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RANCANG BANGUN MODEL PENGUKURAN KINERJA PABRIK GULA Dewayana, Triwulandari S.; M., Syamsul; Sukardi, Sukardi; Raharja, Sapta
J@ti Undip : Jurnal Teknik Industri Volume 5, No.3, September 2010
Publisher : Departemen Teknik Industri, Fakultas Teknik, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12777/jati.5.3.167-174

Penelitian yang berhubungan dengan upaya perbaikan kinerja pabrik gula (sebagai proses yang digunakan secara sistematis untuk memperbaiki kinerja secara berkesinambungan) belum pernah dilakukan. Terkait dengan pengukuran kinerja pabrik gula, pada penelitian terdahulu menunjukkan adanya keterbatasan karena hanya dilakukan dengan menggunakan range ukuran kinerja yang terbatas dan tidak memperhatikan keterkaitannya. Penelitian ini bertujuan untuk menghasilkan model pengukuran kinerja pabrik gula (sebagai sub model dari model perbaikan kinerja)Â yang digunakan untuk mengukur kinerja pabrik gula (skala kecil, menengah dan besar) dengan meningkatkan range ukuran kinerja (efisiensi dan produktivitas) dan memperhatikan keterkaitannya. Tahapan yang dilakukan Â yaitu 1) identifikasi terhadap ukuran kinerja, 2) merancang proses pengukuran, dan 3) menentukan infrastruktur teknis. Terdapat 10 ukuran kinerja yang digunakan. Cara pengukurannya menggunakan pendekatan Fuzzy Expert System. Infrastruktur teknis yang digunakan yaitu MATLAB (versi 7.01).Verifikasi dan validasiÂ model dilakukan dengan uji coba model pada 11 pabrik gula menggunakan data kinerja tahun 2008. Hasil pengukuran kinerja menunjukkan bahwa 1) rerata kinerja strategis untuk skala pabrik menengah dan kecil adalah rendah sedangkan untuk skala besar adalah tinggi; 2) rerata kinerja operasional pada semua skala pabrik gula adalah rendah; 3) rerata kinerja taktis pada skala menengah dan kecil adalah sedang, dan untuk skala besar adalah tinggi. Kata kunci : Fuzzy Expert System, pabrik gula, pengukuran kinerja, ukuran kinerjaÂ Â Â Research related to improvement of the performance of the sugar factory (as the process used systematically to improve performance on an ongoing basis) has not been done. Related to performance measurement of sugar mills, in previous studies showed limitations because it only be done using a limited range of performance measures and do not pay attention to their relation. This research aims to produce a sugar factory performance measurement model (as a sub model of performance improvement model) that is used to measure the performance of the sugar factory (small scale, medium and large) to increase the range of performance measures (efficiency and productivity) and pay attention to their relation. Steps being taken: 1) identification of performance measures, 2) designing the process of measurement, and 3) determine the technical infrastructure. There are 10 performance measures used. How measurement using Fuzzy Expert System approach. Technical infrastructure used in the MATLAB (version 7:01). Verification and validation of the model is done by testing the model in 11 sugar mills using performance data in 2008. Performance measurement results show that 1) the mean of strategic performance for medium-and small-scale plant is low while for a large scale is high, 2) average operational performance at all scales of sugar factories is low, 3) average tactical performance in medium and small scale are being , and for a large scale is high. Keywords: Fuzzy Expert System, sugar mills, performance measurement, performance measuresÂ

MODEL KELEMBAGAAN PENGEMBANGAN AGROWISATA BERBASIS AGROINDUSTRI KAKAO DI KABUPATEN PIDIE JAYA PROVINSI ACEH Fakhrurrazi, Fakhrurrazi; Bantacut, Tajuddin; Raharja, Sapta
Jurnal Manajemen Teknologi Vol 17, No 3 (2018)
Publisher : SBM ITB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12695/jmt.2018.17.3.6

Abstrak. Kelembagaan memiliki peran utama dalam menentukan keterpaduan dan keberlanjutan pengembangan agrowisata berbasis agroindustri kakao dengan cara mengurangi ketidak teraturan melalui pembentukan suatu struktur yang stabil bagi interaksi manusia yang terlibat didalamnya. Penelitian ini bertujuan untuk menghasilkan model kelembagaan pengembangan agrowisata berbasis agroindustri kakao yang ideal dengan pendekatan sistem menggunakan metode Analitycal Hierarchy Process (AHP). Input data berasal dari panel pakar ahli berjumlah lima orang berlatar belakang akademisi, peneliti, praktisi, dan dinas terkait. Hasil penelitian menunjukkan skenario yang dipilih untuk model kelembagaan agrowisata berbasis agroindustri kakao adalah model lembaga kemitraan. Model lembaga kemitraan diyakini lebih efektif dalam mencapai tujuan utama pengembangan agrowisata berbasis agroindustri yaitu menumbuhkan ekonomi masyarakat lokal berbasis teknologi melalui pengintegrasian usaha yang terpadu dan berkelanjutan. Dalam pencapaian tujuan tersebut juga diperlukan peran aktif dan sinergisitas dari berbagai stake holder yang terlibat seperti pengelola, perguruan tinggi, dinas terkait, kelompok tani serta lembaga keuangan. Disamping itu perlu juga diperhatikan aspek-aspek yang mempengaruhi pengembangan seperti potensi pasar, ketersediaan sumberdaya manusia dan teknologi, kebijakan pemerintah, serta dukungan kelembagaan.Kata kunci:Â Analitycal hierarchy process, business communication, kelembagaan, kemitraan, strategiAbstract. Institutional has a major role in determining the integrity and sustainability of agro-tourism based on cocoa agroindustry development by reducing the irregularity through the establishment of a stable structure for human interaction involved. This study aimed to produce an institutional model of agro-tourism based on ideal cacao agroindustry development with system approach using Analytical Hierarchy Process (AHP) method. Input data came from a panel of experts consisting of five people with academic, researchers, practitioners, and related departments background. The result of the research showed that the chosen scenario for agro-tourism based on cacao agroindustry institutional model was the model of partnership institution. The partnership institution model was believed to be more effective in achieving the main objective of agro-tourism based on agroindustry development that was develop the local community economic based on technology through the bussiness integration and sustainable. In achieving these objectives also required the active role and synergicity of various stakeholders involved such as managers, universities, related agencies, farmers groups and financial institutions. Besides, it should also be considered aspects that affected the development such as market potential, availability of human resources and technology, government policy, and the institutional support.Keywords:Â Analytic hierarchy process, business communication, institutions, partnership, strategy

Glycerol Utilization as Substrate for Ethanol Production in Escherichia coli Recombinant under an Aerobic Condition Pranata, Wahyu Suradi; Suryadarma, Prayoga; Mangunwidjaja, Djumali
Journal of Tropical Life Science Vol 8, No 1 (2018)
Publisher : Journal of Tropical Life Science

The utilization of glycerol as a substrate for ethanol production in E. coli recombinant harboring ethanologenic gens (PDC and ADHB) under aerobic conditions was investigated. This research was conducted by using E. coli BW25113 which compared the growth characteristics on glycerol and glucose as carbon source. E. coli can grow well on both substrates and it consumed glycerol faster than glucose. On glucose, E. coli occurred overflow metabolism that indicated by high acetate accumulation. Meanwhile, on substrate of glycerol the acetate accumulation could be reduced. Using glycerol substrate on E. coli increased piruvate accumulation, comparing with glucose. Therefore, the growth characteristic of glycerol was more effective. In E. coli âˆ†pta/pHfdh/pTadhB-pdc utilized glycerol substrate was able to accumulate pyruvate as intermediate metabolite for produce 2.18 gL-1 ethanol.

STABILITAS EDIBLE FILM PATI SAGU (METROXYLON SAGU ROTTB.) ASETAT SELAMA PENYIMPANAN PADA BERBAGAI SUHU Rosniyati Suwarda; Tun Tedja Irawadi; Prayoga Suryadarma; Indah Yuliasih
Jurnal Teknologi Industri Pertanian Vol. 29 No. 3 (2019): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2019.29.3.278

The degree of stability of starch-based edible films during storage varies greatly compared to synthetic films. This work aimed to study the effect of storage temperatures on the stability of sago starch acetate edible film during storage. Edible films produced by casting and storage at 5, 30 and 40 oC temperatures for 34 days. The observed characteristics were crystallinity, contact angle, physical, mechanical and barrier (WVTR) film properties. Sago starch acetate edible films presented lower relative crystallinity (10,10%) and highest contact angle (51,04o) when compared with native starch edible films. The results indicated that sago starch acetate edible films were relatively stable when stored at low (5 oC) and high (30 and 40 oC) temperatures. Storage temperatures did not affect physical properties (solubility, transparency) and mechanical (elongation at break / EAB) of sago starch acetate edible films except tensile strength (TS) and water vapor transmission rate (WVTR). TS values increased at temperatures 30 and 40 oC and WVTR values increased at temperature 30 oC. Changes in physical and mechanical properties occur at the beginning of storage, but then tend to be stable until the end of storage. Sago starch acetate edible films had low physical and mechanical characteristics, that was TS (2.25–4.90 MPa), elongation at break (29.65–89.62%), solubility (15.01–29.61%), transparency (0.91–1.87) and very low WVTR value (0.07–0.33 g/m2.hour) and Ea (-8.6E-04 kJ/mol). Sago starch acetate edible films had good physical and mechanical properties and resistant to moisture, can be used for applications as edible films and coatings for foods that contain high water content. Keywords: edible film, mechanical and physical properties, sago starch acetate, water vapor transmission rate

PENINGKATAN SIFAT FUNGSIONAL PATI SAGU (METROXYLON SP.) MELALUI PENAMBAHAN ISOLAT PROTEIN KEDELAI DAN TRANSGLUTAMINASE Nurmiati; Sapta Raharja; Prayoga Suryadarma
Jurnal Teknologi Industri Pertanian Vol. 30 No. 2 (2020): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2020.30.2.190

The limited water absorption of sago starch requires the addition of soybean isolate protein and transglutaminase in its formation into a dough. The purpose of this study was to analyse the effect of addition of soy protein and transglutaminase to sago starch on the water absorption. The study was conducted with the stages of characterization of sago starch, determining the effect of protein concentration of soybean isolates, and determining the effect of the addition of transglutaminase to increase water absorption. The results showed that the addition of 9% concentration of soybean isolate protein could increase water absorption up to 4.60 (g/g). This addition decreased swelling power because the soybean isolate protein has the ability to form a gel lower than starch and also the interaction between starch and protein which limits swelling power. The increase in solubility occured because electrostatic interactions were higher than hydrophobics in the amino acid protein isolates of soybeans. In addition, it decreased peak viscosity, increased final viscosity, decreased viscosity and initial temperature of the gelatinizes. Addition of transglutaminase 2.16 (U/g protein) to sago starch which had been added to soybean isolate protein increased water absorption up to 4.71 (g/g). The addition decreased swelling power and solubility, increased peak viscosity, final viscosity, deterioration of viscosity and initial temperature of gelatinization. Keywords: sago starch, soybean isolate, transglutaminase

PENINGKATAN SIFAT FUNGSIONAL PATI SAGU (METROXYLON SP.) MELALUI PENAMBAHAN ISOLAT PROTEIN KEDELAI DAN TRANSGLUTAMINASE Nurmiati; Sapta Raharja; Prayoga Suryadarma
Jurnal Teknologi Industri Pertanian Vol. 30 No. 2 (2020): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2020.30.2.190

The limited water absorption of sago starch requires the addition of soybean isolate protein and transglutaminase in its formation into a dough. The purpose of this study was to analyse the effect of addition of soy protein and transglutaminase to sago starch on the water absorption. The study was conducted with the stages of characterization of sago starch, determining the effect of protein concentration of soybean isolates, and determining the effect of the addition of transglutaminase to increase water absorption. The results showed that the addition of 9% concentration of soybean isolate protein could increase water absorption up to 4.60 (g/g). This addition decreased swelling power because the soybean isolate protein has the ability to form a gel lower than starch and also the interaction between starch and protein which limits swelling power. The increase in solubility occured because electrostatic interactions were higher than hydrophobics in the amino acid protein isolates of soybeans. In addition, it decreased peak viscosity, increased final viscosity, decreased viscosity and initial temperature of the gelatinizes. Addition of transglutaminase 2.16 (U/g protein) to sago starch which had been added to soybean isolate protein increased water absorption up to 4.71 (g/g). The addition decreased swelling power and solubility, increased peak viscosity, final viscosity, deterioration of viscosity and initial temperature of gelatinization. Keywords: sago starch, soybean isolate, transglutaminase

UPAYA STRATEGI PENINGKATAN KINERJA DAN KEBERLANJUTAN RANTAI PASOK AGROINDUSTRI KOPI ROBUSTA DI KABUPATEN TANGGAMUS Seppa Septarianes; Marimin; Sapta Raharja
Jurnal Teknologi Industri Pertanian Vol. 30 No. 2 (2020): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2020.30.2.207

The supply chain activity of robusta coffee agroindustry in Tanggamus District involves several stakeholders, namely farmers, collectors, and KUB (Kelompok Usaha Bersama). Sustainable supply chain activities are economic, social, environmental and technological management activities. The objectives of the research were to analyse supply chain mechanism, to analyse supply chain value-added and performance, and to assess sustainable supply chain performance index of Robusta agroindustry performance. The stages of data processing were the identification of Robusta coffee supply chain agroindustry, value added analysis, measurement and assessment of supply chain performance indexes, and design of strategies to improve performance and supply chain sustainability in Robusta coffee agroindustry. The value added of robusta coffee agroindustry supply chain was analyzed using a modification of Hayami. SCOR-AHP (Supply Chain Operations Reference-Analytical Hierarchy Process) was used to measure performance. The sustainability status of Robusta coffee agroindustry was calculated using Multi-Dimensional Scaling (MDS) technique with R software. The value added ratio in farmers was lower supply chain actor (45.59%) compared to collectors (70.30%) and KUB (85.34%). The supply chain performance farmer performance was 70.99 lower than collector 87.14 and KUB 85.76. The sustainability of economic dimensions was almost sustainable (77.39), social dimensions were sustainable (88.24), environmental dimensions was almost sustainable (78.62), and technological dimensions was almost sustainable (66.67). The aggregating value of supply chain sustainable showed 77.71% which meant almost sustainable. This research recommends strategies to build coffee farmers’s partnerships with agroindustry to improve the performance and sustainability of Robusta coffee supply chain. Keywords: agroindustry, SCOR-AHP, robusta coffee, sustainability, supply chain

ANALISIS VALUE CHAIN DAN MARGIN PEMASARAN RANTAI PASOK TANDAN BUAH SEGAR SAWIT RAKYAT DI KABUPATEN BENGKALIS Rahayu, Nur Fitri; Hardjomidjojo, Hartrisari; Raharja, Sapta
Jurnal Teknologi Pertanian Vol 22, No 2 (2021)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

ABSTRAKÂ Usaha perkebunan kelapa sawit di Kabupaten Bengkalis didominasi oleh usaha perkebunan rakyat yang memiliki produk utama berupa Tandan Buah Segar (TBS). Jumlah produksi TBS tersebut sangat tinggi, namun pengelolaan rantai pasok TBS dirasakan masih kurang efisien sehingga pendapatan petani rendah. Hal ini dikarenakan jaringan distribusi komoditi sangat panjang serta fluktuasi harga pada saat distribusi TBS. Penelitian ini bertujuan untuk memetakan rantai nilai kelapa sawit di Kabupaten Bengkalis dan menganalisis margin pemasaran yang diperoleh petani. Data yang digunakan pada penelitian ini adalah data primer dan sekunder. Pengumpulan data primer dilakukan dengan observasi dan wawancara degan petani dan anggota rantai pasok, sedangkan data sekunder diperoleh dari Dinas Perkebunan Bengkalis. Analisis data dilakukan dengan menggunakan pemetaan value chain dan margin pemasaran. Hasil penelitian menunjukkan bahwa terdapat empat jaringan rantai pasok TBS sawit rakyat di Kabupaten Bengkalis, yaitu jaringan I (petani-pengumpul-pedagang besar sawit- industri), jaringan II (petani-pedagang besar sawit-industri), jaringan III (petani-pengumpul- koperasi-industri) dan jaringan IV (petani-koperasi sawit-industri). Dari empat jaringan distribusi tersebut, jaringan IV di Kecamatan Pinggir yang paling banyak memperoleh nilai farmerâ€™s share sebesar 78,21%. Sementara, nilai terkecil diperoleh pada jaringan I di Kecamatan Bantan sebesar 46,43%.Â ABSTRACTÂ The business of palm oil plantation in the Bengkalis Regency is dominated by smallholder which has Fresh Fruit Bunches (FFB) as the main product. The total production of it grows annually, however, the long of supply chain of FFB is still inefficient so the revenue of the farmer is low. This is due to the long distribution network of the product and price fluctuation at distribution time. This study aimed to map value chain of the palm oil in Bengkalis and to analyze its marketing margin obtained by the farmers. Data used in this study were primary dan secondary data. Primary data colletction was carried out by observation and interviews with farmers and supply chain members, while secondary data was obtained from the Bengkalis Plantation Agency. Moreover, the data were analyzed by using value chain and marketing margin methods. The result of this study indicated that there are four palm oil distribution networks in Bengkalis, networks (N): N1 (farmer-collector-trader-industry), N2 (farmer-trader-industry), N3 (farmer-collector-cooperative-industry), and N4 (farmer-cooperative-industry). Based on the four distribution networks, the N4 network in Pinggir District received the most farmer's share of 78.21%. Meanwhile, the smallest value was obtained in N1 in Bantan District of 46.43%.

HIDROLISIS ENZIMATIK MINYAK IKAN UNTUK PRODUKSI ASAM LEMAK OMEGA-3 MENGGUNAKAN LIPASE DARI Aspergillus niger [Enzymatic Hydrolysis of Fish Oil for Production of Omega-3 Fatty Acids Using Lipase Derived from Aspergillus niger] Sapta - Raharja; Prayoga - Suryadarma; Teni - Oktavia
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 1 (2011): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (354.212 KB)

Fish oil is the source of important fatty-acid, especially polyunsaturated fatty acid (PUFA) omega-3, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Lipase catalysis activity of Aspergillus niger is low when it is used in fish oil hydrolysis. The activity of the lipase can be increased by adding organic solvent such as hexane into the media. This research aimed to determine temperature, pH and amount of water which produce the highest degree of hydrolysis of fish oil in the presence of hexane. Correlation between the highest degree of hydrolysis and the amount of omega-3 fatty acid was also investigated. The variables used in this research were temperatures (25-65) oC, pH (5-9), and water addition (1-5) %v/v. The highest degree of enzymatic hydrolysis of fish oil in the media without hexane was 28.07 % that was reached at 45oC and pH 5. In the presence of hexane, the highest degree of hydrolysis was 75.12 % which was reached at 5% water addition, temperature 45oC, and pH 5. GC-MS analysis showed that omega-3 fatty acid content especially EPA and DHA increased along with increase in the degree of hydrolysis. Concentration of omega-3 fatty acid produced without hexane addition was 18.42 % with EPA amounted to 12,17% and DHA 0,86%. Meanwhile omega-3 fatty acid content in the presence of hexane reached 21.93 % with EPA amounted to 17.75 % and DHA 1.21 %.

HIDROLISIS ENZIMATIK MINYAK IKAN UNTUK PRODUKSI ASAM LEMAK OMEGA-3 MENGGUNAKAN LIPASE DARI Aspergillus niger [Enzymatic Hydrolysis of Fish Oil for Production of Omega-3 Fatty Acids Using Lipase Derived from Aspergillus niger] Sapta - Raharja; Prayoga - Suryadarma; Teni - Oktavia
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 1 (2011): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (354.212 KB)

Fish oil is the source of important fatty-acid, especially polyunsaturated fatty acid (PUFA) omega-3, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Lipase catalysis activity of Aspergillus niger is low when it is used in fish oil hydrolysis. The activity of the lipase can be increased by adding organic solvent such as hexane into the media. This research aimed to determine temperature, pH and amount of water which produce the highest degree of hydrolysis of fish oil in the presence of hexane. Correlation between the highest degree of hydrolysis and the amount of omega-3 fatty acid was also investigated. The variables used in this research were temperatures (25-65) oC, pH (5-9), and water addition (1-5) %v/v. The highest degree of enzymatic hydrolysis of fish oil in the media without hexane was 28.07 % that was reached at 45oC and pH 5. In the presence of hexane, the highest degree of hydrolysis was 75.12 % which was reached at 5% water addition, temperature 45oC, and pH 5. GC-MS analysis showed that omega-3 fatty acid content especially EPA and DHA increased along with increase in the degree of hydrolysis. Concentration of omega-3 fatty acid produced without hexane addition was 18.42 % with EPA amounted to 12,17% and DHA 0,86%. Meanwhile omega-3 fatty acid content in the presence of hexane reached 21.93 % with EPA amounted to 17.75 % and DHA 1.21 %.

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