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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 266 Documents
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Determination of Clove Extract Anesthetic Dosage in Transportation Activities of Carp (Cyprinus carpio) Supply Chain Malik, Andi Adam; Sahabuddin, Sahabuddin; Khairuddin, Khairuddin; Adawiah, Rabiah Al
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.2021.010.01.6

Abstract

AbstractThis study aims to obtain the best dose of clove extract anesthetic in the transportation of carp (Cyprinus carpio) from suppliers to consumers in the supply chain of carp. Alive, healthy, and not defective carp from the Fish Seed Center with 3-5 cm size were used as objects in this study. Carp fish bag and 50 x 35 x 30 cm Styrofoam boxes were used as containers which were placed randomly during the delivery of carp. The study was conducted with four treatments of different clove extract levels, treatment A as a control (0 ppm), B (3.3 ppm), C (6.7 ppm), and D (10 ppm), with three replications each. The examination of the anesthetic condition of carp was carried out four times during transportation, at 0, 6, 12, and 24 hours. Analysis of Variance (ANOVA) was conducted to see the impact of the treatments, and then the Tukey test was carried out to see the differences between treatments. The analysis was carried out using SPSS version 21. The results showed that increasing the anesthetic dose of clove extract impacted the health condition and survival rate of the carp seedlings during transportation. The highest survival rate (85%) was achieved at a concentration of 6.7 ppm.Keywords: anesthesia dosage, clove extract, carp, the survival rate Abstrak Penelitian ini bertujuan untuk mendapatkan dosis anestesi ekstrak cengkeh terbaik dalam pengangkutan ikan karper (Cyprinus carpio) dari pemasok ke konsumen dalam rantai pasok ikan karper. Ikan karper yang digunakan sebagai objek dalam penelitian ini adalah ikan karper dari Balai Benih Ikan dengan ukuran 3-5 cm, dalam keadaan hidup, sehat, dan tidak cacat. Kantong ikan karper dan Styrofoam berukuran 50 x 35 x 30 cm digunakan sebagai wadah selama pengiriman ikan karper dan penempatannya dilakukan secara acak. Penelitian dilakukan dengan 4 perlakuan kadar ekstrak cengkeh yang berbeda, yaitu A sebagai kontrol (0 ppm), B (3,3 ppm), C (6,7 ppm), dan D (10 ppm) dengan masing-masing 3 ulangan. Pemeriksaan kondisi anestesi pada ikan karper dilakukan 4 kali selama pengangkutan, yaitu 0, 6, 12, dan 24 jam. Analysis of Variance (ANOVA) dilakukan untuk melihat dampak dari perlakuan kemudian uji Tukey dilakukan untuk melihat perbedaan antar perlakuan. Analisis dilakukan dengan SPSS versi 21. Hasil penelitian menunjukkan bahwa penambahan dosis anestesi ekstrak cengkeh berdampak pada keadaan kesehatan dan sintasan ikan karper saat transportasi. Sintasan tertinggi (85%) dicapai pada konsentrasi 6,7 ppm.Kata kunci: dosis anestesi, ekstrak cengkeh, ikan karper, sintasan 
Ice Cream Cup Production Using Purple Sweet Potato (Ipomoea batatas L. Poir) as a Substitute Ingredient Pulungan, Maimunah Hindun; Santoso, E F Sri Maryani
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.2020.009.03.3

Abstract

AbstractThis study aimed to define the proportion of purple sweet potato addition as a substitute ingredients of the ice cream edible cup and to reduce its baking time. This study was designed using Central Composite Design (response surface method) with 2 factors, i.e. the proportions of purple sweet potato powder and the baking time with water content, cup resistance, and fracturability as the responses. The main component of purple sweet potato ice cream cup is starch and cellulose as shown by the characteristic of the functional group which are C-H of alkene, C= C of alkyna, C = O of aldehyde/ketone/carboxylic acid/ester, C-C group of aromatic ring, C-O alcohol/ether/carboxylic acid/ester, C-H of aromatic ring and C-H of alkene. The result of the study showed that the the optimum proportion of purple sweet potato powder was 75% and the baking time was 45 minutes with the water content of 4.37%, cup resistance of 253.64 minutes, fracturability of 0.2125 N, protein content of 4.79%, and carbohydrate content of 4.66%. Based on the consumer’s acceptance aspect, purple sweet potato ice cream cup was the mostly liked because of its texture and flavor, meanwhile its color and aroma was the mostly disliked.Keywords: baking, central composite design, ice cream cup, purple sweet potatoes AbstrakTujuan penelitian untuk menentukan proporsi penambahan ubi jalar ungu sebagai substitusi pada pembuatan edible cup es krim serta lama waktu pemanggangannya. Penelitian dirancang dengan menggunakan Metode Respon Permukaan Desain Komposit Terpusat (response surface method) dengan 2 faktor berupa proporsi tepung ubi jalar ungu serta lama pemanggangan dengan 3 respon yaitu terhadap kadar air, ketahanan cup, dan daya patah. Komponen utama penyusun cup es krim ubi jalar ungu adalah pati dan selulosa yang ditunjukkan oleh gugus fungsi karakteristik yaitu gugus C-H alkane, C= C alkuna, C = O aldehid/keton/asam karboksilat/ester, gugus C-C cincin aromatik, C-O alkohol/eter/asam karboksilat/ester, C-H cincin aromatik serta C-H alkena. Hasil penelitian menunjukkan bahwa cup es krim terpilih pada proporsi optimal tepung ubi jalar ungu 75% dan lama pemanggangan 45 menit dengan kadar air sebesar 4,37%, ketahanan cup sebesar 253,64 menit, daya patah sebesar 0,2125 N, kadar protein sebesar 4.79%, dan kadar karbohidrat sebesar 4,66%. Penerimaan konsumen cup es krim ubi jalar ungu yang terbaik adalah disukai pada tekstur dan rasa, sedangkan warna dan aroma tidak disukai.Kata kunci: cup es krim, desain komposit terpusat, pemanggangan, ubi jalar ungu 
Penyusunan Strategi Rantai Pasok Komoditas Sayur Menggunakan Analisis Strukur Biaya Logistik Dharmawati, Melinda Sugiana; Guritno, Adi Djoko; Yuliando, Henry
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.2020.009.03.6

Abstract

AbstrakPenelitian ini bertujuan untuk penggambaran struktur rantai pasok sayur, analisis struktur biaya logistik, dan menyusun alternatif strategi bagi tier rantai pasok sayur dalam rangka pemerataan distribusi pendapatan dan meningkatkan pendapatan petani. Total responden pada penelitian ini sebanyak 197 orang. Metode yang digunakan untuk melakukan analisis biaya logistik adalah metode Activity-Based Costing. Hasil dari penelitian ini adalah sistem rantai pasok komoditas sayur terdiri dari lima tier, dengan tier utamanya adalah petani, kelompok tani, pengepul, pedagang besar, dan pedagang kecil. Hasil perhitungan biaya logistik menunjukkan bahwa total biaya logistik sebesar Rp7.705,88/kg dengan 65,8% merupakan biaya yang berasal dari aktivitas material handling dan 34,2% lainnya adalah biaya dari aktivitas procurement, transportasi, inventory, maintenance, dan informasi. Strategi yang ditetapkan adalah sebaiknya melakukan penambahan aktivitas pasca panen pada tier petani, penerapan strategi efisien dan responsif pada tier kelompok tani, penerapan strategi pull supply chain pada tier pengepul, penerapan strategi pull-push supply chain pada tier pedagang besar, serta penerapan konsep Collaborative Planning, Forecasting, and Replensihment (CPFR) pada sistem rantai pasok sayur ini.Kata kunci: Activity-Based Costing, logistik, strategi rantai pasok sayur AbstractThis study aimed to a depiction of the vegetable supply chain structure, analysis of the logistics cost structure, and the development of alternative strategies for the vegetable supply chain tier to equalize income distribution and increase farmers' income. The total respondents in this study were 197 people. The method for analyzing logistics costs is Activity-Based Costing. The results of this study showed that vegetable commodity supply chain systems consisting of 5 tiers. The main actors were farmers, farmer groups, collectors, wholesalers, and small traders. The calculation of logistics costs showed that total logistic costs were IDR 7,705.88/kg, of which 65.8%  from material handling activities and another 34.2% was costs of procurement, transportation, inventory, maintenance, and information. The recommendation strategies were adding post-harvest activities for farmers, applying efficient and responsive strategies for farmer groups, applying the pull supply chain strategy for collectors, applying pull-push supply chain strategies for wholesalers, and applying concept Collaborative Planning, Forecasting, and Replensihment (CPFR) in the vegetable supply chain.Keywords: Activity-Based Costing, logistics, vegetable supply chain strategy  
Consumer Preference Study on Myrtaceae Fruit Collection of Bogor Botanic Gardens Martiansyah, Irfan; Hariri, Muhammad Rifqi; Mulyani, Melza; Husaini, Iin Pertiwi A; Hidayat, Arief; Rahmawati, Syamsidah
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.2021.010.01.5

Abstract

AbstractMyrtaceae fruit in Bogor Botanic Gardens (BBG) can be potentially developed as a unique and new fruit consumption style. The study aimed to determine the consumer preferences on Myrtaceae fruit. The method used was organoleptic testing, including a description, hedonic and rank tests. The parameters measured in this study are taste, color, flavor, texture, sound, and size of the fruit. Data analysis performed by the Kruskal-Wallis test. The results showed that most of the respondents preferred the fruit with a medium-size, tastes sour but not bitter, has attractive colors, has no pungent flavor, has soft and smooth texture, and is not crispy when it is bitten and chewed. The hedonic test showed that sample #4 and #7 have the highest average value of 4.7. The lowest average obtained in sample #3, where respondents did not like the sample. There was no significant difference of the average. The ranking of hedonic test result indicates the level of respondents' preferences in sequence are Eugenia sp. from Southeast Sulawesi, Myrtus pendula, Syzygium bankense, Syzygium aqueum, Eugenia sp. from Papua, Syzygium sp. from Seram Island, and Syzygium polycephaloides.Keywords: Bogor Botanic Gardens, consumer preference, Myrtaceae fruits, organoleptic test AbstrakBuah jambu-jambuan koleksi Kebun Raya Bogor berpotensi dijadikan buah konsumsi baru. Tujuan penelitian adalah untuk mengetahui dan menilai preferensi serta tingkat kesukaan masyarakat terhadap jenis buah jambu-jambuan koleksi Kebun Raya Bogor. Metode yang digunakan adalah uji organoleptik melalui metode uji deskriptif, uji kesukaan, dan uji rangking. Parameter uji meliputi rasa, warna, aroma, tekstur, suara, dan ukuran. Analisis data dilakukan secara deskriptif dan non-parametrik Kruskal-Wallis. Hasil penelitian memperlihatkan sebagian besar responden menyukai jenis buah berukuran sedang, rasa dominan masam tetapi tidak pahit, warna mencolok, aroma tidak menyengat, tekstur lunak dan halus, serta tidak renyah saat digigit. Hasil uji kesukaan menunjukan nilai rata-rata tertinggi sebesar 4,7 terdapat pada sampel #4 dan #7. Rata-rata terendah ditunjukkan pada sampel #3 sebesar 3,0, yaitu responden tidak menyukai sampel tersebut. Perbedaan rata-rata tersebut tidak signifikan. Perangkingan hasil uji kesukaan menunjukkan tingkat kesukaan responden secara berturut-turut adalah Eugenia sp. asal Sulawesi Tenggara, Myrtus pendula, Syzygium bankense, Syzygium aqueum, Eugenia sp. asal Papua, Syzygium sp, asal Pulau Seram, dan Syzygium polycephaloides.Kata kunci: buah jambu-jambuan, Kebun Raya Bogor, preferensi konsumen, uji organoleptik
Edible Film Made of Corn Starch-Carrageenan-Rice Bran: The Characteristic of Formula's Viscosity, Water Content, and Water Vapor Transmission Rate Ratih Dwi Ismawanti; Widya Dwi Rukmi Putri; Erni Sofia Murtini; Heri Purwoto
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.2020.009.03.2

Abstract

AbstractThis research aimed to obtain the best formulation of corn starch, carrageenan, and rice bran as the main components of edible film to improve formula’s viscosity, water content, and Water Vapour Transmission Rate (WVTR). This research was an experimental research using Randomized Complete Block Design (RCBD). The first factor was corn starch concentration (1.5%; 2.5%; 3.5%), the second factor was carrageenan concentration (0.67%; 1%; 1.33%), and the third factor was rice bran concentration (0.12%; 0.25%; 0.38%). The analysis of variance showed that the interaction of corn starch, carrageenan, and rice bran has a significant impact on the viscosity, water content, and WVTR value of the edible film. Based on the viscosity, water content, and WVTR value of the edible film, the best formulation was found in the edible film with the corn starch concentration of 2.5%, 1% carrageenan, and 0.25% rice bran. The formula's viscosity value of this edible film was 165.1 ± 5.3 cP, with 14.65 ± 0.05% of water content, and 60.13 ± 0.05 g/m2/h of WVTR value.Keywords: carrageenan, corn starch, edible film, rice bran Abstrak Tujuan dari penelitian ini adalah untuk mendapatkan formulasi terbaik dari pati maizena, karagenan, dan bekatul padi sebagai komponen dasar edible film untuk meningkatkan viskositas formula. kadar air, dan Water Vapour Transmission Rate (WVTR). Penelitian ini dilakukan secara eksperimental dengan menggunakan Rancangan Acak Kelompok (RAK). Faktor pertama adalah konsentrasi pati maizena (1,5% ; 2,5% ; 3,5%), faktor kedua adalah konsentrasi karagenan (0,67%; 1%; 1,33%), dan faktor ketiga adalah konsentrasi bekatul padi (0,12% ; 0,25% ; 0,38%). Hasil analisis ragam menunjukkan interaksi penambahan pati maizena, karagenan, dan bekatul padi berpengaruh nyata terhadap viskositas formula edible film, kadar air, dan nilai WVTR edible film. Formulasi terbaik sesuai karakteristik viskositas formula edible film, kadar air, dan nilai WVTR edible film adalah edible film dengan konsentrasi pati maizena 2,5%, karagenan 1%, dan bekatul 0,25% yang memiliki nilai viskositas formula edible film sebesar 165,1 ± 5,3 cP, kadar air edible film sebesar 14,65 ± 0,05%, dan nilai WVTR edible film sebesar 60,13 ± 0,05 g/m2/jam.Kata kunci: bekatul padi, edible film, karagenan, pati maizena 
The Use of Three Species of Lactic Acid Bacteria in the Mocaf (Modified Cassava Flour) Production Seveline, Seveline; Heldyana, Riskya; Kurniawati, Siti
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.2020.009.03.1

Abstract

AbstractThe use of cassava as foodstuffs has been widely developed. Modifying it into a mocaf (modified cassava flour) is one of the cassava utilization. This research aimed to process cassavas into mocaf utilizing lactic acid bacteria and to obtain a better mocaf in terms of its physicochemical parameters. Bacteria used were L. plantarum, L. fermentum, and L. paracasei, which can ferment cassava to mocaf. The fermentation process was carried out by two fermentation duration of 48 hours and 72 hours, followed by draining and drying using the oven at 50 °C for 6 hours. This research analyzed mocaf's physicochemical properties such as water content, fat content, protein content, ash content, carbohydrate content, whiteness, and acidity. A Factorial Randomized Block Design with two replications was applied as the research design. If the test result showed that the tested sample has a significant difference at the level of significance of 0.05, it then subjects to the further Duncan test, using SPSS. The result showed that the use of L. paracasei produced best characteristics mocaf with a high protein content of 1.44%, an ash content of 0.31%, a white degree of 102.20, and a low degree of acid of 3.66.Keywords: cassava, fermentation duration, L.fermentum, L.paracasei, L.plantarum AbstrakPenggunaan ubi kayu sebagai bahan pangan telah banyak dikembangkan. Salah satu cara dalam pemanfaatan ubi kayu adalah dengan mengolah menjadi produk berupa mocaf (modified cassava flour). Penelitian ini bertujuan untuk mengolah ubi kayu menjadi mocaf dengan bantuan bakteri asam laktat dan mendapatkan hasil tepung mocaf yang lebih baik dari segi fisikokimianya. Bakteri asam laktat yang digunakan adalah L. plantarum, L. fermentum dan L. paracasei yang ternyata memiliki kemampuan dalam memfermentasi ubi kayu menjadi mocaf. Proses fermentasi ubi kayu dilakukan selama dua waktu fermentasi, yaitu 48 jam dan 72 jam yang kemudian dilanjutkan dengan penirisan dan pengeringan dengan oven pada suhu 50 °C selama 6 jam. Analisis dilakukan pada beberapa sifat fisikokimia dari tepung mocaf berupa kadar air, kadar lemak, kadar protein, kadar abu, kadar kabohidrat, derajat putih dan derajat asam. Rancangan penelitian yang digunakan adalah Rancangan Acak Kelompok Faktorial dengan dua kali ulangan. Jika hasil uji menyatakan bahwa sampel yang diujikan berbeda nyata pada taraf kepercayaan 0,05, maka akan dilakukan uji lanjut Duncan dengan menggunakan SPSS. Hasil yang didapat pada penggunaan L. paracasei menghasilkan tepung mocaf dengan karakteristik terbaik, kadar protein yang tinggi sebesar 1,44%, kadar abu 0,31%, derajat putih 102,20 dan derajat asam yang rendah sebesar 3,66.Kata kunci: L. fermentum, L. paracasei, L. plantarum, lama fermentasi, ubi kayu  
Product Development Model for Tempe Chocolate Chips Based on Costumer Preferences in Banjarnegara, Central Java, Indonesia Hidayat, Hety Handayani; Wijayanti, Nur
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.2021.010.01.3

Abstract

AbstractThis study aims to determine the attributes and categories that are important in product development and its model to obtain appropriate design recommendations based on consumer preferences using Quantification Theory Type 1 (QTT1). The number of respondents involved was 250 respondents in Banjarnegara Regency who were selected on purposive sampling. Respondents were asked to rate the level of preference for 14 samples of chocolate tempe chips. The results of the identification of attributes and categories that affect preferences obtained seven attributes and 19 categories, namely shape attributes (round, square, triangle, and oval), thickness (thin and thick), size (large and medium), distinctive aroma (tempe, chocolate, and fruits), flavors (chocolate and variants), surface layers (glossy, sprinkles, sprinkles & chocolate, visible tempe surface & sprinkles), as well as coatings (chocolate compound coating and chocolate coating & sprinkles). Based on the data analysis, some recommendations for product development of chocolate tempe chips are: round, 0.15 mm thick, 8 cm wide, flavored and chocolatey, glossy coating with chocolate coating and sprinkles.Keywords: costumer’s preferences, product development model, tempe chocolate chips         AbstrakPenelitian ini bertujuan untuk menentukan atribut hingga kategori yang penting dalam pengembangan produk dan memodelkannya untuk memperoleh rekomendasi desain yang sesuai berdasarkan preferensi konsumen dengan menggunakan Quantification Theory Type 1 (QTT1). Jumlah respoden yang terlibat sebanyak 250 responden di Kabupaten Banjarnegara yang dipilih dengan purposive sampling. Responden diminta untuk menilai tingkat preferensi terhadap 14 sampel produk keripik tempe cokelat. Hasil identifikasi atribut dan kategori yang memengaruhi preferensi diperoleh 7 atribut dan 19 kategori, yaitu atribut bentuk (bulat, kotak, segitiga, dan oval), ketebalan (tipis dan tebal), lebar (besar dan sedang), aroma khas (tempe, cokelat, dan buah-buahan), rasa (cokelat dan varian), lapisan permukaan (mengkilap, taburan, taburan & cokelat, serta tempe terlihat & ada taburan), serta pelapis (coating compound cokelat dan coating cokelat & taburan). Analisis data menghasilkan rekomendasi pengembangan produk keripik tempe cokelat adalah berbentuk bulat, tebal 0,15 mm, lebar 8 cm, beraroma dan berasa cokelat, lapisannya mengkilap dengan bahan pelapis coating cokelat dan taburan.Kata kunci: keripik tempe cokelat, model pengembangan produk, preferensi konsumen
Simple Vision System for Apple Varieties Classification Nasution, Aulia Muhammad Taufiq; Amrullah, Syakir Almas
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 11, No 1 (2022)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2022.011.01.6

Abstract

AbstractEvery variety of apple has its particular physical characteristics, which are affected by different pre-harvest factors. Manual classification of these varieties by human labor has several weaknesses, such as the inconsistency, subjectivity, fatigue and different accuracy due to different level of experience of the inspector. This study was aimed to design and evaluate a simple computer-based vision system for recognizing and grading several varieties of apples based on their physical characteristics. Images of apples were taken and were used as training data with different algorithms to extract the particular characteristics of each variety, such as color and shape. The extracted Hue color channels and contour vector were recorded as the reference data and were used to recognize the similar characteristic of those images from the testing data group. The k-nearest neighbors algorithm was used to decide whether an apple belongs to a particular variety. The results show that the recognition rate based on color only was between 84–97% and it was between 5–77% it is based on the shape only. Rotating the image significantly increases the recognition rate (to be between 5 - 69% based on the shape only). Moreover, combining both color and shape characteristics significantly improves the recognition rate.Keywords: apple’s varieties classification, color signatures, combined color-morphology signatures, morphology signature, vision system AbstrakSetiap jenis buah apel memiliki penciri fisik spesifik, yang dipengaruhi oleh berbagai faktor pra-panen. Teknik klasifikasi manual memiliki banyak kelemahan, antara lain adalah subjektifitas, ketidakkonsistenan, kelelahan fisik dan psikologis, serta tingkat pengalaman dari petugas yang melakukannya. Tujuan studi ini adalah melakukan proses desain dan pengujian suatu sistem visi sederhana berbasis komputer untuk mengenali dan mengklasifikasi berbagai jenis buah apel berdasarkan penciri spesifiknya. Citra buah apel dari sampel latih diproses dengan berbagai algoritma untuk mengekstraksi berbagai parameter pencirinya, yaitu parameter warna dan bentuk. Informasi histogram kanal warna Hue dan vektor kontur hasil ekstraksi kemudian disimpan sebagai data referensi dan digunakan sebagai pembanding terhadap parameter serupa dari citra data uji. Keputusan diambil menggunakan algoritma K-Nearest Neighbors. Hasil menunjukkan bahwa laju pengenalan berbasis fitur tunggal warna berkisar antara 84–97%, sementara berbasis fitur tunggal morfologi berkisar antara 5–77%. Perubahan orientasi sampel sebagai data training akan meningkatkan laju pengenalan berbasis fitur tunggal morfologi secara signifikan, yaitu dari 5% menjadi 69%. Penggabungan dua fitur penciri warna dan morfologi dapat meningkatkan laju pengenalan lebih baik lagi.Kata Kunci: klasifikasi jenis buah apel, penciri warna, penciri morfologi, gabungan penciri warna dan morfologi, sistem visi
Shelf-Life Prediction of Shallot Powder Using Accelerated Shelf-Life Testing (ASLT) Method by the Arrhenius Equation Approach Permatasari, Niken Ayu; Hardiyanti, Indah; Suryani, Ani; Yuliasih, Indah
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 11, No 1 (2022)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2022.011.01.3

Abstract

AbstractThe storage process of shallot powder can cause a quality decrease. This study aims to estimate shelf-life of shallot powder at various storage temperatures and determine quality changes during storage. This study used a Completely Randomized Design with two factors to determine quality changes of shallot powder, i.e. the coating and storage temperature. The statistical analysis results showed that the coating, storage temperature, and interaction between the two factors affected Volatile Reducing Substances (VRS) levels. The two factors and their interaction do not influence the water content. Shelf-life estimation was performed using the Arrhenius method. Coated shallot powder has a longer shelf-life than uncoated shallot powder. Shelf-life determination was performed based on water content parameters. The shelf-life of uncoated shallot powder was 337 days at 30 °C, 322 days at 40 °C, and 309 days at 50 °C. The shelf-life of coated shallot powder was 353 days at 30 °C, 340 days at 40 °C, and 328 days at 50 °C. The coating process can extend the shelf-life of shallot powder.Keywords: Accelerate Shelf-Life Testing (ASLT), Arrhenius, coating, shallot powder AbstrakProses penyimpanan dapat menyebabkan penurunan mutu bawang merah bubuk. Penelitian ini bertujuan untuk menduga umur simpan produk bawang merah bubuk pada berbagai suhu penyimpanan dan mengetahui perubahan mutunya selama penyimpanan. Penelitian ini menggunakan Rancangan Acak Lengkap dengan dua faktor untuk mengetahui perubahan mutu bawang merah bubuk, yaitu penggunaan penyalut dan suhu penyimpanan. Hasil analisis statistik menunjukkan bahwa penyalutan, suhu penyimpanan, dan interaksi antara kedua faktor memengaruhi kadar Volatile Reducing Substance (VRS). Kadar air tidak dipengaruhi oleh kedua faktor dan interaksi antara kedua faktor tersebut. Pendugaan umur simpan dilakukan menggunakan metode Arrhenius. Bubuk bawang merah dengan proses penyalutan memiliki umur simpan yang lebih lama dibandingkan bubuk bawang merah tanpa proses penyalutan. Penentuan umur simpan dilakukan berdasarkan parameter kadar air, Umur simpan bawang merah bubuk tanpa penyalutan adalah 337 hari pada suhu 30 °C, 322 hari pada suhu 40 °C, dan 309 hari pada 50 °C. Umur simpan bawang merah bubuk dengan penyalutan adalah 353 hari pada suhu 30 °C, 340 hari pada suhu 40 °C, dan 328 hari pada suhu 50 °C. Proses penyalutan mampu memperpanjang umur simpan bawang merah bubuk.Kata kunci: Accelerate Shelf-Life Testing (ASLT), Arrhenius, bawang merah bubuk, penyalutan 
Energy Sufficiency of Biomass and Wastewater in Closed Process of Sago Starch Production Bantacut, Tajuddin; Indriyani, Fitria
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 11, No 1 (2022)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2022.011.01.2

Abstract

AbstractSago grows in lowland and peat swamp regions that are relatively isolated due to limited basic infrastructures, including energy supply, especially electricity. These limitations constraining the development of sago starch production and industry. The sago starch production process generates by-products such as sago bark waste, pith waste, and wastewater which are potentially used as an energy source. This paper discusses a closed system model of an energy-independent sago starch production process from the utilization of by-products and wastewater. A mass balance model was developed to calculate the energy potency of by-products and waste to construct a closed system for the sago starch production process. The model's output showed that the by-product from processing 1,000 tons of sago stems per day with an optimal yield of 14% potentially generates 90,562 kWh of energy. This energy potency can meet the 26,070 kWh energy needed for sago starch production, making it possible to develop into a closed production system. Further research is needed to determine the site-specific aspects that affect energy sufficiency.Keywords: closed system, energy sufficiency, sago starch AbstrakKawasan hutan sagu berada di dataran rendah dan rawa-rawa yang relatif terisolasi karena keterbatasan infrastruktur dasar, termasuk pasokan energi, terutama listrik. Keterbatasan tersebut menyebabkan produksi dan industri pati sagu sulit berkembang. Proses produksi pati sagu mempunyai hasil samping berupa kulit, ampas, dan limbah cair yang dapat dimanfaatkan sebagai sumber energi. Artikel ini membahas model sistem tertutup proses produksi pati sagu yang mandiri energi dari pemanfaatan hasil samping dan limbah cair. Model kesetimbangan massa dikembangkan untuk menghitung potensi energi dari hasil samping dan limbah untuk membangun sistem tertutup proses produksi pati sagu. Luaran model menunjukkan bahwa hasil samping dari pengolahan 1.000 ton batang sagu per hari dengan rendemen optimal 14% berpotensi membentuk energi sebanyak 90.562 kWh. Potensi energi ini dapat memenuhi kebutuhan energi yang diperlukan dalam pengolahan sebanyak 26.070 kWh, sehingga produksi pati sagu dapat dikembangkan menjadi sistem produksi tertutup. Penelitian lanjutan perlu dilakukan untuk mengetahui aspek spesifik lokasi terhadap kecukupan energi.Kata kunci: kecukupan energi, pati sagu, sistem tertutup 

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