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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Industri Pertanian Jurnal Manajemen dan Agribisnis Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Penelitian Hasil Hutan Agrointek Indonesian Journal of Business and Entrepreneurship (IJBE) Jurnal Optimasi Sistem Industri Jurnal Pengelolaan Sumberdaya Alam dan Lingkungan (Journal of Natural Resources and Environmental Management) Jurnal Kimia dan Kemasan Jurnal Aplikasi Bisnis dan Manajemen (JABM) E-Journal Jurnal Penelitian Karet Management Analysis Journal INDONESIAN JOURNAL OF ESSENTIAL OIL Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Agro Bali: Agricultural Journal Jurnal Penelitian Hasil Hutan Jurnal Kimia dan Kemasan Business Review and Case Studies Journal of Telecommunication, Electronics and Control Engineering (JTECE) JURNAL POLI-TEKNOLOGI Jurnal Penelitian Hasil Hutan

Meika Syahbana Rusli

Program Studi Teknik Industri Pertanian, Fakultas Teknologi Pertanian, IPB University Kampus IPB Dramaga PO Box 220, Bogor 16680, Indonesia

Author-ID : 319084

Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Social Sciences Transportation Other

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Karakteristik Dan Struktur Mikro Gel Campuran Semirefined Carrageenan Dan Glukomanan Suryani, Ani; Santoso, Joko; Rusli, Meika Syahbana
Jurnal Kimia dan Kemasan Vol. 37 No. 1 April 2015
Publisher : Balai Besar Kimia dan Kemasan

Karagenan dan glukomanan merupakan komponen pembentuk gel, karena memiliki pengaruh sinergis yang menghasilkan gel yang memiliki kekuatan tinggi, elastis, dan sineresis rendah. Penelitian ini bertujuan untuk mengetahui karakteristik dan struktur mikro gel kombinasi semirefined carrageenan dan glukomanan pada berbagai perbandingan. Data hasil penelitian dianalisis menggunakan rancangan acak lengkap dan dilanjutkan dengan uji Tukey. Hasil penelitian menunjukkan bahwa perbandingan campuran semirefined carrageenan dan glukomanan 1:1 memiliki nilai kekuatan gel dan kekerasan tertinggi yaitu sebesar 3.649,09 g/cm2 dan 701,72 g, perbandingan 1:3 memiliki nilai sineresis yang rendah dibandingkan dengan perbandingan lainnya yaitu sebesar 7,36%, sedangkan nilai rigiditas tertinggi diperoleh perbandingan 2:1 yaitu sebesar 4.282,45 g/cm. Struktur mikro gel yang dihasilkan untuk semua perlakuan berbeda satu sama lainnya yaitu untuk perbandingan 1:1 memiliki struktur yang kompak dan padat. Peningkatan penambahan glukomanan akan menghasilkan gel yang lebih elastis dan cenderung lebih lembut daripada struktur matriks gel yang tidak kompak dan menggumpal serta memiliki rongga yang cukup banyak seperti ada perbandingan 1:2, 1:3, dan 1:4 sedangkan penambahan semirefined carrageenan menghasilkan gel yang keras dan kaku serta terlihat dari struktur gel yang lebih padat dan kompak dengan rongga yang terlihat pada perbandingan 2:1, 3:1, dan 4:1.Â

PROSES PEMURNIAN FRAKSI KAYA RHODINOL MINYAK SEREH WANGI MENGGUNAKAN SPINNING BAND DISTILLATION Arum Nur Fitrah; Meika Syahbana Rusli; Dwi Setyaningsih; Arief Riyanto; Nur Hidayati
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.2020.30.2.128

Indonesia, as one of the biggest countries which supplies citronella oil, has a high potential to produce natural rhodinol. Recent studies on rhodinol purification using fractional and mollecular distillation showed the difficulty of obtaining high purity and yield. The objective of this study was to determine the method of spinning band distillation to purify rhodinol regarding reflux ratio and vaporization temperature. Citronella oil was divided into three fractions according to its boiling points. The volume of each fraction was estimated by its ratio (according to GC analysis) to the feed volume: F1 (components before rhodinol) 21.73%, F2 (rhodinol) 61.7%, and residue 15.82%. Initial research established the best conditioning before the purification process was 3 mmHg of pressure, equilibration started at 160oC in 30 minutes, and 18–17% of heat rate, as these created the stability of the vapor temperature. The levels of reflux ratio were 3:1 and 5:1, while the evaporation temperatures of rhodinol were 230oC and 235 oC. Reflux ratio of 5:1 at 230oC obtained the highest purity (81.30%) and the highest yield (72.94%). Equilibration and reflux ratio allowed rectification inside the column because the spinning band homogenized the vapour molecules by its downwards flow and wiped the reflux on the inner surface, which in turn caused the molecules with a lower boiling point to evaporate gradually. Meanwhile the other yields were 79.81% (3:1 at 230 oC), 80.53% (3:1 at 235 oC), and 80.21% (5:1 at 23oC) with yields of 71.82%, 70.31%, and 68.23%. Keywords: citronella oil, purification, rhodinol, spinning band distillation

Optimasi kinerja proses distilasi minyak akar wangi dengan modifikasi suhu dan kesetimbangan fasa Meika Syahbana Rusli; Erliza Noor; . Risfaheri; Edi Mulyon; Tuti Tutuarim; Rosniyati Suwarda
Jurnal Ilmu Pertanian Indonesia Vol. 14 No. 1 (2009): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1713.112 KB)

This research aims was to improve distillation process performance of vetiver oil in term of oil recovery and quality and energy efficiency through optimizing process condition. The main approach used in this work is stepwise increased steam pressure and flow rate along the distillation process. This method combined the relationship between temperature, phase equilibrium and boiling point of chemical constituents of vetiver oil. Distillation process with increased pressure was observed improve the oil recovery. while the oil quality was maintained. The energy efficiency was also improved through reduced distillation time. Increased steam flow rate significantly affect total oil recovery. The steam flow rate of 2 1/hr/kg material result in an vetiver oil recovery of 90 percent.

Sifat Fisiokimia dan Aroma Ekstrak Vanili Dwi Setyaningsih; Meika Syahbana Rusli; Nurmalia Muliati
Jurnal Ilmu Pertanian Indonesia Vol. 12 No. 3 (2007): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (305.755 KB)

The curing process of vanilla beans from dried vanilla to vanilla extract would give added value to vanilla products. Aroma and taste in vanilla extract depend on variety of plants, cultivation methods, and curing process. Indonesian vanilla extract tend to give woody and phenolic aroma because it was harvested too early and it did not cure perfectly. This study was to identify the physicochemical and aroma characteristics of vanilla extracts from importer, exporter, and vanilla extracts from the newest experiment from our laboratory. There were seven samples, three from importers (Tahiti grade I, Tahiti grade II, Virginia Dare), two from Indonesian Vanilla exporters (Djasula Wangi, Cobra), and two from our laboratory (G11, 57). The physicochemical characteristics which were analyzed were vanillin content, ash, soluble ash, alkalinity of soluble ash, alkalinity of total ash, total acidity, and lead number, all compared with the Food and Drugs Administration (FDA) standard. Sensory analysis used aroma description test consist of qualitative descriptive test (in-depth interview and focus group methods) and quantitative descriptive analysis. The result showed that the laboratory's sample from modified curing process (G11) followed the FDA standard in physicochemical characters, but the aroma description was not as strong as the aroma of vanilla extract from exporters, namely Cobra with creamy, sweet, and vanilla aroma; and vanilla extract from importer, namely Virginia with smoky and spicy aroma. Keywords: vanilla extracts, aroma

PEMURNIAN MONO-DIASILGLISEROL HASIL ESTERIFIKASI PALM FATTY ACID DISTILLATE DAN GLISEROL DENGAN EKSTRAKSI PELARUT-SAPONIFIKASI DAN DISTILASI MOLEKULER Riri Mardaweni, Dwi Setyaningsih, dan Meika Syahbana Rusli
Jurnal Teknologi Industri Pertanian Vol. 27 No. 2 (2017): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Mono-diacylglycerol (M-DAG) is one of potential palm oil derived products to be developed. Palm Fatty Acid Distillate (PFAD) and glycerol esterification using Methyl Ester Sulfonic Acid (MESA) catalyst produced M-DAG that consist of Free Fatty Acid (FFA) and Triacylglycerol (TAG) fractions. FFA and TAG fractions can reduce the M-DAG emulsifier quality. Therefore, purification process is needed to eliminate FFA and TAG fractions. The purpose of this research was to improve the M-DAG emulsifier quality by purification process. The purification was performed in two ways: solvent extraction - saponification and molecular distillation. Solvent extraction - saponification was done with the addition of 0, 10, 15 and 20% (w/w) NaHCO3. The result showed that the addition of 20% (w/w) NaHCO3 was the best treatment. It was able to produce 43.52% yield of M-DAGconsisted of 44.48% Thin-Layer Chromatography (TLC) in FFA+TAG composition, 31.05% MAG, 24.47% DAG, melting point of 44.83oC, free fatty acid level of 19.43%, pH value of 6, emulsion stability of 51.21% for 12 hours, has a white color, dry texture, and odorless. The molecular distillation at temperature of 100-180oC on purification process was carried out to separatethe FFA. Molecular distillation had produced distillate and residue. Molecular distillation was an effective process to separate the FFA from M-DAG whereas produced 96.09% of FFA from distillation flow.Keywords : glycerol, molecular distillation, palm fatty acid distillate, purification, saponification

ENKAPSULASI CAMPURAN MINYAK ATSIRI SEBAGAI PRODUK SEDIAAN AROMATERAPI DENGAN TEKNIK KOASERVASI KOMPLEKS Annisa Putri; Meika Syahbana Rusli; Dwi Setyaningsih
Jurnal Teknologi Industri Pertanian Vol. 30 No. 3 (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.2020.30.3.299

Essential oils are used as raw materials in the flavors and fragrances industry. Essential oils contain active compounds that are volatile at ambient temperature so that it is unstable to environmental changes. Complex coacervation is one of the techniques used in the encapsulation process to protect the active material. Essential oil blends were encapsulated by gelatin and maltodextrin as wall material and sodium tripolyphosphate as crosslinking agent. The objective of this study was to analyze the effect of the proportion between essential oils, wall material, and crosslinking agents on the yield, loading capacity, and encapsulation efficiency. The results showed that the optimum formulation for microcapsules was the essential oil and wall material ratio 1:2 and crosslinking agent concentration of 3%, with the yield of 45.18%, loading capacity of 5.37%, and encapsulation efficiency of 92.20%. The microcapsule size obtained was 0.1475 μm with polydispersity index of 0.410. Key words: complex coacervation, encapsulation, essential oil, gelatin, maltodextrin

PENGEMBANGAN STRATEGIC BUSINESS UNIT PERHUTANI UNIT III JAWA BARAT DAN BANTEN Rurin Wahyu Listriana; Meika Syahbana Rusli; Wati Hermawati
Jurnal Manajemen & Agribisnis Vol. 10 No. 3 (2013): Vol. 10 No. 3, November 2013
Publisher : School of Business, Bogor Agricultural University (SB-IPB)

ABSTRACTThis study aimed to 1) analyze the innovation and competitiveness ability of Strategic Business Unit (SBU) in the KBM (independent business unit) industri and 2) formulate alternative policies that can enhance company innovation and competitiveness. The study was conducted at KBM Industri and SBU within the KBM industri. The information and data was obtained through interviews and distributing questionnaires to 10 respondents. Respondents were chosen based on their expertise and or experience. Data processing techniques used the SWOT analysis and Analytic Hierarchy Process (AHP). Results of this study shows that KBM Industri Unit III have the power and the opportunity to expand, increase growth, and achieve maximum progress by improving the quality, developing new products, improving processes and increasing access to wider market. The potential innovation can also be seen from the process-product innovation, knowledge-skills innovation and method-system innovation. In the KBM Industri Unit III, those potential covers the raw materials, process equipment and products. The improvement of company's innovation was influenced by the main factor organization with the value 0,436 and the most influential factors of marketing with a value 0,398, while the ultimate goal is the improvement of the process with the value 0,756. The improvement of the company's innovation strategy is through strategy priority, namely cooperation with other /external parties weighted by 0,703 and optimizing own capabilities of the research or conducting institutions development research weighted by 0,297.Keywords: SBU, KBM Industri, Innovation, AHP, SWOTABSTRAKPenelitian ini bertujuan 1) menganalisis kemampuan inovasi dan daya saing Strategic Business Unit (SBU) di Kesatuan Bisnis Mandiri (KBM) Industri dan 2) merumuskan kebijakan alternatif yang dapat meningkatkan inovasi dan daya saing perusahaan. Penelitian dilakukan pada KBM Industri dan SBU yang ada didalam KBM Industri. Informasi dan data didapat melalui wawancara dan penyebaran kuesioner kepada responden dengan jumlah sebanyak 10 orang. Responden yang diambil bersangkutan dengan topik penelitian ini dan mempunyai keahlian dan atau pengalaman pada bidang yang dikaji. Teknik pengolahan data menggunakan analisis SWOT dan analytic hierarchy process. Kesimpulan penelitian ini adalah KBM Industri Unit III memiliki kekuatan dan peluang untuk melakukan ekspansi, memperbesar pertumbuhan dan meraih kemajuan secara maksimal dengan meningkatkan kualitas, mengembangkan produk baru, memperbaiki proses dan meningkatkan akses ke pasar yang lebih luas. Potensi inovasi perusahaan juga dapat dilihat dari inovasi proses-produk, inovasi pengetahuan-ketrampilan dan inovasi metode-sistem. Pada KBM Industri Unit III potensi tersebut meliputi potensi bahan baku, peralatan proses dan produk Peningkatan inovasi perusahaan dipengaruhi oleh faktor utama organisasi dengan nilai 0,436 dan aktor yang paling berpengaruh adalah sumber daya manusia dengan nilai 0,398. Tujuan utamanya adalah perbaikan proses dengan nilai 0,756. Peningkatan inovasi perusahaan dapat dicapai melalui prioritas strategi, yaitu kerja sama dengan pihak lain/ekternal dengan bobot 0,703 dan mengoptimalkan penelitian dan pengembangan atau membuat penelitian dan pengembangan yang berdekatan dengan SBU dengan bobot 0,297. Kata kunci: SBU, KBM Industri, Inovasi, AHP, SWOT

STRATEGI DISTRIBUSI PRODUK TEH SIAP SAJI Sally Wiedjarnarko; Anas Miftah Fauzi; Meika Syahbana Rusli
Jurnal Manajemen & Agribisnis Vol. 12 No. 1 (2015): Vol. 12 No. 1, Maret 2015
Publisher : School of Business, Bogor Agricultural University (SB-IPB)

Freshbrew Mels Beverages is a small-sized packaged tea beverage company. The brand product is "Mary Tea" which consists of two types of tea beverages. The company uses forwarding channel in delivering its products to the markets in Central Java, Lampung and Bali. The current problems faced by the company include the channel distribution which is not optimum in delivering its total products and costs it has spent. This study was designed to analyze the optimum distribution system and formulate the most cost-effective product delivery strategy. The methods used were descriptive and quantitative approaches. The descriptive method included a method of benchmarking, and the quantitative approach included analysis of the distribution margin, Data Envelopment Analysis (DEA), Analytic Hierarchy Process (AHP), and financial analysis. The results show that: 1) a forwarder was the only distribution system used by the company, 2) Central Java was ‘under-performing group’, whereas Lampung and Bali were in ‘effectively managed but sales’ group, 3) the critical factor that affected the highest distribution costs was the number of authorized distributors owned by the company, 4) the best alternative strategy was to expand sales locations in the area of production, and 5) the investment for purchasing a container truck in order to minimize cost was feasible with NET B/C of 4.88 for 5 years and 6 months. The recommended strategies for solving the problem include developing markets, selecting transportation and expedition, having authorized distributors, increasing sales, and creating coordinated management system. Keywords: distribution, distribution margin, DEA, AHP, financial analysisABSTRAKFreshbrew Mels Beverages adalah sebuah perusahaan yang bergerak di bidang minuman ringan yang memproduksi teh dalam kemasan. Merek produknya adalah “Mary Tea” yang terdiri dari dua jenis minuman teh. Freshbrew Mels Beverages menggunakan sistem distribusi “forwarder” dalam mendistribusikan produk ke pasaran yaitu Jawa Tengah, Lampung dan Bali. Permasalahan yang dihadapi oleh perusahaan adalah saluran distribusi yang tidak optimal dalam jumlah produk yang dikirimkan dan biaya yang dikeluarkan. Tujuan dari penelitian ini adalah menganalisis sistem distribusi yang digunakan oleh perusahaan dan merumuskan strategi untuk mendistribusikan produk dengan biaya minimum. Metode yang digunakan adalah metode deskriptif dengan pendekatan kuantitatif. Metode deskriptif meliputi benchmarking, sedangkan pendekatan kuantitatif meliputi analisis marjin distribusi, Data Envelopment Analysis (DEA), Analytic Hierarchy Process (AHP), dan analisis finansial. Hasil penelitian menunjukkan: 1) sistem distribusi “forwarder” adalah sistem distribusi yang digunakan oleh perusahaan, 2) Jawa Tengah termasuk kelompok “under-performing”, sedangkan Lampung dan Bali termasuk kelompok “effectively managed but sales”, 3) faktor kritis yang mempengaruhi tingginya biaya distribusi adalah jumlah distributor resmi yang dimiliki oleh perusahaan, 4) alternatif strategi terbaik adalah memperluas lokasi pemasaran di area produksi, dan 5) biaya investasi untuk membeli satu buah truk kontainer dapat dilakukan dengan Net B/C 4,88 selama lima tahun enam bulan. Strategi yang direkomendasikan adalah melalui pengembangan pasar, pemilihan transportasi dan jasa ekspedisi, kepemilikian distributor resmi, peningkatan penjualan, dan sistem manajemen yang terkoordinasi.Kata kunci: distribusi, marjin distribusi, DEA, AHP, analisis finansial

Karakteristik Dan Struktur Mikro Gel Campuran Semirefined Carrageenan Dan Glukomanan Ani Suryani; Joko Santoso; Meika Syahbana Rusli
Jurnal Kimia dan Kemasan Vol. 37 No. 1 April 2015
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24817/jkk.v37i1.1808

KAJIAN FINANSIAL ISOLASI CITRONELLAL DAN RHODINOL PADA INDUSTRI bERBASIS SENYAWA TURUNAN MINYAK SEREH WANGI Retno Sri Endah Lestari; Djumali Mangunwidjaja; Ani Suryani; Anas Miftah Fauzi; Meika Syahbana Rusli
AGROINTEK Vol 6, No 1 (2012)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v6i1.1953

Isolation components of Citronellal and Rhodinol in citronella oil can be applied to the industry to increase the added value and develop intermediate industries of citronella oil. To determine the feasibility of implementation, financial analysis is required to process such isolation. Feasibility of investment in new industrial establishment or development of NPV seen citronella oil industry, BEP, PBP, Net B / C and IRR can describe whether the project is still attractive to be realized. On the establishment of new industries, the NPV value of Rp11, 844,269,430.12, an IRR of 47%. The payback period (PBP) is achieved over a period of 2.79 years. Net value of B / C is 2.75 and the production break-even point (BEP) is obtained on the sale value of Rp. 5,217,742,676.09. While the development of citronella oil industry, the NPV of the industrial development of Rp 12,348,032,363.16. IRR value for industrial development with 600 kg Input / process is 89%. The payback period (PBP) industrial development achieved during the period of 4.41 years. Net value of B / C obtained from the establishment Factory is 6.30. Production break-even point (BEP) is obtained on the sale value of Rp 20,912,029,225.35. This suggests that the establishment of new industries and the development of scented citronella oil industry that already exist, worthy to be realized

Co-Authors . Risfaheri Ade Kurniawan Adhitio Satyo Bayangkari Karno Anas Miftah Fauzi Andriani, Woro Anggi Firdaus Agumsah Ani Suryani Ani Suryani Annisa Putri Annisa Rahma Budiani Arief Riyanto Arum Nur Fitrah Asron Ferdian Falaah, Asron Ferdian Athin Nuryanti B. S. Kusmuljono Benedicta Evienia Prabawanti Dianta Mustofa K. Djumali Mangunwidjaja Djumali Mangunwidjaja Djumali Mangunwidjaja Djumali Mangunwidjaja Djumali Mangunwidjaja Dwi Purnomo Dwi Purnomo Dwi Setyaningsih Edi Mulyon Egi Agustian Eriyatno . Erliza Noor Ermawaty - Maradhy Faqihudin Faqihudin Faqihudin Gilang Ramadhan Hani Handayani, Hani Hari Setiapraja Hendrastuti Hendrastuti I Gusti Wayan Murjana Yasa Johny Wahyuadi Soedarsono Joko Santoso Kapelle, Imanuel B. D. Kusmuljono, B.S. M. Fedi Alfiadi Sondita Maspanger, Dadi Rosadi Nada Kamilia Nia Yuningsih Ningrum, Sari Sekar Nur Fatiha Fiprina Nur Hidayati Nurmalia Muliati Obie Farobie Retno Sri Endah Lestari Retno Sri Endah Lestari Rista Fitria Rizal Syarief Rizal Syarief Rizal Syarief Nazriel Rosniyati Suwarda Rudy Yulianto Rudy Yulianto Rudy Yulianto Rurin Wahyu Listriana Sally Wiedjarnarko Sherly Hanifarianty, Sherly Suci Wulandari Suci Wulandari Sukardi Sukardi Sukardi, Sukardi Surjono Hadi Sutjahjo Suryani, Ani Tentri Yera Idqa Ridmaningrum Tun Tedja Irawadi Tun Tedja Irawadi Tuti Tutuarim Wati Hermawati Widi Hastomo Widiatmaka Yusron Rivai Zainal Alim Mas'ud Zainal Alim Mas'ud Zainal Alim Mas'ud

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