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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 8 Documents
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Search results for , issue "Vol 14, No 1 (2025)" : 8 Documents clear
Risk Mitigation and Sustainability Status of The Seaweed Area for Food Sovereignty in Pasir Panjang, Kupang City, East Nusa Tenggara, Indonesia Arianty, Devi; Usman, Lutfiah; Aziz, Abdul
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 14, No 1 (2025)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2025.014.01.1

Abstract

AbstractThe potential seaweed cultivation area at Pasir Panjang Beach in Kupang City, East Nusa Tenggara, Indonesia, faces various risks at every stage of its activities. This study aims to identify key risks, evaluate sustainability status, and formulate evidence-based mitigation strategies across five dimensions: production, post-harvest, economic, human resources, and institutional. Data were collected through field observations, water quality monitoring, interviews, and questionnaires distributed to 50 active farmer respondents and local experts. The Failure Mode and Effects Analysis method and Pareto diagram were used for risk analysis, Rapid Assessment Procedure - Rural Livelihoods (RAP-RL) for Multidimensional Scaling, leverage analysis to assess sustainability, and Monte Carlo simulation to measure the validity of the analysis results. The results indicate 30 risk drivers, with 16 priority risks consisting of 3 priority risks each in the post-harvest, institutional, and economic dimensions, three priority risks in the production dimension, and four priority risks in the human resources dimension. The highest sustainability index was in the human resources dimension (80.54), production (79.13), and economic (78.67), while post-harvest (33.76) and institutional (34.79) were classified as less sustainable. Mitigation strategies include using superior seeds, crop protection, farmer capacity building, institutional strengthening, and digital technology for the supply chain. Integrated interventions are needed to create an adaptive, resilient, and competitive seaweed cultivation system.Keywords: FMEA, food sovereignty, multidimensional scalling, Pareto, seaweedAbstrakKawasan potensial budidaya rumput laut di Pantai Pasir Panjang di Kota Kupang, Nusa Tenggara Timur, Indonesia menghadapi beragam risiko pada setiap tahapan kegiatan. Penelitian ini bertujuan mengidentifikasi risiko utama, mengevaluasi status keberlanjutan, dan merumuskan strategi mitigasi berbasis bukti pada lima dimensi: produksi, pasca panen, ekonomi, sumber daya manusia, dan kelembagaan. Data dikumpulkan melalui observasi lapangan, pengamatan kualitas air, wawancara dan penyebaran kuesioner pada 50 responden petani aktif dan pakar lokal. Metode Failure Mode and Effects Analysis dan diagram Pareto digunakan untuk analisis risiko, Rapid Assessment Procedure - Rural Livelihoods (RAP-RL) untuk Multidimensional Scaling, analisis leverage untuk menilai keberlanjutan, dan simulasi Monte Carlo untuk mengukur validitas hasil analisis. Hasil menunjukkan 30 penyebab risiko, dengan 16 risiko prioritas yang terdiri dimensi pasca panen, kelembagaan, dan ekonomi masing-masing 3 risiko prioritas, dimensi produksi 3 risiko priotas, dan dimensi sumber daya manusia 4 risiko prioritas. Indeks keberlanjutan tertinggi pada dimensi sumber daya manusia (80,54), produksi (79,13), dan ekonomi (78,67), sedangkan pasca panen (33,76) dan kelembagaan (34,79) tergolong kurang berkelanjutan. Strategi mitigasi mencakup penggunaan bibit unggul, pelindung tanaman, peningkatan kapasitas petani, penguatan kelembagaan, serta pemanfaatan teknologi digital untuk rantai pasok. Intervensi terintegrasi diperlukan guna menciptakan sistem budidaya rumput laut yang adaptif, resilien, dan berdaya saing.Kata kunci: rumput laut, keberlanjutan, risiko, multidimensional scaling, Pantai Pasir Panjang 
Coastal Food Diversification via Remang Fish (Muraenesox cinereus) Amplang: Effects of Tapioca Starch-to-Remang Fish Flesh Ratio on Hardness, Chemical, Microbiological, and Sensory Characteristics Hanidah, In-In; Moody, Sumanti Debby; Huda, Syamsul; Suryawardana, Ameera Xaviera Sakinah; Utami, Annisa Ratri
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 14, No 1 (2025)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2025.014.01.2

Abstract

AbstractSmall-scale fisheries supply local raw materials with potential for coastal food diversification. Remang fish (Muraenesox cinereus) offers opportunities as a raw material for value-added amplang that has not been widely processed. This research assessed the ratio effect of tapioca starch-to-remang fish flesh on physical, chemical, microbiological, and sensory quality and its compliance with SNI 7762:2013. A randomized complete block design experiment on 3 formulations (70:30, 60:40, 50:50) with 4 replications included proximate tests, hardness tests, total plate counts, Escherichia coli, and sensory tests by 23 panelists using a 7-point scale assessment. The moisture content of 1.07% – 2.29% and ash of 2.77% –3.92% were below the threshold, the protein content of 7.87% – 10.95% exceeded the minimum limit, the total plate count was 2.2 log CFU/g – 3.2 log CFU/g, and Escherichia coli was negative. Meanwhile, the hardness decreased from 2,737.79 gForce to 268.66 gForce as the fish portion increased. The 50:50 formulation achieved the highest sensory score, but the fat content of 51.18% exceeded the 35% limit, while the fat content of the 70:30 and 60:40 formulations was within the limits of 17.08% and 23.36%. The findings confirm the suitability of remang fish as a raw material for amplang. Oil absorption control and high-barrier packaging are needed to ensure sensory excellence in line with quality compliance. These study results can be used as a basis for coastal food diversification based on local resources and commercialization opportunities for micro, small, and medium enterprises.Keywords: coastal food diversification, remang fish amplang, sensory quality, tapioca starch-to-fish flesh ratio AbstrakPerikanan skala kecil menyuplai bahan baku lokal yang berpotensi untuk diversifikasi pangan pesisir. Ikan remang (Muraenesox cinereus) menawarkan peluang sebagai bahan baku amplang bernilai tambah yang belum banyak diolah. Riset ini menilai pengaruh rasio tapioka terhadap daging ikan remang pada mutu fisik, kimia, mikrobiologi, dan sensoris dan kesesuaiannya dengan SNI 7762:2013. Eksperimen randomized complete block design pada tiga formulasi (70:30, 60:40, 50:50) dengan 4 ulangan mencakup uji proksimat, uji kekerasan, angka lempeng total, Escherichia coli, dan uji sensori oleh 23 panelis menggunakan penilaian skala 7 poin. Kadar air 1,07–2,29% dan abu 2,77–3,92% berada di bawah ambang batas, protein 7,87–10,95% melampaui batas minimum, angka lempeng total 2,2–3,2 log CFU/g dan Escherichia coli negatif, sedangkan kekerasan turun dari 2.737,79 gForce menjadi 268,66 gForce seiring kenaikan porsi ikan. Formulasi 50:50 meraih skor sensori tertinggi, tetapi kadar lemak 51,18% melampaui batas 35%, sedangkan kadar lemak formulasi 70:30 dan 60:40 berada dalam batas 17,08% dan 23,36%. Temuan menegaskan kelayakan ikan remang sebagai bahan baku amplang. Pengendalian serapan minyak dan high-barrier packaging dibutuhkan agar keunggulan sensori sesuai dengan kepatuhan mutu. Hasil penelitian ini dapat menjadi dasar diversifikasi pangan pesisir berbasis sumber daya lokal dan peluang komersialisasi bagi usaha mikro, kecil, dan menengah.Kata kunci: amplang ikan remang, diversifikasi pangan pesisir, mutu sensoris, rasio pati tapioka terhadap daging ikan 
Formulation and Characterization of Spray Hand Sanitizer from Cuttlefish Bone Chitosan (Sepia sp.) as an Antibacterial Agent Rasyid, Febriyanti; Naiu, Asri Silvana; Mile, Lukman
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 14, No 1 (2025)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2025.014.01.3

Abstract

AbstractHand hygiene is crucial to prevent infection, while repeated alcohol use risks disrupting the skin barrier. This study formulated a hand sanitizer spray based on cuttlefish bone chitosan and evaluated its physicochemical quality and antibacterial activity against Escherichia coli. Chitosan was isolated through deproteinization, demineralization, and deacetylation, resulting in a 30% yield, 5.23% moisture content, 3.36% ash content, and a 74.78% deacetylation degree. The study used a completely randomized design with chitosan concentrations of 5%, 10%, and 15%. Results were analyzed using ANOVA for pH, viscosity, and inhibition zone. Significant differences were further tested using DMRT at a 5% significance level. The results showed an increase in pH from 8.38 ± 0.10 to 9.26 ± 0.47, viscosity from 750 ± 250 cP to 4517 ± 680 cP, and inhibition zone from 9.07 ± 1.33 mm to 25.43 ± 3.96 mm. The 5% formula had the best spray comfort despite its low activity, the 15% formula produced the most significant inhibition but had high viscosity, while the 10% formula provided the best compromise with potent antibacterial activity and functional viscosity. The pH value at 10% was still above the ideal skin range of 4.5–6.5, so buffer optimization was necessary. These findings confirm the potential of cuttlefish bone chitosan as an effective and environmentally friendly non-alcoholic alternative when pH and rheology are tightly controlled.Keywords: cuttlefish bone chitosan, Escherichia coli, pH, spray hand sanitizer, viscosity AbstrakKebersihan tangan berperan penting dalam pencegahan infeksi, sementara penggunaan alkohol berulang berisiko mengganggu sawar kulit. Penelitian ini merumuskan spray hand sanitizer berbasis kitosan tulang sotong dan mengevaluasi mutu fisikokimia dan aktivitas antibakterinya terhadap Escherichia coli. Kitosan diisolasi melalui deproteinasi, demineralisasi, dan deasetilasi yang menghasilkan rendemen 30%, kadar air 5,23%, kadar abu 3,36%, dan derajat deasetilasi 74,78%. Penelitian menggunakan rancangan acak lengkap dengan perlakuan konsentrasi kitosan 5%, 10%, dan 15%. Hasil dianalisis dengan ANOVA pada parameter pH, viskositas, dan zona hambat. Perbedaan nyata diuji lanjut dengan DMRT pada taraf signifikansi 5%. Hasil menunjukkan pH meningkat 8,38 ± 0,10 hingga 9,26 ± 0,47, viskositas 750 ± 250 cP hingga 4517 ± 680 cP, dan zona hambat 9,07 ± 1,33 mm hingga 25,43 ± 3,96 mm. Formula 5% memiliki kenyamanan semprot terbaik meski aktivitasnya rendah, formula 15% menghasilkan hambatan terbesar namun viskositasnya tinggi, sedangkan formula 10% memberikan kompromi terbaik dengan aktivitas antibakteri kuat dan viskositas fungsional. Nilai pH pada 10% masih di atas rentang ideal kulit 4,5–6,5 sehingga optimasi penyangga diperlukan. Temuan ini menegaskan potensi kitosan tulang sotong sebagai alternatif non-alkohol yang efektif dan ramah lingkungan saat pH serta reologi dikendalikan ketat.Kata kunci: Escherichia coli, kitosan tulang sotong, pH, spray hand sanitizer, viskositas 
Price and Product Quality as the Key Determinants of Consumer Purchase Decisions in Modern Coffee Shops Hifziah, Hilyatul; Eliza, Eliza; Pebrian, Sispa
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 14, No 1 (2025)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2025.014.01.4

Abstract

AbstrakPertumbuhan konsumsi kopi di Indonesia mendorong perkembangan industri kedai kopi modern dengan persaingan yang semakin intensif. Kondisi tersebut memunculkan kebutuhan terhadap pemahaman yang lebih mendalam mengenai faktor-faktor yang membentuk keputusan pembelian konsumen, khususnya pada segmen muda urban yang menjadi pasar utama. Penelitian ini bertujuan menganalisis pengaruh citra merek, kualitas produk, dan harga terhadap keputusan pembelian konsumen pada salah satu jaringan kedai kopi besar di Indonesia. Pendekatan kuantitatif dilakukan melalui survei terhadap 100 responden yang dipilih secara purposive pada empat outlet aktif. Analisis data menggunakan Structural Equation Modeling-Partial Least Squares (SEM-PLS) yang mengevaluasi model pengukuran dan model struktural. Hasil penelitian menunjukkan bahwa harga menjadi faktor paling dominan dengan koefisien 0,381 (p<0,001), diikuti kualitas produk dengan koefisien 0,268 (p=0,003). Citra merek tidak terbukti berpengaruh langsung secara signifikan terhadap keputusan pembelian dengan nilai koefisien 0,142 (p=0,109). Model penelitian memiliki kekuatan penjelasan yang tinggi dengan nilai R² 0,711 dan predictive relevance 0,421. Hasil penelitian menunjukkan bahwa konsumen lebih menekankan aspek fungsional berupa kesesuaian harga dan mutu produk dibanding simbolisasi merek dalam keputusan instan. Implikasi praktis penelitian menggarisbawahi pentingnya menjaga konsistensi mutu rasa dan layanan dan menetapkan harga yang adil, sedangkan strategi penguatan citra merek diarahkan pada pembentukan kepercayaan dan loyalitas jangka panjang.Kata kunci: citra merek, harga, keputusan pembelian, kopi, kualitas produk AbstractThe growth of coffee consumption in Indonesia is driving the development of the modern coffee shop industry, characterized by increasingly intense competition. This condition underscores the need for a deeper understanding of the factors that influence consumer purchasing decisions, particularly among the young urban segment, which is the primary target market. This study aims to analyze the influence of brand image, product quality, and price on consumer purchasing decisions at one of Indonesia's large coffee shop chains. A quantitative approach was employed through a survey of 100 respondents purposively selected from four active outlets. Data analysis employed Structural Equation Modeling with Partial Least Squares (SEM-PLS) to evaluate both the measurement model and the structural model. The results showed that price was the most dominant factor, with a coefficient of 0.381 (p < 0.001), followed by product quality, with a coefficient of 0.268 (p = 0.003). The brand image was not found to have a significant direct effect on purchasing decisions, with a coefficient of 0.142 (p = 0.109). The research model has high explanatory power with an R² value of 0.711 and a predictive relevance of 0.421. The results of the study indicate that consumers place greater emphasis on functional aspects, such as price and product quality, than on brand symbolism in their instant decisions. The practical implications of the study underscore the importance of maintaining consistent taste and service quality, as well as setting fair prices. Brand image strengthening strategies are designed to foster long-term trust and loyalty.Keywords: brand image, coffee, price, product quality, purchasing decisions 
Antioxidant Activity of Red Ginger Extract (Zingiber officinale, var. Rubrum) Using Microwave-Assisted Extraction (MAE) Method Mulyadi, Arie Febrianto; Novenlintyas, Allisa Azhara Juang; Sukardi, Sukardi
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 14, No 1 (2025)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2025.014.01.5

Abstract

AbstractThe non-volatile components of red ginger that have antioxidant properties are gingerol, shogaol, and zingerone compounds. The antioxidant activity of red ginger is very strong, with an IC50 value of 25.69 ppm. These compounds can be obtained through an extraction process. Microwave-Assisted Extraction (MAE) is an extraction method that combines microwave radiation with heat to efficiently and effectively extract active compounds from the material. This study investigated the extraction of red ginger using variations in two factors: power (100, 400, and 600 W) and extraction time (2, 4, and 6 minutes). The response variables measured were antioxidant activity (IC50), total phenols, and yield. The study used a Randomized Block Design with ANOVA as the data analysis method, followed by the Least Significant Difference test with a 5% confidence interval. The results showed that the red ginger extraction process using MAE with microwave power treatment and extraction time significantly affected the parameters of yield, total phenols, antioxidant activity, and moisture content. The best treatment results were obtained with a microwave power of 400 W and an extraction time of 2 minutes, which produced 25.7% yield, 5.7 mg GAE/g total phenol content, a 39 ppm antioxidant activity (IC50), and 72.4% of moisture content.Keywords: antioxidant, extraction, microwave-assisted extraction, red ginger AbstrakKomponen non volatil pada jahe merah yang memiliki kemampuan sebagai antioksidan adalah senyawa gingerol, shogaol, dan zingeron. Aktivitas antioksidan pada jahe merah sangat kuat dengan nilai IC50 sebesar 25,69 ppm. Senyawa tersebut dapat diperoleh melalui proses ekstraksi. Microwave-Assisted Extraction (MAE) merupakan salah satu metode ekstraksi yang menggabungkan radiasi microwave dengan panas untuk mengekstrak senyawa aktif pada bahan secara efisien dan efektif. Penelitian ini melakukan ekstraksi jahe merah menggunakan variasi terhadap dua faktor, yaitu daya (100, 400, dan 600 W) dan waktu ekstraksi (2, 4, dan 6 menit). Variabel respon yang diukur adalah aktivitas antioksidan (IC50), total fenol, dan rendemen. Penelitian menggunakan Rancangan Acak Kelompok dengan ANOVA sebagai metode analisis data kemudian dilanjutkan dengan uji Beda Nyata Terkecil dengan selang kepercayaan 5%. Hasil penelitian menunjukkan bahwa proses ekstraksi jahe merah menggunakan MAE dengan perlakuan daya microwave dan lama waktu ekstraksi berpengaruh nyata terhadap parameter rendemen, total fenol, aktivitas antioksidan, dan kadar air. Hasil perlakuan terbaik didapatkan pada perlakuan daya microwave 400 W dengan waktu ekstraksi 2 menit yang menghasilkan rendemen 25,7%, total fenol 5,7 mg GAE/g, aktivitas antioksidan (IC50) 39 ppm dan nilai kadar air 72,4%.Kata kunci: antioksidan, ekstraksi, jahe merah, microwave-assisted extraction 
Development of β-Carotene-Fortified Chocolate Bar Using Kansei Engineering Method Sidik, Gusmon; Ushada, Mirwan; Ainuri, Makhmudun
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 14, No 1 (2025)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2025.014.01.6

Abstract

Abstractβ-carotene fortified chocolate bars have the potential to bridge the need for enjoyment and health amidst the risk of diabetes and the demand for functional foods. This study developed an integrative approach to design a β-carotene fortified chocolate bar that balances emotional, technical, sensory, and economic aspects. The research objective was to produce a stable, preferred, and economical formulation through the integration of Kansei Engineering, Taguchi design, Grey Relational analysis, and cost linear programming. The Kansei process identified 4 main factors of perception, while the Taguchi design produced 9 concepts that were tested for their physicochemical properties, β-carotene content, and hedonic attributes. The results showed Concept 7 as the best technical candidate with 95.29 μg/g β-carotene retention, stable color, and dense texture. Preference analysis placed Concept 5 as the hedonic optimum with 91.10 μg/g β-carotene content and the highest level of preference. Consuming a 30 g β-carotene-fortified chocolate bar provides 2.73-2.85 mg of β-carotene, or approximately 62-71% of the daily requirement. Linear programming results indicate that both formulations meet the Indonesian National Standard quality limits with a minimum cost of approximately IDR158.84-163.79/g and reflect a consistent relationship between Kansei phrases and functional product design parameters.Keywords: β-carotene, chocolate bar, formulation optimization, Kansei engineering, linear programming AbstrakCokelat batang yang difortifikasi β-karoten berpotensi menjembatani kebutuhan kenikmatan dan kesehatan di tengah risiko diabetes dan tuntutan pangan fungsional. Penelitian ini mengembangkan pendekatan integratif untuk merancang cokelat batang yang difortifikasi β-karoten yang seimbang antara aspek emosional, teknis, sensoris, dan ekonomi. Tujuan penelitian adalah menghasilkan formulasi yang stabil, disukai, dan ekonomis melalui integrasi Kansei Engineering, rancangan Taguchi, analisis Grey Relational, dan pemrograman linear biaya. Proses Kansei mengidentifikasi 4 faktor utama persepsi, sedangkan rancangan Taguchi menghasilkan 9 konsep yang diuji secara fisikokimia, kandungan β-karoten, dan uji hedonik. Hasil menunjukkan Konsep 7 sebagai kandidat teknis terbaik dengan retensi β-karoten 95,29 μg/g, warna stabil, dan tekstur padat. Analisis preferensi menempatkan Konsep 5 sebagai optimum hedonik dengan kadar β-karoten 91,10 μg/g dan tingkat kesukaan tertinggi. Konsumsi 30 g cokelat batang yang difortifikasi β-karoten memberikan asupan β-karoten 2,73-2,85 mg atau sekitar 62-71% kebutuhan harian. Hasil pemrograman linear menunjukkan kedua formulasi memenuhi batas mutu Standar Nasional Indonesia dengan biaya minimum sekitar Rp158,84-163,79/g dan mencerminkan hubungan konsisten antara frasa Kansei dan parameter desain produk fungsional.Kata kunci: β-karoten, cokelat batang, Kansei engineering, optimasi formulasi, pemrograman linier
Institutional Pressure and Circular Economy Performance: Collaborative Circular Supply Chain Capabilities in Indonesia’s Fertilizer Industry Primantara, Ari; Fahmi, Muhammad Ainul; Rozudin, Maghfur; Ardianto, Rizal
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 14, No 1 (2025)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2025.014.01.7

Abstract

AbstractThe global environmental crisis and the fertilizer industry’s dependence on phosphate and gas are accelerating the shift toward a circular economy. This transition requires more effective management of nutrient flows, waste, and cross-actor collaboration along integrated supply chains. This study examined how external pressures influence environmental sustainability commitments and how alliance, engagement, and circular supply chain capabilities shape circular economy performance in Indonesian fertilizer companies. A quantitative approach was applied through a cross-sectional survey of 122 companies and analysis using Partial Least Squares Structural Equation Modeling. The results show that external pressures strengthen environmental sustainability commitments (path coefficient = 0.658), and that commitment enhances alliance capabilities (0.782) and engagement capabilities (0.737). Alliance capabilities and engagement capabilities jointly explain the development of circular supply chain capabilities (R² = 0.826). Circular supply chain capabilities are the strongest predictor of circular economy performance (path coefficient = 0.769; R² = 0.892), indicating a stable and significant causal structure. These findings confirm that the success of a circular economy in the fertilizer industry depends on companies' ability to translate institutional pressures into strategic commitments and collaborative capability bundles that support reverse logistics, residue utilization, and nutrient recovery.Keywords: circular economy, circular supply chain, environmental sustainability commitment, alliance capabilities, fertilizer industry AbstrakKrisis lingkungan global dan ketergantungan industri pupuk pada fosfat dan gas mendorong transformasi menuju ekonomi sirkular. Transisi ini menuntut pengelolaan aliran nutrien, limbah, dan kolaborasi lintas aktor yang lebih efektif di sepanjang rantai pasok industri terintegrasi. Penelitian ini bertujuan menguji pengaruh tekanan eksternal terhadap komitmen keberlanjutan lingkungan dan peran kapabilitas aliansi, kapabilitas keterlibatan, dan kapabilitas rantai pasok sirkular dalam membentuk kinerja ekonomi sirkular perusahaan pupuk di Indonesia. Pendekatan kuantitatif digunakan melalui survei potong lintang terhadap 122 perusahaan pupuk dan analisis Partial Least Squares Structural Equation Modeling. Hasil menunjukkan bahwa tekanan eksternal meningkatkan komitmen keberlanjutan lingkungan dengan koefisien jalur 0,658 dan komitmen tersebut memperkuat kapabilitas aliansi sebesar 0,782 serta kapabilitas keterlibatan sebesar 0,737. Kapabilitas aliansi dan kapabilitas keterlibatan bersama-sama menjelaskan pembentukan kapabilitas rantai pasok sirkular dengan koefisien determinasi 0,826. Kapabilitas rantai pasok sirkular menjadi penentu utama kinerja ekonomi sirkular dengan koefisien jalur 0,769 dan koefisien determinasi 0,892 sehingga struktur hubungan kausal stabil dan signifikan. Temuan ini menegaskan bahwa keberhasilan ekonomi sirkular di industri pupuk bergantung pada kemampuan perusahaan menerjemahkan tekanan institusional menjadi komitmen strategis dan bundel kapabilitas kolaboratif yang mendukung logistik balik, pemanfaatan residu, serta pemulihan nutrien.Kata kunci: ekonomi sirkular, rantai pasok sirkular, komitmen keberlanjutan lingkungan, kapabilitas aliansi, industri pupuk 
Feed Engineering for Sustainable Livestock Nutrition Shah, Syed Muhammad Ali
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 14, No 1 (2025)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2025.014.01.8

Abstract

AbstractFeed Engineering integrates mechanical, biological, and chemical processes to enhance nutrient efficiency and sustainability in animal production. This study aimed to synthesize recent evidence on key feed engineering technologies (pelleting, grinding, fermentation, and agro-industrial by-product valorization) through a systematic literature review following the PRISMA 2020 framework. From 642 publications initially identified, 97 met the final inclusion criteria. Results reveal that optimized pelleting and grinding improved feed conversion ratios by 6–12%, nutrient digestibility by up to 15%, and reduced methane emissions by 10–15%, depending on livestock species and processing parameters. Incorporation of residues such as cassava pulp, rice bran, and fruit pomace lowered feed costs by around 15% and improved waste utilization efficiency by 18%. Biological and enzymatic treatments further enhanced protein solubility and detoxified antinutritional compounds, increasing the safety and nutritional value of formulated feeds. These integrated processes demonstrate that Feed Engineering not only boosts productivity but also contributes to circular resource use and emission reduction. Future developments should focus on establishing standardized processing parameters, ensuring long-term feed safety, and integrating digital process control for precision and energy efficiency, enabling sustainable and climate-resilient livestock systems.Keywords: Feed engineering, livestock nutrition, pelleting, agro-industrial by-products, sustainability AbstrakRekayasa Pakan (Feed Engineering) mengintegrasikan proses mekanis, biologis, dan kimiawi untuk meningkatkan efisiensi dan keberlanjutan nutrisi dalam produksi ternak. Studi ini bertujuan untuk mensintesis bukti terkini tentang teknologi rekayasa pakan utama (pelet, penggilingan, fermentasi, dan valorisasi produk sampingan agroindustri) melalui tinjauan pustaka sistematis yang mengikuti kerangka kerja PRISMA 2020. Dari 642 publikasi yang awalnya diidentifikasi, 97 memenuhi kriteria inklusi akhir. Hasil penelitian menunjukkan bahwa pelet dan penggilingan yang dioptimalkan meningkatkan rasio konversi pakan sebesar 6–12%, daya cerna nutrisi hingga 15%, dan mengurangi emisi metana sebesar 10–15%, tergantung pada spesies ternak dan parameter pengolahan. Penambahan residu seperti ampas singkong, dedak padi, dan ampas buah menurunkan biaya pakan sekitar 15% dan meningkatkan efisiensi pemanfaatan limbah sebesar 18%. Perlakuan biologis dan enzimatik semakin meningkatkan kelarutan protein dan mendetoksifikasi senyawa antinutrisi, sehingga meningkatkan keamanan dan nilai gizi pakan yang diformulasikan. Proses-proses terintegrasi ini menunjukkan bahwa Rekayasa Pakan tidak hanya meningkatkan produktivitas tetapi juga berkontribusi pada pemanfaatan sumber daya secara sirkular dan pengurangan emisi. Pengembangan di masa mendatang harus berfokus pada penetapan parameter pemrosesan yang terstandarisasi, memastikan keamanan pakan jangka panjang, dan mengintegrasikan kontrol proses digital untuk presisi dan efisiensi energi, yang memungkinkan sistem peternakan yang berkelanjutan dan tangguh terhadap iklim.Keywords: Rekayasa pakan, nutrisi ternak, pelet, produk sampingan agroindustri, keberlanjutan 

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