Jurnal Agroindustri最新文献_第4页

EFFECT OF PACKAGING TYPE AND STORAGE AT ROOM TEMPERATURE ON THE QUALITY OF PAPAYA DODOL 包装类型和室温贮藏对木瓜豆浆品质的影响

Jurnal Agroindustri Pub Date : 2020-05-30 DOI: 10.31186/j.agroindustri.10.1.57-66

Wuri Marsigit, Marniza Marniza, Reza Febi Ayu Monica

{"title":"EFFECT OF PACKAGING TYPE AND STORAGE AT ROOM TEMPERATURE ON THE QUALITY OF PAPAYA DODOL","authors":"Wuri Marsigit, Marniza Marniza, Reza Febi Ayu Monica","doi":"10.31186/j.agroindustri.10.1.57-66","DOIUrl":"https://doi.org/10.31186/j.agroindustri.10.1.57-66","url":null,"abstract":"The home industry mostly packs papaya dodol using PP plastic packaging. It is necessary to research the quality of papaya dodol that is stored with various types of packaging during storage. This study aims to obtain a type of packaging that is able to maintain the physical, microbiological, and organoleptic qualities of papaya dodol during storage at room temperature. The study was carried out following a completely randomized design (CRD) with two factors; namely the type of packaging with PP plastic, aluminum foil, and wax paper; and duration of storage; i.e. 7 days, 14 days, 21 days and 28 days. The observed variables included color, texture, moisture content, mold and organoleptic properties. The collected data were analyzed using ANOVA and DMRT follow-up tests. The results showed that during 28 days of storage, the best quality of dodol was packed with aluminum foil on day 21; with a color of 7.5 YR 4/4, hardness (texture) 2.00 mm / g and a moisture content of 9.65%; and microbiological observations of 180 colonies/g; which means meeting SNI requirements. Organoleptic quality based on the aroma level of 2.92 (enough likes), 2.96 colors (enough likes), texture 2.16 (dislikes) and taste 3.08 (quite likes)","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83603770","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}

引用次数: 2

EFFECT OF YEAST CONCENTRATION AND TYPE ON BIOETHANOL PRODUCTION FROM SUGARCANE BAGASSE 酵母浓度和酵母类型对蔗渣生产生物乙醇的影响

Jurnal Agroindustri Pub Date : 2020-05-30 DOI: 10.31186/j.agroindustri.10.1.47-56

Tuti Maryana, D. Silsia, B. Budiyanto

引用次数: 0

APPLICATION OF CASSAVA PEEL STARCH AS A RAW MATERIAL OF EDIBLE COATING WITH ADDITION OF CHITOSAN TO EXTEND RIMAU GERGA LEBONG (RGL) ORANGE OF BENGKULU SELFLIFE 木薯皮淀粉作为食用涂层的原料，添加壳聚糖延长蚌库鲁橙的寿命

Jurnal Agroindustri Pub Date : 2020-05-30 DOI: 10.31186/j.agroindustri.10.1.21-32

S. Apriyani, A. Prasetya, S. Mujiharjo

{"title":"APPLICATION OF CASSAVA PEEL STARCH AS A RAW MATERIAL OF EDIBLE COATING WITH ADDITION OF CHITOSAN TO EXTEND RIMAU GERGA LEBONG (RGL) ORANGE OF BENGKULU SELFLIFE","authors":"S. Apriyani, A. Prasetya, S. Mujiharjo","doi":"10.31186/j.agroindustri.10.1.21-32","DOIUrl":"https://doi.org/10.31186/j.agroindustri.10.1.21-32","url":null,"abstract":"Rimau Gerga Lebong (RGL) is a superior citrus fruit of Bengkulu Province, but this fruit is easy to rot, especially if stored at room temperature, so it needs technology that able to extend its shelf life to have its maximum benefit. This study aims to explain the effect of cassava peel starch concentration plus chitosan on the quality of RGL citrus fruits for 20 days of storage and determine the best concentration applied. This study used a Completely Randomized Design (CRD) with two different factors namely the concentration of cassava peel starch; 3%, 5%, and 7% and chitosan concentration; 0.0%, 0.5%, 1.0%, 1.5% with observed variables of weight loss, hardness, total dissolved solids, fruit juice levels, and vitamin C levels observed every 5 days for 20 days storage at room temperature. The research data were analyzed graphically and used ANOVA to explain the effect and significance of the treatment to determine the best one. The results showed that the use of 3-5% (w / v) cassava peel starch combined with the addition of 0.0-1.5% (w / v) chitosan to coat RGL citrus fruits stored for 20 days at room temperature was able to reduce the rate of shrinkage weight so that the value is only around 6.33-8.12%; able to maintain fruit hardness so that the value ranges from 1.3 to 1.7 kg; able to maintain total dissolved solids so that the value ranges from 10.8 to 12.6 o Brix; able to maintain juice levels so that the value ranges from 53.61 to 73.00%, and is able to suppress the rate of decrease in vitamin C so that the value ranges from 1.52 to 2.38 mg / 5ml. The recommended concentration of cassava starch to be applied is 5% (w / v) with chitosan added with a concentration of 1.5% (w / v).","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89497197","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}

引用次数: 0

STUDY ON POTENTIALS OF PINEAPPLE SKIN EXTRACT FERMENTED WITH Lactobacillus casei AS A PROBIOTIC BEVERAGE BY IN VIVO 用干酪乳杆菌发酵菠萝皮提取物制备益生菌饮料的体内研究

Jurnal Agroindustri Pub Date : 2020-05-30 DOI: 10.31186/j.agroindustri.10.1.12-20

S. Rizal, S. Nurdin, S. Suharyono, Marniza Marniza

{"title":"STUDY ON POTENTIALS OF PINEAPPLE SKIN EXTRACT FERMENTED WITH Lactobacillus casei AS A PROBIOTIC BEVERAGE BY IN VIVO","authors":"S. Rizal, S. Nurdin, S. Suharyono, Marniza Marniza","doi":"10.31186/j.agroindustri.10.1.12-20","DOIUrl":"https://doi.org/10.31186/j.agroindustri.10.1.12-20","url":null,"abstract":"The objectives of the research are to learn the effect of fermented drink of pineapple peel extract fermented by Lactobacillus casei toward microflora of digest of Sprague Dawley rats and to know its potential as a probiotic drink. The treatment compiled by Randomized Complete Block Design (RCBD) with six repetitions. Eighteen male weanlings Sprague Dawley rats are divided into three groups. Each group consists of six rats and has different treatments. One group was given a lactate fermented beverage of pineapple skin extract, one group was given a drink of pineapple skin extract that was not fermented and the other group was given water as a control. The parameters observed include total lactic acid bacteria and total coliform of the digest. The research showed that the provision of lactic acid fermentation drinks produced higher total lactic acid bacteria (LAB) and lower total coliform of digest than the provision of the non-fermented drink of pineapple peel concentrate and provision of water as the control on the rats model. Total LAB in digestion of rats fed fermented pineapple concentrate drinks was 1,6 x 1012 cfu/gram while total coliform was 3,7 x 1011 cfu/gram. The pineapple skin concentrate fermented by Lactobacillus casei is potential as a probiotic drink because of its ability to inhibit pathogenic bacteria","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73590265","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}

引用次数: 0

Economic Order Quantity to Control Raw the Materials Inventory on “Zaskya Bakery” Home Industry 经济订货量控制“扎斯基亚”家纺行业原材料库存

Jurnal Agroindustri Pub Date : 2020-05-30 DOI: 10.31186/j.agroindustri.10.1.33-39

L. Hidayat, Hidayat Koto, Hayyuning Pratiwi

引用次数: 0

FINANCIAL PERFORMANCE AND ITS DETERMINANTS: A CASE STUDY OF FISH DRYING BUSINESS IN SUMBER JAYA VILLAGE, KAMPUNG MELAYU DISTRICT, BENGKULU CITY 财务绩效及其决定因素:以明古鲁市甘榜美拉尤区sumber jaya村的鱼干业务为例

Jurnal Agroindustri Pub Date : 2020-05-30 DOI: 10.31186/j.agroindustri.10.1.67-78

C. Wulandari, Sriyoto Sriyoto, K. Sukiyono

引用次数: 0

SYNTHESIS, CHARACTERIZATION AND MODIFICATION OF FLEXIBLE POLYURETHANE FOAMS USING RAW MATERIALS FROM BIOPOLYOLS BASED ON PALM OIL AND OTHER VEGETABLE OILS: A REVIEW 以棕榈油和其他植物油为原料的生物多元醇为原料合成、表征和改性柔性聚氨酯泡沫:综述

Jurnal Agroindustri Pub Date : 2019-12-05 DOI: 10.31186/j.agroindustri.9.2.66-82

Neswati Neswati, N. Novizar, Syukri Arif, Y. Yusniwati

{"title":"SYNTHESIS, CHARACTERIZATION AND MODIFICATION OF FLEXIBLE POLYURETHANE FOAMS USING RAW MATERIALS FROM BIOPOLYOLS BASED ON PALM OIL AND OTHER VEGETABLE OILS: A REVIEW","authors":"Neswati Neswati, N. Novizar, Syukri Arif, Y. Yusniwati","doi":"10.31186/j.agroindustri.9.2.66-82","DOIUrl":"https://doi.org/10.31186/j.agroindustri.9.2.66-82","url":null,"abstract":"Flexible polyurethane foams is the most produced foam compared to other types of polyurethane foams. The raw material for polyurethane foams is usually derived from petroleum polyols. The availability of petroleum which is getting thinner needs to be sought alternative raw materials for polyurethane foams from vegetable polyols (biopolyols). The relatively high productivity of palm oil causes the potential of palm oil to be used as raw material for flexible polyurethane foams compared to other vegetable oils. Various formulations and modifications that have been made in synthesizing flexible polyurethane foams from various types of biopolyols are aimed at increasing the usability and to produce flexible polyurethane foams with characteristics close to polyols made from petroleum-based foams. Busa poliuretan fleksibel merupakan busa yang paling banyak diproduksi dibanding dengan jenis busa poliuretan yang lain. Bahan baku busa poliuretan biasanya berasal dari poliol minyak bumi. Semakin berkurangnya ketersediaan minyak bumi, maka perlu dicari alternatif bahan baku busa poliuretan dari poliol nabati (biopoliol). Produktivitas kelapa sawit yang cukup tinggi menyebabkan minyak kelapa sawit cukup potensi digunakan sebagai bahan baku busa poliuretan dibandingkan dengan minyak nabati lain. Berbagai formulasi dan modifikasi yang telah dilakukan dalam mensintesis busa poliuretan fleksibel dari berbagai jenis biopoliol bertujuan untuk meningkatkan daya guna dan untuk menghasilkan busa poliuretan fleksibel dengan karakteristik mendekati busa berbahan baku poliol dari minyak bumi.","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84361095","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}

引用次数: 3

EFFECT OF WHEAT FLOUR AND LOW TEMPERATURE STORAGE TO SHELF LIFE AND SENSORY PROPERTIES OF PROBIOTIC SOY TEMPEH 小麦粉和低温贮藏对益生菌豆豉保质期和感官特性的影响

Jurnal Agroindustri Pub Date : 2019-06-27 DOI: 10.31186/J.AGROINDUSTRI.9.1.37-48

S. Suharyono, S. Rizal, S. Astuti, Raisa Amalia

{"title":"EFFECT OF WHEAT FLOUR AND LOW TEMPERATURE STORAGE TO SHELF LIFE AND SENSORY PROPERTIES OF PROBIOTIC SOY TEMPEH","authors":"S. Suharyono, S. Rizal, S. Astuti, Raisa Amalia","doi":"10.31186/J.AGROINDUSTRI.9.1.37-48","DOIUrl":"https://doi.org/10.31186/J.AGROINDUSTRI.9.1.37-48","url":null,"abstract":"Tempe is one type of food that is easily damaged. The use of probiotic microorganisms in the preparation of tempeh is expected to increase the storability and quality of tempe sensory. This study aims to determine the effect of concentrations of wheat flour and low temperature storage that can extend shelf life and maintain the sensory properties of probiotic soybean tempeh. This study used a Complete Randomized Block Design (RCBD) with two factors and three replications. The first factor is the concentration of flour consisting of 5 levels (0%, 0.2%, 0.4%, 0.6%, and 0.8% (b / v). The second factor is the low temperature of storage, which consists from 3 levels (5 ° C, 10 ° C, and 15 ° C). Data obtained were analyzed descriptively for parameters of determination of shelf life, while parameter data of sensory properties (color, aroma, texture, and overall acceptance) were tested for their similarities with Barlett's test, the addition of data with the Tuckey test, and further testing with orthogonal polynomial test at the level of 5% and 1 %.The results showed that the shelf life of soybean tempe treated with probiotic microorganisms ranged from 12.33 to 17.33 days. orthogonal polynomials of wheat flour and low temperature storage have an effect on increasing color scores and texture, but have a significant effect on decreasing aroma score and overall acceptance.The best probiotic soybean tempe is obtained by adding 0.6% flour and 5 ° C storage temperature keep the shelf life of 17.33 days, color score of 3.72 (bright white), aroma score of 2.78 (somewhat typical of tempe and mildly sour), texture score of 4.12 (compact and solid), score equal to overall acceptance 3.41 (rather like), and the total lactic acid bacteria ranged from 9.04 log CFU / g to 9.13 log CFU /g","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":"82109955","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}

引用次数: 0

YIELDS AND CHARACTERISTICS OF BINTANGUR OIL FROM ENGGANO ISLAND AS RAW MATERIAL FOR MAKING BIODIESEL 英加诺岛宾丹古尔油制备生物柴油的产率及特性

Jurnal Agroindustri Pub Date : 2019-06-27 DOI: 10.31186/J.AGROINDUSTRI.9.1.1-7

D. Silsia, R. Yahya

引用次数: 0

CHARACTERISTICS OF ANJASMORO SOYBEAN TEMPEH WITH DIFFERENT BOILING DURATION AND PACKAGING TYPES 不同蒸煮时间和包装方式的豆豉特性研究

Jurnal Agroindustri Pub Date : 2019-06-27 DOI: 10.31186/J.AGROINDUSTRI.9.1.8-18

Arby Surya Laksono, Marniza Marniza, Y. Rosalina

{"title":"CHARACTERISTICS OF ANJASMORO SOYBEAN TEMPEH WITH DIFFERENT BOILING DURATION AND PACKAGING TYPES","authors":"Arby Surya Laksono, Marniza Marniza, Y. Rosalina","doi":"10.31186/J.AGROINDUSTRI.9.1.8-18","DOIUrl":"https://doi.org/10.31186/J.AGROINDUSTRI.9.1.8-18","url":null,"abstract":"This study aims to determine the effect of boiling duration variations and packaging types on physicochemical and organoleptic characteristics of Anjasmoro soybean tempeh. This study used a Completely Randomized Design with two factors, namely the factor of the initial boiling duration of soybeans (20, 30 and 40 minutes) and packaging types (PP plastic and kepok banana leaves). The results showed the interaction of two treatment variations were not significantly different at the level of 5% on physicochemical characteristics (water content and protein), but significantly different levels of Anjasmoro soybean tempeh. In general, the physicochemical characteristics of tempe have fulfilled the quality requirements of soybean tempeh (SNI 3144: 2015). Based on the results of organoleptic testing of tempeh, the interaction of two treatment variations was significantly different at the 5% level of the organoleptic characteristics of the color, aroma, and characteristics of overall fresh Anjasmoro soybean tempeh, but not significantly different in texture attributes. Whereas in the fried tempeh showed results that were not significantly different in organoleptic parameters of color, aroma, texture and overall, b ut it is significantly different from the taste attribute.","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":"81472624","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}

引用次数: 3