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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 259 Documents
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Pengembangan Industri Kecil dan Menengah Tiwul Instan sebagai Alternatif Pendukung Ketahanan Pangan dalam Perspektif Konsumen Glisina Dwinoor Rembulan
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 8, No 2 (2019)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (338.585 KB) | DOI: 10.21776/ub.industria.2019.008.02.2

Abstract

Abstrak Tiwul adalah pangan olahan berbahan baku utama umbi cassava yang proses pembuatannya relatif mudah. Tujuan dari penelitian ini adalah memberikan alternatif lain makanan pokok selain nasi putih dengan pertimbangan bahan baku yang melimpah, harga terjangkau, tinggi kalori dan bergizi, serta survei persepsi konsumen mengenai tiwul instan. Hasil dari penelitian ini menunjukkan bahwa uji hedonik konsumen dari tiwul instan secara keseluruhan bernilai 4,0 yang artinya konsumen beranggapan bahwa kesukaan terhadap tiwul instan biasa saja. Nilai rasa pada uji hedonik dan uji mutu hedonik bernilai 4,8 dan 5,4 yang artinya konsumen beranggapan bahwa rasa dari tiwul instan menunjukkan kualitas yang baik. Hasil dari penelitian survei persepsi konsumen menunjukkan bahwa 38,3% panelis memilih untuk mengonsumsi tiwul sebagai makanan sarapan, 31,7% panelis memilih untuk mengonsumsi tiwul sebagai makanan cemilan, 18,3% panelis memilih untuk mengonsumsi tiwul sebagai makanan penunda lapar, dan 11,7% panelis memilih untuk mengonsumsi tiwul sebagai makanan pengganti nasi.Kata kunci: makanan pokok alternatif, persepsi konsumen, tiwul instan, uji hedonik Abstract Tiwul is one of the foods derived from cassava, which the manufacturing process is relatively easy. The purpose of this research is to provide another alternative staple food in addition to white rice with consideration of abundant raw materials, affordable prices, high calorie and nutritious, and consumer perception surveys about instant tiwul. The results show that the consumer hedonic test of the instant tiwul is 4.0. It means the consumer assumes that the preference for the instant tiwul is normal. The taste score of hedonic test and the hedonic quality test is 4.8 and 5.4, which means the consumer thinks the quality of tiwul instant is good. The results of the consumer perception survey showed that 38.3% choose to consume tiwul as a breakfast food, 31.7% choose to consume tiwul as a snack food, 18.3% choose to consume tiwul as food for hunger delay, and 11.7% choose to consume tiwul as food for substituting rice.Keywords: alternative food, consumer perception, hedonic test, instant tiwul
Manajemen Risiko Rantai Pasok Agroindustri Gula Merah Tebu di Kabupaten Agam, Provinsi Sumatera Barat Sandra Melly; Rika Ampuh Hadiguna; Santosa Santosa; Nofialdi Nofialdi
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 8, No 2 (2019)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (758.333 KB) | DOI: 10.21776/ub.industria.2019.008.02.6

Abstract

Abstrak Agroindustri gula merah tebu merupakan agroindustri yang mengolah tebu hasil perkebunan rakyat menjadi gula merah (Saka). Pasokan bahan baku dan pengolahannya yang masih tradisional menimbulkan berbagai masalah dalam pengembangannya termasuk risiko rantai pasoknya. Penelitian ini bertujuan untuk mengidentifikasi sumber dan faktor risiko serta melakukan evaluasi dan pengendalian risiko yang dianalisis menggunakan ANP (Analytical Network Process) serta wawancara mendalam dengan pakar. Hasil penelitian menunjukkan bahwa produksi (24,42%) merupakan sumber risiko utama dan diikuti risiko pemasaran (20,19%), risiko sumber daya manusia (18,75%), risiko finansial (18,37%) dan risiko kelembagaan (18,27%). Penilaian terhadap prioritas jenis risiko yang potensial terjadi adalah risiko kualitas produk, fluktuasi harga dan kebijakan pemerintah. Faktor OKP (Operational Key Process) menjadi prioritas utama dalam manajemen rantai pasok Saka dengan lebih ditekankan pada perbaikan manajemen produksi (41,17%). Alternatif utama dalam pengendalian risiko yang akan dilakukan adalah dengan cara melemahkan risiko (42,21%). Hal ini dapat dilakukan dengan perbaikan kualitas bahan baku dan teknologi pengolahan Saka serta dukungan pemerintah termasuk dalam menjaga stabilitas harga Saka.Kata kunci: analytical network process, gula merah tebu, manajemen risiko, rantai pasok Abstract Brown Sugar cane agroindustry is agroindustry that traditionally processes sugar cane supplied by farmers into brown sugar (Saka). This condition creates various problems in its development, including its supply chain risk. This study aims to identify sources and risk factors as well as evaluate and control risks analyzed using ANP (Analytical Network Process)and in-depth interviews with experts. The results showed that production (24,42%) was the main risk and was followed by marketing risk (20,19%), human resources risk (18,75%), financial risk (18,37%) and institutional risk (18,27%). An assessment of the potential types of risks is the risk of product quality, price fluctuations, and government policies. OKP (Operational Key Process) factor is a top priority in Saka supply chain management with more emphasis on improving production management (41.17%). The main alternative in risk control will be carried out by weakening the risk (42.21%). This will be done by improving the quality of raw materials, improving the manufacture technology of Saka, and government support, including to keep the stability of Saka's prices. Keywords: analytical network process, brown sugarcane, risk management, supply chain
Formulasi Nanoemulsi Ekstrak Daun Kelor (Moringa oleifera Lamk) Nina Jusnita; Khairunnisa Nasution
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 8, No 3 (2019)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (477.938 KB) | DOI: 10.21776/ub.industria.2019.008.03.1

Abstract

AbstrakDaun Kelor (Moringa oleifera Lamk) diketahui memiliki aktivitas antioksidan karena mengandung flavonoid. Pembuatan dalam bentuk nanoemulsi ekstrak dapat mempercepat proses penyerapan dalam tubuh. Pemilihan Tween 80 sebagai surfaktan karena bersifat larut dalam air dan biasa digunakan dalam pembuatan emulsi dengan tipe W/O. Tujuan dari penelitian ini adalah untuk melihat pengaruh konsentrasi ekstrak daun kelor terhadap karakteristik nanoemulsi yang dihasilkan. Penelitian ini diawali pembuatan ekstrak dengan metode maserasi menggunakan pelarut etanol, dilanjutkan dengan pembuatan nanoemulsi dengan metode homogenisasi. Konsentrasi ekstrak yang digunakan adalah 20% dan 30%. Nanoemulsi diperoleh menggunakan metode homogenisasi menggunakan homogenizer. Pengadukan fase minyak dan fase air selama 20 menit dengan kecepatan 30.000 rpm. Nanoemulsi dengan konsentrasi ekstrak daun kelor sebanyak 20% menghasilkan nanoemulsi yang lebih baik daripada konsentrasi 30% pada perlakuan kombinasi antara kecepatan 30.000 rpm, suhu ruang (27-30 oC) dan lama pengadukan 20 menit. Nanoemulsi yang dihasilkan memiliki rata-rata ukuran partikel 7,9 nm, viskositas 13,17 cP, pH 7,10, larut sempurna dalam etanol, metanol dan air.Kata kunci: daun kelor, homogenizer, nanoemulsi Abstract Moringa oleifera Lamk leaves are used as antioxidant plants that contain lots of flavonoids. Nanoemulsion can increase the absorption of active ingredients in the body. Tween 80 is used as a surfactant because it is commonly used for oil-in-water emulsions. This study aims to obtain the best conditions in making Moringa leaf extract nanoemulsion using the homogenization method based on the effect of extract concentration. This research method includes extraction by maceration with ethanol 96% then followed by making nanoemulsion. Nanoemulsion consists of extract as an oil phase with a concentration of 20% and 30% mixed with the water phase. Homogenizer with 30,000 rpm is used in this research. In combination treatment of 30,000 rpm speed, room temperature (27-30 oC), and stirring time of 20 minutes, nanoemulsion with 20% moringa leaf extract concentration produced nanoemulsion better than 30% concentration. The result showed that 20% moringa leaf extract concentration nanoemulsions had an average particle size of 7.9 nm, a viscosity of 13.17 cP, pH of 7.10,and  completely dissolved in ethanol, methanol, and water.Keywords: homogenizer, Moringa oleifera Lamk, nanoemulsion
Green Supply Chain Management untuk Evaluasi Manajemen Lingkungan Berdasarkan Sertifikasi ISO 14001 Fitra Lestari; Randa Surya Dinata
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 8, No 3 (2019)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (787.275 KB) | DOI: 10.21776/ub.industria.2019.008.03.5

Abstract

Abstrak Penelitian ini dilakukan pada sebuah studi kasus perusahaan minyak kelapa sawit yang melibatkan beberapa entitas meliputi kebun, pabrik minyak kelapa sawit, dan industri pengolahan. Permasalahan yang dihadapi pada perusahaan ini berupa sistem pengolahan limbah. Hal ini disebabkan oleh peningkatan persentase limbah yang dihasilkan oleh perusahaan. Oleh karena itu perlu mengevaluasi sistem menajemen lingkungan untuk dapat menjaga standar limbah yang ada. Tujuan penelitian ini untuk mengukur penerapan sistem manajemen lingkungan menggunakan konsep Green Supply Chain Management (GSCM). Penerapan sistem manajemen lingkungan telah diatur pada sertifikasi International Standard Organization (ISO) 14001. Penelitian ini menggunakan Supply Chain Operations Reference (SCOR) model untuk merancang proses bisnis dan melakukan pengukuran kinerja dengan menggunakan key performance indicator (KPI). Pengumpulan data diperoleh menggunakan teknik purposive sample dengan jumlah responden sepuluh pakar yang memahami tentang manajemen lingkungan perusahaan. Penelitian ini menghasilkan 24 KPI yang digunakan untuk mengukur kinerja manajemen lingkungan. Nilai kinerja manajemen lingkungan perusahaan diperoleh sebesar 82,41%. Penelitian ini telah mengevaluasi sistem manajemen lingkungan, dengan menguraikan mekanisme penilaian kinerja manajemen lingkungan berdasarkan KPI. Untuk penelitian selanjutnya KPI yang dibuat harus mengkaji beberapa standar lingkungan lainnya untuk mendapatkan hasil yang lebih optimal.Kata kunci: green supply chain management; key performance indicator; pengukuran kinerja AbstractThis research was done in a case study of palm oil industries, which included several entities involving plantations, palm oil factories, and processing industries. The problem of this study showed that there was increasing in the percentage of waste processing systems. Thus, it is necessary to evaluate the environmental management system in order to maintain existing waste standards. The purpose of this study is to measure the application of environmental management systems using the concept of green supply chain management. The application of an environmental management system has been regulated in the International Standard Organization (ISO) certification in 14001. This study used Supply Chain Operations Reference (SCOR) models to design business processes and measured the performance using key performance indicators. Data collection was obtained using purposive sampling technique with ten experts respondents who understand about corporate environmental management. This research found 24 Key Performance Indicators (KPI), which were used to measure environmental management performance. The finding showed that environmental management performance was obtained at 82.41%. This study has evaluated the environmental management system by outlining the mechanism for evaluating environmental management performance based on KPI. Further research is suggested to examine KPI with other environmental standards to get more optimal results.Keywords: green supply chain management; key performance indicator; performance measurement
The Evaluation of Spray Drying Process Condition on the Characteristics of Xylitol Powder from Oil Palm Empty Fruit Bunches Mardawati, Efri; Rialita, Tita; Suryadi, Edy; Rahmah, Devi Maulida; Anggraini, Sulistina; Bindar, Yazid
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 1 (2020)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2020.009.01.3

Abstract

AbstractXylitol is a low-calorie, natural sweetener which has similar sweetness properties to sucrose. Xylitol can be produced from the hemicellulose hydrolysate of Oil Palm Empty Fruit Bunches (OPEFB). Several steps required for this process, including pretreatment, the hydrolysis of xylan to xylose and the reduction of xylose to xylitol. In a commercial market, xylitol is commonly found in the form of powder in order to maintain its distribution stability and practicality. The spray drying method is a drying method that is mostly used in dry or powder products manufacturing industry. This research aims to investigate the effect of spray drying and to determine proper inlet temperature and maltodextrin concentration on xylitol powder characteristics that are similar to the quality of commercially produced xylitol. Randomized Group Design Method is a data processing method used in this research which consisted of two factors: inlet temperature (160 oC and 180 oC) and maltodextrin concentrations (20%, 25%, and 30%). Based on the result of the research, the inlet temperature significantly affected the water content, solubility, hygroscopic levels and calorie content. Results also showed that maltodextrin concentration had a significant effect on the hygroscopic levels, water content and calorie content. Xylitol powder similar to the commercially produced xylitol was obtained from the inlet temperature of 160 oC and 20% of maltodextrin, with the water content of 5.17%, hygroscopic levels of 8.55%, solubility of 99.346%, calorie content of 2.71 cal/g and xylitol content of 0.034 g/L.Keywords: inlet temperature, maltodextrin, oil palm empty fruit bunch, spray drying, xylitol
Quality Characteristics of Salt Fortification with Dragon Fruit Peel in Plastic Packaging during Storage Period Maflahah, Iffan; Asfan, Dian Farida
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 1 (2020)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (658.208 KB) | DOI: 10.21776/ub.industria.2020.009.01.9

Abstract

AbstractDragon fruit peel is another option for salt fortification beside of iodized salt. Dragon fruit peel contains source of vitamin C needed by our body. The objective of this study is to find out the quality characteristics of fortification of salt with dragon fruit peel during storage period. Fortified salt was stored in Low-Density Polyethylene (LDPE) and High-Density Polyethylene (HDPE) plastics at room temperature and at the temperature of 35°C. Fortified salt was stored for a month. Tests performed during storage period were water content, NaCl, vitamin A and vitamin C content. The experimental design used was randomized block design with 2 factors, those are temperature and packaging type. Statistic test was performed with Variance Test and Duncan Test in the significance level of 5%. Fortified salt production used 40% of dragon fruit peel extract. Results showed that different packaging type and storage temperature did not have real impact on NaCl and vitamin A content of fortification salt with dragon fruit peel. Water content of fortification of salt with dragon fruit peel is affected by storage temperature. However, packaging type does not give real impacts on vitamin A content. Packaging type have a real impact on vitamin C content. Fortification of salt with dragon fruit peel has the ability to bind vitamin C so that it can be used as an alternative source of vitamin C.Keywords: dragon fruit peel, salt fortification, storage
Pengeringan Dendeng Ikan Manyung (Arius thalassinus) dengan Pengering Energi Surya YSD-UNIB12 Yuwana Yuwana; Andre Zuliansyah; Laili Susanti; Zulman Efendi
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 8, No 1 (2019)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (471.433 KB) | DOI: 10.21776/ub.industria.2019.008.01.2

Abstract

AbstrakTujuan penelitian ini adalah mendiskripsikan kurva moisture ratio dan melakukan pendugaan lama pengeringan dendeng ikan manyung (Arius thalasisinus) dengan Pengering Energi Surya YSD-UNIB12. Percobaan dilakukan dengan mempersiapkan sampel sesuai dengan cara pembuatan dendeng ikan dan selanjutnya tiga perlakuan ditetapkan yaitu ketebalan dendeng (0,5 cm dan 1 cm), lama perendaman dalam larutan bumbu (1 jam, 3 jam dan 5 jam), dan posisi sampel pada rak yaitu rak1 (bawah), rak2 (tengah) dan rak3 (atas), masing-masing dilakukan dengan tiga ulangan. Pengamatan dilakukan terhadap suhu dan kelembaban relatif ruang pengering dan udara luar, dan penurunan berat sampel sepanjang proses pengeringan dari pukul 09.00-16.00 WIB sampai pengeringan selesai dengan kadar air akhir ikan 12%. Hasil percobaan menunjukkan bahwa pengering mampu menaikkan suhu udara 15,2 oC lebih tinggi dari udara luar dan menurunkan kelembaban relatif 31% lebih rendah dari udara luar. Model kurva hubungan antara moisture ratio dan kadar air dengan waktu pengeringan adalah kuadratik. Lama pengeringan hanya dipengaruhi oleh tebal dendeng dan posisi di rak. Rata-rata waktu penyelesaian pengeringan berkisar antara 11,9 jam sampai 30,3 jam.Kata kunci: kadar air, lama waktu pengeringan, moisture ratio, pendugaan Abstract The objectives of this study were to describe the curves of moisture ratio and moisture content and to predict drying times of the jerked flesh of Manyung fish (Arius thalassinus) dried by utilizing YSD-UNIB12 solar. The experiments were set up by employing three treatments, i.e., thickness of jerked flesh (0.5 cm and 1 cm), flesh submerging time in spices solution (1, 3 and 5 hours), and rack’s positions that were rack1 (lower), rack2 (middle) and rack3 (upper) with three replications each. The observation was carried out at 9 AM to 4 AM for drying room temperature and relative humidity, ambient temperature and relative humidity, and weight of samples along drying process until the fish moisture content of 12%. The result of experiments showed that the dryer generated the drying chamber temperature 15.2oC higher than the ambient temperature, and the drying chamber relative humidity 31% lower than the ambient relative humidity. Both models of curves of moisture ratio and moisture content versus drying time were quadratic (polynomial second order). Only the position of the rack and the thickness of jerked fish affected drying time. The drying time to produce dry jerked fish varied from 11.9 hours to 30.3 hoursKeywords: drying time, moisture content, moisture ratio, prediction
Rancang Bangun Alat Pengasin Telur Puyuh (Coturnix coturnix) Berbasis Dehidrasi Osmosis Bertekanan Statis Maimunah Hindun Pulungan; Satriyo Pandunusawan; Anang Lastriyanto
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 8, No 1 (2019)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (468.928 KB) | DOI: 10.21776/ub.industria.2019.008.01.3

Abstract

AbstrakPengasinan merupakan salah satu metode pengawetan telur puyuh yang membutuhkan waktu sekitar 14 hari jika dilakukan secara konvensional. Penelitian ini bertujuan merancang alat pengasin telur puyuh yang mampu mengurangi waktu pembuatan telur puyuh asin. Metode yang digunakan yaitu pembuatan rancang bangun alat pengasin telur puyuh berbasis dehidrasi osmosis bertekanan statis serta pengujian alat pengasin dan telur puyuh yang dihasilkan. Parameter alat yang diuji adalah kebocoran tekanan dan tekanan maksimum. Parameter telur puyuh hasil pengasinan yang diamati adalah kerusakan fisik, kandungan kadar air, kadar garam dan kadar lemaknya untuk mengetahui pengaruh pemberian larutan garam dan lama perendaman yang berbeda. Hasil penelitian menunjukkan alat pengasin telur puyuh berbasis dehidrasi osmosis bertekanan statis dibuat dengan diameter 22 cm dan tinggi 20 cm. Kapasitas tampung alat sebanyak 330 butir atau sekitar 3,5 kg telur puyuh. Terjadi kebocoran tekanan pada alat sebesar 0,05 bar setiap 15 menit dari total tekanan 1 bar yang digunakan dengan Maximum Allowable Working Pressure (MAWP) dari alat sebesar 5,56 bar. Alat pengasin telur mampu mengasinkan telur puyuh dengan waktu 30-90 menit dengan kadar garam terendah 1,63% dan kadar garam tertinggi 2,3%. Telur puyuh asin yang dihasilkan telah memenuhi SNI 01-4277-1996 mengenai standar telur asin yang mengharuskan telur asin memiliki kadar garam minimum sebesar 2,0%.Kata kunci: garam, pengawetan, pengujian, perancangan AbstractSalting is one method of preserving quail eggs that requires around 14 days of conventional process. This study aims to design a quail egg salting appliance that can make salted quail eggs faster. The method used is salted quail egg appliance design, based on static pressure osmosis dehydration and testing of the salting appliance and quail eggs produced. The parameters of the salting appliance are maximum pressure and pressure leaks. Parameters of quail egg salting results observed were physical damage, moisture content, salt content and fat content to determine the effect of giving salt solutions and different immersion times. The results showed that quail egg salting appliance based on static pressure osmosis dehydration was made with a diameter of 22 cm and a height of 20 cm. The capacity of the appliance is 330 quail eggs or about 3.5 kg of quail eggs. There is a pressure leak on the appliance of 0.05 bar every 15 minutes from the total pressure of 1 bar used with the Maximum Allowable Working Pressure (MAWP) of the tool at 5.56 bars. Egg salting appliance can marinate quail eggs with 30-90 minutes with the lowest salt content of 1.63% and 2.3% highest. Salted quail eggs produced have met SNI 01-4277-1996 regarding the standard of salted eggs which require salted eggs to have a minimum salinity of 2.0%.Keywords:design, preservation, salt, testing
Perluasan Kesempatan Kerja dengan Pengembangan Agroindustri di Daerah Kantong Tenaga Kerja Indonesia (TKI) Yeni Nuraeni
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 8, No 2 (2019)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (437.576 KB) | DOI: 10.21776/ub.industria.2019.008.02.4

Abstract

AbstrakMoratorium pembatasan pengiriman TKI sektor informal terutama ke negara-negara di Kawasan Timur Tengah dilakukan sejak tahun 2011 dengan alasan perlindungan yang sangat sulit dilakukan. Hal ini menimbulkan permasalahan baru bagi calon-calon TKI yang tidak bisa lagi mencari kerja di luar negeri dan sulit mendapatkan pekerjaan di dalam negeri. Penelitian ini bertujuan untuk mengkaji peluang pengembangan Agroindustri di daerah-daerah Kantong TKI. Penelitian ini menggunakan analisis kuantitatif terhadap Produk Domestik Regional Bruto (PDRB) dan Kesempatan Kerja di Kabupaten dengan menggunakan metode Location Quotient (LQ) untuk menentukan sektor basis. Kesimpulan dari penelitian diperoleh bahwa kesempatan kerja di sektor pertanian memiliki kecenderungan terus menurun dan digantikan oleh sektor industri. Pengembangan agroindustri merupakan salah satu pemecahan masalah yang dapat dilakukan oleh pemerintah untuk menyediakan lapangan kerja di dalam negeri khususnya bagi masyarakat yang berpendidikan rendah sehingga dapat mengurangi minat masyarakat untuk bekerja di luar negeri di sektor yang tidak berbadan hukum. Pemanfaatan komoditi unggulan, pemberdayaan dan peningkatan pendidikan/keterampilan masyarakat merupakan solusi untuk pengembangan agroindustri di daerah Kantong TKI dalam rangka perluasan kesempatan kerja.Kata Kunci: agroindustri, pemberdayaan, tenaga kerja Indonesia AbstractThere has been a moratorium on restrictions on the delivery of Indonesian migrant workers since 2011, especially to countries in the Middle East Region with the reason of the difficulties in safety protection. This moratorium raises new problems for prospective labor migrants who can no longer seek employment abroad and difficult to find work in the country. This study aims to examine the opportunities for Agro-industry development in the areas of the Indonesian Migrant Workers. The study uses quantitative analysis of Gross Regional Domestic Product (GRDP) and Employment Opportunities in the District by using the LQ method to determine the base sector. The conclusion of the research shows that employment opportunities in the agricultural sector tend to decline. It is replaced by the industrial sector. Agro-industry development is one of the solutions that can be offered by the government to provide jobs in the country specifically for low-educated people, so as can reduce the interest of the community to work abroad in the informal sector. Utilization of superior commodities, empowerment, and improvement of education/community skills are solutions for the development of agro-industries in the area of Indonesian migrant workers in the framework of expanding employment opportunities.Keywords: agroindustry, empowerment, Indonesian migrant workers
Akurasi Estimasi Kadar Sukrosa pada Penentuan Tingkat Kematangan Pepaya Menggunakan Nilai RGB Berbasis Aplikasi Mobile Muhammad Lutfi Firdhaus; Fauzan Romadlon; Fahrudin Mukti Wibowo
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 8, No 2 (2019)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (689.768 KB) | DOI: 10.21776/ub.industria.2019.008.02.1

Abstract

Abstrak Tingkat kematangan pepaya selama ini diidentifikasi secara visual dengan perubahan warna pada kulit buah pepaya. Proses identifikasi ini memiliki beberapa kekurangan di antaranya melelahkan, tidak konsisten, dan memakan waktu. Tujuan penelitian ini adalah membangun sebuah aplikasi pengolahan citra untuk mengidentifikasi tingkat kematangan pada buah pepaya berbasis mobile agar lebih efektif. Metode yang digunakan pada penelitian ini adalah regresi linier berganda. Metode ini digunakan untuk mencari korelasi antara nilai red, green, blue (RGB) dan Brix pada buah pepaya. Pembuatan aplikasi ini menggunakan metode K-Nearest Neighbour (KNN) menggunakan 90 buah papaya dengan tingkat kematangan yang berbeda, yaitu tingkat kematangan mentah, mengkal, dan matang. KNN digunakan sebagai metode untuk kuantifikasi warna sehingga mendekati warna yang sesungguhnya. Hasil pengujian sistem menunjukkan bahwa penerapan aplikasi identifikasi tingkat kematangan buah pepaya memiliki tingkat akurasi sebesar 66,67%. Aplikasi ini butuh untuk dikembangkan lebih lanjut karena masih memiliki tingkat akurasi yang rendah, tetapi aplikasi ini sudah dapat digunakan sebagai alat bantu sortasi pepaya.Kata kunci: pengolahan citra, pepaya, RGB, Brix AbstractThe degree of ripeness of papaya has been evaluated manually based on its skin color parameters. This identification process has several disadvantages, such as exhausting, inconsistent, and taking time. This research is set to build an application of image processing for identifying a papaya maturity level based on the mobile application. The method used in this research is multiple linear regression to find the correlation between red, green, blue (RGB) and Brix values in papaya. The mobile application is developed by using K-Nearest Neighbour (KNN) method for 90 papayas with different levels of maturity; unripe, moderate, and ripe. KNN is used to estimate the color of papaya skin quantitatively. The result showed that the use of the mobile application for determination of the degree of papaya ripeness has an accuracy level of 66.67%. The mobile application can be used as a supporting tool for papaya sorting process, although it should be improved to increase its accuracy.Keywords: image processing, papaya, RGB, Brix

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