cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota malang,
Jawa timur
INDONESIA
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.
Arjuna Subject : -
Articles 8 Documents
 1 
Search results for , issue "Vol 13, No 1 (2024)" : 8 Documents clear
Assessment Model of Halal Good Manufacturing Practice in Bakery SMEs Lapele, Sukmawati; Garside, Annisa Kesy; Amallynda, Ikhlasul; Lukman, Mohammad
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 13, No 1 (2024)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2024.013.01.2

Abstract

AbstractBakery products are in great demand among Indonesians today. Therefore, small and medium enterprises (SMEs) of bakeries have an essential role in creating products that are guaranteed to be halal and safe, following regulations in Indonesia. This research aims to design a Halal Good Manufacturing Practice (HGMP) assessment model for “X” Bakery to improve product quality. HGMP integrates the criteria of Indonesia's Halal Assurance System, called Sistem Jaminan Produk Halal (SJPH), and Good Manufacturing Practices (GMP). The Quality Function Deployment (QFD) method evaluates company performance based on HGMP criteria and translates it into technical responses. The Pareto diagram determines the priority of HGMP criteria and technical responses. The identification results show 56 valid HGMP criteria for “X” Bakery, consisting of location and environment, buildings, facilities, employees, production, and storage. Implementing the assessment model at “X” Bakery resulted in 40 HGMP criteria that needed improvement and 12 technical responses that needed to be prioritized in meeting the HGMP criteria. This HGMP assessment model is hoped to help “X” Bakery improve the quality of halal, safe, high-quality products.Keywords: assesment model, bakery, good manufacturing practice, halal, quality function deployment AbstrakBakery merupakan salah satu produk pangan yang banyak diminati masyarakat Indonesia saat ini. Oleh karena itu, Usaha Kecil dan Menengah (UKM) bakery memiliki peran penting dalam menghasilkan produk yang terjamin kehalalan dan keamanannya sesuai dengan regulasi yang berlaku di Indonesia. Penelitian ini bertujuan untuk merancang model asesmen Halal Good Manufacturing Practice (HGMP) pada Bakery “X” dalam meningkatkan kualitas produk. HGMP mengintegrasikan kriteria Sistem Jaminan Produk Halal (SJPH) dan Good Manufacturing Practice (GMP). Metode Quality Function Deployment (QFD) digunakan untuk mengevaluasi kinerja perusahaan berdasarkan kriteria HGMP dan menerjemahkannya ke dalam respon teknis. Diagram Pareto digunakan untuk menentukan prioritas kriteria HGMP dan respon teknis. Hasil identifikasi menunjukkan 56 kriteria HGMP yang valid untuk Bakery “X” yang terdiri dari aspek lokasi dan lingkungan, bangunan, fasilitas, karyawan, produksi, dan penyimpanan. Implementasi model asesmen pada Bakery “X” menghasilkan 40 kriteria HGMP yang perlu ditingkatkan dan 12 respon teknis yang perlu diprioritaskan terlebih dahulu dalam memenuhi kriteria HGMP. Model asesmen HGMP ini diharapkan dapat membantu Bakery “X” dalam meningkatkan kualitas produk yang halal, aman, dan bermutu.Kata Kunci: assesment model, bakery, good manufacturing practice, halal, quality function deployment 
Enhancing Consumer Engagement through Kansei Engineering: A Novel Approach to Sago Rice Packaging Design Johan, Vonny Setiaries; Riftyan, Emma; Khairany, Septy
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 13, No 1 (2024)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2024.013.01.3

Abstract

AbstractThe purpose of this study was to produce a sago rice packaging design that suits consumer preferences using the Kansei Engineering method. This study employed a survey method and quantitative analysis. The Kansei words selected in this study included communicative, transparent, informative, practical, safe, brightly colored, attractive, innovative, size-appropriate, unique, strong, creative, distinctive, patterned, and protective of the product (15 words in total). The design elements and sub-elements identified from 10 samples of analog rice packaging were packaging materials (aluminum foil and plastic), labels (digital printing and stickers), packaging forms (standing pouches, side gusset pouches, and sachets), and colors (many colors (>3 colors), few colors (2-3 colors), and plain). The packaging design desired by consumers, based on conjoint analysis, reflected the Kansei words practical, attractive, innovative, unique, creative, distinctive, and patterned. Consumers preferred packaging made of aluminum foil, labeled with digital printing, in the form of a standing pouch, and featuring many colors (>3 colors).Keywords: Kansei Engineering, Kansei word, packaging design plan, sago rice AbstrakTujuan penelitian ini adalah menghasilkan rancangan desain kemasan beras sagu yang sesuai dengan keinginan konsumen menggunakan metode Kansei Engineering. Penelitian ini menggunakan metode survei dan analisis kuantitatif menggunakan metode Kansei Engineering. Kata Kansei yang terpilih pada penelitian ini adalah komunikatif, transparan, informatif, praktis, aman, berwarna terang, menarik, inovatif, ukuran sesuai kebutuhan, unik, kuat, kreatif, berciri khas, bermotif dan melindungi produk (15 kata). Elemen desain dan sub elemen desain yang dipilih berdasarkan identifikasi 10 sampel kemasan beras analog adalah bahan kemasan terdiri dari aluminium foil dan plastik, label kemasan terdiri dari digital printing dan stiker, bentuk kemasan terdiri dari standing pouch, side gusset pouch, dan sachet, dan warna kemasan terdiri dari banyak warna (>3 warna), sedikit warna(2-3 warna), dan polos. Desain kemasan yang diinginkan konsumen berdasarkan kombinasi yang muncul dari hasil conjoint analysis menggambarkan kata kansei praktis, menarik, inovatif, unik, kreatif, berciri khas, dan bermotif dan kemasan dengan bahan aluminium foil, berlabel digital printing, berbentuk standing pouch, dan terdiri banyak warna (>3 warna).Kata kunci: Beras sagu, Kansei Engineering, kata Kansei, rancangan desain kemasan  
Analysis of Supply Chain Performance Improvement in the Fish Processing Industry Manggala, Panji Wira; Machfud, Machfud; Sailah, Illah
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 13, No 1 (2024)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2024.013.01.4

Abstract

Abstract This study aims to identify the supply chain condition of the red snapper fish processing industry, assess the supply chain performance, and recommend performance improvements based on the performance measurement results. The study was conducted in Brondong District, Lamongan Regency, East Java, Indonesia. The methods used are the Supply Chain Operations Reference (SCOR) model and the Analytical Hierarchy Process (AHP), which measure effectiveness and efficiency parameters. Data were collected through interviews and field observations with expert respondents representing fishermen, collectors, and the fish processing industry. The results showed that the supply chain performance of the fishermen, collectors, and fish processing industry was 67.52% (poor), 88.11% (average), and 95.09% (excellent). The low performance was mainly in the fish catch composition accuracy and raw material handling practices. Root cause analysis was conducted to identify the leading causes, such as poor raw material quality, high raw material costs, and low cash-to-cash cycle time. Recommendations for improvement include handling raw materials training, using better cooling technology, and accelerating debt payments. Implementing lean supply chain management with the 5S system will improve operational efficiency and final product quality. Support from all stakeholders and government is essential for successfully implementing this strategy. Further study on the impact of lean implementation on environmental and social sustainability and exploration of new technologies for efficient fish handling and processing is needed.Keywords: AHP, lean supply chain, red snapper, SCOR, supply chain performance AbstrakPenelitian ini bertujuan untuk mengidentifikasi kondisi rantai pasok industri pengolahan ikan kakap merah, menilai kinerja rantai pasok, dan merekomendasikan perbaikan kinerja berdasarkan hasil pengukuran kinerja. Penelitian dilakukan di Kecamatan Brondong, Kabupaten Lamongan, Jawa Timur, Indonesia. Metode yang digunakan adalah model Supply Chain Operations Reference (SCOR) dan Analytical Hierarchy Process (AHP) yang mengukur parameter efektivitas dan efisiensi. Data dikumpulkan melalui wawancara dan observasi lapangan dengan responden pakar yang mewakili nelayan, pengepul, dan industri pengolahan ikan. Hasil penelitian menunjukkan kinerja rantai nelayan, pengepul dan industri pengolah ikan berturut-turut adalah 67,52% (sangat kurang), 88,11% (sedang), dan 95,09% (sangat baik). Kinerja yang rendah terutama pada ketepatan jenis ikan dan penanganan bahan baku. Analisis akar masalah dilakukan untuk mengidentifikasi penyebab utama, seperti kualitas bahan baku rendah, biaya bahan baku tinggi, dan siklus kas-ke-kas lama. Rekomendasi perbaikan mencakup pelatihan penanganan bahan baku, penggunaan teknologi pendinginan yang lebih baik, dan percepatan pembayaran utang. Implementasi lean supply chain management dengan metode 5R diharapkan meningkatkan efisiensi operasional dan kualitas produk akhir. Dukungan dari semua pemangku kepentingan dan pemerintah sangat penting untuk keberhasilan penerapan strategi ini. Penelitian ini menyarankan kajian lebih lanjut tentang dampak implementasi lean terhadap keberlanjutan lingkungan dan sosial dan eksplorasi teknologi baru untuk efisiensi penanganan dan pengolahan ikan.Kata kunci: AHP, ikan kakap merah, kinerja rantai pasok, lean supply chain, SCOR
Coffee Agro-industry Conceptual Model Using System Dynamics in Lampung Province, Indonesia Rosiana, Nia; Feryanto, Feryanto; Simorangkir, Nadya Carolina
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 13, No 1 (2024)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2024.013.01.1

Abstract

AbstractThe consumption trend of coffee downstream products is increasing every year. However, the high variation in the quality of raw materials on the upstream side impacts agroindustrial activities. The limited capacity of processed coffee production indicates that coffee processing activities are not optimal. High competition and individual business activities cause the upstream and downstream linkage of the coffee industry to be limited. The research objective is to analyze the conceptual model of coffee agro-industry development based on the complexity of problems faced by the actors. Primary and secondary data are used as the basis for compiling the conceptual model of the coffee agro-industry using Vensim Software PLE 9.3.5x64. The conceptual sub-models built are farmers, intermediary traders, and processors. Coffee agro-industry is developed by improving the quality and continuity of raw materials, processing capacity, and the actors' skills. Quality and production are connecting variables of the three submodels built. The quality of raw materials produced by farmers will improve the quality of processed coffee. Improving the quality of raw materials is not only from using superior seeds but also from the technical skills of the actors involved. Increased processing capacity can increase the absorption capacity of the coffee agro-industry. Keywords: coffee, dynamic model, intermediary traders, processors, farmers Abstrak Tren konsumsi produk hilir kopi meningkat setiap tahun, tetapi variasi yang tinggi pada kualitas bahan baku di sisi hulu berdampak pada kegiatan agroindustri. Kapasitas produksi olahan kopi yang terbatas mengindikasikan bahwa kegiatan pengolahan kopi belum optimal. Persaingan yang tinggi dan kegiatan usaha yang individual menyebabkan linkage hulu dan hilir industri kopi terbatas. Tujuan penelitian ini adalah menganalisis model konseptual pengembangan agroindustri kopi berdasarkan kompleksitas permasalahan yang dihadapi para pelaku agroindustri kopi. Penelitian dilakukan di Kabupaten Lampung Barat, Provinsi Lampung, Indonesia. Data primer dan sekunder digunakan sebagai dasar penyusunan model konseptual agroindustri kopi dengan menggunakan Software Vensim PLE 9.3.5x64. Submodel konseptual yang dibangun adalah petani, pedagang perantara, dan pengolah. Pengembangan agroindustri kopi dilakukan melalui peningkatan kualitas dan kontinyuitas bahan baku, kapasitas pengolahan, dan skill para pelaku yang terlibat. Kualitas dan produksi menjadi variabel penghubung dari ketiga submodel yang dibangun. Kualitas bahan baku yang dihasilkan petani akan meningkatkan kualitas mutu kopi olahan. Peningkatan kualitas bahan baku dipengaruhi oleh penggunaan bibit unggul dan peningkatan skill teknis dari para pelaku yang terlibat. Peningkatan kapasitas pengolahan dapat meningkatkan daya serap agroindustri kopi.Kata kunci: kopi, model dinamis, pedagang perantara, pengolah, petani 
Shelf-life Prediction of Canned Pacri Nanas Using the Accelerated Shelf-life Test (ASLT) Method Maherawati, Maherawati; Rahayuni, Tri; Hartanti, Lucky
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 13, No 1 (2024)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2024.013.01.5

Abstract

AbstractPacri nanas is a traditional Malay food made from fresh pineapple cooked with various herbs/spices and coconut milk. Pacri nanas can be marketed more widely if packed in cans. This study aims to estimate the shelf-life of canned pacri nanas using the Accelerated Shelf-Life Test (ASLT) method. The storage temperatures used in this study were 35 °C, 45 °C, and 55 °C. The parameters observed were sensory characteristics: color, aroma, taste, texture, and overall appearance. The results showed that all parameters decreased during storage, as indicated by the negative slope graph. The first-order reaction affects the sensory parameters decrease during storage. The lowest activation energy (Ea) value used to determine the product shelf-life is the aroma parameter with the regression equation y = -2416.4x + 5.9911, so the resulting activation energy is 4798.97 cal/mol. The shelf-life of pacri nanas at storage temperatures of 35 °C, 45 °C, and 55 °C were 11.3, 8.8, and 7.0 months, respectively. Storage of canned pacri nanas is recommended at room temperature (30 °C) with an estimated shelf-life of 12.8 months.Keywords: pineapple, storage life, traditional food AbstrakPacri nanas adalah makanan tradisional Melayu yang terbuat dari nanas segar yang dimasak dengan berbagai bumbu/rempah dan santan. Pacri nanas bisa dipasarkan lebih luas jika dikemas dalam kaleng. Penelitian ini bertujuan untuk memperkirakan umur simpan dengan metode Accelerated Shelf-Life Test (ASLT) pada pacri nanas yang dikemas dalam kaleng. Suhu penyimpanan pacri nanas tersebut pada penelitian ini adalah 35 °C, 45 °C, dan 55 °C. Parameter yang diamati adalah karakteristik sensorik, yaitu warna, aroma, rasa, tekstur, dan kenampakan secara keseluruhan. Hasil penelitian menunjukkan bahwa seluruh parameter mengalami penurunan selama penyimpanan yang ditunjukkan dengan grafik dengan kemiringan negatif. Reaksi yang memengaruhi penurunan parameter sensorik selama penyimpanan merupakan reaksi orde pertama. Nilai energi aktivasi (Ea) terkecil yang digunakan untuk menentukan umur simpan produk adalah parameter aroma dengan persamaan regresi y = -2416,4x + 5,9911 sehingga energi aktivasi yang dihasilkan adalah 4798,97 kal/mol. Umur simpan pacri nanas pada suhu penyimpanan 35 °C, 45 °C, dan 55 °C masing-masing adalah 11,3, 8,8, dan 7,0 bulan. Penyimpanan pacri nanas yang dikemas dalam kaleng dianjurkan pada suhu ruangan (30 °C) dengan perkiraan umur simpan 12,8 bulan.Kata kunci: makanan tradisional, nanas, waktu penyimpanan 
Securing the Food Supply Chain Amid Geopolitical Uncertainty: A Comprehensive Review Rahayu, Lestari; Astuti, Retno; Soboh, Rafat
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 13, No 1 (2024)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2024.013.01.8

Abstract

AbstractThe global food supply chain is highly vulnerable to geopolitical influences, affecting production and consumption activities. Recent geopolitical disruptions have highlighted the need for strategic foresight and risk management to enhance resilience. This study aims to analyze the multifaceted impact of geopolitical events on the food supply chain and propose strategies for enhancing its resilience and sustainability. A qualitative literature review was conducted, synthesizing findings from 50 peer-reviewed articles. Key findings reveal that geopolitical events such as conflicts, trade disputes, and regulatory changes significantly disrupt food supply chains, leading to food shortages and price volatility. Technological innovations and strategic foresight are critical in mitigating these impacts. Effective risk management, technological advancements, and adaptive governance frameworks are essential for building resilient food supply chains. Policymakers and stakeholders must collaborate to develop robust strategies that ensure food security in an increasingly volatile geopolitical landscape.Keywords: Food supply chain, geopolitical disruption, policy, resilience, risk management AbstrakRantai pasok pangan global sangat rentan terhadap pengaruh geopolitik yang memengaruhi aktivitas mulai dari produksi hingga konsumsi. Gangguan geopolitik baru-baru ini menyoroti bahwa tinjauan ke masa depan yang strategis dan manajemen risiko diperlukan untuk meningkatkan ketahanan ketahanan dan keberlanjutan rantai pasok pangan. Tinjauan literatur kualitatif dilakukan dengan mensintesis temuan dari 50 artikel jurnal. Temuan utama mengungkapkan bahwa peristiwa geopolitik seperti konflik, perselisihan perdagangan, dan perubahan peraturan secara signifikan mengganggu rantai pasok pangan sehingga menyebabkan kekurangan pangan dan ketidakstabilan harga. Inovasi teknologi dan tinjauan ke masa depan sangat penting dalam memitigasi dampak-dampak ini. Manajemen risiko yang efektif, kemajuan teknologi, dan kerangka tata kelola yang adaptif sangat penting untuk membangun rantai pasok pangan yang tangguh memastikan keamanan pangan dalam situasi geopolitik yang semakin bergejolak.Kata Kunci: Gangguan geopolitik, kebijakan, ketahanan, manajemen risiko, rantai pasok pangan 
Optimization of Pectin Extraction Process from Albedo of Citrus Lemon (Citrus limon) Using Ultrasonic Method Filianty, Fitry; Alifia, Rachma Nur; Yuliana, Tri; Yusuf, Asep; Putri, Selly Harnesa
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 13, No 1 (2024)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2024.013.01.6

Abstract

Abstract Pectin is an industrial raw material that can form gels, thickeners, and emulsifiers widely applied in the food and non-food industries. Extracting pectin with citric acid solvent using ultrasonic waves is considered more effective and efficient. This study aimed to obtain an optimization model for the pectin production process to produce maximum pectin yield and obtain the optimized pectin characteristics. This study used the Response Surface Methodology (RSM) as the optimization method with the Central Composite Design (CCD) experimental design with Design Expert 13 software to determine the treatment combination based on time factors and solvent concentration. The treatment combination obtained was 11. The results showed that the maximum pectin yield value was 34.63% at a 7-minute extraction time using the citric acid solvent concentration of 20% and a validation value accuracy of 99.08%. The optimized pectin characteristics were a water content of 7.66%, ash content of 0.33%, equivalent weight of 183.28 mg, methoxyl content of 7.52%, galacturonic acid content of 67.13%, and degree of esterification of 63.56%. The pectin produced followed the pectin quality standards according to the International Pectin Producers Association (IPPA), except for the equivalent weight.Keywords: extraction, lemon albedo, pectin, ultrasonic AbstrakPektin merupakan bahan baku industri yang memiliki kemampuan dalam pembentukan gel, zat pengental, dan sebagai zat pengemulsi yang banyak diaplikasikan pada industri pangan dan non-pangan. Proses ekstraksi pektin dengan pelarut asam sitrat menggunakan bantuan gelombang ultrasonik dianggap lebih efektif dan efisien. Tujuan penelitian adalah untuk mendapatkan model optimasi proses produksi pektin hingga menghasilkan rendemen pektin yang maksimum dan mendapatkan karakteristik pektin hasil optimasi. Metode optimasi dalam penelitian ini menggunakan Response Surface Methodology (RSM) dengan dengan rancangan eksperimen Central Composite Design (CCD) menggunakan software Design Expert 13 untuk menentukan kombinasi perlakuan berdasarkan faktor waktu dan konsentrasi pelarut. Kombinasi perlakuan yang diperoleh adalah 11. Hasil penelitian menunjukkan bahwa nilai rendemen pektin maksimum adalah 34,63% pada waktu ekstraksi 7 menit dengan konsentrasi pelarut asam sitrat 20% dengan keakuratan nilai validasi adalah 99,08%. Karakteristik pektin hasil optimasi diperoleh nilai kadar air 7,66%, kadar abu 0,33%, berat ekuivalen 183,28 mg, kadar metoksil 7,52%, kadar asam galakturonat 67,13%, dan derajat esterifikasi 63,56%. Pektin yang dihasilkan sudah sesuai dengan standar mutu pektin menurut International Pectin Producers Association (IPPA) kecuali pada berat ekuivalen.Kata kunci: albedo lemon, ekstraksi, pektin, ultrasonik
Liquid Body Wash Formulation with the Addition of Agarwood Leaf Extract Hamzah, Faizah; Ultri, Ultri; Ayu, Dewi Fortuna; Pramana, Angga
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 13, No 1 (2024)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2024.013.01.7

Abstract

AbstractThis study aimed to study the effect of agarwood leaf extract extracted through maceration as an antibacterial agent on the quality of liquid body wash. The study used a completely randomized design with five treatments and four replications. The treatments applied included the addition of agarwood leaf extract with concentrations of 0% (S1), 2.5% (S2), 5% (S3), 7.5% (S4), and 10% (S5). Data were analyzed using Analysis of Variance (ANOVA), followed by Duncan's Test at 5% significance level. The results showed that adding agarwood leaf extract significantly affected free alkali, pH, foam stability, density, antibacterial activity, and sensory properties of liquid body wash. Liquid body wash with a 10% addition of agarwood leaf extract showed the best quality, with an inhibition zone of 24.86 ± 0.79 mm and 22.16 ± 2.40 mm against Bacillus subtilis and Pseudomonas aeruginosa. This liquid body wash has a free alkali content of 0.027%, a specific gravity of 1.08±0.08g/mL, foam stability of 89.79±0.77%, pH of 9.33±0.03, and does not cause skin irritation. Descriptive tests showed that the liquid body wash was dark brown with a distinctive aroma of agarwood leaves.Keywords: Agarwood leaves extract, antibacterial activity, Bacillus subtilis, liquid body wash, Pseudomonas aeruginosa AbstrakPenelitian ini bertujuan untuk mempelajari pengaruh ekstrak daun gaharu yang diekstrak melalui maserasi sebagai agen antibakteri terhadap kualitas sabun mandi cair. Penelitian menggunakan rancangan acak lengkap dengan lima perlakuan dan empat ulangan. Perlakuan yang diterapkan meliputi penambahan ekstrak daun gaharu dengan konsentrasi 0% (S1), 2,5% (S2), 5% (S3), 7,5% (S4), dan 10% (S5). Data dianalisis menggunakan Analisis Varians (ANOVA), dilanjutkan dengan Uji Duncan pada taraf signifikansi 5%. Hasil penelitian menunjukkan bahwa penambahan ekstrak daun gaharu berpengaruh signifikan terhadap alkali bebas, pH, stabilitas busa, densitas, aktivitas antibakteri, dan sifat sensorik sabun mandi cair. Sabun mandi cair dengan penambahan ekstrak daun gaharu 10% menunjukkan kualitas terbaik, dengan zona hambat sebesar 24,86±0.79 mm dan 22,16±2.40 mm terhadap Bacillus subtilis dan Pseudomonas aeruginosa. Sabun ini memiliki kadar alkali bebas 0,027%, berat jenis 1,08±0.08g/mL, stabilitas busa 89.79±0.77%, pH 9.33±0.03, dan tidak menyebabkan iritasi kulit. Uji deskriptif menunjukkan bahwa sabun mandi cair tersebut memiliki warna coklat tua dengan aroma khas daun gaharu.Kata kunci: Aktivitas antibakteri, Bacillus subtilis, ekstrak daun gaharu, Pseudomonas aeruginosa, sabun mandi cair

Page 1 of 1 | Total Record : 8

 1 

Filter by Year

2024 2024


Reset
Filter By Issues
All Issue Vol 14, No 1 (2025) Vol 13, No 2 (2024) Vol 13, No 1 (2024) Vol 12, No 2 (2023) Vol 12, No 1 (2023) Vol 11, No 2 (2022) Vol 11, No 1 (2022) Vol 10, No 3 (2021) Vol 10, No 2 (2021) Vol 10, No 1 (2021) Vol 9, No 3 (2020) Vol 9, No 2 (2020) Vol 9, No 1 (2020) Vol 8, No 3 (2019) Vol 8, No 2 (2019) Vol 8, No 1 (2019) Vol 7, No 3 (2018) Vol 7, No 2 (2018) Vol 7, No 1 (2018) Vol 6, No 3 (2017) Vol 6, No 2 (2017) Vol 6, No 1 (2017) Vol 5, No 3 (2016) Vol 5, No 2 (2016) Vol 5, No 1 (2016) Vol 4, No 3 (2015) Vol 4, No 2 (2015) Vol 4, No 1 (2015) Vol 3, No 3 (2014) Vol 3, No 2 (2014) Vol 3, No 1 (2014) Vol 3, No 1 (2014) Vol 2, No 3 (2013) Vol 2, No 2 (2013) Vol 2, No 1 (2013) Vol 2, No 1 (2013) Vol 1, No 3 (2012) Vol 1, No 3 (2012) Vol 1, No 2 (2012) Vol 1, No 2 (2012) Vol 1, No 1 (2012) Vol 1, No 1 (2012) More Issue