Article Sidebar

Submitted
April 28, 2018
Accepted
May 23, 2018
Published
May 30, 2018
Download
PDF
Statistic
Read Counter : 207 Download : 2604

Main Article Content

Abstract

The Purpose of this study was to reveal the availability as the a raw material, its nutrient content, its probiotic, shelf life of salted mustard in Rejang Lebong Regency to be developed into agroindustry product.   Primary data were collected by using   structured questionair to the farmer, the group of farmer, the group farmer association, BPP, the stackholders,  fields observation and laboratory analysis.  Secondary data were gahthered from  literature, government public service, institution,  and other stackholders.  Data collected were tabulated and  analysed descriptively.  Data of laboratory measurement were analysed by one-way Anova (?, 005). The result of study found that the existing raw material was available in qualitively, quantitively and continously.  The price of bit mustard as a raw material was  Rp. 1000 to Rp.7000 per kg.  Salted mustard was rich of carbohydrate, protein, fiber, vitamin C, calcium, kalium, phosphorus, iron and magnesium.  Nutrients content were not decrease, except vitaminc during storaging 0, 3, and 6 months, however Total Plate Count (TPC) tend to decrease.  The price of salted mustard were Rp. 130.000 per kg or  Rp. 13.000 per 100 g.

 

Article Details

License

Authors who publish in this journal agree with the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
  4. This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Author Biographies

Wuri Marsigit, University of Bengkulu

Associate Profesor

Helmiyetti Helmiyetti, Departmen of Biology, Faculty Matematic and Natural Science,University of Bengkulu

Associate Professor
How to Cite
Marsigit, W., & Helmiyetti, H. (2018). AVAILABILITY OF RAW MATERIAL, NUTRIENTS CONTENT, PROBIOTIC POTENCIAL AND SHELF LIFE OF REJANG LEBONG’S SALTED MUSTARD AS AN AGROINDUSTRY PRODUCT. Jurnal Agroindustri, 8(1), 34–43. https://doi.org/10.31186/j.agroindustri.8.1.34-43
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX

References

  1. Amalia R.D. 2012. Eksplorasi Isolat Bakteri Asam Laktat Penghasil Eksopolisakarida Dari Sawi Asin (Brassica juncea). Skripsi. Fakultas Teknologi Pertanian. Universitas Brawijaya. Malang
  2. AOAC. 2005. AOAC Official Methods of Analysis. 18th ed AOAC Intern. Maryland, USA.
  3. Asniar. 2011. Mikroba dan Fermentasi. Sisvikaasniar.blogspot.co.id/2011/12/mikroba-dan-fermentasi.html diakses : 10 September 2017.
  4. Badan Pusat Statistik Provinsi Bengkulu. 2017. Provinsi Bengkulu dalam Angka 2016. Badan Pusat Statistik Provinsi Bengkulu.
  5. Badan Standardisasi Nasional. 1992. SNI 01-2600-1992: Saurkraut/Salted Vegetable. Badan Standardisasi Nasional. Jakarta.
  6. Chao S.H., R.J. Watanabe and Y.C. Tsai, . 2009. Diversity of lactic acid bancteria in Suan-Tsai and Fu-Tsai, traditional fermented mustard products of Taiwan. Int. Journal Food Microbiology 135(3)203-210.
  7. Chen, Y.S., F. Yanagida., and J.S. Hsu. 2006. Isolation and Characterization of lactic bacteria from suan-tsai (fermented mustard), a traditional fermented food in Taiwan. Journal of Food Aplication Biology 1001: 125-130.
  8. Dinas Pertanian dan Hortikultura Provinsi Bengkulu. 2016. Laporan Tahunan. Subdin Pengolahan dan Pemasaran Hasil Pertanian.
  9. Dinas Pertanian dan Peternakan Kabupaten Rejang Lebong. 2017. Laporan Tahunan. Subdin Produksi.
  10. Dinas Ketahanan Pangan Kabupaten Rejang Lebong. 2017. Inventarisasi Kelompok Industri Pengolahan Pangan Kabupaten Rejang Lebong. Bagian Diversifikasi Pangan.
  11. Evanikastri. 2003. Isolasi dan Karakterisasi Bakteri Asam Laktat dari Sampel Klinis yang Berpotensi sebagai Probiotik. Tesis. IPB. Bogor
  12. Kapoor, K. 2010. Illustrated Dictionary of Microbiology. Delhi : Oxford Book Company.
  13. Kusumawati, N. 2002. Seleksi Bakteri Asam Laktat Indigenus sebagai Galur Probiotik dengan Kemampuan Mempertahankan Keseimbangan Mikroflora Feses dan Mereduksi Kolesterol Serum Darah Tikus.Tesis.IPB. Bogor
  14. Marsigit, W. 2010. Pengembangan Diversifikasi Produk Pangan Olahan Untuk Menunjang Ketahanan Pangan Berkelanjutan. Agritech Jurnal Teknologi Pertanian 30(4) : 265-273.
  15. Morrisan. 2013. Metode Penelitian Survei. Prenada Media. Jakarta.
  16. Muchtadi, D. 2014. Pengantar Ilmu Gizi. Alfabeta. Jakarta.
  17. PERSAGI. 2005. Daftar Komposisi Bahan Makanan. Persatuan Ahli Gizi Indonesia. Jakarta.
  18. Purwohadisantoso K. 2008. Isolasi Bakteri Asam Laktat Dari Sayur kubis YangMemilikiKemampuan Penghambatan Terhadap Bakteri Patogen.Skripsi. Universitas Brawijaya. Malang
  19. Rachmawati, I., Suranto, dan S. Ratna. 2005. Uji Antibakteri Bakteri Asam Laktat asal Asinan Sawi terhadap Bakteri Patogen. Bioteknologi (2) : 43-48.
  20. Rahayu, W.P dan C.C. Nurwitri. 2012 Mikrobiologi Pangan. IPB Press. Bogor.
  21. Riadi, L. 2007. Teknologi Fermentasi. Graha Ilmu. Jakarta.
  22. Shobahiya, N. 2017. Pengaruh Jenis Media Fermentasi dan Konsentrasi Garam Terhadap Karakteristik Asinan Sawi Hijau.Skripsi. PS Teknologi Pangan, Fakultas Teknik, Universitas Pasundan. Bandung
  23. Soekartawi. 2005. Pengantar Agroindustri. Raja Grafindo Persada. Jakarta.
  24. Susanti I, W.K Retno, dan I. Fatim. 2007. Uji Sifat Probiotik Bakteri Asam Laktat Sebagai Kandidat Bahan Pangan Fungsional. Jurnal Teknol. dan Industri Pangan 8 (2) ; 27-35.
  25. Winarno, F.G. 2008. Good Manufacturing Practice. Brio-Press. Jakarta.