Jurnal Agroindustri
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PHYSICAL CHARACTERISTICS OF FRUIT, BEANS, AND POWDER OF COFFEE HARVESTED FROM SINDANG JATI VILLAGE, REJANG LEBONG DISTRICT
Get PDFMost of farmers especially in Rejang Lebong, Bengkulu, cultivaterobusta coffee.Through the preliminary observations there have been obtained bad post harvest handling, as the fruit cherries mixed green, yellow, and red; that reduced quality of coffee beans from smallholder plantations. To improve yields and product, good attention to farmers harvest, harvesting the coffee berries have a decent harvest to be able to compare the different characteristics of the coffee fruit.This research using Chi-square analysis to calculate significant difference or not in the process harvesting different ways, and using ANOVA analysis and LSD (Least Significant Difference) to calculate the real difference or not significantly different in mass density, spersitas fruit fresh coffee and coffee beans. Based on the Chi-square analysis obtained differences in the percentages of different crops on fresh fruits (red, yellow, green) with a different way of harvest. Based on the analysis of ANOVA and LSD test obtained density difference, spersitas there are distinct differences between coffee red, yellow and gree
YSD UNIB 12 SOLAR DRYER PERFORMANCE FOR ROBUSTA CAFFEE DRYING
Get PDFThis article presents the results of research that aims to determine the performance of the dryer YSD UNIB 12 in dry Robusta coffee. Observation parameters are divided into two test groups, namely: Test performance of the dryer without a test load and dryers with load performance. Parameter observations on no-load test include temperature and relative humidity in the dryer and outside the dryer (control) while the parameters of observation to the test with a load includes temperature and humidity inside and outside the dryer, coffee moisture content decreased with the thickness of the drying 5 cm, 7 cm and 9 cm and capacity dryers. From the no-load test observations, the average temperature conditions outside air ranged between 26°C - 33°C and relative humidity of 63% - 92%, smoking can increase the drying chamber temperature between 30°C - 45°C and relative humidity 43% - 82%. Test observations with the load on the outside air conditions 29°C - 32°C and a relative humidity of 59% - 79%, the temperature inside the kiln reaches between 36°C - 40°C and relative humidity ranged between 44% - 58% while decreasing moisture content of coffee following equation MC = 59.61 e-0, 03t for drying 9 cm thickness, MC = 61,16e-0, 03t for drying 7 cm thickness and MC = 62.39e-0, 03t for drying thickness of 5 cm. Of these equations are known to use the dryer drying speed is slower than the traditional drying but use a dryer can save an area of 1,09-fold
FEASIBILITY OF SALTED FISH ON SUMBER JAYA KAMPUNG MELAYU DISTRIK IN BENGKULU CITY
Get PDFThe aims the research was to analysis feasibility of salted fish on Kampung Melayu distrik in Bengkulu City. The responden in the research was 20 processor salted fish. Analisys method is income analysis, R/C ratio, and ROI (Return of Investment). The result showed that Income from salted fish is Rp. 134.457,15, R/C ratio is 1,2, and ROI 9,7%. From the research can be concluded that the salted fish business was feasible to carry on based on
EFFECT OF GINGER, LEMURU FISH OIL SAPONIFICATION AND OLIVE OIL ON COMPOSITION FATTY ACID OF BEEF
Get PDFThe objective was to get beef that contain unsaturated fatty acids (especially omega 3 and 6), so as to improve intelligence, physical health for those who consume. The study design using CRD with 3 treatments, each treatment used 4 Bali cattle aged approximately 1.5 years. Observations were made 8 weeks. Pasta mixed with ginger provided konsentrat. P1 (control); P2 (6% saponification lemuru fish oil, olive oil 1%; rice bran: 37.30%; corn: 62.70%; KLK: 7%, ginger paste: 100 g); P3 (lemuru fish oil saponification 8%, 2% olive oil; rice bran; 37.30; corn: 62.70%; KLK: 7%, ginger paste: 200 g). Konsentrat given in the morning as much as 1% of the weight of the cattle based on dry matter, while the grass given a minimum of 10% of the weight of livestock observation variables include: fatty acid composition of meat. Data the analyzies qualitative. The results of the study showed that the composition of saturated fatty acids in meat decreased and an increase in unsaturated fatty acids, namely linoleic acid (omega 6) and linolenic acid (omega 3), and deikosapenta deikosaheksa acid.Keywords :
STUDY ON PALM OIL LEAF STEM AS BIOMASS FUEL FOR YTP-UNIB-2013 DRYER
Get PDFPurpose of this research was to determine the relation between fuel supply and temperature in the drying chamber of YTP-UNIB-2013 Biomass Dryer; and to describe performance of the dryer operated using palm oil leaf stem as the biomass fuel. The stems were cleaned out of leaves, cut into 5-7 cm in length, dried so that their water content less then 10%.Temperature and humidity were recorded every 15 minutes p to 3 hours of burning. In order to maintain maximal temperature in the drying chamber, biomass fuel was added at the time the temperature start decreasing. The time for the additional sample to be burned was recorded. Each of burning sample process was repeated three time to have accurate data. Result of regression analysis showed that drying chamber temperatures (T) were related to the amount of palm oil stems as biomass fuel by following an equation of T = 12.013Q + 16.293 with coefficient of determinant R² = 0.8706. Performance tests of the Biomass Dryer indicated that by using 4.4 kg/hour of palm oil stem as biomass fuel, average temperature of the chamber dryer was 65°C and capable of evaporating clear water up to 2,548 kg/hour. Therefore it could be concluded that in general, workability of the YTP-UNIB-2013 Biomass Dryer by using palm oil leaf stem as the biomass fuel was effective
PRIMARY PACKAGING SELECTION AND VALUE ADDED ANALYSIS FOR BELEDANG FISH CRACKER
Get PDFThe research objective is to examine the best materials of primary packaging for beledang fish crackers and measure its value added. The packaging used in the research are plastic PP (Polypropylene) with a thickness of 0.09 mm, rigid LDPE (Low Density Polyethylene) plastic with a thickness of 0.36 mm, OPP multilayer (Oriented Polypropylene) with a thickness of 0.06 mm, aluminum foil packaging with a thickness of 0.04 mm and plastic vacuum with a thickness of 0.02 mm. Respondents in the study were experts respondents consist of one academic person in food packaging subject, one practitioners in food industry (owners of the fish industry beledang chips) and three person of BPPOM practitioners in Bengkulu. The results showed that rigid LDPE plastic is considered to be the best packaging. The value-added on beledang fish crackers for using rigid LDPE plastic is 51504.48 USD / kg or increase of 49.05%
STUDY ON WET PROCESSING OF BLOCK CHILLY
No full textThe purpose of this study is to examine the effect of drying time in weight and water content, combination effect of drying time and size of the material, and consumer acceptance to the product in the wet processing of chili blocks production. Method used in the research is completely randomized design (CRD) with two factorials are material size and drying time. Data were analyzed using ANOVA and further analysis using DMRT at 5% significance level. Organoleptic test result was analyzed using the Kruskal-Wallis and Tukey test for further analysis. Application of the equal drying time to two different size of material: rough and finest block chili, showed the result that water content of the rough block chili is lower than the finest block chilli. Application of the different drying time duration to the same size of chili showed the lower water content with increasing duration of drying time. The water content of the material tends to decrease with increasing duration of drying time. The level of consumer’s preferences to the product of wet processing of chili blocks production is equal for scents, but it’s different for color, texture and overall preferences
THE VARIATIONS USED OF GELLING AGENT MATERIAL TOWARD COCOA (Theobroma cacao) PULP TRADITIONAL CANDY CHARACTERISTICS
Get PDFResearch has been conducted in order to determine the effect of gelatin and agarose quality of the physical and chemical characteristics of traditional cocoa pulp candy and to determine the type of gelling egent affecting traditional cocoa pulp candy characteristics. The study comprised three steps, namely preparation of basic materials (cocoa pulp preparation), the processing stage traditional candy made from cacao pulp with a variety of cacao pulp concentration (5%, 10% and 15%) and type of gelling agent namely gelatin and agar-agar, analysis phase includes analysis of water content, texture (hardness), and sensory testing using trained panelists. The results showed traditional sweets of cocoa pulp texture value 10:00 - 12:50 mm/g, a water content of between 47.09-54.17%. Based on the analysis of the sensory test, no significant differences in the parameters of the appearance and taste of traditional candy of cocoa pulp, while the springy parameter, panelists judged that the most traditional candy of cocoa pulp is chewiest candy with “agar” as gelling agent treatment order and 10% cocoa pulp
STUDI OF FRUIT LEATHER PROCESSING OF MANGGO
No full textMango varieties Bengkulu is one of high yielding varieties from Bengkulu Province. The plants grow well and produce fruits almost year-around in all regions in the province of Bengkulu. Mango varieties Bengkulu have very large fruit, thick fruit flesh and slightly sour flavors. It makes Mango varieties Bengkulu is very suitable to be consumed in the form of a processed. Fruit leather is one form of processed fruit. Fruit leather is a thin sheet of fruit in dried form. The results showed that the best processing techniques of fruit leather for mango varieties Bengkulu is the process with addition of sugar by 20% and drying temperature at 60 ?C. The treatment produce fruit leather with the best physical appearance and flavor compared with the other treatments
WORK PRODUCTIVITY ENHANCEMENT IN HOME INDUSTRY PIA CAKE ”XYZ”
No full textThe research objective is to obtain the new method with highest productivity; determine the normal and basis hour in order to get the best working hour with highest productivity; and to determine number of worker need in each section based on its workload to get the balance in production line. Time measurement was done using a technique based on stopwatch and workload measurement analysis method. The balancing of production line was done by trial and error method. Initial conditions in production line indicate an imbalance with 2312,18 seconds idle time, 51,60% efficiency of production line and 48,39% balance delay. The balancing of production line resulted 1585,77 seconds of idle time, 45% efficiency of production line and 55% balance delay. There are eight permanent workers in this home industry with labor productivity at station I is 6,42% units / man-hour before repairs and 8,57% units / man-hour after repairs, resulted the increase in productivity by 33,48%. Labor productivity at station II, III and IV before repairs is 87,5% and after repairs is 116,62% resulted the increase in labor productivity by 33,28%