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Industria: Jurnal Teknologi dan Manajemen Agroindustri
Published by Universitas Brawijaya
ISSN : 22527077     EISSN : 25493892     DOI : -
Core Subject : Economy, Health, Science, Education, Agriculture, Social, Engineering,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Other
Industria: Jurnal Teknologi dan Manajemen Agroindustri which is abbreviated as Industria. Industria is a journal published by Department of Agro-industrial Technology, Faculty of Agricultural Technology, University of Brawijaya, Indonesia. It publishes articles in the scope of technology and management of agro-industrial field, and also other related topics.
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Articles 7 Documents
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Search results for , issue "Vol 11, No 1 (2022)" : 7 Documents clear
Simple Vision System for Apple Varieties Classification Nasution, Aulia Muhammad Taufiq; Amrullah, Syakir Almas
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 11, No 1 (2022)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2022.011.01.6

Abstract

AbstractEvery variety of apple has its particular physical characteristics, which are affected by different pre-harvest factors. Manual classification of these varieties by human labor has several weaknesses, such as the inconsistency, subjectivity, fatigue and different accuracy due to different level of experience of the inspector. This study was aimed to design and evaluate a simple computer-based vision system for recognizing and grading several varieties of apples based on their physical characteristics. Images of apples were taken and were used as training data with different algorithms to extract the particular characteristics of each variety, such as color and shape. The extracted Hue color channels and contour vector were recorded as the reference data and were used to recognize the similar characteristic of those images from the testing data group. The k-nearest neighbors algorithm was used to decide whether an apple belongs to a particular variety. The results show that the recognition rate based on color only was between 84–97% and it was between 5–77% it is based on the shape only. Rotating the image significantly increases the recognition rate (to be between 5 - 69% based on the shape only). Moreover, combining both color and shape characteristics significantly improves the recognition rate.Keywords: apple’s varieties classification, color signatures, combined color-morphology signatures, morphology signature, vision system AbstrakSetiap jenis buah apel memiliki penciri fisik spesifik, yang dipengaruhi oleh berbagai faktor pra-panen. Teknik klasifikasi manual memiliki banyak kelemahan, antara lain adalah subjektifitas, ketidakkonsistenan, kelelahan fisik dan psikologis, serta tingkat pengalaman dari petugas yang melakukannya. Tujuan studi ini adalah melakukan proses desain dan pengujian suatu sistem visi sederhana berbasis komputer untuk mengenali dan mengklasifikasi berbagai jenis buah apel berdasarkan penciri spesifiknya. Citra buah apel dari sampel latih diproses dengan berbagai algoritma untuk mengekstraksi berbagai parameter pencirinya, yaitu parameter warna dan bentuk. Informasi histogram kanal warna Hue dan vektor kontur hasil ekstraksi kemudian disimpan sebagai data referensi dan digunakan sebagai pembanding terhadap parameter serupa dari citra data uji. Keputusan diambil menggunakan algoritma K-Nearest Neighbors. Hasil menunjukkan bahwa laju pengenalan berbasis fitur tunggal warna berkisar antara 84–97%, sementara berbasis fitur tunggal morfologi berkisar antara 5–77%. Perubahan orientasi sampel sebagai data training akan meningkatkan laju pengenalan berbasis fitur tunggal morfologi secara signifikan, yaitu dari 5% menjadi 69%. Penggabungan dua fitur penciri warna dan morfologi dapat meningkatkan laju pengenalan lebih baik lagi.Kata Kunci: klasifikasi jenis buah apel, penciri warna, penciri morfologi, gabungan penciri warna dan morfologi, sistem visi
Shelf-Life Prediction of Shallot Powder Using Accelerated Shelf-Life Testing (ASLT) Method by the Arrhenius Equation Approach Permatasari, Niken Ayu; Hardiyanti, Indah; Suryani, Ani; Yuliasih, Indah
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 11, No 1 (2022)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2022.011.01.3

Abstract

AbstractThe storage process of shallot powder can cause a quality decrease. This study aims to estimate shelf-life of shallot powder at various storage temperatures and determine quality changes during storage. This study used a Completely Randomized Design with two factors to determine quality changes of shallot powder, i.e. the coating and storage temperature. The statistical analysis results showed that the coating, storage temperature, and interaction between the two factors affected Volatile Reducing Substances (VRS) levels. The two factors and their interaction do not influence the water content. Shelf-life estimation was performed using the Arrhenius method. Coated shallot powder has a longer shelf-life than uncoated shallot powder. Shelf-life determination was performed based on water content parameters. The shelf-life of uncoated shallot powder was 337 days at 30 °C, 322 days at 40 °C, and 309 days at 50 °C. The shelf-life of coated shallot powder was 353 days at 30 °C, 340 days at 40 °C, and 328 days at 50 °C. The coating process can extend the shelf-life of shallot powder.Keywords: Accelerate Shelf-Life Testing (ASLT), Arrhenius, coating, shallot powder AbstrakProses penyimpanan dapat menyebabkan penurunan mutu bawang merah bubuk. Penelitian ini bertujuan untuk menduga umur simpan produk bawang merah bubuk pada berbagai suhu penyimpanan dan mengetahui perubahan mutunya selama penyimpanan. Penelitian ini menggunakan Rancangan Acak Lengkap dengan dua faktor untuk mengetahui perubahan mutu bawang merah bubuk, yaitu penggunaan penyalut dan suhu penyimpanan. Hasil analisis statistik menunjukkan bahwa penyalutan, suhu penyimpanan, dan interaksi antara kedua faktor memengaruhi kadar Volatile Reducing Substance (VRS). Kadar air tidak dipengaruhi oleh kedua faktor dan interaksi antara kedua faktor tersebut. Pendugaan umur simpan dilakukan menggunakan metode Arrhenius. Bubuk bawang merah dengan proses penyalutan memiliki umur simpan yang lebih lama dibandingkan bubuk bawang merah tanpa proses penyalutan. Penentuan umur simpan dilakukan berdasarkan parameter kadar air, Umur simpan bawang merah bubuk tanpa penyalutan adalah 337 hari pada suhu 30 °C, 322 hari pada suhu 40 °C, dan 309 hari pada 50 °C. Umur simpan bawang merah bubuk dengan penyalutan adalah 353 hari pada suhu 30 °C, 340 hari pada suhu 40 °C, dan 328 hari pada suhu 50 °C. Proses penyalutan mampu memperpanjang umur simpan bawang merah bubuk.Kata kunci: Accelerate Shelf-Life Testing (ASLT), Arrhenius, bawang merah bubuk, penyalutan 
Energy Sufficiency of Biomass and Wastewater in Closed Process of Sago Starch Production Bantacut, Tajuddin; Indriyani, Fitria
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 11, No 1 (2022)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2022.011.01.2

Abstract

AbstractSago grows in lowland and peat swamp regions that are relatively isolated due to limited basic infrastructures, including energy supply, especially electricity. These limitations constraining the development of sago starch production and industry. The sago starch production process generates by-products such as sago bark waste, pith waste, and wastewater which are potentially used as an energy source. This paper discusses a closed system model of an energy-independent sago starch production process from the utilization of by-products and wastewater. A mass balance model was developed to calculate the energy potency of by-products and waste to construct a closed system for the sago starch production process. The model's output showed that the by-product from processing 1,000 tons of sago stems per day with an optimal yield of 14% potentially generates 90,562 kWh of energy. This energy potency can meet the 26,070 kWh energy needed for sago starch production, making it possible to develop into a closed production system. Further research is needed to determine the site-specific aspects that affect energy sufficiency.Keywords: closed system, energy sufficiency, sago starch AbstrakKawasan hutan sagu berada di dataran rendah dan rawa-rawa yang relatif terisolasi karena keterbatasan infrastruktur dasar, termasuk pasokan energi, terutama listrik. Keterbatasan tersebut menyebabkan produksi dan industri pati sagu sulit berkembang. Proses produksi pati sagu mempunyai hasil samping berupa kulit, ampas, dan limbah cair yang dapat dimanfaatkan sebagai sumber energi. Artikel ini membahas model sistem tertutup proses produksi pati sagu yang mandiri energi dari pemanfaatan hasil samping dan limbah cair. Model kesetimbangan massa dikembangkan untuk menghitung potensi energi dari hasil samping dan limbah untuk membangun sistem tertutup proses produksi pati sagu. Luaran model menunjukkan bahwa hasil samping dari pengolahan 1.000 ton batang sagu per hari dengan rendemen optimal 14% berpotensi membentuk energi sebanyak 90.562 kWh. Potensi energi ini dapat memenuhi kebutuhan energi yang diperlukan dalam pengolahan sebanyak 26.070 kWh, sehingga produksi pati sagu dapat dikembangkan menjadi sistem produksi tertutup. Penelitian lanjutan perlu dilakukan untuk mengetahui aspek spesifik lokasi terhadap kecukupan energi.Kata kunci: kecukupan energi, pati sagu, sistem tertutup 
Technoeconomic Analysis of Integrated Bioethanol from Elephant Grass (Pennisetum purpureum) with Utilization of Its Residue and Lignin Safaat, Muhammad; Wulan, Praswasti Pembangun Dyah Kencana
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 11, No 1 (2022)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2022.011.01.7

Abstract

Abstract Bioethanol has been developed as an alternative biofuel. Elephant grass is one of the lignocelluloses that can be used as a source of bioethanol. The bioethanol fermentation process should be improved along with its economic competitiveness to promote its wider application. This study aims to investigate and to evaluate the best scheme of biethanol (standalone) and the combination of bioethanol and its by-products through technoeconomic analysis. The method used is collecting data from several previous studies and simulating it with SuperPro Designer. Data from flowsheeting simulation is used as economic simulation data using Microsoft Excel. The results of this study indicate that the processing of biogas and lignin waste as fuel and lignosulfonates can increase the economic value of the bioethanol production process. The best economic value is the bioethanol production process using biogas and lignin as fuel for a Biomass Power Plant which is called Pembangkit Listrik Tenaga Biomassa (PLTBm) with a Net Present Value (NPV) of IDR 364,358,976,036, Internal Rate of Return (IRR) 11.32%, Pay Back Period (PBP) 7.2 years, and Profitability Index (PI) 1.08Keywords: bioethanol, biogas, elephant grass, lignosulfonate, SuperPro Designer AbstrakBioetanol telah dikembangkan sebagai bahan bakar nabati alternatif. Rumput gajah merupakan salah satu lignoselulosa yang dapat digunakan sebagai sumber bioetanol. Proses fermentasi bioetanol harus ditingkatkan seiring daya saing ekonomi untuk mempromosikan penerapannya yang lebih luas. Tujuan studi ini adalah untuk menginvestigasi dan mengevaluasi skema terbaik bietanol (standalone) serta kombinasi bioetanol dan produk sampingnya melalui analisis teknoekonomi. Metode yang digunakan ialah melakukan pengumpulan data dari beberapa penelitian sebelumnya dan disimulasikan dengan SuperPro Designer. Data dari simulasi flowsheeting digunakan sebagai data simulasi ekonomi menggunakan Microsoft Excel. Hasil studi ini menunjukan bahwa pengolahan biogas dan limbah lignin sebagai bahan bakar dan lignosulfonat dapat meningkatkan nilai ekonomi dari proses produksi bioetanol. Nilai ekonomi yang paling baik adalah proses produksi bioetanol dengan pemanfaatan biogas dan lignin sebagai bahan bakar Pembangkit Listrik Tenaga Biomassa (PLTBm) dengan nilai Net Present Value (NPV) Rp 364.358.976.036-; Internal Rate of Return (IRR) 11,32%, Pay Back Periode (PBP) 7,2 tahun, serta Profitability Index (PI) 1,08.Kata kunci: bioetanol, biogas, lignosulfonate, rumput gajah, SuperPro Designer 
Micrococcus yunnanensis and Psychrobacter sp. as Potential Producers of Polymers from Hot Spring Jabeen, Asma; Batool, Rida; Jamil, Nazia
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 11, No 1 (2022)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2022.011.01.1

Abstract

AbstractPolyhydroxyalkanoates (PHAs) and exopolysaccharides (EPSs) are biopolymers bacteria under nutrient-limiting conditions. In this study, bacterial strains were isolated from hot springs. Soil samples were collected from Tatta Pani, Azad Kashmir, Pakistan. Bacterial strains AJ2 and AJ3 were selected due to their ability to produce PHAs and EPSs. Phylogenetic analysis showed that strain AJ2 was Micrococcus yunnanensis and AJ3 was Psychrobacter sp. Three carbon sources (glucose, glycerol, and molasses) were used for polymer production. The effect of high pH (8) and high temperature (55 °C) was checked on PHAs and EPSs production. The highest yield of PHAs was given by strain AJ3 (89.43%) with molasses. When grown at 55 °C for 24 hours, strain AJ3 showed the highest PHAs accumulation, 79% with glucose. At alkaline pH 8, strain AJ3 gave 34% PHAs with molasses. The highest EPSs production was observed for strain AJ3. AJ3 gave 70g/L of EPSs with both glucose and glycerol. The amplification of the phaC gene was done to confirm the genetic basis of PHAs production. FTIR analysis showed clear bands at 1722 cm-1 and 2925 cm-1 representing the carbonyl and alkyl groups of PHAs, respectively.Keywords: exopolysaccharides, Kashmir, Micrococcus yunnanensis, polyhydroxyalkanoates, Psychrobacter sp. AbstrakPolihidroksialkanoat (PHA) dan eksopolisakarida (EPS) adalah biopolimer yang diproduksi oleh bakteri yang hidup pada kondisi nutrisi yang terbatas. Dalam penelitian ini, strain bakteri diisolasi dari sumber air panas. Sampel tanah dikumpulkan dari Tatta Pani, Azad Kashmir, Pakistan. Strain bakteri AJ2 dan AJ3 dipilih karena kemampuannya menghasilkan PHA dan EPS. Analisis filogenetik menunjukkan bahwa strain AJ2 adalah Micrococcus yunnanensis dan AJ3 adalah Psychrobacter sp. Tiga sumber karbon (glukosa, gliserol, dan molase) digunakan untuk produksi polimer. pH tinggi (8) dan suhu tinggi (55 °C) diperiksa pengaruhnya terhadap produksi PHA dan EPS. Hasil tertinggi PHA diberikan oleh strain AJ3 (89,43%) dengan tetes tebu. Saat ditumbuhkan pada suhu 55 °C selama 24 jam, strain AJ3 menunjukkan akumulasi PHA tertinggi, 79% dengan glukosa. Pada pH basa 8, strain AJ3 memberikan 34% PHA dengan molase. Produksi EPS tertinggi diamati untuk strain AJ3. AJ3 menghasilkan 70g/L EPS dengan glukosa dan gliserol. Amplifikasi gen phaC dilakukan untuk mengkonfirmasi dasar genetik produksi PHA. Analisis FTIR menunjukkan pita yang jelas pada 1722 cm-1 dan 2925 cm-1 masing-masing mewakili gugus karbonil dan alkil PHA.Kata kunci: eksopolisakarida, Kashmir, Micrococcus yunnanensis, polihidroksialkanoat, Psychrobacter sp.
Sauce Product Development with Black Garlic Addition as a Flavour Enhancer and Antioxidant Herlina, Herlina; Vionita, Riska Rahma; Sulistiyani, Sulistiyani; Nurhayati, Nurhayati; Lindriati, Triana
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 11, No 1 (2022)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2022.011.01.4

Abstract

AbstractThis study aims to determine the variations effect of black garlic concentration on the sauce's physical, chemical, and organoleptic characteristics. The experimental design used was a Completely Randomized Design with a single factor, the ratio of black garlic concentration to sauce paste. The experiment was performed with five treatments and three replications. The ratio of black garlic concentration to the sauce paste in this experiment was 5:95 (A1), 10:90 (A2), 15:85 (A3), 20:80 (A4), and 25:75 (A5). The results showed that the black garlic concentration significantly affected the sauce's physical and chemical characteristics (Total Dissolved Solids (TDS), color intensity, viscosity, antioxidant activity, and total polyphenols). The organoleptic test showed that black garlic concentration significantly affected panelists' preference for color, taste, viscosity, and overall parameters and did not significantly affect aroma preference. The best treatment was the sauce with a 15:85 (A3) concentration ratio of black garlic to sauce paste. The best treatment sauce's physical characteristics were 34.23±0.17 °Brix TDS, 1.35±0.12 color intensity, and 0.41±0.05 Poise viscosity, while the chemical characteristics were 22.75±0.38% antioxidant activity and 1.07±0.21 mg GAE/g total polyphenols. The organoleptic test of the best treatment sauce's results was 5.97 color preference, 5.30 aroma, 5.57 taste, 5.43 viscosity, and 5.23 overall preference.Keywords: antioxidant, black garlic, organoleptic, product diversification, sauce AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh variasi konsentrasi black garlic terhadap karakteristik fisik, kimia, dan organoleptik saus. Rancangan percobaan pada penelitian ini adalah rancangan acak lengkap dengan faktor tunggal, yaitu perbandingan konsentrasi black garlic terhadap bahan saus. Percobaan dilakukan dengan 5 perlakuan dan 3 kali ulangan. Perbandingan konsentrasi black garlic terhadap bahan saus pada percobaan ini adalah 5:95 (A1), 10:90 (A2), 15:85 (A3), 20:80 (A4), dan 25:75 (A5). Hasil penelitian menunjukkan bahwa konsentrasi black garlic berpengaruh nyata terhadap karakteristik fisik dan kimia saus, yaitu Total Padatan Terlarut (TPT), intensitas warna, viskositas, aktivitas antioksidan dan total polifenol. Uji organoleptik menunjukkan bahwa konsentrasi black garlic berpengaruh nyata terhadap kesukaan panelis pada parameter warna, rasa, viskositas, dan keseluruhan, serta berpengaruh tidak nyata terhadap kesukaan aroma. Perlakuan terbaik diperoleh pada saus dengan perbandingan konsentrasi black garlic terhadap bahan saus 15:85 (A3). Karakteristik fisik saus tersebut adalah TPT 34,23±0,17 °Brix, intensitas warna 1,35±0,12, dan viskositas 0,41±0,05 Poise, sedangkan karakteristik kimianya adalah aktivitas antioksidan 22,75±0,38% dan total polifenol 1,07±0,21 mg GAE/g. Hasil uji organoleptik terhadap saus dengan perlakuan terbaik adalah kesukaan warna 5,97, aroma 5,30, rasa 5,57, viskositas 5,43, dan keseluruhan 5,23.Kata kunci: antioksidan, black garlic, diversifikasi produk, organoleptik, saus 
Analysis of Storage and Packaging Conditions on Physicochemical Characteristics of Eggplant (Solanum melongena L.) Adhamatika, Adhima; Meidayanti, Karina; Indraloka, Aldy Bahaduri
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 11, No 1 (2022)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2022.011.01.5

Abstract

AbstractEggplant (Solanum melongena L.) is a horticultural product widely distributed in Indonesia and is an easily damaged commodity during storage. Suitable storage conditions are needed to increase the eggplant's shelf-life. This study aims to determine the differences and the best conditions of packaging type, storage temperature, and shelf-life to maintain and improve the eggplant's quality. This research was conducted using a Nested Design with three replications. The analysis used includes weight loss, moisture content, ash content, pH, firmness level, protein content, fat content, and carbohydrates content. The results indicate that storage at cold temperatures (±8 °C) can inhibit metabolic processes, so there is a decrease in protein and carbohydrate content due to lower respiration processes than eggplant stored at room temperature (±27 °C). The type of polyethylene (PE) plastic packaging can reduce the potential for damage to eggplant during storage and increase the eggplant's shelf-life compared to brown kraft paper bag packaging and without packaging, which is characterized by better weight loss, protein, carbohydrates, and texture. Storage treatment for five days at cold temperatures (±8 °C) with PE plastic packaging was the best treatment in this study.Keywords: eggplant, packaging, storage, temperature Abstrak Terung (Solanum melongena L.) merupakan produk tanaman hortikultura yang sudah banyak tersebar di Indonesia dan merupakan komoditas yang mudah mengalami kerusakan selama penyimpanan. Kondisi penyimpanan yang sesuai dibutuhkan untuk meningkatkan umur simpan terung. Penelitian ini bertujuan mengetahui perbedaan dan kondisi terbaik penggunaan jenis kemasan, suhu penyimpanan, dan umur penyimpanan untuk mempertahankan dan meningkatkan kualitas terung. Penelitian ini dilakukan menggunakan Rancangan Nested dengan tiga kali ulangan. Analisa yang digunakan dalam penelitian ini meliputi analisa susut bobot, kadar air, kadar abu, pH, kekerasan, protein, lemak, dan karbohidrat. Hasil dari penelitian ini menunjukkan bahwa penyimpanan pada suhu dingin (±8 °C) dapat menghambat proses metabolisme sehingga terjadi penurunan kandungan protein dan karbohidrat yang disebabkan proses respirasi lebih rendah dibandingkan terung yang disimpan pada suhu ruang (±27 °C). Jenis kemasan plastik polyethylene (PE) mampu menurunkan potensi kerusakan terung selama penyimpanan dan meningkatkan umur simpan terung dibandingkan kemasan kraft paper bag cokelat dan tanpa kemasan yang ditandai hasil susut bobot, protein, karbohidrat, dan tekstur yang lebih baik. Perlakuan penyimpanan lima hari pada suhu dingin (±8 °C) dengan kemasan plastik PE merupakan perlakuan terbaik pada penelitian ini.Kata kunci: pengemasan, penyimpanan, suhu, terung 

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