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All Journal Jurnal Teknik Industri Terintegrasi (JUTIN) JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
abdi, haris
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Energy Engineering Industrial & Manufacturing Engineering Mechanical Engineering

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The Effect Of Coconut Drain Flour And Black Potato Flour Substitution On Fiber Content And Organoleptics Of Beef Sausage: PENGARUH SUBSTITUSI TEPUNG AMPAS KELAPA DAN TEPUNG KENTANG HITAM TERHADAP KADAR SERAT DAN ORGANOLEPTIK SOSIS DAGING SAPI abdi, haris
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 7 No. 02 (2025): Jurnal Teknologi Pangan dan Ilmu Pertanian (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jipang.v7i02.5103

Abstract

Sausage is one of the famous processed food products in Indonesia, sausage is obtained from a mixture of ground meat and flour or starch with the addition of spices, food additives that are put into sausage casings. The purpose of this study was to determine the fiber content and organoleptic in beef sausages that have been substituted with coconut pulp flour and black potato flour. The method used is the RAL method while to determine the fiber content in beef sausages using the gravimetric method, also using organoleptic tests with coconut pulp flour and black potato flour formulations. After this test, data analysis was carried out using one-way ANOVA. The results of the study on the effect of coconut pulp flour and black potato flour substitution on the fiber content and organoleptic of beef sausages obtained the highest fiber content at P2, which was 5.78%, while the lowest fiber content was at P0 at 3.67%. organoleptic test results in this study panelists preferred the color of P0 with a value of 3.86, the taste of P1 with a value of 3.5, the aroma of P1 with a value of 3.4, and the texture of P0 with a value of 3.26. which means that the difference in dosage in making sausages has a significant effect on the fiber content and organoleptic of beef sausages.
Studi Waktu Kerja untuk Meningkatkan Produktivitas Kerja pada Pembuatan Upper Sandal Abdi, Haris; Herlina, Herlina
Jurnal Teknik Industri Terintegrasi (JUTIN) Vol. 6 No. 3 (2023): July 2023
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jutin.v6i3.15825

Abstract

KUB Capable of Jaya is an industrial business formed from skills training to improve the economy and standard of living of the residents. This company produces goods that focus on types of footwear, namely hotel slippers, sandals, shoes, and upper sandals. In the upper sandal production process, problems were found at work time where workers did not have a time reference and target production in the production process. This causes a lot of free time and affects the speed of workers in doing work which will have an impact on production results that cannot meet the number of customer orders. The purpose of this research is to find out the standard production time, standard production output, and the number of workers needed so that the amount of production can meet the target order. The methods used to solve this problem are the work sampling method, standard output, and workload analysis. The standard time to produce 1 unit of upper sandals is 68,24 seconds, the standard output produced in 1 day is 422 units or 211 pairs, and the number of workers in the cutting process is 5 people, 1 person is punching holes, 1 person is installing buckles, 1 person for the buckle locking process, and 1 person for the installation/finishing process
Co-Authors Herlina Herlina