Article Per Year (5 Year)
p-Index From 2020 - 2025
2.949
P-Index
This Author published in this journals
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

Published : 44 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 44 Documents
Search

 1   2   3   4   5 
ANALISIS KINERJA, NILAI TAMBAH DAN MITIGASI RISIKO RANTAI PASOK AGROINDUSTRI BAWANG MERAH Ayu Resti Pamungkassari, Marimin, dan Indah Yuliasih
Jurnal Teknologi Industri Pertanian Vol. 28 No. 1 (2018): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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

Abstract

The supply chain of shallot agroindustry is in urgent situation owing to theimbalance risk and added-value distribution of the actors in the supply chain. The purposes of this research were (1) to identify the mechanism and performance of shallot supply chain; (2) to measure the added-value of supply chain actors; (3) to identify and mitigate the risk in shallot supply chain; and (4) to select the strategy to improve the performances, added-value, and risk mitigation ofshallot supply chain. Supply Chain Operations Reference-Analytical Hierarchy Process (SCOR-AHP)wereemployed to measure the performance of shallot supply chain.Hayami method was used to analyze the added-value.House of Risk (HOR)was used to identify and mitigate the risk, while the strategies for the improvements were formulated using Analytic Network Process-Benefit Opportunity Cost Risk analysis (ANP-BOCR) method. Analysis on the supply chain performance showed those classified as below average were farmer (75.38%), first collector (74.43%), and industry (74.79%), whereasthe second collector hadagood performance (91.97%). Added-value ratios were for the industry of 53.75%, farmer of 46.06%, first collector of 8.88%, and second collector of 5.39%.Total effectivity measurement of risk mitigation to prioritized risk agent resulted the farmer had11 preventive actions,the collectors had9 and the industry had8. The supply chain evaluation resulted in four alternatives for the improvement strategy of the performance, added-value and risk mitigation.The best alternative with the highest BO/CR ratio was the implementation of the SOP of proper cultivation and post-harvesting method.Keywords: shallot agroindustry, risk mitigation, supply chain, value added
KARAKTERISTIK SORPSI ISOTERMIS PADA APLIKASI SILIKA (SiO2) SEBAGAI ANTICAKING AGENT TEPUNG BUMBU Yosra Adi Putra, Indah Yuliasih, dan Sugiarto
Jurnal Teknologi Industri Pertanian Vol. 28 No. 2 (2018): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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

Abstract

Silica dioxide is one of anticacking agent as food additive. It can be encountered in nature, especially from rice husk ash waste. The objective of this study was to obtain rice husk-based silica and find out its characteristics, then apply it in seasoned flour to examine its characteristics during the storage period based on sorption isotherm. This research consisted of two stages. The first stage was silica isolation from rice husk, it was started by washing rice husk using 5% citric acid as pre-treatment followed by 800oC combustion for 30 minutes, then continued by analyzing the characteristics of both rice husk-based silica and synthetic silica as a comparison. Last stage was formulating seasoned flour with 0.5% and 1% both rice husk-based silica and synthetic silica as anticacking agent, followed by observing the phenomenon during storage period to illustrate its sorption isotherm curve. Characterizations using XRD analysis showed both synthetic silica and rice husk-based silica hadamorphous structure. SEM-EDX analysis showed that there were 25.52% elements of C in rice husk-based silica and 10.23% of C and 1.29% of N formed in synthetic silica. Addition of both rice husk-based and synthetic silica onto seasoned flour indicated the occurrence increasing number of critical and equilibrium moisture content, water activity, and ash content. Based on characteristic of sorption isotherm curve, the 1% addition of rice husk-based silica on seasoned flour formulation gave optimum number of primary, secondary, and tertiary boundary water fractionsof 7.35%, 20.04%, 70.18%,respectively.Keywords: anticaking agent, rice husk, silica, silica dioxide and synthetic silica
STRATEGI PENINGKATAN PRODUKTIVITAS DAN KUALITAS KEDELAI LOKAL DENGAN PENDEKATAN PRODUKTIVITAS HIJAU Kardiyono, Marimin, Nastiti Siswi Indastri, Indah Yuliasih, Gatot Pramuhadi
Jurnal Teknologi Industri Pertanian Vol. 28 No. 3 (2018): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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

Abstract

Increasing the competitiveness of soybean is an important thing and priority that must be done in order to fulfil the national food security. The objectives of the research  were (1)to map of local soybean problems associated with the concept of green productivity, (2) performance / green productivity index of soybean cultivation, and (3) design model of increasing soybean green productivity. The research was conducted in Banten Province on soybean production center. Data and information were collected through interviews and in-depth discussions on soybean business actors. The methods used were Green Value Mapping system, Green Produtivity Indeks, and Fuzzy Inference System (FIS). The results showed that the green productivity status of soybean agribusiness was in low category that need to be improved through innovation especially on seed supply, post harvest handling, and utilization of waste.Keywords : soybean, competitiveness, green productivity,  green value stream mapping, fuzzy inference system
APLIKASI PATI ASETAT SEBAGAI CARRIER AGENT ANTOSIANIN DARI UBI JALAR UNGU Hendy Suryandani, Indah Yuliasih, dan Titi Candra Sunarti
Jurnal Teknologi Industri Pertanian Vol. 29 No. 2 (2019): 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.2019.29.2.114

Abstract

Purple sweet potato (Ipomoea batatas L. Poir) anthocyanins is a source of natural colorant which has functional characteristic such as antioxidant, antibacterial, antimutagenic and anticarcinogen functions. The weaknesses of purple sweet potato anthocyanins are easily to degradation by pH, temperature, and light, but it can be improved by adding carrier agent. Acetilated starch is one of modified starch that has potential to be a carrier agent because of its ability to minimize decreasing active compound. The methodologies of the research were preparation and characterization of raw material, determination of the ratio of slurry and starch acetate carrier agent (10: 1; 10: 2 and 10: 3), application of starch acetate as anthocyanin carrier agent of slurry, filtrate and purple sweet potato pulp, and powder anthocyanin stabilized test to temperature and pH. The composition raw based material contained moisture content (79.09 - 93.51%), carbohydrates (5.63 - 20.18%), starch (4.96 - 19.22%), and anthocyanin content of 7.74 - 11.58 mg/100 g. The ratio of slurry and starch 10:1 gave Chroma of 18.48 and oHueof  334.75. In stabilization stage, slurry form produced the best characteristics i.e.  anthocyanins content of 9.87 mg / 100 g, moisture content of 2.99%, Chroma of 15.92, oHue of 342.38, stable at a heating temperature of 80 oC and pH of 3 - 4 and also dissolved well at 80oC.  The result showed that acetilated starch binds purple sweet potato anthocyanins in slurry form more stable than those in filtrate and pulp.Keywords: anthocyanins, carrier agent, acetate starch
PENINGKATAN EFEKTIVITAS DAN EFISIENSI MANAJEMEN RANTAI PASOK AGROINDUSTRI BUAH: TINJAUAN LITERATUR DAN RISET SELANJUTNYA Fina Pradika Putri; Marimin Marimin; Indah Yuliasih
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.2020.30.3.338

Abstract

Agroindustry supply chain management involves several integrated supply chain members from upstream to downstream in a sustainable. The main aspects that need to be considered are performance, added value, risk, improving effectiveness and efficiency in the supply chain management. The purpose of this study was to analyze the supply chain performance, added value, and risk used to effectiveness and efficiency improvement of fruit agroindustry supply chain management. A search for scientific articles published from 2005 to 2020 was conducted. There were 94 scientific articles reviewed into five classifications, i.e. apple supply chain management, supply chain performance, added value, supply chain risk, effectiveness and efficiency. So far, there has been little discussion about increasing the effectiveness and efficiency of supply chain management in the fruit agorindustry and has not been carried out comprehensively. The scientific articles obtained were examined into several analyzes of approaches and methods so that models could be developed to improve effectiveness and efficiency of supply chain management. In the future, a combination of several methods and implementations of information technology can be used to effectiveness and efficiency improvement of fruit agroindustry supply chain management. Keywords: apples, effectiveness, efficiency, improvement, agroindustry supply chain
PENGEMBANGAN MODEL BISNIS PRODUK DODOL RUMPUT LAUT (Euchema cottonii) Indah Yuliasih dan Fahmi Tri Wendrawan (E-Jurnal Agro-Industri Indonesia)
E-jurnal Agro-Industri Indonesia Vol. 3 No. 1 (2014): E-jurnal Agroindustri Indonesia
Publisher : E-jurnal Agro-Industri Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (918.004 KB)

Abstract

ABSTRAK Dodol rumput laut merupakan salah satu jenis camilan tradisional rumput laut yang sehat. Tujuan penelitian ini adalah memperoleh profil produk dodol rumput laut, mendapatkan model bisnis terbaik untuk usaha produk dodol rumput laut dan merancang pengembangan bisnis produk dodol rumput laut. Pada  pengembangan  profil  produk  dilakukan  pembuatan  dodol,  uji  kesukaan  panelis, identifikasi nutrisi produk dan desain kemasan. Pengembangan model bisnis dilakukan dengan metode test the  problem,  test  the  solution  dan  verifikasi  model  bisnis.  Pada  pengembangan  bisnis  dodol  rumput  laut dilakukan dengan menganalisis kebutuhan pasar dan perhitungan HPP produk. Hasil penelitian menunjukkan bahwa untuk model bisnis terbaik pada value proposition adalah produk yang mengandung serat rumput laut, membantu memperlancar pencernaan, memiliki rasa enak, unik dan kenyal, tersedia dalam berbagai varian rasa dan ukuran kemasan. Pada customer segment adalah pembeli online, seluruh wilayah Jabodetabek, anak-anak (indirect  consumer),  wanita  karir  dan  reseller.  Selanjutnya  pada  revenue  stream  terbaik  adalah  penjualan langsung produk dan program reseller dan dropshipper.   Kata kunci : model bisnis, rumput laut, dodol rumput laut
PENGEMBANGAN MODEL BISNIS MANISAN CABAI MERAH (Capsicum annum) Indah Yuliasih dan Nabilah Aisyah (E-Jurnal Agro-Industri Indonesia)
E-jurnal Agro-Industri Indonesia Vol. 4 No. 1 (2015): E-Jurnal Agroindustri Indonesia
Publisher : E-jurnal Agro-Industri Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (232.783 KB)

Abstract

ABSTRACT Candied red chilli (Capsicum annum) is one kind of processed vegetable innovation which added by sugar as natural preservative. The objective of research was to generate product profile and determine the best business model design. Based on the result, candied chillihas moisture content of < 15 %, red-colored, sweet and spicy flavor.  Candied red chilli had already met quality standard of dried candied product based SNI 01-3710-1995. The product was packaged using primary packaging by combination of alumunium foil and PP (poly propilene) plastic. Initial business model was assumed based on sweets vegetables business models in Surabaya and sweets business in Bogor city.The business model changed after development of the best product profile and business model development phase such as problem and solution tests. Product profile development phase changed elements of business model such as key partnership, key activities, key resources and cost structure.Business model development phase changed four elements of business model such as customer segment, value propotions, channels and customer relationship. Final result of iteration changed former concept of the product to be more favored by consumers. Keywords: business model, candied, red chilli
Eksplorasi Potensi Akar Millettia sericea sebagai Sumber Antioksidan Alami Fitry Filianty; Erliza Noor; Prayoga Suryadarma; Indah Yuliasih
Teknotan: Jurnal Industri Teknologi Pertanian Vol 15, No 2 (2021): TEKNOTAN, Desember 2021
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol15n2.9

Abstract

Akar Millettia sericea merupakan salah satu tanaman khas Indonesia yang belum banyak diketahui manfaatnya. Penelitian ini bertujuan untuk (1) mengetahui sifat fisik, kimia, toksisitas dan kandungan fitokimia dalam akar Millettia sericea , dan (2) mengetahui sifat kelarutan senyawa antioksidan dalam beberapa jenis pelarut dan menduga jenis senyawa aktifnya. Metode penelitian yang digunakan adalah metode eksperimental-deskrkiptif yang diulang 3 kali. Hasil penelitian ini menunjukkan akar Millettia sericea  mengandung senyawa fitokimia berupa fenolik, flavonoid dan tannin yang tinggi. Hal itu menjadi indikasi adanya potensi senyawa antioksidan dalam akar Millettia sericea . Ekstraksi akar ini menggunakan beberapa jenis pelarut yang berbeda kepolarannya menunjukkan bahwa senyawa antioksidan dalam akar Millettia sericea  bersifat semi polar. Hal itu disebabkan antifitas antioksidan tertinggi dihasilkan dari pelarut metanol dan etanol. Hasil identifikasi berdasarkan berat molekulnya, terdapa 5 jenis senyawa aktif potensial yang bersifat antioksidan. Akar Millettia sericea  ini telah menunjukkan potensinya sebagai alternatif sumber senyawa antioksidan alami, yang dapat dikembangkan untuk produk pangan dan kosmetik.
Perbandingan Sifat Fungsional Pati Sitrat Skala Laboratorium dan Komersial Sebagai Bahan Pelapis Buah Terolah Minimal Dyah Ayu Larasati; Indah Yuliasih
Teknotan: Jurnal Industri Teknologi Pertanian Vol 14, No 2 (2020): TEKNOTAN, Desember 2020
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol14n2.2

Abstract

Kecenderungan masyarakat modern untuk mengkonsumsi makanan yang sehat namun keterbatasan waktu menyediakan, menyebabkan produk buah terolah minimal diminati karena praktis dan porsi penyajiannya sesuai dengan kebutuhan. Kelemahan buah terolah minimal adalah cepat rusak dan umur simpannya pendek sehingga mutunya menurun dengan cepat. Apel merupakan salah satu buah yang banyak diminati masyarakat dan tersedia sepanjang musim, namun jika diproses menjadi buah terolah minimal, akan terjadi reaksi pencoklatan enzimatis (enzymatic browning). Pelapisan berbahan dasar pati sitrat merupakan alternatif untuk mengurangi terjadinya reaksi enzimatis tersebut. Terdapat dua skala produksi pati sitrat pada penelitian ini yaitu skala laboratorium dan komersial. Perbedaan kedua skala produksi tersebut terdapat pada agen ikat silang dan peralatan yang digunakan. Pada skala laboratorium menggunakan asam sitrat teknis dan oven, sedangkan skala komersial menggunakan asam sitrat yang banyak tersedia di pasar yaitu ‘Citrun’ dan tray dryer. Tujuan penelitian ini yaitu mendapatkan pati sitrat skala laboratorium dan komersial serta membandingkan sifat fungsionalnya. Terdapat perbedaan sifat fungsional pati sitrat skala laboratorium dengan skala komersial. Persentase kelarutan, swelling power, dan freeze thaw stability pada pati sitrat skala komersial lebih tinggi dibandingkan skala laboratorium, yaitu sebesar 12.40, 4.79, dan 3.21%. Namun nilai swelling power dan freeze thaw stability tidak berpengaruh nyata (p>0.05) sedangkan persentase kejernihan pasta 1% mengalami penurunan sebesar 8.04%.
Karakteristik Morfologi, Termal, Fisik-Mekanik, dan Barrier Plastik Biodegradabel Berbahan Baku Komposit Pati Termoplastik-LLDPE/HDPE Waryat Waryat; Muhammad Romli; Ani Suryani; Indah Yuliasih; Syah Johan
agriTECH Vol 33, No 2 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3498.348 KB) | DOI: 10.22146/agritech.9800

Abstract

Plastics have been used widely for packaging material. However, plastic wastes can pollute environment because of its persistency to be biodegraded by microorganism. Efforts have been conducted to develop environmental friendly plastic from renewable resources. Problems encountered in the manufacture of biodegradable plastic are poor physical-mechanical properties and incompatibility between hydrophilic/polar and hydrophobic/non-polar materials. The modification of raw materials and use of compatibilizer were applied to improve the compatibility between two material blends. The purpose of this study was to design a process of making biodegradable plastic by modifing the raw material and the use of compatibilizer. This study consisted of three steps, namely preparation of thermoplastic starch, preparation of compatibilizer MA-g-LLDPE/HDPE and manufacturing process of biodegradable plastic. The plastic properties observed included morphological structure, melt flow rate, density, thermal, mechanical, and barrier properties. The results showed that increasing thermoplastic starch content decreased melt flow rate, mechanical, oxygen transmition rate properties and increased water vapor transmition rate. The presence of MA-g-LLDPE/HDPE compatibilizer resulted in better physical and mechanical properties of biodegradable plastic.ABSTRAKPlastik sebagai kemasan suatu produk sudah banyak dipakai dan digunakan dalam kurun waktu lama. Namun, limbah plastik tersebut dapat menimbulkan pencemaran lingkungan dikarenakan plastik sulit untuk terdegradasi oleh mikroorganisme. Usaha untuk mengurangi ketergantungan terhadap plastik salah satunya adalah penggunaan plastik ramah lingkungan dari bahan baku yang dapat diperbaruhi dengan metode pencampuran/blending. Permasalahan yang dihadapi dalam pembuatan plastik biodegradabel berbahan baku campuran antara bahan alami dan sintetis adalah tidak kompatibel antara kedua bahan tersebut karena bahan alami bersifat hidrofilik/polar dan bahan sintetis bersifat hidrofobik/non polar. Untuk meningkatkan kompatibilitas antara kedua campuran itu perlu ditambahkan bahan seperti compatibilizer. Tujuan penelitian ini adalah untuk mengetahui karakteristik morfologi permukaan plastik, kecepatan alir, densitas, suhu leleh, sifat mekanik, dan barrier pastik biodegradabel berbahan baku campuran pati termoplastik-LLDPE/HDPE. Penelitian ini dibagi menjadi tiga tahap yaitu pembuatan pati termoplastik, pembuatan compatibilizer LLDPE/HDPE-g-MA dan pembuatan plastik biodegradabel. Karakteristik sifat aliran, kekuatan tarik, perpanjangan putus, dan permeabilitas oksigen plastik biodegradabel berbahan baku pati termoplastik-LLDPE/HDPE cenderung menurun, sedangkan karakteristik permeabilitas terhadap uap air cenderung meningkat dengan semakin meningkatnya kandungan pati termoplastik. Adanya compatibilizer LLDPE/HDPE-g-MA menghasilkan sifat mekanik lebih baik pada plastik biodegradabel.
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