Pengelolaan dan Analisis Nilai Tambah By-Products Industri Gula (Studi Kasus di Pabrik Gula Gempolkrep, Mojokerto, Jawa Timur)

The sugar industry is one of the agriculture-based industries which use sugar cane as a raw material to produce sugar. The processing of sugar cane into sugar generates by-products such as bagasse, molasses, and filter cake which will cause environmental pollution if they are untreated. This research identified the utilization pattern of sugar industry by-products in Gempolkrep Sugar Factory and analyzed the added value from by-products utilization using Hayami Method. Based on the utilization pattern at Gempolkrep Sugar Factory, bagasse is used as an alternative raw material for electricity generation. Filter cake is used as raw material for compost fertilizer. Molasses is used as a raw material for bioethanol manufacture. The added value obtained from processing filter cake into compost is IDR141.335 per ton, while bioethanol products from molasses provide an added value of IDR752.645 per ton. Keywords: bagasse, bioethanol, filter cake, Hayami method, molasses, value added

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FERMENTASI BLOTONG LIMBAH PG. KREBET DAN RUMEN SAPI DALAM PRODUKSI BIOGAS

BUANA SAINS ◽

10.33366/bs.v18i2.1186 ◽

2019 ◽

Vol 18 (2) ◽

pp. 131 ◽

Cited By ~ 1

Author(s):

Pramono Sasongko ◽

Lorine Tantalu

Keyword(s):

Water Content ◽

Sugar Cane ◽

Fermentation Process ◽

Filter Cake ◽

Biogas Production ◽

Total Concentration ◽

Raw Material ◽

Rumen Content ◽

Fermentation Time ◽

Sugar Factory

Sugar Cane Filter Cake (SGFC) is the sugar cane to sugar processing waste in Krebet Baru Sugar Factory. Utilization of this SGFC waste was limited for free soil or unprocessed fertilizer. Sugar cane filter cake is an organic waste which potential to be utilized into biogas. Biogas is anaerobic process product which consist methane as a major compound. Factors that influence biogas fermentation process were temperature, water content, fiber, total sugar and total concentration of methanogen bacteria inoculum. Natural source of methanogenic bacteria is in the contents of the cattle rumen. The aim of this study was to determine the characteristics of blotong and the effect of addition of cattle rumen on biogas fermentation from the SGFC of the Krebet Sugar Factory. The first stage of this research was Blotong characterization. The second stage was spontaneous fermentation with two treatment factors. The first factor was enhancing the contents of the cattle rumen (5%) and without the addition of cattle rumen (0%). The second factor is the fermentation time with 3 different levels (20, 25 and 30 days). The results were shown that blotong had water content, fiber content, and C / N ratio were 10.71%; 0.06%; and 17: , respectively. These results indicate the potential of the blotong as a raw material for biogas production. SGFC fermentation with the addition of 5% cattle rumen content was shown the best results compared to biogas production with pure SGFC. The highest volume and yield of biogas produced were obtained from the 30-day fermentation process with the results of 37,327 ml of gas and 746.5 x 10-6 m3/kg. All flame tests show positive results and are proven to produce blue flames.

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Utilization of Food Processing By-products in Extrusion Processing: A Review

Frontiers in Sustainable Food Systems ◽

10.3389/fsufs.2020.603751 ◽

2021 ◽

Vol 4 ◽

Author(s):

Debomitra Dey ◽

Jana K. Richter ◽

Pichmony Ek ◽

Bon-Jae Gu ◽

Girish M. Ganjyal

Keyword(s):

Functional Properties ◽

Low Cost ◽

Value Added ◽

Raw Material ◽

Practical Applications ◽

Extrusion Processing ◽

High Production Rate ◽

Wide Range ◽

Extruded Products ◽

By Products

The processing of agricultural products into value-added food products yields numerous by-products or waste streams such as pomace (fruit and vegetable processing), hull/bran (grain milling), meal/cake (oil extraction), bagasse (sugar processing), brewer's spent grain (brewing), cottonseed meal (cotton processing), among others. In the past, significant work in exploring the possibility of the utilization of these by-products has been performed. Most by-products are highly nutritious and can be excellent low-cost sources of dietary fiber, proteins, and bioactive compounds such as polyphenols, antioxidants, and vitamins. The amount of energy utilized for the disposal of these materials is far less than the energy required for the purification of these materials for valorization. Thus, in many cases, these materials go to waste or landfill. Studies have been conducted to incorporate the by-products into different foods in order to promote their utilization and tackle their environmental impacts. Extrusion processing can be an excellent avenue for the utilization of these by-products in foods. Extrusion is a widely used thermo-mechanical process due to its versatility, flexibility, high production rate, low cost, and energy efficiency. Extruded products such as direct-expanded products, breakfast cereals, and pasta have been developed by researchers using agricultural by-products. The different by-products have a wide range of characteristics in terms of chemical composition and functional properties, affecting the final products in extrusion processing. For the practical applications of these by-products in extrusion, it is crucial to understand their impacts on the qualities of raw material blends and extruded products. This review summarizes the general differences in the properties of food by-products from different sources (proximate compositions, physicochemical properties, and functional properties) and how these properties and the extrusion processing conditions influence the product characteristics. The discussion of the by-product properties and their impacts on the extrudates and their nutritional profile can be useful for food manufacturers and researchers to expand their applications. The gaps in the literature have been highlighted for further research and better utilization of by-products with extrusion processing.

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Pertumbuhan, Produktivitas dan Hasil Hablur Klon Tebu Masak Awal-Tengah di Tanah Inceptisol

Jurnal Agronomi Indonesia (Indonesian Journal of Agronomy) ◽

10.24831/jai.v46i2.17088 ◽

2018 ◽

Vol 46 (2) ◽

pp. 208 ◽

Cited By ~ 2

Author(s):

Supriyadi , ◽

Ahmad Dhiaul Khuluq ◽

Dan Djumali

Keyword(s):

Sugar Cane ◽

Sugar Industry ◽

Block Design ◽

Sugar Content ◽

Saccharum Officinarum ◽

Sugar Yield ◽

Raw Material ◽

Dry Land ◽

Experimental Station ◽

Randomized Block Design

ABSTRACT Sugar cane is a strategic commodity for the Indonesian government as raw material for the national sugar industry. Cultivation of sugar cane has been shifted to dry areas dominated by Inceptisol, Vertisol, and Ultisol soil. These conditions require certain clones to obtain high sugar yield. New improved varieties have been developed and 8 early-mid maturiting clones have been obtained. The study was aimed to evaluate and obtain earty-mid maturing clones with higher sugar yield than the existing varieties in dry land of Inceptisol soil. The study was conducted at the Karangploso Experimental Station, Malang from July 2015 to September 2016. The study was arranged in a randomized block design with three replications. The treatment consistsed of eight clones of early to mid maturing sugarcane clones and one control variety (Kenthung). The eight clones were (1) PS 04 117, (2) PS 04 259, (3) PS 04 129, (4) PS 05 258, (5) PS 06 391, (6) PS 06 370, (7) PS 06 188, and (8) JR 01. The results showed that three clones (PS 06 188, PS 05 258 and JR 01) produced higher sugar yield (10.45-11.88 ton ha-1), and the other clones showewd lower sugar yield (6.55-9.37 ton ha-1) than that of Kenthung variety (9.16 ton ha-1).PS 06 188 and PS 05 258 clones obtained the highest sugar yield of 11.88 and 11.49 ton ha-1, respectively. Keywords: dry land, performance, Saccharum officinarum, sugar content, variety

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Research on formula establishment to produce nutritional seasoning powder from pangasius by-product hydrolysed protein

Ministry of Science and Technology, Vietnam ◽

10.31276/vjst.63(6).50-56 ◽

2021 ◽

Vol 63 (6) ◽

pp. 50-56

Author(s):

Thi Thu Hien Bui ◽

◽

Thanh Binh Nguyen ◽

Thi Diem Pham ◽

Thi Minh Nguyet Bui ◽

...

Keyword(s):

Protein Content ◽

Salt Content ◽

Value Added ◽

Research Process ◽

Raw Material ◽

Nutritional Content ◽

Powder Product ◽

Ginger Powder ◽

Pepper Powder ◽

By Products

The processing of pangasius fish has produced a number of by-products with economic and biological value such as heads, bones, and fins, but these products have not been fully utilised. The hydrolysed protein powder from pangasius by-products has a high nutritional content, attractive taste and mainly used as the raw material in the production of some value-added food products. The purpose of this study was to develop a formula to create seasoning products from protein powder hydrolysed pangasius by-products. The main ingredients such as pangasius protein powder, starch, basic spices (salt, sugar, onion powder, ginger, pepper, etc.) were studied and selected in the recipe for seasoning powder. In which, the research process to determine the ratio of the main ingredients was done with 25-45% protein powder from pangasius by-products combined with 20-35% modified starch; 16-24% salt; 5-20% sugar; 0.5-2% spice mixture of onion powder, ginger powder, pepper powder. Product quality was assessed through sensory criteria, protein content, carbohydrates, etc. Research results had built a formula for producing nutritional seasoning products from protein powder hydrolysed pangasius by-products with protein content 18-22%, carbohydrates 30-33%, salt content 18-20%, moisture content ≤10%, and food safety criteria meet the requirements according to current regulations.

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ADDED VALUE ANALYSIS ON FRIED ONION OF UD. SAFARI BAWANG GORENG IN KELURAHAN KEBUN TEBENG BENGKULU CITY

Jurnal Agroindustri ◽

10.31186/j.agroind.8.1.62-70 ◽

2018 ◽

Vol 8 (1) ◽

pp. 62-70

Author(s):

Zuhardi Perdana Putra ◽

Reswita Reswita Reswita ◽

Irnad Irnad Irnad

Keyword(s):

Economic Growth ◽

Raw Materials ◽

Value Added ◽

Raw Material ◽

Added Value ◽

Value Analysis ◽

Horticultural Crops ◽

Processed Products ◽

A Company

ABSTRACTAgroindustry is an agriculture based industry that has an important role in economic growth in Indonesia. One of the agricultural subsector is horticultural crops, namely onion. The need for onion consumption in Indonesia has always increased. In the Bengkulu city there is a company engaged in the industry of fried onions are "UD. Safari Bawang Goreng". This research is done with consideration of the company has long standing, big enough company, and produce about 336 kg/day. Fried onions are processed products that are processed from the main source of raw material is onion. The processed onion comes from Brebes Java. To know the process can be done by the method of observation, and participation. Processed red onion products produce added value that can be analyzed by Hayami method. The process of onion processing into fried onions consists of several stages, namely the provision of raw materials, onion gaebage, sorting, slicing onion, affixing onion with flour, frying, pressing, packaging. The process of onion treatment into fried onions is called value added. The added value obtained in this study amounted to Rp 9549.65 / Kg BB.Keywords: Fried Onion, Hayami Method, Added Value.

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Valorization of Mushroom By-Products as a Source of Value-Added Compounds and Potential Applications

Molecules ◽

10.3390/molecules25112672 ◽

2020 ◽

Vol 25 (11) ◽

pp. 2672 ◽

Cited By ~ 1

Author(s):

Filipa Antunes ◽

Sara Marçal ◽

Oludemi Taofiq ◽

Alcina M. M. B. Morais ◽

Ana Cristina Freitas ◽

...

Keyword(s):

Bioactive Compounds ◽

Food System ◽

Animal Feed ◽

Value Added ◽

Pharmaceutical Formulations ◽

Extraction Methods ◽

Industrial Wastes ◽

Added Value ◽

Future Research ◽

By Products

Nowadays, the food sector is highly concerned with environmental issues and foreseen to develop strategies to reduce waste and losses resulting from activities developed in the food system. An approach is to increment added value to the agro-industrial wastes, which might provide economic growth and environmental protection, contributing to a circular economy. Mushroom by-products represent a disposal problem, but they are also promising sources of important compounds, which may be used due to their functional and nutritional properties. Research has been developed in different fields to obtain value added solutions for the by-products generated during mushroom production and processing. Bioactive compounds have been obtained and applied in the development of nutraceutical and pharmaceutical formulations. Additionally, other applications have been explored and include animal feed, fertilizer, bioremediation, energy production, bio-based materials, cosmetics and cosmeceuticals. The main purpose of this review is to highlight the relevant composition of mushroom by-products and discuss their potential as a source of functional compounds and other applications. Future research needs to explore pilot and industrial scale extraction methods to understand the technological feasibility and the economic sustainability of the bioactive compounds extraction and valorization towards different applications.

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PRODUK SAMPING TANAMAN UBIKAYU SEBAGAI POTENSI BIOEKONOMI UNTUK PERTANIAN MASA DEPAN

SOCA: Jurnal Sosial Ekonomi Pertanian ◽

10.24843/soca.2019.v13.i03.p12 ◽

2019 ◽

Vol 13 (3) ◽

pp. 433

Author(s):

Fahrur Rozi ◽

Quartina Pudjiastuti

Keyword(s):

Swot Analysis ◽

New Technologies ◽

Raw Materials ◽

Economic Value ◽

Development Strategies ◽

Raw Material ◽

Added Value ◽

Small Scale ◽

Integrated Agriculture ◽

By Products

Potential and opportunities for cassava development are still very broad along with development of companies in livestock, processed food, and other industries. Added value of cassava commodities resulting from development of downstream industries (processed products) is far higher than upstream industries (primary products), so that development paradigm in agriculture sector in future should be directed towards product expansion including its waste. This study aims to examine the economic value of cassava as a future crop from direct as well as by-products and their development strategies. Data was collected from small-scale tapioca flour farmers, ranchers and entrepreneurs. SWOT analysis was used to determine relevant development strategies. Analysis shows that cassava has an potential, especially as a raw material for food and feed industry. In short term, developing cassava strategy as an industrial raw material is to use new technologies i.e. varieties and cultivation techniques for planting arrangements. Cassava potential economic value is relatively high in terms of farming aspects, food raw materials, feed and industry. This potential, apart from main product, is also by-product that has been neglected at 29.7% of cassava main value. By-products potensial has not been used optimally and a bioeconomic value of biomass that can support integrated agriculture in the future.

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SUPPLY CHAIN AND VALUE-ADDED ANALYSIS OF LAHAT COFFEE ON COFFEE SHOP IN PALEMBANG CITY

Agrisocionomics Jurnal Sosial Ekonomi Pertanian ◽

10.14710/agrisocionomics.v5i1.8501 ◽

2021 ◽

Vol 5 (1) ◽

pp. 126-133

Author(s):

Afriyani Afriyani ◽

Muhammad Yazid ◽

Desi Aryani

Keyword(s):

Supply Chain ◽

Value Added ◽

Raw Material ◽

Added Value ◽

Coffee Bean ◽

Coffee Shop ◽

Robusta Coffee ◽

Coffee Farmers ◽

Coffee Shops

Lahat is one of the Robusta coffee production centers in South Sumatra. The coffee beansproduced by this district are often used as raw material in the coffee shop in Palembang because of thedistinctive taste and aroma that coffee lovers love. Coffee shops opens new opportunities for Robustacoffee farming. This study aims to analyze the flow of the supply chain and the added value of Lahatcoffee beans used by coffee shop. This research was conducted through a survey of four coffee shops inPalembang. The results showed that there are two supply chain lines, (1) coffee farmers - collectors -retailers - market traders - consumers; (2) coffee farmers - processors - coffee shops - consumers. Thesecond pattern is better and more profitable than the first pattern because the quality of the coffeeproduced is higher. The average added value obtained from processing one kilogram of coffee cherriesinto ground coffee is Rp. 158,132.94, coffee bean into green bean is Rp. 427,798.55, and green beaninto a cup of coffee is Rp. 1,029,269.00. This value indicates that processing the coffee cherries intopowder and processing the selected coffee cherries in coffee shop are profitable.

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ANALISIS KETERSEDIAAN BAHAN BAKU DAN NILAI TAMBAH PRODUK MANISAN PADA AGROINDUSTRI REZEKI MORO DI DESA PESUCEN KECAMATAN KALIPURO KABUPATEN BANYUWANGI

SEPA Jurnal Sosial Ekonomi Pertanian dan Agribisnis ◽

10.20961/sepa.v15i2.27594 ◽

2019 ◽

Vol 15 (2) ◽

pp. 180

Author(s):

Inkatama Kharismawanti ◽

Djoko Soejono

Keyword(s):

Data Analysis ◽

Raw Materials ◽

Value Added ◽

Raw Material ◽

Added Value ◽

Optimal Time ◽

Processed Foods ◽

Stock Level ◽

A Value

Candied fruit is one of the processed foods which favored by many people. One of the sweets agro-industry that exists in Pesucen, Kalipuro, Banyuwangi is Rezeki Moro agro-industry. This study aimed to find out: 1) the stock level of raw materials of candid fruit in Rezeki Moro agro-industry, 2) the optimal time to reorder raw materials, and 3) the amount of added value of fruit after being processed into candied fruit. The data analysis used was the analysis of raw materials availability using EOQ and ROP methods and value-added. The result of the study showed that the need for raw material such as nutmeg was 30 kilograms, while the number of economical orders with the EOQ method was 73 kilograms. The need for tamarind was 25 kilograms, while the number of economical orders with the EOQ method was 32 kilograms, also the need for ceremai (Phyllantus acidus) was 50 kilograms while the number of economical orders with the EOQ method was 60 kilograms. The level of reordering of raw materials from all sweets product in Rezeki Moro agro-industry was efficient since the ROP point was smaller than the EOQ point. The processing of candied nutmeg provided an added value of Rp. 9,848.00 (39.39%). The added value of processing candied tamarind is Rp. 17,468.00 (46%). Furthermore, the processing of candied ceremai has added value Rp. 12,548.00 with a value-added ratio of 43.5%. Manisan buah adalah salah satu bentuk makanan olahan yang banyak disukai oleh masyarakat. Salah satu Agroindustri manisan yang ada di Desa Pesucen Kecamatan Kalipuro Kabupaten Banyuwangi adalah Agroindustri Rezeki Moro. Penelitian ini bertujuan untuk mengetahui (1) tingkat persediaan bahan baku manisan buah pada agroindustri manisan Rezeki Moro, (2) waktu optimal pemesanan kembali bahan baku (3) besarnya nilai tambah buah setelah dijadikan manisan buah. Analisis data menggunakan analisis ketersediaan bahan baku dengan metode EOQ dan ROP serta nilai tambah. Hasil Penelitian menunjukkan bahwa kebutuhan bahan baku pala adalah sebesar 30 kilogram sedangkan jumlah pemesanan ekonomis dengan metode EOQ adalah sebesar 73 kilogram. Kebutuhan bahan baku asem adalah sebesar 25 kilogram sedangkan jumlah pemesanan ekonomis dengan metode EOQ adalah sebesar 32 kilogram, begitu juga dengan Kebutuhan bahan baku ceremai adalah sebesar 50 kilogram sedangkan jumlah pemesanan ekonomis dengan metode EOQ adalah sebesar 60 kilogram. Tingkat pemesanan kembali bahan baku dari semua produk manisan pada Agroindustri Manisan Buah Rezeki Moro adalah efisien, dikarenakan nilai ROP lebih kecil daripada nilai EOQ. Pengolahan manisan pala memberikan nilai tambah sebesar Rp. 98,48,00 (39,39%). Nilai tambah pengolahan manisan asem sebesar Rp. 17.468,00 (46%). Selain itu, pengolahan manisan ceremai memiliki nilai tambah sebesar Rp. 12.548,00 (43,5%).

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Daya Saing Usahatani Tebu terhadap Komoditas Eksisting di Wilayah Kerja Pabrik Gula Wonolangan Kabupaten Probolinggo Tahun 2018

Caraka Tani Journal of Sustainable Agriculture ◽

10.20961/carakatani.v33i1.19562 ◽

2018 ◽

Vol 33 (1) ◽

pp. 57 ◽

Cited By ~ 1

Author(s):

Trikuntari Dian Pratiwi ◽

Evan Pratama Wibowo ◽

Heru Wibowo

Keyword(s):

Sampling Method ◽

Sugar Industry ◽

Secondary Data ◽

Climate Impacts ◽

Raw Material ◽

Planting Pattern ◽

Sugar Factory ◽

Interview Technique ◽

Sugarcane Farming ◽

Depth Interview

This study aims to describe in general the performance of Wonolangan Sugar Factory and to analyze the comparison of sugarcane farming with a non-sugarcane commodity in the working area of Wonolangan Sugar Factory. Wonolangan Sugar Factory is located in Probolinggo Regency, almost 90% of sugarcane raw material is obtained from Lumajang Regency. Commodities that become competitors and the main choice of farmers to be cultivated are rice, maize, and onion. The data used in this study are primary and secondary data. The sampling method used is purposive with in-depth interview technique. Portrait performance of Wonolangan Sugar Factory in the last 5 years is very fluctuating caused by various factors such as climate impacts that are less supportive, the motivation of farmers to grow sugarcane, government policy in the sugar industry. To maintain the smoothness of the mill in the implementation of milling, Wonolangan Sugar Factory has several strategies both on the farm (garden) and off-farm (sugarcane processing at the factory). Based on the comparison of Sugar Business Result (SHU) of sugarcane and non-sugarcane planting pattern, it appears that the analysis shows that sugarcane farming with one Ratoon Cane (RC) category in paddy field can only compete with the pattern of non-cane maize farming throughout the year in South Sugar Factory Wonolangan.

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