cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota malang,
Jawa timur
INDONESIA
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
 15   16   17   18   19 
The Pattern of Local Cassava-Based Processed Food Choice in Lampung Province Sayekti, Wuryaningsih Dwi; Lestari, Dyah Aring Hepiana; Ismono, Raden Hanung
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 (775.216 KB) | DOI: 10.21776/ub.industria.2020.009.01.4

Abstract

AbstractLocal food is a potential commodity in food consumption diversification. Tapioca vermicelli and “siger” rice are two local foods developed in Lampung Province. However, these products have not brought any contribution to the community's food consumption pattern. The objective of this study is to analyze the choice pattern and any factors relating to the choice of tapioca vermicelli and “siger” rice. This research used a quantitative research approach with a survey method. It was conducted in Metro City and Pringsewu Regency with a sample of 110 households. The analysis of Chi-Square descriptive statistics and correlation was used to analyze the data. The results of the research found that tapioca vermicelli is quite popular (widely chosen) by the families living around the agroindustrial area of Metro City. However, “siger” rice is not widely used by people in this location. Tapioca vermicelli is consumed more often with meatballs in a medium frequency and total consumption of 45.33 grams/ household/day. “Siger” rice is consumed as a variation with rare consumption, and its average consumption amount is 9.34 grams/household/day. Any variables related to vermicelli tapioca choice are knowledge level on food diversification, education level, age, household income and knowledge level on nutrition. Whereas, any factors related to “siger” rice choice are product identification, knowledge of food diversification and accessibility. Keywords: food choice patterns, local food, “siger” rice, tapioca vermicelli
Evaluasi Kinerja pada Green Supply Chain Management Susu Pasteurisasi di Koperasi Agro Niaga Jabung Siti Asmaul Mustaniroh; Zidni Alvian Febri Kurniawan; Panji Deoranto
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 (705.576 KB) | DOI: 10.21776/ub.industria.2019.008.01.7

Abstract

Abstrak Tujuan penelitian ini adalah mengevaluasi penerapan dalam tercapainya kinerja Green Supply Chain Management KAN Jabung. Perkembangan kompetitif pada agroindustri sangat penting untuk membuka peluang lapangan kerja dan meningkatkan pendapatan masyarakat. Agroindustri selalu terkait dengan pencemaran lingkungan dari serangkaian aktifitas produksinya. Evaluasi ini menggunakan pendekatan metode Green Supply Chain Management (GSCM) yang didukung dengan metode Analytical Hierarchy Process (AHP) dan metode Objective Matrix (OMAX) serta Traffic Light System (TLS). Hasil analisis penelitian menunjukkan bahwa 30 Key Perfomance Index (KPI) sudah valid. Berdasarkan scoring system dengan OMAX dan TLS diperoleh total KPI perusahaan sebesar 6,8026 yang menandakan bahwa kinerja GSCM KAN Jabung belum tercapai secara keseluruhan sehingga perlu adanya perbaikan dalam sistem pengawasan yang lebih integatif untuk memaksimalkan capaian kinerja. Hasil lainnya diperoleh 12 KPI berada di kategori hijau (sangat baik), 13 KPI berada dikategori kuning (cukup baik) dan 5 KPI berada di kategori merah (kurang baik) sehingga perlu adanya perbaikan.Kata kunci: green supply chain management, key perfomance index, kinerja rantai pasok, susu pasteurisasi Abstract The purpose of this research is to evaluating application in achieving performance Green supply chain management KAN Jabung. Competitive development in the agroindustry is critical to open up employment opportunities and increase income. Agroindustry also not independent of environmental pollution from production activities. The approach used in the research is Green Supply Chain Management (GSCM) supported by the Analytical Hierarchy Process (AHP), Objective Matrix (OMAX) and Traffic Light System (TLS). The results showed that the 30 Key Performance Index (KPI) were valid. Based on the scoring system with OMAX and TLS, the company's Total KPI was 6.8026 which indicates that GSCM KAN Jabung's performance had not been achieved so needs to be improvement in a more integrated monitoring system to maximize performance. Other results were obtained by 12 KPIs in the green category (very good), 13 KPIs in the yellow category (quite good) and 5 KPIs in the red category (not good) so that there was a need for improvement.Keywords : green supply chain management, key perfomance index, pasteurized milk, perfomance supply chain  
Product Quality Analysis of Pia Edamame Using Quality Function Deployment Method Suryaningrat, Ida Bagus; Amilia, Winda; Mayasari, Feby Rianti; Rusdianto, Andrew Setiawan
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 2 (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.2020.009.02.4

Abstract

AbstractPia edamame attracts consumers as a typical food of Jember Regency. However, its development involves a high level of competition because of various types and quality of similar products with competitive prices. It then improves the opportunities for consumers in selecting the product according to their expectations to meet the satisfaction. Pia edamame of Said's Roti (SR), therefore, needs to develop its product to achieve high competitiveness as a typical food of Jember. This study aims to know the consumers attributes requirements and strategies to improve the competitive predominance of pia edamame SR. One of the methods used to assess and interpret consumer expectation is Quality Function Deployment (QFD). Application of QFD in this research, in the context of the process of quality improvement of pia edamame SR, provides various important information regarding consumer expectations and requirement. The results show that the goal values of attributes for consumer demand on packaging and flavor variant of pia edamame SR have not met the target, thus require improvement. Besides, the value of benchmarking was lower than its two competitors on the several technical responses. Hence, pia edamame SR requires a planning of competitive strategies by improving packaging and increasing the flavor variant.Keywords: pia edamame, quality, Quality Function Deployment, strategy AbstrakPia edamame sebagai makanan khas Jember memiliki daya tarik tersendiri bagi para konsumen. Potensi tersebut mengakibatkan tingginya tingkat persaingan antar pelaku bisnis serta munculnya berbagai macam produk sejenis dengan mutu dan harga yang bersaing. Hal tersebut memberikan peluang pada konsumen untuk lebih selektif memilih produk sesuai dengan selera dan kebutuhannya, sehingga konsumen mendapatkan kepuasan tersendiri. Oleh karena itu, pia edamame Said’s Roti (SR) perlu terus dikembangkan agar mampu bersaing di pasar sebagai makanan ciri khas Kabupaten Jember. Tujuan penelitian ini adalah untuk mengetahui atribut kebutuhan yang diinginkan oleh konsumen serta mengetahui strategi yang perlu dilakukan untuk meingkatkan keunggulan bersaing pia edamame SR. Salah satu metode yang dapat digunakan untuk menilai dan menerjemahkan keinginan konsumen adalah metode quality function deployment (QFD). Penerapan QFD pada penelitian ini terkait dengan proses peningkatan kualitas pia edamame SR yang dapat memberikan berbagai macam informasi penting mengenai kebutuan dan keinginan konsumen. Hasil penelitian menunjukkan bahwa nilai goal atribut kebutuhan konsumen terhadap kemasan dan varian rasa pia edamame SR belum mencapai target sehingga perbaikan harus dilakukan pada kedua atribut tersebut. Nilai benchmarking pia edamame SR juga masih di bawah kedua pesaingnya pada beberapa respon teknis sehingga diperlukan perancangan strategi bersaing pia edamame SR dengan memperbaiki kemasan dan menambah varian rasa.Kata kunci: kualitas, pia edamame, Quality Function Deployment, strategi
Karakteristik Sensori dan Kimia Gula Semut Aren Terfortifikasi Ekstrak Patikan Kebo (Euphorbia hirta L.) sebagai Sumber Bioflavonoid Zulpahnor Zulpahnor; Susi Susi; Agung Nugroho
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 2 (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.2020.009.02.8

Abstract

AbstrakAntioksidan memiliki peran penting dalam mengurangi potensi terjadinya penyakit degeneratif. Penelitian ini bertujuan menambahkan sumber antioksidan bioflavonoid dari ekstrak patikan kebo (Euphorbia hirta L) pada gula semut aren. Ekstrak padat patikan kebo diperoleh melalui proses refluks sampel kering pada pelarut etanol 96% yang dilanjutkan proses evaporasi. Penambahan empat tingkat konsentrasi ekstrak (0,5%; 1,0%; 1,5%; 2,0%) diuji pengaruhnya terhadap karakteristik sensori (scoring dan hedonik) dan kimia (kandungan bioflavonoid, kadar air, kadar abu, dan gula pereduksi). Keberadaan bioflavonoid (myricitrin dan quercitrin) dianalisis melalui metode kromatografi lapis tipis (KLT), sedangkan konsentrasinya dianalisis secara teoritis berdasarkan kandungan myricitrin dan quercitrin pada ekstrak etanol 96% dari hasil penelitian sebelumnya. Hasil pengujian perbedaan konsentrasi ekstrak menunjukkan pengaruh nyata terhadap mutu sensori (rasa, warna, dan aroma). Semakin tinggi konsentrasi ekstrak yang ditambahkan, semakin menurunkan mutu sensorinya. Aspek mutu sensori, antara rasio 0,5% dan 1,0% tidak berbeda signifikan dan masih menunjukkan daya terima yang baik, namun rasio 1,0% memiliki kandungan bioflavonoid yang lebih tinggi. Penambahan 1,0% ekstrak patikan kebo direkomendasikan sebagai tingkat yang tepat, yaitu mengandung bioflavonoid myricitrin dan quercitrin masing-masing sebesar 3,8 mg/g dan 1,0 mg/g gula semut. Analisis biaya menunjukkan harga pokok produksi untuk penambahan ekstrak 1,0% adalah sebesar Rp110.000,00/kg.Kata kunci: bioflavonoid, Euphorbia hirta, gula semut aren, myricitrin, quercitrin AbstractAntioxidant plays important roles in the reduction of degenerative diseases. This study aimed to formulate bioflavonoid antioxidant from Euphorbia hirta on granulated palm sugar. Extract of E. hirta was obtained by reflux extraction with 96% ethanol. Granulated palm sugars fortified with four concentration levels of E. hirta extract (0.5%; 1.0%; 1.5%; 2.0%) were evaluated for the sensory and chemical characteristics including water content, ash content, reducing sugar, and the presence of bioflavonoid. The content of bioflavonoids (quercitrin and myricitrin) were also calculated based on the content of those compounds in the ethanol extract as identified in the previous study. The presence of bioflavonoid was identified by thin layer chromatography test. Statistical analysis showed that addition of different concentration level of extract to the sugar significantly affect the sensory characteristics. Higher concentration of extract decreased the sensory level. Nevertheless, between concentration of 0.5% and 1.0% were not significantly different, and surely, the higher concentration will provide higher bioflavonoid content. Addition of 1.0% E. hirta extract was recommended due to the higher content of quercitrin and myricitrin (3.8 mg/g and 1.0 mg/g, respectively) with the adequate sensory characteristic. Production of granulated palm sugar fortified with 1.0% E. hirta extract required IDR110,000.00/kg.Keywords: bioflavonoid, Euphorbia hirta, granulated palm sugar, myricitrin, quercitrin
Study on Textural, Microbial and Sensory Quality of Blast Frozen Pangasius Fish Fillets Under Frozen Storage Shrestha, Rojeena; Bokkhim, Huma
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 2 (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.2020.009.02.1

Abstract

AbstractPangasius fish is one of the rapid growing fresh water species in aquaculture. This study was aimed to assess the microbial number, physical quality and sensory evaluation of the Pangasius fish fillets from Nepal. Pangasius fish were collected from Chitwan and Nawalparasi districts, fillets were prepared and blast frozen simultaneously. The microbial number decreased rapidly during storage in frozen condition while Staphlylococcus aureus and Escherichia coli (which were present initially in fillets) disappeared during storage. The sensory panellists preferred air blast frozen fillets stored for one month than stored for two months. Different parts of the fish body showed different textural properties. Hardness was increased during second month of storage while other textural properties were found satisfactory in first month of storage in frozen condition. This study showed that sensory qualities of air blast frozen Pangasius fish fillets changes with time even in frozen storage.Keywords: fillet, microbial number, Pangasius, sensory, texture AbstrakIkan Pangasius adalah salah satu spesies ikan air tawar yang dapat tumbuh cepat saat dibudidayakan. Penelitian ini bertujuan untuk menilai kualitas mikroba, kualitas fisik, dan evaluasi sensorik fillet ikan Pangasius di Nepal. Ikan Pangasius didapatkan dari daerah Chitwan dan Nawalparasi kemudian dibuat fillet dan dibekukan secara langsung. Jumlah mikroba menurun drastis saat penyimpanan dalam kondisi beku, sedangkan Staphlylococcus aureus dan Escherichia coli (yang memang ada di bahan sejak awal) tidak ada selama penyimpanan. Panelis sensoris lebih memilih fillet ikan dengan pembekuan air blast yang disimpan selama satu bulan daripada dua bulan. Bagian tubuh ikan yang berbeda menunjukkan sifat tekstur fillet yang berbeda. Tingkat kekerasan fillet ikan meningkat saat penyimpanan bulan ke dua, sementara sifat tekstur yang lain paling diminati saat penyimpanan bulan pertama dalam kondisi beku. Studi ini menunjukkan bahwa kualitas sensoris fillet ikan Pangasius dengan pembekuan air blast berubah seiring waktu bahkan dalam penyimpanan beku.Kata kunci: fillet, jumlah mikroba, Pangasius, sensori, tekstur
Analisis Kelayakan Awal Produk Olahan Kedelai Widodo, Silvi Rushanti; Santoso, Heribertus Budi
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 2 (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.2020.009.02.6

Abstract

AbstrakSaat ini, banyak produk makanan instan yang tersedia di pasar modern hingga pasar tradisional. Hal ini dikarenakan canggihnya teknologi pangan yang terus mengalami perkembangan. Produk olahan pangan yang instan lebih disukai masyarakat saat ini karena memiliki banyak varian rasa, praktis, dan mudah dalam pengolahannya. Salah satu bahan baku yang dapat diolah menjadi makanan instan adalah kedelai. Kedelai adalah salah satu sumber pangan yang telah banyak dimanfaatkan di berbagai negara. Di Indonesia, pemanfaatan kedelai dititikberatkan pada konsumsi tempe dan tahu, yang berfungsi sebagai lauk dan merupakan bagian dari menu makan. Tujuan dari penelitian ini adalah menganalisis kelayakan awal produk olahan kedelai sebelum produk dipasarkan sehingga nantinya akan siap untuk dipasarkan. Metode penelitian ini mencakup tahap preliminary screening, comparative rating, dan prefeasibility analysis. Penelitian ini dilakukan pada konsumen sekitar untuk menilai produk mana yang lebih banyak dipilih konsumen dari berbagai segi, seperti luas pasar, biaya, dan risiko. Hasil penelitian menunjukkan bahwa produk nugget tempe layak untuk dipasarkan dilihat dari beberapa unsur dasar, seperti pemasaran, variansi produk, ketersediaan bahan baku, biaya, dan estimasi keuntungan pada analisis kelayakan awal dibandingkan dengan produk olahan lain yang berbahan dasar kedelai. Kata kunci: kedelai, makanan olahan, kelayakan Abstract Nowadays, many instant food products are available in the modern market to traditional markets. It is due to the continuously development of sophisticated food technology. Instant food products are the most popular today because they have many variants of flavor, practical, and easy to process. One of the raw materials that can be processed into instant food is soybean. Soybean is one of the food sources that has been widely utilized in various countries. In Indonesia, soybean is mostly consumed as tempeh and tofu, which serves as a side dish and is part of the dining menu. Thus, the purpose of this research is analyzing the prefeasibility of soybean processed product before the product is marketed so that it will be ready to be marketed. This study method covers the preliminary screening, comparative rating, and prefeasibility analysis stages. This research is conducted at surrounding consumers to assess the products that consumers prefer in various aspects, such as market area, cost, and risk. The results showed that the product of tempeh nugget is feasible to be marketed based on several basic elements, such as marketing, product variances, raw material availability, cost, and estimated profit on prefeasibility analysis compared to other processed products that are also made from soybean.Keywords: soybean, processed food, feasibility
The Encapsulation of Noni Fruit using Foam Mat Drying Method Setiawan, Andika Putra; Kumalaningsih, Sri; Wignyanto, Wignyanto
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 2 (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.2020.009.02.2

Abstract

AbstractIndonesia is an agrarian country with its extensive production sectors. One of them is of biopharma commodities called noni (Morinda sp.). The production number of noni fruit in 2013 is 8,432,119 kg and 8,577,347 kg in 2014. The research aims to obtain an optimum temperature and concentration of maltodextrin of noni powder making, the optimum total of yield and antioxidant. The powdering process was carried out using Foam Mat Drying. The research employed the Response Surface Method (RSM) with central composite design factorial 22 for optimization. The factors studied were maltodextrin (10%, 15%, and 20%) and temperatures (80°C, 85°C, and 90°C). The results showed that the optimum formula composition specifically is at a temperature of 84.447°C, and 20% w/w (weight by weight) of maltodextrin. Based on the optimum formula, it was predicted that the value of the antioxidant activity was 60.473 mg/ml per 100 mg, and the yield was 22.417% w/w. Hence, it can be concluded that the optimum formula obtained can be used as a model for the making of noni fruit powder.Keywords: Foam Mat Drying, noni powder, response surface method AbstrakIndonesia adalah sebuah negara agraris dan hasil sektor produksi terbesar. Salah satunya dari komoditas Biofarmaka yaitu mengkudu (Morinda sp.). Tanaman mengkudu yang dihasilkan nilai produksinya pada tahun 2013 sebanyak 8.432.119 kg, tahun 2014 sebanyak 8.577.347 kg. Tujuan penelitian ini didapatkan suhu dan konsentrasi maltodekstrin yang tepat pada pembuatan serbuk mengkudu serta didapatkan total rendemen dan antioksidan yang optimal. Metode yang digunakan pada proses pembubukan adalah Foam Mat Drying. Metode yang digunakan untuk optimasi adalah Metode Permukaan Tanggap (RSM) dengan rancangan komposit terpusat faktorial 22. faktor yang digunakan adalah maltodekstrin yaitu 10%, 15% dan 20% serta suhu yaitu 80°C, 85°C dan 90°C. Hasil penelitian menunjukkan komposisi formula yang terbaik suhu sebesar 84,447°C, dan maltodekstrin sebesar 20% b/b (berat per berat). Dapat diprediksikan dari formula optimal tersebut mendapatkan nilai aktivitas antioksidan sebesar 60,473 mg/ml per 100 mg dan rendemen sebesar 22,417% b/b. Disimpulkan bahwa formula optimal yang telah didapatkan dapat digunakan sebagai model untuk pembuatan serbuk dari buah mengkudu.Kata kunci: Foam Mat Drying, Metode Permukaan Tanggap, serbuk mengkudu 
Desain Afektif Kemasan Produk Household Care Berbahan Baku Serat Selulosa pada PT XY Delfitriani, Delfitriani; Rahmaningrum, Vanieza; Ginantaka, Aditia
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 2 (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.2020.009.02.7

Abstract

Abstrak Kemasan produk saat ini harus dapat memenuhi kebutuhan konsumen dengan persepsi berbeda-beda. Desain afektif untuk kemasan produk diperlukan untuk mengetahui respon atau emosi konsumen tehadap produk tersebut. Tujuan dari penelitian adalah mengidentifikasi kebutuhan afektif konsumen untuk desain kemasan produk household care ramah lingkungan, mengidentifkasi elemen desain yang relevan dengan kemasan produk, dan mengembangkan desain afektif kemasan produk berdasarkan elemen desain dan kebutuhan afektif konsumen. Metode yang digunakan yaitu Algoritma Relief untuk menentukan elemen desain relevan berdasarkan tingkat kepentingan dan Association Rule Mining (ARM) untuk merumuskan desain kemasan yang efektif. Hasil dari penelitian ini berupa sepuluh elemen kemasan terpenting menurut persepsi konsumen (bentuk badan, volume isi, letak brand, bahan kemasan, warna tulisan brand, fungsi kemasan, ukuran huruf, gambar tema, warna badan, serta rasio panjang dan lebar kemasan). Sampel kemasan diklasifikasikan berdasarkan sepuluh elemen desain tersebut dan tipenya pada setiap elemen. Metode ARM menghasilkan sepuluh aturan teratas dari hubungan antar elemen desain dengan persepsi konsumen. Sepuluh aturan tersebut dapat digunakan sebagai pedoman dalam mengem-bangkan desain kemasan produk.Kata kunci: Association Rules Mining, desain afektif, elemen desain, Relief AbstractProduct packaging nowadays must be able to fulfill the needs of consumers with different perceptions. Affective design for household care product packaging is required to determine consumer responses or emotions for the product. This research aims to identify the consumer needs for design product packaging, identify the relevant design elements to the product packaging, and develop the affective design of packaging based on design elements and consumer needs. The methods used were Relief Algorithm to extract the essential design elements and resulted in the most essential element and Association Rule Mining (ARM) to formulate an affective design of household care packaging in PT XY. These research results are the ten essential packaging elements according to consumer perceptions (body shape, content volume, brand position, packaging material, brand writing color, packaging function, font size, theme image, body-color, and width to length ratio). The packaging sample classified based on the ten design elements and the type for each element. ARM resulted in the top ten rules based on the relation between design elements and consumer perceptions. PT XY can use it for guidelines in developing effective product packaging design.Keywords: affective design, Association Rules Mining, design element, Relief
Erratum for: Halal Products Assurance Policy Model and Its Impact on Sustainability of Fish Ball SMI using System Dynamics Simulation Approach Handayani, Dwi Iryaning; Haryono, Haryono; Prihatiningsih, Tri
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 2 (2020)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

We apologize for the error in the article "Halal Products Assurance Policy Model and Its Impact on Sustainability of Fish Ball SMI using System Dynamics Simulation Approach". The errors are:The title changed from “Halal Products Assurance Policy Model and Its Impact on Sustainability Fish Ball SMI with Dynamic System Simulation Approach” to “Halal Products Assurance Policy Model and Its Impact on Sustainability of Fish Ball SMI using System Dynamics Simulation Approach”.“dynamic system” changed to “system dynamics” on the entire page.Page 47. Table 1. No 8. “the higher the cost, the better” changed to “the higher, the better”.Original article has been corrected.
Evaluation on Moisture Content of Eucheuma cottonii Seaweed Variety using Statistical Quality Control Approach Darmawan, Armin; Hambali, Mulyadi; Salam, Awal Rakhmat
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 2 (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.2020.009.02.3

Abstract

AbstractQuality is a crucial factor of an industry. PT XYZ is an exporter and distributor company of seaweed in Makassar city. It exports various varieties of seaweed, one of them is Eucheuma cottonii. Quality must be maintained to preserve and increase company image or reputation and consumer satisfaction. The study aims to improve quality of seaweed through quality control by using Statistical Quality Control (SQC) method. Receiving data of Eucheuma cottonii seaweed obtained from 30 sample groups, each group contains three different samples. Analysis on the process capability then was carried out so that the obtained score of process capability ratio was 0.35<1 and the process capability index score was -0.12<0. It can be concluded that the receiving process of seaweed in this company was incapable and need improvement to increase receiving process capability of seaweed. Several factors caused this incapable process were the unskilled human resources on seaweed handling in material receiving process and during distribution process from the farmer, the limitation of reliable measuring instruments, and the lack of constructive partnership between farmers, suppliers, and industry. Hence, this study suggested to improve skills of the employee, supplier, and farmer regarding seaweed cultivation and handling, to provide more reliable measuring instruments, and to develop constructive partnership development among farmer, supplier, and industry as an improvement of seaweed quality on receiving process.Keywords: Statistical Quality Control, quality control, Euchema cottonii, seaweed AbstrakKualitas merupakan faktor penting dalam suatu industri. PT XYZ merupakan perusahaan eksportir dan distributor rumput laut di Kota Makassar yang mengekspor berbagai macam jenis rumput laut, salah satunya jenis Eucheuma cottonii. Kualitas produk perlu dijaga untuk mempertahankan dan meningkatkan citra perusahaan dan kepuasan konsumen. Kajian ini bertujuan meningkatkan kualitas rumput laut melalui pengendalian kualitas dengan metode Statistical Quality Control. Data penerimaan rumput laut jenis Eucheuma cottonii diperoleh sebanyak 30 kelompok sampel dan tiap kelompok terdapat tiga sampel yang berbeda. Selanjutnya dilakukan analisis kemampuan proses agar didapatkan nilai untuk rasio kemampuan proses adalah 0,35<1, dan untuk indeks kemampuan proses adalah -0,12<0. Dari hasil perhitungan dapat disimpulkan bahwa proses penerimaan rumput laut di perusahaan ini tidak capable, sehingga perlu dilakukan perbaikan untuk meningkatkan kapabilitas proses penerimaan rumput laut. Beberapa faktor yang menyebabkan proses not capable yaitu keterbatasan pengetahuan pada sumber daya manusia terkait dengan penanganan rumput laut pada proses penerimaan material dan selama proses distribusi dari petani, keterbatasan alat ukur yang reliable, lemahnya kemitraan konstruktif antara petani, pemasok, dan industri. Kualitas rumput laut pada proses penerimaan dapat ditingkatkan dengan melakukan peningkatan pengetahuan pada pekerja, pemasok, dan petani mengenai budidaya dan penanganan rumput laut, penyediaan alat ukur yang andal, serta pengembangan kemitraan yang konstruktif antara petani, pemasok, dan industri.Kata kunci: Euchema cottonii, quality control, rumput laut, Statistical Quality Control 

Page 17 of 26 | Total Record : 259

 15   16   17   18   19 

Filter by Year

2012 2025


Reset
Filter By Issues
All Issue Vol 14, No 1 (2025): IN PROGRESS Vol 13, No 2 (2024) Vol 13, No 1 (2024) Vol 12, No 2 (2023) Vol 12, No 1 (2023) Vol 11, No 2 (2022) Vol 11, No 1 (2022) Vol 10, No 3 (2021) Vol 10, No 2 (2021) Vol 10, No 1 (2021) Vol 9, No 3 (2020) Vol 9, No 2 (2020) Vol 9, No 1 (2020) Vol 8, No 3 (2019) Vol 8, No 2 (2019) Vol 8, No 1 (2019) Vol 7, No 3 (2018) Vol 7, No 2 (2018) Vol 7, No 1 (2018) Vol 6, No 3 (2017) Vol 6, No 2 (2017) Vol 6, No 1 (2017) Vol 5, No 3 (2016) Vol 5, No 2 (2016) Vol 5, No 1 (2016) Vol 4, No 3 (2015) Vol 4, No 2 (2015) Vol 4, No 1 (2015) Vol 3, No 3 (2014) Vol 3, No 2 (2014) Vol 3, No 1 (2014) Vol 3, No 1 (2014) Vol 2, No 3 (2013) Vol 2, No 2 (2013) Vol 2, No 1 (2013) Vol 2, No 1 (2013) Vol 1, No 3 (2012) Vol 1, No 3 (2012) Vol 1, No 2 (2012) Vol 1, No 2 (2012) Vol 1, No 1 (2012) Vol 1, No 1 (2012) More Issue