Jurnal Agroindustri最新文献_第5页

ORGANOLEPTIC PROPERTIES OF KAPE-KAPE FISH (Psenes sp) USING EXTRACT OF KECOMBRANG FLOWER (Nicolaia Spesiosa, Horan) AS A NATURAL PRESERVATIVE 用柯柯朗花(Nicolaia Spesiosa, Horan)提取物作为天然防腐剂研究柯柯朗鱼(Psenes sp)的感官特性

Jurnal Agroindustri Pub Date : 2019-06-27 DOI: 10.31186/J.AGROINDUSTRI.9.1.19-27

Christina Angelia Saragih, L. Hidayat, Tuti Tutuarima

引用次数: 0

EFFECT OF CALAMANSI CITRUS (Citrus microcarpa) EXTRACTS AND CMC TO PREFERENCES OF RED PALM OIL EMULSIONS 菖蒲柑提取物和CMC对红棕榈油乳剂偏好的影响

Jurnal Agroindustri Pub Date : 2019-06-27 DOI: 10.31186/J.AGROINDUSTRI.9.1.49-55

B. Budiyanto, B. Sidebang, Rut Sae Delima Samosir

{"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":"1 1","pages":""},"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}

引用次数: 0

EFFECT OF RED GINGER EXTRACT (Zingiber officinale Var Rubrum) ON CHEMICAL AND ORGANOLEPTICS QUALITY OF AMBON CURUP BANANA WET “SALE” 红姜提取物对湿“SALE”香蕉化学和感官品质的影响

Jurnal Agroindustri Pub Date : 2019-06-27 DOI: 10.31186/J.AGROINDUSTRI.9.1.28-36

Wuri Marsigit, L. Susanti, Lia Marzalena

引用次数: 1

OPERATOR PERFORMANCE ASSESMENT AT PT. DARIA DHARMA PRATAMA BY USING AHP AND RATING SCALE METHOD 运用层次分析法和评定量表法对达摩医院的操作人员进行绩效评价

Jurnal Agroindustri Pub Date : 2019-01-05 DOI: 10.31186/J.AGROIND.8.2.159-166

Ruth Berliana Simanjuntak, Damres Uker, Meizul Zuki

{"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":"20 1","pages":""},"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}

引用次数: 0

EFFECT OF CITRIT ACID AND PACKAGING TYPE ON QUALITY CHANGE OF KALAMANSI JUICE DURING ROOM TEMPERATURE STORAGE 柠檬酸和包装方式对卡拉曼西果汁常温贮藏品质变化的影响

Jurnal Agroindustri Pub Date : 2019-01-05 DOI: 10.31186/J.AGROIND.8.2.139-149

M. Ikhsan, Y. Rosalina, L. Susanti

引用次数: 0

THE EFFECT OF EMPTY FRUIT BUNCH AS GROWING MEDIA ON PRODUCTION AND PHYSICAL CHARACTERISTIC OF VOLVARIA VOLVACEAE 空果束作为生长介质对扁豆生产及物理特性的影响

Jurnal Agroindustri Pub Date : 2018-07-01 DOI: 10.31186/J.AGROINDUSTRI.8.1.80-96

B. Budiyanto, Hafiza Fadhila

引用次数: 0

AN IMPORTANCE PERFORMANCE ANALYSIS ON ‘KERIPIK BELEDANG’ BENGKULU ATRIBUTES AS SATISFACTION QUALITY MEASURE IN FOOD INDUSTRY “keripik beledang”bengkulu属性作为食品行业满意度质量度量的重要性绩效分析

Jurnal Agroindustri Pub Date : 2018-05-30 DOI: 10.31186/J.AGROINDUSTRI.8.1.26-33

Z. Efendi, E. Silvia, Reko Rahmad Wijaya

{"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":"17 1","pages":""},"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}

引用次数: 0

TECHNICAL AND FINANCIAL ANALYSIS ON PRODUCTION OF CALAMANSI SYRUP: A CASE STUDY ON “SEGAR ASRI” HOME INDUSTRY IN KAMPUNG MELAYU BENGKULU CITY 菖蒲糖浆生产的技术和财务分析——以甘榜美拉尤明古鲁市“菖蒲”家乡工业为例

Jurnal Agroindustri Pub Date : 2018-05-30 DOI: 10.31186/J.AGROINDUSTRI.8.1.11-25

L. Hidayat, Iman Darmatama, Yusril Dany, Djamilah Djamilah

{"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":"29 1","pages":""},"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}

引用次数: 1

POTENCY OF PICUNG (Pangium edule Reinw) ENDOSPERM UTILIZED AS A RAW MATERIAL IN PRODUCINGFRYING OIL OR BIODIESEL 作为生产煎炸油或生物柴油原料的槟榔(Pangium eddule Reinw)的效力

Jurnal Agroindustri Pub Date : 2018-05-30 DOI: 10.31186/j.agroind.8.1.44-52

F. Hamzah, N. Hamzah, Irdoni Hs

{"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":"7 1","pages":""},"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}

引用次数: 1

AVAILABILITY OF RAW MATERIAL, NUTRIENTS CONTENT, PROBIOTIC POTENCIAL AND SHELF LIFE OF REJANG LEBONG’S SALTED MUSTARD AS AN AGROINDUSTRY PRODUCT 大江乐邦盐渍芥末作为农用产品的原料可得性、营养成分、益生菌潜力和保质期

Jurnal Agroindustri Pub Date : 2018-05-30 DOI: 10.31186/J.AGROINDUSTRI.8.1.34-43

Wuri Marsigit, Helmiyetti Helmiyetti

{"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":"8 1","pages":""},"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}

引用次数: 0