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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 265 Documents
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Elimination of Aflatoxins from Two Selected Nigerian Vegetable Oils using Magnetic Chitosan Nanoparticles Aringbangba, Oluyinka Eunice; Oluwafemi, Flora; Kolapo, Adelodun Lawrence; Adeogun, Abideen Idowu; Popoola, Temitope O. S.
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 1 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.01.1

Abstract

Abstract Activated charcoal and imarsil (local adsorbent) had shown significant Aflatoxin (AF) decontamination potentials in vegetable oil at a low AF contamination level of ≤ 9 ng/L. AF contamination in vegetable oils can be more than a hundred-fold of this. Therefore, it is needed to investigate the potential of other adsorbents at higher AF contamination levels. Magnetic Chitosan Nanoparticle (MCNP) was synthesized, and its aflatoxins extraction efficiency from two edible vegetable oils was investigated. MCNP exhibited extraction efficiencies of 82.80 – 100% and 94.87 – 100% in palm kernel oil and palm oil at the contamination levels of 579.6 and 964.6 ng/L respectively. Total aflatoxins cleanup of the palm oil and palm kernel oil was possible at 30 °C within 30 and 60 minutes, respectively, at the optimized condition of 4.4 mg/L MCNP. MCNP concentration, temperature of extraction, and contact time were significant (p < 0.05) in palm kernel oil, while these conditions were not significant (p > 0.05) in palm oil. The results of the present investigation depict that the AF extraction efficiency of MCNP depends on the type of vegetable oil and that MCNP could be a credible alternative for AF decontamination of the investigated vegetable oil.Keywords: aflatoxins, chitosan, contamination, nanoparticles, vegetable oils AbstrakArang aktif dan imarsil (adsorben lokal) mempunyai potensi dekontaminasi aflatoksin (AF) yang signifikan dalam minyak nabati dengan tingkat kontaminasi AF rendah, yaitu ≤ 9 ng/L. AF dalam minyak nabati dapat lebih dari seratus kali lipat tingkat kontaminasi tersebut. Oleh karena itu, penelitian potensi adsorben lain perlu dilakukan pada tingkat kontaminasi AF yang lebih tinggi. Penelitian ini menganalisis sintesis Magnetic Chitosan Nanoparticle (MCNP) dan efisiensi ekstraksi aflatoksin dari dua minyak nabati konsumsi (minyak inti sawit dan minyak sawit). Efisiensi ekstraksi minyak inti sawit dan minyak sawit pada tingkat pencemaran 579,6 dan 964,6 ng/L, MCNP masing-masing sebesar 82,80 - 100% dan 94,87 - 100%. Pembersihan aflatoksin total pada minyak sawit dan minyak inti sawit dapat terjadi pada suhu 30 °C dalam waktu masing-masing 30 dan 60 menit, pada kondisi optimal MCNP, yaitu 4,4 mg/L. Konsentrasi MCNP, suhu ekstraksi, dan waktu kontak signifikan (p < 0,05) pada minyak inti sawit, tetapi kondisi ini tidak signifikan (p > 0,05) pada minyak kelapa sawit. Hasil penelitian ini menunjukkan bahwa efisiensi ekstraksi AF MCNP tergantung pada jenis minyak nabati dan MCNP dapat menjadi alternatif untuk dekontaminasi AF dari minyak nabati yang diteliti.Kata kunci: aflatoksin, kitosan, kontaminasi, minyak nabati, nano partikel
Optimization of Soursop (Annona muricata L.) Puree Concentration and Margarine on Quality of Muffins Trifany, Lintang Ayu Nisa; Murtini, Erni Sofia
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 1 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.01.2

Abstract

AbstractReducing the fat used in muffin production is necessary to produce muffins with low-fat content without changing physical characteristics. This reduction can be achieved by adding ingredients with high fiber content, such as soursop. This study aims to obtain the optimum concentration of soursop puree and margarine to produce muffins with the best texture, pore size, moisture content, and lowest fat content. The method used in this study is the Response Surface Methodology with the Central Composite Design using two factors, the concentration of soursop puree and margarine. The optimum treatment results obtained were the concentration of 16.159% soursop puree and 27.391% margarine with a hardness response of 3.390 ± 0.144 N, a pore size of 0.529 ± 0.046 mm2, a fat content of 8.302 ± 0.328%, and moisture content of 33.269 ± 0.397%. The optimum muffins have fat content, fiber content, carbohydrate content, hardness, pore size, reddish, yellowish, and taste attributes that are significantly different from control muffins. Moisture content, ash content, protein content, volume expansion, baking loss, density, brightness, attributes of color, aroma, texture, pores, and overall were not significantly different from the control muffins.Keywords: margarine, muffin, optimization, soursop puree AbstrakPenggunaan lemak perlu dikurangi untuk menghasilkan muffin dengan kadar lemak rendah tanpa mengubah karakteristik fisik. Hal ini dapat dilakukan dengan cara penambahan bahan yang memiliki kadar serat tinggi, salah satunya buah sirsak. Penelitian ini bertujuan untuk mendapatkan konsentrasi penambahan puree buah sirsak dan margarin yang optimum agar dihasilkan muffin dengan tekstur, ukuran pori, dan kadar air terbaik serta kadar lemak terendah. Metode yang digunakan pada penelitian ini adalah Response Surface Methodology dengan rancangan Central Composite Design menggunakan dua faktor, yaitu konsentrasi puree buah sirsak dan margarin. Hasil perlakuan optimum yang diperoleh adalah konsentrasi puree buah sirsak 16,159% dan margarin 27,391% dengan respon kekerasan 3,390 ± 0,144 N, ukuran pori 0,529 ± 0,046 mm2, kadar lemak 8,302 ± 0,328%, dan kadar air 33,269 ± 0,397%. Muffin optimum memiliki kadar lemak, kadar serat, kadar karbohidrat, kekerasan, ukuran pori, kemerahan, kekuningan, dan atribut rasa yang berbeda signifikan dengan muffin kontrol. Kadar air, kadar abu, kadar protein, volume pengembangan, baking loss, densitas, kecerahan, atribut warna, aroma, tekstur, pori, dan keseluruhan tidak berbeda siginifikan dengan muffin kontrol.Kata kunci: margarin, muffin, optimasi, pure buah sirsak
The Functionality of Probiotic Bacteria Microencapsulation by Spray Drying: A Literature Review Hanidah, In-In; Kirana, Annisa Indah; Nurhadi, Bambang; Sumanti, Debby Moody
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 3 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.03.8

Abstract

AbstractProbiotic-based products are associated with many health benefits. The viability of probiotics is necessary to provide health benefits, but it is lost during processing, storage, and gastrointestinal tract. The viability of probiotics can be maintained by applying the spray drying encapsulation technique. This review article discusses probiotic bacteria, encapsulant ingredients, the principle of spray drying in microencapsulation, and the functional properties of spray drying probiotic microcapsules. This article uses a non-research method with a literature review of various sources such as research journals and related books. Based on existing studies, the viability of probiotic spray drying results is influenced by the bacterial culture used, the type and concentration of the encapsulated material, and the spray drying conditions (feed temperature, inlet temperature, and outlet temperature). Probiotic microcapsules spray drying has excellent potential in functional food formulations, and its commercial applications will benefit both the industry and consumers.Keywords: functionality, microencapsulation, probiotics, spray drying, viability AbstrakProduk berbasis probiotik sering dikaitkan dengan banyak manfaat kesehatan. Viabilitas probiotik diperlukan untuk memberi manfaat kesehatan, tetapi hal tersebut hilang selama pemrosesan, penyimpanan, dan melewati saluran pencernaan. Viabilitas probiotik dapat dipertahankan dengan penerapan teknik enkapsulasi pengeringan semprot. Review artikel ini membahas mengenai bakteri probiotik, bahan enkapsulasi, prinsip pengeringan semprot dalam mikroenkapsulasi, dan sifat fungsional mikrokapsul probiotik pengeringan semprot. Penulisan artikel ini menggunakan metode non-research dengan literature review berbagai sumber, seperti jurnal penelitian dan buku yang terkait. Hasil review artikel memberikan informasi bahwa viabilitas probiotik hasil pengeringan semprot dipengaruhi oleh spesies dan strain bakteri yang digunakan, jenis dan konsentrasi bahan enkapsulasi, serta kondisi pengeringan semprot (suhu umpan, suhu masuk, dan suhu keluar). Mikrokapsul probiotik pengeringan semprot memiliki potensi besar dalam formulasi pangan fungsional sehingga aplikasi komersialnya akan menguntungkan industri dan konsumen.Kata kunci: fungsionalitas, mikroenkapsulasi, pengeringan semprot, probiotik, viabilitas
Karakterisasi Mutu Ekstrak Kopi Hijau di Jawa Timur untuk Meningkatkan Nilai Ekonominya sebagai Bahan Sediaan Obat Perdani, Claudia Gadizza; Pranowo, Dodyk; Wijana, Susinggih; Muliawati, Delia
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 3 (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.2020.009.03.7

Abstract

AbstrakKandungan polifenol dalam kopi hijau berpotensi menurunkan akumulasi lemak viseral sehingga dapat menurunkan kadar kolesterol total secara signifikan. Kopi hijau memiliki rasa kurang nikmat ketika dikonsumsi, sehingga perlu penelitian mengenai ekstraksi polifenol untuk diolah sebagai produk bernilai jual tinggi. Tujuan dari penelitian ini adalah optimasi kombinasi konsentrasi dan rasio penambahan pelarut yang optimal dalam menghasilkan rendemen dan kadar fenol tertinggi pada proses ekstraksi senyawa polifenol biji kopi hijau. Metode optimasi yang digunakan adalah Response Surface Method dengan Central Composite Design. Penelitian dilakukan menggunakan dua variabel optimasi yaitu konsentrasi pelarut etanol (60–90%) dan rasio pelarut (20–40 ml/g). Respon yang diukur adalah total fenol dan rendemen ekstrak. Kondisi optimum yang diperoleh adalah pada ekstraksi menggunakan konsentrasi pelarut 84,92% dan rasio 40 ml/g dengan desirability sebesar 0,87. Hasil prediksi program menghasilkan total fenol sebesar 534,50 mg GAE/g dan rendemen ekstrak 17,179%. Hasil verifikasi solusi optimal adalah total fenol sebesar 538,83 mg GAE/g dan rendemen 15,39%.Kata kunci: ekstraksi, fenol, kopi hijau, optimasi, polifenol Abstract Polyphenol of green coffee potentially reduces the accumulation of visceral fat so it decreases total cholesterol level significantly. Green coffee has a less delicious taste to be consumed. A study of polyphenol extraction for further processing should be done so it has a higher economic value. The study aimed to determine the optimal combination of solvent concentration and solvent addition ratio for the highest extraction yield and polyphenol’s content. The research method for this research was Response Surface Method with Central Composite Design. This research used two factors, solvent concentration (60-90%) and the solvent addition ratio (20-40 ml/g). The responses were the total phenol and extraction yield. The optimum condition obtained was in treatment with 84.92% solvent concentration and a 40 ml/g solvent ratio with the desirability of 0.87. The program prediction resulted total phenol of 534.50 mg GAE/g and extraction yield of 17.179%. The verified optimal solution obtained the total phenol was 538.83 mg GAE/g, and the yield was 15.39%.Keywords: extraction, green coffee, optimization, phenol, polyphenol
Pengembangan Produk Minuman Herbal Berbasis Teh Cabe Jawa (Piper retrofractum Vahl.) Menggunakan Metode Value Engineering Ulya, Millatul; Wasilah, Wasilah; Faridz, Raden
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.2020.009.02.5

Abstract

AbstrakMinuman herbal merupakan minuman berbahan dasar bagian tumbuhan yang berkhasiat bagi tubuh. Salah satu tumbuhan berkhasiat yang dapat diolah menjadi minuman herbal yaitu cabe jawa, namun selama ini cabe jawa hanya digunakan sebagai bahan pembantu dalam pembuatan jamu dan minuman herbal lainnya. Oleh karena itu, terdapat peluang pengembangan produk berbasis cabe jawa sebagai bahan baku utama. Penelitian ini bertujuan untuk mengetahui alternatif pengembangan produk minuman herbal berbasis teh cabe jawa mengunakan metode Value Engineering dengan 5 tahapan, yaitu tahap informasi, kreatif, analisis, pengembangan, dan rekomendasi. Penelitian ini menghasilkan 5 alternatif pengembangan produk minuman herbal berbasis cabe jawa dengan skor tertinggi. Masing-masing alternatif berbeda pada proporsi daun teh dan cabe jawa, berat per kantong, jenis kemasan dan penggunaan benang. Alternatif terbaik yang diperoleh yaitu alternatif 3 dengan kondisi proporsi daun teh dan cabe jawa (1:2) dengan berat < 2 (1-2) gr/ kantong, jenis kemasan box dengan menggunakan benang. Rasio nilai tambah minuman cabe jawa celup dengan metode Value Engineering sebesar 52,095% dengan persentase keuntungan 34,251% dari produk sebelumya dan nilai tambah sebesar Rp5.822,81.Kata Kunci: minuman herbal, teh cabe jawa, Value Engineering AbstractHerbal drinks are drinks based on plant parts that are beneficial for health. One of the beneficial plants that can be processed into herbal drinks is Java long pepper. So far, Java long pepper only used as a supporting ingredient in producing herbs and other herbal drinks. Therefore, there is an opportunity to develop Java long pepper-based products as the primary raw material. This study aims to determine the product development of herbal drink based on Java long pepper tea using the Value Engineering method with five stages (information, creative, analysis, development, and recommendation stages). This study resulted in 5 alternatives for herbal drink products based on Java long pepper tea with the highest score. Each alternative is different in the proportion of tea leaves and Java long pepper, weight per bag, type of packaging, and use of teabag yarn. The best alternative obtained is alternative 3 with the condition of the proportion of tea leaves and Java long pepper (1: 2) with a weight of <2 (1-2) gram per bag and type of box packaging using teabag yarn. The ratio of value-added to Java long pepper tea with the Value Engineering method is 52.095%, with a profit percentage of 34.251% from the previous product and an added value of Rp5,822.81.Keywords: herbal drinks, java long pepper tea, Value Engineering
Peran Stakeholder dalam Meningkatkan Kinerja Usaha Mikro Kecil di Kota Padang, Sumatera Barat Analia, Devi
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 3 (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.2020.009.03.5

Abstract

Abstrak Tujuan dari penelitian ini adalah mengidentifikasi peran stakeholder dalam upaya meningkatkan kinerja usaha mikro dan kecil (UMK) di Kota Padang, Sumatera Barat. Pengumpulan data menggunakan teknik Focus Group Discussion (FGD) dengan metode Matrix of Alliance and Conflict: Tactics, Objective and Recomendation (MACTOR). Hasil penelitian menunjukkan bahwa Dinas Koperasi dan UMKM memiliki peranan yang sangat besar dalam meningkatkan kinerja UMK. Hubungan antar stakeholder menciptakan konvergensi dan divergensi. Dinas Koperasi dan UMKM, Dinas Perdagangan, Dinas Pariwisata, Dinas Tenaga Kerja dan Perindustrian, serta Pendamping UMKM menunjukkan konvergensi yang sangat kuat dalam meningkatkan kinerja UMK. Kedekatan objektif dalam meningkatkan kinerja UMK adalah peran modal sosial rasa percaya dan jaringan. Hal ini memudahkan aliran informasi dan keberlanjutan UMK sehingga peningkatan motivasi, peningkatan keterampilan pelaku usaha, dan inovasi perlu dilakukan agar produk mampu menguasai pasar. Kata kunci: analisis Matrix of Alliance and Conflict: Tactics, Objective and Recommendation, kinerja usaha mikro dan kecil, modal sosial AbstractThis research aimed to evaluate stakeholders' role in improving Small and Medium Enterprises (SMEs) performance in Padang City, West Sumatera. The data collection was carried out using the Focus Group Discussion (FGD) technique with the Matrix of Alliance and Conflict: Tactics, Objective and Recommendation method (MACTOR). The study results showed that the "Dinas Koperasi dan UMKM" (Cooperatives and SMEs Office) has a massive role in improving SMEs' performance. Relations between stakeholders will create convergence and divergence. "Dinas Koperasi dan UMKM" (Cooperatives and SMEs Office), "Dinas Perdagangan" (Trade Office), "Dinas Pariwisata" (Tourism Office), "Dinas Tenaga Kerja dan Perindustrian" (Manpower and Industry Office) and "Pendamping UMKM" (SME’s Assistant) showed a powerful convergence in improving SMEs performance. The closeness of the objectives in improving SMEs' performance was the large role of social capital, trust, and networks to facilitate the flow of information and SMEs' sustainability. Improvement of motivation, improvement of business actors' skill, and innovation was necessary so that products can dominate the market.Keywords: Matrix of Alliance and Conflict: Tactics, Objective and Recommendation analysis, Small and Medium Enterprises performance, social capital
Quality Improvement of Honey Product Using Quality Function Deployment (QFD) Method Dian, Tiara Maha; Sucipto, Sucipto
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 3 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.03.7

Abstract

AbstractThis study aims to determine the priority of honey product attributes and determine the proposed improvement of honey products. The research was conducted in a company engaged in honey bee cultivation. 4-phase QFD is used in this study. Phase 1 is for product quality improvement planning, phase 2 is for product improvement design, phase 3 is for improvement process planning, and phase 4 is for process control improvements. The results showed that the attributes that needed to be improved were price, packaging color, product color, and ease of opening the product. The ease of opening the product did not affect the increase in sales of Super Honey so that the improvement of these attributes was not prioritized. The priority of the technical response in the planning and design of product improvement was the improvement of packaging color and product color improvement. The priority of the technical response in planning and controlling the improvement process was the procurement of 600 ml volume bottles with a new type of cap. This priority considered that the technical response was related to improving the packaging color and improving the performance of the price attribute. The procurement of the 600 ml bottle with the new type of cap also involved parties outside the company, thus requiring a longer production time.Keywords: consumer needs, honey, quality improvement AbstrakPenelitian ini bertujuan untuk menentukan prioritas atribut produk madu dan menentukan usulan perbaikan produk madu. Penelitian dilakukan di perusahaan yang bergerak di bidang budidaya lebah madu. QFD 4 fase digunakan pada penelitian ini. Fase 1 dilakukan untuk perencanaan perbaikan kualitas produk, fase 2 dilakukan untuk desain perbaikan produk, fase 3 dilakukan untuk perencanaan perbaikan proses, dan fase 4 dilakuk untuk perbaikan kontrol proses. Hasil penelitian menunjukkan bahwa atribut yang perlu diperbaiki adalah harga, warna kemasan, warna produk, dan kemudahan membuka produk. Kemudahan membuka produk tidak mempengaruhi peningkatan penjualan madu Super sehingga perbaikan atribut tersebut tidak diprioritaskan. Prioritas respon teknis pada perencanaan dan perancangan perbaikan produk adalah perbaikan warna kemasan dan perbaikan warna produk. Prioritas respon teknis pada perencanaan dan pengendalian proses perbaikan adalah pengadaan botol volume 600 ml dengan jenis tutup baru. Hal ini disebabkan respon teknis tersebut terkait dengan perbaikan warna kemasan dan peningkatan kinerja atribut harga. Pengadaan botol volume 600 ml dengan jenis tutup baru tersebut juga melibatkan pihak di luar perusahaan dan membutuhkan waktu produksi yang lebih lama daripada label kemasan.Kata Kunci: madu, perbaikan kualitas, suara konsumen
Determination of Work Schedule Based on Employee Data Classification Using the Decision Tree Algorithm C4.5 Method Effendi, Mas'ud; Ariani, Risna Dyah; Astuti, Retno
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 3 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.03.6

Abstract

AbstractThis study aims to create a work shift scheduling system based on data classification, as well as to determine its level of accuracy and provide schedule recommendations. The method used was the Decision Tree Algorithm C4.5 which functions as a classification system to form a work shift schedule. The study included 128 employees, and a total of 43 training data were obtained from a 1/3 split of the dataset, then processed using RapidMiner 5.3 data mining software. Furthermore, the rule of decision tree calculation results was used to classify employee and shift formation on the web system based on PHP and MySQL. The attributes of the decision-maker consist of gender, health records, age, and work unit. The classification found 96 employees who occupy the afternoon shift and 32 for the night shift. System testing was carried out using K-fold cross-validation, which produced an average accuracy of 93.39%, with the highest found in the six-fold cross-validation of 95.35%. Two-shift scheduling was proposed on the web system with a work shift rotation in the form of a metropolitan plan (2-2-2 rota).Keywords: scheduling, Decision Tree C4.5, employee AbstrakPenelitian ini bertujuan untuk membuat sistem penjadwalan shift kerja berdasarkan klasifikasi data, mengetahui tingkat akurasi sistem penjadwalan shift kerja berdasarkan hasil klasifikasi, serta memberikan usulan jadwal shift kerja berdasarkan klasifikasi dari sistem penjadwalan kerja berbasis web. Metode yang digunakan adalah Decision Tree Algorithm C4.5 yang berfungsi sebagai pengklasifikasi untuk pembentukan penjadwalan shift kerja. Kebutuhan data dalam penelitian ini berjumlah 128 data tenaga kerja. Data training diperoleh melalui split 1/3 data tenaga kerja (43 data). Data training diolah menggunakan software data mining RapidMiner 5.3. Rule hasil perhitungan decision tree digunakan sebagai dasar klasifikasi tenaga kerja dan pembentukan shift pada sistem web berbasis PHP dan MySQL. Atribut pengambil keputusan terdiri dari atribut jenis kelamin, catatan kesehatan, usia, dan unit kerja. Hasil klasifikasi diperoleh 96 tenaga kerja yang menempati shift siang dan 32 tenaga kerja yang menempati shift malam. Pengujian sistem menggunakan K-fold cross validation menghasilkan rata-rata akurasi sebesar 93.39% dengan akurasi tertinggi pada six-fold cross validation sebesar 95.35%. Usulan rekayasa pada sistem web terdiri dari 2 shift kerja. Rotasi shift kerja mengadopsi tipe rotasi metropolitan plan (2-2-2 rota).Kata kunci: penjadwalan, Decision Tree C4.5, tenaga kerja
Improvement of Ribbed Smoked Sheet (RSS) Production Effectiveness and Efficiency Using Total Productive Maintenance (TPM) Concept on Sheeter Machine Effendi, Usman; Juwita, Niken Yulia Anjas
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 3 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.03.3

Abstract

AbstractThis study aims to measure the sheeter machine's effectiveness, efficiency, and decline factors. Also, recommendations for improvement are made to counteract the decrease in RSS production efficiency. Overall Equipment Effectiveness (OEE) and Total Equipment Efficiency (TEE) were used to measure the effectiveness and efficiency of the machine. The Failure Method Effect Analyze (FMEA) is used to investigate machine failure, while TPM provides recommendations for improvement. The results showed that the sheeter machine effectiveness value in one year was almost entirely above the international standard at 85%, except for April and May at 72.27% and 80.33%. Furthermore, the highest and lowest TEE value was in February and April with 86.29% and 58.11%, respectively. According to the Six Big Losses calculations, the causes of a decrease in the effectiveness and efficiency of the sheeter machine were breakdown, setup, and adjustment losses, and idling, and minor stoppages. The failures with the highest Risk Priority Number (RPN) based on the FMEA were rusty bearings and halted machines resulting from tucked sheets under the roller. Minimizing Six Big Losses and adopting an autonomous maintenance system were two recommendations based on the TPM concept for increasing the efficacy and efficiency of RSS manufacturing.Keywords: machine efficiency, maintenance, sheet rubber AbstrakTujuan Penelitian ini adalah untuk mengukur nilai efektivitas, efisiensi dan mengidentifikasi faktor-faktor penyebab dasar penurunan efisiensi produksi pada mesin sheeter. Rekomendasi perbaikan diberikan untuk mengatasi penurunan efisiensi produksi RSS. Overall Equipment Effectiveness (OEE) dan Total Equipment Efficiency (TEE) digunakan untuk mengukur efektivitas dan efisiensi mesin. Analisis penyebab kegagalan mesin dilakukan menggunakan Failure Method Effect Analyze (FMEA), sedangkan rekomendasi perbaikan diberikan berdasarkan konsep TPM. Hasil penelitian menunjukkan bahwa nilai efektivitas mesin sheeter dalam satu tahun hampir keseluruhan berada di atas nilai standar internasional (85%) kecuali pada bulan April (72,27%) dan bulan Mei (80,33%). Nilai TEE pada mesin sheeter tertinggi terjadi pada bulan Februari (86,29%) dan terendah pada bulan April (58,11%). Hasil perhitungan Six Big Losses menunjukkan bahwa penyebab penurunan efektivitas dan efisiensi mesin sheeter adalah breakdown losses, setup and adjusment losses, dan idling and minor stoppages. Kegagalan yang memiliki nilai Risk Priority Number (RPN) tertinggi berdasarkan FMEA adalah bearing yang berkarat dan mesin yang berhenti karena sheet yang terselip di bawah roller. Rekomendasi perbaikan untuk meningkatkan efektivitas dan efisiensi produksi RSS berdasarkan konsep TPM adalah meminimalkan Six Big Losses dan menerapkan sistem pemeliharaan mandiri (autonomous maintenance).Kata kunci : efisiensi mesin, karet lembaran, perawatan
Healthy Food Consumer Segmentation for Targeting and Positioning New Product Slimming Jelly Yustina, Ita; Purwadi, Didik; Khuriyati, Nafis
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 10, No 3 (2021)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2021.010.03.4

Abstract

AbstractThis study aims to determine market segments, market targets, and market positioning of slimming jelly using the segmentation analysis on healthy food consumer. The respondents used in this study were the consumers who regularly consume healthy food at least once per week within the last two months. The number of samples is 204 respondents. The consumer segmentation is done based on several variables including demographic aspects, motivation, consumption consistency, social tendencies, and attitudes towards new products. The segmentation analysis is carried out using the K-means non-hierarchical clustering method. The method splits the customers into three significantly different clusters at the 0.05 level, namely the adolescent age segment, which has attention to body shape, the adult segment which focus on body weight control, and the adults&#39; segment which are not interested on body weight control. Based on the principle of selective specialization, the target market for slimming jelly is in clusters 1 and 2, with slimming jelly is positioned as a hunger delaying food that claimed to be high in fiber and low in calories so that it is suitable for health and can be used in diet programs.Keywords: healthy food, positioning, segmentation, slimming food, targeting Abstrak Tujuan penelitian ini adalah menentukan segmen pasar, target pasar, dan positioning produk slimming jelly melalui segmentasi konsumen healthy food. Sampel yang digunakan adalah pengkonsumsi healthy food secara rutin minimal 1 kali per minggu dan terakhir melakukan konsumsi dua bulan yang lalu. Jumlah sampel sebanyak 204 responden. Segmentasi berdasarkan pada variabel dari aspek demografis, motivasi, konsistensi konsumsi, kecenderungan sosial, dan sikap terhadap produk baru. Analisis segmentasi menggunakan metode K-means non hierarchical clustering menghasilkan tiga klaster pasar yang berbeda secara siginifikan pada taraf 0,05, yaitu segmen usia remaja yang memiliki perhatian terhadap bentuk badan, segmen dewasa yang memiliki tujuan manajemen berat badan, dan segmen dewasa yang kurang memiliki motivasi manajemen berat badan. Target pasar slimming jelly berdasarkan prinsip selective specialization adalah pada klaster 1 dan 2 dengan positioning slimming jelly sebagai makanan selingan penunda lapar yang memiliki klaim tinggi serat dan rendah kalori sehingga baik untuk kesehatan dan dapat digunakan untuk membantu program diet.Kata kunci: healthy food, positioning, segmentasi, slimming food, targeting 

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