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All Journal Jurnal Teknologi Industri Pertanian Jurnal Teknologi Pangan dan Gizi Agrointek agriTECH Industria: Jurnal Teknologi dan Manajemen Agroindustri Indonesian Food and Nutrition Progress ZIRAA'AH MAJALAH ILMIAH PERTANIAN Agroindustrial Journal Jurnal Educative: Journal of Educational Studies

Wahyu Supartono

Departemen Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada

Author-ID : 279755

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences Other

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Global Warming Potential of Nata de Coco Processing using Life Cycle Assessment Approach in CV. XYZ, Yogyakarta, Indonesia Wahyu Supartono; Annisa Dwi Astari; Ratnadewi Widhiarti; Wahyu Windayanti; Ika Fajriah Gama Putri; Siti Fathonah Gama
Agroindustrial Journal Vol 7, No 1 (2020)
Publisher : APTA and DTIP FTP UGM

Nata de coco is a well-known product in Indonesia which processed from coconut water. In the production process, the input of raw material and energy are needed to make nata de coco which the amounts are not small, as well as the amount of waste and emission which release to the environment. This study was conducted to find out how much the environmental impact in the process of making nata de coco using LCA methodology within the gate to gate scope. Analysis is carried out using functional unit on producing 1 kg of ready-to-sell nata de coco. This study was conducted by following the LCA methodology listed in ISO 14040-14043 series. The environmental impact caused by the production process of nata de coco is presented at midpoint level concentrated on global warming potential (GWP). The findings demonstrated that 0.285 kg of CO2-eq GWP were associated with 1 kg of nata de coco and firewood usage is the major contributes to the CO2 emissions.

Implementation of Life Cycle Assessment on Tempeh Production at “Tempe Ibu Sujati”, Yogyakarta Wahyu Supartono; Alfio Fiwa S; Indah Sinthia D; Kartika Saptari P; Muhammad Farhan S; Muhammad Rizky R
Agroindustrial Journal Vol 7, No 2 (2020)
Publisher : APTA and DTIP FTP UGM

Tempeh is one of Indonesian traditional food that have been favored by the locals for centuries. Tempeh has a life cycle from the supply of raw materials, production processes, packaging and transportation that have a potential impact on the environment. In this study Life Cycle Assessment (LCA) is used as a tool to evaluate the environmental impact on Global Warming Potential (GMP). The LCA study will be conducted in tempeh industry “Ibu Sujati” located at Pandean Street, Umbulharjo, Yogyakarta. The LCA study will be focused on the energy consumption in production process, including the raw material transportation . The result showed the boiling process which part of production process has the largest GWP value that equals to 0.488388 kg CO2-eq which contributes 78.79% of the total GWP in the system boundaries.

The Impact of Consumer Behavior and Marketing Mix on the Decision to Buy Coffee at Coffee Shops in the Sleman Region During the Covid-19 Pandemic Alif Madya Bagas Wicaksana; Suharno Suharno; Wahyu Supartono
Agroindustrial Journal Vol 8, No 1 (2021)
Publisher : APTA and DTIP FTP UGM

Coffee consumption in Indonesia has increased significantly with the increase in coffee shops. According to data obtained from the data books in 2020, coffee consumption has increased by nearly 400,000 tons. The increasing number of coffee shops in Indonesia, particularly the Sleman Regency is due to the pandemic and changes in consumer behavior. Therefore, the purpose of this research was to determine the impact of consumer behavior on the purchasing decisions at Coffee Shops based on the personal, social, psychological, and cultural factors as well as the marketing mix and its improvement during the pandemic. In this research, 10 local coffee shops in the Sleman regency were used and consumers between the ages of 17 and 27 years who had purchased coffee drink products and made transactions in the past six months were selected. The respondents comprised 157 people, and the analysis was carried out using two methods: Partial Least Square Structural Equation Modelling (PLS-SEM) and Importance Performance Analysis (IPA). PLS-SEM was used to analyze the relationship between consumer behavior factors and purchasing decisions while the IPA method was used to analyze the most effective marketing mix during the pandemic. According to the result, the factors that influence the decision to purchase coffee are the psychological factors and marketing mix while personal, cultural, and social factors had no significant effect on the coffee purchasing decisions during the pandemic. Consequently, the marketing mix that needs to be focused on is price adjustment on the drink purchased.

Optimization of Skipjack Tuna (Katsuwonus Pelamis) Quality Factors in Chilled Box Storage Using Taguchi Method Nika Awalistyaningrum; Jumeri Jumeri; Wahyu Supartono
Agroindustrial Journal Vol 10, No 1 (2023)
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v10i1.84730

Skipjack tuna (Katsuwonus pelamis) is one of tuna fish species in Indonesia,which is perishable and must be kept its freshness by chilling. Aim of this research were to optimize influenced quality factors and to find the best method for reduce deterioration process. The research was conducted by using Taguchi Method, which was used quality robustness concept and multi-performance characteristics to achieve optimal combination of factors. Controlled factors during chilled storage were; weight ratio of ice and fish (A), box size (B), time replacing ice (C), ice form (D), concentration of added salt (E), fish form (F) and number of fishes per kg (G). Quality responses for assessing the freshness were; peroxide value (POV), water content (WC), pH value, texture and Total Plate Count (TPC). The result showed, increase of peroxide value was affected by A of 26.52% and C of 26.52%. Increase of water content was influenced by F of 37.25%. Fluctuation of pH was affected by G of 59.58%. Decrease of texture was influenced by A of 40.47%. Increase of TPC was influenced by A of 31.20%. Priority Scale of factors during storage were A, E, D, G, F, B, and C. Result of analysis muli-performance characteristics gave a conclusion that factors A1, B1, C1, D2, E2, F2 and G2 are the best chilling storage methods.

Co-Authors Adi Djoko Guritno, Adi Djoko Agustinus Suryandono Agustinus Suryandono Alfio Fiwa S Alif Madya Bagas Wicaksana Annisa Dwi Astari Atris Suyantohadi Didik Purwadi Edouard Aryadi Supriyadi Guntarti Tatik Mulyati Guntarti TM Hisyam Musthafa, Hisyam Ika Fajriah Gama Putri Indah Sinthia D Ivonny Erlandharosi Jumeri Jumeri Kartika Saptari P Mirwan Ushada Muhammad Farhan S Muhammad Rizky R Nafis Khuriyati Nika Awalistyaningrum Ratnadewi Widhiarti Rina Inderayani Riza Ovita Risqi Rizqi Wahyudi Saptati Nurul H. SATRIYAS ILYAS Siti Fathonah Gama Siti Mauna Siti Nur Hidayah Sofyan Iskandar Sofyan Iskandar Sri Raharjo Sri Raharjo Sri Raharjo Suharno Suharno Suparmo Suparmo Wahyu Windayanti Wisjnu Martani Zaki Utama

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