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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian E-jurnal Agro-Industri Indonesia Jurnal Manajemen dan Organisasi MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Jurnal Manajemen dan Agribisnis Journal of Tropical Life Science : International Journal of Theoretical, Experimental, and Applied Life Sciences J@TI (TEKNIK INDUSTRI) Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Manajemen Teknologi Jurnal Sains Materi Indonesia Agrointek Jurnal Teknologi Pertanian Journal Industrial Servicess Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Agro Industri Perkebunan Journal of Tropical AgriFood Journal of Applied Engineering and Technological Science (JAETS) SEAS (Sustainable Environment Agricultural Science) Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Jurnal Pusat Inovasi Masyarakat JURNAL TEKNIK INDUSTRI KEYNESIA : INTERNATIONAL JOURNAL OF ECONOMY AND BUSINESS International Journal of Economics, Accounting, and Management
Sapta Raharja
Departemen Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Social Sciences Transportation Veterinary Other

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The Strategy For Selecting Institutional Model And Financial Analysis Of Sesame Agroindustry Luluk Sulistiyo Budi; M. Syamsul Ma’arif; Illah Sailah; Sapta Raharja
Jurnal Teknologi Industri Pertanian Vol. 19 No. 2 (2009): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Business institution is one of the important components to develop an agroindustry.  The aim of this  research was to find the appropriate institutional model for sesame agroindustry based on financial feasibility analysis comprises Net Present Value  (NPV), Internal Rate of Return (IRR), Pay Back Period (PBP) and Net B/C Ratio. The method to develop strategy was Analytical Hirarchy Process (AHP) approach, while to choose an institution was exponential comparison method (MPE).  The results of analysis showed that the main factor in developing strategy of sesame agroindustry based on evaluation value were market demand (0.209), and material quality and availability (0.198).  The main actors were bussinessman (0.129) and the local goverment (0.123). The main objective for sesame agroindustrial development was increasing farmer income (0.216). The results of analysis based on aggregate weighting showed that the appropriate development institutions were integrated agroindustrial cooperative pattern (117,106,036) and self-sufficient bussiness pattern (107,560,765).  Based on financial analysis, it was known that  opportunity level (discount rate) was 20%, NPV was Rp 292,796,108.90, Net B/C was 1.27, IRR 22.04% and PBP was 1.34%. In conclusion, the development of the sesame-based agroindustry with cooperative institutional pattern was feasible. Keyword  : strategy, institution, cooperation,  sesame agroindustry, financial analysis.
THE INHIBITION PROCESS ON SUCROSE DEGRADATION IN SUGAR CANE JUICE USING T. Ikhsan Azmi, Sapta Raharja Prayoga Suryadarma dan Ani Suryani
Jurnal Teknologi Industri Pertanian Vol. 19 No. 3 (2009): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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 The degradation of sucrose in sugar cane juice in process caused by inversion enzyme reaction and microorganism activity. The inversion sucrose caused by damage or maintenance of process equipment (downtime). The inhibition process on sucrose degradation obtained by inert gas bubbling using loop venturi reactor. The research finding inhibition of sucrose degradation technology process in sugar cane juice by Nitrogen gas bubbling using loop-venturi reactor. The research was carry out by variation of flow rate of sugar cane juice. There where 25 I/min, 20 I/min and 15 I/min. Loop-venturi reactor operated at gas velocity ranging 0.02 – 0.6 m/s and nozzle diameters was 5, 6, and 8 mm. The result was found that the gas holdup could be successfully inhibitited the sucrose degradation. The result showed, there are linear correlation between inhibition process and gas hold-up. Inhibition rate of sucrose degradation at flow rate sugar cane juice 25 I/min and gas velocity 0.6 m/s using nozzle diameter 6 mm and reactor temperature 70 oC, can be inhibite sucrose 4.2 %. Keywords: sugarcane juice, sucrose, loop-venturi reactor, gas hold-up, flow rate.
CHANGE OF QUALITY IN SUGAR CANE (Saccharum officinarum) JUICE Fitry Filianty, Sapta Raharja, Prayoga Suryadarma
Jurnal Teknologi Industri Pertanian Vol. 20 No. 1 (2010): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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ABSTRACT The inhibition process method of sucrose degradation in sugar cane juice was studied by adding kawao root and mangosteen bark. These two preservative agents were traditionally often used to inhibit degradation process of sugar juice. This research was conducted to characterize sugarcane juice and preservative agent (kawao root and mangosteen bark) and to analyze quality change of the juice during incubation. The results showed that the amount of sucrose was higher (10.29%), reduction sugar was 2.43% of glucose and 0.94% of fructose, acid value was 62.5 mleq and pH value was 5.1. Kawao root and mangosteen bark consist of alkaloid, flavonoid, triterpenoid and glycoside in large portion and saponin, fenolic, triterpenoid and steroid in small portion. Changing quality of sugarcane as sucrose content showed that the preservative agent addition can inhibit sucrose degradation, specifically after 80 minute. Preserved sugarcane juice quality is better than those without preservative in terms of reduction sugar content, acid total and pH value. Keywords: kawao root,  mangosteen bark, sugarcane juice, inhibition, degradation.
KINETIKA DEHIDRASI MINYAK JARAK DENGAN KATALIS CAMPURAN NATRIUM BISULFAT DAN ATAPULGIT Prayoga Suryadarma, Irawadi Jamaran dan M. Ghozin Ghazali
Jurnal Teknologi Industri Pertanian Vol. 14 No. 2 (2004): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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ABSTRACTCastor oil may be dehydrated in such a way that the hydroxyl group, along with a neighboring hydrogen atom, is eliminated, leaving two double bonds. This new form known as dehydrated castor oil (DCO). In the manufacture of DCO, castor oil is subjected to catalytic dehydration. The choice of catalyst is very important in the catalytic dehydration process because the reaction and quality of the resulting product mainly depend on the catalyst. Sodium bisulfate and attapulgite (aluminum-magnesium-silicate) potential to be utilized as catalyst for dehydration of castor oil. The dehydration reaction kinetics of castor oil was investigated with sodium bisulfate–attapulgite mixture as catalyst. The rate of dehydration of castor oil was constructed from experimental data by considering the disappearance of hydroxyl groups. Reactions were carried out at 190, 200, and 210C, and kinetic model was determined for each case. The equilibrium conditions were investigated based on the decreasing of hydroxyl value during the dehydration process for each temperature. In the equilibrium conditions, hydroxyl value of 80.85, 70.81, and 51.59 were reached 150 minutes at 190 and 200C, and 120 minutes at 210C, respectively. The integral method was used to correlate the experimental data. The second order rate equation showed the best fit to the experimental data for all reaction temperature. The rate constant dehydration of castor oil at 190, 200, and 210C are 4,03 x 10-5 [(w%)-1(min)-1], 4,83 x 10-5 [(w%)-1(min)-1], 10,3 x 10-5 [(w%)-1(min)-1], respectively. The activation energy at that condition is 5,24 kcal/mole. Key words : Castor oil, dehydrated castor oil, kinetics
EKSTRAKSI DAN ANALISA DIETARY FIBER DARI BUAH MENGKUDU (Morinda citrifolia) Sapta Raharja, Imam Paryanto dan Fitria Yuliani
Jurnal Teknologi Industri Pertanian Vol. 14 No. 1 (2004): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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ABSTRACTA dietary product obtained from the Indian mulberry (Morinda citrifolia) plant and the process of extracting and purifying the fiber was disclosed.  According to one embodiment, the Indian mulberry pulp was washed and separated from the juice by filtration.  The wet pulp was pasteurized.  The wet pulp can be further processed by drying to obtain dietary fiber.  This research was to compare the characteristic of dietary fiber that is producd by acid and alkali hydrolysis.  The characteristics investigated were yield, whiteness, water holding capacity, SDF, IDF, TDF, cellulose, hemi-cellulose, lignin and sollubility.  The variable of this research gave significant response to its characteristic except to hemi-cellulose content. Key word : indian mulberry, dietary fiber, acid hydrolysis, alkali hydrolysis. 
STUDY ON PHYSICO-CHEMICAL CHARACTERISTICS OF VIRGIN COCONUT OIL (VCO) MADE BY COCONUT MILK CREAM FREEZING METHOD Sapta Raharja dan Maya Dwiyuni
Jurnal Teknologi Industri Pertanian Vol. 18 No. 2 (2008): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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ABSTRACTMost commercial grade coconut oils are made from copr.  Most of the copra is dried under the sun in the open air, where it is exposed to insects and mold. The standard end product made from copra is RBD (refined, bleached, and deodorized) coconut oil. Both high heat and chemicals are used in this method. Some alternative technology to make Virgin Coconut Oil (VCO) have been improved and investigated. These are, centrifugal force, fermentation, enzymes, etc. VCO was not made by using of heat and chemicals, it is just refining  by washing with water, filtration, and centrifugation only. In this research, VCO was made by freezing and thawing the coconut milk to destruct the emulsion of coconut milk cream, then centrifugal force was used to separate the oil from coconut milk cream. The problem of this method was high moisture content, so it must be handled by adding of salt. Salt is hygroscopic so it can absorb some water. The characterizations were done for oil moisture content, oil yield, free fatty acid, acid value and peroxide value. The result showed that all of parameters meet the APCC standard.Keywords : Virgin Coconut Oil, VCO, milk cream freezing method.
ANALISIS DAN MITIGASI RISIKO RANTAI PASOK KOPI GAYO BERKELANJUTAN DENGAN PENDEKATAN FUZZY Rachman Jaya, Machfud, Sapta Raharja, Marimin TIP
Jurnal Teknologi Industri Pertanian Vol. 24 No. 1 (2014): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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ABSTRAK Manajemen rantai pasokan produk pertanian seperti kopi Gayo berbeda dengan manajemen rantai pasokan pada produk manufaktur, karena produk pertanian memiliki sifat mudah rusak, musiman, bentuk dan ukurannya yang bervariasi, skala usaha kecil serta kamba, sehingga sangat rentan terhadap risiko kerugian bagi pelakunya. Tujuan dari penelitian ini mengetahui faktor-faktor risiko yang paling berpengaruh dan menentukan mitigasinya dalam struktur rantai pasok kopi Gayo. Metode yang digunakan adalah sintesis logika fuzzy, proses hirarki analitik dan fuzzy inference system (FIS) dengan penalaran Mamdani, sedangkan defuzzyfikasi secara centroid. Pakar yang terlibat berjumlah lima orang dengan latar belakang akademisi (berkualifikasi doktor), peneliti (doktor) dan praktisi (minimal telah berkecimpung 20 tahun pada usaha kopi Gayo). Hasil F-AHP menunjukkan bahwa pada petani, risiko terbesar adalah mutu dan budidaya dengan mitigasi berupa memperbaiki teknologi budidaya, fokus kepada penggelolaan hama dan penyakit, pada pedagang pengepul adalah pemenuhan mutu dan harga, dengan mitigasi berupa memperbaiki teknik pengeringan melalui penggunaan para-para dan pengering mekanis. Pada agroindustri risiko terbesar adalah mutu dan harga dengan mitigasi risiko melalui kontrak dengan mekanisme revenue-sharing. Secara keseluruhan berdasarkan analisis FIS, risiko yang dihadapi pelaku rantai pasok kopi Gayo adalah pada kategori sedang dengan urutan petani, pedagang pengepul dan agroindustri. Kata kunci: mitigasi risiko, rantai pasok berkelanjutan, kopi Gayo, logika fuzzy
KINETIKA ADSORPSI ISOTERMAL β-KAROTEN OLEIN SAWIT KASAR DENGAN MENGGUNAKAN ATAPULGIT Sapta Raharja, Prayoga Suryadarma, dan Kristin Eva Sirait TIP
Jurnal Teknologi Industri Pertanian Vol. 24 No. 3 (2014): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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ABSTRAK Tujuan dari penelitian ini adalah untuk menentukan kondisi steady state dan nilai konstanta kinetika reaksi seperti konstanta adsorpsi (k) dan energi aktivasi (Ea) dari proses adsorpsi β-karoten dari CPO menggunakan atapulgit sebagai pembanding dalam penelitian ini juga digunakan arang aktif. Pada kondisi steady statekonsentrasi β-karoten menggunakan atapulgitdipengaruhi oleh faktor suhu dalam proses reaksi. Kondisi steady state diperoleh ketika konsentrasi β-karoten menurun secara konstan dalam olein hingga konstan. Kinetika reaksi adsorpsi isothermal pada tiga tingkat suhu (40ºC, 50ºC, and 60ºC) menghasilkan nilai konstanta adsorpsi (k) mengikuti isothermal model Freundlic. Nilai konstanta adsorpsi pada suhu reaksi dengan adsorben atapulgit adalah 2,31×10-7mL.g-1, 4,94×10-5mL.g-1, dan 7,82×10-5mL.g-1, sedangkan menggunakan arang aktif sebesar 3,10×10-4mL.g-1, 1,29×10-4mL.g-1, dan 6,16×10-3 mL.g-1. Suhu adsorpsi yang tinggi dapat digunakan sebagai faktor pemercepat reaksi.  Nilai energi aktivasi pada kondisi tersebut sebesar 62,04 kkal mole-1 untuk atapulgit, dan 30,45 kkal mole-1 untuk arang aktif. Berdasarkan nilai energi aktivasi (Ea) dapat disimpulkan bahwa proses adsorpsi β-karoten dari CPO menggunakan atapulgit lebih efektif daripada menggunakan arang aktif. Kata kunci: adsorsi, β-karoten, crude palm olein, atapulgit, arang aktif
ANALISIS DAN PERBAIKAN MANAJEMEN RISIKO RANTAI PASOK GULA RAFINASI DENGAN PENDEKATAN HOUSE OF RISK Maria Ulfah,Mohamad Syamsul Maarif, Sukardi, Sapta Raharja
Jurnal Teknologi Industri Pertanian Vol. 26 No. 1 (2016): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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In supply chain (SC) process, there are many risks which may influence the smoothness of the flow SC. To reduce and solve those risks, efforts to gradually and continuously improve the performance of SC by solving and preventing potential risks are required. The purpose of this study was to mitigate risks in the SC of refined sugar. This study identified various possible risks which potentially occurred in the SC of refined sugar. The methods used in identification and evaluation were Failure Modes and Effect Analysis (FMEA) and Quality Function Deployment (QFD) methods, while the determination of criteria in the business process used SC Operation Reference dimension. The research methods developed the formulation of potential risk value to determine the priority of risk agents which be mitigated by House of Risk approach. Risk mitigations which were prioritized to be realized were planning and performing routine  maintenance, annual shutdown/maintenance, contracts with customers in one year period, socialising the phone number of PIC transporters, preparing buffer stock, training on maintenance, improving coordination among sections, planning production stock, coordination with related parties, coordination with transporters, daily briefing, routine and scheduled briefing, coordination among sections before production, coordination with surrounding environment, using chemical materials as necessary, routine briefing before routine activities, coordination with power plan section, training personnel from material acceptance, saving contact numbers of PIC delivery, improving the operational contour of processes, coordination with users to always follow specs, and updating equipment models. Keywords: house of risk, risk, supply chain, risk mitigation
PEMETAAN EKOSISTEM INOVASI DI PERGURUAN TINGGI Zulfatun Najah, Aji Hermawan Sapta Raharja, Elisa Anggraeni
Jurnal Teknologi Industri Pertanian Vol. 28 No. 2 (2018): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Innovation ecosystem mapping is a method to identify positions and roles of stakeholders. This research was an initial stage of research of building innovation ecosystem in higher education institution. Mapping of stakeholder’s roles was conducted by classifying stakeholder’s role based on framework of process innovation that include idea generation, research and development and commercialisation. This research used case study research design. Bogor Agricultural University (IPB) was choosen as object study because it contributed as the most active innovation producer during 2009-2016 period according to LIPI Indonesia Business Innovation Center. Data collection is done through interview and collecting related document such as Standard Operation Procedure (SOP). After conducting studies, there were 13 activities related to innovation process conducted by stakeholders which determine the development performance of IPB innovation ecosystem. Based on overlapping analysis, there were similarities of roles in innovation management of IPB that werefacilitating research cooperation, incubating, patenting and disseminating innovation. Based on gap analysis, all of commercialisation process stage was not done yet by the stakeholder that include developing and examinating product concept, bussiness analysis, developing product.Keyword: ecosystem,higher education, innovation,mapping role
Co-Authors - Suryahadi Achmad Mujib Afifah Nur Arfiana Ahmad Sulaeman Aida Vitayala S Hubeis Aji Hermawan Aldrich Ilyas Aminah, Mimin Amira Amandanisa Amiruddin Saleh Amril Rahman Anas Miftah Fauzi Andi Asrianto Iskandar Ani Suryani Arahmah, Melina Arifin Derajat Suryana Aris Munandar Aris Munandar Bambang Hero Saharjo Budi Suharjo Chelvi Agnariosa Danang Aria Nugroho Darwin Kadarisman Dewi Auditiya Marizka Dewi Diniaty Dewi, Kiki Mariya Dian Puspitasari Dina Yuliasty Lamefa Dinda Nadhifah Aprillia Djumali Mangunwidjaja Dwi Setyaningsih Enrico Annas Erliza Hambali Erliza Noor Fakhrurrazi, Fakhrurrazi Faqih Udin Faqih Udin Fiora Helmi Firda Dimawarnita Fitriani Kasim Fitry Filianty Fransiska R Zakaria Hanafi, Imron Hartrisari Hardjomidjojo Hidayat, Adhi Nur Illah Sailah Imron, Tubagus Indah Yuliasih Intan Zania Khaswar Syamsu Khumaeroh, Siti Kiki Yulianto Komar Sumantadinata Luluk Sulistiyo Budi M. Syamsul Maarif M. Syamsul Ma’arif Ma'mun Sarma MARIA BINTANG Marimin , Ma’ruf Pambudi Nurwantara Meilan, Tria Mutiari Muhamad Sapoan Muhammad Syamsul Ma arif Muhammad Syamsun Musa Hubeis Muti'atul Chosyi'ah Nastiti Siswi Indrasti Nazli, Rizal Syarief Sjaiful Netra Mirawati Nia Ariani Putri Nike Yosephine Nunung Nurhayati Nurmiati Ono Suparno Pindo Witoko Praba Indariawati Pranata, Wahyu Suradi Purana Indrawan Purwaningrum, Cucu Rina Purwo Subekti Rahayu, Nur Fitri Rahmatun Nisful Maghfiroh Ramadhan, Muhammad Rahmad Ridloudin, Ahmad Rifqi Ahmad Riyanto Rizal Syarief Rizky Julianto Perkasa Rosniyati Suwarda Rudi Laksono S. Joni Munarso Saifullah, Rikza Sandro Aldy Sayyidina Hamzah Seppa Septarianes Shanti Kirana Anggraeni Slamet Budijanto Soewarno T. Soekarto Soselisa, Jack Absalom Sri Mursidah Sudirman Sudirman Sugeng Hari Suseno Sugeng Heri Suseno Sukardi Sukardi Sukardi Sukardi Sukardi Sukardi Sukardi Sukardi Sukardi Sukardi Sukardi, Sukardi Sumiati Sumiati Sumiati Sumiati Syamsul M. Syamsuwarni Rambe Syarifah Rohana Maghfiroh Tajuddin Bantacut Teni - Oktavia Titi Candra Sunarti Tjahja Muhandri Tonni Kusuma Triwulandari S. Dewayana Triwulandari Satitidjati Dewayana Tun Tedja Irawadi Wine Widiana Yandra Arkeman Yuanto, Eka Novah Yusri, Amrizal