Jurnal Agroindustri
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STUDY ON ASCORBIC ACID FOR FORTIFICATIONOF RICE CASSAVA
Get PDFSiger rice is an analog rice made from agricultural materials containing carbohydrates such as cassava. The purpose of this research was to know the effect of addition of ascorbic acid and steam duration to the quality of siger rice from cassava. The factorial experiment arranged in a Complete Randomized Block Design (CBRD) with two factors and three replications.. The first factor was the addition of ascorbic acid is 0% (A1), 0.1% (A2), 0.15% (A3), 0.2% (A4), 0.25% (A5), and 0.3% A6). The second factor was steam duration of 25 minutes (L1), 30 minutes (L2), and 35 minutes (L3). The data were analyzed using analysis of variance (ANNOVA) and continued with Least Significance Different (LSD) test. The results showed that the addition of ascorbic acid 0.2% with steaming for 35 minutes resulted in the best quality of siger rice with white color tending, somewhat similar to rice, rather soft, water content of 10.62%, 0.88% ash, protein 3,82%, fat 2.42%, crude fiber 1.13%, carbohydrates 81.12%, and vitamin C 0.61 mg/g
PROFIT MAXIMIZING BUNDA BAKERY USING SIMPLEX METHOD
Get PDFBunda Bakery is currently produce 19 various bread products weekly with using certain amout of various materials, and utilizing machine and labours. However, the optimal product and potencial profit of the bread production had not been determined. The Objective of the studywere toevaluate and optimize the bread production and its potencial profit. Simplex method,one of the techniques used in linear programming,was utilized to find the optimal valuethat involves many variables in the study. Previous record of each kind bread products were used to optimize various bread had to be produced and the potential profit to be gained Machine and labor utilization were further employed to use up the weekly raw material for optimizing the total bread product can be produced and the potential profits to be gained. The results indicate that before optimization, available raw matrials can beused to produce 676 unit products with potencial profit of 1,663,914 IDR in one week production.Optimization of raw materials could produce 697 unit products with potencial profit of 1,943,489 IDR in the same period of production. In addition, further optimization of production resources (material, labor and machine utilization) to used up the whole weekly materials, with additional selected materials, Bunda bakery could produce 1050 unit products with potencial profit of 2,286,049 IDR in one week production
EFFECTS OF KOH CONCENTRATION ON CHARACTERISTICS OF USED COOKING OIL LIQUID SOAP HAVING KALAMANSI CITTRUS FRAGRANCE
Get PDFUsed refined cooking oil can be used to make soap. An important factor in the manufacture of soap is the saponification reaction between bases (KOH) and fatty acids. The addition of citrus essential oil to the soap preparation can increase consumer acceptance. This study aims to determine the effect of KOH concentration on the characteristics of liquid soap and to determine the proper concentration of KOH to produce good quality of liquid soap. This research uses a factorial completely randomized design with one factor that is KOH concentration, consisting of three levels ie 25%, 30% and 35%. Characteristics of liquid soap observed were viscosity, foam height, pH, and free alkali content. The results showed that the concentration of KOH effect on the characteristics of liquid soap produced. If KOH concentration increases, viscosity, pH and alkali-free alkali content of the liquid soap increased. The best KOH concentration is 25%
AGE AND WORK EXPERIENCES TO FATIQUE FEELINGS AND WORK PRODUCTIVITY RELATIONSHIP OF PALM OIL FRUIT BUNCH HARVEST WORKERS
Get PDFPurpose of this research was to analyze the correlation between the factor of age with fatigue of worker, the factor of working experience with fatigue of worker, the factor of age and working experience with fatigue of worker, and fatigue of workers with work productivity in palm oil harvesting. Data were collectedby using quisionere. The analytical method used in this research is the analysis of correlation and linear regression.From the results of this study concluded that there was a significant, quite strong (r = 0.469) and in the same direction (positive) correlation between the age worker factor with fatigue of palm oil harvester by linear regression equation ????1 = 2,571 + 0,077 X1, there was a significant, but low (r = -0.344) and not in the same direction (negative) correlation between the factor of working experience with fatigue of palm oil harvester by linear regression equation ????1 = 6,303 - 0,067 X2, there was a significant and very strong correlation (R = 0.922) between factors of age and working experience with fatigue of palm oil harvester by linear regression equation ????1 = 0,742 + 0,178 X1 - 0,195 X2, and there was a significant, but low (r = -0.271) and not in the same direction (negative) correlation between the fatigue of workers with productivity of palm oil harvesting by linear regression equation ????2 = 258,45- 6,979 X. Labor of palm oil harvesting should be managed by factor age of workers and work experience in order to minimize fatigue of workers so that can improve productivity
STRATEGY ANALYSIS OF SOLID WASTE MANAGEMENT IN PALM OIL PROCESSING PLANT PT PERKEBUNAN NUSANTARA VII UNIT TALO PINO KECAMATAN PRING BARU KABUPATEN SELUMA
Get PDFThe purpose of this research is to get the strategy and the utilization of empty bunch waste, shell, and fiber waste at Plantation Processing Plant PTPN VII Unit Talo Pino. Data collection method in this research is field empirical observation method on the management of solid waste of empty bunches, shells and fibers. The results showed that the strategy of Plantation Processing Plant PTPN VII Unit Talo Pino using the principle of reuse and reduce. 100% empty bunch waste is reused for land application and distributed to 3rd parties. 100% fiber waste is used for fuel in the boiler. While shell waste is managed by reusing it for boiler surplus, PTPN VII dryer Unit Padang Pelawi and distributed to 3rd party. The management is able to save the budget for the purchase of fertilizer, fuel oil usage budget and able to increase the company's revenue.Keywords :
CORRELATION BETWEEN ADDED ROSSELA (HIBISCUS SABDARIFFA L) TO PHYSICAL AND CHEMICAL PROPERTIES OF KALAMANSI FRUIT ORANGE POWDER AS A DRINK
Get PDFThe product development effort based on kalamansi aims to extend the shelf life, make the product more durable and increase the added value and fulfill the consumer demand for the practicality in the use. The purpose of this study was Determine the effect of rossela addition to physical and chemical characteristics, determine the effect of rossela addition to organoleptic characteristics. The research design used in this study was Completely Randomized Design (RAL) with treatment of percentage of dry rosella powder: 0%, 2.5%, and 5%, in which each treatment was repeated three repetitions so that nine treatment units were obtained. Parameters observed in water content, solubility rate, pH and organoleptic (flavor, aroma, color). The results showed that the greater percentage of rosella addition, water content, solubility rate and vitamin C were higher, following the equation y = 0,188x + 3,7733 for water content, Y = 6,4x + 37,767 for soluble time . Each addition of rosella occurs a decrease in pH following the equation Y = -0.086x + 4.215. While vitamin C levels follow the equation Y = 5,514x + 16,818. The panelist's preference for the product is good; evidenced by the three tests (aroma, flavor and color) have the highest level of addition of 5% rosella addition. The higher the rosella addition rate ratio the panelist prefers. The panelist's favorite level is at an average of 3 which is quite like.The product development effort based on kalamansi aims to extend the shelf life, make the product more durable and increase the added value and fulfill the consumer demand for the practicality in the use. The purpose of this study was Determine the effect of rossela addition to physical and chemical characteristics, determine the effect of rossela addition to organoleptic characteristics. The research design used in this study was Completely Randomized Design (RAL) with treatment of percentage of dry rosella powder: 0%, 2.5%, and 5%, in which each treatment was repeated three repetitions so that nine treatment units were obtained. Parameters observed in water content, solubility rate, pH and organoleptic (flavor, aroma, color). The results showed that the greater percentage of rosella addition, water content, solubility rate and vitamin C were higher, following the equation y = 0,188x + 3,7733 for water content, Y = 6,4x + 37,767 for soluble time . Each addition of rosella occurs a decrease in pH following the equation Y = -0.086x + 4.215. While vitamin C levels follow the equation Y = 5,514x + 16,818. The panelist's preference for the product is good; evidenced by the three tests (aroma, flavor and color) have the highest level of addition of 5% rosella addition. The higher the rosella addition rate ratio the panelist prefers. The panelist's favorite level is at an average of 3 which is quite like
QUALITY AND ACCEPTANCE OF SOFT CHEESE MADE OF FRIES HOLLAND MILK WITH ADDED STRAWBERRY (Fragaria virginiana) PASTA DURING 2 WEEKS OF STORAGE
Get PDFThis research aimed to evaluate the effect of added strawberry (Fragaria virginiana) in soft cheese on quality of dry matter), Total Plate Count (TPC) and acceptance of consumer during storage of 2 weeks. This research was conducted in Merch- April 2017 in Animal Science Laboratory and Ilmu Hama dan Penyakit Tanaman (IHPT) Laboratory, Faculty of Agriculture, University of Bengkulu. There were 4 treatments and 4 replication, P0: cheese with 0% strawberry pasta, P1: cheese with 1% strawberry pasta, P2: cheese with 3% strawberry pasta, P3: cheese with 5% strawberry pasta. Variables evaluated were quality and acceptance. Results showed that added strawberry (Fragaria virginiana) pasta showed no significant (P>0.05) effects during storage of 2- 4 weeks on dry matter, the highest TPC was found in cheese with 0% strawberry pasta; while, organoleptic test showed very significant effects (P<0.001) on color, aroma and taste of the cheese, however, it was no significant effects (P>0.05) on texture and acceptance.Keywords :
EFFECT OF ADDITION BAKING POWDER AND WATER ON SENSORY AND PHYSICAL CHARACTERISTICS OF MOCAF(Modified Cassava Flour) BISCUITS
Get PDFThe purposes of this study were to reveal the effect of addition of baking powder and water on sensory characteristics (color, flavor, aroma and texture) and physical characteristics (expending, porosity, and water content) and also value-added biscuit from Mocaf. This research was conducted in Agricultural Technology Laboratory, Faculty of Agriculture, University of Bengkulu The experimental design used was complete random sampling ith two factors included percentage addition of baking powder (0.2 %, 0.4 % and 0.6 %) and percentage addition of watwr (2 %, 6 % and 10 %), so it can be consisted of 9 treatment combination. Data were analyzed with ANOVA by using SPSS 17.0. Data were presented in the form of tabel. Result of study found that there were significant effects of addition baking powder dan water proportion on sensories and physics characteristic of mocaf biscuits. Biscuits mocaf was most preferred by the panelists (color, aroma and taste) were biscuit with addition of 10% water and 0.6 % baking powder, with physic characteristics expanding (56.55%), porosity (60,44) and water content (3.97%). The value-added biscuit mocaf were Rp 2,432 per 100 gram
COCCUS BACTERIA IN FERMENTED DURIAN SPECIFIC FOOD OF BENGKULU
Get PDFCoccus bactria is the cell of bacteria formed ball or ellip in 0,5 – 1µm diameter. Fermented durian is the fermented food prepared from spontaneous fermentation of durian (Durio zibethinus)with or without salt by wild bacteria. The sources of data in this study was laboratory analysis. Productions center of fermented durian, traditional markets were sampled for the experiment. Sampels were collected weekly in a month. Samples were analyzed microbiologically to determine and identify bacteria infermented durian. There were two species of coccus bacteria involved in fermented durian namely Pediococcus acidilacticiand Leuconostoc mesentroides. The specieseswere included in lactic acid bacteria.Lactic acid (C2H5COOH) is the organic acid that can serve as a food preservatio
STUDY OF THE POTENTIAL DEVELOPMENT OF BIOMASS BASED ELECTRICITY BAMBOO
Get PDFThe purpose of this research was to calculate the level of public access to electricity, the number of districts that have not been electrified, searching for the cause of the electrical limitations, analyze the potential development of biomass-based electricity bamboo. This research was conducted by collecting and analyzing secondary data (exploratory). The results showed that an area where the level of public access in the Mentawai Islands to electricity is still low at 21.7%, while the average of West Sumatra has reached 73.5%. There are three districts that have not been electrified the District Siberut Southwestern, Central and Siberut Siberut West. Cause limitation is the limited electrical power supplied by PLN because they rely on diesel power and the difficulty of distributing electricity for people living in remote locations and lack of infrastructure. The development of biomass-based power relative bamboo suitable to be developed in this area, because of the development of the bamboo plant is feasible, and supported by land suitability and size of the area that can be planted. Electrification technology-based biomass (bamboo) can be applied to spots or per region around the bamboo plants are developed