Jurnal Pengembangan Agroindustri Terapan 2022-09-12T00:00:00+00:00 Deary Amethy Zahrotinufus Joen, S.T.P., M.Si Open Journal Systems <p>Journal of Applied Agroindustry Development are periodical scientific journals published in Bahasa Indonesia published by Research Unit and Community Service of Mayor Pengembangan Produk Agroindustri Politeknik Negeri Lampung second times a year in every Agustus, and februari. The manuscript submission process is open year-round. All submitted manuscripts will be reviewed in double-blind and editorial reviews before being accepted for publication. Journal of Applied Agroindustry Development is a medium for publishing research articles and case studies (limited to some cases of interest and has a new value). Applied agricultural research journals receive manuscripts from agroindustry upstream and downstream. Journal scope: Agro-industrial management and processes Agro-industrial waste treatment</p> THE EFFECT OF PRESERVATION METHODS ON THE STORAGE OF YELLOW PUMPKIM PUREE 2022-08-30T06:34:29+00:00 Sarono Sarono Yatim R. Widodo <p><em>Puree</em> is a fruit paste with a moisture content of about 60% of the process of steaming and crushing the fruit or often called a ready-to-cook (RTC) product. One of the problems of this <em>puree</em> is that high moisture content causes the puree to easily be damaged. The purpose of this study was to determine the effect of storage temperature, addition of sugar, the use of ammonium benzoate to shelf life of pumpkin puree. Treatment of the study were (1) Addition of sugar with level 20%; 30%; 40%; and 50%, (2) addition of sodium benzoate, with level 1,000 ppm, 2,000 ppm, 3,000 ppm, and (3) storage temperature, with room temperature level and cool box. The results showed that (1) Storage at cold temperatures (0-5oC) was more effective to increase shelf life of yellow pumpkin puree compared with addition of sugar and use of ammonium benzoate preservatives, (2), sugar addition to 30% less effective for prolonging life keep the pumpkin puree, (3) The addition of ammonium benzoate to 3,000 ppm can improve the shelf life of the yellow pumpkin puree.</p> 2022-09-12T00:00:00+00:00 Hak Cipta (c) 2022 AN ANALYSIS OPTIMIZATION OF PASTRY PRODUCT PRODUCTION 2022-08-30T06:37:58+00:00 Ailsa Azalia Tanto Pratondo Utomo Tirza Hanum <p><em>Pastry industry in Bandar Lampung are well developed and like other industry they have goal to achieve many profit with minimal cost. This research aim to analyze the production process which already applied and give advice on improvements to the production process of pastry products to get the maximum profit. All data were analyzed by LINDO (Linear Interactive Discrete Optimizer) progam. The results of this research on optimal conditions obtained the maximum profit was Rp. 88.237.000,00 per month. The re</em><em>s</em><em>ources with an overload status which have not beenmaximum utilized were raw materials, production employes working hours, dough sheeter machine working hours and oven machine working hours. The mixer machine working hours was the only one resource which had limited use to working.</em></p> 2022-09-12T00:00:00+00:00 Hak Cipta (c) 2022 AN UTILIZATION OF AGRICULTURAL WASTE AS A SUBSTRATE FOR PRODUCING CELLULASE ENZYME BY ASPERGILLUS NIGER 2022-08-30T06:54:11+00:00 Nurma Pratiwi Sigit Ardiansyah <p><em>Fresh Fruit Bunches (FFB) of oil palm, bran, straw, and bagasse are agricultural wastes whose availability is very abundant in Indonesia. The agricultural waste is lignocellulosic waste which still has economic value if further processing is carried out, namely as a substrate in the production of cellulase enzymes. Cellulase enzymes are commonly used in various industries such as food biotechnology, textiles, animal feed, paper, and agriculture to degrade cellulose with its main products, namely glucose, cellobiose, and cellooligosaccharides. In producing cellulase enzymes, it is necessary to have microorganisms that have a high ability to produce enzymes, one of which is Aspergillus niger. The purpose of this study was to determine the activity of crude cellulase enzyme, protein content, and specific activity of cellulase enzyme from agricultural waste which includes FFB, bran, straw, and bagasse. The research methods included preparation of Aspergillus niger culture, delignification, basal medium preparation, cellulase enzyme production, enzyme extraction, crude cellulase enzyme activity test (CMC-ase), lowry method protein content test, and determination of cellulase enzyme specific activity. The study showed that the highest crude cellulase enzyme activity in bran was 26.83 U/ml, the highest protein content in bagasse was 63.42 g/ml, and the highest specific activity of cellulase enzyme in straw was 0.9818 U/ml. The high enzyme activity is influenced by the cellulose content in the material, type of substrate, media, substrate concentration, pH, and temperature.</em></p> 2022-09-12T00:00:00+00:00 Hak Cipta (c) 2022 AN ANTIDIABETIC ACTIVITIES OF CINNAMON EXTRACT IN MICE BY THE METHOD OF INDUCTION OF ALLOXANE 2022-08-30T07:03:53+00:00 Analianasari Analianasari Subeki Subeki M. Perdiansyah Mulia Harahap <p><em>Diabetes mellitus or sugar disease is a metabolic disease with hyperglycemia characteristics that occur due to abnormalities in insulin secretion, insulin work, or both are currently experienced by many Indonesian people. Based on Basic Health Research in Indonesia, diabetics have increased significantly over the past five years. In 2013, the prevalence rate of diabetes in adults in Indonesia itself, based on the latest data from the 2018 Basic Health Research, in general the prevalence rate of diabetes in adults reached 6.9% and in 2018 the figure increased to 8.5%. This study aims to analyze the antidiabetic activity of cinnamon extract in alloxane-induced mice and the content of bioactive compounds that have antidiabetic activity. Cinnamon extract was carried out by maceration using 96% methanol compounds for 4 weeks followed by ethyl acetate extraction 4 times. Purification was performed using chromatographic columns with solvents CHCl<sub>3</sub>, 3% MeOH-CHCl<sub>3</sub>, 20% MeOH-CHCl<sub>3</sub>, MeOH. Each purification fraction was tested In Vivo on mice. The test results showed that cinnamon powder extract at a fraction of MeOH-CHCl<sub>3</sub> </em>3%<em> can significantly reduce blood glucose levels compared to the control treatment of 113: 392 (mg/dL).</em></p> 2022-09-12T00:00:00+00:00 Hak Cipta (c) 2022 THE CHEMICAL CHARACTERISTICS OF RICE ANALOGS OF CASSAVA WITH THE ADDITION OF A MIXTURE OF PURPLE SWEET POTATO FLOUR AND SAGO FLOUR 2022-09-01T03:15:53+00:00 Pidata Gina Putri Novelina Novelina Alfi Asben <p><em>This study aims to study the effect of adding a mixture of sago flour and purple sweet potato flour on various levels of physical and chemical characteristics of the resulting analogue rice. The results showed that the addition of purple sweet potato flour and sago flour had a significant effect on the analysis of fat content, protein content, antioxidant activity, and amylose content while it had no significant effect on water content, ash content. The best product based on the organoleptic test of analog rice was analog rice product in treatment A (45% addition of sweet potato flour and 5% sago flour). The results of the analysis of treatment A (addition of 45% purple sweet potato flour and 5% sago flour) are 6.51% water content, 1.17% ash content, 1.11% fat content, 3.55% protein content, antioxidant activity 23 ,43%, amylose content 30.92%, gelatinization temperature of 70.4 ° C.</em></p> 2022-09-12T00:00:00+00:00 Hak Cipta (c) 2022 THE FERMENTED SWEET POTATO FLOUR 2022-09-01T03:24:05+00:00 Deary Amenthy Zahrotinufus Joen Giffary Pramafisi Soeherman Fahrulsyah Fahrulsyah <p><em>Sweet potatoes ( Ipomea batatas L.) is a source of carbohydrates.&nbsp; The high carbohydrate content makes sweet potatoes very potential to be processed into flour.&nbsp; However, naturally processed sweet potato flour has some drawbacks when applied to food.&nbsp; To overcome this problem, it is necessary to modify the processing process for sweet potato flour.&nbsp; One way to modify flour can be done by fermentation using Lactic Acid Bacteria (BAL).&nbsp; The principle of modification by fermentation in a spontaneous way that is thought to grow is Lactic Acid Bacteria (BAL) which produce pektinolytic and sellulolytic enzymes that can destroy the cell walls of yams so that starch hydrolysis occurs. In addition, the duration of fermentation will affect the fermentation results.&nbsp; The purpose of this experiment was to determine the effect of spontaneous fermentation on the color of sweet potato flour.</em></p> 2022-09-12T00:00:00+00:00 Hak Cipta (c) 2022