Rusdianto, Andrew S
Unknown Affiliation

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

A FMEA-based Approach to Identify Risk of Damage for Besuki Na-Oogst Tobacco Leaves Wibowo, Yuli; Rusdianto, Andrew S; Wahyuni, Septy T
AGRITEKNO: Jurnal Teknologi Pertanian Vol 10 No 2 (2021): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2021.10.2.106

Abstract

Besuki Na-Oogst tobacco is a type of plantation commodity that requires special handling. Improper post-harvest handling increases the risks of being damaged. This study aimed to identify the types of damage to Besuki Na‑Oogst tobacco leaves, analyze the risk level of damage to Besuki Na-Oogst tobacco leaves, and provide recommendations for risk control of tobacco leaves damage. The Failure Mode and Effect Analysis method was applied to Identify the Besuki Na-Oogst tobacco leaves risk damages. This method can determine the value of severity, occurrence, and detection to obtain a critical Risk Priority Number (RPN) that indicates the most critical level of risk. The results showed that the types of damage to Besuki Na-Oogst tobacco leaf classified as having a high-risk impact were perforated leaves, oily leaves, white spots, blue spots, and moldy leaves indicated by RPN values greater than the critical value. If these risks are not appropriately handled, it can decrease the quality of the tobacco leaves, resulting in losses. The risk control of leaf damage is based on risk-causing factors in suggestions for improvements that the management can follow up. Keywords: Besuki Na-Oogst tobacco leaves; critical value; FMEA; risk; RPN ABSTRAK Tembakau Besuki Na-Oogst merupakan jenis komoditas perkebunan yang memerlukan penanganan khusus. Penanganan pasca panen yang tidak tepat menimbulkan risiko yang tidak diinginkan yaitu daun tembakau menjadi rusak. Penelitian ini bertujuan untuk mengidentifikasi jenis kerusakan daun tembakau Besuki Na-Oogst, menganalisis tingkat risiko kerusakan daun tembakau Besuki Na-Oogst, dan memberikan rekomendasi pengendalian risiko kerusakan daun tembakau. Identifikasi risiko kerusakan daun tembakau Besuki Na-Oogst menggunakan metode Failure Mode and Effect Analysis. Metode ini dapat digunakan untuk menentukan nilai keparahan, kejadian, dan deteksi untuk mendapatkan risk priority number kritis yang menunjukkan tingkat risiko paling kritis. Hasil penelitian menunjukkan bahwa jenis kerusakan pada daun tembakau Besuki Na-Oogst yang tergolong berisiko tinggi adalah daun berlubang, daun berminyak, bercak putih, bercak biru, dan daun berjamur yang ditunjukkan dengan nilai RPN lebih besar dari nilai kritis. Jika risiko tersebut tidak ditangani dengan baik, maka daun tembakau akan mengalami penurunan kualitas yang dapat mengakibatkan kerugian. Pengendalian risiko kerusakan daun tembakau didasarkan pada faktor penyebab risiko berupa saran perbaikan yang dapat ditindaklanjuti oleh pihak perusahaan. Kata kunci: Daun tembakau Besuki Na-Oogst; FMEA; nilai kritis; risiko; RPN
Karakteristik Velva Labu Kuning LA3 (Cucurbita moschata) Dari Campuran Labu Kuning-Air Dan Jenis Bahan Penstabil Fauzi, Mukhammad; Giyarto, Giyarto; Rusdianto, Andrew S; Jannah, Sulihati
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 2 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.135

Abstract

Diversified fruit processing technology offers an alternative to improve undesirable flavors, adding value and extending shelf life. The LA3 pumpkin (Cucurbita moschata) has a pleasant taste and significant potential for processing into fruit velva. Yellow pumpkin velva is known for its smooth texture and resistance to melting. The choice of stabilizer significantly affects its consistency. This research aims to determine the most suitable stabilizer for producing LA3 pumpkin velva, with desirable melting resistance and favorable panelist preferences. A Completely Randomized Design (CRD)was employed, with factor A being the ratio of pumpkin: water (200 g: 40 mL; 200 g: 80 mL; 200 g: 120 mL; and 200 g: 160 mL), and factor B being the type of stabilizer (CMC and gum arabic). The objective was to determine the optimal formulation and stabilizer for LA3 pumpkin velva production. The research results showed that the best treatment LA3 pumpkin velva involved the ratio of 200 g pumpkin to 80 mL water with the CMC stabilizer, yielding an overrun of 21.23%, a melting speed of 18.57%, a lightness value (L*) of 46.09, and a β carotene content of 0.46 mg/100g of material. The organoleptic evaluation showed preference scores for taste at 4.08, color at 4.16, aroma at 4.16, texture at 4.16, and overall acceptance at 4.20.