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All Journal Journal of Agricultural and Biosystem Engineering Research Jurnal Sains dan Teknologi Pangan
Aldila, Livianinda Elza
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry 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.
OPTIMASI FORMULA MI BEBAS GLUTEN BERBAHAN TEPUNG GEMBILI DAN MOCAF Hidrotunnisa; Ayuningtyas, Laksmi Putri; Aldila, Livianinda Elza; Yuliasari, Hikmah
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 4 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/fge8gv71

Abstract

Noodles are typically made from wheat flour, which contains gluten, making them less suitable for individuals with gluten intolerance. This study aims to investigate the effect of the proportion of yam flour and mocaf on the quality of noodles and optimize the formula to achieve the best quality response from gluten-free dry noodles using a D-optimal design. The responses analyzed included cooking quality (cooking time and cooking loss) and texture profile (hardness, cohesiveness, springiness, and chewiness). The results showed that increasing the yam flour proportion (24,58-34,4%), combined with reducing mocaf proportion (24,57-14,75%), could decrease cooking time (7.3–6.3 minutes), cooking loss (14.51–10.17%) and increased hardness (248.12–857.48 gf), cohesiveness (0.45–0.75), springiness (0.46–0.78), and chewiness (97,60–330,35). The optimal formula was obtained in a composition of 34.39% gembili flour and 14.76% mocaf flour with a desirability value of 0.710. The characteristics of the best formulation results include a cooking time of 6.3 minutes, a cooking loss of 10.69%, a hardness of 662.42 gf, a cohesiveness of 0.70, a springiness of 0.78, and a chewiness of 249.91. Verification shows that the actual response value is within the predicted range, indicating that the model is valid for application in the development of gluten-free noodles from local ingredients.
Co-Authors Athallah, Fikri Ayuningtyas, Laksmi Putri Henggar Jaya, Gigieh Hidrotunnisa Hidrotunnisa, Hidrotunnisa Hikmah Yuliasari Prabowo, Pandu Aji purbowati, ike sitoresmi mulyo Ramadhani, Siti Laila Setiadi, Muhammad Restu