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All Journal Journal of Innovation and Applied Technology Journal of Environmental Engineering and Sustainable Technology Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Bioteknologi & Biosains Indonesia (JBBI) Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Journal of Applied Agricultural Science and Technology
Irnia Nurika
University Of Brawijaya
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 Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Other

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The Analysis of Consumer Acceptance of Starch/Tapioca Powder Made from Dried Cassava (Gaplek) with Kaporit as Whitening Nurika, Irnia; Deoranto, Panji; Indriasari, Yuanita
Jurnal Teknologi Pertanian Vol 9, No 1 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

This study aimed at identifying variables that affected the consumer acceptance of tapioca powder made from dried cassava (gaplek). The result shows that the consumer acceptance of this product is ordinary meaning it has yet  been accepted by the consumer due to its relatively high price. The fourth variable X are positively affected the variable Y which mean if the variable X increase, it will make the variable Y increase.The multiple regression model used in this research is:Y  =  - 13,599 + 0,855 X1 + 0,629 X2 + 0,803 X3 + 0,543 X4With R = 0,819 means the relations between all variable X to variable Y are close. R square = 0,650 means the contribution of variable X to variable Y is 65% and 35% contribution came from other variable that not include in the model. The F-test shows that F counted > F table so we can conclude that variable X affected variable Y simultaneously. The T-test shows that T counted > T table so we can conclude that variable X affected variable Y partially.Keywords : Dried cassava (Gaplek), tapioca  powder, kaporit.
A Study on Inventory Control of Soybean as Raw Material in “Takwa” Tofu Industry Using The Fixed Order Quantity Method Dania, Wike Agustin Prima; Effendi, Usman; Nurika, Irnia
Jurnal Teknologi Pertanian Vol 6, No 3 (2005)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

An inventory control of raw material in an industry is important to minimize the total cost. The objective of this research was to control the  inventory of soybean as the main raw material in a tofu industry using the Fixed Order Quantity Method. The method was employed to determine the optimal quantity order, safety stock, reorder point, and to optimize the total inventory cost. The calculations were made based on the available records of the product demand of the previous year, and an estimation was performed for the following year. The results showed that the estimated cost associated with inventory for one year ahead were Rp. 114,767,466.50 of purchasing cost, Rp. 114,794.38 of ordering cost, Rp. 122,609.28 of holding cost and Rp. 186.05 of shortages cost. The respective optimal values of quantity order, reorder point, and safety stock  were 1,324.12 kg, 14.52 kg, and 43.92 kg, thus the total cost was Rp 115,005,056.20. The implementation of the method was able to reduce the inventory cost by Rp. 286,595.72 in a year. The sensitivity analysis, if the demand and price of soybean changes, showed that 10 % up or 10 % down of the parameters would not likely affect the optimal quantity and inventory total cost.   Key words: inventory control, Fixed Order Quantity, cost, tofu industry
Production Plan of Home Scale Tomato Kefir Wignyanto, Wignyanto; Nurika, Irnia; Vida, Ike
Jurnal Teknologi Pertanian Vol 8, No 3 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Tomato kefir is made by fermenting tomato using kefir cultures, which were considered as probiotics.  This research was aimed to find out the concentration of sucrose and the appropriate length of fermentation in making tomato kefir, and to gain the projection of which home industry scale production was financially feasible.  The Randomized Block Design was in the experiment assessing the above-mentioned two factors. The results indicated that the best tomato kefir may be obtained by addition of the sucrose at a level of 12.5% and 48 hours fermentation. Production planning for home industry scale of the tomato kefir was advised to be carried out at a production capacity of 15 liters/day which was packed in 60 ml/bottle each. At the scale, 4 employees were need.  It was found out that the cost was Rp. 600/bottle.  With the expected profit as much as 20%, so the selling price must be Rp. 1.100.  The calculation of BEP shows that the company will be paid off after selling 35.961 bottles, equal with Rp. 36.575.785.  The investment will be returned in less than 1 year.Key words: production planning, kefir, tomato
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
Pembuatan Asam Asetat dari Air Kelapa Secara Fermentasi Kontinyu Menggunakan Kolom Bio-Oksidasi (Kajian dari Tinggi Partikel dalam Kolom dan Kecepatan Aerasi) Nurika, Irnia; Hidayat, Nur
Jurnal Teknologi Pertanian Vol 2, No 1 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Acetic acid is a one of industrial product that large consumed in Indonesia. Acetic acid can make from a substrate, which consist of ethanol. It could make from many kind of material such as fruits, pineapple leather, coffee pulp, and coconut water. The large quantity of coconut water, more than 900 million litters per year in Indonesia is an unused potency in a maximum way. This study was observed the used of bio–oxidation column technique in order to increase the efficiency of acetic acid production which made from coconut water. In addition, this study was also conducted to identify the rate of aeration process, the height of the particle column and its interaction on the way to perform the acetic acid. This study was preformatted using factorial randomized block design, consisting of two factors, each factor consist of three levels from the combination of its interaction and the experiment was in duplicate. The first factor was the height of particle column i.e 16 cm, 25 cm, 34 cm and the second one was aeration rate i.e 0.06 vvm, 0.07 vvm, 0.08 vvm. The parameters measured were the production of acetic acid and the alcohol. The result showed that the average of acetic acid production is 0.44 – 12% per day and the alcohol, which consumed by microorganism, is 2.14 – 2.73 ml per day, which the capability  to produce the acetic acid is 21.79 – 55.10 mg per hour.   Keywords: acetic acid, bio-oxidation column technique, coconut water
Designing of an Agroindustrial Information System of Pasuruan Regency by the Use of USDP and UWE Effendi, Mas'ud; Effendi, Usman; Nurika, Irnia
Jurnal Teknologi Pertanian Vol 7, No 3 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

This research is addressed for designing an information system provides agro-industrial information of Pasuruan District. This research is conducted with descriptive method. The design’s steps use inception and elaboration steps of USDP and support of UWE at the elaboration. Models that yielded from the research are use case model, conceptual model, navigation space model, navigation structure model, presentation model, deployment diagram and component diagram. A descriptive type of research was conducted to design an agro industrial information system of Pasuruan Regency. The information covered general aspect of the regency, agricultural crops, processing of agricultural crops and their products, agriculture-based industries, and the relevant supporting industries, available reading materials and references, guest lists visiting the sites, and maps of profile of the districts in the regency. The design was carried out by the use of the Unified  Software Development Process (USDP) and Unified Modeling Language-based Web Engineering (UWE).The design of agro industrial information system developed was able to present use case model, conceptual model, navigation space model, navigation structure model, presentation model, deployment diagram and component diagram. However, it still needed further works to improve the features, especially to provide more details information such as other available agro industrial infrastructures, financial analysis for agro industries. Keywords: Information System, Agro-Industry, USDP, UWE
The Influence Of Physical And Chemical Treatments Towards The Colour Stability Of Angkak Extracted Colouring Powder Nurika, Irnia
Jurnal Teknologi Pertanian Vol 3, No 1 (2002)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The study is aimed at evaluating the influence of dextrin concentration and spray dryer inlet temperatures on the color stability of the angkak extracted coloring powder. This study was performed using factorial randomized block design, consisting of two factors. The first factor was dextrin concentration i.e. 4.0%, 4.5%, 5.0%, 5.5% and 6.0%, and the second one was spray dryer inlet temperature i.e. 160oC, 165oC, 170oC, 175oC and 180oC. The experiment was in duplicate. The parameters measured were the yield, moisture content, pH, and color intensity as affected by solubility in water, heating temperature, duration of heat, oxidation and reduction agent added, either by neutral and acid pH values. The result showed that dextrin concentration and spray dyer inlet temperature gave significant effect toward color stability. Color intensity (Absorbency/A) of Angkak that dissolved in water in 100oC was 3.553; while of it’s dissolved on 29oC was 3.312.  The effect of heating at 150oC for 1 hour was 1.498, and if it is heated at 100o C for 1 hour was 2.517.  However, if heated for 1 hour at 100°C it was 2.760, and if heated for 3 hours at 100°C it was 1.928. The addition of reductor agent gave the color intensity of 3.025, while the oxidator gave color intensity of 2.476.   At neutral pH value (6.8), the color intensity was 5.579, and at acid pH (3.5) was 4.291.   Key words: angkak, color stability, dextrin, extract, spray dryer
Utilization of Tamarind (Tamarindus indica) Seed for Coagulation of Tofu Industry Wastewater (Study on Tamarind Seed Powder Concentration and Stirring Time) Nurika, Irnia; Mulyarto, Aunur Rofiq; Afshari, Kunty
Jurnal Teknologi Pertanian Vol 8, No 3 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of this research was to evaluate the effectiveness of tamarind seed as a natural coagulant and stirring time in the quality improvement of waste water produced by tofu industries. The levels of tamarind seed flour added were 6 g/L, 10g/L and 14g/L, and the stirring time of 3 min and 5 min respectively. The experiment was carried out in triplicates and assessing the parameters of total soluble solids (TSS), BOD, dissolved oxygen (DO) and the pH.The results showed that the tamarind seed flour was able to reduce the level of parameters studied. The best treatment was obtained from the application of tamarind seed flour at a level of 14 g/L and 3 minutes stirring time. This combination was able to reduce  67.29% of the TSS level (from 425 mg/L to 139 mg/L) and 24.18% of the BOD5 value (from 71 mg/L to 53.83 mg/L) and to increase 53.85% of the DO value (from 1.8 mg/L to 3.90 mg/L) and pH value from 3.93 to 4.57. The BOD5 level of the treated water met the requirement of the quality standard of waste water for the tofu industry, except the TSS, DO and pH values.Keywords: coagulation, natural coagulant, tamarind seed
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
Produksi  Karoten pada Limbah Padat Tempe: Kajian Jenis Kapang dan Konsentrasi Ekstrak Kecambah Kedelai Larasati, Niken; Wignyanto, Wignyanto; Nurika, Irnia; Hidayat, Nur
Jurnal Teknologi Pertanian Vol 4, No 2 (2003)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Penelitian ini bertujuan mendapatkan kombinasi perlakuan antara jenis kapang dan konsentrasi ekstrak kecambah kedelai terhadap produksi karoten b karoten yang maksimal. Rancangan percobaan yang digunakan adalah Rancangan Acak kelompok yang terdiri dari dua factor yaitu jenis kapang (Neurospora sp dan isolat kapang Mj 403) dan konsentrasi ekstrak kecambah kedelai (20%, 30%, 40%, 50% dan 60% ), masing-masing perlakuan dengan tiga ulangan. Hasil penelitian menunjukkan bahwa jenis kapang dan konsentrasi ekstrak kecambah kedelai berpengaruh sangat nyata terhadap jumlah   b karoten maksimum sebesar 44,05 ppm pada konsentrasi ekstrak kecambah kedelai 7,69%. Isolat kapang Mj 403 menghasilkan b karoten maksimum sebesar 23,81 ppm pada konsentrasi ekstrak kecambah kedelai di dalam medium, semakin meningkat nilai pH terjadi penurunan jumlah spora kedua jenis kapang. Kata kunci: tempe, limbah padat, b karoten
Co-Authors - Suprayogi Abdul Wahid Adipandang Yudono Adipandang Yudono Andriani Sukma Witari Asmaul Mustaniroh, Siti Aunur Rofiq Mulyarto Azimmatul Ihwah Bambang Dwi Argo Christia Meidiana Claudia Gadizza Perdani, Claudia Gadizza Dodi Wirawan Irawanto Effendi, Mas'ud Elina Habibah Erryana Martati Fahmi Fahmi Farida Rahayu Faudina Nurin Nisa' Hapsari, Dara Puspita I Ketut Suada Ika Ningsih Ike Vida Irawati, Maghfira Selia Kunty Afshari Maimunah Hindun Pulungan Majid, Zuliyan Agus Nur Muchlis Mifzal, Adib Maula Mufidah, Elya Nur Hidayat Nur Hidayat Nur Hidayat Nur Lailatul Rahma NURUL AZIZAH Nurul Azizah Panji Deoranto Rohmanna, Novianti Adi Sakunda Anggarini Setiyo Gunawan Sri Suhartini Sri Suhartini, PhD Sukardi Sukardi Surjono Surjono Susinggih Wijana Trisita Novianti Usman Effendi Veliska, Audrya Nasywa Wenny Surya Murtius Wignyanto Wignyanto Wignyanto Wignyanto Wike Agustin Prima Dania Yaumadina Anggraeni Yuanita Indriasari Yusron Sugiarto Yusuf Wibisono