Pub Date : 2019-06-27DOI: 10.31186/J.AGROINDUSTRI.9.1.19-27
Christina Angelia Saragih, L. Hidayat, Tuti Tutuarima
Freshness is one of the important factors in determining the quality of fish. Kecombrang flower extract contains active compounds of polyphenols, flavonoids, tannins and safonin as antimicrobial ingredients. Kecombrang flower extract can be used to slow down damage to fish. The study aimed to determine the effect of using kecombrang flower extract on organoleptic properties of fish (eyes, gills, mucus, meat, odor and texture). This study used a Completely Randomized Design (CRD) of one factor, namely the use of kecombrang flower extract with concentrations (0%, 2%, 4%, and 6%) and observation times of 0, 6, 12, 18 and 24 hours. All of data were analyzed using ANOVA test. At a concentration of 6% the 12th hour storage is still able to maintain the organoleptic properties of fish. Whereas at concentrations of 0%, 2% and 4% fish are no longer suitable for consumption.
{"title":"ORGANOLEPTIC PROPERTIES OF KAPE-KAPE FISH (Psenes sp) USING EXTRACT OF KECOMBRANG FLOWER (Nicolaia Spesiosa, Horan) AS A NATURAL PRESERVATIVE","authors":"Christina Angelia Saragih, L. Hidayat, Tuti Tutuarima","doi":"10.31186/J.AGROINDUSTRI.9.1.19-27","DOIUrl":"https://doi.org/10.31186/J.AGROINDUSTRI.9.1.19-27","url":null,"abstract":"Freshness is one of the important factors in determining the quality of fish. Kecombrang flower extract contains active compounds of polyphenols, flavonoids, tannins and safonin as antimicrobial ingredients. Kecombrang flower extract can be used to slow down damage to fish. The study aimed to determine the effect of using kecombrang flower extract on organoleptic properties of fish (eyes, gills, mucus, meat, odor and texture). This study used a Completely Randomized Design (CRD) of one factor, namely the use of kecombrang flower extract with concentrations (0%, 2%, 4%, and 6%) and observation times of 0, 6, 12, 18 and 24 hours. All of data were analyzed using ANOVA test. At a concentration of 6% the 12th hour storage is still able to maintain the organoleptic properties of fish. Whereas at concentrations of 0%, 2% and 4% fish are no longer suitable for consumption.","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91497007","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 : 2019-06-27DOI: 10.31186/J.AGROINDUSTRI.9.1.49-55
B. Budiyanto, B. Sidebang, Rut Sae Delima Samosir
The purpose of this research were to obtain amount of the addition of calamansi citrus extract and CMC in the produce stable red palm oil emulsions with optimal viscosity and to obtain red palm oil emulsion products that can neutralize chelate taste and cover the oils aroma based on the level of consumer preferences. A complete randomized design (CRD) with two factorial was employed. The factors used were the amount of calamansi citrus extracts addition (5 gram, 7 gram and 9 gram) and the amount of CMC addition (1 gram and 1.5 gram) . Data in this research obtained from the observations and results of viscosity and organoleptic testing were processed used analysis of variance (ANOVA) and a further test using DMRT on SPSS software. The results showed that the addition of calamansi citrus extract and CMC has significant effect to the stability and viscosity, but no significant effect to the taste, aroma and color of red palm oil emulsions product. Overall the best preferences of the emulsion product is the red palm oil emulsions with the addition of 7 grams calamansi citrus extract and 1 gram CMC. The emulsion product best stability is the red palm oil emulsions with the addition of 5 gram calamansi citrus extract and 1.5 gram CMC for 12 days. However, the emulsion product having a stability for 12 days but it has a viscosity of 1468.42 cP so further research is needed to reduce the emulsion viscosity. Keywords : red palm oil emulsions,calamansi citrus extract, CMC
{"title":"EFFECT OF CALAMANSI CITRUS (Citrus microcarpa) EXTRACTS AND CMC TO PREFERENCES OF RED PALM OIL EMULSIONS","authors":"B. Budiyanto, B. Sidebang, Rut Sae Delima Samosir","doi":"10.31186/J.AGROINDUSTRI.9.1.49-55","DOIUrl":"https://doi.org/10.31186/J.AGROINDUSTRI.9.1.49-55","url":null,"abstract":"The purpose of this research were to obtain amount of the addition of calamansi citrus extract and CMC in the produce stable red palm oil emulsions with optimal viscosity and to obtain red palm oil emulsion products that can neutralize chelate taste and cover the oils aroma based on the level of consumer preferences. A complete randomized design (CRD) with two factorial was employed. The factors used were the amount of calamansi citrus extracts addition (5 gram, 7 gram and 9 gram) and the amount of CMC addition (1 gram and 1.5 gram) . Data in this research obtained from the observations and results of viscosity and organoleptic testing were processed used analysis of variance (ANOVA) and a further test using DMRT on SPSS software. The results showed that the addition of calamansi citrus extract and CMC has significant effect to the stability and viscosity, but no significant effect to the taste, aroma and color of red palm oil emulsions product. Overall the best preferences of the emulsion product is the red palm oil emulsions with the addition of 7 grams calamansi citrus extract and 1 gram CMC. The emulsion product best stability is the red palm oil emulsions with the addition of 5 gram calamansi citrus extract and 1.5 gram CMC for 12 days. However, the emulsion product having a stability for 12 days but it has a viscosity of 1468.42 cP so further research is needed to reduce the emulsion viscosity. Keywords : red palm oil emulsions,calamansi citrus extract, CMC","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88685595","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 : 2019-06-27DOI: 10.31186/J.AGROINDUSTRI.9.1.28-36
Wuri Marsigit, L. Susanti, Lia Marzalena
ABSTRACTQuality improvement of sale banana ambon curup was necessary to increase chemical and organoleptics quality and consumer preference. The purpose of this study was to determine the effect of variations in theconcentration of red ginger juice and the length of immersion on chemical quality, microbiology and organoleptic wet sale of banana ambon curup. By using (RAL) 2 factorial randomized design, the concentration of red ginger juice was 5%, 10% and 15% with a time of immersion for 20 and 10 minutes. The analytical method used was ANOVA. The results of the study found that sucrose levels were 37.56% to 57.54 %, the water content was 36.66% and 38.33%, ash content was 1.47 % to 1.87 %. The panelists preferred the average value of the whole (texture, aroma, and tate) was found in the P1T1 sample with a treatment of red ginger concentration of 0.05% and immersion time for 10 minut
{"title":"EFFECT OF RED GINGER EXTRACT (Zingiber officinale Var Rubrum) ON CHEMICAL AND ORGANOLEPTICS QUALITY OF AMBON CURUP BANANA WET “SALE”","authors":"Wuri Marsigit, L. Susanti, Lia Marzalena","doi":"10.31186/J.AGROINDUSTRI.9.1.28-36","DOIUrl":"https://doi.org/10.31186/J.AGROINDUSTRI.9.1.28-36","url":null,"abstract":"ABSTRACTQuality improvement of sale banana ambon curup was necessary to increase chemical and organoleptics quality and consumer preference. The purpose of this study was to determine the effect of variations in theconcentration of red ginger juice and the length of immersion on chemical quality, microbiology and organoleptic wet sale of banana ambon curup. By using (RAL) 2 factorial randomized design, the concentration of red ginger juice was 5%, 10% and 15% with a time of immersion for 20 and 10 minutes. The analytical method used was ANOVA. The results of the study found that sucrose levels were 37.56% to 57.54 %, the water content was 36.66% and 38.33%, ash content was 1.47 % to 1.87 %. The panelists preferred the average value of the whole (texture, aroma, and tate) was found in the P1T1 sample with a treatment of red ginger concentration of 0.05% and immersion time for 10 minut ","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82726511","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}
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 wor ks.. 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 performanc es with scale of assessment then look for recapitulation of operator performance s result from both method s. Based on the results of the research, it is found that the criteria that are the first priority in assessing operator performance s are the attitude criteria and the sub criteria which become s the first priorities are minor care, self-safety, clothing and personal protective equipment. Keywords: Performance assessment, AHP, rating scale
{"title":"OPERATOR PERFORMANCE ASSESMENT AT PT. DARIA DHARMA PRATAMA BY USING AHP AND RATING SCALE METHOD","authors":"Ruth Berliana Simanjuntak, Damres Uker, Meizul Zuki","doi":"10.31186/J.AGROIND.8.2.159-166","DOIUrl":"https://doi.org/10.31186/J.AGROIND.8.2.159-166","url":null,"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 wor ks.. 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 performanc es with scale of assessment then look for recapitulation of operator performance s result from both method s. Based on the results of the research, it is found that the criteria that are the first priority in assessing operator performance s are the attitude criteria and the sub criteria which become s the first priorities are minor care, self-safety, clothing and personal protective equipment. Keywords: Performance assessment, AHP, rating scale","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91328778","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 : 2019-01-05DOI: 10.31186/J.AGROIND.8.2.139-149
M. Ikhsan, Y. Rosalina, L. Susanti
Packaging kalamansi juice is one of the diversified alternatives to processed Kalamansi fruit. Purpose of this study was to obtain a method of processing Kalamansi juice in a bottle packaging. This study was conducted following factorial Randomized Completely Design. The first treatment factor was the use of citric acid, which consists of four concentration levels, namely: 0 g / L (A1), 0.5 g / L (A2), 1 g / L (A3) and 1.5 g / L (A4 ). The second treatment factor was the use of packaging, which consists of two types of packaging, namely: packaging PET plastic bottles (K1) and transparent glass bottles (K1). Each treatment was repeated twice, to obtain 16 experimental units. The results of the study until the 20th day storage were known, that the panelists' preference for color and aroma was in the range of 2.05 - 5.9. The test results on chemical quality variables: titrated total Acid range 0.512 % - 0.922 %, pH 2.10 - 2.26, Total Solid Soluble 22 0 Brix - 25 0 Brix and for Total Plate Count values of 9.1 x 103 - 4.7 x 105 CFU / ml.
包装卡拉曼西果汁是加工卡拉曼西水果的多样化替代品之一。本研究的目的是获得一种瓶装加工卡拉曼西果汁的方法。本研究采用全因子随机设计。第一个处理因素是柠檬酸的使用，柠檬酸有四个浓度水平，即0 g / L (A1)、0.5 g / L (A2)、1 g / L (A3)和1.5 g / L (A4)。第二个处理因素是包装的使用，包括两种包装，即:包装PET塑料瓶(K1)和透明玻璃瓶(K1)。每个处理重复2次，得到16个实验单位。研究结果表明，直到贮藏第20天，小组成员对颜色和香气的偏好范围在2.05 - 5.9之间。化学质量变量的测试结果:滴定的总酸范围为0.512% - 0.922%，pH值为2.10 - 2.26，总固溶度为22 0白利度- 25 0白利度，总平板计数为9.1 x 103 - 4.7 x 105 CFU / ml。
{"title":"EFFECT OF CITRIT ACID AND PACKAGING TYPE ON QUALITY CHANGE OF KALAMANSI JUICE DURING ROOM TEMPERATURE STORAGE","authors":"M. Ikhsan, Y. Rosalina, L. Susanti","doi":"10.31186/J.AGROIND.8.2.139-149","DOIUrl":"https://doi.org/10.31186/J.AGROIND.8.2.139-149","url":null,"abstract":"Packaging kalamansi juice is one of the diversified alternatives to processed Kalamansi fruit. Purpose of this study was to obtain a method of processing Kalamansi juice in a bottle packaging. This study was conducted following factorial Randomized Completely Design. The first treatment factor was the use of citric acid, which consists of four concentration levels, namely: 0 g / L (A1), 0.5 g / L (A2), 1 g / L (A3) and 1.5 g / L (A4 ). The second treatment factor was the use of packaging, which consists of two types of packaging, namely: packaging PET plastic bottles (K1) and transparent glass bottles (K1). Each treatment was repeated twice, to obtain 16 experimental units. The results of the study until the 20th day storage were known, that the panelists' preference for color and aroma was in the range of 2.05 - 5.9. The test results on chemical quality variables: titrated total Acid range 0.512 % - 0.922 %, pH 2.10 - 2.26, Total Solid Soluble 22 0 Brix - 25 0 Brix and for Total Plate Count values of 9.1 x 103 - 4.7 x 105 CFU / ml.","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88962986","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 : 2018-07-01DOI: 10.31186/J.AGROINDUSTRI.8.1.80-96
B. Budiyanto, Hafiza Fadhila
Utilization of palm oil empty fruit bunch (EFB) as a medium to grow mushroom can be one of the alternative utilization of oil palm biomass valley. The objective of the study was to evaluate EFB as a medium for growing mushroom (Volvariella volvacea). In this study, two age variations of EFB and 3 media thickness variations were used to assess the characteristics of mushroom production, and to determine the quality of harvested mushroom based on SNI 01-6945-2003. The results showed that empty palm oil bunches for the best growth medium of mushroom (Volvariella volvacea), based on the total weight of mushroom, longest harvest time, and biological efficiency was the medium of empty palm fruit bunches of 6 weeks old with medium thickness of 20 cm. In addition, the same media thickness of 20 cm of 5 and 6 weeks EFB can produce the highest fruit body length and diameter ofmushroom.
{"title":"THE EFFECT OF EMPTY FRUIT BUNCH AS GROWING MEDIA ON PRODUCTION AND PHYSICAL CHARACTERISTIC OF VOLVARIA VOLVACEAE","authors":"B. Budiyanto, Hafiza Fadhila","doi":"10.31186/J.AGROINDUSTRI.8.1.80-96","DOIUrl":"https://doi.org/10.31186/J.AGROINDUSTRI.8.1.80-96","url":null,"abstract":"Utilization of palm oil empty fruit bunch (EFB) as a medium to grow mushroom can be one of the alternative utilization of oil palm biomass valley. The objective of the study was to evaluate EFB as a medium for growing mushroom (Volvariella volvacea). In this study, two age variations of EFB and 3 media thickness variations were used to assess the characteristics of mushroom production, and to determine the quality of harvested mushroom based on SNI 01-6945-2003. The results showed that empty palm oil bunches for the best growth medium of mushroom (Volvariella volvacea), based on the total weight of mushroom, longest harvest time, and biological efficiency was the medium of empty palm fruit bunches of 6 weeks old with medium thickness of 20 cm. In addition, the same media thickness of 20 cm of 5 and 6 weeks EFB can produce the highest fruit body length and diameter ofmushroom.","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89386134","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 : 2018-05-30DOI: 10.31186/J.AGROINDUSTRI.8.1.26-33
Z. Efendi, E. Silvia, Reko Rahmad Wijaya
Costumer satisfaction is comparison beetwen costumer’s expected satisfaction and actual performance. The aims of research were to identify the Beledang Chips attributes that consumers need, improvement factor (IF), determine the costumer satisfaction index ( CSI ) and get a map attributes of beledang chips. The research was conducted by purpossive sampling. The result showed there were 13 attributes considered by consumers for their interest in Beledang Chips. The highest score of IF was color, CSI level was 0.93 that classified as highly satisfied. Based on attributes mapping, average satisfaction and importance performance were 3.93 and 4.30. There was the color product in quadrant A for top priority, then packaging practices, packaging capabilities, oily impression, price suitability, without preservatives in quadrant B for keep up the good work, then lay out and attractive illustration, variant packaging, packaging colors, special pricing, cruncy, uniformity of size in quadrant C for low priority, and discount in quadrant D for not expected. Thus, the business development of Beledang Chips Bengkulu can follow the advice as the awareness of the research results.
{"title":"AN IMPORTANCE PERFORMANCE ANALYSIS ON ‘KERIPIK BELEDANG’ BENGKULU ATRIBUTES AS SATISFACTION QUALITY MEASURE IN FOOD INDUSTRY","authors":"Z. Efendi, E. Silvia, Reko Rahmad Wijaya","doi":"10.31186/J.AGROINDUSTRI.8.1.26-33","DOIUrl":"https://doi.org/10.31186/J.AGROINDUSTRI.8.1.26-33","url":null,"abstract":"Costumer satisfaction is comparison beetwen costumer’s expected satisfaction and actual performance. The aims of research were to identify the Beledang Chips attributes that consumers need, improvement factor (IF), determine the costumer satisfaction index ( CSI ) and get a map attributes of beledang chips. The research was conducted by purpossive sampling. The result showed there were 13 attributes considered by consumers for their interest in Beledang Chips. The highest score of IF was color, CSI level was 0.93 that classified as highly satisfied. Based on attributes mapping, average satisfaction and importance performance were 3.93 and 4.30. There was the color product in quadrant A for top priority, then packaging practices, packaging capabilities, oily impression, price suitability, without preservatives in quadrant B for keep up the good work, then lay out and attractive illustration, variant packaging, packaging colors, special pricing, cruncy, uniformity of size in quadrant C for low priority, and discount in quadrant D for not expected. Thus, the business development of Beledang Chips Bengkulu can follow the advice as the awareness of the research results.","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85326594","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 : 2018-05-30DOI: 10.31186/J.AGROINDUSTRI.8.1.11-25
L. Hidayat, Iman Darmatama, Yusril Dany, Djamilah Djamilah
Cytrus calamansi is one of the agricultural product of Kampung Melayu district in Bengkulu city. It has so abundant production, that many producers want to process them into syrup. The purpose of this study was to analyze and explain technical and financial aspect of a home industry that produced the syrup. This study used primary and secondary data with descriptive quantitative and qualitative approaches. The technical aspects were analyzed based on observed inventories of raw materials, equipments used, human resources, processes of production and layout of facilities. Thefinancial aspects was analyzed using Break Even Point (BEP) calculations in units, BEPs in sales, and R-C Ratio. Results of The research showed that, for technical aspect of raw material stock and handling tecnique for production was always fulfilled. Syrup Calamansi, needs 9.374,7 kg cytrus calamansi dan 4.289,4 kg sugar. The equipment used was not the special mechine but still using the manual squeezer. Remunation received was based on produced raw material ie Rp.1.000,-/Kg. Process of production was done based on order from buyers with work time ie 8 hours 8,8 minutes. The layout was arranged properly, according to order of process production. Material flow chart had been optimalized although moving distance was 27,03 meters. For analysis of industrial profits financial ie Rp. 78.087.796,1per year. BEP for product of 500 ml was 486,62 units and Rp. 11.192.282,29 in sales. Amount of sales production in volume of 500 ml, based on existing value of BEP above, it had profit in its production. Meanwhile for product of 1.000 ml, BEP in unit was 16,91 and BEP in sales was 726.973,19. Amount sales production in volume of 1.000 ml above value of existing BEP so it had profit in its production. For R-C Ratio obtained was 1,67 so the business was profitable and high
{"title":"TECHNICAL AND FINANCIAL ANALYSIS ON PRODUCTION OF CALAMANSI SYRUP: A CASE STUDY ON “SEGAR ASRI” HOME INDUSTRY IN KAMPUNG MELAYU BENGKULU CITY","authors":"L. Hidayat, Iman Darmatama, Yusril Dany, Djamilah Djamilah","doi":"10.31186/J.AGROINDUSTRI.8.1.11-25","DOIUrl":"https://doi.org/10.31186/J.AGROINDUSTRI.8.1.11-25","url":null,"abstract":"Cytrus calamansi is one of the agricultural product of Kampung Melayu district in Bengkulu city. It has so abundant production, that many producers want to process them into syrup. The purpose of this study was to analyze and explain technical and financial aspect of a home industry that produced the syrup. This study used primary and secondary data with descriptive quantitative and qualitative approaches. The technical aspects were analyzed based on observed inventories of raw materials, equipments used, human resources, processes of production and layout of facilities. Thefinancial aspects was analyzed using Break Even Point (BEP) calculations in units, BEPs in sales, and R-C Ratio. Results of The research showed that, for technical aspect of raw material stock and handling tecnique for production was always fulfilled. Syrup Calamansi, needs 9.374,7 kg cytrus calamansi dan 4.289,4 kg sugar. The equipment used was not the special mechine but still using the manual squeezer. Remunation received was based on produced raw material ie Rp.1.000,-/Kg. Process of production was done based on order from buyers with work time ie 8 hours 8,8 minutes. The layout was arranged properly, according to order of process production. Material flow chart had been optimalized although moving distance was 27,03 meters. For analysis of industrial profits financial ie Rp. 78.087.796,1per year. BEP for product of 500 ml was 486,62 units and Rp. 11.192.282,29 in sales. Amount of sales production in volume of 500 ml, based on existing value of BEP above, it had profit in its production. Meanwhile for product of 1.000 ml, BEP in unit was 16,91 and BEP in sales was 726.973,19. Amount sales production in volume of 1.000 ml above value of existing BEP so it had profit in its production. For R-C Ratio obtained was 1,67 so the business was profitable and high","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82995879","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 : 2018-05-30DOI: 10.31186/j.agroind.8.1.44-52
F. Hamzah, N. Hamzah, Irdoni Hs
This research aimed to know Picung/ Pangi (Pangium Edule Reinw) plant's potencies as raw material for frying oil and biodiesel alternative so that it can be used as extensive as palm and coconut oil. As this picung/pangi plants are widely consumed by Indonesian people, this plant is an interesting subject to be researched and studied on. The result of this research will be a great reference in increasing the utilization of Pangi Plant. The research method that is being used in this research for frying oil production is extraction using petroleum eter in laboratory scale and the yield then analyzed. The results presented shown that the density: 0.918 g/ml; water content: 0.0253%; free fatty acid (FFA) content: 2.53%; fat content: 51.468%; acid number: 0.33 mg KOH/g; Iodine number: 29.31 g Iod/100 g Oil; peroxide number: 4.124 meq/kg; and oil's color depends on the process used. The oil produced was then used for making biodiesel, which consist of two-step processes, esterification and transesterification. The result of this research shown that characteristics of biodiesel produced as follow: density: 0.888 g/ml; viscosity: 0.0006 g/cms; water content: 0.024%; free fatty acid (FFA) 0.3557%; Iodine number: 29.31 g Iod / 100 g Oil; scap number: 188.23 mg KOH/g; acid number 0.33 mg KOH/g; and Cetane number was 68.7. It is concluded that Picung/Pangi oil can be used as frying oil and biodiesel as an alternative fuel.
{"title":"POTENCY OF PICUNG (Pangium edule Reinw) ENDOSPERM UTILIZED AS A RAW MATERIAL IN PRODUCINGFRYING OIL OR BIODIESEL","authors":"F. Hamzah, N. Hamzah, Irdoni Hs","doi":"10.31186/j.agroind.8.1.44-52","DOIUrl":"https://doi.org/10.31186/j.agroind.8.1.44-52","url":null,"abstract":"This research aimed to know Picung/ Pangi (Pangium Edule Reinw) plant's potencies as raw material for frying oil and biodiesel alternative so that it can be used as extensive as palm and coconut oil. As this picung/pangi plants are widely consumed by Indonesian people, this plant is an interesting subject to be researched and studied on. The result of this research will be a great reference in increasing the utilization of Pangi Plant. The research method that is being used in this research for frying oil production is extraction using petroleum eter in laboratory scale and the yield then analyzed. The results presented shown that the density: 0.918 g/ml; water content: 0.0253%; free fatty acid (FFA) content: 2.53%; fat content: 51.468%; acid number: 0.33 mg KOH/g; Iodine number: 29.31 g Iod/100 g Oil; peroxide number: 4.124 meq/kg; and oil's color depends on the process used. The oil produced was then used for making biodiesel, which consist of two-step processes, esterification and transesterification. The result of this research shown that characteristics of biodiesel produced as follow: density: 0.888 g/ml; viscosity: 0.0006 g/cms; water content: 0.024%; free fatty acid (FFA) 0.3557%; Iodine number: 29.31 g Iod / 100 g Oil; scap number: 188.23 mg KOH/g; acid number 0.33 mg KOH/g; and Cetane number was 68.7. It is concluded that Picung/Pangi oil can be used as frying oil and biodiesel as an alternative fuel.","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82368037","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 : 2018-05-30DOI: 10.31186/J.AGROINDUSTRI.8.1.34-43
Wuri Marsigit, Helmiyetti Helmiyetti
The Purpose of this study was to reveal the availability as the a raw material, its nutrient content, its probiotic, shelf life of salted mustard in Rejang Lebong Regency to be developed into agroindustry product. Primary data were collected by using structured questionair to the farmer, the group of farmer, the group farmer association, BPP, the stackholders, fields observation and laboratory analysis. Secondary data were gahthered from literature, government public service, institution, and other stackholders. Data collected were tabulated and analysed descriptively. Data of laboratory measurement were analysed by one-way Anova (?, 005). The result of study found that the existing raw material was available in qualitively, quantitively and continously. The price of bit mustard as a raw material was Rp. 1000 to Rp.7000 per kg. Salted mustard was rich of carbohydrate, protein, fiber, vitamin C, calcium, kalium, phosphorus, iron and magnesium. Nutrients content were not decrease, except vitaminc during storaging 0, 3, and 6 months, however Total Plate Count (TPC) tend to decrease. The price of salted mustard were Rp. 130.000 per kg or Rp. 13.000 per 100 g.
{"title":"AVAILABILITY OF RAW MATERIAL, NUTRIENTS CONTENT, PROBIOTIC POTENCIAL AND SHELF LIFE OF REJANG LEBONG’S SALTED MUSTARD AS AN AGROINDUSTRY PRODUCT","authors":"Wuri Marsigit, Helmiyetti Helmiyetti","doi":"10.31186/J.AGROINDUSTRI.8.1.34-43","DOIUrl":"https://doi.org/10.31186/J.AGROINDUSTRI.8.1.34-43","url":null,"abstract":"The Purpose of this study was to reveal the availability as the a raw material, its nutrient content, its probiotic, shelf life of salted mustard in Rejang Lebong Regency to be developed into agroindustry product. Primary data were collected by using structured questionair to the farmer, the group of farmer, the group farmer association, BPP, the stackholders, fields observation and laboratory analysis. Secondary data were gahthered from literature, government public service, institution, and other stackholders. Data collected were tabulated and analysed descriptively. Data of laboratory measurement were analysed by one-way Anova (?, 005). The result of study found that the existing raw material was available in qualitively, quantitively and continously. The price of bit mustard as a raw material was Rp. 1000 to Rp.7000 per kg. Salted mustard was rich of carbohydrate, protein, fiber, vitamin C, calcium, kalium, phosphorus, iron and magnesium. Nutrients content were not decrease, except vitaminc during storaging 0, 3, and 6 months, however Total Plate Count (TPC) tend to decrease. The price of salted mustard were Rp. 130.000 per kg or Rp. 13.000 per 100 g.","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91425895","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}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：