Jurnal Agroindustri
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EFFECT OF CITRIT ACID AND PACKAGING TYPE ON QUALITY CHANGE OF KALAMANSI JUICE DURING ROOM TEMPERATURE STORAGE
Get PDFPackaging 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 220Brix - 250Brix and for Total Plate Count values of 9.1 x 103 - 4.7 x 105 CFU / ml
CHARACTERIZATION OF CARBOXYMETHYL CELLULOSE (CMC) FROM PALM MIDRIB
Get PDFMidrib is one of the palm plantation waste that has not been utilized optimally. The high cellulose content of palm midrib is potentially converted to carboxymethyl cellulose. This study aims to determine the characteristics of carboxymethyl cellulose that produced from various concentrations of trichloroacetic acid and reaction times. This study used a complete randomized design (RAL) with two factors i.e tricloroacetic acid concentration (10%, 20% and 30%) and reaction time (3 hours and 4 hours). The synthesis of carboxymethyl cellulose in this study consists of three stages i.e alkalization, carboxymethylation and purification. The carboxymethyl cellulose obtained was characterized include degree of subsitution (DS), pH, viscosity, water content, and purity. The results showed that the best carboxymethyl cellulose was obtained from the use of 20% tricloroacetic acid and 3 hours reaction time. The characterrization result include substitution degree value of 0.76, pH of 8.32, water content of 7.1%, with a viscosity of 7.8 cP, and purity of 92.62%.
QUALITY OF FRESH STRAWBERRY (Fragaria sp cv. HOLIBERT ) FROM KETEP MAGELANG CENTRAL JAVA AND ITS STORAGE IN TROPICAL ENVIRONMENT
Get PDF Strawberry (Fragaria sp cv Holibert) is a non-climakteric fruit which have high value with high consumer demand. Tropical environment conditions can deteriorate and decrease quality of their fruit. Objective of the research were to identify quality characteristics of fresh strawberry that storages in tropical environment with and without temperature controlled.Strawberry fruit were sampled from mountain area in Ketep, Magelang, Central Java. Several quality parameter were measured include physical parameter (fresh weight, weight loss, skin texture and color) and chemical parameter (water content, soluble solid content, vitamin C and titratable acidity). Then, fresh weight of strawberry were compared with IQS 8026-2014 using control chart. Storage conditions were tropical condition without controlled temperature and controlled temperature at 4 oC and 10 oC. Result shown that chemical parameters of fresh strawberry were optimum at 4 oC storage condition for water content and soluble solid content. Physical parameter of fresh starwberry were better conditions at controlled environment. The standard quality was confirmed with class 1 for weight averages >15-20 g/fruit for best fruit . Tropical conditions were deteriorate quality and shortage shelf life of the strawberry
AN IMPORTANCE PERFORMANCE ANALYSIS ON ‘KERIPIK BELEDANG’ BENGKULU ATRIBUTES AS SATISFACTION QUALITY MEASURE IN FOOD INDUSTRY
Get PDFCostumer 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
THE EFFECT OF EMPTY FRUIT BUNCH AS GROWING MEDIA ON PRODUCTION AND PHYSICAL CHARACTERISTIC OF VOLVARIA VOLVACEAE
Get PDFUtilization 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
TECHNICAL AND FINANCIAL ANALYSIS ON PRODUCTION OF CALAMANSI SYRUP: A CASE STUDY ON “SEGAR ASRI” HOME INDUSTRY IN KAMPUNG MELAYU BENGKULU CITY
Get PDFABSTRACT Citrus calamansi is one of agricultural product at Kampung Melayu on Bengkulu city that has anbound production, so many producers to be process into syrup.The purpose of this study was to analyze and explain technical and financial aspect in home industry that produced syrup of cytrus kalamansi so give the usual information becomes a consideration to make the decision of the development that will be done. This study used primary and secondary by approaching descriptive quantitative and qualitative. To analyze observed aspect techniques were inventories and inventories of raw materials, used equipment, human resources, processes of production and facility layout for financial analy was using BEP calculations in units, BEPs in sales, and R-C Ratio. The research known that, for technical aspect of raw material stock and handling tecnique for production was always fulfilled. Pest and deseases plant were managed in good condition. Syrup Calamansi, fulfiled needs amount 9.374,7 kg cytrus ckalamnsi dan 4.289,4 kg sugar. The used equipment was not using special mechine and still using manual squeezer tool. Remunation thas received based on produced raw material ie Rp.1.000,-/Kg. process of production was done based on order from buyer with work of time ie 8 hours 8,8 minutes. The available layout was good because arranged equipment according to order process from production and using material flow chart ie indeterminate form so usage of room had been optimalized although moving distance was 27,03 meters. For analysis of industrial profits financial ie Rp. 78.087.796,1- per year. For product of 500 ml value of bep in unit was 486,62 and value of BEP in sales was Rp. 11.192.282,29, amount of product sales production and volume of 500 ml above value of existing BEP so it had profit in its production. Meanwhile for product of 1.000 ml value of BEP in unit was 16,91 and value of BEP in sales was 726.973,19, amount of product sales production and 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 profitableand high income.
ANALISIS NILAI TAMBAH BAWANG GORENG PADA UD. SAFARI BAWANG GORENG DI KELURAHAN KEBUN TEBENG KOTA BENGKULU ; VALUE ADDED ANALYSIS ON FRIED ONION OF UD. SAFARI BAWANG GORENG IN KELURAHAN KEBUN TEBENG BENGKULU CITY
Get PDFABSTRACTAgroindustry is an agriculture based industry that has an important role in economic growth in Indonesia. One of the agricultural subsector is horticultural crops, namely onion. The need for onion consumption in Indonesia has always increased. In the Bengkulu city there is a company engaged in the industry of fried onions are "UD. Safari Bawang Goreng". This research is done with consideration of the company has long standing, big enough company, and produce about 336 kg/day. Fried onions are processed products that are processed from the main source of raw material is onion. The processed onion comes from Brebes Java. To know the process can be done by the method of observation, and participation. Processed red onion products produce added value that can be analyzed by Hayami method. The process of onion processing into fried onions consists of several stages, namely the provision of raw materials, onion gaebage, sorting, slicing onion, affixing onion with flour, frying, pressing, packaging. The process of onion treatment into fried onions is called value added. The added value obtained in this study amounted to Rp 9549.65 / Kg BB.Keywords: Fried Onion, Hayami Method, Added Value.ABSTRACTAgroindustry is an agriculture based industry that has an important role in economic growth in Indonesia. One of the agricultural subsector is horticultural crops, namely onion. The consumption of onion in Indonesia has always increased. In Bengkulu city, one of the company engaged in industry fried onions is "UD. Safari Bawang Goreng". This research is done with consideration that the company has long been operated an enough big company, and produce about 336 kg/day. Determining the location of the study is determined intentionally (purposive). The types and sources of data in this study are primary data and secondary data. To understand the process of producing fried onion better, it can be done by observation, and participation. Added value of producing product can be analyzed by hayami method. Fried onions is a products that is processed from onions as the main source of raw material. The onions comes from Brebes Java. The process of processing onion into fried onions consists several stages, namely the provision of raw materials, onion gaebage, sorting, slicing, affixing with flour, frying, pressing, packaging. The processing of onion into fried onions is called value added. The added value obtained in this study is Rp 9549.65 / Kg BB.Keywords: Fried Onion, Hayami Method, Added Value. ABSTRAKAgroindustri merupakan industri berbasis pertanian yang memiliki peranan penting dalam pertumbuhan ekonomi di Indonesia. Salah satu subsektor pertanian adalah tanaman hortikultura yaitu bawang merah. Kebutuhan konsumsi bawang di Indonesia selalu mengalami kenaikan. Dikota Bengkulu terdapat suatu perusahaan yang bergerak dibidang industri bawang goreng yaitu UD. Safari Bawang Goreng. Penelitian ini dilakukan dengan pertimbangan perusahaan sudah lama berdiri, perusahaan cukup besar, dan berproduksi 336 kg/ hari. Penentuan lokasi penelitian ditentukan secara sengaja (purposive). Jenis dan sumber data yang digunakan dalam penelitian ini adalah data primer dan data sekunder. Untuk mengetahui prosesnya dapat dilakukan dengan metode observasi, dan partisipasi. Produk olahan bawang merah menghasilkan nilai tambah yang dapat dianalisis dengan metode Hayami. Bawang goreng merupakan produk olahan yang diolah dari sumber bahan baku utama yaitu bawang merah. Bawang merah yang diolah berasal dari Brebes pulau Jawa. Proses pengolahan bawang merah menjadi bawang goreng terdiri dari beberapa tahap yaitu penyediaan bahan baku, pemolenan bawang, sortir, pengirisan bawang, pembubuhan bawang dengan tepung, penggorengan, pengepresan, pengemasan. Proses pengolahan bawang merah menjadi bawang goreng itulah yang disebut dengan nilai tambah. Nilai tambah yang diperoleh dalam penelitian ini adalah Rp 9549.65/ kg BB.Kata Kunci : Bawang Goreng, Metode Hayami, Nilai Tamba