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All Journal Journal of Economics and Management Scienties Jurnal Riset, Inovasi, Teknologi & Terapan
Susilo, Donor Utomo Muhammad
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Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Industrial & Manufacturing Engineering Library & Information Science Social Sciences

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Variasi Persentase Pati Resisten Jagung Tipe 3 pada Sifat Fisik dan Organoleptik Es Krim Kelapa Susilo, Donor Utomo Muhammad; Amperawati, Suharyani; Imelda, Fenny
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 2, No 2 (2024): Juni
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v2i2.5462

Abstract

The main ingredient of ice cream is cream. Regularly, ice cream is made from animal fat of milk, but can be made from vegetable fats as well. Coconut milk as a source of vegetable fat (cream) can be an alternative substance for making ice cream and is suitable for people with lactose intolerance. Making coconut ice cream requires a gelling agent dissolved in ice cream mixture (ICM). Corn starch that was modified physically (RS type 3) can be used in making of coconut ice cream which functions as a gelling agent. The research purpose was understanding of how to make coconut cream which can produce an overrun quality and organoleptic (hedonic) test. The study was conducted in a laboratory scale with a completely randomized design (CRD) with 4 variations in the proportion of the addition of this resistant starch and 3 replications which were tested for analysis of variant (ANOVA) and further tests with the Duncan and Kruskal Wallis multiple distance test. The results showed that the addition of resistant starch had an effect on the overrun significantly with the highest value of 23.53% at the 5% level of the proportion of ingredient. The hedonic test for the coconut ice creams at the proportion of ingredient was 5% as the highest score observed by the panelists whose the score was not significantly different from the proportions of the ingredients 3% and 6%.
Particle Board Supply Chain Design from Palm Oil Solid Waste in West Borneo Province Rusiardy, Iwan; Ramadhia, Muflihah; Susilo, Donor Utomo Muhammad
Journal of Economics and Management Scienties Volume 8 No. 2, March 2026 (Accepted)
Publisher : SAFE-Network

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37034/jems.v8i2.335

Abstract

As the furniture industry develops, demand for wood-based particle board continues to increase, while the availability of wood from natural forests continues to decline. This situation has led to the need for sustainable alternative raw materials. Solid waste from oil palm in the form of empty fruit bunches (EFB) has great potential to be developed as a raw material for particle board. In West Kalimantan Province, the area of oil palm plantations reached 2,017,456 hectares in 2019, with a potential EFB production of around 7,470,639 tons. Therefore, this study aims to design an optimal supply chain network for the distribution of TKKS from palm oil processing plants in Sanggau Regency to particle board factories, as well as its distribution to all regencies/cities in West Kalimantan. The model developed uses a mixed-integer linear programming (MILP) approach to minimize total costs, including the costs of opening production sites, transportation, and distribution, while taking into account various constraints. The modeling results show that the optimal location for establishing a particle board factory is in Parindu District with a maximum capacity of 120,000 m³/year and a total investment of IDR 82,604,211,380.00. This model is expected to serve as the basis for long-term strategic decision-making for the West Kalimantan Provincial Government and be further developed by integrating TKKS as a by-product of the palm oil industry.
Co-Authors Imelda, Fenny Iwan Rusiardy Muflihah Ramadhia Suharyani Amperawati