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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Agrointek Jurnal Teknologi Pertanian Journal of Engineering and Technological Sciences agriTECH 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
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 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (194.845 KB) | DOI: 10.22146/aij.v3i1.25026

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (210.372 KB) | DOI: 10.22146/aij.v6i2.56959

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1326.252 KB) | DOI: 10.22146/aij.v8i1.73545

Abstract

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

Abstract

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.
Formula optimization of herbal drink based on coconut sugar and ginger using the Taguchi method [Optimasi formula minuman herbal berbasis gula merah dan jahe menggunakan metode Taguchi] Niha, Aevita Ainun; Khuriyati, Nafis; Guritno, Adi Djoko
Jurnal Teknologi & Industri Hasil Pertanian Vol 29, No 2 (2024): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v29i2.176-189

Abstract

Increasingly positive public consumption trends have increased demand for functional products such as ginger sugar herbal drinks. However, Micro, Small, and Medium Enterprises (MSMEs) producing ginger sugar herbal drinks still face production challenges, such as relying on traditional recipes passed down through generations with inconsistent processes, which affect quality uniformity. This study aimed to redesign the optimal formulation of ginger sugar herbal drinks based on parameters that affect the process. The method used is the Taguchi method with 4 (four) factors and 3 (three) levels with an L9 (34) orthogonal array matrix. Then, quality parameters were tested to determine the best ginger sugar herbal drink product. The combination of level factors in the optimal formula of ginger sugar herbal drink is the composition of ginger juice 300 mL, brown sugar 700 grams, granulated sugar 500 grams, and cooking time 45 minutes. The results of testing the quality characteristics of the confirmation experiment were following SNI requirements, namely water-insoluble part content 0.84%; water content 4.99%; ash content 1.65%; reducing sugar content 2.48%; sucrose sugar content 81.15%; dissolving time 29.93 seconds; antioxidant activity 67.13 ppm; color sensory properties 5.43; aroma sensory properties 5.32; taste sensory properties 5.16; aftertaste sensory properties 5.53; and overall sensory properties 5.21.Keywords: coconut sugar, ginger, herbal drink, quality, Taguchi method
Redesain Kemasan Produk Wedang Uwuh Menggunakan Metode Creative Brief dan Quality Function Deployment (QFD) Niha, Aevita Ainun; Sidik, Gusmon; Wahyuni, Cici; Khuriyati, Nafis
Teknotan: Jurnal Industri Teknologi Pertanian Vol 18, No 2 (2024): TEKNOTAN, Agustus 2024
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol18n12.2

Abstract

Wedang uwuh merupakan minuman herbal tradisional yang berasal dari Indonesia, terbuat dari campuran rempah-rempah seperti jahe, kayu manis, cengkeh, dan bahan alami lainnya. Wedang uwuh memiliki aroma yang khas dan rasanya yang hangat, sehingga sering diminum untuk menghangatkan tubuh, meredakan flu, dan memberikan rasa nyaman. Seiring dengan perkembangan zaman, peran kemasan dalam rebranding produk menjadi semakin penting. Kemasan bukan hanya berfungsi sebagai wadah untuk produk, tetapi juga sebagai alat untuk mengkomunikasikan nilai-nilai merek, menarik perhatian konsumen, dan menciptakan pengalaman yang membedakan produk dari pesaing. Penelitian ini mengambil contoh UMKM Wedang Uwuh “Busrain” Yogyakarta yang bertujuan untuk redesain kemasan produk berdasarkan kebutuhan dan keinginan produsen maupun konsumen sebagai upaya rebranding serta menarik minat beli konsumen. Adapun metode yang digunakan dalam penelitian ini yaitu Creative Brief dan Quality Function Deployment (QFD), yang dilakukan di UMKM Wedang Uwuh “Busrain” Yogyakarta. Permasalahan yang dihadapi UMKM ini adalah belum tersedianya logo, kemasan primer tanpa label, label pada kemasan sekunder yang tidak menarik, dan tidak terdapat informasi yang jelas mengenai produk wedang uwuh. Hasil House of Quality (HOQ) menunjukkan prioritas perbaikan tertinggi yaitu penggunaan merek sebagai logo dengan jenis font Quick dan bentuk kemasan menggunakan paper standing pouch. Selain itu, berdasarkan hasil penelitian secara keseluruhan dihasilkan rancangan kemasan produk Wedang Uwuh “Busrain” dengan kemasan primer menggunakan kemasan plastik seal agar lebih melindungi produk. Kemudian pada bagian kemasan standing pouch dilengkapi dengan label berwarna oranye apricot, bentuk merek/logo yang baru menggunakan gambar dan kata, serta informasi tambahan lainnya yang diharapkan lebih menarik minat beli konsumen.
Healthy Food Consumer Segmentation for Targeting and Positioning New Product Slimming Jelly Yustina, Ita; Purwadi, Didik; Khuriyati, Nafis
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 3 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.03.4

Abstract

AbstractThis study aims to determine market segments, market targets, and market positioning of slimming jelly using the segmentation analysis on healthy food consumer. The respondents used in this study were the consumers who regularly consume healthy food at least once per week within the last two months. The number of samples is 204 respondents. The consumer segmentation is done based on several variables including demographic aspects, motivation, consumption consistency, social tendencies, and attitudes towards new products. The segmentation analysis is carried out using the K-means non-hierarchical clustering method. The method splits the customers into three significantly different clusters at the 0.05 level, namely the adolescent age segment, which has attention to body shape, the adult segment which focus on body weight control, and the adults' segment which are not interested on body weight control. Based on the principle of selective specialization, the target market for slimming jelly is in clusters 1 and 2, with slimming jelly is positioned as a hunger delaying food that claimed to be high in fiber and low in calories so that it is suitable for health and can be used in diet programs.Keywords: healthy food, positioning, segmentation, slimming food, targeting Abstrak Tujuan penelitian ini adalah menentukan segmen pasar, target pasar, dan positioning produk slimming jelly melalui segmentasi konsumen healthy food. Sampel yang digunakan adalah pengkonsumsi healthy food secara rutin minimal 1 kali per minggu dan terakhir melakukan konsumsi dua bulan yang lalu. Jumlah sampel sebanyak 204 responden. Segmentasi berdasarkan pada variabel dari aspek demografis, motivasi, konsistensi konsumsi, kecenderungan sosial, dan sikap terhadap produk baru. Analisis segmentasi menggunakan metode K-means non hierarchical clustering menghasilkan tiga klaster pasar yang berbeda secara siginifikan pada taraf 0,05, yaitu segmen usia remaja yang memiliki perhatian terhadap bentuk badan, segmen dewasa yang memiliki tujuan manajemen berat badan, dan segmen dewasa yang kurang memiliki motivasi manajemen berat badan. Target pasar slimming jelly berdasarkan prinsip selective specialization adalah pada klaster 1 dan 2 dengan positioning slimming jelly sebagai makanan selingan penunda lapar yang memiliki klaim tinggi serat dan rendah kalori sehingga baik untuk kesehatan dan dapat digunakan untuk membantu program diet.Kata kunci: healthy food, positioning, segmentasi, slimming food, targeting 
Prediksi fisikokimia melon (Cucumis melo I.) secara non-destruktif dengan impuls akustik dan jaringan saraf tiruan Avicenna Nur Kasih; Nafis Khuriyati; affan fajar falah
AGROINTEK Vol 18, No 3 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i3.21746

Abstract

Melon (Cucumis melo L.) is one of the favorite fruits in Indonesia. The relatively short harvest period and high price of melons make melons a superior business commodity. Quality testing of melon fruit is still widely done by relying on destructive testing, which damages the fruit. Therefore, a non-destructive testing approach is needed to predict the parameter values of the physicochemical properties of melon fruit non-destructively with acoustic impulse technology. This study aims to develop a model to predict the physicochemical properties of melon based on parameters of acoustic properties. A total of 120 Honey Globe melons (Cucumis melo var. inodorus) cultivated in the Greenhouse FRC UGM were used as samples. Each fruit was measured non-destructively using knocking tools to generate data on dominant frequency, magnitude, zero-moment power (Mo), and short-term energy (STE). Destructive testing was subsequently conducted to measure moisture content, total soluble solids, and hardness. The destructive and non-destructive test data obtained were processed using an artificial neural network (ANN) to build a prediction model. The training algorithm used was Backpropagation. The results of the ANN training showed the best network structure was 4-4-1. The best learning rates used are 0.1 and 1. Analysis of the reliability of predictions using artificial neural networks carried out based on the calculation of R2 and Mean Squared Error (MSE) values shows that the prediction model consisting of model I, model II, and model III can fulfill the predictions made with high R2 test values, which are sequentially 0.98875; 0.96716; and 0.9215; and MSE values that are relatively small, which are sequentially 0.0016; 0.5296; and 0.2002.
Klasifikasi asal geografis kopi bubuk liberika tungkal Jambi dan Probolinggo menggunakan near-infrared spectroscopy (NIRS) dan principal component analysis (PCA) Ikhsan Nurdziky; Anggoro Cahyo Sukartiko; Nafis Khuriyati
AGROINTEK Vol 19, No 2 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i2.25131

Abstract

Regional origin classification of Geographical Indication (GI) products is necessary for their authentication purpose. Among others, coffee is Indonesia's largest GI group, with Liberica being the least studied. This study aims to classify the geographical origin of dry- and honey-processed Liberica Tungkal Jambi ground coffee, which has been certified and dry-processed Liberica Probolinggo, which has the potential to be certified in the future. A total of 12 samples were tested using Near-Infrared Spectroscopy (NIRS). Spectrum data were analyzed using Principal Component Analysis (PCA) with various preprocessing spectral data, including Multiplicative Scatter Correction (MSC), Baseline, and Detrending. The results showed the ability of the combination of NIRS and PCA to classify three groups of coffee samples, namely: dry-processes Liberica Tungkal Jambi ground coffee, honey-processed Liberica Tungkal Jambi ground coffee, and dry-processed Liberica Probolinggo ground coffee, with the success rate ranged between 88 to 99%. Detrending was the most effective preprocessing for visualizing the classification. The result illustrates the great potential of near-infrared (NIR) spectroscopy in classifying the geographical origin of Liberica ground coffee.
Development of Agro-Edutourism Based on Sustainable Agroindustry in Ngestiharjo Village, Kulon Progo Mulyati, Guntarti Tatik; Khuriyati , Nafis; Ainuri, Makhmudun; Ushada, Mirwan; Wagiman, Wagiman; Saroyo, Pujo; Pradita, Sintia Putri; Falah, Muhammad Affan Fajar; Widodo, Kuncoro Harto
JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) Vol. 1 No. 2 (2024): JAKADIMAS
Publisher : Fakultas Teknologi dan Industri Pangan Unisri Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jakadimas.v1i1.9477

Abstract

Lestari Mulya (LM) Agro-Edutourism is one of the Agro-Edutourisms included in the Aerotropolis Area, which is a tourist area supporting Yogyakarta International Airport (YIA) in Kulon Progo Regency. This Agro-Edutourism is a tourist destination designed for educational purposes for children who have received early childhood education and kindergarten students. The community services aim to support members of the Lestari Mulya Women Farmer Group as managers of the Agro-Edutourism to discover their potential, identify development alternatives and assist them to become a sustainable agroindustry. Rapid Rural Appraisal (RRA), Participatory Rural Appraisal (PRA), and Focus Group Discussion (FGD) methods were used by the Universitas Gadjah Mada community services team to gather the information needed for further development planning. The results of the in-depth interviews showed that there is potential for the land and that some ideas can be developed to improve the quality of Agro-Edutourism products. The Lestari Mulya Women Farmers Group was able to use the FGD method to design a safer and more comfortable layout for the area. The community services team has developed a master plan proposal to apply for funding to improve infrastructure to support faster development of the Agro-Edutourism
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 Didik Purwadi Didik Purwadi Falah, Muhammad Affan Fajar Fibriato, Muh Bayu Guntarti Tatik Mulyati Haruhiko Murase Ibnu Wahid Fakhrudin Aziz Ikhsan Nurdziky Jumeri (Jumeri) Kuncoro Harto Widodo Makhmudun Ainuri Mirwan Ushada 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 Sidik, Gusmon Tiara Tannesha Hartono Tsuyoshi Okayama Viona Zulfia Wagiman Wagiman Wagiman, Wagiman Wahyu Supartono Wahyuni, Cici Yohanita Maulina Akbar Yustina, Ita