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All Journal Agrointek Jurnal Pangan dan Agroindustri agriTECH Journal of Agricultural and Biosystem Engineering Research
Hidrotunnisa, Hidrotunnisa
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Control & Systems Engineering Energy Industrial & Manufacturing Engineering Mechanical Engineering

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STUDI KELAYAKAN USAHA SELIPAN RIYANTO DENGAN MENGGUNAKAN METODE NPV, IRR, PI, DAN PP Jaya, Gigieh Henggar; Hidrotunnisa, Hidrotunnisa; Aldila, Livianinda Elza; Purbowati, Ike Sitoresmi Mulyo; Prabowo, Pandu Aji; Athallah, Fikri; Ramadhani, Siti Laila; Setiadi, Muhammad Restu
Journal of Agricultural and Biosystem Engineering Research Vol 5 No 2 (2024): Journal of Agricultural and Biosystem Engineering Research: Regular Issue
Publisher : Program Studi Teknik Pertanian, Fakultas Pertanian, Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jaber.2024.5.2.14578

Abstract

Small Rice mill or called “Selipan” in Indonesian, is a series of rice mill machines with various engine capacities, generally found in agricultural production centers. Rice mills require relatively large investment costs for producers in the production area. A feasibility study on the rice mill business at Selipan Riyanto is needed to be a reference for pioneering similar businesses. A business feasibility study is a comprehensive assessment to assess the success of a business. Rice mills are industrial facilities designed to convert paddy into milled rice. The milling process includes a series of operations, including rice cleaning, hulling, polishing, and packaging. This study aimed to evaluate financial feasibility of Selipan Riyanto based on NPV (Net Present Value), PI (Profitability Index), IRR (Internal Rate of Return), and PP (Payback Period). The study's results obtained a value, NPV (Net Present Value) of Rp. 266.613.794, PI (Profitability Index) of 2.54, IRR (Internal Rate of Return) of 59%, and PP (Payback Period) of 1.46 years.
Ethanolysis Pretreatment of Crude Palm Oil in High Shear Reactor Hidrotunnisa, Hidrotunnisa; Yanti, Rini; Hidayat, Chusnul
agriTECH Vol 45, No 1 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.81499

Abstract

Crude palm oil (CPO) is characterized by high carotenoid content, dissolving in the oil system and causing a difficult extraction process. To overcome this problem, transesterification of CPO with ethanol was performed to improve the carotenoid extractability using sodium hydroxide as a catalyst. Therefore, this study aimed to investigate the effect of ethanolysis parameters on the carotenoid and fatty acid ethyl ester (FAEE) content of CPO. FAEE content was quantified by thin-layer chromatography and total carotenoid content (TCC) was determined through a UV-Vis spectrophotometer. Reaction time (15-150 min), catalyst concentration (0.65-3.25%), reaction temperature (3070 ℃), and stirring speed (500-2000 rpm) were determined by one factor at a time (OFAT) design. The results showed that ethanolysis time and temperature did not affect TCC along the study range, while ethanolysis time of 45 minutes and temperature of 70 ℃ increased FAEE content. Additionally, catalyst concentration of 1.95% and stirring speed at 2000 rpm increased TCC and FAEE. The best ethanolysis parameters were obtained at 45 minutes, the temperature of 50 ℃, catalyst concentration of 1.3%, and stirring speed of 2000 rpm, yielding FAEE 1358±16 ppm and TCC 99.9±0.2%. This showed that ethanolysis produced high FAEE content and improved carotenoids in the oil system.
Corrigendum to ‘Ethanolysis Pre-treatment of Crude Palm Oil in High Shear Reactor’ [agriTECH, (2025), 45, 1, 10.22146/agritech.81499] Hidrotunnisa, Hidrotunnisa; Yanti, Rini; Hidayat, Chusnul
agriTECH Vol 46, No 1 (2026)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.117205

Abstract

DOI of original article: https://doi.org/10.22146/agritech.81499Authors Correction:The authors regret a typographical error in the ABSTARCT page 41. It was written as 'yielding FAEE 1358±16 ppm and TCC 99.9±0.2%'. It should correctly read 'yielding FAEE 99.9±0.2% and TCC 1358±16 ppm'.
Analisis persepsi dan perubahan keputusan pembelian konsumen terhadap gula campuran Mustaufik, Mustaufik; Suliyanto, Suliyanto; Setyanto, Refius Pradipta; Hidrotunnisa, Hidrotunnisa
AGROINTEK Vol 20, No 1 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i1.28857

Abstract

Blended sugar/refined brown sugar/cooking sugar is a mixture of coconut and refined crystal sugar (GKR). The lower selling price of mixed sugar than coconut sugar can reduce consumer buying interest in coconut sugar, thereby reducing the welfare of coconut sugar artisans. Therefore, this study needs to examine consumer perceptions and changes in the purchasing intention of mixed sugar in the domestic market. Data collection through questionnaires and interviews with 150 coconut sugar consumer respondents in Banjarnegara, Purbalingga, Banyumas, Cilacap, and Kebumen. The respondent selection technique used purposive random sampling  and is proportional based on the population in each district. The study of changes in purchasing decisions (switching intention) for mixed sugar was analyzed using non-parametric statistics using the McNemar Test, a paired-sample 2-sample difference proportion test method.The results of the study showed that consumers perceive coconut sugar to have a good impact on health (91% of respondents), GKR harms health (59% of respondents), mixed sugar harms health (57% of respondents), and are against mixed sugar even though it is cheaper than coconut sugar (66% of respondents). Purchasing decisions show consumers are more willing to buy coconut sugar (60%; 48% unswitched, 12% switched intention) than mixed sugar (40%; 5% unswitched, 35% switched intention). There was a significant change in the purchase decision. As many as 35% of respondents switched intentions and decided to be willing to buy mixed sugar, considering the product's low price.
Characterization of Physicochemical and Functional Attributes of Purple Corn (Zea mays L. var. ceratina) Flour and Its Application in Gluten-Free Noodle Development Ayuningtyas, Laksmi Putri; Hidrotunnisa, Hidrotunnisa; Livianinda Elza, Aldila
Jurnal Pangan dan Agroindustri Vol. 14 No. 2 (2026): April 2026
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2026.014.02.1

Abstract

Gluten-free noodles are increasingly important as alternatives to wheat-based products for consumers with gluten intolerance and for the diversification of functional foods. This study aimed to characterize the physicochemical and functional properties of purple corn flour and evaluate its application in gluten-free noodle development using modified cassava flour (mocaf). Purple corn flour was produced by drying and milling and formulated into noodles at different purple corn flour:mocaf ratios (20:80–60:40). Proximate composition, functional properties, color, and RVA pasting behavior were analyzed, while noodle quality was evaluated through cooking properties, texture profile, anthocyanin content, and antioxidant activity. Purple corn flour showed a peak viscosity of approximately 1750 cP and moderate setback viscosity (342 cP). Increasing purple corn flour significantly increased anthocyanin content (0.75–5.21 mg/L) and antioxidant activity (33.99–49.21% inhibition), while formulation ratio affected cooking time, cooking loss (1.54–4.66%), and hardness (53.59–132.47 g). These results indicate that purple corn flour is a promising functional ingredient for gluten-free noodles with acceptable technological quality and enhanced bioactive properties.
Co-Authors Aldila, Livianinda Elza Athallah, Fikri Ayuningtyas, Laksmi Putri Chusnul Hidayat Henggar Jaya, Gigieh Livianinda Elza, Aldila Mustaufik Prabowo, Pandu Aji purbowati, ike sitoresmi mulyo Ramadhani, Siti Laila Rini Yanti, Rini Setiadi, Muhammad Restu Setyanto, Refius Pradipta Suliyanto Suliyanto