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All Journal Sagu Teknologi dan Industri Pertanian Indonesia
SESMITA SARI
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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PEMANFAATAN PATI SAGU DAN TEPUNG IKAN PATIN DALAM PEMBUATAN BISKUIT SESMITA SARI; VONNY SETIARIES JOHAN; AKHYAR ALI
Jurnal Sagu Vol 15, No 2 (2016)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (51.96 KB) | DOI: 10.31258/sagu.v15i2.5222

Abstract

The objectives of this research was to obtain the best ratio of sago starch and catfish flour in making biscuitand meet the quality standard of biscuits (SNI 01-2973-1992). This research used a completely randomizeddesign (CRD) with 5 treatments and 4 replications. The treatments in this research were ratio of sago starchand catfish flour; SP1 (80 : 20), SP2 (70 : 30), SP3 (60 : 40), SP4 (50 : 50) and SP5 (40 : 60). The data obtainedwas analyzed statistically using analysis of variance and further tested with DNMRT at the level of 5%. Theresult showed the different combination of sago starch and catfish flour gave significant effect on the moisturecontent, ash content, protein content, fat content, colour, aroma, texture and taste of biscuit using descriptivetest. Based on the overall assessment, the panelists lightly like biscuit of all treatments. The best treatment ofthis research was biscuit with ratio sago starch 40 and catfish flour 60, which moisture content 3.55%, ashcontent 1.36%, protein content 27.33%, fat content 8.88% and met quality standard of biscuit (SNI 01-2973-1992). The biscuit have characteristics cream in colour, the aroma was fishy, little brittle and tasted ofcatfish.
Pemilihan Supplier Apel Berbasis Green Procurement dengan Metode AHP (Studi Kasus: Toko Malang Strudel) Abdul Rahim; Armey Marsusvita; Sesmita Sari
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 15, No 2 (2023): Vol. (15) No. 2, Oktober 2023
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v15i2.28750

Abstract

The development of industry and consumer concern for the environment is increasing as well as the issue of industrial concepts that are environmentally sound. So that forces the industry to make adjustments to the concept of green industries in every business, including procurement, which is better known as green procurement. Supplier selection is an important decision-making problem in order to get suppliers who can increase the company's competitiveness. This research was conducted at the Strudel cake shop in Malang to evaluate and select suppliers of apples based on green procurement with the AHP method. The criteria used are 6 criteria, namely quality, technology capability, pollution control, environment management, green product, and green competence. Each criterion has sub-criteria between 3 or 4 sub-criteria. The number of sub-criteria is used to determine the RI value. The RI value is used to calculate the CR value of each criterion. The results of data processing show that the highest CR value is on the technology capability criteria and the lowest CR value is environment management.
Co-Authors Abdul Rahim Akhyar Ali Armey Marsusvita Vonny Setiaries Johan