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Industria: Jurnal Teknologi dan Manajemen Agroindustri

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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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Modifikasi Parameter Produksi untuk Meningkatkan Mutu Kimia Gula Kelapa Cetak di Kabupaten Indragiri Hilir, Provinsi Riau Viona Zulfia; Makhmudun Ainuri; Nafis Khuriyati
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 8, No 3 (2019)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

AbstrakGula kelapa di Kabupaten Indragiri Hilir merupakan produk yang sangat potensial untuk dikembangkan, namun mutu produk gula kelapa yang dihasilkan belum memenuhi SNI-01-3743 tahun 1995. Hal ini diduga terdapat ketidaksesuaian parameter produksi yang dilakukan sehingga perlu perbaikan atau modifikasi parameter produksi. Salah satu indikator mutu produk gula kelapa ditentukan oleh karakteristik kimianya yang meliputi kadar air, kadar abu, kadar sukrosa, dan gula reduksi. Rancangan percobaan menggunakan metode Taguchi dengan empat faktor, yakni komposisi bahan pengawet nira, bahan anti buih, lama waktu penyadapan, dan suhu akhir masak. Hasil terbaik/optimum didapatkan pada kombinasi faktor bahan pengawet nira berupa kulit manggis dan natrium metabisulfit, anti buih menggunakan santan, lama waktu penyadapan 8 jam sadap pagi + 16 jam, serta suhu akhir masak 135oC. Uji konfirmasi karakteristik mutu kimia (dalam interval kepercayaan) menunjukkan bahwa kadar air sebesar 6,87±0,57%, kadar abu sebesar 1,96±0,13%, kadar sukrosa sebesar 77,77±5,19%, gula reduksi sebesar 8,09±4,28%. Modifikasi parameter dapat meningkatkan mutu kimia kadar air sebesar 4,46%, kadar abu sebesar 43,84%, kadar sukrosa sebesar 11,30% dan kadar gula reduksi sebesar 45,78% lebih baik dari sebelumnya dan memenuhi SNI.Kata kunci: gula kelapa, modifikasi, mutu kimia, parameter produksi AbstractCoconut sugar in Indragiri Hilir Regency is a potential product to be developed, but the quality of the sugar is not compliant with SNI- 01-3743 of 1995 which may be caused by improper parameter in its production. The parameter of coconut sugar production should be modified for improvement. One indicator of the quality of coconut sugar determined by its chemical characteristics which include water content, ash content, sucrose content, and reducing sugar. The experimental design uses the Taguchi method with four factors, i.e. the composition of sap preservatives, defoaming agent, duration of sap tapping, and final temperature of sap cooking. The best/optimum results were obtained on the combination of mangosteen peel and sodium metabisulfite as sap preservatives, coconut milk as defoaming agent, 8 hours of sap tapping duration in the morning + 16 hours, and final sap cooking temperature of 135oC. The results of confirmation test of chemical quality characteristics (in confidence intervals) were water content of 6.87±0.57%, ash content of 1.96±0.13%, sucrose content of 77.77±5.19%, reducing sugar of 8.09±4.28%. Modification of parameters can improve the chemical quality of water content of 4.46%, the ash content of 43.84%, sucrose content of 11.30% and reducing sugar content of 45.78% which is better than previous quality and compliant with SNI.Keywords: chemical quality, coconut sugar, modification, production parameters

Optimasi Suhu dan Konsentrasi Maltodekstrin pada Proses Pembuatan Serbuk Lobak dengan Metode Foam Mat Drying Hasbi Ashshiddiqi Wijaya Kusuma; Sri Kumalaningsih; Dodyk Pranowo
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 8, No 3 (2019)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

AbstrakLobak memiliki potensi yang besar untuk dikembangkan. Pengolahan lebih lanjut akan memberikan nilai tambah terhadap lobak. Salah satu alternatif pengolahannya adalah dibuat menjadi serbuk lobak siap seduh sehingga dapat dikonsumsi dengan lebih efisien dan efektif. Penelitian ini bertujuan untuk mengetahui suhu dan konsentrasi maltodekstrin yang tepat pada proses pembuatan serbuk lobak serta mengetahui total fenol maksimum dari serbuk lobak yang telah dibuat. Proses pembuatan serbuk lobak menggunakan metode foam mat drying. Metode optimasi yang digunakan adalah Response Surface Method (RSM) dengan rancangan komposit terpusat faktorial 22. Faktor yang digunakan adalah suhu (50, 60 dan 70 °C) dan konsentrasi maltodekstrin (6, 8 dan 10%). Respon yang dijadikan parameter adalah total fenol, aktivitas antoksidan, dan rendemen. Berdasarkan penelitian yang dilakukan, telah didapatkan formulasi yang tepat dan pedoman design space dapat menggunakan model kuadratik. Komposisi formula terbaik yaitu suhu 58,49 °C dan konsentrasi maltodekstrin 7,31%. Formula optimal tersebut diprediksikan mendapatkan nilai total fenol sebesar 7,69389%, aktivitas antioksidan (IC50) sebesar 37,6631 mg/ml per 100 mg, dan rendemen sebesar 8,73042%. Total fenol yang didapatkan dari serbuk terbaik adalah 7,88%.Kata kunci: foam mat drying, response surface method, serbuk lobak AbstractRadish has great potential to be developed for further processing which will add value on it. An alternative of further processing of radish is ready-cooked radish powder which so that it can be consumed more efficiently and effectively. This study aims to determine the right temperature and concentration of maltodextrin in the process of radish powder production and find out the maximum total phenol from the radish powder. The process of radish powder production uses the Foam Mat Drying method. The optimization method used is Response Surface Method (RSM) with a factorial composite design 22. The factors used are temperature (50, 60, and 70 °C) and maltodextrin concentrations (6, 8, and 10%). The responses used as parameters are total phenol, antioxidant activity, and yield. The research result showed that the appropriate formulation and the design space guidelines can use a quadratic model. The best formula composition is temperature 58.49 °C and 7.31% maltodextrin concentration. The optimal formula is predicted to get a total phenol value of 7.69389%, antioxidant activity (IC50) of 37.66631 mg/ml per 100 mg, and a yield of 8.73042%. The total phenol obtained from the best formula radish powder is 7.88%.Keywords: foam mat drying, radish powde, response surface method

The Implementation of Integrated Quality Function Deployment (QFD) and SWOT Analysis in the Quality Improvement Strategy of Jackfruit Chips Rucitra, Andan Linggar
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 1 (2020)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

AbstractQuality is one inseparable attributes that should be noted in fulfilling consumers’ need and expectation. Each product must have certain advantages in order to be able to compete in the market. Customers’ loyalty is the key to sustainable quality improvement. CV X is a business unit located in Malang selling various snack souvenirs products from Malang. This souvenirs shop has become one of the main destinations for shopping snack souvenirs in Malang. Furthermore, jackfruit chips are one of the most popular fruit chips sold by CV X. The increasing popularity of jackfruit chips in the market will affect the quality expected by consumers. Quality Function Deployment (QFD) is one of the most effective tools that can support a company or business unit by creating a response to consumer needs, explaining consumer’s demand toward certain products and determining any process needed to meet consumer’s expectations. The objective of this study is to analyze several attributes that affect consumer satisfaction on jackfruit chips produced by CV X. The results of this study suggest that a product with stable volume is in the first place with the value of 7. Meanwhile, from the data analyzed with Strength Weakness Opportunity Threat (SWOT) Analysis, the result indicates that the product value is on the S-O position, with specific indicators of having a competitive price and market leader.Keywords: jackfruit chips, improvement strategy, quality function deployment

Halal Products Assurance Policy Model and Its Impact on Sustainability of Fish Ball SMI using System Dynamics Simulation Approach Dwi Iryaning Handayani; Haryono Haryono; Tri Prihatiningsih
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 1 (2020)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Abstract Indonesian government requires all products distributed and traded in Indonesian territory are halal certified. However, the ability of Small and Medium Industries (SMI) to implement this law of halal product assurance is relatively low. For this reason, it is crucial to review the application of halal assurance policy on the sustainability of fish ball SMI since fish ball grinding process is usually performed in public places, so that it is relatively risky to be contaminated with non-halal product. The objective of this research is to establish halal product assurance policy model and its impact on the sustainability of fish ball SMI. The approach used to review SMI policy and sustainability model was system dynamics simulation method supported by Vensim™ software. System Dynamics simulation generates two scenarios; the first scenario was fish ball SMI that applies halal assurance, and the second scenario was fish ball SMI that does not apply halal assurance and standard under the competitor. The simulation result showed that halal assurance gives better market share value that leads to the increasing operational cost variable, followed by the significant increase of business cash and better sustainability in the business. Therefore, the SMI actors will be able to comprehensively understand their obligation to comply with the government regulation which stated that all products distributed in Indonesia are required to have halal certification and it should be able to keep the sustainability of fish ball SMI.Keywords: system dynamics, halal control point, model, policy, sustainability

Optimasi Formula Mi Kering Berbasis Ampok Jagung Terfermentasi sebagai Makanan Tambahan bagi Ibu Hamil Jaya Mahar Maligan; Agustina Maria Dwiyanti Soeyono; Tri Dewanti Widyaningsih
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 8, No 1 (2019)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

AbstrakPenelitian ini bertujuan untuk membuat mi kering berbasis ampok jagung yang difortifikasi dengan tepung tempe dan tepung daun kelor yang dapat memenuhi kebutuhan ibu hamil. Penelitian ini dibagi menjadi 2 tahap utama yaitu optimasi formula dan analisis produk akhir. Tahap optimasi formula dimulai dengan menentukan titik maksimum substitusi dari masing-masing tepung. Pembuatan mi kering substitusi tepung daun kelor dilakukan dengan level substutisi 10% hingga 35%, sedangkan untuk tepung tempe dari 15% hingga 40%. Tahap optimasi formula dilakukan dengan bantuan piranti lunak Design Expert 7.0 dengan metode rancangan campuran D-optimal. Analisis respon akan menghasilkan model persamaan. Model untuk respon warna dan cita rasa adalah linier, zat besi dan tekstur adalah kuadratik, sedangkan model untuk respon protein dan kalsium adalah kubik. Semua model tergolong signifikan sehingga dapat memberikan prediksi hasil yang baik. Solusi formula yang paling optimal, yaitu formula mi kering dengan 17,129% tepung daun kelor dan 32,871% tepung tempe. Tahap verifikasi memberikan hasil yang mendukung prediksi formula optimal tersebut. Hasil analisis menunjukan mi kering mengandung kadar air sebesar 7,45%, kadar abu sebesar 3,4%, kadar protein sebesar 28,85%, kadar lemak sebesar 6,73%, kadar kalsium sebesar 309,61 mg/100 gram, kadar zat besi sebesar 34,05 mg/100 gram, cooking loss 2,2% dan cooking time 275 detik.Kata kunci: ampok jagung, ibu hamil, makanan tambahan, mi kering, optimasi AbstractThis study aim was to make dried noodles based on fermented corn fortified with tempeh flour and moringa leaf flour that can meet the needs of pregnant women. This research was divided into two main stages, namely formula optimization and final product analysis. The formula optimization stage begins by determining the maximum substitution point of each flour. For moringa leaf flour, it was made to make dry noodles with a substitution level of 10% to 35%, while for tempeh flour from 15% to 40%. The formula optimization stage was carried out with the help of Design Expert 7.0 software with the D-optimal mixture design method. Response analysis produced an equation model. Models for color and flavor responses are linear, iron and texture are quadratic, while models for protein and calcium responses are cubic. All models are classified as significant so that they can predict good results. The most optimal formula solution was dry noodle formula with 17.129% Moringa leaf flour and 32.871% tempeh flour. The verification phase provides results that support the optimal formula prediction. The results of the analysis showed that dried noodles contained a moisture content of 7.45%, ash content of 3.4%, protein content of 28.85%, fat content of 6.73%, calcium content of 309.61 mg/100 gram, substance content iron at 34.05 mg/100 gram, cooking loss 2.2% and cooking time 275 seconds.Keywords: dry noodles, fermented corn, optimization, pregnant women, supplementary food

Pepaya sebagai Bahan Pengisi pada Produksi Pasta Tomat Sunarmani Sunarmani; Kirana Sanggrami Sasmitaloka
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 8, No 1 (2019)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Abstrak Pada umumnya, pasta tomat diproduksi menggunakan bahan dasar tomat yang ditambahkan dengan bahan pengisi, seperti carboxymethyl cellulose (CMC). Salah satu alternatif pengganti penggunaan CMC sebagai bahan pengisi adalah bahan pengisi alami seperti pepaya. Pepaya dapat dipakai sebagai bahan pencampur pembuatan pasta tomat karena kandungan total padatannya relatif hampir sama dengan total padatan tomat. Penelitian ini bertujuan untuk mengetahui karakteristik pasta tomat dengan penambahan pepaya sebagai bahan pengisinya. Penelitian menggunakan rancangan acak lengkap dengan perlakuan komposisi tomat dan pepaya (perbandingan tomat dan pepaya sebanyak 1:0 (kontrol), 1:1, 2:1, 4:1, dan 6:1). Setiap perlakuan diulang sebanyak lima kali. Variabel pengamatan pada penelitian adalah rendemen, total padatan terlarut, pH, total asam, vitamin C, dan uji organoleptik. Data yang diperoleh diolah menggunakan analisis sidik ragam (ANOVA) yang dilanjutkan dengan uji lanjut Duncan pada taraf nyata 5% (α = 0,05) menggunakan paket program SPSS 21.0 Statistic Software. Hasil penelitian menunjukkan bahwa pepaya dapat digunakan sebagai bahan pengisi pada pasta tomat. Penambahan buah pepaya dapat meningkatkan rendemen, total padatan terlarut, total asam, dan kandungan vitamin C pada pasta tomat. Penambahan buah pepaya sampai dengan 50% (komposisi tomat:pepaya sebanyak 2:1) menghasilkan pasta tomat yang stabil dan dapat diterima oleh konsumen.Kata kunci: karakteristik, pasta, pengisi, pepaya, tomat AbstractGenerally, tomato paste is produced using tomato as raw material ingredients added with fillers, such as carboxymethyl cellulose (CMC). Another alternative to change CMC as filler is the use of natural fillers, such as papaya. Papaya could be used as a mixing material of tomato paste production because the total soluble solid of papaya is relatively almost the same as the total soluble solid of tomato. This study aimed to determine the characteristics of tomato paste with the addition of papaya as filler. The experiment was set up in completely randomized design with the treatment of the composition of tomatoes and papaya (the ratio of tomato and papaya as much as 1:0 (control),1:1, 2:1, 4:1, and 6:1). Each treatment repeated five times. The observation variables in the study were yield, total soluble solid, pH, total acid, vitamin C, and organoleptic test. Data obtained was processed using variance analysis (ANOVA) followed by Duncan’s advanced test at 5% (α = 0,05) using the SPSS 21,0 program statistical package. The results showed that papaya can be used as filler in tomato paste. The addition of papaya could increase yield, total soluble solid, total acid, and vitamin C content in tomato paste. Added papaya fruit up to 50% (tomato and papaya composition is 2:1) produced tomato paste which is stable and acceptable to consumers.Keywords: characteristics, filler, papaya, paste, tomato

Perancangan Sistem Database Stock Location untuk Optimalisasi Stock Accuracy pada Gudang Pengemasan Suatu Perusahaan Minuman Alfi, Rizki; Triyani, Wulan
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 8, No 2 (2019)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

AbstrakPT Suntory Garuda Beverage merupakan perusahaan Joint Venture antara perusahaan manufaktur Indonesia dengan perusahaan minuman dari Jepang. Perusahaan ini telah menjadikan gudang sebagai faktor penggerak untuk memperlancar kegiatan produksi, terutama gudang material. Nilai stock accuracy gudang pada saat ini belum optimal dengan standar KPI adalah 99,95%. Penelitian ini bertujuan untuk menemukan akar penyebab masalah sehingga stock accuracy packaging material menjadi lebih optimal serta memberikan upaya perbaikan yang dapat digunakan untuk meningkatkan nilai stock accuracy gudang packaging material. Jenis penelitian yang dikembangkan adalah penelitian ex-post facto yaitu pengumpulan data dilakukan melalui wawancara serta observasi langsung untuk mengamati proses yang tidak sesuai dengan SOP terkait alur dan proses pergudangan. Hasil penelitian menggunakan fishbone diagram menunjukkan penyebab utama adalah kurang pengontrolan pergerakkan material pada saat berada di ruang penyimpanan melalui stock opname harian karena jumlah tenaga operasional gudang yang berkurang. Rekomendasi perbaikan berupa sistem database stock location menggunakan Microsoft Access 2007 yang dapat digunakan sebagai pusat monitoring harian. Database ini merupakan rancangan dalam upaya meningkatkan akurasi stok gudang pengemasan. Uji coba bersama berbagai pihak yang telah direncanakan di gudang pengemasan PT Suntory Garuda Beverage perlu dilakukan untuk mengetahui apakah database ini dapat meningkatkan akurasi stok gudang.Kata Kunci: database lokasi stok, diagram tulang-ikan, keakuratan stok AbstractPT Suntory Garuda Beverage is a joint venture between an Indonesian manufacturing company and a beverage company from Japan. This company has made warehouses as a driving factor to facilitate production activities, especially warehouse material. The accuracy of the warehouse stock is still not optimal with the KPI standard is 99.95%. This study aims to find the root cause of the problem so that stock accuracy packaging material becomes more optimal and provides improvement that can be used to increase the stock accuracy of packaging materials warehouse. The type of this research is ex-post facto research where data collection is done through interviews and direct observation for any installation process that is not in accordance with the SOP regarding the flow and warehousing process. The results of the study using fishbone diagram show that the main cause is less control of material moving in the warehouse using daily stock record due to the lack of operational worker. Recommendations for improving the stock accuracy database system using Microsoft Access 2007, which can be used as a daily monitoring center. This database is a design to increase stock accuracy of packaging material warehouse. Verification by stakeholders should be carried out at the PT Suntory Garuda Beverage packaging material warehouse to verified the improvement of stock accuracy. Keywords: fishbone diagram, stock accuracy, stock location database

Studi Eksploratif Manajemen Sampah Makanan pada Jaringan Toko Produk Pangan di Indonesia Ig. Jaka Mulyana; Ivan Gunawan; Venisia Tamara
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 8, No 2 (2019)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

AbstrakStudi ini bertujuan untuk mengungkap fenomena sampah makanan pada tingkat toko produk pangan di Indonesia. Wawancara semi-terstruktur dilakukan terhadap 12 responden mewakili toko produk pangan yang memiliki jaringan di seluruh Indonesia. Hasil transkrip wawancara selanjutnya dianalisis dengan metode grounded theory sehingga menghasilkan informasi valid sebagai dasar membangun narasi dan argumentasi. Volume sampah makanan pada tiap toko produk pangan diestimasi berada di kisaran 40-50 juta rupiah per bulan. Penyumbang sampah makanan terbesar adalah produk pangan segar dengan masa simpan yang relatif singkat seperti buah dan sayur. Tindakan pencegahan yang telah dilakukan oleh toko produk pangan yakni melalui kebijakan order, evaluasi order, hingga inspeksi yang ketat. Tindakan mitigasi juga dilakukan melalui diskon hingga 50%, pengolahan lebih lanjut untuk memperpanjang masa penjualan, dan penanganan produk sebaik mungkin. Tindakan pencegahan dan mitigasi tersebut semua hanya didasarkan pertimbangan dari aspek bisnis. Kesadaran dari responden dalam mengaitkan fenomena sampah makanan dengan isu lingkungan belum ada sehingga perlu dorongan melalui kebijakan pemerintah untuk meningkatkan kesadaran terhadap dampak lingkungan dari sampah makanan.Kata kunci: Indonesia, negara berkembang, sampah makanan, toko produk pangan AbstractThis study aims to reveal the phenomenon of food waste at the store-level in Indonesia. Twelve respondents representing the grocery store chains in Indonesia are interviewed by using a semi-structured interview. Grounded theory method is used to analyze the interview transcripts so it can produce valid information as the basis for building narratives and arguments. The volume of food waste in each store is estimated at IDR 40-50 million per month. The most significant food waste contributors are fresh food products with a relatively short shelf life, such as fruits and vegetables. The preventions that have been taken by the grocery stores are through order policies, order evaluation, and strict inspection. The mitigations are also carried out through discounting the price of products up to 50%, further processing to extend the sales period, and handling the product properly. However, the preventions and the mitigations are focused only on business aspect. Other findings indicate that there is still no awareness from respondents in relating the phenomenon of food waste to the environmental issue. Therefore, government policy is needed to increase awareness of the environmental impact of food waste.Keywords: developing country, food waste, grocery store, Indonesia

Analisis Rantai Nilai Berbagai Skala Usaha Ayam Broiler di Kabupaten Jombang, Jawa Timur Nuria Rahmatin; Sucipto Sucipto; Endah Rahayu Lestari
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 8, No 3 (2019)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

AbstrakKabupaten Jombang merupakan daerah potensial untuk pengembangan industri ayam broiler. Tantangan utama pengembangan industri ayam broiler yaitu fluktuasi harga yang tinggi, baik input maupun output. Analisis rantai nilai industri ayam broiler di Kabupaten Jombang bertujuan untuk mengidentifikasi serta menganalisis peta dan saluran rantai nilai, distribusi biaya dan keuntungan, serta karakteristik pasar. Analisis distribusi biaya dan keuntungan dilakukan dengan menggunakan metode Hayami. Hasil penelitian menunjukkan bahwa terjadi kenaikan harga yang tidak wajar dan ketimpangan struktur pasar di setiap level rantai nilai. Setiap pelaku usaha industri ayam broiler di Kabupaten Jombang memperoleh keuntungan sesuai kontribusi penciptaan nilai dan risiko yang ditanggung, kecuali peternak dan broker. Total keuntungan broker lebih besar, sedang kegiatan penciptaan nilai dan risiko broker lebih kecil dibanding peternak. Fluktuasi harga daging ayam yang tidak wajar merupakan dampak dari penguasaan akses pasar oleh broker dan perusahaan peternakan skala besar. Penguasaan akses pasar menyebabkan distorsi pasar pada industri ayam broiler. Pengembangan industri ayam broiler harus difokuskan pada perbaikan akses pasar, informasi, dan modal untuk meningkatkan daya saing para pelaku usaha.Kata kunci: broiler, fluktuasi, Hayami, keuntungan AbstractJombang Regency is a potential area for the development of the broiler chicken industry. The main challenge in developing the broiler industry is the high price fluctuation, both input and output. Analysis of the value chain of broiler chicken industry in Jombang Regency aims to identify and analyze maps and value chain channels, distribution of costs and profits, as well as market characteristics. Analysis of the distribution of costs and benefits was carried out using the Hayami method. The results showed that there was an unnatural price increase and imbalance in the market structure at each level of the value chain. Every broiler chicken industry businessman in Jombang Regency gets benefits according to the contribution of value creation and the risks borne, except for breeders and brokers. The broker's total profits are greater, while the value creation activities and broker risks are smaller than those of breeders. Unfair fluctuations in chicken meat prices are a result of the existence of market access control by brokers and large-scale livestock companies. Mastery of market access causes market distortion in the broiler chicken industry. The development of the broiler chicken industry must be focused on improving market access, information and capital.Keywords: broiler, fluctuation, Hayami, profit

Pembuatan Virgin Coconut Oil (VCO) Kajian Suhu Inkubasi dan Konsentrasi Enzim Papain Kasar Claudia Gadizza Perdani; Maimunah Hindun Pulungan; Siti Karimah
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 8, No 3 (2019)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

AbstrakVirgin Coconut Oil (VCO) adalah produk olahan kelapa yang memiliki manfaat dan nilai jual yang tinggi. Enzimatis adalah salah satu metode pembuatan VCO. Konsentrasi enzim serta suhu yang digunakan sangat berpengaruh terhadap proses pembuatan dan hasil VCO. Tujuan penelitian adalah mengetahui perlakuan terbaik suhu inkubasi dan konsentrasi enzim papain kasar untuk menghasilkan VCO ditinjau dari rendemen, organoleptik (warna, aroma, rasa), dan uji kimia (kadar air, bilangan peroksida, dan indeks bias) yang mendekati SNI 7381:2008. Penelitian dirancang menggunakan Rancangan Faktorial dengan pola Rancangan Acak Kelompok (RAK) dengan 2 faktor, yaitu suhu inkubasi (40 oC, 45 oC, dan 50 oC) dan konsentrasi enzim papain kasar (1,00%, 1,50%, dan 2,00%) dari krim santan sebesar 150,00 gram dan diulang 3 kali. Hasil penelitian menunjukkan bahwa perlakuan terbaik yaitu perlakuan suhu inkubasi 40 °C dan konsentrasi enzim papain kasar 1,50% dengan rendemen 18,80%, warna 5,00 (tidak berwarna), aroma 4,00 (tidak tengik), rasa 4,00 (cukup berasa khas minyak), kadar air 0,13%, dan indeks bias 1,46. Hasil ini sudah memenuhi standar kualitas menurut SNI 7381:2008 kecuali bilangan peroksida sebesar 3,86 meg ek/kg yang lebih tinggi dari standar.Kata kunci: papain, rendemen, suhu inkubasi, virgin coconut oil AbstractVirgin Coconut Oil (VCO) is a processed coconut product that has high benefit and selling price. Enzymatic is a method of VCO production. The concentration of enzymes and the temperature used are very influential in the manufacturing process of VCO and its products The purpose of this study was to determine the best treatment of incubation temperature and crude papain enzyme concentration to produce VCO by considering the yield, organoleptic (color, aroma, taste), and chemical test (moisture content, peroxide number, and refractive index) based on SNI 7381: 2008. The study was designed using a Randomized Block Design (RBD) with two factors, namely the incubation temperature (40 oC, 45 oC, and 50 oC) and the concentration of crude papain enzymes (1.00%, 1.50%, and 2.00%) of coconut milk cream for 150.00 grams and replicated three times. The results showed that the best treatment was incubation temperature of 40 °C and crude papain enzyme concentration of 1.50% with yield of 18.80%, color of 5.00 (colorless), aroma of 4.00 (not rancid), taste of 4.00 (quite typical of oil), water content of 0.13%, and refractive index of 1.46. This result has met the quality standard according to SNI 7381: 2008, but the peroxide number of 3.86 meg eg/kg higher from the standard.Keywords: incubation temperature, papain, virgin coconut oil, yield

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Home Page

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Contact Name
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Journal Mail Official
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Location
Kota malang,

Jawa timur

INDONESIA