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All Journal Jurnal AGROTEKNOLOGI TELKOMNIKA (Telecommunication Computing Electronics and Control) Journal of Innovation and Applied Technology Jurnal Teknologi Pertanian agriTECH JURNAL PENGABDIAN KEPADA MASYARAKAT Jurnal Sains dan Teknologi Pangan Jurnal Pertanian Terpadu Industria: Jurnal Teknologi dan Manajemen Agroindustri TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Journal of Humanities and Social Studies JCRS (Journal of Community Research and Service) Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) ABDI UNISAP: Jurnal Pengabdian Kepada Masyarakat
Susinggih Wijana
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Social Sciences Other

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The Study on Liquid Soap Production from Recycled Frying Oil (The Effect of Mixing Time and Water:Soap Ratio on the Quality) Wijana, Susinggih; Soemarjo, Soemarjo; Harnawi, Titik
Jurnal Teknologi Pertanian Vol 10, No 1 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of this study is to find out the best combination treatment of the processing of liquid soap from recycled frying oil.  The process step of refining was as follow: steaming with ratio water to oil of 1:1 (w/w), neutralization with NaOH 4N, and bleaching with bentonit 0,84% (w/w).  The factorial experiment was employed by Randomized Block Design,  mixing time (60, 90 and 120 minutes) was the first factor, and water/soap ratio (2:1; 3:1 and 4:1 w/w) was second factor. Analysis on the product included pH, residual of free alkali, foam ability, viscosity, fatty acid total, and the  sensory evaluation was conducted on the appearance, viscosity, foam ability, astringency, and aroma. The results showed that the best combination treatment achieved by mixing time of 90 minutes and water/soap ratio of 2:1 w/w.  The liquid soap had characteristics of pH value of 10.07, residual free alkali of 0.03%,  foam ability of 2,03 cm, viscosity of 5.20 cps, and residual fatty acid of 8.60%, and  the organoleptic evaluation indicated that the product had the preference of appearance of 3.27 (neutral), viscosity of 2.97 (less preferred), foam ability of 2.4 (less  preferred), astrigency of 3 (neutral), and aroma of 3.87 (neutral).Keywords: liquid soap, mixing, water/soap ratio, recycled frying oil, refining
Organoleptic Characteristics of Dry Noodle Products from Yellow Sweet Potato (Ipomoea batatas): Study on Adding Eggs and CMC Mulyadi, Arie Febrianto; Wijana, Susinggih; Dewi, Ika Atsari; Putri, Widelia Ika
Jurnal Teknologi Pertanian Vol 15, No 1 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

In this research dried noodles making from sweet potato flour were carried out. Sweet potato varieties that used are Ace with yellow roots. The making of dry noodles from sweet potato flour required modification of the process because flour does not contain gluten. This study using some modifications in addition of eggs and Carboxy Methyl Cellulose (CMC). The aim of this study is to obtain the concentration of the addition of egg and CMC to produce dried noodles from sweet potato flour with the best quality of organoleptic. The experimental design was used a Randomized Block Design (RBD) is arranged with 2 factors. The first factor is the type of the addition of eggs which consists of three levels, namely 0%, 10%, and 20%. The second factor is the concentration of CMC consists of three levels, namely 0%, 1%, and 2%. Observational studies include observations organoleptic dry noodles with hedonic scale and the best treatment will be tested n physical quality. The results showed that the addition of different concentrations of CMC and eggs significantly different with a sense of liking for sweet potato dried noodles, while preference for color, aroma, and texture of sweet potato dry noodles were not significantly different. The best results for the organoleptic quality using CMC addition of 1% and 20% addition of eggs. The best organoleptic quality parameters at each of the color 4.2 (like slightly), the aroma of 4.4 (like slightly), sense of 5.4 (like slightly) and for texture by 5 (like slightly). Dried sweet potato noodles best treatment results have physical quality of cooking loss 17.48%, 54.80% swelling index, hydration of 66.42%, 1.58 ratio developments, water content 8.06% and a yield of 53%.Keywords: CMC, dry noodles, eggs, sweet potatoes, organoleptic
Market Analysis to Improve the Performance of Business on Tofu “TAKWA’ Industry in Kediri Mustaniroh, Siti Asmaul; Wijana, Susinggih; Nastain, Nasrul
Jurnal Teknologi Pertanian Vol 7, No 2 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

TAKWA tofu is a kind of tofu which is very popular in Java and Kediri is well known as a center of its industries. Such industries provide thousands of work places, and the annual economic transaction related to the industries is estimated not less than 6.3 billions rupiah. This research was focused to study aspects of marketing, particularly demand forecasting by means of an estimation of total demand, a market stucture using a method knowns as the Structure-Conduct-Performance (SCP), the use of marketing mix to evaluate the competition and marketing strategy.The study was based on the data available from 5 small to medium scales tofu industries in Kediri, from 2003 to 2006. The results showed that the type of the market structure identified was a non-collutive and monopolistic and the competition was based on the ability of producers to vary the types of the products. The demand for the products was still promising and thus the business was feasible. Therefore, based on the average business opportunity, the chance to increase the productivity level as high as 25% up from the existing level is 88.84%. Moreover, based on the four P’s (product, promotion, price and place), in order to increase the sales, it is advised that the producers will be able to improve the quality and packaging of the product, to determine a better range of price, to provide a better promotion and more outlets (retailers).   Keywords: Marketing analysis, tofu industry, sales
Quality Feasibility Analysis on the Tapioca Flour Processed from Dried Cassava (The Effect of Dried Cassava Origin and Calcium Hypochlorite Concentration Used) Wijana, Susinggih; Nurika, Irnia; Habibah, Elina
Jurnal Teknologi Pertanian Vol 10, No 2 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of this study was to evaluate the quality of tapioca flour processed from dried cassava from many regencies and calcium hypochlorite concentration added. The factorial experimental was done by Randomized Block Design and used three replications.  The dried cassava used from three regencies (Malang, Blitar and Trenggalek) and concentration of calcium hypochlorite included 4 levels (500, 1000, 1500 and 2000 ppm).  The analysis covered color measurement, moisture content, starch content, yield, chlorine residue, and ash content of the  tapioca flour. The results showed that concentration of calcium hypochlorite significantly affected the color, ash content, moisture content and chlorine residue. Whereas the origin area of dried cassava significantly affected on the yield, starch content, moisture content, ash content, and color of tapioka flour. The best treatment was obtained by application of calcium hypochlorite concentration of 500 ppm and the dried cassava from Malang. At this treatment product yielded  achieve 64.83%, moisture content 9,69%, starch content 74.85%, ash content 0.80%, color brightness (L*) 98.24 and chlorine residue on the tapioca flour  33.33 ppm.Keywords: tapioca flour, calcium hypochlorite, dried cassava
Scaling Up of Liquid Soap Production from Recycled Frying Oil Wijana, Susinggih; Purnomo, Dodyk; Taslimah, M. Y.
Jurnal Teknologi Pertanian Vol 11, No 2 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of this study was to know the effect of the increasing volume in saponification process on the 88 l reactor on the soap quality and efficiency of the process. The experiment consisted of 2 sub-experiments. The first sub-experiment was the factorial experiment with 2 factors, the time of stirring (60, 90 and 120 minutes) and the ratio of water to soap (2:1; 3:1, and 4:1 w/w). The second sub-experiment was scaling up with mixed material volume of 5, 15 and 25 liters.  The effectiveness index showed that the best soap quality for laboratory scale obtained at 90 minutes stirring time and ratio of water to soap of 2:1 (w/w).  Meanwhile, scaling up showed that the increasing volume tended to decrease the quality of the product, although it still met the industrial standard of liquid soap.Keywords: scaling up, recycled frying oil, liquid soap
Utilization of Used Frying Oil in the Making of Soap: Effect of Saponification Time and a Dextrin Concentration Wijana, Susinggih; Mustaniroh, Siti Asmaul; Wahyuningrum, Indha
Jurnal Teknologi Pertanian Vol 6, No 3 (2005)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The research was aimed to find out the best treatment in the making of soap from used frying oil and to analyze its financial feasibility. A randomized factorial block design was used in the experiment. The soap was made by saponifying at various length of time (30; 45, and 60 minutes) and dextrin concentrations of 1 %; 2.5 %; 4 % respectively. The yields as well as some characteristics of the soap, namely moisture content, the level of free alkali, pH, texture, and middle length of the foam were determined. A sensory evaluation was also performed on the colour and texture of the soap. A financial analysis was carried out to determine the values of Break Even Point (BEP), Payback Period, and Return of Investment (ROI) on the manufacturing of the selected method of soap production. It was found that the best soap was obtained by applying a 30 minutes saponification process combined with the use of 1% dextrin with the soap yield of 87.51% and having the following characteristics: moisture content 7.31 %, free alkali content 0.1279 %, pH 10.4, the texture 0.0007 mm/g.sec., and the foam’s middle length of 2.15 cm. However, the panelists tends to be like nor dislike to the colour and texture of the product. The value of BEP is 50,387 units at a value of Rp.13,574,333.00, which was equivalent with a production capacity of 45 kg/day. The respective values of Payback Period and ROI were 50 months (4 years and 2 months) and 18.49 %.   Key words: used frying oil, soap, saponification, dextrin
Studi Pengolahan Tempe Gembus Menjadi Keripik dengan Kajian Proporsi Tepung Pelapis Kusumaningsih, Endah; Sukardi, Sukardi; Wijana, Susinggih
Jurnal Teknologi Pertanian Vol 3, No 2 (2002)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The objectives of this study is to determine the best proportion of rice flour, wheat flour, and tapioca as shell in the making of tempe gembus chips. The results showed that the proportion of rice flour 30%, wheat flour 40%, and tapioca 30% was the best treatment. The product had characteristics as moisture content 1,7243%, free fatic acid 0,391%, proteins 7,3471%,  broken ability 0,2624 kg/cm2, output 65,9471%, crispiness, taste, appearance, and aroma prefered by panelists.   Keywords: tempe gembus, chips, flour proportion
Feasibility study of tapioca production from dried cassava on small and medium industries Wijana, Susinggih; Nurika, Irnia; Ningsih, ika
Jurnal Teknologi Pertanian Vol 12, No 2 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of this research was to find out the technical and financial feasibility ofproduced tapioca flour from cassava dried. The methods used  in this research aredescriptive and experimental. Analysis was done on the product quality, consumeracceptance test by hedonic scale (using expert panelist), and  best treatment by indexeffectivity method,  and different test between the best treatment and commercialproduct, also analysis of financial exhibit production cost and Break Event Point. Resultindicated that the best treatment  was the processing  tapioca by replacement soakingwater with value product  1,000 and average value 5,5 (like). Best product result ofassessment of consumer was included in the quality of A (middle) with tapioca flourcharacteristic was: yield 38%, water content 7,69%, starch content 76,21%, sulphiteresidual 14 ppm, ash content 0,95%, and white degree to MgSO4 was 77,49%. At theproduction capacity planned of 2,895 ton/9 months needed total cost of Rp.567.063.000,00, and at price sell of Rp. 2.749,00 /kg, yielded total of profite Rp.113.376.353,00. The value of Break Event Point (BEP)  at  volume was 18.203,88 /kg or price was  Rp. 50.042.476,00.Key word: feasibility, tapioca, dried cassava
The Optimization of NaOH and Cassava Starch Concentration on The Quality of Art Paper from Banana Leaves Sucipto, Sucipto; Wijana, Susinggih; Wahyuningtyas, Erly
Jurnal Teknologi Pertanian Vol 10, No 1 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The main purpose of this research was to find out the optimum concentration of NaOH and cassava starch on the production of art paper from the banana leaves. The central composite design in Response Surface Methodology was used with two factors i.e. NaOH (b/v) and cassava starch concentration, and 5 times repetition at central point.  The data was analyzed using design expert DX7.0.3, the organoleptic test used t-test, and financial analysis was conducted on HPP, BEP, PP, and NPV. The result showed that NaOH and cassava starch concentration affected the tearing strength value and tensile strength. The optimum process reached on NaOH concentration of 0.50% b/v and the cassava starch concentration of 0.39% b/v.  The organoleptic test showed that most of the panelist preferred paper appearance and the thickness.  By the investment of Rp. 45.9198.419,00 and 500 sheets production capacity per day, the HPP value was Rp. 427,92.  With the selling price of Rp. 599,06 per sheet, the financial analysis was as followed: BEP was 47.514,38 sheet that equal to Rp. 28.465.353,32 or 32.99%; PP was 2 years 11 month and 6 days,  and NPV was Rp. 56.474.249,06.Keywords : art paper, banana leaves,  optimization,  financial analysis
The Application of Fuzzy Logic for Quality Assessment of Fresh Milk Santoso, Imam; Wijana, Susinggih; Pratiwi, Widya Hari
Jurnal Teknologi Pertanian Vol 11, No 1 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The quality assessment of raw material fresh milk in PT XXX was carried out organoleptically, physico-chemically, and microbiologically.  The assessment included some variables and determinations of parameter as main problem. The aims of this study were to determine quality parameter for assessing with fuzzy logic to increase accuracy of fresh milk quality. The analytical method used was Fuzzy Inference System Mamdani with Matlab program. The stage was carried out such as: variable appointment and forming of fuzzy set, appointment of membership function, appointment of fuzzy rule, and defuzzyfication to get the output in the form of numeral of domain of fuzzy set.  As a result, quality assessment of fresh milk with fuzzy logic consisted of 6 variables, were color, taste, odor, pH, protein, and the resazurin.  The range of this quality assessment was 1-9, that 9 was the highest value.  The result of analysis with fuzzy logic showed that the best defuzzyfication method was MOM (Mean of Maximum). Parameter of quality assessment with fuzzy logic for accepted fresh milk was 5.5 to 9, and below that value fresh milk will be rejected or returned to supplier.Keywords: fuzzy logic, quality assessment, fresh milk
Co-Authors A.A. Ketut Agung Cahyawan W Abi Karami Aditya Nugroho Agung Sugeng Widodo Agus Budiarto Anggarapuri, Randy Yulidar Ardaneswari Dyah Pitaloka Citraresmi Arie Febrianto Mulyadi Arif Hidayat Ary Mustofa Ahmad Atikah, Husna Aulani'am Aulani'am Aunur Rofiq Mulyarto Austria, Cesar Oliver Azimmatul Ihwah Balbeid, Merlya Bambang Susilo Beauty Suestining Diyah Dewanti Budi Waluyo Claudia G. Perdani Claudia Gadizza Perdani Claudia Gadizza Perdani, Claudia Gadizza Danniary Ismail Faronny Dedik Ansory Dodyk Pranowo Dodyk Purnomo Dwi Setijawati Effendi, Mas'ud Effendi, Masud Elina Habibah Endah Kusumaningsih Erly Wahyuningtyas Erni Dwi Puji Setyowati, Erni Dwi Puji Fajar Aditya Fanani, Muchammad Faronny, Danniary Ismail Fitri Alwi Azizah Fitri Nurmaysta Sari Hendro Risdianto Iis Trisna Wati Ika Atsari Dewi Ika Ningsih Imam Santosa Imam Santoso Imam Santoso Indha Wahyuningrum Irnia Nurika Kartikaningrum, Widhistya Kusumawati, Anggraeni Dwi Laylatul Laurieka Fajrin M. Y. Taslimah Mega Permata Nareswari Miftahus Sa’adah Mingming Zhu Mochamad Andhy Nurmansyah Muhammad I. Febrianata Muhammad Syukur Sarfat Mulia, Essa Noer Bhakty Muliawati, Delia Mustika Hermayanti Nasrul Nastain Nia Amalia Saputra Noor Hamdani Nur Hidayat Nur Lailatul Rahmah Nur Lailatul Rahmah Nur Lailatur Rahmah, Nur Lailatur Nuraeni, Yustita Padang, Raindita Panji Deoranto Pratama, Muhammad Fhikri Yudha Rahma, Novita Ainur Reni Andayani Retno Astuti Rheysa Permata Sari Ridlo, Mahmuddin Rina Catur Romantika Rohma, Rohma Sari, Dwi Novanda Satria Bagus Pratama Setiawan, Romy Setyawan, Hendrix Yulis Siti Asmaul Mustaniroh Siti Insyirah Fadhilah Siti Susanti, Siti Soemarjo Soemarjo Sri Kumalaningsih Sri Suhartini Sri Suhartini, PhD Subarkah Arif Subekti, Indah Fitriana Sukardi Sukardi Suryanegara, Lisman Susanto, Sigit Susilo, Anggun Trisnanto Hari Titik Harnawi Usman Effendi Wendra G. Rohmah, Wendra G. Widelia Ika Putri Widya D R Putri Widya Dwi Rukmi Putri Widya Hari Pratiwi Wigbertus Ngabu Wulandari, Meilinda Yanuanda Arifiandini Yustita Nuraeni Zhijian Wan