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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.
Arjuna Subject : -
Articles 4 Documents
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Search results for , issue "Vol 14, No 2 (2025)" : 4 Documents clear
Roasting Degree as a Design Lever: Physicochemical Quality, Sensory Appeal, and Youth Preference in Hot-Process Upcycled Robusta Coffee Soap Wulandari, Sri; Sidik, Gusmon; Anggraini, Septiana; Ikarini, Imro'ah; Yustina, Ita
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 14, No 2 (2025)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

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Abstract

AbstractDemand for natural solid soaps is rising due to skin safety and sustainability concerns. Robusta coffee contains pigments and bioactive compounds whose properties vary with roasting degree and may affect soap quality. This study evaluated the effects of light, medium, and dark roasting on the physicochemical characteristics of natural coffee soap and young consumer preferences. Soaps were produced using a heat process in a completely randomized design with three replications. Analyses included moisture content, pH, free fatty acids, free alkalis, caffeine content, and color, while a hedonic test involving 199 panelists aged 16–24 assessed color, aroma, and overall appearance. Coffee samples showed water content of 3.40–5.20%, pH 5.92–6.81, and caffeine 1.63–1.77%. Soap water content ranged from 10.71–14.61%, pH 10.29–10.60, free fatty acids 0.66–1.22%, free alkalis 0.25–0.34%, and caffeine 0.20–0.24 mg g⁻¹. Roasting degree did not affect free alkalis. Dark-roasted coffee soap received the highest aroma and overall appearance scores, while color preference did not differ significantly. These results support the development of dark-roasted coffee soap for young consumers and highlight the need to optimize the oil-to-NaOH ratio to meet Indonesian National Standards and support circular economy-based value-added products.Keywords: Consumer preference, natural coffee soap, physicochemical quality, roast degree, Robusta coffee AbstrakPermintaan sabun mandi padat berbahan alami meningkat seiring perhatian terhadap keamanan kulit dan keberlanjutan. Kopi Robusta menawarkan pigmen dan senyawa bioaktif yang dipengaruhi derajat sangrai sehingga berpotensi mengubah mutu sabun. Penelitian ini bertujuan mengevaluasi pengaruh sangrai ringan, sedang, dan gelap terhadap karakteristik fisikokimia sabun kopi alami dan preferensi konsumen muda. Pembuatan sabun dilakukan melalui proses panas menggunakan rancangan acak lengkap, 3 ulangan setiap perlakuan. Parameter yang dianalisis meliputi kadar air, pH, asam lemak bebas, alkali bebas, kadar kafein, dan karakter warna. Uji hedonik melibatkan 199 panelis berusia 16–24 tahun yang menilai warna, aroma, dan penampilan keseluruhan. Kadar air kopi berada pada 3,40–5,20%, pH 5,92–6,81, dan kafein 1,63–1,77%. Sabun menunjukkan kadar air 10,71–14,61%, pH 10,29–10,60, asam lemak bebas 0,66–1,22%, alkali bebas 0,25–0,34%, dan kafein 0,20–0,24 miligram per gram. Sangrai tidak memengaruhi alkali bebas. Sabun sangrai gelap memperoleh skor aroma dan penampilan keseluruhan tertinggi, sedangkan skor warna tidak berbeda nyata. Temuan ini mendukung pengembangan sabun kopi alami berbasis sangrai gelap bagi segmen konsumen muda, dan menekankan kebutuhan optimasi rasio minyak terhadap NaOH agar alkali bebas memenuhi Standar Nasional Indonesia dan siap dikembangkan sebagai produk bernilai tambah yang mendukung ekonomi sirkular.Kata kunci: Derajat sangrai, kopi Robusta, mutu fisikokimia, preferensi konsumen, sabun kopi alami 
From Symbolic Green Claims to Operational Impact: A Decision-Oriented AHP 7P Framework for Sustainable Coffee Shops Saliha, Ilmiasa; Ismoyowati, Dyah; Ainuri, Makhmudun
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 14, No 2 (2025)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

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Abstract

 AbstractThe growth of urban coffee shops strengthens the economic contribution of the hospitality sector while increasing environmental pressure through intensive consumption of energy, water, and materials. Green marketing studies in this sector still focus on consumer perception and symbolic communication, lacking a measurable, operational, and strategically prioritized framework. This study offers a structured decision-making approach by integrating the 7P marketing mix (Product, Price, Place, Promotion, People, Process, and Physical Evidence) and the Analytical Hierarchy Process (AHP) based on environmental expert assessments. The study aimed to identify green marketing strategies that are relevant, impactful, and realistic for small-scale coffee shops. A multi-criteria approach consolidated 23 attributes into 8 operational strategies, then ranked them through pairwise comparisons by six environmental experts following interviews with 21 business owners. All consistency ratios were below 0.10. Results showed that the People, Process, and Physical Evidence dimensions had the highest weighting. Internalization of employee green behavior ranked first, followed by operational resource efficiency and the use of energy- and water-efficient equipment, while price incentives and environmental donations ranked lower. The findings confirm that internal process control and behavioral discipline are the foundations of sustainability and support replication and scale-up of green practices to strengthen competitiveness and reduce environmental impact.Keywords: Analytical Hierarchy Process, green marketing, resource efficiency, strategy prioritization, sustainable coffee shop AbstrakPertumbuhan coffee shop perkotaan memperkuat kontribusi ekonomi sektor hospitality sekaligus meningkatkan tekanan lingkungan melalui konsumsi energi, air, dan material yang intensif. Kajian pemasaran hijau pada sektor ini masih berfokus pada persepsi konsumen dan komunikasi simbolik sehingga belum menyediakan kerangka prioritas strategis yang terukur dan operasional. Penelitian ini menawarkan pendekatan pengambilan keputusan terstruktur melalui integrasi bauran pemasaran 7P (Product, Price, Place, Promotion, People, Process, dan Physical Evidence) dan Analytical Hierarchy Process (AHP) berbasis penilaian ahli lingkungan. Tujuan penelitian adalah menyusun urutan prioritas strategi pemasaran hijau yang relevan, berdampak, dan realistis diterapkan pada coffee shop skala kecil. Metode menggunakan pendekatan multi kriteria dengan konsolidasi 23 atribut menjadi 8 strategi operasional lalu diperingkatkan melalui perbandingan berpasangan oleh 6 ahli lingkungan setelah wawancara terhadap 21 pemilik usaha. Seluruh rasio konsistensi berada di bawah 0,10. Hasil menunjukkan dimensi People, Process, dan Physical Evidence memiliki bobot tertinggi. Internalisasi perilaku hijau karyawan menempati peringkat pertama, diikuti efisiensi sumber daya operasional dan penggunaan peralatan hemat energi dan air, sedangkan insentif harga dan donasi lingkungan berada pada posisi lebih rendah. Temuan menegaskan bahwa pengendalian proses internal dan disiplin perilaku menjadi fondasi keberlanjutan. Kerangka ini mendukung replikasi dan scale-up praktik hijau guna memperkuat daya saing dan menurunkan dampak lingkungan sektor hospitality.Kata kunci: Analytical Hierarchy Process, coffee shop berkelanjutan, efisiensi sumber daya, green marketing, prioritisasi strategi 
Compartment Ratio–Integrated Routing Optimization in Small-Fleet Multi-Compartment Distribution of Perishable Food Effendi, Usman; Angriawan, Rinaldi Dwi; Mulyarto, Aunur Rofiq
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 14, No 2 (2025)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

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Abstract

 AbstractThe distribution of perishable food products faces challenges related to distance efficiency, cost efficiency, and vehicle capacity utilization, particularly when small fleets must serve multi-product demand while maintaining product quality sensitive to travel time. Vehicle capacity constraints strengthen the relationship between customer visit sequencing and internal vehicle load allocation. This study proposed a Multi-Compartment Vehicle Routing Problem (MCVRP) optimization approach that integrates compartment ratio design and route formation for the distribution of two packaged mozzarella cheese products to 18 customers in a single-depot system. The objective was to minimize total travel distance and evaluate the financial impact through fuel and labor cost components. A deterministic model with two vehicles of 100 kg capacity was formulated and solved using the Ant Colony Optimization algorithm, followed by a separate evaluation of operational costs for direct managerial interpretation. The results show that a 65:140 compartment ratio provides the best configuration, reducing total distance from 119.50 km to 106.20 km, decreasing routes from six to five, and lowering distribution costs by 15.87% per cycle. Capacity utilization improved without adding vehicles, enhancing both operational and financial efficiency. Industrial implications point to scale-up opportunities and enhanced sustainability through energy efficiency in small-scale food distribution.Keywords: Ant Colony Optimization, small fleet, perishable food distribution, Multi-Compartment Vehicle Routing Problem, compartment ratio AbstrakDistribusi produk pangan mudah rusak menghadapi tantangan efisiensi jarak, biaya, dan pemanfaatan kapasitas ketika armada kecil harus melayani permintaan multi-produk dan mutu produk sensitif terhadap waktu tempuh. Keterbatasan kapasitas kendaraan memperkuat keterkaitan antara keputusan urutan kunjungan pelanggan dan pembagian muatan internal kendaraan. Penelitian ini mengusulkan pendekatan optimasi berbasis Multi-Compartment Vehicle Routing Problem yang mengintegrasikan desain rasio kompartemen dan pembentukan rute pada distribusi keju mozzarella 2 varian kemasan kepada 18 pelanggan dalam sistem satu depot. Tujuan penelitian ialah menurunkan jarak tempuh total dan menilai dampak finansial melalui komponen biaya bahan bakar dan tenaga kerja. Metode penelitian memformulasikan model deterministik satu depot dengan dua kendaraan berkapasitas 100 kg, menyelesaikannya menggunakan Ant Colony Optimization lalu mengevaluasi biaya operasional secara terpisah agar interpretasi manajerial lebih langsung. Hasil menunjukkan rasio kompartemen 65:140 sebagai konfigurasi terbaik, menurunkan jarak dari 119,50 km menjadi 106,20 km, mengurangi jumlah rute dari 6 menjadi 5, serta menekan biaya distribusi 15,87% per siklus. Utilisasi kapasitas meningkat tanpa penambahan kendaraan sehingga efisiensi teknis dan finansial membaik secara simultan. Implikasi industri mengarah pada peluang scale-up dan penguatan keberlanjutan melalui efisiensi energi pada distribusi pangan skala kecil.Keywords: Ant Colony Optimization, armada kecil, distribusi pangan mudah rusak, Multi-Compartment Vehicle Routing Problem, rasio kompartemen 
Reframing Halal Standards as Operational Capability Bundles for Sustainable Production Performance in Micro Foodservice Enterprises
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 14, No 2 (2025)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

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Abstract

AbstractHalal integrity in micro-food businesses is not simply understood as ingredient compliance, but rather as consistent process control that impacts quality, food safety, efficiency, and production sustainability. Previous studies have focused largely on manufacturing and supply chains, resulting in limited empirical evidence on the role of halal operational standards in micro-food businesses. This study aims to analyze the influence of halal operational standards on sustainable production and identify the operational domains that most influence performance variation in A1 category food businesses. A cross-sectional survey was conducted at 15 active businesses in Malang City, East Java Province, Indonesia, with 45 respondents consisting of owners, chefs, and employees. Data were obtained through structured questionnaires, interviews, and field observations and then analyzed using Partial Least Squares-Structural Equation Modeling (PLS-SEM). The results indicate that the model has very strong explanatory power and predictive relevance, reflected in an R² value of 0.911 and a Q² of 0.829. Five domains had a positive and significant influence on sustainable production: management quality, facility location and building design, hygiene, sanitation, and food safety, halal logistics, and packaging and labeling. Halal food processing remained positive, but not statistically significant. These findings suggest that halal operational standards are better understood as complementary, multidimensional operational capabilities. Practical implications lie in strengthening governance, facilities, material logistics, sanitation, and clarity of product information.Keywords: Micro-catering, operational capabilities, halal food, sustainable production, halal operational standards AbstrakIntegritas halal pada usaha jasa boga mikro tidak cukup dipahami sebagai kepatuhan bahan, tetapi sebagai konsistensi pengendalian proses yang memengaruhi mutu, keamanan pangan, efisiensi, dan keberlanjutan produksi. Kajian sebelumnya masih banyak berfokus pada manufaktur dan rantai pasok sehingga bukti empiris tentang peran standar operasional halal pada jasa boga mikro masih terbatas. Penelitian ini bertujuan menganalisis pengaruh standar operasional halal terhadap produksi berkelanjutan dan mengidentifikasi domain operasional yang paling menentukan variasi kinerja pada usaha jasa boga golongan A1. Cross-section survey dilakukan pada 15 unit usaha aktif di Kota Malang, Provinsi Jawa Timur, Indonesia dengan 45 responden yang terdiri atas pemilik, koki, dan pegawai. Data diperoleh melalui kuesioner terstruktur, wawancara, dan observasi lapangan lalu dianalisis menggunakan Partial Least Square-Structural Equation Modelling (PLS-SEM). Hasil penelitian menunjukkan bahwa model memiliki daya jelas dan relevansi prediktif yang sangat kuat, tercermin pada nilai R² sebesar 0,911 dan Q² sebesar 0,829. Lima domain berpengaruh positif dan signifikan terhadap produksi berkelanjutan, yaitu kualitas manajemen, tempat usaha dan desain bangunan, kebersihan, sanitasi, dan keamanan pangan, logistik halal, dan kemasan dan label. Pengolahan pangan halal tetap berarah positif, tetapi tidak signifikan secara statistik. Temuan ini memperlihatkan bahwa standar operasional halal lebih tepat dipahami sebagai kapabilitas operasional multidimensi yang saling melengkapi. Implikasi praktisnya terletak pada penguatan tata kelola, fasilitas, logistik bahan, sanitasi, dan kejelasan informasi produk.Kata Kunci: Jasa boga mikro, kapabilitas operasional, pangan halal, produksi berkelanjutan, standar operasional halal 

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