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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Industri Pertanian E-jurnal Agro-Industri Indonesia Teknotan: Jurnal Industri Teknologi Pertanian Agrointek agriTECH Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Sistem dan Manajemen Industri Indonesian Food Science and TechnologyJournal SEAS (Sustainable Environment Agricultural Science) Journal of Artificial Intelligence and Digital Business Buletin Ilmiah Litbang Perdagangan
Indah Yuliasih
Department Of Agroindustrial Technology, IPB University, Dramaga, West Java 16680, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Transportation Other

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RANCANG BANGUN SISTEM PRODUKSI INDUSTRI ENERGY BAR BERBASIS PISANG Yusuf Andriana, Machfud, Indah Yuliasih, Akmadi Abbas TIP
Jurnal Teknologi Industri Pertanian Vol. 23 No. 3 (2013): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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ABSTRAKPenjualan energy bar (EB) berbasis serealia dan buah-buahan mengalami pertumbuhan signifikan di berbagai negara. Ketersediaan bahan baku pisang di Indonesia menjadikan produk EB prospektif untuk dikembangkan dalam skala industri. Dibutuhkan rancangan sistem produksi agar industri mampu meningkatkan daya saingnya. Penelitian ini bertujuan untuk membuat model sistem produksi industri EB pisang dalam bentuk sistem penunjang keputusan berbasis web. Pendekatan rekayasa sistem digunakan untuk membangun model sistem produksi industri EB, dengan menekankan pada beberapa komponen sistem yaitu teknologi proses, neraca massa dan energi, tata letak fasilitas, pemilihan lokasi industri, dan analisis kelayakan finansial. Hasil penelitian menunjukkan bahwa model menggambarkan sistem produksi pada industri EB pisang. Pada aspek kelayakan finansial model lebih sensitif terhadap penurunan harga jual produk dibandingkan kenaikan harga bahan baku.Kata kunci: sistem produksi, energy bar, pisang, sistem penunjang keputusan berbasis web
KARAKTERISTIK SIFAT FISIKO KIMIA, STRUKTUR DAN MORFOLOGI GULA AREN CETAK Ade Iskandar, Indah Yuliasih Machfud, Bambang Haryanto
Jurnal Teknologi Industri Pertanian Vol. 25 No. 2 (2015): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Physicochemical of arenga palm sugar blocks produced by farmer was vary one to another. Therefore,it is necessary to characterize and standarize the quality of those palm sugar blocks. This study aims todetermine the nature of the physicochemical, structural and morphological properties of palm sugar blockproduced by farmers compared to control as a raw material palm sugar granules. The result of analysis showed11.0-14.4% of moisture content, 0.4 -0.7%, of insoluble material, 143.4-319.8% of total acid, 2.1-3.7% of ashcontent, 1.0-4.3% of reducing sugar and 83.7-93.5% of sucrose. Generally, arenga palm sugar blocks producedby farmer (sample A, B, C, D and E) were different with sample F (made by the research) except the reducingsugar content, but all of the characteristics of the palm sugar blocks met the SNI quality standard except ashcontent. The structure of the palm sugar block produced by farmers have a lower crystallinity (57.12-65.24%)compared with sample F (68.68%). In general, morphology of palm sugar blocks were made up of octahedroncrystal particles agregated by a dough-like binder. The palm sugar block spectrum showed the presence of thealdehyde, aromatic and carboxylic acid functional groups.Keywords: molded arenga palm sugar, granulated palm sugar, physicochemical, microstructure, morphology
APLIKASI ASAM STEARAT SEBAGAI COMPATIBILIZER PADA FILM KOMPOSIT TEPUNG UBI KAYU-LINEAR LOW DENSITY POLYETHYLENE Sugiarto,Titi Candra Sunarti,Ani Suryani ,Sutrisno, Indah Yuliasih
Jurnal Teknologi Industri Pertanian Vol. 26 No. 1 (2016): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Mixing of thermo plasticized cassava flour (TCL) with linear low density polyethylene (LLDPE) is faced in polarity differences where TCL as a polar material while LLDPE is a nonpolar material. To get good compound, an additive substances called compatibilizer is needed to modify the polarityof respective component, i.e. stearic acid to give polar group on LLDPE molecules. The objective of this study was to investigate of the use of stearic acid as compatibilizer on TCL-LLDPE composite film. TCL was produced by adding 30 and 40% (w/w) of glycerin to cassava flour (CL). Composite films were formulated based on CL:LLDPE ratio 2:8 and 3:7. The stearic acid dosages used were 5 and 7% (w/w) of LLDPE. The influence of the flour, glycerin, and stearic acid dose on melt flow index, specific gravity, mechanical properties, seal strength, and film clarity were analyzed. The results show that higher composite melt flow index was obtained on composites that use higher stearic acid dosage. Higher composite specific gravity was obtained on composites that use higher CL. Higher CL ratio give composite film lower mechanical properties and seal strength. The best composite film properties was produced from 2:8 CL:LLDPE ratio, 40% glycerin, and 5% stearic acid. The best properties of the composite film are 5.62 MPa in MD tensile strength and 594.27% elongation.Keywords: cassava flour, composite film, stearic acid
PENGARUH EDIBLE COATING TERHADAP KAPASITAS AIR TERIKAT SEKUNDER DAN TERSIER MANISAN TOMAT CHERRY SELAMA PENYIMPANAN Priska Wisudawaty, indah Yuliasih, dan Liesbetini Haditjaroko
Jurnal Teknologi Industri Pertanian Vol. 26 No. 3 (2016): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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The use of an antimicrobial edible coating is a technique that can be developed and applied to keep thequality and extend the shelf life of products, such as candied cherry tomato. This study purposed to getprocessing technology candied cherry tomatoes, to formulate edible coating with cinnamon oil as anantimicrobial, and to analyse the effect of edible coating to changes in the quality of candied cherry tomatoesduring the storage process. The stages of this research were the production process of candied cherry tomatoes,which consisted of determining treatment cherry tomatoesas a whole and sliced cross, a combination of sugarconcentration and immersion time in a sugar solution, and determination of drying time candied cherrytomatoes. The next steps were manufacturing and characterization of antimicrobial edible coating, and thenapplication of antimicrobial edible coating during 12 weeks of storage. Based on the results, the best treatmentprocessing of candied cherry tomatoes was a cherry tomato with an intact form and had 40-55-70% gradedsugar concentration during 12 hours immersion time, and at 33 hours drying time. Moreover, resultedfromedible coating formula was tapioca starch, CMC, glycerol, stearic acid and cinnamon oil with percentagesof 3.0%, 0.4%, 5.0%, 0.5%, and 0.6%, respectively. During storage, lowest secondary and tertiary bound watercapacity on candied cherry tomatoes with an antimicrobial edible coating that was Ms of 25.32%, awsof 0.58 andMt of 42.11%. Likewise, the lowest rate of microbial growth was from candied cherry tomatoes with anantimicrobial edible coating.Keywords: antimicrobial, bound water capacity, candied cherry tomato, cinnamon oil, edible coating
MODEL KINETIKA PERUBAHAN WARNA LABEL INDIKATOR DARI KLOROFIL DAUN SINGKONG (MANIHOT ESCULENTA CRANTZ) Eddwina Aidila Fitria, Endang Warsiki, dan Indah Yuliasih
Jurnal Teknologi Industri Pertanian Vol. 27 No. 1 (2017): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Time Temperature Indicators (TTI) is a smart packaging that  important for consumers to know the appropriateness of product through an indicator colour change. Currently, there is no development of the kinetics models at TTI to give information for users about the relationship between colour change indicator and time storage. The objective of this research was to develop a kinetic model of smart label. This label was made from chitosan and PVA were added by chlorophyll extracted from cassava leaves. Indicator label stored at five storage temperatures to check the label performance at temperatures of freezer (-10±2°C), refrigerator (2±3oC), air conditioning  (17±2oC), room (25±2oC), and hot temperature (50oC). Parameter was observed in the colour change at the label is the value of ohue which show the real colour.The results showed that label indicator changed colour from green to brown. The changes of colour indicator label wouldldarker when stored at high temperatures.The kinetic model of chlorophyll discolouration was developed by Arrhenius equation using ordo 0 and ordo 1. The plot of ln k value and 1/T has resulted on the equation for kinetic model discolouration label the values of k = 9.22.1010 e -15294,7/T with activation energy of 15.2947 kkal/mol for ordo 0 and k = 1.81.1012 e -19891,9/T with activation energy of 19.8919 kkal/mol for ordo 1. The model could predict the quality change of some product accordance with the kinetic model.Keywords : kinetic model, smart label, chlorophyll
PENINGKATAN KINERJA RANTAI PASOK BAWANG MERAH (STUDI KASUS: KABUPATEN BREBES) Lely Rachma Septiana, Machfud, dan Indah Yuliasih
Jurnal Teknologi Industri Pertanian Vol. 27 No. 2 (2017): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Shallots supply chain  faces many problems and challenges, so need efforts to improve the performance. This study was conducted to: 1) analyze conditions of the shallots supply chain using the framework discussion of FSCN (Food Supply Chain Network), 2) measure performance of the shallots supply chain using the rating scale method and indicator assessment adapted from the SCOR (Supply Chain Operations Reference) model, and 3) formulate efforts to improve performance of shallots supply chain by conducting gap analysis and problem analysis. The study was conducted in Brebes as the largest shallots production center in Indonesia. The results showed that the members of shallots supply chain are farmers, traders, wholesalers, and retailers or traditional local market traders. The performance measurement to shallots supply chain in Brebes showed the value of 3.57 during the season and 3.28 in off season. Efforts to improve the supply chain performance of shallots in Brebes include building proper inventory system; build partnerships, coordination and collaboration among the members of the chain and institutional capacity building of farmers, address the low availability of shallots especially during the off season; increase the availability of market information; and solve the problems concerning the distribution mechanism.Keywords: shallots, supply chain, performance measurement,performance improvement 
PROSES PEMBUATAN PASTA BAWANG MERAH (Allium cepa var. aggregatum) DAN PENENTUANUMUR SIMPANNYADALAM KEMASAN GELAS Niken Ayu Permatasari, Indah Yuliasih, dan Ani Suryani
Jurnal Teknologi Industri Pertanian Vol. 27 No. 2 (2017): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Shallot is a commodity that is widely used as a spice. The unstable supply and price of shallot causes it requires some further processing. The alternative of shallot processing is shallot paste. The aims of this study wereto develop shallot paste formula which had a strong aromaas well as determination of shelf life in a glass jar. This study has several steps, i.e. preparation and characterization of fresh shallot, processing shallot paste, and determination of shelf life shallot paste in glass jar with the ESS (Extended Storage Studies) method. This main research used completely randomized design with two factors: first, the ratio of fresh shallot and shortening, and second, emulsifier concentration. The ratio of fresh shallot and shortening were 2:1, 3:1 and 4:1 with emulsifier concentration of 2, 3 and 4% for each ratio of fresh shallot and shortening. The statistical analysis showed that the ratio of fresh shallot and shortening affected theFFA (free fatty acid) value. Concentration of emulsifier and interaction between emulsifier concentration and ratio of fresh shallot and shortening affected VRS (volatile reducing substance) content of shallot paste. The best shallot paste treatment determined was the ratio of fresh shallot and shortening of 3:1 with emulsifier concentration of 4%. Shelf-life of packaged shallot paste in glass jar was 10 days at temperature 30, 40 and 50oC. During the storage, FFA value increased and VRS value decreased along with the increase in storage temperature. The increased of FFA value was caused by fat hydrolysis during storage, while the VRS value decreased due to the evaporation of sulfur compounds as flavor components in shallot paste during stir frying. Keywords : shallot paste, emulsifer, shortening, shelf life 
APLIKASI TEKNIK SPHERIFICATION PADA COATING SARI BUAH JERUK Indah Yuliasih, Sugiarto, dan Melisa Constantia
Jurnal Teknologi Industri Pertanian Vol. 27 No. 3 (2017): Jurnal Teknologi industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Fruit extract coating is an innovative food product which created by spherification technique involved adding a small quantity of sodium alginate into a fruit extract and carefully dropping this liquid into calcium chloride solution. The fruit extract came in contact with the calcium chloride solution created a sphere. The objectives of this research were to find the best formulation of sodium alginate (0.6, 0.7, and 0.8%), calcium chloride (0.6 and 0.7%), and glucose solution (15 and 22.5 obrix) for producing orange extract coating, and to analyze their characteristics.  The best formula based on consumer hedonic test was 0.8% sodium alginate, 0.7% calcium chloride, and 15 obrix  glucose solution. In this formula, orange extrac coating had total acid of 112 mg/100 g, 6.56% total glucose, 48.4 mg/100 g vitamin C, and total suspended solids of 1033.33 mg/L.Keywords: orange extract coating, spherification,  sodium alginat and calcium chloride
DESAIN PROSES PEMBUATAN COATING FILM BERBASIS PATI SAGU (Metroxylon sp.) IKAT SILANGASAM SITRAT Dyah Ayu Larasati, Indah Yuliasih, dan Titi Candra Sunarti
Jurnal Teknologi Industri Pertanian Vol. 27 No. 3 (2017): Jurnal Teknologi industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Starch is an important polysaccharide for coating film production. However, it has limitation since its hydrophilic, which reduce the physical mechanical characteristics of the coating film. The effort to overcome these weaknesses is by modifying the starch with cross liking method. In this study, sago was used as the source of starch with citric acid as its cross linking agent, and the filler material for film making using CMC and chitosan. The objective of this study was to design coating film production by using cross-linked sago starch to improve its properties. The stage of this study were the characterization of raw materials, formulation of coating film and its characterization. For CMC fillers, the result of coating film had a range of moisture value, tensile strength, elongation, water solubility, and water vapor transmission rate of 25-28%, 0.66-0.70 MPa, 11-15%, 54.9-74.9%, and 1.8-1.9 g/hour.mm2. For chitosan fillers, the coating film had a range of moisture values, tensile strength, elongation, water solubility, and water vapor transmission rates of 20-24%, 0.43-1.75 MPa, 13-17%, 23-41%, and 2.0-2.1 g/hour.mm2.Keywords: citric acid, coating film, crosslinking, formulation, process design, sago starch
PENGEMBANGAN PRODUK MAKANAN COKELAT BERBASIS PREFERENSI KONSUMEN Humiras Hardi Purba, M. Syamsul Maarif, Indah yuliasih, Aji Hermawan
Jurnal Teknologi Industri Pertanian Vol. 28 No. 1 (2018): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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The cocoa commodity is very important to the Indonesian economy and has the potential to be the main producer of chocolate products in the world. The consumption level of national chocolate per capita of 0.3kg/person/year with an increasing trend, is a good market opportunity including for small and medium enterprises (SME) chocolate processing industry. The objective of this research was to develop the quality of local chocolate products based on consumer preference to be more competitive in the domestic market. In this study, interviews and filling questionnaires to consumers who regularly eat chocolate foods, in order to determine the level of importance and level of customer satisfaction, were conducted. There were eleven sensory attributes that were asked to consumers where consumers provide less satisfied assessment of chocolate products consumed were taste, texture, aroma, product appearance, portion, variety, freshness, health, packaging, price fairness, and discount. The result of calculation and analysis of IPA (importance performance analysis) found that attributes that need development were those in quadrant A, i.e. taste, texture, aroma, product apperance, variety, freshness, health, and packaging. Keywords:chocolate, cocoa, customer preference, importance performance analysis
Co-Authors Aji Hermawan Ani Suryani Ani Suryani Dianawati Dianawati Dianawati Dyah Ayu Larasati Emmy Darmawati Endang Warsiki Erliza Hambali Erliza Noor Fina Pradika Putri Fitry Filianty Ghiffari, Muhammad Amirul Ghiffari, Muhammad Amirul Hanina Alfi Mawaddah Hardiyanti, Indah Herdiana, Mega I Gusti Made Teddy Pradana Irman Hermadi Liesbetini Haditjaroko M Amirul Ghiffari Machfud Machfud Machfud Machfud Marimin , Maulida Hayuningtyas Muhammad Romli dan Suprihatin Andes Ismayana Nastiti S Indrasti Nastiti S.I. Nurdin, Qamariyah Permatasari, Niken Ayu Priska Wisudawaty Rafika Ratik Srimurni Rini Nofrida Rosniyati Suwarda Sapta Raharja Shella Sugiarto Sugiarto Sugiarto Supriadi, Jejen Syah Johan Syahbana Rusli, Meika Taufik Djatna Tun Tedja Irawadi Umi Marfuah Waryat Waryat Yandra Arkeman Yenny Muliani