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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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PENGARUH PROSES FRAKSINASI PATI SAGU TERHADAP KARAKTERISTIK FRAKSI AMILOSANYA Indah Yuliasih, Tun Tedja Irawadi, Illah Sailah, Hardaning Pranamuda, Krisnani Setyowati, Titi Candr
Jurnal Teknologi Industri Pertanian Vol. 17 No. 1 (2007): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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

Abstract

ABSTRACTThe objective of this research is to analyse the effect of the starch suspension temperature and the 1-butanol volume as complexing agent to the characteristic of amylose of sago starch fraction. In the fractionation process, the yield of amylose fraction increased in line with  the increasing of starch suspension temperature and increasing of 1-butanol volume as complexing agent.  The different condition of fractionation process produced  amylose fraction which was different in molecular weight distribution (fraction-1 and fraction-2).  The functional properties of amylose fraction with  fraction-2 dominant (solubility, swelling power and freeze-thaw stability) are relatively lower compared to the amylose fraction with  fraction-1 dominant.  On the other hand  the clarity and oil retention capacity (ORC) value are relatively higher.Key words : fractionation, sago starch, amylose fraction, functional properties
Kansei Engineering Modelling for Packaging Design Chocolate Bar Muhammad Amirul Ghiffari; Taufik Djatna; Indah Yuliasih
SEAS (Sustainable Environment Agricultural Science) Vol. 2 No. 1 (2018)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1196.594 KB) | DOI: 10.22225/seas.2.1.539.10-17

Abstract

Indonesia became the third largest cocoa producer in the world. However, the consumption of domestic chocolate is still very low. In order to increase the consumption of chocolate in Indonesia, we must to improve all aspects related to chocolate. Manage the right business processes modelling can improve overall Small and Medium Enterprises (SME) performance. Business Process Modeling Notation (BPMN) is an efficient method aligning an organization with the wants and needs of industry.. Nowadays, chocolate bar production is packaged by simple SME with a visual display that isn’t varied. To support customer preferences and build an identity that is embed in the minds of consumer, needs a comprehensive design oriented consumer perspective. Kansei Engineering selected because it’s able to connect gap between industry and consumer. This study aim to improve consumer preferences in chocolate bar product. Hypotheses were carried out on various chocolate bar indicate that changes of visual appearance will increase the acceptance of consumer. The methodology in this study consisted of four steps: Need analysis and system modelling, identification element design process, find kansei words and packaging design formulation. Data were collected by Term Frequency - Inverse Document Frequency (TF - IDF) and Quantification Theory Type (QTT) 1. The result of this research show that the formulation of new packaging design with eye catching strategy, make the color is red, the image is Milk, the typography is custom and the shape is attractive.
Design of red chili commodity pricing using the BPMN approach and Sugeno's fuzzy inference system Umi Marfuah; Yandra Arkeman; Machfud Machfud; Indah Yuliasih
Jurnal Sistem dan Manajemen Industri Vol. 6 No. 2 (2022): December
Publisher : Universitas Serang Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1141.66 KB) | DOI: 10.30656/jsmi.v6i2.4829

Abstract

Red chili is Indonesia's leading commodity. Red chili is a raw material for various food products, cosmetics, pharmaceuticals and others. Fluctuations in the availability of red chili commodity supply affect the price of red chili commodity products. Pricing can occur because of supply and demand. Un­cer­tain conditions also influence pricing due to fluctuations in raw material prices, ultimately affecting the price of carrageenan products. This condition makes price determination very difficult. Therefore, this study aims to analyze and design a pricing mechanism and determine the optimal margin in the red chili commodity marketing system. This study uses a systems analysis and design approach. Input-process-output (IPO) diagrams describe system requirements. Industrial business processes are described by the Business Process Model and Notation (BPMN) ver. 16.0. Meanwhile, to determine the optimal margin, Sugeno's fuzzy inference system approach is used by simulating the model in 3 margin scenarios: pessimistic, moderate, and optimistic. The simulation results were tested using the MAPE test, in which the results were compared between fuzzy price results and markup prices using markup values of 20%, 25%, and 30%. The analysis results show that the price is determined by demand and supply. The price obtained from the formulation of the Sugeno fuzzy model shows an optimal margin of Rp. 16,600.
MINIMALLY PROCESS PADA DAUN KALE (Brassica oleracea var. acephala) Indah Yuliasih; Sugiarto Sugiarto; Hanina Alfi Mawaddah
Jurnal Teknologi Industri Pertanian Vol. 32 No. 3 (2022): 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.2022.32.3.264

Abstract

Horticulture is a commercial commodity with high economic value, one of which is kale leaves. Rumah Sayur Cisarua is a brand from the Sinar Mukti Farmers Group which markets kale leaves to Singapore. Information from partners, kale leaves experience a decrease in freshness in just 6-8 hours after arriving in Singapore. This study aimed to obtain a minimally process design for kale leaves so that the quality and freshness can be maintained during distribution to consumers, and can be applied at Rumah Sayur Cisarua. The minimal process on the selected kale leaves was carried out by hydrocooling with various soaking times of 5, 8 and 11 minutes. Furthermore, the kale leaves were stored in two storage schemes, namely (a) room temperature (20-25oC) and (b) room temperature (20-25oC) for 5 hours and continued in a showcase (5-8oC). Kale leaves stored in the first storage scheme experienced a change in leaf colour on the first day, while those stored in the second storage scheme experienced a change in leaf color on the fourth day. The length of soaking time chosen by the partners was 11 minutes with storage in the second scheme, due to the fresh appearance of the kale and the lower weight loss compared to the other soaking times. The additional cost required for the hydrocooling process of 50 kg of kale leaves is IDR 139,129.00 and the profit that partners get is 60%. Keywords : hydrocooling, minimally process, kale leaf
Measuring Indonesian Cocoa Agroindustry Competitiveness from a Global Value Chain Perspective: Pengukuran Daya Saing Agroindustri Kakao Indonesia dari Perspektif Rantai Nilai Global Dianawati; Nastiti S.I.; Andes Ismayana; Taufik Djatna; Indah Yuliasih
Buletin Ilmiah Litbang Perdagangan Vol. 17 No. 2 (2023): BILP
Publisher : National Research and Innovation Agency

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55981/bilp.2023.978

Abstract

Indonesian cocoa products in international trade face challenges in quality, food safety, and environmental requirements. Developing the cocoa agro-industry is essential to meet those global demands. The research aims to analyze the competitiveness of business in Indonesian cocoa products using the Global Value Chain (GVC), Revealed Comparative Advantage (RCA), and Trade Specialization Index (TSI) methodology. Research data uses the time series of Indonesian cocoa product export trade from 2001-2020. From a GVC perspective, the diversity of cocoa product exporters and the same competition drive a significant increase in competitiveness. Market access opportunities and regulatory support will encourage domestic industrial growth by utilizing efficient supply chains and making Indonesia part of the global production network. Cocoa products require economic value, from dry beans to ready-to-consume products. They are improving farmer’s bargaining position towards agro-industry institutions and better stakeholder coordination. The results of RCA show the comparative advantage of Indonesia cocoa exporters for HS code products 1801, 1802, 1803, 1804, and 1805 in the international market. The stages of identification of Indonesian cocoa products are the maturity stage for cocoa beans, the commercial maturity stage for cocoa paste and butter products, and the growth stage for cocoa product powder.
Digital community readiness assessment for cocoa agroindustry in Lampung Dianawati Dianawati; Nastiti S Indrasti; Taufik Djatna; Andes Ismayana; Indah Yuliasih
AGROINTEK Vol 18, No 1 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i1.19105

Abstract

The Cocoa agroindustry requires future changes based on information technology that provide significant value benefits for organizations/companies (digital transformation). The experience during the pandemic required us to transform digitally. Cocoa agroindustry stakeholders such as cocoa farmers, farmer facilitators, and regulators have not been responsive to this, and the industry does not know what to do. The urgency of assessing the readiness for technology adoption in the cocoa agroindustry in Indonesia is urgently needed so that all stakeholders can feel the implementation of 4.0-based technology. What are the benefits of digital transformation to increase productivity, value creation, and social welfare in the industry?  This study aims to investigate and identify profiling of technology-based adoption, develop quantitative and qualitative models of TRI 2.0 and validate the assessment results. In this work, we take the case of agroindustry in Lampung province by involving cocoa agroindustry stakeholders. The technology readiness index 2.0 methodology provides a comprehensive framework with the result that the value of the Optimism variable is 1.05, the Innovativeness variable is 1.01, the Discomfort variable is 0.6, and the Insecurity variable is 0.75. The results of calculating the TRI 3.5 value, including the Intermediate Technology Readiness Index (Medium). The TRI value can be interpreted as Lampung cocoa agroindustry stakeholders in this case have have information and communications technology (ICT) potential and are not resistant to using new technology. Hopefully this will become a milestone for establishing a cocoa agroindustry community within the framework
Pengaruh Jenis Kemasan pada Perubahan Kualitas Salak Pondoh Banjarnegara dalam Bentuk Tandan Selama Transportasi dan Penyimpanan Ratik Srimurni, Rafika; Yuliasih, Indah; Darmawati, Emmy; Muliani, Yenny; Herdiana, Mega
Jurnal Ilmu Pertanian Indonesia Vol. 29 No. 4 (2024): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.29.4.581

Abstract

Salak (Salacca edulis Reinw.) in bunch form can be attractive to consumers because its own unique shape. The use of primary and secondary packaging can maintain fruit quality. This study aims to evaluate quality change of salak in bunches including physical damage, mechanical damage, physiological and microbiological damage. Salak bunches were stored for 22 days, with observations every 3 days to analyze fruit damage, TSS, weight loss, and fruit hardness. The study used a single-factor completely randomized design, involving 3 treatments: wooden crates (K1), cardboard without net foam (K2), and cardboard with net foam (K3). Data were analyzed descriptively, analysis of variance, and DMRT at the 5% level. Primary packaging was effective in reducing mechanical damage to fruit after 13 hours of transportation, with mechanical damage reaching 0 (zero) due to net foam. The type of packaging used had a significant effect on quality change of salak during storage, namely physical, physiological and microbiological damage, weight loss, hardness, and TSS. Cardboard packaging with net foam was the best treatment, showing low physiological and microbiological damage until the 16th day of storage, which amounted to 4.05, as well as a low rate of change in quality for 22 days. Keywords: Salak bunches, storage, packaging, fruit quality, transportation
Performance Improvement of Fruit Ripeness Smart Label Based On Ammonium Molibdat Color Indicators Iskandar, Ade; Yuliasih, Indah; Warsiki, Endang
Indonesian Food Science and Technology Journal Vol. 3 No. 2 (2020): Volume 3. Number 2, July 2020 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v3i2.10178

Abstract

Research in fruit ripeness indicator is still experiencing especially due to major difficulties of several fruits with no color changes in its skin when it is ripen. From the previous research, there was found that ammonium molybdate [(NH4) 6Mo7O24.4H2O] embedded in the polymer matrix could be used as an indicator label to detect the ripeness of climacteric fruits base on the color change from yellow to blue and then green. However, the performance label still needs to be developed further. The surface of the label was still poor due to air or bubble trapping inside the film. It was found that mixing H2O2 and molydate agent produced air or bubble thus in this research, a pre-treatment of film solution was done to chase away the air by storing and vacuuming the solution in cold temperature and time period of storage. A variety of film drying method was also carried out to find the best temperature of the oven to produce smooth surface of the film. The sensitivity of the label to ethylene gas was improved by adding more agent solution into the film. The best form of smart labels was produced using an oven at 40°C for 18 hours. The label composition was 100 mL distilled water, 3.5 g PVOH, 2 mL glycerol, and a color indicator solution (ammonium molybdate and hydrogen peroxide ratio of 1:10) at 4 mL. The molydate solution had to be stored for 3 days in temperature of 7oC before used. The label sensitivity was improved as low as 100 ppm of pure ethylene gas. Label application in a pack of avocados showed a relationship between label color changes and fruit quality degradation. The value of hue label on days 0 to 6 changed from yellow to greenish yellow, while on the 7th to the 10th day the color of the label was still in the same color as the day of 6th. Decreasing the quality of fruit during storage can be seen from the increase in the percentage of weight loss and hardness of fruit texture.
Shelf-Life Prediction of Shallot Powder Using Accelerated Shelf-Life Testing (ASLT) Method by the Arrhenius Equation Approach Permatasari, Niken Ayu; Hardiyanti, Indah; Suryani, Ani; Yuliasih, Indah
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 11, No 1 (2022)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2022.011.01.3

Abstract

AbstractThe storage process of shallot powder can cause a quality decrease. This study aims to estimate shelf-life of shallot powder at various storage temperatures and determine quality changes during storage. This study used a Completely Randomized Design with two factors to determine quality changes of shallot powder, i.e. the coating and storage temperature. The statistical analysis results showed that the coating, storage temperature, and interaction between the two factors affected Volatile Reducing Substances (VRS) levels. The two factors and their interaction do not influence the water content. Shelf-life estimation was performed using the Arrhenius method. Coated shallot powder has a longer shelf-life than uncoated shallot powder. Shelf-life determination was performed based on water content parameters. The shelf-life of uncoated shallot powder was 337 days at 30 °C, 322 days at 40 °C, and 309 days at 50 °C. The shelf-life of coated shallot powder was 353 days at 30 °C, 340 days at 40 °C, and 328 days at 50 °C. The coating process can extend the shelf-life of shallot powder.Keywords: Accelerate Shelf-Life Testing (ASLT), Arrhenius, coating, shallot powder AbstrakProses penyimpanan dapat menyebabkan penurunan mutu bawang merah bubuk. Penelitian ini bertujuan untuk menduga umur simpan produk bawang merah bubuk pada berbagai suhu penyimpanan dan mengetahui perubahan mutunya selama penyimpanan. Penelitian ini menggunakan Rancangan Acak Lengkap dengan dua faktor untuk mengetahui perubahan mutu bawang merah bubuk, yaitu penggunaan penyalut dan suhu penyimpanan. Hasil analisis statistik menunjukkan bahwa penyalutan, suhu penyimpanan, dan interaksi antara kedua faktor memengaruhi kadar Volatile Reducing Substance (VRS). Kadar air tidak dipengaruhi oleh kedua faktor dan interaksi antara kedua faktor tersebut. Pendugaan umur simpan dilakukan menggunakan metode Arrhenius. Bubuk bawang merah dengan proses penyalutan memiliki umur simpan yang lebih lama dibandingkan bubuk bawang merah tanpa proses penyalutan. Penentuan umur simpan dilakukan berdasarkan parameter kadar air, Umur simpan bawang merah bubuk tanpa penyalutan adalah 337 hari pada suhu 30 °C, 322 hari pada suhu 40 °C, dan 309 hari pada 50 °C. Umur simpan bawang merah bubuk dengan penyalutan adalah 353 hari pada suhu 30 °C, 340 hari pada suhu 40 °C, dan 328 hari pada suhu 50 °C. Proses penyalutan mampu memperpanjang umur simpan bawang merah bubuk.Kata kunci: Accelerate Shelf-Life Testing (ASLT), Arrhenius, bawang merah bubuk, penyalutan 
Model Bisnis Kanvas Pada Industri Beras Analog Supriadi, Jejen; Hermawan, Aji; Yuliasih, Indah
RIGGS: Journal of Artificial Intelligence and Digital Business Vol. 4 No. 2 (2025): Mei - Juli
Publisher : Prodi Bisnis Digital Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/riggs.v4i2.999

Abstract

Beras analog berfungsi sebagai sumber pangan alternatif yang menjanjikan bagi penderita diabetes melitus, obesitas, dan mereka yang peduli terhadap kesehatan. Penelitian ini bertujuan untuk mengembangkan Business Model Canvas (BMC) bagi industri beras analog. Studi kasus dilakukan di PT. X, yang berlokasi di Provinsi Jawa Barat, Indonesia. Penelitian dilakukan dalam tiga tahap: pertama, mengidentifikasi model bisnis perusahaan beras analog yang ada; kedua, menganalisis faktor internal dan eksternal melalui analisis SWOT untuk menilai kekuatan, kelemahan, peluang, dan ancaman; dan ketiga, merumuskan model bisnis alternatif menggunakan kerangka BMC. Temuan penelitian menunjukkan bahwa perusahaan perlu merevisi model bisnisnya, khususnya dengan meningkatkan proposisi nilai—seperti menghilangkan rasa dan aroma jagung, dan mendiversifikasi produk untuk melayani berbagai segmen pelanggan. Rekomendasi lebih lanjut meliputi perluasan target pasar, penguatan jaringan distribusi, dan pembentukan kemitraan dengan rumah sakit, apotek, dan restoran. Aliran pendapatan tambahan dapat diupayakan melalui komersialisasi teknologi. Selain itu, relokasi produksi lebih dekat ke sumber bahan baku dan mengamankan dukungan pemerintah untuk inisiatif pemasaran juga disarankan.
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 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 Pradana, I Gusti Made Teddy 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