Jurnal Agroindustri

Cover & Table of Content

Tuti Tutuarima — Wed, 30 Nov 2022 00:00:00 +0000

THE EFFECT OF CHITOSAN AS EDIBLE COATING ON THE PHYSICAL AND CHEMICAL QUALITY OF ORANGE RIMAU GERGA LEBONG DURING STORAGE

GUSMON SIDIK, Wuri Marsigit, Syafnil — Wed, 30 Nov 2022 00:00:00 +0000

Rimau Gerga Lebong oranges (Citrus nobilis Sp.) or commonly referred to as RGL are a leading commodity in Lebong Regency, Bengkulu Province which during storage include perishable fruit, the skin becomes speckled, dirty, and the color of the fruit is unattractive so that it can reduce the quality of RGL oranges. Therefore, it is necessary to post-harvest handling to prevent a decrease in the quality of RGL citrus fruits. Chitosan is a natural cationic polysaccharide obtained from deacetylation of chitin which is widely found in nature, one of which is from shrimp shells. Chitosan sourced from shrimp shells can be used as a coating material and suppress the respiration process of fruit, namely in the form of edible coating. Edible coating is a thin layer that sticks directly to food, which aims to inhibit fruit respiration during storage so that fruit quality can be maintained. This study aims to determine the best concentration of shrimp shell chitosan as an edible coating in maintaining the quality of RGL oranges by observing the physical and chemical quality of RGL oranges during storage. This study used a non-factorial Completely Randomized Design (CRD), namely the concentration of shrimp shell chitosan (0%; 1%; 2%; 3%;) (w/v) with 3 repetitions to obtain 12 experimental units. Observations of RGL oranges were carried out on the 0, 5, 10, 15, and 20 days of storage. The results showed that the use of shrimp shell chitosan as an edible coating had an effect on the physical quality and chemical quality of RGL oranges during storage. The higher the concentration of chitosan, it can inhibit the reduction in weight loss, maintain color, inhibit softness, moisture content, pH value, total acid, vitamin C, and Total Dissolved Solids (TPT). The best concentration of shrimp shell chitosan as edible coating was obtained in 2% chitosan, until the 20th day it was obtained weight loss of 16.33%, brownish yellow color, texture 15.51%, water content 60.66%, pH value 4.25, total acid 0.58%, vitamins C 27.28 Mg/100g, and TPT 11.13%.

THE EFFECTS OF SOLID-SOLVENT RATIO AND EXTRACTION TIME TO THE PHYSICOCHEMICAL CHARACTERISTICS OF STEVIA LEAF EXTRACT (Stevia rebaudiana Bertoni)

Asri - Widyasanti, Agnes Klarasitadewi, Sarifah Nurjanah — Wed, 30 Nov 2022 00:00:00 +0000

Stevia (Stevia rebaudiana Bertoni) is one of the natural sweeteners which contains low calories and can be used as a substitute for sugar. The objective of this study was to determine the effects of solid-solvent ratio and extraction time on the physicochemical characteristics of stevia leaf liquid extract using microwave-assisted extraction. The observed characteristics were yield of extraction, total soluble solids content, specific gravity, and color. The method used in this research was a laboratory experiment with descriptive analysis using 3 different extraction times, which were 4, 5 and 6 minutes. The solid-solvent ratio used in this study was 3 levels, which were 1:30; 1:35 and 1:40 (g/ml). The result of this study indicated that extraction variations with a solid-solvent ratio of 1:30 (gml) and extraction time of 6 minutes produced the best total soluble solid contents 2^oBrix and the highest specific gravity namely 1.0068, meanwhile, extraction variations with the solid-solvent ratio of 1:40 (g/ml) and extraction time of 4 minutes produced the best yield of extraction 87.95%.

REDESIGN OF ADAPTIVE INDUSTRIAL FACILITIES LAYOUT FOR COVID-19 PANDEMIC CONDITIONS (PELANGI FOOD BUSINESS BENGKULU CITY)

alifah nurah fatonah, Meizul Zuki, Damres Uker — Wed, 30 Nov 2022 00:00:00 +0000

Many small enterprises especially engaged in the processing of agricultural products require a good arrangement of the layout of facilities. Pelangi Food is a small business that needs a good layout design to improve the smoothness of the production process during the pandemic. This study aims to obtain the initial layout state before the Covid pandemic at Pelangi Food, then obtain and implement a redesign of the facility layout during the pandemic using the 5S method (Seiri, Seiton, Seiso, Seiketsu, Shitsuke) and the Covid-19 order and provide information on the advantages of redesigning the new industrial layout using the 5S method and the Covid-19 order. The methods used to redesign the layout of facilities in this study are the 5S method and the Covid-19 order. The results showed a) The layout of the initial industrial facilities was in poor condition and could not meet the level of needs of employees and consumers, b) Better layout of proposed facilities and meeting the level of needs of employees and consumers; changes in the use of storage space that is good and neatly arranged and there is no stacking of goods / products, grouping of good production tools and neat and orderly room arrangement, the work environment becomes neat, clean, safe and comfortable so that employees are more enthusiastic at work and consumers become more comfortable in shopping, and c) Innovation is able to improve the work environment that was originally in a bad condition and has not met the expectations of employees / consumers get better and be able to meet the expectations of employees and consumers.

SUSTAINABILITY OF PALM OIL FACTORIES IN SUPPORTING HUMAN RESOURCES, SOCIAL AND ECONOMIC IMPACTS OF COMMUNITY IN SUPPORTING SUSTAINABILITY OF OIL PALM FACTORY (PT. DDP LUBUK BENTO MUKOMUKO)

Auliya Rahma Dhita, Damres Uker, Wuri Marsigit — Wed, 30 Nov 2022 00:00:00 +0000

Communities around PT. Darian Dharma Patama works as an employee at the company, manages his oil palm plantation, and trades. Local community work before PT. Darian Dharma Pratama stood, namely gardening and farming. The development of palm oil mills has positive and negative impacts on the community around the location of PT. DDP Lubuk Bento Mukomuko. This study aims to determine the palm oil mill based on aspects of the company's human resources, social and economic impact of the community around the location. This research uses trigulation technique combining primary and secondary data collection. In this study using random sampling and sampling in this study using the possibility of sampling with simple random sampling that is taking randomly from the population. The data comes from the form of numbers but from interviews with informants and official company documents. This type of research uses descriptive research with facts and correct interpretation, by studying the data obtained through interviews and company documents, regarding the activities that exist in the company, the relationship between the company and the community. The results of this study PT. Darian Dharma Pratama Lubuk Bento in the aspect of company human resources, namely implementing an SOP system in the form of companies providing training and development to employees. While the results of the company's Social Impact are providing assistance in the form of CSR to the community and the economic impact of the community, namely the company providing job opportunities to be able to change the standard of living of the community. Therefore PT. Darian Dharma Pratama can be said to be sustainable in terms of Human resources Aspects, Social Impacts and Economic Impacts on the community around the factory location.

BREAK EVEN POINT ANALYSIS OF DRIED FISH BUSINESS IN BENGKULU CITY

Melysa Nabilasari, Nola Windirah, Bambang Sumantri — Wed, 30 Nov 2022 00:00:00 +0000

Dried fish business is a household business of processing fresh fish which is often found in the coastal areas of Bengkulu City, including in Sumber Jaya Village. This effort has been done for years by local residents. In the initial survey of the research, it was found that the makers of dried fish in that location only produce without any planning. Sales and expenses are allowed to flow as they are without proper calculations and records. To overcome this business strategic planning, it can be done by calculating the break even point (BEP). The break-even point is the point at which the total costs and revenues are the same, meaning that the business neither loses nor gains. The purpose of this study was to determine the break-even point of dried fish business in Bengkulu City. This research was carried out for approximately 1 month by taking 47 dried fish makers. This sampling process is conducted by simple random sampling. The results showed that the dried fish business in Bengkulu City had already exceeded its break-even point and was feasible to operate or run. The value of the break-even point of dry fish production is 2.45 kg, equivalent to fresh half dried fish beledang in one processing, the break-even point of revenue is Rp 104,022.08, and the break-even point price is Rp 30,508.96 per kg.