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Andi Eko Wiyono
Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Jember
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Industrial & Manufacturing Engineering

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PROSES PRODUKSI PUREE TOMAT DALAM RUANG LINGKUP SKALA USAHA MIKRO: TOMATO PUREE PRODUCTION PROCESS IN MICRO BUSINESS SCALE Eristha Yunianda; Andi Eko Wiyono; Yuli Wibowo
Journal of Food Industrial Technology Vol. 2 No. 2 (2025): Mei
Publisher : Journal of Food Industrial Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofit.v2i2.5934

Abstract

Tomatoes are commodities that spoil quickly, so they require proper handling after harvest. One of the attempt to overcome damage to tomatoes is for make tomatoes become tomato puree. Fruit processing pureeing can increase economic value, so it is very suitable to use as a home-based micro industry. This research aims to analyze the characteristics of the raw materials used in production tomato puree, knowing the yield produced and the production costs of making tomato puree. This research was conducted based on selected treatments from tomato raw materials with a variety of different levels of ripeness. Analysis of observations based on chemical tests, mass balance and HPP. The research results show that tomatoes are superior in making tomato puree form of Tb (fresh red tomatoes) of red color, typical tomato sour taste, strong aroma, and texture that is still dense but has a lot of water content, TPT 4.5 obrix, TAT 0.37%, and PH of 4.73. The results of the calculation of the yield value for tomato puree are as much as 36.8%. The total production costs required for making tomato puree is Rp. 102,760,- so the production price per unit of product is Rp. 4,671,-.
PERBAIKAN DESAIN KEMASAN KERIPIK SINGKONG MENGGUNAKAN METODE KANSEI ENGINEERING (Studi Kasus di UD. Fauzi Jaya Kabupaten Jember): Improvement Of Cassava Chips Packaging Design Using Kansei Engineering Method (Case Study at UD. Fauzi Jaya Jember Regency) Tri Alif Lentera Cyda; Nidya Shara Mahardika; Winda Amilia; Andrew Setiawan Rusdianto; Andi Eko Wiyono
Journal of Food Industrial Technology Vol. 2 No. 3 (2025): November
Publisher : Journal of Food Industrial Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofit.v2i3.6260

Abstract

Keripik singkong merupakan salah satu makanan ringan tradisional yang banyak digemari. Jenis keripik dan dan cara mengolah dibeberapa daerah terkadang bervariasi. Pada UMKM Fauzi Jaya ini memiliki beberapa masalah yaitu bagaimana cara agar menarik konsumen baru untuk membeli produk keripik singkong Fauzi Jaya dan tetap menjaga keamanan keripik singkong pada kemasan. Upaya yang dapat dilakukan oleh peneliti adalah dengan melakukan inovasi desain pada kemasan agar lebih menarik dengan menggunakan metode Kansei Engineering. Perancangan ulang kemasan keripik singkong menggunakan pendekatan metode kansei engineering yang dilakukan melalui kuisioner. Tujuan yang ingin dicapai dalam penelitian ini ialah dengan mengidentifikasi spesifikasi desain kemasan yang diinginkan oleh konsumen dan memberikan usulan desain kemasan yang baru. Hasil pada penelitian ini didapatkan 8 kata kansei melalui kuisioner yaitu rapi, estetik, cerah, menarik, praktis, mewah, awet, aman yang mewakili kata-kata yang tepat dengan mempertimbangkan produk yang ditawarkan. Hasil analisis konjoin berdasarkan kategori yang berhubungan erat dengan masing-masing kansei word adalah konsep desain yaitu bahan plastik, bentuk sentralisil, informatif, dan varian warna cerah.
Co-Authors Andrew Setiawan Rusdianto Eristha Yunianda Nidya Shara Mahardika Tri Alif Lentera Cyda Winda Amilia Yuli Wibowo