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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak JEB17 : Jurnal Ekonomi dan Bisnis Indonesian Food Science and TechnologyJournal
Mohammad Zainal Abidin
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Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Social Sciences Other

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ANALISIS TENAGA KERJA DAN INVESTASI TERHADAP NILAI PRODUKSI INDUSTRI ALAS KAKI DI KABUPATEN MOJOKERTO ABIDIN, MOHAMMAD ZAINAL; WIWOHO, BAMBANG
JEB17 : Jurnal Ekonomi dan Bisnis Vol 4 No 01 (2019)
Publisher : Fakultas Ekonomi Universitas 17 Agustus 1945 Surabaya, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.1234/jeb17.v4i01.2408

Abstract

ABSTRACT This study aims to (1) find out how big the influence of labor and investment partially to the production and (2) to know how big the influence of labor and investment simultaneously to production. This research was conducted in Mojokerto regency using secondary data of time series from 2013 until 2017 then analyzed by using multiple regression. The results showed that (1) Investment has a significant effect on the production of 0.015, while the labor variable has no significant effect on the production of 0.830. (2) Investment and labor affects simultaneously to production with a significance level of 0.000. Keywords: Labor, Investment, Production.
Quality and Oxidative Stability of Tallow Extracted by Dry- and Wet-Rendering Amaryllis, Anggia Risty; Aflah, Almira Tsania; Vera, Nur; Erwanto, Yuny; Utama, Dicky Tri; Abidin, Mohammad Zainal
Indonesian Food Science and Technology Journal Vol. 8 No. 1 (2024): Volume 8. Number 1, December 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i1.32528

Abstract

The oxidative stability of oil or fats is an essential parameter to determine the quality of products. Commonly, tallow is extracted by dry- and wet-rendering, both methods depend upon the water requirement. The study aims to examine the quality and oxidative stability of tallow from both methods, along with different temperatures (25°C and 4°C) and storage times. Tallow was analyzed for quality changes such as acid value (AV), peroxide value (PV), thiobarbituric acid (TBA), fatty acid profile, and differential scanning calorimetry (DSC) to indicate oxidative stability. According to research, acid value (AV) and thiobarbituric acid (TBA) were considered acceptable during storage for 180 days, as per the Codex Standard and FAO/WHO for Named Animal Fats CODEX STAN 211–1999 for edible fats and oils. However, peroxide oxide value (PV) did not meet the acceptable limit for dry- and wet-rendering and storage time of 180 days at 25°C, with values of 17.3 and 16.9 meq O2/kg, respectively. This indicates that fat oxidation increases during storage (p<0.05), while temperature and rendering methods do not significantly impact fat hydrolysis inhibition for 180 days (p>0.05). Even at 4°C, both temperatures failed to preserve tallow quality, as confirmed by fatty acid profiles and differential scanning calorimetry. The result indicates that neither method nor temperature can prevent the inhibition of fat hydrolysis from natural oxidation for a longer storage time of 180 days.
Differences in Steaming Temperatures of Gambir Tanned Eco Printing Sheepskin on Physical Quality, Colour Fastness, and SEM Andipratama, Brian; Pertiwiningrum, Ambar; Abidin, Mohammad Zainal
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 3 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2025.020.02.3

Abstract

This study aims to evaluate the quality and microscopic structure of sheepskin that has undergone a tanning process using natural tannins in the form of gambir. This study used sheepskin that had been tanned and subjected to four ecoprint steaming temperature treatments: no steaming (P0), 50°C (P1), 60°C (P2), and 70°C (P3). The evaluation of tanned sheepskin was carried out by measuring tensile strength, elongation, tear strength, softness, shrinkage temperature, and SEM (Scanning Electron Microscopy). The data obtained were analyzed using the One Way Anova test. If the results were significantly different, they were followed up with a DMRT test. The results showed that all parameters showed significant differences (p < 0.05) between treatments. The steaming treatment at 60°C showed the best results in terms of tensile strength, tear strength, and collagen fiber structure compactness as observed by SEM. The collagen fiber structure in the skin appeared denser and the pores were more evenly distributed compared to the other treatments. From the results of the study, it can be concluded that steaming temperature plays a crucial role in the physical quality of sheepskin. These findings suggest that controlled evaporation can improve ecological print results and support sustainable leather processing.
Co-Authors Aflah, Almira Tsania Amaryllis, Anggia Risty Ambar Pertiwiningrum Andipratama, Brian Bambang Wiwoho, Bambang Utama, Dicky Tri Vera, Nur Yuny Erwanto