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All Journal Jurnal Pengabdian Kepada Masyarakat (Indonesian Journal of Community Engagement) Journal of Industrial and Information Technology in Agriculture Agroindustrial Journal Indonesian Journal of Food Technology
Arita Dewi Nugrahini
Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Yogyakarta, Indonesia
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Engineering Industrial & Manufacturing Engineering Social Sciences

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Identification of Technical Requirement for Improving Quality of Local Online Food Delivery Service in Yogyakarta Cecilia Desvita Ratna Elvandari; Anggoro Cahyo Sukartiko; Arita Dewi Nugrahini
Journal of Industrial and Information Technology in Agriculture Vol 1, No 2 (2017): DECEMBER 2017
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (922.108 KB) | DOI: 10.24198/jiita.v1i2.14573

Abstract

Increased internet usage and fast-paced consumer’s demands have created business opportunities, including online food delivery services. However, competition with similar national-scale businesses allegedly contributed to the decline in the number of XYZ company orders, one of the food-delivery service providers in Yogyakarta. Therefore, this study aimed to identify the need’s attributes of the daring food delivery service consumers, to find out the service-quality satisfaction level, and to determine the technical requirement for improving the delivery service. The combination of Servqual and Quality Function Deployment (QFD) were then used to reach the research goals. The online survey instruments, which were borrowed from the previous studies and adapted for this study, were distributed from June 2016 to February 2017 to more than 700 XYZ’s consumers, with the number of respondents who answered as many as 213 peoples. Cronbach’s Alpha, the most common test for multiple Likert questions in a survey, was then used for analyzing the collected data. The result shows that order conformity; politeness and friendliness of messengers and administrative workers; cleanliness of food box; a good conditionof received ordered food; and affordable delivery costs are the top five attributes of consumer needs. Meanwhile, the top five observed technical requirements are the provision of skills training to messengers and administrative workers; periodic evaluations of service performance; the regular addition of food outlet members; providing map feature on the company website, and provision of ordering applications.  The identified requirements can benefit local food delivery service providers in competing with national scale competitors and adapt to disruptive age.
The Analysis of Lean Manufacturing in Waste Reduction During Rosin Ester Production at PT XYZ Naufal Dhiya Hibatullah; Adi Djoko Guritno; Arita Dewi Nugrahini
Agroindustrial Journal Vol 8, No 1 (2021)
Publisher : APTA and DTIP FTP UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1363.786 KB) | DOI: 10.22146/aij.v8i1.73540

Abstract

Waste are commonly generated during the utilization of raw materials. Therefore, they are become important to consider lean manufacturing to achieve the overall business objectives. PT XYZ is a major company in processing pine resin and its derivatives, including gum rosin, turpentine and rosin ester, mainly used as featured commodities. During production, a certain amount of unwanted materials in the form of defect and in the form of work-in-process (WIP) that caused waiting wastes are obtained, particularly at the rosin ester floor. This study aims to identify the waste types and their dominant factors that caused waste occurred in PT XYZ, as well as recommend improvement strategies in boosting production efficiency. Based on the identification results, two dominant wastes occurred in the form of defects and waiting. The defect and scrap portions were prevalent in gum rosin drops, flakes, brushed dust and products that did not fulfill color and size specifications at 63.72 kg/shift that equal to 2,08% scrap rate per shift. Meanwhile, waiting waste refers to work-in-process (WIP) on Oleo Pine Resin (OPR) storage and delay interval for a complete sampling process. The WIP circumstance was also observed at the packaging workstation. Furthermore, repairing tank leaks, allocating special workers to flaking workstations, extending workers’ supervision, combining flake cooling and transportation processes, procuring cooling conveyors and increasing the quantity of esterification reactors were recommendations for optimum production. These proposed activities have the capacity to enhance the process cycle efficiency (PCE) value from 4.65 to 6.34%.
Community Empowerment in Transforming Household and Agricultural Waste into Valuable Products towards the Green Village Concept Arita Dewi Nugrahini; Makhmudun Ainuri; Wagiman Wagiman; Rosa Amalia; Surani Hasanati
Jurnal Pengabdian kepada Masyarakat (Indonesian Journal of Community Engagement) Vol 9, No 2 (2023): June
Publisher : Direktorat Pengabdian kepada Masyarakat Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jpkm.79295

Abstract

It is essential to manage waste in an integrated manner, beginning at the domestic and village levels. In fact, there are still a significant number of residents who throw trash carelessly. Jurangjero village, a village in Klaten Regency, Central Java, is an example of a village that does not adequately manage its waste. In addition, the village has agricultural waste issues that require optimal utilization, including rice straw. This community service program aims to increase public awareness of organic and inorganic domestic waste management and agricultural waste management so that they can be applied appropriately to the concept of the green village. The program’s methods included field observations, waste management outreach, and training. The training included the creation of organic fertilizers, eco-bricks, plastic waste containers, and straw paper. Farmer groups and farmer women’s groups have gained an understanding of the management of domestic organic waste into organic fertilizer and compost as a result of the outreach and training activities. Karangtaruna has also gained an understanding of inorganic waste management by applying the recycling concept, which entails transforming plastic refuse into plastic pots and ecobricks. They have also grasped the production of economically valuable art paper from rice stalks. The descriptive analysis revealed that the average pre-test and posttest scores were 55.58 and 76.67, respectively. Based on these findings, it can be concluded that this community service program has increased residents’ knowledge of managing domestic and agricultural waste to create valuable products. The support of the village administration is required for sustainable waste management and the continuation of empowerment initiatives.
Physicochemical Characteristics and Antioxidant Activities of God’s Crown Fruit (Phaleria macrocarpa) with Variation of Roasting Processes Arita Dewi Nugrahini; Ferninda Berliana Prasanti; Putri Noviani
Agroindustrial Journal Vol 9, No 2 (2022)
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v9i2.84590

Abstract

Roasting process is the most important process in processing Phaleria macrocarpa (also called as Mahkota Dewa/God’s Crown) into dried tea product. It aims to change the color, texture, and reduce the water content of Phaleria macrocarpa to extend the shelf life and simplify the distribution and serving process. This study aims to determine the effects of temperature and time in the roasting process on the physicochemical properties of Phaleria macrocarpa including water content, color, texture, and their effect on antioxidant activity (AOA) using DPPH method. The design experiment for this study was by varying the treatments at temperature of 80℃, 100℃, and 120℃ and time at 40, 60, and 80 minutes in the process of roasting Phaleria macrocarpa fruit. Furthermore, the tea of Phaleria macrocarpa produced in each treatment and the standard samples from the industry were analyzed for its physicochemical properties and antioxidant activities. The results of multiple regression analysis showed that the correlation coefficient (r value) between the variables of temperature and time on water content, color, and AOA was 0.827; 0.944; and 0.886 respectively. Increasing temperature and roasting time caused a decrease in water content, color and AOA; however, multiple regression analysis showed a weak correlation between temperature and time on the texture of Phaleria macrocarpa with a correlation coefficient (r value) of 0.095. The best treatment based on research that has been done was found at a temperature of 100℃ for 60 minutes with a total score of effectiveness index (EI) of 0.688. In this treatment it was found the average water content at 1.31 ± 0.20%, lightness at 21.80, redness at 5.10, yellowness at 9.65, texture at 1.16 kgf, and AOA at 82.33 ± 0.30%. Meanwhile, the best physicochemical characteristics and AOA based on the effectiveness index showed results close to the standard sample test values. The slight difference was found in the value of the water content in which at the same temperature and roasting time it showed different values between the test samples and standard samples. The water content in standard samples showed a higher value, probably due to poor storage process. Hence, it is deemed necessary to improve the storage process of Phaleria macrocarpa tea product on industrial scale.
Potential Utilization of Sesame Seed Coat as Raw Material for Flour Production Azalia Riyandini Nursalsabila Kusuma Utama; Arita Dewi Nugrahini; Mohammad Affan Fajar Falah
Indonesian Journal of Food Technology Vol 2 No 2 (2023): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2023.2.2.10023

Abstract

Sesame seed coat is a by-product from hulled sesame seed industry which has high nutritional content but still has low economic value because it is only used in animal feeding. The purpose of this study is to explore the potential of sesame seed coat as a raw material for making flour by looking at the protein content, dietary fiber, food safety, and antioxidant potential so it can be recovered and used as a value added product. Temperature and time in drying can be the factor that determines the final quality. This study was conducted to investigate the best experimental design in combination of drying temperature and time to acquire the best water content, protein content and fiber content on flour. Testing for microbial contamination with total yeast and mold count and testing for chemical contamination of heavy metals such as mercury (Hg), cadmium (Cd), and lead (Pb) were also carried out to ensure food safety. Testing for antioxidant activity and ferulic acid content were also carried out to determine the potential of sesame seed coat flour as an antioxidant-rich food. The results of this study showed that the best temperature and drying time for making sesame seed coat flour was 60oC and 6 hours. In that conditions, the water content, protein content, total dietary fiber content, antioxidant activity, and ferulic acid content were 13,3333%, 7,3537%, 21,6947, 5.871,2381 ppm, and 8,749 mg/kg respectfully for each category. In the microbial test, the results showed that the number of molds and yeast was 8 x 103 colonies/g, while for the chemical contamination test, it was 0.04 mg/kg for mercury, 0.67 mg/kg for cadmium, and undetectable amount for lead.
Development of Packaging Design of Rendang Powder Seasoning at UD Serba Guna Abadi with Value Analysis Zahra Faradisyi; Guntarti Tatik Mulyati; Arita Dewi Nugrahini
Agroindustrial Journal Vol 11, No 2 (2024)
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v11i2.94027

Abstract

According to the National Socio-Economic Survey (SUSENAS) in 2020, the average consumption of packaged seasoning from 2016 to 2020 grew the highest compared to other types of food at 9.13%. One of the most popular packaged seasonings is rendang powder, often accompanied by problems such as easily torn primary packaging, poor packaging, and incomplete packaging label information. To overcome these problems, developing a packaging design and determining the shelf-life is necessary. This research aims to create a concept for packaging powdered rendang seasoning that offers the highest value and to determine the product's shelf-life using the chosen packaging. The packaging design for powdered rendang seasoning was developed using value analysis and shelf-life was determined using the Arrhenius model through Accelerated Shelf-Life Testing (ASLT). Based on the research, out of five packaging concepts tested, it was found that packaging concept 2 has the highest value of 1.31 with packaging specifications using a packaging material of aluminum foil combined with plastic. A stand-up bag with a rectangular clear section, the package has a notch, zipper, and full labeling. Packaging concept 2 is the chosen packaging concept that meets the research objectives. It addresses the issue of easily torn packaging and includes improvements in packaging quality and more comprehensive packaging labeling. Based on the shelf-life determination of 3 packaging that has the highest values and 1 control package, packaging concept 2 has the longest shelf-life of 131 days, and based on the results of the proximate test conducted, packaging concept 2 is packaging with a sample that does not differ significantly (p value>0.05) with the control sample for all parameters quality.
Co-Authors Adi Djoko Guritno, Adi Djoko Anggoro Cahyo Sukartiko Azalia Riyandini Nursalsabila Kusuma Utama Cecilia Desvita Ratna Elvandari Ferninda Berliana Prasanti Guntarti Tatik Mulyati Makhmudun Ainuri Mohammad Affan Fajar Falah Naufal Dhiya Hibatullah Putri Noviani Rosa Amalia Surani Hasanati Wagiman Wagiman Zahra Faradisyi