1.29-38
T. Kiranawati, R. Mariana, Nindry Efrinasari
Plant-derived pigments are becoming increasingly important globally as a potential source of biocolours for their versatility and avoiding the health hazards caused by synthetic colours. The use of additives such as preservatives, artificial flavours, and artificial coloring can cause allergic reactions in consumers, and chemical compounds can build up in the body. Previous studies on food colors have focused primarily on synthetic and chemical colors, their stability, metabolism and toxicity, but recent attention has been directed to the biochemical aspects of plant-derived food colors and studies of their utilization. One of the plants that can be used as a dye was the Telang flower. Telang flower (Clitoria ternatea L.) was a flower that has the potential to be an alternative natural food coloring agent in an effort to minimize the use of synthetic dyes and has antioxidant compounds that are beneficial to the body . This study aims to determine the amount of use of butterfly pea flower extract, to analyze the effect of different treatments with the addition of carrageenan and lemon on antioxidant activity and physical properties (viscosity and color). Jelly drink from butterfly pea flower extract in this study used a factorial completely randomized design (RALF) with three levels each. The first factor is carrageenan (0.25%, 0.50%, 0.75%) and the second factor is lemon concentration (1%, 2%, and 3%). Each treatment was repeated 3 times. The results of this study indicate that the difference in the use of the addition of carrageenan: lemon has a significant effect on antioxidant activity, viscosity, and color of jelly drink with telang flower juice. It can be concluded that the higher the concentration of carrageenan and lemon, the higher the antioxidant activity and viscosity produced, and the use of lemon and carrageenan can affect the physical properties of the Jelly drink product with butterfly pea flower juice.
{"title":"THE EFFECT OF CARRAGEENAN AND LEMON RATIO ON ANTIOXIDANT ACTIVITY AND PHYSICAL PROPERTIES OF JELLY BUTTERFLY PEA","authors":"T. Kiranawati, R. Mariana, Nindry Efrinasari","doi":"10.31186/j.agroindustri.12.1.29-38","DOIUrl":"https://doi.org/10.31186/j.agroindustri.12.1.29-38","url":null,"abstract":"Plant-derived pigments are becoming increasingly important globally as a potential source of biocolours for their versatility and avoiding the health hazards caused by synthetic colours. The use of additives such as preservatives, artificial flavours, and artificial coloring can cause allergic reactions in consumers, and chemical compounds can build up in the body. Previous studies on food colors have focused primarily on synthetic and chemical colors, their stability, metabolism and toxicity, but recent attention has been directed to the biochemical aspects of plant-derived food colors and studies of their utilization. One of the plants that can be used as a dye was the Telang flower. Telang flower (Clitoria ternatea L.) was a flower that has the potential to be an alternative natural food coloring agent in an effort to minimize the use of synthetic dyes and has antioxidant compounds that are beneficial to the body . This study aims to determine the amount of use of butterfly pea flower extract, to analyze the effect of different treatments with the addition of carrageenan and lemon on antioxidant activity and physical properties (viscosity and color). Jelly drink from butterfly pea flower extract in this study used a factorial completely randomized design (RALF) with three levels each. The first factor is carrageenan (0.25%, 0.50%, 0.75%) and the second factor is lemon concentration (1%, 2%, and 3%). Each treatment was repeated 3 times. The results of this study indicate that the difference in the use of the addition of carrageenan: lemon has a significant effect on antioxidant activity, viscosity, and color of jelly drink with telang flower juice. It can be concluded that the higher the concentration of carrageenan and lemon, the higher the antioxidant activity and viscosity produced, and the use of lemon and carrageenan can affect the physical properties of the Jelly drink product with butterfly pea flower juice.","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78214306","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-05-31DOI: 10.31186/j.agroindustri.12.1.12-20
Titis Linangsari, Ema Lestari, D. Sandri
Talipuk seed flour is processed from mature talipuk seeds. This flour is commonly used as a raw material for traditional cakes and as a substitute for wheat flour by the people of South Kalimantan. Talipuk seeds contain various compounds that function well for health. However, talipuk seeds are less desirable because they have a sandy texture and contain anti-nutritional compounds that cause a less desirable flavor. This can be overcome by fermentation by yeast. This study was conducted to analyze the functional properties (total phenolic content by the Folin-Ciocalteau method and antioxidant activity with the free radical inhibitor DPPH (2,2-diphenyl-1-picrylhydrazil) in talipuk seed flour fermented with various yeasts. Talipuk seeds were fermented by fermentation spontaneously, tape yeast, baker's yeast and tempeh yeast for 48 hours. The results of the fermentation are dried using an oven at 60oC for 8 hours or with a hot sun for ± 12 hours. Then mashed and sieved with a 60 mesh flour sieve to obtain fermented talipuk seed flour Based on the results of research, the fermentation of talipuk seed flour can increase the total phenolic content and antioxidant activity of talipuk seed flour. The highest total phenolic in the fermentation of talipuk seed flour using baker's yeast is 61.22 mg/g GAE and tape yeast 56.40 mg/g GAE, while the highest antioxidant activity in unfermented talipuk bij flour was 84.85%, followed by fermentation of talipuk seed flour using 47.34% baker's yeast and 36.34 % tape yeast. The use of baker's yeast and tape yeast in the fermentation of talipuk seed flour gave better total phenolic and antioxidant activity test results than spontaneous fermentation and fermentation using tempeh yeast.
{"title":"EFFECT OF YEAST TYPE ON ANTIOXIDANT ACTIVITY AND PHENOLIC CONTENT IN FERMENTED TALIPUK SEED FLOUR","authors":"Titis Linangsari, Ema Lestari, D. Sandri","doi":"10.31186/j.agroindustri.12.1.12-20","DOIUrl":"https://doi.org/10.31186/j.agroindustri.12.1.12-20","url":null,"abstract":"Talipuk seed flour is processed from mature talipuk seeds. This flour is commonly used as a raw material for traditional cakes and as a substitute for wheat flour by the people of South Kalimantan. Talipuk seeds contain various compounds that function well for health. However, talipuk seeds are less desirable because they have a sandy texture and contain anti-nutritional compounds that cause a less desirable flavor. This can be overcome by fermentation by yeast. This study was conducted to analyze the functional properties (total phenolic content by the Folin-Ciocalteau method and antioxidant activity with the free radical inhibitor DPPH (2,2-diphenyl-1-picrylhydrazil) in talipuk seed flour fermented with various yeasts. Talipuk seeds were fermented by fermentation spontaneously, tape yeast, baker's yeast and tempeh yeast for 48 hours. The results of the fermentation are dried using an oven at 60oC for 8 hours or with a hot sun for ± 12 hours. Then mashed and sieved with a 60 mesh flour sieve to obtain fermented talipuk seed flour Based on the results of research, the fermentation of talipuk seed flour can increase the total phenolic content and antioxidant activity of talipuk seed flour. The highest total phenolic in the fermentation of talipuk seed flour using baker's yeast is 61.22 mg/g GAE and tape yeast 56.40 mg/g GAE, while the highest antioxidant activity in unfermented talipuk bij flour was 84.85%, followed by fermentation of talipuk seed flour using 47.34% baker's yeast and 36.34 % tape yeast. The use of baker's yeast and tape yeast in the fermentation of talipuk seed flour gave better total phenolic and antioxidant activity test results than spontaneous fermentation and fermentation using tempeh yeast.","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73117161","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-05-31DOI: 10.31186/j.agroindustri.12.1.1-11
I. Kumalasari, Gresa Dania Arta Dinata, Ibdal Satar
Cashew fruit contains high levels of vitamin C and has a high antioxidant content. This study aims to determine the acceptance of analog meat, the number of bacteria, and to determine the shelf life of analog meat made from cashew fruit (Anacardium occidentale L.) and red bean flour (Phaseolus vulgaris L.). The experiment used in this study was a single factor Completely Randomized (CRD) with 5 treatment levels %w/w design of cashew nuts and red bean flour, namely F1 (60%:20%); F2 (50%:30%); F3 (40%:40%); F4 (30%:50%); and F5 (20%:60%) with the addition of 20% white oyster mushroom for each formulation. The method used in this research is a sensory test, total plate number test, and observation of shelf life, then the data obtained will be analyzed by one way ANOVA test and further tests are carried out using Duncan to determine the significant difference between each treatment. The results showed that the sensory properties of the color parameter which had the highest value were F4 which had a significant effect on an average of 3.77, the aroma parameter which had the highest value was F3 which had a significant effect on an average of 3.80, the taste parameter which had the highest value was F1. significant effect on an average of 3.70, the texture parameter which has the highest value is F3 which has a significant effect on an average of 3.83, and the overall preference level parameter which has the highest value is F3 which has a significant effect on an average of 3.6. Be based 2019 BPOM regulations (ISO 4833-1; SNI 2897), the analogue meat of red bean flour F1, F2, F3, F4, and F5 has met the SNI 2897 standard requirements for analoge meat, and does not exceed the microbial contamination threshold with a vulnerability of 3.0 x 103 cfu/gto 18, 3 x 103 cfu/g. The shelflife prediction was 3-7days at room temperature, in which the analog meat has experienced changes in smell and appearance, however there was no change in smell and appearance upon stored at cold temperature for 1 -7 days.
{"title":"EVALUATION OF SENSORY AND MICROBIOLOGICAL ANALOGUE MEAT MADE OF CASHEW FRUIT AND RED BEAN FLOUR","authors":"I. Kumalasari, Gresa Dania Arta Dinata, Ibdal Satar","doi":"10.31186/j.agroindustri.12.1.1-11","DOIUrl":"https://doi.org/10.31186/j.agroindustri.12.1.1-11","url":null,"abstract":"Cashew fruit contains high levels of vitamin C and has a high antioxidant content. This study aims to determine the acceptance of analog meat, the number of bacteria, and to determine the shelf life of analog meat made from cashew fruit (Anacardium occidentale L.) and red bean flour (Phaseolus vulgaris L.). The experiment used in this study was a single factor Completely Randomized (CRD) with 5 treatment levels %w/w design of cashew nuts and red bean flour, namely F1 (60%:20%); F2 (50%:30%); F3 (40%:40%); F4 (30%:50%); and F5 (20%:60%) with the addition of 20% white oyster mushroom for each formulation. The method used in this research is a sensory test, total plate number test, and observation of shelf life, then the data obtained will be analyzed by one way ANOVA test and further tests are carried out using Duncan to determine the significant difference between each treatment. The results showed that the sensory properties of the color parameter which had the highest value were F4 which had a significant effect on an average of 3.77, the aroma parameter which had the highest value was F3 which had a significant effect on an average of 3.80, the taste parameter which had the highest value was F1. significant effect on an average of 3.70, the texture parameter which has the highest value is F3 which has a significant effect on an average of 3.83, and the overall preference level parameter which has the highest value is F3 which has a significant effect on an average of 3.6. Be based 2019 BPOM regulations (ISO 4833-1; SNI 2897), the analogue meat of red bean flour F1, F2, F3, F4, and F5 has met the SNI 2897 standard requirements for analoge meat, and does not exceed the microbial contamination threshold with a vulnerability of 3.0 x 103 cfu/gto 18, 3 x 103 cfu/g. The shelflife prediction was 3-7days at room temperature, in which the analog meat has experienced changes in smell and appearance, however there was no change in smell and appearance upon stored at cold temperature for 1 -7 days.","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84857266","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-05-31DOI: 10.31186/j.agroindustri.12.1.61-71
Dyah Indriyaningsih Septeri
Cocoa is one of the leading commodities in the plantation sector in Gunungkidul Regency. The purpose of this study was to describe the cocoa agroindustry development system in Kapanewon Patuk, Gunungkidul Regency, D.I Yogyakarta, precisely in Nglanggeran Village; and analyze the agro-industry development strategy based on farmer groups. The research method used in this study is a qualitative method with a descriptive approach, with data collection techniques using observations, interviews and literature studies. This study begins by analyzing the characteristics of cocoa farmer groups, cocoa agroindustry in Kapanewon Patuk. Then proceed with determining the cocoa agroindustry development strategy based on farmer groups through SWOT analysis. The results showed that the cocoa agro-industry in Kapanewon Patuk has been implemented on a home-industrial and industrial scale. Cocoa farmer groups as providers of raw materials have been able to process cocoa beans (fermented) into processed raw materials such as chocolate-based foods and beverages. In addition to the role of farmer groups, local government support, DIY BPTP, LIPI BPTBA, and Bank Indonesia were able to develop cocoa agroindustry in Kapanewon Patuk. Cocoa agro-industry development strategies can develop after formulating several required subsystems, including raw material subsystems, operational subsystems (production processes), marketing subsystems, and supporting subsystems.
{"title":"DEVELOPMENT STRATEGY OF COCOA AGROINDUSTRY BASED ON FARMER GROUPS IN KAPANEWON PATUK GUNUNGKIDUL REGENCY DAERAH ISTIMEWA YOGYAKARTA","authors":"Dyah Indriyaningsih Septeri","doi":"10.31186/j.agroindustri.12.1.61-71","DOIUrl":"https://doi.org/10.31186/j.agroindustri.12.1.61-71","url":null,"abstract":"Cocoa is one of the leading commodities in the plantation sector in Gunungkidul Regency. The purpose of this study was to describe the cocoa agroindustry development system in Kapanewon Patuk, Gunungkidul Regency, D.I Yogyakarta, precisely in Nglanggeran Village; and analyze the agro-industry development strategy based on farmer groups. The research method used in this study is a qualitative method with a descriptive approach, with data collection techniques using observations, interviews and literature studies. This study begins by analyzing the characteristics of cocoa farmer groups, cocoa agroindustry in Kapanewon Patuk. Then proceed with determining the cocoa agroindustry development strategy based on farmer groups through SWOT analysis. The results showed that the cocoa agro-industry in Kapanewon Patuk has been implemented on a home-industrial and industrial scale. Cocoa farmer groups as providers of raw materials have been able to process cocoa beans (fermented) into processed raw materials such as chocolate-based foods and beverages. In addition to the role of farmer groups, local government support, DIY BPTP, LIPI BPTBA, and Bank Indonesia were able to develop cocoa agroindustry in Kapanewon Patuk. Cocoa agro-industry development strategies can develop after formulating several required subsystems, including raw material subsystems, operational subsystems (production processes), marketing subsystems, and supporting subsystems.","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80834391","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-05-31DOI: 10.31186/j.agroindustri.12.1.39-47
A. Kristiningsih, K. Wittriansyah, S. Utami, Santi Purwaningrum
Excessive consumption of gluten can cause disturbances in the digestive system and can increase intestinal permeability. Breadfruit flour is an alternative in making wet noodles other than wheat flour which is low in gluten. Breadfruit flour which is processed into wet noodles has low adhesion and protein content. Canna flour and carrageenan were used to improve adhesion and squid ink and eggs were used to increase the protein content of breadfruit noodles. This study aimed to determine the effect of adding carrageenan with different concentrations on breadfruit noodles. The ratio of addition of carrageenan in this research was 0%,1%, 3%, 4%, and 5%. Carrageenan in breadfruit noodles causes the noodles break more easily than noodles without the addition of carrageenan. The use of eggs and squid ink on breadfruit noodles increased the protein content of noodles by ± 1.1%. The results of the proximate analysis of breadfruit noodles as a whole still do not reach the SNI standard for wet noodles.
{"title":"EFFECT OF ADDITION OF CARRAGEENAN CONCENTRATION ON QUALITY OF BREADFRUIT (Artocarpus atili) AND CANNABIS (Canna edulis) WET NOODLES","authors":"A. Kristiningsih, K. Wittriansyah, S. Utami, Santi Purwaningrum","doi":"10.31186/j.agroindustri.12.1.39-47","DOIUrl":"https://doi.org/10.31186/j.agroindustri.12.1.39-47","url":null,"abstract":"Excessive consumption of gluten can cause disturbances in the digestive system and can increase intestinal permeability. Breadfruit flour is an alternative in making wet noodles other than wheat flour which is low in gluten. Breadfruit flour which is processed into wet noodles has low adhesion and protein content. Canna flour and carrageenan were used to improve adhesion and squid ink and eggs were used to increase the protein content of breadfruit noodles. This study aimed to determine the effect of adding carrageenan with different concentrations on breadfruit noodles. The ratio of addition of carrageenan in this research was 0%,1%, 3%, 4%, and 5%. Carrageenan in breadfruit noodles causes the noodles break more easily than noodles without the addition of carrageenan. The use of eggs and squid ink on breadfruit noodles increased the protein content of noodles by ± 1.1%. The results of the proximate analysis of breadfruit noodles as a whole still do not reach the SNI standard for wet noodles.","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83619135","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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