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All Journal Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Jurnal Riset dan Inovasi Manajemen Manufaktur: Publikasi Sub Rumpun Ilmu Keteknikan Industri
Roni Andika
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Aerospace Engineering Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences

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THE EFFECT OF VARIED CONCENTRATION AND SOAKING TIME IN THE SOLUTION OF LIQUID SMOKE PYROLIZED FROM PEANUT SHELL (Arachis hypogea) ON THE QUALITY OF SMOKED CATFISH (Mystus nemurus) Roni Andika; Sukirno Mus; Tjipto Leksono
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

This research had been conducted in November 2014 in purpose todetermine the effect of varied concentration and soaking time in liquid smokesolution pyrolyzed from peanut shell (Arachis hypogea) on the quality of smokedcatfish (Mystus nemurus). The method used in this study was experimental anddesigned as Completely Randomized Design (CRD) composed factorially 2x2. Thecatfish was soaked in a solution of liquid smoke with different concentrations 8%(K8) and 12% (K12) for 60 minutes (L60) and 90 minutes (L90), an then dried usingan oven at a temperature of 55ºC for 12 hours. The quality parameters weretheorganoleptic, chemical, total phenols, total acids, and pH values. The resultsshowed that the differences of concentrations and soaking time in a solution ofliquid smoke affected significantly on the quality of smoked catfish as shown onthe score of the texture and odor, moisture, but not significantl affected on thescore of appearance and taste, total phenols, total acids and pH values. Thetreatment K12L90 showed the best quality of smoked catfish with the score of odor7.64 and taste 7.32, moisture content 8.24%, total phenols 0.11ppm, and totalacids 9.16%, meanwhile the second best quality of the smoked catfish was shownby the treatment K8L60 with the score of appearance 7.23, and pH value 6.21.Thesensory characteristics of smoked catfish was showing that the meat surface wasclean, neat , and had attractive colors (golden yellow), had the specific odor ofsmoked fish, had delicious taste and distinctive flavor of smoked fish, less salty,and had a compact and soft texture of the meat.Keywords: liquid smoke, Mystus nemurus, peanut shell, soaking time, solutionconcentration
Analisis Pengendalian Persediaan Bahan Baku Kacang Koro pada Produk Abon Menggunakan Metode Economic Order Quantity dan Desain Kemasan di UMKM Surya Abon Rahmad Fauzi; Riky Ardiyanto; Roni Andika; Widya Setiafindari
Jurnal Riset dan Inovasi Manajemen Vol. 2 No. 2 (2024): Mei: Jurnal Riset dan Inovasi Manajemen
Publisher : Universitas Katolik Widya Karya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jrim-widyakarya.v2i2.3143

Abstract

This research aims to produce compatibility between the policies of Abon Surya with the Economic Order Quantity raw material control method, namely the purchase quantity of the Abon Surya policy has an average purchase of 770 kg, for the frequency of purchasing raw materials for jack beans 5 times, for security and point supplies. There is no reordering policy with a total inventory cost of IDR 251,640. Meanwhile, the EOQ method has an average purchase of 1,313 kg. the purchase frequency is only 3 purchases, the security inventory is 90 Kg and the number of reorders is 204 Kg with a total cost of inventory required of IDR 173,254. The cost difference between Abon Surya and the EOQ method is IDR 78,386,417. This shows that there is a saving or reduction in the total cost of inventory needed if Abon Surya can implement the EOQ raw material control method. Apart from that, the packaging used at UMKM Surya Abon for shredded products still uses transparent plastic with stickers, which is less attractive to buyers. Therefore, a new design is needed to attract more buyers.
Analisis Pengendalian Persediaan Bahan Baku Kacang Koro pada Produk Abon Menggunakan Metode Economic Order Quantity dan Desain Kemasan di UMKM Surya Abon Rahmad Fauzi; Riky Ardiyanto; Roni Andika; Widya Setiafindari
Manufaktur: Publikasi Sub Rumpun Ilmu Keteknikan Industri Vol. 2 No. 2 (2024): Juni : Manufaktur: Publikasi Sub Rumpun Ilmu Keteknikan Industri
Publisher : Asosiasi Riset Ilmu Teknik Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/manufaktur.v2i2.290

Abstract

This research aims to produce compatibility between the policies of Abon Surya with the Economic Order Quantity raw material control method, namely the purchase quantity of the Abon Surya policy has an average purchase of 770 kg, for the frequency of purchasing raw materials for jack beans 5 times, for security and point supplies. There is no reordering policy with a total inventory cost of IDR 251,640. Meanwhile, the EOQ method has an average purchase of 1,313 kg. the purchase frequency is only 3 purchases, the security inventory is 90 Kg and the number of reorders is 204 Kg with a total cost of inventory required of IDR 173,254. The cost difference between Abon Surya and the EOQ method is IDR 78,386,417. This shows that there is a saving or reduction in the total cost of inventory needed if Abon Surya can implement the EOQ raw material control method. Apart from that, the packaging used at UMKM Surya Abon for shredded products still uses transparent plastic with stickers, which is less attractive to buyers. Therefore, a new design is needed to attract more buyers.
Co-Authors Rahmad Fauzi Riky Ardiyanto Sukirno Mus Tjipto Leksono Widya Setia Findari