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Industria: Jurnal Teknologi dan Manajemen Agroindustri

industri
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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.

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Articles 259 Documents

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Measurement of Performance Efficiency of Kadatuan Koffie Suppliers Using Data Envelopment Analysis (DEA) Rahmah, Devi Maulida; Fadhlurrahmah, Jauhar; Pujianto, Totok; Ardiansah, Irfan; Mardawati, Efri
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 1 (2020)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

AbstractHigher market expectation towards coffee products both of its quantity and quality is one of several challenges currently faced by the coffee industry. Maintaining the coffee supply chain through a periodical evaluation of supply chain performance, therefore, is crucial. The research provided measurement of performance efficiency of Kadatuan Koffie company’s suppliers using Data Envelopment Analysis (DEA). This measurement is required to know the supplier’s level of performance efficiency as a consideration in conducting the company’s raw material management. Management of supplier’s activity is essential to maintain the flow of supply chain running smoothly. The data obtained in this research were interview results with farmers or suppliers of raw material or coffee beans for Kadatuan Koffie and the company’s management. The data were processed using DEA by comparing output and input value. According to the measurement of performance efficiency towards seven suppliers of Kadatuan Koffie, three of them are categorized as efficient, namely the farmer in Cimaung, Cibodas and Dago that showed an efficiency value of 1.Keywords: Data Envelopment Analysis, performance efficiency, supplier

Characteristics of Nata De Taro from “Beneng” Taro Starch Waste with Addition of Various Types of Carbon and Isolated Soy Protein Hakiki, Dini Nur; Maulani, Tuti Rostianti
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 1 (2020)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

AbstractThe research aims to characterize nata of “Beneng” taro starch waste with addition of various types of carbon and several concentration of Isolated Soy Protein (ISP). The experimental design used was a complete randomized group design with ISP concentrations of 1%, 1.5%, and 2%. “Beneng” taro waste was heated, added with 2% vinegar, then treated with a carbon source of sucrose and glucose 5% and a nitrogen source from the ISP at concentrations of 1%, 1.5%, and 2% and fermented for 13 days. The results showed the combination of glucose with 1% ISP gave the best results and yield of 44.28%, 0.984 cm of thickness was not significantly different from the addition of ZA with a yield of 43.77%, thickness of 1.016 cm. Nata fiber content tends to be higher in the treatment with ZA addition compared to ISP, although it is not significantly different. The value of the white level is getting higher or the nata become brighter in the glucose treatment with ISP and significantly different from other treatments. The addition of ISP has the potential as an alternative for substitution of ZA and tends to increase the brightness of nata color.Keywords: “Beneng” taro, fermentation, isolated soy protein, nata

Desain Alat Pemotong Lembaran Karet pada Proses Sortasi PTPN XII Banjarsari, Kabupaten Jember, Jawa Timur Gita Elena Amasari; Ida Bagus Suryaningrat; Andrew Setiawan Rusdianto
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 8, No 1 (2019)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

AbstrakKondisi lingkungan kerja diantaranya kenyamanan, keamanan dan kesehatan kerja merupakan komponen yang dapat memengaruhi kinerja karyawan. Salah satu tahap yang termasuk ke dalam proses sortasi di PTPN XII Banjarsari Jember yaitu tahap pemotongan lembaran karet. Tujuan penelitian ini adalah mengetahui bagian tubuh karyawan yang mengalami rasa nyeri, melakukan redesain terhadap meja pemotong lembaran karet, serta mengetahui perbedaan setelah dilakukan redesain meja pemotong lembaran karet baik dari keluhan nyeri yang dialami karyawan maupun dari segi produktivitas karyawan tahap sortasi. Metode yang digunakan yaitu kuesioner untuk mengetahui data keluhan yang dialami, pengukuran data antropometri karyawan, kemudian membandingkan produktivitas sebelum dan sesudah redesain meja pemotong. Hasil penelitian menunjukkan keluhan pekerja berkurang setelah dilakukan redesain meja pemotong lembaran karet yang lebih ergonomis. Keluhan pekerja yang paling banyak berkurang adalah keluhan pada bagian tangan dan kaki. Perbaikan desain tinggi meja berpengaruh terhadap tinggi tumpukan karet, jangkauan bahan baku dengan mesin pemotong serta jangkauan dengan tempat produk jadi. Alat potong lembaran karet yang semula menggunakan gunting digantikan menggunakan piringan logam yang bergerak menggunakan mesin juga berperan menurunkan keluhan pekerja terutama bagian tangan. Produktivitas dari bagian sortasi juga meningkat dari 2,250 ton/hari menjadi 3,222 ton/hari.Kata kunci: antropometri, ergonomi, lembaran karet, meja pemotong AbstractWorker environment conditions including comfort, safety and health are components that can affect employee performance. One of the stages included in the sorting process at PTPN XII Banjarsari Jember is the stage of cutting rubber sheets. This study aims to redesign the rubber sheet cutting table to make it more ergonomic so that it can minimize employee complaints and find out productivity improvements from the sorting process. The method used is a questionnaire to find out the complaints data experienced, measurement of employee anthropometric data, then compare productivity before and after the cutting table redesign. The result showed that after the redesigned, more ergonomic rubber sheet cutting table reduced workers complaints. The most reduced employee complaints are complaints on the hands and feet. Improved design of table height affects the height of the rubber pile, the range of raw materials with cutting machines and the range with the place of the finished product. The rubber sheet cutting tool that used to use scissors was replaced by using a metal plate that moves using the machine and also contributes to reducing workers' complaints, especially the hand parts. The productivity of the sorting section also increased from 2.250 tons/day to 3.222 tons/day.Keywords: anthropometry, ergonomics, production table, rubber sheet

Analisis Kelayakan Pendirian Usaha Pengolahan Tempurung Kelapa di Kecamatan Pengabuan, Kabupaten Tanjung Jabung Barat, Provinsi Jambi Ade Yulia; Fenny Permata Sari; Meri Arisandi
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 8, No 2 (2019)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

AbstrakTujuan penelitian ini adalah untuk menganalisis kelayakan rencana pendirian usaha pengolahan tempurung kelapa menjadi asap cair dan briket di Kecamatan Pengabuan, Kabupaten Tanjung Jabung Barat, Provinsi Jambi Jambi yang dilihat dari aspek teknis, pasar, dan finansial. Ketersediaan bahan baku tempurung kelapa sebesar 1.500 ton/tahun. Jika satu kali produksi memerlukan 6,25 ton tempurung kelapa, maka dapat menghasilkan 3.750 liter asap cair, dan 1.912 kg briket. Lokasi yang dipilih untuk usaha ini adalah Desa Parit Pudin dengan tata letak pabrik menggunakan tipe produk. Harga jual untuk asap cair yaitu Rp22.000/liter dan briket yaitu Rp12.196/kg. Target pasar untuk asap cair grade 3 adalah industri pengolahan lateks, sedangkan target pasar untuk briket adalah negara yang mempunyai 4 musim. Kelayakan aspek finansial meliputi NPV lebih besar dari nol yaitu Rp38.511.979.874, IRR lebih besar dari MARR 7% yaitu 85,38%, payback period selama 1,48 tahun, dan net B/C yaitu 2,43. Keseluruhan kriteria kelayakan secara teknis, pasar dan finansial didapatkan bahwa usaha asap cair dan briket dari tempurung kelapa layak didirikan.Kata Kunci: analisis kelayakan, asap cair, briket, tempurung kelapa AbstractThe purpose of this study was to analyze the feasibility (technical, market, and financial aspects) of the establishment of coconut shell processing business in Pengabuan District, Tanjung Jabung Barat Regency, Jambi Province. Research shows that the availability of coconut shell raw materials of 1,500 tons/year with the needs of 6.25 tons per coconut shell production can produce 3,750 liters of liquid smoke, and 1,912 kg of briquettes. The location chosen for this business is Parit Pudin Village, and the factory layout uses the product type. The selling price for liquid smoke is IDR 22,000 / liter, and briquette is IDR 12,196 / kg. The market target for grade 3 liquid smoke is the latex processing industry. Meanwhile, the market target of briquette are countries that have four seasons. The feasibility of financial aspects is NPV greater than zero, which is Rp38,511,979,874. The IRR is higher than MARR 7%, which is 85.38%. The payback period is 1.48 years, and net B / C is 2.43. Based on the overall technical, market, and financial feasibility criteria, liquid smoke business, and coconut shell briquettes are feasible to be established.Keywords: briquette, coconut shell, feasibility analisys, liquid smoke

Analisis Potensi dan Kelayakan Finansial pada Agroindustri Biogas Menggunakan Covered Lagoon Anaerobic Reactor Termodifikasi Sri Hidayati; Tanto Pratondo Utomo; Erdi Suroso; Zana Azalia Maktub
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 8, No 3 (2019)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Abstrak PT Juang Jaya Abdi Alam (JJAA) Kabupaten Lampung Selatan adalah perusahaan peternakan sapi yang menghasilkan limbah kotoran sapi yang cukup besar (sekitar 198.000 kg per hari). Limbah kotoran sapi berpotensi untuk menghasilkan biogas yang memiliki nilai ekonomi. Salah satu reaktor biogas yang cocok digunakan di daerah tropis adalah Covered Lagoon Anaerobic Reactor (CoLAR). Model ini hanya berupa kolam yang diberi penutup kedap gas yang diberi pipa dan pompa. Penelitian dilakukan untuk menganalisis potensi dan kelayakan finansial agroindustri biogas limbah kotoran sapi di PT Juang Jaya Abdi Alam (JJAA) Kabupaten Lampung Selatan. Penelitian menggunakan metode telaah pustaka, pengamatan, analisis kuantitatif, dan diskusi dengan para pakar yang terkait agroindustri biogas limbah kotoran sapi. Hasil analisis menunjukkan bahwa PT JJAA memiliki potensi yang tinggi yaitu dari 9000 sapi mampu menghasilkan energi listrik untuk 203 pelanggan dengan daya listrik terpasang 1300 VA. Berdasarkan studi kelayakan secara finansial, agroindustri biogas layak dijalankan karena memenuhi kriteria kelayakan usaha, yaitu: Net Present Value (NPV) sebesar Rp77.353.897.714,- ; Internal Rate of Return (IRR) sebesar 42,52 %, nilai Net Benefit/Cost Ratio (Net B/C) sebesar 4,51 dan Payback Period selama 2,22 tahun. Hasil analisis sensitivitas menunjukkan bahwa kenaikan harga input sampai 23% menyebabkan proyek menjadi tidak layak.Kata kunci: agroindustri, biogas, studi kelayakan AbstractPT Juang Jaya Abdi Alam (JJAA) at South Lampung Regency, is a cattle-breeding company that produces a large amount of cow manure (around 198,000 kg per day). Cow manure has the potential to produce biogas that has economic value. Covered Lagoon Anaerobic Reactor (CoLAR) is a biogas reactor that suitable for tropics climate. This model is quite simple; only a pond that is given a gas-tight cover, pipe, and pump. The study was conducted to analyze the potential and the financial feasibility of cow manure waste-based biogas agroindustry in PT JJAA. The study methods used are literature studies, observations, surveys, and interviews with experts correlated to the development of biogas agroindustry for cow manure. The results of the analysis show that PT JJAA has a high potential of 9000 cows capable of producing electrical energy for 203 customers with installed electric power of 1300 VA. Based on a financial feasibility study, biogas agroindustry is feasible to run because it meets the business feasibility criteria, namely: NPV of Rp. 77,353,897,714; IRR of 42.52%, Net B/C ratio value of 4.51 and payback period of 2.22 years. The results of the sensitivity analysis show that an increase in input prices of up to 23% has caused the project to be unfeasible.Keywords: agroindustry, biogas, feasibility study

The Implementation of Quality Function Deployment (QFD) Method to Improve Pasteurized Milk Product Quality Dewi, Shanty Kusuma; Putri, Ananda Rizky Calfintry; Rahmawatie, Layyinatur
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 1 (2020)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Abstract Pasteurized milk products in Malang Regency hold a significant opportunity to be developed. The number of existing dairy farmers is a supporting factor for the producers in obtaining raw milk supplies. The X milk cooperative unit is one of the producers of pasteurized milk in Malang Regency, in addition to other dairy business competitors. The intense competition forces the X milk cooperative unit to maintain and improve the quality of its milk product to satisfy consumers' demands. The objectives of this research are to determine consumers' demand and formulate corrective actions to improve consumers' satisfaction. QFD is a method of structured product planning and development to ensure that customers' needs and demands can be accommodated in a product. The results of data processing suggest that some quality attributes of milk products that need to be improved based on their degree of importance were milk composition consistency and halal assurance from “Majelis Ulama Indonesia” (MUI) an Indonesian Ulema Council. The right composition of milk keeps the milk taste preferred by the customers consistent, the smell less fishy and the shelf life constant. The second rank attribute was registering to MUI certification, as this certification will increase the product's competitiveness.Keywords: cow milk, house of quality, quality function deployment

The Use of Supply Chain Risk Management Process (SCRMP) in Third-Party Logistics Industry: A Case Study in Indonesia Pradita, Sintia Putri; Ongkunaruk, Pornthipa; Leingpibul, Thaweephan
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 1 (2020)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

AbstractGlobalization brought new opportunities to logistics providers worldwide, especially in the Mexico, Indonesia, South Korea, and Turkey (MIST) countries. However, this attractive opportunity also came with high risk due to the complexity of the global supply chain. Third-party logistics providers need to be prepared to minimize the risks by utilizing risk management to ensure a smooth supply chain operation. This case was conducted with a major Indonesian third-party logistics (3PL) provider, utilizing the Supply Chain Risk Management Process (SCRMP) to control and monitor all risks that can arise in the company. The structure of the method can be divided into four phases: risk identification, risk measurement/risk assessment, risk evaluation, and risk mitigation/contingency plans. The purpose of this research is to validate how the SCRMP concept performs in challenging contexts such as the Indonesian 3PL industry. The study also bridged the theoretical-practical gap by helping practitioners gain valuable insights to manage risks in the company and provided appropriate risk mitigation. The results showed that there are seven unacceptable risks requiring risk mitigation and control. Risk mitigation strategies were then recommended, based on the risks that were categorized as the most critical and unacceptable. The recommendation is expected to reduce the risks that occur in the Indonesian cold chain.Keywords: risk management, supply chain risk management process, third-party logistics providers

Analisis Statistical Quality Control (SQC) pada Produksi Roti di Aremania Bakery Nina Hairiyah; Raden Rizki Amalia; Eva Luliyanti
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 8, No 1 (2019)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

AbstrakAremania Bakery merupakan industri rumah tangga yang memproduksi roti, dalam menjalankan bisnisnya belum menerapkan pengendalian mutu produksi sehingga tingkat kerusakan produk sangat tinggi. Tujuan dari penelitian ini mengidentifikasi jenis kerusakan, menganalisis penerapan metode Statistical Quality Control dan merekomendasikan tindakan yang sebaiknya dilakukan. Metode penelitian yang digunakan yaitu pengumpulan data dengan cara observasi dan wawancara, dilanjutkan dengan mengolah data menggunakan metode Statistical Quality Control dilakukan tahapan diantaranya mengisi lembar pemeriksaan, membuat histogram, membuat diagram pareto, membuat dan menghitung peta kendali, membuat diagram sebab-akibat. Hasil penelitian menunjukkan ada empat jenis kerusakan yaitu cacat gosong (A), cacat ukuran (B), cacat isi keluar (C), dan cacat kulit terkelupas (D). Hasil analisis dengan diagram sebab-akibat menunjukkan penyebab mutu roti kurang baik yaitu faktor tenaga kerja, metode, dan mesin. Terlihat dari diagram pareto, jenis kerusakan produk lebih dominan pada cacat ukuran sebesar 38,55%, hasil analisis peta kendali untuk jumlah total keluar sebesar 60% menunjukkan pengendalian mutu di Aremania Bakery masih diluar batas kendali. Tindakan yang dilakukan untuk mengurangi kerusakan yaitu membuat Standard Operating Procedure (SOP), modifikasi oven dengan menambahkan pengatur waktu dan suhu, menyediakan cetakan sesuai standar, memperhatikan banyak bahan sebagai isian, dan melapisi cetakan dengan mentega agar cetakan tidak lengket.Kata kunci: alat bantu statistik, pengendalian mutu, roti, statistical quality control AbstractAremania Bakery is a home industry that produces bread, in running its business has not applied the quality control of production, so that product damage level is high. The purpose of this research is to identify the type of damage, analyze the application of SQC method, and recommend the action that should be done. The research method used is data collection by way of observation and interview, followed by data processing using SQC method. The results showed that there were four types of damage: defect scorched (A), size defect (B), the content of bread exceeds capacity (C), and peel defect (D). The results of the analysis with causal diagrams show the cause of poor quality of bread that is the factor of labor, methods, and machinery. Seen from the Pareto diagram, the type of product damage is more dominant in 38.55% defect size, the result of the control chart analysis for out of total amount of 60% indicates that the quality control in Aremania Bakery is still out of control. Actions taken to reduce damage include making SOP, modifying the oven, providing standard prints, observe of many materials as stuffing, and coating the mold with butter to keep the molds from sticking.Keywords: statistical assistance tools, quality control, bread, statistical quality control

Pengaruh Perlakuan Pendahuluan dan Perbedaan Tipe Ekstraksi terhadap Mutu Produk Minuman Sari Buah Manggis Nurlisa Dwi Novianti; Annisa Rahma Audina; Dessy Ayunaddhita Kurniasari; Rohmah Luthfiyanti; Lusvi Dzulfiah
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 8, No 2 (2019)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

AbstrakPenelitian ini mempelajari sifat fisikokimia minuman sari buah manggis dengan perlakuan pendahuluan dan tipe ekstraksi buah manggis, serta menentukan formulasi minuman sari buah manggis dengan kandungan sifat kimia yang terbaik. Terdapat tiga tahap aktivitas yang dilakukan, yaitu perlakuan pendahuluan, ekstraksi dan formulasi. Metode penelitian menggunakan Rancangan Acak Kelompok (RAK) faktorial 2x2 dan tiga pengulangan. Rancangan perlakuan terdiri dari dua faktor yaitu perlakuan pendahuluan (A) yang terdiri dari dua taraf (perendaman larutan gula (A1) dan dikukus (A2)), dan perlakuan jenis alat ekstraksi (B) yang terdiri dari dua taraf (slow juicer (B1) dan blender (B2)). Hasil penelitian menunjukan bahwa minuman sari buah manggis dengan variasi perlakuan ekstraksi dan perlakuan pendahuluan memberikan hasil yang berbeda nyata pada semua aspek pengujian kecuali kadar abu. Minuman sari buah manggis dengan perlakuan ekstraksi menggunakan blender dan perlakuan pendahuluan pengkukusan memberikan nilai terbaik berdasarkan hasil pembobotan penentuan perlakuan terpilih. Minuman sari buah manggis dengan perlakuan ekstraksi menggunakan blender dan perlakuan pendahuluan kukus menghasilkan produk dengan nilai pH 4,24, total padatan terlarut 7,54oBrix, vitamin A 117,67 µg/100 g, kadar air 92,14%, kadar abu 0,10%, karbohidrat 7,30%, protein 0,18%, serat pangan 2,21%, dan energi total sebesar 32,44 kkal.Keywords: perlakuan pendahuluan, sari buah manggis, tipe ekstraksi AbstractThe study was carried out to characterize the physicochemical of mangosteen fruits and to optimize the best formulation of mangosteen juice drink. There were three stages of activities carried out in this study, i.e. pre-treatment, extraction, and formulation. A pre-treatment was performed by steaming and soaking in a sugar solution, extraction was done by using slow juicer and blender, and juice drink formulation was determined by factorial Randomized Block Design (RBD) 2x2 methods with three repetitions. The design of treatment consisted of two factors, i.e., pre-treatment (A) and treatment of extraction tool types (B). Pre-treatment (A) consisted of immersion in sugar solution (A1) and steaming (A2), while extraction treatment consisted of the slow juicer (B1) and blender (B2). The results showed that a ready to drink of mangosteen juice of multiple extraction and pre-treatment gave significantly different results to all aspects of the test, except ash content. Based on the chosen treatment criteria, the mangosteen juice drink obtained by extraction treatment using blender and pre-treatment using steaming provided the best formula with the characteristics of 4.24 pH, 7.54 oBrix total dissolved solids, 117.67 µg/100 g vitamin A, 92.14% water content, 0.10% ash content, 7.30% carbohydrate, 0.18% protein, 2.21% dietary fiber, and 32.44 kcal energy.Keywords: extraction type, mangosteen juice, pre-treatment

Pengaruh Konsentrasi Natrium Klorida dan Lama Fermentasi pada Mutu Fisikokimia, Mikrobiologi, dan Sensori Kimchi Rebung Ade Chandra Iwansyah; Luthfiara Ghiyats Patiya; Hervelly Hervelly
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 8, No 3 (2019)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

AbstrakIndonesia adalah negara dengan keanekaragaman hayati kedua terbesar di dunia. Banyak di antaranya merupakan tumbuhan yang bersifat fungsional dan memiliki manfaat untuk kesehatan manusia, salah satunya yaitu rebung. Perendaman dan perebusan merupakan cara umum yanng sering digunakan untuk pengolahan rebung sehingga rebung memiliki daya simpan yang rendah. Pengolahan lanjutan diperlukan untuk mempertahankan daya simpan rebung sebagai pangan fungsional, terutama melalui cara fermentasi. Tujuan penelitian ini adalah mempelajari efek konsentrasi garam dan lama fermentasi terhadap mutu fisiko-kimia, total bakteri asam laktat, dan organoleptik kimchi rebung (Deandrocalamus asper). Desain eksperimental dengan rancangan acak kelompok (RAK) dengan pola faktorial. Faktor kesatu (α) yaitu konsentrasi garam (3%, 5% dan 7%) dan yang kedua (β) yaitu lama waktu fermentasi (2 hari, 4 hari dan 6 hari) dengan tiga kali pengulangan. Karakteristik fisikokimia, total bakteri asam laktat dan organoleptik dari kimchi rebung dianalisis. Berdasarkan hasil penelitian didapatkan bahwa terdapatnya pengaruh konsentrasi garam, lama fermentasi serta interaksi keduanya terhadap kadar pH, serat kasar, dan daya terima rasa kimchi rebung. Total bakteri asam laktat rebung dan persen kadar air dipengaruhi dengan baik oleh konsentrasi garam, sedangkan kadar abu, lemak, protein, warna, aroma dan tekstur kimchi rebung dipengaruhi oleh lama fermentasi.Kata kunci: bakteri asam laktat, fermentasi, karakteristik kimia, kimchi, rebung AbstractIndonesia has abundant natural resources. Various types of plants can grow well and have properties that are beneficial to human health. One of the plants that grow well in Indonesia is bamboo shoots. Bamboo shoots has been being processed by soaking and boiling only, but the shelf life of bamboo shoots is still very low. Further processing to extend the shelf life of bamboo shoots as food and functional food should be done through fermentation. This study aims to determine the effect of salt concentration and fermentation time in physicochemical, microbial characteristics, and organoleptic of bamboo shoot kimchi (Dendrocalamus asper). The experimental design was a factorial randomized block design (RBD). The first factor (α) was salt concentration (3%, 5% and 7%) and the second factor (β) was duration of fermentation (2 days, 4 days and 6 days) with three times replication. Physicochemical characteristics, total lactic acid bacteria, and organoleptic of bamboo shoot kimchi were analyzed. The results showed that the concentration of salt, the duration of fermentation, and its interaction influenced pH value, crude fiber, and the taste of bamboo shoots kimchi. The salt concentration affected the moisture content and total lactic acid bacteria of bamboo shoots, meanwhile ash content, fat, protein, color, aroma, and texture of bamboo shoot kimchi influenced by fermentation time.Keywords: bamboo shoots, fermentation, kimchi, lactic acid bacteria, physicochemical

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