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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Agrointek Jurnal Teknologi Pertanian Journal of Engineering and Technological Sciences agriTECH Jurnal Agroindustri Proceeding of the Electrical Engineering Computer Science and Informatics Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Teknologi & Industri Hasil Pertanian Agroindustrial Journal Teknologi dan Industri Pertanian Indonesia Jakadimas

Nafis Khuriyati

Departemen Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No 1, Yogyakarta 55281

Author-ID : 298705

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry 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 Medicine & Pharmacology Social Sciences Other

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Feasibility Analysis of Cassava and Glucose Syrup as Alternatives Raw Materials for Industrial Nata (Case Study at CV. Agrindo Suprafood, Yogyakarta) Jumeri Jumeri; Persia Manggala; Ariesta Cintiadewi; Nafis Khuriyati; Didik Purwadi
Agroindustrial Journal Vol 3, No 1 (2014)
Publisher : APTA and DTIP FTP UGM

CV Agrindo Suprafood as one of the largest suppliers of nata de coco in Yogyakarta is only able to meet 40% of market demand due to the limitations of coconut water. An alternative strategy to tackle this problem is by looking for coconut water substitute as raw material for the production of nata. The purpose of this study was to analyze the potential of cassava and glucose syrup as raw material alternative of nata and its feasibility on an industrial scale . Formulation of nata is performed on a pilot plant scale with cassava and glucose syrup as raw material. Cassava glucose and glucose syrup were separately used as a growth medium of Acetobacter xylinum for the production of nata. The physical, chemical, and sensory evaluation as well as technical and financial feasibility analysis were conducted on the nata product. The best formula for production of nata de cassava and nata de glucose was obtained by a combination of glucose, glucose syrup, coconut water, ZA,vinegar, and acetic acid. Based on the analysis, it was concluded that both of nata production were industrially-feasible in terms of both technical and financial analysis. However, based on the financial analysis, nata de glucose was more prospective than nata de cassava.

Synergy of Lean and Green for Improving Small-Scale Agroindustry Performance Muslikah Desti Kurniasari; Nafis Khuriyati; Wagiman Wagiman
Agroindustrial Journal Vol 6, No 2 (2019)
Publisher : APTA and DTIP FTP UGM

Small Medium Enterprises (SMEs) play an important role in the economy of Indonesia. It contributed to the 21.20% of national total economy. Global competition is a challenge and an opportunity for SMEs including agroindustry sector. Therefore, it is needed for strengthening their competitiveness. In the midst of this effort, the raising concern about environment issue has increased. This research aims to determine the alternatives or options in production aspect based on lean and green for small-scale crackers industry. Sustainable Value Stream Mapping (SVSM) was applied to describe the production condition and identify wastes from lean and green point of view. Furthermore, Value Stream Analysis Tools (VALSAT) and Life Cycle Impact Assessment (LCIA) were used to analyze waste throughout the production activity. The results show that the small-scale cracker industry has already implemented synergy of lean and green, however some alternatives for reducing lead time and waste are needed such as demand forecasting and improvement of working methods

Effects of Ethylene Degreening on Peel Color, Physical Quality, and Chemical Content of Ambon Kuning (Musa acuminata Colla) Ardhianata Triasmoko; Anggoro Cahyo Sukartiko; Nafis Khuriyati
Agroindustrial Journal Vol 8, No 1 (2021)
Publisher : APTA and DTIP FTP UGM

The natural ripening of ambon kuning, a typical banana widely consumed in Indonesia, tends to produce a non-uniform yellowish peel color of the fruits. Some degreening techniques using calcium carbide or ethepon, although improving the peel color appearance, may pose a safety risk compared to ethylene degreening, a technique using ethylene gas, a gas naturally produced by the fruit. This study aimed to determine the effect of ethylene degreening on changes in peel color, physical quality, and chemical content of ambon kuning and determine the combination of treatment that produces the best results. Taguchi design, with two levels for each of the three treatment factors (ethylene gas concentrations of 185.2 and 277.8 ppm, storage temperatures of 16±1 and 29±1 °C, and gas exposure time of 48 and 72 hours) was applied to banana samples stored in a hermetic bag in a temperature-controlled container. Grey Relational Analysis (GRA) was applied to get the best results considering multiple performance measures: peel color (measured as lightness L*-, green -a*-, and yellow b*-values), hardness of peel and pulp, total dissolved solids, total chlorophyll, and total carotenoids contents. The best results were obtained when degreening was carried out with a gas concentration of 185.2 ppm at a storage temperature of 16±1 °C for 48 hours.

Analysis of Consumers’ Preferences for Melon Using the Conjoint Method Tiara Tannesha Hartono; Nafis Khuriyati; Ibnu Wahid Fakhrudin Aziz
Agroindustrial Journal Vol 9, No 1 (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.v9i1.80861

Melon (Cucumis melo L.) is a fruit widely known by the people of Indonesia, including Yogyakarta Province, which has several variants such as C. melo var reticulatus, C. melo var. inodorus, and C. melo var. catalupensis. These variants have different characteristics that can be distinguished by color, aroma, peel texture, as well as their respective markets. To find out consumers’ preferences for melon, the conjoint analysis method is used. The results showed that consumers in traditional retail preferred melons with small size, orange flesh, strong aroma, very sweet taste, slightly meshy peel texture, and crunchy flesh texture. Meanwhile, in modern retail, they prefer variants with a large size, green flesh, strong aroma, very sweet taste, non-meshy peel texture, and crunchy flesh texture. Sky Rocket, Glamor, Golden Langkawi, and Mai 119 variants are suitable for traditional and modern retail. There are also other suitable variants for traditional retail, namely Cantaloupe and Roc Melon, while Honey Globe and Action 434 are suitable for modern retail.

Co-Authors Adi Djoko Guritno, Adi Djoko Aditya Nugroho affan fajar falah Anggoro Cahyo Sukartiko Ardhianata Triasmoko Ariesta Cintiadewi Arsyad Sumantika Atris Suyantohadi Atris Suyantohadi Avicenna Nur Kasih Damayanti, Indriani Daryanti, Reishi Ari Didik Purwadi Didik Purwadi Falah, Muhammad Affan Fajar Fibriato, Muh Bayu Guntarti Tatik Mulyati GUSMON SIDIK Haruhiko Murase Ibnu Wahid Fakhrudin Aziz Ikhsan Nurdziky Jumeri (Jumeri) Kuncoro Harto Widodo Makhmudun Ainuri Mirwan Ushada Mohammad Affan Fajar Falah Munawaroh, Solehatun Murase, Haruhiko Muslikah Desti Kurniasari Niha, Aevita Ainun Nugroho, Darmawan Ari Okayama, Tsuyoshi Persia Manggala Pradita, Sintia Putri Putri, Yolanda Reptami Putro, Nur Achmad Sulistyo Rizqi Wahyudi Rudiati Evi Masithoh Saroyo, Pujo Tiara Tannesha Hartono Tsuyoshi Okayama Viona Zulfia Wagiman Wagiman Wagiman, Wagiman Wahyu Supartono Wahyuni, Cici Yohanita Maulina Akbar Yustina, Ita

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