Jurnal Agroindustri
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OPERATOR PERFORMANCE ASSESMENT AT PT. DARIA DHARMA PRATAMA BY USING AHP AND RATING SCALE METHOD
Full text linkPerformance assessment is the process of evaluating and assessing employee performance. This activity can improve personnel decisions and provide feedback to employees about the implementation of their works.. The purpose of this research is to apply AHP method and rating scale in assessing the performance of CPO factory operators in PT. Daria Dharma Pratama Lubuk Bento with predetermined criteria. The research method used is the questionnaire method (questionnaire), where the authors submit the questionnaire directly to the respondents and take it back. Data analysis used AHP method to get global weight from each criteria and sub criteria and combined with rating scale which aims to assess operator's performances with scale of assessment then look for recapitulation of operator performances result from both methods. Based on the results of the research, it is found that the criteria that are the first priority in assessing operator performances are the attitude criteria and the sub criteria which becomes the first priorities are minor care, self-safety, clothing and personal protective equipment.Keywords: Performance assessment, AHP, rating scal
PERFORMANCE OF MODIFIED HYBRID SOLAR DRYER ON THE DRYING PROCESS OF ROBUSTA CHERRY COFFEE
Full text linkDrying process is one of the most critical post-harvest stages because it can affect the quality of coffee beans. To overcome the obstacles that are often encountered in the drying process, many solar energy dryers have been developed with various ways of energy utilization and its characteristics, one of them is Modified Hybrid Solar Dryer. The purpose of this study was to test the performance of the furnace and heater distributor (temperature and humidity of the drying chamber) compared to the temperature and humidity outside the dryer when drying coffee cherries at 3 variations in the thickness of the sunbed; 5, 10 and 15 cm. Parameters of the performance of furnaces and heating distributors are: 1) the drying chamber temperature and the outside environment, 2) the relative humidity of the drying chamber and the outdoor, 3) the speed of the airflow in the drying chamber and 4) the drying time. Testing (experiments) carried out in 3 series, and the measurement results are averaged. Observations were made every 30 minutes from 9:00 am to 06:00 am for three days. Parameters of the quality of the effects of drying coffee beans: 1) the initial weight of the coffee beans, 2) the weight loss of the coffee cherries during drying; conducted moisture content of coffee cherries every hour from 09.00 am to 06.00 am. 3). The results obtained are the furnace and distributor of hybrid solar dryer heat able to increase air temperature is 19,25oC higher than the outside air temperature and reduce relative humidity 46,02% lower than the average relative humidity of the outside air with an average speed of airflow in the range of 0,42 – 0,50 m / s. Hybrid solar dryers can finish drying coffee fruits much faster in about 60 hours (15 cm thickness), 52 hours (10 cm thickness), and 36 hours (5 cm thickness) compared to sun dryingProses pengeringan merupakan salah satu tahapan pasca panen yang sangat kritis karena dapat mempengaruhi kualitas biji kopi. Untuk mengatasi kendala yang sering ditemui pada proses pengeringan, banyak dikembangkan pengering berenergi surya dengan berbagai cara pemanfaatan energi dan karakteristiknya, salah satunya pengering surya Hybrid Modified. Tujuan dari penelitian ini adalah menguji kinerja tungku dan distributor pemanas (temperatur dan kelembaban ruang pengering) dibandingkan dengan temperatur dan kelembaban di luar pengering saat mengeringkan buah kopi pada 3 variasi ketebalan jemur yaitu 5, 10 dan 15 cm. Pengujian kinerja tungku dan distributor pemanas dilakukan dengan mengukur : 1) temperatur ruang pengering dan lingkungan luar, 2) kelembaban relatif ruang pengering dan lingkungan luar, 3) kecepatan aliran udara di ruang pengering dan 4) waktu pengeringan. Pengujian (percobaan) dilakukan 3 seri dan hasil pengukuran dirata-rata. Pengamatan dilakukan tiap 30 menit mulai pukul 9.00 sd 06.00 wib selama 3 hari. Pengamatan kualitas hasil pengeringan biji kopi dilakukan dengan mengukur : 1) berat awal buah kopi, 2) berat buah kopi selama pengeringan, dilakukan setiap jam dari pukul 09.00 sd 06.00 WIB. 3) kadar air biji kopi. Hasil yang diperoleh adalah tungku dan distributor panas pengering surya hybrid mampu meningkatkan temperatur udara adalah 19,25oC lebih tinggi dari temperatur udara luar dan menurunkan kelembaban relatif 46,02% lebih rendah dari kelembaban relatif rata-rata udara luar dengan kecepatan rata-rata aliran udara berkisar 0,42 – 0,50 m/s. Pengering surya hybrid dapat menyelesaikan pengeringan buah kopi jauh lebih cepat sekitar 60 jam (ketebalan jemur 15 cm), 52 jam (ketebalan jemur 10 cm) dan 36 jam (ketebalan jemur 5 cm) dibandingkan penjemuran biasa
EFFECT OF WHEAT FLOUR AND LOW TEMPERATURE STORAGE TO SHELF LIFE AND SENSORY PROPERTIES OF PROBIOTIC SOY TEMPEH
Full text linkTempe 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 /
CHARACTERISTICS OF ANJASMORO SOYBEAN TEMPEH WITH DIFFERENT BOILING DURATION AND PACKAGING TYPES
Full text linkThis 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, but it is significantly different from the taste attribute
SUBTITUSION OF RPO TO SEASONING OIL AND ACCEPTABILITY AND FORTIFICATION POTENCY OF VITAMIN A TROUGH CHICKEN NOODLE
No full textABSTRACTThis study aims to obtain the amount of RPO, ?-carotene content, increase of vitamin A availability after red palm oil was added to the seasoning. This research uses Completely Randomized Design (RAL) with one factorial that is RPO concentration (0%, 25%, 50%, 75% and 100%). The results showed that the content of ?-carotene in RPO was 348,23 ppm or equivalent to 28,44 ?g RE per gram, mie ayam seasoning with RPO 100% addition was the most favored and accepted chicken noodle condiment by consumer as a whole, by consuming 100% RPO can meet provitamin A requirements of 117.78 ?g RE (adult female) and RPO (Red Palm Oil), Chicken Noodle Seasoning
ORGANOLEPTIC PROPERTIES OF KAPE-KAPE FISH (Psenes sp) USING EXTRACT OF KECOMBRANG FLOWER (Nicolaia Spesiosa, Horan) AS A NATURAL PRESERVATIVE
Full text linkFreshness 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
EFFECTS OF HEATING AND SUGAR ON THE QUALITY OF HARD CANDY MADE OF SYRUP KALAMANSI SIDEPRODUCT
Full text linkThis research aims to get the effect of long warming (minutes) and the type of sugar in the manufacture of calamansi candy which are seen from the physical, chemical and organoleptic test. To get long warming and type of sugar that produces the best calamansi and also to compare the best calamansi with SNI candy and give information about the nutritional values of candy. This research was conducted at the Laboratory of Agricultural and Industrial Technology Laboratory, University of Bengkulu. This research needs 12, 14, and 16 minutes to produce the calamansi candy. The data obtained were analyzed by using variety of two directions ANOVA method for (moisture content, ash content and pH), the data obtained for organoleptic test by using of one direction ANOVA method . The result is different and did TREN test (TUKEY) and the result of peroksimat analysis data that obtained should compared with SNI Candy (3547.1: 2008). The result of the research showed that the most preferred of calamansi candy consumers was granulated sugar with a long warming by 14 minutes and for liquid sugar of calamansi candy favored of consumers was melted sugar with a long warming by 16 minutes, judging of the physical characteristic of (moisture content) and chemical characteristic of (pH and ash content) had fulfill SNI candy. To know the nutritional values of calamansi candy so have to do the proximate analysis (reduction of sugar, protein, total acid, carbohidrat and vitamin C). Diversification of product calamansi candy has qualified to be developed into a business calamansi agro industry in Bengkulu but, after further the research concerning the economic feasibility as well as shelf life of calamansi candy.
PROFILE AND CONSISTENCY OF KERNEL QUALITY PT. DARIA DHARMA PRATAMA LUBUK BENTO PALM OIL PROCESSING INDUSTRY
Full text linkKernel quality is an important consideration in kernel marketing. The main kernel quality parameters are moisture content, impurities and broken core. The purpose of this study is to explain the profile and consistency of kernel quality at PT. Daria Dharma Pratama Lubuk Bento. The research method used was a survey by collecting data on monthly averages of moisture content, impurities and broken core during May 2017-April 2018; and the daily average of moisture content, impurities and broken core which are measured directly every day during May 2018; and interviews with several company officials to confirm the validity of the data that has been collected. Data analysis was performed by plotting each kernel quality parameter data both monthly and daily data that had been obtained on the abscissa-ordinate axis to be able to explain and compare it with SNI standards and company targets. Based on data analysis found that the moisture content of the PMKS kernel of PT. Daria Dharma Pratama Lubuk Bento generally meets SNI standards and also meets company targets; however the levels of impurities do not meet SNI standards even though they are in accordance with company targets; and the degree of rupture of the kernel does not meet SNI standards nor company targets. In general, the daily average moisture content, daily average impurities content and daily average damaged core content are highly volatile, which means that it is inconsistent; which is allegedly due to the high percentage of dura fruit that is generally from cultivated community plantations.Mutu kernel merupakan salah satu pertimbangan penting dalam pemasaran kernel. Parameter mutu kernel yang utama adalah kadar air, kadar kotoran dan inti pecah. Tujuan penelitian ini adalah untuk menjelaskan profil dan konsistensi mutu kernel di PT. Daria Dharma Pratama Lubuk Bento. Metode penelitian yang digunakan adalah survey dengan mengumpulkan data rata-rata bulanan kadar air, kadar kotoran dan kadar inti pecah selama Mei 2017- April 2018; dan rata-rata harian kadar air, kadar kotoran dan kadar inti pecah yang diukur langsung setiap hari selama Mei 2018; serta wawancara dengan beberapa petugas perusahaan untuk konfirmasi data sekender yang telah ditemukan. Analisis data dilakukan dengan cara memplotkan masing-masing data parameter mutu kernel baik data bulanan maupun harian yang telah didapat pada sumbu absis-ordinat untuk dapat menjelaskan dan membandingkannya dengan standar SNI dan target perusahaan. Berdasarkan analisis data didapatkan bahwa kadar air kernel PMKS PT. Daria Dharma Pratama Lubuk Bento pada umumnya telah memenuhi standar SNI dan juga memenuhi target perusahaan; akan tetapi kadar kotorannya tidak memenuhi standar SNI meskipun telah sesuai dengan target perusahaan; dan kadar kernel pecahnya tidak memenuhi standar SNI maupun target perusahaan. Secara umum, rata-rata harian kadar air, rata-rata harian kadar kotoran maupun rata-rata harian kadar inti rusak sangat fluktuatif yang berarti tidak konsisten; yang diduga karena tingginya persentase buah dura yang umumnya dari kebun masyarakat yang diola