Jurnal Agroindustri
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ORGANOLEPTIC QUALITY AND VALUE ADDED OF PULPY RIMAU GERGA LEBONG (Citrus nobilis SP.) ORANGE JUICE WITH EXTRACTION AND DYE ADDITION
Get PDFThe purpose of this study was to determine the acceptability of society to pulpy RGL orange juice and value-added products of pulpy RGL orange juice. The research design used was completely randomized design (CRD) factorial with two treatments which were extraction methods (A) and the addition of dyes (B). Results of research showed that orange processing into pulpy RGL orange juice by the addition of dyes and using a press and extractor were not significantly different in organoleptic. Processing pulpy RGL orange juice from 50 kg of raw material could produce 127 liters juice and can increase the value-added orange RGL 16,300,-/kg with ratio 64 %
IDENTIFICATION PROCESS OF MATERIAL RUBBER (BOKAR) PUBLIC INTO PTPN VII (PERSERO) UNIT PADANG PELAWI SELUMA REGENCY
Get PDFThis research aimed to study of the material quality characteristics of rubber (bokar) in accordance with the SIR 20 and determine of the rubber material (bokar) public who go to the factory in accordance with the original supplier territory. The experiment was conducted in PTPN VII (Persero) Unit Padang Pelawi by collecting primary data and secondary data using survey and observation method, then analysis descriptive. The results showed that all though the rubber material (bokar) from public who go to PTPN VII (Persero) Unit Padang Pelawi doesn’t quality requirements of the Company and National Standardization Agency or BSN, while based on the dry rubber content or Kadar Karet Kering (KKK) of the rubber material (bokar) best is from Kaur
QUALITY OF OIL USED TO FRY NILA FISH REPEATEDLY BASED ON FFA, SMOKE POINT, REFRACTION INDEX, AND VISCOSITY PARAMETERS
Get PDFOil is one of the important basic material in the process of frying and it is functioned as heat transfer media. During a process of frying, oil is experiencing quality declaining to be marked by forming free fatty acid and peroxides as the result of oxidation or triglyceride hydrolysis. This research aimed to determine the limit of usage and study on the quality change of oil used to fry nila fish repeatedly. Process of frying was done by applying two methods; with new oil added and with no oil added during the process of frying. Parameters observed were the free fatty acid (ffa), smoke point, refraction index, and viscocity. Result of the research showed that both method of frying could be repeated up to ten continues process of frying to have the oil quality within the standard limit of deterioration. At the tenth process of frying, for both method of frying, the ffas of the used oils were 0.5 % and 0.3 % that were lower then the standar ( 0.9132 %); the points of smoke were 200°C and 203.33°C compare to the standar (170°C); the viskositis were 15.29191 Cp and 15.07 Cp that were less than the standar (21.6 Cp); and the refraction indexes were 0.81 and 0.96 that were lower than the standar of oil deteriorated (1.46).Keywords:
THE USE OF PUMPKIN (Cucurbita moschata) PASTA ON THE DRIED NOODLES PRODUCTION
Get PDFThe aim of this study was to utilize pumpkin pasta for partial substitution of wheat flourin the dried noodles production. More over, the effect of drying temperature and time on the characteristics of the dried noodles were investigated. This study was conducted using a completely randomized design factorial consisting of two factors: the drying temperature (50oC, 60oC and 70oC) and the drying time (60, 80 and 100 minutes). The results showed that the best quality of the dried noodles obtained from the treatment combination of the drying temperature and time: 70ºC for 60 minutes. The dried noodles have a moisture content of 9.35%, ash content of 1.53%, protein content of 11%, beta-carotene content of 0.67?g/g, cooking time of 6.62 minutes, the descriptive organoleptic value: color of 1.78 (bright yellow), texture of 2.15 (slightly crumbly), aroma of 2.56 (smell of pumpkin), and the hedonic organoleptic value: flavor of 1,77 (really like), elasticity of 1.98 (really like
CHARACTERISTIC OF LEMPOK QUALITY IN BENGKULU CITY
No full textThe aim of this study was to identify the quality characteristics of durian lempok in Bengkulu City and compare the quality characteristics lempok with SNI 01-4313-1996. The sample of lempok were taken from 2 home industries that the largest producer in Bengkulu City. The study was conducted three phases: 1) survey and interviews to determine the home industry with the largest production capacity in Bengkulu City, 2) random sampling in production at 3 times production; and 3) analysis of samples in terms of water content, the content of artificial sweeteners, TPC, texture, and pH. Data were analyzed descriptively. The results showed that the water content lempok durian on home industry A is 23% and B is 27%; artificial sweetener content between lempok is 0; TPC lempok is 63 x 105 colonies/g (A) and 116 x 105 colonies/g (B); lempok texture is 9.122 cm/10 g/10 s (A) and 8.955 cm/10 g/10 s (B) and pH of lempok 5.6 (A) and 5.4 (B). So the quality of durian in Bengkulu City lempok that achieve SNI No. 01-4313-1996 is an artificial sweetener content while the rest (moisture and TPC) does not achieve the standards
EFFECT OF BLANCHING AND DRYING METHODS ON PHYSICOCHEMICAL PROPERTIES OF ORANGE SWEET POTATO FLOUR (Ipomoea batatas L.)
Get PDFOrange sweet potato is one of many tubers as raw materials for food processing diversify. However, problems in flour processing such as color change, degradation of the material, especially in the use of 100oC for a long time blanching. This study aims to find the physicochemical properties of orange sweet potato flour. The study was conducted with a CRD by factorial. The first factor were without blanching, blanching 60°C, and 80°C, while the second factor were sun and oven drying. The results showed that value of yield from 28.69% up to 21.23%, but bulk density from 0.55 up to 0.70, water absorption index from 0.20 up to 0.64 (w/w), significantly. Meanwhile, water content and water solubility index in the range 4.99-7.40% and 0.022-0.064 (w/v), not significantly. L value has decreased until 65.87 while the value of a and b have increased with increasing of blanching temperature and drying oven method, significantly. a+ and b+ value were in the range of 9.47 to 11.13 and from 21.60 to 28.67. Effect of blanching 80oC and drying oven method have proved to be better production of orange sweet potato flou
QUALITY PROFILE OF DRIED FISH PRODUCED USING YTP-UNIB-2013 WITH VARIED DRYING TEMPERATURES
Get PDFObjectives of this research were 1) to determine fish drying time YTP-UNIB 2013 biomass dryer with four different temperatures; 2) to compare the resulted dry fishes to SNI Standards for fish; 3) to find the optimum drying temperature to produce dry fish with better fit to SNI standards.Utilizing “ Kaseh” fish (Opisthopterus tardoore) as experimental sample dryings with temperatures 30-40 oC, 40-50 oC, 50-60 oC and 60-70 oC, in term of drying time, resulted 10 hours, 8 hours, 6.5 hours and 5.5 hours respectively. From the TPC point of view, the dry fishes produced by these temperature ranges contained 1,16 x 106 kol/g, 1,0875 x 106 kol/g, 0,744 x 106 kol/g and 0,8975 x 106 kol/g. These dry fishes fitted respectively to 8.6, 8.8, 8.4 and 7.8 average organoleptical scores. The finding suggested that drying with 50-60 temperature ranges would be proper choice for drying fish with YTP-UNIB 2013 biomass dryer.Keywords :
RELATIONSHIP BETWEEN TEMPERATURE OF DRYER CHAMBER AND RATE OF FUEL SUPPLIES FROM THREE KINDS OF BIOMASS FUEL
No full textThe purpose of this study was to determine the number of supply of (initial and subsequent) fuel to achieve the target temperature and determine the rate of fuel supply relationship with temperature drying chamber. Biomass was used are palm shells, pecan shells and coconut shells. Results of research showed that fuel supply rate (Q / 40 min) to produce a temperature (T), which is different from the fuel pecan shells, palm shell and coconut shell follows the following equation: initial supply hazelnut shells obtained from the equation T = 13,9Q + 19.3 with R² = 0.983 and the subsequent supply is obtained by the equation T = 12,24Q + 39 with R² = 0.971, the initial supply of palm shells obtained from the equation T = 8,925Q + 29.55 with R² = 0.964 and the subsequent supply is obtained by the equation T = 15 , 27Q + 29.09 with R² = 0.989, the initial supply of coconut shell derived from the equation T = 19,8Q + 0.6 with R² = 0.972 and the subsequent supply is obtained by the equation T = 19,37Q + 34.86 with R² = 0.994
PHYSICAL QUALITY ANALYSIS OF ‘ROTI MANIS’ AT BAROKAH BAKERY IN LAHAT
Get PDFThe purpose of this research was to determine the percentage of each type of ‘roti manis’ physical damage, to identify factors causing the damages, and to determine whether the percentage amount of damage was whithin the business control limit. Types of damage observed were broken, too small in size, in appropriate form, over heated or burned. Observation was conducted during 16 working days (one month) at Barokah Bakery in Lahat. Result of the research showed that the broken damage was 1,31%; the too small in size was 1,1%; the unacceptable form was 0,98%; and no damage of over heat. Based on the causal effect analysis, it was found that the main factor causing ‘roti manis’s damages was caused by process inadequately. Result of diagram control analysis showed that the overall average damage was 3,4% with the upper limit was 5,2% and the lower limit was 1,6%. The percentage of the damage was considered high but it was within the company control limit of 2-4
LEVELS OF FRESHNESS AND PHYSICAL DAMAGE IDENTIFICATION OF FISH AVAILABLE FOR COMSUMERS AT PASAR MINGGU MARKET BENGKULU
Get PDFThe purpose of this research was to identify level of freshness of some fishes available at Pasar Minggu Market in Bengkulu City based on SNI 01-2729.1-2006. The research was done by observing the available Sarden (Sadinella spp), Tuna (Thunnus spp), Tongkol (Euthynnus pelamial), Bawal Putih (Pampus argenteus) and Kakap Merah (Lutjanus malabaricus) in the morning (07.00 am), noon (12.00 am) and evening (17.00 am) for their freshness during September to Oktober 2013. Result of the research indicated that all of the observed fishes were fresh in the morning; only Sarden became unfresh at noon, and all of the observed fish has turned to unfresh anymore in the evening. Types of physical damage for Sarden was that its stomach was out and its head was off, for Tuna and Tongkol were bruish, injury, and material in the body of fish; for Bawal and Kakap were bruish and injury